All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Caribbean Spicy Bean Burgers with Pineapple Chilli Sauce

By 22 Comments

caribbean spicy bean burger
I have been thinking for a while about posting some ‘themed’ recipes on here. The food I eat at home is rarely expensive so I know that almost everything I cook is reasonably priced. This means I can then buy the organic or free range versions of ingredients without breaking the bank. Most of the reason I eat cheaply is because I mostly cook vegetable based meals. If I do have meat I use cheap cuts, or less of it, but I do very occasionally have a fillet steak blowout. A new outlook for me recently is that humble doesn’t have to be hum drum. Hence the first in a new series of blog posts which coincide with my new Saturday morning radio slot on BBC Radio Berkshire (very excited!) where I will create tasty, easy recipes to feed 4 people for £6 or less. First up, these Caribbean spicy bean burgers.

Ingredients

You will need (for four):

For the burgers –
2x 400g cans of mixed beans, drained £1.58
50g breadcrumbs £0.30
2 tsp ground allspice £0.10
Few sprigs thyme, leaves only £0.10
1 egg £0.35
3 spring onions, sliced £0.35
Salt and pepper £0.02
For the pinepple sauce –
1x 227g canned, chopped pineapple in juice £0.43
125g caster sugar £0.19
175ml water £0.00
4 tbsp white wine vinegar £0.18
2 garlic cloves, crushed £0.05
1/2 scotch bonnet chilli, roughly chopped £0.08
2 tsp cornflour £0.03
Salt and pepper £0.02
4 crusty white rolls £1.20
Total £4.98

Method

Put the drained beans into a large bowl and roughly crush them with a masher or the back of a spoon.
Add all the remaining burger ingredients, except the egg, and thoroughly mix together.
Taste the mixture to check the seasoning and when you are happy crack in the egg, mix well and then form into burger shapes.
Put to one side while you make the pineapple sauce.

Drain the pineapple and then put into a saucepan with all the remaining ingredients except the cornflour.
Bring the mixture to the boil, stirring occasionally, and boil for around five minutes.
Mix the cornflour with a little water to make a paste and then mix this into the sauce.
Bring the mixture back to the boil then remove from the heat.
Blend the pineapple sauce until mostly smooth but with some pineapple chunks still left.
Put to one side to cool down. read more

Paprika Topside of Beef with Roasted Garlic Mash and Peas and Onions

By 22 Comments

fried topside of beef with roasted garlic mashed potatoes peas and onions allthatimeating (3 of 4)
I wrote on my blog a little while back that humble doesn’t have to be hum drum and it got me thinking. Can I make what might be considered a luxury into a cheap, and hopefully humble, meal. Steak, for me at least, is considered an expensive luxury; it’s not something I buy on a regular basis. It is however something I enjoy and it was about time I tried a cheaper cut to see if it could cut the mustard.

Enter my knowledgeable butcher. I had heard that hanger (or onglet) steak was a cheap alternative that is normally used for slow cooking. Unfortunately there was no hanger available as it was all frozen, but not to worry, as I was assured that a few slices of topside would be a good substitute. My butcher took off a few thick steaks from the topside and butterflied them for me, I couldn’t wait to give it a try. The topside came in at £12.95 per kg whereas sirloin would have been £24.50 per kg. read more

Steak, Chips and Mushrooms with Maille Pepper Sauce

By 23 Comments

Is it just me that is prone to insatiable food cravings? When I get one I am unsatisfied (and sometimes unapproachable) until I have devoured my wanted meal. It could be cheesecake, fizzy cola bottles or pizza but most recently I had a desire for steak and I wasn’t going to stop until I’d eaten one. It can be a little awkward in some situations to try and explain to those near you that the reason you are frowning, grumpy and on edge is because you desperately need some smoky bacon crisps. I had my mind set on a juicy steak with peppercorn sauce and thank goodness that I only had to wait a few days to fulfil this particular culinary requirement. Any longer and I’d have probably alienated all my friends. read more

Beetroot Gratin with Roasted Garlic and Goat’s Cheese Giant Crostini

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beetroot gratin
I was first introduced to beetroot in its pickled form. This was many years ago and I still enjoy a well vinegared beetroot very much. The first time I tried fresh beetroot I didn’t like it; it was too earthy and nowhere near as acidic enough as I was used to. However my feelings towards this most purple of roots have changed over time and now it’s one of my favourite vegetables. I like to think of this beetroot gratin as a celebration of beetroot; an impressive purple plate of pleasure.

