Nasi Goreng - Brunch

Nasi Goreng My Way

I stumbled upon this dish using up leftovers. We had rice, kale and coriander in the fridge 

Feeds -4

Preparation Time - 10-15 minutes

Cooking Time - 5-10 minutes 

Ingredients - 

1 Cup of Rice / 2 Cups of cooked rice

Glug of sesame oil/rapeseed oil

1 White Onion - Roughly chopped

1 Tomatoes - Roughly chopped

1/2 Tsp Smoked paprika

Glug of chilli sauce/buffalo tabasco/Cholula 

1 Red chilli - Roughly chopped

Handful of chopped kale

200g Feta - Crumbled

1 Spring onion - Finely sliced

Egg Pancake

Glug of rapeseed oil

4 Large organic eggs

Glug of milk

Knob of butter

Sprinkle of sugar/ palm sugar

Glug of soy sauce

Small handful of coriander - Roughly chopped

Instructions- 

Cook the rice as per the instructions or thoroughly reheat until piping hot. 

Heat a glug of oil, add in the chopped onions, tomatoes, spices and fry for a minute or so, add in the kale, fry for a minute then add the rice and stir until combined. Test the seasoning, add extra spice if you like the heat. Sprinkle in the feta stir and set to one side. Add a glug of oil to a non stick pan followed by the eggs whisked with the milk, butter, sugar and soy and allow to cook. Once the egg's cooked through spoon in the hot rice mixture and serve - sprinkle with spring onion, extra chilli and chopped coriander.

See my 12 Vegetarian Hacks for Cook Vegetarian Here (Plus loads of other great veggie recipes)- 

http://www.cookveg.co.uk/post/12-vegetarian-hacks-that-are-borderline-genius

Sunday Brunch

Sunday Brunch

Preparation Time - 10 minutes

Cooking Time - 25-30 minutes

Feeds - 4-6

Ingredients - 

Bubble 'n' Sqeak

2- 3 Large potatoes (desiree or maris piper are good options)- Peeled and chopped in 2inch chunks

500g Spinach or half a cabbage -Shredded

1 White onion - Halved and finely sliced

2 Cloves of garlic- Crushed and finely sliced

Large knob of butter

100g of mature cheddar cheese 

Spiced Up Cheesy Beans-

1 Can of baked beans 

1 Large tablespoon of Chipotle Tabasco sauce

1 Large handful of mature cheddar - Finely grated

Organic Eggs- Allow 1 per serving

Large glug of rapeseed oil for frying

4-6 Large Ripe Tomatoes - Left whole

1 Teaspoon of dried thyme

Sprinkle of seas salt and black pepper

Punnet of chestnut mushrooms - Washed and roughly sliced

Small glug of rapeseed oil

1 Clove of garlic- Crushed and finely chopped

Recommended Condiments -

Dijonaise (French Dijon mustard with Mayo :-)

Tabasco

Oxford Sauce

Ketchup

Instructions - 

Start by peeling the potatoes and add to a pan of salted water and boil for 12-15 minutes or until the potatoes are soft and won't stay on a knife when prodded.  Once cooked drain and cover drizzle with oil and a knob of butter.

In a frying pan add the onion and garlic a glug of oil oil and cook on a medium heat until the onion softens, then add in the washed spinach or cabbage and allow to wilt. Mash the potatoes until smith then add to the onions, garlic and spinach/cabbage. Mix thoroughly and season, add in half the grated cheese and mix again then transfer to a baking dish and sprinkle over the remaining grated cheese, bake or grill until golden and crispy.

For the spiced up cheesy beans, combine all ingredients and allow to cook on a low heat for at least 10 minutes. 

Place the tomatoes in baking dish, season, drizzle with oil and roast for 15-20 minutes or until you're ready to serve. 

Fry the mushrooms and garlic in a pan on hot heat until until crisp and golden, keep warm until ready to serve.

Lastly fry your eggs, heat the rapeseed oil in a large pan and the  crack the eggs, cook until the yolks runny but the whites no longer snotty.

