Category: Garlic

Chinese spiced meatballs with seasonal veg and wild rice

November 13, 2015




Meatballs don’t always have to come in tomato sauce, around pasta or in a Sub Roll. Being a little more creative with your dishes by a slight change can create a dish so different and fantastic, you’ll never want to turn back. 
 You may not always associate a meatball with Chinese food, but it’s allowing your food to go a little further, using a cheaper meat alternative and to get your taste buds tingling to new flavours.
  This weekend, why not get the Children involved in making the meatballs to create a meal together. 
  I have teamed this dish by using ribbons of seasonal Courgettes and carrots, again, so easy for the children to make as you just use a potato peeler. 
  This is my take on that takeaway classic thats normally swimming in a heavy sweet and sour sauce. It’s healthier, cheaper and if you make too many Meatballs at the raw stage, just freeze down for another meal.




Chinese spiced meatballs with seasonal veg and wild rice:





Ingredients:
(Serves 4 approximately)
(Meatballs):
–    1-2 Tbsp Rapeseed oil
  • 5oog Pork Mince
  • Salt and cracked Black pepper to season
  • 1 heaped Teaspoon of Chinese Five Spice I used Spice Kitchen’s own blend
  • 1/2 a large Green chilli ( mild) diced finely or 1 small one
  •   1 clove of Garlic finely chopped d or 2 if small
  •   2x Thumbnail size amount of fresh ginger finely grated
  • 3-4 spring onions chopped as finely as you can get them
  • Small handful of chopped coriander 
(Veg mixture):
–    1-2 tbsp of Rapeseed oil
  • 1 onion sliced
  • 1-2 carrots ( depending on size )ribboned with a potato peeler
  • 1 Courgette Ribboned with a potato peeler * Don’t peel the skin away, thats the best bit!
  • 1 yellow pepper sliced lengthways 
  • 1-2 cloves of garlic finely chopped
  • Thumbnail size amount of grated fresh ginger ( Wang Fung Hong )
  •  
  • 1 -2 tbsp superior light soy sauce ( Mine was from the Chinese supermarket Wang Fung Hong in Leicester )
  • 1 tbsp Oyster sauce ( Wang Fung Hong )
  •   1-2 tsp of Chilli Bean sauce ( Wang Fung Hong )
  • 1-2 tsp of honey ( I used the non clear )
  • A good spritz of lime juice
  • a handful of chopped coriander to finish 
Wild basmati rice to serve.
Method:
*  Cook rice to packet instructions.
  • Mix all the ingredients in a bowl for your meatballs together and form meatballs, place aside.
  • In a frying pan fry off your meatballs turning after a few minutes. They should take about 10 minutes in total approximately or when cooked through.Pop aside when done.
  • In a separate wok , start to stir fry your onions and peppers, then after a minute or two add your courgettes, tossing the vegetables around the Wok continuously. 
  • After about a minute, add the carrots, garlic and Ginger, be careful the ginger doesn’t burn. 
  • After a minute or two add your soy sauce, Chilli bean sauce, oyster, 1 tsp of honey and a small spritz of lime. Stir and taste to see what sauces you need to add more of.
  • Add in your meatballs and coat them with the sauce. They need to be fully warmed through.
  • When you are happy with the taste of your sauce, add in chopped coriander and serve on a bed of hot Wild rice.
NB: If you didn’t want to add in too much chilli bean sauce then reduce the amount, if you want more spice add in extra fresh chilli to your sauce.




Easy king prawn and egg fried rice

October 14, 2015
There is something I find quite comforting with a fried rice dish. In British takeaways or restaurants we tend to order it as a side dish but I find it a great supper in-itself. 
  I feel sometimes people are a little unsure and daren’t try to cook Chinese favourites at home but they really are easy to do.
   The key to a successful fried rice is to always make sure your rice is cooked and cooled down to cold before frying it in the wok, else hot rice to a hot pan just will stick together. My recipe is done from scratch or you could cook your rice the day before.
  I have used King Prawns but you could substitute to Chicken, turkey or Pork.
  This is a delicious meal that only takes 15 minutes to do, so is perfect when you need to get food on the table fast. Just don’t forget the chopsticks!

