Skulking, yet more Star Wars Food & a little Competition

We're going to make some muffins with the Galactic Ginger Jam, aka Orange & Ginger Marmalade (seen below). The little competition - we'd like your Star Wars theme ideas for a name please.
To enter leave a comment with your suggestion for the name of the muffins. If we pick your name as the winner you could win a little prize. This is just for a bit of fun and the prize is not going to make your day, or even your year, but it could put a smile on your face. Ideas please by the end of the month. That's midnight GMT on Thursday 31st January 2008.
The name should have a Star Wars theme and is for Orange and Ginger Marmalade Muffins, using our Galactic Ginger Jam.
Rules can be changed at the last moment and judges say is final... etc... etc...

Now on to some more Star Wars food... I can assure you that somebody was harmed and feelings were bruised in the making of one of the following...


Ewok Eggs (to serve 4 for lunch)
4 large organic freerange eggs
Large handful of chopped spring onions/salad onions
1/4 cup of double cream
salt and pepper to season
Tablespoon of oil

In a bowl whisk the eggs, double cream, add salt and pepper to season.
Heat oil in a frying pan. Add the chopped spring onions, fry lightly until softened. Add the egg mixture and cook on a low heat. Give it a stir every 30 seconds or so and cook until you think the eggs are ready. Some people like their eggs runny, some firm. I overcooked ours today - by a long way!

Ewoked Savoy Cabbage with Han Solo Jamon and Galactic Ginger Jam Sauce
Half a large savoy cabbage, finely sliced
Spanish Jamon (we used this Jamón Iberico de Bellota) rough pieces about 1cm in diameter
Tablespoon of Galactic Ginger Jam - You could always use orange marmalade & grated fresh ginger.
Tablespoon of Teriyaki Sauce
Tablespoon of Olive Oil

Heat olive oil in a wok (or ewok as we now call it). Add Jamon, cook for 2 minutes then add savoy cabbage, cook for 2 minutes. Shake it around the pan then add the Galactic Ginger Jam and Teriyaki Sauce. Cook for further couple of minutes. You might want to add a tablespoon of hot water if you think it needs it.

A bowl of Galactic Ginger Jam
as I wasn't organised with enough clean and sterlised jam jars when I made it!

While cutting the jamon off the bone I cut my hand. After crashing about and shouting at husband that he should have cut the stupid stuff, I cleaned it, sprayed it with Savlon and covered it with a plaster (a blue one so I could feel like a real cook!). I will at some point apologise to Hubs but for now I'm skulking, (not sulking). I also burned the eggs and had to scrape off the top so that nobody had to eat the burnt bits. Poor Hubs, poor children!

Anyway, changes are afoot in the Little Foodies household, more of which next week.

Star Wars Food

Not that long ago in a galaxy quite near, there has been some serious eating going on.


Naboo Nuggets (to serve 2 small Storm Troopers)4 chicken thighs (organic and free range if possible)
Handful of Cheerios (the breakfast cereal)
Handful of Plain Flour
Freshly Ground Black Pepper to season
1 Egg, lightly beaten in a small bowl
Tablespoon of Oil

Cut the thighs into pieces, about 2cm chunks
In a freezer bag add the flour and cheerios, seal the bag, cover with a tea towel and then bash with a rolling pin until the Cheerios are smashed to fine breadcrumb size.
Dip the chicken pieces in the egg and then add to the bag of flour/cheerio mix.
Jiggle it around to coat the chicken
Heat the oil in a frying pan and then add the coated chicken pieces. Fry gently, turning occasionally for about 10 minutes until golden and cooked through.


Galactic Ginger Jam
otherwise known as... Cheat's Orange & Ginger Marmalade.
1 Tin of Hartley's Ma Made thin cut Seville Oranges
1 x 350g Jar of Stem Ginger in Syrup (I used Waitrose Chinese Stem Ginger in Syrup)
3/4 pint of water
4lbs /1.8kg Sugar

You basically follow the instructions on the side of the can but you add a jar of stem ginger too, to make it orange and ginger.
Empty contents of tin into a large heavy based saucepan. Add 3/4 pint water and jar or stem ginger. Stir in all of the sugar and heat until boiling, stirring continuously. Then reduce heat but maintain a gentle boil for a further 15 minutes, stirring occasionally. Add a knob of butter half way through to disperse the foam. Test for setting - remove from heat, put 1/2 teaspoon of marmalade onto a cold saucer, put in a cool place. After 2 minutes draw your finger over the surface if it wrinkles, it's ready. If not boil again for a few minutes and test again. When it's ready, let it stand for a little while before pouring into warmed sterilised jars.

This makes a lot of marmalade/jam and is so much easier for the lazy bird with a bad back who could not even give head space to preparing the oranges to make from scratch. It half killed me just stirring the stuff - oh woe is me!

We've also made Chewie's Chocolate and Chestnut Cakes, these were a bit of an experiment using up some tinned chestnut puree I had. They worked, I'd go as far as to say they tasted delicious but possibly need a little tweaking. Also Chewbacca's Chicken and Cous Cous, Hubby made this. Will post recipes and pics tomorrow, along with some more Star Wars Food.