Category Archives: Food

Brown rice in an egg and tomato sauce

Glory and behold: There is a post!

I’m sorry about the long long delay. My main excuse at the moment is that I don’t have any internet access at home right now. This is being written during my lunch break at work.

But enough of excuses. On to food.

About a week ago I came home one evening, in that in between zone of botheredness where I do feel like cooking but going shopping for food was simply too much effort.

So. What did I have in the fridge? There was a largeish tub left over of roast vegetables (a mix of onions, garlic, peppers, courgettes, aubergine, tomatoes and mushrooms, roasted with an awful lot of salt and olive oil), so that would serve as a good vegetable side dish. I just needed a main dish to serve it with.

The fridge wasn’t quite bare other than that, but it was certainly scantily clad. After some digging around I settled on the some cold leftover brown rice, 5 medium sized vine tomatoes, a carton of eggs. There might have been one or two other things, but those were all I ended up using in terms of primary ingredients. I also had a fresh basil plant sitting on the window sill and some colmanns mustard, both of which I used for flavouring. Plus of course miscellaneous cupboard ingredients.

Now. What to make with them?

In envisioned some sort of fried rice type thing – scrambled eggs with fried tomatoes and rice. Sounded nice enough. This wasn’t quite how it turned out…

What I used.

Cold cooked brown rice. Probably about the equivalent of 2.5 cups dry volume.
5 medium sized tomatoes.
4 eggs
A small handful of fresh basil
Colmann’s mustard
Balsamic vinegar
Olive oil
Brown sugar
Salt
Pepper
Roast vegetable mix

What I did.

I knew the tomatoes would give off quite a lot of water, so I decided to fry them first to reduce some of that. I diced them up fairly coarsely, heated a fair bit of olive oil in the frying pan and set them to frying with a bit of salt and sugar. After a few minutes I shredded the basil and added it to the tomatoes.

It was obvious pretty quickly that there was a basic flaw in my plan. Diced tomatoes don’t so much fry as turn into sauce. That’s ok. I can work with that…

Before I continue, I should explain briefly the phenomenon that is Colman’s mustard. It looks like a fairly generic yellow mustard, but it is in fact ridiculously spicy. My friend Vern, who recently came over to visit from the wrong side of the pond, first encountered it when we were both visiting my family. He thought at first that it was similar to French’s (a mustard which, as far as I can verify, tastes mostly of yellow), and my brother and I were rather impressed at the size of the helping he took.

He later described it as “Spicy death mustard”.

So, I was going to be verrrry careful with my use of it.

The way I used it might strike you as slightly odd. However, that’s only because it’s a slightly odd way of using it. I cracked the four eggs into a bowl, added about 3tbsp of balsamic vinegar, a tsp of brown sugar and maybe half a tsp of Colman’s mustard and whisked it all up. I’ve done variants on this before, where I’ve added small amounts of vinegar and soy sauce to eggs before using them in chinese style fried rice, and it usually works quite well.

Now there was a slight problem. I wanted to keep the egg distinct from the tomato while it was cooking. Partially because I still thought it was going to become fairly solid, partially because I’m always leery of undercooked egg and mixing it with liquid make it fairly hard to tell if egg is sufficiently cooked.

“Ah ha” thought I. “Am I not an engineer now? Well, I shall think like an engineer!” (ok, so technically I build web applications rather than bridges. But I’m sure the principle is the same. Although granted fewer people are likely to die horrifically if my web applications crash…). The resulting dam of brown rice across the frying pan wasn’t going to win any prizes, but it certainly served the purpose of partitioning the frying pan into the bit where the sauce cooked and the bit where the egg cooked.

It also meant that there wasn’t all that much surface area for the egg to cook on, and there was rather a lot of egg. Also, adding the mustard and that much liquid seemed to do interesting things to the consistency of the egg. It wasn’t cooking very well, so I turned up the heat and stirred continuously.

What I was left with was a somewhat unappetising looking vaguely grey porridge.

Never mind. We soldier on.

I mixed the rice, sauce and egg up together. The unappetising grey colour gave way to a slightly orange sauce coating the rice. Much more appealing, although perhaps a little gloopy.

I tried a bit. Nice, but perhaps a little unexciting. I decided that it would work better with the roast vegetables mixed in rather than on the side, so I added those. Perhaps two or three cups of roast vegetables? I’m not really sure.

It was definitely an improvement. It tasted really quite nice now. I was just a little disappointed with the spicy death mustard – you could hardly taste it really. So I decided to add a fair bit more, and mixed in about half a tbsp more and fried it for a little longer.

I took another bite.

You know what’s coming, don’t you?

In fact, you probably know what’s coming so well that there’s really no need for me to regail you with stories of my prancing around the kitchen screaming in horror at the blazing fire that had been lit upon my tastebuds.

Right?

Just as well really, because it wasn’t that spicy. The mustard added just the right undertone of bite to it without making it actually hot.

Conclusion

Definitely a recipe worth remembering. I’ve actually made it again since first cooking it.

