Posts tagged coriander

Chicken & Black Bean Empanadas

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Chicken & Black Bean Empanadas

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promised I’d be inspired from our recent adventures in Mexico. The food and country stole our hearts and we are incredibly lucky to have had such an amazing immersive honeymoon. Whilst I’ve only managed to find one good Mezcal bar in London (Hacha, Brixton/Dalston), I have been creating smoothie bowls, tacos and now, empanadas in the kitchen.

I think empandas are pretty forgiving and adaptable (don’t tell the Mexicans?). Being a very loose cousin to the Cornish pasty in my view, as long as the pastry is fresh and flaky and the filling tasty and moist –  you can’t go wrong. We didn’t eat too many of these in Mexico to know the ‘traditional’ size but I like that you can make these larger or smaller to fit into your menu. Here I opted for the slightly larger than canapé size as part of a Mexican tasting menu.

Makes about 15 (depending on their size)

  • 500g plain flour
  • 2 tsp baking powder
  • 150g cold butter, cubed
  • 1 egg, beaten
  • 4-5 chicken thighs, skin off, deboned
  • 2 large shallots, chopped finely
  • 2 garlic cloves, crushed
  • 2 tsp each ground cumin, coriander, smoked paprika
  • 1 tsp crushed chilli flakes (or as hot as you like)
  • 1 can black beans, drained
  • 1 can tinned tomatoes
  • Handful coriander, chopped

You can use shortcrust pasty or puff if you don’t want to make it yourself. I used a tea saucer size to cut out the pastry circles for size.

Filling

  1. Preheat the oven to 180℃ and get yourself a large casserole dish.
  2. Heat a splash of olive oil over medium heat in your dish and add the shallots. Gently cook for about 8 minutes until soft and translucent making sure they don’t catch. Season well, add the garlic and cook for a further few minutes to soften.
  3. Add the chicken thighs and turn up the heat to brown them slightly on the outside (don’t worry too much, it’ll all go in the oven shortly!)
  4. Add the ground spices and mix everything well to coat for a few minutes.
  5. Add in the tinned tomatoes and mix well. Add half a can of water from the kettle if its looking a bit thick, basically enough to submerge the chicken but not too watery!
  6. Add the black beans and mix well.
  7. Cook in the oven for 45 minutes, lid on. Remove the lid and cook for a further 15 minutes or so. By this time the mixture should have reduced nicely and the chicken tender.
  8. Remove the dish from the oven and leave to cool slightly.
  9. Before it gets cold, take two forks and shred the chicken into bitesize pieces and mix everything to combine before leaving to cool completely before stirring in the chopped coriander.

Pastry

  1. To make the pastry, mix the cold cubed butter and flour and baking powder in a food processor until it resembles breadcrumbs. Season. (You can rub this in by hand but make sure the butter is cold).
  2. Add in a few tbsp of cold water bit by bit with the processor running until the dough just starts to come together in a ball.
  3. Turn the dough out onto a floured work surface and combine into a nice soft ball. Wrap in cling film and refredigate for 1 hour.

Assembly

  1. Remove the pastry from the fridge and leave to warm up for about 15 minutes. Cut into quarters to make it easier to handle. Roll each quarter out on a floured work surface to the ticket of a coin. Use a cutter or an upturned saucer to cut out circles of pastry. Size is totally up to you – you can go large pasty style or small canapé size.
  2. Spoon a small amount of mixture into the centre of the pastry – the amount will depend on the size but be cautious and don’t overfill, its easily done.
  3. Brush beaten egg around the outside of the whole pastry disc.
  4. Turn over the pastry to make a half moon and seal the edges with a fork by pressing the pastry edges together.
  5. Brush the empanada with egg and bake at 200℃ for about 15-20 minutes or until golden brown. 

Sticky Hoisin Pork & Homemade Coriander Noodles

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Sticky Hoisin Pork & Homemade Coriander Noodles

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ou might have guessed but I recently bought a pasta machine as a lockdown past time! I’m not even a big pasta fan! I’d go so far as saying I’m not really a fan at all, eating it only about 2-3 times a year! Alas, I like to expand my skillzzz. Plus, turns out you can really easily make noodles, which are growing on me!

