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”
This is a reasonably straightforward recipe for a fish dish; for this version of roast cod loin wrapped in parma ham I added a green pesto minus the pine nuts to give it more flavour. Continue reading “Roast cod wrapped in pancetta”
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 is an Indian lentil dish, served with potato masala this makes a great vegetarian side dish or starter Continue reading “Dal with potato masala”
Chicken and mango are a perfect combination for a fresh, healthy and summery salad Continue reading “Chicken and mango salad”
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”
An Asian twist on the traditional burger. Healthier too but no compromise on flavour. Pineapple is an amazing food and has so many health benefits and makes a great salsa, if you want to know more then read here Continue reading “Thai turkey burgers with pineapple salsa and sweet potato chips”
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”
This is a great Indian recipe using chicken and which takes no time at all if you can have the onion and tomato chutney made ahead of time, its just a case of grilling some chicken. Continue reading “Chicken with Indian onion and tomato chutney”
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”
In a large frying pan or wok, heat the oil and add the onion. Fry for a few minutes, stirring. Add the meat and garlic and stir-fry for a few minutes until the meat starts to brown. Add the peppers and chilli and continue to stir-fry until the peppers start to soften slightly.
Add the smoked paprika, cumin and oregano. Stir well to mix. Squeeze in the lime juice and add the tomato, sugar and some salt and pepper. Continue to stir-fry until everything is cooked, about 5 minutes.
Serve with flour or corn tortillas and soured cream. A nice addition is an easy avocado salad: Mix 1 large avocado, chopped, with 2 finely chopped spring onions, 1 chopped tomato, half a cupful of peeled, seeded and chopped cucumber, a squeeze of lime juice, salt and pepper and 4-6 chopped mint leaves.
Cook the broccoli in salted water until tender. Drain and rinse under a cold tap. Set aside.
Mix the chickpeas, sundried tomatoes, olives, hazelnuts and parsley in a large bowl. Add the broccoli, a good glug of olive oil, the lemon juice and some black pepper (you probably won’t need salt as the feta is quite salty) and mix everything well together.
Finally, add the feta and give another mix, trying not to break up the feta too much. Divide into two bowls and drizzle over a little more of your best extra virgin olive oil.
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.
This is a great ‘fridge surprise’ tea and leftovers are great for lunch – hot or cold – the next day!
Heat the oil in a heavy based pan (one that has a tight fitting lid) and add the curry leaves and onion with a pinch of salt. Fry gently, stirring occasionally, for 10-15 minutes until soft and slightly caramelised.
Add the garlic and ginger and continue frying for a few minutes. Next, add the spices and mix well.
Tip in the rice, coat well with the spice mixture and add the stock. You may not need the full 500ml, so leave a wee bit behind. Mix well, bring to a boil then cover and simmer for about 7 minutes until most of the liquid has been absorbed and the rice is almost cooked.
At this stage, flake in the tuna and add the peas. If it looks really dry, you can add a bit more stock. Cover and continue to simmer for another few minutes until the tuna and peas have warmed through and the rice is cooked. Turn out the heat and leave to sit, covered for 2-3 minutes.
When ready to serve, squeeze over the lemon juice and sprinkle over the fresh herbs.
Skin the mackerel and flake into a bowl, removing any bones. Heat the grill to high.
In a large non-stick frying pan, heat the olive oil and gently fry the onions until soft and slightly coloured. Add the mackerel and mix with the onions until warmed through. Add the parsley, if using.
In a bowl, lightly beat the eggs and season with salt and pepper. Add the eggs to the pan and mix through with the onion and mackerel. Turn down the heat and leave to cook until the egg has just started to set.
Place under the grill to finish cooking – this will only take a few minutes if the grill is hot.
Leave to rest in the pan for a few minutes before serving.
Serve with a tomato and onion salad