Beans for three: Bosnian prebranac

Our last post was on 21 January, and in it we mentioned the domestic chaos that had been caused by some disastrous renovation works. Well, that’s still ongoing, but three days after that post, something else happened to throw Good Food on Bad Plates HQ into disarray: the birth of our son! Any parent will know that looking after a newborn does not lend itself to cooking elaborate meals, which is why we’ve been a little quiet lately. It’s also why GFoBP may take a slightly different turn for a while: so far, we’ve aimed to cook the national dish from each country, and sometimes that has involved hours of work. We hope you’ll forgive us if occasionally we choose a simpler traditional recipe if the national dish is too complicated for our sleep-deprived brains.

That’s exactly what we’ve done for our Bosnian dish, although actually not for that reason. The national dish of Bosnia and Herzegovina is ćevapi, a sort of lamb and beef kebab/sausage thing, but we made a version of that for Serbia, so we didn’t want to make it again. We were therefore very pleased to find a nice simple recipe for prebranac, or Balkan baked beans, on the ever-reliable Global Table Adventure. We made it for supper on Friday, after we’d been out for lunch and didn’t want a huge evening meal.

Prebranac

Ingredients
2 tins butter beans, drained
2 medium onions, chopped
2 tbsp olive oil
3 garlic cloves, crushed
1 tbsp paprika
1 tbsp flour
Salt
Pepper
Possibly a splash of water
Bread, to serve

Method
1. Preheat oven to 205C.
2. Heat the oil in an ovenproof dish over medium heat.
3. Add onion and cook until golden (don’t rush this – you want them to be nice and caramelised).
4. Add the garlic, paprika, flour, salt and pepper. Cook for a few minutes until the spices are fragrant. (Depending on your pan, you may need to add a splash of water here to deglaze and prevent it all from sticking and burning.)
5. Add the beans and stir to combine.
6. Bake uncovered until crusty on top, about 15 minutes (a bit more if you’ve added water).
7. Serve with crusty or toasted bread
Serves 2 (plus a third, indirectly!) as a light meal

DSC04166

DSC04167

DSC04168

DSC04170

DSC04172

Well, it doesn’t get much easier than this, not least because all the ingredients are things we’d have in stock anyway. It also took less than half an hour from start to finish, which is the sort of thing you want with a new baby! It’s not a big, or particularly full, meal – it would actually work well as a side dish too – but is perfect as a light supper. Although there aren’t many ingredients, the sweet onions pair nicely with the slight bitterness of the paprika to really pep up the beans. The original recipe didn’t include the water, but wed’d have ended up with a burnt mess without it – it might depend on what pan you use (ours wasn’t non-stick which may have had an impact).

We’ll be back as soon as the boss baby lets us!

Advertisements

Clearing the cobwebs: Puerto Rican pan de Mallorcas

We didn’t even have anything to drink on Saturday night, but if we had, we’re pretty sure our three-step plan from Sunday morning would have had us fighting fit again in no time, so we would heartily recommend it:

1. Go for a walk in the woods and get some fresh air (bonus points for walking up some steep hills)
2. Try an excellent local café that you really should have tried earlier, given how long you’ve lived in the area, and sample their delicious cakes
3. Go home and make Puerto Rican pan de Mallorca sandwiches for lunch.

Puerto Rico’s national dish is actually rice with pigeon peas, but as we made that for Anguilla, we cast our recipe search net wider and eventually decided than pan de Mallorca would work as a stand-in. Pan de Mallorca is actually just the roll itself, which is a sweet, buttery scroll-style bread that can be traced back to the ensaïmada, a coiled pastry from the Spanish island of Mallorca. In Puerto Rico, however, they take it one step further and add ham and cheese, and sometimes an egg, to create a sweet and savoury sandwich combination that we just had to try! Continue reading

Easing back in: Antiguan tropical curried chicken salad baguette

Happy New Year, readers! Who else can’t believe that it’s already 2018? 2017 seems to have disappeared in an utter blur.

Now, if you’re the sort of person who reads a food blog, you’re probably also the sort of person who ate far too much food over the festive period, and also probably contributed to at least some of the cooking. Perhaps, then, like us, you’re not averse to the odd really easy recipe now that it’s January, or the odd light, not-indulgent-at-all dinner. If so, read on… Continue reading

Average food in a nice new bowl: Cook Island raro tarati salad

As many people do, we set up a gift list for our wedding at a well-known UK department store. At first we were a little unsure of what we were going to put on it, given that we’ve lived out of home for a collective thirteen years and therefore had just about everything we needed, but a few hours spent in the Oxford Street branch was long enough to convince us that we hardly had any of the things we needed, and as a result we were able to suggest lots of lovely options for gifts. We always felt that the whole gift list concept of asking people for specific things was a bit weird, but we have to admit that shopping with the barcode scanner was pretty fun: like window shopping, but with a good chance of actually getting the things you’re dreaming about.

One part of our list was made up of different components of a dinner set: dinner plates, side plates, cereal bowls, pasta bowls, etc. We thought that it probably wouldn’t hurt to replace some of our Freecycled, drop-it-on-the-stone-floor-and-it-won’t-break, cheap crockery – despite the name (and philosophy) of our blog! Hilariously, though, whilst our wedding guests were very generous and pretty much cleared out the list, not one single item from the dinner set was touched. Obviously our nearest and dearest would like us to continue serving ‘good food on bad plates’!

Thanks to our lovely friends and family, though, we do now have lots of exciting new serving dishes and cooking utensils, many of which will undoubtedly feature on the blog in future, such as the salad bowl you’ll spot below in this recipe for Cook Island raro tarati salad. Continue reading

A green and pleasant lunch: Sabich

A memorable dining experience of ours was at a restaurant called Four Tables, in Grantham, Lincolnshire. Not because the food was particularly outstanding (though it was very good) or particularly terrible (it wasn’t), but simply because of the unmatched quirky nature of the place. Having had some nibbles, breads and dips before taking our seats, we were greeted with an enormous salad entrée (in addition to our starters). As for the menu of main dishes, it looked fairly standard until you gazed up at the ‘exotic’ meats offering on the specials blackboard: think animals like crocodile, camel and zebra. Portion sizes were huge, and that was before the totally eclectic mix of side dishes made their appearances. Roast potatoes, roasted baby aubergines and giant onion rings were just the beginning! Neither of us is accustomed to leaving food on the plate, but even we couldn’t make it through this marathon.

Our visit was in honour of Miranda’s birthday which meant that we were also offered another treat: a complimentary signed copy of the proprietor’s cookbook, Elaborate Cooking Uncovered. It is full of recipes from all around the world, but it is primarily our go-to book when we want to make hummus. As hummus is an element of today’s dish, and so are aubergines, we couldn’t help reminiscing about that dinner nearly 5 years ago, which is why we’ve described our visit as a precursor to our Israeli recipe.

This week, we’ve opted for a lunch dish instead of a dinner one. Apparently there is no real ‘national dish’ of Israel, as its cuisine is so influenced by neighbouring countries and Jewish immigrants, but the sandwich known as sabich seems to be accepted as unquestionably Israeli. This is no ordinary sandwich though: this is a substantial meal and shouldn’t be attempted if you’re also planning a large dinner! The recipes for most elements of the dish come from I Will Not Eat Oysters, with the exception of the hummus, which is courtesy of Four Tables’ Ali Javaheri as mentioned above. Apparently a key feature of the sabich is amba, a pickled mango sauce, but despite an hour or so spent traipsing around our local ethnic food shops, we couldn’t find any, so we substituted it with mango chutney… which seemed to work! Continue reading