Many more recipes to follow…………..
Many more recipes to follow…………..
Spiced lamb meatballs cooked in a stewed tomato and aubergine sauce, served on a bed of couscous and garnished with herbs and toasted almonds.
This dish is the first time I have been genuinely happy with meatballs I have made, both the flavour and the texture are spot on. This is a fairly quick and simple meal to prepare, but has a depth of flavour that tastes like it has taken all day to prepare.
Firstly a spice mix is prepared from coriander seeds, cumin seeds and smoked sweet paprika – the spices are toasted until aromatic then ground in a spice grinder. Sliced almonds are then dry roasted in a pan until they are toasted on both sides, these give both a wonderful flavour and texture to the final dish.
Meatballs are then made in a small food processor which gives a smooth well mixed meatball, they are flavoured with some of the spice mix, salt, mint, parsley, onion and garlic. Some breadcrumbs and egg are used to help bind the meatballs. Once blitzed into a smooth paste, they are rolled, placed in a fridge for 10 minutes then browned in some hot oil. They are then removed from the oil and set aside as they are finished in the wonderful sauce which comes next.
The sauce is made from first frying garlic, onion, a red chilli and a peeled diced aubergine. Once softened some spice mix is added along with some diced peeled plum tomatoes. A little salt, a squeeze of lemon juice, some chicken stock, parsley and coriander leaf is added, then the meatballs. The pan is covered and left to stew on a low heat for 25 minutes, during which some couscous is prepared using chicken stock for extra flavour.
The meatballs are served on a bed of couscous, garnished with the toasted almonds and a lemon wedge.
Cooking time less than 40 minutes
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp smoked paprika
2 tbsp. sliced almonds
Method: place a dry frying pan over a medium low heat. Add the cumin and coriander seeds and toast for approx. 5 minutes until aromatic, shake the pan frequently to turn the seeds and ensure they do not burn. Transfer to a spice grinder along with the smoked paprika and grind until a smooth powder is formed. Set aside for cooking.
In the same pan add the sliced almonds then increase the heat and toast the almonds until coloured on both sides, again shake the pan frequently to ensure even cooking. Set aside to garnish the dish later.
250g lamb mince
1 small brown onion
1.5 tsp spice mix
0.5 tsp salt
8 mint leaf’s
1 tbsp. chopped parsley leaf
3 cloves garlic
3 tbsp. breadcrumbs
2-3 tbsp. vegetable oil
Method: Add the ingredients to a small food processor, blitz until combined and a smooth thick paste like consistency is formed.
Use wet hands to portion and roll the meatballs into small balls, about half the size of a golf ball is best in my opinion. I find it helpful to have a bowl of warm water to dip my hands into as wet hands make rolling the meatballs much easier.
Once rolled place on a flat plate, cover and place in a fridge for 10 minutes.
Remove from the fridge, then warm 2-3 tbsp. of oil in a wide frying pan. Fry the meatballs in batches so that there is plenty room in the frying pan. Brown the meatballs, then place them on some absorbent paper, set aside ready to add to the sauce.
1 onions – diced
3 plum tomatoes – skin, dice
3 cloves garlic – crush, chop
1 red chilli – deseed, dice
1 Aubergine – skin, dice
Rest of spice mixture
0.5 tsp salt
Handful coriander leaf – chopped
Handful parsley – chopped
150ml chicken stock
Juice of 1/4 lemon
2 tbsp. olive oil
Method: Heat a large deep frying pan (one with a lid) over a medium high heat and add 2 tbsp. olive oil. Once hot add the diced onion, chilli and aubergine, stir frequently and cook until the onions soften. Add the spice mixture and salt and stir through.
Next add the diced tomato, stock and herbs, stir through and bring to a simmer. Add the browned meatballs, lemon juice and stir through the sauce. Bring back to a simmer, place a lid on the pan, reduce heat and leave to simmer for 20-25 minutes.
350ml chicken stock
Method: place the couscous and chicken stock in a sauce pan (one with a lid), bring the pan to the boil, reduce heat to low and leave until the couscous has absorbed all the liquid. Remove lid and fluff up with a fork prior to serving.
Place a bed of couscous on the plate, ladle the meatballs and sauce on top then garnish with the toasted almonds.
A comforting soup flavoured with four different types of chillies, served with grilled cheese Quesadillas.
This is essentially soup and sandwiches – comfort food, Mexican style.
The soup is flavoured with four different chillies – Ancho, Guajillo, Chipotle and red chillies. The soup is rich, Smokey and very delicious with its flavour coming from a wonderful paste made from pan roasting the chillies along with tomatoes bell peppers, garlic, onions and spices. Charring these in a pan before blending makes such a difference and really brings the flavours to life. Diced carrot and celery are fried, stock is added, then the paste followed by a good simmer. Before serving diced bell peppers, more sliced red chillies, diced onion and some fresh coriander leaf are added to give the soup texture and freshness.
The Quesadillas are the perfect accompaniment and very easy to make – just don’t tell anyone how easy! They can be made in minutes, and eaten even quicker.
Soup gives 4 portions
Quesadillas recipe for 2 persons
Cooking time 40 minutes
1 stick celery – dice
1 medium size carrot – peel, dice
1-2 tbsp. olive oil
3 small white onions – leave whole with skin on
1 ancho chilli
1 guajillo chilli
2 red chillies – thinly slice one chilli, Set aside in a bowl
4 cloves garlic – leave skin on the cloves
1 orange bell pepper – dice half the pepper, set aside in a bowl
1 red bell pepper – dice half the pepper, set aside in a bowl
1 red onion – dice, set aside in a bowl
Generous handful of fresh coriander – keep a few stalks aside and roughly chop the rest
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp smoked paprika
2 tsp chipotle paste
1/2 tsp oregano
4 tsp brown sugar
1 tsp salt
1.5 litres chicken stock
Method: Start by warming a large flat pan or griddle over a medium heat. Place the tomatoes, garlic, the chillies, half the bell peppers and onions on and dry fry until they become slightly charred, for approx. 7-8 minutes, turning halfway through. Add the coriander seeds, cumin seeds and dry fry until the spices become aromatic.
Remove the contents from the pan, add the spices to a food processor and leave the rest on a chopping board to cool for a few minutes. Once cooled remove the skins from the garlic and onions, but leave the skins on the peppers and tomatoes. Add everything to the food processor along with a few coriander stalks, 1 tsp smoked paprika, 2 tsp chipotle paste, 1 tsp salt, 1/2 tsp oregano and 4 tsp brown sugar. Blitz until a smooth paste is formed, make sure you blend it well as the smoother the paste the smoother the final soup.
Add 1-2 tbsp. of olive oil to a deep soup pan over a medium heat, once hot add the diced carrot and celery and fry for 4-5 minutes until softened. Next add the chicken stock, bring to the boil and simmer for 2-3 minutes. Now add the paste and stir well, bring back to the boil then reduce to a simmer for 10-15 minutes.
Complete the soup by adding the diced bell peppers, onion and sliced chilli then simmer for a further 5 minutes – enough to heat these through but not so long that they loose their texture. As a final step add the chopped coriander and stir through. The soup is now ready to serve.
4 corn tortillas (2 per person)
Canola oil – in a spray or ramekin with pastry brush
2 handfuls of sweetcorn
2 medium tomatoes – diced
1 small red onion – diced
Handful of coriander – roughly chopped
150g strong cheddar cheese – grated
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp smoked paprika
Pinch of sea salt
Garlic mayonnaise – optional, to serve
Barbeque sauce – optional, to serve
Method: Begin by pre heating your oven to 170°c, and warm a flat frying pan over a medium heat.
In a large glass bowl, mix the tomatoes, sweetcorn, coriander leaf, ground coriander, ground cumin, smoked paprika, salt and cheddar cheese.
Spray one side of the corn tortillas with canola oil then heat the tortilla on that side until golden, remove and repeat with the rest of the tortillas.
Assemble the quesadillas by spooning the mixture on the non cooked side of the tortillas then like a sandwich place another tortilla on top. Place the assembled quesadillas on a baking tray and heat them through in the oven for approx. 15 minutes, until the cheese in the mixture melts – this could be slightly quicker or slower depending upon how big the tortillas are and how much filling you have added.
Remove them from the oven, let them cool slightly then cut into quarters. As an optional garnish drizzle some garlic mayonnaise and some barbeque sauce over them.
