Wednesday 29 July 2009

Sweet and sour chilli prawns



Ingredients
500g large, raw peeled prawns
Bunch of spring onions, trimmed
3 tbsp sweet chilli sauce
3 tbsp tomato ketchup
1 tbsp Billington's Golden Caster Sugar
1 tbsp light soy sauce
1 tbsp rice wine vinegar or white wine vinegar
3 tbsp sunflower oil
2.5cm piece of ginger, cut into fine matchsticks
1 tsp cornflour
2 garlic cloves, crushed
1-2 medium-hot red chillies, deseeded and finely chopped
225-275g cherry tomatoes, halved
Method: How to make sweet and sour chilli prawns
1. De-vein the prawns if necessary, by inserting a cocktail stick into their backs about halfway along and hooking out the thin black vein with the tip.
2. Cut the green tops from the spring onions and cut them lengthways into thin shreds. Set aside for a garnish. Thinly slice the white parts of the spring onions on the diagonal. Mix the chilli sauce, ketchup, sugar, soy sauce and vinegar together in a small bowl.
3. Heat half the oil in a wok or large, deep frying pan. Add the ginger and cook for 30 seconds, then add the prawns and stir-fry for 2 minutes or until the prawns are just cooked through. Transfer them to a plate.
4. Mix the cornflour with 1 tablespoon of cold water. Return the wok or pan to the heat and add the remaining oil and the garlic and chilli. As soon as they start to sizzle, add the white spring onion slices and cherry tomatoes and stir-fry for 30 seconds. Add the chilli sauce mixture and the cornflour mixture and simmer for a few seconds until thickened and smooth. Return the prawns to the wok with the shredded green spring onion and toss everything together well. Serve with noodles or steamed white rice

Sunday 26 July 2009

CHILLI AND BEEF STIRFRY



Ingredients
200g Beef fillet, sliced
1 tbsp cornflour
2 tbsp groundnut oil
2 cloves Garlic, sliced
1 tbsp freshly grated Ginger
1 medium red chillies, seeds removed, finely chopped
1 red pepper, cut into chunks
1 tsp dark Soy sauce
1 tbsp light Soy sauce
1/2 tsp Sesame oil
1 tbsp hot vegetable stock
Method


1. Toss the beef slices in the corn flour and set aside.


2. Heat a wok over high heat and add the groundnut oil until it's smoking then add the garlic, ginger and red chili and stir quickly for a few seconds so they do not burn, add the beef slices and stir fry until browned.


3. Add the red pepper and a little freshly ground black pepper and stir fry until slightly softened. Finally pour in both soy sauces, the sesame oil and vegetable stock and heat until bubbling, if the sauce needs thickening then mix some cornflour with a little cold water and stir in to the sauce.

Friday 24 July 2009

How To Make Chicken Jalfrezi




Step 1:
You will need:
2 tbsp Olive oil
1 medium Onion
2 Cloves garlic
1 Green chilli
3 cm of fresh root ginger
2 Chicken breasts
2 tsp Mild to medium curry powder or paste
¼ tsp Salt
1 tsp Tomato purée
120 ml Water
1 Green pepper
1 Teaspoon
1 Tablespoon
1 Chopping board for chicken
1 Chopping board for vegetables
1 Large sharp knife
1 Small sharp knife
1 Metal grater
1 Non-stick frying pan
some plates to hold the ingredients
1 Wooden spoon
Step 2:
Prepare
Finely chop a medium sized onion. Crush 2 cloves of garlic with the flat of a knife, and peel away the skin. Chop finely. Cut one green chilli in half, and, unless you want an incredibly hot curry, use the knife to take out the seeds. Chop finely Chilli juices can burn your skin so when you've finished, wash your hands. Remove the stalk from one green pepper, and cut it in half. Remove the seeds and the white inside and cut the flesh into small slices. Cut the rough outer skin from about 3 centimetres or 1 to 2 inches of root ginger. Then, grate. Chop two chicken breasts into small bite-size pieces. Wash your hands after chopping the meat.
Step 3:
Heat the oil
Heat a non-stick frying pan over a low to medium heat. Add about 2 tablespoons of vegetable oil.
HANDY HINT
For a richer curry, use 2 tablespoons, or 30ml, of butter instead of oil.
Step 4:
Start to fry
When it's hot, add the chopped onion, garlic and chilli. Fry for about four minutes or until the onions are soft and translucent, stirring occasionally.
Step 5:
Add flavour
Now add 2 teaspoons of curry powder or paste, 1 teaspoon of tomato purée, and 1/4 teaspoon of salt. Stir everything for about 30 seconds
Step 6:
Add the chicken
Add the chopped chicken to the pan, and cook for 3 minutes in the pan, until it's almost cooked. Stir continuously to stop it sticking.
Step 7:
Add water
Now add 125ml or 4 1/2 fl oz of cold water to the pan. Turn the heat down to a lower temperature, and simmer for 5 minutes. It should bubble gently. If you'd prefer a thinner sauce, you can add another 125ml of water and cook for 3 minutes longer.
Step 8:
Add ginger and pepper
Finally add the grated ginger and chopped pepper, and cook for another minute.
Step 9:
Check the chicken
If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should be white all the way through, with no trace of pink. It should also be piping hot all the way through.
Step 10:
Serve
This dish is fantastic served either with basmati rice or with hot naan.