Having tinkered with the quantities, the only major change I’ve made to it is I’ve reduced the amount of vinegar slightly. I’ve tried it without the roast vegetables, and really they are a neccesary part of the recipe – it just isn’t interesting enough without something like that in it.

If you don’t have the vegetables preroast then you could probably replace them with just frying peppers, mushrooms and onions and adding them to the recipe (or cooking the sauce with them after they’ve fried for a bit).

I don’t think this recipe is actually original to me – I have vague recollections of my mother cooking something similar. I wouldn’t swear to it though, and I certainly don’t know what it’s called.

I suck

Hi everyone.

I’m sorry for the lack of updates, and even more sorry for the lack of an explanation. So, here’s an explanation and hopefully at some point I’ll follow with an update. Don’t know when.

As some of you know, I started a new job in february. This, combined with a few weeks of illness, have left me not feeling very much inclined towards playing with my food. I’ve pretty much just been cooking stock recipes of mine.

On top of that, what little food writing I’ve been doing has happened at my new ‘column’ over at SoMinty. I meant to point people towards that when it started, but I err… didn’t. Now, this is not a replacement for “Playing with your food”. They serve very different functions. It just happens that it’s easier to write about subjects I already know than it is to experiment with new recipes, which is why they’ve been getting all the posts.

So. Once again, I suck. Things will hopefully get better within the next month, but not promises. In the mean time, check out some of the links on the right to keep you amused.

The Glory of Salads

Today I’m going to talk to you about salads. This is a subject I feel quite strongly about, so the post is going to be full of hyperbole and over the top language. But, let’s be honest, when are my posts not?

You probably think salads are boring. Some lettuce, cucumber, maybe tomatoes and carrots if you’re lucky. In order to make them interesting you need to pile them with dressing. Right?

Wrong! Wrong wrong wrong.

Indeed, mere words cannot express how wrong this is. So instead I am going to have to refer you to some higher authorities.

Here is what the bible has to say on the subject:

“Thou shalt not put the cucumber and a measly supermarket tomato on the lettuce and call it a salad, for that is an abomination.”

After a consultation with the Eschaton, it was convinced that the matter was of sufficiently great importance that the following appeared across the galaxy.

“4. Thou shalt not make boring salads within my historic light cone. Or else.”

Finally, if these have not convinced you of the severity of the situation, if you make boring salads then these cute kittens will cry.

So, on reflection, if you make boring salads then you will go to hell, your civilisation will be wiped out by a passing asteroid, and kittens will cry. Moreover, you will have a boring salad.

Now, I must explain how one goes about making an interesting salad.

The first myth to be disposed of is that a lot of dressing will make an interesting salad. If you put dressing on a boring salad then what you have is a boring salad covered in dressing. This might be edible, but it’s not an interesting salad.

The second thing to bear in mind about dressing is that, given a decent salad, it isn’t neccesary. I’m not saying it’s a bad thing – I really like salad dressing. But the more ingredients your salad has, the more the dressing becomes just an accompaniment to the salad – it’s not an integral part of it, and can quite happily be left out.

Implicit in this is that real salads should have a number of different ingredients. If you’re only going to have a few ingredients then they should be interesting ones.

For example, the salad I had for lunch today contained the following ingredients: Romaine lettuce (never ever use iceberg lettuce. It is the devil’s leaf.), sundried tomatoes, half an orange sweet pepper, two hard boiled eggs and a banana (do not doubt the use of banana in salad until you have tried it. It is awesome.).

I considered this to be a fairly basic salad. Ideally I’d have added some avocado, maybe a few capers, some seared red onion, etc. to it, but I didn’t have the first two and couldn’t be bothered to cook the third.

So, here is a list of some worthwhile salad ingredients. It is in no way exhaustive, and I’m definitely not suggesting you use all of them in a single salad.

Lettuce of course. My favourites are Romaine and little gems, but there is a wide variety of opinion on this. However the people who think iceberg lettuce is appropriate are simply wrong.

Cucumber fulfills a similar role to lettuce – it’s nice, bulks up the salad a bit, and has a simple flavour to it. It isn’t however in itself very interesting.

Carrots. Good quality carrots have a wonderful texture to them, and chopped or shredded (this is distinct from grated) carrot in a salad is very nice.

Good quality fresh tomatoes. None of those boring tasteless default supermarket tomatoes.

Avocado.

Sundried tomatoes.

Capers

Egg. Either scrambled (to the point where it’s dry rather than runny) or hard boiled.

Roast squash.

Sweet peppers. Either raw or cooked.

Good cheeses. Especially feta or mozzarrela.

Banana.

Raisins or sultanas.

Green beans.

Chickpeas.

Kidney beans.

Seared onion. Red is best here. You can also include them raw, but I don’t like it.

Tuna fish.

Anchovies.

Artichoke hearts.

Just about anything else that’s edible cold.

