Well, why not?
Muddy's site has recipes on it!
The idea behind this collection of mouth-watering delicacies is to demonstrate that "soul-food" needn't necessarily involve eating meat. All the recipes below are guaranteed 100% delicious, 'nuff said...
Index:
Click on the recipe title to go straight there, or scroll down until you find it.
Photos of Chilli Harvest, Karnataka State, India December 2004:
Stumblin's "Rundown" Chickpeas & Mushrooms:
Ingredients:
1 tin chickpeas (rinsed &
drained)
About 20 closed-dup mushrooms, sliced
1 jar
Yabba Coconut Rundown Sauce
1 large onion
1 large fresh green chilli
1 clove garlic
1 cup vegetable stock
1 large carrot
1 bunch broccoli
1 bay leaf
Some fresh basil
Some fresh Coriander (Cilantro)
Olive oil
Method:
Using one of Sheffield's "home-grown" Caribbean cooking sauces, this is essentially a delicious mild but tasty curry - ideal with rice, but just as good in a bowl with some bread to mop it up.
Chop the onion, garlic and chilli and sweat in a little oil with the mushrooms.
When the mushrooms are "sealed", add the Coconut Rundown Sauce, the chickpeas, the sliced carrot and the broccoli (I steamed my carrots & broccoli for a couple of minutes first, to soften them up, but I don't think it was really necessary).
Now pour a little of your vegetable stock into the Rundown Sauce jar and swill it around, this stuff's too good to waste! Put all the remaining ingredients into the pot, cover and leave to simmer until the carrots and broccoli are thoroughly cooked. Don't worry if the broccoli starts to disintegrate, this helps to thicken the sauce!
Serve over a bed of rice or in a bowl with a side-plate of bread.
Ingredients:
1 Cauliflower
4 Potatoes
1/4 cup Oil
1 teaspoon Cumin seeds
1/2 teaspoon Mustard seeds
1 in. stick Ginger
3 cloves Garlic
3/4 teaspoon Turmeric
1 teaspoon Red Chilli Powder
3 Tomatoes
1 teaspoon Garam Masala
2 teaspoons Coriander powder
Handful Coriander leaves
Method:
Cut Cauliflower into smallish florets. Chop Potatoes into one-inch cubes and pre-boil them for about five minutes. Heat oil and sauté Cumin and Mustard seeds for about a minute (or until they start to darken). Add Onion, Garlic and Ginger, stir and add Potatoes. Bhuna/bhoona*, add Turmeric, Garam Masala and Chilli powder, and bhuna/bhoona again. Add Tomatoes and simmer for about 5 minutes. Add Cauliflower and cook over a relatively high heat for a couple of minutes. Reduce heat, cover and let simmer for about 15 minutes to reduce the liquid. Make sure the Potatoes are thoroughly cooked before serving. Garnish with chopped fresh Coriander leaves.
*The bhuna/bhoona technique involves cooking the vegetables and spice mixture over a medium-high heat, stirring constantly to prevent it catching on the pan or burning. This reduces the liquid content and coats the vegetables with a spicy paste. The paste can be made into a thick gravy with the addition of a little water.
Ingredients:
8 Flour Tortillas
1 big bag of Spinach
500g Mature Cheddar Cheese, grated (you might not need all of it)
About 20 Mushrooms, sliced to various thicknesses
1 400g tin of beans (I usually use Borlotti beans for this, but you choose)
1 400g tin of Chickpeas
A large amount of Fresh Coriander (Cilantro)
Ground Cumin to taste
Basil to taste
A generous pinch of Epazote (a Mexican herb, tastes nice and reduces bean-related flatulence!)
A few fresh Chillies (depending on whether your dinner-guests are wussies or chilli-heads)
1 Vegetable Stock Cube dissolved in a mug of water
1 medium sized Onion
1 Red Pepper, chopped into cubes or strips (depending on your personal preference)
1 or 2 cloves of Garlic (depending on size, how much you like garlic etc.)
1 sachet Fajita Seasoning (get this in supermarkets etc.)
Method:
Pre-heat your oven to about 150C. Sweat the onion, garlic, mushrooms, chillies and red pepper until the onion is translucent, meanwhile, wash the spinach. When the onions are "done", add the spinach and vegetable stock. Add the beans, chickpeas, coriander and the dried herbs & spices (including the sachet of Fajita Seasoning), stir and simmer until the sauce thickens.
