King Prawn Curry

Ingredients 

1 Pack of Cooked King Prawns

1 Medium White Onion

800g of Chopped Tomatos (2 Tins)

3 Tablespoons of your favorite curry paste like Pataks

1 Green/Red Chilli

2 Tablespoons of Cumin

2 Tablespoons of Lemon Juice

1 Tablespoon of Tandoori Massala (Powder)

2 Garlic Cloves

1 Tablespoon of Garam Masala

1 Teaspoon of Chilli Powder or More to Taste

Optional - Small can of coconut cream or 1/3 of a block 

Fresh Corriander

Vegetable Oil

Salt & Black Pepper

For the Onion Salad

1 Small Onion

Fresh Corriander

1 Tomato

Cucumber Chopped

Method

1. In A Pan heat up some oil and add the chopped Onion until soft but not brown 

2. Add the garlic and Fresh chili and leave on the heat for a further minute or so. 

3. Next add 2-3 tablesppons of curry paste and mix together. 

4. Add the lemon juice and tomatoes and mix together. 

5. Add all the spices and mix together. 

6. Add some of the chopped corriander and leave on the heat to get to your ideal consistancy. 

7. At this point you need to decide if you want a chunky tomato curry or a smooth curry with loads of taste, if you want a chunky curry then just add the prawns, if smooth then add the coconut cream then blitz in a blender then return to the pan, then once you have the right cosistancy add the prawns for a few minutes till cooked, then serve with some rice & fresh Corriander.

Enjoy!!!

Bombay Jeera Potato's

Ingredients  For 1 Portion

1 Large a potato cut the way you want

2 Tablespoons of Turmeric

1 Teaspoon of Tandoori masala

1 tablespoon of Cumin seed

2 tablespoons of yellow mustard seeds

1 handful of fresh coriander stalks chopped

1 teaspoon of salt

1/2 a small onion

1 tomato

1 chef spoon / 4 tablespoons Vegetable oil

1 teaspoon of chilli powder or more to taste

Method

1. Par boil the Potato's until soft but not falling apart

2. In a pan heat heat the oil

3. Add the mustard seeds and cumin seed until they start popping 

4. Add the Potato's and mix with the oil

5. Add the turmeric and mix together carefully

6. Add the tandoori Massala and the chilli powder and salt.

7. Add the chopped tomato and onion and mix together

8. Keep on the heat for a few minutes then add the coriander and mix together

9. Make sure everything is mixed together then remove from the heat

10. Taste & Serve.

Enjoy.....

Pork Souvlaki & Greek Salad

Ingredients 

1 Tenderloin of Pork

1 Lemon

1 White Onion

Olive Oil

For The Mix Powder

4 Tablespoons Dried Oregano

2 Tablespoons Dried Parsley

2 Tablespoons of Dried Thyme

2 Tablespoons of Paprika

1 Tablespoon Onion Powder

1 Tablespoon Garlic Powder

1/2 Teaspoon of Salt

1 Teaspoon of Ground Black Pepper

For The Greek Salad

1 Cucumber chopped into cubes

1 Red Onion Roughly chopped

5 Medium Tomatoes 

A handful of green and black olives

Feta Cheese

Dried Oregano

Good olive oil

Method

Cut the tenderloin from one end to the other down the centre then across ways to create cubes.

In a mixing bowl add the pork, the juice of the lemon including the lemon itself, some mix powder & Olive Oil and mix all the contents together and leave to marinade for 2 hours minimum.

Next add the contest to a baking pan and place in the over on 180 degrees / Gas mark 3 for 60 minutes.

In the meantime, let's make the Greek salad. Add all the ingredients except for the feta into a bowl and mix together with a good glug of Olive Oil

Add the feta cheese & dried oregano and mix together

After an hour remove the pork and transfer to a griddle pan and fry the indrediants off for a further 5 minutes to get that charcoal look to them.

Serve with Greek Salad, Fries & a Wedge of Lemon.

Enjoy!!!

Pan Fried Haddock with a Pea & Mint Purée on a Bed of Samphire

Ingredients For 2 Servings

2 Fillets of Haddock

100g of Samphire

2 Medium Potato's 

1 Lemon

Plain Flour

Butter

Rock Salt

Olive Oil

For The Pea Purée

200g of Peas

Handful of Garden Mint

Water

Method

Cut the Potato's into thick chips with the skin on then add to a pan of boiling salted water for 10 minutes or when the potatos are soft but not falling apart.

Once soft add the chips to a baking tray with some vegetable oil and place on the hottest setting on the oven.

Place the peas & Mint into a food processor with a little water & lemon juice and blend together. Either boil your peas before this step or head them in the microwave until soft.

Dust the Haddok fillets in some flour seasoned with salt and pepper.Roll the fillets in the flour to make sure they are covered well in flour.

Now add the fillets to a hot pan with olive oil

Leave to cook for 3-4 minutes, add some salt & pepper and a small squeeze of lemon then turn and repeat.

Remove oil from the tray of chips and return back to the oven to crisp up.

Add the Samphire to a pan with butter and toss for 2-3 minutes

Now it's time to plate up. Using a spoon get a good dollop of the pea purée and sit it in the middle of the plate.

