Tag Archives: Recipe

Greek Style Moussaka

Finding healthy recipes that your children will love is a really tricky thing to get right, I’m lucky that both of my children will try new flavours and dishes but there are still times when I have to improvise and disguise certain vegetables like Aubergine.

One of the healthiest, tastiest and most versatile ingredients that meat eaters can buy is lean red meat and experts actually recommend including it in children’s diets from weaning onwards.  Red meat provides a range of important nutrients that can be low in toddlers and children such as iron, zinc, B vitamins, selenium and potassium.

Moussaka

I was challenged to create a delicious recipe using beef, pork or lamb in the #HealthyRedMeat challenge sponsored by the Meat Advisory panel.  My brief was to bring a little variety and inspire some enticing ways to include red meat into my family diet.  As I don’t eat Pork that left me two choices, Beef or Lamb – a quick trip to the supermarket had me inspired to go Greek (or Greek style) with a tasty and nutritious Moussaka.

I must be honest and say that midweek we don’t eat a great deal of red meat, as I work full time I usually look for quick meals I can make using Fish or Chicken and as red meat often gets a lot of bad press we try to limit ourselves.  Dr Emma Derbyshire, a public health nutritionist and mother says: “Including a small portion of red meat in the diet a few times a week after weaning can help to bridge nutrient gaps and so help to maintain good health through childhood and beyond.”

Moussaka ingredients

To make my Greek Style Moussaka (I’m calling it this as i’m not sure how authentic my version is) you will need:

2 Aubergines (chopped into bite sized chunks)
2 jars of crushed tomato (tinned tomato would work well)
40g cheddar cheese (grated)
2 cloves of garlic (crushed)
1 Onion (finely chopped)
1 lamb stock cube ((Vegetable would work well)dissolved in 100ml of water)
1 bay leaf (dried)
1.5 tbsp Oregano (dried)
1/4 tsp ground cinnamon
2tsp sugar
10g Fresh Parsley (chop the stalks and leaves seperately)
400g Potato (sliced into discs)
400g minced lamb
60g Butter (unsalted)
60g flour (plain)
700ml Milk (Semi Skimmed)
Olive oil (vegetable or rapeseed works well)
Salt & Pepper to taste

 

Preheat your oven to 180 and get out an oven proof dish, 1 pan for potatoes, 1 pan for the meat sauce and one pan for the Cheese sauce.

Add your potato slices to a large pan of water and cook until they are almost tender, once cooked you can drain them and leave them to one side.

Heat a large pan with a drizzle of oil over a medium heat and add your onion and aubergine, cook until the onion starts to soften but not brown.

Moussaka cooking

Add the crushed garlic, lamb mince and cinnamon and cook until the lamb mince is browned.

Add the tomatoes, stock, bay leaf, oregano, sugar and season with salt & pepper.  Cook until the lamb ragu has turned into a thick sauce.

Moussaka

Remove the ragu from the heat and add the parsley stalks, leave to one side while you make your cheese sauce.

Melt the butter in your final pan over a medium heat, add 60g plain flour and stir with a wooden spoon until a paste forms (this is called a roux).  Whisk the milk in a little at a time and cook until it has turned into a smooth thick sauce.

Add the grated cheese to the white sauce and a pinch of salt and pepper.

Sliced potato

Now it’s time to layer up your Moussaka, start by placing a layer of potatoes in your oven proof dish, top with a spoonfull of the lamb ragu and repeat this process until you have layered all of the potatoes and ragu.

Moussaka layering

Top the dish with the cheese sauce and cook for around 20 minutes until bubbling and golden on the top.  Remove from the oven and leave to rest for a few minutes so that the flavours can develop and top with the chopped parsley leaves.

Moussaka finished

Baby Gourmand is a huge fan of lasagna but not so keen on aubergine so I told him it was a new type of lasagna that used potatoes instead of pasta.  Apparently it was the most delicious thing he had eaten and he asked for it again the next evening! Result.

Mini Gourmand is another aubergine hater (what is wrong with my children?) and again I decided not to inform her that the purple vegetable was hidden in my ragu. Guess what? She devoured the dish and said that I needed to make it again.

