Recipes

Spiced Yohgurt Marinated Lamb Baked With Rice, And Curry Sauce (Biryiani)

 

 

It might have been easier just to call today’s recipe a lamb biryiani as I’m going to cook it in a similar style to that of a biryiani, but I don’t want the purists and perfectionists on my case for it not being exactly the same, so I’ll stick with my slightly more long winded title, but you get the idea! Most of my dishes that I cover are either new creations, or often my take on a classic dish, so the ingredients or method will often vary slightly as I experiment with them, or try and make them

Thai Pork & Peanut Curry

 

 

 

Over the next 3 weeks I’m going to take you on a mini curry tour, featuring 3 different curries from around the globe, some of them you may have tried, some might be new to you. Each recipe uniquely different and using a host of different ingredients . Ingredients you may have used before, spices you may have in your cupboard, or there might be a whole raft of things you need to go out and purchase. Whatever the case,they are definitely all worth going to the effort of shopping for and making at home.

Today’s recipe is a

MALAYSIAN BEEF CURRY

It’s easy just to think that curries just come from India and Thailand, but there are so many other countries out there with their own signature, or lots of different, curries. They will all have their own unique ingredients, methods and techniques that make them original to that country, but there are always lots of the same ingredients that appear in a curry no matter where it’s from. Standards would normally be onion in some form whether it be shallot, or even spring onion, and garlic, ginger and chillies. Most curries wherever you are will include these ingredients to help form

Pasta Primavera

Serves 4
2 cloves garlic crushed
1 tbsp olive oil
50g butter
50g mascarpone cheese
Splash dry white wine
Juice and grated zest 1 lemon
Salt and pepper
300g pasta of your choice
About 500g of green vegetables, I’ve used
100g frozen peas
100g frozen broad beans
75g asparagus
75g courgettes
75g green beans
75g mange tout

About 2 tbsp of fresh chopped herbs, i’ve used
Parsley
Mint
Basil
Chives

Cook the pasta in plenty of boiling salted water according to the packet instructions.
Cook the vegetables for 2 minutes in plenty of rapidly boilng salted water.
Meanwhile gently fry garlic in the olive oil for 2 minutes then add the butter, wine and mascarpone and melt down, season with some salt and

Couscous Salad

serves 4
200g couscous
750ml veg or chicken stock
600g sweet potato
1/2 pack mange toute
1/2 pack green beans
1 400g tin chickpeas drained and rinsed
large handful fresh chopped coriander
large handful fresh chopped mint
2 tbsp olive oil
salt and pepper

Roast the sweet potato in the olive oil and salt and pepper at 180’c in the oven until tender.
Blanche the green beans and mange toute in boiling salted water for 2 minutes.
Place the couscous in a bowl with the boiling stock, cover with cling film and leave for 10 minutes.
Mix all of the above with the chickpeas, mint and coriander. Then make the dressing below and mix well

My hearty, healthy Italian soup

Serves 6
5 tbsp olive oil
1 onion finely chopped
1 carrot finely chopped
1 stick celery finely chopped
1 leek finely chopped
3 cloves garlic finely chopped
800ml vegetable stock
50ml dry white wine
1 400g tin chopped tomatoes
1 400g tin cannellini beans drained and rinsed
200g small pasta shapes or broken spaghetti
1 cougette diced
1/2 bulb fennel diced
100g frozen peas
1/2 small savoy cabbage shredded
Couple of sprigs of rosemary, thyme and a bay leaf tied together with string
salt and pepper
6 slices of stale bread

Fry the onion in 3 tbsp of the olive oil gently for 10 minutes then add the celery, carrot, leek and 2 cloves of the garlic and fry

Homemade Steak Pie

Serves 6-8
1.8 kg Diced shoulder steak or similar
6 good quality link sausages cut in to chunks
1 onion finely diced
2 carrots grated
2 cloves garlic crushed
1 tbsp Plain flour
1 tsp tomato paste
2 tbsp vegetable oil
1 tbsp brown sauce
1 tsp Worcestershire sauce
Splash Tabasco
1 bay leaf
400ml Guiness or heavy
Approx 1.3 ltr Beef stock
Salt to taste
Good pinch ground white pepper
Puff pastry
1 egg yolk mixed with a splash of milk
In a large heavy based pot heat some of the oil until very hot then add the meat and brown it, you may need to do this in batches depending on the size of your pot, remove the

Arbroath Smokie Pate

Serves 4
250g Arbroath smokies skin and backbone removed
125g Philadelphia cream cheese
75g crème fraiche
2 tsp horseradish sauce
1 tsp Dijon mustard
Juice ½ lemon
Juice ½ lime
Salt to taste
1 tbsp finely chopped fresh parsley leaves

Pulse together all the ingredients except the salt in a food processor, don’t leave it running just pulse it as you want it to be well mixed but not too smooth. If you like you can hold back 1/3 of the fish and fold it in at the end to give you some nice chunks of fish in it. Check the seasoning and add a little salt if required.
You can make

Smoked Haddock, Black Pudding and Leek Macaroni

Serves 6
500g macaroni
80g butter melted
50g plain butter
1100ml milk
100ml double cream
1 tsp English mustard
1 tsp grain mustard
½ tsp nutmeg
1 leek washed and sliced
350g pale smoked haddock
250g black pudding
70g mature cheddar
50g gruyere
25g parmesan
30g panko breadcrumbs
Salt and pepper to taste
2 tbsp olive oil
Place the haddock in a pan with 200ml of the milk bring to the boil then turn the heat off and let the haddock sit in the milk, then drain and break in to big pieces
Gently fry the leeks in the olive oil for 5 minutes to soften then add the black pudding and cook for another 2 minutes being careful not

Beef, Avocado, Blue Cheese Burrito

Serves  4
2 steaks each weighing about 225g, fat trimmed and cut in to strips
3 tbsp olive oil
1 tbsp Cajun spice
1 clove garlic crushed
1 red pepper cut in to thin slices
½ red onion peeled and cut in to thin slices
1 avocado peeled, stoned and cut in to slices
100g dolcelatte blue cheese crumbled
2 tbsp of pine nuts
4 flour tortillas
4 tbsp salsa (see panel)
2 tbsp fresh chopped coriander
Small tub of crème fraiche
100g grated mozzarella
Salt
Place the Cajun spice, garlic and 2 tbsp of the oil in a bowl and mix well, now add the strips of beef and mix until all the beef is well