Chilli Beans, Corn & Chilli Wraps

I had a couple of these wraps for lunch this week. I always vary my lunch and I very rarely have the same lunch twice. Usually I come up with something in the morning, considering I am an early bird and always wake up before my alarm clock. I go through my pantry, fridge and food cupboards and see what I can come up with. I must say I do love my spicy food and this recipe is quite hot so if you want a milder version just omit the fresh chilli pepper. I used canned chilli beans which I really love as they are delicious and a good spicy alternative to baked beans. I also like to take everything at work with me and freshly prepare them at the start of lunchtime but you can always pre-prepare them at home. It's a great idea and do not be scared of using tinned chilli beans as they are not that hot :) For 4 wraps you will need...

• 290g can Chilli Beans 
• 1/2 can of sweet corn
• 1 fresh red chilli, sliced
• Watercress (or other salad)
• Sour cream or Hummus if vegan
• Wheat Tortillas

1. Mix the beans and corn in a microwavable bowl and heat for about 2 minutes. 
2. Warm each tortilla for about 40 seconds each, sprinkle some watercress, add two or three tablespoons of the bean & corn mixture, add some red chilli slices, a couple of dollops of sour cream, wrap up and eat. Easy!! :)

Enjoy!!

R&A

Iraqi Lamb & Aubergine Stew - Merqat Kharuf Baytinjan - خروف العراقي والحساء الباذنجان

Yet another Arabic recipe. This sweet and tangy stew is delicious. It comes from Iraq and the two ingredients that definitely make the difference are the pomegranate molasses also known as pomegranate sauce and the Baharat spice blend. The pomegranate molasses is basically reduced pomegranate juice and you can buy it from Middle Eastern markets/shops or the world food aisle at the supermarket (in England). The Baharat spice blend is a complex spice blend that varies from family to family, shop to shop and/or country to country that can be bought online but we do our own. We also used fresh local lamb bought from our butcher as it is tastier and more tender but frozen lamb would do just fine. So do give it a go. You will need...

• Coarse salt
• 1 large Aubergine (about 600g), sliced crosswise 1/2 inch thick
• 1/4 cup (60ml) plus 2½ tbsp vegetable oil
• Half leg of fresh lamb, cut in large pieces
• Freshly ground pepper
• 1 large white onion, chopped
• 1/2 cup (about 120ml) pomegranate molasses/sauce
• 1/2 cup (about 80g) dried yellow split peas, soaked in cold water for 12 hours
• 4 dried red chillies
• 2 tsp baharat spice blend (see recipe below)
• 2 tsp ground coriander
• 8 small pita breads, warmed, to serve

Baharat spice blend 

• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp freshly ground black pepper
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves        

Mix the spices in an airtight jar and store in a dry and dark place.

Method

1.  Put the aubergine cubes in a colander & sprinkle with the rock salt & leave for about 30 minutes until the bitter juices run out.

2.  Meanwhile, in a large pot, heat 2 tablespoons of the oil. Season the lamb with salt and pepper and cook over high heat, turning once, until well browned, about 5 minutes per side. Add the onion and cook over moderate heat, stirring, until softened, 10 minutes. Add 3 litres of water, the pomegranate molasses, split peas, dried chillies, baharat and coriander and bring to a boil. Reduce the heat to low and simmer for 45 minutes, skimming and stirring a few times.

3.  Rinse the aubergine and pat dry. In a large non-stick pan, heat 11/2 tbsp of the oil. Fry the aubergine in 3 batches, adding more oil if necessary. Add the aubergine to the lamb and simmer over low heat, stirring, until the lamb is tender, about 45 minutes.

4.  Transfer the lamb onto a plate and remove the meat from any bones and cut into 1-inch pieces. Boil the stew over high heat, skimming, until the liquid has reduced to about 750ml, this will take about 40 minutes or less.

5.  Return the lamb to the stew, season with salt and pepper and give it a good stir. Serve with the pita bread or boiled rice.

Enjoy!!

R&A

Pak Choi with Sichuan pepper & Oyster sauce

I would like to share this quick recipe that I prepared at 6 o'clock in the morning as part of my pack up. It is super quick and if like us, you stock up on Asian ingredients, it will be done even faster. It is spicy so you can adapt the ingredients to your taste, you can eat this as part of a typical Chinese communal meal or as a meal on its own with boiled rice. Give it a go and you will try it again. Sichuan pepper can be found in Asian stores or online. These ingredients are for 1 person but you can multiply the ingredients...

