One Potato, Two Potato, Three Potato? No.

The humble, domesticated potato is believed to have started life in a region of South America, now know as Peru, around 8000 to 5000 BC, however the cultivation of potatoes may date back 10000 years. The first potatoes arrived in Europe, on the Spanish island of Gran Canaria circa 1570, and in Britain between 1588 and 1593. Sir Walter Raleigh, who synonymous with introducing potatoes to Great Britain, reportedly planted them in his garden in Youghal, County Cork, Ireland.

A raw potato is 79% water, 17% carbohydrates (88% is starch), 2% protein, and contains negligible fat. In a portion, a raw potato is a rich source of vitamin B6 and vitamin C (23% and 24% of the Daily Value, respectively), however there are no other vitamins or minerals in significant amounts. The potato is rarely eaten raw because raw potato starch is poorly digested by humans. However when a potato is baked, its contents of vitamin B6 and vitamin C decline notably, while there is little significant change in the amount of other nutrients.

Anyway enough of the nutrition and history lessons, this week’s recipes are Blistered Sweet Potatoes with Herby Tuna, Sweet Potato, Coconut & Lemongrass Soup with Coriander Sambal and Spiced Chicken & Apricot Pastilla.

 

My first recipe is Blistered Sweet Potatoes with Herby Tuna. Recipe by Esther Clark, courtesy of BBC Good Food Magazine June 2019.

 

Serves 2, Prep 25mins, Cook 15mins.

 

2 x Large Sweet Potatoes

½ tbsp x Olive Oil

150g Tuna in Olive Oil, drained

2 tbsp x Pesto

2 tbsp x Greek Yogurt

1 x Lemon, juiced and ½ zested

½ x Small Bunch of Parsley, finely chopped

½ x Small Bunch of Dill, finely chopped, plus extra to serve

1 large x Roasted Red Pepper, finely sliced

¼ x Cucumber, deseeded and cubed

60g x Feta, crumbled

Peppery salad, to serve (optional)

 

 

Heat the grill to high. Prick the potatoes with a fork, then microwave on high for 10 mins. Rub with the olive oil and season with salt. Transfer to a baking sheet and grill for 5 mins or until the skin is crisp and blistered.

 

Tip the tuna into a mixing bowl and combine with the pesto, yogurt, lemon zest, most of the herbs and the roasted pepper, then gently stir in the cucumber, remaining herbs, feta and lemon juice. Season.

 

Split the sweet potatoes open and fill with the tuna mixture, top with extra dill and serve with salad, if you like.

 

 

My second recipe is Sweet Potato, Coconut & Lemongrass Soup with Coriander Sambal. Recipe by Sophie Godwin, courtesy of BBC Good Food magazine March 2019.

 

Serves 4, Prep 15mins, Cook 30mins.

 

2 tbsp x Groundnut Oil

4 x Spring Onions, sliced

2 x Large Garlic Cloves, sliced

2 x Lemongrass stalks, outer leaves removed and stalk finely chopped

Finger-sized Piece of Ginger, sliced

900g x Sweet Potatoes, peeled and chopped into small pieces

215ml x Coconut Milk

285ml x Vegetable Stock

1 x Green Chilli, deseeded

1 tsp x Caster Sugar

2 x Limes, juiced

1 x Small Pack of Coriander

 

 

Heat the oil in a large pan, then add the spring onions, garlic, lemongrass and three-quarters of the ginger and cook for 2 mins until aromatic, then tip in the sweet potato. Give everything a good mix so the sweet potato is well coated, then add the coconut milk, stock and 500ml water. Bring to the boil, then simmer for around 25 mins until the sweet potato is cooked through.

 

Meanwhile, tip the remaining ginger, the chilli, sugar, three-quarters of the lime juice and most of the coriander (reserving a few leaves for a garnish) into a food processor and blitz until smooth. Transfer the sambal to a small jug and set aside.

 

Blitz the soup with a hand blender until smooth, then season to taste with the remaining lime juice and some salt and pepper. Divide the soup between bowls and top with the coriander sambal. Garnish with the reserved coriander leaves.

 

 

My final recipe is Spiced Chicken & Apricot Pastilla. Recipe by Cassie Best, courtesy of BBC Good Food Magazine January 2019.

