Category: light dish

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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Chinese pork lettuce cups

July 17, 2015



I thought I’d share with you another recipe from my column that I did a couple of months back. This dish has been in my life for a long time and I always make these for many different occasions.  I even make them for just a snack, they are that moorish!

  So, I think the earliest memory of me having a version of this dish, must have been when I was only about 4 years old. But back then, they would wrap it all up in a large lettuce leaf. It is quite a retro dish for these days but I have come up with a version that I feel never dates or fails.

  The sauce is something I have been having for years with these, noodle soups and Chinese dumplings so I thought I’d share that with you too. When you drizzle that sauce on top, it will give it a real kick.
  I love serving these little cups when entertaining, they always look great served up on trays for people and they always seem to get an “ooh” when they come round. You can also use this recipe for a starter one night, a light Lunch or even on a Chinese banquet as my “Chinese nights” always seem to end up as! 
  They are very quick to prepare and they don’t break the bank to buy the ingredients either. 
  Lately I’ve being seeing a lot of Pork mince reduced so if you aren’t sure what to do with it, buy it and fear no longer.



Chinese pork lettuce cups:







Ingredients:
–   1 tbsp of Rapeseed oil or you can use, sunflower or groundnut oil
  • Pork mince 35og will make about 12 cups
  • Half a green chilli chopped finely
  • 4 Spring onions, half of pork mix, half for garnishing
  • 1 tsp Chinese five spice blend ( I use Spice Kitchen )
  • 1 tbsp of Light soy sauce ( Mine is from Wang Fung Hong in Leicester )
  • 2 cloves of garlic finely chopped
  • small grating of fresh Ginger (about a small thumbnail amount)
  • 2 Little Gem lettuces
  • For the garnish: Thinly sliced cucumber 
                                      Thinly sliced Spring onion
                                      Thinly sliced carrot (julienned)
                                     Handful of fresh chopped coriander
                                      Red chilli chopped finely

                                                                           

Hot Sauce:
  • 2 tbsp of Sriracha sauce ( Mine is from Wang Fung Hong)
  • 1 tbsp of malt vinegar
  • 1 tbsp Tomato ketchup
  •  1 tbsp light soy sauce 
  • sprinkle of chilli flakes ( put more if you want it hotter )
  • sprinkle of caster sugar
N.B If you find the sauce is too tangy, sometimes I add 1/2 tbsp Oyster sauce to this also.




Method:
  • In a wok or a frying pan start to fry off the spring onion, garlic, chilli and ginger for only a minute.
  • Add your pork mince and stir for a couple of minutes breaking up all clumps of the meat.
  • As your pork mince is starting to turn brown, add in your Chinese five spice and again, stir for a couple of minutes
  • Add in your soy sauce, stir and when your Pork is cooked, turn your heat down just to keep warm.
*  Assemble your Pork mince into the lettuce cups, garnish and serve with your sauce.







Indian spiced warm cauliflower and chickpea salad with homemade tortilla chips

July 13, 2015


I won’t be sharing all of my recipes I do for my column and other work on here all of the time but I felt I had to with this one.  It has proven to be very popular, more than I thought.  I had one young lady ask me in my local supermarket about it so I felt I should share it on here also. 
  Before though I wasn’t sure wether people would like this?  I know that sounds strange but just in the fact of it being quite a fusion style dish of Mexico meets India.  However Im so pleased to say I have no worries of that now. 

  So, you may wonder why there are tortilla chips on this dish being an Indian inspired one but the main reason for it is to show how easy you can use up different types of flatbreads you may have that need using up, such as Chapatti’s from the night before or pitta breads. I know for sure whenever I open a pack of tortillas or make homemade chapatti’s, Ive always got some left, hence why I used the tortilla wraps in this one. The young lady that asked me about this recipe, loved this part of the recipe.  You may recall I mentioned about doing this on Rupal Rajani’s show talking about Leftovers on BBC Radio Leicester last year.

  This recipe is a lovely spiced mix and match dish, the idea is to get a bit of each and the flavours will burst in your mouth together. Serve this with your favourite chutneys and pickles.  It is great for a Lunch, a picnic or even watching a film and if you have any left over you can use it again the day after in a wrap, with rice or as a cold salad.



