Posts tagged lime

Mango & Chilli Noodles with Prawns

June 24, 2020 Comments Off read Seafood, Vegetables and Salads

eat wave London! We love and hate you. Love for the warmth, pleasure and vitamin D; hate for the fact that it reminds me so painfully that I don’t have a garden, a field surrounded house or a paddling pool. Alas, I treated us to a prawn dinner on a Tuesday night to kick start the week. We geared up the braai and threw half a kilo of juicy prawns onto the griddle. I simply marinated the prawns in some lemon zest, garlic and olive oil before cooking for about 5 minutes until vibrant orange but feel free to cook without a marinade.

I also had a deliciously big skate wing waiting patiently in the freezer. It was my first attempt at cooking skate so I decided to keep it simple to accompany our feast! Roasted at 180 for 15 minutes with some S&P and lemon slices.

Noodle Salad

Serves 2-4

100g vermicelli noodles
3 spring onions, sliced finely
1 carrot, sliced into julienne (I’ve linked this before, but this is what you need OR just slice thinly)
1 mango, chopped thinly
1 handful salted peanuts
1 handful coriander, chopped
1 handful mint leaves, chopped
4 tbsp desiccated coconut (toasted lightly in a pan)
2 tbsp sesame seeds
2 tbsp soy sauce
2 tbsp runny honey
3-4 tbsp lime juice (1-2 limes)
1 tsp sesame oil
2 tsp fish sauce
2 birds eye chillis – chopped

To make the salad, get yourself a big serving dish and add the chopped spring onions, carrot, mango, mint, coriander and toss to combine.
Pour boiling water over the noodles and leave to soak for 5-10 minutes. Drain and refresh under some cool water. Drain well and add 1 tsp of sesame oil to prevent them sticking.
Toss the noodles and salad ingredients well – the noodles won’t mix well with the veggies so do your best. Equally, you can cut the noodles in half with some scissors to make them easier to toss/eat.
In an old jam jar, combine the soy, honey, lime, sesame oil, fish sauce and chilli and shake well (lid on obviously!). Taste and add more of what you feel it needs. I totally made this up but it tasted good!
Pour about 3/4 of the dressing over the noodles and toss well. Add the rest if you feel it needs it. Don’t drown your noodles! Scatter over the peanuts and sesame seeds and serve! with your BBQ prawns or some nicely grilled salmon or sea bass!

Skate wing is a delicious meaty white fish! It doesn’t have any bones but instead cartilage that lines the wing. The meat flakes away from the cartilage so nicely you won’t fear getting a stray bone! One of the nicest fish cuts I’ve had in a long time and a dream to serve.

Katsu Chicken Curry

May 7, 2020 Comments Off read Poultry

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!

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!
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.
Preheat the oven to 200 while you make the sauce.
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.
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.
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.
At this stage, cook the rice while you prepare the chicken.
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.
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.

Vietnamese Chicken Salad

May 21, 2018 Comments Off read Poultry, Vegetables and Salads

his recipe was required on a warm summer evening when a healthy dinner was the priority but sustenance was a must. I took inspiration for this from one of the simplest and freshest salads I greedily devoured at an Asian supper club I went to last year. If you haven’t been to or heard of Uyen Luu and her culinary adventures then I highly encourage you to head over to her website (see here). But not yet…read my blog post and cook this recipe first!

This recipe is all about the freshness, variety and abundance of herbs – these are vital and will either make or break the dish. Uyen’s version is far cleaner, using poached chicken that she shreds and stirs throughout the salad. This is ideal as a fresh starter but my hunger and craving demanded something crispier and oiler so I opted to fry my tender succulent chicken strips. I also opted for a punchier dressing, using lime, sesame and soy, than Uyen’s simpler version but both are eqaully as delicious.

One thing we do share is the need for prawn crackers here. Personally if you can’t get hold of the big, golden ones they offer in the best Thai restaurants, then the cheaper the better! And I suggest you buy 2 bags as if you’re anything like me the first bag gets demolished during cooking.

