Chicken and cauliflower curry with cumin rice

Ingredients
For the chicken and cauliflower curry
2 cm piece root Ginger, peeled and roughly chopped
4 cloves Garlic, roughly chopped
4 green Chillies, or according to taste, roughly chopped
1 tsp Cumin seeds
1 tsp Coriander seeds
2 tbsp vegetable oil
2 Onions, chopped
1 x 400g can chopped Tomatoes
1 tsp madras curry powder
salt and black pepper
4 chicken breast fillets, cut into pieces
1 Cauliflower, cut into florets
1 small bunch Coriander, chopped
1 tsp Garam masala
For the cumin rice
2 tbsp vegetable oil
2 Onions, finely chopped
2 cloves Garlic, finely chopped
1 tsp Cumin seeds
3 cardamom pods, lightly crushed with the back of a spoon
1 small (5cm) cinnamon stick
250g Basmati rice
chapattis, to serve

Method

1. Cut the chicken into 4cm pieces and leave on one side.

2. Heat a small sturdy frying pan or griddle over a low heat and dry roast the cumin and coriander seeds for about a minute, stirring all the time, until you catch a fragrant aroma. Grind the spices to a powder using a mortar and pestle.

3. Tip the garlic, ginger and green chillies (leave the seeds in if you prefer a fiery flavour) into the same mortar and continue pounding with a pestle until paste-like. You could also use a small food processor for this. Set aside.

4. Heat the vegetable oil in a deep frying pan and gently soften the onions for 3-5 minutes. Add the spice paste from the mortar and cook on a gentle heat until the onions turn golden.

5. Stir in the tomatoes, Madras curry powder and turmeric. Fry for a further 10 minutes until the tomatoes have cooked-down and darkened.

6. Add the chicken pieces and simmer for 10 minutes in a covered pan

7. Tip in the cauliflower florets, and continue cooking, in a covered pan, until tender – about 10 minutes.

8. Stir in the garam masala and finish with chopped coriander.

9. While the curry is cooking, make the rice. Heat a sturdy frying pan or griddle over a low heat and dry-roast the cumin seeds for about one minute, stirring all the time. They should take on a warm and nutty aroma. Transfer to a plate.

10. Heat the oil in a large pan and soften the onion, garlic, roasted cumin seeds, cardamom and cinnamon, for about 5 minutes.

11. Add the rice to the pan, stir well and pour over about 400ml hot water – or enough to cover the rice and leave an extra 2cm depth of water. Bring to a boil and reduce to a simmer. Cover with a tight-fitting lid and simmer until the grains are tender and the water has evaporated – about 5-7 minutes. Fluff the grains up with a fork before serving.

Mild lamb curry with coriander rice

Ingredients
2 tsp Coriander seeds
2 tsp Cumin seeds
1/4 tsp cardamom pods
4 Cloves
3 tbsp sunflower oil
4 Onions, sliced
1kg Lamb shoulder, cut into 2cm dice and fat removed
2 tsp ground Turmeric
4 cloves Garlic, finely chopped
1 tbsp finely chopped root Ginger
1 red chilli, seeds removed and finely chopped
salt and freshly ground black pepper
450ml double or single Cream
150ml beef or chicken stock
lime or 1/2 Lemons
coriander leaves, to garnish
For the rice
500g basmati rice
25g Butter
8 tbsp roughly chopped Coriander

Method

1. Toast the seeds and cloves then crush using a pestle and mortar or spice grinder

2. Pour 2 tablespoons of the sunflower oil into a large lidded casserole dish or heavy-based saucepan on a high heat, add the onions and sauté for 5 minutes until softened and nicely golden. Transfer to a bowl and add the remaining oil. Place the lamb in the pan and sear until well browned all over, preferably working in batches so as not to overcrowd the pan and stew the meat.

3. Return the onions and all the seared meat to the pan and add the crushed spices along with the turmeric, garlic, ginger and chilli. Season with salt and pepper, toss everything together to combine and stir in the cream and stock, scraping any sediment from the bottom of the pan.

4. Bring slowly to the boil, then immediately reduce the heat and cover with a lid. Leave to gently simmer for about 1 hour, removing the lid for the last 15 minutes. Alternatively, make in an ovenproof dish or pan and cook in the oven, preheated to 150C/gas 2, for an hour, leaving the lid on for the whole cooking time. Check that the lamb is tender, cooking for a little longer if necessary. Add the lime or lemon juice and check the seasoning.

