Serves 8-10 but it is ideal to use in batch cooking and we then divide it up so that we can have it on different nights. It is perfect for after a long passage when you can just heat it up when you arrive and you cant be bothered to make anything. It keeps for about 5 days in the fridge. Mags makes it when we are in harbour and we are on electricity so that way we can use the induction hob. It is popular with both our vegetarian and non vegetarian friends alike. We like a milder chilli – a friend of ours calls it a cooli – if you are similar then then follow the quantities in brackets.
- 2 tbsp. olive oil
- 2 medium onions, finely chopped
- 2 cloves garlic, chopped
- 2 large red bell peppers, deseeded and finely diced
- 2 tsp dried chilli flakes (1 tsp)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3 cardamom pods – crushed
- 300g puy lentils – but you can use green or red
- 2 x 400g cans chopped tomatoes
- 750ml water
- 2 x 400g cans red kidney beans
- 4 tbsp. tomato ketchup
- 4 tbsp. tomato paste
Pick a pan that will be able to fit everything in it and which has a lid. Fry off the onions, garlic and peppers in the pan in the oil until soft – about 10 mins. Add all the spices (chilli, coriander, cardamom) and stir. Add the lentils and stir.
Add the beans, tomatoes, water, ketchup and tomato paste and bring to the boil, then cover and simmer for 45 mins. Stir it frequently – if it looks too liquid – then cook with the lid partially uncovered.
- 1 cucumber
- zest of a lemon
- smoked salmon
Cut a cucumber into slices about 2 cm thick. Scoop out some of the seeds from the middle to form a hollow. Mix 200ml of crème fraiche with a zest of a lemon ( keep some for decoration), some freshly ground pepper. Then spoon 1 tsp into each cucumber then top with some smoked salmon, some lemon zest and some black pepper.
On Blinis spoon 1 tsp crème fraiche then add of topping of either:
- small strips of smoked salmon and sprinkle with a few chopped chives
- 1/2 tsp of caramelised red onion mixture
Caramelised red onion
- 1 red onion peeled and chopped
- 1 tbsp red wine vinegar
- 2 tbsp sugar
Cook in a pan for 45 mins, then blend – add water if necessary
Hummus is the Arabic for chickpea and is a perfect dip for crudities or chips
Serves 6-8 as a starter
- 2 x 400g chickpeas ( you can keep a few chickpeas for decoration)
- 4 tsp tahini
- 2 cloves of garlic, crushed
- 1 tsp crushed sea salt
- 6 tbsp. quality extra virgin olive oil
- 31/2 tbsp lemon juice
- Paprika (optional)
- Coriander or parsley leaves (optional)
- Eqpt needed: hand blender
Rinse the chickpeas in cold water and tip into a bowl with the tahini, garlic, salt, lemon juice and about 7 tbsp of the reserved liquid from the cans and blend with a hand blender and slowly pour in the oil whilst it is blending. When the mixture is smooth put in a bowl to serve. Drizzle some more olive oil and decorate with a few chickpeas, and sprinkle with paprika, and finely chopped coriander or parsley leaves. Alternatively you can put it in a jar and gift it to someone for sundowners.