Tag: spring onions

Gordon’s Chilli Beef Lettuce Wraps Ingredients Olive…

Gordon’s Chilli Beef Lettuce Wraps

Ingredients

Olive oil, for frying
200g lean minced beef
200g minced pork
Toasted sesame oil, for frying
2 garlic cloves, peeled and finely chopped
5cm piece of fresh root ginger, peeled and finely chopped
1–2 red chillies, deseeded and chopped
1 tbsp light brown sugar
1 tbsp fish sauce
Zest of 1 lime, juice of ¹/³
3 spring onions, trimmed and chopped
Sea salt and freshly ground black pepper
2 little gem lettuces, separated into leaves, to serve

For the Dressing

1 tbsp soy sauce
Juice of ½ lime
1 tsp sesame oil
½ red chilli, thinly sliced
Small bunch of coriander leaves, chopped
1–2 tsp fish sauce, to taste
1 tsp light brown sugar
1 tbsp olive oil

1. Heat a large frying pan and add a little oil. Mix the minced beef and pork together. Season with salt and pepper and mix well to ensure the seasoning is evenly distributed. Fry the mince in the hot pan for 5–7 minutes until crisp and brown and broken down to a fine consistency. Drain the crisped mince in a sieve – this will help it stay crispy. Set aside.

2. Wipe out the pan and add a tablespoon of toasted sesame oil. Add the garlic, ginger and chilli. Fry with a pinch of salt and the sugar for 2 minutes. Add the drained mince and stir to mix.

3. Add the fish sauce and heat through. Stir in the lime zest and juice, then add the spring onions, stirring for 30 seconds. Turn off the heat.

4. Mix all the dressing ingredients together and adjust to taste.

5. To serve, spoon some of the mince mixture into the lettuce leaves, drizzle with a little dressing and serve.

Salmon courgette noodles with basil

You wouldn’t know that I get any negative comments on this blog. Because I delete them.

It’s my blog, I reckon, and I am queen of it and if I don’t want to read shit about myself, let alone publish it, then I don’t have to. Plus sometimes I think there’s something a bit tell-tale and needy about publishing mean things – “Look everyone!! Look how MEAN she was to me!” I’d rather just take the bad stuff on the chin – read, delete. Move on.

But, if you are curious as to what the negative comments I get DO say, they say “God stop moaning,” and “Why did you have kids then?” or “What did you expect?” or “You sound like a spoilt whinging child.”

I absolutely hear all that. I do – I hear you, haters! Loud and clear! I can see why you feel that way. Why DID I have children, then. Or at least, why did I have another one?

So

1) It’s not awful, it’s fine once you get used to it. It gets you outside. It gives a shape and a movement to your day, to life. Your own children are fascinating. They say idiotic and hilarious things, you get to revisit colouring in and stuff like that. There is a frisson of excitement at the possibility that your child might be useful to society – they might do something about world debt, or discover a cure for cancer, or just sweep the streets very efficiently.

But having very small children is also like being an Olympic athlete. You cannot do it unless there are people around you saying “Go for it, dude.”. Writing about it and getting support back keeps a spring in my step. In turn, I say what you might be thinking but cannot articulate because you are too fucking tired. I am your coach, your support boat, the bloke with the ringside towel and the weeny stool – and you mine.

2) All my life I’ve been the person who stayed behind. If there was a walk to be walked or a hike to be hiked, or shorthand to be learned or a rave to be raved or a game of hockey to be played or a ditch to be dug or a field to be sown, I was the one who opted to stay home and clear up, or make lunch. Or just not go.

As the do-ers set off, I always felt smug. Ha ha, I would think. Suckers.

But after about half an hour I was always bored. And after an hour, going crazy. After two hours, I would think – where ARE they? When are they coming back? I am lonely and fretful, unable to settle to anything, jumping at small noises. And now feel stupid for staying behind. They will be back soon. Any time now.

