It's normally always there, lingering in the back of the cupboard, the lid slightly encrusted with a beige residue and the oil separated from the paste, sitting on top in a questionable pool. Then there is a fight to get the near solidified clay out of the bottom and not bend the spoon. And that's all before you discover you haven't got a tin of chickpeas anyway so have to go to the shop. Again.But fear not! This homemade tahini will save the day. And if there's ever a houmous crisis in the shops again, you can whip up your own in a jiffy. And then you can put it in a jar in the fridge and the whole family dip a carrot stick in it for lunch on Saturday then forget about it until you throw it away a week later as you wonder why you bother.Of course, this all depends on you having a bag of sesame seeds in the cupboard. I'd suggest that it is a staple worth having, and really, it's nicer making your own tahini anyway. It just (as with most things that are freshly made) tastes so much better. And you know it only has what you put in it in it.MethodTo make a jam jar sized amount of fresh tahini, sprinkle sesame seeds all over an oven tray, you can be very generous. Heat the oven to 180c and roast the seeds until they start to colour a little and toast. Stir them round occasionally so they don't burn.Leave to cool a little then put in the food processor and blitz until you have a crumbly mix. Slowly add in some neutral oil, such as groundnut or rapeseed and keep blending until you have a creamy paste. Transfer to a jar and keep in the fridge.Apart from houmous -- which I would recommend making using dried chickpeas for a better finished dish, but, if you only have tinned I'm not going to judge you -- tahini can be used in dressings, sauces with some yoghurt, drizzled over roast carrots or even put into ice cream. And what's more, there's a little more cupboard space and the satisfaction of the homemade.
Tahini-meenie-miny-mo
in gluten free, Low carb, Recipes, Vegetarian
"What's this terrible music you've got on?" asks Bee as she comes in the door."A seminal '90s album" I tell her, one eyebrow arched."Turn it off."It's about four in the afternoon, and I have returned from collecting the children from school. Noah has asked to put 'Ten' by Pearl Jam on the record player. I am more than happy to oblige, trying to ignore the probable reality that it is only because the vinyl is blue rather than my seven year old son has a keen love for one of Seattle's finest. You take what you can get with the children, I've discovered.We switch to The Beatles at a rather more sedate volume and concentrate ourselves on the task of making buttercream for an afternoon cake. My quest for the children's musical education continues a few days later as I have them folding the laundry while listening to Hendrix. Baby steps, and with hope, a little encouragement to subversiveness in life. As long as they've helped around the house a little...A few days later, on the way to school, I try to instill a little deviation from the routine by walking past the enormous slide in the park. With a little glint in my eye I ask if they want to have a quick go, running the ever so slight risk we may not arrive exactly on the dot of the bell ringing. Maya runs off like a hare out of the trap while Noah's eyes widen in fear. He stands rooted like one of the trees with it's reddening autumn leaves. A rabbit caught in the headlights.I drop them at their classrooms on time and return home with an enormous sense of wellbeing. And then I'm happy for the rest of the day.The chicken wings in this recipe are not the type that the parks and streets of London are paved with, but more of a spicy and exciting snack that sits well with family tacos or as an illicit supper when you're cooking for yourself and fancy some food that is, according to Bee "most definitely not a date night meal." They go really well in the evening with Pearl Jam. Quiet enough to not wake the children obviously. How very rock n' roll.Ingredients8 free-range chicken wingsFor the chicken marinade:A glug of sesame oil2 garlic cloves, grated2cm ginger, gratedA splash of rice vinegarA splash of fish sauce2tsp ground turmericA large pinch of Japanese pepper (or black pepper if you prefer)A splash of soy sauce1tbsp black and white sesame seedsFor the quick kimchi pickle:1 mini cucumberA few radishesA spring onion1 or 2 green chilliesA good splash of rice vinegar1tbsp Gochujang2tsp coconut sugar (or other sugar. It's all the same. I just had some to use up)A pinch of saltMethodMarinate the wings for up to 24 hours (or at least four hours)Grill until cooked through and starting to char, turning occasionally and spooning over the marinade every so often.Thinly slice the pickle vegetables and whisk together the vinegar, gochujang, sugar and salt. Mix the vegetables into this and leave to rest while the chicken cooks.Serve the wings with a sprinkle of sesame seeds, the kimchi pickle and a lot of napkins. This is a terrifically messy and delicious dish.This week:Watched: The final episode of Doctor Foster. Preposterous nonsense. I can't work out if I loved it or hated it. I'm leaning toward the latter. Started Fargo, series threeRead: Finished Christ stopped at Eboli by Carlo Levi; The New Yorker; A feature about Hassidic Jews moving to Canvey Island in the Observer; Started Middlemarch by George Eliot. We shall see how that goes...Listened to: Fleet Foxes latest album. Nice to have on in the background while writing, although I'm sure they would take offence to that... Neil Young, 'Hitchhiker', Soundtrack to '8 1/2'Eat: Pop Brixton, nice tacos, unfriendly bao. Devastated that Kricket has closed there. Lahore Karahi, Tooting. Excellent chicken methi, deep and flavourful dahl, tasty lamb chops and seekh kebabs. And only £25 for two...