Wonderbag is a draw-string bag that’s overstuffed with repurposed foam chips:
After bringing a pot of food to the boil and placing it in a Wonderbag, the food will continue cooking for up to eight hours without any additional energy source.
I love my Wonderbag. It makes particularly great curry. I associate slow cookers with overcooked ingredients but Wonderbag is different (and unpowered), leaving vegetables with their bite and protein in one piece.
Seasoning mix[^pulled-pork-seasoning-mix], ½ cup (metric)
Generously rub the seasoning mix into the pork shoulder ensuring it gets into all the nooks and crannies. Wrap with cling film and refrigerate for four hours (but ideally overnight).
Take a heavy casserole pan and add the brown onion, red chilli, garlic and pour in the vegetable stock then place the pork shoulder on top.
Take a mixing bowl, add the tomato ketchup, tomato purée, cider vinegar, soy sauce, Henderson’s relish, smoked paprika and celery salt. Whisk until combined then pour over the pork shoulder.
Snug a piece of baking paper directly over the pork shoulder. Lay a few sheets of tin foil on top of the casserole pan then push the lid down onto the pan to form a seal.
Put the casserole pan in the middle of a cold oven and set to 150℃. Cook until the pork is tender and falling apart; test with a fork at 4 hours.
Once done, gently remove the pork shoulder to a large mixing bowl and leave to steam for 10 minutes. Use a pair of forks to roughly shred the pork and remove any bits that aren’t tasty (unrendered fat, connective tissue, etc) then tent with foil.
Blend the remaining contents of the casserole pan to make a smooth sauce. Ladle ~100ml onto the pulled pork and mix well!
I like to prepare the pulled pork in advance. To reheat, transfer the pulled pork to a deep oven dish and cover in tin foil. Put the oven dish in the middle of a pre-heated oven set to 180℃. Cook for 20 minutes, stir then cook uncovered for another 10 minutes to crisp the top.
New potatoes1, 500g, steamed, peeled and cut into 1½ inch chunks
Frozen spinach, 500g
Leek, 1, halved lengthways, sliced fine
Garlic, ½ bulb, minced
Ground cumin, 1 tbsp
Ground coriander, 1 tbsp
Ground turmeric, ½ tbsp
Cumin seeds, 1 tbsp
Yellow mustard seeds, 1 tbsp
Black mustard seeds, 1 tbsp
Tomato purée, 1 tbsp
Salt + pepper
Put a good-sized pan on a medium-high heat, add a generous amount of vegetable oil then add the cumin seeds, yellow mustard seeds, black mustard seeds and cook until fragrant.
Add the leek and garlic followed by a good pinch of salt and pepper then cook until the leek starts to turn translucent.
Add the ground coriander, ground tumeric and ground cumin then cook until fragrant.
Stir in the tomato purée and cook for a few minutes.
Add the frozen spinach and a good pinch of salt. Put the lid on and cook on a medium heat until the spinach has defrosted (~¼ hour?)
Add the potatoes and stir gently until well coated in the spice mixture.
Turn the heat to low and cook until well reduced, stiring occasionally.
This is a straightforward recipe for same-day ribs. You’ll need a rack that will fit inside a deep oven tray and ideally it’ll be one with legs that leaves ½ inch between the rack and the bottom of the tray.
Place the ribs on the rack then pour the stock from the corner of the oven tray. Add enough stock to reach the bottom of the rack – you don’t want to submerge the ribs.
Snug a piece of baking paper directly over the ribs and cover the oven tray with a few sheets of tin foil. Seal well!
Put the oven tray in the middle of a cold oven and set to 150℃. Cook for 2 hours.
Once done, take out the oven tray, carefully remove the tin foil and baking paper then remove the rack from the oven tray. Set the ribs aside to cool for ½ hour2. Reserve the rib stock3.
Preheat the oven to 180℃. Put the rack back in the oven tray and paint the top of the ribs with a generous coating of barbecue sauce then put the oven tray in the middle of the oven.
Once the barbecue sauce has caramelised somewhat (5/10 minutes), take the oven tray out the oven and paint another coat of barbecue sauce on the top of the ribs. Rinse and repeat another couple of times until well glazed and super sticky.
Once done, take out the oven tray and tent with tin foil. Rest for ¼ hour. Separate the rack into individual ribs by running a sharp knife down the side of each rib bone.
Use whatever you like. Toast fennel seeds, cumin seeds and coriander seeds in a pan then bash up with a pestle and mortar; pre-made barbecue seasoning; random mix of leftover ground spices from your cupboard; salt and pepper! ↩
If you’re eating later (or another day) you can pop the ribs in the fridge after cooling to room temperature. Make sure bring back to room temperature before proceeding. ↩
Double-strain this fine liquor then reduce by ⅔. Use as a base for your own barbecue sauce or freeze for a rainy day. ↩
This veggie chilli takes a bit of effort and has a large number of ingredients – but it’s tasty (and not watery!)
Toast the cinnamon bark, caraway seed, coriander seed and peppercorns in a pan on a medium-high heat until fragrant. Reserve the cinnamon bark.
Add the caraway seed, coriander seed and peppercorns to the mill followed by the red chilli, ancho chilli, red onion, tomato, garlic, ginger and coriander. Add the vegetable oil, ~50ml of the ancho chilli liquor1 and a good pinch of salt.
Blend until a fine paste then set aside.
Put a large pan on a medium-high heat with a glug of vegetable oil. Add the mushroom and courgette with a pinch of salt and cook for 10 minutes until the mushroom and courgette have softened and released a good amount of liquid. Strain the mushroom and courgette and set aside. Reserve the liquid.
Add a glug of vegetable oil to the pan, add the brown onion and leek then cook until the onion starts to turn translucent. Add the celery followed by a pinch of salt and cook for another 10 minutes.
Stir in the tomato purée and harissa then add the cinnamon bark, paprika, smoked paprika and celery salt. Stir well and cook for 5 minutes.
Stir in the spice paste. Cook for 10 minutes until fragrant and just starting to stick.
Add the mushroom, courgette and the beans then stir in the tin of tomatoes. If chilli is looking too dry add some of the mushroom and courgette cooking liquid.
Bring to a simmer then put the lid on and cook for 1 hour.
Take the lid off and reduce to your desired consistency.
Ahsoka Tano is an incredible character! Unfortunately the TV show didn’t hit for me. The story was stunted, I dont think the casting decisions worked and the character motivations were opaque.
2 out of 5
Tandoori masala roast chicken
I like to cook this in advance to serve in wraps with salad, pickled red onion and tandoori masala mayonnaise. Take all the meat off the bone, haphazardly pull apart and wrap in a foil pillow. To reheat, pop in a pre-heated oven set to 180℃ for 15 minutes.
Perfection is not only difficult to achieve, but difficult to maintain. The imperfection in Apollo 13 constituted a near disaster, averted only by outstanding performance on the part of the crew and the ground control team which supported them.
[T]he decision was made to consolidate years of newsletters, weblog posts and other minutiae from various Jekyll instances to one WordPress-powered deal.
Five years later I’ve moved reyhan.org back on Jekyll, once again hosted with GitHub Pages! There’s a handful of reasons for this, none of which are interesting to read about but I thought I’d note the change for posterity.
I like to prepare this in advance, pop in the fridge and bring to room temperature before serving.
Aubergine, 1 large
Red chilli, 1, minced
Garlic, ½ bulb, minced
Flat leaf parsley, a small handful, chopped fine
Extra virgin olive oil, 2 tbsp
Paprika, ½ tsp
Lemon, ½, juiced
Salt + pepper
Prick the aubergine skin all over with a skewer then grill until the aubergine is soft and the skin starts to char. Pop in a bowl and wrap well with cling film and set aside for ~20 minutes.
Put a small pan on a medium heat, add a touch of olive oil followed by the garlic and chilli and fry until the garlic start to turn translucent then set aside.
Once the aubergine has cooled, gently peel, discard the skin and pop the aubergine meat into a large mixing bowl.
Use your hands to pull the aubergine into smaller pieces then add a tablespoon of extra virgin olive oil, the lemon juice and a good pinch of salt and pepper. Break down the aubergine with a fork until it is the desired consistency.
Add the garlic, chilli, flat leaf parsley and another tablespoon of exta virgin olive oil and stir until everyting is well mixed.
Transfer into a shallow dish and finish with a drizzle of extra virgin olive oil, a pinch of salt and pepper and a good pinch of paprika.