Carrot and Coriander Soup

This is a quick and easy Carrot and Coriander soup, but it tastes amazing! Definitely one for the upcoming winter.

Ingredients:

4 x large Carrots (roughly chopped)

1 x large white onion (roughly chopped)

1 x large handful of fresh coriander

1 x tsp coriander powder

1 x litre vegetable stock

10 x good grinds of black pepper

1. Saute the onion in a little vegetable on, in a pan

2. Once the onions are soft, add the carrots and saute for another 5 minutes

3. Add the stock and the powdered coriander

4. Cook until the carrots are nice and soft, add most of the fresh coriander, before pouring into a food processor. Blend the mixture, until nice and smooth

5. Chop the left over fresh coriander and serve the soup, with the fresh coriander on top

Perfect.

Chicken Panang Curry

This Penang Curry is one of our favourites. If you like spicy food, this is the one for you.

Ingredients

PASTE:

1 x large shallot, roughly chopped

3cm/1.2 in piece Ginger , peeled and roughly chopped

8 x bird’s-eye chillies, roughly chopped

3 x garlic cloves

3 x kaffir lime leaves, roughly chopped

1 x tbsp soy sauce

2 x tbsp fish sauce

1 x tsp shrimp paste

4 x tbsp tomato purée

1 x tbsp paprika

1 x tbsp ground cumin

1 x tbsp ground coriander

½ x tsp ground cinnamon

½ x thumb of fresh root tumeric

¼ x tsp ground nutmeg

¼ x tsp ground cloves

CURRY

3 x chicken breasts diced

3/4 x can of coconut milk

1.5 x tbsp fish sauce

1. For the paste, place all the paste ingredients into a food processor and blend to a smooth paste. Place half of the paste in a large bowl and add the diced chicken – Marinate overnight.

2. For the curry, heat a wok until hot, add oil and the rest of the paste and heat, before adding the chicken, with the rest of the paste. Stir fry until the chicken is cooked. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.

3. Add fish sauce to the curry, to taste.

4. Serve with Basmati rice

You’ll love this curry and it’s a hot one!!

Chicken Katsu Curry

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We’ve always been fans of Wagamama and that includes the Chicken Katsu Curry. However, here’s a Katsu that’s a Wagamama beater. It doesn’t give you the yellow style sauce, but the flavour is above and beyond that served in the chain restaurants.

Ingredients:

1.5 x tsp Cumin seeds

1.5 x tsp Coriander seeds

1.5 x tsp Fenugreek seeds

1.5 x tsp Fennel seeds

2 x Cardamom pods

1 x tbsp Tumeric powder

2 x White onions (Sliced)

4 x Garlic Gloves (Sliced)

4 x Red bird’s eye chillies (Chopped)

2 x Thumbs of root Ginger (Grated)

1 x Tin chopped tomatoes

250ml x Chicken Stock

1 x tbsp Honey

1 x tbsp Soy Sauce

1/4 x Can of coconut milk

2 x Chicken breasts

200g x Breadcrumbs

1 x tsp English Mustard powder

2 x Eggs

1. Dry fry the spices in a frying pan, for 3 minutes and then grind them in a pestle and mortar

2. Heat a couple of tbsp of oil in the frying pan and fry the sliced onions for about 8 minutes, or until golden. Add the garlic, chili, chopped tomatoes and the ground spices into the pan and bring to the boil

3. Add the stock and simmer for 25 minutes

4. Leave it to cool and then blend until smooth

5. Add the honey and soy sauce and put back into the frying pan

6. Add the coconut milk and stir until hot through

7. Beat the eggs into a bowl and place the breadcrumbs onto a separate plate

8. Season the breadcrumbs well and add the mustard powder. Mix it all together

9. Slightly bash out the chicken breasts to make then a little thinner for frying

10. Dip the breasts into the egg and then coat well in the breadcrumbs

11. Heat vegetable or sunflower oil in a deep fat fryer and heat to about 170C/330F

12. Once the oil is at temperature, fry the chicken breasts for approx. 10-12 minutes, until golden brown

13. Once cooked, slice the chicken and serve with Basmati rice, covering with the Katsu sauce.

Give this one a go and you won’t regret it. It’s delicious. If you don’t want to fry the chicken, you can put in the oven, at about 180C for about 20 minutes, or until cooked through.

Huevos Rancheros

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This is a great start to the morning!! We like to eat this with a nice fresh tomato salsa, rather than a more saucy and blitzed version.

Ingredients:

4 x Eggs (Serves x 2)

1/2 x Long red chilli (Chopped finely)

1 x large handful of fresh coriander (Chopped)

4 x Fresh tomatoes

2 x Tortillas

Juice of 1/2 Lime

4 x Large handfuls of black beans

1/2 x tsp Sugar

1/2 x Red Onion (Fine diced)

1 x Small White Onion (Finely diced)

1 x Garlic clove (Crushed)

70g x Bacon Lardons

1. Soak the beans in water overnight and then in the morning, boil until soft. Drain the beans, once cooked but keep the liquid

2. Fry off the white onion, garlic and the bacon, in half butter and oil, until golden

3. Add the beans back in, along with a 1/4 cup of the bean liqueur. Mash the beans, add a small handful of coriander and fry until hot through

4. For the salsa, de-seed the tomatoes and chop into small cubes. Finely chop the red onion and some coriander. Mix with the sugar and lime juice and add the chili

5. Put the tortillas in the oven until nicely toasted, but still slightly soft

6. Fry the eggs, sunny side up

7. Serve by placing the eggs, salsa and re-fried beans on the toasted tortilla (2 x eggs per portion)

Lovely!

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Spicy Southern Fried Chicken Burgers

If you’re a big fan of spicy chicken and even of a KFC Zinger, then this is a good alternative. It’s pretty simple to do, but very tasty.

