Appetizers/Small Bites, Quick Recipes, Vegetarian Recipes

Salt and Pepper Chili Mushrooms

April 14, 2014

Mushrooms have always been my friend but since I cut meat out of my diet they have become my bestie. They take on flavors so easily and the texture is so satisfying. If for some reason you are not a mushroom fan this recipe can work with other vegetables; choose a bean, courgette or broccoli and execute the same instructions.  This recipe  is inspired by a dish I had at an Indian restaurant’s fusion menu. I normally cringe a little when people talk about fusion and cringe even more when a restaurant has multiple menus but this dish was actually delicious. I literally closed my eyes to make sure I was tasting everything so I could give you a recipe that would let you experience the deliciousness at home. 

From this...

From this…

...To this!

…To this!

 

Live, Love, Eat!

April x

Salt and Pepper Chili Mushrooms
Serves 2
Spicy Asian mushroom dish
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 130g button mushrooms
  2. 1/2 cup corn starch
  3. 1 tablespoon tomato paste
  4. 2 tablespoons chopped onion
  5. 2 scallions (green onion)
  6. 1/2 tablespoon minced garlic
  7. 7g ginger root, peeled and chopped finely
  8. 1/4 scotch bonnet pepper, sliced finely
  9. 1/2 teaspoon cayenne pepper
  10. 2 tablespoons sesame oil
  11. 1.5 tablespoon rice vinegar
  12. 2 teaspoons soy sauce
  13. 1/8 cup water (and more to blanch mushrooms)
  14. 1 teaspoon salt and pepper
Instructions
  1. Boil the kettle and place mushrooms in hot water for a few minutes while you prep your other ingredients. Do not leave them in longer that 4 minutes or else they will be soggy.
  2. Drain the mushrooms and toss, along with scotch bonnet, in the corn starch and set aside.
  3. Meanwhile heat one tablespoon of sesame seed oil over medium heat and cook onions and garlic for about 3 minutes until the onions have softened.
  4. Add 1/2 tablespoon of rice vinegar, tomato paste, 1/8 cup of water, ginger, soy sauce and cayenne pepper and stir until everything is combined evenly in your sauce.
  5. Allow the sauce to simmer for 5 minutes.
  6. In a separate small pan heat the other tablespoon of sesame oil on high and cook the mushrooms and scotch bonnet for about 5 minutes until the skin is crispy.
  7. Add the mushrooms to the sauce along with half of your scallions, salt and pepper and continue to simmer for a couple minutes before serving with fresh scallions for garnish.
Notes
  1. You can use any type of mushroom for this recipe.
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10 Tips To Lose Weight Easily

April 11, 2014

 

As I mentioned in my pumpkin tart post on Monday, I have lost 17 lbs recently and I wanted to share with you 10 tips just in time for summer aka swimwear season. These tips are easy to follow and will contribute to the weight coming off and staying off.  

 

 

Gluten-Free Recipes, Mains, Meats, Quick Recipes

Chicken Under A Brick

April 9, 2014

I never order chicken at a restaurant. It’s not that I don’t like chicken but for some reason it feels too basic for the occasion of going to a restaurant. I know that sounds pretty ignorant but such is life. We all know chicken is so versatile because it can take on any flavour but that great quality is also its greatest downfall. The flavour of the chicken itself doesn’t do enough for me, it’s too passive, it’s not the flavour of the meat you rave about it is always the flavour of the seasoning.

First time I cooked Chicken Under a Brick at home.

First time I cooked Chicken Under a Brick at home.

This is a perfect example of never say never; for some reason when I went to Mario Batali and Joe Bastianich’s Lupa restaurant in New York for lunch a couple years ago I ordered the chicken special, which was Chicken Under a Brick. Maybe I ordered it because I thought what the hell is a brick doing on top of my chicken, but the rest is history as they say because the meal arrived at the table and you could smell the lemon and herbs that made you want to dig in. The chicken did not have pale anemia looking skin but it had a “I’ve-just-come-from-the-Caribbean” kind of glow with a crispy skin that was irresistible even for someone who ordinarily doesn’t eat chicken skin.

Chicken Under a Brick inspired by Lupa, NYC

Chicken Under a Brick inspired by Lupa, NYC

Needless to say I ate the whole thing and asked the waitress how do I get my chicken at home like this and she explained that traditional the chicken was cooked skin down under a brick but once I put any heavy weight on my chicken it would create the same effect. This technique results in a juicy, most tenderest chicken you’ve tasted, if there ever was one. It is fragrant with rosemary and garlic, finishing it off in the oven allows the garlic cloves to reach a level of sweetness that they become jewels of flavour under the skin. The first time I made it at home I served it with sautéed brussel sprouts and mangetout with a leak purée. Now as you can see from the pictures these were the days before I realised you weren’t supposed to fill the entire plate and that less is more. I didn’t know anything about taking pictures of food i.e. no flash, natural light, look at how the food fits into the entire frame, but this was long before I even thought of The Yummy Truth so I know you will forgive me. 

Trim and clean your chicken.

Trim and clean your chicken.

Put crushed garlic cloves under the skin of the chicken.

Put crushed garlic cloves under the skin of the chicken.

Season in the pan that you will cook the chicken in.

Season both sides in the pan that you will cook the chicken in.

 

No bricks at home? Fill a heavy pot with water and press your entire weight down.

No bricks at home? Fill a heavy pot with water and press your entire weight down.

 

Yummy Chicken Under a Brick

Yummy Chicken Under a Brick

Live, Love, Eat!