5. For the rice Place the rice in double its volume of salted water, bring to the boil, cover with a lid and cook for 10–12 minutes until the rice is cooked and all the moisture has been absorbed. Remove the saucepan from the heat and allow to stand for a few minutes with the lid on, stir in the butter and coriander, using a fork in order not to mash the rice.

Caribbean-style roast lamb

Ingredients
For the lamb
3kg lamb's leg
8 tbsp grenadine
10 tbsp runny Honey
3 limes, juice only, plus zest of 2
8 cloves Garlic, finely chopped
8 sprigs Thyme, leaves only
2 tsp ground Cinnamon
2 tsp ground Ginger
salt and freshly ground black pepper
For the hot sweet potato wedges
1.4kg Sweet potatoes, peeled and cut into wedges
5 tbsp sunflower or groundnut oil
3 tbsp soft light brown sugar
2 limes, juice only
For the jerk butter
50g Butter, softened
1/2 tbsp ground allspice
1/2 tsp ground Ginger
1/2 tsp cayenne pepper
1/2 tbsp freshly ground black pepper
1/2 tsp ground Cinnamon
2 sprigs Thyme, leaves only
2 cloves Garlic, finely chopped
generous pinch freshly grated Nutmeg
2 tsp brown sugar
1/2 lime, juice only
For the salad
1 small red onion, very finely sliced
2 pomegranate, seeds only
large handful fresh mint leaf
2 tbsp lime juice
6 tbsp extra virgin Olive oil

Method

1. For the lamb: use a small, sharp knife to make incisions about 2cm deep all over the meat.

2. Mix all the other lamb ingredients together in a bowl and spread the mixture all the over the lamb, rubbing it into the incisions.

3. Cover with cling film and transfer to the fridge to marinate overnight, turning the lamb once or twice during marinating.

4. Remove the lamb from the fridge about half an hour before cooking and preheat the oven to 220C/Gas 7.

5. To cook the lamb, lay a large sheet of aluminum foil in a roasting tin. Remove the lamb from the marinade (reserving any marinade for basting during cooking) and place the lamb on top of the foil. Season all over with salt and freshly ground black pepper then wrap the foil around the lamb, leaving a small gap at the top for steam to escape.

6. Cook the lamb in the oven for 15 minutes, then reduce the temperature to 180C/Gas 4 and cook for 1 hour, basting with the cooking juices and leftover marinade from time to time.

7. After 1 hour, open up the foil, baste the lamb and cook for another hour, uncovered. If the honey glaze starts to burn during this time then pull the foil back over the lamb.

8. When the lamb is cooked through, remove from the oven and wrap in the foil. Cover with clean tea towels to keep in the heat and set aside to rest for 20 minutes.

9. For the hot sweet potato wedges: while the lamb is cooking, mix all the sweet potato ingredients together in a large bowl and season generously with freshly ground black pepper.

10. Tip the wedges into a large roasting tin, arranging the slices in a single layer. Put into the oven and roast for 20-30 minutes until tender, turning halfway through cooking.

11. For the jerk butter: mash all the jerk butter ingredients together. Spoon the jerk butter into a sausage shape on a piece of greaseproof paper and roll up tightly, twisting the ends to form a Christmas cracker shape. Chill in the fridge until firm. (Alternatively you can melt the butter and serve it as a dip with the wedges.)

12. For the salad: toss all of the salad ingredients together.

13. To serve, carve the lamb into slices and drizzle over the cooking juices. Top the sweet potato wedges with slices of jerk butter and serve with the lamb and the salad alongside.

Spicy sausages with Bombay mash potato

Ingredients
For the mash
900g Potatoes, peeled and cut into chunks
1 tbsp vegetable oil
1 Onion, sliced
1-2 tsp Bombay potato spice mix, to taste
large handful Spinach
1 tbsp chopped Coriander
For the sausages
450 g spicy pork or beef Sausages
mango chutney, to serve

Method

1. Place the potatoes into a medium saucepan, cover with water and boil for about 15 minutes until soft. Preheat the grill to medium.

2. Meanwhile, heat the oil in a frying pan and soften the onion for 2-3 minutes. Add the Bombay spice mix and cook for 1-2 minutes to fry off the spices.

