Keralan king prawn curry & the perfect coconut rice
A staple South Indian fish curry
All posts tagged: EasyRecipe
Mean clean beefburgers
Cooking as a couple can go one of two ways: either you get into an argument over how fine to dice your onions and you end up eating the finished product 4 hours late in complete silence (all been there?). Other times you take tips from each other in order to create something truly epic. We’ve been making burgers together since we started dating, taking influences from our favourite restaurants and cook books, in an attempt to create the perfect home burger. Our burger recipe is the product of lots of different trials (and some catastrophical fails) until we had developed the perfect formula. What to do and what not to do: We’ve used Jacobs crackers in the past (a la Jamie Oliver) – I don’t really rate this. They dont provide much flavour and the texture is a bit crumbly. I’ve tried raw onions mixed through the mince and it is horribly wrong. Onions never go soft if they aren’t cooked properly, and stay acidic and unpleasant We’ve used BBQ or Cajun seasoning in the beef mix before now. …
Black & White Pudding Pasties
Hello, I’m Beth and I’m addicted to black pudding. I regularly exceed my RDA of iron and I am constantly looking for new ways to get my next fix. Last weekend, with an abundance of black and white pudding I have in my fridge from The Bury Black Pudding Company, I decided to find another excuse to ‘go to town’ on blood pudding and created the perfect lunch for my cousins to enjoy whilst working hard on their allotment! If you’ve never had white pudding i’d highly recommend it. It’s like black pudding, but without the blood (so basically a sausage, with plenty of pepper, spices and a firm, meaty texture). Ingredients 1 onion 2 medium potatoes 1 large black pudding sausage, chubb 1 large white pudding sausage a good glug of rapeseed oil 1 tsp English mustard 1 bay leaf a small sprig of thyme a handful of parsley 5 sage leaves 1 sheet of shortcrust pastry 1 egg salt and pepper a punnet of cress, for garnish Preheat the oven to 180°c Peel and dice up the …
Shortbread Jammy Dodgers
My first memory of cooking is making salt dough decorations. If you’ve never made salt dough with kids it’s so much fun. The recipe is basic: 2 parts flour, 1 part salt & 1 part water. Mix into a dough, roll and cut into whatever shapes you want. Pierce each with a pen so you can string them up later. Bake in a low oven at 100˚c for 3-4 hours until they are completely dry. Cool, then paint and hang with string. Note: do not eat! You will be sick. Now, the only biscuits I really enjoy baking (and can be trusted to make) are ones where all the ingredients are mixed up in a food processor, rolled and cut with my retro cutters, just like salt dough. The shortbread recipe I use is from Adam Stokes on Great British Chefs. It’s tried and tested and i’ve made them so many times – it makes light buttery biscuits that are lush and soft in the middle with a short snap. I’ve taken the vanilla and cinnamon from the recipe …
Vietnamese Chicken Pho
Right. This might sound strange but I find nothing more satisfying than pulling the skin off a chicken – it’s like peeling off your support tights at the end of a long day (I hope this imagine doesn’t freak you out when you have a go yourself). Pho is a bowl of soup literally full to the brim with the big 5 flavours of Vietnamese cooking: sweet,sour, spicy, bitter, salty. Most of the ingredients you can find in any small supermarket. Feel free to use those squeezy bottles of ginger and lemongrass puree if you can’t get fresh, but don’t bother with dried herbs as they just won’t do the job. This recipe is so delicious, so virtuous, clean and fresh with subtle spice. A big bowlful will clear any cold or fill you up after a long day.. just make sure you take off your support tights before diving in. Serves 4 1 whole chicken 5 inch piece of ginger 2 sticks of lemongrass 3 hot red chillies 2 garlic cloves 1 stick of celery 2 star anise pods …
Giving in to the Instagram Fitspiration b****es again!
