Chicken Biriyani

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Make Chicken Biriyani

Chicken Biriyani

A great one-pot rice dish that can still be served up the next day,

perfect for leftovers!

Serves 4

Prep time: 30-45 minutes

Cooking time: 30 mins
Ingredients

200g basmati rice

1 tsp salt

2 tbsp vegetable oil

8 shallots, peeled & chopped

2 medium onions, peeled & chopped

4 garlic cloves, finely chopped

2 tsp fresh root ginger, grated

6 chicken breast fillets or 2 chicken breasts, thinly sliced into strips

1 tsp chilli powder

1 tsp ground cumin

2 tsp ground coriander

½ tsp ground cinnamon

½ tsp ground turmeric

generous pinch freshly grated nutmeg

¾ cup plain yoghurt

2 tsp caster sugar

4 or 5 handfuls raisins

Method

1.      Wash the rice in water until the water runs clear, then leave to soak in tepid water with the salt for 30 minutes.

2.      Drain the rice and place in a pan with enough cold water to come about 2cm/¾inch above the top of the rice.

3.      Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, or until holes begin to appear on the top of the rice and all the water has been absorbed.

4.      Heat the oil in a frying pan, add the shallots, onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing.

5.      Add the chicken and stir fry for four minutes.

6.      Add the spices and stir for one minute, then stir in the yoghurt and simmer for 1-2 minutes. Add the sugar, raisins and part-cooked rice. Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam).

7.      Place over a very low heat and cook for ten minutes.

8.      Remove from the heat and leave to rest for five minutes.

9.      Serve large spoonfuls garnished with the reserved shallot and onion mixture.

Cooks Tips

v This dish is just as good the next day...I know what I will be eating for lunch tomorrow.

 

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Stifado (Greek Beef Stew)

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Make Stifado (Greek Beef Stew)

Stifado (Greek Beef Stew)

This aromatic stew of beef and onions cooked in red wine is a popular Greek dish.  Best served with roast potatoes or crusty bread!

Serves 4

Prep time: 20 minutes

Cooking time: 3 hours
Ingredients

2 onions, peeled & sliced

3 garlic cloves, crushed

568ml/1 pint beef stock

454g/1lb stewing steak, fat removed & cubed

1 level tbsp tomato puree

170ml/6 floz red wine

2 tbsp red wine vinegar

2 sprigs of thyme

1 sprig rosemary

1 bay leaf

½ tsp cumin seeds

½ tsp cloves

1 cinnamon stick

454g/1lb shallots, peeled

Juice of ½ lemon

Freshly ground salt & pepper

2 tbsp fresh coriander, chopped

Method

1.  Place the onions, garlic and 284ml/ ½ pint of the stock in a large ovenproof casserole dish, cover and bring to the boil.  Boil for 5-10 minutes, then reduce the heat and simmer uncovered for 20-30 minutes, until the onions are tender and golden.

2.  Add the cubed beef and cook over a low heat, turning occasionally, until browned all over.  Stir in the tomato puree, red wine, vinegar and herbs and the remaining stock.

3.  Tie the cumin seeds, cloves and cinnamon stick in a piece of muslin and place in the dish.  Cover and cook in a pre-heated oven at 170°C, 325°F, Gas mark 3 for 2 ½ hours.

4.  Place the shallots in boiling water and blanch for 1 minute.  Drain and add to the casserole 1 hour before the end of cooking.

5.  Remove the herbs and spice bag from the casserole.  Add the lemon juice and seasoning.  Sprinkle with coriander and serve with roast potatoes or crusty bread.

Cooks Tips

v You can cook the stew a day in advance and store in the refrigerator.

 

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Hot Smoked Salmon Fishcakes with Tomato Salsa

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Make Hot Smoked Salmon Fishcakes with Tomato Salsa

Hot Smoked Salmon Fishcakes with Tomato Salsa

A delicious hot & spicy alternative to cod fishcakes.

Serves 4 main course, 8 as a starter  

Prep time: 20 minutes

Cooking time: 20 minutes
Ingredients

600g hot smoked salmon

300g mash (King Edwards or maris pipers)

2 spring onions

juice of 1 lemon

salt and freshly ground black pepper

seasoned flour for coating

olive oil for frying

extra olive oil for drizzling

tomato salsa

250g cherry tomatoes, cut into halves

1/2 small red onion, peeled and finely diced

1 garlic clove, peeled and finely diced

1 small red chilli, sliced diagonally and seeded

2 tbsp chopped fresh basil

1 tbsp Chardonnay or white wine vinegar

3 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

Method

1.  For the salsa, mix all the ingredients together, cover and place in the fridge while you make the fishcakes.

2.  Put the mash into a large mixing bowl add the flaked salmon and spring onions. Squeeze the lemon juice into the mix.  Mix together until the fish is well mixed through. Taste and adjust the seasoning if necessary.

