Chickpea Tikka Masala

 

vegan-easy-chickepea-tikka-malasa-3

 

Chickpea Tikka Masala

Serves 8

2 tablespoons coconut oil
1 large onion, finely chopped
2 garlic cloves – crushed
1 x 2-inch piece of ginger, finely chopped in to a paste
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cayenne pepper
3 tins of chickpeas, drained and rinsed
2 tins of chopped tomatoes (or pasata if you prefer)
1 can full fat coconut milk
1 teaspoon arrowroot powder
Salt to taste
Fresh chopped coriander

Directions

Heat oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until clear, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
Add ginger and spices and sauté until fragrant, about 30 seconds.
Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
Stir in coconut milk and simmer for 5 more minutes.
In a small bowl whisk arrowroot with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.
Take a taste and adjust seasoning if needed.
Remove from the heat, sprinkle with chopped fresh cilantro and serve with basmati rice & my 3 ingredient naan bread 

Munch up 🙂

 

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Rosemary Pork Sliders with Spicy Mustard

Pork Sliders

 

With winter well and truly here it was time to start using the slow cooker once again! It is such an amazing appliance and I haven’t had any bad experience with slow cooking, ever! The meat is always so tender and juicy, the flavors have had time to really deepen and the sauce always reduces to a lovely consistency. It really is the only way to make a stew ~ Comfort food at its best!

This recipe is for Rosemary Pork Slider with spicy mustard and can be made in the summer also, I change the sauce and make a homemade BBQ sauce to put on the sliders. I use gluten-free sandwich / burger buns but feel free to use whole-grain ones if you aren’t gluten or wheat intolerant.

Serves: 10-12

  • 1 tablespoon olive oil
  • 1 (1 ½ lbs.) boneless pork loin, trimmed
  • Freshly ground pepper
  • 1 cup water
  • 1 cup chicken broth
  • 1 small onion, chopped
  • 1 tablespoon fresh chopped rosemary
  • 1 tablespoon minced garlic
  • Wholegrain gluten-free sandwich buns (or whole grain / wheat ones if you can eat them)
  • Spicy whole-grain mustard
  • Rocket / green leaves – to serve

    Instructions:
    1. Heat the oil in a large skillet / frying pan over medium-high heat.
    2. Season the pork with pepper then add to the skillet.
    3. Cook for 2 to 3 minutes on each side until browned then transfer to the slow cooker.
    4. Stir together the water, chicken broth, onions, rosemary and garlic then pour into the slow cooker.
    5. Cover and cook on low heat for 8 hours until the pork is tender.
    6. Remove the pork to a cutting board and shred with two forks.
    7. Strain the cooking liquid through a mesh sieve and discard the solids.
    8. Return the pork to the slow cooker with 1 cup of the cooking liquid and mix through.
    9. Serve the pork hot on top of toasted buns with spicy mustard and some salad leaves.

Thanksgiving is just days away now! What are you plans and who is cooking in your family?

We don’t celebrate Thanksgiving here but shops have started to incorporate Black Friday and Cyber Monday deals which is great!!

I am cooking Christmas Dinner again this year and we have family coming over from England so it will be LOTS of fun! I cannot wait 🙂

Don’t forget to give me page on Facebook a ‘Like’ for all up to date recipes and general banter!

QBK x

 

A tale of two Shepherds Pies

Shepherd Pie

Hi folks! It’s a chilly one here in Ireland now and it is only going to get colder from here on in so to beat the chill its hearty comfort food time…. One of the best comfort foods ever is Shepherds Pie but not just any Shepherds Pie it is two pies in one! But first I have a quick tale from my week. I am doing a business course online (which I am loving!) and there is a section in it called Failure Olympics –  it’s a section that prepares you for failure, even in small doses. So the assignment was ‘Negotiate a discount for a Coffee / Tea’ – it took me three weeks YES three weeks to complete this. My reasons were a) I was scared (what a wuss you’re thinking) and b) I actually hadn’t been anywhere to order a coffee for a while (that’s just an excuse though right?!) So here is the full conversation that happened in the coffee shop…..

