Saturday, 27 June 2015

Recipe - Peanut Butter Cauliflower, Coq Au Vin

Do I still cook anymore? No, not really. The lowest point was a couple of weeks ago when I decided to do dinner for a Friday night with the help of a slow cooker. But then the Explorer ended up doing it all including pudding which is sort of not the deal we had and further cements the thoroughly modern relationship that we seem to be reluctantly living. But I'm determined to get back into the swing of things because without cooking, I will literally have no interests left. (I was asked when I last watched a film through yesterday and I can't remember because I have fallen asleep through the last five.) Plus, it'd be a shame to build up five years of cooking experience and then let it go to the dogs like I have with driving. Anyway, here's a list of ingredients that I threw together that ended up being quite tasty.
Peanut butter cauliflower
1 head of cauliflower, chopped
1 tbsp of chunky peanut butter
1 tbsp of vegetable oil
Juice of half a lime
1 tsp garam masala
1 tbsp chopped coriander

Mix the marinade ingredients. Toss the cauliflower in it. Roast in a hot oven for 20 - 30 mins until all crispy. This was served with vegetable and egg fried rice.

Coq au vin, sort of
6 chicken thighs, seasoned with salt and pepper.
2 onions
2 carrots
500g chestnut mushrooms
2 glasses of red wine
1 glass of apple cider
Half tsp of dried thyme
3 bay leaves

Brown the thighs. Fry the vegetables in butter until golden. Return the thighs to the pan, add the herbs, add the wine and cider over a high heat. Simmer, half covered, for an hour until it's all glossy and delicious. Season again, to taste, and add chopped parsley.

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