Next place the samphire on the purée.

Then add the fish on top

Grate some lemon and anc sprinkle on top of the fish.

Remove chips from the oven and add some rock salt on top.

Serve & Enjoy......

Kleftiko With Village Lemon Potato's & Greek Salad

Ingredients

Shoulder or Leg of Lamb

2 x Lemons

3 Large Potato's

Handful of Fresh Oregano (If you can get it)

6 Cloves of Garlic

2 Tablespoons of Dried Oregano

Good Olive Oil

Salt & Pepper to Taste

For The Greek Salad

1 Cucumber chopped into cubes

1 Red Onion Roughly chopped

5 Medium Tomatoes 

A handful of green and black olives

Feta Cheese

Dried Oregano

Good olive oil

Method

Peel and cut the Potato's into quarter

Roughly slice some garlic

In a slow cooker or Oven dish place the lamb in the centre and place the Potato's around the meat.

Squeeze the juice of the lemons over the meat and throw the lemons in and add the fresh and dried Oregano.

Now add the garlic

Add the olive oil then cover and leave for 4-6 hours on low, if you are using the oven instead of a slow cooker then place on gas mark 2 / 120 degrees.

Around 30 minutes before you are going to serve prepare the salad. Combine all the ingredients together and add a good amount of olive oil into a bowl and mix well then place the feta cheese on top.

Place the meat, Potato's & salad on a plate and serve

Enjoy...

Beef Madras

Ingredients 

400g Lean Beef Steak

Garabi - Recipe Here

Curry Paste if Not Using Girabi

1 Tablespoon Tomato Paste

Bunch of Fresh Corriander

2 Fresh Medium Chillis

1 Tablespoon of Chilli Powder

1 Tablespoon of Garam Massala

1 Tablespoon of Corriander Powder

1 Teaspoon of Tandoori Massala

1 Tablesppon of Garlic Paste

1 Tablespoon of Ginger Paste

20ml of Pemon Juice

6 Tablesspoons of Vegetable Oil

Method

1. Place the beef in a slower cooker with 2-3 ladels of Girabi and cook for 3 to 4 hours on low. If you are cooking without the Girabi add to the slow cooker with 3-4 Tablespoons of curry paste and 100ml of water. If you don't have a slow cooker place in the oven at 110c / Gas Mark 1/4

2. Now add the oil to a frying pan on a high heat until hot, then add the ginger and garlic paste and mix around in the oil.

3. Add the spices and the lemon juice and allow to cook for a few minutes. (add more oil if needed)

4. Add the tomato paste and continue to cook for 1 minute (Turn the heat down if needed, Do not burn the spices)

5. Add 1 - 2 Ladels of Girabi to the pan or Curry paste with some water and cook for 5 minutes.

6. Chop some fresh Coriander and add it to the sauce along with the fresh Chillis 

7. Add the beef and the sauce it was cooked in to the sauce you just made.

8. Taste and add more ingredients as necessary for example more lemon or more chilli etc.

9. Cook on low for 20 - 30 minutes.

10. serve with some plain boiled rice.

Enjoy!! 

Thai Prawns With Chilli, Ginger & Spring Onion

This Thai dish is so quick and easy to prepare, it's just perfect for a mid week meal. I think you will agree the combination of Ginger, Coriander and Chilli is wonderful. 

Ingredients

200g peeled tiger prawns 
1 to 2 red Thai chilli, chopped
4 garlic cloves
1 bunch coriander, leaves and stalks separated
1 tbsp caster sugar
juice 1 lime
3 tbsp fish sauce
2 tbsp groundnut oil
3cm piece ginger, finely sliced
8 spring onions, finely sliced
1 red pepper, thinly sliced
5 water chestnuts, sliced
100g beansprouts
1 tbsp soy sauce
egg or rice noodles, to serve
lime wedges, to serve

Method

Chop the stalks off the bunch of coriander and place into a blender

s    Roughly chop the garlic and add to the blender

s   Chop the red chilli and also add to the blender.

    Add the juice of 1 lime to the blender and mix

    Your mix should now look like this

    Place the prawns in a bowl and add the 3 tables spoons of fish sauce

     Pour your blended mix over the prawn and mix together

   

a   Add some fresh finely chopped red chilli and coriander leaves on the top of your prawns and

    leave to marinade for for 20 minutes or longer.

    Whilst the prawns are marinading, cut the spring onions, Red pepper, Ginger

    & Water Chestnuts

     Everything is now be ready to start cooking.

     Heat oil in the pan until hot.

    Add the ginger and spring onions and fry for 1 minute.

   

     Add the red pepper for 1 minute until it just starts to soften, then add the Water Chestnuts.

    Add the bean spouts and toss everything together

    Add some black pepper and the soy sauce and toss together.

    

     Now add the prawns and the marinade and mix together.

     Add some fresh coriander leaves, then add some lime juice and toss together for 30 seconds

     then remove from the heat. (Blurry picture - I will update next time I make the dish)

     Plate up -  Place your noodles on the plate. If you have garlic paste, mix some of this

     into the noodles to give a nice garlic noodle flavour.

    Use tongs and serve over your noodles.

     Finally serve with a quarter of lime and soy sauce.

     Enjoy!