Me: Hi
Waitress: Hello
Me: Can I get a skinny cappuccino with no chocolate please
Waitress: Sure
Me: Can I get a 10% discount too
Waitress: (puzzled look on face)Do you work here?
Waitress 2: Snorts a laugh and walks in to the back
Me: (Smiling) No
Waitress: Hmmm strange, OK that will be €2.70 please (10% discount applied – score!!)
Me: Thanks, I am doing a course and its one of the assignments
Waitress: I am doing a course too
Me: Bet you don’t have an assignment like that?
Waitress: Eh no (laughing)

I would like to say I felt liberated and happy enough that I would do it again BUT I could feel my face burning red and could not wait to get out of there. I just felt SO embarrassed!

Anyway enough of my ramblings back to The Shepherds Pie or is it Cottage Pie? Traditionally Shepherds Pie is made with ground lamb mince and Cottage Pie with ground beef. In my opinion the Cottage Pie mince filling is also a lot more tomato-y (is that a word?) while the Shepherds pie meat filling is brown, similar to a traditional stew colour. Now this is my opinion so it’s not gospel 🙂 I still call my dish Shepherds Pie and have always made it with lean steak mince. Please use lamb if you prefer and call it whatever you like, haha! One half of my pie is going to have the traditional Potato Topping and the other is going to have a non-traditional Butternut Squash Topping. I saw a recipe on Cavegirl Cuisine using cauliflower and parsnips topping on her cottage pie, that looks awesome too. If you’re thinking of trying the Paleo diet/lifestyle, check out her website.

Ingredients

  • 500g Lean Steak Mince
  • Spray Oil / Olive Oil
  • 1 Large Onion – diced
  • 2-3 Carrots – diced
  • 1 Garlic Clove – crushed
  • Tbsp cornflour / arrowroot
  • Splash Red Wine
  • 1 Tbsp Tomato Puree
  • 250ml Beef Stock
  • 10-15 shakes of Worcestershire Sauce
  • 2-3 Sprigs of fresh Thyme
  • 5-6 Medium Potatoes – cut in to large chunks
  • Half a Butternut Squash – cut in to large chunks
  • 2 tsp Dijon Mustard
  • Sea Salt & Pepper to taste
  • 2 Tbsp Butter (I use Flora Light)

Instructions

Heat a large saucepan on a medium high heat and dry fry the steak mince until browned. Drain the meat in a colander – sometimes there wont be any fat to come out, which is great!

Add the oil to the pan and turn down to a medium heat. Saute the onions and carrots until softened but not browned, then add the garlic. Turn the heat to low as you do not want to burn the garlic as it will make it bitter

Add the mince back in to the pan and add the cornflour, mix the cornflour in well (this will help thicken the sauce)

Add the red wine, let it cook reduce down by at least half then add Worcestershire sauce, beef stock, thyme and some pepper. Bring to the boil and turn to a low heat and let it simmer for 35-45 minutes

Thyme

While the mince it simmering place the potatoes in a pan with cold water, bring to the boil and simmer until cooked. Drain the potatoes put back in to the pan and on to a low heat to remove any moisture. Add one teaspoon of dijon, one tablespoon of butter, sea salt and pepper and mash

For the butternut squash mash place the squash in a pan and add boiling water. Cook until tender but not too soft. Drain the squash put back in to the pan and on to a low heat to remove any moisture. Add one teaspoon of dijon, one tablespoon of butter, sea salt and pepper and mash

Put the mince in to your dish, I ike to let it cool a little as a film forms and it acts like a kind of barrier so the potato and squash mash wont seep in to the mince

Steak Mince

Add the potato to one side and butternut squash to the other side. Seal with the back of a spoon and then line and make small peaks with a fork

Shepherds Pie

Bake in a pre-heated oven at 160’c for 40 minutes then turn the heat up and bake at 200’c for a further 40 minutes Place under the grill to get browner if required

Serve with petit pois, nom nom!

Shepherds Pie

Shepherds Pie

SP3

What would you call this – Shepherds Pie or Cottage Pie?

How do you feel about asking for discounts?

Have you got any embarrassing or funny stories from the last week?