Long gone are the days of Lockdown Banana Bread and Sourdough! With January providing the perfect opportunity to instil new habits and try something different in the kitchen, why not try a month going meat-free.
This January we are bringing you two delicious dishes to make a home, tried and tested by our friends at The Three Eagles
They’ve even provided some refreshing mocktail recipes as a sweet-treat aperitif or dessert, for those giving Dry January a go.
And with that… let’s get creative!
Chickpea & Spinach Tagine (serves 4)
Ingredients
pomace oil 2 tbsp
Finely chopped onion 1
chopped garlic cloves 3
tomato paste 1 heaped tbsp
cumin powder 1 tbsp
ras el hanout 1 tbsp
tinned tomatoes 1 tin
tinned chickpeas, drained 2 tins
water 200ml
demerara sugar 1 tbsp
salt 1 tsp
washed baby spinach 200g
Method
In a heavy bottomed saucepan, bring the oil to a medium heat and sauté onions and garlic until translucent and light golden
Add the tomato paste and spices, cook for 3 minutes stirring continuously
Add the tinned tomatoes, chickpeas, water, salt and sugar
Simmer for 15-20 minutes
Add the spinach off the heat, stirring well
Serve with couscous or rice, lime wedges, chopped coriander and a dollop of vegan yoghurt
Biryani (serves 4-6)
Ingredients
basmati 500g
pomace oil 2 tbsp
mustard seeds 1 tsp
cloves 2
cardamom pods 4
fennel seeds 1 tsp
chopped onion 1 medium
ginger paste 1 tbsp
garlic paste 1 tbsp
curry powder 1 tbsp
tumeric powder 1 tbsp
garam masala powder 1 tbsp
salt 1 tsp
water 750ml
diced carrots 2
frozen peas 250g
coconut oil 1tbsp
Method
In a blender, make a paste with onions, garlic and ginger
rinse the rice under cold running water for 5 minutes until water is clear and drain well
In a heavy bottomed sauce pan, heat the oil over a medium heat, add the mustard seeds, cloves, cardamom and fennel seeds and crackle for 30 seconds
Add the onion paste to the spices and cook out until light golden, stirring frequently
Add the powdered spices, stir in and cook for 2 minutes
Add the rice, water and salt, stir well and simmer for 10 minutes
Add the diced carrots, at this stage any other diced seasonal vegetables can be added. Continue to simmer until all the water is absorbed
Stir in the coconut oil and peas off the heat
Finish with chopped coriander and mint, serve with mango chutney and chapatis
January Mocktails
The Virgin Pornstar
150ml pineapple juice
25 ml passion fruit sugar syrup
20ml non alcoholic grenadine
Shake hard with ice and double strain into a martini glass, garnished with a passionfruit cut in half and then finally you get your shot of lemonade on the side!
Not so Long Long Island Ice Tea
50ml Seedlip Gin 0%
25 ml lime juice
25ml orange sugar syrup
Shake these ingredients hard and then fill a glass half full of coke over ice. Pour the mixer over the coke, getting a nice contrast of colours and garnish with a wheel of lime.
Appleroll Orange Spritz
50ml orange
50ml apple
50ml alcohol free grenadine
a dash of black current cordial
Concoct in a wine glass, making sure you stir well after every ingredient added! Garnish with a wheel of orange pegged onto the glass.