• 2 baby Pak Choi, leaves split in half lengthwise
• 1 red chilli, sliced
• 2 garlic cloves, finely chopped
• 1/2 tsp fresh ginger root, minced (or 1/4 tsp ground ginger)
• 5 Sichuan peppercorns
• 1 star anise
• 1 tsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp vegetable or groundnut oil 
• 3 spring onions, sliced

Method

1. In a wok heat the oil and fry the ginger, chilli, star anise, garlic and Sichuan peppercorns until fragrant, about a minute. (Make sure you do not burn the garlic)
2. Add the Pak Choi, soy sauce and oyster sauce and stir fry for a couple of minutes until the leaves are partially wilted but not soggy.
3. Turn off the heat and sprinkle the chopped spring onions.
4. Remove and discard the star anise and serve hot!!

Enjoy!!

R&A

Farfalle with Courgettes, Aubergines & Anchovies

We loved this pasta dish. It is quite quick and easy to prepare...proper foolproof! Aubergines and zucchine are two of my favourite vegetables, I could eat them with anything, anytime. The anchovies (as per usual) disappear whilst cooking but they enhance the flavour of this dish substantially. Good quality olive oil finishes off this dish impeccably. So give it a go.You will need...

• 350g farfalle (or other short pasta)
• 1 aubergine (about 400g), sliced into strips
• 2 large zucchine (about 400g), sliced into strips
• 3 tbsp olive oil
• 1 clove garlic, crushed
• 1 red chilli, sliced
• 1 onion, chopped
• 1 60g can anchovy fillets in olive oil
• Grated Parmesan cheese, to serve (optional)

Method

1. Drain the oil from the anchovy into a large pan and heat it up.
2. Cook the onion, chilli and garlic until onion is soft and transparent. Add the zucchine and aubergine slices and cook until they are soft.
3. In the meantime cook the pasta and drain.
4. Into the pan with the veg, stir in the anchovies.
5. Add the pasta and 3 tbsp olive oil and stir carefully (not to break the pasta).
6. Serve warm with grated Parmesan cheese.

Enjoy!!

R&A

Gujarati Potato Curry ગુજરાતી બટાટા કરી

This recipe comes from Gujarat, India which is a state in western India. Gujarat cuisine is mostly vegetarian even if there is an extensive coastline from which lot of seafood is harvested. This dish is completely vegetarian andcan be served on its own as a main dish or as a side dish with a pulse dish and rice. Amanda & I enjoyed this with warm naan bread and natural yogurt to contrast the fieriness of the chillies. Obviously, you can adjust the amount of chillies in the recipe to your own taste but do try to find and use all the ingredients so as the produce a genuine Gujarati taste!! Give it a go and your taste buds will definitely come alive!! For 4 people (as a side dish) you will need...

• 450g potatoes, cut in 1 inch cubes
• 2 tbsp vegetable oil
• 1/2 tsp cumin seeds
• 1/2 tsp black mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp fine sea salt
• 1 tsp red chilli powder
• 3 fresh red chillies, chopped
• 2 tsp tomato paste
• 450ml water

To serve

• Fresh coriander leaves, chopped
• Naan bread
• Natural yoghurt

Method

1. Heat the oil on high heat in a wok or large pan and add the cumin seeds, black mustard seeds and asafoetida. Cook for a few seconds until fragrant and mustard seeds start popping.
2. Add the potatoes, turmeric, ground cumin, ground coriander, salt, chilli powder, chopped chillies and tomato paste. Stir continuosly and cook for around 5 minutes.
3. Add the water and bring to the boil. Lower the heat and simmer gently for around 20 minutes.
4. Slowly tip the curry in a warm serving dish, garnish with the coriander leaves and serve.
5. Add the yoghurt to taste after plating. Warm the Naan breads and enjoy!!

Enjoy!!

R&A

Wild Rocket & Feta Cheese Salad with a kick!!

Hello all, we are back :) It might be old age [I am 34 years old you know] but lately I am getting very fond of salads. In fact, I created this simple salad as a quick lunch to take with me to work. It turned out so delicious that I wanted to share the recipe with you. It is incredibly tasty and very easy to prepare. It is basically made up of ingredients that you can find in the Mediterranean diet like olives, rocket etc. You can even add some dry fried diced bacon with it! I chose some delicious Balsamic vinegar from Modena as dressing but feel free to dress it with whatever you like. A drizzle of good quality extra-virgin olive oil will definitely make it even tastier!! I enjoyed it with some crusty bread...loved mopping up the balsamic vinegar!! So if you need a quick lunch or use it as an accompaniment to a meat dish, give this a go...for 1 person you will need...

• 35g Wild rocket leaves, washed
• 8 small plum tomatoes or cherry tomatoes
• 100g feta cheese, diced
• 2 gherkins, sliced
• 8 large Olives
• 1 fresh red chilli pepper, sliced (optional)
• Pimentón [Spanish paprika], to taste (if not available, regular paprika would do)
• Oregano, to taste
• 4 Basil leaves, hand torn
• Balsamic vinegar, for the dressing

NB: If you do not like it that spicy, devein and deseed the chilli before adding to the salad.

Method

1. Just put all the ingredients (apart from the balsamic vinegar) in a bowl and toss well to mix them up well.
2. Plate up and dress with the balsamic vinegar just before eating.
3. Serve with some crusty bread or even breadsticks (grissini).

Enjoy!!

R&A

Chilli Dogs As They Should Be!!

I have always been a fan of chilli. The hotter it is, the better for me. But what is great with chilli is that you can make as spicy, hot or mild as you like. I love hot dogs and love chilli so a Chilli Dog is one of my favourite dishes ever. Go ahead and try these chilli dogs to impress your family or your friends. The amount of chilli powder you put in this chilli is obviously to your taste so adjust it according to your taste. Make sure you use the best hot dogs you can get your hands on, we use Bockwurst but Wudy, Frankfurters or any other large sausage will do. One thing is for sure that if you prepare this chilli once, you will definitely do it again. Any leftover chilli can be used in burritos, enchiladas or served with white rice or tortilla chips as a meal. If you use a spoonful with each hot dog you will have enough chilli for about 16-20 chilli dogs. So go ahead and give this a go...you will love it...you will need...

For the chilli con carne

• 200g bacon, cut into small pieces
• 1 large onion, finely chopped
• 700g minced beef
• 5 garlic cloves, finely chopped
• 3 cans chopped tomatoes in juice
• 2 tablespoons molasses (Treacle) or 100g dark muscovado sugar or Piloncillo
• 2 tablespoons sweet paprika
• 2 tablespoons ground cumin
• 2 teaspoons dried oregano
• 2 tablespoons chilli powder (or to taste) 
• 1/2 tablespoon cayenne pepper [Caution - Cayenne pepper is very hot]
• 1 tablespoon unsweetened cocoa powder
• Salt & pepper, to taste
• 300ml beef stock (We used 1 Knorr stock pot in 300ml boiling water)
• 1 tin red kidney beans, drained and rinsed [optional]

For the dogs

• Hot dog buns (depends on how many you need)
• Hot dogs such as Bockwurst, Wudy, Frankfurters or others

To garnish

• Grated Mature Cheddar cheese
• Finely chopped raw onion (optional)

How to...

1. To make the chilli start by frying the onions in about 2 tablespoons vegetable oil and fry over high heat until brown, stirring frequently. 
2. Add the bacon and garlic. Cook until brownish.
3. Now add the minced beef and stir well with the onions. Cook the beef over high heat stirring occasionally until browned, about 15 minutes. 
4. When the beef is cooked, drain any excess liquid fat and add the chopped tomatoes, molasses, sugar or piloncillo (whatever you are using), stock, cocoa powder and all the spices. (Better add the chilli powder and cayenne pepper slowly so you can adjust to your taste...always taste before adding more). 
5. Stir well and simmer on a medium to low heat for about 90 minutes (or more) until the chilli has a thick consistency. If left too watery it will ruin the buns.
6. Grill your hot dogs until they are slightly charred. 
7. Slice open the hot dog buns, place a hot dog on, spoon some chilli on the dog, add grated Cheddar and chopped onions (if used) and enjoy!!! We dare you to stop at one dog :)

Enjoy!!

R&A

Bigilla - Maltese Bean Dip

Bigilla is one Malta's favourite dips. It is very easy to prepare. I remember the Bigilla vendor in Malta with his tiny van running around the villages I grew up in...he always had his voice shouting ''Tajba u tgħali'' (Warm & delicious) on repeat on his cassette player! :) The most time consuming bit of the whole process boiling the beans. This dip is prepared with Ful Medames which hail from North Africa, originally Egypt although the beans used in the original old recipe where called Ful Ta' Ġirba [Djerba beans] which were very similar to Ful Medames but smaller and darker. They basically taste the same. This recipe is to make about half a kilo of Bigilla. You can freeze any extra Bigilla for future use...or, I use it as a spread to make one of my favourite sandwiches which is tomato paste, olive oil, bigilla & Maltese peppered cheeselets. Here is what you will need...

• 500g Ful Medames, soaked in water overnight
• 8 garlic cloves, each cut in 4 pieces
• Extra virgin olive oil, abundant
• Small bunch of fresh parsley
• 1 red chilli, chopped (optional)
• Chilli sauce, to taste (optional)

How to...

1. Put the soaked beans in a pan and cover with fresh cold water. Bring to the boil on high heat, lower the heat and simmer partially covered for an hour or until the beans are fairly soft. Drain and set aside to cool down.
2. Put the beans, parsley, garlic and chilli sauce (if using) in a food processor and blend well until smooth. While the processor is on add the olive oil until you get a smooth consistency. You can put as much olive oil as you want.
3. Serve in bowls with extra chilli sauce and olive oil. Serve with crackers, grissini (breadsticks) or spread on crusty bread.

Enjoy!!

R&A

Chicken in a Sweet & Spicy Peanut Sauce

Satay chicken is a common favourite amongst oriental food lovers. This recipe is very similar to Satay. In our opinion it tastes better :) So if you are a fan of Satay, you would love this!! There may be lots of ingredients but this sauce is very easy and quick to prepare. We roast the chicken in the oven and then throw it in the pan with the sauce so the meat can suck up the sauce...yum yum...finger licking good!!! We serve this with Peshwari Naan [Indian Naan bread with coconut and sultanas], but you can serve it with boiled Basmati rice, mashed potatoes or even noodles. So here is what you will need...

• 4 large chicken legs
• 1 onion, finely chopped
• 1 clove of garlic, crushed
• 2 tbsp groundnut oil or vegetable oil
• 3 tbsp crunchy peanut butter
• 5 tbsp runny honey
• 2 level tsp Dijon  or wholegrain mustard 
• 2 cardamom pods, crushed with a knife
• A dash of chilli sauce
• 1 tsp medium curry powder
• 200ml chicken stock
• Olive oil
• Salt & pepper

Method

1. Preheat the oven at 190°C.
2. Cut the chicken legs in half so as you have 4 drumsticks and 4 thigh pieces. Put in an oven dish, baste them with olive oil and season with salt and pepper. Put in the preheated oven and cook for about 45 minutes.
3. When the chicken is nearly ready, about 15 minutes from the end of cooking time, start preparing the sauce by melting the butter and frying the onion and garlic until soft and transparent. Add the honey, crushed cardamom pods, curry powder, mustard, chilli sauce and chicken stock. Stir well and cook until the mixture starts bubbling.
4. Now turn down the heat and add the peanut butter and stir well to incorporate the peanut butter into the mixture. 
5. The chicken pieces should be done by now. Take them out of the oven and carefully put them into the pan with the sauce. Cover and simmer on low heat for a couple of minutes, turning once. 
6. Turn off the heat and serve.

Enjoy!!

R&A

Delicious Sweet Sticky Chicken Wings

Wings are the cheapest joint from the chicken. They are so underrated. But when they are marinated in a proper marinade and grilled or baked they turn into scrumptious finger food, snack or why not have them for lunch or dinner!! You can serve them with some nice basmati rice, chips, roast potatoes...whatever suits you really!! 

In this particular recipe we used Kecap Manis Sedang as one of the main ingredients. Kecap Manis Sedang is the lighter version of Kecap Manis, an Indonesian sweet soy sauce which can be found in Asian food shops or Asian food aisle in supermarkets. If you cannot find it simply use dark soy sauce and add an extra tablespoon of brown sugar to the mixture. Well, enough words for now :)...here is what you will need...

• 1 kg Chicken Wings, cut into 2 pieces
• 4 tbsp Tomato Ketchup
• 4 tbsp Kecap Manis Sedang or Dark Soy Sauce
• 2 tbsp Sweet Chilli Sauce
• 3-4 tbsp Light Brown Sugar
• 4 Garlic Cloves, crushed

Method

1. Mix all the ingredients, except the wings, in a bowl.
2. Put the wings in a zip-lock bag and pour the marinade mixture in. Close the bag and shake well so as to coat every corner of the wings...or if you do not have a zip-lock bag you can always put the wings into the bowl and mix everything up.
3. Put them in the fridge overnight or longer. (If using the bowl make sure you cover the bowl with cling film).
4. When ready to cook, preheat oven to 180°C. 
5. Put the wing with the marinade in an oven tray and bake for about 45-60 minutes.
6. Serve in whatever way you deem fit :)

Enjoy!!

R&A