Next, take one of your tortillas and (trying to avoid using too much of the sauce or it'll go all mushy) put a portion in the middle of it. Put some grated cheese on top of the filling and wrap it up. Use a little of the sauce to "glue" the tortilla shut. Place it on a lightly greased baking tray (preferably one with a rim around the edge to avoid messing up your cooker) and repeat until all your tortillas are filled.
Put the filled tortillas in the oven for about 10 minutes (oven-temperatures may vary, so check every couple of minutes to avoid burning your dinner).
A little fresh salad is a good accompaniment to the Quesadillas.
Don't forget to turn the oven off!!!
I hope you enjoy this recipe, me & Mousey have had them a few times and they're good...
Ingredients:
1 clove garlic (finely
chopped)
2 big handfuls of raw cashew nuts
A small amount of olive oil
1 teaspoon lemon juice
1 teaspoon Cayenne pepper
Pinch of salt
Method:
Heat the oil in a frying pan, add the garlic. Throw in the cashews. When the cashews start to go brown, add the other ingredients and agitate vigorously. This recipe makes quite a lot of smoke, so be warned. Try wearing goggles or something.
Anyhoo, these nuts are absolutely fantastic, enjoy them with a beer or two. They're especially good while still hot, but just as good cold.
Ingredients:
About 20 - 25 fresh Okra (Lady's Fingers/Bhindi) (trim ends off and chop into 1 inch lengths)
1 or 2 clove(s) Garlic (finely chopped)
A thumb-sized piece of fresh Ginger (finely
chopped)
A handful of raw Cashews (split the nuts into halves)
1 medium sized Onion (halved and then finely sliced)
2 ripe Tomatoes (finely chopped)
4 or 5 (or more) fresh Green Chillies (chop the stalks off and lightly score the chillies)
Ghee
1/2 tsp each Mustard seeds, Black Mustard seeds, Black Onion seeds
1 tsp Chilli powder
2 or 3 Cloves
1 tbsp Garam Masala
2 tbsp Amchoor powder
1 tsp Turmeric powder
Large handful fresh Coriander (Cilantro) (chopped)
To Grind:
1 tsp Fenugreek seeds
1 tsp Cumin seeds
1 tsp Coriander seeds
1 tsp Fennel seeds
1 inch Cinnamon stick
Pinch Ajwain seeds
Method:
Heat the Ghee in a kadhai or wok. Add the Cashews. When the cashews start to darken, add the Mustard seeds, Black Mustard seeds and Black Onion seeds. When the seeds start to pop, add the Garlic, Ginger and Chillies and cook for about a minute. Then add the sliced Onion and cook until the Onion starts to turn translucent/golden. Add the ground spices, cloves and powders and stir. Almost immediately, add the chopped Tomatoes and let this cook for about a minute or two (until the Tomatoes start to break down). Now add the Okra (Bhindi), stir gently and cook for about five minutes (or until the Okra is properly cooked). Don't add any water or the Okra will go a bit gooey and slimy, and we don't want that now, do we boys and girls? This dish is supposed to be fairly dry.
Add the fresh Coriander, stir and serve with Rice or Chapattis.
Ingredients:
1 mugful Channa daal (yellow split peas)
1/2 mugful Orange Lentils (Masoor Daal)
1 tbsp Urad Daal
Water
1 Onion finely chopped
2 cloves Garlic
1 Tomato finely chopped
1 Green Chilli, deseeded and finely chopped
2 Green Chillies, leave whole but score the skins with a sharp knife
1/4 tsp Fenugreek seeds
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
A pinch of Asafoetida
A pinch of Turmeric powder
Salt for boiling lentils
Few Coriander leaves
1/2 tsp Chilli Powder
A couple of Curry Leaves
Ghee
Method:
Soak the Urad Daal overnight and give it a few minutes of boiling separately from the other lentils. Cook the Channa Daal and Orange Lentils until they are soft. Mash the cooked lentils and add Turmeric powder. Add the cooked Urad Daal. This method ensures that you still have some whole lentils in the Daal, for texture. Well I like it that way. Heat the Ghee and add Cumin, Fenugreek and Mustard seeds. When the seeds start to change colour and/or pop, add the Curry Leaves and Green Chillies. Add the chopped Onions and Garlic and cook until translucent/golden. Add the Tomato and Asafoetida to the Onions and cook for a couple of minutes. Put the cooked Daal into the Onion & Tomatoes and add water if required. Add Chilli Powder and stir. Simmer until it reaches your preferred consistency, adding more water if it gets too thick. I like a fairly thick Daal, which won't run off the plate! Some people like it runny, it's up to you. Garnish it with Coriander Leaves before serving.
