After a fabulous Spring, we might think that Summer is here one day and gone the next, but the days are long and the evenings enjoyable. Hopefully the canals are benefitting from the recent rain and we will have plenty more sunshine to come.

It’s great to take the opportunity wherever we can to sit outside. We enjoyed simple nachos the other evening, sharing with our neighbouring boaters, just chatting, munching and sipping a glass of choice. A packet of plain tortilla crisps, topped with tomato salsa, grated cheese and sliced chillies. For the salsa, finely chop a few tomatoes, add salt and pepper, finely chopped onion and garlic, with a splash of olive oil and lemon juice, add a few chilli flakes for heat.

This is my 4th Summer “Cooking on the Cut” article for Canals Online Magazine, which means that there are a whole lot more recipes to look back on through previous years.

Saving on the gas, I have a few recipes for barbecue cooking with some salads, sides and a fridge cake.

We are lucky to have our Cobb cooker/barbecue for outdoor cooking and we have a pan/wok dish which fits over the hot coals, which is also brilliant over the gas flame on the cooker inside, so I have no need for a wok or large frying pan, this does the job. I used the Cobb pan for my Shakshuka and Vegan Paella recipes, but of course they can be made in any large pan or skillet over the hob or coals.

As always I’m spoilt for choice as to which recipes I’m going to share, so I hope you like the ones I have picked this time. More can be found on my “canal cuisine” facebook page.

Shakshuka

This recipe is slightly different as I’ve added tinned white beans and kept it quite saucy to mop up with chunky sourdough bread. The secret is to slowly sweat the onions down with the spices and garlic to add depth of flavour, then add the tomatoes and beans towards the end along with the eggs.

2 tbsp olive oil
1 small onion, finely chopped
1 red pepper, chopped into small pieces
2 garlic cloves, finely chopped
1 tsp fennel seeds
1 tsp smoked paprika
1 tsp ground cumin
1 tsp chilli flakes
1 tin tomatoes
1 tin cannellini beans
Salt and pepper to taste
4 eggs
Freshly chopped parsley or coriander to finish

Choose a large frying pan or skillet and start by gently frying the onion in the oil until soft. Then add the peppers, garlic, fennel, paprika and cumin, stir round the pan for a few minutes, add a little water to prevent the spices from burning and becoming bitter. Then add the chilli flakes and tomatoes, continue to cook with the lid on for about ten minutes, then add the beans and a pinch of salt and pepper to taste. Finally, make four wells with the back of a spoon and add the eggs, put the lid back on for a few minutes until the eggs are poached to your liking. Finally add the chopped herbs to finish.

HOT WINGS

The marinade can also be used for vegetable skewers.

½ tsp cayenne pepper
½ tsp ground cumin
1 tbsp tomato puree
2 tbsp oil
1 tbsp lemon juice
2 garlic cloves, finely minced
1 tsp sugar or 1 tbsp honey

Mix everything together for the marinade and rub into the chicken wings or vegetables, cover and refrigerate for half an hour or more until ready to cook.

Cook over the barbecue coals or in a hot oven or griddle pan. Serve with cumin butter new potatoes and a homemade coleslaw or flat-breads and white bean hummus.

CUMIN BUTTER NEW POTATOES

Par boil the new potatoes, then drain well. Toss in ½ tsp cumin seeds and a generous amount of butter. Cook over the hot barbecue or in the oven until browned and crispy on the edges.

AVOCADO SLAW

Very finely shred or chop cabbage, carrots and onions. Blitz or mash the avocado, ½ will do, with a generous dash of cider vinegar or lemon juice and a pinch of salt and pepper

WHITE BEAN HUMMUS

This is an easy store cupboard dip to make, especially when fridge space is sparce. Drain a tin of butter beans, reserving a little of the liquid. Blitz together with 2 cloves of garlic, a pinch of salt and pepper, and a few fresh mint leaves and a generous squeeze of lemon juice. Add some of the liquid to loosen to consistency.

