Strawberry Margarita Granita

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Make Strawberry Margarita Granita

Strawberry Margarita Granita

A frozen cocktail for dessert… this is so delicious and a very refreshing end to a meal.  It contains as much alcohol as you’d expect to find in a cocktail, so be careful!

Serves 4

Prep time:   15 minutes

Freezing time: 3 hours

Ingredients

50g/2 oz caster sugar

400g/14 oz strawberries

4 limes

100ml/3 ½ fl oz tequila

50 ml/ 2 fl oz orange liqueur (Triple Sec, Cointreau or Grand Marnier)

Method

1.  Place the sugar in a pan with 150ml/5fl oz water and heat gently, until the sugar has dissolved.  Set aside to cool.

2.  Hull and halve the strawberries and place in a food processor.  Add the juice of three limes and blitz until smooth.  Pass the strawberry mixture through a fine sieve into the cooled syrup and then stir in the tequila and orange liqueur.

3.  Pour the mixture into a shallow container and freeze for 3 hours.  Meanwhile thinly slice the remaining lime, place on cling film and place in the freezer.

4.  Scrape the surface of the granite with a folk to loosen the crystals.  Spoon into 4 tumblers or margarita glasses, serve with a slice of frozen lime.  Enjoy!  I would make double the quantity as your guests will want more.

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Falafel with Tahini Sauce

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Make Falafel with Tahini Sauce

Falafel with Tahini Sauce

This is a very tasty light starter or can be part of a meze spread.  You can prepare this dish in advance and reheat in a low oven when ready to serve.

Makes 10

Prep time:   35 minutes

Cooking time: 15 minutes

Ingredients

1 x 400g/14 oz tin of chick peas, drained

Sea salt & pepper

1 small handful of fresh mint, chopped

2 tsp ground cumin

1 tsp bicarbonate of soda

1 lemon, zest only

2 garlic cloves, peeled & finely chopped

½ onion, peeled & finely chopped

1 small handful of fresh coriander, chopped

Vegetable oil for shallow frying

Tahini Sauce

1 tbsp tahini

4 tbsp Greek yogurt

2 tbsp lemon juice

1 tsp honey

Method

1.  Place the chick peas into a food processor with a good pinch of salt and blitz.  Add the rest of the ingredients except the oil and blend until you have a fine bread crumb texture.  Season to taste.

2.  Shape the mixture into golf ball sizes and place on a tray, cover with cling film and place in the refrigerator for 30 minutes.

3.  For the sauce, place all the ingredients in a bowl and mix thoroughly, season to taste.

4.  For the falafel, heat 2cm of oil in a large frying pan, make sure that the oil is fully heated through.  Shallow-fry for 4-5 minutes, turn occasionally until golden and crisp.  Drain on kitchen paper and keep warm in a low oven until all the rest are cooked.

5.  Serve the falafels with the tahini sauce.  You could also serve them with warm pitta bread and salad.

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Courgette, Feta & Mint Fritters

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Make Courgette, Feta & Mint Fritters

Courgette, Feta & Mint Fritters

This is a very tasty light starter or can be part of a meze spread.  You can prepare this dish in advance and reheat in a low oven when ready to serve.

Makes 12

Prep time:   20 minutes

Cooking time: 15 minutes

Ingredients

2 courgettes (about 500g)

Sea salt & pepper

2 tbsp light olive oil, plus extra to fry

1 onion, peeled & finely sliced

3 eggs

200g/7oz feta, diced

1 small handful of fresh mint, chopped

2 tbsp pine nuts

3-4 tbsp plain flour

To Serve

Lemon wedges

Flat leaf parsley, sprigs

Method

1.  Trim the courgettes and grate them over a colander placed over a bowl, add a good pinch of salt.  Mix through and let stand for 15 minutes – this will draw out the excess water.  Squeeze the remainder of the juices out with your hands then place the courgettes into a large bowl.

2.  In a frying pan heat 2 tbsp of olive oil and gently fry the onions with a good pinch of salt & pepper for 3-4 minutes or until softened.  Leave to cool and then add to the courgettes and mix through.

