Posts

Moroccan Sausage and Potato Salad

Although it is spiced with Middle Eastern spices this wouldn’t be a typical Middle Eastern dish due to the use of pork that is widely forbidden for consumption due to religious reasons but I found the flavours work well myself.

This makes an easy lunch for work or would work really well as a side dish for BBQ for a healthy alternative to potato salad smothered in mayo. 

Ingredients

  • 1 pack of Heck 97% pork sausages
  • 1 tin of chickpeas
  • 4 medium sized potatos peeled and cubed
  • 1 packet of feta cheese cubed
  • 1 red onion diced
  • 1 chilli diced
  • 8 cherry tomatoes quartered
  • 1 large clove garlic
  • 1 lemon
  • za’atar seasoning
  • olive oil

Instructions

  1. Grate the garlic and add the juice of a lemon to a small jar. This will cook the garlic slightly and make it a bit more mellow compared to its raw state.
  2. Cook the potatoes in a pan of boiling water till done (You could also use leftover potatoes that have cooled down)
  3. Cook the sausages according to instructions and let cool.
  4. Cook the Chickpeas and let cool.
  5. When the cooked ingredients have cooled add them to a large bowl and add the garlic and lemon, red onion, chilli, tomatoes and feta then mix to combine.
  6. Add a good glug of extra virgin olive oil and mix again.
  7. Add a teaspoon of Za’atar seasoning and season with extra bit of salt and pepper to taste then give it one last mix to combine the seasoning with the rest of the dish.
  8. Add more Za’tar if the ingredients are not covered enough and even an extra sprinkle of sumac if you have any. I got both from Tesco from their own brand.
  9. Put in the fridge to chil and bring all the flavours together for a few hours or overnight for the following day.

Thai Turkey and Bacon Meatball with Peanut Butter Sriracha Noodle Recipe

Thai Turkey and Bacon Meatball Recipe

  • 100g thai bacon chopped into small chunks (or standard bacon if you don’t *sign up to Cure and Simple, which you should by the way)
  • 500g minced turkey
  • 4 spring onions chopped finely
  • 2 cloves of garlic grated
  • 1″ squared chunk of ginger grated
  • 3 teaspoons fish sauce
  • 1 teaspoon palm sugar
  • zest and juice of 1 lime
  • teaspoon korean red pepper flakes (or dried chilli flakes if you don’t have any)
  • small bunch corriander chopped finely
  • 1/2 teaspoon lemongrass powder or 1 finely chopped fresh stalk

Optional

My turkey mince was quite wet to start with because I had frozen it and defrosted it and added with the wet ingredients meant it had a little bit too much moisture. To help bind the mixture and give a bit of texture I added a couple of spoonfulls of panko breadcrumbs at a time until it made the mixture less wet to work with.

thai turkey meatball ingredients

Instructions

  1. Fry the bacon to for a few minutes to cook slightly and for the fat to render out. Remove from the pan and set aside.
  2. Fry the garlic, ginger and spring onion for a minute or two in the bacon fat then remove from the pan.
  3. Add the bacon, onion, garlic and spring onion mixture to a large bowl with the minced turkey.
  4. Add the fish sauce, palm sugar, zest and juice of lime, red pepper flakes, corriander and lemongrass to the bowl. Mix the ingredients into the turkey mince for a few minutes with your hands to fully combine.
  5. Take small mounds of the minced mixture and shape into little balls and place on a plate or baking tray until you’ve used up all the mixture.
  6. Heat a little coconut oil or olive oil into a wok then add all the meatballs. Cook until slightly browned on all sides then add to the oven on 200C for 10 minutes or until cooked through.

thai turkey meatballs

Peanut Butter Sriracha Chilli Noodle Recipe

  • 200g dried udon noodles
  • 3 teaspoons peanut butter
  • 2 teaspoons fish sauce
  • 4 teaspoons light soy sauce
  • 4 teaspoons toasted sesame oil
  • 4 teaspoons sriracha chilli sauce
  • juice of half a lime
  • sesame seeds to decorate

Instructions

  1. Place the noodles in salted water and cook to the packets instructions. Take a cup of the cooking liquid before draining the noodles and set aside.
  2. Add the fish sauce, soy sauce, sesame oil and sriracha to a small bowl and stir to mix. Add to a warm pan and cook for 30-60 seconds or until it starts to bubble slightly. Add the peanut butter and lime juice to the pan and stir until the peanut butter is smooth.
  3. Drop the cooked noodles into the pan and toss with a pair of tongs to coat the noodles in the sauce. Add a bit of the reserved noodle cooking water a bit at a time to loosen the noodles and make the sauce a bit lighter as the peanut butter can be quite thick.
  4. Once evenly coated, remove the noodles and divide between two bowls. Add a little more sesame oil if you like and a scattering of sesame seeds.
  5. Top with the cooked meatballs and devour at your leisure.

