Potato Curry with Roasted Cumin Onions Recipe


This is a wonderful curry dish, either as a side dish or as a main dish – vegetarians will particularly love this. It is commonly served in India and the Far East, and is known as ‘aloo dum’.

Serves: 4-6
Preparation Time: 15 minutes
Cook Time: 20 minutes

 

INGREDIENTS:

2 lb 4 oz potatoes, peeled and cut into small to medium sized chunks
4 tbsp mustard oil or vegetable oil
1 tsp ground turmeric
3 tbsp vegetable oil
1 medium onion, very finely chopped
3 garlic cloves, finely crushed
2 inch piece fresh ginger, finely grated
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
2 tsp mango chutney or mango powder
½ tsp ground turmeric
½ tsp salt
1 red chili, finely chopped (omit if you don’t like fresh chili)
5½ oz frozen peas
1 tsp garam masala
4 tbsp tomato paste or passata
handful chopped coriander leaves, to sprinkle over the top
4 or 5 medium red onions, cut into wedges
2 tbsp ground cumin

 

METHOD:

Heat oven to 350°F/180°C.

Toss the onions in some mustard oil and the cumin until coated. Place in a roasting tray and roast in the oven for 40-45 minutes until soft, but not mushy.

Boil the potatoes in a pan for 8-10 minutes until just tender, then drain, ensuring that the potatoes are as dry as possible.

Heat the oil in a heavy-based saucepan, add the potatoes and fry for five minutes, or until golden-brown. Add the turmeric, toss the potatoes and cook for a further minute. Remove from the heat.

For the sauce, heat the oil in another pan over a medium-high heat.  Add the onion and fry for five minutes; then add the garlic and ginger and fry until softened and lightly golden-brown (about 5 minutes).

Add the chili powder, cumin, coriander, turmeric and salt and fry for one minute, then add the tomato passata, chili, mango chutney and a little water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a little more water if the mix begins to dry out or stick. This should not however, be too wet as a curry.

Add the peas and garam masala and cook for 4-5 minutes, or until the peas are cooked through. Garnish with fresh coriander and serve with the roasted onions around the plate.

Zucchini Fritters with Smoked Salmon and Beetroot Relish Recipe


A wonderful combination of smoked salmon and crispy zucchini fritters, topped off with a zingy beetroot relish – a great partner to smoked salmon and a real livener for the fritters.

Serves:  1 or 2 depending how hungry you are!

 

INGREDIENTS:

1 medium sized zucchini
1 egg
Small handful chives, finely chopped
¼ C all purpose flour
1tbsp oil
3 slices smoked salmon
1tbsp beetroot relish (you can buy this in most supermarkets or delis, get sugar-free if possible)
Seasoning to taste (easy on the salt, there is plenty in the smoked salmon)
Lemon quarters to garnish

 

METHOD:

Grate the zucchini. Squeeze out some of the moisture as it could be too wet otherwise.

Mix the zucchini with egg, chopped chives, and flour.

Heat a frying pan with the coconut oil and pan fry dollops of the zucchini batter, until both sides are crispy and golden brown.

Serve on a plate with the smoked salmon and beetroot relish, lemon wedges to the side.

Zucchini Wrapped Salmon with Chive Oil Dressing Recipe


Full of Omega 3 healthy fats and deep in flavor. You can also use white fish such as cod, and you can even try monkfish.

Serves: 4
Preparation Time: 20 minutes
Cook Time: 10-15 minutes

 

INGREDIENTS:

4 x 6 oz salmon fillets
2 large zucchini, sliced lengthwise on a mandolin or vegetable cutter
Zest of 1 lemon
1½ tsp fresh oregano, finely chopped
1 generous pinch ground black pepper
1 tbsp olive oil

For the dressing
3 tbsp olive oil
Small bunch fresh chives, finely chopped
Salt and pepper to taste

 

METHOD:

Heat oven to 350°F/170°C/Gas Mark 4.

Make the dressing first by combining all the ingredients together and place in the fridge until required. If you want, you can remove some of the chives by straining through a sieve before serving.

Place a little olive oil, lemon zest, oregano and seasoning in a flat dish and mix together. Lay the zucchini slices in and toss to coat. Leave for 10 minutes to absorb flavor.

Using a board, lay out 4 slices of zucchini flat overlapping slightly along the length. Place a salmon fillet at one end then roll until it is completely wrapped. Continue with the remaining fish fillets.

Roast in a baking dish for 10 minutes, test with a skewer and remove or leave in the oven according to readiness.

If ready, tip over the chive oil evenly and serve.

Al dente broccoli is perfect with this dish, or wilted spinach or seared greens.

Easy Smoked Mackerel Pate Recipe


Nothing like a recipe that only takes you 10 minutes and is super-delicious to eat! This recipe is designed for two people, but simply double or treble the ingredients to boost up the numbers if preparing for a party or a starter for a dinner party. Oily fish is extremely good for you – we have served this dish with pickled vegetables which you can buy in jars in the supermarket, or very easy to make yourself when you have time.

