Keeping Chickens

This recipe for black beans Park City style is quick to do, tasty and makes a good alternative to refried beans if you are looking for a low fat alternative to have with any Mexican style meal. I recommend using pre-soaked beans for speed. If you have dried beans you will need to soak the beans, preferably overnight and boil them for 45min before you add the other ingredients. Why Park City style....well we first ate them whilst up a mountain in Park City Utah and have been big fans ever since.

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Ingredients

• 1 x 400g tin or packet of black beans in water, drained
• 1 onion chopped
• 1 glove garlic
• 1tsp dried mixed herbs
• 2 tbsp. chopped fresh coriander
• Salt and pepper to taste
• A splash of oil

You will also need

• A small saucepan

Method

1. Gently fry the onion until soft and translucent
2. Add the garlic, mixed herbs and beans plus enough water to barely cover the beans.
3. Bring to the boil and lightly simmer for 5 minutes. You are after keeping the beans whole, overcook and they will go mushy – they are still good though so don’t panic if they start to break down.
4. Stir in the coriander and add seasoning to taste.
5. Heat through and serve
6. Eat and enjoy!

Serving suggestions and variations

• These beans make an excellent alternative to refried bean in any Mexican style meal
• Use as a side dish with rice and Quesadilla, which are similar to a toasted sandwich in a flour tortilla
• Use as a filling for Burritos
• These are really great with sausages and mash
• If you want a bit of bite add some chilli
• For a richer flavour add a splash of Worcester sauce

Acknowledgements

We found these beans when skiing in Park City, Utah. They were on the menu everywhere and became a staple for the week we were there. We loved the beans so much we decided to recreate them when we got home and this is the recipe we have come up with. My thanks go to the residents of Park City as without them we wouldn’t have discovered such a delicious side dish and the Quesadillas were a real find too.

If you like this recipe then you will also like these recipes from our collection:

• Want something a bit different to steamed rice then give South African Yellow rice a go
• Black beans also make a great side to Fish and our Jacket Potato Wedges instead of mushy peas
• You can't beat a quiche for most meals in my mind, have a go at this Pea and Pancetta Tart for a change

Happy Eating!

Couscous is an ingredient we discovered after a trip to the BBC Good Food exhibition at the NEC. To start with we stuck with the original serving suggestion, which used plain couscous served with a grilled Tuna steak. As we grew more adventurous we have added a variety of cooked vegetables to our couscous and served it warm as a main vegetarian meal or side dish with grilled meats and cold as a salad. Simon likes it in a sandwich - it takes all sorts. In this recipe the fresh green colour of the beans and peas makes the couscous look really appetising.

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Recipe serves 4

Ingredients

• 200g of couscous
• 10 floz hot vegetable stock
• 300g sliced Runner Beans
• 100g peas, fresh or frozen
• 150g Wensleydale cheese crumbled
• Bunch of fresh mint or basil or corriander leaves chopped - optional

Dressing

• 50ml Olive oil
• juice of 1/2 lemon
• 1tsp runny honey
• 1 tsp wholegrain mustard
• Pinch of salt and freshly ground pepper

You will also need

• A medium saucepan or steamer
• A 1 litre bowl or jug
• a screw top jar to mix your dressing in
• A serving dish

Method

1. Boil or steam the sliced beans and peas, approx 15 mins if fresh, 5 mins if frozen
2. Meanwhile put the couscous in a bowl, add the hot stock stir and cover. Leave for the water to be absorbed, takes 5 mins
3. Mix the dressing ingredients together in a screw top jar.
4. Drain the vegetables, fluff up the couscous with a fork and then stir the vegetables into the couscous
5. Transfer the couscous to a serving dish and drizzle over the salad dressing
6. top with the crumbled Wensleydale and the chopped herbs

Serving suggestions and variations

• This is a great side dish for a BBQ or salad
• Makes a great vegetarian main meal for lunch
• Serve the dressing and crumbled cheese separately for those wanting a lower fat dish
• Try chopped Basil or Coriander instead of mint
• Adjust the dressing by adding a little balsamic vinegar instead of honey for something with a more savoury flavour

Acknowledgements

We picked this recipe up from a Sainsbury's supermarket recipe ideas magazine many years ago. We are always on the look out for new ways to serve couscous as it has become a nice alternative to rice, pasta and potatoes in our house. We still have the original recipe as it is good to go back to the beginning every now and again.