Tip – If you really want to make this salad to its best (and generally for a must-have in the any keen cooks kitchen pantry) then I strongly recommend you buy a julienne peeler noted below. They might occasionally shave your fingers off (beware – they’re sharp!) but hey…its worth it for such a great salad.

Serves 2

Salad

2 chicken breast, cut into thin strips
2 carrots
2 courgettes
Large bunch basil, leaves picked
Large bunch mint, leaves picked
Large bunch coriander
Large handful salted, roasted peanuts, lightly crushed.
Prawn crackers to serve

Picked Onions

1 red onion, sliced
3 tbsp cider vinegar
3 tsp caster sugar
Salt and pepper

Dressing

1 large garlic clove, crushed
2 teaspoons freshly grated ginger
1 large red chilli, finely chopped
2 tbsp soy sauce
2 tsp sesame oil
1 1/2 tsp fish sauce
2 tbsp lime juice
1 tsp runny honey

Start with the onions. Combine the vinegar and sugar in a shallow bowl and add the sliced onion. Season, combine and set aside for 20-30 minutes.
To make the dressing, combine the ingredients in a jam jar and shake well. Taste. This is vital as everyones soy sauce is different (low salt, normal, high quality, low quality etc) so all dressings will taste different. Add more lime/soy/fish sauce to taste. Don’t be afraid to go punchy as it will need to told its own when applied to the salad.
Make the salad. (Using a julienne peeler will give you the best results here (see here), but if you’re patient, then you can very very finely slice the carrots and courgettes into strips. Alternatively, you could use a courgetti machine but it won’t give you quite what you want here.) Julienne the carrots and courgettes into a large bowl. Chop the herbs roughly together and add 3/4 of them to the bowl. Add the roasted, chopped peanuts.
Drain the onions after 20-30 minutes of steeping and add all but a handful of these to the salad. Mix all to combine well and set aside while you cook the chicken.
Heat a frying pan until hot and add a splash of vegetable/sunflower oil. Season the chicken strips and fry on a high heat until just cooked and golden but still moist.
Remove from the heat and use forks to pull the chicken into strips.
Dress the salad quickly with the dressing.
Divide the salad between two bowls and top with the succulent chicken (or you can stir the chicken throughout the salad). Scatter over the raminaing handful of red onions and herbs.
Serve with prawn crackers and devour with chop sticks.

Roasted Indian Chicken Curry

May 1, 2018 Comments Off read Poultry

oasting (especially if done slowly) always brings out a flavour that can’t be beaten by quick or lazy cooking. Combining amazing spices, some ginger heat and of course some coconut milk and popping this in a hot oven care free was the ideal way to focus my time, attention and love on a juicy glass (ahem…shared bottle) of Syrah from South Africa (see foot note). I’d recommend cooking this on a Sunday if you fancy a change from a roast but with all the depth of flavour. Feel free to experiment with different spices, cuts of meat or side dishes. My nigella seed flatbreads dipped in mango chutney would work a treat. This is also a very mild curry (note, no chilli) so don’t expect to be punched by heat! But do add accordingly if that’s how you want your Sunday evening.

TIP: This can by all means be made simply roasted in tray from start to finish with no fuss! (I opted to use a tray and then a casserole dish but this can be ignored). Roasting in a deep roasting tin then adding the coconut milk gives you crispy potatoes, chicken and minimal washing up. When you ‘roast’ in a casserole dish you don’t get the circulation of air and the crispy finish that you do when in a tray so this is preferred. However, I often like to manipulate the sauce consistency so I prefer to manage this by adding to a casserole once ready to add the coconut milk. But this is up to you!!

