This is a super zingy summer soup using courgettes and peas so it’s super healthy as well as tasty and so easy to make! Continue reading “Zingy courgette and pea soup”
These oven braised spicy pork ribs are slowly cooked on a low heat in the oven giving you an amazing spicy and sticky, spicy pork rib which is ideal for 4 as a starter. Continue reading “Oven braised spicy pork ribs”
This chorizo with bean chilli served with a fried egg is a great alternative to the usual version with mince and very easy to make. You could make it vegetarian by using more beans and leaving out the chorizo but it won’t be as good Continue reading “Chorizo and bean chilli with fried egg”
Chicken and mango are a perfect combination for a fresh, healthy and summery salad Continue reading “Chicken and mango salad”
This is an amazing curry and you can beef or chicken instead of lamb for this lamb and spinach karahi Continue reading “Lamb and spinach karahi”
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. Continue reading “Cod curry”
Are there any other kind of meatballs apart from Italian ? The answer is obviously yes but these are still the best, this is a classic Italian recipe. Continue reading “Italian meatballs”
This is an excellent twist on a simple breaded chicken recipe using an old foccacia to give it an Italian twist. Its better if you can make your own focaccia. Continue reading “Focaccia breaded chicken with salad”
This is a really easy smoked mackerel sushi dish and requires hardly any cooking. You’ll need a rolling mat which you can buy from a Chinese supermarket or specialist (ahem) tobacconists! Continue reading “Smoked mackerel sushi”
A classic Sunday dinner, Coq Au Vin is unusual in the fact that the chicken is cooked in red wine, alot of red wine! Continue reading “Coq Au Vin”
Thai chicken & prawn noodle salad is super healthy and so easy to make.
First fill a pan with water and add the stock cube, a good slug of soy sauce, 1 chilli and the garlic. Leave to infuse for 5 mins or so and then add the chicken and simmer on a low heat for about 20 mins. Continue reading “Thai chicken & prawn noodle salad”
This is a very simple and easy to follow recipe for chicken and mushroom ravioli which serves 4 as a starter or two as a main course. First make the pasta by adding the flour to a large bowl, or just tip onto a large dry surface. Make a well in the middle and add the eggs, salt and olive oil. Continue reading “Chicken and mushroom ravioli with fresh tomato sauce”
For this pasta with smoked mackerel recipe choose a good pasta like De Cecco which typically takes around 10-12 mins, the pasta should be cooked through but with a little bite to it. You can’t get a better place to source mackerel than Scotland so make sure you get something that it is good quality, Italian food is simple and relies on great ingredients.
Add 2 tbsp olive oil to a cold frying pan and add the crushed garlic. Put on the heat and gently fry for 1-2 minutes until the garlic starts to turn golden then add the smoked mackerel and the tomatoes and allow to bubble for a few minutes stirring gently.
Cook the penne pasta in a large pan of boiling salted water until al dente, you’ll need about 2 litres of boiling water with about 1-2 tablespoons of salt.
Squeeze in the lemon juice and add the creme fraiche and parsley. Mix well and cook for a few minutes until all the flavours have amalgamated. Add a generous amount of pepper and taste. You may or may not need salt as the smoked mackerel is quite salty.
Drain the pasta, reserving a tablespoon or two of the cooking water. Add this water to the sauce and mix through before adding the pasta to the smoked mackerel mixture. Mix well and serve with toasted ciabatta and a nice glass of wine.
Chicken dopiaza is a classic Indian curry and translates as double onions. The key to this curry is to cook the onions for a long time slowly until they are golden brown; that way the will give curry a sweet nutty flavour.
This is a classic recipe for chicken and cashew nut curry. In a large frying pan (without oil), dry roast the coconut, garlic, ginger, coriander seeds, cumin seeds, chillies, cloves and cinnamon over a low heat for 5 minutes, shaking the pan occasionally. Add half the cashew nuts and all the onion and roast for a further 5 minutes. Turn off the heat and leave to cool. Grind the mixture using a food processor with 75ml water to a fine consistency.
Heat the oil in a heavy based pan with a lid. Add the ground spice mixture and fry for 10 minutes over a low heat. Add a good pinch of salt and fry for another few minutes.
Add the chicken, turn up the heat and fry, stirring, for 5 minutes. Add enough water to just cover. Put the lid on and simmer for 20 minutes. Add the rest of the whole cashew nuts and simmer for a further 20 minutes or so or until the chicken is cooked and tender. Taste for seasoning before serving, add more salt if required.
As this curry is rich and has no sourness, it eats well with some Indian pickles.