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Please note that recipes will now be added once a month and these can also be viewed on my new website www.mytastydishes.co.uk .

On this website my all new recipe menu selection for Cookery classes is now up and ready for anyone who is interested in learning to cook with with me. Single classes and group classes are available for all. I look forward to seeing you there.

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Indian Style Mini Chicken Kebab Rolls

Indian Style Mini Chicken Kebab Rolls

These are so tasty and packed full of flavour. They are also very versatile and can be used as a starter, as a main, stuffed in pitta bread with salad or even in barbeques. Kids will love them too; just omit the chilli if they find it too spicy.

Makes Approx 10 Kebab Rolls

Ingredients

  1. ½ IB Mince Chicken
  2. Salt to taste
  3. ½ tsp Turmeric
  4. 1tsp Coriander and Cumin Powder
  5. 1tsp Coriander Powder
  6. 1tsp Garam Masala
  7. 1tsp Cinnamon Powder
  8. 2 Cloves of Garlic- Crushed
  9. ½ tbsp Grated Ginger
  10. 1-2 Green Chillies- Finely Chopped
  11. 1tsp Mango Chutney
  12. 1tsp Dried Mint
  13. A Good Handful Chopped Coriander

Method

Mix all the above ingredients in a bowl. Cover and refrigerate for a couple of hours to marinade all the flavours into the chicken.

Take a shallow oven dish and grease it with some oil. Take some oil into the palm of your hand so that the mixture doesn’t stick whilst rolling and start to make little sausage shape kebabs and lay them onto the tray. Cook in a preheated oven at 190-200c for approximately 20-30 minutes or until cooked. Serve hot with mint chutney in yogurt. Delicious!

Indo Chinese Paneer Rice

Indo Chinese Paneer Rice

If you love a mix of flavours then this is a great rice dish. It has subtle flavours of Chinese and Indian flavours. You can eat it as a meal on its own or serve it as part of an Indian or Chinese dinner.

Serves 2

Ingredients

  1. 2tbsp Oil
  2. 1 Clove of Garlic- Finely Chopped
  3. 4 Large Handfuls Basmati Rice- Washed and Drained
  4. 1 Medium Carrot- Julienne slices
  5. 1 Medium Onion- Finely Sliced
  6. 4 oz Shredded White Cabbage
  7. 7 oz Paneer- Cut into small Cubes
  8. Salt to taste
  9. ½ tsp Garam Masala
  10. ½ tsp Turmeric
  11. 2tbsp Soy Sauce
  12. 1tbsp Chilli Sauce
  13. Large Handful Chopped Spinach (you can add more if you like)
  14. Water to cook the Rice

Method

Take a wide bottomed pan, preferably non stick and heat the oil and add the onions. Cook until translucent.  Add the Paneer cubes and fry until golden in colour then add the carrots and garlic. Sauté for a few minutes, then add all the other ingredients apart from the rice. Give a good stir and add the rice. This is the important part; add water approximately 1cm above the rice. If you add too much the rice will get overcooked and mushy and if you add too little the rice will remain uncooked. Another good way to make sure you have enough water is if you dip your index finger straight in, the water level should reach the first line on your finger. That gives me a perfect measurement of how much water is needed.

Cook on low heat with the lid closed until the water has rice has absorbed all the water and there is no more water left at the bottom. Please do not be tempted to stir at any stage during the cooking process of the rice. To check if there is water left, simply take a spoon and dip it through to the bottom and move a little to the side and you will see if there is any water left. Once the rice is cooked leave to stand for 10 minutes before separating with a fork. Serve hot!

Vegetarian Cottage Pie

Vegetarian Cottage Pie

This is a lovely, warming dish which is really filling and therefore does not need anything else.  I have used Quorn Mince which is really versatile to use.  For Non Vegetarians you can use minced lamb. It is a very healthy and wholesome dish.

Serves 2-4

Ingredients for the Mince

  1. 2tbsp Olive Oil
  2. 2 Cloves of Garlic- Finely Chopped
  3. 1 Red Onion- Finely Chopped
  4. 1 Tin/400g Tinned Tomatoes- Blended
  5. 1 Medium or 2 Small Carrots- Finely Chopped
  6. A Good Handful/28g Fresh Chopped Flat Leaf Parsley
  7. 1tbsp Worcester Sauce
  8. 1tbsp Soy Sauce
  9. 1tsp Dried Thyme
  10. 1tsp Dried Oregano
  11. 1tsp Dried Basil
  12. 2 Large Handfuls of Frozen Peas
  13. 250g Quorn Mince
  14. Salt
  15. Pinch of Dried Red Chilli Flakes
  16. ½ tsp Paprika

For the Mashed Potato You Will Need:

  1. 6 Medium Potatoes- Boiled in Salt Water and Mashed with;
  2. 1tsp Mustard
  3. Salt
  4. Fresh Grounded Pepper
  5. Good Knob of Butter
  6. Some Milk to Loosen

Method

Take the oil in a pan and add the onions. Cook until translucent. Add the garlic and stir. Then add the carrots, dried herbs and cook for a few minutes until the carrots have slightly softened. Add all the other ingredients for the mince. Give this a good stir and add enough water to cover the mince but not over that you cannot see the mince. Cover the pan and let this sauce reduce on low heat for a good 25-30 minutes. Do check in-between that you still have enough water. You will know when it is done when the sauce has reduced and the colour has darkened. Please make sure that you do not completely evaporate the sauce as this dish should still be saucy. Once done leave aside to cool a little.