The best blue cheese sauce recipe ever

Ingredients

  • 1 clove of garlic finely grated or chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • Juice of 1/4 of a lemon
  • 4 teaspoons low fat greek yogurt
  • 4 teaspoons mayo
  • 30-40g crumbled blue cheese depending on preference. I used Cropwell Bishop Blue Stilton
  • salt and pepper to taste
  • Drizzle of good olive oil

Instructions

Grate or chop the garlic and add to a pot or bowl to mix. Squeeze the lemon juice into the garlic and leave it sit for a few minutes. I find this mellows the intensity of raw garlic as the acid cooks it somewhat like a ceviche.

Add the garlic powder, onion powder, yogurt, mayo to the pot and mix. Crumble the cheese into the mix and season with salt and pepper to taste. Drizzle a good olive oil on top to finish the dip off and give it one last stir.

You can play around with the measurements to your taste but remember the cheese will impart it’s flavour as you let it sit in the fridge so don’t worry if it’s not tasting too intense to start with.

Cover and refrigerate for at least an hour. I used mine as a dressing for iceburg lettuce, slaw and rare steak.You could also use as a dip for anything you might fancy such hot wings, breadsticks, carrot sticks, cucumber, tortilla chips.

Really easy Tabbouleh recipe

This should feed 4

Ingredients

  • 300g bulgar wheat and quinoa mix (I got mine from Waitrose but seen them in Tesco too)
  • 1 red onion
  • 2 large tomatoes or 10 cherry tomatoes
  • 1/2 cucumber
  • 2 cloves of garlic
  • 1 lemon
  • 100g flat leaf parsley
  • 50g fresh mint
  • Salt and black pepper to taste
  • Good olive oil
  • Sumac (I bought a small tub in Tesco in the world food aisle white label area)


Optional

  • Feta cheese
  • Pomegranate (Out of season when I made it yesterday so couldn’t find any)
  • Chilli

Instructions

Use a large saucepan as the grain mixture will treble in size and the bigger it is the easier to mix all the other ingredients together too when assembling at the end.

Cook the bulgar and quinoa to packet instructions. Mine said to rinse then cook for 15 minutes, then drain and leave to stand for 10 minutes. You need the mixture to cool beofre mixing the other ingredients so you can do this an hour or two in advance if you like. You need a very fine seive to drain or I used a bowl pressed up against the pan just watch you don’t burn your hands as it gets boiling with the water draining through.

Finely grate the garlic cloves into a small dish along with the zest of the lemon. I used a fine grater I use for parmesan. Cut the lemon in half and add the juice of half to the garlic and lemon zest to the small bowl. I did this as the acid in the lemon will cook the garlic slightly so you don’t get that harsh raw garlic taste, which doesn’t seem to agree with me.

Dice the red onion, tomatoes, cucumber. Finely chop the flat leaf parsley, fresh mint and chilli then either add to the large saucepan with the bulgar wheat and quinoa or if you don’t have a pan big enough empty all the ingredients into a large bowl and mix to combine.

Add the lemon and garlic juice and squeeze the other half of the lemon into the mix. Season with a good helping of black pepper and a bit of sea salt to your liking. If you have any leftover parsley you can always chop that up and sprinkle on top as some recipes use a hell of a lot of the stuff and you might as well use it up.

Drizzle with a good olive oil and sprinkle a couple of teaspoons of Sumac over the top.

This is great as a side for some crispy grilled Ras el Hanout spiced lamb or I used a middle eastern dry rub tin from Marks and Specer mixed with some olive oil then rubbed into the lamb with finely grated garlic and left for an hour to marinade.

You can also knock up a quick mint yogurt sauce combining some mint jelly or sauce you have on your Sunday roast with some greek yogurt. Season to your taste with salt and pepper, maybe some lemon juice and if you’ve got any left some cucumber and red onion and a sprinkle of sugar.

Stuff it all in a pitta bread with some griddled halloumi and devour with a good glass of red.

Pan fried scotch egg recipe

Always fancied making a homemade scotch egg but not got a deep fat fryer? Fear not we’ve got it covered with a recipe needing only a standard frying pan below.

Ingredients

  • 1 packet sausage meat
  • 50g breadcrumbs
  • 50g plain flour
  • 1 egg beaten
  • 2 eggs whole
  • salt and pepper

Optional

Chopped herbs of your choice such as thyme, rosemary or a whole sage leaf cooked in with the butter and disgarded to flavour the pan.
Cayenne pepper or chopped fresh chilli.

homemade pan fried scotch egg being made

Instructions

Divide the sausage meat into two. Season the sausage meat with Salt and pepper and add any of the optional ingredients. Mix with your hands to combine then divide into two.

Make two doughnut shapes out of the sausage mix leaving a hole in the middle big enough to hold one cracked egg but remembering that the whole will close up slightly when cooking.

I found the donugt too flimsy to handle to dunk into the breadcrumb ingredients so i dabbed the plain flour around the edges of the sausage then brushed the beaten egg mixture around the edges too. Once the egg has coated the edges, dab it with the breadcrumbs to stick to the outside of the sausage doughnut.