3. In the meantime, cook the sausages under the grill for 12-15 minutes, turning occasionally until cooked through.

4. Drain the potatoes and crush lightly with a masher. Stir through the spiced onions, spinach and coriander.

5. Serve the spicy sausages with the crushed Bombay potatoes, mango chutney and a crunchy salad of radishes, cucumber and coriander.

cushys hint

try leaving sausages over night in spices

Thai sticky chicken

Ingredients
1.3kg chicken, drumsticks and thighs
2 red Chillies, seeds removed and chopped
2.5 cm piece of root Ginger, roughly chopped
5 cloves Garlic, roughly chopped
1 stick Lemon grass, outer skin discarded, roughly chopped
15g Coriander, (stalks and leaves), roughly torn, plus a few extra leaves to serve
2 tbsp soft light or dark brown Sugar
2 limes, juice only
3 tbsp Fish Sauce, (nam pla)

Method

1. Using a sharp knife, cut slashes in the chicken drumsticks and thighs and place them in a wide bowl or large food bag.

2. Place the remaining ingredients in a food processor and blend to a rough paste. Alternatively, pound the chillies, ginger, garlic, lemon grass and coriander using a pestle and mortar and then stir in the sugar, lime juice and fish sauce and pour over the chicken, tossing to coat.

3. Cover the bowl with cling film or seal the bag and leave to marinate in the fridge for a few hours, or overnight if possible, tossing occasionally. Preheat the oven to 220C/gas 7.

4. Remove the chicken from the fridge about 30–40 minutes before cooking to bring to room temperature. Remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin. Roast in the oven for 35–40 minutes or until the meat is coming away from the bone.

5. Arrange the chicken pieces on a warm serving platter and place the roasting tin on a medium heat on the hob. Pour in the reserved marinade and bring to the boil. Reduce the heat and simmer for a few minutes, stirring with a wooden spoon and scraping the sticky bits from the bottom, until thickened and sticky. Pour the sauce over the chicken, scatter with coriander leaves and serve.

Wiggly worm jelly

Ingredients
6-8 gummy worms
1 packet lime jelly
1 packet orange jelly
6-8 plastic spiders, to decorate

Method

1. Put a gummy worm in the bottom of a plastic cup.
2. Make up the orange jelly according to the instructions on the packet. Add ice to make the jelly set faster and to ensure the jelly isn’t warm when you pour it on the worms (so they don’t melt).

3. Pour the jelly into the plastic cups to about halfway up. Leave to set for 1-2 hours in the fridge.
4. Once set, put another worm on top of the first layer of jelly.
5. Make up the lime jelly, again using ice to help it set.
6. Pour it into the cups on top of the first layer to create two layers of different coloured jelly, each with a worm trapped inside.
7. Leave the jelly to set for 1-2 hours.
8. Once set, decorate with plastic spiders or more gummy worms.

Mike the Dancing Postman

Something else for a change

Gnocchi with spinach and broccoli sauce

you will need
50g butter
1 x 300g head of broccoli, trimmed and cut into small florets
50g plain flour
500ml semi-skimmed milk
a generous grating of whole nutmeg
100g young-leaf spinach
100g grated cheddar
1 x 500g bag fresh gnocchi
6 tablespoon breadcrumbs
18 x 18cm ovenproof dish, or similar

method
Preheat the grill. Put the butter, flour and milk into a medium pan and cook over a medium heat, stirring with a balloon whisk now and again until boiling.
Simmer for a couple of minutes, then season with salt, pepper and the grated nutmeg.
Remove from the heat and stir in the spinach, a handful at a time, so that it wilts in the heat.
Then stir in ¾ of the cheese.
Meanwhile, cook the broccoli and gnocchi in a large pan of boiling, salted water for 2 minutes.
Drain and stir gently into the cheese sauce.
Tip into the ovenproof dish, then scatter over the remaining cheese and the breadcrumbs.
Grill for 5 minutes or so until golden.

Leek and smoked haddock risotto

Ingredients
1 tbsp Olive oil
175g black pudding, cut into thick slices, then each slice into quarters
300g-400g undyed smoked haddock fillets
25g Butter
3 Shallots, chopped
2 cloves Garlic, crushed
100ml dry White wine
250g arborio or carnaroli Risotto rice
1.2 litres fresh fish or vegetable stock, (home-made or shop-bought, ready-made in a tub)
2 medium leeks, thinly sliced
freshly ground salt and black pepper
2–3 tbsp Mascarpone
25g finely grated Parmesan
2 tbsp chopped Parsley

Method

1. Heat the olive oil in a frying pan. Fry the black pudding pieces briskly for 1-2 minutes until crisp on the outside. Remove and set aside.