CHIPOTLE MAYONNAISE

Simply add 1 tsp chipotle paste to mayonnaise or natural yoghurt.

VEGAN PAELLA with Tofu.

Another version which I have made is with Chicken and Chorizo, simply marinade the chicken in a little smoked paprika, garlic and oil and combine with the chorizo to fry, lift out the chicken and chorizo and use the same oil to start the onions off.

For the tofu (extra firm is best), drain, squeeze out excess water or dry over kitchen paper, cut into large chunks and sprinkle with a little smoked paprika, garlic and salt. It’s better to batch fry the tofu first, then keep to one side and then add to the paella at the end, this way it keeps shape better.

Paella rice can be bought in some supermarkets, but arborio rice or pearl barley can also be used.

These quantities would serve 2 to 4 portions, can be reheated:

300g tofu
1 ½ cups pearl barley
3 cups vegetable stock
2 tbsp olive oil
4 garlic cloves, finely chopped
1 small onion, finely chopped
½ each red and yellow peppers, finely diced
Large handful mushrooms, about 150g, cut into large pieces
2 tbsp tomato purée
1 tsp smoked paprika
½ tsp turmeric
1 tsp oregano
Handful green beans or peas (optional)
Freshly ground black pepper and sea salt to taste
Freshly chopped parsley
Squeeze of lemon juice to finish

Heat the oil in a large pan or skillet. Add the onions and fry for a few minutes until translucent, add the garlic and fry for a couple more minutes. Add the peppers, paprika, turmeric, pearl barley, oregano and tomato puree. Stir everything round the pan to evenly coat the grains, then add the mushrooms and gradually add the vegetable stock. Place a lid over the top and simmer for at least 30 minutes or until the barley is tender and cooked through. Check for liquid, adding more and stirring half way through, cooking, add the green beans and fried tofu towards the end. Finish with the seasoning, fresh parsley and a squeeze of lemon juice.

LAMB KOFTAS

400g lamb mince
2 cloves garlic
¼ onion finely chopped
1 tsp ground cumin
1 tsp salt
½ tsp black pepper
½ tsp mint
½ tsp oregano

Work all the ingredients together with your hands and then divide into portions and mould round the skewers (pre-soaked in water for 20 mins if using wooden). Refrigerate for an hour or so before cooking, this helps them keep their shape. Cook for about 3 to 5 minutes, each side, turning as you go. Enjoy with salad, flat-breads and tzatziki or white bean hummus.

PORK RIBS WITH NOODLE SALAD

RIBS are best cooked low and slow, but if your barbecue is right they will be perfect. For the marinade use 2 tbsp oil, 1tsp Dijon mustard, 1 finely minced garlic clove, 2 tbsp Worcester sauce, 1 tbsp honey, pinch black pepper.

NOODLE SALAD

Finely peel strips of courgette with a vegetable peeler and toss in a dressing of 2 tbsp white wine or rice vinegar, 2 tbsp lime juice, 2 tbsp honey (maple syrup or agave syrup is fine), 1 tsp chilli flakes. Add pre-cooked noodles and serve.

FRIDGE CAKE WITH NUTS, SEEDS AND COCONUT

This is a healthy sweet treat, using store cupboard ingredients, it’s also non-dairy and gluten-free. Most dried fruit would work, although dates tend to help keep the ingredients together, any seeds of choice could be added.

1 ½ cups oats
2/3 cup desiccated coconut
½ cup walnuts
1/3 cup chia seeds
1 tsp cinnamon
1 tbsp coco powder
350g combined dates and sultanas
1 tsp almond essence
2 tbsp honey or agave syrup
1/3 cup water

Line a 20cm round tin or bowl with cling film.
Blitz the oats and coconut in a mini chopper or food processor until fine like breadcrumbs.
Tip into the bowl and stir in the chia seeds, cinnamon and coco powder.
Finely chop the dried fruit and add to the mixture along with the almond essence, sweet syrup and water.
Combine well and then press down firmly into the tin. Refrigerate for at least two hours until firm.
Cut into segments to serve.