Easy Hummus Recipe

May 16

International Hummus Day
International Hummus Day was started by Ben Lang, a technology entrepreneur, who brought the domain name HummusDay.com back in 2012 and picked a random day on the calendar – that day being May 13 – to dedicate to Hummus. So I thought this week would be the perfect time to bring you an easy hummus recipe to try at home.
So what is Hummus and how do you make it?
Hummus is the Arabic word for “chickpea” – the star ingredient you need to make yourself this delicious chickpea dip. Chickpeas are high in protein, fibre and micronutrients making Hummus nutritious as well as a delicious snack – perfect with with crunchy veg (carrots, celery and pepper), or even as an accompaniment to a falafel wrap.
If you want to make yourself some Hummus you will need:
  • 1 x 400 g tin of chickpeas
  • 1/2 a teaspoon of baking soda (optional)
  • 1 small clove of garlic
  • 1 tablespoon tahini (it is worth splashing out on a high quality tahini if you can as it really influences the flavour – I like the Al Taj brand which you can get from Sous Chef https://www.souschef.co.uk/products/tahini)
  • 1 lemon
  • 1 tablespoon extra virgin olive oil
Once you have gathered all the ingredients:
  • Peel and crush the garlic and put to the side in a small bowl.
  • Squeeze the juice of 1 lemon over the garlic then let it rest for a couple of minutes (this helps to lessen the raw, harsh garlic flavour).
  • Drain your chickpeas (if you have time I would recommend softening the chickpeas by boiling them in water with 1/2 a teaspoon of baking soda until the chickpeas look bloated, their skins are falling off, and they’re quite soft (this usually takes about 20 minutes) then rinse under cold water – doing this tends to produce a smoother, creamier hummus).
  • Add the chickpeas (cooked or uncooked), lemon and garlic mixture, tahini and olive oil to a food processor.
  • Blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary – if you think your hummus is looking a bit thick then you can add some ice cold water 1/2 a teaspoon at a time to create the consistency you want.
  • Add any seasoning you may want some salt and/or pepper, more lemon juice or cumin are all options that work well.
  • Then enjoy your hummus! If you don’t eat it all at once any leftovers should last in a container in the fridge for 3 days.
If you want to get a bit creative with your Hummus you can use the basic recipe and ingredients above then think about adding the following:
  • Sun-dried tomatoes
  • Pitted olives
  • Some toasted sesame seeds
  • Beetroot

Hummus

Posted in Recipe

In Season This Month…May

May 9

In Season this Month… May
 
Much of Spring is referred to as the ‘hungry gap’ as between January and May there is little to no fresh produce available to harvest – in fact April is the leanest month of the year for UK’s Farmers.
However, May has finally arrived, which marks the end of this period, signalling the advent of a new season of produce that has the added bonus of bringing with it vibrant colour as a lovely ‘pick me up’ as well as great taste. 
 
Highlights in May 
 
British Asparagus 
May is the best month for British asparagus (which is widely regarded as the best in the world) – asparagus has a very short window so don’t miss out otherwise you’ll end up eating asparagus with much less flavour! 
The beauty of asparagus is that cooking it takes very little effort, it can be enjoyed simply steamed al dente (it takes 5 to 10 minutes depending on the thickness of the asparagus) with hollandaise under your poached eggs in the morning or grilled (for 3-4 until nicely marked) and thrown into a salad.
 
New Potatoes
Jersey Royals are the best known varieties of new potatoes – they started making an appearance in late April so make the most of them while they are around. 
New potatoes have thin, wispy skins and a crisp texture, they are young potatoes so unlike their fully grown counterparts they keep their shape once cooked and cut. They are also sweeter than standard potatoes because their sugar has not been converted into starch when picked at this stage.
This makes them well suited to salads, an accompaniment to any protein you might fancy or even throw them into a frittata with some asparagus for a double dose of seasonality.
 
Rhubarb 
Rhubarb is the first seasonal fruit of the British calendar year, it is more intense in flavour than the forced rhubarb you find in winter and it works perfectly for a classic crumble. You could even try it in a cake, or as a rhubarb and ginger cheesecake.
But you don’t need to restrict rhubarb to dessert, you can make a compote and put it on your morning porridge or even pair it with roast pork or duck for a savoury option and an alternative to classic apple and plum sauces. 
 
