SPICY JAMBALAYA SALADS: Fathers' Day Indulgence, Triple Duty: met, fish or vegetarian; with no dairy o

So not run-of-the-mill: a nippy, zippy gorgeously moist salad of Classic Jambalaya (vegetarian version below)... 

Perfect for Fathers' Day: salad of Classic Jambalaya with rice, seafood and meat, and loads of vegetables  

'I was a bit iffy about cold jambalaya but it was really fantastic.' Taster

Jambalaya, a popular highly seasoned rice dish from the deep south of the United States, is normally a hot dish but...hey, it's summer!  And also, this one from 67goingon50 is designed for a Fathers' Day celebration.  In June.  

It's one of the blog's popular Triple Duty dishes, with a vegan base and a choice of meat, fish or vegetarian/vegan protein.  All three versions can be made from one base.  Or choose one version or two, divide the base accordingly and add preferred protein in the appropriate weight.  

Jambalaya is a true multi-cultural dish, influenced by West African, French, Spanish and Native American cuisine.  

Classic jambalaya includes bell peppers, celery, spices and tomato.  Protein is usually pork/bacon (these days also chicken), smoked sausage and seafood.  But like its Spanish sister, paella, Jambalaya is for all budgets...stick to one protein or avoid them altogether and just add lots of vegetables.  

67's Jambalaya Salad starts the day before it's needed and does take a bit of work.  But it's so worth it! It's perfect for a family gathering; get the best chefs into the kitchen and have a good natter while putting it all together!

Cost: depends on what's in your fridge but say, £10-12 if starting from scratch (Cut costs by using leftovers and taking advantage of M&S 3-for £??? offers on deli pots of artichoke hearts, sunblush tomatoes, olivesf or  prawns, calamari, antipasti - )

Serves: a crowd

Ingredients: 

   1.5 cups raw brown rice

 Jambalaya Sauce  

   1 tb olive oil

   1 large onion, pref sweet

   2 med cloves garlic

   1 large bell pepper

   2 large sticks peeled celery

   3 tb parsley

   3/4 cup fresh corn

   50gm/2oz finely chopped mushrooms 

   large bay leaf

   1 tsp cayenne pepper OR 1.5 tsp chilli flakes (67 tested M&S adobe chilli flakes which added a lovely layer of smoky heat)

   2x400gm28oz tins tomatoes

   90gm/3.7oz smoked* or regular tomato paste (67 tested M&S smoked tomato paste which heightened interest; you may need more paste with other brands)

    Tabasco or other hot sauce (opt) 

   

The following amounts are for the full amount of the base; divide - or not - according to choice

CLASSIC JAMBALAYA SALAD: 

CHRISTMAS PEAR, DATE & HAZELNUT STREUSEL CAKE,

Neither a crumble nor a cake but a fabulous combo of the two ...

first posted Nov 2019

Rich, glorious Pear, Date & Hazelnut Streusel Cake
'So nice & tasty, I kept the whole cake to myself and refused to share.' Taster

This German-style cake, inspired by one of GBBO season 10's most popular bakers, Henry (the cherub in a suit) apparently often appears in German hotel breakfasts.  

It is a surprising confection with fruit, sponge and streusel topping, all cooked in one sensational layer -- utterly rich, light and delicious.

It is an indulgence, financially and in terms of cholesterol - it has too much butter for 67's liking. But served in small portions, at a breakfast buffet or as a dessert, it will be fine during the festive season.  

In the interests of good health, 67 added wholemeal flour for fibre and replaced some of the sugar with unsweetened coconut.  

Plain ahead: the recipe takes a little more time than usual to prep and cook but the steps are simple. 

Luckily pears were on offer for 65p at M&S and dates were already in the 67 cupboard, so the overall cost to the blog was not overly high.  

Whole hazelnuts, however, are a shocking price - £2.50 for 100gm.  They are worth it, though and only appear in the streusel topping.  The frugal or budget conscious can halve the amount or replace them with walnuts.