Stumblin's Hot Tamales (an' they're red hot)
Ingredients:
For the Dough:
375g
Masa Harina
2 tbsp Margarine (I used an olive-oil based marg for this)
2 tsp Cumin Seeds
Pinch of Salt
Warm water
For the Filling:
400g Mature Cheddar
At least 6 fresh chillies (a mix of green & red is good)
I like to use more chillies than this, but
this recipe is quite mild and suitable for most palates
1 medium sized onion
1 or 2 cloves of Garlic (depending on size, preference etc.)
A Very Large Bunch of Fresh Coriander
To Wrap the Tamales:
About 15-20
Corn Husks
Method:
Soak the Corn Husks in a big bowl of hot
water.
In a mixing bowl, combine the
Masa Harina, Margarine, Cumin Seeds and Salt, adding Warm Water a little at
a time until you have your dough. Knead the dough, and beat it with a wooden
spoon until it's a little bit aerated. You can leave this to stand for a while.
Now grate the Cheese and finely chop the Onion, Chillies, Garlic and Coriander
and mix them all together in another big bowl.
For each Tamale, drain a
Corn Husk, place a ball of dough on the husk and, leaving a couple of inches
space at both top and bottom of the husk, spread the dough until it reaches the
edges. Put a handful of the Cheesy filling in the middle of the dough, and roll
up the husk until the contents are sealed inside. Tear thin strips from one of
the tattier looking Corn Husks to use as "string" to tie up the ends of each
Tamale.
Repeat until all the ingredients are used up.
Now put all your tamales into a large steamer and steam over a pan of boiling
water for about an hour.
Unwrap and eat. These make an ideal starter or snack. You can of course make up your own fillings, but these Cheese Tamales are very tasty.
Ingredients:
1 mugful (approx) of Basmati rice
2 Carrots, cut into diagonal julienne batons
2 small Potatoes, peeled and cut into 1" cubes and pre-boiled for about 5
minutes
1/2 cup Green Peas
1 small head of Broccoli broken up into quite small florets
1 large Onion, finely chopped
1 tsp Garam Masala
Salt
About 20 Cashews, try to split them in half
1 tablespoon Ghee
Coriander leaves for garnish
2 Green Chillies, or more if you like it hot
1 tablespoon Creamed coconut
2 cloves Garlic, finely chopped
1" piece Ginger, finely chopped
1 tsp Cumin seeds
2 Green Cardamoms
1/2 tsp Turmeric
1 inch Cinnamon
4 Cloves
1/2 tsp Mustard seeds
2 sliced Tomatoes
Method:
Heat the ghee in a large pan, cook the
Cashews until they start to darken. Add the Cumin seeds. When the seeds start to
pop and/or change colour, add the chopped Onion, Garlic, Chillies, Ginger,
Cinnamon and other spices. When the Onion starts to turn translucent, add the
vegetables and Coconut, with a little water. Simmer this until the vegetables
are cooked.
Meanwhile, boil the Rice with a little Salt and the Turmeric.
Pre-heat the oven to a medium temperature.
Layer the cooked Rice and vegetables in a casserole dish until all ingredients
are used up. Garnish with sliced Tomatoes and Coriander leaves, put the lid on
and place it in the oven for about twenty minutes to half an hour.
Ingredients:
About 8 smallish Potatoes
1 mugful Green Peas
1 tbsp Ghee
1 tsp Black Mustard seeds
1/2 tsp ground Turmeric
1 tsp Tandoori Masala, or 1/2 tsp Chilli
powder
1 medium Onion, finely sliced
1 fresh Green Chilli, deseeded & finely chopped
Salt for boiling Potatoes
A few Coriander leaves
water
Method:
Boil diced Potatoes in their skins until just tender. Heat the Ghee, add the Mustard seeds until they darken and/or pop. Add the Turmeric, sliced Onions and Chillies and cook until the Onions are translucent/golden. Add the Green Peas and pre-boiled Potatoes, Tandoori Masala/Chilli Powder and some water, simmer until the Potatoes are properly cooked and the liquid is reduced. This is supposed to be a fairly dry dish, so make sure the liquid is well & truly reduced. Garnish with a few Coriander leaves.
