Quick to prepare & Easy to make

After the excesses of Christmas & New Year everyone goes on a diet or detox to get the body on track. January, in my opinion is not a great month to just have salads so I mix salads with some hearty hot meals that keep me warm and also helps in getting back into the routine of eating healthy.

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

Its beginning to feel a lot like Christmas!

Snacks for Entertaining

It’s that time of the year again when everyone wants nibbles rather than 3 meals a day. There is a lot of choice in the supermarkets however I like to play around with flavours and have come up with some ideas for party snacks for home or office treats.

Most of the flavours are a mix of sweet & savoury but mainly sweet and they go really well with hot beverages. There are no measurements in most of the goodies as you can make as many portions as you like – that’s how easy they are to do!

Spicy Vegetable muffins (makes 6 portions)

I used a stir fry mix but you can use any vegetable combination you like. To the stir fry mix, add 1 tsp each of tikka masala, chaat masala, and cumin powder. Also add ½ tsp chilli flakes, season with salt & pepper and cook everything together. Whisk 4 eggs with ¼ cup milk, ½ cup of self raising flour and ½ cup of feta cheese (crumbled). Pour over stir fry vegetables, mix well and divide into 6 muffin holes. Top with half a cherry tomato and bake in preheated oven (180*C) for 20-25 minutes. Serve with crunchy salad cold or warm.

Feta and cranberry parcels (not pictured)

Mix feta with runny honey & chopped cranberries. Put a dollop on 2” square puff pastry, pinch opposite sides together and seal with egg wash. Sprinkle brown sugar on top and bake in hot oven (200*C) for 20-30 minutes. Drizzle with honey and serve warm.

Brown sugar & cinnamon mess

Roll out puff pastry and egg wash the sheet. Sprinkle dark brown sugar & cinnamon, cut into thin strips, twist and turn to make a messy tangle. Bake in hot oven (200*C) for 15 minutes. 

Chocolate puffs

Roll out a piece of puff pastry. Line chocolate bits on one side. Fold over the chocolate piece/bits and cut into individual sections. Seal and put egg wash then sprinkle with dark brown sugar. Bake in hot oven (200*C) until pastry cooked. After the puffs cool down drizzle melted chocolate on top.

Chocolate & Pistachio twists (not pictured)

Roll out puff pastry and put a thick layer of your favourite chocolate sauce. Sprinkle crushed pistachios and grated coconut liberally. Add another layer of rolled out puff pastry. Press down and chill for 20 minutes. Slice into ribbons and twist each ribbon so the mix is exposed. Egg wash then bake in a hot oven (200*C) for 15 minutes or until the ribbons are golden brown. Make a raspberry dip to go with it.

Marzipan and marmalade palmiers (not pictured)

Roll out a sheet of puff pastry until very thin. Roll out same size marzipan and put on top of the pastry. Dot marmalade all over and spread evenly. Roll each long end inwards and put seam side down. Chill for half hour then cut into finger width slices, place on a baking tray, light egg wash then bake at 200*C for 20 minutes or until golden & puffed up. 

Peanut butter, jam & coconut roll

On a sheet of ready rolled puff pastry put a layer of crunchy peanut butter, followed by jam. Sprinkle grated coconut on top and roll from the long side. Keep seam side down and put tiny slashes on top with a sharp knife. Egg wash, sprinkle with shredded coconut and sugar and bake in a preheated oven (200*C) for 25-35 minutes or until golden brown and edges crisp.

Semolina pudding with Marmalade

½ cup semolina

1 tbsp sugar

1 ½ cup milk

2 tbsp marmalade

2 tbsp choc sauce

Orange segments

Warm milk and sugar on medium heat and mix until sugar has dissolved. When the milk is coming up to the boil remove from heat and add semolina whisking it well until smooth and no lumps remain. Add marmalade and mix well. Pour into 2 cups. Once cooled add chocolate sauce and orange segments. If you don’t want any chocolate sauce just put a few orange segments and chill for a couple of hours before serving.

Cheese boats

Cut circles out of short crust pastry and add a dollop of egg & cheese mix and press each side to make a boat. Bake in preheated oven (180*C) for 15-20 minutes.

Speedy Pizza

When I am in a hurry or very hungry I tend to make this pizza - prepped and cooked in half an hour or less! Just choose what you like as topping options are endless and bake until cheese has melted. You won't be disappointed 😍

I use a tortilla for the base. This particular one is topped with spicy mackerel in tomato sauce, sliced red onions and grated cheese. Baked in preheated oven (180*C) for 10-12 minutes or until cheese has melted. I love pizza with cress and here I have used pea shoots to add extra flavour. Yummy!

Oven baked Pyaz Murghi (onion chicken)

I often make my curries in the oven so I can catch up on recorded telly programmes 😇!!

This curry is easy & fuss free plus it was a big it with hubby!

Serves 2 generous portions and ready in 1 hour including prep.

Ingredients
500g chicken thighs cut into bite size portions
1 tbsp vegetable oil
2 large onions sliced
2 tbsp tomato paste
2 tbsp malt vinegar
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp mustard powder
1 1/2 tbsp garlic & ginger paste
1 tbsp tamarind paste
1 tbsp chaat masala
salt & pepper to taste

Method

• Pre heat oven to 200*C 
• Mix oil, spices & pastes (apart from chaat masala) with the chicken & onion and spread out on a large tray.
• Season to taste, give it another mix then sprinkle over chaat masala evenly.
• Bake in oven on top shelf for 30 minutes. Turn the mix over with a wooden spoon and bake for another 15-20 minutes.
• Serve with salad or have with flat bread and a yoghurt condiment.

Note: Tamarind paste & chaat masala give the curry a tangy flavour. If you don't have tamarind paste, squeeze juice of a lime just before serving.

Chilli Curry Paste

I was given fresh chillies by a fellow allotment grower. I roasted them with last of the green house tomatoes to make an easy base for a curry which can also be used as relish or part of pulled meat (slow cooked) recipes.

Ingredients
3 cups whole chillies scored with a sharp knife
1 cup cherry tomatoes scored
2 tsp garlic powder
1 tsp ginger powder
2 tbsp cumin powder
1 1/2 tbsp zaatar
2 tbsp vegetable oil

Method
Put chillies and tomatoes on a baking tray and mix well with vegetable oil & spices. Roast in a preheated oven (200*C) for 30-45 minutes turning over the mix after 20 minutes. Once cool, blend into a smooth paste for a curry base or have whole with cheese on toast.