It will come as no surprise to you that Grandma Gourmand had cleared her plate in record speed and was in the kitchen helping herself to more before I’d even had time to take my first mouthful.  It’s been a long time since I attempted to make a Moussaka, my previous attempts were very complicated and had more of an egg custard style topping (found on the Guardian website) this recipe although very simple really did seem to work well.

This post is an entry for the BritMums #HealthyRedMeat, sponsored by the Meat Advisory Panel.


Cajun stuffed butternut squash

Cajun stuffed butternut squash

In my humble opinion squash is such an undervalued vegetable, I personally adore it in all forms but my favourite way to eat it just has to be stuffed.

Mini Gourmand doesn’t like squash and Baby Gourmand is poorly at the moment so it was just myself eating so quantities in this recipe are to feed 2 without any sides (cooking 2 for 1 person means extra for lunch the next day).

To make my Cajun stuffed butternut squash you will need:

1 Butternut squash

100g Lamb mince (any mince will work but I think Lamb tastes better in this dish)

1/2 Courgette chopped

1 onion chopped

1 vine tomato chopped

1 Tablespoon of Cajun Spice mix (I use garlic powder, smoked paprika, black pepper, cayenne pepper, oregano and thyme)

Oil spray (I used coconut)

20g cheese

 

Preheat the oven to 180 degrees.  Cut the squash in half and discard the seeds, pop on a baking tray and spray each half with oil.  Bake in the oven until the squash is soft (It took mine 40 minutes)

In a pan cook the mince and onion until the mince is cooked through.  Add the courgette and tomato and sprinkle in the spice mix.  Cook until there is no liquid left and everything is soft.

When the squash is soft spoon it out making sure you keep the shell intact.  Add the softened squash to the pan containing the mince and stir together well.

Separate the mixture between the two shells of the squash, top with cheese and bake until the cheese is melted.

Enjoy.

Cajun stuffed butternut squash

 



Chilli Actifry Style

Chilli (1)

When you think of Chilli, cooking it an actifry is probably not the first method of cooking that would come to mind, I wasn’t sure how it was going to turn out if I’m completely honest but it was delicious and actually tasted a little bit nicer than my usual stove top chilli.  I would assume that my version could be made in any sort of hot air fryer, you just have to be careful of timings, I gave my recipe to two friends to test because they both have an actifry, one friend found that hers took longer to cook and the other said she had to do her onions twice because they had burnt so use your own judgement ass you know your own machine better than I do.

To make this you will need:

500g minced beef
1 onion chopped
2  garlic cloves crushed
2 chilli peppers
1 tin of chopped tomatoes
1 tin mixed beans
1 tbsp of tomato puree
1 tsp Cumin & cinnamon
1/2 tsp paprika & Chilli powder

Method:

Brown the onion and garlic with 1 tablespoon oil or some frylight and cook for 3-5 minutes.

Add the mince and cook for  a further 5 minutes.

Add tomatoes, puree, chilli and spices and cook for 3-4 minutes

Add the mixed beans and season.

Add 400ml water and cook for 20-30min until nice and thick.

Serve with rice and chopped coriander for taste.

 

It’s as simple as that!  If you decide to make Chilli in your actifry please let me know how you get on.

 

 

Chilli_Rice



Love Food Hate Waste

Love Food Hate Waste aims to raise awareness of the need to reduce food waste and help us take action. It shows that by doing some easy practical everyday things in the home we can all waste less food, which will ultimately benefit our purses and the environment too. Discover more at lovefoodhatewaste.com

Meal Planning

Plan meals in advance. This takes a little extra time up front, but not having to think of meals in the supermarket and then getting home and finding out you have bought loads but nothing that could be turned into a meal makes it all worthwhile. Check out our handy meal planner  http://england.lovefoodhatewaste.com/content/two-week-menu to get you started.