Serves 2

4 x chicken pieces on the bone (2 x thighs and 2 x drumsticks)
1 large red onion, sliced
2 garlic cloves, crushed
500g small potatoes/new potatoes (halved if needed)
2 tsp fennel seeds
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp black mustard seeds
2 tsp ground coriander
1 tsp ground tumeric
1 x can coconut milk
Handful curry leaves
150g frozen peas
Large handful green beans
1 lime
Bunch coriander, chopped

Marinade

Knob of ginger, freshly grated – 2 tbsp
1 garlic clove, crushed
2 limes, zest only (reserve for serving)
1 tsp ground tumeric
2 tsp ground coriander
1 large tsp ground garam masala
Sunflower oil

To serve

Popadoms
Mango chutney
Chopped coriander
Lime wedges (from marinade)

Start by marinating the chicken (at least 30 minutes before, overnight if possible). Combine all the marinade ingredients in a large bowl and add the chicken and potatoes. Add a few tsp of sunflower oil and use your hands to fully coat. Cover and refrigerate.
When ready to cook, preheat the oven to 200°C.
This can be made in either a roasting tray OR a large flameproof casserole dish however I found the combination of the two the best (see above tip). Drizzle a little oil in the roasting tray and add the sliced red onions and garlic. Remove the chicken and potatoes from the fridge and add to the dish. Make sure the skin of the chicken is facing upwards and that the chicken is sitting on top of the everything.
Roast in the oven for 50 minutes.
Meanwhile, heat a frying pan over a high heat and dry fry the fennel, coriander, cumin and mustard seeds for a few minutes, just until fragrant. Remove form the heat and grind in a pestle and mortar.
Add these spices and the ground spices to the coconut milk and whisk. Add the curry leaves.
After 50 minutes, remove the tray from the oven. Transfer the contents to a large casserole dish, ensuring your scrap all the delicious goodness off the bottom.
Add the coconut milk (avoiding soaking the crispy chicken skin if you can) and ensure again that the chicken pieces are facing upwards, skin on the top.
Bake in the oven for another 30 minutes.
After this time, add the beans, peas and a generous squeeze of lime. Return to the oven for 5-10 more minutes.
When ready to serve, scatter over the chopped coriander. Serve with popadoms and mango chutney.

WINE: We devoured this with a delicious Syrah from South Africa from the gorgeous Vrede en Lust. Benefits from decanting.

Duck & Watermelon Salad

September 26, 2017 Comments Off read Meat, Poultry

‘

‘ve a list of recipes that just catch my eye for one reason or another that I immediately add to my ‘to cook’ list. Those reasons could be the choice of ingredients, the vibrant colours or just a mood and craving but all contribute to the creation of this list. Shamefully the list has been growing faster than it has even had a chance to be depleted this summer! However an easy Tuesday this week called for this vibrant and fuss free salad. Not much cooking here – just a lot of chopping and fancy scattering. Studded with pomegranate gems, hidden with crispy morsels of duck supported by a solid foundation of juicy watermelon bricks.

Having just this week returned from a bootcamp-esque paradise holiday in Greece filled with wake boarding, yoga, volleyball (I could go on), this recipe offered the perfect balance to continue the health kick while fantasising about being back in the turquoise oceans and white sands of my much beloved Greece.

It has been adapted by a recipe from ‘The Londoner’. Adapted with an alternate dressing more heavy on the lime and some extra hidden gems – roasted peanuts in any dish are rarely a bad thing. But what we do share is our appreciation for the hot duck – cold melon combo that is just so refreshing and de-wicious.

*[Alex and Alice – if you’re reading (which I hope you are), put this on your ‘to cook’ list too before summer is completely over!]

