Tuesday, 3 September 2013

Sweet and sour meatless Tuesday

It’s been a little while. Sorry for the absence, we’ve been back in London. More on this later. Just wanted to share tonight’s dinner a la Wolf - Sweet and sour red pepper/capsicum, courgette/zucchini and feta with brown rice - and throw in the recipe, in case anyone fancies it.

It goes something like this and is adapted by moi, from an old English Good Food mag, that’s decades old:

Shopping list:

Visual ingredients list!

Home-grown parsley

Extra virgin olive oil
1 red onion roughly chopped
2 red peppers/capsicum, cut in to chunks
25g sultanas
3/4 tsp Celtic sea salt
1/4 tsp chilli powder (I usually add some chilli flakes too, cos I like a kick... but this one was for Essie too, so I bypassed the flakes this time)
3 garlic cloves crushed
3 courgettes/zucchini cut in to cubes
2tbsp balsamic vinegar
1 and a half tbsp of rice syrup (or could use raw honey)
Big handful of freshly chopped parsley 
Packet of feta cheese, crumbled
Half teaspoon of Harissa paste at the end of cooking (optional and not for bubbas!) 

What to do...

Heat your oil and add your onion, cook for 5 mins.
Add the red pepper and cook for another 5 mins.
Add your sultanas, Celtic salt, chilli powder, garlic and courgettes and cook for 10ish mins - keep an eye on it and make sure you give it a good stir every now and then to stop it from catching
Add the balsamic vinegar, rice syrup and 200ml of cold water to the pan and bring to the boil
Reduce the heat and simmer the mixture for 10 mins
Remove the pan from the heat and add the parsley and feta cheese

We then had ours with pre-soaked brown rice, but also yummy with couscous. PW and I then added a tinsy dollop of smoky Harissa paste and mixed it through. OMG! This is also yummy with aubergine/egg plant. Enjoy! x

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