SWEETCORN RELISH/CHOCOLATE AND BANANA BREAD

It's been an odd week or so as His Nibs was off and things are never quite the same when he's around.  I'm so out of kilter, it's untrue.  He went back a week ago and it's taken me this week to crack on and get up to date in the house and garden. But I have managed to sort a fair amount out with regards to seedlings, bulb planting, tidying the shed and prepping for next year.

Kitchen wise, I'd done no baking for about 3 weeks and was beginning to get withdrawal symptoms, so a quick chocolate and banana bread (recipe below) was made on one of the nights I couldn't sleep, which seems to be every other day at the moment (too many things running around in that brain of mine). 

Not me, but definitely how I envision myself
😉

I'll be preserving over the next few weeks and deciding what I'm cooking for Christmas and Halloween.  Both of which are not far away at all.

This week: 

SWEETCORN AND PEPPER RELISH

6 x sweetcorn cobs; stripped and nibs removed.

1 x large onion, finely chopped

3 x sticks of celery, finely chopped

2 x red peppers, also finely chopped

1 pint (0.56 litres) of apple cider vinegar *

0.5lb (250g) granulated sugar

1tbsp mustard powder

0.5tbsp salt

Hot, sterilised jars with good secure lids.  I use kilner type jars, but sterilised jam jars will be fine.

This is such an easy relish to make and the jars will keep for up to a year without heat treating. Great with burgers, hot dogs or just on the side.

1. Prep your veg.

2. Put all the ingredients into a large pan and bring to the boil, ensuring the sugar has dissolved.

3. Simmer for 40-60 mins until the sweetcorn is cooked and the sauce is thick.

4. Pour into your jars, pushing down to ensure there are no air bubbles and seal. I put a piece of greaseproof over mine, but it isn't necessary.

5.  Allow to cool and check seals.  It's ready to use straight away, but it's best left to mature for a while.

* I use cider vinegar as I'm gluten free, but white malt vinegar or any of your choosing will work.

CHOCOLATE AND BANANA BREAD

150g plain flour (I use Doves Gluten Free)

2.25tsp baking powder (again I use gluten free)

0.5tsp salt

0.5tsp ginger powder

50g cocoa powder (not instant hot chocolate)

75g butter or marg

115g caster sugar

3 very ripe bananas (turning black is the best)

2 eggs (beaten)

Preheat the oven to 180C/Gas4/350F and grease and line a 21cm x 11cm loaf tin.

1. Mash the bananas in a bowl with either a fork or a potato masher, leaving some larger lumps if you want.

2. In another bowl, tip all the other ingredients in and beat together, either with an electric hand whisk or a wooden spoon and lots of elbow.  Make sure there are no lumps of butter/marg.

3. Stir in the banana until combined and pour into the loaf tin.

4. Bake for 50-60 mins or until wooden skewer comes out clean.

5. Leave to cool for 15mins then turn out and leave to cool completely.

Enjoy!

IT'S THE WEEKEND - HOORAH! (Recipe included)

So how did my pre-planned meals go?  Well the mixed bean chilli was ok, but wasn't chilli enough for me!  I need to remember that my slow cooker is a big one and so I need to put more in than I think; in fact when I think I've put enough in, put in at least an extra teaspoon.

I ended up discovering a half chorizo sausage in the fridge on Wednesday so I finely chopped that and fried it off before adding the pre-cooked tomato/pepper mixture that I'd prepped on Monday and then once heated through, added two tins of tuna, mixed in cooked pasta and covered in grated cheese before shoving in the oven to make a pasta bake.  That disappeared pretty quick!

Thursday I fancied a curry; too be honest I often fancy curry! Managed to get a 800g deboned leg of lamb from Aldi which didn't cost that much and put that, whole, into the slow cooker on a bed of peppers and onions.  Mixed a load of spices together (see below's recipe) and rubbed that into the top of the meat and around the side and poured on a tin of coconut milk and left it to cook on low for 8 hours! Unfortunately, I was at work when it was ready and it had been pretty much devoured by the time I got home meaning I only have the below 'before' photo and not an 'after' one.  Those large white chunks are coconut milk solids and not, as they look, huge lumps of feta cheese 😄

However, this is what it should and partially did look like; courtesy of the cookbook that I based the recipe on although our meat was shredded and not in chunks:

One thing I did do this week was spend a happy 45mins in front of Netflix grating fresh ginger into a jar!  I then covered with sunflower oil, so that I now have a jar in the fridge all ready to go for whenever a recipe requires it.  I also want to do this with the ton of garlic I currently have.

Freshly grated Ginger in Sunflower Oil ready for use

And I've recently discovered fresh turmeric!  It's a root not dissimilar in looks to ginger and I use it in exactly the same way except I don't peel it, I just grate it straight in.  The first time I used it I did peel it and then walked around for a few days with fingers that looked like I had a severe nicotine addition, so have now learnt my lesson and will never peel again! The flavour is far better and less earthy than dried turmeric.  It also means that I have a dish free in my indian spice tin; bonus!

Turmeric!!

No cooking on Friday as partner takes over for weekend and I was working anyway doing an extra shift.  Shamelessly treated myself to chinese takeaway chicken curry and chips on way home and snuggled on the sofa by myself to munch my way through it in peace.

Today me and son were at local Comic and Screen Festival and as partner got called into work today we've been really naughty and had pizza tonight!  So I have not exactly eaten that healthily over past couple of days.  Hey ho!  Back to proper food tomorrow.

What do you call a group of Ghostbusters?  A Gaggle?

BEST SLOW COOKER CURRY EVER!
3 red peppers (or any colour you prefer except green) cut into chunks
2 onions, cut into chunks
800g lamb (I used whole, but you could use ready diced)
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon paprika
1.5 teaspoon turmeric powder (or 2in 'finger' grated fresh)
1 teaspoon cinnamon powder
3 large cloves of garlic, finely chopped
1.5inch thumb of fresh ginger, grated
1 level teaspoon of chilli flakes (change up or down depending on heat required)
1 400ml can of coconut milk

Place the onions and peppers into the bottom of the slow cooker and sprinkle the chopped garlic, grated ginger and grated turmeric, if using, on top.
Then place the lamb on top of the veg.
Mix the powdered spices and the dried chilli together in a bowl and rub into the top of the meat or sprinkle on top if using diced meat.
Pour on the coconut milk.
Cook on low for 6-8 hours depending on the size/type of meat; stir half way through to incorporate the melted coconut solids.
If you have it, chop up some fresh coriander and stir in once cooked.
Serve with rice!