Sunday 13 May - I give up....

OK, I am destined to be ill the rest of my life. May as well accept it.

Lolled around in bed until 10:30 then just had coffee on rising. Spent a few hours working, then made:


Vegesteak Stroganov
250g chestnut mushrooms, sliced
1 medium onion, sliced (180g)
3 cloves garlic, crushed
400ml vegetable stock
1 glass white wine
3 tablespoons cornflour (30g)
60ml single cream
250g RealEat Vegetarian Steak
salt, pepper, fresh nutmeg
small handful fresh parsley

Place the onions, garlic & mushrooms in a sauce pot and over with the vegetable stock and white wine. Cover and simmer over low heat until onions are well cooked and liquid is reduced by about half (30-40 minutes). Add the vegesteak and heat through.

Mix the cornflour with a little cold water and use the paste to thicken the sauce. Add the cream and cook a minute or two further.
Season well with salt, pepper and a little grating of nutmeg. Garnish with a little parsley.

Makes 2 servings
Nutrition Data per serving
Calories (kcal) 474.7
Carbohydrate (g) 40.4
Protein (g) 41.0
Fat (g) 16.7
Fibre (g) 8.4

Had this with 75g of Mezzani pasta from the Turkish shop near L. in Welling. Keep meaning to use this pasta to line a mould and fill it with veggies or mousse or something. I think it would look nice; a mould lined with these tubes...

Nutrition Summary for meal (with 75g pasta)
Calories (kcal) 731.2
Protein (g) 50.2
Carbohydrate (g) 95.9
Fat (g) 17.8
Fibre (g) 10.8

In the evening, I was rummaging through the frozen food hoard and decided to have a go at some Thai style prawns I used to get at an old Enron local, The Paviours Arms pub. Not sure if it is still there or not; conflicting view on-line, but it used to be on Page Street in Pimlico and did Thai meals. I used to get the prawns with chilli and basil - dead simple, it was just prawns, onions, chilis (good & hot!) some sort of stock, fish sauce and basil on rice. They always swore to me it was not chicken stock (and I believed them).

Anyway, I felt like something spicy to clear all the gunk from my head and chest, so I had a go at recreating the Paviours Arms prawns. Not a bad effort.

Paviours Arms Prawns

170g raw prawns

1 small onion, sliced thinly

100mls vegetable stock

1 tablespoon Thai fish sauce

4 chillis, sliced (or to taste)

handful fresh basil

60g Thai fragrant rice.

Cook the rice. While the rice is boiling , prepare the rest of the dish.

Spray a non-stick skillet with a little oil and saute the onions over low/medium heat onions until soft and slightly coloured. Turn up the heat and add the chillis, stock & fish sauce. get it all good and hot, add the prawns and stir fry for 2-3 minutes until the prawns are just cooked. Add the basil, stir through to wilt and serve over the hot cooked rice.

Nutrition Data
Calories (kcal) 398.8
Carbohydrate (g) 57.8
Protein (g) 34.8
Fat (g) 3.3
Fibre (g) 3.9