Tag Archives: vegetarian mexican recipes

Black-eyed beans and smoky aubergines in dill with a walnut and gujalio crème fraiche

1 Mar

 

Black-eyed beans and smoky aubergines in dill with a walnut and gujalio crème fraiche

I took my 24month old to the children’s library the other day; he adores books just like his mumma. After reading the same book a couple of times he mouths the words whilst I read the book. This always makes me smile within, I came in the top 5% of the county for my English A-level, many years ago now and this boy of mine is a little piece of me. Enough showing off, there is a point to this post that leads to a recipe and to the showing off itself.

So we have been walking down the road that leads to the library these days, because he insists on it. On the way we came across a couple of women with their kids, maybe 3-6 year olds. They stormed down the narrow path on their scooters and as they scoffed packets of crisps I heard their mother’s chuckle that they hadn’t had any breakfast. ‘Oi, how many fish fingers you having’ roared one of the mothers.

We seem always to bump into elderly ladies and I do like it when they smile at my boy chattering away. ‘Look at that lorry mumma, it’s incredible and amazing and HUge.’ Elderly lady asked him if he likes Lorries. ‘Yes, I like lorries and busses and planes and motorbikes’. Elderly lady told me that she has three children, one has moved to Australia, one relocated to Ireland where her husband is from for a better lifestyle with her children and one lives relatively locally. She told us about her grandchildren whom she sees some of the holidays but not all. I am always told before parting from old ladies to make the most of my boy’s childhood because it goes so fast. I am no teenager and I know that I must hold onto these rehearsed words every day.

When we got to the library, my little bullet darted around looking at dinosaur, alien, vehicle and animal themed books and we chose one from almost all of these finely selected categories. The woman who brings her child with a potty (she sits her on it in the actual children’s area) wasn’t there and I was mollified from not having to keep my child from running into a peeing toddler or her wet tights. We made small talk with the librarian on our way out before she proceeded to tell me how I should borrow some library books for myself as reading is important for adult education too and that it broadens the mind. She said that even if I read a few pages each day it is valuable. I tried to intervene to tell her, but she didn’t let me. She continued. I smiled. She spoke loudly and with eyebrows rising and I watched the fine whiskers on her upper lip tremble and she puffed her wisdom to me.

Black-eyed beans and smoky aubergines in dill with a walnut and gujalio crème fraiche

On the way I out I realised that the reason that the librarian had affected me was not because she didn’t let me tell her that I have a graduate and post-grad qualification or a professional background or that that I am food writer and that I keep a clean home with well- fed people in it and that we read and sing and grow flowers. It was because she had perhaps touched on a nerve.

I came home and made a loud, heaving, present and deep dish. Dill, smoky aubergines tomatoes and beans.  Simple yet chockfull. My favourite bit is the dip; smoky gujalio chillies with walnuts in crème fraiche. I am alive and I am still me.

Ingredients to serve 4-6

Two cans of black eyed beans, drained

Two medium aubergines

3 cloves of garlic

25g fresh dill, finely chopped

3 fresh tomatoes

One large red onion, thinly sliced

2 tbsp. cooking oil

2 tsp. smoked paprika

Salt to taste

A good pinch of black pepper

50g walnuts

2 Guajillo chillies

200m plain natural yoghurt

300ml hot water

Method

  1. Wash and coat the aubergines in oil and roast them in the oven at 180degrees until they shrivel. It should take roughly 30-40 minutes. Once the aubergines have cooled then remove the pulp from the aubergines and mash it lightly to separate it.
  2. Soak the guajillo chillies and walnuts in boiling water for 15 minutes before draining it and then blitzing it smooth.
  3. Skin the tomatoes by soaking them in hot water until the skins start to split before whipping the skins off before chopping them.
  4. Heat the oil in a deep pan and then add the red onion, salt and garlic to sauté until the onion has softened.
  5. Add the tomatoes, black-eyed beans and dill and bring the mixture to a simmer. Add the aubergine pulp and cook for ten minutes.
  6. Mix the walnuts, guajillo and salt together and when you serve the beans with gorgeous breads, pasta or even rice then top with the guajillo, walnut and crème fraiche dip.

