Tag: Diana Henry

The Case of the Exploding Egg – Vegetarian Scotch Eggs

No, this is not one of Agatha Christie’s little known cases but true-life kitchen drama. Do you think there is such a thing as Covid brain?  Because I feel I have become increasingly scatty over the last few…how long have we been in lockdown now?  Oh, that’s right, it doesn’t matter how long because we have just gone back into it for another SIX  weeks. 😕 For the love of God, people of Melbourne stay TF away from each other. Most of you aren’t even that attractive, why anyone in their right mind would want to get in your personal space is beyond me!

Ok. Rant over. Deep breaths and let’s talk about Vegetarian Scotch Eggs. And explosions.

Vegetarian Scotch Eggs1

Oh, these were so good!!  The idea from them came from me making Diana Henry’s Baby Pumpkins with mixed mushrooms, leeks, grains.  This was also totally delicious and I can heartily recommend making it!

But, after making this, I had a lot of the stuffing mix left.  This is no disrespect to Diana.  I’m sure had I wanted to stuff 8 eight baby pumpkins her quantities would have been just fine.  I was cooking for one.  There are usually only a certain amount of times you can divide a recipe before becoming nonsensical.  You can generally halve quantities. Sometimes quarter them to no ill effect.  Trying to cook to an eighth of a recipe makes no sense.  So I guesstimated what I would need for one pumpkin which left me with a lot of leftover filling. The filling was delicious so there was no way I was going to waste it but what to do with it?

Vegetarian Scotch Eggs3

My first thought was arancini. But why stop at arancini when you can also put an egg in it? And thus the ideal of my vegetarian scotch egg was born.  I popped an egg onto boil, intending to have the perfect four minute boiled egg in the centre of my scotchie.  Then went back to work.  So, about half an hour later I was drawn out of some intense concentration on a particularly fascinating spreadsheet by what sounded like a bomb going off in my kitchen.  First,  there was a massive bang, very closely followed by something hitting the window so hard I’m surprised the glass didn’t shatter.  The water had dried out in the pan so much that the egg had actually exploded!!!!  There was egg shrapnel all over my kitchen.  It was like eggmageddon in there!

Like this but on the stove:

Vegetarian Scotch Eggs Take Two

You know how when people who can’t cook say I can’t even boil an egg?  So, after the first egg EXPLODED, and I’d cleaned the kitchen and taken a few sedatives because the goddamn thing sounded like a bomb and my heart was pounding like a jackhammer it was time for egg number 2.

On the positive side…this one didn’t explode.

But I did kind of wander off mid-cook to take a call and lost track of egg time. I could tell while peeling it that it was hard-boiled and not the beautiful runny yolk I wanted.  But I wrapped it in the mushroom, leek and barley filling regardless.  This is the year of not wasting anything remember.

Sure we lost an egg in some explosive collateral damage but you know …I blame Covid for that.  I have no rationale for that blame.  It’s fucking everything else up so it can also take the blame for my exploding egg.  And you know if I hadn’t been working from home and been distracted from cooking it by…errmmmm…work…

Let’s swiftly move away from that one.

Egg 2  turned out pretty delish even though hard-boiled.

Vegetarian Scotch Eggs2

Vegetarian Scotch Eggs Take Three

I had a little of the mushroom filling leftover after wapping egg 2.  Third-time lucky right?  Right!  This time I did not take my eyes off that pan for the entire four minutes.  I barely blinked.  And voila the perfect 4-minute egg as per the pictures above and below

Because it was still so soft it was a little harder to wrap in the filling than the hard-boiled egg.  I was terrified I would press too hard and cause the yolk to ooze out before I could get it crumbed and fried.

It’s a bit hard to give you a recipe for this because it was based on the leftovers from the Diana Henry recipe which is here:

Diana Henry Pumpkin

You need to judge how many eggs your leftover filling wil cover.  To crumb and cook the Scotch Eggs, see my recipe for Pakistani Scotch Eggs.  To get your eggs the way you want them, see below:

In lieu of a proper recipe this week, here is a little list of what is currently floating my boat.

Watching

Crazy Delicious – an amazing cooking show on Netflix.  Think Heston done by home cooks, a magical ingredient garden, a delightful host in Jayde Adams, oh and Heston is one of the judges!

