Stir-fried Tofu with Black Beans and Chilli

This recipe is adapted from the original in “Every Grain of Rice” by Fuchsia Dunlop. I didn’t do it exactly the same as her recipe because I didn’t have all the ingredients available (no spring onions or green peppers, so I substituted Chinese chives) and I left out the sugar because the laoganma sauce already contains some.

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Merguez-spiced meatballs with couscous

These meatballs were made from leftover sausagement from the Yotam Ottolenghi sausage rolls I made previously.

I fried them in olive oil while I made a simple spicy vegetable stew with aubergines, courgettes, celery, peppers, white cabbage and onions, all cut into roughly the same-sized pieces and cooked in olive oil and flavoured with a spice mix of ground ginger, ground cumin, paprika, saffron and pimenton piccante, which was simmered with some water with the meatballs on top until the vegetables were cooked.

This was served with couscous and some chilli sauce to make a tasty evening meal.