I’ve always rather turned my nose up at dried packed noodles. Probably because I associate them all with pot noodles and instant university food. I still remember my first pot noodle when I was about 7 and I wasn’t even impressed then. Aliet not much impressed me in the kitchen when I was younger apart from alphabites and fish fingers!

You can absolutely skip the homemade noodles. Like fresh vs dried pasta, I’ll admit there isn’t a huge amount of difference. The main advantages here being that I know exactly what went into mine and it was only 3 ingredients and no preservatives! Secondly you can flavour with things like coriander to make them a beautiful vibrant green. Use the dried or fresh noodles of your choice here, I know everyone has a preference.

Note: A pork fillet if quite big and this may feed 3-4 but we eat a lot of protein and are growing young adults…ahem.

Serves 2

  • 1 pork loin/fillet (450g approx)
  • Knob ginger, grated
  • 2 garlic cloves, chopped finely
  • 3 tbsp hoisin sauce
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 red chilli, chopped
  • 2 red peppers, chopped
  • Handful green beans, top and tailed, halved
  • 2 tsp sesame oil
  • Garnish – Sesame seeds & chopped coriander
  • Dried egg noodles/odon noodles OR below noodle recipe. If using dried noodles, skip to the pork method steps!

Noodles (if making)

  • 125g flour
  • 1 egg
  • Large handful coriander
  1. Begin with the noodles if making. Blend the coriander in a food processor with the flour.
  2. Add the egg and blend until the dough comes together. Add a touch (be very reserved!) of cold water to help bring it together but don’t be tempted to add too much. Touch the dough if not sure, it should be a bit sticky but not wet.
  3. Roll onto a floured work surface and knead together to form a silky dough for about 5 minutes. Then rest in a ball for 30 minutes in the fridge.
  4. When ready to roll, flatten into a rectangle as best you can and feed through your pasta machine on the thickest setting, getting thinner as you go. You may need to cut your final strip into 2 as it’ll be too long to handle. Once nicely thin, pop through the setting of choice to obtain your desired noodle shape!
  5. Scatter lots of flour over the noodles to stop them sticking until ready to cook.

Pork recipe

  1. Marinade the pork fillet (halved if easier) in the ginger, garlic, hoisin, soy, honey, chilli and set aside in the fridge for about 20 minutes. Preheat the oven to 200 degrees.
  2. Heat a frying pan on a high heat and add a splash of olive/sunflower/plain oil (never heat extra virgin, I’ll keep saying it). Sear the pork on both sides for about 2 minutes until it forms a nice caramelised golden seal.
  3. Top the pork with all but 2 tbsp of the marinade and cover with foil or a lid. Roast in the oven for 10 minutes.
  4. While that is roasting, stir fry the peppers and beans in a little oil in a hot frying pan to begin soften.
  5. Bring a pan of water to the boil at the same time.
  6. When the pork is ready remove from the oven and leave to rest on a board. Add the juices from the roasting pan and the rest of the marinade you reserved earlier to the peppers and turn up the heat.
  7. Add your noodles to the boiling water and cook for about 1 minute for fresh and 2 for the dried. Drain quickly (keep a little cooking water clinging to the noodles to help stop them stick if you can so don’t drain too heavy handedly!). Drizzle with the sesame oil to stop them sticking.
  8. Add the noodles to the peppers and sauce and mix all really well to combine and coat all the noodles in the sauce.
  9. Remove from the heat and slice your rested pork, adding any juices back to the noodles and pepper pan.
  10. Serve a spoonful of peppers and noodles in a warm bowl and top with the sliced pork, some fresh coriander and some sesame seeds if you like!

Dal Tadka (with roasted cauliflower)

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Dal Tadka (with roasted cauliflower)

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‘m a bit lost for words on this one *love eyes*. I love dal but this one is a culinary cuddle with a gentle kiss of coconut among the curry layers. I am about packing in as much flavour as possible so if you’re used to using my recipes you won’t be surprised that I normally use about double the spices so please be heavy handed! 

I’ll never be a vegan but as I was cooking I realised we’d chosen something similar for our vegan/vegetarian wedding dinner option and thus realised its vegan by coincidence. Not many recipes are such, usually tirelessly omitting all the fun. But if I had to be vegan, I’d eat this one everyday!