3.  Divide the mixture equally into eight and shape into cricket balls, using the palm of your hand gently flatten them to make cake shapes. Sift the flour onto a large bowl or plate. Roll the fishcakes in the flour until evenly coated. Lift and pat gently to remove excess flour.

4.  Heat a medium frying pan to hot. Add the olive oil and heat, swirling it around a little to coat the bottom of the pan. Carefully slide 4 fishcakes into the pan. Turn the heat down to medium and cook for about 5 minutes until a nice brown crust has formed.  Carefully turn the cakes over and fry for another five minutes. Lift out of the pan and drain on kitchen paper.

To serve, place a dollop of salsa in the centre of each plate, place a fishcake on top and drizzle round a little olive oil.

 

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The BEST Eggs Benedict

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Make The BEST Eggs Benedict

The BEST Eggs Benedict

This has to be the one of my favourite breakfast dishes! 

Serves 4 halves

Prep time: 5-10 minutes

Cooking time: 15 minutes
Ingredients

3 tbsp white wine vinegar

4 large free range eggs

2 english muffins

1 batch of hot hollandaise sauce (see recipe for the BEST Hollandaise Sauce)

4 slices of Parma ham or Serrano Ham

Method

1.  Bring a deep sauce pan of water to the boil and add the vinegar.  Break the eggs into 4 separate ramekins.  Split the muffins and toast and place on warm plates.

2.  Swirl the water in the pan and slide in the egg.  It will produce a neat round shape.  Cook for 2-3 minutes and then remove with a slotted spoon.

3.  Repeat this with the other eggs one at a time, re-swirling the water as you slide in the eggs. 

4.  Spread some of the hollandaise sauce on the muffin, scrunch a slice of ham on top then top with an egg.  Spoon over the hollandaise and serve at once.

Cooks Tips

v  The Hollandaise can be prepared prior to poaching the eggs and warmed before serving.

 

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the BEST Hollandaise Sauce

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Make the BEST Hollandaise Sauce

The BEST Hollandaise Sauce

This has to be the best Hollandaise Sauce! 

Serves 4-6 makes 300ml

Prep time: 5-10 minutes

Cooking time: 20 minutes
Ingredients

500ml white wine vinegar

1 tbsp peppercorns

1 bunch of tarragon

3 large free range egg yolks

250g unsalted butter, chopped

1 squeeze of lemon juice

Freshly ground salt & pepper

Method

1.  Boil the vinegar with the peppercorns and tarragon, reduce by half.  Strain and set aside.  You only require 2 teaspoons of the vinegar so let the vinegar cool and then store for the next time.

2.  Heat the butter in a shallow pan.  When it begins to foam remove all the froth and scum with a large spoon.  Leave to cool.

3.  Boil a large pan of water and reduce the heat to a simmer.  Place the egg yolks and 2 tsp of the reduced vinegar into a heatproof bowl that fits over the pan and beat with a large balloon whisk.

4.  Beat vigorously until the mixture begins to produce a foam, but make sure that it does not get too hot.  To prevent this continue to place it on and off the heat whilst you whisk.  The aim is to achieve a golden, airy form.

5.  Whisk in a small ladle of the warmed butter, a little at a time.  Return the bowl to the heat whilst continuing to whisk.  Remove from the heat again and whisk in another small ladle of butter.  Repeat until all the butter is incorporated and it is the texture of thick mayonnaise.  Finally, whisk in a squeeze of lemon juice, salt and pepper to taste.  If the mixture is too thick add a little warm water from the pan.  The sauce is now ready to serve.

Cooks Tips

v  Salt breaks down the yolks if you add it too early, so season your sauce just before serving.

v  If the sauce mixture starts to split or curdle immediately scrape the mixture into a clean bowl and whisk in 1 tbsp of ice cold water, then continue to whisk in the remaining butter.

 

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the BEST Lemon Drizzle Cake

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Make the BEST Lemon Drizzle Cake

Lemon Drizzle Cake

This is a very simple cake to make but is also one of the most irresistible – if I was you I would make two!

Serves 10 slices

Prep time: 15 minutes

Cooking time: 45-50 minutes
Ingredients

225g unsalted butter, softened

225g caster sugar

4 eggs

2 lemons, finely grated zest

225g self raising flour

The topping

1 ½ lemon, the juice
85g Caster Sugar

Method

1.      Preheat oven to 180°C/fan 160°C/gas 4.

2.      Mix together the butter and sugar until pale and creamy, then add the eggs one at a time.  Slowly mixing altogether and then sift in the flour and add the lemon zest and mix until well combined.

3.      Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level with a spoon.

4.      Place in the preheated oven for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. Whilst the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.

