The Quarantine Food Diaries: master list

Is it possible to cook something different for dinner every night? How many things do I know how to cook, anyway? These weren't questions I deliberately set out to answer, but after a few weeks of cooking every single day, the Quarantine Food Challenge was on, whether I meant it or not!

(The answers, it turns out, are: yes, with a couple of exceptions (because eating something different every night would also mean only eating your favourite things once, so Lee's preferred pasta bol and ham-and-pineapple pizza have made a number of appearances); and "more than I knew how to cook before, and counting"...)

Here, then, is the growing list of all the things we have eaten for dinner since lockdown record-keeping began:

1. Ham and pineapple pizza. Of course. (Usually with a veggie section for me: onion, peppers, sweetcorn, pineapple and olives.) x 4
2. Oyako donburi
3. Lemon and lime chicken
4. Thai Panang curry with fried tofu and pineapple
5. Kung pao chicken and spring onion pancakes 
6. Dutch kale stamppot with smoked sausage (thanks Gerard!)
7. Hainanese chicken rice (thanks Thorfinn!)
8. Chicken ramen with gyoza
9. Broccoli and cauliflower cheese casserole
10. Indoor picnic with roasted cauliflower, squash and quinoa salad
11. Pineapple chicken 
12. Pasta bolognese (x 3)
13. Baked potatoes with cheese and bolognese sauce
14. Fried rice and yuzu cabbage salad
15. Pork (or seabass) piccata with mash and peas
16. Teriyaki chicken with sesame kale and cabbage salad
17. Gammon roast with vegetables (x2)
18. Coconut-crusted pork (or salmon) with pineapple salsa 
19. Beef and bacon stew
20. Crispy chicken with Japanese curry and salad
21. Mujadara (thanks Bronwyn)
22. Beef and bacon pie
23. BBQ chicken mini-drumsticks and salad
24. Homemade burger and potato wedges
25. Pizza with chorizo, ham, pineapple and olives
26. Bacon-wrapped chicken stuffed with mozzarella cheese
27. Vegetable bhuna curry (using up a jar of leftover sauce)
28. Soup and toasties
29. Chicken romanesco pasta (thanks Tom and Ali!)
30. Toasted buns with ricotta cheese and tomato salad
31. Gammon with broccoli cheese
32. Halloumi, tomato, cucumber and olive salad
33. Beef and ale rendang 
34. Chicken schnitzel
35. Rendang pie
36. Sweet & sour tofu
37. Flatbreads, hummus and salad
38. Crispy orange beef
39. Chana masala (thanks Alasdair) with swede
40. Tofu red curry with sesame beans
41. Vegetarian chilli and rice
42. Halloumi, pea and edamame salad with mint and butter msemen
43. "Corned gammon" hash (thanks Nic & Cat!)
44. Chicken and gammon pie
45. Spiced lentil stew with grilled chicken
46. Chorizo and white bean stew
47. Chicken and prawn noodle soup
48. Bol pizza
49. Pineapple beef & prawn stir-fry
50. Miso-glazed grilled pork (or salmon)
51. Paella
52. Bol and béchamel pasta bake
53. Pasta salad with spring vegetables (leeks, peas, asparagus)
54. Satay chicken 
55. Tomato and vegetable soup
56. Pita breads with halloumi and salad
57. Veggie tamale pie
58. Falafel burgers and chickpea soup
59. Tapas - patatas bravas, prawn-stuffed peppers, smoked salmon, prawns, chorizo, olives
60. Vegetable coconut curry with Korean sticky potatoes
61. Creamy tomato and pea pasta 
62. Vegetarian cottage pie 
63. Ham, pea and dill cakes
64. Vegetable pie
65. Tomato, olive and potato bake 
66. Chicken with olive and lemon sauce and roasted grapes
67. Polenta vegetable tart
68. Pan-fried chicken with haggis
69. Roast beef and yorkshire pudding
70. Thai beef salad
71. Tuna nicoise salad 
72. Butcher's burgers (x2)
73. Grilled gammon steak (or seabass) with roasted pineapple
74. Kofta curry (thanks Tom!) and gobi masala with peshwari naan
75. Steak dinner
76. Roast pork shoulder with crackling
77. Black pepper beef & bok-choy stirfry with beansprouts and spinach barchan
78. Mango and avocado salad with grilled chicken
79. Nasu dengaku; fennel, endive, orange and avocado salad
80. Haggis supper with neeps, tatties and whisky-pepper sauce
81. Steak teriyaki with sesame greens
82. Roasted fennel and endives with blue cheese
83. Aubergine, mushroom and snow pea stir-fry; sweetcorn soup with noodles; spicy zucchini
84. Chicken (or zucchini) parmigiana
85. Meat-lover's pizza (ham, chorizo, meatballs, and bacon with pineapple)
86. Chicken katsu curry
87. Farmfoods crispy duck 
88. Instant white curry mee
89. Steak fajitas
90. Tonkotsu ramen
91. Gammon and pineapple wrap
92. Okonomiyaki
93. Chicken paprika, filetitos and patatas bravas (thanks Nic and Cat!)
94. Beef bulgogi bibimbap
95. Pork fillet with honey sauce
96. Pork noodle stir-fry
97. Tofu and squash green curry
98. Slow-cooker beef, olive and tomato stew with dumplings
99. Vegetable katsu with zaru soba
100. Chicken with pineapple and sweet ginger stir-fry
101. Chorizo and pepper pasta
102. Beef and tomato pie with mash
103. Vegetable chilli burritos
104. Cheese and split pea curry, spiced cabbage and tomato
105. Steak with whisky-pepper sauce and potato wedges
106. Chicken with hot pepper sauce (a Lee special!)
107. Fish (or chicken nuggets) and chips
108. Pulled pork buns and caulibroc cheese
109. Caulibroc burger-with-the-lot
110. Sweet soy pulled-pork noodles
111. Chorizo-cheese panini
112. Spaghetti on toast
113. Ham and chips with salad
114. Tom yum soup 
115. Miso-marinated pan-seared duck with pickled ginger, soy-sesame veg and green tea soba
116. Nachos with chipotle beans
117. Cauliflower curry katsu cheese bake
118. Gammon and chips / lentil & beetroot salad
119. Coconut curry noodle soup
120. Sausage and apple bake (thanks Tom and Ali!)
121. Beef hor-fun noodles
122. Slow-roasted chicken and potatoes
123. Crispy siew-yoke pork belly, drunken chicken and rice
124. Chicken, fennel and mushroom tagliatelle
125. Tiger salad with crispy pork belly
126. Hoi-sin pork belly pizza
127. Tofu bibimbap
128. Bacon and pepper pasta bake