 
Ingredients:

4 x Chicken Breasts

1 x tsp Chili powder

1 x tsp Paprika powder

1 x tsp Cayenne pepper powder

1 x tsp Dried Oregano

1 x tsp Dried Thyme

1 x tsp Garlic salt

1 x tsp English Mustard powder

1 x Egg

Lots of dried breadcrumbs (Depends on the size of the breasts)

1. Start heating vegetable, or sunflower oil, in a deep fat fryer. Set it to 170C, or about 330F. If you haven’t got a deep fat fryer, you can heat the oil in a large wok.

2. Beat the egg in a bowl and mix the rest of the spices, along with the breadcrumbs, onto a separate plate

3. Cover the breasts in the egg and then cover generously in the spiced breadcrumbs.

4. Once the oil is at temperature, place the breasts in. Cook them for between 10-15 minutes and this all depends on how thick the breasts are. It’s worth cutting a piece off an frying on its own, to test the time and temperature, as you want the chicken to look golden brown/red and not too dark, once cooked.

5. Once cooked, dry on kitchen paper and then serve in a bun, with leaves and mayonnaise.

You can use this same process to cook legs/drumsticks/wings etc, for some great food. You can also go a little bit healthier, by cooking in an oven, at about 180C, rather than in a deep fat fryer. Either way, it’s VERY tasty.

Guinea Fowl, with Red Wine and Thyme Gravy

 

We’re lucky enough to have a good butchers where we live, here in Amsterdam, so we headed down, to see what they had. Nestled in the corner of the cabinet, were two great looking Guinea Fowl. Guinea Fowl is great, as it has a slightly gamey taste, it would be perfect for a weekend meal, so i picked the biggest one and headed home.

With a good bird of this size, i like to portion it out, before cooking. I remove the breasts, legs and wings and discard the carcass.

Ingredients:

1 x Guinea Fowl (Portioned)

6 x Medium sized potatoes

2 x Large Carrots

1 x Small bulb of garlic

1 x Large glass of Red Wine

500ML x Veal Stock

1 x Teaspoon of Browning

1 x Teaspoon of Worcester sauce

1 x Bunch of Thyme

1 x Pack of French Beans

To Cook:

1. Portion the Guinea Fowl and set aside

2. Chop the potatoes into quarters and the carrots into wedges

3. Break-up the bulb of garlic and add it, along with the potatoes and carrots, into a baking tray.

4. Pick a handful of the Thyme and sprinkle over the veg, adding a generous covering of olive oil and salt & pepper.

5. Place in an oven, which has been pre-heated to about 175 degrees, for about 20 minutes.

6. Heat some olive oil in a pan and then add the guinea fowl pieces, skin side down. Fry on both sides, until golden brown. Remove them and place in another baking tray.

7. AFter the 20 minutes of the vegetables cooking, put the Guinea fowl into the oven, with the veg and up the temperature to 225 degrees. Cook for about another 20 minutes, until the potatoes are crispy, the carrots are slightly caramelised and the guinea fowl is cooked.

8. Cut the ends off of the french beans, season them and place then in a pot of boiling water.

9. Remove the garlic and thyme from the veg tray and place into a deep frying pan. Add some oil and squash the garlic cloves, while frying. Add the stock, red wine, browning, worcester sauce and season well. Reduce down by 3/4 for a lovely gravy.

10. Serve the guinea fowl and vegetables, covering with the gravy.

One tip – See if you can get good liquid stock and don’t use stock cubes. You have much more control of the seasoning, during cooking.

Enjoy!

Homemade Pizza

Why order delivery Pizza? You have to wait an hour, or so, it now costs a small fortune for a couple of people and chances are, you’ll be disappointed with the food. It’ll have the wrong toppings, or the right toppings, but not cooked right. It’ll have a soggy base maybe, or not be warm enough. It’s the risk you take with delivery food.

So, rather than taking the risk, head down to the supermarket, pick up a few ingredients and make your own. It’s very simple and pretty cheap. One run of this will give you enough for 16 mini (But not THAT mini) Pizzas.

Ingredients:

1kg x White flour

3 x Small packets of yeast

1 x Pint of tepid water

1 x Big handful of basil (Chopped)

4 x Slices of prosciutto (Finely chopped)

10 x Slices of Chorizo (Finely chopped)

6 x Slices of Salami (Finely chopped)

1 x Jar of sun dried tomato paste

2 x Red peppers (Finely chopped)

4 x Red chilies (Finely chopped)

3 x Small Red onions (Finely chopped)

2 x Large Mozzarella balls

1 x Large plate of grated cheese

1 x Tablespoon of salt

1 x Tablespoon of sugar

To cook:

1. Pour out the flour and create a small well in the middle

2. Add the salt, sugar and yeast to the middle of the well

3. Pour in the tepid water, slowly, gradually pushing in the flour into the middle

4. Keep adding until the water is gone and then you can start kneading the dough

5. Once the dough is a smooth texture and pliable, it’s ready. If it’s not pliable, add a little more water and if it’s too loose and gluey, add more flour

6. Once you have the nice smooth dough, cut it in half and put it to one side. There’ll be enough for 8 slices from the first half of the dough

7. Dust down a flat work surface and roll out the dough, until it’s about 3-4 mm thick

8. Put some tin foil onto a flat baking tray and rub with olive oil

9. Cut out the 8 slices and place them on the foil.

10. Spread the tomato paste onto the pizzas and then split up the Mozzarella and place across the 8 pieces

11. Next, spread the rest of the ingredients onto the pizzas, evenly and then top with the grated cheese

12. Place in the oven at about 200 degrees and cook for about 12 minutes.

Easy homemade pizza and incredibly tasty.