Thursday 23 July 2009

Bean curd in spicy chilli sauce




Ingredients
1 tbsp sunflower oil
1 tbsp chopped Garlic
2 tsp chopped fresh ginger
3 tbsp chopped Spring onions
1 tbsp hoisin sauce
1 tbsp tomato purée
2 tsp Chilli bean sauce
1 tbsp Low salt Soy sauce
1 tsp Sugar
½ tsp Sesame oil
3 tbsp water
450g firm bean curd

Method

1. Heat the wok and then add the oil, garlic, ginger and spring onions. Stir-fry for 30 seconds, then add the remaining ingredients except the bean curd. Simmer the mixture for 5 minutes.

2. While the sauce is simmering, cut the bean curd into 1-inch (2.5 cm) cubes. Add the bean curd to the sauce and simmer for another 3 minutes and serve at once

Tuesday 21 July 2009

King prawn salad



Ingredients
500 g raw king Prawns
3 large, ripe, firm Tomatoes, diced
1 green pepper, de-seeded and diced
1 small Onion, diced
1 tbsp Cumin seeds
4 tbsp Olive oil
3 tbsp red wine vinegar
black pepper
Method

1. Bring a large saucepan of water to the boil. Add the king prawns and cook until they turn pink and curl up.

2. Drain the king prawns, plunge at once into a large bowl of iced water and set aside to cool. Peel the cooled prawns.

3. Toss together the peeled prawns, tomato, green pepper and onion.

4. Dry-fry the cumin seeds in a small, heavy-based frying pan stirring often until slightly browned.

5. Sprinkle the dry-fried cumin seeds over the king prawn salad.

6. Mix together the olive oil and red wine vinegar. Season with salt and freshly ground pepper.

7. Toss the prawn salad with the olive oil dressing. Serve.

Sunday 19 July 2009

Fish and Chips

You can't beat plump, succulent fish, deep fried in a crisp, light beer batter, served with a generous portion of freshly cooked chips. It is one of Britain's favourite meals. For a real treat, make your own. You'll find it far lighter and more delicious than any bought alternative.
Ingredients
125g self-raising flour, plus 2 tbsp
½ tsp salt
½ tsp baking powder
½ ground turmeric
200ml light beer
1.3kg large floury potatoes, such as Maris Piper
700g skinned Icelandic cod or haddock, preferably in one piece
2 litres (approx) sunflower or vegetable oil, for deep fryingLemon wedges, to serveSea salt flakes and freshly ground black pepper
Method
Sift 125g flour with the salt, baking powder and turmeric into a mixing bowl and make a well in the centre. Pour half the beer into the well and whisk the beer, gradually incorporating the flour from around the bowl to make a thick batter. Whisk in the remaining beer. Cover and leave to stand for 1 hour in the fridge.
Peel and cut the potatoes into 1.5cm thick slices then cut across each slice to make chunky chips. Put the chips in a bowl, pour in cold water to cover and leave until ready to cook. (You can prepare the potatoes several hours in advance.) Pat the fish dry with kitchen paper and cut into 4 chunky pieces. Season each piece on both sides. Cover and refrigerate until you are ready to cook.
Heat the oil in the deep fat fryer or pan with basket to 180-190°C. While the oil is reaching temperature, thoroughly drain the potatoes and pat dry using plenty of kitchen paper. Add half the potatoes to the pan and fry for 10-12 minutes until golden and tender. When ready, drain the chips on kitchen paper then tip into a roasting tin. Keep the chips hot in a moderate oven while frying the second batch, and the fish.
Remove the seasoned fish from the fridge and sprinkle with the remaining flour, turning them until they are coated in a fine dusting.
Before you start to fry the fish, check the oil temperature. You will probably need to reduce the heat as the oil will get hotter once the chips are removed. Dip 2 pieces of fish in the batter until completely coated.
Carefully lower the fish into the hot fat. Fry for about 4 minutes until crisp and golden. Drain on kitchen paper on a plate and keep warm while coating and frying the remaining pieces. Serve hot with the chips peas lemon wedges