Storage

Most of us think we know how to store food but this is often based on habit and not on what’s best for our food. Most foods can be frozen for another time, and you can always freeze right up to the use-by date (when you need it just defrost overnight in the fridge and use within 24 hours). Ensure your vegetables are at their best for longer by keeping them in the fridge (except potatoes and onions); most veg will stay fresher for longer stored in the fridge in the pack or bag they came in. http://england.lovefoodhatewaste.com/content/storage-0

Know your dates

Don’t forget to keep an eye on the use-by dates in your fridge too. Use up foods with the shortest dates first, and when shopping check to see if fresh foods can be frozen in case you don’t get round to eating them over the week. Confusion over date labels is common – only 36% of us correctly understand the term ‘Use By’ and by getting dates in a muddle, we can easily end up throwing away food that is perfectly edible or eating food that is potentially unsafe. Best before dates are just for quality, so you can eat these foods after this date, they just may no longer be at their best. Use by dates are for safety so you can eat right up to the date or freeze for another time but don’t eat past it. Ignore display until and sell-by dates – these are just for the shops and can be safely ignored. Why not print off our easy date label infographic as a reminder? http://england.lovefoodhatewaste.com/content/date-labels-infographic

Portion sizes

It’s easy to cook too much pasta and rice, but Love Food Hate Waste can help with a clever portion calculator which takes away the guess work on quantities when you’re cooking for family and friends.And everyday kitchen equipment can help prepare perfect portions:
An average size mug is great for measuring uncooked rice. One adult portion is about a quarter of a mug.
A tablespoon is great for measuring portions of beans, lentils and dried fruit.
Weighing scales help with measuring everyday portions.

leftovers.

Get creative! If you’re struggling for inspiration when it comes to dinner, why not get creative? Leftover sauces, herbs and spices often combine to make a tasty meal or accompaniment! Making use of what you already have will save you time and money too! Here are some ideas to get you Lots of foods are wasted in relatively small amounts but together they have a big impact, financially and environmentally!
 Love Food Hate Waste aims to raise awareness of the need to reduce food waste and help us take action. It shows that by doing some easy practical everyday things in the home we can all waste less food, which will ultimately benefit our purses and the environment too.


In the UK we throw away 4.2 million tonnes of good food every year. The average family could save up to £700 per year by throwing away less food. 


 I managed to get 4 meals out of 1 set of ingredients by using leftovers, if you’re interested in the recipes of the food featured in my video you can find the recipes below.  The premise of the meal was inspired by a Jamie Oliver recipe.

Roast Beef Dinner (Serves 4)

2 kg beef brisket

2 tsp English mustard

1 bunch rosemary

1 kg potatoes

500 g carrots

1/2 head of broccoli

1 swede

Preheat the oven to 170ºC  Season the brisket well with salt and pepper Spread one side of the meat with the mustard and strip over most of the rosemary leaves. Cover the pan with foil and cook for around 4-6 hours.

Peel the potatoes, and boil in a large pan of water until cooked, mash and leave to cool. Peel and chop the carrots and swede and cook until soft, mash and leave to cool.

When the brisket is ready transfer to a chopping board and cover. Reheat the potatos and carrot mash and put the broccoli on to cook until tender.  Plate the food up and save the leftovers for tomorrow.

 

Bubble and Squeak with Poached Eggs (Serves 2)

1 Onion

Leftover vegetables

2 eggs

Slice the onion and fry in a pan for 2-3 minutes.  Put your eggs in a pan to poach.  Add the vegetables to the pan with the onion and turn up the heat, brown on both sides.

 

Rendag Curry (Serves 3 for main and 2 for lunch using the leftovers)

1 onion chopped

1 tbsp  fresh ginger

3 cloves garlic

1 Tablespoon vegetable oil

1 lemongrass stalk,

1 tsp turmeric

2 red chillies

1 cinnamon stick

6 cardamom pods

700g leftover beef

4 kaffir lime leaves

zest and juice of a lime

400ml coconut milk

1 tbsp of tamarind paste

50g desiccated coconut flakes

30g bunch of coriander

Start by making the rendang paste by putting the onion, ginger, garlic, lemongrass, coriander stalks, turmeric and chillies into a food processor. Blend to form a smooth purée.

Heat a pan and add the oil. Fry the paste over a high heat until the paste turns darker and is aromatic.

Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the leftover meat.

Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the kaffir lime leaves and zest and lime juice and reduce to a simmer.

