Culinary Anything Edible

Veg egg muffins.

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Ingredients
Oil, for greasing
Veg of your choice, I used pepper, onion, mushroom. Carrot and courgette are good too.
6 eggs
Cheese

Method
Cook your veg for 5 mins (or until tender) in an oiled pan. Alternatively cover and cook in the microwave for 2 mins (or until tender), in a microwavable dish with 2tbsp water. Drain the veg.
Beat the eggs, stir in your veg and cheese. Pour the mixture into a greased muffin tray, should make 6-7 muffins. Bake on gas 6/180 fan/200C for 15 minutes, until the egg sets. Leave for a few minutes and then carefully remove with a knife.

Can be transferred to a freezer bag. Defrost and reheat in a microwave.
 
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Potatoes with Black Garlic and Chili
Some steamed vegetables
Marinated Lamb Chops with a little salt and 4 seasons Pepper
 
I present to you Black Garlic. Blakk af, like death. The aroma is amazing—maximum umami. Ever had microwaveable lo mein or chow mein noodles with a packet of oozy black sauce to mix in? That's what it sort of smells like. The consistency is like paste. Super sweet and savory.

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:rolleyes:

Chicken kebabs mmmmmm...

Chicken (pieces shouldn't be more than half inch thick): marinated in a mix of red wine vinegar (could use sweet white cooking/dessert wine too), extra virgin olive oil, freshly ground dried sweet basil leaves, freshly ground telicherry (black) peppers, Himalayan salt, granulated garlic and cumin. Just enough of oil/vinegar mixture to coat and soak up—NOT TOO MUCH, NO EXCESS. Mixed/coated well and marinated just for 30 minutes on the counter.

Vegetables: cherry tomatoes, pear tomatoes, turnip (you don't want these too think or they won't fully cook and will taste funky), Spanish onion, green zucchini and white mushrooms, all coated with avocado oil and seasoned with granulated garlic, oregano, cumin, sea salt and freshly ground telicherry black peppers.

When skewering pieces, avoid chicken and mushrooms next to each other.
Chicken pieces should be slightly looser between vegetables (shielding with onions is always a good idea—onions will impart some sweet flavor).
Start grilling at lowest flame setting, turn them after a few minutes.
Once they're sizzling, turn up the flame to medium. Flip the skewers few times.
Once they start dripping and stuff, turn the flame some more (not max) and finish grilling them on higher flame.
How long? It depends on your grill, ambient temperature, your patience, maybe humidity and the position of Jupiter—your mileage may vary—you know your grill best. I'm sure you know what burnt looks like and you don't wanna get there.

Well seasoned rice from yesterday: cooked with dried onion flakes, sea salt, ground telicherry black pepper, granulated garlic, oregano and little bit of avocado oil. With Hunt's ketchup. Can you tell I like ketchup?

Side salad: consisting of cucumber, cherry tomato, yellow pear tomato, Swiss chard, baby spinach, black ground pepper, tiny bit of sea salt, extra virgin olive oil and real balsamic vinegar.

If grilled correctly, chicken will melt in your mouth and be tender and moist.


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