The Granary Recipes

Author: andrewcwells

  • Miso chicken stew

    Ingredients

    • 500 g boneless, skinless chicken thighs, cut into large pieces. Skin-on drumsticks or thighs can also be used.
    • 1 onion, sliced
    • 2 carrots, thinly sliced
    • 250 g mushrooms (shiitake, chestnut or mixed), sliced
    • 1 red pepper, sliced
    • 1 head pak choi, or bag of cavolo nero, each chopped
    • 150 g tenderstem broccoli
    • 150 g frozen shelled edamame
    • 2 spring onions, finely sliced
    • 3 cloves garlic, grated
    • 25 g fresh ginger, grated
    • 2 tbsp white miso paste
    • 800 ml chicken stock
    • Juice of one lime
    • Fresh coriander (optional)
    • Tamari
    • Kimchi

    Method

    Add a tablespoon of olive oil to the Le Creuset casserole dish and heat at 7 for a minute. Add the chicken and brown the outside. Remove chicken and put to one side.

    Fry onions, mushrooms, carrots, garlic and ginger in the pan for 6-8 minutes until softened.

    Mix together thoroughly the miso paste, chicken stock, a tablespoon of tamari, and a tablespoon of rice vinegar. Add to the casserole dish along with the chicken. Return the chicken to the pan, and simmer on about 3, with the lid slightly ajar, for 15 minutes.

    Add brocoli, pepper, edamame and then (after another 2 minutes) cavolo nero. If using pak choi, wait 4 minutes instead. Remove from the heat once greens are soft and add sesame oil and lime juice.

    Serve with sesame seeds and spring onion (and coriander if used) sprinkled on each plate, and kimchi on the table.

  • Roast chicken salad

    Ingredients

    • 1/2 pack roast chicken slices
    • 1/2 tin chickpeas
    • 1/2 pack watercress
    • 1/2 pack parsley
    • Roast red peppers
    • Roast courgette
    • Large desert spoon of sauerkraut
    • Mixed seeds
    • French vinaigrette
    • Houmous

    Quantities are per person.

    Method

    Heat grill to maximum setting. Remove tray from grill and line with foil.

    Wash and drain the parsley, red peppers, courgette (we assume the watercress comes pre-washed).

    Slice the red peppers and courgette into long fingers, and lay out in the grill tray. Pour over plenty of olive oil, and sprinkle thyme and grind black pepper. Mix well and arrange evenly across tray.

    Place tray in grill. Set timer for five minutes, and then turn down to medium heat and set timer for another ten minutes. Keep an eye on the courgettes and red peppers in case they start to burn.

    Chop parsley and add to salad bowl with watercress. Add chicken slices and sauerkraut.

    Drain and rinse chickpeas, and add to salad bowl.

    Add roast peppers and courgettes, mixed seeds, and vinaigrette, and mix thoroughly.

    Place salad bowl on table, together with houmous.

  • Smoked mackerel salad

    Ingredients

    • 2 boneless smoked mackerel fillets
    • 1/2 tin of butter beans (round up for an odd number of people)
    • Large spoon of sauerkraut
    • 1/2 apple
    • 1/2 small cucumber
    • 1/3 pack cherry tomatoes
    • 1/2 bag of baby spinach
    • 5 walnuts
    • Curly lettuce or similar traditional variety
    • Tablespoon of mixed seeds
    • Lemon
    • Ryvitas
    • Cottage cheese

    Quantities are per person.

    Method

    Preheat oven (on fan setting) to 180. Prepare a baking tray by lining with greaseproof paper. Lay the mackerel fillets, skin down, on the greaseproof paper and place the tray in the oven once oven has reached temperature. Set timer for 12 minutes.

    Wash and drain tomatoes, apple, cucumber. Finely dice all of them into a large salad bowl.

    Add baby spinach, walnuts, mixed seeds, sauerkraut.

    Drain and rinse butter beans, then add to salad bowl.

    Squeeze a lemon into a bowl. Mix in a large teaspoon of mustard and 2 tablespoons of olive oil. Once blended, pour over sald and mix bowl.

    Place ryvitas and cottage cheese on table for people to help themselves.

  • Smoked salmon open sandwich

    Ingredients

    • Thinly sliced seeded wholegrain sourdough
    • Houmous
    • Sliced avocado
    • Sliced tomatoes
    • Rocket
    • Smoked salmon
    • Olives
    • Sauerkraut
    • Mixed seeds

    Method

    Slice the bread, wash and slice the avocado and tomatoes.

    Assemble each sandwich: two medium rounds of bread / one large round of bread per person, layered in the order: houmous (spread across each round of bread), rocket, avocado, tomato, smoked salmon, sauerkraut, olives, seeds.

    Warm up a large frying pan on 6 and add plenty of olive oil so eggs don’t stick.

    Break eggs into frying pan, trying to keep yolks intact. Assume 1 egg per person.

