Tag: dinner

Categories
Mains Recipes

Roasted Cauli Stacks

Inspiration for this delicious vegan dish came from playing a game of Jenga. Just as in the game, it’s essential to check carefully that each layer is securely in place before moving on to the next layer in the stack.

The difference here is that your building blocks are cooked, irregular shaped, seasonal winter veg, rather than geometrically identical little pieces of wood.

The foundation is steamed, shredded Savoy cabbage….

….on top of which is placed a roasted cauliflower steak…

The crowning glory is a rich tomato and black olive sauce, as shown in my main photo at the top of the post. When you’ve built your stack, it’s time to tuck in, before it all comes tumbling down!

Haha, fun and filling, the way fabulous food should be. Here’s your architect’s plan for construction….

Servings

Mains for two adults.

Timings

30 mins to make, including roasting the cauli steaks at 180C.

You Will Need

  • 1 cauliflower
  • half a Savoy cabbage
  • 1 clove of garlic, crushed
  • oil
  • half an onion
  • 2 sticks of celery
  • half a red pepper
  • 500g carton of tomato passata
  • a handful of fresh herbs, torn
  • 12 – 15 black olives

Method

  1. Prepare the cauliflower steaks. Remove all the outer leaves and any woody bits at the base of the cauli, while keeping the stalks and florets intact and held together.
  2. With a large, sharp knife, cut the head of the cauli into 2 halves, or hemispheres. Then take each and, at the largest side, cut a slice, or ‘steak’ about 2cm thick. Keep the remaining, unused florets in a bag in the fridge, to use another time.
  3. Switch the oven on to 180C.
  4. Bring a pan of water to the boil, and immerse the 2 cauli steaks for about 3 mins. Remove, place on a plate or board, and pat dry with kitchen paper. Take care as they will be hot!
  5. Brush both sides of each steak with oil and place on a greased baking tray. Place in the oven for 20 mins, turning each over, half-way through roasting.
  6. Cut the Savoy into shreds and place in a steamer basket. Place on top of the saucepan, still with the cauli water inside, and bring back to the boil. Let the Savoy steam for about 12 mins.
  7. While the Savoy and cauli steaks are cooking, make the sauce. In a new saucepan, sizzle the garlic in oil, and then add in the onion, celery and red pepper, all chopped. After a few mins, tip in the passata and herbs, and stir.
  8. Finally, chop the black olives in half, and chuck in. Leave the sauce to simmer and reduce to a rich consistency. Switch off when the caulis come out of the oven.
  9. Serve up a layer of Savoy, topped with one of the steaks, and finally a few spoonfuls of the sauce.

Customise it!

Ok, here’s a challenge for you: can you add a 4th layer? It doesn’t have to be that hard – perhaps some grated parmesan, a sprinkling of nuts and seeds, or a handful of rocket. Whatever you fancy. Give it a try, but go carefully – or it may all come tumbling down! Just like in this classic track by the Stones, from the album Exile on Main Street: Tumbling Dice.

Categories
Mains Recipes

Jerk Chicken with Roast Peppers

Here’s a really tasty and spicy way to jazz up some chicken and peppers. It’s based on a recipe I obtained from Simon and Tim on TV’s Sunday Brunch programme, which I’ve developed in my usual manner. Once the pieces are cooked, you can enjoy them in various ways: hot with rice, cold with salad or – my favourite – as a filling in a tortilla wrap.

I reported a few posts back that I had opened a new channel for A Different Kitchen on Instagram. I decided to teach myself some reel making skills with this dish, which was enormous fun. I’ll say more about that shortly. First of all, let’s focus on the food!

Servings

This depends on how you intend to serve it, but you will get 4 chicken breasts worth of spicy, meaty goodness to eat as you please.

Timings

15 mins to make the marinade, 12 hours to rest in the fridge, then 25 mins to cook.