QFD Week 4 (6-12 April): A system emerges

By now, we were getting into the routine of producing two meals a day, but the mental juggling act of keeping on top of best-before dates, leftovers, half-empty tins needing to be used and fridge/freezer space was taking up a good deal of processing power. The solution: in lieu of a whiteboard, sheets of A4 paper taped to the kitchen cabinets, containing meal planning notes, freezer inventory, lists of things to be used and by when, and ideas for upcoming meals.

Monday's dinner: kale stamppot as suggested by my Dutch friend Gerard: basically sausage, mash and kale.

Tuesday was chicken rice day: a Proper Food Project! Using Thorfinn's famous method, with the added tweaks of frying the rice in the chicken fat and cooking it in the stock, yielded very satisfactory results plus plenty of leftover chicken and stock.

Wednesday was pizza again, using the yeast culture that had been happily bubbling away in the fridge, with an occasional 1:1 flour and water feed.

On Thursday, leftover pizza dough became focaccia to go with minestrone for lunch; adding miso paste to the leftover chicken stock produced a soup for ramen noodles, topped with more sliced chicken and gyoza.

Then it was Good Friday, so I mixed up an experimental batch of hot cross buns using my yeast culture and adding egg, butter and spices together with a packet of fruit&nut trail mix. Dinner was broccoli and cauliflower cheese plus roasted vegetables.

Saturday: Hot cross buns were a success! As it was a sunny day, we decided to have a living room picnic featuring grilled halloumi, a roasted vegetable and quinoa salad and various deli-style goodies.

Sunday featured the becoming-traditional cooked breakfast, and a quick sticky pineapple chicken for dinner.

QFD: Week 3. "In which we take a suitcase to the supermarket..."

Essentials such as food shopping only, they said. Try to limit shopping trips to once per week. There was a debate over whether more than one member of a household should go to the shops. But with two of us, we thought, we could stock up on a month's worth of food and not have to leave the house until May! Hence the suitcase...

The Royal Mile, deserted

AAA....

The shopping trip itself was a slightly hair-raising experience, since at this point very few people were taking seriously the lockdown and especially the social distancing measures. We returned both physically worn out by hauling half our bodyweight in shopping across cobbled streets, and psychologically exhausted from playing Pac-Man up and down the supermarket aisles. Next time, grocery delivery!

