Ingredients
4 Chicken Breasts, skinned and cut into bite size pieces
1 heaped tsp finely grated Fresh Ginger
3 Garlic Cloves, crushed
150g thick set Natural Yoghurt
2 medium Onions
2 Red Chillies, de-seeded and finely chopped
1tbsp Oil
1 tbsp Ground Coriander
pinch Black Pepper
1 tsp Turmeric
1 tsp Garam Masala
1 can Creamed Coconut Milk- Light, if possible
2 heaped tbsps Ground Almonds
finely chopped coriander leaves to garnish.
Method
Mix the chicken with the ginger garlic and yoghurt.
Cover and marinade for 3-4 hours or overnight if possible.
Place the onion and chilli in a food processor and whizz until very fine.
Heat the oil on a large frying pan and add the ground coriander, black pepper, turmeric and garam masala and fry over low heat for 1 minute.
Add the chilli and onion paste and fry for a further 5 minutes.
Add the chicken and marinade and fry for another 5 minutes.
Pour in half the coconut milk and cook for 20-30 minutes until the chicken is cooked.
Add more coconut milk if needed at the end of the cooking time.
Remove from the heat and add the ground almonds and garnish with the chopped coriander leaves before serving with rice and naan bread.
Tuesday, 24 June 2008
Grilled Lamb Kebabs by Sandy
Serves 4
Ingredients
1 1/2 pounds/720g lean Lamb, cut into 1 inch (2.5 cm) cubes
2 teasp/10 ml grated fresh Ginger
4 cloves Garlic
2 red Chillies, seeded
1 teasp/5 ml Ground Cumin
1 tbs/15g fresh Cilantro, (Coriander)
1 teasp/5ml Canola Oil
4ozs/120g Cherry Tomatoes
1/4 Red Pepper, cut into 1 inch squares
3ozs/90g Button Mushrooms
Butter flavoured Cooking Spray
Method
In the bowl of a food processor, place the ginger, garlic, chilies, cumin, cilantro and oil.
Process until finely chopped.
Combine the spice mixture with the cubed lamb and allow to marinate for 1 hour.
Preheat the grill.
Using 8 skewers, place the meat, tomatoes and red pepper on them topping each with a mushroom.
Spray with cooking spray and grill for 2 minutes per side for medium rare lamb.
Sprinkle with salt, just before serving.
Per serving: 273 calories (37% calories from fat)
Ingredients
1 1/2 pounds/720g lean Lamb, cut into 1 inch (2.5 cm) cubes
2 teasp/10 ml grated fresh Ginger
4 cloves Garlic
2 red Chillies, seeded
1 teasp/5 ml Ground Cumin
1 tbs/15g fresh Cilantro, (Coriander)
1 teasp/5ml Canola Oil
4ozs/120g Cherry Tomatoes
1/4 Red Pepper, cut into 1 inch squares
3ozs/90g Button Mushrooms
Butter flavoured Cooking Spray
Method
In the bowl of a food processor, place the ginger, garlic, chilies, cumin, cilantro and oil.
Process until finely chopped.
Combine the spice mixture with the cubed lamb and allow to marinate for 1 hour.
Preheat the grill.
Using 8 skewers, place the meat, tomatoes and red pepper on them topping each with a mushroom.
Spray with cooking spray and grill for 2 minutes per side for medium rare lamb.
Sprinkle with salt, just before serving.
Per serving: 273 calories (37% calories from fat)
Potato Rosti
Serves 4
Ingredients
750g/ 1 ½ lb Potatoes
1 small Onion, finely chopped
75g/3oz Smoked Streaky Bacon, diced
½ Red Pepper, diced
Black Pepper
oil for frying
Method
Wash the potatoes and then boil whole in their skins until just tender (about 20 minutes).
Drain, cool, then peel off the skin and coarsely grate into a bowl.
Meanwhile fry the bacon, onion and pepper until cooked, then stir into the grated potato.
Mould the potato mixture into 8 burger type shapes.
Heat a little oil in a heavy-based frying pan and fry on both sides until golden brown.
Ingredients
750g/ 1 ½ lb Potatoes
1 small Onion, finely chopped
75g/3oz Smoked Streaky Bacon, diced
½ Red Pepper, diced
Black Pepper
oil for frying
Method
Wash the potatoes and then boil whole in their skins until just tender (about 20 minutes).
Drain, cool, then peel off the skin and coarsely grate into a bowl.
Meanwhile fry the bacon, onion and pepper until cooked, then stir into the grated potato.
Mould the potato mixture into 8 burger type shapes.
Heat a little oil in a heavy-based frying pan and fry on both sides until golden brown.
Fruit Scones
Ingredients
8ozs SR Flour
2ozs Margarine
2ozs Caster Sugar
1 1/2 ozs Dried Fruit/Cherries/Apricot, chopped
1/4 pint of Milk
Method
Sieve flour into bowl.
Add marg and rub together until like breadcrumbs.
Add caster sugar.
Add dried fruit.
Add milk very slowly until mixture joins together.
Put in over at Mark 7 220C for10 mins.
Should make about 7 scones
8ozs SR Flour
2ozs Margarine
2ozs Caster Sugar
1 1/2 ozs Dried Fruit/Cherries/Apricot, chopped
1/4 pint of Milk
Method
Sieve flour into bowl.
Add marg and rub together until like breadcrumbs.
Add caster sugar.
Add dried fruit.
Add milk very slowly until mixture joins together.