Sweet potato fish cakes with a delicious garlic and chilli sauce.
A very easy to make recipe for restaurant standard fish cakes. Using tinned salmon and crab along with a few kitchen essentials, this recipe is a real winner. The sauce made from butter, garlic, chilli, lemon, white wine, fish stock, parsley, tarragon and diced tomato completes the dish.
The two most important things are to make sure the sweet potato mash is as dry as possible and also to avoid the temptation to turn them too early in the pan – otherwise they will not hold together as you cook. Please don’t mistake the colouration for burning, it’s this crust that holds the cakes together.
This recipe makes 6-8 fishcakes
For the Fish Cakes:
750g Sweet potatoes – peel and thinly slice
250g shredded crab meat – 2 small tins drained of brine
200-225g red salmon – 1 small tin drained of brine
1/2 tsp sweet smoked paprika
1/2 tsp freshly ground black pepper
25-50g breadcrumbs – see notes below
2- 4 tbsp. oil to pan fry – I used Scottish rapeseed oil.
You require a food processor for this recipe
For the Sauce:
2 round tomatoes – diced
1/3 glass of dry white wine
3 cloves garlic – crush or finely chop
1 red chilli – deseed and finely chop
200ml fish stock
1 tbsp. fresh squeezed lemon juice
1/2 tsp dried tarragon
1/2 tsp dried parsley
Freshly ground black pepper – to taste
Method: Start by par boiling the sliced sweet potatoes – put them in a pan of cold water, heat through to the boil then simmer for 7-8 minutes. Drain them then put them back in the dry pan over a low heat for a few minutes (shaking the pan occasionally), then turn off hob and let the residual heat dry the potatoes. If they still seem wet leave them on the heat for a few more minutes. It is vital to dry the potatoes out as much as possible.
Once dried and cooled transfer the potatoes into a food processor. Add 25g breadcrumbs, 1/2 tsp black pepper, the crab and salmon and blitz until combined into a smooth paste. Check the consistency of the paste – you want it to be thick enough that patties can be formed in your hands without them immediately falling apart. If when you test the mixture it seems too wet add the rest of the breadcrumbs as they will absorb the excess moisture.
Start forming the fish cakes – you want them to be about 3cm thick and slightly wider than a standard coffee mug. Don’t make them much bigger or thicker than this as they may not hold together when cooked if they are too big or cook in the middle if they are too thick. See the picture at the top for an example of size. AS you form each one set aside on a plate ready to pan fry.
Before pan frying the fish cakes start to make the sauce as you want the sauce to reduce and intensify in flavour. Start by melting the butter in a small frying pan (a wide pan will reduce far quicker than a saucepan) then add the garlic and chilli then fry for 3-4 minutes stirring frequently. Next add the white wine and cook it off for a few minutes, then add the fish stock along with the dried herbs. Stir well and leave sauce simmering on a medium low heat for 10-15 minutes or until it has reduced by half. Turn off the heat as the sauce will be reheated when the fish cakes are ready – the tomatoes, pepper and lemon juice are added as the sauce
To pan fry the fish cakes – use a wide plat non stick frying pan, take care not to overload the pan as you need enough room to flip the fish cakes, cook in batches of max 4 if using a 30cm frying pan like me. Heat 2 tbsp. oil in the frying pan over a medium high heat. Add the fish cakes one at a time, giving them a final squeeze into shape just as you add them into the pan. They will need approx. 4 minutes on first side – the clue that they are ready is you should be able to see the crust forming on the edges and the cakes should easily slide on the pan. It is vital not to turn them too early as the cakes will either fall apart or loose shape. Once turned they should cook slightly quicker on the other side – approx. 3 minutes . Again the fish cakes will slide easily on the pan when the crust is formed and they are ready. Transfer to the plate ready to serve, or place on a baking tray and keep in a warm oven if you are making two batches.
To finish the sauce – heat the sauce through over a medium heat, once hot add 1 tbsp. freshly squeezed lemon juice and the diced tomatoes, stir through the sauce and continue to cook for 1-2 minutes. You want to warm the tomatoes through but not cook them, they bring a freshness and balance to the rich slightly acidic sauce. Add a little freshly ground black pepper to taste, then get ready to serve.
