Mock Duck Noodle Soup (v)

There was a bit of a shopping fail this week, as I’d planned to make fake chicken noodle soup for lunch on Sunday but upon opening the freezer realised that we had no quorn chunks left, d’oh. I did however remember that there was a tin of mock duck languishing in the cupboard where it had lain for months. It made for an excellent and very tasty soup. So now I need to buy another tin to replace the one I used!

For three portions you need
1 tin mock duck (available from larger supermarkets or Asian/Chinese grocers), gluten sliced into bite sized pieces
3 nests noodles
1 litre vegetable stock plus the sauce/liquid from the mock duck tin
1 onion, halved and then sliced
2 carrots, peeled and sliced
1 red pepper, deseeded and cut into thin strips
125g closed cup mushrooms, cut into quarters
1 cup frozen sweetcorn
1 inch ginger, grated
3 cloves garlic, peeled and sliced
1/2 tsp chinese five spice powder
1 tbsp soya sauce

To garnish
3 tbsp fresh coriander, roughly chopped
chilli flakes, tabasco sauce and soya sauce to serve

Place the stock into a large pan and add the noodles, onion, garlic and ginger. Season with soya sauce and the chinese five spice powder. Add all the other ingredients, apart from the pepper and mushrooms, and cook for 3-5 minutes until the noodles are done. Add the mushrooms and pepper and heat through for a further two minutes. Serve in large bowls garnished with the coriander and chillies to taste. Delicious.

Chickpea and Red Lentil Vindaloo with Vegetables (v)

This was a vindaloo simply because that was the only curry paste I had left in the cupboard. Despite the name, it wasn’t too hot! Use any combination of vegetables and pulses that you like, this is simply what we needed to use up 🙂

For 4-6 portions you need
1 large onion, diced
4 cloves garlic, crushed
2 tbsp curry paste
1 tbsp oil
2 tins chopped tomatoes
1 tin chickpeas, drained
1/2 cup red lentils
200ml water
2 tsp vegetable stock powder
1/2 cup frozen sweetcorn
2 carrots, peeled and sliced
1 tsp sugar

Begin by sauteeing the onion and garlic in the oil. Once soft, add the curry paste and cook out for a few mins. Add everything else and bring to the boil. Reduce the heat and cook for 20 mins or so until the red lentils are done. Check the taste and adjust salt, sugar or chilli according to taste. Serve with rice, pickles and indian salad!

Clam, Prawn and Smoked Haddock Chowder

Fuz loves fish. I am not that keen. Upon Ocado delivering the ingredients for this, we realised the cat also loves fish! This is quite a rich recipe and not one I would make on a regular basis, but for a nice dinner with friends it was the perfect choice. It didn’t take long to make either and is based on a recipe by Marcus Wareing in How to Cook the Perfect….

For 4 portions you need
500g frozen, cooked clams, defrosted
300g cooked and peeled prawns
450g smoked haddock, skin left on and cut into four portions
200g waxy potatoes, peeled and cut into 1cm dice
1 large leek, cut into 1cm dice
1 large onion, finely chopped
2 cloves garlic, finely chopped
50g plain flour and 50g butter for a beurre marnie
100g butter
200ml dry white wine
750ml fish stock
150g can sweetcorn, drained and rinsed
150ml double cream
Handful of roughly chopped fresh parsley

Begin by mixing the butter and flour together to make the beurre marnie. Leave to one side.

Melt the 100g butter in a large heavy pan and fry the onion, garlic and leek until softened. Add the potatoes and cover. Cook gently for 10 mins until slightly softened. Make sure it doesn’t catch or colour.

Meanwhile, place the wine and stock in a shallow pan and bring to the boil. Add the fish and poach for 2-3 mins until cooked. Remove the fish and leave to one side. Thicken the wine and stock mixture with the beurre marnie and add the cream.

Pour the stock into the cooked potato mixture and leave to simmer gently until the potatoes are 1-2 mins away from being cooked. Add the sweetcorn, clams and prawns and bring back to a simmer. Finally add the cooked fish to the soup to re-heat gently.

Serve in large bowls, garnished with the parsley.

Summer Bean Salad (v)

I love haricot beans. I love them as baked beans but they’re even better, naked, and centre stage imho. They’re smaller than cannellini beans, but with the same creamy inside of a butter bean and just taste so delicious. This salad is quick and easy to throw together and lasts for a couple of days so makes for an excellent portable lunch.

For 3-4 portions you need:
1 tin haricot beans, drained and rinsed
1 small tin sweetcorn, drained and rinsed
handful baby plum tomatoes, roughly chopped
1 large red onion, finely diced
4″ length of cucumber, diced into 1cm cubes
1 large carrot, peeled and grated
salt and pepper
2 tbsp walnut oil
1/2 tbsp white wine vinegar
1 tbsp french mustard

Mix together the dressing ingredients. Toss everything together and slather with dressing. Serve on a bed of salad leaves. Become the envy of the office 🙂

Authentic Thai Green Curry with Butternut Squash and Green Beans (v)

Authentic as in made by my mum who was taught by my sister who lives in Thailand. Yum.

