Saturday, 21 April 2012

Bean Stew

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, roughly diced
  • 2 garlic cloves, finely chopped
  • 2 celery sticks, sliced
  • 1 heaped tsp ground cumin
  • ½ tsp ground allspice
  • 1 red pepper, cored, deseeded and cut into small chunks
  • 1 yellow pepper, cored, deseeded and cut into small chunks
  • 300g (10½oz) button mushrooms, quartered
  • 2 × 400g cans chopped tomatoes
  • 1 hot red chilli (ideally Scotch bonnet), deseeded and finely chopped
  • 2 × 400g cans red kidney beans, drained and rinsed
  • 1 tbsp Reggae Reggae Tomato Ketchup (or equivalent)
  • ½ tsp soft dark brown sugar, or to taste
  • 1–2 tsp soy sauce, or to taste
  • boiled white long-grain rice, to serve
1.    Heat the oil in a large saucepan over a medium–low heat. Add the onion, carrot, garlic and celery and cook, stirring occasionally, until softened.
2.    Add the cumin and allspice and cook, stirring, for 2 minutes. Add the peppers and cook for 2 minutes until softened, then add the mushrooms and cook for another 2 minutes, stirring occasionally. Add the tomatoes, chilli and kidney beans and give it all a good stir. Finally, add the tomato ketchup and sugar.
3.    Cover and cook over a gentle heat, stirring occasionally, for 30 minutes. Season to taste with the soy sauce and add a little more sugar if necessary. Serve with rice.

Monday, 19 March 2012

Brown Rice

Organic brown basmati rice

Boil in lots of water (after washing)
When almost cooked, though water away and pour on water boiled in the kettle
Add soups stock, garlic and ginger
 Add sesame oil to taste

Ayako's Lemon Chicken

Half of good chicken Salt and pepper Garlic slices under the skin Lemon slices under the skin (one lemon per half) Drizzle with soy sauce Sprinkle with Provencal herbs Two slices of butter or two tablespoons of olive oil Roast for 45 mins until brown and the chicken is cooked through

Friday, 4 March 2011

Ayako's Bean Curry

2 tins mixed kidney beans with chilli (Sainsbury's)
2 tomatoes
2 onions (medium)
4 small potatoes
50 gms sun-dried tomatoes
1 vegetable stock cube
Olive oil / sunflower oil mix
Soy sauce (2 tbl)
Konbu powder (2 tbl)
Chilli powder (1 tps)
Coriander powder (1 tps)
Ground cumin powder (1 tps)
Madras curry powder (1 tbl)
Mild curry powder (1 tbl)
Coconut milk (half a tin)
Sugar (1 tbl)
Salt to taste
Butter (2 oz)

Par-boil the potatoes and peel and cut
Make tomato sauce in the usual way as for a pasta dish

In a saucepan, empty the two tins of kidney beans

Add the stock cube, soy sauce, konbu and sugar to the potato water and dissolve

When the oils are hot in a frying pan mix the oils, mix the curry powders, coriander, chilli and cumin and fry for two minutes

Mix the tomato sauce with the kidney beans and add the Japanese stock

Add the curry spices

Add the cubed potatoes cook for 15 minutes

At the end, add the coconut milk and a knob of butter

Salt and season to taste

Serve with basmati rice and chopped coriander