Cook until the sauce really reduced and rich, toast the coconut flakes in a dry pan and when toasted pound in a pestle and mortar. When the curry is ready stir into the mixture and sprinkle with coriander.

*Disclaimer. I was sent vouchers to prepare a meal and leftovers.

 

 


 

 






Gousto Box

Last week I purchased our first Gousto box, it’s not something I would usually use as I like to visit my local butcher on a weekly basis and I grow my own veg but I was interested to see what this box was about and I knew that if I was intrigued by it that some of my readers would probably have been too.  It’s always a bit of a risk signing up to a subscription service so I thought I’d give you a completely honest and Impartial review of the service.

Signing up to the service couldn’t be easier, you visit the Gousto website, choose 3 recipes, select how many people you will need portions for 2 or for 4 people, Enter your post code, choose your delivery day and click “Continue”.

If you have a discount coupon, you can apply it to your first delivery in the next step, before you click “Proceed to Checkout”. Complete the checkout process by entering your delivery and billing information. You will get a welcome email when you’ve successfully subscribed.

There are 4 types of weekly boxes available at the moment:

  • Meat box for 2 people – £34.99 per week
  • Meat box for 4 people – £49.99 per week
  • Veggie box for 2 people – £33.99 per week
  • Veggie box for 4 people – £47.99 per week

You can pause or cancel anytime. There’s no club fee and no annual fee, you only pay for the food you get delivered. Whenever you’re on holiday, simply skip those weeks using the calendar function in your account.

When pausing or cancelling deliveries, be sure to do so before the cut-off time of the delivery, which is always at noon on Sunday before the delivery.

I have to admit when it came to selecting my choices there were only two dishes that I really liked the look of, it was hard trying to select the third dish and I took a bit of a risk as I wasn’t completely convinced I had made the right choice.  I loved the look of the Chicken Cashew stir fry and the Kedgeree and my third choice was a Beet burger.

gousto box

My delivery was scheduled for Wednesday and arrived via courier, as I knew it was coming I made sure to stay in all day but it’s not something you need to worry about as you can leave delivery instructions when you order.

The box was well insulated and the ice packs inside were still frozen which I was impressed with, the box can be recycled and I was impressed that brown paper bags were used instead of plastic.

gousto box inside

The box contained everything I needed to make three meals for two people except for oil, salt and pepper.  I was impressed at how well everything was packaged, everything looked fresh and nothing was spoiled or broken

gousto notice

I popped the ingredient list on the fridge so I knew exactly what was needed for each dish and when it needed to be used by.  I found this list incredibly helpful and it’s something I might start doing with my weekly meal planning to ensure I have everything I need for each meal.

cashew chicken

 

The first dish I cooked was Chicken Cashew stir fry, I dislike following recipes so this was a challenge in itself!  I found the recipe incredibly straightforward although I did raise my voice a couple of times when I realised how many dishes and pans I ended up using to prepare/cook the meal.  I was initially sceptical that we would be full after looking at the portion of rice and chicken as I would usually use twice as much.

chicken cashew stir fry

The end result was extremely satisfying and I was surprised at how much food I had made after my initial worry that we were going to be starving after we had finished our meal, if any thing I was really really full up.  My only criticism if you want to call it that was that the dish was very salty, I hadn’t added any salt to the meal as I don’t usually use it so I think the salty taste must have come from  the stock cube.  Both myself and Mini Gourmand thought that this tasted as good if not better than some Chinese takeaway meals we have had so I will definitely be cooking this recipe again.

kedgeree

The second dish was one of our family favourites, Kedgeree.  I was really looking forward to cooking this as some of the ingredients and the method was completely different to the one I use.  I’ve never added roasted tomato to kedgeree, in fact I don’t think I’ve ever used tomato in this dish at all. I was worried that using the whole pack of parsley might have been too much, I would usually use a sprinkle of coriander.

kedgereedish

I personally thought this was fantastic, I loved the addition of roasted tomato which added a delicious rich flavour, the chunky fish was great and it wasn’t overpowered by parsley like I had initially anticipated.  Mini Gourmand practically inhaled hers which I think speaks for itself.