Stumblin's Chilaquiles (inspired by recipe from Mrs. Mouse):
Ingredients:
1 clove garlic
1 spoonful
Chipotles in Adobo
1 tin tomatoes (chopped)
5 or 6 tortillas
Basil
Oregano
1 spoonfuls Cumin
1 small dollop of mustard
About 12 regular-sized closed-cup mushrooms, sliced
1 tin Pinto Beans (or whatever beans you have to hand), rinsed & drained
1 yellow pepper, diced
Cheddar cheese
1 huge bunch fresh Coriander (Cilantro)
Some small juicy tomatoes, halved or quartered (depending on their size)
Olive oil
Method:
Mrs. Mousey gave me the idea for this one,
and I think she really deserves most of the credit here. I took her recipe and
tinkered about with it. I think the results are worth publishing, so here it is:
Heat garlic and Chipotles in Adobo in the oil, add mushrooms and pepper. When
the mushrooms and pepper are quite well cooked, add chopped tinned tomatoes and
all the dried herbs and spices . Chop up the coriander and put most of it in the
pan, retaining a bit to garnish the top cheesy layer. Throw in the beans now
too.
Let that cook while you cut the tortillas into quarters and grate some cheese.
Now find a casserole dish and put some of the sauce in the bottom, cover that
with some tortilla triangles. Repeat, building layers until you run out of
tortillas. Make sure you have enough sauce to cover the top layer of tortillas.
Sprinkle grated cheese all over the top of the dish and press the remaining
coriander and the fresh tomatoes into the cheese.
Bake in a medium oven until the cheese is thoroughly melted.
Ingredients:
3 regular size (400ml) cans of chickpeas (garbanzos)
3 or 4 cans of tomatoes
Cumin powder
Oregano & basil
2 or 3 chipotle chillies (beautiful smoky flavour complements chickpeas perfectly)
2 fresh green chillies
1 large green pepper
Paprika
About 8 sun-dried tomatoes
A seriously large amount of fresh coriander (cilantro)
1 large or 2 medium onions
2 or 3 cloves of garlic
1 glass decent red wine
1 generous squirt of tomato ketchup
Method:
Sweat the onions, garlic, green pepper and fresh chillies until the onions are translucent. Add the chopped tinned tomatoes, wash the chickpeas and throw those in too.
Chop the chipotles and sun-dried tomatoes and add those, along with a teaspoon or two of cumin, the dried herbs and a dash of paprika.
Wash the coriander, and chop it up, leaving some big leaves for later. The stems are good too, so don't waste those, just chop 'em up really finely! Put the coriander in the pot along with a glass of red wine and let it simmer until it starts to thicken up.
Remember kids, leaving red wine unattended is highly dangerous, so you'd better start drinking the rest of it now!
Finally, add the remaining leaves of coriander (they look nice) and a squirt of tomato ketchup, stir and serve. This chilli is particularly good the day after, so you might just want to cook it and wait until the next day to eat it.
Enjoy!
Mousey's Deep South Cornbread:
Ingredients:
100g Self-raising maize/corn
meal
(or plain flour but then add 4 teaspoons of baking powder)
125g wheat
flour
Salt
2 tablespoons sugar
1 egg, beaten
25g margarine,
melted
120ml milk
Method:
Heat oven to 350 degrees F./ 180 degrees C./ Gas
Mark 4
1. Sieve flours and baking powder and salt and sugar into a
bowl.
2. Add the beaten egg, melted margarine and enough milk to make a
fairly stiff mixture.
3. Mix well and then spoon into a greased loaf or cake
tin. Spread mixture evenly and cook the bread for about 20-30 minutes. After
this, leave it to cool before serving.
Mousey's Rice and Peas:
Ingredients:
1 onion
1 red chilli
1x 400ml can of coconut milk
300g white
rice
1x 400g can of Gungo peas
400ml vegetable stock
Method:
Soften one finely chopped onion in 2 tablespoons
of oil. Add 1 chopped red chilli. Add 1x 400ml can of coconut milk. Add 300g
white rice. Add 1x 400g can of Gungo peas. Add 400ml vegetable stock. Bring to
the boil, then reduce the heat. Stir, cover and cook on a low heat for 20
minutes until the rice is tender and the liquid is absorbed.