 

Dead Pixels – another British show, this time a comedy about the lives of three people obsessed with a video game.

Searching For Sugarman  – this was our most recent film club choice.  It’s so touching and warm-hearted and  as an added bonus, the sounds track is awesome!  There has not been a DAY since I watched it when I have not listened to Rodriguez’s Cold Fact at least once!

Reading

I just finished reading “One of Us is Next” which is Karen McManus’ follow up to “One of Us is Lying”. I didn’t love it as much as the first book but it was still a good fun read.

Podding

My current fave is Season 4 of Slow Burn by Slate.  I loved Season 1 & 2 of this which covered Watergate and The Clintons respectively. I have not listened to S3 which is about Biggie and Tupac yet but I am going to start it in the next few days.  Season 4 is about David Duke who is a total dick a white supremacist politician from Louisiana, and formerly a grand wizard poobah double dragon something from the KuKluxKlan.  AKA a total f**king dick..

Here’s Topher Grace brilliantly playing him in Black Klansman.

Please send me your recommendations for books, tv, pods, films, music something, anything to keep me entertained over the next few weeks!

Life Update

Just to make us all feel a little bit better about the state of the world, here is a picture of Holly being adorable.  This little dog has absolutely captured our hearts in the last 6 months. She has gone from a timid little thing who was scared of everything to a cheeky little girl who is confident and happy in her life.   Being able to give such a lovely girl, who has had such a terrible life, a loving home for the last chapters of her life is the best thing we have done for a long time!

If anyone is thinking about adopting an older dog or a dog rescued from medical research please reach out.  I am happy to share our experiences.

Holly

 

Have a great week everyone!  Have fun, stay safe, and please, send me your recommendations for books, films, podcasts, tv, etc!

 

Tackling Food Waste

One of my goals this year was to reduce food waste.  One of the downfalls of blogging, and being in cookbook club, is that I often buy ingredients of which I only need a small amount.  Add to this my penchants for stocking up when things are on sale and buying things well…just because.    As a result, my freezer and pantry are jam-packed and I sometimes forget about fresh produce in the fridge until it is too far gone to use.

Last year, I stole an idea off Jenny from Silver Screen Suppers and implemented a dairy shelf in my fridge.  All dairy items go onto it which means I can keep track of those items a bit better.  To twist the old phrase around “In sight, in mind”.

Recently I have also (maybe also inspired by Jenny???) implemented a “Use By Shelf” that contains the items that need to be used in the near future.  Again, I have found that keeping these items front of mind has helped me to ensure that they are used in a timely manner.

Fridge Shelves (1)

Fridge Freezer Pantry Week

My latest endeavour is Fridge, Freezer, Pantry week where one week a month I  minimise my shopping and cook as much as possible from items in….wait for it…my fridge, freezer and pantry.

Bet you never saw that one coming given the ambiguous name of the challenge!

My aim for this week is to only buy fresh fruit and vegetables.  Everything else has to come from you know where!

Here is how the first attempt at this went

Sunday Night – Baked Lobster!

Cos, you know, if you’re going to start something, start it with a bang!

  • I bought lobster tails at Christmas when they were on sale.  They came from the freezer.  Everything else came from the pantry.
  • The recipe called for fennel.  I didn’t have any.  Normally I would have bought some but this week?   I had some dill leftover from the potato bake so I used that instead.
  • I also subbed in Worchestershire sauce for the anchovy essence the recipe demanded.

This was an okay dish.  I think the white sauce dulled the flavour of the lobster a bit which prevented it from being a great dish. I would not make it again which is why I have not included the recipe.  If you want it, let me know.  I don’t know why you would but hey, you do you!

Baked Lobster1

Monday Night – South American Chicken and Rice

This was amazing!  Diana Henry’s from Oven to Table is our current Tasty Reads selection and so far every dish has been a winner.

This recipe used chicken from the freezer and rice and black beans from the pantry.  The only things I bought specially to make this was a punnet of cherry tomatoes and some chicken stock.

I did not use fresh peppers, I had some in a jar which I used instead.  There were also chillies and garlic in that jar so I added them in too.

There was a lot of this leftover and given I had the potato bake and some soup to eat for lunches I made little one-serving packages of this and popped in the freezer for future use.

