Week 80: Rib-Sticking Stir-Fry

Wham! And the dinners cooked! It’s been a while since I stir-fried anything, despite getting my wok out all the time.  We went off to a wedding at the weekend, and needed to have one last healthy meal so I could button my jacket! And no carbs so I was bound to loose 9 stone over night.  The pictures are a bit blurry this time, I was a tiny bit drunk when I got round to cooking…


Week 66: Turkey Meatballs in Tomato Sauce

You’re probably sick of turkey, after many many portions of it over the last month.  I think we’re far enough passed twelfth night to be done with leftovers, even if you had a bird the size of a small car on the 25th.   (more…)

Trying everyone else’s dinner – part 1

A Wednesday post! What’s going on? It’s a shiny new occasional feature for New Recipe Night – it’s got that new feature smell, and this week that smell is peanut.

Don’t you just hate it when you’re out for dinner and someone you’re with leans over and tries something from your plate without asking, and you’re too polite to jab them with your fork… well this is a little like this but I’m using the power of the internet rather than ambushing your dinner off your actual plate.

For a while now I’ve been reading everyone’s food blogs, salivating at the lovely looking meals and book-marked them to try later. And then I didn’t really know what to do next, until the other week when Ngan posted a brilliant post where she cooked food from other peoples blogs (with really cool pictures: check it out http://ngansequitur.com/2014/08/14/cooking-my-way-around-the-web/ ) and it got me thinking – new feature time!

The first recipe I properly tried from someone else’s blog was Dewi’s delicious overnight oats ( http://boycancook.wordpress.com/2014/06/08/blueberry-and-vanilla-overnight-oats/ ) and while it got my lover very excitedly eating oats for the first time ever, he can’t work a camera until well after breakfast time – so not the best contender for a shiny new post – but check out the overnight oats, they’re delicious!

Tonight I had some spare bacon (which never happens) and I had a blog page open (which has been open for a month on my iPad browser thing) and I put two and two together and made dinner 🙂

The recipe I had open is from the brilliant Put Your Cake Pants On blog and is for Spicy Peanut Butter Bacon Cheeseburgers (http://putonyourcakepants.wordpress.com/2014/06/21/spicy-peanut-butter-bacon-cheeseburgers/ ) which have been making me drool a little every time I’ve clicked on that tab.


I pretty much followed the recipe, but with slightly altered proportions to take into account the size of packs of minced turkey for sale in England (1lb is roughly 450g and everything’s sold in 250 or 500g packs) and then shrank everything to just cook for me and him. Other than not covering my pan when I warmed the cheese, and using pig bacon rather that turkey bacon, I made it exactly as instructed on the blog.

Absolutely delicious! Brilliant alternative to beef for burger night, something I’ve been searching for since my disastrous attempt at vegetable cutlets (https://newrecipenight.wordpress.com/2013/11/26/week-10-vegetable-cutlets/ ) – I’ve been instructed to make it again, but with slightly less peanut butter and slightly more chilli… Sir likes his lips to tingle.


Another bonus of these burgers is that with one 500g pack of minced turkey I can use half for the burgers, and half for the Keema from week 29 (which I make all the time time https://newrecipenight.wordpress.com/2014/04/25/week-29-korean-keema/ ) – hurrah!

Check out Cakepants blog, and give these burgers a try 🙂

Week 29: Korean Keema

How terribly West London of me.  Ra Ra Raaa.  Haha.  This is a really quick recipe, but don’t set your heart on making it until you’ve tracked down some Gochujang… which I can spell but can’t say.


I found it in my local Thai Supermarket, Nigella says that at a push you could substitute any other chilli paste, and as a last result you could make your own by fermenting red chillies, rice, soybeans and salt in a jar under your house like the Korean’s did in the old days… but who has the time?

This is a brilliantly quick and tasty recipe for 2, but I reckon you could serve 3 slightly smaller portions and not be hungry.  You will need: 150g basmati or sushi rice, 250g turkey mince, 3 fat or 6 thin spring onions (chopped) 125g frozen peas, vegetable oil, rice wine, gochujang, honey, soy sauce, and coriander for scattering everywhere.

Start the rice cooking, following the instructions on the packet, and then boil the kettle.

In a mixing bowl whisk together 2 15ml tablespoons of gochujang, 1 tablespoon honey, 1 tablespoon of rice wine, and 2 tablespoons of soy sauce.  This will make the most brilliant horror-film red sauce.  Tip the turkey mince in to this sauce and stir it.  Leave to steep for about 5 minutes.


While this is steeping chop up the spring onions and heat the wok.  Put the frozen peas in a sieve and pour the boiling water over them – let all the water drain away.  When the wok is hot add a teaspoon of vegetable oil and then the peas and spring onions.


Stir-fry the greens for 3 or 4 minutes and then add the turkey and the sauce.  Stir-fry this for another 4 or 5 minutes.  (By this time the rice should be done so you can strain it and get ready to serve up)

Make sure you’ve not washed the mixing bowl yet, pour in 2 tablespoons of rice wine and 4 tablespoons of water (I used it from the kettle because it was close and I’m clumsy) and swill out the saucy-winey residue from the bowl into the wok.  Stir fry for about 30 seconds until piping hot.  Serve immediately.


I made this two days running because I could only get the turkey mince in a 500g packet, and the second day I remembered to artistically scatter coriander over it – but it doesn’t really add anything to it and tastes just as good without.

This is an ideal recipe to cook after work, it’s quicker to make than read, it’s really filling and tastes delicious.  And the gochujang lasts for ages so fill yer boots!


Kitchen, by Nigella Lawson (Chatto & Windus 2010, ISBN 9780701184605)

Nigella Kitchen