Jamie's Oozy Beans with Spinach

This recipe is long overdue and as I had mentioned my last blog post on Chicken Masala Roast with Soya Sauce, I will be sharing roasts as we get into the holiday season of Thanksgiving, Christmas and New Year to help you prepare your celebratory meal. This is a perfect side to your Roast. I had served this with Jamie Oliver's Perfect Pork Loin with Crackling. Of course Jamie's Oozy Beans were Borlotti Beans (aka Cranberry beans) served with Agretti. Since Agretti was unavailable, I substituted with Spinach and Parsley. Also since I had no idea of where to get Borlotti Beans from or if they were even available in the local market, I substituted it with black-eyed beans or black-eyed peas which in some cultures are served within a New Year meal as it is supposed to ward of evil eyes. As noticed above, I have also substituted a couple of ingredients owing to the fact that it was no available in the local market.

This has to be the most simple side dish you can prepare to go with your elaborate main course and it is incredibly healthy. 

You need:

• 1 small potato, cut in half
• 1 large tomato
• Water as required
• 3 cups of black-eyed peas/ black-eyed beans
• Bouquet of garni (as Jamie calls it - thyme, bay and sage leaves tied together. I used dried sage instead)
• Pinch of Soda Bicarbonate
• 6 tbsp + 1 drizzle of EVOO (Extra Virgin Olive Oil)
• Pinch of salt
• 1 tsp white vinegar
• 1 bunch of parsley, few basil leaves, chives, thyme leaves (as available), finely chopped
• 1 bunch of spinach, cleaned and chopped

The Make

Preparation time: 10 minutes | Soaking Time: 4 hours min | Cooking Time: up to 1 hour | Serves 4-5 adults

1. If you were using dry Borlotti Beans then you could soak it overnight in  a large pot with the beans covering only 1/4 of the pot and the rest covered with water and a pinch of soda bicarb. Then discard the water. In my case, since I was using the smaller black eyed peas, I soaked mine for 4-5 hours only.

2. In a large pot add the beans, herb bouquet, potato and tomato in full. Fill the pot up with water (twice as much as the beans).

3. Bring the beans to a gentle simmer for 50-60 minutes. When it is about to boil, turn down the flame. Resist the urge to cook these beans in a pressure cooker as the turn out would be different and so would the taste.

4. Next take out the potatoes, the herb bouquet, squish some of the tomato pulp with the back of a ladle into the pot and take the tomato out.

5. Next pour out 80% of the residual liquid from the pot into a bowl. Mash up the cooked potato halves and put some of it back to the pot to add a creamy texture.

6. Add the olive oil in the pot with the salt and vinegar and toss it over in the pot taking care not to mash the beans. Add one more drizzle of EVOO on top.

7. Add the chopped herbs and toss once more.

8. Cook the chopped spinach in salted, boiling water in another pot for 2 minutes and then drain it out and toss it in the roasting pan of your cooked choice of roast as if cleaning the roasting pan with it.

9. Add a bit of the reserved residual liquid from the pot which was set aside earlier to the beans pot and toss. Taste and add more EVOO and vinegar if required.

10. Serve the beans on a flat serving tray and top with the spinach tossed in the roasting juices. Then pour any residual juice from the roasting pan on top. Top with a slice of the pork loin or your roast and pour some of the roast's prepared gravy on top.

Jamie added a very important tip for those who hate beans for the obvious breaking wind ;) add Summer Savoury herbs. I checked it is available as an online buy on Ebay here. You can also add a few cloves of chopped garlic when cooking the beans.

Serve these Oozy beans with your favourite roast or Jamie's Perfect Pork Loin with Crackling.

Spicy, Tangy and Crispy Roasted Chicken

The last two weeks were super busy what with Easter, my little one's school annual day and my falling ill right after my little one fell ill. I actually had a very special recipe to share with you for Easter. I had failed to share it for Christmas 2014 (when it was actually made) or New Year 2015. I guess I just may share it before the next festive occasion. I also have a huge number of recipe creations archived and waiting to be shared with you. And yes my #vegetarian friends, I still have the whole heaps of recipes as promised to share with you that I tried over the 50 days of #Lent.  I thought of sharing this one first after the #Lent break. Trust you all have had a wonderful Easter celebration. School's out now so I hope I do get as much time with the blog as I had imagined!