Ingredients

You will need (for two):

  • 500g beetroot
  • Butter, for greasing
  • 150ml double cream
  • 150ml milk
  • 1 clove garlic, finely chopped
  • 1 head garlic
  • Extra virgin olive oil
  • 1 Ciabatta
  • 150g soft goat’s cheese
  • Salt and pepper

Method

Start by peeling and thinly slicing the beetroot. In my experience it’s not a good idea to wear anything that you don’t want turning pink. Preheat an oven to 180C.

Lightly grease an ovenproof dish and layer up the beetroot adding a little chopped garlic, salt and pepper between each layer. Finish with a layer of beetroot. 

Mix together the cream and the milk, pour this over the beetroot then place in the oven for 45-50 minutes.

While the gratin is cooking take the head of garlic and slice off about the top fifth so that the inside cloves are exposed. Peel off any excess papery skin but leave enough to hold the head together. Place the head on some foil and drizzle over a little olive oil and some salt and pepper. Wrap the head up in the foil and roast for around 30 minutes in the oven. Check that the garlic is cooked by trying to squeeze the cloves out of their skins; they should pop out easily. Wait for the garlic to cool down a little before squeezing out all of the cloves and mashing with some more olive oil and salt and pepper to form a paste. read more

Veal, Pork, Serrano Ham and Porcini Cannelloni – Random Recipe Challenge

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rick steins spanish cannelloni
I like to browse other people’s blogs and I particularly like the posts where there has been some sort of link or challenge and lots of bloggers take part. I like to think of them as online coffee mornings. I thought it was about time I got involved and had a go at one; enter Dom from Belleau Kitchen and his challenge called Random Recipes. I love the idea of opening a random cookery book and having to cook whatever is on the page that opens.

I know I’m guilty of flicking through all my recipe books and thinking how good the recipes sound but knowing full well it’s pretty unlikely I’ll ever give it a try because I’ll either forget or not have the time. This challenge suited me because I was forced not to turn the page to find something quicker, easier or less expensive. I stuck to the rules and ended up opening Rick Stein’s Spain to Canalons de ternera, cerdo, jamón y boletus or Veal, Pork, Serrano Ham and Porcini Cannelloni. read more

Chard and Smoked Bacon Open Lasagne with Basil Oil

By 28 Comments

chard and bacon lasagne
I think everyone has a particular vegetable that they always end up cooking the same way. I simply couldn’t have another plate of steamed or stir fried chard so I put my thinking cap on and set about making a chard and bacon lasagne. I also realised maybe chard isn’t the only vegetable I haven’t paid much attention to. Whenever I have leeks around they normally end up in a slow cooked pork stew; namely because I don’t really like leeks and I can’t taste them as much this way. Courgettes are another example (and I’m sure the bane of many vegetable gardeners’ lives) and they almost always end up as fritters. To avoid characterless chard this simple open lasagne is perfect.

Ingredients

You will need (for two):

  • 8-10 rashers smoked streaky bacon
  • 1 head chard
  • 2 large garlic cloves
  • 250ml crème fraîche
  • Salt and pepper
  • 3 sheets fresh lasagne
  • Small handful basil
  • Extra virgin olive oil
  • Small handful Parmesan

Method

Start by cutting the bacon into small strips and put into a frying pan with a little oil. Get the bacon frying while you prepare the chard.

Strip the chard leaves away from the stalks and put in to two separate piles. Slice the chard stalks to roughly the same size as the bacon and shred the leaves.

When the bacon is turning golden brown add the chard stalks to the pan and fry for a few minutes until the stalks have softened. Crush in the garlic and then add the chard leaves. Fry for another minute or so until the leaves have started to wilt and then add the crème fraîche, plenty of pepper and a little salt. Keep cooking this, stirring occasionally, until you have a thick sauce. read more

Homemade Burgers with Kohlrabi Coleslaw

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burgers with kohlrabi coleslaw
There’s nothing quite like a good burger. I don’t like them to be so thick that you end up dribbling half of it down your face when you’re eating it but also they can’t be so skinny that you feel like you need three of them to fill you up. There’s something so satisfying about making your own burgers; getting all squelchy mixing it all together is something I very much enjoy. A coleslaw filled burger is one of my favourites; creamy, crunchy and punchy it also makes great use of kohlrabi. Kohlrabi is a bit of a funny vegetable to try and use. Lovely in a salad or stir fry it can get a bit tiresome always treating an ingredient in the same way. My recent acquisition of a kohlrabi in the veg box was not to be used in a stir fry but was to be made into coleslaw. It might be the best use of a kohlrabi I have found yet.

You will need (for two):
250g beef mince
1 medium onion
A splash of Worcestershire sauce
2 small carrots
1 small kohlrabi
Mayonnaise
Salt and pepper
Burger accessories like cheese, lettuce, buns etc.

