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Archive for March, 2011

New Website My Tasty Dishes

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!

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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!

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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!

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