    Fry egg on one side until white is cooked through but yolk is still soft. Grind some black pepper over the eggs, then place one egg on each plate (on one of the pieces of bread, on top of other ingredients).

  • Baked cod

    Ingredients

    • 4 Cod loin fillets
    • 400g Cherry tomatoes
    • 4 garlic cloves, coarsely chopped
    • 2 large thinly sliced fennel
    • Splash of red wine vinegar
    • Honey
    • Capers (rinsed)
    • Chilli flakes
    • Lemon (sliced)
    • 2 tins (drained and rinsed)cannellini beans
    • Carrots, washed and sliced into fingers
    • New potatoes (not peeled or sliced)

    Method

    Wash and prepare vegetables.

    layer cannellini beans, garlic, fennel, carrots and tomatoes, capers, then cod in a large baking tray (in that order).

    Lay slices of lemon over each cod fillet. Sprinkle chill flakes, then splash red wine vinegar and add a couple of large teaspoons of honey to the tray.

    Bake in oven for 35 minutes at 180 degrees c.

    Boil new potatoes separately for about 12 minutes.

  • Korean pork casserole

    Ingredients

    • 500g pork tenderloin, sliced thinly (can be replaced with tempeh, in which case see below)
    • 350g fresh (live) kimchi
    • 1 small onion (diced)
    • 4 garlic cloves (finely minced)
    • 2 inch ginger (finely minced)
    • 2 heaped teaspoons of white miso paste
    • 1 large sheet of dried kelp
    • 800ml water
    • 1 firm block of tofu (cut into large cubes)
    • 2 courgettes, sliced into thick rings
    • 4 large carrots, sliced into thin rings
    • Broccoli, sliced thinly
    • Box shitake mushrooms, stalks removed and sliced thickly
    • 150g frozen edamame beans
    • 2 spring onions
    • 1 tsp sesame oil
    • 2 tsp your preferred chilli paste (to taste – we add much less if children will be eating)
    • 40g Buckwheat soba noodles or edame / black bean noodles.

    Quantities serve two adults and a young child.

    Method

    Heat up a cast iron casserole dish, add olive oil, ginger and garlic, and fry on a medium heat until aromatic. Add onion and fry until soft and starting to turn golden. Add pork and kimchi, and fry until pork is cooked.

    Add water, miso paste, kelp, carrot, and simmer for 30 minutes.

    Add edamame beans, courgette, broccoli, tofu and shitake mushrooms and simmer for further 10 minutes. Boil water in a separate saucepan to cook noodles, and add noodles once boiling (then cook in accordance with instructions).

    Remove kelp and discard.

    Stir in sesame oil, spring onion and chilli paste then serve immediately.

    If using tempeh:

    Slice the tempeh thinly, and simmer gently in a separate pan in water for ten minutes. Then dry slices and fry on both sides in olive oil. Add to soup just before serving.

  • Breakfast smoothie

    This is similar to the overnight grains bowl that we typically have for breakfast. However, it has slightly less nutritional variety in the ingredients, and is blended so that it is easier for the children to eat (or for us to eat on the go) – which comes with a higher risk of a blood sugar spike after eating breakfast.

    Ingredients

    • 50g mixed grains
    • 1 banana
    • 180g kefir yoghurt
    • 80g semi-skimmed milk
    • 25g crunch peanut butter
    • 30g frozen berries (we buy either the Sainsburys straberry and blueberry mix, or their “Stamford Street” mixed berry bags containing blackberries, blackcurrents, redcurrants and strawberries).

    Method

    Add ingredients to a large jug the night before consuming and blend immediately, then leave in the fridge until morning. The consistency is thick but drinkable – but you could add extra milk for a runnier (and less dense) end result.

    We think the ingredients stay slightly coarser if blended immediately before they have soaked, which which makes the drink slightly healthier.

  • Overnight grains bowl

    Ingredients

    • 50g mixed grains
    • 150g kefir yoghurt
    • 150g semi skimmed milk
    • 25g mixed nuts
    • 15g dried fruit mix
    • 30g frozen (or fresh) blueberries

    Method

    Quantities above are for a portion for one adult.

    Mix all ingredients in an airtight container the night before consuming and leave in the fridge to soak. We typically make four portions at a time, in a deep 2l tupperware box. It lasts 2 days sealed in the fridge (slightly longer if you leave out the fruit).

    If young children will have any, leave out the nuts from the mix and add to individual bowls for adults when serving.

  • Nut mix

    All references to nut mix are to the following, which just about fits in our 4l jar.

    • 250g Brazil nuts
    • 250g pecan nuts
    • 300g walnuts
    • 250g hazelnuts
    • 300g almonds
    • 100g pistachios

  • Dried fruit mix

    All references to dried fruit mix are to the following mixture. This works with our 4l jar.

    • Dried blackcurrants 200g
    • Dried raspberries 100g
    • Dried cranberries 250g
    • Dried goji berries 100g