Well, hello everyone.
I have a confession: I loved the idea of the Confined Kitchen blog the second I heard about it. And then I actually started confined kitchen-ing, and boy did the stress surface. So I've been a bit (very) absent. The thinking about it all was too much, let alone about writing about it as well.
I should love cooking under restrictions, I thought: in normal times I'm a 'see what's in the fridge and make something from it' cook, not a 'plan the week in advance' cook. But suddenly, when it felt like this might be last potato I saw for weeks, or I might be 'wasting' the mayonnaise by, err, eating and enjoying it... I went all to pieces.
Things weren't helped by our regular schedule of shopping deliveries lining up just so that we were clean out as things started to get weird, and our first lockdown delivery (booked before things got weird) arrived early on but very empty.
Panic set in. And guilt: we were never going to starve, never get scurvy, so why was I worrying?
Anyway, I'm getting used to it, and -- if I say so myself -- turned some frankly wrinkly root veg into an utter feast last night. Inspired by wanting to turn them into the main event of the meal, and fond reminiscences of daft and unnecessary snacks bought on a whim when commuting.
INGREDIENTS
2 carrots (going odd at the ends)
2 parsnips (very dry)
1 red onion
1 tin chickpeas
2 tsp cumin seed
2 tsp coriander seed
1/2 tsp caraway seed (very optional)
coriander leaf (so old as to be useful only for colour)
1/4 tsp chilli powder (with discretion)
tbsp cornflour, tbsp rye four
small handful raisins, chopped
METHOD
Toast seeds, then grind.
Grate carrots and parsnips (peel them first if you like), and onion (yes, you'll cry) into a big bowl, add chickpeas.
Blend, leaving a little texture.
Stir in spices, flour, raisins.
Shape into small balls and fry.
Finish in oven.
SERVING SUGGESTIONS
Enjoy. #ConfinedKitchen on Twitter has been on an anti-stinge campaign these last few days. Thank you for helping snap me out of my funk!
*Falafel? Yeah, I know, these bear little resemblance. Apologies to everyone for whom falafel is a serious business. 'Carrot and parsnip fried balls' didn't have quite the ring.
I have a confession: I loved the idea of the Confined Kitchen blog the second I heard about it. And then I actually started confined kitchen-ing, and boy did the stress surface. So I've been a bit (very) absent. The thinking about it all was too much, let alone about writing about it as well.
I should love cooking under restrictions, I thought: in normal times I'm a 'see what's in the fridge and make something from it' cook, not a 'plan the week in advance' cook. But suddenly, when it felt like this might be last potato I saw for weeks, or I might be 'wasting' the mayonnaise by, err, eating and enjoying it... I went all to pieces.
Things weren't helped by our regular schedule of shopping deliveries lining up just so that we were clean out as things started to get weird, and our first lockdown delivery (booked before things got weird) arrived early on but very empty.
Panic set in. And guilt: we were never going to starve, never get scurvy, so why was I worrying?
Anyway, I'm getting used to it, and -- if I say so myself -- turned some frankly wrinkly root veg into an utter feast last night. Inspired by wanting to turn them into the main event of the meal, and fond reminiscences of daft and unnecessary snacks bought on a whim when commuting.
INGREDIENTS
2 carrots (going odd at the ends)
2 parsnips (very dry)
1 red onion
1 tin chickpeas
2 tsp cumin seed
2 tsp coriander seed
1/2 tsp caraway seed (very optional)
coriander leaf (so old as to be useful only for colour)
1/4 tsp chilli powder (with discretion)
tbsp cornflour, tbsp rye four
small handful raisins, chopped
METHOD
Toast seeds, then grind.
Grate carrots and parsnips (peel them first if you like), and onion (yes, you'll cry) into a big bowl, add chickpeas.
Blend, leaving a little texture.
Stir in spices, flour, raisins.
Shape into small balls and fry.
Finish in oven.
SERVING SUGGESTIONS
- Finely sliced red cabbage left to sit in a dressing of pomegranate molasses, balsamic vinegar, oil and salt. No pom molasses? No problem. Vinegar alone would be FINE.
- Chef's salad of whatever you have lurking. We had cherry toms, radish, finely sliced raw mangetout, chives and 'micro dill' (thinned out seedlings).
- Quick flatbread: mix half and half self-raising and plain flour (yeah, I know, a chance would be a fine thing. I'm rationing our last two bags) with water and oil to make a dough. Knead a bit. Leave to rest a bit. Dry fry a bit.
- Lemon dip: mayo, yoghurt, lemon rind and juice, black pepper.
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| We ate the rest before I could snap it. |
Enjoy. #ConfinedKitchen on Twitter has been on an anti-stinge campaign these last few days. Thank you for helping snap me out of my funk!
*Falafel? Yeah, I know, these bear little resemblance. Apologies to everyone for whom falafel is a serious business. 'Carrot and parsnip fried balls' didn't have quite the ring.
Thank you! These look fabulous and while I have no parsnip I have carrot and chickpeas and parsley and slices so might have a go!
ReplyDeleteAbsence of parsnips won't be a problem!
DeleteThey look like a triumph! I've just planted broad beans, so am hoping to try my hand at broad bean falafel in the summer. We will see what happens :)
ReplyDelete