Transfer the mince into a deep casserole dish and spread the mashed potatoes on top evenly. Bake in a pre-heated oven at 190c until the top turns golden in colour. Serve hot! Yummy.

For a slight variation: You can add some grated cheese in the mash to make it richer. Also what is nice is grated cheese sprinkled on top whilst you are eating!

Chilli Tagliatelle with Prawns and Cream

Chilli Tagliatelle with Prawns and Cream

Wow this is a great dish for all pasta lovers. I found this wonderful chilli and red pepper tagliatelle in a supermarket which gives a real subtle flavour in this recipe. You can also use normal fresh tagliatelle which is available in all supermarkets. The thyme with the cream mushrooms and prawns just add an extra yummy flavour and they really work well together.

Serves 2

Ingredients

  1. 4oog Fresh Chilli and Pepper Tagliatelle OR Fresh Tagliatelle
  2. 2tbsp Olive Oil
  3. 1 White Onion- Finely Chopped
  4. 2 Cloves Garlic- Finely Chopped
  5. 6 Mushrooms- Sliced
  6. A Few Chopped Red and Green Peppers/Capsicums- Optional
  7. 1tsp Dried Oregano
  8. 1tsp Dried Thyme
  9. Large Handful Chopped Parsley
  10. 300ml Single Cream
  11. Salt and Pepper to Season
  12. A Handful Cooked Prawns

Method

In a wide bottomed pan, heat the oil and then add the onions and garlic and cook on low to medium heat until transparent. Add the mushrooms and peppers (if you are adding) and cook on high heat until the water starts to evaporate from the mushrooms. Stir frequently to avoid burning. Once the water has evaporated, add the herbs and cream (you may not like to use too much cream, so add as much as you like but enough to coat the pasta) and cook on low heat until the cream starts to bubble. Turn off the heat. Add the cooked prawns. Season with salt and lots of pepper.

Boil the tagliatelle as per the packet instructions, which is usually 3 minutes for fresh pasta. Drain and toss in the mixture. Serve immediately and whilst hot. Yum!

Crab and Parmesan Cheese Tart

Crab and Parmesan Cheese Tart

This tart is packed with flavour. The finished result is a moist and tasty middle with a crumbly and yummy crust. For this recipe it is important to use fresh crab meat which is readily available in most supermarkets. The flavour is much fresher.

Serves 4

Ingredients

  1. Ready Shop bought Short crust Pastry –Roll it out to a 5 mm thickness
  2. Meat of 1 Whole Crab
  3. ½ of a Courgette- Finely Chopped
  4. 6 Mushrooms- Finely Chopped
  5. 1tbsp Olive Oil
  6. A Good Handful Fresh Parsley- Finely Chopped
  7. 60g Parmesan Cheese- Grated
  8. Freshly Grounded Pepper- To Season
  9. 3 Eggs
  10. 100ml Milk
  11. 170ml Single Cream
  12. Salt to taste

Method
Roll out the short crust pastry and place in onto a 10inch round quiche dish or a round dish will do. Cut out a round piece of baking sheet to fit the pastry, and put some baking beans inside. Cook in a preheated oven at 180 for approximately 15-20 minutes. Take out the baking sheet and the beans and leave to cool.

In a pan, take the oil and add all the vegetables. Sauté for a few minutes until just soft. Turn off the heat and add the parsley. Once the mixture is cool add the crab meat, half of the parmesan, pepper and a touch of salt.

Meanwhile, in a pourable jug or container, whisk the eggs and add the milk, cream and the rest of the parmesan. Season with salt and pepper.

Take the vegetable mixture and sprinkle in the bottom of the pastry, and then pour the egg mixture all over the top. Cook in a preheated oven at 190 for 30-35minutes or until cooked.
Serve with a fresh salad.

Quick Chilli Paneer Stir Fry

Quick Chilli Paneer Stir Fry

This is a lovely starter which tastes delicious. It is very quick to make and has similar flavours to chilli paneer but this dish is not as saucy as chilli paneer. It has a slight sweetness which goes very well with the garlic and chilli.

Serves 4

Ingredients

  1. 2 Blocks Paneer- Approx 10oz in a Block
  2. 2tbsp Oil
  3. 1 Red Pepper/Capsicum- Sliced quiet thick
  4. 1 Green Pepper/Capsicum- Sliced quite thick
  5. 8 Spring Onion-Chopped
  6. 3 Cloves Garlic- Crushed
  7. 3 Green Chillies- Sliced Long ways
  8. 2tbsp Soy Sauce
  9. 1tbsp Chilli Sauce
  10. 2tsp Honey

 Method

Cut the paneer into cubes. Take a wide non stick wok and the oil and paneer. On a high heat start to stir fry the paneer gently stirring. Add the soy sauce, chilli sauce and honey and stir fry for a few minutes. Take the paneer out onto a plate and add all the other ingredients into the wok. Again on high heat cook the vegetables until semi soft. Do not overcook or else the dish will not taste good. The peppers must have a bite to them. Add the paneer to the vegetables and gently mix. Turn the heat off. Serve hot. Yummy!