A Meal For... Zelda Manners

 Yes, it's just for me. But why not?

I fell in love with this dish from the local takeaway. Each time I had it, I enjoyed every mouthful but then had a broken night's sleep as I was constantly waking with a raging thirst. I, therefore, decided to make a version without the additives and extra salt.

SATAY BEAN CURD with EGG FRIED RICE

You can even pretend it's straight from the takeaway.

Satay Bean Curd

Egg Fried Brown Rice

Much cheaper, too!

EGG FRIED BROWN RICE

This is a healthier version of the best accompaniment to any take away meal.

100g brown rice
1 egg
small amount of oil
black pepper

Cook the rice.

Drain but leave hot.

Crack an egg into a bowl and whisk.

Heat some oil in a large pan and place the rice on one side. 

Pour the egg on the other.

Using a wooden spoon, start to scramble the egg and then incorporate the rice.

Stir well to combine.

Season with black pepper and serve.

You can even pretend you ordered it in.

Perfect with Satay Bean Curd.

SATAY BEAN CURD

Forget the takeaway. This is tastier and healthier.

1tsp cumin seeds
1tsp turmeric
1tsp ground ginger
1tsp medium curry powder
3 garlic cloves, peeled and chopped finely
2 green chillies, deseeded and finely chopped
8tbsp peanut butter
2tbsp light soy sauce
2tbsp lime juice
400ml can coconut milk

1tbsp olive oil
1 block firm tofu cut into cubes
1 onion, peeled and chopped in large pieces
1 red pepper, chopped into large pieces

Serves 4 

Using a pestle and mortar, grind the cumin seeds, then add the turmeric, curry powder, ginger, garlic and chillies.
Pound all together.

Empty into a bowl and stir in the soy sauce, lime juice and peanut butter. 

Thin out slightly with a little water.

Heat the oil in a pan and fry the tofu, onion and pepper until the tofu is just browned and the onion retains some crunch.

Add the spice mixture and make sure everything is well coated.

Pour in the coconut milk.

Bring to the boil. Then simmer and reduce until the sauce is at the required consistency.

You can even pretend it is delivered to your door.

Perfect served with Egg Fried Brown Rice.

Fantasy Veggie Dinner Guest - EUDORA WELTY

Eudora Welty was born in Mississippi in 1909 and lived until the age of 92. 

Her life and works are revered throughout America. 

This summer, Zelda has loved reading her novel, Delta Wedding which is a perfect example of brilliant writing: no sensational plot is needed; but time and place are evoked beautifully.

It is set in the Mississippi Delta in 1946 and details the events leading up to a family wedding, although the focus is so much more about the history and motivations of the family itself. 

Barbecue, as a way of cooking, seems to have originated in the West Indies, but it became a famous cuisine of the American South before making its way to Europe and Australia. 

It seems fitting, therefore, to cook this way for Eudora.

(There is no need to invest in an expensive barbecue. This was cooked over a small 'bucket' version.)

HALLOUMI SKEWERS

Makes 6

1 large red, orange or yellow pepper
1 red onion, peeled
1 pack halloumi
1tbsp olive oil
1tbsp paprika
2tsp ground cumin
2tsp ground coriander
2tsp mixed herbs
1tsp garlic powder
large grinding of black pepper

To serve:
salad of choice
6 wraps
yogurt and mint or garlic dressing

Mix the spices, herbs, garlic powder and olive oil in a bowl.
Cut the pepper and onion into segments,

Dry the halloumi and cut into about 24 chunks. Add to the spice mix and coat well. 

Leave for about an hour if possible.
Alternate halloumi, pepper and onion on each of six skewers.

Make accompanying salad.

Cook on the barbecue for about 4-5 minutes each side, turning as necessary.

Warm the wraps and assemble as required.

CHILLI JAM

 

800g fresh tomatoes, roughly chopped
thumb-size piece of ginger, peeled and 

chopped

3 red chillies, roughly chopped (leave seeds in)

3 garlic cloves, peeled
100ml white wine vinegar
25ml balsamic vinegar
300g sugar

Put the ginger, garlic and chillies in a food processor and blitz until chopped.

Add the tomatoes and blitz again.
Add the vinegars and blitz for the third time until all combined.

Put in the pan with the sugar.

Bring to the boil and simmer gently over a low heat...

...until reduced to the required thickness.

Place in a jar.

Will keep for a month in the fridge.

SPICY TOMATO RELISH

225g red onions, peeled
500g tomatoes, roughly chopped
225g cooking apples, peel, cored and roughly chopped 

thumb-size piece of ginger, peeled and chopped1 red chilli, deseeded
75ml red wine vinegar
75ml balsamic vinegar
1tbsp olive oil
1tsp coriander seeds
1tsp cumin seeds
2tbsp honey
about 75g sugar (to taste)

Place the onions in a food processor and whizz until very finely chopped.
Heat the oil and gently fry the onions until soft.

Meanwhile, place tomatoes, apples, ginger and chilli in the food processor and whizz together.

Grind the cumin and coriander.

When the onions have softened, add the coriander and cumin and stir to coat.

Pour in the tomato mixture and add the other ingredients.

Bring to the boil and simmer until most of the liquid has evaporated.

Allow to cool. Place in a jar. 

Keep in the fridge and use within 1 month.

SWEET CHILLI AND JALAPENO HOUMOUS

2 jalapenos (or up to 4 for a hotter dip)
3 garlic cloves
2tbsp olive oil
1 large can chickpeas
1tbsp lemon juice
1tbsp tahini
small bunch coriander
1tsp chilli powder
1tsp paprika
1tsp cumin
2tbsp sweet chilli sauce

Place whole jalapenos and garlic cloves in a baking tray with 1tbsp of the oil.
Roast at Gas 6/ 200C for 15 minutes, shaking halfway through.

Remove the garlic and set aside. Put the jalapenos in foil and leave to steam for a few minutes.
Drain the chickpeas over a bowl and place them and about half the liquid in a food processor.
Add the coriander stalks and half the leaves, along with the chilli powder, chilli sauce, paprika, cumin, lemon juice and tahini.
Pour in the remaining 1tbsp of oil, plus the used oil from the tray.
Squeeze the garlic cloves out of their skins and add them.
Carefully undo the foil. Slice the jalapenos open and remove the seeds.

Add the skin and flesh to the blender with the other ingredients.

Whizz until smooth and season to taste.

Serve with the remaining coriander leaves.

Lovely on toast.