You Will Need

  • 4 chicken breasts, cut into chunks
  • 1 red and 1 yellow pepper, also cut into pieces
  • olive oil

For the Marinade:

  • 1 onion, chopped
  • 3 scallions, chopped
  • 1 chilli, chopped
  • 1 garlic clove, crushed
  • 1 tbsp 5 Spice powder
  • 1 tbsp allspice berries
  • 1 tsp ground nutmeg
  • 1 tsp dried thyme
  • 100ml dark soy sauce
  • 50ml veg oil
  • a few twists of sea salt and black pepper

Method

  1. Combine all the marinade ingredients in a bowl. Tip in the chicken chunks and coat all over. Leave in the fridge for 12 hours, then take out.
  2. Place the chopped peppers in a dish. Drizzle the oil over and roast in the oven at 180C for 25 mins.
  3. While the peppers are roasting, tip the chicken pieces and all the marinade into a large frying pan and place on a high heat. Turn the pieces until they are cooked through and the marinade has become a sticky, saucy coating.
  4. When the peppers are done, tip them into the pan and stir in with the chicken so that they are also coated in the spicy sauce. Serve hot or cold.

Customise It!

There are various ways you can cook and serve this. Come the summertime, I fancy threading the marinaded chicken and pepper pieces on skewers for roasting on the BBQ.

On this occasion, I opted to roll some of the cooked chicken and peppers up in a soft, warmed tortilla wrap along with a mango salsa (that I will show you how to make in my next post!)

As I say, I made this the subject of a reel over on my new Instagram channel – you can find it on @differentkitch. I had great fun, and learned a lot in the process – probably the main lesson being to shoot in portrait mode on my camera phone for Instagram, rather than the landscape that I am more accustomed to using over here. I’ve since corrected this in my subsequent reels.

Although jerk chicken is Caribbean-inspired, I felt wrapping it in a flour tortilla gave it a Tex Mex kind of feel. So, when it came to choosing an audio track for my reel, I opted for ZZ Top and Gimme All Your Lovin’. Someone commented that the guys in the band would be pleased the chicken, peppers and other bits were wrapped up in the tortilla, as it meant no stray pieces of food would get tangled up in their trademark long beards. I hadn’t really thought of that, tbh, but you have to say – fair point.

Here’s ZZ Top with Gimme All Your Lovin’.

Categories
Mains Recipes

Sweet Potato, Kale and Chorizo Hash

This is a great midweek meal when the nights are closing in, and a dish that I find irresistible! I love the smell and crackle of the chorizo as it sizzles in the pan, and the vivid, contrasting colours. The bright orange of the sweet potato, and freshly picked green kale from the garden, combine to make this autumn on a plate.

Servings

This is a meal for two.

Timings

15 – 20 mins to prepare.

You Will Need

  • 400g sweet potatoes, peeled and chopped into chunks
  • 20g butter
  • about 80g fresh kale (for me this was 8 or 9 leaves)
  • 1 onion
  • 1 red pepper
  • 100g chorizo
  • 400g can of chopped tomatoes

Method

  1. Put the sweet potato chunks in a saucepan and bring to the boil. Reduce to a simmer for 15 mins.
  2. Chop the kale leaves into strips and place in a steamer over the saucepan. They will soften in the steam from the sweet potatoes as they cook.
  3. Separately, in a frying pan, add the onion and red pepper, chopped, along with slices of the chorizo. There is no need to add any oil or spices, as the chorizo will provide all the oil and flavouring you need.
  4. After 5 mins, add the chopped tomatoes to the frying pan and stir in.
  5. When the sweet potato has cooked, drain it and mash with the butter. Add it to the frying pan, along with the steamed kale.
  6. Give it all a good stir in the frying pan and turn up the heat. Turn the mixture over a few times with a broad spatula – you should try to get some parts of the hash crisped and browned. Serve when it has reached a level of charred-ness that suits your tastes!

Customise It!

Stick to the core of sweet potato, kale and chorizo, but beyond this add in other veg you like. Garden peas or sweetcorn would be fine, for example.

You can use any good chorizo sausage. The one I used is a British-made variety from the Cotswold Curer (see photo). I picked this up at Warwick Food Market when I was in the West Midlands for the Commonwealth Games, back in the summer.

Whatever chorizo you use, remember this is a hash – switch up the heat, get that spatula in there and make sections of it nice and crisp by flipping over and over.

Just like my favourite track from Hot Chip – the latest addition to the ADK Spotify Playlist: