Tomato egg flower soup
Sweet and Sour Prawn noodles
King Prawn noodles
Smoked Duck Noodles
Stir fried Scallops with Roe sauce
Stir Fried Chicken and Cashew Nuts
Prawn, Sweet Peppers and Cashew Nuts
Many more recipes to follow…………..
Ferreting around for the best recipes
Many more recipes to follow…………..
Menu Page for my soup recipes
Click on links below for recipes
Skinless an boneless chicken thigh meat, marinated in a delicious sauce then stir fried with mixed vegetables and cashew nuts.
A really quick and easy recipe which rivals your local Chinese take-away. I use thigh meat as it works far better in stir fry dishes than breast meat. The wonderful flavours in this dish come from the marinade and are locked in by cooking quickly over a very high heat. This is so easy that really anyone should be able to make this dish.
Serve with your choice of boiled rice, fried rice or egg noodles.
Cooking time – less than 10 minutes
6-8 boneless and skinless chicken thighs – cut in half
25g cashew nuts – soak in water for 30 minutes before cooking
2 tbsp. wok oil
150g sliced water chestnuts
1 carrot – peel, thinly slice into discs
1 stick celery – dice
1 red pepper – dice
1 medium size white onion – slice or cut into small chunks
3 dessert spoons soy sauce
3 dessert spoons vinegar
3 dessert spoons honey
3 dessert spoons oyster sauce
1 dessert spoon sesame oil
1/2 tsp five spice
Thumb sized piece of peeled root ginger – cut into fine matchsticks
1 red chilli – deseed and finely slice
5 cloves garlic – peel, crush, finely chop
Method: Mix all the marinade ingredients in a bowl until combined, add the chicken, cover and marinade at room temperature for 45-60 minutes. You can marinade for longer in a fridge, just remember to take it out 30 minutes before cooking to bring back to room temperature for even cooking.
Heat 2tbsp of wok oil in a wok or large frying pan until smoking hot. Use tongs to remove the chicken from the marinade and add to the hot pan, take care as it will spit as the chicken meets the oil. Stir fry the chicken on a high heat for 3-4 minutes until the chicken browns and starts to caramelise.
Change your stirring spoon for hygiene then add the cashew nuts (discard the soaking water), carrots, water chestnuts, celery, onion and red pepper. Stir fry for 2 minutes on your cookers highest heat setting to cook the vegetables but retain some crunch.
Pour in the marinade and stir through the dish, then use the stirring spoon t push the chicken and vegetables to the sides of the pan so the marinade heats through. Let the marinade bubble away and reduce slightly for 1 minute.
Give the dish a good stir, remove from the heat and serve immediately, enjoy!
Oven roasted Chicken on the bone marinated in yogurt, spices and garlic. Served with a delicious medium spicy tomato based curry sauce and garnished with toasted almonds.
I love it when you design a recipe and it tastes just as you had hoped, this is definingly one of those occasions. The roasted chicken on the bone marinated in yogurt, garlic, turmeric, chilli, fennel seeds and garam masala is wonderfully moist and flavoursome. The medium spicy curry sauce made from tomato, onion, chilli, garlic, ginger, bay leaf, mustard seeds, cardamom, cloves and some butter is the perfect accompaniment to the chicken. A garnish of coriander leaf and some toasted almonds complete this dish.
Serve with choice of rice or Indian breads.
Preparation time 15 minutes (plus 2-3 hours for marinating chicken)
Cooking time 35 minutes
2 large chicken thighs, on the bone – remove skin and membrane
6-8 dessert spoons Greek yogurt
1/2 tsp cumin seeds
1/2 tsp chilli powder
1/2 tsp ground turmeric
1/2 tsp garam masala
1/4 tsp fennel seeds
1/2 tsp salt
3 cloves garlic – thinly sliced
Method: Combine the yogurt, garlic, salt and spices in a bowl and mix well. Add the chicken and mix well until covered in the marinade, cover bowl and put in a fridge for at least two hours (overnight is even better).
To cook the chicken, remove the bowl from fridge 30 minutes before cooking to bring to room temperature. Heat your oven to 200°c, place the marinated chicken in a roasting tin and cook for 35 minutes. Rest the chicken for 5 minutes before serving.
