Chorizo and egg breakfast cup – egg muffin recipe

Ingredients

  • 6 free range eggs
  • 1/2 pack feta cheese
  • Around 75g your favourite chorizo sausage chopped finely. I used venison and chilli from a recent trip to Borough Market in London.
  • 1/2 a small onion or a couple of spring onions chopped
  • Salt
  • Black Pepper

Instructions

Crack the eggs in a bowl and whisk. Add the chopped onion of choice, chorizo and crumble the feta into the mixture.

Oil a muffin or yorkshire pudding tin and divide the mixture between the holes in the tray.

Cook in the oven on 200C for around 12 minutes but check from 10 minutes and every two minutes until cooked to your desired liking. Remember the cheese and chorizo oil will mean it will be slightly moist and mushy to the touch but if you take them out and leave to rest for a few minutes they will continue to cook in their residual heat.

Eat immediately or refrigerate when cooled slightly and warm in the microwave for breakfast the day later.

You could add any other cheese of your preference but halloumi probably wouldn’t work so well as it keeps its shape and won’t melt into the eggy mixture whilst cooking. You could add some mustard to the mix, chiptole tobasco, peas, spinach, bacon, salami, ham, finely chopped broccoli or chopped tomato so get experimenting.

Tuscan sausage and arrabiata squashetti

Ingredients

1 butternut squash julienned or spilarized
1 medium onion
2 cloves garlic
1 small jar arrabiata pasta sauce
1 packet of Tuscan sausages ( I used ones from M & S)

Instructions

Cook the sausages in the oven for around 20 minutes to brown and almost cook. Chop into bitesized pieces and set aside.

Peel the outer skin of the butternut squash and either spiralize or I bought a small potato peeler like julienne peeler for around £5 in TK MaxX and used that to cut into linquine shaped strips.

Fry the red onion for a few minutes to brown, add the chopped garlic and cook for a further minute then add the julienned butternut squash, a good glug of olive oil and use tongs to evenly coat the oil and onion mixture. Cook in the pan making sure to move the mixture about not to burn for around 8 minutes on a medium heat.

Add the sausage pieces to the pan to and any juices and toss in the mixture for a minute. Add the jar of arrabiata to the pan and coat evenly. Warm in the pan then divide between two bowls, grind a bit of pepper and maybe a dousing of fresh parmesan if you want too.

Bacon and leek cauliflower cheese recipe

Ingredients

  • 1 bulb of cauliflower with root and leaves removed and chopped into chunks
  • 1 slices of bacon chopped into little chunks ( I used Cure & Simple Pancetta bacon)
  • 1/2 a leek slices thinly
  • 1/2 red onion
  • 4 cloves of garlic
  • 1 box corn flower
  • 1 jar of dijon mustard ( I used horseradish and dijon mustard from M & S)
  • 125 ml whipping cream
  • 125ml whole milk
  • cayenne pepper
  • black pepper
  • sea salt
  • 100g of your favourite mature cheddar
  • 1 pack parmesan cheese

Instructions

Cook the bacon pieces until they render out the fat and start to brown then set aside. Place the chopped leeks and half the chopped garlic with some oil in the oven for about 10 minutes on 200C.

Place the chopped cauliflower in a pan of boiling salted water and reduce the heat to a simmer for around 10 minutes checking that it’s cooked and for this so a knife goes through the stalks with little effort but not boiled to a mush like my grandmother as we want it to keep it’s shape. When cooked, drain and set aside.

In a sauce pan add the chopped red onion and fry in a little bit of real butter for a few minutes to sweat out, add a sprinkle of sea salt, black pepper and add the remaining garlic. Continue cooking for another minute or two.

Add a tablespoon of the cornflower to the pan mixing it all in. Add a teaspoon or 2 of the mustard depending on taste mixing it in then add a small amount of whipping cream to make a rue, adding a bit more at a time to make sure there are no lumps. When the mixture is the right consistency and there are no lumps add the rest of the cream and milk and stir well and continue to heat gently. When the mixture begins to get hot add the mature cheese to the mix, stiring to melt and bring to a gooey heaven then take off the heat.

Place the cooked cauliflower in a casserole dish spreading evenly to fill the gaps. Top with the creamy cheese mixture making sure it’s evenly coated. Top with the crispy bacon and leek slithers then finely grate parmesan cheese over the top and freshly ground pepper.

Place in the pre-heated oven at around 200C for 15-20 minutes until golden and desired cooked finish.