If you enjoyed this recipe you might also like to try these form our collection:

• For a tasty snack have a go at Onion Rarebit which is a twist on the classic
• Another tasty side dish we picked up is our Mama's Salad, a recipe donated by friends
• If you have runner beans to use up then this Runner Bean Chutney is a great addition to a sandwich or served with cheese

If you have any photo's to share of these recipes or have a variation we would love to hear from you, or you can share them on our Facebook Page

Happy Eating!

This recipe for mashed sweet potatoes is the traditional accompaniment to the South African dish Bobotie however it is a tasty vegetable dish in its own right and would make a good substitution for mashed carrot and swede or mashed potatoes. Do not be tempted to add milk or cream when mashing as the sweet potatoes have plenty or moisture in them already and you will end up with slop.

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Makes enough for 6 - 8 portions

Ingredients

• 3 - 4 sweet potatoes washed and patted dry
• Knob of butter
• Salt and pepper

You will also need

• A baking tray
• A bowl

Method

1. Preheat the oven to 180c
2. Pierce the sweet potato skins all over and place on a baking tray
3. Bake in the oven for 45 – 60 mins until the skins give easily when pressed
4. Remove from the oven, split the skins in half and scoop out the orange flesh into a large bowl
5. Add a good knob of butter, so
6. me salt and pepper
7. Using a potato masher, mash until the flesh is well pulped and the butter has been evenly combined

Serving suggestions and variations

• Serve with Bobotie and yellow rice for a traditional South African dish
• As mentioned above sweet potato would make a good accompaniment for any dish served with vegetables on the side. If you like mashed
• carrot and swede thry using mashed sweet potatoes instead
• Try stirring in some grated parmesan
• Louise swears that adding a drizzle of maple syrup is devine

Acknowledgements

I may well have eaten Mashed Sweet potatoe before but not known it. We were knowingly introduced to sweet potatoes by Louise, who originates from South Africa. The smell of baking sweet potatoes brings back great memories for Lou of her Grandparents. Sweet potatoes are traditionally served as an accompaniment to Bobotie in South Africa. Thanks Louise

If you have enjoyed this recipe you may also enjoy these other recipes from our collection.

1. Mashed Carrot and swede,makes a great alternative to Sweet potato mash
2. Sweet potatoes were something I originally came across with Bobotie, which is a South African dish
3. Sticky Toffee Pudding figures quite high on the list of favourites for my John

We hope you have enjoyed this recipe.

Happy eating!

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South African yellow rice is often served as an accompaniment to Bobotie which is a dish of curry spiced mince topped with egg. The rice dish commonly contains raisins and gains it’s yellow colour from the addition of Turmeric.

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Makes enough for 4 portions

Ingredients

• 250g long grained rice
• 100 g Seedless raisins – optional
• 1 litre water
• 2tsp turmeric
• 1 stick cinnamon
• Pinch salt
• Knob of butter

You will also need

• 1 Large saucepan

Method

1. Bring the water to the boil
2. Add the rice, turmeric, cinnamon, salt and butter, bring back to the boil and simmer for 20 mins until the rice has cooked
3. Drain the rice into a colander
4. If using add the raisins at this point
5. Put a saucepan lid over the rice then allow the rice to stand for a few mins
6. Remove the cinnamon stick when ready to serve.

Serving suggestions and variations

• Serve with Bobotie and mashed sweet potatoes for a traditional South African dish
• Yellow rice would be nice served as an alternative to any rice with an Indian curry
• add flaked almonds to the raisins for a Peshawari style rice

Acknowledgements

We here introduced to yellow rice by Louise, who originates from South Africa. Yellow rice is traditionally served as an accompaniment to Bobotie with mashed sweet potatoes. Thanks Louise.

If you liked thois recipe why not try one of the following recipes from our collection,

• For a nice side dish at a BBQ Boston Boston beans are a must,
• Fancy something different with a grilled chop or piece of baked fish Runner beans with cous cous hits the bill
• You can't beat our Oaty apple crumble if you are looking for a slight twist on a classic.

We hope you have enjoyed this recipe. 

Happy eating!

 If

In our everlasting hunt for interestiung things to use Runner Beans for John came across this recipe. It is one of those that we make up to take to friends when we are invited to a BBQ in the runner bean season and is always gone before the last of the burgers are cooked.

