Steve’s flat, Streatham.
5 November 2012.
Having failed to write this review at the time, it’s not going to be easy to remember what it was like nearly 3 years later, so just enjoy the photos and maybe make the recipes and then let us know what it was like…
- 2 eggs
- 3 spring onions, chopped
- Garlic clove, chopped finely
- 1/2lb white and brown crab meat
- 3 tomatoes, chopped
- 1 bird’s eye chili, seeded and chopped
- White breadcrumbs from 2 slices
- Stick celery, chopped finely
- Few springs parsley, chopped
- Mango, diced
- 2 avocados, diced
- 1/2 lime
Preheat oven to 180°C.
Beat eggs lightly. Stir in crab, onion, tomatoes, parsley, celery, garlic, chili andhalf the breadcrumbs, and season.
Spoon into ramekins and sprinkle remaining breadcrumbs on top.
Bake for 30 minutes until set and golden on top.
Meanwhile, combine the avocado and mango, and squeeze over the lime juice. Refrigerate and serve with the crab pots.
A one-pot main course dish of rice and vegetables.
- 400g tin black-eyed beans
- 2 aubergines
- 3 tbsp grated ginger
- 2 bird’s eye chilis, roasted and chopped
- 10 tomatoes
- 2 tsp cayenne pepper
- 2 tsp West African curry powder
- Hot pepper sauce
- 3l water
- 1 tsp salt
- 2 large onions, chopped
- 2 cloves garlic, chopped
- 1 green pepper, chopped
- 1.5 tbsp tomato puree
- 500g carrots, sliced
- 500g green beans
- 320g rice
Slice and salt aubergines and leave to drain in colander.
Heat oil in pan and fry aubergine, 1 tsp of onion, half the ginger, half the chili, half the garlic and the pepper. Remove aubergine when browned, then add remaining onion, ginger, chili, garlic, tomatoes, tomato puree, cayenne pepper and curry powder. Stir and add hot pepper sauce if required.
Simmer for 10 minutes then add balck-eyed beans, carrots, rice and water.
Bring to a boil and simmer for 5 mins, then add green beans and aubergine. Simmer for 15 mins uncovered, then another 20 mins covered.