Great accompaniment to my keto inspired wheat free herb crusted lamb rack.

Keto Wheat-free, breadcrump free herb crusted lamb rack recipe

Ingredients

  • 1 decent sized bag of pork scratchings ( I used the ones in M & S as they are bigger than your average
  • pub snack sized ones)
  • 2 stalks of rosemary chopped finely
  • leaves from a couple of stalks of thyme chopped finely
  • 2 cloves garlic finely chopped
  • 1 nob of butter
  • 1 jar horseradish and dijon mustard ( I used M & S one but you could just use normal dijon mustard)
  • 500g roughly lamb rack

keto-herb-crusted-lamb-recipe-2

Instructions

Smash the pork scratchings to within an inch of it’s life in the packet with a rolling pin or other heavy object.You could also blitz it if you have a food processor. Mix together the fine scratching dust with a small knob of butter to help bind, the chopped herbs, garlic, salt and pepper in a bowl.

Make a crosshatch in the skin of the lamb rack and cook for 2-3 minutes each side in a hot pan. Remove from the pan and let cool for a minute to touch before giving a nice slather of the horseradish and mustard on the skin. Then take the the herb and scratching mixture and pack it onto the crosshatches and mustard coated skin.

Place in the Oven on 200c for around 25 minutes depending on size and power of oven. Remove from the oven and let rest for around 10 minutes and carve between each rib to allow you to gnaw at the gorgeous pink flesh and crust with your hands. No knife and fork needed.

Ras el hanout lamb patties with pesto courgetti spaghetti recipe

Ingredients

  • 1 medium size red onion
  • 1 of rasel han’out seasoning. Shwartz do one but I got my herbs and spices from Riverside Market in
  • Cardiff.
  • 500g lamb mince
  • 1 jar of harrisa paste or jar of dried spice
  • 100ml greek yogurt
  • 2 pitta breads
  • 1/2 pack of halloumi sliced
  • Bag of salad

Instructions

Chop the onion and fry to a light brown colour and set to one side to cool. Cut a crosshatch shape in the mince whilst still in the plastic container and season with the rasel han’out spice mix to taste and depending on strength of mix i used around 2tsp.

Mix the lamb mince, cooked red onion and rasel han’out seasoning in a bowl gently with your fingers making sure not to squeeze too hard or the meat will become too compact and will be dry and tough when cooked. I tend to break bits and massage them into the rest of the clump of meat until combined to a good consistency about 30 seconds then shape into desired patty shape. I don’t like them uniform so just made a kind of oblong rather than burger shape to fit into my pitta bread.

In a bowl mix the yogurt and harrisa paste or dry spice. Add a teaspoon and go from there tasting to get the desired punch from the harrisa. You could also add a squeeze of lemon if you want a bit of extra citrus flavour and set aside to infuse.

Put a griddle pan on a medium to high heat and cook the lamb patties through between 10-15 mins depending on power of the cooker. 5 minutes before the patties are due to cook place the halloumi slices on the griddle to cook. I prefer a crispy halloumi rather than aneamic looking rubber as I love the texture and saltiness it brings out.

Leave the patties rest for a few minutes and put the pitta in the toaster or on the griddle to toast whilst they are resting.

Assemble the patties, griddled halloumi, toasted pitta, tossed salad and a dolop of the harrisa yogurt on a plate and make sure to watch your fingers as you devour your masterpiece.

Jerk Turkey and mango one pan wonder

Ingredients

  • 500g of turkey thigh mince
  • 6 stalks of stem broccoli chopped up
  • 1/2 sweet red pepper chopped
  • 1 medium red onion chopped
  • 1/2 a mango chopped up
  • Garlic granules
  • Mixed herbs (i used Barrts chicken seasoning. No chicken included don’t worry just aimed to season chicken)
  • Jerk sauce
  • Sea salt

Instructions

Turn your grill / broiler on full to warm.

Chop the veg up and put to one side. I usually take a knife and cut crosshatches in the mince whilst still in it’s plastic container to break it up a bit.

Scatter the turkey thigh mince to cover a regular oven tray lined with foil and sprinkle over the garlic granules, mixed herbs, small bit of sea salt and liberal dollops of the jerk seasoning.

Top with the chopped vegetables and mango making sure to scatter it over evenly. I sprinkled a bit more garlic granules, salt and jerk sauce over the top and a small glug of olive oil over the top.