Serving suggestions…this is devine with some warm fluffy flatbreads (250g SR flour, 150ml water mix into a dough, rest and roll thinly before dry frying!). It would also work wonderfully as a side dish to a curry feast or some grilled meat at a BBQ.

Serves about 3 people (Or 2 with leftovers in our case!)

Dal

  • 150g red lentils
  • 1 red onion, finely chopped
  • 1 garlic clove
  • 1 knob ginger
  • 1 bride eye red chilli (as hot as you like)
  • 6 fresh curry leaves
  • 1 tbsp black mustard seeds
  • 1 tbsp cumin seed
  • 1 tbsp ground cumin
  • 1.5 tbsp curry powder
  • 400ml coconut milk (I always recommend Dunn’s brand here hands down)
  • 1 lime
  • Olive/vegetable/rapeseed oil
  • Flatbreads – to serve

Cauliflower

  • 1 head cauliflower
  • 1 tbsp Garam Masala
  • 1 heaped tsp tumeric
  • Freshly cracked pepper
  • Handful chopped coriander

Tadka

  • 1 tsp mustard seeds
  • 1 tsp cumin seed
  • Few curry leaves
  • Ghee or oil
  1. Preheat the oven to 200. Break the cauliflower into florets and cut the bigger pieces in half or quarters (think big bitesize so you don’t need a knife!). Add to a large roasting tray in a single even layer so they aren’t cramped.
  2. Scatter garam masala, turmeric and a good pinch of salt and pepper and then drizzle with some olive/vegetable oil and toss to combine.
  3. Timing with the dal cooking times below, roast for about 10-15 minutes during step 8 of making the dal below on a high heat to char the florets but not overcook. Remove from the oven when ready. Scatter with the chopped coriander and keep warm.
  4. For the dal, heat a splash of olive oil in a saucepan pan and soften the chopped onion for about 5 minutes.
  5. Grate in the garlic, ginger and chopped chilli and stir. Add curry leaves and season.
  6. Add the spices and mix well for a few minutes to coat the oily onions and release their flavour!
  7. Add the lentils and stir to combine.
  8. Add the coconut milk and about 100ml of boiling water and stir well. Simmer well for about 20 minutes making sure to stir often to avoid it sticking or catching on the bottom. You may need to add another 100ml of water if it gets thick. I used about 800ml of liquid in total but it may depend on the quality of your coconut milk. (I always recommend Dunn’s brand here hands down).
  9. After 20 minutes of so it should be thick and shiny and the lentils just cooked. Taste and adjust seasoning if needed.
  10. When ready, squeeze in the juice of the lime and keep warm.
  11. Finally, to make the tadka, add a small tsp of oil of ghee to a frying pan. When really hot, add the mustard and cumin seeds and let them sizzle and release their lovely flavours! Add the curry leaves, careful as they will spit (due to their moisture content!). Let them crisp for a few seconds and remove from the heat.
  12. Serve a nice creamy scoop of dal in a warm bowl, top with roasted cauliflower and coriander and finally a little spoonful of that tadka!

Cauliflower “Tabbouleh” with Kefir Lime Dressing

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Cauliflower “Tabbouleh” with Kefir Lime Dressing

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‘ve adapted an Ottolenghi classic that was taken from his most recent cookbook ‘Simple’ which introduces this recipe quite candidly. I therefore don’t need to say much other than chop and mix. This, like a lot of my recipes, is open to interpretation for the flavours that you like. Change the herbs, add different spices or use different citrus juices and just taste as you go!

I added a Kefir dressing here simply because I served mine with some lamb kebabs that needed that element and frankly my body needed a probiotic hit! Feel free to use Greek or natural yoghurt too.

If you have some to hand and want to increase the aesthetics, scatter over some fresh pomegranate seeds for colour and crunch!