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Recipe serves 4 - easily doubled

Ingredients

• 450g Runner beans sliced
• 4 rashers of streaky bacon chopped
• 4 sundried tomatoes chopped
• 2 tbsp chopped parsley

Dressing

• 1 clove of garlic peeled and chopped
• 1/2 tsp white wine vinegar
• 1 tsp Worcestershire sauce
• 3 tbsp olive oil
• salt and black pepper

You will also need

• A medium sized saucepan or steamer
• A frying pan
• a Screw top jar to mix your dressing in

Method

1. Boil or steam the sliced beans approx 15 mins if fresh, 5 mins if frozen, drain and leave to cool
2. fry the bacon pieces until crisp
3. Mix the dressing ingredients together in a screw top jar.
4. toss together the beans, bacon and sundried tomatoes in a serving dish
5. Drizzle over the salad dressing

Serving suggestions and variations

• This is a great side dish for a BBQ
• Can be served warm or cold
• For a vegetarian version omit the bacon and use crispy onions instead
• Make it low fat by grilling the bacon before copping it into small pieces

Acknowledgements

The original recipe comes from "Eat your greens" by Sophie Grigson and uses french beans. We adapted it by substituting runners and adding the sundried tomatoes.

If you enjoyed this recipe then you may also like to try one of these recipes from our collection:

• Another great runner bean side to try includes our Runner Beans in Tomato Sauce, particularly good as the beans start to get older
• A tasty side when the sprouts are ready, and a favourite on our Christmas table, is Sprouts with Peas and Bacon
• For a twist on the classic cooked breakfast, and inspired by Eggs Benedict, have a go at Eggs Basevi and tell us what you think

If you have any photo's to share of these recipes or have a variation we would love to hear from you, or you can share them on our Facebook Page

Happy Eating!

I felt a recipe for Burger Van Onions was definitely in order after coming across the biggest pan of onions I have ever seen, at the Gourmet Ostrich Burger Tent at Cropredy Folk Festival 2016. If you have been lucky enough to be served onions in a field somewhere that have been sat on a worm griddle for an hour you’ll know  they are something else. You don't need a giant Paella pan for yours though, a saucepan in just fine. These onions are sooo tasty you may want to cook up a few extra, they can be reheated so are great to make up in advance and go really well in a bacon butty!

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The ingredients below make enough for 6 servings at ½ a medium onion per serving, if you want more onions volume up the butter and oil a little but not in proportion to the increase in onions

Ingredients

• 3 onions peeled and thickly sliced
• 25g Butter
• Splash of oil

You will also need

• a large saucepan

Method

1. Warm the pan on a high heat, then add the butter
2. Heat through until the butter has melted, add a splash of oil
3. Add the onions and toss in the buttery oil mixture then leave for a couple of mins to allow them to start to char but not burn
4. Turn the heat down low and slowly cook the onions for 10 – 15 minutes stirring occasionally
5. You should end up with soft gooey onions that have crispy brown bits
6. Eat and enjoy!

Serving suggestions and variations

• Fried onions are a great side dish to most grilled, fried or baked meats but are a must with a burger, hot dog, most traditional English sausages and in a bacon buttie.
• Great if left in the pan, reheated on and served from a BBQ
• Add a tablespoon of brown sugar to the cooking onions for a sweeter flavour
• Spice them up a bit by stirring in a dollop of Worcestershire, BBQ, chilli or brown sauce just as the onions soften

Acknowledgements

I give the credit to Burger van onions to Bailey Farr jnr, who employed Simon to work the burger van for a season. I hadn’t really thought about it much before then but Simon was chief in charge of onion chopping at the time. He told us that the secret of good burger onions was the size of the chop and the length of time left on the griddle. Having worked many events myself I came to identify the difference between onions that had just been thrown on and fried and those that have sat on a low griddle for a while and I know which ones I like best. Thanks Bailey.

You might like to try some other recipes from our collection;

• If you have the onions then you need to go for a burger with the lot to eat with them
• Having a BBQ with friends then try our Mama's Salad as a side dish
• Round off a great meal with Louise's Lemon Meringue Pie and you will have done a great job.

We hope you have enjoyed this recipe.

Happy eating!

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Onion and tomato salad is one we bring out when we have friends over for a BBQ. I like to make up a selection of different salads to suit a variety of tastes instead of one big bowl of mixed salad. This is a great one for the tomato season as it is a great way to use up a good quantity when you have a glut.