2. Skin the haddock and check carefully for any bones by running against the grain of the flesh with your fingertips. If you find any bones, pluck them out with your fingers or use a pair of tweezers. Cut the fish into 1cm square chunks and set aside.

3. Heat the butter in a wide shallow pan. Add the shallots and garlic and sweat for about 3 minutes until softened. Pour in the wine, bring to the boil and cook until reduced by half, stirring frequently. Stir in the risotto rice and cook for 1-2 minutes.

4. Meanwhile, heat the stock in a separate saucepan until simmering. Add a quarter of the stock to the rice. Bring to the boil, reduce heat and simmer the rice uncovered until the stock is absorbed, stirring frequently.

5. Add a further quarter of the stock plus the leeks and continue simmering until the liquid is absorbed, stirring occasionally. Add the fried black pudding, the diced smoked haddock and the remaining stock. Season with sea salt and freshly ground pepper, bearing in mind the saltiness of the smoked haddock. Continue simmering, stirring occasionally, until most of the stock is absorbed and the rice grains are plump and tender yet still retain a good 'bite'. This should take around 15-20 minutes.

6. Stir in the mascarpone or crème fraîche and grated Parmesan. Check the seasoning and serve immediately, sprinkled with chopped parsley.

Fish Kebabs with Avocado Salsa

Ingredients
for the kebabs
600 g firm fish, such as monkfish and tuna
1 tsp ground coriander
1 tsp turmeric
½ tsp chilli powder
½ tsp ground cumin
1 tbsp tomato puree
2 tbsp vegetable oil
1 lime
1 tsp salt
for the salsa
2 medium avocados, chopped
1 small red onion, chopped
2 tbsp chopped fresh coriander
1 tsp lime juice
500 g rice
Flat bread

Method
Cut the fish into large cubes. Mix the ground coriander, salt, turmeric, chilli powder, ground cumin, tomato puree, vegetable oil and lime juice. Toss the fish to coat, cover and leave to marinade for at least 30 minutes.
Thread the fish onto four large or eight small skewers and cook under a preheated grill, basting occasionally, for about 10 minutes.
Make the salsa by combining all the ingredients. Serve with the kebabs and with warm flat bread or boiled rice.

Breadcrumbed halibut with white bean casserole

Ingredients
For the breadcrumbed halibut
2 Tomatoes, sliced
2 tbsp Olive oil
2 cloves Garlic, thinly sliced
200g day-old white bread
small handful Thyme, leaves only
4x 180-200g halibut fillets
For the white bean casserole
1 tbsp duck fat
1 Onion, chopped
2 Carrots, chopped
2 cloves Garlic, sliced
2 thick slices dried ham, chopped preferably Bayonne ham, chopped
2 smoked Bacon, rashers, chopped
200g white beans, soaked in cold water overnight
few sprigs Thyme
1 Bay leaves
small handful Parsley
1 tbsp tomato purée
For the pimento and chorizo sauce
splash Olive oil
1 small Onion, chopped
1 leek, chopped
2 Carrots, chopped
100g Chorizo, chopped into cubes
100ml White wine
1 tbsp Harissa
500ml veal stock

Method

1. For the breadcrumbed halibut: preheat the oven to 120C/ gas ½.

2. Put the tomato slices on a baking sheet, drizzle over a tablespoon of the olive oil and scatter the garlic on top. Roast in the oven for at least 2 hours, or until the tomatoes are soft, nearly dried and turning in at the edges. While the tomatoes are roasting, start cooking the casserole.

3. For the casserole: heat the duck fat in a large pan over a medium flame. Tip the vegetables, ham and bacon into the pan and fry gently until softened, but not coloured.

4. Drain the beans and add them, all the herbs and the tomato purée to the pan. Stir and pour in 1 litre of water. Simmer the casserole for 2-3 hours over a gentle heat, adding a splash of water from time to time if the casserole starts to dry out. The casserole is done when the beans are soft all the way through and you can mash them easily with a fork.

5. For the sauce: gently heat the olive oil in a saucepan. Add the onion, leek and carrots to the pan and fry until softened, but not coloured. Add the chorizo and fry until the oil from the chorizo starts to run.

6. Pour the white wine into the pan and simmer until the volume of liquid has reduced by half. Add the veal stock and simmer again until reduced by half in volume.

