February 23, 2022
11:56 am
Prime Ministers Questions
Catch-up
Creamy Ferrero Rocher dessert (no bake) recipe – perfect for parties!
‘Delicious’ Chicken pesto sandwiches recipe
Dutch Stroopwafel cupcakes – easy recipe packed full of flavour!
Things to do in the strange period between Christmas and New Year
A Three Layer Vanilla Cake Recipe
Recipe: Herbed potato salad, grilled prawns from Nigel Slater
3 Plant-Based Recipes for Ramadan
3 perfect hangover fighting recipes
3 Plant-Based Recipes for Ramadan
Ramadan is being observed by Muslims worldwide. It is a month of prayer, self-reflection, fasting, worship and helping those less fortunate.
Ramadan is celebrated all over the world and traditions and meals vary by region. There are plenty of plant-based Ramadan recipes that you’ll love out there – here are our favorite three.
KOSHARI RECIPE– EGYPTIAN NATIONAL DISH
Sauce:
- 2 tbsp tomato paste
- 15 oz tomato sauce
- 1 cup of water
- 1 tsp cumin
- 1 tsp ground coriander
- ½ an onion
- Optional: 1 Green pepper
Fried Shallots:
- 1 cup of vegetable oil
- 2 shallots
Rice and Pasta:
- 1 cup of medium grain rice (sushi rice is perfect here)
- ¾ cup of brown lentils
- 4 cups of water
- Pinch of salt
- 1 cup of elbow pasta
- Optional: canned chickpeas
For the sauce:
- Roast green peppers in the oven for 40mins until tender
- remove seeds and green pepper top and puree
- Over medium heat, sauté diced onion until translucent.
- Add tomato paste, coriander, and cumin and cook for roughly 2-3 minutes to cook off the metal flavor of the tomato paste.
- Add puree tomato sauce and pureed green pepper. Simmer on medium-low for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
For the fried shallots:
- thinly slice the shallots into rings. Try to be as consistent as possible, so the shallots cook evenly.
- In a saucepan add the shallots and cold vegetable oil.
- The shallots should be fully submerged, so they fry instead of sauteing.
- Cook over medium heat for roughly 5 minutes agitating the shallots slightly so they don’t stick together and cook evenly.
- Once golden brown, remove from the oil and salt.
- The shallots will continue to cook once you remove them from the oil, so remove them when they are still on the pale side
For the rice:
- add the rice and lentils to pot, and rinse a few times under cold water
- Add water and a pinch of salt.
- Cook on medium heat for 20 minutes or until the rice and lentils are fully cooked.
KOFTA RECIPE
- 1 package of ground beef alternative (Impossible or Beyond beef)
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 2 tsp of Allspice
- 1 tsp of Cinnamon
- ¼ cup of oat milk
- ½ cup of panko
- ¼ cup of chopped parsley
- 4 pinches of salt
- Mix all the ingredients thoroughly in a bowl.
- To test the seasoning, you can take a small portion of the mixture and cook in a skillet for 1-minute.
- Separate the mixture and begin forming into meatballs or a 2-inch-long oblong shape.
- Heat a skillet over medium heat, add a thin layer of olive oil and cook the kofta in batches.
- It should take 3-4 minutes per side each side should be browned.
BABA GHANOUSH RECIPE
- 2 medium eggplants
- 2 cloves of garlic
- ¼ cup of tahini
- ¼ cup of olive oil
- ¼ cup of lemon juice
- Salt to taste
- Optional: a pinch of paprika
- Preheat oven to 400 degrees.
- Cut the eggplant in half-length-wise, place in a sheet tray, and toss in a thin coat of olive oil.
- Add salt and pepper.
- Cook for about 30 minutes or until fork-tender.
- Let the eggplant cool for 10-15 minutes until cooled slightly and remove the eggplant skin.
- Toss the eggplant skin.
- Add the eggplant into a blender or food processer and add the rest of the ingredients.
- Blend until smooth and season to taste
Recipes
3 perfect hangover fighting recipes
Nigel Slater’s recipe for halloumi with pickled slaw
Nigel Slater’s recipe for beetroot remoulade with blood orange
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3 perfect hangover fighting recipes
Pubs are back! And to avoid the excoriating hangover, learn to cook up some of MOB Kitchen’s best hangover-friendly recipes.
These hangover fighting recipes will not only soak up the leftover alcohol in your system, but are also easy to make!
