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Blackberry pop tarts

 

Hot cross buns should be made with real fruit. That would be so much better. None of this dried fruit and preserved peel business.

Here’s my fresh fruit alternative- because Autumn deserves better than sultanas. Have a happy Easter. Hope it’s lovely, wherever you are xx


B L A C K B E R R Y   P O P   T A R T S :

[makes 12 tarts]

Filling:

  • 250g grapes, apples or pears [I used grapes]
  • 1 generous handful blackberries [or any frozen berries will do]
  • 50g sugar
  • juice of 1 lemon
  • 1 tsp grated ginger
  • 2 Tbsp coconut milk
  • 1 Tbsp cornflour mixed with 2 Tbsp water

Pastry:

  • 300g flour
  • 200g butter
  • grated rind 1 lemon
  • 1 tbsp water
  • 1 egg, lightly beaten + 1 Tbsp milk or cream [egg wash]

Icing:

  • 150 g icing sugar
  • reserved blackberry juice, about 2 Tbsp
  • 2 tbsp coconut milk
  • 2 tbsp toasted coconut, shredded or flakes
  1. Heat oven to 180°C / 350° F.
  2. Gently simmer all filling ingredients [except cornflour mixture and coconut milk] for around 10 minutes  in a small saucepan until fruit soft and jam-like and sugar dissolved. Scoop about 2 Tbsp of berry juice from saucepan to reserve for your icing. Add coconut milk. Over low heat, slowly dribble in cornflour and stir continuously until it reaches a thick, paste-like consistency. Remove from heat and set aside.
  3. Place flour and lemon rind in a bowl, add butter and rub flour through with your fingers until mixture resembles fine breadcrumbs- then add water and egg and mix to combine. Work until pastry is smooth, shape into a ball and wrap in clingfilm or a plastic bag and chill for 30 minutes.
  4. Roll out pastry 3-4mm thick, cut out squares around 5cm x 5cm- you should have enough pastry to cut 24 squares. Place 12 squares onto an oven tray with a small space between each. Paint a 1cm strip of egg wash around the outside edges of your pastry on the tray.
  5. Place a tablespoon of berry filling into the middle of each of the 12 squares- then gently put a lid on the top of each square. Press the prongs of a fork around the edges to seal each tart, then make a few steam holes in the lid of tart.
  6. Brush egg wash over the tops of tarts and place in oven for around 20 minutes or until golden.
  7. Once tarts are cooled, mix all icing ingredients together and spoon over top of tarts. Sprinkle with toasted coconut if you want.

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The doughnut dream

It must have been all that country air or something, because I started making doughnuts a couple of years back and got hooked. Well- that’s half the story.

Then, close to a year ago, we spotted an Airstream caravan for sale on the side of the road. It wasn’t until I made a comment about it to the lady in a nearby store, that we discovered it was for sale.  That was it. I may as well have kissed goodbye to 2016, because I have never been so totally, utterly and entirely immersed in something [sorry about that friends and family]. It has been the most challenging and headscratching task- but unbelievably rewarding. And finally, FINALLY… she is ready to go.

Sweet&Savage is the combination some of my most favourite things: doughnuts, coffee and people.

Come and find us in Akaroa this summer!

Here’s a few before and after shots, because who doesn’t love a good reno? xx

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unnamed-3AFTER:

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Ain’t she cute?!

[Last two pics by our lovely friend Peta Mazey] x

 

Lemon, fennel and ginger tart

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I love the change of seasons and arrival of the cool, crunchy mornings- but I would actually skip winter in a heartbeat were it not for lemons. Lucky us, arriving here to find a lemon tree right next to our house. We enjoy a steady stream of lemons most of the year from a little tree that barely so much as makes a squeak.

However, it turns out there is a catch with the beloved lemon tree. Around this time of year, we have to share it with the possums. I hear them gorging themselves at night, and arrive to a graveyard of de-gloved lemons scattered under the tree in the morning.  It makes me mad. Mad enough to pick in a wild frenzy, taking waaay more than I need.

Like this particular day. Which is why I needed to rustle up something justifiably ‘lemon’ to account for my pocket-filling greed. And a great use of those precious lemons, if you ask me.