3.  Now add the eggs, feta, mint, pine nuts, flour and a good grinding of pepper.  Mix until thoroughly combined.  If the mixture is too wet add more flour.

4.  In a large frying pan heat a thin layer of oil, make sure the oil is hot enough to fry.  Drop several spoonfuls of batter into the pan, making sure they are spread apart.  Fry for 2-3 minutes on each side until golden brown.  Transfer to a warm plate and keep warm whilst you cook the rest.

5.  Serve the courgette fritters warm with lemon wedges and parsley.

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the Best Lamb Tagine

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Make the Best Lamb Tagine

The Best Lamb Tagine

This delicious tagine of lamb with apricots will take you to slow-cooked perfection in five easy steps – just kick back with a glass of wine until it is ready!

Serves 4

Prep time:   15 minutes

Cooking time: 2 hours 45 minutes

Ingredients

2 tbsp vegetable oil

800g/ 1lb 12 oz lamb shoulder, cubed

1 onion, peeled & sliced

2 garlic cloves, peeled & crushed

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp chilli flakes

1 tsp turmeric

1 tsp ground ginger

450ml/15 fl oz lamb stock

400g/1 lb dried apricots

1 x 400g/14 oz tin of chopped tomatoes

Salt & freshly ground pepper

1 x 400g/14 oz tin of chick peas, drained

To Serve

1 small bunch of fresh flat leaf parsley, chopped

1 small bunch of fresh mint, chopped

1 handful of flaked almonds

400g/14 oz cous cous, cooked as per packet instructions

6 tbsp Greek yogurt

Method

1.  Preheat the oven to 150°C/300°F/Gas mark 2.

2.  Heat the oil in a large tagine or frying pan, add the lamb in batches for 3-4 minutes or until browned all over and set aside.

3.  Add the onion to the tagine or frying pan and fry slowly for 3-4 minutes or until softened.  Now add the garlic and spices and cook for a further 2-3 minutes.  Return the lamb and coat with the spices then add the stock, apricots, tomatoes and season with salt and pepper.

4.  Bring to the boil and place in an oven proof tagine or casserole.  Cover with the lid and cook for 2 hours.  Stir in the chick peas and cook for a further 30 minutes.

5.  To serve, spinkle over the parsley, mint and flakes almonds.  Serve with the cous cous and Greek yogurt.

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Beef Pad Thai

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Make Beef Pad Thai

Beef Pad Thai

A delicious fresh dish that showcases the classic Thai harmony of sweet, sour and spice!

Serves 4

Prep time:   15 minutes

Cooking time: 10-15 minutes

Ingredients

200g/7oz flat rice noodles

1 tbsp caster sugar

2 tbsp fish sauce

2 tbsp tamarind sauce

1 tbsp chilli sauce

2 tbsp vegetable oil

1 shallot, peeled & finely chopped

2 garlic cloves, peeled & finely sliced

2 red chillies, deseeded & sliced

250g/8 ½ oz beef, rump or sirloin steak, finely sliced

2 eggs, beaten

100g/3 ½ oz beansprouts

2 spring onions, trimmed & sliced into finger sized lengths

1 lime, juice only

1 tbsp palm sugar

2 tbsp dark soy sauce

2 tbsp light soy sauce

To serve

8 tbsp roasted peanuts

4 lime wedges

Method

1.  Cook the rice noodles as per packet instructions and set aside.

2.  In a small bowl combine the caster sugar, fish sauce, tamarind paste and chilli sauce, set aside.

3.  Heat the oil in a wok, add the shallot, garlic and chilli, stir fry over a medium heat for 30 seconds.  Add the beef and stir fry for one minute, remove and set aside with a slotted spoon.

4.  Add the noodles to the wok with the sauce and a little splash of water, stir fry for a few minutes.  Push the noodles to one side of the wok and add a little oil to the other side of the wok.  Pour in the egg, scramble lightly and then fold through the noodles.

5.  Return the beef to the wok with the beansproats and spring onions.  Stir through the lime juice, palm sugar and soy sauces.

6.  To serve, divide the pad Thai between 4 warm serving dishes and sprinkle over the peanuts.  Serve with a wedge of lime, enjoy!

