katinthekitchen

PORK GOULASH by Kat Mead

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Feeds 4


3 tbsp olive oil
800g pork shoulder, cut into 3cm chunks
2 red onions, sliced
2 red peppers, sliced
2 green peppers, sliced
4 garlic cloves, thinly sliced
2 tbsp red wine vinegar
1.5 tbsp tomato purée
1 tbsp sweet smoked paprika
0.5 tsp hot smoked paprika
1 tbsp dried oregano
2 x 400g plum tomatoes
Sea salt and black pepper

Preheat your oven to 160°C/140°C fan.

Toss the meat in some seasoning and place a large casserole over a medium high heat. Add 1 tablespoon of oil. When hot start to brown the meat, you’ll need to do it in batches, adding a little more oil for each batch. Transfer the browned meat to a bowl and repeat until all the meat is done. Keep handy.

Reduce the heat to medium and add a final tablespoon of oil to the casserole. When hot add the onion and peppers. Cook for around 8 minutes, stirring often so nothing burns, until it all starts looking softer and the onion starts to go light golden brown. Add the garlic and cook for another few minutes.

Add the vinegar and when it has reduced a little, add the tomato purée, paprika and oregano. Stir well and cook the purée for a minute, before adding the plum tomatoes. Cook for 5 minutes so the tomatoes start to soften and break them up with a spoon.

Return the meat to the casserole and stir to coat. Add enough water to just cover the meat.

Pop the lid on the casserole and straight into the oven for around 1.5 hours. Remove from the oven and stir and find a piece of meat. Test to see how tender it is, by pressing with the back of a fork. It should by now have some give and press apart with a little pressure, needing only another 45 minutes to an hour to finish. Check the seasoning and add a little more salt and pepper if you like.

If you like a thicker sauce, remove the lid for the last part of the cooking.

Serve with mash or veg or celeriac mash — whatever you like.

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SPICED VEGGIE FRITTERS & POACHED EGGS by Kat Mead

Over the last couple of weeks I’ve been trying to eat more consciously for a number of reasons. I want to try and use more things from the storecupboard and freezer – only shopping for essentials and fresh things. I want to reduce our weekly food bills. I want to try and get more veg and nutrients into everyday after a few naughty over-indulgent weeks – and being a bit cuddly after those weeks, if I lost a couple of kilos, well, that would be amazing. So this is a happy, healthy, tasty, super cheap fridge raid brunch for you all this week.

Fritters are the perfect vessel for using up bits of veg, ends of things, slightly sad things. The recipe is written up based on what I had lurking in the back of the fridge, but anything goes (so long as it’s not too wet a mix or all courgettes etc. variety is key!). The batter is spiced for some extra zing and the eggs bring it all together into something that is so delicious, filling and nutritious. I call it brunch, but it could be breakfast, lunch or dinner.

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Feeds 4 (2 fritters each)

For the batter

150g chickpea or gram flour

1.5 tbsp Kashmiri chilli powder (or mild chilli powder)

1 tsp ground coriander

1 tsp ground cumin

1 tsp sea salt flakes

1 tsp freshly ground pepper

125-150ml water

For the fritters

180g red cabbage, shredded

180g pointed cabbage, shredded

2 medium carrots, washed and grated

1 parsnip, washed and grated

1 courgette, washed and grated

250g ready cooked quinoa (white, black, mixed whatever you like)

1 medium egg

2 tbsp olive oil

For the eggs

2 tbsp white wine vinegar

8 medium eggs

To serve (optional)

Coriander leaves/hot sauce/avocado/chilli yogurt

 

Start by making the batter. Weigh out all the dry ingredients into a large mixing bowl and blend together with a balloon whisk. Start whisking in as much water as you need to make a thick batter – the consistency of custard. Add the shredded and grated veg to the batter and use a big spoon to mix everything together well – it all needs to be evenly coated. Sprinkle in the cooked quinoa and add the egg. Give it another really good mix to coat it all.

Bring a large saucepan of water to the boil and add the white wine vinegar.

Heat a large frying pan over a medium heat and add half the oil. Gently whoosh the oil around the frying pan to cover it. Use half the veggie batter mix to make 4 even fritters. Cook for around 4-5 minutes before flipping and repeating on the other side. Transfer to a plate and keep warm while you cook the remaining 4.

You can start making the poached eggs while you fry the second batch of fritters. Reduce the boiling water to a healthy simmer and crack 4 eggs into 4 small dishes. Hold the dish over the water, tip the bowl so the egg is on one side, then slowly lower the dish into the water and allow the water to flood the bit of the dish that is holding the egg. Then quickly but gently tip the egg out into the pan. Repeat with the remaining eggs and poach for 3 – 3.5 minutes for a runny yolk.

Remove from the pan with a slotted spoon and drain on kitchen paper. Repeat with the remaining 4 eggs.

Once you have all the fritters and all the eggs, it’s time to plate up. Put two fritters on each plate and top each fritter with a poached egg. Scatter over a handful of fresh coriander leaves, some extra seasoning if you like and if you like it hotter try a few splashes of hot sauce. Or try adding half an avocado and some chilli yogurt to it. Deliciousness.