Author: bethdoesfood

Turmeric Glazed Pulled Lamb Samosas & Green Chutney

Styled and shot by Lauren Miller (www.laurenmiller.co.uk) (@millerisere) and Faye Wears (www.forksknivesblog.wordpress.com) (@forks_and_knives) Say goodbye to deep fried soggy samosas this Diwali! My lamb samosas are baked instead of deep fried and are made using filo pastry, creating a perfectly light, crispy case for the juicy, slow cooked lamb shoulder inside. An egg wash mixed with turmeric is a great way to achieve a fantastic bright yellow finish to these samosas, as well as making the pastry extra crispy when you tuck in. Green chutney is the perfect dip – crammed with fresh herbs, chillies and zingy lime! (Makes 12 samosas) 400g lamb shoulder, diced 5 tbsp yoghurt 3 shallots, peeled 3 garlic cloves, peeled  3 inch piece of ginger, peeled  2 tsp cumin seeds 1 tsp turmeric 1 tsp garam masala ½ tsp red chilli powder 3 tbsp groundnut oil 1 lamb stock cube 1 large onion, peeled and really thinly sliced 1 small bunch of coriander, finely chopped 12 sheets of filo pastry 3 tbsp oil, for brushing 1 large egg 1 tsp …

10 minute flatbreads with smoked salt, hazelnut dukkah & ghee – a Diwali celebration recipe

All photographs styled and shot by Lauren Miller (www.laurenmiller.co.uk) (@millerisere) and Faye Wears (www.forksknivesblog.wordpress.com) (@forks_and_knives) It’s Diwali time! The Indian festival of lights takes place this Wednesday 11th November and I just can’t wait. I have been busy creating some delicious recipes inspired by the rainbow of colours and flavours that Indian food has to offer. These dishes are perfect for a celebration with friends and family and are all really quick and simple to prepare. I first came across dukkah whilst in Egypt with my family. We could smell it as we walked into the restaurant. You tear off a chunk of warm freshly baked flatbread, dunk it in quality olive oil and then into this amazing blend of roasted nuts, spices and herbs and devour. It is such a simple but fabulously tasty dish to plonk in the middle of the table over drinks and chats. So, I have adapted this great dish that I first tried in Egypt and given it an Indian twist. The great thing about dukkah is that you can put …

Do Diwali 2015 with Beth Does Food

Do Diwali 2015 with Beth Does Food Diwali. the ancient Hindu festival of lights, is only two weeks away and i’ve been working on some delish recipes which celebrate the vibrant colours and flavours of Indian street food. Shot by the fabulous food stylists Faye Wears (www.forksknivesblog.wordpress.com) and Lauren Miller (www.laurenmiller.co.uk), my recipes are based around street food classics and are the perfect way to celebrate Diwali yourself. Hope you guys enjoy my recipes. In the meantime, here are some teasers to get your taste buds tingling. Check ’em out – alvida! BDF x

Lamb burgers with fennel & red chilli & harissa burger sauce

These lamb burgers are foolproof, fiery and flipping easy to make with a few little secrets to guarantee your burgers are juicy and don’t fall apart when you cook them The burger sauce is spiked with harrissa, an amazing chilli paste made of roasted red chilli peppers, garlic, rose petals, cumin and other spices – it’s one of those ingredients that’s worth spending a little more money on. It’s great spread on bruschetta or pizzas, stirred into fajitas, beef chilli or even homemade dips, but it works an absolute treat in a burger sauce with mayonnaise, cool yoghurt and that classic burger sauce staple American mustard. Makes 4 lamb burgers 250g quality lamb mince (20% fat) 1 small white onion, finely diced 1 red chilli, finely chopped 1 large clove garlic, crushed 1 tsp fennel seeds 1 tsp cumin seeds 1 small handful of fresh breadcrumbs 1 egg yolk plenty of salt and pepper 4 soft seeded buns 1 gem lettuce Harissa burger sauce 2 tbsp yoghurt 2 tbsp mayonnaise 2 tsp harissa 1 tsp American mustard (optional) Saute the onion in …

