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”
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”
Gyoza are great as a starter or small main, prawn and pork go perfectly together Continue reading “Prawn and pork gyoza”
Chicken and mango are a perfect combination for a fresh, healthy and summery salad Continue reading “Chicken and mango salad”
This is a bit different as the salsa verde is mixed into the fishcakes but go with it, they taste amazing. Continue reading “Salmon fishcakes with salsa verde”
A Thai twist on the classic fishcake, these make an excellent starter or part of a main course with salad Continue reading “Red Thai curry fishcakes”
This is a twist on a classic minestrone using pork belly, its a Jason Atherton recipe and really stunning topped with a poached egg. Continue reading “Pork belly with minestrone”
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”
Put the curry powder, crushed coriander seeds, chilli and oil into a large bowl along with some salt and pepper. Mix well then add the prawns. Toss to coat them in the marinade then cover and leave in the fridge for at least 1 hour. Continue reading “Curried prawns with cucumber relish”
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”
Shell the prawns and set the meat aside. Heat the oil in a pan on a medium-high flame, and fry the shells until pink. Add 1 litre of water and bring to a simmer, then strain and discard the shells.
Return the prawn stock to a clean pan, and add the lime leaves, lemongrass and galangal. Bring to a simmer and leave to infuse for 10 minutes, then add the chillies and simmer for another 5 minutes.
Add the prawns and cook through until pink, then take off the heat and stir in the sugar, lime juice and fish sauce. Taste for seasoning, and then pour into bowls. Garnish with coriander or basil and serve immediately
Make the pesto:
Pulse the basil, garlic and pinenuts in a food processor to a coarse paste, adding enough olive oil to produce a loose-textured puree. Pour into a bowl and fold in the parmesan.
Cook the garlic:
Blanch the 6 cloves in boiling water for 3 minutes. Drain all the water off then add 200ml of the stock and half the butter. Simmer, uncovered, for about 15 minutes until the garlic is really soft and the stock and butter have reduced to a syrupy glaze. Remove from the heat. (You can do this up to 4 hours in advance).
Cook the pumpkin:
Heat oven to 200C. Toss the pumpkin cubes with the olive oil, season and roast for 10-15 minutes until just tender.
Make the risotto:
Sweat the onion in the remaining butter in a large shallow pan until soft – about 5 minutes. Tip in the rice, raise the heat and toast the rice until translucent. Lower the heat and add the remaining stock a ladleful at a time, stirring well until the stock is completely absorbed before adding the next ladleful.
Once the rice is al dente, fold in the two cheeses, garlic cloves and pumpkin. Cook for a further 2 minutes.
Serve with a drizzle of pesto on top.
Heat the oil in a frying pan and add the mustard seeds and chana dall until the mixture pops and crackles. add the chilli and asafoetida (or onion) and fry for a minute or two.
Add the chickpeas and seasoning and fry for a few minutes before removing from the heat.
In a large bowl, put the coconut, green chilli, mango and plums. add the warm chickpea mixture and mix through. Then add the lemon zest and juice, coriander and mint leaves. Taste and check for seasoning. Add more lemon juice, salt and pepper if required.
For the onion garnish, thinly slice a small onion and shallow fry in a pan until quite dark brown and crispy. Drain on kitchen paper and sprinkle over a pinch or two of sugar. set aside until required.
This is a really easy Asian salad recipe that involves no cooking, apart from poaching a chicken breast and that’s hardly taxing! It’s great to have if you feel you’ve been overdoing rich and heavy foods as it is light, fresh and healthy. The dressing is oh so virtuous as it involves no oil and you can leave out the peanuts if you’re being really strict with yourself. Leftover roast chicken or turkey can be used instead of poaching a chicken breast for an even easier meal. Try it…you won’t be disappointed.
If you’re not lucky enough to have leftovers, poach the chicken breast in some simmering salted water until just cooked (about 10 minutes or so depending on the size). Allow to cool slightly in the water before removing. Set aside.
In a jar, put the chilli, sugar, vinegar, lime juice, fish sauce, garlic and water. Put the lid on and shake well to combine. Taste and check the seasoning – it should be sweet, salty, spicy and sour. Put the sliced onion in a small bowl, pour over the dressing and set aside for about 30 minutes to allow the flavours to mellow and develop.
When ready to serve, scatter the cabbage, celery, carrot and mint over a large serving plate. Shred the chicken and add it to the vegetables. Next, pour over the onion and dressing and toss everything together. Grind over some black pepper and sprinkle on the peanuts if using.