Steeliac

Tag: lockdown

  • Pho to go – gluten free takeaway

    Pho to go – gluten free takeaway

    It’s been so nice to get the odd takeaway during lockdown, but we’re generally limited to Indian, and there’s a Thai not so far away. So although it’s a bit of a schelp from where we are, we recently did an online order for Pho Cafe in Leopold Square. I have missed this place a lot, so I’m delighted that they are still trading and can’t wait to go back for a meal in at some point.

    Between two of us, we shared a few dishes to make a three course meal: Pork and lemongrass meatballs, which comes with lettuce and herbs, and we had a peanut dipping sauce. With some prawn crackers, of course.

    For a middle course we had the classic slow cooked beef brisket pho. I love all the herbs, which really add to the fresh flavour, and it was really well packed for takeaway. Just needed a little reheat in the microwave.

    And we ended on the chicken Vietnamese curry with broken rice. The curry is perfectly spiced for me and beautifully fragrant. It was an utter feast.

    Pho, 6 Leopold Square, Sheffield S1 2JG

  • Smoky ribs

    Smoky ribs

    We’ve been missing eating out during lockdown, and I feel like I’ve been cooking so much. I try to mix it up a bit so we have a lot of variety and I’ve subjected the family to all sorts of new recipes. Some have worked brilliantly, and some consigned to the ‘never again, mum!’ bin. This is one of the former and frankly, I regret not trying to make this sooner, as it was so easy!

    For the ribs, I bought 4 racks of ribs that had about 6-7 ribs on each, and one rack each was plenty for a main course with some sides. There are various recipes out there for smoky marinade, but I figured it’s pretty much the same as shop-bought BBQ sauce, so I just used a bit of Sweet Baby Ray’s BBQ sauce. I also use it for making pulled pork. These two dishes are the best things the slow cooker has ever produced.

    Run a small amount of oil around your slow cooker pan, pop in the ribs one rack at a time, and brush a bit of sauce on each. I had to overlap the ribs in a bit of a stack. Then cook on low for 7-9 hours or high for 3-5 hours. The time might depend a bit on your slow cooker, but mine is reasonably new and comes to temperature quite fast (considering it’s a slow cooker!) so it generally takes the lower amount of time.

    Once cooked, lift each rack carefully onto an oven tray, baste with more BBQ sauce and grill (or BBQ?) until they start to char a bit round the edges. 

    For the smoky beans, I use a fairly quick vegan recipe:

    • 1 shallot
    • 1/2 tsp cumin
    • 1/4 tsp smoked paprika
    • 1/2 tsp celery salt (I’m not sure you’d notice if this wasn’t in it?)
    • 1 tbsp tomato puree
    • 1 400g tin cannellini beans (or any beans)
    • 1 tsp maple syrup
    • 100ml tomato passata

    Soften the shallot in a bit of oil for 5 minutes. Add the spices and allow them to cook out for a minute before adding the tomato puree. Cook 2 more minutes then pop in the beans and the rest of the ingredients with some seasoning. Simmer until the sauce is the desired consistency. Add water if necessary.

    The slaw is a barbeque staple in our house, just shredded cabbage and carrot with full fat mayonnaise and a bit of seasoning.

    For the corn cobs, I like them best cooked on the BBQ but the weather wasn’t great, so we just cooked them in simmering water for ten minutes. 

    Enjoy! 

  • Challenging times

    First post in a while! It’s been a funny few weeks, adjusting to life in the lockdown. In general, things are ok chez Steeliac – we’re working from home and attempting to home-school our boys, as well as trying to keep things as normal as we can. I hope anybody reading this is coping ok and not impacted too much by the difficult side of the coronavirus crisis.

    We are lucky to have a garden and that we’ve been able to spend time in our local woods appreciating nature – this last week we’ve seen some spectacular bluebells and witnessed herons land on their treetop nests. These pleasures help to offset some of the trickier aspects of lockdown life, such as not being able to get hold of gluten free flour due to everyone’s new obsession with baking! And of course, we’ve never been so aware of the value of school…

    We have, however, had a bit of significant news recently, which is that my eldest has been officially diagnosed with Coeliac disease.

    It’s taken several years, a lot of persistence and a bit of stress to get this diagnosis. It was made particularly difficult because his blood tests came back negative. Although only one of three clinical tests for CD, the blood antibody tests are offered by GPs so are generally the first hurdle to securing a diagnosis. So with negative blood results and various attempts over several years, it took some persuasion to get the opportunity to try the other two tests.

    Thankfully, we eventually got ourselves in front of a brilliant consultant at the Sheffield Children’s Hospital, who, presented with the history and the symptoms, put us on the path to diagnosis. First a genetic test, and subsequently the dreaded gastroscopy, under a general anaesthetic. Due to the lockdown, we received the eventual diagnosis in a short phone consultation with my mobile on loudspeaker in my bedroom.

    We are, of course, left with very mixed feelings. I’m so thankful that we finally have the answer, and that we can make him better with food, but I’m devastated for my boy about the parts of this that will challenge, upset and test him in the years to come.

    But I’m also pleased I’ve had a head start on this and I know what to do! And I’m very hopeful that during our lifetimes, the research will provide us with other options than just the diet.

    On a positive note, I’m looking forward to reading and sharing his forthcoming blog posts and musings…