Cost: up to £5.00
Serves: 12 wedges

Ingredients:

Base layer

   200 gm/7oz  self-raising flour, sifted (plain flour: add 2.5 tsp baking powder & sift)
     50 gm/1.7oz wholemeal flour
     1/2 tsp baking powder
    1 tbsp ground cinnamon
    1/2 tsp ground cardamon
    1/2 tsp ground ginger or 1 tbsp finely grated fresh ginger

   130gm/4oz cold unsalted butter, diced

   110gm/3.8oz light muscovado sugar
      20gm/0.75oz dried unsweetened coconut  
   250gm/9oz pears, peeled, cored and in scant half-inch/1 cm cubes
   110gm/3.75 dates, in small cubes (67 used Medjool) OR dried blueberries OR dried or fresh cranberries

   3 eggs    60ml/2.25oz double cream
   1 tsp vanilla

Streusel layer
    35g/1.25oz plain flour
    90g/3.25oz demerara sugar
    1/2 tsp ground cinnamon
    60gm/2.25oz cold unsalted butter, diced 
    min 50-100gm/1.7oz-3.5oz coarsely chopped hazelnuts 


Method:

FLASH FRIED LAMB WITH SHERRY, SOY SAUCE & ORANGE

Perfect meal for a starving singleton still stuck at a hot desk...

updated 4/25/ first posted 2018

Quick, Easy, Tasty & Nutritious: Stir-friend lamb, green beans and rice
'Beautifully tender meat, crunchy green beans and gorgeously separate rice grains. Fabulous!' Retired writer

Food which is discounted due to best-buy dates is almost always a delight.  Often at least a quarter and sometimes a third off, items which are normally outside budgetary boundaries suddenly become available.  As long as they are frozen or cooked on the day, they are likely to be fine.

In fact, even excellent.

Flash-fried Oriental Lamb arose from a discounted package of diced British lamb leg from a trusted supermarket*.  Marinated with sherry, soy sauce and orange and teamed with leftover raw green beans, it took barely 10 minutes to cook - including the optional rice.

The lamb was lean and with little fat; it was sliced thinly before marinading. 

The cooked lamb could have been served just as it was for a low-carb treat but 67 added quick-cook fluffy white Basmati rice to soak up the fabulous juices. 

It was quite delicious, even though frugal - very little meat is required.  The recipe multiplies nicely.

Cost: £3.50'ish but usually come on pairs

Feeds: 1

*M&S

Ingredients:

   100gms thinly sliced raw cubes of lamb leg
   40gm green beans, topped & tailed
   peanut or light vegetable oil
   
Marinade:   
   2 tbsp sherry
   1 tbsp reduced salt soy sauce
   1/4 tsp minced garlic
   1/4 tsp minced peeled ginger
   zest of orange
   1-2 tsp orange juice
  
   water or stock

 Cooked rice (opt)

Method:

1. Mix marinade ingredients in a shallow bowl
2. Slice lamb cubes into thin slices
3. Place in marinade 20mins, turning now and again
4. Cook rice according to instruction; keep warm
5. Top and tail green beans
6. At end of marinading period, heat a large frying pan over high heat until very hot
7. Spray pan generously with oil; add slices of meat in one layer, shaking off marinade into the bowl; don't touch meat for 1-2 mins or until brown and crusty underneath
8. Turn meat over; cook half a minute; add green beans, leftover marinade and a couple of tablespoons water or stock; stirring rapidly
9. Cover, turn heat down to med; leave 2-3 mins or until beans are cooked to your liking
10. Pour lamb & juices over rice

Comments:
'Beautifully tender meat, green beans with just the right amount of crunchiness and gorgeous grains of rice; gorgeous layers of flavour!' Retired writer

 See Nav Bar: Recipes II/Lamb...

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Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission'

SKINNY ARANCINI RICE BALLS, baked not fried; lower-fat, prep/make ahead

Everyone loves arancini but the Italian deep-fried rice balls are not exactly healthy.  Here's a version that's lower-in-fat, baked not fried and higher in fibre...

first posted 2017;updated 5/25

Italian Rice Balls but lower fat & not fried 
Nice flavour' 'these are good' Tasters

67 has taken liberties with the classic recipe* to make other changes, too.

Arancini usually takes the form of a thick crust of rice with a centre of meat or cheese.  67 combined the two -- each bite has rice and meat and sauce.  And the carb count is lower.   

Most arancini are fist sized; these are smaller, more elegant though no less crunchy and moist.

1st Course Arancini Balls

This recipe is for special occasions.  Fresh Parmesan is not exactly cheap nor is good low-fat beef.  

But you'll get up to 24 baby arancini suitable for the cocktail hour.  And it is for the festive season.  

They're better served on a plate with tomato sauce (opt) on the side.  

Commitment to the process is required. The rice balls are slippery and some mess inevitable when rolling them in flour, egg & breadcrumbs.  

Prep starts at least a day in advance.  They freeze well.  