Warm Indian spiced Cauliflower and chickpea salad with homemade Spicy Tortilla chips:




Ingredients:

( Serves 2 people as a sharing dish)

Warm dish:

  • 1/2 small cauliflower ( slice down the florets ) plus use the green part too, adds great flavour
  • 1/2 400g tin of chickpeas drained and rinsed 
  • small red onion sliced
  • Handful of fresh spinach or frozen
  • 1-2 tbsp of Rapeseed oil or any oil of your choice
  • thumbnail size of grated fresh Ginger
  • 2 cloves of garlic
  • 1 thin green indian chilli chopped finely
  •   1 tsp  cumin ( All ground spices from Spice Kitchen)
  •   1 tsp  turmeric 
  •   1 tsp  ground coriander
  •   1 tsp  chilli powder
  •   1 tsp garam masala  

Cold mixed salad:

  • Good handful of fresh Spinach leaves or any leaf of your choice
  •   Chopped fresh tomatoes
  •   Cucumber sliced
  •   Red onion sliced
  •   Carrot thinly sliced 
  •   Radish sliced lengthways
  •   Fresh coriander 
  •   Fresh mint 
  •   Cracked Black pepper to season and a squeeze of lemon
Tortilla Chips:

  • Tortilla wraps cut into triangles
  •   3 tbsp of rapeseed oil
  •   1 tsp Garam masala ( Spice Kitchen )
  •   1 tsp Chilli powder ( Spice Kitchen )
  •   sprinkle of sea salt to season


Method:




Warm Salad:

  • Blanch off your chickpeas and your cauliflower in slated boiling water for about 3-4 minutes.

  • fry your red onion, garlic, ginger and spices for a couple of minutes on a medium heat.

  • Drain your Cauliflower and chickpeas and add to the frying pan. Cook fro another 2 minutes, stirring so all is coated in the lovely spices

  • Add your Spinach to the mix and cook for another minute or two.


Tortilla Chips:

  • Preheat oven to 190c

  • Place all triangles on a baking tray and drizzle with oil

  • Add your spices to it

  • Pop in the oven for approximately 7 minutes or until starting to turn golden brown.

* Assemble all salad together, serve in separate bowls, add your chutneys and pickles and you’re done.




Oriental Quinoa salad with sticky Chicken for BBC Radio Leicester

July 7, 2015
Last week saw temepratures reaching to up to 35 degrees in some parts of the UK,maybe more Im not sure, that was on the Wednesday.  I knew I was on the radio with Ben for BBC Radio Leicester on the Friday so I knew I had to do something light. I did not want to be in and out the oven when the sun is blazing through.  
   So I thought I’d share a recipe that I did last year just by chance one day for lunch. It’s a salad thats just so refreshing and crunchy when the days are hot, very simple to make and lets face it with the words sticky chicken in it, its got to be a winner.

  Its chose to use Quinoa ( pronounced Keen-wah ) as its high in protein but also is a wheat alternative, so it will fill you up but not bloat you. Don’t be afraid of cooking it, its very simple.

  This Salad is a great way of introducing different grains into your children’s diet or even your own.  You can either Pan fry the chicken like I did or even marinate the chicken with the sauces and then pop onto the BBQ.

  You can hear me doing my recipe here with Ben and by the way, If you can’t see much Chicken left on some of the pictures, well, thats Ben’s fault.


Oriental quinoa salad with sticky Chicken:




Ingredients:
(Serves 2 approximately)

Chicken:

–  1 Chicken thigh for 2 people sliced into strips
–  1-2 tbsp the oil of your choice ( I used coconut oil, Lucy Bee )
–  1-2 cloves of Garlic depending on size
–  Thumbnail amount of grated fresh Ginger
–  1/4 Red chilli (without seeds) chopped finely
–  Tbsp light soy sauce ( Mine is from Wang Fung Hong in Leicester )
–  Tbsp Oyster sauce ( Wang Fung Hong )
–  Good pinch of caster sugar
–  good squeeze of lime juice
Salad:

–  A good handful of Quinoa cooked
–  Handful of sugar snap peas thinly sliced lengthways 
–  2 handfuls of bean sprouts
–  1 carrot thinly sliced ( julienned) 
–  1/4 of side of White cabbage thinly sliced
–  3 spring onions chopped
–  3-4 leaves of Pak choi sliced diagonally 
–  6 radishes round or breakfast sliced into thin rounds
–  few leaves of fresh coriander chopped
–  May need an extra spritz of lime to taste


Method:





*  Cook off Quinoa to packet instructions. Then rinse in a sieve under cold water and drain.