Recipe:  https://www.telegraph.co.uk/recipes/everyday/chicken/south-american-spiced-chicken-beans-rice-avocado-pickled-chillies/

South American Chicken

Tuesday night – Pizza

Earlier in the week Mum dropped off a heat and eat pizza.  Someone had given her two and we benefitted from her surplus.  I had film club that night so this was a perfect night for the Fussiest eater in the World to pop something in the oven whilst I chatted about the pros and cons of Revolutionary Road with my friends.

It was ok.  Not as good as pizza shop pizza but better than frozen / supermarket pizza.

Pizza

Wednesday – Bacon, Halloumi and Vegetable Pasties

A little while back I made the veggie pasties from Jamie Oliver’s Veg.  I had a LOT of the leftover vegetable mix so I  popped it in the freezer.  The halloumi and pastry also came from the freezer.

The bacon came from the use-by shelf. 😇

I bought nothing for this meal and it was delicious!!!!  Believe me, the picture does this no justice!

Pastie2

Thursday and Friday – Lamb and Cashew Curry

Oh.  Wow.  This was AMAZING!!!!

I used Hugh Fearnley Whittingstall’s Lamb and Cashew Curry for this.

I had to buy cashew nuts and coriander for this but it was worth every cent!  This was divine! The lamb was melt in the mouth tender and the cashew gravy was lick your plate clean good!

Lamb and Cashew Nut Curry (2)

Oh!   I intended to make some flatbreads for the curry but ended up just serving it with rice.  I bought some oat bran for the flatbreads which I did not end up using.   Grrrr.  😡

Saturday  – Squid, Chorizo and Chickpea Salad

Yay! I got to use those chickpeas on the Use By shelf!

I bought some oregano for this.  It was marked way down.  TBH though, I would have been happy with the leftover coriander from the curry.

Chorizo Salad

Oh lord, I dropped my recipe for this into the frying pan that had all the chorizo oil in it!  Luckily I was able to find it here!

My favorite dishes…I tried so hard to come up with just one but it really was a tie between the curry, the pasties and the South American Chicken Rice!

The Positives

  • Eating out of the fridge, freezer, and pantry created some amazing meals.  Having said that, I had a lot of things in those places that made it easy!
  • Pretty much everything on the use by shelf got eaten.
  • I spent WAY less  money than in a ” normal” week of shopping
  • I also feel I threw out fewer items than usual.
  • It was really fun to build my menus around the items that needed using!
  • Being conscious of not wasting anything also made me more proactive about ensuring that the leftover South American Chicken and the soup I was having for lunch were also frozen up for future use.

 

The Negatives

  • On Saturday morning I had to throw out an untouched bunch of broccolini which I could have used in the pasties.
  • We also threw out a whole cucumber, some ratty-looking chives and some bean sprouts
  • I now have pretty much a whole punnet of oregano to use, which even though it was bought highly reduced I have no further use for and which I don’t think really worked in the salad for which it was bought.
  • I bought that oat bran I never ended up using.  One more thing in the pantry….

The Learnings

  • Keep a much closer eye on the produce drawers
  • Don’t buy things for which you have only one use (even if they are on sale)
  • Keep using what I have
  • Try to shop more than once a week for fresh produce so that things do not languish in that produce drawer
  • Take tips from the experts.

 

Whilst a few things went into the freezer and a few things went into the bin, on the whole I was really happy with my first attempt at fridge, freezer pantry week.  It made me conscious of things that I need to be doing all the time and of how I can make the best use of what I already have. More than that though, it inspired me to keep going and to really get my act together when it comes reducing the food I waste. 

This is what the useby shelf looked like by the end of the week.  The four containers at the back are three serves of a cottage pie the Fussiest Eater in the World made for his work dinners and the last of the pasties.

I didn’t quite get through all that hummus but resisted the urge to buy another tub when I went shopping this week.

The three new containers hold some of the leftover chorizo and chickpea salad, and half an onion and half a lemon that I used to make it.  That oregano is also there…😣

My favorite dishes…I tried so hard to come up with just one but it really was a tie between the curry, the pasties and the South American Chcken Rice!

UseBy Shelf 2

If anyone has any tips on what to do with it, please let me know!

