Category: Spice Kitchen

Spiced blackberry & blueberry oaty, nutty, crumble

September 24, 2015
Yesterday was the autumn equinox, so I felt that this recipe was perfect to share with you on this day as the evenings draw colder and darker.
 I actually came up with this recipe about 3-4 weeks ago, when the Blackberries were in abundance and so were Blueberries. However my little blueberry bush is still going strong now.
 Below is what I wrote in my column, however I feel the words still fit the bill today, what do you think? 


  
 Blackberries in Woodland.


  
Beyond the garden, the hedgerows are thick with their summer growth: Rose-hips are bright jewel red, Sloes are covering the rows with a blanket of dark purple and  blackberries are big and juicy this year so it seems autumn is already proving a great season for produce and I have had an amazing haul so far.
  So, with the fact that I lit the fire and wore a jumper for the first time last week,  I was craving something I always eat when autumn comes around; the humble crumble. 
   One fruit that is just still around also are blueberries which for this dish I have picked from my little bush in my garden. Using both fruits together in this recipe gives it a sweet and sour flavour and work amazing together with the oaty, nut topping.
  If the weather proves me wrong and turns warm, instead of serving this with custard, serve with a vanilla ice cream.




Spiced Blackberry & Blueberry oaty nutty crumble:



Ingredients:
(serves 4-6 people) approximately 
fruit mix:
(depending on how big your dish is)
  • 250-300g Blackberries rinsed and drained 
  • 150g Blueberries
  •   2 tbsp Caster sugar
  •   a few small knobs of unsalted butter  
Crumble topping:
  •   100g Plain flour
  •   100g Caster sugar less if you don’t like it too sweet
  •   approximately 75g Unsalted butter 
  •   100g Jumbo rolled oats
  •   a good handful Whole almonds sliced/chopped yourself
  •   1 tsp ground cassia/ cinnamon  (I used Spice Kitchen) 
  •   1 tsp ground Nutmeg or grated

N.B: If you have any crumble topping leftover, no fear, pop in a freezer bag and freeze for another day.
 Also, I have tried this recipe using “Stork” margarine and a Soya spread and both works aswell.






Method:
  •   Preheat oven to 180c 
  •   In an oven proof dish place your blackberries and your blueberries and even out. Cover with Caster sugar and the butter, set aside.
  •   Meanwhile, in a mixing bowl place in your flour and rub in the butter with your fingertips to resemble breadcrumbs.
  •   Stir in the oats, cinnamon and sugar.
  •   Sprinkle the crumble topping over your fruit mix and pat down gently evenly.
  •   pop the dish onto a flat baking tray as the mixture could overflow. Pop into the oven for 20 minutes.
  • After 20 minutes, take out and sprinkle the almonds on top and pop back into the oven for a further 10 minutes or until starting to turn golden and crisp on top.
–   Serve into bowls with piping hot vanilla custard.









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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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!






Spiced Orange, oat and Chocolate chip cookies

December 12, 2014


I always bake a lot more at Christmas time, mainly because I make pretty much the majority of all my Christmas Presents.  I love giving edible gifts, always have done and I  always will.  It’s very personal and I think it shows a characteristic approach to whom gives you the Edible gift. 

  This recipe I came across developing today was something that I had been fancying all week and it’s strange as Im not one for liking specifically Chocolate with Orange, I feel its too powerful for me but certainly around Christmas time, my house is filled with the smell of oranges and clementines so its seems such a crime to not involve a hint in My food.
  If I am totally honest I get slightly bored with Chocolate chip cookies/biscuits so when I eat them I want something thats really going to excite me, and Boy did this today.  The recipe worked straight  off, which is always a blessing and I have to say, I think this one is going to have to go towards my Christmas edible gift list, which is getting longer and longer by the day!
  
 I love spices and in many different forms of cooking and I have experimented a few times in My baking also, but something that I do every year that I want to share with you is this:
  I make a Spiced Sugar so it’s infusing all the time and it can be used in all sorts which you will see later.

Spiced Sugar:



All you do is take a jar full of Caster sugar and I infused mine with:

*  Vanilla pod
*  Ground Nutmeg
*  Cloves-  Spice Kitchen
*  Cinnamon Bark- Spice Kitchen
*  Cardamon pods – Spice Kitchen
*  Orange Peel

You don’t need a lot as these Spices are very strong.
Once you have this another tip would be to sprinkle over Popcorn. It’s great to eat whilst watching those Christmas films.

Spiced Orange, Oat and Chocolate Chip Cookies:



Ingredients: 

(Makes approximately 36-40 small sized cookies)

–  150g Vegetable Fat spread ( I used Stork )
–  220g Plain Flour
–  75g Spiced Sugar (As above) Remember to sieve this!
–  75g Light Muscovado Sugar 
–  1 Egg
–  Zest of 1 Orange plus a little spritz of the Juice to add extra zing
–  1/2 tsp Bicarbonate of soda
–  50g Ground almonds
–  100g Milk chocolate chips
–  50g Jumbo Rolled Oats




Method:

*  Preheat Oven to 160-170c

*  Cream together with a Wooden spoon or mixer the Spread, Sugar, egg, Zest and juice.