Deep and Smokey Mexican-Asian noodle soup

9 Feb

Keep the song

Deep and Smokey Mexican-Asian noodle soup

 

My parents fretted that I was a bit of a hermit as kid.  It was somewhat the opposite as a teen but as a child I would hear my dad express his qualms about whether he was dipping me into social activities enough. Often when he asked if I wanted to join him on one of his frequent but small shops, I would say no.  My brother would always go.  The reason I stayed behind was so that I could sing freely, loudly, expressively and privately. I would day dream lots. I laid out piles of books around the room and became utterly lost in them, gleaning and storing snippets of them in a pensive haze. I remember how captivated I was by them both; books and music. So much so that when anyone hollered for me I wouldn’t hear them.

I took singing lessons as a teen. I sang on the way to lessons at college and even to exams. In fact I even had, ‘exam songs’. I sang in the park with my friends, whilst cooking and always in the bath. People tell us all the time that we should learn from our elders. I have to tell you quite honestly and humbly that I am right now in my life, learning from my younger self.

For I had a focus that I am only proud of now and wish that I still had. I knew that with every song and with my own decidedness I got myself in the zone. I knew that singing made my heart flutter and gave me a rush of energy. So why then had I let the song out of my life in recent years?

The radio in the car played the same nursery rhymes. The kitchen was quiet. The TV played as background noise and social media was the go-to.

I went on a girl’s night on Friday. I met the girls on my NCT group and the three of us have seen each other through big, emotionally-overhauling life changes.  We have spoken to each about stuff we wouldn’t normally say, candidly, angrily, ecstatically and most of all we have been exhausted together. We talked about our most recent changes in life. One of us is having a new baby; another is going through a separation. Then there is me.

I drove home at nearly midnight, eyes sore from fatigue. As I turned into the driveway I heard a song that threw me back to my teenage years. I closed my eyes and I was with my books and the windows were open, net curtains billowing…I was crouched on the floor, face cupped in hand, and hair everywhere. The romantic potential unlocked and singing, smiling, lost and with swelling with a beat.

knew that the moment I walked in through the door I would become a mother, so when the song had stopped playing I found it on youtube and played it again, thrice.

To fit the deep and smoky mood, I made this Mexican-Asian noodle soup.  I was sent some wonderful Mexican ingredients by CoolChille Company and I knew that I had to do it. The black beans are deep and earthy and brought to a further earthiness with soy bean paste. Guajillo chillies are wonderfully rich in colour and smoky. I toasted, soaked and then blitzed them to a paste and this has really released immense richness. Avocado brings silky and creamy quality and it works superbly with the soup. I have up epazote which is a citrus-medicinal type Mexican herb and works fabulously with black beans.  This one works as a bowl of surprise and sumptuous taste.

Deep and Smokey Mexican-Asian noodle soup

 

Ingredients to serve 2-3

200g cooked black beans

6 baby onions, quartered

2 cloves garlic, finely chopped

700ml water

2 tsp.

1 tsp. soy bean paste

2 tbsp. soy sauce

2 tbsp. rice wine vinegar

Half an avocado, sliced

6-7 baby corn, thinly sliced

1 tsp. cumin seeds

2 large guajillo chillies

2 tsp. epazote

2 tbsp. cooking oil

A few sprigs of coriander to garnish

A couple of slices of lime to garnish

Method

  1. Start by toasting the Guajillo chillies on a non-stick pan to release the flavour. You will notice that the chilli will soften and will release a wonderful heat. Toast for about a minute on each side and then let them cool to room temperaturechillies 1
  2. Soak the Guajillo chillies in hot water for about 15 minutes, before grinding them to a paste.
  3. In a deep pan, heat the oil and add the cumin seeds. When the seeds sizzle add the baby onions and fry them until they brown lightly. Then add the garlic and baby corn and sauté for another minute
  4. Pour in the soy sauce, rice wine vinegar and the epazote and cook for another minute.
  5. Pour in the water and add the soy bean paste. Bring the soup to a simmer.
  6. Introduce the black beans and the guajillo chillies then add the noodles.
  7. Allow the soup to simmer for 3-4 minutes or until the noodles are cooked.
  8. Serve the soup and top with the slices of avocado, coriander and lime. The lime infuses beautifully with the soup.
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