 

Serves 8, Prep 20mins, Cook 1hr 15mins plus cooling.

 

2 tbsp x Rapeseed Oil or Vegetable Oil

2 x Onions, halved and sliced

2 x Garlic Cloves, crushed

2 tsp x Ground Cinnamon

2 tsp x Ground Cumin

2 tsp x Ground Coriander

1 tsp x Turmeric

½ tsp x Fennel Seeds

4 x Chicken Legs

500ml x Chicken Stock

1 tbsp x Clear Honey

50g x Ground Almonds

1 x Lemon, zested and ½ juiced

85g x Dried Apricots, quartered

Small Bunch of Parsley, chopped

1 x 270g Pack of Filo Pastry (7 sheets)

75g x Butter, melted

Icing Sugar and Cinnamon, for dusting (optional)

 

 

Heat 1 tbsp oil in a large casserole dish and cook the onion and garlic for 8 mins until soft. Add the spices and stir for about 30 seconds until aromatic, then add the chicken. Pour in the chicken stock and season. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.

 

Lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and simmer until thick and reduced by half, then turn off the heat. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones. Return the chicken to the sauce and stir in the lemon zest, apricots and parsley, then leave to cool. Can be chilled for up to two days.

 

Heat oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf. Unwrap the pastry, keeping any you’re not working with under a damp tea towel so it doesn’t dry out. Brush a 22-23cm springform or loose-bottomed round tin with a little oil. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides. Repeat this with two more sheets across the other diameter of the tin so all sides are lined. Patch up any holes or thin patches with another sheet of buttered pastry.

 

Spoon in the chicken mixture and pat down evenly. Sit another two sheets of pastry on top, brushing the melted butter between the layers again, and scrunching the edges of the pastry around the sides. Brush the top with a little more butter and bake on the heated baking sheet for 30 mins until crisp and golden brown. It’s best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve, if you like.

 

Keep Your Eyes Pilau’d

(first published 10^th July 2010)

Hi everyone and welcome to this week’s blog. The recipes featured this week are Spiced Chicken Tagine and Home Made Pilau Rice.

My first recipe is Spiced Chicken Tagine, courtesy of Olive Magazine April 2010.
This recipe serves 4 people takes 10mins to prepare and 1hr to cook

1 x Red Onion – chopped
2 x Garlic Cloves – crushed
1 tbsp x Root Ginger – grated
1 tsp x Ground Cumin
2 tsp x Smoked Paprika
1 tsp x Mild Chilli Powder
Ground Black Pepper
Sea Salt
3 x Chicken Fillets – chopped into chunks
1 x Tin Chopped Tomatoes
8 x Dates – halved (optional)
1 x Small Butternut Squash (or Sweet Potato, if the squash is not within your budget) – chopped into cubes
300ml x Hot Chicken Stock
1 x Cinnamon Stick 
Fresh Coriander – chopped 
Olive Oil

Fry the onion, garlic and ginger in a sauce pan until soft. add the cumin, paprika and chilli powder, cook for 1 minute. Then add the chicken chunks and cook for 5mins, ensuring all the chunks are coated in the spice mixture. Tip in your chopped tomatoes, then add the squash/sweet potato, dates and hot chicken stock. Tuck in the cinnamon stick and simmer for an hour. Stir in some chopped coriander before serving.

This meal, alone will feed 2 people, however along with the rice dish below, it will be sufficient to feed a family of 4.

 

And, finally Home Made Pilau Rice, courtesy of “Indian Cooking”, cookbook. Published by Chancellor Press.

This recipe serves 4 people takes approx. 35mins to prepare and approx. 10mins to cook

3 tbsp x Vegetable Oil
4 x Cardamom Pods
4 x Cloves
1 x Medium White Onion – sliced
250g x Long Grain Rice – washed and soaked for 30mins
Salt
600ml x Water

Heat the oil in a large sauce pan, add the cinnamon, cardamom and cloves, then fry for a few seconds. Add the onion and fry until golden. Drain the rice thoroughly then add to the pan and fry, stirring occasionally, for 5mins. Add the water, and salt to taste. Bring to the boil, then simmer uncovered for approx. 10mins, until the rice is tender and the liquid absorbed.