*  Add the Bicarb and flour and mix together well.

*  Then add the rest of the ingredients and mix well. I found better at this stage with a wooden spoon as the cookie dough will be quite tough.

*  Roll a Small ball of the mixture 2-3 cm wide and place onto a baking tray with greaseproof paper and make sure to leave a few cm’s space in-between like so above.

*  Place in the oven for approximately 13 minutes or until starting to brown at the edges.

*  Allow to cool on a rack before serving.


And there you go, A great tasting, frugal recipe for Christmas Presents or just eating.









"Sunshine In a Bowl" For Food Friday on BBC Radio Leicester

March 23, 2014

So about a few months back now. Ben Jackson from BBC Radio Leicester asked me to join their team of Foodie-Maniac Food Friday Cooks.  Straight away I Jumped at the chance!   I immediately couldn’t wait to get on the show! 

  Now I’ve already been on the show which aired on the 7th of March. That was with Ed Stagg who was filling in for Ben that day. I did a “revamped” version of my Chicken and Veg pie, which I will put on here soon.  
  I first wanted to Share with you the dish which I did this Friday just gone, the 21st of March.  There’s a few reasons why I chose to do this recipe. Firstly, was that it was using up things in the fridge and store cupboard ingredients. Second was its great for people who have colds at the moment! It seemed to help Ben’s out a bit! And Finally its healthy and Cheap! Ok that was four… 
This is my Thick Spiced Moroccan Soup with Garlic Flatbreads.  It got a nickname of Sunshine Soup!  

   If you would like to have a listen to me doing this recipe with Ben, take a look here…

BBC Radio Leicester with Ben Jackson and Me on Food Friday 21st March 2014.

Thick Spiced Moroccan Soup (Sunshine soup) with Homemade Garlic Flatbreads:



Ingredients: (Serves 4)

Soup:

– 1 Tbsp Olive Oil
– 1 Onion Diced
– 2 Small Celery sticks chopped including leaves
– 3 Medium sized carrots peeled and chopped roughly
– Sweet Potato, Peeled and Chopped into rough chunks. (I used a white variety from Asian stores which is purple on the outside but you can use the Orange variety.
– Half  a Butternut Squash chopped into rough chunks.
– 1 tsp of Ground Coriander and Cumin mix (I used a company called Spice Kitchen for most of the dry Spices)
– 1 tsp of turmeric, (Spice Kitchen)
– 1 tsp of Chilli Powder,  (Spice Kitchen)
– 1 tsp of Garam Masala,  (Spice Kitchen)
– A Thumb Size amount of fresh Ginger finely chopped or grated if you prefer.
– 1 large clove of Garlic finely chopped
– A 3 cm piece of Cinnamon bark,  (Spice Kitchen)
– Just over half a tin of chopped tomatoes (250g) 
– 1 tbsp of Tomato Puree
– 1 Chicken Stock cube/Gel pot or Veg if Vegetarian
– In total about 500ml of water added to the Soup a bit at a time.
– 150g of Pre cooked Pearl Barley
– 250g (just over half a tin) of Butter beans
– 2 Handfuls of Fresh Spinach
– Chopped Fresh Parsley.
– Salt and Ground Black Pepper 


Garlic Flatbreads:

– 200g of Plain Flour
– Warm Water just to bind
– Salt and Ground Black Pepper
– Sprinkle of Garlic Powder for each Flatbread.


Soup Method:

– Fry off  the Onion in the Olive oil.
– Add your Celery, Carrots and Sweet Potato and start to sweat down for about 5 mins.
– Then add your Butternut Squash to the Soup mix and stir through.
– Add your Dry spices, Ginger and Garlic and cook for a further 5-10 mins to allow the spices to coat all the Vegetables. 
– Next to go in are the Chopped Tomatoes, Tomato Puree, Butter Beans and stock with about 300ml of water to cook down for a further 10 mins. 
– Add your Pearl Barley and allow that to simmer away nicely whilst you get on with the FlatBreads. Always check in-between  if your soup needs a bit more water adding.

Flatbread Method:

-Take your 200g of Plain Flour, add salt and pepper and start to add a drop of warm water to it to bind to form a firm dough.
– Knead the dough only a couple of times.
– Stretch out into a thick sausage-like shape about 2 inches in width and divide into 5 parts.
– Roll the 5 parts of dough into a ball, add a sprinkle of your Garlic powder, roll again and then Roll out your dough as thinly as possible with a Rolling Pin on a lightly floured surface. 
– Heat up a dry frying pan and once the Pan is very hot add your flatbread dough. You will then start to see it puff up and brown.
– Repeat the process with all the other dough balls.

– By now your soup will be ready to add the Spinach and any other seasoning required.
– Blitz your soup only with a few pulses as it needs to be thick.
– Add your fresh chopped Parsley. 
– Voila! Ready to Dunk in with your FlatBread!