Serves 2

1/2 large watermelon, chopped into chunks
2 duck legs
4 spring onions, chopped
1 red chilli, finely diced
Bunch of mint, leaves picked and chopped
Bunch coriander, chopped
Handful of salted, roasted peanuts
Handful pomegranate seeds
1-2 limes, zest and juice
1 tbsp soy sauce
1 tsp sesame oil
Extra Virgin olive oil

Preheat the oven to 180°C. Season the duck and roast in a tray for an hour.
While the duck is cooking, chop your watermelon into big chunks and add to a large salad bowl big enough to contain the whole salad.
Add the chopped spring onions, red chilli and chopped herbs.
Add the peanuts and pomegranate seeds (as many as you wish to balance the rest of the salad) and combine well.
Combine the juice of 1-2 limes (depending on how juicy they are!) and the zest in a jam jar. Add almost the same measure of extra virgin olive oil, but a touch under so its more ‘limey’.
Add the soy, sesame and some seasoning. Place the lid on the jam jar and shake well to combine. Taste and adjust to your liking. The last thing you want to do is add a bad dressing to your wonderful salad!
When the duck is ready, quickly shred the meat and crispy skin. It cools quickly so in order to maintain the hot/cold vibe you’re trying to create here, pop it back in the oven for a final blast of heat to warm.
Once hot, add the shredded duck quickly to the salad bowl and coat the salad and duck liberally in the dressing and combine well.
Serve immediately!

I served mine with a nice fresh rocket and cucumber salad and some homemade coconut flatbreads. But this is still a good and healthy meal in itself. A few chunky roasted croutons would not go a miss here however. Just sayin.

Chicken Satay

July 12, 2017 Comments Off read Poultry

usually feel that people fall into a love or hate category when it comes to peanut butter, the later being of rarity these days what with all the dreamy varieties and versions available. I embrace all that can be combined with it favouring the blackcurrant jam toast. However if you’ve not tried celery sticks dipped in peanut butter yet then you can thank me later for the introduction. Having mentioned the vast choice we now have for this delicious American spread, sadly I hate to admit that a cheap jar works wonders here. Save your fancy and expensive cashew, pecan and peanut blend for your sourdough toast at brunch y’all.

With no need to continue my expressive love of peanut butter, chicken satay is like a warm hug when wrapped comfortingly in the soft hand of a loveable flatbread with a crunchy, fresh salad. And this recipe really can be served in many ways as mentioned below. I prefer whole thighs rather than diced breast as they have far more flavour and texture. Served with a spoonful of the rich, spicy sauce, a zesty salad and some pillowey flatbreads. Alternatively, chop, coat and wrap the chicken and salad in the mits of a floury flatbread or flat wrap and dive in hands or face only. Use any combination of salad you like but whatever you do, coat liberally with lemon! It cuts through the rich and creamy peanut sauce welcomingly and essentially.

NOTE: If you haven’t tried making peanut butter before its really really simple provided you have a food processor! See here

Adapted from Nigel Slater.

Serves 4

Chicken Satay

4-8 chicken thighs, de-bonded (allow for 1-2 each depending on starter/main serving size)
1 small onion, chopped
2 cloves garlic, crushed
Thumb ginger, grated
1 tbsp lemongrass paste
1 large red chilli, chopped finely
1-2 limes
125ml crunchy peanut butter
250ml water
Bunch coriander, chopped
Sunflower or light, flavourless oil.

Salad & Sides

1 cucumber, chopped into batons
4 little gems lettuce, leaves picked
Handful radishes, sliced finely
Bunch spring onions, sliced as preferred
1 lemon
Handful coriander, chopped
Flatbreads (homemade, see here)

