Szechuan chicken stir fry

szechuan chicken stir fry

This is a really easy and quick to cook stir fry chicken recipe using szechuan pepper which is a fragrant pepper which is widely available. Continue reading “Szechuan chicken stir fry”

Dal with potato masala

dal and masala potato

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”

Prawn and pork gyoza

pork and prawn gyoza

Gyoza are great as a starter or small main, prawn and pork go perfectly together Continue reading “Prawn and pork gyoza”

Lamb and spinach karahi

Lamb and spinich karahi (using chicken!)

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”

Cod curry

fish curry

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”

Focaccia breaded chicken with salad

foccacia chicken

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”

Greek turkey meatballs with flatbreads

greek turkey kebabs

This is a super healthy kebab, aka Greek turkey meatballs, served with flatbread and a hot sauce its  great main or starter Continue reading “Greek turkey meatballs with flatbreads”

Pork belly with minestrone

minestrone with pork belly

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”

Hake with chorizo and potatoes

Hake is a member of the cod family but has a more subtle flavour and slightly firmer texture than its more well-known fishy relation. It is the perfect foil for strong, punchy flavours such as chorizo here, and indeed it is a popular fish in Spain. Continue reading “Hake with chorizo and potatoes”

Coq Au Vin

coq au vin

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”

Texan beef brisket

beef brisket

This is an amazing recipe which uses a Texan barbecue recipe but doesn’t require sunny weather, basically its a slow cook beef dish using one of the cheapest cuts, brisket.  It’s also really simple which is an added bonus Continue reading “Texan beef brisket”

Thai chicken & prawn noodle salad

thai chicken and prawn noddle salad

Thai chicken & prawn noodle salad is super healthy and so easy to make. Thai food is about balancing four main flavours, salt, spice, citrus and sweet, it just takes a bit of trial and error Continue reading “Thai chicken & prawn noodle salad”

Chicken and mushroom ravioli with fresh tomato sauce

chicken and mushroom ravioli

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.  You have to make your own pasta but the best things in life need a bit of effort Continue reading “Chicken and mushroom ravioli with fresh tomato sauce”

Spaghetti Bolognese

spaghetti bolognese

Method:

Add the onion, carrot and celery to a pan with a good splash of olive oil and soften on a medium heat for about ten mintutes before adding the garlic and cooking for another couple of minutes.  Remove the vegetables from the pan and set aside.  Crank up the heat and add both sets of mince and the pancetta, you want to brown the mince and break it up while it cooks so that it doesn’t clump together.

This normally takes about 5-10 mins, once this is complete add the vegetable mixture back to the pan, keep the heat high and add the wine.  Continue cooking on a high heat until the wine has almost disappeared befre adding the milk (or cream), tomatoes, puree, a couple of teaspoons of salt and herbs.

Reduce to a low heat and leave to cook with the lid on for as long as possible, ideally 2-4 hours.  Check for seasoning when cooked, the sauce shouldnt be too wet so if it is cook with the lid off for a bit, you can’t overcook this really.

Boil the spaghetti or pasta of choice until al dente, before serving.  Personally I belive the sauce should be mixed through the pasta so that’s what I would recommend, although i have seen it with the sauce “plonked” on top of the pasta.  Add paremsan chees to serve.

If you have an alternative recipe and there are many then feel free to send it in.

Lamb and red wine casserole

lamb-and-red-wine-casserole

Method:

Heat a casserole pan until really hot and add about a tbsp of oil. Fry the lamb until browned all over. Make sure and get some good colour on the meat at this stage as it will enhance the flavour of the finished dish. Remove the lamb from the pan with a slotted spoon and set aside.

Reduce the heat and add the knob of butter to the pan. Fry the onion, celery and carrot for a few minutes, scraping any bits of lamb from the bottom of the pan.. Cover and leave to ‘sweat’ for 10 minutes, stirring occasionally.

Add the garlic and rosemary and return the browned meat to the pan. Sprinkle over the flour and stir everything together. Turn the heat up and add the wine. Stir and allow to bubble over a fairly high heat for 5 minutes or so, until the wine has reduced slightly. Add the stock and season. Bring to the boil, cover, reduce heat and leave to simmer gently for 1 and a half hours, checking and stirring occasionally.

Serve with Special Potatoes and lots of lovely vegetables.