April x

 

Chicken Under a Brick
Serves 2
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Prep Time
10 min
Cook Time
22 min
Total Time
32 min
Prep Time
10 min
Cook Time
22 min
Total Time
32 min
Ingredients
  1. 2 chicken thighs
  2. 2 tablespoons dried rosemary
  3. 1.5 tablespoons extra virgin olive oil
  4. 6 garlic cloves
  5. cracked salt and pepper
Instructions
  1. Preheat your oven to 400 degrees F or 205 degrees C.
  2. Trim the fat off your chicken and wash thoroughly.
  3. Pat the chicken dry and crush the garlic cloves with the flat side of your chef's knife to release the oils.
  4. Lift the chicken skin gently and place 3 cloves underneath each chicken's skin.
  5. Sprinkle half the oil then the rosemary and salt and pepper on each side.
  6. Put the chicken skin down in a sauté pan and put on a hob at medium-high heat.
  7. If you have a brick use it, otherwise place a piece of foil over the chicken and find the heaviest pot you own, fill it with water and press down onto the chicken. Leave it to cook for 7 minutes.
  8. Remove from the hob, turn the chicken over, cover with foil, wrap the pan handle in foil and cook in the oven for 15 minutes or until the liquid from the chicken runs clear.
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Appetizers/Small Bites, Mains, Vegetarian Recipes

Pumpkin Tart

April 7, 2014

I’m back! I have been absent from The Yummy Truth for a bit with launching a pop-up shop in London called JAMROCK and building an online store but I’m back now with great recipes and food photography that will have your lips watering and tummy growling. I haven’t been eating meat for over a month but before you groan with despair I am not selfish so I still have a few meaty recipes to share and I don’t think I am going to be a vegetarian full time. I consider myself to be a pescatarian-who-will-dabble-in-a-bit-of-meat-if-it-seems-simply-irresistible-because-life-is-too-short kinda gal. Yes it’s a mouthful but I’m sure you get my gist. 

Pumpkin and goat cheese tart with roasted sweet onions

Pumpkin and goat cheese tart with roasted sweet onions

On the weekend I enjoyed a lovely meal and instead of having an appetiser and a main I had two appetisers. Oh I forgot to mention that since I’ve been away I have lost 17 lbs, not even on purpose, but I’ll share those secrets in another post. Anyway my main/second appetiser was a “roasted onion & calabaza pumpkin, fried almond & chèvre cheese tartlet”; it was good but it wasn’t great, however it was inspiring. I frankly skipped the long title and named my version a pumpkin tart for simplicity but I could have name it, “roasted sweet Spanish onions and calabaza pumpkin, root vegetables and goat cheese with a sprinkle of thyme tart”, but I thought I’d spare you the mouthful so you can actually hurry up and have a mouthful. 

Pumpkin tart

Pumpkin tart

The cheese board you should probably be jealous of ;)

The cheese board you should probably be jealous of.

This recipe is perfect for all sorts of occasions: an appetiser for a lovely romantic meal with low lighting, a dish for your next dinner party or even an excuse to show off my new cheese board that I got as a birthday present (don’t be jealous). 

As always I hope you enjoy. 

Live, Love, Eat! 

April x

Prick your tart base with a fork

Prick your tart base with a fork

Top tart base with any dried peas or beans

Top tart base with any dried peas or beans 

Roasted sweet onions

Roasted sweet onions

 

Pumpkin Tart going in the oven

Pumpkin Tart going in the oven

Freshly baked Pumpkin Tart

Freshly baked Pumpkin Tart

 

Pumpkin & Goat Cheese Tart

Pumpkin & Goat Cheese Tart

Pumpkin tart served on cheese board

Pumpkin tart served on cheese board

Pumpkin Tart
Serves 6
A delicious savoury tart
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Prep Time
25 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
25 min
Cook Time
1 hr 30 min
Total Time
2 hr
For base
  1. 125g plain flour
  2. 55g butter, room temperature
  3. pinch of salt
For filling
  1. 347g pumpkin
  2. 200g sweet potato
  3. 2 carrots
  4. 2 tablespoons heavy cream
  5. 1 tablespoon butter
  6. 1 teaspoon nutmeg, grated
  7. salt and pepper
  8. 116g onion
  9. 1 tablespoon brown sugar
  10. 1 teaspoon honey
  11. 1 teaspoon vinegar
  12. 110g goat cheese
  13. 2 sprigs of thyme
For the tart crust
  1. Add a pinch of salt to flour before rubbing in the butter to create a breadcrumb texture.
  2. Add a few drops of water at a time (couple tbsps) until it forms a dough.
  3. Roll the dough and put it in a 6" pan, prick the base with a fork top with dry beans and chill for 30 minutes in the fridge.
  4. Preheat the oven at 400 degrees F or 205 degrees C.
  5. Bake the crust with the dried beans on top for 50.
For the filling
  1. Chop the onions and mix with sugar, honey and vinegar. Place in a non-stick baking pan and cook in the oven while the crust is baking.
  2. In the meantime peel and chop your pumpkin into 2" pieces, sweet potato and carrot into 1" pieces.
  3. Boil a pot of water with salt and cook vegetables for about 10 minutes until they are almost sliding off the fork when pricked.
  4. Mash the vegetables by hand or put them in a food processor with the heavy cream and blend until smooth.
  5. Mix in the butter, nutmeg, salt and pepper into the pumpkin mixture.
  6. Once the crust has cooked allow it to cool for about 10 minutes, turn down the oven to 375 degrees F or 190 degrees C, before filling it with the onions, pumpkin mixture, topped with goat cheese and thyme leaves.
  7. Bake the pumpkin tart for 30-40 minutes until goat cheese is golden.
Notes
  1. If you are reheating the tart do so covered in the oven at 350 degrees F or 178 degrees C. Do not reheat in the microwave.
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About Me

About Me

Hi I'm April and I created The Yummy Truth to share my passion for food with you. I believe that good food enjoyed with great company (and some wine) makes everything better!

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