Mung Beans with Potatoes

Food Blogs and Recipes

Mung Beans with Potatoes
‘Basket of Potatoes’ by Vincent Van Gogh

Undoubtedly one of my own personal favourites, this delicious combination of soft tender potatoes, with sweet tomato coated mung beans, never fails to satisfy when I make it, and I’m supremely confident that if you give it a try yourself, you’ll quickly become another fan of this truly ‘moreish’ meal.

Ingredients (Serves 4)
Slug of Olive Oil
175g Mung Beans
2 Medium Potatoes (Peeled and Cut into Small Dice)
Garlic Clove (Peeled and Grated)
1” Fresh Ginger (Peeled and Grated)
400g Tin of Chopped Tomatoes
Tbsp Tomato Purée
0.5 Tsp Cumin Seeds
0.5 Tsp Brown Sugar
6 Curry Leaves (Fresh or Dried)
0.5 Tsp Ground Turmeric
Medium Red or Green Chilli (Seeded and Finely Chopped)
Salt and Freshly Ground Pepper to Taste
750ml Water

How to Cook

1. Add the mung beans to the water and simmer in a small pan for around 30 minutes, draining away any excess liquid when finished.

2. Par-boil the diced potatoes in another small pan for around 9 minutes, draining away any excess liquid when finished.

3. Meanwhile heat the oil in a non-stick chef pan (or similar), add the cumin seeds, shortly followed by the garlic, chilli and ginger, before stir-frying until the garlic is soft but not browned.

4. Add the turmeric, salt and pepper, and sugar, and mix well before stir-frying for a further 1-2 minutes

5. Add the chopped tomatoes and tomato purée, and bring them to the boil before simmering covered for 6-8 minutes, or until the sauce has thickened.

6. Finally add the mung beans and potatoes and gently mix everything together before serving as required.

Comments
This awesome vegetarian dish goes brilliantly with warm chapatis, but is equally delightful with a simple plain basmati rice if preferred.

Haddock with Creamed Leeks, Beans and Parsley

Food Blogs and Recipes

Haddock with Creamed Leek, Beans and Parsley

Haddock is a great alternative to cod, and so this simple and yet nourishing dish ought to please most fish lovers, while its composition also proves that simplicity is always the key when cooking, as I am confident you will agree when you eventually get around to trying this recipe for yourself.

Ingredients (Serves 4)
Large Slug of Olive Oil
2 Leeks (Trimmed, Split and Finely Sliced)
4 Decent Sized Fresh Haddock Fillets (Un-skinned)
50g Green Beans (Trimmed and Chopped)
200ml Double Cream
Tsp English Mustard
Handful of Fresh Flat Leaf Parsley
Salt and Freshly Ground Pepper to taste

How to Cook

1. Place the haddock fillets on a plate, brush with a little olive oil and sprinkle with salt and pepper, before setting aside.

2. Heat the oil in a non-stick sauce pan (or similar), add the leeks and beans, and gently fry until soft and tender, straining off any residual liquid that appears.

3. Add the cream, salt and pepper, mustard and gently simmer in the cream until suitably thickened.

4. Add some oil to a non-stick frying pan, and gently fry the haddock fillets until browned underneath.

5. Place the partially cooked fillets on a non-stick roasting tray in the centre of an oven, (preheated to 170°) and continue to cook them for another 3-4 minutes.

6. Remove the fillets, place the cooked vegetables in the center of four plates, gently resting each haddock fillet on top, and then carefully spoon the sauce over the top before serving.

Comments
This particular meal is perfect with a nice side of mashed or roast potatoes, and goes equally well with a crisp leaf salad and chilled white wine, if preferred.

Happy 1st Birthday!

The Case Law Compendium: US Law

Birthday Cake

Today marks exactly one year to the day that I first started writing the ‘voluminous’ Case Law Compendium: U.S. Law, and its pretty incredible to think that so much time has already passed, particularly given that I’m not even midway through the book  yet!

Anyway, needless to say my hard work continues on undaunted, and I’m hoping to share the first half of the criminal law section here in the next couple of weeks, so watch this space if you’re interested to learn more…

Electronic Signatures Neil

 

The Pork section is now finished.

Our Favourite Recipes: A Cookbook for Food Lovers

Pork

I’m happy to report that this chapter of the ‘Our Favourite Recipes: A Cookbook for Food Lovers’ is now ready, and so now its time for me to start working on the ‘vegetables’ section (far and away the biggest part of the book), therefore it will no doubt take me a while to complete it, but as with food itself, ‘all good things come to those who wait’, and so in the interim, below is a list of the delicious pork recipes that will be included in the finished product. I hope that you will ultimately enjoy cooking and eating them as much as I have writing them up.

(1) Balsamic Roasted Sausages with Vegetables

(2) Cart Drivers’ Spaghetti

(3) Cumberland Sausage and Split-pea Casserole

(4) Fusilli All’ Amatriciana

(5) Goan Pork Curry with Potatoes

(6) Kerala Pork Curry

(7) Lancashire Hotpot

(8) Pasta with Asparagus,Cream and Ham Sauce

(9) Penne with Sausage Sauce

(10) Pork and Butternut Squash Curry Pork Curry

(11) Pork Dopiaza

(12) Pork Fillet in Honey and Ginger

(13) Pork in a Mustard Spice Mix

(14) Pork Kapitan

(15) Pork Vindaloo

(16) Spaghetti Carbonara

(17) Spicy Sichuan Pork with Noodles

(18) Stir-Fried Pork Mince with Basil

(19) Stir-Fried Pork Mince with Mushrooms

(20) Tagliatelle with Minced Pork Sauce

(21) Yellow Pork Curry

Smothered Lamb Curry

Food Blogs and Recipes

Smothered Lamb Curry
‘Tamil Girl Cooking’ by S Elayraja

As with any meal worthy of repeated eating, this curry proves itself time and time again when left to simmer gently over a period of hours, rather than minutes (which is an excellent rule of thumb when cooking any meats). And while confidently spicy, it avoids falling victim to an overabundance of chillies, relying instead upon the effective blend of spices, minimal preparation and a long cooking time to intensify the final dish. Try it out for yourself, and I guarantee that you’ll love it almost as much as I do.