Friday 17 July 2009

Swahili prawns with coconut rice



Ingredients
For the prawns:
3 tbsp Olive oil
1 large Onion, finely chopped
3 cloves Garlic, finely chopped
2 cm Ginger, finely chopped
8 raw tiger Prawns, shelled
black pepper
juice of 2 limes
small bunch of Coriander, finely chopped
2 tbsp tamarind and coconut sauce
3 Tomatoes, peeled and very finely chopped
For the coconut rice:
2 tbsp Olive oil
¼ Onions, finely chopped
150g Basmati rice, washed and cooked
300ml coconut cream
small handful of Coriander, chopped

Method

1. Heat the oil in a frying pan over a medium heat and gently fry the onion, garlic and ginger for 1 minute.

2. Add the prawns, season with salt and freshly ground black pepper and stir in the limejuice and coriander.

3. Add the tamarind and coconut sauce and the tomatoes. Simmer the mixture for 2-3 minutes. Remove from the heat, cover and keep warm.

4. Meanwhile, cook the coconut rice. Heat the oil in a saucepan and gently fry the chopped onion until softened, but not brown. Add the rice and stir. Pour in the coconut cream and add enough water to just cover the rice. Cook for 15-20 minutes until the rice is soft and has absorbed all the liquid. Fold in the coriander and serve immediately with the Swahili Prawns.

Tuesday 14 July 2009

Red Thai Chicken


IngredientsFor the Thai red curry paste

1 tbsp water

½ tsp lemongrass inner white finely chopped

¼ onion finely sliced3 garlic cloves

½ tsp cumin seeds

½ tsp ground ginger

½ tsp chilli flakes

½ tsp coriander seeds


For the chicken curry

2 tbsp olive oil

75g/2¾oz chicken cut into bite-sized piecessalt and freshly ground black pepper

150ml/5fl oz soya milk

25g/1oz sesame paste For the jasmine rice

100g/3½oz cooked seasoned jasmine riceTo servecoriander leaf

½ lime

Method

1. To make the paste, place all of the Thai red curry paste ingredients into a mini hand blender. Blend to a smooth paste.

2. To make the curry, heat half the oil in a frying pan and fry the chicken and season with salt and freshly ground black pepper.

3. Drain the juice off the chicken and set aside.

4. Heat the rest of the oil in a clean frying pan and fry the curry paste for two minutes.

5. Add the soya milk and sesame paste and bring to simmer.

6. Add the chicken and heat through for three minutes.

7. To serve, oil a small bowl and fill tight with the cooked jasmine rice, turn out in the corner of a large warm plate.

8. Spoon the curry to the side of the rice and garnish with the lime and coriander leaf.

Monday 13 July 2009

Jamaican brown chicken stew



Ingredients
16 pieces chicken, (leg, thigh, breast), skinned
1 Lemon, juice only
1/2 tsp Salt
2 tbsp all-purpose seasoning, (see Cook’s note below)
1/2 tsp coarsely ground black pepper
2 tsp chicken seasoning, or extra all-purpose seasoning
400ml vegetable oil
3 Spring onions, chopped
2 Onions, chopped
1 Scotch bonnet chilli, seeded and chopped
1 clove Garlic, chopped
1/2 red Peppers, seeded and chopped
1/2 green Peppers, seeded and chopped
knob of Butter
To serve
Basmati rice

Method

1. Rub the chicken all over with the lemon juice to remove all traces of the skin.

2. Put the chicken in a non-metallic dish and sprinkle with the salt, all-purpose seasoning, black pepper and chicken seasoning. Using your hands, rub the seasonings in to give the meat a good flavour, then leave it in the refrigerator for 30 minutes or overnight, if you have time. (Be sure to wash your hands really well after touching raw chicken and meat.)

3. Heat the oil in a large, deep flameproof casserole until really hot.

4. Remove the chicken from the seasoning, reserving the seasoning mix. Add 6-8 pieces of chicken to the oil and fry gently for about 5 minutes on each side until the chicken is browned.

5. Remove the chicken from the casserole and carefully scoop out most of the oil, leaving just a small amount in the bottom.

6. Return the chicken to the casserole and add the reserved seasoning mixture, spring onions, onions, chilli, garlic and peppers. Pour in 450ml water, add the butter, then cover and simmer for 15 minutes until the liquid is reduced to a rich gravy.