A Chilli Summer’s Day, Anyone?

In the UK, this year’s summer has been very trying. It’s been so wet there has been sightings of Noah’s Ark being seen floating down the country’s major roadways. It has been exceedingly wet (even by Britain’s standards) and unseasonably cold. With the arrival of the Spanish Plume it looks like we ARE going to have a summer after all, and not an Indian summer (monsoon season). So this week’s recipes have a “chilly” feel to them, they are:- Corn, Cheese & Chilli Empanadas, Mexican Chilli Chicken and Chilli Chocolate & Black Bean Brownies.

My first recipe is Corn, Cheese & Chilli Empanadas, courtesy of BBC Good Food Magazine first published July 2010.

Makes 8 mini empanadas, Prep 25mins plus chilling, Cook 20mins

½ x 198g can Sweetcorn, drained well

A Small Handful of Coriander, leaves and stalks chopped

1 x Spring Onion, finely sliced

25g x Extra Mature Cheddar, grated

½ x Green Chilli, chopped

230g x Ready-Rolled All-Butter Shortcrust Pastry

1 x Egg, beaten

2 tbsp x Sesame Seeds

Make the filling by mixing the corn, coriander, spring onion, cheese and chilli with some seasoning. Unroll the pastry sheet, roll a little thinner with a rolling pin, then use a 10cm circle cutter to cut out circles of pastry. (You should get 6 circles, then re-roll the trimmings for 2 more.) Brush edges of the circles with a little of the beaten egg, then spoon a couple of teaspoonfuls of filling mixture onto each. Fold over one half of the pastry, and seal by pinching the edge with your fingers, until you have 8 small pasty shaped empanadas. Arrange on a baking parchment lined baking sheet, brush with the rest of the egg and scatter with sesame seeds. Cover and chill for at least 30 mins before baking. To serve, heat oven to 200C/180C fan/ gas 6 and bake for 20 mins until golden and crisp.

My second recipe is Mexican Chilli Chicken, recipe by Sara Buenfeld, courtesy of BBC Good Food Magazine first published April 2005.

Serves 4, Cook 50mins – 1 hour

1 tbsp x Olive Oil

1 x Large Onion, halved and sliced

2 tsp x Each of Chilli Powder and Ground Cumin

2 x 400g cans of Peeled Plum Tomatoes

1 x Chicken Stock Cube

1 x 200g Chorizo, skinned and diced

8 x Chicken Thighs, skinned

2 x Red Peppers, seeded and cut into chunks

2 x 300g cans of Cannellini Beans, drained

To serve

1 x Large Avocado, stoned, peeled and sliced

Lime Juice

A Handful of Fresh Coriander

4 x Large Spoonfuls of Soured Cream

Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.

Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans. To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.

To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.

My final recipe is Chilli Chocolate & Black Bean Brownies, recipe by Sara Buenfeld, courtesy of BBC Good Food Magazine first published May 2015.

Makes 16-20, Prep 20mins, Cook 25 -30mins plus cooling

Sunflower Oil, for greasing

2 x 400g cans of Black Beans, drained

1 tbsp x Vanilla Extract

6 x Large Eggs

200g x Soft Butter, chopped

200g x Light Muscovado Sugar

100g x Cocoa Powder

2 tsp x Gluten-Free Baking Powder

85g x Chilli-Flavoured Chocolate (or Plain Chocolate), chopped into chunks

Heat oven to 180C/160C fan/gas 4. Lightly grease a 20 x 30cm brownie tin and line with baking parchment. Blitz the beans and vanilla, 1/2 tsp salt and 2 eggs with a stick blender until completely smooth.

Put the butter and sugar in a bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. Start off slowly, then increase the speed as you mix (so you don’t get covered with cocoa!). Beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks. Scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch. Leave to cool, then cut into squares. Will keep for a few days in a tin at room temperature, and 1 week in the fridge.

Instant Korma Calmer

Hi everyone and welcome to the blog, the recipes featured this week are Chicken Korma with Naan Bread and Easiest Ever Paella.

My first recipe is Chicken Korma with Naan Bread, courtesy of Green Chronicle website & BBCGoodfood website.

