June Roundup

It’s The Gammon Kitchen’s 6 month sort of birthday! Hi to all of you who have been with me from the start and welcome to my new followers. Thank you to each and everyone of you who has liked, commented or followed my journey and I hope you stick around! I’ve been a bit quiet on here over the last couple weeks. In all fairness, I’ve only missed two posts but my presence on social media has taken a back seat whilst I’ve been focussing on my day job. The joys of working in customer services during a busy summer sale period! The slight break has given me time to refresh and I’m ready to get back into the kitchen and share more of that with you.

June has been such a wash out in Britain. We’ve had non-stop rain, thunderstorms and even some cold days. It’s grim. July hasn’t exactly started any better either but here’s hoping for some improvement. The UK isn’t just suffering due to the weather though, we’ve been hit with political and economic bombshells that have turned the whole country a bit mental. Whilst I don’t agree with the decision that has been made, life is certainly too short to worry about such things and we all need to move on, drown our sorrows into some chocolate cake and then be positive for the future.

Before moving on, let’s look back at The Gammon Kitchen’s posts during the month where I turned half vegan. As in I tried to be vegan, managed a few days, went vegetarian for a further few days then kinda gave up but still want to try to go back.

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Recipe Review: Sabrina Ghayour’s Feta Bites / What I Ate In A Day #9 / Recipe: Salted Caramel Pineapple Wedges / A Vegan Food Shop / Recipe: Chickpea, Spinach and Potato Curry / What I Ate In A Day #10 – Vegan EditionWhat I Ate In A Day #10 – Vegan Edition / My Vegan Week / Recipe: Sweet and Salty Pecans / Recipe Review: Leon’s Lemon Cake / My Hero Ingredients / Recipe: Pimped Up Kidney Beans / Summer is Coming

Recipe: Pimped Up Kidney Beans

When you’re not eating meat, or at least reducing the amount of it you consume, you have to find inventive ways to add flavour to your meals. Kidney beans don’t exactly evoke the same mouth-watering emotions that bacon rashers sizzling in a pan do, but they’re good for you and can be made quite sexy with a bit of special treatment. I learnt the trick of frying kidney beans from Jamie Oliver and now always cook my beans this way. They burst open, their deep maroon skins making way for their fluffy, pale interior, allowing them to take on any other flavours that you add to the pan. These are a great addition to a grain bowl or to chuck into any other recipe that needs a bit of extra pizzazz.

Serves 2-4 depending on what you’re eating them with

What you need:

  • 1 400g tin kidney beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 clove minced garlic
  • 1 tsp tomato puree
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tbsp maple syrup
  • Generous pinch of smoked sea salt (use normal salt if you must)

What you do:

  1. Easy one this. Heat up the oil in the pan and add the kidney beans, stirring and sizzling for a couple of minutes. Add the garlic, tomato puree and spices, stir well, and cook for a few minutes more.
  2. Add the maple syrup and smoked sea salt and make sure the beans are well coated in all the flavourings and are heated through. Sprinkle with a bit of parsley or coriander to make them look more Instagrammable.

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Bish. Bash. Bosh. Beans.Yum.