I have no idea how time flies but it sure does! This recipe is inspired from one of my Mum's recipes of Crispy chicken (I will share the original recipe soon *fingers crossed*). I had started preparing the chicken quite late so you see there was a pinching into the chicken from the little one who could not resist to wait till I finished clicking pictures. Your home does get quite aromatic from this roast. 

To make this simple roast, 

You need:

• 1 kg full chicken, skin-on (cleaned well)
• 1/2 cup of plain yoghurt (curds)
• 1 tbsp smoked Paprika powder
• 1 tbsp of Cheddar Cheese powder
• 1 tbsp of Garlic powder
• 1 tbsp of Ginger powder
• Salt to taste
• 1 tomato, chopped and ground to a pulp
• 1 tbsp dried parsley
• Breadcrumbs
• 1 cup of wheat flour
• Oil for greasing

The Make:

Preparation Time: 10 minutes | Cooking Time: Up to 1 hour, 15 minutes| Serves 3-4 adults

Although I made a full roasted chicken, you could choose to cut the chicken in to large or medium pieces thereby reducing the cook time to 45 minutes to 1 hour.

1. Leave the cleaned chicken in a colander to drain off any excess water. Then pat dry with a kitchen towel.

2. Add all the ingredients except the breadcrumbs in a large, wide bowl (large enough to hold the whole chicken) and whisk to a batter.

3. Next carefully, bathe the chicken in the batter. Make sure to cover all the crevices of the chicken and the inner cavity as well. 

4. On a large walled plate, scatter the breadcrumbs. Next pick the battered chicken carefully, holding it over the bowl to allow any excess to drip back to the bowl. 

5. Carefully roll the chicken onto the breadcrumbs covering every crevice. You can also stuff the cavity with some aromatics such as lemon wedges or rosemary.

6. Preheat the oven to 180°C. Place the chicken onto a lightly greased baking tray (or a greased aluminium foil paper, although I prefer the former) and roast for 1 hour. Check intermittently through the oven window to ensure that there is no burning. This works well in case of an oven that lights both on the top and bottom. If not you may need to turn the chicken, breast side down after 30 minutes of roasting.

7. Serve hot with your favourite bread rolls, salad and in my case Hummus.
*Note: For kids, you may want to reduce the smoked paprika to 1/2 tbsp (although smoked paprika is not as spicy)

Tri-coloured Macaroni - Cheesy Baked Macaroni with Spinach and Carrots - An Indian Republic Day special

I was contemplating on whether to post this recipe so late in the day and it struck me that some of the readers from across the globe could still be beginning their day. I had a very long weekend with the family as it was my munchkin Isabelle's birthday on the 25th. Actually her birthday officially is on 25th  as per UAE time as she was born in the UAE. But as per Indian time she was born on 26th so you can say she is a Republic Day baby :)

I have been awfully busy, what with the three celebrations my darling had for her 4th birthday! I am glad to see she had a wonderful time with her friends. I too made some new friends as a result.

I know Macaroni is not a very Indian trend but all the main ingredients for this recipe were 'Made in India' and it reflects the colour of our Indian flag (Saffron, White, Green) so I am truly happy that what was a coincidental make actually turned out to be right in time for our Republic Day celebrations! Of course I would have loved if I could I have incorporated the Navy Blue Chakra colour as well but I think I will leave that for next time. Doing it this time amidst the birthday rush would have been a bit too ambitious! This is what is for dinner tonight folks, so I hope you enjoy making this simple Tri-coloured (and healthy) pasta.