Serves 4 Prep 1.1/2hrs including marinating time Cook 1.1/2hrs.

1 x Medium Onion
2 x Large Garlic cloves
3 tsp x olive oil
4 x Medium Chicken fillets – chopped in 1” cubes
1 tsp x Turmeric
2 tsp x Ground Cumin
2 tsp x Ground Coriander
10 x Cardamom pods – pounded in a pestle and mortar
1 tsp x Ground Black Pepper
1/4 tsp x Fresh Grated Nutmeg (or ground will suffice)
285ml x Chicken Stock
1 x Lemon – Juice only
1 x Bay Leaf
142ml x Double Cream
142ml x Coconut milk
2 tsp x Ground Almonds
2 tsp x Fresh Mint leaves – finely chopped

Put the chicken into a bowl with the double cream, coconut milk, lemon juice and black pepper and leave to marinate for about 1 hour. Put the onions and garlic in a large frying pan and fry gently in the oil until soft, then add the spices and almonds and continue frying, stirring all the time, for a few more minutes. Add the stock and bring to the boil.

Put this into a lidded casserole dish and add the chicken along with the marinade. Cover and cook in the oven for about 1 1/2 hours at Gas Mark 4. The chicken should be cooked and tender and the sauce reduced and thick. Prior to serving, remove bay leaf and sprinkle with the fresh mint. This dish is best accompanied with Pilau rice and Nan Bread.

Nan Bread.

Makes 8 servings, Prep 20mins – 1hr 10mins including proving time, Cook 5mins.

500g x Strong White Flour
2 tsp x Salt
1 x 7g Sachet Fast-action Yeast
3 tbsp x Olive Oil
300ml x water

Mix the flour, salt, yeast and oil in a large bowl and add enough water to make a soft, but not sloppy, dough. Knead well. Put into a lightly oiled bowl to rise for 1 hr until doubled in size. Divide the dough into 8 pieces, about 250g each, and use a rolling pin to flatten each one into a circle, 15cm in diameter, about 1cm thick. Then leave the pieces on a lightly floured baking tray to prove for 5mins. Heat a large frying pan to a medium heat and dry-fry each piece until browned on both sides, about 5mins in total. Set aside to cool slightly before serving.

And, finally

Easiest Ever Paella, courtesy of BBC Good Food Magazine first published May 2007

Serves 4, Prep 5mins, Cook 25mins

1 tbsp x Olive Oil

1 x Leek or Onion, sliced

1 x 110g pack Chorizo Sausage, chopped

1 tsp x Turmeric

300g x Long Grain Rice

1ltr x Hot Fish or Chicken Stock

200g x Frozen Peas

400g x Frozen Seafood Mix, defrosted

Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.

Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

Singing In The Changes

first published 3^rd June 2011

Hi everyone and welcome to the blog. First of all, I must apologise for my lack of blogging, I have had few changes and issues to deal with of late and that has distracted me from posting. I’m not entirely in the clear with these, however I shall endeavour to blog more as and when I feel up to it. Sincere apologies.

This week’s recipes are old favourites with a twist, they are My Fish Pie, Barbequed Fajita Steak, and Vegetable Tagine.

My first recipe is My Fish Pie, original recipe first appeared in Olive Magazine Dec 2006.

Serves 4, takes 10mins to prepare and 45mins to cook.

1 tbsp x Butter
1 tbsp x Flour
250ml x Semi-Skimmed Milk
350g x Skinless White fish and/or Salmon Fillets, cut into cubes
500g x Floury Potatoes, peeled and cut into even-sized chunks
50g x Cheddar, grated (optional)

Heat oven to 200Cfan,180C/gas 6. Melt the butter and stir in the flour, let it foam for a minute and then gradually whisk in the milk, and add the bay leaf. Bring to a simmer and cook for 2-3 minutes or until the mixture thickens. Fold in the fish, prawns and parsley, and cook gently for 5 minutes or until the fish has cooked through. Tip into a warmed pie dish.

Boil the potatoes for 20 mins. Drain, season and mash. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese (if using), then bake for 30 mins.

My next recipe is Barbequed Fajita Steak, courtesy of GoodFood Magazine July 2011.

