Dragons are notoriously hungry and they don’t approach their meals delicately. So it is no surprise that they shred their victims prior to consuming them. For me, to make this a little easier, I decided to slow cook it. Descending upon it from on high and using my imaginary talons would not have worked so well. And then I’d heve been yelled at for making a mess in the kitchen.
So, instead, I followed this recipe for slow-cooked pulled pork.
To top it, I read a few recipes and concocted this for the BBQ sauce:
- 2c ketchup
- 2T cider vinegar
- 1T cumin
- 1T garlic powder
- 2t ground coriander seed
- 1t chipotle powder
- 1t black pepper
- Put all in a pan. Mix. Warm over low/med-low heat until it bubbles. Stir. Cook for 15 minutes stirring occasionally.
I really enjoy pork and chicken in this stereotypical southern style. This comes out as no exception to that. The pork recipe yields a moist, slightly sweet, nicely seasoned meat. The sauce has the right kind of heat and tang to it to make a perfect accent. Not quite dragon fire, but heat is noticeable. And so… dragon meets pig.
I learned a lesson recently that is very important: no two powdered cinnamons are created equally. Some are bland and cardboard-like and others can almost light my mouth on fire. This (http://www.simpleveganrecipes.co.uk/index.html?recipe=recipes/vegan-chickpea-stew-recipe.html) recipe could vary wildly depending on what kind of cinnamon was used. But that’s not the only ambush — for me, the ambush was the lack of spices listed in the ingredients list. Once again there is much importance for a Kitchen Kleric to read an entire spell — you don’t want to invoke the Kooking Kthulhu because you trip up half-way through a recipe.
- 2T ground cinnamon
- 2T ground cumin
- 2T ground corriander
- 2 onions, coarsely chopped
- 8 oz. (200g) carrots, halved and coarsely chopped (about 4 … ish)
- 4 oz. (100g) sweetcorn (1 cup)
- 8 oz. (200g) courgettes (zucchini)
- 8 oz. (200g) chick-peas, cooked (or 2 tins of pre-cooked chick-peas)
- 3 cups water
- 4 tbsp. tomato purée
Mix dry spices. Heat 2T olive oil and saute onion and carrots for 5-10 minutes. Stir in dry spices. Cook for 2-3 minutes. Stir in sweetcorn, courgettes, chick-peas, water, tomato purée. Simmer for 25-30 minutes.
Spicy Lentil Casserole it said (http://www.simpleveganrecipes.co.uk/recipes/vegan-lentil-casserole-recipe.html). I am looking for both the spice and the lentils. But this can be fixed pretty easily — which I will do on my next batch.
- 1 onion, chopped
- 2 garlic cloves, crushed (or 2t minced garlic from a jar)
- 1lb 9oz (700g) potatoes, cut into chunks — err… I think what I ended up with was more like 4c of potatoes when measured as chunks.
- 4 carrots thickly sliced
- 2 parsnips, thickly sliced — and PEELED!
- 2T curry powder
- 1.75 pint (1 litre) vegetable stock — in other words, 3-1/2 cups
- 4oz (100g) red lentils
- Small bunch of fresh coriander, roughly chopped (optional) — OR 1T ground corriander
Heat 2T oil in a large pot and cook the onion and garlic for 3-4 minutes until softened. Add the potatoes, carrots and parsnips and cook over a high heat for 6-7 minutes, stirring until the vegetables are golden.
Stir in 2T curry powder and the stock and bring to a boil. Add the lentils, cover and simmer for 15-20 minutes until the vegetables are tender and the lentils are cooked. Add fresh coriander, or 1 tbsp ground coriander.
That is pretty straight forward, but I would do things differently the next time.
First, I approximated my own curry using strange arts of divination and insanity I can’t repeat. But what I did find was a recipe online that I would happily tweak.
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 teaspoons ground turmeric
- 1/2 teaspoon red pepper
- 1/2 teaspoon ground mustard
- 1/2 teaspoon ground ginger
Mix well and store in an airtight container.
I would start by taking that up to 3/4t red pepper and going from there. Maybe even some spicy paprika would tune this up nicely.
Second, I would add more lentils so this was more of a lentil dish and less of a potato/parsnip dish. I would double the lentils and add another 1-1/2 cups of water or stock.
Third, I like garlic and this would benefit from the equivalent of a 3rd clove of garlic.
The adventure was small in this one, but from time to time we need a simple quest like finding a shrubbery.