L E M O N ,   F E N N E L   A N D   G I N G E R   T A R T :

  • 100 ml / 3 fl. oz lemon juice
  • 1 tsp fennel seeds, crushed
  • 1/2 tsp grated ginger

Place lemon juice in a small saucepan or microwavable bowl. Crush fennel seeds with a mortar and pestle. Grate ginger [or powdered ginger will do] and add to lemon juice. Bring to a gentle simmer and allow to sit for a few minutes. Remove from heat, strain and set aside.

  • 1 sheet of flaky pastry [or any shortcrust pastry you wish]
  • 1 egg white

Heat oven to 220°C / 420 °F / gas mark 7. Line small pie dish with baking paper. Press pastry into dish and prick base of tart. Brush with Place a sheet of baking paper over base of tart and fill with baking weights or a layer of rice. Place in oven for about 10 minutes, until the sides are lightly golden. Once out, remove baking paper and weights/rice and brush base of tart thoroughly with remaining egg white. Reduce oven temperature to 150 ° C / 300 ° F / gas mark 2

  • 1/2 cup sugar
  • 3 eggs
  • 2 tablespoons sour cream / unsweetened yoghurt

Whisk eggs, sugar, sour cream and lemon juice together. Pour into tart tin and bake for around 20 minutes, or until filling has set. Better to slightly undercook than over- if it’s a little bit wobbly in the centre, it will cook further while its sitting. Cool at room temperature before placing in the fridge. Served here with ginger cream [1/2 tsp grated ginger in whipped cream] and a dusting of powdered ginger. Sourbunga! caravan1

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Chia pudding could be the easiest [and yummiest] thing you ever make

We went out for dinner recently. AND a gig. Pretty smug, that we still ‘got it’. Until we lined up to settle the bill for dinner. When asked what we were doing afterwards [and who was playing], the friendly restaurant dude [probably half our age] grinned and exclaimed: “old school!”. I was at a loss for words. How did I find myself in this age bracket? Yes, I am here, I have arrived. Officially OLD SCHOOL.

So, it only seems right that I denounce all attempts at wannabe-cool and admit to being completely late off the blocks with this one. I might be late, but she’s goodie and has revolutionised mornings around here: I am officially obsessed with chia. A bit tired of breakfast, I find it the hardest meal of the day to be excited about. Not strictly limited to any meal time [thankfully], this ‘pudding’ preparation requires so little fuss, it just needs enough time for the seeds to soak and swell. Keeps for about a week in the fridge [if it hangs around that long]. Wink, wink.

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C O C O N U T   A N D   L  I M E   C H I A   P U D D I N G  [ F O R   A N Y   T I M E   O F   T H E   D A Y] :

[makes 2 cups]

  • 250 ml / 8.8 fl oz milk*
  • 50ml / 1.7 fl oz maple syrup
  • 2-3 kaffir lime leaves, crushed slightly in your hand [or feel free add some lemon or lime peel; star anise or a cinnamon quill].
  • 250 ml / 8.8 fl oz coconut milk
  • 1/2 cup chia seeds [I used black]

[*or substitute for coconut milk if you’d prefer dairy free].

Place first 3 ingredients into a saucepan over low-medium heat. Bring milk to a gentle simmer, then turn down the heat to low. Leave for around 5 minutes, stirring occasionally. This just gives the lime some time to infuse. Add coconut milk to saucepan, heating through gently and dissolving any lumps of coconut.

Add chia to milk mixture, stir through and cover. Leave seeds to soak and swell, stirring occasionally. I often leave overnight, but you could have it ready in 2-3 hours in a rush. Once cooled, place mixture in the fridge. I like to leave kaffir lime leaves in the chia mix, they continue to add flavour. [They are big enough to fish out prior to serving].


P O A C H E D   F E I J O A   A N D   L I M E :

[loosely based on David Lebovitz’ caramelised pineapple]

  • 1 kg feijoa [about 10-15 feijoas]
  • 125 ml / 4.4 fl oz maple syrup [or to taste]
  • zest and juice of 4-5 limes [about 100 ml / 3.5 fl oz]
  • 1 tsp each cardamon, cinnamon and mixed spice
  • 1 tsp vanilla paste/essence
  • 2 tablespoons marmalade or apricot jam
  • 75ml / 2.6 fl oz malibu liqueur [optional]

Heat oven to 100 deg C. Peel feijoas and place them in a shallow oven dish [you want them packed in snugly together, in a single layer]. You can either slice feijoa into large chunks, or of late, I have been leaving them whole. Pour liquid over feijoas and bake for around 2 hours, until feijoas soft. Place into preserving jars or into an airtight container once cooled. Will keep in the fridge for a good week or so.

