Basic BBQ Sauce

Easy peasy sticky BBQ sauce.

Ingredients

1 Brown Onion, finely chopped
6 Garlic Cloves, finely chopped
2 Tbs Olive Oil
1 Tsp ground Cumin
50ml Balsamic Vinegar
100g Brown Sugar
50ml Japanese Soy Sauce
1 Tbs Worcestershire Sauce
100ml Tomatoe Passata
2 Dried Chilies

Method

1.  Saute onions, garlic and cumin in the preheated oil until onions soften.
2.  Deglaze pan by adding balsamic vinegar and simmer a few minutes.
3.  Add brown sugar, soy sauce, worchestershire sauce, tomatoe passata and trimmed deseeded chillies and simmer for 10 minutes until sauce is sticky.
4.  Blend into a smooth sauce.

Source: Texas BBQ

Spicy Golden Hummus

This is my favourite houmous dish (curry spread), with a link to a site with a dozen other styles of hummus.

 

Ingredients

• 1 15-ounce (425 g) can chickpeas, drained*
• 1 lemon, juiced (3 Tbsp or 45 ml)
• 3 Tbsp (45 g) tahini
• 2 cloves garlic, minced, plus more to taste
• 1 tsp fresh grated ginger
• 1/2 tsp ground corriander
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric, plus more to taste
• 1/4 tsp sea salt, plus more to taste
• 1-2 Tbsp (15-30 ml) olive oil (or sub water)
•  optional: pinch cayenne pepper
• Chilli (Optional)

Instructions

1. Add drained chickpeas and all other ingredients  to a blender or food processor and blend on high until creamy and smooth, scraping down sides if  needed.
2. To create a creamier texture, add a bit of oil and/or water. (I used 1 Tbsp oil and 2 Tbsp water).
3. I add milk kefir to help activate the tumeric (see Golden Milk)
4. Serve as is or garnish with pine nuts, sesame seeds, or more spices. Parsley would also be a nice addition. Store leftovers covered in the refrigerator up to 3-4 days.

Source and Inspiration:  Minimalist Baker
                                       13 Different Ways to Make Hummus

13 Different Ways to Make Hummus

13 Different Ways to Make Hummus

Black Bean Stew (Feijoada)

Ingredients

For:  8 servings

• 1 pound dried black beans, or 4-14 ounce cans, drained
• 6 cups water
• 1 tablespoon coconut oil
• 1 onion, chopped
• 10 cloves garlic
• 1 cup bell pepper, (red or green, I used red)
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 3 cups vegetable broth, or water (optional)
• 1/4 cup cilantro, chopped
• 1/4 teaspoon Cayenne pepper 

Instructions

1. If you are using dried beans, sort beans to remove debris. Rinse beans and soak overnight in cold water at least 3 inches above. If using canned beans go to number 4 of recipe instructions.
2. The following day, drain and rinse beans. Place beans in a large pot with cold water.
3. Bring to boil on medium-high, cover and reduce heat to simmer until beans are tender, about one hour. Set aside.
4. Heat oil in a large pot on medium heat, add onion and saute until soft, about 3 minutes.
5. Stir in garlic, bell pepper, cumin, oregano, and bay leaves. and cook for another minute.
6. Stir in beans (along with remaining liquid if using cooked beans). If using canned beans add water or vegetable broth
7. Bring to boil, reduce to a simmer and cook for 20 minutes, stirring occasionally for flavors to blend. Using the back of a ladle mash some of the beans to help to make a creamy thick sauce. Add extra liquid if needed.
8. Stir in cilantro, cayenne pepper and salt to season.

Source:  Healthier Steps

Shakshuka

 North African eggs with optional extras.  You can add anything to this including eggplant or minced meat.

Serves:  6.  Cooking time: 30mins

Ingredients:-

    1 tbsp olive oil
    1 medium brown or white onion, peeled and diced
    3-4 clove garlic, minced
    1 medium green and 1 red bell pepper, chopped
    4 cups ripe diced tomatoes, or 2 cans (400g each) diced tomatoes
    2 tbsp tomato paste
    1 tsp chill powder (mild)
    1 tsp cumin
    1/2 tsp coriander
    1 tsp paprika
    Pinch of cayenne pepper (or more to taste spicy!)
    Pinch of sugar (options, to taste)
    300 - 500g raw chorizo sausages, cut in thirds and pricked.  (or browned minced meat of choice)
    3/4 Salt and 1/4 pepper to taste
    5-6 eggs
    150g  (1.25 cups) Fetta Cheese crumbled (Optional).
    1/2 tbsp fresh chopped parsley or cilantro (optional, for garnish)

Method:-

1.  Heat oil on medium in a deep skillet or targine.

2.  Saute chopped onion until it softens and not browned.

3.  Add garlic and continue saute until fragrant.

4.  Add Capsicum and saute 5-7 minutes until softened.  The secret is in cooking the capsicum well.

5.  Add tomatoes and paste to pan and mix well.

6.  Add spices and sugar, mix.

7.  Add the chorizo and submerge them below the sauce and allow to simmer for 5-7 minutes or until mixture thickens.  Beware of drying out or sticking.  For runny yolks, simmer for an extra 2-5 minutes.

8.  Season to taste and adjust spices (Sugar, Cayenne etc) if required.

9.  Make wells for each egg and crack eggs evenly spaced, into mixture.  Sprinkle fetta cheese over top.  Cover pan and simmer 10-15 minutes.  For runny yolks, simmer for 2 -5 minutes less.  Can be baked if preferred at 180deg.


10.  Garnish with parsley or cilantro. 

Inspiration:-  BBC goodfood
                      From James to Jamie

Cauliflower Chickpea Patties *******

 As is usually the case, I doubled this recipe tonight, this time due to the special on two slightly discolored cauliflowers and the size of the red capsicum.  Whilst the outcome was not the most beautiful of meals, it was not only tasty on the night, but worked well cold the next day for lunches.


As can be seen, I used a food processor instead of a fork which worked well.

Prep Time:  15 mins.   Baking Time:  45 mins Serves: About 10 patties

Ingredients:

    1 Head Cauliflower, florets broken apart
    1Can Chick Peas rinsed and drained
    1 Bell pepper/ red capsicum diced small
    1 Onion Diced small
    2 Cloves Garlic Minced
    1 Cup Panko (Japanese Bread Crumbs)
    1 tsp Turmeric
    1 tsp Cumin
    Salt and Pepper to taste

Instructions:

    Preheat oven to 190c/375f.
    Boil or steam cauliflower until soft.
    Saute onion and bell pepper over low heat until soft.
    Add garlic and saute for another minute or so.
    In a large bowl, smash chick peas up well with a fork or the bottom of a cup.
    Add cauliflower and smash up as well.
    Add all other ingredients and stir until combined.
    Mix should be wet but come together in a ball without falling apart.
    Carefully make a ball in your hands with the mix.
    Press ball between hands to make a patty.
    Place patty on oiled pan or baking dish.
    Continue with the rest of the mix.
    Bake for 25 Minutes, flip the patties. and bake for another 20 minutes or until browned.

Source:  Dora Daily

Some other Cauliflower recipes:- HuffPost