Pepper Salad with Hummus

A fabulous hummus salad, served with diced red and green pepper, deseeded and diced red chilli, chopped carrot and red onion, plus a bistro salad of green and purple lettuce, finely chopped beetroot, and spring onion.

The vegetable salad was soused in a little olive oil and malt vinegar for an hour or so, with a generous pinch of oregano, plus a squeeze of lime juice. Occasionally tossed.

Dress with black pepper when served.

Lamb Chilli with Red Peppers and Garlic

A lamb chilli, based on one already prepared. The additions are: one red bell pepper, extra garlic, plus a drizzle of lime juice on the rice. 

The chilli was made with six green finger chillies, diced green beans, diced potato and carrot, some garlic, and diced leek.

The lamb was browned for twenty minutes at a medium heat, in its own fat. Then I added the leek, and cooked the mince and the leek together for about twenty minutes, keeping the ingredients on the move.

I added boiling water, the vegetables, and some lamb stock. Simmered under glass for thirty five minutes or so, until the dish thickens. Add herbs according to choice (I used herbs de Provence).

The chilli was decanted into a pyrex bowl, and allowed to cool overnight in the fridge. The fat which appeared and solidified on the surface was spooned off and disposed of. The chilli was then reheated before serving.

Cooked with diced red pepper on the second day, and served with a small bistro salad and long grain rice, drizzled with the freshly squeezed lime juice. .

Balti Style Chicken Curry

Dish prompted by some cheap vegetables from the local Co-op. Washed and diced leek and carrot, cooked with yellow split peas, which formed the basis of the curry sauce.

Mashed and blended, I added the curry powder (Madras), plus some turmeric, and tomato passata. Then I added a handful of raisins, a red and green chilli (deseeded), diced root ginger, chicken and vegetable stock, some fish sauce (Nam Pla). And finally the chicken slices from two chicken thighs.

Allowed to simmer for an hour. Served with long grain rice (or basmati, if you prefer), cooked for two minutes in boiling water before being shocked by cold water, and then another eight minutes of cooking. Served with lime pickle. Drizzle some lime juice on the rice before serving. Excellent!

Thai King Prawn, with Rice and Green Finger Chillies

Thai style king prawns from Vietnam. With coconut, lime leaves, and lime juice.

A  prawn dish which was intended to be consumed as part of an Asian salad with Asian pickles. I chose to make something different with them.

I made a Thai style sauce, using a teaspoonful of Thai spices, with red peppers, onion, coconut, garlic and four green finger chillies This was allowed to simmer for ten minutes before the prawns were added.

The prawns were pre-heated in a steamer for about ten minutes. Add to the sauce, and simmer for three to five minutes.

Served with basmati rice on a spiral of dark soy sauce.  Garnished here with two padron peppers.

Coconut, King Prawns, with Sweet Potato noodles

Coconut, lime Leaves, lime juice, and King Prawns.Thai style king prawns from Vietnam.

A  prawn dish which was intended to be consumed as part of an Asian salad with Asian pickles. I chose to make them the focus of a stir-fry.

The prawns were heated in a steamer for about ten minutes.

The noodles were made with sweet potato and onion. The noodles were spiralised sweet potato, and onion, and stir-fried in a pan at medium heat, along with two small carrots, grated and sliced red pepper. The noodles, carrot and sliced red pepper were decanted onto a plate with a spiral of dark soy sauce.

Ready in fifteen minutes at a medium heat. Stirred frequently to prevent burning. Delicious!

Wild black rice & fig salad

Black rice, chopped green pepper, carrot, spring onion, vine tomato, dried fig, black pepper, olive oil. Drizzled with pressed lime juice & shredded ginger.

 I'm learning a lot about how my camera responds to colours. In tungsten or fluorescent lighting it converts to something like a daylight rendering (which is great). However green, purple and magenta are poorly represented. In real daylight it overdoes blue.

Wild black rice & fig salad

Rocket Salad with Turmeric Rice

Cool food. Baby leaf rocket salad, with turmeric rice, grated carrot, quartered cherry tomatoes, spring onion, coriander, olive oil, and a dash of fresh lime juice. Plus black pepper to taste.

Rocket Salad with Turmeric Rice