7. Pour the sauce through a fine metal sieve into a clean pan and discard the contents of the sieve. Reheat the sauce if necessary and keep it warm while you finish the breadcrumbed halibut. Season to taste with salt and freshly ground black pepper.

8. To finish the halibut: preheat the oven to 185C/gas 5. Place the bread in a food processor and blend to make breadcrumbs. Add the tomatoes and thyme leaves to the food processor and pulse until well combined. Stir in the remaining olive oil.

9. Season the halibut with salt and freshly ground black pepper and press the breadcrumbs onto the surface of the fish. Place the halibut onto a roasting tray and roast for 8 minutes, or until the fish is cooked all the way through and the breadcrumb topping is crisp and golden-brown.

10. Serve the halibut with the pimento and chorizo sauce poured over, and the bean casserole on the side.

Moroccan fish tagine

You will need
1 lemon, cut into thick slices
2 tablespoons olive oil
2 onions, sliced
1 garlic clove
1 teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground paprika
400g can chopped tomatoes
1 cinnamon stick
Juice of 1 lemon
Freshly ground black pepper
100g green olives, pitted
500g monkfish, cut into 2cm cubes
400g can chickpeas, drained and rinsed
200g couscous
200ml boiling water
½ x 15g pack coriander, finely chopped
1 tablespoon extra virgin olive oil
1 lime, zest and juice

Method
1.Blanch the lemon slices in boiling water and refresh.
2.Preheat the grill to high and brown the lemon slices. Heat the oil in a large frying pan and cook the onions until softened, add the garlic, ginger, cumin, paprika and cook for a further minute.
3.Pour in the tomatoes, add the cinnamon stick, lemon juice, seasoning and olives and bring to the boil.
4.Add the monkfish and chickpeas then cover and simmer for 15 minutes, removing the cinnamon stick before serving.
5.When making the couscous, place in a heatproof bowl and pour over the boiling water. Once the water has been absorbed, add the coriander and stir in the oil, lime zest and juice. Serve the couscous with the fish tagine.

Corned Beef crispbakes

Ingredients
1⁄2 x 120g pack instant mash potato
340g can corned beef
200g can sweetcorn, drained
1tbsp Worcester sauce
50g fresh breadcrumbs
1 large egg
Method 1 Pour 275ml boiling water into a bowl, add the potato and stir. In another bowl, break up the corned beef with a fork. Add the potato, sweetcorn and Worcester sauce and mix. Shape mixture into 12 cakes and chill for 30 minutes.

2 Preheat oven to 190C/Gas 5. Spread the breadcrumbs on a baking tray; bake for 5 minutes.

3 Beat the egg with a tablespoon of oil. Dip each crispbake in the egg and then coat with crumbs. Bake for 14 minutes

GLIMMERS ADVERT

Courgette omelette

Ingredients
2tsp olive oil
½ courgette (about 100g), trimmed, cut in half lengthways and thinly sliced
6 eggs
25g butter
50g mature Cheddar
2tsp fresh parsley, chopped
Green salad, to serve

Method

1 Heat the oil in a nonstick frying pan and cook the courgettes until tender. Set aside and keep warm.

2 Beat the eggs until the yolks and whites are evenly mixed; season with pepper. Heat half the butter in a small nonstick frying pan, then pour in half the beaten egg mixture and cook over a high heat, stirring with a wooden spoon or chopsticks until the egg is three-quarters set. Leave to cook for another 30 seconds without stirring.

3 Scatter over half the cheese, courgettes and parsley. Flip over one-third and slide onto a plate. Fold over again and keep warm. Repeat, then serve both omelettes at once

Mediterranean lamb and roasted veg

Ingredients
2tbsp olive oil
4 cloves garlic, unpeeled
1 red and 1 yellow pepper
2tbsp chopped fresh rosemary
8 lamb chops
12 cherry tomatoes
Method

1 Preheat the oven to 200C/Gas 6. Put the olive oil in a large roasting pan. Lightly bruise the garlic under the flat blade of a knife and toss into the roasting pan. Deseed the peppers and cut into chunks; add to the pan with the fresh rosemary. Place the lamb chops on top.

2 Roast for 20 minutes, then turn over the chops and stir the vegetables. Add the cherry tomatoes and cook for a further 20 minutes until the chops turn golden brown. All you need to serve it with is crusty bread