This tip-top bbq dip can be made in about 6 minutes and is an incredible thing to have next to a plate of anything dippable. There really isn’t much more to say. Doesn’t really seem jazzy enough mind….. Make a great dip, for a chip, […]
twig boy's latest creations
Keith, twig boy raises a glass and salutes you. An absolute legend, you inspired me and a million other pretend cooks. You were, and are a genius. We salute you with a large glass of vinho branco, well, the bit of the bottle we didn’t put […]
A super simple, super healthy soya stir fry. You can add pretty much anything you like to this dish and have carte blanche to add extra chillies or spices. Get creative and enjoy.
Ingredients. Serves – 1. Preparation time – 20 minutes. Cooking time – 10 minutes.
30g soya chunks
2 spring onions, sliced
1 bok choy, sliced
1/2 carrot, cut into thin batons
1 green chilli pepper, sliced
1 red pepper
5 mushrooms, sliced
glug of sesame oil
splash of soy sauce
1 tsp five spice
anything else you want in a stir-fry
ONE. Rehydrate your soya chunks. Just dump them in a bowl of water for 20 minutes with your tsp of five spice. Give them a good stir and wait for them to ‘plump’ up.
TWO. There’s no point wasting time. Whilst your soya is doing its business, get on with chopping your vegetables. You can use any vegetables in your stir fry but take into account cooking times when you are chopping them. Some will take longer than others to cook so cut them into smaller pieces.
When your soya have finished drinking, drain them and pat dry with a kitchen towel. Add a glug of sesame oil to a large wok and heat over a medium heat, then add your soya chunks. They should sizzle a little. Add a splash or two of soy sauce. Pan fry them until they have a nice dark colour on them. I like a charred chunk personally but you can cook them as much or as little as you like. When they are ready, remove them from the wok and set to one side.
FOUR. Add another glug of oil to the wok and, starting with your onions, add your vegetables. My preference is for a crunchy stir fry so I don’t take too long here. About 4-5 minutes over a high heat, I like a bit of bite in my food. When you are satisfied, add your soya chunks back to the wok, stir through and serve.
More Indian sides? Fair enough. (I may have made a solo Indian feast last week. Time moves slowly here) Like sprouts? No worries if not, just exchange the sprouts for a green of your choice. Greens and spices combine to make… Er… Spiced greens. Ingredients. Serves […]
They’re lentils, they’re curried. What else is there to know? Ingredients. Serves – 2 as a side. Preparation time – 5 minutes. Cooking time – 20 minutes. 100 g red lentils 2 knobs of butter 1 small onion, finely chopped 2 garlic cloves, crushed 1 chilli, […]
Yes, I said it, oven-baked falafel. It works, trust me. They are not fal-awful. Unlike that joke. That was terrible.
Ingredients. Makes 16. Preparation time 25 minutes. Cooking time – 25 minutes.
2 tbsp olive oil
1 small onion, finely chopped
1 crushed garlic clove
1 can of chickpeas, rinsed
2 tsp cumin powder
1 tsp mixed herbs
zest of 1/2 lemon, finely grated
salt and pepper
1 egg or vegan egg substitute, beaten
ONE. Heat one tbsp of your olive oil in a small frying pan, add the onion and cook for 5-ish minutes until it is soft, add your garlic for 2 more minutes and then remove from the heat.
Put your pan on to your work surface if you can. It will cool down rapidly and stop the onions cooking. Otherwise, lower it into a bit of cold water to stop it cooking. Just the bottom of course! Not the onions.
TWO. Put your chickpeas into a bowl and add the onion and garlic mixture. Use a potato masher or a fork to mash them up. Then, add your cumin, herbs and lemon zest*. Try a bit, and season accordingly. It is vital you try that part now before the egg gets involved.
*If you like a spicy falafel now is the time to add any chilli powder etc.
THREE. Get the egg involved. Pour it into the mixture and give it all a good stir. Form the mixture into 16 or so falafel like shapes, roughly the size of a golf ball, maybe a little smaller. Place them on a plate, cover with cling film and cram them in the fridge for 15 minutes or until you want to eat them.
FOUR. When munch time arrives, remove them from the fridge, put them on a non-stick baking tray, drizzle them with your remaining oil and cook in a preheated oven for 25 minutes until they are nicely coloured.
Little brown tears of wonder. Wholemeal pitta breads. Ingredients. Makes 4. Preparation time – up to 3 1/2 hours. Cooking time – 5 – 10 minutes. 125g white flour 125g wholemeal flour 1 tsp salt 1 1/2 tsp instant yeast 2 tsp olive oil up to […]
Basically, a basic base for a bread-based beauty that you combine with a tasty, tangy tomato treat tailor-made for topping. Or something like that. Ingredients. Makes 1 – 2 top pizza bases and sauce. Pizza base 250g flour 1 packet instant yeast 2 tbsp olive oil […]
Prepare to face your inevitable weekend hangover in style.
We’ve all been there, that last drink seemed like a good idea four drinks ago and now you’re too involved to stop. Friday night turns to Saturday morning and your mouth starts to resemble the Cape Town water system* as you finally call it quits for the session. Then you wake up and it’s day zero. The water in your body is gone, your head is pounding and the only thing you want more than a drink is the sweet release of
*Topical reference there. I told you this was a different kind of cooking website.
Fortunately, twig boy cooks has you covered. I have personally and painstakingly put in countless nights of ‘research’ in a bid to perfect the ultimate breakfast hangover cure and have one or two more options for you to sample. This option is great if you can’t face a huge plate of food but need some ballast to help you through the dark hours ahead. Best of all, you can prepare this the night before, leaving you free to cook on autopilot the next day. Ideal for the bleary-eyed stumblers.
Ingredients. Makes – 4. Preparation time – 20 minutes. Cooking time 5 – 20 minutes.
3 medium-sized potatoes, peeled, whole
oil for frying. Shallow or deep.
ONE. Place your potatoes in a pan of water and bring to the boil. You want to cook them until they are soft to a fork stab but not falling apart. Imagine a soft apple, like a golden delicious. That kind of texture.
TWO. When your potatoes are apple like in their form, drain them and leave them to cool. This is the part you can do overnight if you like. Just put them in the fridge, go on the razz and remember them the next morning. In fact, you can do everything up until step 5 if you like.
THREE. Wake up, phone Ralph on the porcelain phone if you need to and then retrieve your potatoes. Use a grater to ‘shred’ the potatoes into a large mixing bowl. When I did this part I was left with the potato ‘nub of love’. You may wish to whip this up on Valentine’s day for your SO. Nothing says ‘I Love You’ like a piece of potato in a vague shape.
FOUR. Season your potatoes well and then use your hands (clean) to mould them into your desired shape.
FIVE. Right, if you’re vaguely healthy, shallow fry your browns (they’ll be less decadent tho) for 5 minutes on each side until they are golden brown. If you are incredibly hungover and want to do this properly you’re going to need your fryer out. 5 minutes on 180 is all it takes for a perfectly crisp on the outside, fluffy in the middle pick me up. Serve with beans or whatever else you like.
Other winning hangover cures can be found in the ‘Breakfast’ section.
‘Oh, Edmund… can it be true? That I hold here, in my mortal hand, a bowl of purest Green?’ Enjoy this souper duper warming bowl of green goodness if you are cold or sad. Or both. Works well with other temperatures and emotions. I was […]