Serves 4 as a side  (Adapted from Ottolenghi’s Cauliflower ‘Tabbouleh’)

  • 1 large cauliflower, cut into florets
  • 1 lemon
  • 100g flaked almonds
  • 1 large handful coriander (about half a 30g bag)
  • 1 large handful basil
  • 1 small handful dill (optional)
  • 75g dried cranberries
  • 1 tsp ground cumin
  • 150g kefir yoghurt (I used Yeo Valley brand)
  • 1 lime
  • 1 pinch ground cardamon (optional if you like the powerful taste!)
  1. Put the cauliflower florets into a food processor and pulse until you have finely chopped ‘breadcrumb’ cous cous. Tip into a serving bowl.
  2. Add the juice of 1 lemon and mix well. Add a generous pinch of salt and pepper.
  3. Toast the flaked almonds in a hot dry frying pan until just turning golden – watch them or they will burn quickly. Set aside to cool.
  4. Chop the herbs roughly and mix into the cauliflower along with the cranberries and cumin.
  5. When ready to serve, stir through the flaked almonds so they stay crispy.
  6. Mix the kerif with the juice of the lime and the cardamon. Drizzle over the salad!

Udon Chicken Noodles

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Udon Chicken Noodles

T

his was a really quick dinner! I rarely ever cook noodles but with 7 nights of guaranteed meals to experiment with lately without the interruption of that 2019 fad we called socialising, I’ve more time to test!

My fiancee said his stomach was happy after this meal so I think job done! One note for next time was perhaps to make a sticker glaze…

The recipe below is how I cooked it…I’ve listed a second option for a sticky glaze below that which is taken from this recipe (Sticky Soy and Sesame Pork) which would also work well with udon instead of rice.

If you want to make this vegetarian/vegan – toss in some tofu and mushrooms!

Serves 2 hungry people (or 2 with leftovers)

  • 300g chicken breast diced (or 2 chicken breasts)
  • 400g ready to eat udon noodles
  • 1 red pepper, cubed
  • Handful green beans, chopped in half
  • Bunch spring onions (about 6), chopped
  • 1 red chilli (I used birds eye), chopped
  • 1 large knob ginger, chopped (the more ginger, the better if you’re a fan)
  • 2 garlic cloves, chopped
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tbsp runny honey
  • Handful coriander, chopped
  1. Marinade the chicken in a large bowl with the ginger, garlic, chilli, soy, 1 tsp sesame oil and the honey and leave for about 30 minutes.
  2. Heat a tsp of oil on a medium high heat in a large frying pan and gently fry the pepper and green beans for about 8 minutes until beginning to soften.
  3. Next, add the chicken and its marinade and cook until the chicken is just cooked but don’t let it overcook or it’ll dry out. It doesn’t take long!
  4. Meanwhile while the chicken is cooking, put the noodles into a bowl and pour over some boiling water to loosen the strands. Gently mix until the noodles come apart. Drain well and drizzle with the other tsp of sesame oil to keep them from sticking.
  5. Once the chicken is a a few minutes away from being ready, add the spring onion and cook for the final few minutes.
  6. Add the noodles and stir everything well making sure to coat them in the juices – add a splash more soy if needed.
  7. Remove from the heat, sprinkle over the coriander and serve! You can even toss in some salted peanuts if you like.

Sticky Glaze option

  • 1 heaped tsp cornflour
  • 2 tbsp soy sauce
  • 1 tbsp runny honey
  • 1 tsp sesame oil
  • 1/2 tsp rice wine vinegar
  1. Marinade the chicken as above.
  2. Combine the cornflour with about 2 tbsp cold water in a mug. Add the rest of the ingredients for the glaze and stir.
  3. Cook the recipe above up to completing stage 5.
  4. At this stage, add the sticky glaze and stir quickly well. If it gets too thick, add a splash of cold water and stir until smooth.
  5. Add the noodles and coat everything well. Loosen with a touch of cold water or soy if needed.

Sprinkle over your coriander!

Bean Chilli

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Bean Chilli

S

ometimes you just need chilli and cornbread in your day. I love a comforting chilli, slow cooked and more often than not these days, made with chunks of braising beef that can be shredded rather than the traditional mince. However, sometimes time isn’t always in the equation for the privileges of slow cooking! On my meat free days or for vegetarian (or vegan) guests, I often make this version and its the smoked paprika that is the winner here for that ‘meaty’ replacement. That said, don’t you dare think about skimping on that. If you don’t have paprika, sorry you’ll need another trip to the shops!