You need:

• 500 gms macaroni/pasta of your choice
• 2 cups of grated cheese of your choice (you can opt for the low fat version)
• 4 cups of grated carrots
• 4 cups of finely diced spinach
• 4 cloves of grated garlic
• 1 small shallot, finely diced
• Pepper to taste
• Pinch of thyme
• Pinch of dried Parsley leaves (you can use the fresh version)
• Water to boil
• Olive oil
• Extra virgin olive oil  (EVOO)for drizzling (optional)

The Make:
Serves 7 adults | Preparation Time: 10 minutes | Cooking Time: 20 minutes

1. In a large pot of boiling water, add the macaroni and some salt. Lower the flame and allow to cook over the next 5 minutes. Stir occasionally to evenly cook. Make sure the pot is sufficiently large to allow the macaroni to cook and avoid breaking or sticking together.
2. Meanwhile, heat the oil in a deep-bottomed wok and saute the shallots until lightly brown.
3. Add the garlic, carrots, spinach, thyme and parsley, pepper and a pinch of salt and cover and cook on medium-low heat.
4.  Next in a Pyrex oven resistant baking dish, layer the macaroni, followed by a layer of grated cheese and the cooked veggies and then another layer of cheese and repeat.
5. Place the dish in the oven at 150°C and bake for 5-10 minutes. Leave in the oven until serving time. Drizzle some EVOO over the macaroni before serving.

Serve hot! Happy Republic Day dear citizens of India!

*Note: Non-vegetarians you can add some cooked mince to this dish with the veggies if desired. I didn't as I had vegetarian guests and also I wanted it to look similar to the colours of our Indian flag :)

Spanish Omelette [Tortilla de patatas con cebolla (with onion)] - Hubby's Special!!

It was the morning of our fourth wedding anniversary and hubbykins decided to chef the morning breakfast with a surprise make. I saw some sausages defrosting and potatoes coming out of the tray and was wondering what we were going to have...hmmm!

We had some of these wonderful Spanish omelettes at a live counter at the hotel where we stayed for our honeymoon and once after. Of course this one was made after Anup reviewed a couple of recipes and finally decided that this was the one he would make. I definitely enjoyed it to the very last bite.

There are several versions of Spanish omelettes that you would find. Some are made with chorizo toppings and vegans would probably find thinly sliced mushrooms as an option.

What a truly pampered way to start our special day...I cannot believe that it has be four awesome years together. Time sure flies...

Remember while making these omelettes, that the success factor depends on how thinly sliced the vegetables or chorizo are and incorporated into the omelettes. Another success factor relies on the tossing of the omelette.

You need:

• 4 large eggs
• 4 chorizo sausages/other sausages, finely diced * see notes for substitutes
• 1 large potato or 2 medium potatoes, grated or chopped finely
• 1 large onion, purple or white, finely diced * see notes for preferred
• Oil as required
• 1 sprig parsley, finely diced
• Salt to taste
• Smoked paprika or pepper to taste

The Make:
Preparation Time: 10-15 minutes | Cooking Time: 15 minutes | Serves 2 adults

1. Heat about 1 tbsp of oil in a non-stick pan and saute the chorizo sausages until lightly brown. Set aside.
2. Next 1 tbsp oil and toss in the onions and grated potatoes on medium low heat. Allow the potatoes to cook through for at least 10 minutes taking care not to burn. Once cooked, strain the potatoes and onions in a large colander allowing the excess oil to drain off.
3. Next whisk the eggs well and toss in the parsley, seasoning/condiments, the potatoes and onions.
4. Heat some of the drained oil in a pan checking if there is enough to grease the corners of the pan and add the whisked ingredients evenly.
5. Turn the heat to medium and allow the egg to cook for a minute. Top with the chorizo slices and cover and cook until the egg base seems set.

6. Tuck the spatula around the pan to ensure that any loose egg would run to the bottom and get cooked. Allow  to cook for a half a minute on low flame.
7. Next loosen the bottom using the spatula and using a plate toss the egg onto the plate and slide the egg onto the pan again to cook the other side for another minute to two minutes.

8. Repeat step 7 a few more times allowing to cook briefly on each side before flipping over. Ensure to press the sides each time using the spatula to keep the shape intact.

Serve with your favourite flatbread or baguette. Bon Appetit!


Notes*:
1. Veg option: Finely diced mushrooms (of your choice)
2. White onion is preferred owing to the flavour variance

Hummus (Chick Peas dip)

I made Hummus from scratch after I got homesick one day. Well I decided to cook an Arabic meal. Have yet to try Arabic kebabs but I went for the roast chicken as option. This is the first part in my rustic Arabic meal. Anup's cousin and family were visiting Hyderabad so I thought what best than to serve them something from my hometown. For those of you who do not know me, no I am not Arab - very much Indian but I was born, raised and spent a good chunk of my years in Dubai, UAE. I miss home a lot...you cannot imagine! But before I get down and feel blue again (not that this weather is helping either), let me get this recipe across to you :)

Hummus is a very healthy dip unlike most of your dressings and dips you get out of a jar. If used with the right amount of EVOO, it should prove to be healthy. It is rather simple to make as well.

You need:

• 2 cups of dry chick peas (cleaned and soaked overnight with a pinch of soda bicarbonate (optional) )
• 1/2 cup of sesame seed paste (Tahini)
• 3-4 medium sized garlic cloves, crushed to a paste
• 1/4 cup lemon juice
• Salt and paprika/smoked paprika powder to taste
• 2-3 tbsp of EVOO (Extra virgin olive oil) or Olive oil
• 4 cups of drinking water
• 1-2 tbsp Parsley leaves, chopped finely (optional)
• Chopped olives - for garnishing (optional)

The Make

Preparation Time: Overnight + 10 minutes | Cooking Time: 15 minutes | Serves 4 adults

1. Drain the chickpeas and rinse well. Cook the chickpeas in water either in a covered pot or pressure cooker ( 2 whistles on high and 1 on low).
2. Drain most of the water used for cooking the chickpeas with a tad reserved for the grinding process to follow.
3. Reserve a few of the chickpeas for garnishing. Grind the chickpeas in either a food processor or blender until it forms a smooth paste (no lumps, else redo in batches).
4. Add the remaining ingredients and give it one last blend. Take all of the paste onto the serving plate.
5. Mix in the lemon juice and drizzle olive oil just before serving. If you add the lemon juice and olive oil prior the hummus will gain a bitter taste.

6. Garnish with chopped olives, parsley leaves (optional), reserved chick peas and a pinch of paprika.
7. Serve with warm pita bread / kuboos (Arabic flatbread) or manakish.

Hope you enjoy making and most importantly dipping into the hummus. For those of you that have not liked my Facebook page yet, I would like to inform you that G'Gina's Kitchenette has been nominated for the Indibloggers Awards 2013 in the food category:-). Please do visit the G'Gina's Kitchenette's Indibloggers Awards 2013 nomination page to vote by clicking on 'Recommend' and don't forget to leave a 'Comment' on what you like about G'Gina's Kitchenette and the recipe creations. G'Gina's Kitchenette is counting on your valuable vote and comments. This requires a facebook login by the way :-) Thanks whole heaps in advance.

Pesto Sauce

My Pesto sauce:

Fresh Fenugreek (Methi) Leaves

• Flat-leaf fresh Parsley- one bunch- chopped
• Fresh flat spinach leaves - 1 bunch- chopped (*optional - I add it for the nutritional value - a rich source of calcium and iron)
• Fresh fenugreek (methi) leaves - 1 sprig (*optional - I add it for the nutritional value - antidiabetic properties of both Type-1 and Type-2 diabetes. It is also helps to avoid constipation)
• Dried basil leaves
• Extra virgin olive oil - 1 tbsp
• 3-4 garlic cloves diced
• Juice and zest of 1 lemon
• 2-3 tbsp of whole wheat breadcrumbs
• 1 tsp of black pepper or cayenne pepper

Method:

Pesto Sauce

1. Grind the parsley and spinach in a grinding jar or food processor with the juice and zest of the lemon and olive oil till a creamy paste is formed.
2. Add the remaining ingredients.
3. You can store the above for 5-7 days in a sealed container or cling film in the fridge.