Easy king prawn and egg fried rice:


Ingredients:
  • 250g Long grain rice 
  • 2-3  tbsp Rapeseed oil ( can burn quickly, just be careful ) or use vegetable, or groundnut oil
  • 2 cloves of garlic finely chopped
  • A thumbnail size of fresh Ginger grated
  • 2 eggs 
  • 2-3 Spring onions chopped (save some for on top at the end)
  • a few leaves of green pak choi chopped 
  • tbsp of light soy sauce or superior light ( found in Chinese supermarkets. Mine was from Wang Fung Hong in Leicester )
  • tbsp of Oyster sauce ( Wang Fung Hong )
  • cracked black pepper to season


Method:
  • Cook rice to packet instructions. In a sieve or fine colander under cold water rinse the rice until all cold, not sticky and no water at all. Pop aside.
  •   Heat a little oil in your wok and once hot pop in your scrambled eggs, just folding in the wok until almost cooked, do not scramble vigorously.Then place aside in a bowl.
  •   Place some oil in your wok again and start to fry off some of your spring onions, pak choi, stir, then add in garlic and ginger for only about 30 seconds.
  •   Pop in your sauces to your veg, stirring, then add in your Rice, stir or toss all around the wok allowing the sauce to coat your rice. Add in your prawns and cook for a couple of minutes.
  •   Then stir in your cooked eggs from before, stir and add some pepper to season. 
–  Once all is perfectly hot, serve into bowls and place on some finely chopped spring onion. 




   

Tomato, Barley and vegetable soup

September 21, 2015
This recipe sent me back thinking to my childhood, not because it was something we always ate, but because it reflected on something that happens all over our country at this time of year, in Churches, schools, Farm shops and that is of course…The Harvest festival. 
   
  Farmers and vegetable growers of all levels gather their crops in Autumn as a celebration to show the general public where their food comes from and also it’s a chance to raise money for Charity. 
  Last Saturday was also the start of British food Fortnight, (19th Sep-4th Oct 2015) so the two fit perfectly together.

  This soup is packed full of most vegetables that are being harvested now and they certainly were from my little Kitchen garden that Im so very proud of. 


   Soup always makes me feel good inside and warm,when Ive had it. Maybe after a long day or when a cold is drawing near. With this recipe, Im sure it will give you quite an amount of your Five-a day.

  This is a one pot dish that is so economical but with the added pearl barley and lots of vegetables it will keep you feeling full –  Fit for the Harvest festival! 








Tomato Barley and vegetable soup:
Ingredients:
( Serves 4 approximately)
  •   1-2 tbsp rapeseed oil 
  •   a couple of handfuls of pearl barley
  • 1 onion finely diced
  • 1  Large carrot finely diced
  • 1  large celery stick finely sliced
  • 2 cloves of garlic finely chopped or grated
  • 1 tin of chopped tomatoes
  • 1-2 tbsp of tomato puree
  •   Pinch of sugar
  • 1 leek  finely sliced 
  • 1 gel pot of vegetable stock or Chicken stock
  • handful of fresh herbs : Oregano, Thyme, Rosemary finely chopped
  • 1-2 runner beans sliced
  • 1 courgette chopped finely
  • salt and cracked black pepper to season
  • Handful of finely chopped fresh basil to finish
Method
  • Cook Pearl barley to packet instructions but add in some stock to your water, whichever you are using.
  •   Sweat off your carrot and celery with your rapeseed oil in a pan for a minute or two, then add in your onions. Cook until starting to soften.
  •   Then add in your sliced leek, stir and sweat down for about 2 minutes. Add in your Garlic and stir again.
  •   Pop in your chopped tomatoes, tomato puree and sugar and turn down the heat slightly. Stir in your stock and add about 1/2 litre of water. (I prefer to add as I go) 
  •   Leave this now to simmer away for about 15-20 minutes allowing your veg to soften. Keep checking and if it needs more water, add a little more.
  • After this point, add in your courgettes and runner beans and cook for about 3 minutes.
  • Then add in your cooked pearl barley and herbs, stir, add more water if it needs it and cook until your beans and courgettes are softened.
  • Taste and see if it requires seasoning or sometimes a little sugar if tart.

–   Serve into bowls, sprinkle on the basil and dive in with some crusty bread.




Leftover Moroccan Lamb cous cous

September 3, 2015

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I want to share this recipe with you before the week is over as this week is all about promoting British Lamb week, ( 1st Sep-7th Sep 2015 ) something I feel very passionate about. I wrote this recipe for my column last month but I feel that now would be a right time to be reminded of it.

Here below is what I originally wrote:

Sometimes on a Sunday if the weather isn’t too hot then we will have a roast of some kind and if we are even more lucky it may even be lamb. Normally we go for a breast of Lamb as its cheaper however I bought this particular shoulder of lamb as it was reduced right down from £19 to £6! Bargain! An offer too good to be missed.

