First make the red harissa which will be the marinade for the chicken by adding the spices to a small frying pan and frying gently until they begin to give of an aroma, put them in a pestle in mortar and ground finely.
Next add the rest of the ingredients to a pan with some olive oil and fry for about ten minutes until the ingredients go a darker colour. Add this mixture with the spices to a blender and finely blend before adding the yoghurt and then mixing with the chicken to marinate overnight (or at least for an hour).
Place couscous in a large bowl. Pour over about 425ml hot chicken stock. Stir once and leave to stand for 10-15 mins then add the tomato, coriander, drained chickpeas, pomegranate seeds and red onion.
When ready to cook remove the chicken from the marinade and pan fry on each side for a couple of minutes to colour the meat. Add the marinade and cook for about ten minutes each side on a medium heat until the chicken is cooked through. The marinade will become a thick and silky sauce for your dish.
Serve with the cous cous and a spoonful of yogurt and coriander to top.
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
First season the chicken with salt and black pepper; put in a bottom frying pan in a little oil and fry over a medium high heat turning frequently until cooked through. This will take around 15 mins Continue reading Chicken and mango 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!
First cook the rice, sushi rice is quite short and high in starch so it becomes quite sticky. This recipe used a rice which had 1 cup of rice to 1.3 cups of water. basically bring it to the boil then turn down and simmer until cooked, it takes around 20 mins. Continue reading Smoked mackerel sushi
A twist on the Mexican classic – chilli con carne goes Moroccan! I love lamb mince and this is an easy, good value recipe for chilli Marrakech that really packs a flavour punch. It also freezes well if you want to make a bigger batch. Continue reading Chilli Marrakech
The main flavour of this Mexican dish is the chipolte chilli, a dried and smoked jalapeno, available from most supermarkets.
Preheat the oven to 150C. Heat the oil in a large flameproof casserole and brown the meat over a high heat in batches. Remove from the pan with a slotted spoon and set aside. Continue reading Mexican beef stew
This is a very easy recipe for a great hot trifle dessert. First slice the swiss roll and arrange along with the apricots (or other fruit you want to use) on the bottom of a heatproof casserole dish.
Next make the custard, you can either use your own recipe or do what we have done here by upgrading a packet custard. To do this blend the custard powder with the egg yolks, 1 tbsp sugar and a little of the milk. Heat the remaining milk and when almost boiling stir into the mixed custard before returning to pan. Bring to almost boiling point and keep stirring continuously until the custard has thickened to a level you are happy with, ideally the thickness of double cream.
Leave the custard to cool slightly before pouring it over the swiss roll and fruit.
Next you need to make the meringue. To do this whisk the egg whites with the sugar until they form a stiff peak, its best to do this with an electric whisk if possible.
To finish the dish add the meringue to the top of the custard and bake at 180C for 20 mins or until the meringue is golden brown on top. Serve while hot.
Make the Nonya curry powder
Roast all the spices, apart from the turmeric in a dry pan until fragrant. Allow to cool before grinding in a pestle and mortar or spice grinder. Mix in the turmeric. Keep what you need for this recipe (5 tbsp) and store the rest in an air-tight jar.
Make the curry
Whizz the onion, garlic and ginger with 1-2 tbsp water in a small food processor to make a paste.
Heat the oil in a shallow, wide pan over a medium heat and add the onion paste. Fry for a few minutes without letting it colour, stirring regularly. Add the curry powder and fry for 3-4 minutes until the oil is released.
Stir in the coconut milk and bring to a simmer. If you are using chicken thighs, add now (chicken breasts need less cooking so add nearer the end).
Throw in the lemongrass, lime zest, tamarind water and potatoes with a good pinch of salt. Bring to the boil and simmer for 20-25 minutes, uncovered, stirring occasionally. If using chicken breast, add 10 minutes before the end of cooking. Add the tomatoes 5 minutes before the end. Check the potatoes are tender before turning off the heat. Adjust seasoning if necessary. Remove lemongrass before serving.
Serve the curry in individual bowls sprinkled with the coriander leaves and red chilli
First marinate the pork by placing in a dish, gently prick with a small sharp knife and then rub in the sugar, chilli and soy. Cover and allow at least an hour but preferably longer.
Next make the kebab house chilli sauce. Fry the onion for a few minutes in olive oil and then basically through everything else in and cook on a low heat for 45 minutes, the sauce should be broken down so it helps if you keep an eye on it and give it the occasional stir. Check for seasoning, it should be a little sweet, very hot and a bit sour, adjust the flavours if neccessary. Remove from the pan and blitz it roughly before chilling (the sauce, not the chef!)
When you are ready to eat heat a non-stick pan on a medium high heat with oilve oil. Add the pork steaks and turn every two to three minutes, they will begin to carmelise and go a deep brown colour. After ten minutes take the pan and place in the oven for a further ten minutes (depending on the thickness) at 180c.
When the pork is ready serve with the rice, rocket, yoghurt/mint mixture and chilli sauce…. pitta bread and hangover optional.
First make the harissa by adding the spices to a small frying pan and frying gently until they begin to give of an aroma, put them in a pestle in mortar and ground finely.
Next add the rest of the ingredients to a pan with some olive oil and fry for about ten minutes until the ingredients go a darker colour. Add this mixture with the spices to a blende and finely blend before adding the yoghurt and then mixing with the pork to marinate overnight (or at least for an hour).
When ready to cook remove the prok from the marinade and pan fry on each side for a couple of minutes to colour the meat. Add the marinade and cook for about ten minutes each side on a medium heat (depending on the thickness of the steaks). The marinade will become a thick and silky sauce for your dish.
Serve with potato wedges and salad which is made byt simply combining the rest of the ingredients.