beetroot

The final dish was the one I was a little worried about, if I’m honest I wasn’t looking forward to cooking or eating this one.  Both myself and Mini Gourmand love beetroot but we couldn’t visualise how this Beetroot Burger was going to taste at all.

beetroot burgers

It just goes to show that you should never judge a book by it’s cover, we were both pleasantly surprised by this dish. I cooked my chips in the actifry as I find it doesn’t take as much oil but that’s the only time I swayed from the instructions.  The tarragon mayo was absolutely delicious, I could have eaten a bowl full, the caramelised onions were to die for and the burgers were just delicious.  Who would have thought beetroot and tarragon would have gone so well together, it was like a marriage in my mouth.

 

Overall we were really impressed with Gousto, apart from the saltiness of the first dish we found that the portion sizes were perfect, the ingredients were just the right amount kind of like when you get a can of gin and tonic, it’s just the perfect amount but when you fiddle with a bottle of gin and a bottle of tonic you can never get the measurements right.

Would I use it every week? No I wouldn’t because it doesn’t suit our family needs at all, for a family of 3 one of which is a toddler the cost of the box just isn’t affordable for us however as a treat now and again for myself and Mini Gourmand I would definitely purchase a box.

We were discussing the box and when it would fit into our lives and we decided that if we knew in advance that we would be having friends over for a few days it would be more cost effective to order a Gousto box than to go out for a meal, or if were had just moved into a new property and didn’t want to go out and purchase lots of bottles and jars that we would only need a teaspoon out of then Gousto would be great.

gousto box discount

Gousto box is a fantastic idea, there is no doubt about that, if you would like to give it a try please feel free to use the money off code that was on my box, you could save yourself £20!



Chicken Biryani Actifry Style

Biryani

Chicken Biryani is a family favourite in the Gourmand household, I find it’s a great way to use up rice and any leftover vegetables that you have in the fridge, I designed this recipe while going through a stage of making one pot meals however if you don’t happen to have any leftover rice you will need two pots.  As I’ve said before with my actifry dishes, timings do vary and you should trust your own instincts when it comes to your actifry.

To make this you will need:

1 Tablespoon of Oil

1 onion diced

2 Cloves garlic, crushed

1 Tsp Ginger grated

1 Tsp Salt

1 Tsp ground Cumin

1 Tsp ground Coriander

1/2 Tsp Chili powder

2 plum Tomatoes chopped finely

1 Small pot of Plain Yogurt

4 Mushrooms chopped

8 Green beans cut into 3

2 Chicken breasts chopped

Coriander to serve

Leftover rice

Method:

Put the oil and chicken into the Actifry and cook until lightly browned 8-10 minutes.

Add the vegetables and spices and cook for 2-3 minutes

Add the yoghurt and cook for 8-10 minutes until everything is cooked through and the sauce has thickened.

Add the rice and cook until the  rice has started to soak up the sauce 8-10 minutes.

Sprinkle with coriander and enjoy.

This is a lot wetter than a traditional Biryani but it is incredibly delicious and very satisfying.  Do let me know if you make this in your actifry.

 



Lasagna

lasagna

For me Lasagna is one of the ultimate comfort foods, It can be incredibly time consuming to make but it’s so worth it, especially if you make enough for leftovers.

To make this Lasagna you will need:

1.5 packets of dried lasagne sheets

50g mushrooms, finely chopped

splash of oil

1  onion, peeled and finely chopped

1 carrot, peeled and finely chopped

1 stick of celery, finely chopped

1 clove of garlic, crushed

salt and freshly ground black pepper

700g good-quality beef mince

1 wine glass of red wine

2 tablespoons tomato purée

1 x 400g tin good-quality chopped tomatoes

1 beef stock cube

pinch of Italian herbs

1 x quantity of white sauce

50g freshly grated Parmesan cheese

50g grated coloured cheese

Preheat the oven to 180 ̊C

Heat a large pan over a medium heat, add a splash of oil and cook the onion, carrot and celery and leave to sweat with the lid on for 10 minutes, until soft.  Add the garlic and mushrooms to the pan and stir for 1 minute, season with salt and pepper.