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Ingredients - Serves 4

• 8 tomatoes
• 2 onions
• 4 tbsp olive or rapeseed oil
• 1 tbsp balsamic vinegar
• Pinch of mustard powder
• 1-2 tbsp chopped fresh coriander
• Salt and pepper to taste

You will also need

• A serving dish
• A lidded jar to mix the dressing in

Method

1. Thinly slice the tomatoes and onions into rounds and arrange creatively on a platter in a single layer if possible.
2. put all the remaining ingredients in a lidded jar and give it a goo shake to mix
3. Pour the dressing over the vegetables and allow to marinade for a few minutes before serving

Serving suggestions and variations

• This salad volumes up easily however make it on more than one platter as the dressing will just pool if you create depth
• This is lovely served with an undressed green salad
• Try adding a few chopped black olives sprinkled over the top
• A few slices of the salad served on crostini makes a great appetiser

Acknowledgements

We first came across this recipe when served up at a party by our great friends Claire and Paul. I don’t know where they found it but I have come across variations of it in a number of cook books. This is our variation.

If you have enjoyed this recipe, you might also like to try one of these from our collection:

• Having a BBQ and looking for a prepare ahead side, you can't go wrong with our Boston Baked Beans.
• Looking for inspiration when you have a Runner Beans glut then give our Runner Bean and Couscouse salad a try, great with hot or cold main meals.
• Our Raspberry Meringe Gateaux will do more than impress as a sharing summer dessert when the Raspberries are ready to pick - don't keep it all to yourself though.

If you like this recipe we would love to hear from you, or tell us via our Facebook page

Happy eating!

This recipe provides a more sophisticated potato dish if you fancy serving up something different to mash with a hearty stew or casserole. Having been chopped into matchstick pieces the potatoes cook quickly and whilst you still get a soft centre to the potato dish it benefits from a crunchy outer crust and that sweet flavour you get from baked onions. Impress your family and friends an have a go at this one Saturday night. Cooked on a high heat so they dont need to long. Keep an eye just in case they start to singe.

Link to measurement conversion chart

Serves 4

Ingredients

• 4 large potatoes peeled
• 1 onion finely chopped
• 2 tbsp oil, olive or sunflower
• 1 tbsp of fresh mixed herbs chopped - sage and thyme work well
• Salt and pepper

You will also need

• A sharp knif or mandolin
• 4 x 10cm ring moulds and a baking tray or 1 x 20 cm loose bottom cake tin 

Method

• Preheat your oven to 220c
• Cut the potatoes into small matchsticks, either by hand or using a mondolin
• Stir in the onion and herbs
• Pack evenly into 4 individual 10 cm round moulds or rings that have been greased and placed on a baking tray
• Brush the top with a little oil then season each patty
• Cook for 20 - 30 mins turning the patties over half way through the cooking time. Due to the high heat, keep an eye just in case they start to singe.

Serving suggestions and variations

• These add a lovely crunchy texture to a succulent stew or casserole dish
• Add grated apple to the potato mixture - especially if serving with pork
• Instead of 4 small patties make 1 large one and serve in wedges - will need an extra 5 - 10 mins cooking time
• Nice served cold as a potato dish with a picnic

Acknowledgements

This version of the recipe comes from a cook book given to me by a friend, Ian, who is no longer with us. The book is called "The taste of France" and is too big to fit on our recipe book shelves so it lives tucked away but not forgotten on a shelf in the playroom. It is a favourite book as it has a picture for every recipe and simple instructions, I have not seen it in any book shops so it is a treasure to me. Thank you Ian - always in my memories.

If you liked this recipe then you might also like to try these recipes from our collection

• If you are looking for a tasty side dish to serve with your potatoes then give Mashed Carrots and Swede a go
• For other picnic choices then have a look at our Aspargus Galette
• A light dessert to follow a sumptious main meal is just the thing, try our Rhubarb Fool for a taste sensation

Happy Eating!

This is a recipe for fully loaded jacket potato salad. I am always on the lookout for something different and there are as many different potato salad recipes as there are people to write them. However I quite like the idea of being able to get this one on the go whilst you are baking something else. Plus as the ingredients are store cupboard items for us, it's not something I need to plan for particularly. Jacket potatoes have a different flavour to boiled or steamed, and in a pleasant way, it does notice in this salad despite all the other flavours involved.