Preheat the oven to 190°C and begin with the chicken. Heat a hot frying pan with a tbsp of sunflower oil on a high heat. Fry the chicken skin side down until crispy and golden. Turn the thighs over and seal on the other side. Remove from the pan and place in a baking tray. Finish cooking in the oven for about 15-20 minutes while you make the sauce.
Using the same pan, reduce the heat and soften the chopped onion for about 5 minutes. Add the ginger, garlic, chilli and lemongrass and fry for just a few minutes being careful not to burn it – the garlic in particular.
Next add the peanut butter and stir well and continuously to combine with the aromats. Reduce the heat to a low and add half the water. Stir to combine.
The sauce will bubble and thicken as you do this so add the rest of the water when needed, a whisk is useful here.
Keep on a very low heat to warm through, adding a splash more water if you require a thinner consistency.
Add the salad ingredients to a large bowl and squeeze over a generous squeeze of lemon and seasoning.
By now the chicken should have finished cooking, remove from the oven and set aside to rest for a moment while you put the final touches to the sauce.
Add the juice of 1 large lime. Taste – if it needs more to cut through the richness then add another squeeze. Add a handful of the coriander and stir to combine saving the remaining herbs for serving.
Serving is up to you – I prefer to place the thighs gently in the sauce to ensure the skin you worked hard to crisp up remains crispy and then serve the whole dish on the table for people to help themselves from – thighs and sauce scattered with the leftover coriander. Alternatively, you can chop the chicken pieces into bite sized chucks and stir thoughout the sauce to coat entirely and serve in your flatbreads/lettuce leaves like a wrap.

Raw Citrus Salad

June 29, 2017 Comments Off read Seafood, Vegetables and Salads

f you’ve been (un)lucky enough to experience the heat wave that swept the UK last week then you’ll probably agree that appetites change from being food dominant to a welcome craving for frosty, cold and delicious beers. Iced rose if thats more your thing, or perhaps just a freshly made lemonade in the sunshine. However, food still has its place but freshness, lightness and nothing too heavy takes the culinary crown. This salad was perfect after what was probably the hottest day of the year so far. After trawling over London for a meeting – which at the time felt dramatically reminiscent of a desert voyage – I was in no fit state for cooking anything too warm later that evening….

This therefore seemed the perfect opportunity to make a fresh salad but one to replenish the nutrients. And time to crack out an ingredient that’s been waiting patiently in my pantry for the past few months. A little gift from overseas from the Norwegian’s. I’ve not seen a oil like this before but have been delighting in it since. Whilst I’ve tried flavoured oils in the past which I’ve found to be either bland or synthetic, this little oil/balsamic combo – mandarin oil with an epic peach and apricot balsamic – served neat and combined in equal measures with some crusty bread for dipping was amazing! I instantly thought seafood, fennel, and raw salads….after thoughts of frosty beers and rose. I did mention it was very hot…

With a lack of garden space or even a balcony in London (sympathy welcomed) there was sadly no place for a BBQ here. But if you do then this would be an amazing salad served with charred barbecued squid or octopus. Or keep it simple and griddle your asparagus or sea bass. The smoky bbq flavour is perfect for anything citrus here.

Like I said, its a meal for a hot day…minimal effort, more an assembly of flavours. Feel free to add in any other ingredients of choice or fish and seafood.

*NOTE – if you’ve no time to pop to Norway for these delights, a really good extra virgin olive oil with either a generous squeeze of lemon/lime/orange would work a treat. Try adding a few very thin slices of orange segments or grated zest too. Blood orange if you’re feeling extravagant.

Serve 2

2 celery sticks, finely sliced
1 bunch asparagus spears
1 bulb fennel, sliced wafer thin (using a mandolin if you have one)
1 handful walnuts, toasted and lightly crushed
Small bunch fresh basil and mint, finely chopped
1 lemon/orange/lime
Extra virgin olive oil and 1 orange OR flavoured citrus oil or equivalent to above
2 sea bass fillets (or as above, squid, octopus etc)

Hest a frying pan/griddle pan to medium high and add a splash of light olive oil. Griddle the asparagus spears to just take off the rawness for a few minutes until beginning to char. Season and remove from the heat and set aside.
In a large mixing bowl, combine the celery, shaved fennel, toasted walnuts and finely chopped herbs.
When the asparagus spears have cooled a little, add them to bowl.
Season and grate in the zest of half the lemon.
The next bit if up to you. Add the citrus oil, and the juice of half a lemon or add the juice of an orange/lime and some plain, extra virgin olive oil. Its all about taste. You need a fresh citrus flavour but it needs to be balanced.
Set aside once done. Fry your fish and serve atop your fresh salad.