Cost: £9'ish (2025)
Makes: 24

Ingred:

   1 cup cooked brown rice (according to packet instructions plus 5-10 mins more; the rice is sticky, not soggy)

   1 tbsp olive oil
   1/2 med onion or equivalent well-cleaned fennel or celery, finely diced
   2 med cloves garlic, finely grated or minced (opt)
   
   400gm/14oz 5-10% fat beef mince
   175gm/6oz coarsely cubed mushrooms

   1/2 cup fresh parsley, chopped med fine

   3/4 tsp dried thyme or 1 tbsp fresh thyme
   1/2 tsp dried oregano
   1/2-1 tsp salt
   1/2 tsp coarsely milled black pepper
   
   3/4 cup Classic Tomato Sauce (recipe below) OR deli tomato sauce OR pureed fresh or tinned tomatoes OR passata 

  
   1 cup grated Parmesan

Coating
    1/2 cup plain flour seasoned with salt & pepper 
    
    3 eggs
    
    2 cups breadcrumbs
     
    basil

Olive oil

Method:

1. Heat a med heavy-bottomed pan over high heat
2. When pan is hot, add olive oil & turn heat down to med high
3. Add onions & garlic; sauté 2 mins until soft
4. Add beef; use a spoon to break it up and stir occasionally; when the beef is  still a bit pink in places, add mushrooms
5. Cook until mushrooms have reduced in size
6. Strain off excess fat & liquid; discard
7. Return beef and mushrooms to pan; stir in parsley; cook 3 mins
8. Add thyme, oregano, pepper & salt; stir; take off heat & allow to cool slightly
9. Stir in chosen tomato sauce 
10. In a separate bowl, carefully mix rice & parmesan, distributing parmesan evenly.  
11. Scoop out balls using a 40gm hinged ice-cream scoop or equiv; arrange on baking sheets lined with greaseproof paper and cover with a damp clean tea towel or j-cloth
12. One by one (and with clean hands!) place an arancini ball in the palm of your left hand, flattening and spreading it to about 1/2 inch/2cm.  (It helps to experiment with one first). Bring your fingers up slightly to form a cup; fill it with a min tablespoonful or so of the meat/tomato mix.  There should be enough of an overhang of rice patty to bring the edges up and around the meat to form a tidy ball. (Aim for a generous portion that won't cause the arancini to burst when it cooks.)  
13. Refrigerate several hours or prefereably overnight

Coating:

1.  Line up wide bowls/deep plates like an assembly line for :

• Seasoned flour
• beaten eggs 
• breadcrumbs mixed with basil

2.  Roll balls in flour, shaking off excess, then in egg (two forks are useful here), then breadcrumbs, pressing crumbs on if necessary. 

3.  Refrigerate or freeze

4.  When ready to cook, preheat oven to 180c/350f/gas 3.  Spray arancini generously with olive oil; bake 20 mins or until golden

5.  Serve warm or hot

Classic Tomato Sauce  

  1 good-sized onion /1 med carrot/ 1 large celery stick, all coarsely processed or in med dice/ 1 large clove garlic minced/2 tbsp olive oil/ 2x400 gm tins good Italian chopped tomatoes/2 tbsp tomato puree/1/3 cup red wine/grape juice or water/2 tbsp tomato puree/1/3 cup red wine/grape juice or water/ handful torn basil leaves/1 bay leaf/pinch salt & pepper       

Method:

1. Saute but don't brown onion, carrot, celery & garlic in olive oil over med heat 10 mins
2. Add tomatoes, tomato puree and water; stir
3. Add basil, bay leaf, s&p
4. Increase heat to high until bubbles appear around the edge; reduce heat to low; cover & cook 40 mins, stirring occasionally (Or cook in a slow cooker on low 3-4 hours)
5. Remove bay leaf; blend until your choice of chunky or smooth
6. Cool
7. If freezing, defrost overnight; reheat gently, check seasoning 

Comments:
'I really like these; they're plain but good.  I wouldn't mind a bit of chilli in them.' Office Administrator
'Nice flavour but unsure about the consistency and the mushrooms.  Not to my taste.' Political Agent

Tips:

• Frugal: reduce beef by 1/4; replace with cooked peas
• the tomato dipping sauce is optional but 67's tasters preferred the arancini with it 
• if you must, replace brown rice with arborio  

                                                                             *adapted from Martie Duncan Food Networ     

Please leave a Comment in the box below

This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.