Dal is an Indian lentil dish, served with potato masala this makes a great vegetarian side dish or starter Continue reading “Dal with potato masala”
This is a great little Indian starter, chickpeas, mango and coconut all work well together to create a fresh favoured dish Continue reading “Chickpea, mango and coconut salad”
When you are looking for the perfect stuffing don;t get it from the supermarket, make your own! This pancetta and chestnut stuffing is amazing, the flavours work beautifully and it’s easy to make Continue reading “Pancetta and chestnut stuffing”
Heat a wok or large non-stick frying pan and then add the oil. Add the peppers first and fry for a couple of minutes before adding the rest of the ingredients and stir fry for a few minutes before adding the rice.
Continue to stir fry over a high heat until the rice is heated through. Add the salt and pepper and mix through.
Move the rice to one side of the wok or pan and add a little more oil. Add the soy to the beaten egg and pour this into the space in the pan. Stir the egg to cook through before mixing the rice in.
Taste and add more salt or soy if needed.
Gently fry the garlic in the oil in a thick bottomed pan for a few minutes but don’t let it brown. Add the rice and stir well to coat all the grains in the oil.
Add the tomato puree and stir to mix. Add the stock and the tomatoes. Bring to the boil, stir once and cover. Reduce heat and simmer until all the liquid has been absorbed – about 7-10 minutes.
Once all the liquid has been absorbed, turn out the heat, leave lid on and allow the rice to rest in the pan for 5 minutes before serving.
Peel and slice the potatoes. Place half in a greased ovenproof dish and season well. Sprinkle with the onion, tarragon and bacon then cover with the rest of the potatoes. Pour over the cream/milk and cover with greased foil.
Cook in the oven (200C) for about 1 and a half hours or until almost tender. Remove foil and sprinkle on cheese. Return to oven, uncovered for 15-20mins.
Blanch the beans in a pan of boiling water for a few minutes then refresh in iced water. Drain and then cut into short lengths.
Toast the sesame seeds in a dry frying pan, taking care not to burn them. Grind them using a pestle and mortar while they are still hot. When they are half-paste like, add the sugar, oil and soy and continue to grind until you have a smooth dressing.
Mix the beans with the dressing and serve.
Preheat oven to 180C. Place one layer of the potatoes in an ovenproof dish, overlapping them slightly (this should use up about a quarter of the potatoes). Season and scatter over a quarter of the onions.
Sprinkle a quarter of the flour on top, dot with a quarter of the butter and sprinkle with a quarter of the cheese. Repeat until there are 4 layers. Heat the milk and cream in a small pan but do not boil. Pour over the potatoes. Cover with foil and bake for 1 hour. Remove foil and return to the oven.
Bake for another 15-20 minutes until potatoes are tender and top is brown.
Cook onions in pan with the butter for 10 mins until softened and lightly browned. Stir in the sugar and red wine vinegar and cook uncovered for a further 25-30 mins, stirring occasionally, until onions are soft and slightly caramelised.
Good with sausages, burgers, chops, grilled duck breasts, roast pork fillet
Heat oil in casserole and cook cumin seeds and onion over medium heat for 5-6 mins until onion is caramelised. Add garlic, ginger, potato, cauliflower, turmeric and chilli and turn until evenly coated with the spices. Add the tomatoes, salt and 300ml water.
Bring to the boil, reduce heat, cover and simmer for 15 mins or until tender. Stir in garam masala and simmer for further 2 mins. Garnish with fresh coriander.
Heat oil in a heavy-bottomed frying pan with a lid. Add the mustard and cumin seeds and fry until they pop. Add the potatoes, turmeric, chilli, ginger, salt and sugar.
Stir, cover and cook over a medium heat for 12-15 mins. You may have to add a little water if the potatoes start to stick. Add lemon juice and coriander leaves. Stir, lower the heat, cover and cook for 2-3 mins.
Good served with Cumin Chicken in a Thick Tomato Gravy.
Preheat oven to 220C.
Toss the parsnips and carrots in the oil and pour into a baking tray. Season with salt and pepper. Roast for 30 minutes. Remove from oven and add the maple syrup and thyme. Mix well through. Return to the oven and roast for a further 15 minutes or until the vegetables are tender and golden.
Peel the potatoes and cut them into chunks. Put into a baking tray, add oregano, salt and pepper and mix well.
Pour in the oil, lemon juice and 3 cups water. Cook in a moderate oven (180C) for 1 and a half hours or until potatoes are tender and liquid has been absorbed.
Preheat the oven to 220C.
Put the potatoes in a pan of cold, salted water. Bring to the boil and cook until just tender – about 10 minutes.
Drain and return to the pan. Put the lid on and shake the pan well to rough up the edges of the potatoes – this will give them a nice crispy outside.
Put the fat in a large roasting tray and place in the oven to heat up. When it;s smoking hot, add the potatoes.
Toss well in the fat so they are completely coated.
Roast for 50-60 minutes, turning 2 or 3 times to ensure they are evenly browned and golden.
- 900g Potatoes (King Edwards, Maris Pipers) cut into chunks
- 50g Can anchovies in olive oil, chopped
- 2 tbsp Olive oil
- 25g Butter
- Zest and juice of 1 large lemon
- Handful fresh rosemary, chopped
Preheat oven to 220C. Place all ingredients in a baking dish and add 150ml hot water.
Mix well and cook at the top of the oven for 1 hour, turning occasionally, until tender and lightly browned. All the liquid should have been absorbed into the potatoes.
Good with chicken, lamb chops, cod steaks and winter vegetables.