I served mine alongside some roasted carrots …I’ll admit this isn’t supporting the cooling and ‘non hassle’ trend I championed above. What can I say, the frosty beer worked a treat…

Slice 2-3 large carrot into chunky diagonal chunks
Season and drizzle with olive oil
Scatter with 1 tbsp of cumin seeds
Roast for about 25 minutes until starting to caramelise and soften. Check after this time and leave in longer if needed.
5 minutes before they look ready, add 1 btsp running honey and combine. roast for 5 more minutes.
Remove from the oven and served, slightly cooled, with your citrus salad (also lovely to add chopped parsley and crumbled feta/goats cheese)

Chana Dahl and Flatbread

February 13, 2017 Comments Off read Seafood, Vegetables and Salads

e all know our favourite comfort foods on a cold, challenging day or just after a bit of a tough one be it winter or summer. They usually consist of English favourites like bangers and mash or a hearty pie. Mine vary throughout the seasons but usually consist of a creamy coconut rice topped with Asian salmon (recipe here) or a big bowl of fish soup. But dahl is another comfort food altogether and one that so effortlessly lives up to the job.

There are many types of dahl, made from varying pulses. Having sampled ‘Dishmoon‘s’ infamous black dahl I’ve been on a quest to make a rival recipe! I religiously order it with every visit to Dishoom. I even have a colleague who orders a portion with the bill so he gets a bowl ‘to go’. Its that good! However, I’ll be confidently honest here and admit that my attempt at a black dahl (recipe here) ticked the box for me in terms of flavour and decadence.

However, this variation is suitably named as ‘Speedy dahl’. The flavour is there but you don’t get the depth that you get from a slow cooked and infused recipe with commitment of time and love. So, after a long run around London last Sunday afternoon, a cold bitter chill in the air and a deserving appetite I set my pan on the hob to master a new recipe. Serve in bowlfuls with roti, naan, chapatis or flatbread alone or refined here with a piece of elegantly friend sea bass, it’ll offer the comfort you need. Its a hug in a bowl…..

Serves 4

3 tsp cumin and coriander seeds
1 tsp yellow mustard seeds
3 tsp garam masala
1 tsp ground turmeric
2 tbsp coconut oil
1 onion, finely chopped
Knob ginger (about 35g), finely pounded with a pestle & mortar/grated
1 large garlic clove, finely pounded with a pestle & mortar/grated
1/2 can chopped tomatoes
600ml coconut milk
250g yellow split peas (rinsed well)
3-4 small green chillies, finely chopped
4 fresh curry leaves
1-2 limes
Coriander, roughly chopped

To start, drain the split peas well in 4-5 changes of water then allow them to sit in a bowl of water while you start the dahl.
Dry fry the cumin, coriander and mustard seeds in a hot frying pan until fragrant. Next pound in a pestle and mortar.
Add the turmeric, garam masala and set aside
Heat the coconut oil in a hot frying pan and sweat the onion of ragout 10 minutes until soft and beginning to carmalise.
Next add the ginger, garlic and chopped chillies and cook for a few more minutes.
Add the dry spices (and a touch more coconut oil if needed) and stir all to combine, frying the spiced onions for 2-3 minutes more.
Add the tomatoes, coconut milk and the curry leaves. Drain the split peas and add these too.
Bring to the simmer and then allow to bubble slowly and gently for about 1 – 1.1/2 hours (alternatively pop in a low 150°C oven with a lid on) until the split peas become tender and begin to break down. Keep an eye on it while it simmers so it doesn’t catch on the bottom. Add a touch of water if its drying out.
After this time and the lentils are soft, remove from the heat. Use a potato masher to gently ‘mush’ the lentils into a paste. This is just to make it thicker, you don’t need to aim for a smooth dahl.
Taste and season well and add the juice of at least 1 lime or more if required. It should lift the taste of the whole dahl.
Scatter with the coriander and the dahl is ready to serve!