Serves: 2
Preparation Time: 10 minutes
NO COOK

 

INGREDIENTS:

2 medium sized smoked mackerel fillets, skin removed and flesh flaked
3 tbsp of low fat cream cheese, or crème fraiche
1 tsp horseradish sauce
1 tsp Dijon mustard
Juice of ½ lemon
Freshly ground black pepper to taste
3 or 4 cornichons (cocktail gherkins) finely chopped
Thin slices of sour dough or brown bread, lightly toasted

 

METHOD:

You can use a blender to make the pate if you prefer it smooth, but we prefer to make it by hand for more texture.

Place the mackerel flesh into a bowl and squash with a fork to make a textured paste. Add the cream cheese or crème fraiche, lemon juice, horseradish and mustard and mix rigorously with the fork or a spoon until reasonably smooth. Add pepper to taste. Put the mixture into a smaller ramekin or dish and top with the chopped cornichons.

Lightly toast the bread and serve on the side with pickled vegetables.

Sesame Lamb with Garlic and Ginger Recipe


Oriental flavors make this quick and easy dish ‘sing’.

Serves: 4
Preparation Time: 20 minutes
Cook Time: 10 minutes

 

INGREDIENTS:

1 lb lamb strips
1 tbsp Chinese rice wine or dry sherry
1 tbsp dark soy sauce
1 tsp toasted sesame oil
1 tbsp vegetable oil
3 cloves garlic, thinly sliced
6 spring onions or scallions, cut lengthways into thin strips
1 tsp fresh root ginger, peeled and finely chopped
1 tsp corn flour, blended with 2 tsp water

 

METHOD:

Place the lamb in a bowl and stir in the rice wine, soy sauce and sesame oil. Leave to marinate for 20 minutes.

Heat the oil in a wok or large frying pan. When it is very hot, drain the meat from the marinade, reserving it. Stir-fry the lamb for 2-3 minutes until browned then add the spring onion, garlic and ginger. Stir-fry for a further 3-4 minutes, then add the reserved marinade and corn flour and cook for 1 minute, stirring to combine everything together and thicken the sauce.

Serve immediately with steamed rice or noodles or delicious steamed pak choi.

Daikon and Carrot Noodle Fritters Recipe


Daikon are from the same family as radishes, and have the same if not stronger peppery taste – they come in all sizes – the very large ones are incredibly big and could cause damage if hit with them! Carrot is a perfect accompaniment, and herbs and spices mixed with noodles provide a really good appetizer or part of a buffet.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 10-15 minutes

 

INGREDIENTS:

1 daikon, about 8 in long, peeled, washed and grated
1 very large carrot, peeled, washed and grated
2 red chilies (green if you like it really hot), cut into fine rings
4 scallions, chopped finely
2 large eggs
3 tbsp sweet chili sauce
2 tbsp coriander leaves, freshly chopped
7 oz rice vermicelli noodles
Juice of one lime, plus 1 lime cut into wedges
1 tbsp plain flour (optional)
Vegetable oil for frying

 

METHOD:

Rehydrate the noodles in boiling water, cover with film. Drain and chop the noodles or cut with scissors into small to medium strips.

Beat the eggs and mix with noodles, sweet chili sauce, chili, carrots, coriander and scallions. The mix should be a little liquidy, but not too much. If too thin, add a tablespoon of flour to bind.

Divide mix and shape into ‘patties’. Heat oil in frying pan. Cook 3 or 4 patties at a time and keep warm whilst cooking the remainder.

Patties should be served hot, straight from the oven with more dipping sauce and some lime wedges.

Coconut Loaf Cake with Orange Drizzle Recipe


Serves: 8 good slices
Preparation Time: 10 minutes
Cook Time: 50 minutes - 1 hour

 

INGREDIENTS:

4 oz butter
4 oz caster sugar
2 large free range eggs
6 oz self raising flour
2 oz desiccated coconut and a little more for the top
2 tbsp milk
4 oz icing sugar
Juice of 1 orange
Zest of half orange

 

METHOD:

Preheat the oven to 320°F/160° C.

Cream the butter and sugar together until soft. Beat the eggs and add to the mixture a little at a time. Before adding the last part of the egg mix, add a little flour (this will prevent any possible curdling of the mix).

Fold in the coconut and flour. Add the milk and gently beat, until the mixture drops easily from a spoon.

Line a loaf tin with non-stick parchment paper and add mixture. Sprinkle the top with a little more desiccated coconut.

Bake for 50 minutes in the oven. Test the center of the cake with a skewer. If it comes out clean, the cake is ready. If not, replace in the oven for a further 10 minutes and test again.

Remove from the oven and allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack.

Once cool, decorate with the orange drizzle icing – simply mix together the icing sugar and orange juice to firm a thickish texture, and drizzle over with a spoon, or pipe it over if you wish. Top with some orange zest.

You can keep this cake for up to 4 days in an airtight container, it will still be soft and moist – but it will be eaten before then!!

