Heat a wok and add 2 tbsp groundnut oil. Fry the onions over a medium heat for 5-7 minutes until softened and slightly caramelised. Add the ginger garlic and chilli and fry off for a few minutes. Next add the spices and allow them to fry off before adding a pinch of salt. Add the […]
This is the simplest roast chicken recipe ever. Pre heat the oven to 180c. Chop all your vegetables into largish chunks and place in a large deep roast tin along with the garlic and herbs. Place the chicken on top and coat everything with a good glug of olive oil. Season the dish with salt […]
In a food processor put the onion, ginger, lemongrass, garlic, chillies, lime zest and juice and whizz to a rough paste. Add the fish sauce, shrimp paste, basil, coriander and oil and whizz again to quite a fine paste. Heat a wok or large frying pan and add the paste. Fry for about 5 mins […]
Fry onion, garlic, ginger, chilli, cardamom pods and cumin seeds in a little oil until soft and slightly coloured. Make a paste with the vinegar, turmeric, coriander, cumin, fenugreek and salt. Add to the pan and fry off for a few minutes. Add tomatoes and mix well. Bring to the boil and add chicken and […]
Cut chicken into thin strips, dust with flour. Fry in batches in the oil until golden – remove from the pan and keep warm. Add chicken stock to the pan to deglaze then add chilli flakes, soy sauce and honey. Bring to the boil and bubble to reduce and thicken to a syrupy consistency. Pour […]
This is a really tasty Indian recipe which makes a fresh and fragrant curry. Roughly chop chillies and place in a food processor. Do the same with the garlic and ginger. Whizz together. Add the coriander leaves (keep some for the garnish) then tip in the yogurt and whizz again until it is a puree. […]
Flatten out chicken breasts between 2 sheets of cling film using a rolling pin or meat mallet. Cut into strips. Season flour with salt, pepper and the grated lemon rind- dust the chicken pieces, shaking off excess flour. Heat the oil and butter in a large non-stick frying pan and brown the chicken pieces. Add […]
Fry the onion in 1 tbsp groundnut oil slowly over a gentle heat, stirring occasionally until soft and starting to colour. Add a pinch of salt then add the ginger, garlic and chilli. Continue to fry, stirring, for another 3-5 minutes. Meanwhile, using a pestle and mortar, bash the cardamoms to split them open. Discard […]
Mix all marinade ingredients together in a large bowl. Add the chicken pieces and mix well to coat them in the marinade. Cover and leave in the fridge for 1-2 hours or overnight if possible. Melt the butter in a large frying pan. When it starts foaming add the passata. Allow to bubble away, stirring […]
Whizz garlic, celery and carrot in a food processor until finely chopped but not mushy. Zest the lemons and squeeze the juice of one half. Crush the peppercorns and juniper berries together in a pestle and mortar. Heat the olive oil in a large, deep saute pan. Mix the flour and salt in a bowl […]