Indeed if you have any tips on reducing food waste, food management, etc please send them through, I would love to hear how you meal plan and your ideas on how to reduce waste.  I have only just started this journey and know I have a LONG way to go before I get this mastered,  so any advice I can benefit from will be greatly appreciated!

Have a great week!  Stay safe and reduce waste!

Ethiopian Pumpkin Soup with Berbere Pepitas and Pinenuts

If there’s one food Australians love, it is pumpkin.

Ethiopian Pumpkin Soup
Ethiopian Pumpkin Soup

But unlike our American pals who like to eat their pumpkins for dessert, for us it is sadly almost always served savoury as a vegetable.  Just incidentally though, Australia, why don’t we have pumpkin pie?  We get all the trashy American stuff – the Kardashians and ice bucket challenges to name but a few.  Why can’t we get some of the yummy delicious pumpkin pie action too?

According to this, you don;t even have to cook it.  It’s MAGIC…

Pumpkin Dream Pie

Sadly for us, Pumpkin Dream Pie remains just that…

We eat pumpkin as a side for a roast, in lasagné’s risottos, salads and scones.  But more than eating pumpkin,  we love to drink it.

How much do we love to drink it? Pumpkin soup is a, no probably the Australian ubiquitous menu item –  just about every cafe, restaurant, pub bistro and hole in the wall has their own version prominently displayed on the menu – I go to a cafe where it has been the soup du jour for at least five years.

Out of curiosity  I had a little look on taste.com.au for pumpkin soup recipes. There are 79 of them.  Ok, so it’s not the 765 recipes they have for chocolate cake but 79 variations on a theme of pumpkin is still quite a number.  There are recipes for Classic Pumpkin Soup, Creamy Pumpkin Soup, Perfect Pumpkin Soup and Smashing Pumpkin Soup (I guess that’s the soup that despite all it’s rage is still just a rat in a cage).

I did start to notice a trend though -not only do we love our pumpkin soup but we like it to be a bit of a international bright young thing.  There are  recipes for:

Thai, Moroccan, non – specific Asian, Tortellini (Italian), Japanese, Thai again, Thai again again, Curry x 3, South Indian, Australian (whatever that maybe…I didn’t look, possibly flavoured with beer and vegemite), two more Thai’s.  The Americas are represented by one paltry entry for Maine Pumpkin soup.

Africa too is sadly missing from that list.  Ok, yes, Morocco is there but…jeez…(eyeroll), if you must be pedantic, sub-Saharan Africa  is completely missing.  Hopefully not for much longer…because it’s time this delicious Ethiopian Pumpkin Soup adapted from Diana Henry’s Plenty  took the stage!

This is gorgeous to look at, the inclusion of tomato paste and the Berbere spices gives it a real 1970’s burnt orange colour.  It’s really tasty too – slightly sweet from the pumpkin, slightly smoky from the spices, slightly spicy from the chilli and cinnamon and ginger.  If you leave out the yoghurt garnish it is also vegan.

Ethiopian Pumpkin Soup2
Ethiopian Pumpkin Soup 2

And, whilst I don’t want to blow my own trump….actually, no, wait, it’s my blog, I can blow whatever I damn well want! The Berbere pepitas and pinenuts which were my own invention were amazing!  They add some additional spice and salt and crunch.  The only problem with these is that they are so good you will be hard pressed to save any for the soup.  I had to make about three or four batches of them because we kept eating them before they could be used as the soup garnish.  They are seriously good!

Berbere Roasted Pepitas and Pinenuts
Berbere Roasted Pepitas and Pinenuts

The key to this soup is the Berbere spice mix.  I bought mine but you can make your own.  There are about a thousand of these on the interwebs, each of which is slightly different. I have included a recipe for Berbere here

Berbere Spice Mix
Berbere Spice Mix

Either way you’re going to end up with a lot more Berbere than you need to make this one recipe.  Of course you could make the soup more than once and you will surely make the Berbere Pepitas and Pinenuts more than once but if you want to experiment a bit more with this spice blend you can also try these:

Doro Wat  – Ethiopian Red Chicken Stew

Berbere Lamb Chops With Lentil Cucumber Salad

Enjoy and Have a great week!

Signature 1 Vintage Valentine Quick as Wink2

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