Serves 4, takes 5mins plus marinating to prepare and 8mins plus resting to cook.

4 x Beef Steaks, preferably rib-eye (approx. 250g each)
8 x Flour Tortillas, to serve
150ml x Soured Cream (optional)

For The Marinade
6 x Limes, juice of
2 tbsp x Olive Oil
4 x Garlic Cloves, crushed
2 tsp x Dried Oregano
4 tsp x Ground Cumin
2 tsp x Freshly Ground Black Pepper
Small Bunch of Coriander, finely chopped

Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over with the mix, then allow to stand for at least 1 hour, or cover and chill for up to 24hrs. Heat the barbeque. When it is hot, wipe any excess marinade from the steaks, then cook for 3mins each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5mins, then cut into thick slices.
To assemble the fajitas, warm 8 large flour tortillas on the barbeque. Spread with mashed black beans, then pile slices of steak, some onions, peppers, guacamole and soured cream if you like. Roll it up and enjoy.

My final recipe is Vegetable Tagine, this is my vegetable version of a Chicken Tagine recipe that first appeared in Olive Magazine April 2010.

Serves 4, takes 30mins to prepare and 1hr to cook.1 x Red Onion – chopped

2 x Garlic Cloves – crushed
1 tbsp x Root Ginger – grated (or a tablespoon of Ground Ginger) 
1 tsp x Ground Cumin
2 tsp x Smoked Paprika
1/2 tsp x Mild Chilli Powder
Ground Black Pepper
Sea Salt (use the salt sparing and to taste after cooking, as some vegetable stock can be salty) 
1 x Tin of Chopped Tomatoes
1 x Tin of Chickpeas
1 x Tin of Pinto or Borlotti Beans
1 x Courgette, chopped into small chunks
1 x Small Butternut Squash (or Sweet Potato, if the squash is not within your budget) – chopped into cubes
700ml x Hot Organic Vegetable Stock
2 x Cinnamon Stick
A Handful of Fresh Coriander – chopped
Olive Oil or Fry Light (if on a diet)

Fry the onion, garlic and ginger in a sauce pan until soft. Add the cumin, paprika and chilli powder, cook for 1 minute. Then add the courgettes and squash/sweet potato, cook for 5mins ensuring all the chunks are coated in the spice mixture. Tip in your chopped tomatoes and hot stock, tuck in the cinnamon sticks and simmer for an hour. Stir occasionally to ensure that the mixture doesn’t stick to the bottom of the pan. Once cooked, add the chopped coriander before serving.
This meal, alone will feed 2 people, however served along with a rice dish, it will be sufficient to feed a family of 4.

Feasting with the Seven Fishes

Hi everyone and welcome to the blog. This week’s blog is dedicated to celebrating Christmas, Italiano style (more information can be found on my information blog at https://applesfromthetreeofknowledge.wordpress.com/This week’s recipes are:- Spiced Salmon with Traybaked Sag Aloo, Griddled Garlic & Mint Studded Swordfish and Keralan Fish Curry.

My first recipe is Spiced Salmon with Traybaked Sag Aloo Recipe by Esther Clark, Courtesy of BBC Good Food Magazine published December 2018.

Serves 4, Prep 10mins, Cook 45mins

1kg x Floury Potatoes, such as Maris Piper, peeled and cut into 2cm chunks

Olive Oil, for roasting

1 tsp x Turmeric

2 tsp x Ground Cumin

1 tsp x Chilli Flakes

200g x Spinach

1 x 500g Salmon Fillet

2 tbsp x Tandoori or Tikka spice paste

100ml x Double Cream

Lemon wedge, to serve

Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.

Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water.Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/ gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.

My next recipe is Griddled Garlic & Mint Studded Swordfish Recipe by Carmelita Caruana, courtesy of BBC Good Food Magazine published August 2002.

Serves 4, Takes 20-25 mins, plus an hour marinating

4 x Swordfish or Tuna Steaks, 2cm/¾in thick

200ml x Dry White Wine

2 tbsp x White Wine Vinegar

2 x Garlic Cloves

16 x Fresh Mint Leaves

2 tbsp x Extra-Virgin Olive Oil, plus extra for serving

A little fresh Oregano or finely chopped Flat Leaf Parsley, to serve

2 x Lemons, preferably organic, quartered

Wash the fish steaks and pat dry with kitchen towels. Rub with pepper on both sides, but do not salt as it would draw out the juices. Marinate for an hour in the wine and vinegar.

Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter. Cut each half in four, so you end up with 16 slivers.

Heat a heavy ridged griddle pan on the hob. Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife. Wrap a mint leaf round a garlic sliver and insert one into each of the incisions.

Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes. Brush the second side with oil while it is on the griddle, then turn the fish over. Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two. When the fish is cooked it should be moist inside, with white flesh that flakes easily.

Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over.

My final recipe is Keralan Fish Curry Recipe by Jamie Oliver, courtesy of jamieoliver.com

Serves 6 to 8, Cooks in 40 mins

6 x Shallots

4 x Garlic Cloves

2.5 cm x Piece of Ginger

1 x Fresh Green Chilli

750g x Firm White Fish, from sustainable sources

Groundnut Oil

1 x tsp Mustard Seeds

20 x Curry Leaves

1 x tbsp Chilli Powder

1 x tsp Turmeric

1 x 400g tin of Light Coconut Milk

1 x 400g tin of Good Quality Chopped Tomatoes

A few Sprigs of Fresh Coriander

Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.

Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.

Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.

Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.

Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.

Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread

Buon Natale e un Felice Anno Nuovo

Merry Christmas and a Happy New Year

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

Egg-citing Recipes All Wrapped Up

This week’s recipes are Scrambled Egg & Feta Hash, Masala Omelette Muffins and Yorkshire Pudding Wrap.

 

My first recipe is Scrambled Egg & Feta Hash recipe by Joe Wicks, courtesy of BBC Good Food Magazine January 2017.

 

Serves 1, Prep 7mins, Cook 8mins

 

2tbsp x Coconut Oil

90g x Cherry Tomatoes, halved

4 x Spring Onions, chopped

60g x Feta, cut into small cubes

3 x Eggs, beaten

1tsp x Snipped Chives

110g x Spinach

 

 

Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.

 

Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

 

 

My second is Masala Omelette Muffins recipe by Sara Buenfeld, courtesy of BBC Good Food Magazine January 2017.

 

Makes 4, Prep 10mins, Cook 20-25mins

 

Rapeseed Oil, for greasing

2 x Medium Courgettes, coarsely grated

6 x Large Eggs

2 x Large or 4 x Small Garlic Cloves, finely grated

1 x Red Chilli, deseeded and finely chopped

1tsp x Chilli powder

1tsp x Ground Cumin

1tsp x Ground Coriander

A handful of Fresh Coriander, chopped

125g x Frozen Peas

40g x Feta

 

 

Heat oven to 220C/200C fan/ gas 7 and lightly oil four 200ml ramekins. Grate the courgettes and squeeze really well, removing as much liquid as possible. Put all the ingredients except the feta in a large jug and mix really well.

 

Pour into the ramekins, scatter with the feta and bake on a baking sheet for 20-25 mins until risen and set. You can serve the muffins hot or cold with salad, slaw or cooked vegetables.

 

 

My final recipe is Yorkshire Pudding Wrap recipe by Chelsie Collins, courtesy of BBC Good Food Magazine January 2017.

 

Serves 2 generously, Prep 15mins (plus resting), Cook 25mins

 

150g x Plain Flour

3 x Eggs

300ml x Full-Fat or Semi-Skimmed Milk

2tbsp x Vegetable Oil

50g x Frozen Peas

100g x Kale Leaves

2tbsp x Horseradish Sauce

1tbsp x English Mustard

200g x leftover Roast Beef slices

100ml x Beef Gravy

 

 

Whisk the flour, eggs and milk together with a pinch of salt until smooth. Cover and rest for 30 mins (or chill in the fridge overnight).

 

Heat oven to 220C/200C fan/ gas 7 and put a large pan of salted water on to boil. Heat the oil in a large roasting tin (40cm x 30cm approx) in the oven for 10 mins. Once hot, pour in the batter and cook for 25 mins or until puffed up and golden.

 

Meanwhile, tip the peas and kale into the boiling water and cook for 2-3 mins until tender. Drain well and season.