7. Serve with basmati rice

Friday 10 July 2009

Grilled lamb and halloumi souvlaki



Ingredients
300g Lamb, (such as leg of lamb), cut into cubes
200g halloumi cheese, cut into cubes
12 Padron Peppers, (or alternatively 6 red peppers roasted in olive oil, halved)
2-3 tbsp Olive oil
1 Lemon, juice and zest
For the mint pesto
8 stalks fresh Mint, leaves only
1 tbsp Rosemary, leaves
1 tbsp macadamia nuts, or blanched almonds
1 clove Garlic
squeeze lemon juice, to taste
3-4 tbsp Olive oil


Method

1. Put the lamb, halloumi and peppers in a large bowl and drizzle over the oil and lemon juice. Sprinkle the lemon zest, cumin, and salt, to taste, over and toss well to coat.

2. Thread the lamb, halloumi and peppers onto metal skewers, alternating the ingredients. Preheat a grill to hot while you make the pesto.

3. For the pesto: combine the mint, rosemary, nuts and garlic in a mini-food processor and blend to a paste. Add salt, pepper and lemon juice, to taste, and enough oil to bring the mixture to the consistency of pesto.

4. Put the skewers on a tray under the hot grill and cook for about 5-8 minutes, or until golden-brown on all sides and the meat is cooked through.

5. To serve, arrange the skewers on two plates and drizzle over the pesto.

Thursday 9 July 2009

Lamb kebabs with cumin and coriander


Ingredients
450 g shoulder or leg of Lamb, off the bone, fat removed, cut into 3cm chunks
150ml natural Yogurt
1 tsp ground Coriander
pinch of black pepper
½ Lemon, juice only

For the cucumber and tomato raita

250 ml Greek yogurt
½ Cucumber, deseeded and finely diced
4 tomatoes or 16 cherry tomatoes, chopped
2 tbsp chopped coriander or Mint
1 tsp ground Cumin seeds


Method

1. For the lamb: mix together the yogurt, coriander, cumin, black pepper and lemon juice. Place the lamb in the marinade, mix well, and leave to sit for at least an hour.

2. When you are ready to cook the lamb, take it out of the marinade and season, but do not wipe it clean.

3. Thread onto metal skewers, or use wooden satay sticks that have been soaking in water for an hour (to prevent them catching fire).

4. Grill for 5-10 minutes on a barbecue, turning them and basting with the marinade every so often.

5. For the cucumber and tomato raita: mix the yogurt, cucumber, tomatoes, herbs and cumin together. Season to taste. Serve with the kebabs

Saturday 4 July 2009

Pork and chorizo kebabs



Ingredients
2 pork tenderloins, each about 350-450g
2 thick slices Granary bread
200g thin piece chorizo, cut into 24 slices
6 tbsp olive oil
1/2 tsp paprika
1 tbsp chopped fresh sage
Vegetable oil, for brushing


Method:

How to make pork and chorizo kebabs
1. If using wooden or bamboo skewers, soak 6 in cold water for at least 30 minutes.
Tip
Serve with couscous, grilled tomatoes and rocket.
2. Meanwhile, trim the pork of any excess fat, then cut into bite-size cubes, giving 24 pieces in all. Cut the bread into 24 cubes, slightly smaller than the pork. Thread 4 pork pieces, 4 bread pieces and 4 chorizo slices alternately onto each soaked skewer.
3. Mix the olive oil with the paprika, sage and some seasoning, and brush over the skewers, making sure you soak the bread well.
4. Brush the cooking grate with a little oil. Barbecue the skewers directly over a medium heat source for 10-12 minutes – turning halfway and brushing with any remaining paprika oil – until cooked through.

Friday 3 July 2009

Chicken & avocado salad


Ingredients
cooked roast chicken , pulled into chunks, skin and bones discarded
½ cucumber , peeled, seeded and sliced
avocado , peeled and cut into chunks
apple , grated
3-4 tbsp Greek yogurt
100g watercress and spinach salad
extra-virgin olive oil
½ lemon , juiced
method
Toss the chicken, cucumber, avocado and apple with the Greek yoghurt and season.
In a separate bowl toss and dress the salad leaves with olive oil and lemon juice. Combine and serve.

Wednesday 1 July 2009

Aubergine salad

perfect with the BBQ

Ingredients
3 Aubergine
1 clove Garlic, finely chopped
50ml red wine vinegar
50ml Olive oil
black pepper
1/2 red peppers, finely sliced
0.5 green peppers, finely sliced


Method

1. Set the oven to 200°C/gas 6. Prick the aubergines all over with a cocktail stick or skewer and place them on a baking tray. Cook for 20 minutes, until soft.

2. Peel off the skin, remove the seeds and discard them. Roughly chop the flesh and place it into a large bowl.

3. Add the garlic, red wine vinegar and olive oil and stir. Season to taste and add the peppers.

4. Cover the mixture and leave in a cool place to marinate for about 2 hours before serving.