Position the overn tray containing the turkey mince and mixture under the grill about 6 inches from the grills so that it cooks through but doesn’t burn. Cook for around 15 minutes depending on power of the grill but check after 10 and go from there. May sure to check the colour and temperature of the mince as it should be cooked through with no pink or blood showing as this is a white meat and can’t be eaten medium.

I pulled mine out and let sit in the juices and pan for 10 minutes after to make sure it was cooked through.

I find grilling like this instead of making burgers or meatballs means the meat doesn’t dry out and is less mess. If warming up to eat later on or the day after cook in the microwave and stir to toss and coat the ingredients in the juices.

This recipe is great with loads of things for lunch such as stuffing a pitta or flatbread, on a jacket potato, sweet potato mash, with a bit of salad or straight up on is own as it’s a meal in itself with the meat and grilled veg.

jerk turkey and mango recipe

Blueberry overnight oats – Proats recipe

Ingredients

1 packet of flavoured Quaker Oaks (i used the blueberry super goodness porridge ones)
1 pot of Liberte yogurt as it’s got around 7g of protein (again I used blueberry or you can use plain Greek yogurt)
1 dessert spoon of ground oatmeal. I prefer the finer ground as I don’t like the texture of chunky oats
about 100ml of whole milk

Toppings

You can add some of your favourite dried or fresh fruit if you like from fresh blueberries, strawberry, kiwi, mango,rasberries, blackberries, chopped almonds, toasted coconut or any other nuts.

Instructions

Mix the oats in the yogurt then add the milk a bit at a time stiring as you go along to make sure it is fully incorporated so that you don’t have dry clumps in your proats.

I tried making chocolate and peanut butter the day before but ended in disaster. I used a pouch of chocolate whey protein from my recent Tribe box, which seemed to heavily overtip the balance of other ingredients.

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Toffee Apple Recipe ready for Bonfire Night and Halloween

Toffee Apple Ingredients

100g golden caster sugar
100g granulated sugar
4 tsp golden syrup (i only had the chocolate one)
2 tsp white wine vinegar ( could use cider vinegar too)
100ml water
25g butter
Black food colouring (or any other favourite colour)

toffee apple ingredients

Instructions

Fill the sink or a larger bowl with cold water which will be used later on to cool the pan if it gets too hot or to stop it burning when it reaches the optimum temperature.

Using the you’re planning to cook the toffee place the apples in and pour boiling water over them for a few seconds but no longer as they will discolour too much. The reason for this is to remove the waxy coating so that the toffee sticks and doesn’t just run off.

Put the hob on medium / high pour all ingredients into a pan and try to mix in when the butter starts to melt but then just leave it bubble. The odd swirl to make sure the syrup is cooking through evenly and doesn’t burn in clumps.

Use a sugar thermometer or i used a meat digital one as the glass sugar one i had steams up and I couldn’t see the temperature. You want to get the toffee up over 145C called the hard crack stage, which is when the toffee gives that all important crack when you bite into it otherwise it will stay a soft toffee.

This will take a good 10 minutes bubbling away just keep with it and the thermometer as it can jump up when you’re not expecting it but be sure to keep an eye on the colour and for any signs or burning, which you can usually smell too.

Drop the pan into the waiting bucket of cold water for 2 or 3 seconds at which point you will hear some sizzling but don’t keep it too long as it will cool too quickly for you to use.

Use whatever apple stabbing device you have to hand whether that’s a skewer, lolly stick, fork if you’re out or serial killer 12″ knife if you’re getting into the real halloween spirit (jokes!). Press firmly into the apples then depending on how big a pan you use you might have to tilt it, stick the apple in and swirl around giving a nice even coat one by one.

Drop the apples covered in the molten sugar heaven onto a tray lined in parchment paper so it doesn’t stick.

If the toffee starts to harden put it on the hob again to soften before continuing.

Depending on what you want to decorate the apples with and if you’re going classic then just let it cool. I melted down half a bar of lindt milk chocolate, let it cool to thicken then drizzled over the top.

Tuck in!!

toffee apple cooling

Possible Toffee apple toppings to spice things up a bit

Smashed Biscoff biscuits
Mine Marshmallows
Smashed maltesers
Broken pretzels
Crushed cookies
Broken brownie pieces
Crushed peanuts or any nuts for that matter
Melted chocolate ( remember to leave the toffee cool before adding this and you can go drizzles or dunk the whole thing in)
Sprinkles
Sugar glitter
Popping Candy
M & M’s
Reeses Candy Pieces