Add the minced beef to the pan and cook until browned all over. Pour in the wine and keep stirring until the liquid starts to reduce.

Stir in the tomato purée and chopped tomatoes and add 200ml of boiling water. Crumble in the stock cube. Leave the  sauce to simmer with the lid on for 15 – 20 minutes. Remove the lid and continue to simmer for a further 15-20 minutes.

Assemble the lasagne by covering the bottom of an ovenproof dish with a thin layer of meat sauce, follow this with a layer of pasta. Top with a layer of white sauce and then a layer of meat sauce. Continue in this order until you have 4 or 5 layers of pasta and finish with the white sauce.

Sprinkle the white sauce with the Parmesan and coloured cheese and cook in the oven for 30 to 40 minutes until golden brown and bubbling.

Serve with extra parmesan and a fresh salad.

lasagna

 



Green Vegetable Quiche

I’ve featured a few quiches on this blog in the past, it’s something I love to eat and to be honest I don’t mind making them either it’s just the pastry I have an issue with.  I have a love/hate relationship with pastry, I love to eat the stuff but I hate to make it and I always struggle with all aspects of the process.  I find the initial making of pastry tedious, I hate how sticky my hands get, it always seems ages to make and I just don’t get it when people talk about how much satisfaction they get from making pastry. My second hate when it comes to pastry is rolling it out and turning it into the base of a dish, I always end up with splits and cracks and my third and final hate is the cooking of the pastry specifically the blind baking.

Ok. So I’ve spent far too long talking about my pastry hatred, I usually just buy ready made but on this occasion and because I would like to get over my phobia I made my own pastry and I’m so glad I did because it turned out to be the most tasty pastry I’ve ever made.

To make the pastry you will need:

225g Plain Flour

150g Butter

115g grated cheese

Soft the flour into a large bowl and rub in the butter until the mixture resembles breadcrumbs.  Mix in the cheese and enough cold water to bind the mixture together.  Wrap the dough in cling film and pop in the fridge for 20 minutes.

Roll out the pastry on a floured surface and use it to line a tart tin or in my case a Tefal Ingenio pan as I’d misplaced my flan dish and chill for 30 minutes.

Line the pastry with baking paper and baking beans and bake for 15 minutes

veg

My weekly Abel and Cole vegetable box provided me with a great selection of green vegetables to use in the quiche which I sautéed until just cooked through. You will need 500-550g of vegetables in total to make a good sized quiche.

To make the custard for the quiche you will need:

4 free-range eggs

200ml/7fl oz double cream

100ml/3½fl oz whole milk

Beat the eggs, cream and milk in a large bowl and season well.  Place the vegetables in the pastry case and pour over the egg mixture.  Bake for 30-40 minutes or until the filling is set.  Remove from the oven and allow to cool before removing from the tin.

quiche

plate quiche



Butter Chicken Fit For A Firefighter

Uniform Foodies App Pic

 

Most people have heard of Uniform Dating, if you watch UK Television you may have come across one of their adverts or you may have even used their site to look for love.  I don’t actually wan’t to talk about dating today, what I wan’t to talk about is a new partnership between Uniform dating and Michelin star chef Michael Caines – the Uniform Foodies recipe app.

The app features images and recipes of dishes that have been deemed favourites of uniformed professionals like Nurses, Doctors, Firefighters, Police Officers and members of the armed forces.  The recipes are affordable, healthy, hearty and above all tasty.  I wasn’t surprised to find out that the favourite food of a Firefighter was an Indian Curry, I always associate curry with being hot and spicy and as Firefighters deal with hot fires it seemed to make sense to me.

I was invited along with 30 other top UK food bloggers to develop a recipe for a uniformed professional using Michael Caines recipe for inspiration.

Three blogger’s recipes will be shortlisted and they will be invited to attend a blogger event and cook along with Michael Caines who will judge the dishes and announce an overall winner (please let it be me!).

After reading through Michael’s recipes I decided to take inspiration from his Chicken Tikka Masala fit for a Firefighter and cook a very similar dish but where Masala is a UK favourite this is favoured by the people of Australia. Ladies and Gentlemen I give you…..