Having survived this harrowing venture out of doors, the next day (I have no memory of what we ate after coming home from shopping...) merited some comfort cooking: specifically, a Thai Panang curry with fried tofu and pineapple -- spicy, sweet, rich and full of vegetables -- and a fresh crunchy salad with chilli, lime and garlic dressing. Plus the only rice we'd been able to buy at the Chinese supermarket was Thai sticky, so this fit the bill.

Leftover sticky rice became cheesy rice cakes with nuoc cham sauce and salad for lunch the following day; and as local businesses shut their doors and turned to the online market, home delivery G&T started to become A Thing...

Weekend lockdown breakfasts also quickly became established as a thing: when you're spending every day at home, it's nice to have something to mark out the weekend.

I really like spring onion pancakes but almost never order them in restaurants, because there's usually something more exciting I want to eat instead. Knowing in theory how to make them was one thing, but it took lockdown to give me the time and inspiration actually to try. Fortunately they were very easy! (Understanding a bit of the science behind hot-water vs cold-water dough and the limits of lamination was useful as well.)

I was also interested to try out this version of Kung Pao Chicken from NoRecipes.com. Verdict: tasty, but the dark soy was a touch overpowering. One to keep experimenting with!

And finally, because there's nothing like a good plate of leftovers: kung pao fried rice with salad and that classic SE Asian street food bonus topping of a fried egg!

The Quarantine Food Diaries: Weeks 1-2, "And so it begins..."

The last photo from the Before Times

I was on the last leg of a Maldives liveaboard when everything started shutting down around the world. The day we returned to port, 15 March, was the day the Maldives shut to new incoming travellers; arriving visitors were refused entry and put back on flights home; instead of disembarking and heading to town for the day, we were asked to remain on board until departure and then go straight to the airport; and instead of readying the boat for the next week's group of passengers, the crew prepared to stand down operations.

The conference I had been heading back to in Cambridge had been cancelled two days earlier; by the time I landed in London on 16 March and waited for the flight I'd booked back to Edinburgh instead, all my events that week had been cancelled. 

By the end of the following week, everything was cancelled.

Zooming each other from different rooms

Looking back, those early days of the lockdown are slightly blurred, unreal. Although the official UK lockdown didn't begin until 23 March, it was clear that we were in a state of emergency. The University closed its doors the day I got back, with working from home the new standard. We learned to use Zoom, set up virtual social events with friends and calls with family, somewhat tickled by the strangeness of it all even though we were taking it Very Seriously. We counted our toilet rolls, fortunate in having just received a large order; and made plans to keep ourselves fit and strong without having to leave the house.

Toilet paper stocktake complete!

The lockdown diver's weights workout

And, of course, I cooked.

Being home for long enough to cook properly, as well as being forced to cook through not being able to go out or order takeaway, was something of a novelty. I cleaned the kitchen, defrosted the freezer and finally sorted out the store cupboards into some sort of sensible order -- the value of having a clean, tidy and workable space rapidly grows when you are using the space several times a day every day, rather than once every few weeks.

What did I cook? For the first couple of weeks, I don't really remember. It wasn't particularly important at first; we had various things to use up. No takeaway though, so I decided to try making pizza. The sachets of yeast in the cupboard were best-before dated variously from 2013 to 2017, and the last time I'd tried to use one, the dough had simply sat there and done nothing for two days before going in the bin. Wise to this, I tested them by mixing with warm water and sugar; it took three packets before one finally "doubled in size and became frothy". Yeast and flour shortages were already rife in the shops, so I figured I had better keep some of this batch going. Treating it like a starter, I kept back some of the dough, mixed in extra water and flour, and popped it back in the fridge...

... where it led to early experiments with crumpets and focaccia, amongst other things. (The same culture is still alive in the fridge today, over four months later.) Working our way through the odds and ends accumulated in the fridge, freezer and cupboards, I came up with some inventive combinations: a "lemon and lime" chicken made with the end of a jar of Rose's lime marmalade, kaffir lime leaves and frozen peas, the last green vegetable available to us. I also appealed to friends on Facebook, not because I didn't know how or what to cook, but because I wanted to cook what they were cooking -- to eat the same foods they were eating, even if we couldn't eat together. Some 133 comments later, I had a long list...

Lemon-lime chicken

Lentil soup, from Catherine

Un-photogenic but tasty!

And thus we muddled on randomly for the first two weeks, virtuously using up our old supplies and planning towards a more organised shopping day. The lockdown had begun...

Oyako-don, as suggested by Jayne