Spring Lamb 
Spring lamb, or early summer lamb is usually 3 to 5 months old – this means that the meat is super tender and the prefect choice for Spring Roast Dinners – such as a rack of lamb with new potatoes, mint and chilli. Or if a Roast feels too much in the warmer weather you can think about giving it a Mediterranean twist and make spiced lamb with couscous salad.

Posted in Cooking tips

Carthy & Black Yorkshire Lemon Gin Liqueur Blueberry American Pancakes

Feb 24

Try something new this Pancake Day with these beautiful gin American pancakes!

Ingredients

  • 200g self-raising four
  • 1 ½ tsp baking powder
  • 1 tbsp caster sugar
  • 3 large eggs
  • 25g melted salted butter
  • 100ml milk
  • 100ml Carthy & Black Yorkshire Lemon and Gin Cream Liqueur
  • A splash of vegetable oil
  • Extra butter for cooking
  • A large handful of blueberries
  • A splash of liqueur
  • 200ml of crème fraiche
  • Maple Syrup (optional)
  • Bacon (optional)
  1. Mix flour, baking powder, sugar in a large bowl. Create a deep well in the centre of the mix. Add in the eggs, milk, liqueur, melted butter and whisk with an electric beater or hand whisk until smooth. Pour into a jug and set aside.
  2. Add the blueberries, a splash of liqueur and creme fraiche to a large bowl, blend until smooth.
  3. Take a large frying pan and add a knob of butter and a small splash of vegetable oil. Heat over a medium heat until the butter starts to foam. Pour in some of the batter to form your pancakes, you can make them as small or large as you like. If your pan is large enough you can cook several at a time, make sure they don’t touch. Cook them for a few minutes until bubbles start to appear on the surface, flip and cook for another minute. Repeat.
  4. Stack your pancakes with layers of the blueberry mixture, or pour it over the top. Finish with a little crème fraiche and extra blueberries. They also work extremely well with bacon and maple syrup!

 

Gin Pancakes

 

 

Posted in Recipe

Korean BBQ Chicken Wing Recipe

Sep 17

I love chicken wings! These wings have a beautiful balance of heat and sweetness, which will have you coming back for more!

Ingredients

Chicken Wings

  • 10 chicken wings
  • 1 1/2 tbsp sesame oil
  • 2/3 pack of Schwartz Korean BBQ spice mix
  • Handful of sesame seeds
  • 2 spring onions
  • 1 red chilli

 

Koren BBQ Glaze

  • 2 tbsp soy sauce
  • 1 tbsp runny honey
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar
  • 1/3 pack Schwartz Korean BBQ spice mix

 

Method

  1. Coat the chicken wings in the sesame oil and 2/3 of the Schwartz Korean BBQ spice mix and leave to marinade for up to 24 hours.
  2. Preheat your oven to 180F/200C.
  3. Place the chicken wings on a large baking tray and cook for 30 minutes or until nicely golden and cooked through.
  4. Whilst the chicken is cooking, make your glaze. Combine all ingredients in a small bowl and mix together.
  5. Remove from the oven and brush or spoon over the glaze and whack under the grill until super crisp.
  6. Remove and allow to rest for 5 minutes before topping with finely sliced spring onions, sesame seeds and some slithers of fresh chilli.

 

Korean BBQ Chicken Wing Recipe

 

Posted in Recipe

Jamaican Jerk Prawns with Pineapple Salsa

Sep 14

Ingredients

  • 12 raw king prawns
  • 2 tbsp olive oil
  • 1 x sachet Schwartz Jamaican Jerk
  • 1 x fresh lime

 

Pineapple Salsa

  • Half a pineapple
  • Half a cucumber
  • 1 x red onion
  • Large handful of fresh mint
  • Juice of 1 lime

 

  1. Coat the prawns in the olive oil and the sachet of Schwartz Jamaican Jerk spice mix – leave to marinade for at least two hours or overnight if you’re very prepared.
  2. Cut the pineapple and cucumber into small cubes and finely dice the red onion. Finely chop the fresh mint leaves and combine all ingredients together. Squeeze over the lime juice and coat the salsa.
  3. Put a large frying pan over a medium heat. Cook the prawns for two minutes per side (until the prawns look nicely charred) in small batches so there’s plenty of space in the pan. Remove from the heat and cover with a squeeze of fresh lime juice.
  4. Serve the prawns alongside the pineapple salsa and get stuck in!

Jamaican Jerk Prawns

Posted in Recipe

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