what to do with leftover kebab #2

This follows on, really, from here. We had even more left over this time!

I cut up an onion and some garlic, and fried them off in olive oil. Then I added a heaped teaspoon of Ras el Hanout and fried that off for a minute or two. In went the meat, cut into smallish pieces, then some chickpeas. I’d put the chickpeas in to soak the night before, and boiled them up in the morning, because I am too mean to use a can unless I’m caught short (as it were).

There were, inevitably, more chickpeas than would fit in the pan.

I added about 2/3 of a carton of passata, and a slug of cider (as that bottle is still in the fridge and, you know, I don’t want to waste it ..). Tasted it, and it was a bit sweet, so I added the juice of half a lemming. Simmered it all for about 20 minutes, ate with rice. Made a nice lunch (as previously noted, we tend towards main meal at lunchtime on Tuesdays, due to Morris practice).

[Edited to add]
It made loads, and so I lobbed in the remainder of the chickpeas that were leftover, and put it all in the freezer!

Mirrored from Reactive Cooking.

beautiful tea

We have horrid water here in the East Riding – it’s very hard, full of calcium, and we get through a lot of Brita filters (and have to use softening tablets in the washing machine too).

We recently bought a gadget to give us Reverse Osmosis water (see Wikipedia for more info). Basically, you plumb it into the mains, and the water runs through three filters (on our system) then through a membrane, which filters out all the horrible rubbish that is in tap water – we use the water for our marine fish tank.

It struck me the other day that RO water might be nice to use for tea and coffee, so we gave it a go – and it’s wonderful! Both Pete and I drink our tea without milk, and now there is no more scum in the cups. And the coffee is so much nicer too. Our RO only does 50 gallons a day, which means it literally drips out, but we have bought a 20l barrel, which we fill every three to four days.

An excellent investment!

Mirrored from Reactive Cooking.