Winter is coming and that means the slow cooker is getting dragged out. It turns out that Christmas dinner will be hosted at Spinne haus this year, therefore I’m trying to use up whatever is in the freezer in order to make room for everything. Turns out I had venison and chopped butternut squash already in (courtesy of the Whoops aisle) as well as everything else. The chorizo was acquired from Aldi’s for less than £2. Basically I finished work one morning (I work nights), shoved this in the slow cooker, threw some dumplings in once I’d woken up (also from the freezer – I had leftovers from a previous recipe) and then cranked the heat up. Totally easy to do and delicious.
Venison and Chorizo Casserole (Serves 3)
- 300 Grams Venison Diced and dried with kitchen roll
- 2 Tbsp Plain Flour
- 2 Tbsp Olive Oil
- 75 Grams Chorizo Diced
- 1 Onion Chopped
- 2 Clove Garlic Crushed
- 2 tsp Spanish Paprika
- 250 ml Beef Stock
- 250 ml Red Wine
- 1 Bay Leaf
- 200 Grams Butternut Squash Peeled and chopped
- Cover the venison in flour, heat the oil in a frying pan, add the venison and brown all over.
- Add the onion and garlic and stir until the onion softens.
- Add all of the ingredients to your slow cooker, season and cook on low for about 6 hours.
- If adding dumplings to the mix, add them with an hour or so to go and turn the heat up to high.
Bish, Bash, Bosh.
Seems all I talk about on here lately is food. I’m guessing that it’s because I’m off work so I have extra time to cook up some delicious noms compared to normal. Anyway this is not only for all you coconut fans out there but also for those amongst us (like me) who still need a little gentle persuading.
Truth be told I fucking hate desiccated coconut but I don’t mind the “real” stuff which is what I’ve used in these and bloody hell they’re good. I haven’t even bothered telling anyone that they’re Vegan and well no one’s asked so shhhhh! *wink*
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup vegetable oil
- 1 cup coconut milk (I used the tinned stuff as I had some in the cupboard).
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut
For the icing:
- 1/4 cup margarine at room temperature. (I used Vitalite but I had a tiny bit of Tofutti cream cheese to use up so I added this in too).
- 1/4 cup coconut milk (from the same tin as above)
- 1 tsp vanilla extract
- 2 cups icing sugar, sifted
- 1 cup unsweetened coconut
Preheat the oven to about 350 degrees F and line a twelve-muffin tin with paper cases and set aside. Sift together all of the dry ingredients and then add all of the wet ones and mix until everything is combined and then some. Fill each paper case to about two-thirds full and stick them in the oven for about 25 minutes. I did think I was starting to burn them as they browned but a quick prod with a skewer will confirm when the cakes are cooked. Remove from the muffin tin and place on a cooling rack.
Whilst the cakes were in the oven I made the frosting. To do so I added all of the wet ingredients together and slowly added all of the dry ones until I’d reached what I thought was perfect consistency and popped this into the fridge until my cakes had cooled down. Once they had I basically dolloped a good amount of frosting on each cake and smoothed with a palette knife.
I started a diet this week so I’ve had one which I thoroughly enjoyed and I’ve been brave and given the remaining 11 away otherwise I would have eaten them all. Seriously beautiful with a cup of tea.
Today it occurred to me that I still hadn’t started that Sourdough Culture that I said I was going to do ages ago (and even went to the trouble of buying some really posh flour from mmm… for this exact purpose) and that I also had rather a lot a) potatoes and b) onions that needed using up before too long so this evening has been spent in attempts to rectify all of the above. Starting a sourdough culture seems relatively easy. I’m using the information from this site. It should be ready to use come Monday/Tuesday so expect an update around then.
When it came to the glut of potatoes and onions scenario I was a bit more confused. I have no idea how I’ve came to own so much of both vegetables and I had no idea as to what I was going to do with them. A quick google search that included the words “potato, onion, vegan” and I’d stumbled upon this beauty from the Post Punk Kitchen. I should have known really considering I own quite a few of Isa’s books. Anyway it took all in all nearly 2 hours to make but excluding tonights tea (it was delicious btw) I now have the equivalent of 4 more meals in my freezer and since all the hard work is done all I need to do is boil a pan full of water and chuck em straight in, similar to gnocchi. Until today I’d never made Caramelised Onion too, never mind know that you could freeze it. Jobs a good un.
It was my 31st birthday yesterday and as a treat my rents said they would take me anywhere I wanted for a meal. I chose the cool retro American Diner on the A19, near to where I live. Their milkshakes are amazing.