A recipe from Adventures in the 32-akre Wood, many thanks Janet which she copied from the can of Bush's Blackeye Peas.
Hoppin' John Over Rice (6-7 servings)
1 cup chopped onion
1 sweet red pepper, chopped
1 green pepper, chopped
1 cup cooked ham
2 tbsp. vegetable oil
2 15 oz. cans blackeyed peas
1/2 to 1 tsp. hot pepper sauce
3 cups cooked white rice
Optional: salsa, sour cream
1 cup = 8 0z (I think according to here, it is)
In a large skillet (or frying pan) cook onion, peppers and ham in oil for 4 minutes or until vegetables are tender. Drain blackeye peas, reserving 1/2 cup liquid. Add peas, reserved liquid, and hot pepper sauce to ham mixture and stir. Spoon over rice. Top with salsa and/or sour cream, if desired, or serve it over cornbread.
Variations
For a vegetarian version substitute for the ham for sage, garlic, paprika, and black pepper. Guessing the measurements at a teaspoon of sage and maybe 1/2 tsp for the garlic and paprika, and black pepper as you see fit.
Use plain yogurt instead of sour cream
Fat Rascals
Thanks to Waitrose for the basic recipe
Ingredients
1 medium freerange egg, lightly beaten
150g plain flour, sieved
150g self-raising flour, sieved
1 tsp baking powder
130g cold butter, cubed
90g organic caster sugar
Grated zest of 1 orange and 1 lemon
1 tsp ground cinnamon
½ tsp nutmeg
150g mixed dried fruit I used organic sultanas and apricots for a change.
50ml milk
To finish:
1 medium egg yolk
1 tbsp water
Pinch of salt
Glacé cherries and blanched almonds, to decorate
Method
Preheat the oven to 200°C, gas mark 6.
Sieve both flours and the baking powder into a large bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Add the sugar, citrus zests, spices and dried fruit and mix well. Add the beaten egg and enough milk (about 50ml) to bring the mixture together into a soft dough. Form the mixture into 6 saucer-sized rounds, about 2cm deep.
Mix the egg yolk, water and salt together to make a glaze and brush this over the fat rascals. Decorate with the cherries and almonds. Transfer to a non-stick baking tray and bake for 15-20 minutes or until golden brown.
Fat rascals are best served warm (but you can freeze them and reheat when required)
Ingredients
1 medium freerange egg, lightly beaten
150g plain flour, sieved
150g self-raising flour, sieved
1 tsp baking powder
130g cold butter, cubed
90g organic caster sugar
Grated zest of 1 orange and 1 lemon
1 tsp ground cinnamon
½ tsp nutmeg
150g mixed dried fruit I used organic sultanas and apricots for a change.
50ml milk
To finish:
1 medium egg yolk
1 tbsp water
Pinch of salt
Glacé cherries and blanched almonds, to decorate
Method
Preheat the oven to 200°C, gas mark 6.
Sieve both flours and the baking powder into a large bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Add the sugar, citrus zests, spices and dried fruit and mix well. Add the beaten egg and enough milk (about 50ml) to bring the mixture together into a soft dough. Form the mixture into 6 saucer-sized rounds, about 2cm deep.
Mix the egg yolk, water and salt together to make a glaze and brush this over the fat rascals. Decorate with the cherries and almonds. Transfer to a non-stick baking tray and bake for 15-20 minutes or until golden brown.
Fat rascals are best served warm (but you can freeze them and reheat when required)
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