It offers the same comfort and depth of flavour. I know I sound like a broken record but this really can be knocked up in 20-30 minutes max. It really is just a task of opening a lot of cans and stirring. But the take home is that it is wholesome. Its leans away from processed foods and its really cheap. 

9 times out of 10 I will make a cornbread loaf to accompany this (recipe here) but if time does not permit you can enjoy this in SO many ways. Serve on rice for the extra grains or just devour in a bowl like soup. I like to pimp the toppings here with guacamole, soured cream, grated cheddar and coriander. Dip crunchy tortilla chips into it or heck…make a nachos and get that grill on! It also makes an excellent vegetarian burrito filling with eggs and rice. Ok…stop it now I’ve given you quick, cheap and versatile.

Serves 4 (I have never made less than this and would advise you make a batch. It serves 2 with extra and is great reheated/frozen for an even quicker ready meal!)

  • 1 x can mixed beans (I always use Napolina for the quality but any mixed beans will do. Avoid anything in a sauce already)
  • 1 x can black beans
  • 2 x cans chopped tomatoes
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 2 tsp each ground cumin, coriander, smoked paprika,
  • 1 tsp chilli flakes (use as much as you like. I like to use chilli flakes rather than fresh to control the spice here)
  • 1 lime

Toppings & Sides

  • Soured cream OR plain yoghurt with a squeeze of lime
  • Grated cheddar cheese
  • Chopped fresh coriander
  • Guacamole (Or mash 1 avocado with juice from 1/2 a lime and some salt and pepper)
  • Cornbread (see here)
  1. Get yourself a heavy based casserole dish or saucepan.
  2. Heat a splash of sunflower oil and add the onion. Sweat for 8-10 minutes until soft. Add the garlic and cook for a further few minutes.
  3. Add the spices and chilli and cook for 1 minute.
  4. Drain the beans and wash them briefly. Add the beans to the pan and stir. Season.
  5. Add the tinned tomatoes and stir. Wash out the tomato cans with a little water and add that too until its a thick/thin as you desire.
  6. Simmer for 5-10 minutes to let everything warm through. 
  7. Add the juice of 1/2 lime and serve with your toppings and sides!

Don”t feel bound by the beans I suggest here – 2 cans of your favourites will work well. I suggest a mixed can as a base and then go wild with your second – chickpeas or extra kidney beans work well here.

Katsu Chicken Curry

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Katsu Chicken Curry

W

hat is it with boys and Katsu curry? I’ve only eaten this dish twice. I’ll admit that and both of these have been my own recipes and at the request of a man! Forgive me for never trying the real deal in Wagamama but I’ve never seen the hype. That said, this went down a treat! After an early morning work out, busy day at the desk and gorgeous cycle round London to end the evening, I greedily settled into the kitchen with a beer and some curry powder. This for me is like a spiced roast dinner comfort. A hug in a bowl. The sauce was easier than I ever imagined and probably a reason why I never will try that famous takeaway version.

Ladies…if your other half is a fan, this will make the perfect date night treat.

Serves 2

  • 2 free range chicken breasts
  • Breadcrumbs (3-4 slices, blitzed to breadcrumbs)
  • 1 egg, beaten
  • Plain flour
  • Sunflower oil

Curry Sauce

  • 1 white onion, chopped finely
  • 2 garlic gloves, grated
  • 1 knob ginger, grated
  • 1 tbsp curry powder
  • 1 tsp tumeric
  • 2 tbsp flour
  • 500ml chicken stock
  • 1 tbsp soy sauce
  • 2 tsp runny honey

Serving – I served mine with some boiled rice mixed with lime juice and freely chopped coriander at the end and some steamed veggies!