Halloumi breakfast bap recipe
Salt is a great hangover fighter. This halloumi breakfast bap is one of our favourite recipes on the MOB Kitchen website. The bap has spice, fried eggs and butter. This recipe serves four but you can easily halve it.
Ingredients
Bunch of chives
5tbsp mayo
1 heaped tsp chilli jam
1 heaped tsp chipotle paste
2 blocks of halloumi
8 eggs
4 brioche buns
Large knob of butter
Method
- Finely chop the chives and set aside.
- Prepare the burger sauce. Add the mayo, chilli jam and chipotle paste into a bowl and stir together.
- Slice the halloumi into even chunks and add into a bowl along with a drizzle of olive oil. Season with salt and pepper and toss together.
- Heat a glug of oil in a pan and fry the halloumi until golden brown. This will take a few minutes each side.
- Get a bowl and crack in your eggs. Add in a generous pinch of pepper and whisk it up.
- Melt a big knob of butter in a pan. Once melted, add in your eggy mixture. Keep stirring as it begins to scramble. You want to make sure the eggs stay nice and liquidy. Whack in the chives (saving some for garnish) and a pinch of salt, then mix together and remove from the heat.
- Slice your buns in half and lightly toast them.
- Time to load up. Start with a big dollop of your chilli mayo sauce, followed by 3 slices of your halloumi and finally a spoonful of your scrambled egg. Scatter over your leftover chives, season well and tuck in!
Bacony packet noodles
This recipe for bacony packet noodles takes a tad more effort than tossing a flavour sachet into your dehydrated ramen, creating your own sauce from scratch out of peanut butter, soy sauce, rice vinegar and chilli oil is super simple and incredibly satisfying.
Ingredients
450g smoked bacon
500g packet noodles
2tbsp peanut butter (we use ManiLife)
2tbsp soy sauce
2tbsp chilli oil
2tbsp rice vinegar
1½tsp five-spice
Knob of ginger
10 spring onions
Method
- Spoon your peanut butter into a bowl and mix together with your soy sauce, chilli oil, rice vinegar and 2 tablespoons of water until you get a thick, creamy, rich sauce. Then set aside.
- Chop your bacon into chunks and fry in a non-stick pan until crispy.
- Meanwhile, finely chop your spring onion (setting aside a handful for garnish) and ginger. Add to the pan along with your five-spice for an aromatic kick, then stir together.
- In another pan bring your noodles to a boil. Simmer for about 3 minutes then add to your bacony pan. Set some of the noodle water aside.
- Next, take your peanut sauce and toss it through the noodles until they are evenly coated – add a splash of the noodle water to loosen it.
- Plate up and garnish with a sprinkle of spring onion and a teaspoon of chilli oil then you’re ready to dig in.
Chorizo and charred spring onion rigatoni
Grease is one of the most effective means of curing a hangover. For a greasy solution to your hangover then try the chorizo and charred spring onion rigatoni recipe. It’s both spicy and creamy.
Ingredients
1 chorizo ring
18 spring onions
50g jarred roasted peppers
2tbsp red wine vinegar
1 heaped tbsp tomato purée
2tbsp crème fraîche
450g rigatoni
Bunch of parsley
Salt
Pepper
Method
- Start by placing the almonds into a measuring jug and fill it with boiling water. Leave for 5 minutes to loosen the skins.
- Peel the skin off the chorizo and roughly break it apart into small chunks. Then chop the spring onions in half.
- Add the chorizo into a non-stick frying pan on medium heat without any oil and let the juices render out.
- Meanwhile, remove the almonds from the water and peel away the skins.
- Once they have all been peeled and the chorizo is beginning to crisp, add the almonds into the pan along with the spring onions and peppers. Fry on a high heat for a couple of minutes until charred.
- Pour in the red wine vinegar and mix together.
- Add in the tomato purée and stir so that everything is coated.
- Whack in the crème fraîche and stir together making it nice and creamy. Once all mixed together, season with salt and pepper and turn it down to a low heat.
- Get your pasta on and salt the water. After about 5 minutes of boiling, take ½ a cup of pasta water and add it into the sauce. Mix together to loosen it up then continue to simmer.
- Once your pasta is ready, drain and toss it through the sauce.
- Finely chop your parsley and whack a handful into the pasta (saving some for garnish). Mix together and you’re good to go. Serve it up in bowls and scatter over the leftover parsley. Enjoy!
Recipes
Nigel Slater’s recipe for halloumi with pickled slaw
Recipe: Clodagh McKenna’s rock buns
Nigel Slater’s recipe for beetroot remoulade with blood orange
……………………
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