McCain’s Sunday Best popup – it’s all gravy

So last week we were invited to the preview of McCain’s #SundayBest London pop up, celebrating the Sunday roast with four seasons of roast potato! It was like Willy Wonka’s chocolate factory for roast dinner lovers – the fountain was filled with gravy, the pumpkins smelt like roast dinner and the ice cream was filled with stuffing and topped with cranberry sauce. I would highly recommend a visit to the #Sundaybest popup in London

Pickled Pig Grub Club: Review

Before the invention of the supper club, my only experience of communal dining in London was being poked in the sides by the elbows of a chopstick wielding stranger sitting on a cramped bench at Wagamama. I would like to believe that this seating arrangement is designed for people to make new friends but I fear it’s merely a way of cramming more people into the damned place. I like to chat to the people next to me, but only if they want to chat back. Otherwise it’s pretty awful. And that’s why I love supper clubs. Where else can you start dinner with complete strangers and end up eating off each other’s places, sharing family histories, dirty jokes and social media details? London has become a place where eating out is less expensive than eating in, where chains have the same permanently chalked on specials boards at all their branches and the glamour of eating out has pretty much died. Supper clubs have come to the rescue, offering fuss-free delicious food from a menu that …

Blackberry Marble Cheesecake

More fool you bakers! This ‘no bake’ cheesecake looks like it has taken ages to prepare, but in reality it takes 20 mins to put together and 2 hours to set in the fridge. Try it now while blackberries are in season and free on the roadside! Sit down and watch this week’s Great British bakers struggle to work their ovens while you tuck into ‘no bake’ cheesecake heaven. Serves 6-8 people in an 8 inch loose based tart tin For the buttery bisuit base: 100g butter 250g disgestive biscuits 100g soft light brown sugar For the cream cheese topping:  180g/ 1 tub of cream cheese 300ml double cream 200g icing sugar For the blackberry marble drizzle: 250g blackberries 1 lemon 50g caster sugar mint leaves Reserve 10 blackberries for garnish later and add the rest to a small pan with the juice of half a lemon and the caster sugar. Heat until bubbling then simmer for 10 minutes until the berries have broken down and the sauce has thickened. Then leave to cool. Gently heating the butter in a small …

The GBBO is back – celebrate with Victoria sponge rose petal cupcakes

It’s bake off day. Which means you can’t watch without some form of cake. Let’s start simple: This recipe is so easy to follow and no special equipment required: The trick is equal weighs of self raising flour, butter, eggs and sugar. Whip up and throw in the oven. For the buttercream, you can just use a clean sandwich bag To make the pink tinted rose petals, brush streaks of colouring up the inside of the bag with a cocktail stick! Sit back, tune into the Great British Bake Off and tuck in! Victoria Sponge Rose Petal Cupcakes For the sponge: eggs, free range and organic self-raising flour salted butter, British and soft caster sugar vanilla extract Full recipe here

Brighton Be Beautiful: Bardsleys, The Chilli Pickle, The Lion & Lobster & Coggings & Co.

Oh I do like to be beside the seaside. So much so that last weekend I played away from home (cheated on my glorious sandy hometown of Swansea) and enjoyed a weekender in Brighton. I was fortunate enough to have plenty of suggestions and advice from a network of food lovers and twitterers, so ‘the ol’ food itinerary’ was pretty chocker block.  Alex has been away with me enough to know that ‘free time’ doesn’t really feature in my holiday itineraries – but what’s leisure time when you get the chance to taste the best food around with me, eh? BRIGHTON BITES 1. For the perfect fish & chips – Bardsley’s   Now, I spent the best part of my early teenage years working in a cracking local chip shop on the seafront in Swansea. During the summer of 2008, I think mushy peas were the only vegetable in my diet and my lunch of choice was curry and cheese on chips with chilli sauce (oh to have the metabolism of a teenager again.) So I know good fish …