I served mine with fennel seed flatbreads (recipe here). Amend the spice/seeds as needed.

Sticky Asian Brisket (Coriander, Peanuts, Lime and Chilli)

January 12, 2017 Comments Off read Meat

nly a true occasion calls for the level of commitment that cooking a dinner requiring 5-6 hours plus additional prep time and a huge amount of will power and patience. And that occasion was, you guessed it, a Birthday. My sister’s birthday to be precise. Its a running joke (which is also true…and very much not a joke) that her Birthday is an (on average) 2 week occasion spanning the initial pre-brithday drinks followed by the Birthday eve event, the actual Birthday, the post Birthday dinner, the family occasion and finally a get together for those unfortunate enough to miss all the above.

So it was the family occasion when this recipe was summoned for a Sunday dinner with a twist. Sticky, slow cooked spiced beef marinated in soy and lime and scattered with fresh coriander and crunchy peanuts. As a fan of beef, brisket is a deep and meaty flavour that adapts perfectly to the slow cook. That and the Asian influence that my family adore, this recipe was a hit! The reduced soy based sauce at the end is particularly punchy, salty, deep and sticky so it would suit a refreshing simple crunchy salad or lightly flavoured rice to accompany.

Followed by a ginger cake (see here) with candles, singing, some more cake, and some ice cream for good measure it was a culinary Birthday I’ll have to try and top next year…

Serves 6 (Adapted from Delicious Magazine recipe see here)

Ingredients

400g shallots, quartered
5 garlic cloves, crushed
500ml beef stock
200ml runny honey
2kg beef brisket
250ml shaoxing rice wine (from the world food section of large supermarkets)
70ml light soy sauce
70ml dark soy sauce
100g fresh ginger, finely chopped
1 tbsp chinese five-spice powder
2 large red chillies, halved

For serve

150g unsalted peanuts, toasted and lightly crushed
1 red chillies, sliced finely
Large bunch coriander, roughly chopped
3-4 limes
Rice
Crunchy salad (Little gems, chicory, cucumber, spring onion, celery lemon juice etc)

Preheat the oven to 140°C and get a deep roasting tray ready.
Heat a splash of oil in a deep frying pan and add the quartered shallots and fry for about 5 minutes until they begin to brown. Add the garlic and cook for another minute before adding the beef stock and half the runny honey and stir and heat to combine.
Add the rice wine, soy sauce, fresh ginger, five spice and red chills in a big jug.
Lay the brisket in your deep roasting tin and pour over both the stock and shallot mixture and the sauce from the jug. Cover with a piece of parchment and then with a few layers of foil enough to cover the tray tightly folding the edges down. Place in the oven for 3 hours undisturbed.
After this time, remove the foil and parchment and turn over the brisket and baste. Cover again and return to the oven for another 2 1/2 hours.
After this time, remove from the oven and increase the heat to 220°C.
Pour all the juices from the tray into a frying pan and set the brisket aside. Bubble the juices on a high heat on the hob for about 15 minutes to reduce the heat by about half. However check the seasoning as you do so. The soy is quite a salty mixture so if you reduce it too much it will be overpowering. Add a splash of boiling water if you do so. Season with pepper and salt if needed at the same time.
Cover the brisket with just a few ladles of the sauce and then drizzle over the rest of the runny honey. Return to the hot oven for another 15 minutes to caramelise the brisket and crispy the outside.
Once done, remove the brisket from the oven and serve on a large pre-warmed platter with any of the juices and shallots remaining from the tray. Scatter over the herbs, peanuts, chilli and squeeze over the juice of half a lime.
Serve with the reduced sauce in a warmed jug on the side and a good juicy lime half for all your guests!
Serve alongside rice, flatbreads, salad or any accompaniment you like.