Fresh Berry and Kiwi Eton Mess Recipe


This is a glorious adaptation of a traditional old English dessert ‘Eton Mess’ originally made simply with strawberries, crushed meringues and cream. History says that this dessert was created for the annual sporting competition between two top private schools in the UK, and nicknamed ‘mess’ due to its appearance. It now appears on dessert menus in high quality restaurants throughout the world, with variations on the original theme.

Serves: 4
Preparation Time: 10 minutes
Cook Time: No Cook

 

INGREDIENTS:

10 small meringues or 1 medium sized meringue, broken into pieces
8 oz mixed fruit (you can choose your own) such as kiwis, berries
8 oz heavy cream, whipped or whipping cream
Optional – sliced almonds, strawberry sauce, grated chocolate!

 

METHOD:

Hull and slice strawberries if using, peel and cut kiwis into chunks, add other berries whole. (Passionfruit is another lovely addition to cut through the sweetness)

Whip the cream until slightly stiff and forming peaks.  Fold the fruit and crushed meringues through very gently to avoid breaking them up too much.

Add strawberry sauce, grated chocolate or almonds to the top. Serve.

Super Mac ‘n Cheese Recipe


How to transform a plain macaroni and cheese into a stunning, filling dish. A soft, melting but deliciously stringy cheese accompanies the macaroni and bite sized pieces of pancetta or bacon – absolutely yummy and full of flavor. It can be made in advance and the crispy bread crumb topping put on just before reheating – temptingly tasty and wholesome! Use as many combinations of your favorite cheeses as you want. Blue cheese will give the macaroni that extra ‘bite’. If you want to pack your macaroni with more texture, add some diced peppers with the onions.

Serves: 8
Preparation Time: 30 minutes (including cooking macaroni)
Cook Time: 20 minutes for finishing in the oven

 

INGREDIENTS:

2 tbsp olive oil
2 oz butter
1 lb macaroni or elbow pasta
70 oz of good quality shop-bought fresh white sauce (or make your own!)
5 oz cheddar-style cheese, grated
3 oz fresh parmesan, grated
3½ oz gruyere cheese, grated
3½ oz mozzarella, pulled into pieces
1 tbsp yellow mustard
1 tbsp ground black pepper
7 oz pancetta, cubed or bacon, diced
2 white onions, finely diced
7 oz button mushrooms, roughly chopped
9 oz breadcrumbs from a day old loaf
4 medium sized tomatoes, sliced (optional)

 

METHOD:

Heat oven to 350°F/180°C/Gas mark 4. (Do this on the day you are actually going to serve, in order to heat the pasta dish through and brown the breadcrumb mix.)

In a frying pan, fry off the pancetta or bacon. Once cooked, turn down the heat, add a little olive oil and gently soften the onions and mushrooms in the same pan. Set aside.

Cook the pasta as per packet instructions until al dente. Drain and wash off the excess gluten.

Gently heat the white sauce in the largest pan you have, and one by one add the mixture of cheeses, excluding the mozzarella. Add the mustard, continue to heat (do not allow to boil) mixing well to combine all ingredients.  Season to taste.

Put the pasta into the sauce and mix well. Add the pancetta, onion and mushroom mix. In a large rectangular baking dish, pour in the pasta and sauce mix and evenly mix.

At this stage, you can refrigerate for the next day. When you are ready to cook or reheat, dredge the breadcrumbs over, dot with mozzarella cheese and butter pieces.  Arrange tomato slices on top (optional) and a couple of shakes of dried herbs (optional). Cook for 20 minutes in the oven at 325°F/160°C/Gas mark 3.

Serve bubbling hot with the rest of the meal.

Honey and Tequila Prawn Toasts Recipe


Don’t panic – it’s only a little tequila! This is a great starter for a dinner party or part of an evening meal or party. They are quite spicy, so moderate the marinade to serve your own taste buds.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 6-8 minutes (until prawns turn pink and cooked through)

 

INGREDIENTS:

1 lb raw peeled prawns
2 tsp chili powder
Juice and zest of 1 lime
A little canola oil for frying (you can do these prawns on the barbeque as well)
1 tbsp honey
4 circles of bread, toasted

For the dip/sauce
Juice of 1 lime
2 shots tequila
1 tbsp honey
1tsp chili
A few grinds of black pepper

 

METHOD:

Mix together the marinade ingredients for the prawns – chili, honey, juice and zest of lime.

Mix the dip ingredients together in a separate bowl (you should not use any remaining marinade from the prawns as the dip).

Marinate the prawns for a minimum of 30 minutes.

Heat the oil in a frying pan or skillet (you don’t need oil on the bbq if you are using it) and fry the prawns until pink and cooked through.

Cut out circles of bread either using a cutter or the rim of a glass or cup. Lightly toast.

Heap the prawns on to the toast so they are divided evenly. Serve with a salad garnish and either pour the marinade over the dish, or let your guests serve themselves.

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