One particular combination (which I can’t eat any more) that works really well is that of banana, sundried tomatoes and feta. I know you’re probably looking skeptical at this, but try it anyway and then come back and yell at me if you’re still not convinced.

Having put together these salads, you can then drizzle dressing over them – vinaigrette, honey-mustard, sesame and soy sauce, whatever you feel like as long as it’s interesting.

So, spread the word. Salads can – and should – be interesting, and people who make boring salads will be the first against the wall when the revolution comes.

Cooking lessons 3

This is going to get hopelessly out of order very quickly, as there are now two lessons I’ve missed out on actually posting. Never mind.

Yesterday I took Michael spice shopping. I was actually a bit unimpressed with where we went, so if anyone can tell me some good places to go spice shopping in London I’ll be really grateful. We bought ground cumin, ground red chilli, garam masala and (gasp) curry powder. I went for all powders because they’re a bit easier to work with to start with. Also because the selection of whole spices was crap. We can get on to the subtleties of spice usage once we’ve covered the basics, and once I’ve found a decent place to go shopping for them.

Here’s one of the first Indian recipes I ever learned to cook, about four years back when I was first trying out this ‘vegetarian’ thing and Tariq came into our kitchen and found my attempts at making a curry. They were umm… not very impressive. Ask nicely and I’ll tell you about it some time. Here is a very simplified and tinkered with version of the recipe he showed me.

Ingredients

One small bowl of lentils (about a serving size in order to make two to three servings). Preferably green, brown, puy, etc. Black or red won’t really work here.

One medium-large onion.

Sunflower oil.

One large spoon of ground cumin.

One spoon of garam masala.

A quarter of a spoon of curry powder.

Water.

Salt to taste.

Instructions

Mix the dried spices and salt. Dry fry them on a medium heat for about a minute, stirring constantly, and then transfer to a bowl.

Add enough oil to the bottom of the pan to just cover it. Dice the onion and fry it on medium heat until soft, and then add the spices. Fry for a few minutes more.

Now add the lentils and fry for about a minute. Cover with boiling water (say two to three times as much water as you had lentils) and bring to a boil. Reduce the heat to simmer, cover the pot, and leave it.

It will probably take about half an hour to cook. Be more worried about undercooking it than overcooking, but check on it every now and then to see if it’s getting dry and needs more water. The end result can either be dryish or soupy as you prefer. If it’s going to be soupy you might want to consider adding more salt and/or (horrors) half a stock cube. When the lentils are soft to eat it is ready.

Cooking lessons 2

Right, here’s the first real cooking lesson. There would have been one before this in which I discussed how to make the garlic lentils in a slightly more sane manner, but stuff got in the way. So I didn’t.

At the moment Michael is still spice free, causing me to need to be vaguely creative to work with the limited flavourings and ingredients available. Here’s what I came up with as a suggested dinner for tonight. It’s basically a mixture of things which are easy to make.

Pan fried potatoes

These have, for all intents and purposes, no nutritional value. However they taste great and are cheap and easy to make, so why complain?

First of all, you’ll need boiled potatoes for this. Cold is better, because hot potatoes are a nuisance to cut and don’t retain their shape as well, but either is fine. So, first we need to boil some potatoes. I recommend making excess potato and storing the rest in those sandwich bags I told you to get, as these are always useful to have to hand and if you have precooked potato in the fridge then this becomes even easier to make.

This is a complicated procedure akin to rocket science. You take a large quantity of unpeeled potatoes, given them a rinse and put them in a pot. You cover it with water. Put the heat on high until the water boils and then reduce the heat to medium and leave it to cook. Check them after about 20 minutes, and remove when cooked. They need to be soft when you stick a knife into them (check several as this will vary with potato size and they’re better slightly overcooked than undercooked).

Once the potatoes are cooked, let them cool for a bit (it may help to leave them to sit in a pot of cold water for a few minutes), then cut them up into roughly cm cubes (you don’t need to be too careful when doing this).

Now get a frying pan and add enough oil to cover the bottom in a thin layer. You may want to add a small amount of butter as well. Let it get hot and then add the potato cubes and sprinkle a fair bit of salt over the potatoes.

This will need to fry for quite a while until the cubes get crispy. Stir it every minute or so, but not constantly – prolonged contact with the frying pan is needed to crip the potatoes.

Spicy tomato sauce

Ingredients: One medium sized onion, garlic puree, lazy chillies, tomato passata, oil, salt

What to do:

Dice the onion fairly finely. Fry on medium heat with a little bit of oil and a pinch of salt.

After about five minutes, add a small spoon of lazy chillies and garlic puree (slightly more garlic than chillies if anything) to the onions and continue stirring until the onions are soft. Then add about half a bottle of passata, mix it up thoroughly and reduce the heat. Leave it on a low heat, stirring occasionally, until the sauce thickens.

Serve with the pan fried potatoes (you probably don’t want to put the sauce directly on them, as it will soak in and they’ll lose their crispiness. Serve on the side and mix as you eat).

Next post: Salads.