Oeufs
à la Souris Bleu (eggs poached in a
spicy tomato sauce):
Ingredients:
3 tablespoons olive oil
1 dried hot red
chilli, chopped
2 cloves garlic, chopped
900g tomatoes chopped (or a
tin)
2 tablespoons chopped fresh coriander
Salt
Ground black
pepper
4 eggs
Method:
Fry chilli in a non-stick frying pan on a medium heat. Add garlic and
fry until golden. Add tomatoes and simmer. Simmer, uncovered, for 8-10 minutes,
or until sauce has thickened. Add a little salt and some black pepper. Stir the
mixture.
Break the 4 eggs into each 'corner' of the pan, first making a space
for each one in the tomato sauce. Partially cover the pan and cook on medium-low
heat until the eggs are done.
Stumblin's Spicy Barbecue Beans:
Ingredients:
2 cans Pinto Beans, rinsed & drained
1 medium sized Onion
1-2 cloves Garlic (depending on size)
2 Green Chillies
Olive Oil
Vegetable Stock (about 250ml)
Sweet Chutney (about 4 tablespoons)
Fresh Coriander (Cilantro) quite a lot of this, finely chopped
Oregano 1 teaspoon (tsp)
Basil 1 tsp
Cumin seeds 1 tsp
Ground Cumin
Cayenne (or Chilli powder) 1 heaped tsp
1 Bay leaf
German Mustard (with seeds) 1 tsp
Salt & Pepper (small sprinkling of each)
Method:
Inspired by a recipe from
Walter "HK" Tore, with
which I've been experimenting. This is a sweet and sneakily fiery side-dish, or a
substantial main course, you choose.
I used Yabba Tamarind and Banana Chutney, which is pretty damn tasty, but any dark, sweet chutney can be used.
Chop the onion, garlic and chillies and sweat them in a little oil until the onion turns translucent.
Put in the beans and cover with vegetable stock, add more water if there's not enough stock.
I added a couple of splashes of Henderson's Relish to mine, in keeping with the "Made in Sheffield" theme, you might not be able to get that where you are, but it's not really important.
Add the rest of the ingredients and simmer gently for about two hours, or until the sauce is thickened, stirring occasionally so it doesn't burn or stick to the pan.
Try serving this with baked potatoes. Mmmm...
Stumblin's Delicious Salad Dressing:
Ingredients:
1 Part white wine vinegar
5 Parts Extra-Virgin Olive Oil
German Mustard (the type with seeds in)
Fresh Basil
Fresh Chives
1 Clove Garlic
Lemon Juice
Black Pepper
Sea Salt
Method:
The quantities vary, depending on the size of bottle/jar
available (and also on how much you want to make, of course).
First, find a suitable bottle. A small (250ml) bottle with a cork is really
ideal. You might find these in a supermarket, full of some other salad dressing,
so eat the store-bought dressing first, then wash & re-use the bottle.
A funnel will probably be useful in the preparation of this dressing.
So, into your newly-washed & dried bottle, put 1 part white wine vinegar, with a
little sea-salt.
When the Salt has dissolved, add some German Mustard (with seeds), some Fresh
Basil (chopped finely), 1 Clove Garlic (chopped finely), some Fresh Chives
(chopped finely), a little Lemon Juice and a little freshly-ground Black Pepper
top up with about 5 parts Extra-Virgin Olive Oil.
Shake and pour (like I said: "Ev'ry bottle needs a cork"!)
Stumblin's Chilli Dip:
Ingredients:
1 part chipotles in adobo (you can buy this in big supermarkets, or
order it from
Cool Chile
Co.)
1 part mayonnaise (Stumblin' prefers the egg-free varieties)
2 parts yogurt
A little grated cheddar (optional)
1 or 2 finely chopped spring onions
(optional)
Method:
Mix the ingredients together in a bowl.
Dip breadsticks/reconstituted potato based snacks/crudités/fingers in it.
Mmmm...
Stumblin's Chipotle
Hummus:
Ingredients:
1 can of chickpeas (drained)
2 big spoonfuls of tahini
A couple of cloves of garlic
A generous slug of olive oil
1 or 2 spoonfuls of chipotles in adobo (see link in "Stumblin's Chilli Dip", above)
Black pepper
1/2 a teaspoon of crushed coriander
1 teaspoon cumin powder
A little water
Method:
Stumblin's love affair with the chipotle
continues unabated...
Put all the ingredients in a blender and whizz them to a paste. Add more water if it's too thick, but not too much mind.
You could, of course, vary this recipe to suit your own requirements.
Try adding a finely chopped spring onion or fresh green chilli after you've whizzed it, for instance.