Put in over at Mark 7 220C for10 mins.
Should make about 7 scones
Strawberry Pavlova
Ingredients
2 tsp Cornflour
2 tsp Vanilla Essence
2 tsp Vinegar
4 large Egg Whites
100g/4oz Light Brown Sugar
100g/4oz Caster Sugar
25g/1oz Hazelnuts, finely chopped
Ingredients for the topping
600g Strawberries
3 tbsp Cassis (blackcurrant liqueur) or Ribena
600ml Double Cream
Method
Line a large baking tray with non- stick paper and heat oven to Gas 1/ 140C.
Mix together the cornflour, vanilla extract and vinegar in a cup to make a paste.
Place the egg whites in a bowl and whisk using a hand held electric mixer until stiff.
Gradually add the sugar a spoonful at a time.
Then add the paste as you continue whisking until you have a marshmallowy mixture.
Spread the mixture on to the prepared tray into a 20cm circle, swirling the mixture round.
Scatter over the nuts and bake for at least an hour, leave in the oven to cool.
Take out 100g/4oz of the strawberries and squash through a sieve to remove as much pulp as possible.
Add the cassis or Ribena.
Meanwhile lightly whip the cream, slice the remaining strawberries and fold half of them into the cream with 3 tbsp of the juice, then pile on top of the Pavlova.
Top with the remaining strawberries and drizzle with the remaining juice.
2 tsp Cornflour
2 tsp Vanilla Essence
2 tsp Vinegar
4 large Egg Whites
100g/4oz Light Brown Sugar
100g/4oz Caster Sugar
25g/1oz Hazelnuts, finely chopped
Ingredients for the topping
600g Strawberries
3 tbsp Cassis (blackcurrant liqueur) or Ribena
600ml Double Cream
Method
Line a large baking tray with non- stick paper and heat oven to Gas 1/ 140C.
Mix together the cornflour, vanilla extract and vinegar in a cup to make a paste.
Place the egg whites in a bowl and whisk using a hand held electric mixer until stiff.
Gradually add the sugar a spoonful at a time.
Then add the paste as you continue whisking until you have a marshmallowy mixture.
Spread the mixture on to the prepared tray into a 20cm circle, swirling the mixture round.
Scatter over the nuts and bake for at least an hour, leave in the oven to cool.
Take out 100g/4oz of the strawberries and squash through a sieve to remove as much pulp as possible.
Add the cassis or Ribena.
Meanwhile lightly whip the cream, slice the remaining strawberries and fold half of them into the cream with 3 tbsp of the juice, then pile on top of the Pavlova.
Top with the remaining strawberries and drizzle with the remaining juice.
Fish Chowder
Serves 4
Ingredients
2 tbsp Oil
1 large Potato, peeled and cut into chunks
1 Onion, peeled and chopped
2 cloves Garlic, finely chopped
2 x 400g cans Chopped Tomatoes
2 tbsp Tomato Puree
good pinch dried Thyme
splash Balsamic Vinegar
410g can Cannellini Beans, drained and rinsed
500g White Fish, cut into chunks
few fresh Basil Leaves
chopped fresh Parsley
Method
Heat the oil in a large frying pan and cook the potato chunks over a medium heat stirring occasionally until they are brown.
Add the onion and garlic and cook for a further few minutes until the onion is brown.
Stir in the tomatoes, tomato puree, thyme and balsamic vinegar, allow to bubble for a couple of minutes to combine the sauce.
Stir in the cannellini beans then ad the fish and basil leaves, place a lid on the pan and simmer for 4-5 minutes until the fish is cooked. Stir VERY gently!
Serve in bowls sprinkled with the chopped parsley and some crusty bread.
Ingredients
2 tbsp Oil
1 large Potato, peeled and cut into chunks
1 Onion, peeled and chopped
2 cloves Garlic, finely chopped
2 x 400g cans Chopped Tomatoes
2 tbsp Tomato Puree
good pinch dried Thyme
splash Balsamic Vinegar
410g can Cannellini Beans, drained and rinsed
500g White Fish, cut into chunks
few fresh Basil Leaves
chopped fresh Parsley
Method
Heat the oil in a large frying pan and cook the potato chunks over a medium heat stirring occasionally until they are brown.
Add the onion and garlic and cook for a further few minutes until the onion is brown.
Stir in the tomatoes, tomato puree, thyme and balsamic vinegar, allow to bubble for a couple of minutes to combine the sauce.
Stir in the cannellini beans then ad the fish and basil leaves, place a lid on the pan and simmer for 4-5 minutes until the fish is cooked. Stir VERY gently!
Serve in bowls sprinkled with the chopped parsley and some crusty bread.
Thursday, 19 June 2008
Courgette Soup
Ingredients
1kg Courgettes cut into cubes (use all skin seeds etc. unless very large then de-seed)
4 Stock Cubes
4 Cheese Triangles
1 litre Water
Salt and Pepper to taste
Method
Put all ingredients in a large pan, cook until courgette soft (approx 10 mins)
Cool slightly, then liquidise.
Serve with cream swirl to decorate.
1kg Courgettes cut into cubes (use all skin seeds etc. unless very large then de-seed)
4 Stock Cubes
4 Cheese Triangles
1 litre Water
Salt and Pepper to taste
Method
Put all ingredients in a large pan, cook until courgette soft (approx 10 mins)
Cool slightly, then liquidise.
Serve with cream swirl to decorate.
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