All posts tagged: ground turmeric

Vegan ‘Egg’, Tomato & Cress Sandwich, 68p [from ‘Veganish’]

This recipe is based on my favourite ever egg sandwich – the M&S Egg, Tomato & Salad Cream – but I challenged myself to create it as a vegan version when I was writing Veganish. My readers had specifically requested sandwich recipes for this book, seemingly unanimously tired of the solitary falafel offering in the supermarket compared to the dozens of meat and cheese options. So I made a list of both my personal favourites, and asked people for theirs, and tried to recreate as many of them as possible, as closely as possible to the originals. And this was FUN. A whole lot more testing and retesting than most of my recipes, as well as side-by-side comparisons with the original. Literally a bite out of the M&S one, a bite out of mine. Proffering both at friends and asking them to guess which was which. Tweaks and adjustments and adding specialist ingredients in and taking them out again, until finally, satisfied, I ended up with this. I’m still undecided on the nutritional yeast, so …

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 …

South Indian Inspired Egg Curry, 57p

This recipe is based on one I have eaten many times at a South Indian restaurant in my hometown of Southend on Sea. I have tweaked it a little, to simplify it, while trying to maintain the baseline of the original. I try not to tinker with other cuisines too much if I can help it – I did when I first started out as a food writer, I was young and more naive than I am now, and less tuned in to the politics of food outside of my own topics of poverty and austerity. This isn’t a conversation for now, as I am still trying to pin down my thoughts on the complexities of appropriation with regards to recipe writing – and I hope that my work falls on the right side of appreciation rather than riding roughshod over culturally important treasures. An essay for another time, however. For now, here’s my take on a South Indian inspired egg curry – for a more authentic recipe, I recommend you check out Swasthi Shreekanth’s …

Orange, Ginger & Turmeric Juice, 19p

You don’t need a juicer to make this juice – they’re expensive and difficult to clean – I just use a standard blender and a sieve to make all manner of juices! This one was a use-up for some oranges that were past their best in the fruit bowl, but would have been wasteful to throw them away, so I decided to put them to good use instead. Mrs J declared that it was very similar to a high street branded orange, ginger and turmeric shot, and I just smiled and said thankyou. Good for blasting colds – which we seem to have in perpetuity in this household at the moment. Made 4 glasses from 19p 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.)   6 small oranges, 67p (£1.35/600g growers selection sweetclems, Asda) 20g fresh ginger, 7p (45p/125g, fresh ginger, Asda) …

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 …