Place the cooked fish cakes on a serving plate and spoon some of the sauce over the fish cakes and onto the plate as shown in the pictures. Enjoy!
Prawns marinated then roasted in a very hot oven, served with a delicious Makhani style curry sauce. Delicious!
King Prawns are butterflied then marinated in yogurt, garlic, cumin seeds, chilli powder, turmeric, garam masala, salt and lemon juice. They are put on skewers then roasted in a very hot oven to try to replicate the traditional clay ovens used in Indian cuisine – which I’m guessing you don’t have either. The result is juicy prawns with a really delicious coating.
The sauce is made from tomatoes, onion, chilli, ginger, garlic, mustard seeds, almonds, desiccated coconut, bay leaf, cardamom, cloves, tomato pure, sugar, salt, and a little butter at the end to give it that classic gleam.
It may seem like a lot of ingredients, but really its quite easy. You can serve the dish with choice of rice or Indian bread, I opted for a good shop bought roti.
Preparation and cooking 35-40 minutes (plus 1hr marinating time)
225-250g raw king prawns – devein and butterfly
150-175g Greek yogurt
4 cloves garlic – thinly slice
1 tsp salt
1 tsp cumin seeds
1/2 tsp hot chilli powder
1/2 tsp turmeric
1/2 tsp garam masala
Juice of half a lemon
4 long wooden skewers – soak in water before use
Method: Mix all the marinade ingredients (minus prawns) in a large mixing bowl until the spices and yogurt combine. Devein and butterfly the prawns and add them to the marinade. Mix gently until all the prawns are fully coated, then cover and place in a fridge for at least 1hr, or preferably overnight.
After this remove from the fridge and leave for 20 minutes to get to room temperature. Skewer the prawns, skewering at both ends so the prawns are skewered twice (head and tail). Have the prawns close together but not squashed – see picture below.
See the method for the sauce for cooking instructions, as these cook quickly and should be done when the sauce is ready.
3 medium size white onions – dice
2 large green chillies – remove stalk, slice
2 tsp mustard seeds
1-2 tbsp. vegetable oil
6 large round tomatoes – quarter
3 tbsp. desiccated coconut
2 tbsp. sliced almonds
1 bay leaf
6 cardamom pods
6 cloves garlic – crush or roughly chop
Thumb sized piece of root ginger – roughly chop
1 tsp salt
3-4 tsp brown sugar
2 tsp tomato pure
2 mugs of water
1/4 tsp ground fenugreek
25-35g butter – cut into cubes
1/2 tsp garam masala
2-3 tbsp. chopped coriander as garnish
You need a blender and deep non stick pan with a lid
Method: Start by heating the oil in the pan, once hot add the onions and stir fry for 6-8 minutes until the onions colour. Next add the chillies, bay, cloves and cardamom and continue to fry for 2-3 minutes.
Add the garlic, ginger, tomatoes, tomato pure, almonds and desiccated coconut and fry for 2-3 minutes, stirring occasionally. Add 2 mugs of water and stir well, bring to the boil then reduce to a simmer, cover and leave to bubble away for 20-25 minutes.
After this carefully remove the lid, then fish out the bay, cardamom and cloves. Add 1 tsp salt and 3-4 tsp of brown sugar, stir well until combined with the sauce.
Leave sauce to cool (to prevent burns) and use the stick blender to form a smooth sauce. As the sauce cools pre heat your oven to its maximum setting.
Place the sauce back on a medium heat, stir and gently heat the sauce through. Add the garam masala and fenugreek – use your fingers and sprinkle them in otherwise they will form clumps that will be difficult to dissolve. Add the butter and stir it into the sauce as it melts.
Once your oven is preheated to its hottest setting, lay the skewered prawns on a baking tray – use a swiss roll style one as water will come out the marinade as it cooks. Add the prawns to the preheated oven and as they go in reduce heat to 220°C and cook them for 5 minutes. Remove tray from oven, drain off the liquid and return to oven for a further minute. Remove from oven and get ready to serve.
Before serving heat the sauce through until it bubbles. Ladle into serving bowls and sprinkle some coriander on top. Place on a serving plate and add the skewers alongside, as pictured below.