Ingredients (Serves 4)
400g of Lamb Shoulder Steaks (Diced)
4 Tbsps of Olive or Sunflower Oil
Medium Onion (Finely Chopped)
4 Garlic Cloves (Peeled and Grated)
1” of Fresh Ginger (Peeled and Grated)
400g Tin of Chopped Tomatoes
Tbsp Tomato Purée
Tbsp Garam Masala
Tsp Ground Cumin
0.5 Tsp Ground Turmeric
100ml Natural Yoghurt
Fresh Chilli Pepper (Seeded and Finely Chopped)
25g Pack of Fresh Coriander (Finely Chopped)
Tsp Salt
350ml Water

How to Cook

1. Heat the oil in a non-stick chef pan (or similar) and then gently fry the chopped onion and garlic, stir-frying until the onions are lightly browned.

2. Add the ginger, ground cumin, turmeric and chopped chili, stir-frying for 1-2 minutes before adding the diced lamb, yoghurt, tomato purée and salt.

3. Mix well, add the chopped tomatoes and water, and gently simmer covered for 1 hour before adding the freshly chopped coriander.

4. Mix everything well, and simmer uncovered for a further 15-20 minutes, while the sauce thickens and reduces, and the lamb becomes soft and tender to the touch.

Comments
If you find that you’re not a huge fan of lamb, then this recipe works equally well with diced pork or beef, and is best served with natural yoghurt and steaming plain basmati rice, or even stuffed inside warm buttered chapatis with a topping of Indian salad.

Yellow Curried Chicken

Food Blogs and Recipes

Yellow Curried Chicken
‘Sunrise’ by Sudrak Khongpuang

Another Thai classic, this is a wonderfully pungent and yet feisty dish that is so simple to make, and yet never fails to impress with those who love their curries with less heat and more sweetness.

Ingredients (Serves 4)
5-6 Tbsps of Vegetable or Sunflower Oil
3-4 Chicken Breasts (Diced)
2-3 Shallots (Finely Sliced)
4 Tbsps Yellow Curry Paste
Tsp Curry Powder
400ml Tin of Coconut Milk
3 Tsps Fish Sauce
Tsp Tamarind Paste
Tsp Brown Sugar
200ml Water

How to Cook

  1. Heat half of the oil in a non-stick chef pan (or similar), add the chopped shallots and gently fry them until they are crisp and golden, after which you can remove the shallots with a slotted spoon and set them aside on one or two paper towels.
  1. Pour half of the coconut milk into the pan, along with the curry paste and remaining oil, and simmer on a low heat while stirring.
  1. Add the diced chicken, fish sauce tamarind paste, sugar and the water, before  simmering while stirring continuously for 2-3 minutes.
  1. Add the remaining coconut milk, cover and simmer for a further 30-45 minutes before serving with the crispy shallots on top of the chicken and sauce.

Comments
As with any Thai curry, this is best served with a plain basmati rice, and it goes very well with a crisp, cold beer to offset against the sweet and delicious sauce (which tastes even better when you combine it with the warm fluffy rice). Simply gorgeous.

Italian Meatballs

Food Blogs and Recipes

Italian Meatballs
‘With Meatballs on Top’ by JJ Galloway

The staple meal in any Italian household, only made to our particular tastes, this is a dinner that is well worth the wait, and I would recommend you wear some kind of napkins or kitchen paper over your clothes to avoid any mess. There is no doubt that this is a lip-smacking dinner which wins with children and adults alike, and any leftovers (and there rarely is) can be easily frozen for later use.

Ingredients (Serves 4)
Large Slug of Olive Oil
2 400g Packs of Beef Meatballs
240-300g Pack of Bacon
Medium Onion (Finely Chopped
2 Garlic cloves (Peeled and Grated)
Beef Stock Cube
2 Tsps Tomato Purée
2 Sun-Dried Tomatoes (Finely Chopped)
500g Tomato Passata
3 Whole Tomatoes (Quartered)
Tsp Dried Oregano
Tsp Dried Basil
Tsp Dried Parsley
2 Bay Leaves
Small 187ml Bottle Red Wine
25g Pack Fresh Basil (Finely Chopped)
Tsp Salt and Freshly Ground Pepper

How to Cook

  1. Finely dice the bacon after removing any unwanted fat and then after heating the oil in a non-stick chef pan (or similar), gently fry the onions and garlic until soft and slightly brown.
  1. Add both the meatballs and bacon and brown both meats slowly on a gently heat, stirring occasionally.
  1. Add the oregano, basil, parsley, beef stock cube, salt and pepper, sound-dried tomatoes, tomato purée and sun-dried tomatoes and bay leaves then stir-fry for 1-2 minutes.
  1. Pour in the red wine and tomato passata, stir well and simmer for 3-4 minutes  before adding the quartered tomatoes, covering the pan and simmering gently for 1 to 1.5 hours, stirring occasionally to prevent sticking.
  1. Just before serving, add the chopped basil and mix well.

Comments
It goes without saying that meatballs are best served with spaghetti or linguini, however you can also use penne or fusilli if preferred. In fact, most shaped pastas work equally well, while remembering to grate plenty of freshly grated parmesan or romano (pecorino) cheese over the top (as long as your diners are in agreement) along with extra salt and pepper where required.