Zingy Chicken & Pickled Onion Casserole
Serves 2
Prep & Cook time 50 minutes to 1 hour
Ingredients
6 large chicken thighs cut into bite size portions
12 pickled onions
70g olives
1 tbsp garlic & ginger paste
1 tsp vegetable oil
1 chicken stockpot
1 heaped tsp oregano
1 tin chopped tomatoes
1/2 tin hot water (use the tomato tin)
2 tbsp white wine vinegar
Method
- heat oil in a large pan and add garlic/ginger paste
- stir for 30 seconds then add pickled onions followed by chicken thighs
- cook on medium heat for 5 minutes turning chicken pieces over to brown evenly
- add mushrooms, tomatoes & olives and cook for 2-3 minutes
- add vinegar, stock pot and hot water and mix well to dissolve the stock pot
- bring to the boil then simmer on low heat for 20-25 minutes
- Serve with rice or jacket potato and mixed leaf salad
Note: You can use turkey meat instead of chicken as its leaner and make sure any excess fat is removed before cooking.
Quick Turkey curry
A really good way to use up any left over turkey. A dryish curry mix which can be had as part of a salad dish, plain rice or flat bread filled with herb & vinegar salad.
This recipe serves two and takes 20-30 minutes from preparation to cooking. Feel free to double the quantities to cook for 4-6 people.
In a medium sized pan heat 1 tsp vegetable oil, add 1 tbsp garlic and ginger, 1 tbsp cumin powder, half tsp turmeric, 1 tsp coriander powder, 1 tbsp tomato puree and 1/2 tsp chilli powder. Mix well, adding a little water if the mix is dry. Add turkey pieces (about 500g) and half cup water. Season with salt & pepper, mix well and simmer on low heat for 15 minutes or until bubbling. Add a handful of freshly chopped coriander before serving.
Note: Instead of adding salt I put 1 heaped tsp marmite which adds a deep smoky flavour to the curry.
Lentil Curry
I love lentils as they can be had as soup, be part of a casserole, used to make spicy pancakes and even dessert! It is a fantastic vegetarian option and even tastier when I add meat to the curry.
Serves 2 very generous portions
Prep & Cook 1 hour plus soaking and cooking lentils
Ingredients
1 cup split yellow peas washed and soaked overnight
Boil lentils for 40 minutes or until el dente or a bite to it
1 large onion thinly sliced
1 tsp vegetable oil
1 tbsp garlic & ginger puree
1 tbsp coriander powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1/2 pint vegetable stock
1 tsp garam masala
6 cherry tomatoes halved
1 tsp chilli flakes (optional)
Chopped coriander & green chilli garnish (optional)
Method
- heat oil in a medium sized pan and add onions. Cook until onions are brown about 10-15 minutes
- add garlic & ginger puree, stir well and add all the spices apart from garam masala
- add a splash of water and cook for 2-3 minutes to remove the powdery taste
- add lentils and stock, bring to the boil then simmer on low heat for 40-50 minutes
- try the lentils to check they are cooked - they will be of a soft texture
- sprinkle with garam masala, add cherry tomatoes and coriander and chilli garnish if using
- simmer for another 5 minutes before serving
Note: If you want to add meat to the lentil curry do so just after cooking the spices and before adding lentils.
Prawn & Couscous salad
Couscous filled with crunchy salad and served with cooked king prawns - fantastic combination and a great afternoon treat on a cold winters day. No need for quantities as the salad can be made for one person or a crowd. Use your favourite salad vegetables either raw or roasted.
- Prepare couscous as per packet instructions.
- If using plain couscous, use hot stock to add flavour.
- Chop cucumber, pickled onions, gherkins, red onion, radish, pea shoots, roasted peppers & tomato into small pieces and mix with cooked couscous.
- Add lemon juice, white wine vinegar and mustard to the salad - mix well
- Top with cooked large king prawns
Spicy Beef & Mushroom curry
This curry is a mixture of a whole load of spices but really worth it for the earthy flavours and still easy to make. Cook in low heat for an hour to develop flavours and the end result will me a tender beef curry that will melt in the mouth. This curry is even better the next day!
Serves 2
Prep & Cook one hour plus
Ingredients
500g beef cubes
1 large onion cut into small cubes
1 tsp vegetable oil
1/2 cup hot water
6 medium mushrooms sliced
6 cherry tomatoes halved
1/2 cup fresh chopped coriander
1 tbsp garlic & ginger paste
1 tbsp tomato puree
1/2 tsp sea salt
spice mix
1 tsp cumin powder
1 tsp chilli flakes
1 tsp pomegranate powder
1 tsp coriander powder
1 tsp mustard powder
1 tsp tamarind powder
1 tsp dried fenugreek leaves
1 tsp dried mint leaves
1 tsp cinnamon
1 tsp ground pepper
Method
- heat oil in a large pan and cook onions until they turn dark brown
- add garlic and ginger paste and stir for a couple of minutes
- add beef and cook for another 5 minutes turning the mix to get even colouring on the meat
- add a splash of water if the mix becomes too dry then add the spice mix and cook for 3-4 minutes
- mix in tomato puree, salt and hot water then add mushrooms, cherry tomato & coriander
- bring to the boil then reduce to the lowest heat and simmer for 45 minutes to an hour
- serve with rice, bread and salad
