tree_and_leaf: China cup and saucer with tea.  "Never turn down tea.  That's how wars get started." (cup of tea)
[personal profile] tree_and_leaf
I love this recipe. It's cheap, it's really filling, and it tastes wonderful. What's more, with the exception of the garlic, ginger and onion, they're all non-perishable ingredients, and as I usually have garlic and onion about the house, with the substitution of dried powdered ginger for fresh, it is a marvellous emergency dinner. If I had to feed a friend unexpectedly, this is what I would turn to.

(It's better with fresh ginger, though).

The original recipe is Anna Jones - it was in a Guardian start of academic year student special - but I've tweaked it a bit (the original one is here, if you're interested).

Quantities: it will serve five to six if you serve with rice and cheese. It reheats well: leftovers are good turned into nachos, enchiladas, or burritos.

Note: you can use other grains than bulgar wheat - pearl barley might be nice, as might quinoa. Steer clear of cous cous, though, it will cook too quickly and disintegrate into mush. You can also use different kinds of beans - I have a possibly irrational aversion to kidney beans, but if you like them, chuck some in - and lentils, though I'd advise against red as again, they cook too quickly. Puy work well, though. Go with what you have in the store cupboard!

Equipment needed:
A chopping board
A kitchen knife
A wooden spoon or similar to stir
A measuring jug
A large saucepan or small stock pot

If you are using cheese, then you either need a grater or a bag of pre-grated cheese.

Ingredients:
Oil for frying
1 medium onion
3 garlic cloves
An inch-long piece of ginger, peeled and grated, or 1/2 tsp ground ginger
1 tbsp chilli powder (or 1/2 tsp if you don't like heat)
1/2 tsp cumin (ground or bashed seeds)
1/2 tbsp smoked paprika
2 × 400g tins of peeled plum tomatoes
150g green lentils, soaked
150g bulgur wheat
2 sqs dark chocolate, or 1/2 tsp cocoa if you're making it vegan
400g tin of black beans
1 litre vegetable stock (I like the Marigold Bouillon powder)
Salt and black pepper

Optional extra: cheese to serve

Before you start cooking: soak lentils according to the directions on the packet.

Peel and finely chop your onion, and gently fry until it's soft and translucent (this will take at least ten minutes). In the meantime, peel the garlic, smash it with your knife, and then chop it, and peel and grate the ginger. Drain the beans and the lentils.

Once the onion is done, add the tomatoes - bash the fruits with your spoon a bit to encourage them to break up - and then tip in the lentils, wheat, and beans. Add the chocolate and spices, stirring well until the chocolate is melted.

Now add about half the stock, and simmer for twenty minutes or until the lentils and wheat are cooked. Top up the liquid as you go - you may not need all the stock. Should you need more, it's fine to just add plain water.

Serve with rice, or with tortillas, or however you like your chilli! I like it with grated cheese, but obviously omit this or use your favourite cheese substitute if you are a vegan or dairy-free.
norfolkian: (Default)
[personal profile] norfolkian
I cooked this last night and it ended up not being what I'd planned. We just got back from holiday yesterday and I didn't fancy venturing too far from home, so I popped out to the small local Asda for some ingredients in the afternoon. I'd been planning to do something with spring onions, but the spring onions in Asda did not look very appetising, so I bought some red onions instead. And this was the result.

I've suggested using more spice than I actually put in, because mine ended up being a little on the bland side, but you can adjust according to your taste. You could also make this with thighs on the bone which may help to make it more flavourful - you'll just need to increase the cooking time a little.

Serves 3-4

Ingredients
A small amount of olive oil (I usually use around 1 tsp)
4 large skinless, boneless chicken thighs
2 red onions, sliced
4 garlic cloves, crushed
250g chestnut mushrooms, sliced
1 red pepper and 1 green pepper, cut into strips
2 heaped tsp smoked paprika
1 400g tin chopped tomatoes
salt and pepper to taste
handful of fresh coriander, chopped

Method
Pre-heat the oven to 180C (fan-assisted). Heat the oil in a cast iron casserole dish or a saucepan which can be used in the oven. Add the chicken thighs and cook until brown all over. Add the onions, garlic, mushrooms and peppers and cook for a few minutes until it's all just starting to soften. Add the paprika, give it a good stir and cook gently for about a minute. Add the chopped tomatoes and season with salt and pepper. Give it a good stir, then place the lid on the casserole and then put it in the oven. Cook for 30-40 minutes until the chicken is all cooked through and everything is soft and melty and yummy. Garnish with the fresh coriander. Serve with rice.

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