Frontier stove

This is an old post from way back but I thought it would brighten my day up with thoughts of warmer weather.

Shanna was going to get me another tattoo for my fiftieth birthday this year, a lovely tree of life on my upper arm, but when we went to get a sketch done I wasn’t too impressed with the picture that was made to go with it and put the decision off for a week or so.

The next day we went to the HomeGrown Food Festival and after lunch we were wandering around and saw the Frontier Stove by Anevay. After a little think I decided that I would love this as an early birthday present.

I fired it up last Monday to see how it worked and to heat up dinner, but tonight we cooked on it from scratch. The main part of the meal was griddled mackerel fillets with samphire. We also had potato salad with thyme flowers (both from the allotment) with a gooseberry, rhubarb and sage relish (again all ingredients from the allotment).

This really has helped us enjoy the outside space at the house and makes it feel like another room in the house, we spent hours out there this evening and are both looking forward to crisp autumnal evenings with the stove pumping out heat and toasting marshmallows.

Another reason for getting this was its portability, we can take it to the allotment or on holiday with us, much easier to use than a barbeque and with more functionality than a chiminea or fire pit.

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Thai(ish) fish dish

  • coconut oil
  • fresh ginger
  • garlic
  • lime (zest and juice)
  • coconut milk
  • sweet chili sauce
  • fish sauce
  • fish (frozen cod and prawns)
  • rice noodles
  • spring onions
  • greens

Grate ginger and garlic. Zest the lime and melt some coconut oil.

Gently fry ginger, lime zest and garlic in coconut oil.

Add 1 tin of coconut milk, lime juice, splash of sweet chili sauce and fish sauce, gently heat and mix together.

Cook rice noodles according to instructions on packet, drain and refresh in cold water and set aside.

Cook cod in the coconut sauce, when nearly thawed add the prawns.

While the fish is cooking, slice spring onions and greens. If pak choi separate stalks and leaves.

When fish is nearly ready, add rice noodles and gently heat.

Whilst noodles, etc are heating, heat some coconut oil in wok. Stir-fry veg – spring onions, then stalks, then leaf.

Dish up!

coconut fishy noodles into dishes then the greens on top.

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Chickpea and coconut curry

Another one of the home concoctions

Ingredients

Coconut oil
Onion
Garlic
Spices – coriander seed, mustard seed, cardamom pods, turmeric, garam masala.
Plain flour – a heaped dessert spoon or so.
Cauliflower
Tofu
Chickpeas
Coconut milk
Some water
Bay leaves
Salt and pepper
Chilli sauce

First drain, pat dry and slice the tofu into slices about 1cm thick. Dry fry till nicely browned. Cut into good sized chucks and put to one side.

Break cauli into small florets, rinse and put to one side.

Drain and rinse chickpeas. Put to one side.

Finely slice the onion and garlic and fry gently in the coconut oil. Use a decent amount of oil. Bash the chosen hard spices in the mortar and pestle and add to oil, fry up for a few mins. Turn down heat and Add garam masala – a couple of teaspoons – and turmeric and stir for a minute. Add flour, heat on low, give it all a good stir for a minute.

Add the coconut milk and some water. Maybe another tinful? Not too much but it needs some liquid to cook the cauli. Stir to mix it all in. It should start to thicken a little.

Throw in the cauliflower and chickpeas. Add the bay leaves, chilli sauce, pepper. Stir gently. Bring to simmer and cook for a few minutes to give the cauli a start. Then add the tofu, mix it all gently and continue to simmer. It should only need 30 mins.

Check seasoning. Add salt.

Serve with fresh coriander.

And purple sprouting broccoli…. (Maybe a bit much with the cauliflower, actually! All that brassica… Not good).

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