Chickpea Curry, Coconut Yoghurt, Naan and Mango Chutney

October 24, 2016 Comments Off read Vegetables and Salads

am not a vegetarian (lets just make that clear) but sometimes meat just isn’t required. When flavour is so prominent there is sometimes no need for it and this curry certainly has a big punch of spice. If you’re going to make a curry, don’t be timid, the more spice the better in my eyes! And I reassure you that you won’t miss the meat in this one – chickpeas make a substantial replacement. However feel free to replace with diced chicken, whole chicken legs, chunky white fish or even lamb. Or keep it vegetarian but pulse free with chunky cauliflower or broccoli or stirring through some spinach at the end.

Homemade flatbreads, sweet mango chutney and a cooling coconut yoghurt are the perfect side dishes. Who needs a takeaway….

Serves 4

Curry

2 x cans chickpeas, drained
1 can (full fat) coconut milk
1 can chopped tomatoes
1 large/ 2 small red onions roughly chopped
2 garlic cloves, crushed
1/2 red chilli, chopped
1 thumb piece ginger, grated
1/2 tsp fennel seeds
1/2 tsp fengrueek seed
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp each ground cumin, coriander, garam marasal, curry powder, tumeric
5 cardamon pods
Bunch coriander
1 lime
Spinach or extra vegetable optional

Yoghurt & Flatbread

250g plain yoghurt
2 large handfuls desiccated coconut
500g self raising flour
1 tbsp nigella seeds
Milk
Mango chutney to serve

Start by mixing the flatbread dough. Add the flour, nigella seeds and some salt and pepper in a bowl. Add a small splash of milk (a little at a time) mixing as you go until you have a smooth dough that is not too wet. If you do add too much milk just counteract with some extra flour. Tip the dough onto a floured surface and knead for a few minutes until combined and smooth. Leave the dough ball to rest in a floured bowl while you make the curry.
Start the curry by toasting the whole spices in a hot dry frying pan for a few minutes to release the fragrance. When you smell them toasting remove from the heat and add to a pestle and mortar and grind well. Add the dry spices and set aside.
Heat a little vegetable oil in a frying pan/saucepan (bear in mind you will need the curry in a saucepan later so use whatever is easiest) and gently soften the red onion for about 10 minutes until soft and translucent. Add the garlic, ginger and chilli and fry for a few more minutes.
Next add the spices to the onion mix and fry for about 2 minutes adding a splash more oil if needed.
Next add the tinned tomatoes and simmer gently for a minute mixing well to incorporate the onion spice mixture before adding the coconut milk to the sauce.
At this stage I recommend transferring the sauce to a saucepan with a lid if you haven’t already. Simmer gently for 5-10 minutes to thicken the sauce before adding the chickpeas. Season to taste and keep on the simmer while you make the flatbreads and yoghurt. Add a splash of water for a thinner sauce or simmer to reduce for a more concentrated texture (depending on preference)
Toast the coconut in a dry frying pan until just turning golden. Remove and add to the yoghurt. Set aside.
Take the rested flatbread dough and divide out into generous golf ball sized rounds. Roll into flatbreads, the thickness of a 10p piece and set each aside. Heat a dry frying pan on high and turn on the extractor fan! Dry fry the flatbreads on each side. They should puff up a little in pockets and char a little. You’ll have to play with your own hob temperature but a high heat is needed. Continue with all the breads, wrapping them in a pile in a clean tea towel to keep them warm and soft after each one.
(If adding any vegetables, add to the hot curry now and simmer until cooked.)
When the breads and yoghurt are done and the mango chutney is at hand and ready to go, chop a large handful or coriander and the stems and add to the curry. Squeeze in the juice of the lime and taste and adjust the flavour as needed.
Serve the curry in large warm bowls topped with the yoghurt, chutney and a scattering of coriander. Dip in your flatbreads to your hearts content.