1 tsp mustard seeds
1 tbsp. vegetable oil
4 large round tomatoes – quarter
5 cloves garlic – peel, crush
Root ginger (thumb sized) – peel and thinly slice
2 bay leaves
2 large red chillies – remove stalks and seeds
2 small red onions – peel, dice
2 medium white onions
5 cardamom pods
15-20g flaked almonds – for sauce, extra below for garnish
1 tbsp. brown sugar
Water – see method below
20g unsalted butter – cut into cubes
Salt – to taste
Handful of almond flakes – toast in a dry hot frying pan until coloured on both sides
Handful of coriander leaf – roughly chop
Method: Start by heating the vegetable oil over a medium high heat, add the mustard seeds and fry until they start to pop (like pop corn). Add the onions and fry for 4-5 minutes until they soften and colour. Next add the bay leaves, cardamom, cloves, chilli, ginger, garlic, flaked almonds and tomatoes. stir well and fry for 2-3 minutes. Add water to the pan, enough to cover the mixture (around 200ml), bring to boil then reduce to a simmer for 10 – 12 minutes.
Once the mixture has simmered remove the bay, cardamom and cloves. Use a stick or standalone blender to blitz sauce until smooth. You may wish to add a little extra water depending upon how thick you like your curry sauce, take care not to add too much as it will dilute the flavour.
Bring the smooth sauce to a simmer then add 1 tbsp. sugar and season with salt to taste (I used 1 tsp salt), stir until dissolved into the sauce. Add the cubes of butter and stir as they melt into the sauce, they will bring the classic gleam to your sauce as well as adding flavour. Once the butter is melted into the sauce it is ready to serve.
To serve ladle the sauce into the serving plate, place chicken on top then garnish with toasted almonds and chopped coriander.
Enchiladas stuffed with leftover chicken in a rich Mexican tomato and guajillo chilli pepper sauce. Oven baked and served with tomato and avocado salsa.
This dish is a great way of turning leftover chicken into something really special. Garlic, tomatoes, red pepper, red chilli and guajillo chillies are pan roasted until charred to unlock their deep flavours, then blitzed into a smooth sauce which is mixed with the leftover chicken. The tortillas are brushed with a mixture of a little oil and tomato sauce before baking so that they take on some flavour and to prevent them over crisping or burning. A little of the sauce is also used as a garnish on top of the enchiladas.
A simple yet delicious salsa is made from tomatoes, red chilli, red pepper, avocado, coriander, red onion, lime juice, a little sugar and seasoning. It is important to leave this covered at room temperature for 1-2 hours to allow the flavours to fully develop. It just doesn’t taste as good if its been chilled, like tomatoes in general.
The dish is completed with some sour cream drizzled over the enchiladas, along with a garnish of coriander and lime wedges. I have been to Mexico many times and this takes me back there…..
Serves two people
Preparation 15-20 minutes, cooking 10-12 minutes (plus time for salsa to develop)
1/2 a red chill – finely chopped, remove seeds (keep for hot)
1/2 a red bell pepper – finely diced
3 tomatoes – diced
Juice of 1 lime
1/2 tsp brown sugar
1 baby avocado – diced
1 medium size red onion – diced
Good handful coriander – roughly chopped
Generous amount of freshly ground black pepper
Salt – to taste
Method: Mix all the ingredients in a large bowl and mix well, cover bowl and set aside at room temperature for 1-2 hours. This helps the favours combine and gives a far tastier salsa.
Approx. 150g leftover/precooked chicken – cut into small pieces or shred
4 corn tortillas – must be corn ones
3 large garlic cloves – keep skin on (see method)
2 guajillo chillies – if using dried, soak for 45-60 mins then discard water
1/2 red chilli – remove seeds and stalk
1/2 red pepper
3 round tomatoes
1/2 tsp smoked paprika
1/2 tsp sugar
1 tbsp. coriander leaf, plus a few leafs for garnish
1/4 tsp salt
Generous amount of freshly ground black pepper
1 tbsp. vegetable oil
Sour cream – to garnish
Method: Start by dry roasting the pepper, chilli, tomatoes, garlic (keep skin on) and guajillo chilli peppers over a medium high heat. Turn occasionally but the aim here is to dry roast and get some charred colour to bring some deep flavour to the sauce. Once the peppers and chillies are charred on all sides, carefully remove the garlic and tip the rest into a small food processor/mini chopper. Allow the garlic to cool then squeeze to remove roasted garlic from the skin then place in food processor. Add the coriander, sugar, salt and pepper then blitz until a smooth rich red sauce is formed. Taste test and add a little extra sugar, salt or pepper if required, the sauce should be rich and flavoursome, but not too sweet. Retain 1-2 tbsp. of the sauce and mix the rest through the chicken. With the retained sauce mix with a tbsp. of vegetable oil – this will be used to brush the enchiladas.