Butter Chicken or Murgh Makhani

I’ve cooked numerous variations of this dish over the years and have tried different meats but I find that Chicken works best with the sauce, I prefer to use chicken thighs on the bone when I make this recipe as I think you get a better taste but on this occasion I couldn’t get my hands on any so Chicken breast was used.

This is a two step dish and to get the best out of the flavour you should allow one day for preparation and marinading and the next day for cooking.  It does look like a lot of faff and a lot of ingredients but it really is worth it and tastes just as good if not better than anything you could buy from a takeaway.

butter chicken

Ingredients:
4 large chicken breasts, each cut into 3-4 pieces or 8 Chicken Thighs with the bone left in.
Juice of 2 limes
1 tsp of chilli powder 
1 tsp salt
50g natural yoghurt 
50g double cream
4 cloves garlic
5cm ginger
1 tsp garam masala
1 tsp turmeric
3/4 tsp ground cumin

Start by mixing the lime juice, chilli powder and salt together in a large bowl, add the chicken and mix well so it is all coated in the marinade, cover and refrigerate for 2 hours.

In a pestle and mortar crush the garlic and ginger, add the spices and when mixed well add to the yoghurt and cream in a large bowl.  Remove the chicken from the first marinade and add to the new mixture, coat well and leave for a minimum of 8 hours for the flavours in infuse into the chicken.

To make the sauce you will need:
50g ghee 
5 cloves garlic, finely crushed
5cm ginger, finely grated
350g tomato passata 
1/2 tsp chilli powder 
1/2 tsp ground coriander 
1/2 tspn ground cumin 
1/2 tsp ground cinnamon
1/2 tsp garam masala
2 tsp desiccated coconut
200 ml water
25g cashew nuts or pistachios
25g pumpkin seeds 
1 tbsp dried fenugreek leaves 
1/2 tsp caster sugar
45 ml double cream
 

Thread the chicken on to skewers and grill until charred or place on a wire rack and oven cook at 220C and cook until charred.

While the chicken is cooking, heat the ghee in a large pan over a medium heat, add the garlic and ginger and fry for a minute but don’t let it colour, add the tomato passata and simmer for a couple of minutes.

Add all of the spices, coconut, and 100 ml of the water and simmer for 10 more minutes.

In a pestle and mortar, blend the nuts and pumpkin seeds into a paste, if it’s too dry you could add a couple of tsp of water, once blended add into the sauce. (you can get a finer paste by using a mini food processor)

Add the chicken pieces into the sauce and if needed another 100 ml of water and simmer until the chicken is cooked through. Don’t forget you can always add more water if needed but it’s harder to rescue a watery sauce.

Once the sauce is cooked stir in the fenugreek leaves, sugar and cream and cook for a further couple of minutes until everything is combined.  Serve with chopped chilli’s for extra heat.

 

 

*I was supplied with a gift card to purchase ingredients to cook my meal*
 

 

 

 

 



Mediterranean Sea Bass

I recently purchased two fillets of Sea Bass which was a bit silly really considering there are four of us at home although Baby Gourmand doesn’t really eat a full portion so I’m not sure if I should count him, anyway I had two fillets of Sea Bass and four mouths to feed so I concocted this Mediterranean Sea Bass dish using some store cupboard essentials and it was surprisingly delicious.

seabass

 

This was one of my famous throw it together and hope it works dishes so there isn’t a real recipe as such but the ingredients used are as follows:

2 Sea Bass fillets cut into bite size pieces
1 Tin of Chickpeas drained
2 Courgettes sliced
1/2 tin of chopped tomatoes
2 large vine tomatoes
3 cloves of garlic
1 Tsp Italian Herbs
salt and black pepper
 

I combined everything apart from the fish in an ovenproof dish and when it was all mixed well I placed the Sea Bass pieces on top, I covered the dish with foil and baked at 200 degrees for 25 minutes.

The dish was served with fresh vegetables, I didn’t think we needed potatoes, pasta or rice as the chickpeas were filling enough.  The dish was deliciously garlicy, tomatoey and herby if they are even real words?

sea bass