This is an excellent cod curry using but you could use any white fish such as hake or pollock as it will work as well. It is a very simple dish but packed with flavour; adjust the amount of chilli to suit your palate and bear in mind that the peppercorns will add spice as well. Continue reading Cod curry
For this recipe for Red Thai curry fishcakes first make the paste. Roast and ground the cumin, cloves and coriander, add a bit of grated nutmeg. Put this and the rest of the ingredients into a blender and blend to a smooth paste, if you need ot add a little water then do so. Continue reading Red Thai curry fishcakes
Put all ingredients in a bowl and mix thoroughly with your hands – see Cook’s tip. Shape into small meatballs – about walnut size – put on a plate and chill until needed. Continue reading Italian meatballs
First put the meat on a board, season with salt and pepper, then rub 1 of the garlic cloves, 1/2 the red chilli, the five spice powder and the ginger onto the beef and leave to marinate for 30 mins minimum.
Next cook the noodles in hot water as per the instructions (normally a few minutes, as soon as they are ready refresh under cold water to stop them cooking and sticking together, set aside for now.