Squash, Black Eyed Bean and Coconut Curry

Squash, Black Eyed Bean & Coconut CurryIt’s been a little while, but man have I been busy. I’ve been to Glasgow for a birthday weekend, Florida to visit Universal Studios and finally attend the grandaddy of them all, Wrestlemania and after all that I’ve been to Scotland for my dad’s 60th birthday, Yorkshire to see my girlfriend’s family and finally Newcastle to see an old uni friend get married. It’s been incredibly hectic, and as such I’ve not had much of a chance to write anything, but I’ve got a fair few things lined up, including a bunch of words about the trips above, but I’m starting with a recipe for a curry I’ve been making almost weekly since the start of the year; Squash, Black Eyed Bean and Coconut Curry.
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Rye Waffles With Goats Cheese & Honey

Rye Waffles

So I finally cracked and bought a waffle iron in January. I’ve wanted one since I was born (well, the last couple of years anyway) and there are a couple of fancy ones I’d had an eye on. As someone that can’t justify spending £100 on a waffle iron though I finally had to bite the bullet and get one down the bottom end of the range. I now don’t know why I waited so long. Yeah it only cost £27 and it doesn’t latch close but now I get waffles whenever the hell I want them, and I warn you, that means there’s going to be an inordinate amount of waffles pictures of instagram for the next few months (and years).

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Peanut Sriracha Soup

Peanut Sriracha SoupI love Sriracha, I’ve said this before and I’ll probably say it again. I’m one of those annoying types who says things like ‘if I could I’d put sriracha on everything’. And I’ve put it on a lot, from sriracha ribs (sorry, any vegans/veggies reading this) and glazed tofu through to popcorn. It has a flavour under the warmth that compliments a lot of dishes. A few months ago I was put onto this peanut sriracha soup recipe by my friend Tiffanni and since then I’ve made it almost monthly. It’s really quick, perfect for a mid week meal, only needs a small selection of ingredients and includes two of my favourite flavours in sriracha and peanut butter.
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Avocado Fries (Breakfast Tacos)

Avocado FriesI’m 90% sure that we’ve reached what the guardian would call ‘Peak Avocado’. It happened before people started doing those ridiculous Avocado flowers, even before Queen Nigella did a ‘recipe’ for sticking them on toast. I’m unashamed in saying that I absolutely love the stuff. It takes a matter of minutes to get one mushed up with some chilli and pepper on toast to make a quick breakfast, or blended with pine nuts, basil and lemon to make a very quick avo-pesto for your weeknight dinner. They’re versatile, healthy (to an extent) and go with a lot of great fresh flavours. More importantly, they go with Mexican food, and I love Mexican food. These oven baked avocado ‘fries’ are great to munch on but go even better as a filling in a taco, alongside pretty much any other taco filling of your choice.

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Sriracha Oven Ribs

Sriracha Glazed RibsLiving in London makes BBQ-ing particularly hard. So few people have decent outdoor space, so unless you’re going to use a disposable in the park, you’re going to struggle. The fact that the weather hasn’t exactly been playing ball so far this summer hasn’t really helped that either, but hey. I’ve already posted a seriously good Veggie Pulled ‘Pork’ recipe if you’re interested in something else you can do on your stove top. I’ve been meaning to try my hand at oven BBQ for a while, but never really have the excuse. I’ve wanted to do some form of Sriracha Pork Ribs for a long while, but with about 95% of butchers near where I live not even stocking pork it can make things quite tricky too. Even the local supermarket only had some fairly poor pre-packaged ribs.

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