  1. Start by prepping the chicken. Put the chicken breasts between two sheets of cling film and bash with a rolling pin until flattened slightly or at least so they are a similar thickness all over – a bit like a schnitzel but don’t go as flat!
  2. Prepare 3 bowls, one with some flour, one with the egg, and the other with the breadcrumbs. Dip each chicken breast, one at a time, first into the flour (shaking off any excess) and then the egg and finally the breadcrumbs. Press the breadcrumbs lightly onto the eggy chicken until covered well! Place both chicken breasts once done on a plate and refrigerate.
  3. Preheat the oven to 200 while you make the sauce.
  4. Gently heat some sunflower oil in a pan and add the onion. Gently sweat and soften the onion for about 15 minutes – keep the heat low or it’ll burn. After this, using a fine grater, grate in the garlic and ginger and fry for a few more minutes.
  5. After this time, add the curry power, flour and the turmeric and stir well for 1 minute. Add the chicken stock a bit at a time, stirring well to avoid clumps! Once all added and smooth stir in the soy and honey.
  6. Bring to a simmer for about 10 minutes then blend with a hand blender. Keep on a low heat while you cook the chicken. Taste and adjust with seasoning if needed.
  7. At this stage, cook the rice while you prepare the chicken.
  8. Heat a frying pan on a medium high heat and add a generous few tbsp’s of sunflower oil and a knob of butter. Once hot, add the chicken and fry until golden for a few minutes. Turn onto the other side and cook until golden again. Remove from the pan, add to a lined baking tray and bake in the oven for 15 minutes.
  9. When ready to serve, slice the chicken into thick but manageable slices. Serve on top of the rice and spoon over as much ‘curry gravy’ as you like.

Green Shakshuka

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Green Shakshuka

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 say this a lot but what a dish. A new favourite. Please make it. Breakfast, lunch or dinner appropriate. It thus needs little said about it (added to the fact I was back at work today after a two week holiday and I’m feeling a bit tired for “words”). I love shakshuka but I also love my greens. This combination of sweet, slowly cooked leeks, fresh crisp pea crunch and subtle spice and chilli in the background is such a comforting mix. Topped classically with feta and unclassically with dill and sumac. Ottolenghi would be proud. Luckily since I’ve detoured from his new book on this one.

Its my Mum’s birthday today so I cooked with her in mind as I often do as she is ultimately where I learnt my craft. This weekend I will return home for birthday hugs and to cook her a birthday meal. She today requested my previous post – Salmon & Salsa. However, perhaps this will be not he menu after tonight?

Serve with your preference of bread. Toasted pitta, flatbreads, warm sourdough chunks…anything to scoop up those gooey yolks.

Serves 2 (greedily for dinner, 4 for brunch with bread)

  • 4 spring onions, chopped
  • 1 large garlic clove, chopped
  • 1-2 green chillis, sliced
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 leeks, sliced thinly
  • 150g “ish” spinach leaves (this was a guess…it was just enough to fill my pan!)
  • 100g peas (frozen, blanched in hot water)
  • 4 free range eggs
  • 1/2 packet feta cheese
  • 1 lemon, zest (wedges for serving)
  • 1 small handful coriander, leaves chopped finely
  • 1 small handful dill, chopped finely
  • Sumac to serve
  • Pita/flatbreads/toasted chunky bread to serve for “scooping”
  1. heat a large fry pan and toast the cumin and coriander seeds for a few minutes until fragrant. Remove from the pan and crush in a pestle and mortar. Set aside.
  2. Heat some olive/sunflower/rapeseed oil in a large frying pan (never extra virgin oil! Do not cook with this ever, a post to follow on this). Add the spring onions and soften for a few minutes. Add the garlic and chilli and fry gently careful not to catch/burn the garlic.
  3. Add the cumin and coriander mix. Stir to combine.
  4. Add the chopped leeks and stir. Season with salt and pepper. Reduce the heat to a gentle temperature and let the leeks soften down for about 10-15 minutes until beginning to caramelise. Add a lid if you like to help them along.
  5. Add the spinach leaves and toss with the leeks and allow these to wilt with the heat. Add the peas.
  6. When the spinach is wilted, make 4 wells inside the mixture. Crack your eggs carefully into each well and reduce the heat a little. Eggs need long and slow cooking! Season the eggs and then let them gently cook. Cover with a lid or foil towards the end to help the whites along their way.
  7. Whilst the eggs cook, get all your garnish ready if you haven’t already so you can serve immeidaelyy.
  8. The eggs are ready when the whites are just beginning to set on top and the yolks are still runny. Remove from the heat. Sprinkle over the coriander, dill, lemon zest, feta and finally a pinch of sumac over each yolk.
  9. Serve immediately with your warm bread and a wedge of lemon!

Gooey, runny, sumac and dill sprinkled yolks. Food porn.