Start by making the burgers. Finely chop the onion and add about a third of it to a bowl with the mince, Worcestershire sauce and some salt and pepper. Squeeze all of this together with your hands until well mixed and then form into burger shapes. Fry the burgers in a little oil until cooked.

While the burgers are cooking put the rest of the onion into another bowl and peel and chop the carrots and kohlrabi to the same size as the onion. Stir all of the vegetables together in the bowl with a good dollop of mayonnaise and a little salt and pepper.
When the burgers are almost ready I like to add a thick slice of cheese while they’re still in the pan so it starts to melt. Assemble your burger how you see fit; I would always opt for plentiful gherkins. read more

Crispy Chilli Beef Stir Fry with Purple Kale

By 20 Comments

Purple Kale
You know when only a take away will do? I get that feeling sometimes and short of actually eating said take away there’s not much else that can fulfill that craving. The issue I find is the subsequent guilt after consumption because I always order too much and somehow eat it all anyway. At least that was before I made this stir fry. This has everything I want when I’m craving a take away but using my own ingredients. I’d like to think it’s healthy but I’m not entirely convinced.

You will need (for two):
150g beef cut into strips
A few tbsp flour, seasoned with salt, pepper and cayenne
Groundnut oil
A few large purple kale leaves, cut into thin strips
1 large chilli, sliced
2 garlic cloves, sliced
4 spring onions, sliced
3 tbsp dark soy sauce mixed with 2 tbsp sugar and 2 tbsp rice wine vinegar
Noodles to serve

Get a wok on a high heat and add about 1cm of groundnut oil. While the oil heats up mix the beef with the seasoned flour until it’s all coated. When the oil is smoking add the beef and fry for about a minute or until cooked and crispy. Remove the beef from the wok and place to one side. Pour away any excess oil but leave a little to cook the vegetables.
Add the kale to the wok and fry for about 30 seconds before adding the chilli, garlic and spring onions. After a minute or so add the soy sauce mix and then put the beef back in. Serve on top of some noodles.
A tip: this stir fry tastes great because everything is cooked in smoking oil but this can lead to slight choking as the kitchen fills with smoke. I would put the extractor fan on full blast and tape down any toupées. read more

An Autumn Picnic 2 of 3: Garlic Butter Mushroom Burgers

By 14 Comments

Autumn Picnic - Garlic Mushroom Burgers
By now those picnic attendees that are left will be crying out for some sustenance and these garlic mushroom burgers really hit the spot; they are warm, juicy and full of flavour. There are several reasons why I chose to use mushrooms rather than meat: you don’t need to take an extra pan, minimum effort is required for delicious results and I think they are actually nicer! Also they sit happily on the BBQ needing barely any attention so you can get on and enjoy the picnic without having to stand and watch over them.


You will need:

4 large mushrooms Garlic butter (butter, garlic, parsley and black pepper) 4 bread rolls

I prepared the butter before I left by crushing three garlic cloves into about 50g butter and mixing it together with a few sprigs of chopped parsley and some black pepper.
Take the mushrooms and wrap them (gill side up) in some foil so they are completely covered. Put the parcel onto the edge of the BBQ, so it is not directly over the heat, and leave them to soften in their own juices for about 20 minutes. When they are soft put a little of the garlic butter onto the mushroom gills and leave the parcel open so that some of the moisture evaporates. After about five minutes toast the buns on the BBQ and put a mushroom in each bun. read more

An Autumn Picnic 1 of 3: Spiced Cider and Sticky Chilli Sausages

By 18 Comments

Autumn Picnic - Making Spiced Cider
Who doesn’t love a picnic? The optimum picnic is of course one where the sun is shining, the birds are singing and everyone has some food that they enjoy. This perfection can normally successfully be achieved in summer where there are lower risks of rain, wind and cold. However, that’s not to say you can’t have a picnic in the autumn; as long as you’re a bit clever with what you make. The idea of this autumn picnic is to encourage you to embrace the outdoors even when you might think outside entertainment is over. In the next three posts I’ll be showing you the recipes I created to keep everyone warm and fed on a blustery afternoon adventure. I did actually make this picnic outside; you can find some pictures of it on my Facebook page, and everything I needed for it fit into a picnic set and one other small bag (two saucepans and some foil). The only additional piece of equipment you need is a BBQ or stove; both to cook the food on and to warm your hands and guests.

To kick the picnic off to a good start I made some spiced cider. The reason for this was twofold; it’s a marriage made in heaven when mixed with cinnamon and I thought if my guests drunk a little cider they might get their cider jacket on and forget it’s cold.
When the BBQ is good and hot, put the cider into a saucepan and add a few cloves, a stick of cinnamon and some star anise. Keep on the heat until lovely and warm and then pour into cups and warm up your hands and your insides.

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