Are you bored with going home to another bowl of pasta, sandwich or reheated lasagna? Going out for a pizza, burger or a steak? If you fancy trying some of the other wonderful stuff going on out there in the world, welcome to my blog, FeastforFamine.
Come on in and join me on my journey around the world, creating food inspired by countries from Zimbabwe to Peru!
FeastForFamine has four main goals, specifically to…
Promote flavours and ideas from corners of the world less well-travelled or promoted.
Put my own interpretation on some of those and share my ideas with you.
Draw attention to some of the issues currently going on in those countries, many of which are suffering greatly from war and/or famine.
Through my links with Save the Children, to raise some funds to support children suffering throughout those countries and the wider world.
The emphasis is on inexpensive, wholesome, widely available ingredients which we don’t always think of pairing. Exotic cooking need not cost the earth, but sometimes takes only a slightly more adventurous approach to give our taste buds something new to look forward to.
Sadly, closer to home, several hundred thousand people in the UK now regularly rely on foodbanks. So, I have deliberately chosen a charity whose scope includes the UK, and hope that the ethos behind my ideas and recipes will make most of them accessible to as many people as possible.
Every Monday throughout 2019 I will be posting a new recipe. if you try, and enjoy any of my recipes and you feel inspired to make a donation (of any amount) please feel free to click the link to the donations page. And if not, that’s fine too – I only hope that you enjoy the recipe! Please feel free to leave any comments or feedback, or suggestions for enhancing any of the recipes. The whole idea of this blog is promote experimentation, exchange of ideas and learning from experience!
Showing someone you love them shouldn’t cost the earth, so why not make a batch of these lovely little biscuits and get creative with your icing and sprinkles.
These are made using a recipe given to me at Christmas by my friend Maya, for full easy, cheap recipe please click the link and adapt the recipe by using lots of heart cookie cutters instead and dashings of red icing! Fun to make with little ones too…
Looking for something different this week? Remember turkey isn’t just Christmas with this Japanese style, slow cooked turkey leg with umami flavours!
Prep: 5mins Cook: 3 hours
Ingredients: 1 large turkey leg, (male if you can get it, as it’s even bigger), 1/2 a bottle of red wine, 1 heaped tbsp. of white miso paste, 2 tsps. Sesame seeds 4 peeled garlic cloves, 2 star anaise, 2 cinnamon sticks.
Preheat oven to 130F
Make some slits in the skin of the turkey
Pop the turkey leg into a deep lidded, oven proof pan
Add to the pan the rest of the ingredients, making sure to pour some over the top of the turkey
Put the lid on and cook in the oven for 1.5 hours
Take the turkey out and baste
Pop back in the oven for a further 1.5 hours
Allow the turkey to rest and serve with juices from the pan, which makes a great gravy
Goes well with your choice of veg, rice, noodles and even roast potatoes.
My daughter came home from school today feeling tired, a bit run down and in need of some comfort and asked ‘Mummy can you make me some cookies’, I raided the cupboards and these were the results – yummy!
Makes: 10 -15 Cookies
Prep: 10mins Cook: 10mins
Ingredients: 75g of flour, 75g of oats, 50g of caster sugar, 40g of dried apple rings, (broken into pieces), 25g of dark chocolate, 1 tsp. of baking powder, (broken into small pieces), 75g low fat spread or vegan substitute, 1 tbsp. of agave syrup, 2 tbsp. of milk or vegan substitute.
Preheat oven to 180′ degrees
Mix all of the dry ingredients together
Melt the wet ingredients
Add the wet ingredients to the dry ingredients and mix well, until all combined
Make 10 – 15 dollops on a lined baking tray, making sure you leave plenty of space in between each cookie
Celebrate Chinese New Year with a comforting, nourishing bowl of chicken, broth, veggies and rice, all gently spiced in authentic Chinese flavours.
Serves: 4 – 6 maybe with some leftovers too!
Ingredients: 1 whole chicken, 2 cinnamon sticks, 4 cloves, 2 star anise, 2 garlic cloves, 1 tsp. fennel seeds, 1 tsp. peppercorns (green/black or szechuan pepper if you can get it), 1 large carrot or two smaller ones, cut into chunky batons, 2 celery sticks cut into batons and 1/2 tsp. of sea salt.
Pop all your ingredients into a large lidded pan (big enough to fit a whole chicken!), pop the chicken on top, breast side up
Top up with water, until you the covering the chicken
Bring to a rolling boil and then simmer with the lid on for 1 hour
Turn the chicken over and cook for a further 20mins
Remove the chicken and vegetables from the pan and cook on a high heat for 10minutes to reduce the stock down and intensify the flavour
Cook your rice or noodles if serving with the chicken
Carve your chicken and serve on a bowl or rice or noodles with the veg and pour the stock over
Can season with sesame oil and soy sauce if you wish
This is a really easy, delicious slow cooked pork dish packed with loads of flavour, great served with mash and veg to keep you warm this winter – I don’t have a photo of the finished dish as it didn’t last long!
Serves: 4 – 6
Ingredients: 800 – 1kg of Pork Shoulder (fat removed), 2 x celery sticks, 2 cloves of garlic, 1/2 a lemon, 1 onion, 1 cinnamon stick, 2 small chillies (whole), more if you like it hot! 2 bay leaves, 1 tsp. dried thyme, 500ml ginger ale, good pinch of salt and pepper.
Preheat your oven to 130F
Roughly chop all of your vegetables
Place the pork in an oven proof lidded dish
Scatter all of the vegetables and dried herbs plus the lemon all over the pork with good pinch of salt and pepper
Pour over the ginger ale put the lid on and pop into the oven for 4 hours, checking half way through cooking time that it is not drying out, if it is add a little water, at this stage also pour some of the juices back over the pork
Pop back in the oven until cooking time is up
Allow to rest for 10 – 15mins then you should be able to shred the pork easily
Serve with some extra veg, potatoes or rice and drizzle over some of those amazing juices…