Recipe | Deliciously Easy, Jackfruit Curry

I was dubious about jackfruit when I first tried it, but when I started marinating my own, I really got into it.

I find that this way the flavour is much fresher and you can tweak it to suit your taste too

This recipe is for a really easy, basic curry.

Jackfruit has very little protein so I recommend serving with a protein source, such as sprinkling with nuts, adding a side of fried tempeh or tofu, or adding beans to your rice.

Prep time: 30mins to 3hrs (depending how long you marinade for)

Cooking time: 25mins

Ingredients

For the jackfruit:

  • 1 tin jackfruit, drained
  • 3tsp garam masala
  • 0.5tsp ground ginger
  • 1tsp black onion seeds (nigella seeds)
  • 1tsp dried sage
  • 1tsp chopped garlic
  • 0.5tsp dried chilli flakes (more if you want it super spicy)
  • Juice of 1 lemon

For the curry:

  • 1 cinammon stick
  • 1tsp cumin seeds
  • 1 chopped onion
  • 4 tomatoes, chopped into chunks
  • Chopped veggies of your choice (I used green peppers)
  • 0.5tin coconut milk
  • 300ml veg stock
  • (Rice to serve with)

Recipe:

Jackfruit marinade

  • Put the drained jackfruit in a bowl and shred it using forks / a fork and knife
  • Thoroughly stir in the spices, garlic and lemon juice
  • Cover and leave in the fridge to marinade for at least 30mins. (I left mine for 3hrs.)

Curry:

  • In a small amount of oil, fry on a medium heat the cinammon stick, cumin seeds and onion for 30 seconds (my photo, below has extra garlic instead of onion asI don’t eat onion)

  • Add the veg and fry for a further 5 mins
  • Add the jackfruit and fry for a couple of minutes to fry off the spices
  • Add the stock and tomatoes, cover and simmer for 20 minutes (add more water if it seems too dry – if you included more veg than me, you will need more)

  • After 20minutes, add the coconut milk and simmer until the sauce is the consistency you like
  • Serve with rice and a protein source, such as nuts, tempeh or tofu.

Recipe | Sweet and Spicy Marinated Aubergine

I haven’t posted a recipe for a while; I’ve been on holiday, and also generally eating out a lot 😁 but I’m back in the swing of cooking at home and here is my first invention; spicy marinated aubergine.

Its super easy and delicious; smoky, sweet and a bit spicy, its perfect with couscous, salad or as a side dish with a main meal. The marinade also works well on oven baked tofu.

Preparation time: approx 5 mins

Cooking time: 30 mins

Ingredients:

  • 1 aubergine, sliced into 1cm slices lengthways (approx 4 slices)

Marinade:

  • 1tsp smoked paprika
  • 1tsp mixed dried herbs
  • 1tsp harissa paste
  • 1tbsp golden syrup
  • 1tsp soy sauce
  • 1tsp olive oil
  • 1 garlic clove, finely chopped / 0.5tsp pre-chopped garlic

Recipe:

  • Score the aubergine slices on one side – cut into to make shallow cuts, but don’t go all the way through
  • Place the aubergine on a lightly oiled tray

  • In a bowl, mix all of the marinade ingredients until well combined
  • With a pastry brush (or back of a spoon) spread half the marinade on the top of the aubergine slices

  • Cook for 10mins at 200C
  • Turn the slices over, spread the rest of the marinade on this side of the aubergine, and cook again for 10 mins

  • Turn the aubergine slices again to the first side, and finish off by cooking for a final 10 mins

Enjoy 😊

Recipe | Spicy papaya salsa

Disclaimer: papaya can cause an allergic reaction in people allergic to latex

This recipe is a delicious fruity alternative to a mango or pineapple salsa. Papaya is not too sweet so its perfect for a savoury, spicy salsa.

This recipe is so easy and so quick but very tasty; I love it with fajitas or nachos!

Ingredients:

  • 1 large tomato
  • Half a papaya, with skin and seeds removed
  • 0.5 tsp chopped garlic / 1 small chopped clove
  • 1 tsp crushed ginger (I used pre-crushed from a jar)
  • 0.5tsp chilli flakes
  • A quarter of a small red onion
  • Juice of half a lime
  • Pepper to taste

Recipe:

  • Finely chop the tomato, papaya and onion and add to a bowl

  • Add the garlic, ginger, chilli and lime and black pepper to taste
  • Stir well and leave to stand for at least 30mins before serving

  • Stir occasionally
  • Its that easy!! Serve with nachos, fajitas, chilli, or your favourite spicy dish

Recipe | Zingy pickled fennel

This recipe is so simple but makes a very tasty coleslaw-esque side dish.

It is crunchy and zingy, and with a mild aniseedy flavour. Perfect alongside a potato salad

Ingredients:

  • 1 fennel bulb
  • 3 lemons, juiced
  • 1 tbsp dried dill
  • 0.5tsp fennel seeds
  • 1 small garlic clove, crushed or mashed / 0.5 tsp if from a jar
  • Black pepper
  • Sea salt

Recipe;

  • Slice the fennel as thinly as you can
  • Put in a large, flat bottomed container, like a lunchbox, so the fennel will get maximum exposure to the lemon juice and flavours
  • Add juice of 3 lemons, the fennel seeds, garlic, ground black pepper and 2 pinches of sea salt

  • Stir, cover and refrigerate
  • Stir occasionally
  • It will be ok to eat within 30minutes but the flavour is best if left overnight to pickle and so the flavours can infuse.

Its that simple; enjoy! 😊

Easy tomato soup

Tomato soup is such a satisfying and simple dish, especially in the cold winter months… here’s how I make mine

Its not too rich, and the flavours are fresh and subtle

This recipe will make 3-5 bowls, depending how hungry you are 😉

Ingredients

  • 1000g vine tomatoes/ approx 10-12 tomatoes
  • 1 large garlic clove, peeled
  • 1 onion, chopped into quarters
  • 1 star anise
  • 1 cinammon stick
  • 1 tsp mustard seeds
  • 2 tsp crushed ginger
  • 2 tsp dried mixed herbs
  • 2 vegetable stock cubes or equivalent
  • Juice of 1 large orange
  • 3 tsp Apple cider vinegar
  • 150ml tomato passata
  • 2tbsp tomato puree
  • 1 large/heaped tsp chopped rosemary

You will need:

  • A blender

Method:

  • Wash the tomatoes and put them in a large saucepan- no need to chop them as the soup will be blended
  • In a separate frying pan, dry fry the cinammon stick and star anise for 30secs to 1 min to release the aromas
  • Add these to the pan with the tomatoes and add the garlic clove, onion, ginger, mustard seeds and herbs

  • Add water, freshly boiled, to a level which almost covers the tomatoes
  • Add the stock cubes, orange juice and simmer for 30 minutes
  • After 30 minutes, remove (but save) the star anise and cinnamon stick and blend the soup to a smooth consistency
  • Return to the pan
  • Add back the star anise and cinnamon stick
  • Add the 3tsp Apple cider vinegar, 150ml passata, 2tbsp tomato puree, 1tsp rosemary and some black pepper.
  • Simmer again for about 30 minutes
  • Take out the cinammon stick and star anise
  • Its now ready to serve!
  • I like my tomato soup a bit runny. If you like it thicker, gradually add cornflour mixed with cold water until its the consistency you like