All credit to this Reddit Gif recipe from u/pumpypurbrakeskid for the lion’s share of the inspiration and guidance.
Takeaways are great and with deliveroo it’s almost too damn easy in London these days. Instead of going for our usual Thai takeaway (the best one, Rosas, doesn’t seem to be on deliveroo anymore in any event), I whipped up a Thai green curry with chicken the other night. Absolutely tasty and just the right amount of kick.
I made a paste rather than dumping the coconut milk in right away which means we have another bit ready to go in a couple of weeks for the next one!
Best part is that it can easily be made vegan if that takes your fancy.
Chicken Green Thai curry (2 – 4 portions)
Ingredients – curry paste
- 2 garlic cloves
- 1 lemongrass stalk
- Handful Thai basil leaves
- 3 green chilliest (1 1/2 deseeded to take out kick)
- Handful coriander
- Zest and juice of 2 limes
- 1 eschallion shallot
- 4-5cm worth fresh ginger
- 1 tsp crushed coriander seeds
- 1 tsp black pepper
- 1 tsp cumin
Ingredients – full meal
- 400ml coconut milk
- 100g green beans
- 1 green pepper, sliced into strips
- 1 tin bamboo shoots
- 2 chicken breasts, sliced into strips
- Blend all curry paste ingredients into a paste in the blender. It should be a pesto like consistency without the oil. (I used a little oil so it would blend easier and then oil to seal it in the jar so it would keep in the fridge for next time).
- Brown chicken strips in a wok or big pot.
- Remove and stir fry the veg and bamboo strips.
- Add back chicken and then stir in curry paste.
- Add coconut milk and simmer for 5-15 mins.
- Serve with rice of your choice or just eat as is.
I’ve traditionally just made Swedish meatballs, because I’m half Swedish and was taught to make them that way by my mother. They’re delicious and I would still say the best. However, at a slight loose end for dinner the other night, I decided to go with the Italian style meatball to complement a tomato sauce I had in the freezer from about a month back. The parmesan in these meatballs makes them taste absolutely amazing. Lots of mmm’ing from me and my wife when we ate this.
Italian meatballs and fusilli (2 – 4 portions)
- 400g good quality beef mince
- 1dl almond milk
- 1/2 dl bread crumbs
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tsp parsley (dry or fresh)
- 1 tsp dijon mustard
- 1 egg
- 10-20g freshly grated parmesan
- 400g tomato sauce
- Fusili for 2 – 4 portions
- Start cooking the fusilli
- Soak the breadcrumbs in almond milk until the breadcrumbs have been absorbed
- Mix all ingredients except tomato sauce and fusilli into a mixing bowl
- Roll into your desired size meatballs (I do about 2-3cm thick which yields about 20 meatballs)
- Fry in a decent amount of oil until cooked through and golden on the outside
- Stir in tomato sauce and simmer for 5 mins covered
- Pour over fusilli in bowls
I was in the mood for something comforting, didn’t have any meat, didn’t want to go out of the house and also just felt like something vegetarian, so I made this twist on a classic cottage pie using black beans. It was super good and though I think it can easily feed four, the two of us inhaled it.
You could easily make this vegan, but this version is only vegetarian because of the feta and yoghurt which I think adds a nice tang to this recipe.
Black bean and sweet potato cottage pie (2 – 4 portions)
- 400g black beans
- 400g chopped tomatoes
- 1 Vegetable stock cube
- 3 brown button mushrooms
- 1 Bay leaf
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp sage
- 3-4 Sweet potatoes
- 2 tsp Greek yoghurt (this is what I had in the fridge – use butter, cream or nothing as you see fit to make the mash)
- Soften mushrooms in a medium sized pot
- Add in finely chopped herbs
- Add in stock cube (dissolved in about 1 dl of boiling water), tomatoes and black beans
- Stir in bay leaf
- Simmer until thickened (15 minutes minimum) and remove bay leaf
- While simmering, boiled cubed sweet potatoes until soft
- Mash together with Greek yoghurt
- Pour black bean mix into a 19cm oven proof dish then cover with masked sweet potato
- Crumble feta on top and pop under the grill until golden
I didn’t take a picture of this one because I didn’t think it would be anything special, but it was a damn good little snack/lunch size portion so I decided to share it.
This one was made by me for me as a snack because it was a bit hungry but couldn’t be bothered with a faff. Pretty customisable so just use whatever you have lying about.
Garlic, Cheese, Pine nuts and Herbs Fusilli Bucati (makes enough for 1)
- 2 1/2 dl Fusilli Bucati (or any pasta you want)
- 10-20g grated ossau iraty
- 1 garlic clove, minced
- 1 tsp pine nuts
- 2-4 fresh basil leaves
- 1-2 fresh sage leaves
- 1 tbsp Creme fraiche
- Bring a pot of water to a boil and then cook pasta per instructions on pack.
- Chop up the basil, sage, pine nuts and garlic and mix together with the cheese.
- When pasta is boiled drain, but keep a bit of the liquid in the bottom of the pan.
- Place pasta back in the pan and add the rest of the ingredients (including creme fraiche, salt and pepper to taste)
- Serve with a bit of grated cheese and cracked black pepper on top.