Monday, December 30, 2013


Or, Korean mixed rice with assorted vegetables and meat. New recipe tried on the guinea pigs family today for lunch - or in my case breakfast, since I've gone back to intermittent fasting until 12pm - and was a great hit with the four out of five of us who tried it. (For those keeping score at home, we have lost a housemate since the beginning of the year, but temporarily scored a teenager home for the holidays). This is one of those handy recipes served buffet-style, which in a house with kids is known as “Look, just eat the stuff you like and don't whinge about the stuff you don't, okay?”. At this time of year, it also usefully fits under “add extra protein to things by breaking a few eggs in somewhere”. Although I currently have two mums off the lay and a broody hen sitting on most of the output of the rest of the flock, so I'm having to *gasp* buy eggs occasionally. And it was handy because I had leftover rice from last night so didn't have to cook any.

I originally heard about this on a blog somewhere and noted down the name, then forgot where I'd seen the original. So this morning I googled for recipes and read about half a dozen to get the general idea, then put something together to fit what I had in the fridge and what I know my family eats. I gather this is one of those highly-customisable recipes where this is the general procedure in any case.

coconut oil
1 small onion, finely diced
250g mince
grated zucchini (yes, I have a lot of zucchini to use up)
1 clove garlic, finely chopped
slosh in a bit of fish sauce and soy sauce near the end, to taste

½ carrot, grated
½ red capsicum, thinly sliced
raw cabbage, shredded
cucumber, thinly sliced
more shredded cabbage, sauteed in coconut oil and a bit more fish sauce 

Or whatever you happen to have in the fridge. My kids like raw veg more than cooked so that's what I put out, but feel free to steam or saute anything if you prefer.

leftover rice, reheated
4 runny fried eggs
chopped peanuts (this didn't occur in any of the recipes I read but appears to be an indispensable accompaniment to any Eastern-inspired mince-and-salad combo as far as my family is concerned)
sweet chilli sauce (ditto)

The cooking of the mince I imagine is fairly obvious. Prepare the veges while the meat is doing its thing, then the assemblage is basically thus: put everything on table, serve yourself whatever you like into a bowl, put a fried egg on top, and gleefully mix it all up into a moosh. Except nobody had done the washing up this morning so there were no bowls, but it worked almost as well with plates. Which were almost licked clean. Will definitely make again.

Egg Curry

Oh dear, I have been ignoring you, haven't I?

Tonight's curry was so sublime I had to write down the recipe before I forget it. It was cribbed from this recipe although I'm too lazy to do it properly and didn't have some of the ingredients so had to make some substitutions. And I added cream and ground almonds because cream, and also because younger daughter does not eat hard boiled egg curry and this way at least the sauce would be proteinaceous (as it happens she didn't eat the sauce either, but still, four out of five in favour is pretty good).

knob of butter3 small onions, finely diced
1/2 medium zucchini, grated (stealth veges FTW!)
2 cloves garlic, finely chopped
heaped tsp ginger
slightly less heaped tsp chilli (or to taste)
1 tsp ground cumin
1 tsp garam masala
1/2 tsp turmeric
1 tin tomatoes
1/2 cup cream
1/2 cup ground almonds
8 hard-boiled eggs, halved length-ways

Saute the onions in the butter until golden, add spices and zucchini. Continue to gently saute until everything smells divine and the veges are well and truly soft because this is more or less all the cooking they'll get. Add the tomatoes and then attack everything with the stick blender til it's less chunky (if you are less lazy than me and can be arsed washing up the food processor afterwards do it in that, but then you might as well follow the original recipe, no?). Stir through the cream and ground almonds, bring to a very gentle simmer, plop in the eggs and warm through. Serve over rice for them wot eats it, or in my case, over stir-fried silverbeet and mustard greens from the garden. Nom.