Lockdown

One would have thought I'd have time to update my blog more often while working from home. How wrong of me to think that as I have never been busier!

I have been cooking and writing my recipes however its been one thing or another that has stopped me from being more active here. So here are a curry recipe to try....let me know what you think!

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

Summer Nights and Light Bites

It’s all about colour! I work with a mixture of leaves, grated root vegetables, grains, lots of herbs, fruity (nectarines, strawberries & grapes work well) & tangy flavours, and a bit of spice to liven things up! 

My sister, Saira, has contributed some of the inspiration behind the recipes and passed on the tantalising photographs to accompany them! Thank you Sis!

Make a picnic with cold meats, cheeses, freshly baked breads, crunchy salads with simple dressings, all to go with your favourite cool drinks! 

 

Avocado & Goats Cheese

Light and fuss free salad that can be had any time of the year. It’s a mix of sliced avocado, edamame beans, pineapple chunks, sliced courgette & cucumber & sweetcorn. Grill the goat’s cheese and serve with a drizzle of balsamic vinegar and sprinkle with mustard seeds.

Spicy Couscous Salad

Prepare couscous (plain or flavoured) according to cooking instructions and mix with thinly sliced lettuce, parsley & coriander. Top with red chillies. If using plain couscous, use vegetable stock to add flavour. I use a light dressing made with wholegrain mustard, lemon juice and white wine vinegar. Add the dressing just before eating to give a crunchy and zingy taste.

Griddled Courgette Slice

Courgettes are one of my favourite vegetables and I often use them in salads either raw or in this case griddled. Lightly oil a griddle pan and cook on high heat thinly sliced courgettes until each side is seared, about 1-2 minutes. Top with stir fried butter beans & cherry tomatoes in a little olive oil and balsamic vinegar. Drizzle tahini and add lots of chopped parsley for extra crunch.

Feta Cheese and Chicken bites

When it’s too hot to have a big meal, I like to make a big bowl of salad made up of baby leaves, tomatoes, pea shoots, spring onions, cooked mushrooms and any other vegetable that takes my fancy! To make it a substantial meal I add chicken bites (stir fried with a little vinegar & olive oil and seasoned with mustard & pepper). Cheeses like feta & halloumi go well with salad greens. To add another taste element, make a quick pickle of sliced red onions soaked in pickling vinegar, lemon juice and wholegrain mustard. Yummy!

Dressings for salads, soups, cold and BBQ meats

·      Add 1 cup Greek yoghurt, small bunch flat leaf parsley, few sprigs lemon thyme, 2 tbsp lemon juice in a blender and blend until smooth. Season with salt & pepper.

·      Put 2 tbsp wholegrain mustard, juice of half a lemon, 1 tbsp honey, 1 tsp chilli flakes and ¼ cup malt vinegar in a clean jar. Put the lid on tight and give the mix a good shake before using.

·      Blend 2 cups rocket, ½ cup walnuts, 1 cup white wine vinegar, 1 tbsp olive oil and 1 tbsp sumac into a thick paste in a blender.

·      Dry fry assorted seeds like mustard, sesame, sunflower etc in a frying pan and once cooled mix with balsamic vinegar. For a little kick add freshly sliced chillies.

Slow cooker Pulled Pork

I normally put the pork in the slow cooker first thing in the morning on the lowest setting and forget about it until later in the afternoon when the meat is tender and house full of lovely aromas. 

Ingredients

1 small piece shoulder of pork (fat removed)

1 bottle cider

2 tbsp tomato paste

1 tbsp dark brown sugar

½ pint chicken stock

Method

·      Add the pork shoulder in the slow cooker after searing on all side in a frying pan

·      Mix all the ingredients together and pour over the shoulder joint

·      Cover and put it on the lowest setting to cook for 6-8 hours

·      Check after 5 hours and adjust setting to high if there is a lot of liquid left.

·      Once cooked shred with 2 forks and serve with salad or homemade chips

 

Roasted Vegetable Frittata – 6 portions

When I don’t have time, I just use frozen roasted vegetables & sweet peppers in brine but any leftover vegetables at home can be added to this versatile frittata. If there are any pickled onions going spare add them in – the more the merrier!

Ingredients

6 eggs

Splash of milk

1 bowl roasted vegetables (stir fry mix works too)

6-8 cherry tomatoes halved

Handful fresh spinach roughly torn

100g grated cheddar

Method

·      Pre-heat oven to 180* and lightly grease a 9” ceramic dish
·      Lightly whisk eggs with milk and season with salt & pepper
·      Mix cherry tomatoes and spinach with roasted vegetables, cheese and egg in a large bowl and pour everything into the dish
·      Bake for 30-40 minutes on middle shelf checking after 25 minutes.

2 egg Salad Omelette

Mix a handful of pea shoots, 4 cherry tomatoes halved, chilli flakes with eggs and a dash of milk. Season to taste and cook the egg mixture on medium heat. Once both sides are cooked, sprinkle tbsp mozzarella and serve with a mixed salad. For something a bit more substantial, put the omelette in a wrap and have it with a crunchy side salad. 

 

Harissa Prawns with noodles

Marinate 300g King Prawns in 1 tbsp Harissa paste, 1 tsp garlic paste and ½ tsp ginger paste. Add 1 tsp vegetable oil and when hot stir fry marinated prawns until cooked. Squeeze juice of half a lemon & serve with cooked noodles