I’m used to taking pictures of lovely food porn that makes my eyes bulge and my mouth drool. But today is Tuesday, the day before Monday, which (every week) is the beginning of my healthy eating regime (again) and, as well as flailing about in the free weights section, i’m keeping a food diary to keep my meals in check. If I don’t I can happy end up eating two dinners quite without noticing. So here’s some sickeningly wholesome dishes that i’ve been knocking up in the last few days. I’ll be awaiting my medal in the post… If you’d like any of these virtuous recipes, do drop me a mail 🙂 x
Avocado & Lime Houmous
Two years ago ready made houmous was my shopping basket essential – you can dip in almost everything, and it doesn’t break the bank leaving more money for your night out (it also makes for amazing late night/ early morning snack when the kebab shops are all closed). But now i’m no longer a student, and try to think a lot more about my waste line, and making everything from scratch. Avocados are now a shopping basket staple and so the avocado houmous was born. All you really need is a food processor, and something to dip in. I like to keep mine chunky – its nice to get a good chunk of avocado on your nacho… Makes a good bowlful Ingredients 1 really ripe avocado 1 can chickpeas small bunch coriander extra virgin olive oil 1 garlic clove 1 lime ground cumin ground coriander ½ tsp chilli flakes Roughly chop the coriander, bash the garlic to remove the skin and add to the food processor with the drained chickpeas, cumin and coriander. Blitz a couple of …
Homemade Flatbread with Sticky Chicken Thighs & Curryslaw
This is one of my favourite summer time evening meals. I used to buy flatbreads until I realized how blimmin’ easy they are to make at home, and how much tastier they are too! Indian coleslaw is a revelation, and goes PERFECTLY with sticky tender chicken thighs and fluffy flatbreads. Watch the video for this recipe here: Ingredients (serves 4) For the Sticky Chicken 4 chicken thighs, skin and bone removed 1 tbsp curry powder ½ tsp garlic powder ½ tsp onion powder ½ tsp mustard powder 2 tbsp honey 1 tsp black and white sesame seeds olive oil salt and pepper For the flatbread 160g self raising flour 140g full fat greek yoghurt 1 tsp sesame seeds 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp fennel seeds salt and pepper For the Curryslaw 1 small red onion ½ red cabbage 2 carrot 4 spring onions small bunch coriander 1 lime 1 pomegranate 100g mayonnaise 50g creme fraiche 1 tsp garam masala ½ tsp turmeric ½ tsp nigella seeds salt and pepper For the coleslaw, peel …
Avocado Carbonara with Lemon, Pine Nuts & Olive Oil
Ok, so I just moon walked into the kitchen to cook myself something tragic with the leftovers in my fridge, and just so happened to cook a pretty damn tasty dish that was ready to eat in the time it takes to cook the pasta. I use a couple of tricks to make this dish extra special. Avocado’s make a healthier substitute for cream in pasta sauce, using starchy pasta water helps the sauce to stick to the pasta and a cheeky yolk thickens the sauce when it is mixed in, just like in a Carbonara. Serves two 1 small leek 1 small red onion 1 clove of garlic 1 lemon 1 ripe avocado a few glugs of olive oil a handful of pinenuts a handful of grated cheddar 1 egg yolk So… fill a saucepan with water, bring to the boil then add the pasta. Cook for around 15 mins until al dente (and keep 3 tbsp of the cooking water) Roughly chop the leek and red onion, and crush the garlic clove with …
Beer Battered Cod & Triple Cooked Chips & Chip Shop Curry Sauce
There’s nothing better than proper Fish and Chips. Cooking this dish was the first time I felt completely in my comfort zone in the MasterChef kitchen, it brings back so many fond memories of home and my childhood (and I don’t doubt it does for lots of others too!) I even brought my own chip shop paper and chip forks for the show; I think it makes it taste better. Pale ale gives a great flavour to fish batter. I use my cousin-in-laws’ home brew iota, which gives a sweet malty taste. My curry sauce is a take on the Chinese style curry sauce that everybody loved at the my local chippie. Serves 2 Ingredients For the fish: 2 cod fillets groundnut oil, for deep frying 100g plain flour, kept cold in the fridge until use 150ml pale ale, or your favourite lager ¾ tsp baking powder a pinch of salt For the skin-on chips: 3-4 large Maris pipers groundnut oil for deep frying malt vinegar and sea salt For the chip shop curry sauce: 1 small onion …
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