Teacher Tales
'%3e%3ctitle%3egift%3c/title%3e%3cpath d='M16.576 24.224v-12.8h-5.728v12.8q0 0.448 0.32 0.672t0.832 0.256h3.424q0.512 0 0.832-0.256t0.32-0.672zM8.416 9.152h3.488l-2.24-2.88q-0.48-0.544-1.248-0.544-0.704 0-1.216 0.48t-0.48 1.216 0.48 1.216 1.216 0.512zM20.704 7.424q0-0.704-0.48-1.216t-1.216-0.48q-0.768 0-1.248 0.544l-2.208 2.88h3.456q0.704 0 1.216-0.512t0.48-1.216zM27.424 12v5.728q0 0.224-0.16 0.384t-0.416 0.16h-1.696v7.456q0 0.704-0.512 1.184t-1.216 0.512h-19.424q-0.704 0-1.216-0.512t-0.512-1.184v-7.456h-1.696q-0.256 0-0.416-0.16t-0.16-0.384v-5.728q0-0.256 0.16-0.416t0.416-0.16h7.84q-1.632 0-2.816-1.152t-1.184-2.848 1.184-2.816 2.816-1.184q1.92 0 3.008 1.376l2.304 2.944 2.272-2.944q1.088-1.376 3.008-1.376 1.664 0 2.816 1.184t1.184 2.816-1.184 2.848-2.816 1.152h7.84q0.256 0 0.416 0.16t0.16 0.416z'/%3e%3c/svg%3e)
Menus for Leah and Kathryn- Bloody Beetroot
Ingredients
pre-cooked jar of beetroot but not pickled
a decent strength red chilli
a carton of raspberry juice
lemon zest (1 lemon)
cup of red wine or port
Method
Chop the beetroot up if needs be. Bite size pieces is fine (it might already be ok)
Finely dice the chilli
In a bowl, rub the chilli into the beetroot and then grate and rub in lemon zest.
Pour over two cups of raspberry juice and a cup of wine or port
Marinate for at least 5 or 6 hours or ideally over night
Do not overfill with fluid.
Scoff!
Menus for Leah and Kathryn :) 1. Peas and stuff Bubble and Squeak
Sorry, no pictures but these recipes are mainly for my wonderful nieces Leah and Kathryn who I miss a lot whilst I'm out here.
These menus are the veggie meal we had on theme night so here we go:
Peas- Bubble and squeak
Ingredients
a couple of cups of frozen peas
a savoy cabbage
a leak
salt,
pepper
touch of butter
splash of cream
Method
Chop the cabbage up quite fine an steam
Add the leak after five minutes
Take out and put in a frying pan with butter, salt and pepper
Fry/steam it down.
When it is soft and lush add the peas and continue for 5
Add a splashish of cream at the end and serve warm
Matar Paneer
Look, I'm not pretending this is the real thing; not for one minute. Matar paneer means peas and cheese but I know you chuck spice at it and so I came up with this.
By the way, I am now vegetarian (2 weeks in) so expect to see more meat free meals.
What I used:
onion seeds or Nigella seeds (to taste)
cumin (a tablespoon or so)
1 chilli
an onion
2 garlic cloves
a chunk of fresh ginger
fresh coriander
garam masala (a tablespoon or so)
a small tub of natural yoghurt
a tin of tommies
a pack of paneer ( I didn't make my own but you can!)
a couple of cups of garden peas
Butter or ghee
Throwing it together:
1. Bash up an onion, the garli, chilli, ginger and onion seeds in a pestle and mortar.
2. Fry off the mixture in the butter or ghee for 5 and then pour in the cumin, garam masala and then the tommies. Hand whizz this up to maje it smooth.
3. Separately fry off the paneer in chunks/cubes.
4. Add the paneer and the peas to the sauce and cook for 10 or so.
5. Throw in the coriander and the yoghurt at the end/
6. Stir and serve up with chapaties (I made my own but you can buy them of course.)
Not pretty but my oh my it's tasty!!!
Coconut rice, zingy salmon and beautiful greens!
More not vegetarian stuff but this dish is great without the fish too. It is such a fresh tasting, exciting dish that explodes in the mouth and just keeps surprising you!
Ingredients
1 chilli
1 garlic clove
1 lime
small piece of fresh ginger
vinegar (I used raspberry)
pak choi
5 or 6asparagus spears
a decent head of broccoli
some spinach leaves
teriyaki sauce
2 fillets of salmon
basmati rice
a tine of cocnut milk
1 vegetable stock cube
Method
1. Put 2 cups of rice in a pan and pour over a tin of cocnut milk. Re-fill the can with water and put this in. Add a stock cube and bring to the boil.
2. After 5 minutes, turn off the heat and cover with a plate or lid.
3. Thinly slice the ginger and put in vinegar in the fridge for 20 minutes or so.
4. Steam the asparagus and broccoli.
5. Finely chop the chilli and garlic and gently fry for a minute.
6. Mix the spinach leaves, chopped up pak choi with the steamed veg when it has cooled.
7. Season the salmon and cook skin side down. About 2 minutes either side.
8. Then pour over some teriyaki sauce on to the salad. Add the pickled ginger and the chilli and garlic. Squeeze over the juice of 1 lime.
9. Serve up on the plate and enjoy it!
Spicy Chicken
Seems strange but here I am celebrating wonderful spicy harissa chicken (cooked in 10 minutes nonetheless) when I am contemplating vegetarianism but my wife keeps buying one pack of chicken a week and this seemed a good way of using it.
Check it out:
chicken breast
garlic
tin of tommies
1 onion
cous cous
some green salad leaves
harissa spice
paprika
a chicken stock cube
water
(smoky oil) if poss
Doing it!
1. Smother the chicken in harissa and smoky oil. Stick in a hot oven for 10 minutes.Check it is cooked through.
2. Boil water and pour over a stock cube and the cous cous. Cover and leave. (5 minutes)
3. Fry an onion- and chuck in a tin of tommies and some garlic (you decide).Chuck in some paprika. Whizz with a hand whizzer if you have one. If not- leave rustic.
4. Take chicken out. Let it rest for a minute. Stick cous cous on a plate. Slice chicken and drop on top. Then pour on tommie sauce.
5. Slice up green salad leaves and chuck on top.
Scoff the gorgeousness!!!
Banana Blini
Ingredients
2 bananas
1 egg
decent pour of plain four
milk (enough to reach correct consistency)
sunflower oil
Method
Mush up the bananas
whisk the eggs in
Pour in flour
Pour in milk and whisk it together. Put enough milk in to bring the mixture to a double cream consistency.
Put some oil in a pan. Not much.
Put a blob of the mixture in the middle of the pan.
Don't spread it around the pan like a pancake. Just let it sit.
Turn it once when it is golden brown.
Serve with some sugar/some fresh berries or juice. I use blackberries from my own garden.
Enjoy!