Wednesday, 26 February 2020

Butter Bean, Sweet Potato and Okra Stew

This is a follow on from my previous blog post where I shared recipes I cooked from the cookbook Original Flava Caribbean Recipes from Home by Craig and Shaun McAnuff.  

Well here is another recipe from the cookbook. The reason I made this is because of the okra.  I usually buy and cook with okra fresh from a South Asian food store, but I had some in a jar that was picked up by D last year and featured in my kitchen blog post here. 

It was time for it to be used, otherwise the okra jar would have languished in my kitchen cupboards passing its expiration date, and therefore a waste on my part. The okra in the jar was alright, but I definitely prefer fresh. 

This Butter Bean, Swet Potato and Okra stew was good to eat and good to look at - warming colours for cold wintery days.  The butteryness of the butter beans melted in the mouth, the sweet potatoes still had a bit of bit  and the coconut sauce was mildly curried. The recipe was good for two days, served with rice on the first day and the second, it was eaten out of a bowl like chunky soup.
Although this is not a soup recipe, I am still sharing it with  Soup Salad and Sammies hosted by Kahakai Kitchen as it was eaten like a chunky soup the following day of it being made. 

Saturday, 22 February 2020

Two Plantain Recipes that I cooked from Original Flava

I mentioned in one of my previous blog post that I've been cooking from the cookbook  Original Flava CaribbeanHere are two recipes that I made a little while back using plantain. 

The first was this Plantain and Chickpeas CurryI have to admit, I can take my heat, but the quantities of some of the spices had my heart beat racing -1 tablespoon chilli powder, 6 tablespoons curry powder suffice to say I did reduce the amount of these, but everything else I followed to the recipe.    Oops better mention, that I also forgot to pick up a Scoth Bonnet so added some of the red birds chillies.
I've found the recipe online to share the link with you, but I must point out there are some inconsistencies  between the cookbook and the online version.  The book serves four, but the recipe on the website serves a large crowd and was made with 8 plantains, not the 4  in the cookbook Plantain and Chickpeas Curry  from Original Flava Caribbean Recipes

For me the Plantain and Chickpeas Curry. was intensely curried in flavour, D enjoyed it.  We had it over two days. I would make it again, but perhaps use the on-line reicpe next time as no changes would be necessary as it makes a larger batch. 
The other recipe was for Coconut Curry Stew .that I adapted as I didn;t have all the ingrednets such as chocho (chayote and yellow yam and okra.  
My version has butternut squash, sweet potatoes and spinach and of course plantains.  Here is a link to the originak recipe for Coconut Curry Stew.
I am sharing this blog post featuring Original Flava Caribbean Recipes from Home by Craig and Shaun McAnuff  with Weekend Cooking Event hosted by Beth Fish Reads, a weekly event that is open to anyone who has any kind of food related post to share. 

Sunday, 16 February 2020

Green Jackfruit Carnitas and Three Bean Chilli

Its a recent thing in the UK, names being given to storms, but I can't help feeling since naming the storms the frequency of them seems to have increased, as every other month there is another one. 

There was one last weekend and another is battering us in Wales as I write. The mighty force of the high winds means people cannot stand up in the wind and rain. There are floods, Welsh river bursting banks and landslides in coal mining communities.  Every year our greenhouse, no matter where we have lived - our greenhouse has got a battering and we have had slates come off the roof and water pour in.  This year alongside fretting about the same things as other people in their homes. I am also looking out the back window as we are the only house in the street with a big tree behind us and a number of its branches have fallen, so its quite frightening time watching it sway quite furiously in the wind. I tell myself the tree has probably been there longer than the house, so will hold, but it still makes me nervous.  Needless to say, I have not ventured out, but D has braved the weather and has been out in the garden to fill the bird feeders.
I am sharing a dish I made a little while back from the cookbook Vegan Mock Meat Revolution by Jackie Kearney.  Its another book that was gifted to me by D.  

The recipe Green Jackfruit and Three Bean Chilli was rich, thick, unctuous and comforting to eat.  Lots of different flavours and spices. 
It was good for us for two days as the recipe served six and my husband can eat for two people.  The dumplings were lovely the first day, voluminous, but the following day (when I took this picture) the dumplings did not rise so well the following day, perhaps they were too cold from being in the fridge the previous day - not sure.
I also made Jackfruit Carnitas from the book, as I had all the ingredients to hand.  However, my photograph below makes the recipe looked insipid compared to the colourful one in the cookbook that was golden and warming, but it tasted very good.  
I am sharing this blog post with Weekend Cooking Event hosted by Beth Fish Reads, a weekly event that is open to anyone who has any kind of food related post to share. 

Sunday, 9 February 2020

Onion Dipping Bowls In My Kitchen

I don't have very much that is exciting in my kitchen, but I like playing along with In My Kitchen, so here goes.
Some Fortune Cookies that were shared at work for Chinese New Year made its way to my kitchen.
We went to a part of Bristol that we don't often explore last weekend for a mooch about.  I saw a sign outside a Oriental supermarket advertising that they sold homemade vegan kimchi. I decided to buy some, but when I got home it was not what I had expected.  Although it tasted as expected, like fermented cabbage, I was disappointed by it colour and its lack of Korean red chilli flakes.  
I picked up these onion dipping bowls from a charity shop.  Brand new - I am guessing they were an unwanted Christmas present.  I was rather pleased with them.
One of the reasons I love goign to Bristol too is for its indpendent shops and ethnically diverse grocery shops. I picked up some plantain, which were being sold for a competitve price.  
I had bookmarked a number of plantain recipes from this cookbook Original Flava : Caribbean Recipes from Home. that D got it for me last year for my Birthday. I have already cooked three recipes from it that I hope to share with you in the next few days including this vegan Plantain and 
Chickpeas Curry. 
I make pasta salad every week for work that lasts us three days. I was pleased to see that Napolina has decided to package its pasta in cardboard boxes that is easily recyclable.  I hope this is not just temporary but a permanent  move.  The previous packaging was not recyclable which annoyed me. 
I use a lot of white wine vinegar and red wine vinegar for my pasta salads. We don't buy it for the brand, but the fact that the glass bottles are recyclable. 
Many of you will know that I make flapjacks for work too.  So the past couple of years we have been buying porridge oats that come in cardboard boxes or paper bags like this that are easily recyclable.  This time its Flanhavan's brand which was on offer.
Finally.  I nabbed one of these shortbread shaped like a letter with jam heart namely for inspiration and in the hope that I would get round to making some at home to share, but I don't think its happening.

Anyway, I look forward to seeing what's in you kitchen if you join in with Sherry's Pickings for the In My Kitchen series.  

Saturday, 1 February 2020

Broccoli and Stilton Soup

I cannot believe its already February, where did January go?!

I haven't been doing very much in the way of cooking. And even if I was, when I get home the evenings are so dark that I do not get round to taking a photograph of what I made to showcase here, and therefore not write about it either - which is a bit of a shame when I make something not featured on my blog before.  
Anyway, what I do have to share is this Broccoli and Stilton Soup. It was made over one weekend in January when it was decided that I needed to save from going to waste some Stilton cheese that had not been eaten over the festive holiday.   
It was comforting to eat, especially on days  when your feeling a little under the weather and wishing you could put all the wrongs of the world to right, but know you cannot.  All you can do is turn off the news channel and sit down to a bowl of goodness served up with some good crusty bread. 
I am sharing this Broccoli and Stilton Soup with  Souper Sundays hosted by Kahakai Kitchen and with Weekend Cooking Event hosted by Beth Fish Reads, a weekly event that is open to anyone who has any kind of food related post to share.