The do-ers would always be back a good hour after the latest I thought they would be back – and they were never really back. The experience had changed them – they were no longer the same people, they had moved on, especially in relation to me. They had had a joint experience, whether it was good or bad, and I had not been part of that.

I had dodged it out of laziness and fear, out of a desire to keep my life the way that it was (i.e. sitting about in my pyjamas in the warm) rather than offering myself up for a period of discomfort in order to put my comfort into perspective, or in order to learn something, to add something, to experience something. When the do-ers came back as far as they were concerned everything was just as it was – all the comforts, all the joys. The difference was they had enriched their lives and I had not.

I was the sucker, not them.

And so when it came to children, I was not going to be the sucker. I was not going to hang back in my pyjamas while everyone else set off with Kendall mint cake in their pockets and a stiff upper lip. I was not going to sit about twiddling my thumbs while everyone else raged over their shorthand or got their faces splattered with mud or put their feet down rabbit holes and fell in burns. I was not going to wait and wait and wait for everyone else to return, only to realise that the people I was waiting for were never coming back.

It was not the fear of missing out, you understand – I absolutely know what it is to miss out. I spent 30 years missing out. There was no fear involved: it was cold, hard understanding of what happens when you opt out. If I opted out of children I would opt out of a certain kind of family life that I would not like to be without. I would opt out of grandchildren. I would opt out of that shared experience, which is exhausting and traumatising – but not constantly. Not fatally. I would be left at home, in my pyjamas, not enjoying my book or my bath or my free time, but worried about where everyone else was, fretting that I had made a terrible mistake until it was too late to do anything about it.

And dealing with two children under 3 is nothing compared with that sort of existential crisis.

3) I did, in fact, know exactly what I was letting myself in for because not only do I have 5 nieces and nephews, my little sister was born when I was eight. I might not act like it but I think little tiny kids are always delightful and engaging, even when they are being horrible and whiney. And I know, because I watched my little sister grow up, that they are very small and difficult for such a short time, relatively speaking.  In the grand scheme of things, the really hard bit is the equivalent of a long-ish Sunday afternoon walk up some hills in the rain when you’re a bit hungry.

But then you get back to the house and there are scones and a hot bath and everything’s ok. And children get to four years old and they are staggeringly brilliant fun. Nobody’s in a nappy, nobody needs a bloody sleep at 1.30pm. Everyone understands bribery etc. They have little friends

And don’t get me started on grandchildren. I am already planning to be No 1 Granny with the campaigning cunning worthy of Napoleon. I feel sorry for the woman whose daughter marries my son. I really do. (“Noooooo!!! I want Granny Coren! I want Granny Coren!” – HA HA HA). I may still be writing this blog, except it will be called Recipe Dribble and include mostly recipes for soup.

Ok how about some food, yah? Not soup. This is a thing I cooked recently that was surprisingly nice and excellent if you’re on a diet.

It utilises a thing called Slim Noodles, which are like Zero Noodles mentioned in my previous post but vitally these things are AVAILABLE ON OCADO!!! So from now on until I weigh 9 stone again, (I am 10 stone 5 now), every evening meal will feature these. There are only 7 calories per pack. SEVEN!

This is based on the principle of my Asian Baked Salmon but I have used a different marinade because just between you and me I was getting bored of the Asian-ness of the old one. That’s not racist!!

Salmon courgette noodles with basil
for 2

2 salmon fillets
1 handful basil
2 spring onions
1/2 handful mint
some light soy sauce
1 clove garlic, peeled
1 tsp chilli flakes
1 courgette, diced into 2cm (ish) bits
1 packet Slim Noodles, or two if you are feeling wild

Preheat the oven to 200C

1) Put the basil, mint, spring onions, 2 tbsp soy sauce, garlic and chilli into a whizzer and whizz

2) Put the salmon fillets on a strip of foil long enough to make a little parcel and then paint the salmon with your basil paste

3) Put this in the oven for 25 mins

4) Meanwhile fry off your courgette die in some hot groundnut oil over a medium flame. When they are tinged dark brown and starting to collapse (about 15-20 mins) sprinkle with salt. Then drain and rinse your magic noodles and add them to the courgette. Turn in the oil for 3-4 mins and then shake over some more soy sauce.