For 4-6 portions you need:
4 tbsp Thai green curry paste (Keow Wan is the recommended brand…)
2 tins coconut milk
1/2 pack baby sweetcorn, cut in half
1 cup green beans
1 butternut squash, cut into cubes
Fresh chopped coriander to serve

Heat the curry paste in a pan and add the butternut squash. Cook out for a few mins then add the coconut milk and bring to the boil. Cook for 10 mins till starting to get tender then add the corn and beans. Heat through for 2-3 mins till everything is cooked to perfection then serve with jasmine rice.

Baked Mixed Vegetable and Cheese Frittata

This is baked in the oven which means there’s less chance of the bottom burning before the top is cooked and also saves having to faff about with hob and grill and flipping over the half cooked product. Use whatever vegetables you fancy. This is what I had lying about the flat.

For 6-8 portions you need:
4 eggs
1 cup grated chedder
1/2 cup frozen sweetcorn
1/2 cup frozen peas
1 orange pepper, diced
1 onion, chopped
1/2 cup cherry tomatoes, halved
large handful fresh chives and garlic chives, finely chopped
1/2 tbsp olive oil
salt and pepper

Fry the onion in the oil for 5-10 mins till softened. Add the pepper, sweetcorn and peas and cook for a further 5 mins. Meanwhile beat the eggs with the chives and season. Once the vegetables are cooked, tip into a silicon cake tin, pour over the eggs and cheese and mix around to distribute evenly. Top with the tomatoes. Bake in a moderate oven for about 20-30 mins till lightly set but don’t overcook or it’ll go rubbery. You can eat this hot, room temp or cold and it’s perfect for a picnic.

Cheat’s Curry with Random Ingredients (v)

I love the Shana brand of ready meal packet curries. They are authentic Indian curries which are probably dreadful on the ethical scale as they’ll be air freighted :/ but they are as good as a takeaway on a night where you have no time. Last night was one of those nights…

For one person you need:
1 packet Shana Madras curry sauce
1 leftover cooked vegan sausage, cut into slices
1 cup random cooked vegetables (I had broccoli, brussels sprouts, frozen peas and sweetcorn)

Place the sauce in a pan and add everything else along with a dash of water. Heat. Serve with oven chips (waaaaay classy bird. That’s me :D). Dinner in 10 mins.

Sort of Tom Yum Soup with Coconut (v)

This was supposed to be just Tom Yum Soup, in honour of the delicious bowl my sister made for me over Xmas. But the Tom Yum paste I brought was mouldy 😦 (yes I know serves me right for cheating). So I had to rummage through the cupboards and find an alternative instead, hence the name. It worked, thankfully!

For 3-4 people you need:
6 tbsp thai red curry paste (check it’s one suitable for veggies with no hidden fish sauce or shrimp paste…)
2 tbsp oil
1 litre boiling water
2/3 can coconut milk (or more if you want it milder)
1/2 pack baby sweetcorn cut in half
1/2 pack green beans, topped and tailed and cut in half
1/2 pack muchrooms, cut into quarter (or left whole if button ones)
4 spring onions, finely sliced
2 carrots, peeled and sliced
4-5 kaffir lime leaves
1 stick lemongrass, cut into quarters
1 pack marinated tofu chunks
1 red chilli, sliced
handful fresh corriander, roughly chopped
juice of 2 limes
2 tbsp soya sauce
2 tsp brown sugar

Heat the oil and fry out the paste for 2-3 mins. Add everything else apart from the chilli, corriander, lime juice and soya sauce. Cook for 2-3 mins till hot. Add the lime juice and soya sauce and serve garnished with the corriander and chillies.

Number 86 aka Special Vegetable and Tofu Chow Mein (v)

This is quick, easy and tasty. What more could you want…!

For 3-4 people you need
2 bundles noodles (soba, udon or egg if not vegan)
1 pack marinated tofu
1 onion, sliced
1 carrot, sliced
1/2 pack baby corn, halved
1/2 pack snow peas, halved
1 jar chow mein sauce (yes yes I know…)
4 spring onions, whites cut on the diagonal and the green bits sliced
handful corriander, roughly chopped
2 tbsp soya sauce
2 cups beansprouts

Cook the noodles as per the instructions. Meanwhile stirfry the onion for 2-3 mins then add the other veggies (apart from the beansprouts) and tofu and the sauce. Cover with a lid and steam cook for 2 mins. Drain the noodles and add to the pan along with the tofu. Serve in bowls topped with the green bits of spring onion, corriander and the soya sauce.

Spiced Noodle Soup with Vegetables and Tofu (v)

This is based on a Wagamama recipe and it sooooooooooooo quick and sooooooooooooo tasty.

For 3-4 portions you need:
2-3 bundles ramen noodles
2 tbsp red curry paste
1 onion, sliced
1 leek sliced
1 carrot, thinly sliced
1/2 cup frozen sweetcorn
1.5l water
200ml soya milk
1 packet tofu, drained and cut in to cubes
2 tbsp vegetable oil
2 tbsp each of mirin and soya sauce
Juice 1 lime

Begin by frying the tofu in the oil till crispy. Drain. Place the curry paste in the pan and fry for a few minutes then add everyone else. Cook for 5 mins or so till the noodles are done. Serve in ramen bowls and slurp your way to satisfaction.