All posts tagged: fresh coriander

Tomato, Bread & Butter Pasta, 24p

This pasta sauce started off as a pappa al pomodoro, but quickly veered towards a tomato butter sauce as I craved comfort on an increasingly blue day. I don’t know about you, but lockdown is playing havoc with my already unreliable emotional weather vane, clattering it all over the place, and I am learning to take things hour by hour, meal by meal, and take pleasure in moments of simple comfort in this strange new world of unknowns. I am grateful that all members of my household are healthy and well, and that we are able to do most of our day jobs under lockdown, even with the challenges that presents, and that my young son seems to have adapted well to the changes. He Facetimes and Zoom calls his friends and family every day, keeps a diary of his thoughts, feelings and experiences, does some educational work each day, and seems to be faring the best of all of us. Anyway, back to the pasta sauce. I have a recipe for a three ingredient …

Chickpea, Carrot & Coriander Falafels [A Girl Called Jack]

This recipe uses tinned chickpeas, but can also use dried chickpeas if you have them available. Dried chickpeas work out cheaper but will need to be soaked in cold water for at least 8 hours before starting the recipe, and then need to be cooked (put in a pan, cover with water and boil vigorously for at least 10 minutes before draining and using). If you have dried chickpeas, use half the quantity of tinned, i.e. 200g. I like to serve the falafels accompanied by couscous made up with vegetable or chicken stock, lemon juice and coriander, and with green beans or another green vegetable. Makes 12ish falafels (4–6 per person) (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) 1 onion 1 carrot a generous shake of ground cumin 1 tablespoon oil, plus 2 tablespoons to fry the falafel 1 x 400g tin …

Mushroom Rogan Josh, 31p

Last night I fancied a curry, a nice hot curry to warm the very cockles of my draughty flat, but like so many evenings of the dreaded ‘cooking for one’, I just couldn’t decide what curry to have. I opened the fridge, glowered at a bunch of onions and a handful of mushrooms, and took to Twitter with a poll. It’s my new favourite way of, to coin a phrase, Making Your Mind Up. (I challenge you, Brits of a certain age, to not take that on as an earworm now. I make no apologies.) The poll returned me a mushroom rogan josh over a korma or vindaloo, and I set about making it. Recipes online vary wildly, from the eyebrow-raising ‘take a jar of madras paste’ on the BBC Good Food website, to paprika, to Jamie Oliver’s cloves and allsorts. I picked all the bits I liked from about seven different recipes, made it vegan, adjusted it to taste as I went along, and when done, carried the pan to bed and devoured the …

Not-Meatballs [A Girl Called Jack]

These ‘Not Meatballs’ are adapted from a recipe in The Abel & Cole Veg Box Companion cookbook. They are a great veggie alternative to meatballs, and a favourite in my household. Delicious served with spaghetti and tomato sauce – a simple can of chopped tomatoes heated through at the end with a pinch of salt would be a perfect accompaniment. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Serves 2: 1 aubergine 1 onion, red or white a fat clove of garlic 1 red chilli or a pinch of the dried stuff 1 tablespoon finely chopped black olives (optional) 3 tablespoons oil zest and juice of half a lemon, or a tablespoon of bottled lemon juice a slice of bread, stale or fresh a fistful of herbs: parsley, mint, coriander or basil all work well Cut the stems off the ends of the …

Keralan Aubergine Curry

One of my favourite restaurants in Southend specialises in Keralan cuisine – and when I couldn’t afford it but really wanted a rich, spicy curry, I decided to make my own version. Aubergines are comparitively expensive to buy individually, so look out for the bags of three or four, and eat them all week! (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Serves 2: 2 aubergines a pinch of salt 1 onion a fat clove of garlic 2 tablespoons oil 1 red chilli or a pinch of the dried stuff 1/2 teaspoon turmeric 1 tsp cumin (ground or seeds) 1/4 tsp English mustard zest and juice of half a lemon, or a tablespoon of bottled lemon juice 1 x 400g carton of chopped tomatoes a fistful of coriander, to serve Cut the stems from the ends of the aubergines, and pierce the skin …

Love Soup, 23p [A Girl Called Jack]

There are many different recipes entitled Love Soup – I’ve seen some rich chicken soup recipes, some with heady garlic and some deep red tomato soup ones. By chance, the ingredients for this were what I had kicking around in the fridge one Valentine’s Day, so this warming carrot, ginger and onion soup is mine. Nothing says ‘I love you’ quite like sweet roasted vegetables, blended into a home-made silky soft soup. Especially if you’re making it for yourself. Serves 2 from 23p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change.     3 tbsp cooking oil, 4p (£2.98/3litres) 1 tbsp lemon juice, 2p (39p/250ml)   2 cloves of garlic, 3p (50p/3 bulbs) A small piece of fresh ginger, to taste, 3p (£1.50/500g) A fistful of fresh coriander or …

Tomatoey Baba Ghanoush, 30p [A Girl Called Jack]

Baba Ghanoush is a popular Middle Eastern dish, often served as a dip with flatbreads or pitta. I sometimes add cooked chickpeas to mine for a simple, flavoursome supper, or toss it through pasta with fresh mint for an easy lunch. I highly recommend cooking the aubergines over an open flame for a deep, smoky intensity – I hold mine over a medium gas hob with a pair of barbecue tongs and my sleeves rolled up – although charring under the grill is nearly as good. For the accompanying toasted pittas, slice pitta breads through the middle then cut into triangles, brush with a little oil and pop under the grill for 4 to 5 minutes until crispy. This recipe first appeared in my cookbook, A Girl Called Jack. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Serves 4 as a snack at …

Courgette & Mint Fritters [A Girl Called Jack]

The humble courgette – you either love it or you hate it! However, courgettes are cheap and abundant in the summer months, and extremely versatile. These fritters are great as a standalone snack with a home made raita dip, or served with sausages and ketchup. Makes 4 chunky or 6 thin fritters: 1 large courgette a fistful of fresh mint a fistful of fresh coriander a fistful of fresh parsley 1 egg, beaten 2 heaped tablespoons plain flour 2 tablespoons oil 50g natural yoghurt Finely grate the courgette into a large mixing bowl. Chop the herbs and add around three-quarters to the courgette in the bowl, and set the rest aside for the yoghurt dip. Mix the beaten egg into the courgette and the herbs with a fork. Add a tablespoon of flour and mix until it has formed a batter. You may need to add a little more flour to make the batter thicker than a pancake batter. Ideally it will stick to the prongs of your fork but come loose with a shake. …

Moroccan Not-A-Tagine [A Girl Called Jack]

This tagine uses my three staple spices – turmeric, cumin and paprika – to deliver a gorgeous sweet and spicy dinner. I made it for Xanthe Clay from the Daily Telegraph when she visited for an article called ‘My 49p Lunch With A Girl Called Jack’. In her words: ‘the food is very fine, and it’s also healthy’ – so what are you waiting for? I like to serve mine with couscous and rice, and green vegetables. Serves 4 (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) 1 large onion 2 fat cloves of garlic 1 red chilli a splash of oil zest and juice of half a lemon, or 1 tbsp bottled lemon juice 1 heaped tsp turmeric 1 heaped tsp cumin (ground or seeds) 1 heaped tsp paprika 1 x 400g carton or tin of chopped tomatoes 1 tsp sugar a …