Peruvian Ceviche

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Peruvian Ceviche

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alentine’s day is the perfect opportunity for me to experiment in the kitchen and spend long days dreaming and cultivating the perfect menu. This year was no different. I wanted a light starter and one that didn’t involve too much last minute prep or any time that took me away from my gorgeous date (…and my wine glass) so ceviche was a hit.

I’ve never considered it for a dinner party starter but it couldn’t be better suited! Assembly in under 5 minutes and all the prep can be done beforehand. Light, refreshing and, if served well, can impress your guests with your modern and stylish flair.

I used sea bass here as I love the flavour but feel free to use any white chunky fish. Try and buy fresh from a fish monger rather than supermarket just to get the best of your starter.

Serves 2 (adapted from Jamie Oliver)

  • 200g seabass, skinned and cubed in 1 cm pieces
  • 1/2 small red onion, diced very finely
  • 2 spring onions, sliced finely
  • 1/2 red chilli, diced finely
  • Bunch mint, leaves picked
  • Bunch coriander, leaves picked
  • 1 lime, zest
  • 2 lemons, juice only
  • 1 punnet cress (optional)
  1. Cube or prepare the fish as needed and set aside in a shallow bowl and add the red onion, spring onion and red chilli
  2. Chop the herbs finely and set aside.
  3. Squeeze the juice of the lemons and the lime zest into a separate bowl and set aside. Add 1 tsp salt.
  4. When ready to serve, mix all but a handful of the herbs into the fish.
  5. Pour over the lemon juice and stir to combine. Leave for about 3 minutes while you prepare the serving bowls.
  6. Once 3 minutes has passed, spoon the cerviche into 2 separate serving bowls and top with the remaining herbs and the cress. Spoon over the some of the remaining juices. Serve

Carrot & Red lentil Dhal

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Carrot & Red lentil Dhal

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or no reason other than me, my other half cooks…rarely. But he can cook. Well and naturally. Its the ideas bit that, like many people, makes him begrudge the thought of it, especially for someone else.

But tonight was my night! Or his night I should say. A late spinning class for me and a WFH day for him meant he was on duty and as I pumped out the sweat of a long day I thought wildy about what he had chosen.

Door open – curry house smells. Good start.

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hilst I know he can cook, I never know quite what to expect. He once told me he was making orange chicken. Yes, quite literally chicken cooked in orange juice which, after I laughed (and gagged) our way home, was delicious. So I’ve learned to trust him. And what I like most is the imagination of someone else that makes me eat things I wouldn’t have thought of.

T

here are occasions when you try something for the first time, where your brain stores the sensory information and captures it with a special binding memory. These occasions when you think back to that first taste. Where the memories are supported by the moment, the place, the need or desire for that food, the weather! These are memories that get better with time and sit on thrones in your mind ready to be disappointingly not as good as you remember.

This I found out the easy way as I recreated this dish for him this evening. One which I see being a weekly dinner staple. That first taste was devine. A mix of ‘not-having-a-clue-what-on-earth-this-would-taste-like’ and pure desire.

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weet, filling, hearty and can be eaten with pillowey soft flatbreads or naan and fingers if you really want. He did. We enjoyed it.

Adapted from Healthy Food Guide (for which I will now read more often)

Ingredients

Serves 3 hungry people, add a handful more lentils for 4. 

  • 1tbsp sunflower oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 500g carrot, grated
  • 1 tbsp curry powder
  • 500ml vegetable stock
  • 100g red lentils
  • 2 tbsp crunchy peanut butter
  • 4 naans/flatbread (see here)
  • Coriander to serve
  • Yoghurt to serve, add some lime for a zing
  1. Heat the oil in a saucepan and add the mustard and cumin seeds and let them sizzle and pop. Stir in the carrot and the curry powder and let the carrot sweat for about 10 minutes.
  2. Add the lentils and stock and stir. Simmer for 30 minutes until cooked and reduced.
  3. Loosen the peanut butter with a bit of hot water if thick, and then whisk it into the lentil, making sure it disperses.
  4. Season and simmer for a few more minutes until a nice thick consistency (up to you).
  5. Serve on, or alongside warm pitta, naan bread or homemade flat breads. Add a dollop of yoghurt and some coriander and serve.