Preheat your oven to approx. 180°C then start to make the enchiladas. Lay one out flat on a chopping board, place a generous amount of filling just below the middle then roll the bottom over carefully then roll into a enchilada. Place into a roasting dish with the seam on the bottom. Repeat for the other three enchiladas, making sure to space them out in the roasting dish. Using a brush give the enchiladas a thin coat of the sauce/oil mix to prevent the tortillas crisping up too much during baking. If you have any sauce left you can also add a couple of small drops on top of the enchiladas before baking, this is mainly for aesthetics and entirely optional. Add to the oven and bake for 10-12 minutes.
When plating, take care when transferring the enchiladas so they don’t loose their shape or any of the contents. Serve with a side portion of the salsa and garnish with sour cream and a few coriander leafs.
Chicken on the bone, with paella rice, vegetables, herbs, spices and garlic mayonnaise. A true one pot wonder.
It was a little hard to name this dish and really “spiced chicken and rice” doesn’t really do it any justice. This really is absolutely delicious, if I don’t say so myself! I wanted to make a dish like paella but with a very different flavour. I am very happy with the results and cant wait to cook this again, I hope you like it too!
The dish uses chicken wings with the skin removed, cooked on the bone this gives the chicken flavour and keeps the meat moist as the dish cooks. You could substitute wings for thighs or legs, but I think wings work best.
The wings are browned in a pan before adding a mixture of onion, garlic, red pepper, celery and red chilli. This is fried until the vegetables start to soften then a little sugar, black pepper, smoked paprika, ground cumin and chilli powder is added then stirred through the vegetables. Paella rice is added and stirred through the mixture to coat every grain in the flavour base. A glass of white wine is added then cooked off, followed by some tomato paste, chicken stock and a little water. The heat is turned down and the dish is left to simmer until the rice is cooked. The dish is garnished with some freshly chopped coriander, lime wedges and a generous drizzle of garlic mayonnaise.
Preparation time 15 minutes, cooking time 35 minutes
500g chicken wings – skin and connective tissue removed
4 cloves garlic – peeled, crushed and finely chopped
2 medium sized red onions – finely diced
1 red pepper – finely diced
150g Paella rice
125ml dry white wine
1 tsp Smoked paprika
1 tsp chilli powder
1 tsp ground cumin
2 tsp brown sugar
2 tbsp. olive oil
500ml chicken stock – keep hot to add to rice
175ml water – add extra if liquid cooks off before rice is ready
2 tsp tomato paste
Black pepper – to taste
Salt – to taste
3 tablespoons chopped coriander leaf – add to dish and for garnish
4 lime wedges – garnish
Garlic mayonnaise – in squeeze bottle to drizzle over dish
Method: Start by heating 2 tablespoons of olive oil in a wide deep frying pan, then add the chicken wings and brown over a medium high heat. Once chicken is browned add the celery, garlic, onion, chilli and red pepper, stir fry for 3-4 minutes until the vegetables start to soften. Add 1 tsp cumin, 1 tsp smoked paprika, 1 tsp chilli powder, a generous amount of freshly ground black pepper and 2 tsp of brown sugar and stir through the vegetables. Next add the paella rice and stir well until each grain is coated in the spice mixture, then add a glass of wine and stir until it is cooked off. Add 2 tsp of tomato paste and stir through the rice then add 1 tablespoon chopped coriander, 500ml chicken stock and 175ml water. Gently stir through the rice, bring to the boil then reduce heat to a gentle simmer. Leave uncovered for around 25-30 minutes until the rice is cooked. If required you can add a little extra water and cook for longer if rice is not ready, the chicken will only get more tender and fall off the bone delicious. Before serving check the rice for seasoning then add salt and pepper to taste. Complete the dish by adding lime wedges, sprinkling coriander, then drizzling a generous amount of garlic mayonnaise over the dish.