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Makes enough for approx. 4 - 6 servings

Ingredients

• 4 medium waxy potatoes washed and pierced through the skins
• 1 medium onion chopped quite finely
• 4 back or 8 streaky rashers of smoked bacon cooked until crispy and chopped up
• 100g grated tasty mature cheddar cheese
• 3 – 6 tablespoons of mayonnaise start with less and add more to suit your taste – homemade or bought, we use Hellmans.

You will also need

• A roasting pan or baking tray
• A mixing bowl

Method

1. Preheat the oven to 200c
2. Bake the potatoes for 1.5 hours until the skins are crispy and the potato flesh is soft
3. Allow the potatoes to cool completely then chop them into bitesized chunks
4. Put the potatoes into a mixing bowl with the remaining ingredients and gently stir them together, adding more mayonaise if necessary.
5. Transfer to a serving bowl, and decorate with a few bits of reserved bacon
6. Remember to share it with your nearest and dearest!

Serving suggestions and variations

• This isn't called fully loaded for nothing. It is a meal in itself!
• Potato salad is a great side for any salad or cold buffet
• Also great with, grilled or BBQ meat, served without gravy
• Add 2 – 4 hard boiled eggs chopped to similar sized pieces as the potatoes if you want it really fully laoded
• Stir in some chopped chives or parsley to add a little colour
• want it vegetarian then use chopped sundried tomatoes instead of bacon.
• Not keen on cold potato skins, remove them before you mix all the ingredients together.
• If you want something less substantial then try our other potato salad variations shown below

  

Acknowledgements

This is a recipe I came across on Pinterest and it took my fancy because it used jacket potatoes. I have adapted it slightly from the American version to make it fit our store cupboard and an English taste. The original recipe mixed in sour cream with the mayo, which will make a slightly lighter sauce, more cheese and bacon.

You might also like these other recipes from our collection;

• Another interesting salad side dish is our Runner Bean and bacon salad, it also incorporates chopped baconbut works equally well with sundreid tomatoes.
• Having friends over then Tony's prawny eggs are a sure fire winner
• Try an easy dessert which is not to rich and a traditional old English one at that, Clafloutis, or cherry batter pudding

We hope you have enjoyed this recipe.

Happy eating!

Coleslaw is so easy to make at home and tastes far superior to the vinegary stuff you buy, why would you even bother buying it. The basic mix comprises of 4 ingredients that are all store cupboard items for us,  and once made it stores well for up to a week, if it lasts that long. Once you have had a go at your own then you will never waste your money on the bought stuff again.

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This recipe makes enough for a side dish for 6 - 8 servings

Ingredients

• 1 medium onion (red or white) peeled and finely chopped
• 1 medium carrot grated
• 1/3 white or red cabbage chopped to 2 ish cm pieces or smaller, or larger
• depending upon how chunky you like your coleslaw.
• A good dollop of mayonnaise

You will also need

• 1 large mixing bowl

Method

1. Put all the ingredients in a bowl
2. Give them a good stir to evenly distribute
3. Check that you have enough Mayo and add more if necessary
4. Eat and enjoy!

Serving suggestions and variations

• Coleslaw is best if allowed to marinade for 30 mins before you eat it
• If you like a thinner sauce use 50% mayonnaise and 50% salad cream
• Red onions are milder than white and are best if you want a subtle onion flavour and a little colour with white cabbage
• If you want mild coleslaw miss out the onions altogether
• If you use red cabbage and red onions you get very red coleslaw
• Once you have mastered the basics try adding a few other ingredients to the mix. Onion and poppy seeds work particularly well as do pine
• nuts
• Coleslaw can be eaten as a side dish with anything, but it doesn’t go well with gravy, I’ve tried!

Acknowledgements
Coleslaw has been a staple food in my life for most of it. Therefore I blame my mother for this one. Mum still has a bowl of coleslaw in the fridge most of the time and claims it provide 3 of her 5 a day per portion! Thanks mum.

You might like to try some other recipes from our collection;

1. Try an Asparagus galette if you have a little puff pastry left overs, it goes very well with coleslaw!
2. For a warming supper on a Saturday you can't beat Corned Beef Lasagne.
3. Having friends over then try Pasties De Nata, or Portugese custard tarts, they will love them, and so will you!

We hope you have enjoyed this recipe.

Happy eating!