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Red Velvet Cupcakes

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Make Red Velvet Cupcakes

Red Velvet Cupcakes

Classic Red Velvet Cupcakes with a luscious cream cheese frosting!  Not only are they delicious they are very quick and easy to make.

Makes 11

Prep time:   15 minutes

Cooking time: 15 minutes

Ingredients

100g/3 ½ oz self raising flour

15g/ ½ oz cocoa powder

½ tsp baking powder

115g/ 4 oz butter, softened

115g/ 4 oz caster sugar

2 eggs

1 tsp red food colouring

For the frosting

200ml/ 7 fl oz double cream

200g/ 7 oz cream cheese

6 tbsp icing sugar

1 cupcake, crumbled to decorate

Method

1.  Preheat the oven to 180°C/350°F/Gas mark 4.  Line a bun tray with 12 cupcake cases.

2.  Sift the flour, cocoa and baking powder into a large mixing bowl.  Add the butter, caster sugar, eggs and food colouring.  Combine thoroughly with a wooden spoon, electric hand whisk or mixer.  Spoon the mixture into the cupcake cases and place in the oven to bake for 15 minutes or until well risen and the centres spring back when lightly pressed.  Transfer to a wire rack to cool.

3.  For the frosting, place the double cream, cream cheese and icing sugar into a large bowl and whisk until softly peaking.  Swirl on the cupcakes and decorate with a sprinkling of cake crumbs.  Enjoy!

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the Best Chicken Enchiladas

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Make the Best Chicken Enchiladas

The Best Chicken Enchiladas

These have to be the best chicken enchiladas that I have ever tasted!  They are quite spicy so if you don’t like a dish to be too hot reduce the amount of chilli powder and chillies.  This dish can be prepared in advance and placed in the oven when your guests arrive.

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour

Ingredients

900ml/30 fl oz chicken stock

4 chicken breasts

1 tbsp olive oil

1 onion, peeled & finely chopped

½ tbsp dried parsley

½ tsp dried oregano

1 tsp hot chilli powder

¼ tsp ground cumin

Freshly ground salt & pepper

2 garlic cloves, crushed

400g/14 oz passatta

3 green chillies, deseeded & finely chopped

150g/5oz mature cheddar cheese, grated

2 tbsp sour cream

8 flour tortillas

2 tbsp fresh coriander, chopped

Enchilada Sauce

1 tbsp olive oil

1 tbsp plain flour

1 tsp hot chilli powder

 400g/14 oz passatta

¼ tsp ground cumin

1 garlic clove, crushed

Freshly ground salt & pepper

To serve

Sour cream

Small bunch of fresh coriander, finely chopped

Method

1.  In a large pan bring the chicken stock to a boil then reduce to a simmer.  Place the chicken breasts in the pan, cover with the lid and let poach for 10 minutes.  Take off the heat and leave in the pan for 10-15 minutes.  Remove the chicken, shred and set aside.

2.  Heat the oil in a large frying pan or wok and add the onion, cook until softened.  Add the herbs, spices, salt, pepper and garlic. 

3.  Add the passata and chillies, bring to the boil then add the shredded chicken.  Reduce the heat and let simmer for 20 minutes, add a splash of water if the mixture becomes to dry.

4.  Preheat the oven to 200°C/400°F/gas mark 6.

5.  For the Enchilada sauce, heat the oil in a pan and then add the flour and chilli powder.  Stir over a medium to low heat for 2 minutes.  Slowly add the passata stirring continuously to make sure you have a smooth consistency.  Add the garlic and cumin and a dash of water if the sauce is too thick.  Keep stirring and let simmer until it reduces to a thick tomato sauce, season to taste.

6.  When the chicken mixture is ready add 1/3 of the grated cheese, sour cream and coriander, mix until the cheese has melted.

7.   Lightly oil an oven proof dish, take a flour tortilla and place a 1/8 of the mixture inside and roll it.  Place in the dish and repeat with the remaining tortillas.

8.  Pour the Enchilada sauce over the tortillas and sprinkle over the remaining cheese.  Place in the oven and cook for 15-20 minutes or until the cheese begins to turn golden.

9.  To serve, divide between serving plates and top with sour cream and a sprinkling of coriander, enjoy!

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