5.      Leave in the tin until completely cool, then remove and serve.

Cooks Tips

v  Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

v  Give the cake a summery flavour by serving with tangy crème fraiche and summer berries such as blueberries, raspberries and blackcurrants.

 

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Leeks with 3 Mustards & Cheesy Sauce

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Make Leeks with 3 Mustards & Cheesy Sauce

Leeks with 3 Mustards & Cheesy Sauce

A very delicious side dish which is ideal with fish or a Sunday Roast!

Serves 8

Prep time: 15 minutes

Cooking time: 10-30 minutes
Ingredients

3lb (1kg 350g) small leeks, trimmed and washed and cut in half

Freshly ground salt and pepper

2oz (50g) butter

3oz (50g) plain flour

¾ pint (425ml) milk

6oz (175g) cheddar cheese, grated

1oz (25g) parmesan cheese, grated

1 tbsp (15g) wholegrain mustard

1 tbsp (15g) Dijon mustard

1 tsp (5g) English mustard

For the topping

2 tbsp fresh white or brown breadcurmbs

1oz (25g) grated cheddar cheese

Method

1.      Preheat oven to 200°C/400°F/Gas 6/180°C fan oven.

2.      Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender. Drain and put under cold water immediately to stop the cooking process.

3.      Place the butter in a saucepan and melt then add the flour and mix thoroughly.  Slowly add the milk stirring continuously and bring up to the boil and whisk all the time. Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.

4.      Add the grated cheddar and parmesan and then the mustards. Season with salt and pepper.

5.      Put your leeks into a shallow serving dish and pour over the sauce.

6.      Mix the breadcrumbs and the cheese together and scatter over the top of the leeks.

7.      Bake in the oven for 20 minutes until the top is golden brown.

8.      A perfect side dish!

Cooks Tips

v  This can be prepared in advance and placed in the oven 20 minutes before serving.

v  Try making this creamy, moreish side dish with blue cheese or substituting your favourite seasonal vegetable.

 

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Cod & Chorizo with Orzo Pasta

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Make Cod & Chorizo with Orzo Pasta

Cod & Chorizo with Orzo

A tasty and very easy dish to make!  Cod & Chorizo, what a beautiful combination...

Serves 4

Prep time: 15 minutes

Cooking time: 10-30 minutes
Ingredients

200g/7oz orzo pasta

225g/8oz cod fillet, skinless & boneless

Freshly ground salt & pepper

3 tbsp olive oil

200g/7oz cooking chorizo, roughly chopped

½ tsp smoked hot paprika

90g/3 ½ oz roasted red peppers (from a jar), cut into strips

3 tbsp fresh flat leaf parsley, chopped

½ lemon, juice only

Method

1.  Preheat the oven to 200°C (390 F), Gas mark 6.

2.  Bring a large pan of salt water to the boil and cook the orzo per packet instructions, drain and set aside.

3.  Season the cod with salt & pepper.  Heat an ovenproof frying pan and add 1 tbsp olive oil and fry the cod for 1-2 minutes on each side and place in the oven for 3-4 minutes.

4.  Remove the fish from the oven and flake onto a plate.

5.  Heat a pan until hot and then add 2 tbsp of olive oil and the chorizo and fry for 2-3 minutes or until all the oils are released from the chorizo.  Using a slotted spoon, remove the chorizo and set aside.

6.  Add the orzo and smoked paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes then add the roasted peppers, cod and chorizo.  Mix well and season with salt and pepper to taste and then stir in the lemon juice and parsley.

7.  To serve, spoon onto warm serving plates.

 

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Sausage & Mustard Pasta

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Make Sausage & Mustard Pasta

Sausage & Mustard Pasta

A tasty and very easy dish to make!  Sausage & Mustard, a perfect combination...

Serves 4

Prep time: 20 minutes

Cooking time: 10-30 minutes
Ingredients

1 tbsp olive oil

2 onions, peeled, sliced

1 clove of garlic, finely chopped

200g pasta (use your favourite)

6 good quality sausages

1 small handful fresh flatleaf parsley, roughly chopped

1 tbsp Dijon or English Mustard

1 tbsp wholegrain mustard

a small pot of double cream

salt and freshly ground black pepper

Method

1.      Add the oil to large hot frying pan or wok and fry the onions and garlic until soft and slightly golden but not crisp.

2.      Meanwhile cook the pasta in boiling salted water as per packet instructions.

3.      Remove the skin from the sausages and divide the sausage meat into 1 inch pieces and add to the onions and cook for a few minutes.

4.      Add the parsley and then add the mustards.

5.      Stir in the cream and check the seasoning, taste, and add more mustard if needed. Drain the pasta and add to the sausage and mustard. Serve on warm plates with a sprinkling of chopped parsley.

Cooks Tips

v  You can use a variety of different mustards for this recipe & different flavoured sausages.  I love to experiment with the different and unique flavoured sausages I buy from the farmers market.

 

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