Served here with poached feijoa and honeycomb, but any fresh or preserved fruit will be delicious. Of course, honeycomb is entirely optional [but just for the record, it still tastes as good as it did in school science].

Three cheers for chia! Four cheers for old school, [I may or may not be in denial].

xx

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Pineapple and coconut mille feuille

[serves a decent crowd, say 12 people].

Okay, let’s get one thing straight- it’s really just a slightly fancy, slap happy custard square. But a tasty one, at that. We always seem to have custard in the fridge- I don’t know if it’s a hang up from having little babies in the house. These not-so-little-now babies are still avid custard eaters, when all else fails- it is a safe bet and a custard dessert is nearly as good as Santa! And who can go past filo pastry? [“Ha, I hope you have your vacuum cleaner on hand”. That was what my sensible [and cheeky] mum said, when I told her what we were having for dessert. I’d forgotten about that bit, when I last ate filo in 2005]. All crumbs aside, I have nothing but love for that golden, crunchy and messy deliciousness.

millefeuilleMillefeuille2The custard and pineapple can be done days ahead of time, the filo needs to be done the day of. Caramelising pineapple is a great way make your pineapples last [nearly] forever. Sitting in the syrupy goodness enhances the flavour even more. Serving this custard square shortly after you’ve assembled it is best. But sometimes the ducks just don’t line up, in which case your filo might be a bit soft and chewy, as opposed to super crunchy- but still a crowd pleaser.


C U S T A R D :

  • 3 egg yolks
  • 1/4-1/2 cup / 2-4 fl oz. maple syrup
  • 2 tablespoons cornflour/cornstarch
  • 250 ml / 8.5 fl oz.coconut milk
  • 250 ml / 8.5 fl oz. milk [feel free to alter these quantities, depending on how much milk or coconut milk you have to a combined total of 500 ml ]

Whisk egg yolks, cornflour, maple syrup and about 1/4 cup of above milk mixture together in a bowl and set aside. Heat remaining milks in saucepan over low- medium heat, until almost boiling. At this point, add egg yolk, cornflour, milk and maple to saucepan, whisking continuously until custard thickens. Sometimes this can take a little while, but be patient! In my experience shortcuts are never worth the risk, where custard is concerned. Once you think it’s thickened nicely, place clingfilm snug over top of custard [so you don’t get a rubbery skin on it]. Leave to cool somewhere, until you’re ready to assemble. This custard keeps for a good week in the fridge. [Just do the [very scientific] sniff test before you serve it to your custard square party participants].

C A R A M E L I S E D   P I N E A P P L E :

[adapted from David Lebovitz’s Spiced Caramelized Pineapple]

  • 1/2 pineapple, diced into 1cm thick pieces [but feel free to use the whole lot, just double the other ingredients]
  • 1/2 cup / 4 fl. oz rum, pimms or whatever liquor you have in the cupboard [I used Malibu for a coconut kick]
  • Juice of 3 lemons
  • 1/2 cup / 3 oz. apricot jam [or marmalade]
  • 1 tsp each cinnamon, mixed spice and nutmeg
  • a drizzle of maple syrup

Heat oven to around 150˚C / 300˚F / gas mark 2. Place pineapple in a baking roasting dish, big enough that they fit and each piece gets to roast in the juice. Mix all other ingredients together in a bowl and slosh over top of pineapple. Place in oven, checking on it from time to time [every 15-20 mins], turning the pieces and re-coating them with the syrup. This can take around 2 hours- but you can sort of stop and start the process if need be by removing from the oven, or turning temperature down. Once pineapple is looking golden and caramelised- and the syrup sticky and mostly absorbed, remove from heat. Once cooled, place in an airtight container and store in fridge. Pineapple is best served at room temperature, so remember to pull out from fridge a couple of hours prior to serving.

F I L O :

  • 12 sheets of filo
  • 50 g / 1.7 oz melted butter
  • Icing sugar to dust

Heat oven to 170° C /  330° F / gas mark 3 . Lay one sheet of filo out, brush with butter and dust with icing sugar before adding the next sheet. Once you have a made a pile of 4 sheets, slice into 12 even sized rectangles. Place on an oven tray and bake until golden and crispy. Repeat this with remaining sheets, until you have baked 3 full oven trays of 12 rectangles.