5) Plonk some noodles in a bowl and then scoop chunks of salmon off its skin and arrange artistically on top.

Eat and try to ignore the nagging feeling that someone, somewhere, is having more fun that you.

Gwyneth Paltrow’s lamb tagine

Here I am! Yoo hoo! Sorry, I know I’m late. There was this thing with a thing and then my phone battery died and then I locked myself out and it all just fell on my head.

Good New Year? No of course it wasn’t. Ha! New Year is dreadful. What a stupid question. Well don’t worry it’s nearly February, the year has begun in earnest and we can all get back to whatever it is that we normally do.

I’ve got a peace offering for you to make up for my tardiness – a lamb tagine that I did out of Gwyneth Paltrow’s book, It’s All Good.

Everyone’s got such a problem with Gwyneth!! I don’t understand it. So she wants to live a semi-vegan diet and work out for 6 hrs a day so she doesn’t look fat when she has to put on a size 0 dress and stand on a red carpet having her photo taken by 4 million people? That’s her life and her choice, people. Speaking as someone who often has to put on a dress and be photographed for the paper looking fat, I understand where she’s coming from.

And GOOP is just hilarious. Fact. Her nonchalance in recommending a $400 grey cashmere sweater to her readers because “it goes with everything” is simply a laugh out loud moment. No?

Okay whatever. I wasn’t that crazy, in all, about It’s All Good. I found the fact that they didn’t bring out a British edition (so that all the measurements are in cups, spring onions are scallions etc) annoying. And everything requires about a million ingredients. And the pictures are just frightful, the food looks flat and boring – but the full-length photos of Gwyneth wrapped in a $550 goat hair Mexican blanket looking soulfully into the distance are a giggle.

I do absolutely love tagine and this is a really terrific one. I honestly ate my half of the pot in about 5 minutes. I am a fast eater, but even then. So do this! I don’t know in what way this is supposed to be healthful and restorative (it certainly isn’t vegan) but it is very easy and generally delightful.

Just don’t go crazy and make the vegan brownies from the same book because they are just diabolically disgusting.

So here we go

Serves 4-6 if you are having rice with it. If only a salad then this serves 2.

1 handful chopped coriander
6 cloves garlic, peeled
2-inch nub of ginger, peeled
1 small red onion, peeled and chopped
1/2 tsp cumin
1/2tsp ground black pepper
3 tbsp good olive oil
some sea salt
500g of whatever stewing lamb you can get your hands on
about 300ml chicken stock
a pinch of saffron if you have it
1 can chickpeas, drained and rinsed
about 200g butternut squash, peeled and chopped

the recipe also specified 1 small preserved lemon, chopped up but I cannot STAND preserved lemon so I left it out.

1 Put the coriander, garlic, ginger, onion, cumin, pepper and olive oil in a blender along with a large pinch of salt. Blend this together and then thoroughly cover the lamb in it. Marinade for six hours, overnight, or as long as you possibly can. Even 30 mins will make a difference.

2 Preheat the oven to 160C and put the lamb and all the marinade into a casserole dish. Put it over a medium flame and brown all over. Sprinkle over the saffron if using and then add the chicken stock. Bring all this to the boil and stir to release any browned bits stuck to the bottom.

3 Cut a piece of greaseproof paper big enough to sit over the top of the pot, then scrunch it, wet it and set it over the lamb. Put the lid on and cook for 1.5hrs. Check occasionally that it hasn’t dried out. After 45 min stir in the butternut squash and the chickpeas and keep cooking.

4 add more salt and pepper if you think you need it and then serve with more coriander sprinkled over the top.

Eat wrapped in a blanket, looking soulfully into the distance, thinking about the day when BOTH your kids will be at nursery all morning.


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