Pack of mushrooms (chestnut, button etc are fine), 2 garlic cloves, 1 thumb sized piece of fresh ginger, 1 whole lime, 2 tbsp of soy sauce, handful of natural peanuts, bag of beansprouts, 1 head of iceberg lettuce carefully separated into individual leafs,1 small red onion and bunch of coriander to serve.
1.Start by thinly chopping a packet of mushrooms then cooking on a low heat in a little oil to remove all the excess water
2.Remove from the pan and set aside
3. Add a little more oil and gently fry some garlic and ginger for a few minutes, add your mushrooms back to the pan with the juice of a whole lime, soy sauce, a good handful of peanuts and the beansprouts
4. Mix well and warm through (don’t over cook though as you want to keep the peanut crunch)
5. Serve with lettuce cups, shredded red onion and coriander
I can’t stop eating this! So fresh tasting and so easy to make…great as part of a salad spread or a BBQ accompaniment.
Serves: 4 as a side dish
Ingredients: 1 cup of cooked chickpeas, 1 cup of cooked bread beans, 1 cup of cooked frozen peas, 1/2 block of feta crumbled, 1/2 red onion thinly sliced, juice of half a lemon, 1 red chilli sliced, 1 tsp. of dried oregano, mil of black pepper…
Looking for something different this week? Remember turkey isn’t just Christmas with this Japanese style, slow cooked turkey leg with umami flavours!
Prep: 5mins Cook: 3 hours
Ingredients: 1 large turkey leg, (male if you can get it, as it’s even bigger), 1/2 a bottle of red wine, 1 heaped tbsp. of white miso paste, 2 tsps. Sesame seeds 4 peeled garlic cloves, 2 star anaise, 2 cinnamon sticks.
Preheat oven to 130F
Make some slits in the skin of the turkey
Pop the turkey leg into a deep lidded, oven proof pan
Add to the pan the rest of the ingredients, making sure to pour some over the top of the turkey
Put the lid on and cook in the oven for 1.5 hours
Take the turkey out and baste
Pop back in the oven for a further 1.5 hours
Allow the turkey to rest and serve with juices from the pan, which makes a great gravy
Goes well with your choice of veg, rice, noodles and even roast potatoes.
The Party Season has definitely started in our house, so if you are entertaining this December and looking for some tasty treats with mainly freezer and store cupboard ingredients then have a go at the tasty puffs!
Prep:20 mins Cook: 15mins
Ingredients: 460g ready made puff pastry, 250g frozen shrimps/prawns, 4 tbsp. of mayonnaise, 2 heaped tbsp. of tinned sweetcorn, 2 tbsp. toasted sesame seeds 2 tbsp. sweet chilli sauce, 1 small bunch of spring onions or chives thinly sliced, 1 tsp. dried ginger, a little oil for frying.
Pre-heat your oven to 160F
Using a pastry cutter or a cup, cut out 26 circles in your puff pastry, prick with a fork and add to a lined baking tray
Cook in the oven for 15mins until golden and puffed up
Take out and leave to cool
To make the prawn filling, fry your prawns in a little oil to remove any excess water, allow to cool
Make the prawn sauce, by mixing together all of the remaining ingredients, except the sesame seeds and add the cooled prawns
Take each of the little puffs and using the back of a spoon bash the top a little to make a small hole in each
Fill the hole with the prawn mixture and finish off with a sprinkling of the sesame seeds
Save The Children are working in China to improve the quality of life for the children of China, working with childrens rights organisations, to keep children protected from neglect, illness and abuse. They have also developed the Helping Babies Breathe programme, and are supporting local health workers to better treat and diagnose childhood illnesses. In China around 50% of the population also live in natural disaster-prone areas, Save The Children are working locally to ensure that communities are better prepared for future emergencies, to find out more please visit their website:
Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children, who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.
So where will we go next? Come back on Monday to find out!
Are you bored with going home to another bowl of pasta, sandwich or reheated lasagna? Going out for a pizza, burger or a steak? If you fancy trying some of the other wonderful stuff going on out there in the world, welcome to my blog, FeastforFamine.
Come on in and join me on my journey around the world, creating food inspired by countries from Zimbabwe to Peru!
FeastForFamine has four main goals, specifically to…
Promote flavours and ideas from corners of the world less well-travelled or promoted.
Put my own interpretation on some of those and share my ideas with you.
Draw attention to some of the issues currently going on in those countries, many of which are suffering greatly from war and/or famine.
The emphasis is on inexpensive, wholesome, widely available ingredients which we don’t always think of pairing. Exotic cooking need not cost the earth, but sometimes takes only a slightly more adventurous approach to give our taste buds something new to look forward to.
Sadly, closer to home, several hundred thousand people in the UK now regularly rely on foodbanks. So, I have deliberately chosen a charity whose scope includes the UK, and hope that the ethos behind my ideas and recipes will make most of them accessible to as many people as possible.
Please feel free to leave any comments or feedback, or suggestions for enhancing any of the recipes. The whole idea of this blog is promote experimentation, exchange of ideas and learning from experience!