T O   A S S E M B L E :

  • 1/2 cup / 4 fl oz. cream, whipped
  • icing sugar, to dust
  • 1/2 cup / 4 fl oz. creme fraiche
  • handful of mint, finely chopped
  • toasted coconut

Get all your components and set them out in area with a decent bit of workspace, ala Subway. Beat up your cream and mix through with custard. Lay out 12 of the rectangles and spread custard over each of them  [use a piping bag if you can be bothered, otherwise just slap a couple of spoonfuls on each piece]. Roughly break up pineapple and add a few pieces on top of custard. Add filo rectangle lid to each of the custard piles. Repeat above step, placing last batch of filo lids on top of each pile. Dust each custard stack with icing sugar. Mix creme fraiche and mint together and add a small dollop a top each rectangle. Finish each stack with a small piece of pineapple, some toasted coconut and a mint leaf.

Bring a plate? Oh yeah, you just aced dessert.

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why we love: twenty seven steps

TSS

 

 

T H E   B A C K S T O R Y : 

Every once in a while, you’re fortunate enough to befriend people who are beyond genuine, and just so clever it’s not funny. And you feel compelled to share their cleverness, because they’ve inspired you. But the most admirable thing of all is witnessing their sheer dedication- because of course these things don’t happen without painstaking hard work. This is my clever and ace people corner. I hope you enjoy meeting them.

A dose of inspiration: Emma, Paul and Twenty Seven Steps.

The minute I met Emma, I knew I liked her- and that sooner or later, we’d be friends. Emma and her Paul are the friendliest, funniest and most down-to-earth people you could ever hope to meet.  They are in the business of serving you delicious food, filling your glass and making you feel like the most important person dining in their restaurant. But not with a fuss, because that’s not their buzz. So far, they’ve earned a pretty sparkly track record. Just five or so years back, they were making their first move on the hospitality scene. They parted ways with their baby ‘The Little Bistro’ in Akaroa earlier this year, but they left a fan club and legacy in their wake. [Yep, me included!] Twenty Seven Steps really stepped things up a notch. It was big, bold and brave. And they have executed it with confidence and finesse. A short hop up two flights of stairs [twenty seven, to be exact] off picturesque New Regent Street in Christchurch and you are welcomed into the warm ambience of their restaurant. It is sophisticated, refined- yet completely unpretentious. Quietly impressive, this place is them, personified.

But they’re not inclined to get distracted by the compliments, nor the fanfare. They actually just love to serve up the tastiest, most wholesome food that is thoughtfully put together and beautifully presented- delivered to your table by the loveliest human being who could easily be your next best friend.

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But don’t take it from me, Zest magazine rated Twenty Seven Steps in their top 10 Christchurch restaurants for 2015. And they’d been open less than 3 months. Bravo Emma, Paul and team!

Go and see them, go and see them, go and see them!

16 New Regent Street, Christchurch                                                                                                                                         www.twentysevensteps.co.nz

P.s Ironically there are no photos of food, namely because I’m a weirdo about taking photos of food in public. Not that anyone there would have blinked an eyelid. But I promise you, the food was completely delicious.

xx

TSS3

Chewy caramelised onion and silverbeet flatbreads

FlatlayflatbreadSpring weather arrived, all of a sudden this week. So, what better way to celebrate than evenings parked around a campfire? You do need a bit of time to rustle these up and let them proof, but once the prep is done you’re over halfway there. They went down a treat- and were very forgiving of the haphazard cooking arrangement. There’s nothing more hunter-gatherer than cooking on an open fire, right?

All this smoke-infused goodness you get from a fire, I realise, is a certain privilege of living in the sticks. When your neighbour doesn’t call the fire brigade because you’ve got flames jumping and smoke billowing in your backyard- primarily due to the fact they live so far away! So, alternatively [and perhaps more sensibly] a BBQ will do just as nicely- and a heavy bottomed skillet/frypan will do just as well too. But maybe eat them outside, once they’re cooked? I swear it’s the best way to enjoy them.

I acquired a sourdough starter over a year ago [and have never looked back], this forms the basis of these breads- but you can absolutely whip these up minus the sourdough [just look for the brackets in bold below].