 

When the pudding comes out of the oven, remove from the tin, flatten with the back of a large metal spoon and halve lengthways. Spread 1tbsp horseradish over each half, followed by the mustard, beef slices, peas, kale and gravy. Wrap up and serve.

 

Smoky Pots for Gunpowder Plots

Hi everyone and welcome to this week’s blog. The recipes this week are in aide of a great British tradition, the remembrance of a treasonable act Guy Fawkes night aka Bonfire Night.

So this week’s recipes are: – Smoky Pork & Boston Beans One-Pot, Smoky Aubergine Tagine with Lemon & Apricots and Smoky Mexican Meatball Stew.

 

My first recipe is Smoky Pork & Boston Beans One-Pot Recipe by Katy Gilhooly, courtesy of BBC Good Food Magazine October 2015.

 

Serves 4, Prep 15mins, Cook 40mins

 

2tbsp x Olive Oil

2 x Garlic Cloves, crushed

2tbsp x Smoked Paprika

500g x Pork Loin Steaks, quartered

2 x 400g Cans of Cannellini Beans, drained and rinsed

400g x Passata

2tsp x Chipotle Paste

1tbsp x Dark Soft Brown Sugar

100g x Ham Hock, in large shreds

4 x Slices of Crusty White Bread

A Small Handful of Flat-Leaf Parsley, roughly chopped

 

Heat oven to 180C/160C fan/gas 4. Mix the oil, garlic and paprika together and rub into the pork. In a large, shallow ovenproof dish, mix the cannellini beans, passata, chipotle, sugar and ham hock. Nestle the pork into the beans. Bake in the oven for 40 mins until the pork is cooked through.

Toast the bread and serve on the side. Sprinkle the parsley over the pork and beans to serve.

 

 

My second recipe is Smoky Aubergine Tagine with Lemon & Apricots Recipe by Sarah Cook, courtesy of BBC Good Food Magazine August 2015.

 

Serves 4, Prep 20mins, Cook 1hr

 

2 x Aubergines, cut into large chunks

3tbsp x Olive Oil

2 x Onions, chopped

2tbsp x Freshly Grated Ginger

1½tsp x Ras el Hanout

1½tsp x Sweet Smoked Paprika

A Good Pinch of Saffron

300ml x Hot Vegetable or Chicken Stock

2 x Preserved Lemons, rind of both sliced, pulp from the centre of 1 roughly chopped

120g x Dried Apricots, halved

200g x Tomatoes, roughly chopped

1tbsp x Clear Honey

Zest of 1 Lemon, juice ½

2tsp x Toasted Sesame Seeds

2tbsp x Finely Chopped Flat-Leaf Parsley

2tbsp x Finely Chopped Mint

Greek Yogurt, to serve (optional)

Wholemeal Bulghar Wheat, to serve (optional)

 

Brown the aubergines in 2 tbsp of the oil so they’re golden on all sides, but not soft in the middle yet – this is best done in batches in a large, non-stick frying pan.

Heat a heavy-based shallow lidded pan or flameproof tagine with the remaining oil, then add the onions, ginger and spices, and fry gently until softened and golden.

Meanwhile, add the saffron to the stock to soak. Stir the preserved lemon rind and pulp, apricots, tomatoes, honey and lemon juice into the onions with the saffron stock. Snugly fit the aubergines in, cover with a lid and simmer for 30 mins until the aubergines are tender. Season to taste.

Mix together the lemon zest, sesame seeds and chopped herbs, and sprinkle over the tagine. Serve with Greek yogurt and wholemeal bulghar wheat, if you like.

 

 

And the final recipe is Smoky Mexican Meatball Stew Recipe courtesy BBC Good Food Magazine February 2012.

 

Serves 4, Prep 10mins, Cook 35mins

 

1½tbsp x Olive Oil

1 x Large Onion, finely chopped

400g x Beef Mince

50g x Fresh White Breadcrumbs

1tsp each of Ground Cumin & Coriander

1½tbsp x Chipotle Paste

200g x Basmati Rice

1 x 400g Can of Chopped Tomatoes

1 x 400g Can of Kidney Beans, drained and rinsed

A Small Handful of Coriander, to serve

 

Heat 1tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.

Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.

Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice.