Archive for the ‘Grub’ Category

Chestnut Hash

Not exactly sure if this qualifies as a ‘hash’, but it’s close enough. Very nice with wholegrain rice, since the nuttiness complements the chestnuts.

Serves two.

  • Ingredients (Core)
  • 15 (sweet) chestnuts
  • 2 small(ish) carrots, grated
  • ½ can green lentils
  • A small handful of sprouts, sliced
  • ½ a normal-sized onion, diced
  • A vegetable stock cube
  • Ingredients (Recommended)
  • One or two cloves of garlic
  • Ingredients (Optional)
  • A few spring onions or a bit of leek

Roast the chestnuts: cut a slit in each, then pop them on a tray in a pre-heated oven, 180C should be fine. They’ll be done in 15-25 minutes; or according to the instructions on the packet. Let them cool a bit before shelling them, then slice into a few pieces. I reckon the vacuum-packed ones would work pretty well, but half the fun of this is making the kitchen smell lovely, and sneaking a couple of chestnuts hot from the oven…

Fry up the onion in some oil, over a low heat. After a few minutes add the garlic, and spring onions or leek; shortly followed by the sliced chestnuts and sliced sprouts (fairly thin slices, each sprout should make about 4-6 slivers, depending on size). Fry up for a couple of minutes, then add the grated carrot, and crumble in the stock cube. Add a bit of grated pepper; don’t bother with any salt, there’s enough of that in the stock cube.

Give it all a good stir, then add the green lentils, plus some of the water from the can (or from the tap, if they’re already drained). You don’t want the mixture to end up sloppy, you just need enough liquid for it to simmer up together, and to prevent it all drying out. Pop it on a low heat for 5 minutes, and you’re done. Serve with wholegrain rice, and maybe a bit of cabbage.

Mexican Pizza

A sort of a quesadilla variant that I have just made for myself.

Serves two.

  • Ingredients (Core)
  • 4 tortillas
  • 1 can refried beans
  • ½ can chopped tomatoes
  • 1 little gem lettuce
  • Some grated cheese
  • Ingredients (Recommended)
  • A handful of baby tomatoes, halved
  • A sprinkling of ground coriander
  • A sprinkling of ground cumin
  • A bit of diced onion
  • A bit of diced red pepper
  • Ingredients (Optional)
  • A bit of diced garlic
  • A bit of diced chilli pepper
  • A couple of blobs of sour cream

Heat up the refried beans and chopped tomatoes, with the baby tomatoes, coriander, and cumin, if you fancy.

Sprinkle the grated cheese across two of the tortillas. Add the onion and red pepper for a nice bit of texture and taste; for a bit of a kick throw on some garlic and/or chilli. Use as much cheese and veg as you like – I have it so that the tortilla is just barely covered, and not right to the edges, as that makes cooking it harder. Cover each loaded tortilla with another one, then add (in turn) to a heated frying pan (no oil). Flip after a few minutes.

Scatter the lettuce leaves on a couple of plates, then place the quesadillas (i.e. the tortilla sandwiches) on top of the lettuce. Pour the refried bean mixture over the top, and add a bit of sour cream if that’s your bag.