Flatbreads tray

F L A T B R E A D S :

  • 3/4 cup sourdough
  • 1 tsp dried active yeast
  • 1/4 cup warm water
  • 1/4 cup warm milk

[Without sourdough: instead use 2 tsp active dried yeast, 1/2 cup warm water, 1/2 cup warm milk]

  • 1 egg [lightly beaten]
  • 2 tablespoons natural unsweetened yoghurt
  • 3 cups flour [you may need to add more as you go, so don’t put it away yet!]
  • 1 heaped tsp ground cumin
  • 1 1/2 tsp salt
  • about a cupful caramelised onions [or if you don’t have them, a few hearty spoonfuls of chutney]
  • 25g butter
  • 1-2 cloves garlic, crushed
  • 6-8 leaves silverbeet/spinach/kale/some kind of leafy green
  • Oil for cooking
  • Freshly ground salt/ground cumin to sprinkle on breads, the final touch
  • A stash of baking paper

METHOD:

Dissolve dried active yeast in water and milk- leave in a warm place for about 10 minutes, until fluffy.

Stir flour, salt and cumin together in mixer with dough hook [of course, you can do this with elbow juice- you will have the best looking biceps around!] Add sourdough, yeast in water/milk, egg and yoghurt and  beat/knead until incorporated. Once you get a smooth dough that pulls away from sides, cover and place in an oiled bowl. [I put it back into the cake mixer bowl- you’ll need to do more mixing later.] It should be a solid but soft dough- if it is too sticky, add more flour in gradually until you think it looks right. Leave to rest somewhere warm, until puffy and about doubled in size. [I walked away and forgot about it for a couple of hours, easy peasy].

[You’ve got a couple of hours to do this bit while the dough is rising- so just fit it in when you get a second]. Melt butter in saucepan, add garlic until lightly aromatic. I chopped the stalks off the silverbeet, rolled the leaves up together and with scissors, roughly chopped them straight into the pan. Heat through until wilted.

Once your dough has risen- add silverbeet mix [including any juicy bits] and caramelised onions [or chutney] to dough and mix through. It will turn slightly sloppy here, so once it’s all incorporated, add another 1/2 cup [or so] of flour until soft- but not so sticky that you can’t work with it. On a floured bench, divide dough mix into 12. Roll these into balls and leave to sit for about 30 minutes. Roll them out, sprinkle with flour as required to stop them sticking.

Flatbreads

COOKING:

If you’re rolling and not cooking straight away, I found it easier to manage these breads with baking paper layered in between. So rip off a bunch of baking paper squares to get you started. As you finish each bread, place on paper and add a new sheet to the pile before adding the next. These breads can be frozen like this [so long as you give them enough time to defrost and sort of puff up again before cooking].  Heat a slosh of oil in your frypan/BBQ to medium heat, you’ll need to do the same before cooking each one. Place bread in frypan [if you can’t get the baking paper off, don’t worry- you’ll be able to peel it off as bread cooks]. Once edges are golden and bread puffy, flip over onto other side. Douse breads with salt/cumin mix- aaaaand they’re ready to eat!

We wrapped ours around some crumbed schnitzel and a 5 second throw-together salad. But serve with any salad or slaw, chargrilled meat/sausages [if meat happens to takes your fancy] and some cumin and lemon mayo. Yum!

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ThatsawrapAnd, that’s a wrap! xx

 

Playdough

So, I may have been rudely awoken hours and hours ago. I’ll probably have green hands for the next 3 days. And I may have just acquired another year… but tell me it ain’t all worth it for that cake. Playdough cake

Wunderbar

Meet: Wunderbar. As Kristin has fondly called it.

Fruitywunderbar

A hearty slice with a fruity middle. The fruit and date combo means it requires very little added sugar. You won’t miss the sugar, promise! I sloshed a bit of earl grey, date and caramel sauce on the bottom [Just as an aside, whip some of this up, stash it in your fridge and keep it up your sleeve. One sauce, 101 ways. I swear!]

W U N D E R B A R :

CRUMBLE:

  • 1 cup wholegrain oats
  • 1 cup coconut thread
  • 1 tablespoon brown sugar
  • 1/2 cup chopped nuts [peanuts/almonds/pistachios or whatever takes your fancy. I used peanuts]
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • 100g butter

THE MAGIC IN THE MIDDLE:

  • 2 pears or apples
  • 8-10 chopped dates
  • about 1/2 cup earl grey tea [or just water will work fine too]

METHOD:

Heat oven to 180 degrees/160 fanbake. Line a 25 x 20 cm tin [or a brownie sized slice tin works just as well, mine measures 27 x 18cm].

