So we’re moving. Windows are being fitting, kitchen is being designed. I can finally unbox my Christmas Kenwood. Problem is cooking has been hard. I’ve deviated from the Super Saturday list, so shameful. Everything has needed to be easy this week. I’m also away this weekend. Sorry.
Tonight we had fish and chips but I wanted something extra. There are four things I love in food terms – cheese being the first which you might know by now. The others are salt, mayo and garlic. Yes I know the salt one is terrible but I can’t help it, it goes on everything I eat. However not many recipes exist with salt as the main ingredient so garlic mayo it is. Or Aioli to be precise.
3 egg yolks
4 garlic cloves
juice of 1/2 lemon
salt and pepper
150ml extra virgin olive oil
mustard powder (optional)
Now this recipe couldn’t be easier. It puts all the easy recipes so far to shame.
1. Blend egg yolks, garlic, lemon and salt&pepper in a food processor
2. Pour in the oil in a steady stream while still blending until thick and creamy
3. Serve with baguettes (or chips.)
And that’s it, you can add the mustard and/or saffron to vary the flavour if you like. I guess you could add other herbs or spices to it as well for different effects. I’m not sure how long this would keep though but definitely a fridge dweller.
Another food I quite like is humous, on everything. It’s made from pureed chickpeas mixed with various other things and is something I really want to try freshly made. However, my new kitchen isn’t finished yet and as such my lovely Mr Ken Wood the mixer is still in his box. His day will come.
So, what else is there that you can make with chickpeas? Especially when they are three tins for a pound in the store. Easy, quick and simple – chickpea fritters. Almost like a vegetarian burger perhaps.
200g/7oz canned chickpeas, drained and rinsed
½ small onion, chopped
1 garlic clove, finely chopped
1 tbsp ready-made harissa
handful fresh spinach leaves, torn
1 free-range egg
1 tbsp olive oil
I usually always have most of these in the house which makes this pretty simple to do on an unplanned night. I had onions, garlic, spinach, eggs and oil. All I needed was chickpeas and harissa. Edit – I lied. I had harissa left over from something else too.
What To Do
1 – Blend together the chickpeas, onion, garlic and harissa together until smooth. I guess you could leave it slightly ‘lumpier’ if you prefer it that way too.
2 – Add the egg and spinach. Pulse in the blender until combined in a thick mixture.
3 – Heat the oil in a frying pan. Spoon fritter sized chunks of the mixture into the pan and brown on either side for a few minutes. Remove to some kitchen roll to drain.
4 – Eat
I do like it when a recipe is done in three steps. I do miss having time to make more complicated things though as I think they can taste better just because they were harder. Hmm, will have to plan out the kitchen time better in future.
Coming Soon… when my meat defrost!
Cue soundtrack and semi-awful-but-you-can’t-help-but-love-it ‘Bat Out Of Hell’ wailing. Yes, meatloaf is the dish of the day. We finally went food shopping. We haven’t been food shopping since around the second week of December – it’s now almost February. The year is going so fast, nearly 20 days of nom already.
So out of habit we picked up mince as I tend to make bolognese a lot. But I’ve already made that this year so in the spirit of new foods and the fact I can’t not stick with it now people know, I had to find a recipe that called for mince. Hence the meatloaf.
1 Onion – Grated
1 Tsp Sage
2 Eggs – Beaten
50g Bread Crumbs
Salt and Pepper
In a dish soak the breadcrumbs in the milk. Add the Sage, Salt, Pepper, Onion and Mince. Mix it all up and put in to a loaf-ish shaped dish. It can be topped with Ketchup or Worcestershire Sauce before cooking.
Cook for 40-50 minutes at 180.
How’s that for simple. It also smells amazing. I did make an error with the mince as I only had 500g not 900g. I had every intention of halving all the other ingredients too but it wasn’t until I was putting the mix in to the dish that I remembered. Oops. I think the extra breadcrumbs counteracted the extra fluid so it wasn’t a huge issue.