Serve up buffet style for ease.

Winter Warmer, One Dish Wonder- Beetroot, Goats Cheese & Harissa Fried Eggs

Winter Warmer, One Dish Wonder- Beetroot, Goats Cheese & Harissa Fried Eggs

This one dish wonder is perfect if you've got guests and are in need of a wintery hearty but wholesome and healthy (ish) dish. I love the combinations of textures, and contrasts of flavours, the Harissa really give this dish some kick while the goats cheese offers a great calm alternative. In my books you can never eat enough beetroot and I love that this dish doesn't let the leaves go to waste. 

Preparation Time- 5 minutes

Cooking Time - 25-30 minutes

Feeds - 4-6 

Ingredients - 

3 Beetroots - Washed and ends chopped off then curt into quarters

Glug of rapeseed oil

Beetroot leaves - Washed and roughly chopped

90g Goats cheese - Roughly chopped

Organic Eggs- Allow 1 per serving

3 Teaspoons of Harissa

Handful of greek black olives- pips removed

Handful of mixed seeds

Handful of parsley - Roughly chopped

Freshly ground black pepper

Loaf of bread of your choice to dunk

Instructions-

Start by pre heating your oven to 190 degrees Celsius, prepare the beetroot and place in you ovenproof/ hob dish along with a generous glug of rapeseed oil and seasoning, roast for 20-25 minutes. Once roasted add in the beetroot leaves and cook for a few minutes until the leaves have wilted and softened, sprinkle over the olives, goats cheese and a few dollops of Harissa. Make room to add in your eggs then crack them into the dish (ensure you add extra oil if you're not using a non stick dish) cook on a medium to high heat until the egg white is no longer snotty but the yolk is still runny. Finish the dish off with a sprinkle of parsley, black pepper and a handful of mixed seeds.

Placed in the middle of the table and let everyone get stuck in. 

Winter Spelt Spinach Tagliatelle with Chestnut Pesto and Greens

Winter Spelt Spinach Tagliatelle with Chestnut Pesto and Greens

This is a great way to use seasonal produce to create a hearty comforting meat free meal. The earthiness from the chestnuts and greens works so nicely alongside the tart physalis fruit and vibrant pesto. This is pasta with a difference and worth a try.

Preparation Time – 5-10 minutes

Cooking Time – 10-12minutes

Feeds 4-6

Ingredients -

250g Spelt spinach Tagliatelle – Any spelt or wholemeal Tagliatelle will do if you struggle to find a spinach version 

1 White onion - Roughly chopped into quarters then quarters again

200g of Chestnuts - Roughly chopped in half

2 Large handfuls of beetroot leaves or fresh spinach

1 Punnet of physalis fruit (Around 15-20) - To garnish with

Drizzle of rapeseed olive oil

Freshly ground black pepper

Chestnut Pesto -

Large Handful of basil leaves

Large handful of cooked chestnuts (the vacuum packed ones are ideal) – Roughly chopped

1 Large clove of garlic - Peeled and roughly crushed and sliced

1 Handful of Parmesan style cheese (Vegetarian) – Finely grated

Generous drizzle of extra virgin olive oil

Sprinkle of salt

Instructions –

Start by boiling a large pan of salted water (use the kettle to speed this part up) then add in the tagliatelle and cook until al dente or for around 8-10 minutes.

Combine all pesto ingredients in either a food processor or muddle in a pestle and mortar until it forms a paste, add in the extra virgin olive oil and mix again.

Add a glug of oil, the chopped onion and chunks of chestnuts plus a sprinkle of seasoning to a large pan. Cook for 2-3 minutes on a medium heat until the onion softens and the chestnuts darken. Finally add in your greens and wilt for a minute or so (Do this just before you’re about to serve, making sure the pasta is ready to go so you don’t overcook the greens).

Once you have everything ready, add the pesto to the pasta, along with the onion, chestnuts and greens. Gently mix together to ensure and even coating, tongs are pretty good for this if you have. Serve up and garnish with the Physalis fruit.

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