Tag Archives: sweetcorn

Tomato, Sweetcorn and Red Onion Salsa

An excellent salsa recipe.  Related very closely to the Tomato and Red Onion Salsa but to be honest this recipe varys every time I make it according to what’s on hand. 

Serves ~8

1x400g tin chopped tomatoes
1x200g tin sweetcorn, drained
1 large red onion, chopped
4 salad tomatoes, chopped
2 tbsp ground corriander
1 tbsp dried chilli flakes (less if you want a milder salsa)
2 tbsp lime juice

– Drain most of the juice from the tinned tomatoes and discard (or drink!).
– Mix everything together in a bowl then leave to stand for at least 1 hour at room temperature or in the fridge overnight.

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Vegetables

What is a roast without vegetables?  I love vegetables!

I usually steam most of my veg.  If you don’t have a steamer I very much recommend getting one.  I use mine a lot for both veg and especially for Japanese foods.  I even have a microwave steamer, technically for doing rice and pasta, that I use for making individual portions although the timings are very different for that.  If, however, you don’t have one then you can improvise with a sieve and a pan. 

Vegetables!

These are guidelines more than anything, if you cut your veg bigger than I do or choose larger potatoes then they’ll take longer to cook.  Test before serving by poking with a sharp knife.  The knife should slip easily through the vegetable if it’s cooked. 

New Potatoes – 25 minutes
Brussel Sprouts – 20 minutes
Carrot slices – 20 minutes
Corn on the cob – 10 minutes
Asparagus – 10 minutes
Brocolli – 7 minutes
Edamame in pods – 5 minutes

I like to stirfry courgette slices in a little butter or olive oil, they take about 10 minutes on a low to medium heat.  They’re cooked when they start to go soft and a bit see through. 

Sweetcorn from a tin is best done in the microwave.  Drain, tip into a dish with a small knob of butter, cover and microwave for 2 minutes. 

Leeks in Creamy Sauce

2 leeks
a knob of butter
3 tbsp corn flour
1 pint milk

– Clean, if necessary, and horizontally slice your leeks. 
– Put them in a microwaveable dish with a good splash of water (about 5mm in the base is good) and a pinch of salt. 
– Cover and microwave for 7 minutes. 
– In the meantime make a white sauce by melting the butter in a heavy bottomed pan and whisking in the cornflour to make a paste. 
– Remove the pan from the heat and add the milk and a pinch of salt. 
– Place the pan back on the heat and whisk constantly until the sauce thickens.
– Drain any remaining water from the leeks and then pour the white sauce over the leeks. 
– Place in the oven to keep warm until serving. 

Braised Cabbage

Cabbage, any colour.  I prefer white.
a knob of butter
a splash of water

– Chop or tear the cabbage into small pieces. 
– Melt the butter in a heavy bottomed pan, add the cabbage and sprinkle with salt. 
– Stir until the cabbage is nicely coated with butter and starts to ‘pop’. 
– Add the water, cover and keep on a medium heat until the water is absorbed and the cabbage tender.  When it is cooked it will have become ever so slightly transparent.

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Chicken Curry Recipe

I love this curry.  It’s a bit more fiddly on the preparation than most things I do as you have to do the ginger, garlic and chillies along with chopping everything else but it’s worth it.  It’s a lovely curry and because of the coconut it still retains its mildness even if you pump up the chilli. 

Chicken Curry

Serves 4

1 large onion
2 chillies (red are nice as they add colour)
2 cloves garlic crushed
2 tbsp grated fresh ginger
2 tsp curry powder
4 chicken breasts
400ml can of coconut milk
1 courgette
Fresh corriander

– Finely chop the onion and chillies.
– Add the onion, chillies, garlic and ginger to a pan with olive oil and sweat over a low heat for a few minutes with a little salt. 
– Add the curry powder and stir for a few minutes. 
– Slice the chicken breasts into bite sized pieces and add to the mixture.  Cook until very lightly browned. 
– Add to coconut milk and sliced courgette.  Simmer on a low heat for about 20 minutes, until the chicken is cooked through.  Add seasoning if necessary. 
– Scatter with chopped corriander and serve with basmati rice. 

Variation – I also add baby sweetcorn along with the courgette sometimes to bring in another colour and vegetable.

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