Place dates in small saucepan with tea [or water] and simmer gently for around 5 minutes until most of the liquid has reduced and dates look sort of mushy. While dates are doing their thing, peel and finely slice pear or apple. Then add this to date mixture and allow to soften for a couple of minutes. If it’s starting to dry out, add a little bit more liquid- but you want it as thick and pulpy as possible.

Mix dry ingredients together. Melt butter, then stir through dry ingredients. Pour half of crumble mix into slice tin, spread evenly over bottom. You’ll need to push it down and sort of stick it together. Place in oven for around 8-10 minutes, or until golden on the edges.

The fruit mix should be done by this time, once you’ve pulled crumble base out of the oven, you can spread it on top of the crumble base. [I doused the crumble in a bit of that caramel sauce I mentioned up there prior to adding the fruit, but you could add chopped chocolate in it’s place- or omit it altogether. If you are using caramel sauce that seems a bit too runny, you can always add a bit of flour to achieve a thicker consistency].

Once you have your fruity magic on top of the base, you can crumble the remaining dry mix evenly over the top and place back in the oven for a further 8-10 minutes [or until golden on top]. It holds together best when cool, so best to chill before slicing.

Serve with yoghurt and a dusting of cinnamon. Wunderbar, literally!

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winner, winner: leftover dinner

I’m a big fan of leftovers. Half the prep has been done the night before- I mean, what’s not to love? Fried rice is a great way to jam in heaps of wholesome goodies, I swear if there was a dinner version of a lolly scramble- fried rice would be IT.

So, the remaining coconut rice and roasted pumpkin from last nights curry has become beef fried rice.

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F R I E D   R I C E :

RICE AND STUFF

  • 1-2 cloves garlic, crushed
  • 1 tsp grated fresh ginger
  • chopped vegetables [I used carrots, celery, beans, peas, corn, but let your imagination run rife!]
  • about 2 cups of cooked rice [I used medium grain]
  • 1 tablespoon of soy sauce
  • 500g schnitzel [sliced and soaked in honey soy marinade], but just as delicious with chicken, prawns or without!
  • a few rashers bacon, grilled and crunchy and roughly chopped

EGGY GOODNESS [not compulsory, but tastes pretty damn delicious]

  • 2 eggs, beaten
  • 1 tablespoon soy sauce

MUSHROOMS AND SPINACH [again, not required, but a nice way to include some extra veggies]

  • 1 clove garlic, crushed
  • Knob of butter or dash of oil
  • 10-12 diced mushrooms
  • good handful of baby spinach [or the big stuff even silverbeet, just slice it up a bit]

TO SERVE

  • pile mushrooms and spinach on top of your rice
  • sliced radish, cucumber, roasted peanuts, coriander [if you have any], a few of those awesome crunchy noodles

METHOD: [lots of these things you can do in advance, so you can just put your feet up and eat crunchy noodles until 6pm]

Place rice on a shallow tray and cover with a tea towel [just to dry it out and help it stick together]. Clean and chop vegetables and place aside. Crush garlic, grate ginger and place aside in a separate bowl.

Heat a large heavy based frypan over medium heat. Add a dash of oil. Once hot, add your vegies and stir fry for a few minutes until bright and slightly softened, with a few crunchy brown bits in parts. Remove from pan and place aside. Pour half your eggy mix into pan and cook it as you would a pancake. Cook for a couple of minutes each side, then remove. Repeat with remaining egg mixture. Find a chopping board or spare piece of bench and slice this into long, thin strips and add to vegetable bowl. In another pan, turn the heat up to medium-high and cook the beef [bearing in mind it will all be heated through again, so don’t overcook]. Remove and keep warm.

For the spinach and mushrooms: heat butter or oil in a small saucepan, add garlic and brown. Add mushrooms- cook until softened, then add spinach and heat through until wilted.

In your large pan, heat 1 tsp oil and brown the garlic and ginger for 1 minute- then add the rice. You might need to add a bit more oil here, just to stop the rice sticking. Stir continuously so the rice is evenly fried and to stop it sticking to the bottom. Once it looks nice and golden, add the soy sauce and stir through. Finally, add the bacon, meat, egg and vegetables until mixed through and toasty hot. Season as required [although the soy sauce is pretty salty so it really only needs a sprinkling of pepper]. Serve with garnishy things, and eat!

This is not exactly an ‘authentic’ fried rice- but it tastes great and a leftover winner!

 

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