Because this lamb was so big for my partner and I its great for creating other dishes from it and thats what I am showing here. Sometimes the leftover recipes are the best.
So for this time of year cous cous is a lovely light alternative to have and I have included the lovely British courgettes being right in season at the minute to add a lovely texture, colour and added sweetness to the dish. Give leftovers a chance, it may even be better than the first dish was.
Leftover Moroccan lamb cous cous:

 

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Ingredients:

Cooked shoulder of lamb ( Could use shanks, breast or leg if you wanted )
1 tsp was el hangout spice ( widely available in most supermarkets or online) I use spice kitchen’s blend.
approximately 200g cous cous
1/4 tub of chicken stock gel pot
1/4 litre of boiling water
Sea salt and cracked black pepper to taste
3 tbsp Rapeseed oil
1 tbsp mild curry powder
small handful of almonds sliced
few sprigs of fresh mint finely chopped
few sprigs of fresh coriander finely chopped
1 courgette sliced into half moons
half a small green pepper diced
half a small red pepper diced
Half a red onion finely diced
1 clove of garlic finely chopped
Thumb nail size of fresh ginger grated
1 tsp ground coriander (Spice Kitchen)
1 tsp ground cumin (Spice Kitchen)
1 tsp ground cinnamon (Spice Kitchen)
Method:

Take your cold cooked lamb and marinate with a little rapeseed oil and the ras el hanout.

In the meantime take the cous cous and cover with approximately 1/4 litre of boiling water with the chicken stock added so it just covers the cous cous and cover with foil.

Fry off your courgettes in a little rapeseed oil and after a minute or two add your peppers and cook until starting to colour and soften. Add in the garlic, ginger and chillies and cook for a further minute or two.

Stir in the ground coriander, cumin and cinnamon, add in the lamb and stir allowing the lamb to warm up. Season to taste

Stir the cous cous with a fork, add a drizzle of rapeseed oil and the cous cous should be light and fluffy. Add the curry powder a little salt and pepper if need be and pop in your chopped coriander and mint.

* Add the Lamb mixture into the bowl of cous cous, mix all through and serve.

 

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Berbere spiced salmon with warm summer garden vegetables

September 2, 2015






So last weekend was August Bank Holiday weekend, the last of the year. I was on BBC Radio Leicester for my regular cooking slot with Ben Jackson on his show on the Friday and I was determined more than ever to keep summer alive for one last time at least this year. I’d met Ben for Lunch earlier on that week and already Ben was talking about Blackberries, chutneys etc… The reaction from me was just not yet, not THIS weekend.

  As you know by now, all of my spices are from Spice Kitchen and they have sent me recently some extra Middle Eastern and African spices to develop with. One in the pack is Berbere which is an Ethiopian spice and is amazing! Lovely flavours with a slight kick of chilli as you’ll hear in the recording. 

  I used salmon as I just happened to still have more in the freezer from the Whole one I bought for only a fiver! But you could use other fish such as Loch trout, pollack, coley or even turkey or chicken. I teamed this up with a melange of colourful, garden, summer vegetables to try and keep that summer feeling alive.


  Little did I know how quickly the weather would change this week. So if you aren’t ready to bring out the casserole pot out yet, this is for you.


  Listen here to hear myself and Ben on the Radio:




Berbere spiced salmon with warm summer garden vegetables:








* Please excuse some of the pictures as I sometimes forget to take photos and just dive into the food! Including Ben.


Ingredients:

(2 people approximately)

Salmon:

–  2 salmon fillets
–  2 tsp of Berbere spice ( Ethiopian spice ) Or you could use, piri piri, cajun, jerk etc Mine is from Spice Kitchen
–  salt and cracked black pepper to season
–  a couple of slices of red chilli chopped finely
–  Few sprigs of fresh coriander
–  1 slice of lemon


For the Garden Vegetables:

–  1 tbsp Rapeseed oil
–  1 red pepper sliced lengthways
–  1 orange pepper sliced lengthways 
–  1 courgette sliced into ribbons
–  2 cloves of garlic finely chopped
–  1 small red onion sliced
–  1 Corn on the cob ( kernels taken off when cooked )
–  handful of cherry tomatoes sliced
–  a couple of slices of red chilli chopped finely
–  handful of fresh herbs: Oregano, lemon thyme and mint chopped finely
–  Salt and cracked black pepper to season
–  chopped fresh coriander to finish 

Method:

–   Marinate salmon fillets with berbere spice and season a little for at least an hour ( the longer you can the better)


–  Preheat oven to 190c

–  Pop on a pan of water to boil for your Sweetcorn and cook until tender



–  Pop salmon into foil in a ceramic/metal baking tray. Pop a little water into the foil. Place lemon, coriander and chilli on top of salmon and create a little parcel. Place into the oven for approximately 10- 12 minutes

–  Drain off your sweetcorn and pop aside to cool slightly

–  Fry of peppers in a frying pan, stir for a couple of minutes. Add your onion and cool for a further minute or two.

–  Add to your mix your Garlic and Tomatoes. Then your Courgette ribbons. Cook for a minute or two and stir.

–  Take off your sweetcorn kernels with a knife and add to your vegetable mixture. You could even grill the sweetcorn or bbq.

–  Add the fresh herbs and chilli, season to finish if needed.

–  Take out your salmon, serve vegetables on a plate, pop on salmon and juices and finish with fresh coriander.