*  Slice chicken and fry off in a frying pan on a medium heat. Add Garlic, ginger and chilli and fry off for a couple of minutes.

*  Once Chicken is starting to brown, add your soy stir and cook for a minute or two.

*  Add your oyster sauce, stir and cook for another minute.

*  Sprinkle in your sugar, spritz of lime and let it cook on a low heat for another 3-4 minutes or until nice and brown and sticky.

* Whilst your chicken is cooking away, prepare your salad.

*  Add your cooked quinoa to the salad, add your Chicken, chopped coriander and then toss all together.

*   Taste to see if it needs extra lime or not. Then serve.






Lamb Kofta Wraps

June 30, 2015
  I normally like to keep my work recipes separate to the ones I do on here, but occasionally, I just have to share some with my readers and this recipe is one of them.
  The weather today here in the Uk is a scorcher so I felt I had to share this with you for a perfect easy, quick dinner that won’t have you sweating over the oven! 

  These are a great favourite in our house especially at this time of year and throughout Summer.  I tend to cook these as a great Sunday alternative and of course when the Sun is out, the BBQ can be lit. We don’t tend to buy Lamb that often because of price, but if your budget takes you a bit further, it’s a great treat to have. I always freeze some down so that they are there when money doesn’t stretch that far.


   Ive added a spice of Ras el hanout which is a spice blend from North Africa. It is widely available now and gives it that extra flavour such as Garam masala does in Indian Cuisine.  It is a great Blend that can be used in many recipes, of which, I do!
  Once all wrapped up, these are so Juicy and fresh tasting with all that salad packed in and of course with the little added bonuses of Lemon, Yoghurt and pickled chilli peppers, It’s a match made in Heaven. 
 Once you’ve had these, you’ll be making a lot more I assure you.


Lamb Kofta Wraps:




Ingredients:
(Makes approximately 14 Koftas)

Koftas:

  • 500g Lamb Mince
  • 2 Tbsp Rapeseed Oil
  • 1 medium Onion diced finely
  • 1 tsp Ras el hanout ( I use Spice Kitchen for all my dry spices, they are fantastic)
  • 1 tsp Ground Cumin, 
  • 1 tsp Ground Coriander,
  • Half of a small Green Chilli chopped finely
  • 2 cloves of Garlic Chopped Finely
  • 1/2 Tsp Chilli Powder
  • 1 Level Tbsp Tomato Puree
  •   Sea Salt and Cracked Black Pepper for seasoning 
  •   Small handful of Fresh coriander chopped finely

Salad:

  • A selection of Salad leaves such as Watercress, Rocket, Mizuna (to give a peppery) taste
  •   White Cabbage Sliced fine (to add crunch) You could use Iceberg if you can’t get it.
  •   Salad Cress
  •   Red onion sliced through the whole onion very finely 
  •   Cucumber sliced fine
  •   Fresh Mint leaves
  •   Fresh Coriander Leaves

  •   Soft Tortilla Wraps , If you want to have a go at making your own Flatbreads, I have my recipe click here
  •   Plain Greek Yoghurt
  •   Lemon to spritz over
  •   Pickled Chillis ,if required, to add extra hotness and authenticity (Can be bought in most world sections of supermarkets)


Method:




  • Fry off your Chopped Onion and add your dry spices (Ras el hanout, Cumin, coriander and Chilli powder). Cook for a minute, stirring and allowing not to burn.
  • Add your Garlic and fresh chilli and cook for another minute or two or until onions have started to colour and your Garlic isn’t burning.

  • Add some salt and pepper to season and pop this mixture into a bowl to cool.

  •   In a separate Bowl place your Lamb mince, tomato Puree and a little more Salt and Pepper. Pop into this bowl, all your onion and herb mixture.

  • Mix all ingredients together with your hands and add your Chopped Coriander.

  • Take a small handful of your Kofta mix and start to form a ball in your hands, then slowly shape more into an oval shape. Do this repeatedly with all your mixture. 

  • * N.B If you do too many you can freeze them at this stage.

  • Fry off your Kofta’s in a little oil as with lamb you wont need too much. Turning so that each side is cooked well.

*  Warm your Tortillas to packet instructions and then assemble your Wrap. Add a little salad, then meat, then salad. Spritz Lemon, add chilli if you wish and drizzle with Yoghurt and you’re ready to go!