Melt some butter in a pan then place the sausage donugts into the pan to brown the one side. After a few minutes turn the sausage over and continue to cook the other side for a couple of minutes. Crack an egg into the whole in the middle and cook for a couple more minutes for the bottom to set and sausage to firm up on the bottom.

Transfer to a baking sheet and cook for around 8 minutes making sure the sausage is cooked but you don’t want to overdue the eggs as they are 10 times better runny.

Enjoy on it’s own with a helping of a good tomato sauce or as part of a mammoth fry up breakfast.

homemade pan fried scotch egg  with breakfast

sweet potato, goats cheese and chilli rosti recipe

Ingredients

  • 1 medium / large sweet potato
  • 2 medium shallots
  • 1 chilli
  • 50g goats cheese
  • 1 egg
  • salt and papper to taste

sweet potato, goats cheese and chilli rosti recipe

Instructions

Peel then either grate or julienne the sweet potato.

Slice the shallots and chilli then combine with the sweet potato and mix by hand to make sure there is an even distribution of the onion. Add a generous helping of sea salt and cracked black pepper.

Chop the goats cheese into small chunks and add to the potato / onion mix.
Beat the egg and pour into the mixture then use your hands to massage the cheese and egg into the mixture aid the binding process.

Put the oven on around 180C and heat some butter in a large frying pan / skillet. Divide the mixture into 4 patties and add to the hot buttered pan leaving a space between each to not overcrowd the pan.

Cook for around 5 minutes to brown and cook the bottom so that it retains its shape. Turn carefully and cook for another 5 minutes on the other side.

sweet potato, goats cheese and chilli rosti cooking

Once both sides have been browned, add to a baking tray and cook for a further 10-15 minutes until cooked through.

This can be added as a side to a lot of dishes. I enjoyed mine with steak and sauteed kale but would go equally well with chicken or bacon for a tasty brunch or supper.

 

Easy Carbonara Recipe

Ingredients

Should feed 4 people

  • 500g pancetta bacon chopped into small chunks (I used 2 packets of Cure and Simple Pancetta)
  • 2 shallots chopped finely
  • 10 mushrooms of your choice chopped finely
  • 6-8 cloves garlic depending on how many vampires you’re trying to ward off
  • 400g of your favourite noodle pasta (We can’t be having any seashells in this recipe!)
  • 7 egg yolks
  • 100g Freshly grated Parmesan cheese
    NO CREAM!!!

Instructions

Start the pan of salted water on boil so it’s ready when you need it. You might need a decent sized pan to fit all the cooked pasta as it’s surprising how big it expands so don’t be using one you usually warm your tin of beans in as you won’t get very far.

Cook the Pancetta on it’s own in a pan slowly to render out all of the lovely flavoursome fat in the rind. Cook it too quickly especially the air dried type of bacon and it will burn before the rind has rendered and you’re left with soggy gelatinous crap to chew on.
Once the bacon has cooked and has a nice crisp on it, remove from the pan and set aside. Now add the mushrooms to the pan of rendered fat, you might want to add an extra chunk of butter to add to the mushrooms to absorb a bit more artery clogging deliciousness to the mix. Cook for a few minutes then add the chopped shallots to start to brown too.

At the same time add the pasta to the boiling salted water and cook to desired time. I like a bit of bite but depending on if you’re using fresh or dried cook accordingly to the instructions for desired texture.

Add the garlic to the pan of mushrooms, shallots and add the bacon back in to cook for two minutes, add a good grinding of pepper before removing from the heat. Now remove the pasta from the water but before you drain all the water, take a mug of the cooking liquor.

Leave the pasta drip drain for a minute or two before adding to the pan and mixing with the ingredients. Add half of the grated parmesan to the beaten egg and pour evenly over the pasta mixture in the pan.Take a pair of tongs and mix to combine the egg and cheese mixture a bit before adding a couple of splashes of the reserved pasta cooking water. Continue to to combine the contents of the pan whilst sprinkling in the rest of the shredded cheese so you get a beautifully emulsified pasta noodle with helps the bacon, mushrooms and shallots to cling to.

Notice we didn’t add any cream like most commercial offerings? you really don’t need if as you get all the creaminess you need from the egg yolks, cheese and a helping hand from the cooking liquor to give it a bit of extra moisture.Marlborough

Divide into 4 bowls, top with some ground black pepper and a bit more shredded parmesan to taste. Can be enjoyed with a good glass of Marlborough Sauv Blanc and a crispy wedge of garlic bread.

The best corned beef pie recipe ever

Feeds 4-8 depending how hungry you are

Ingredients

  • 2 tins of corned beef (roughly 300g each) chopped into small chunks
  • 6 medium to large potatoes for mashing
  • 3 medium sized carrots chopped finely
  • 4 shallots chopped
  • Around 15g fresh thyme, leaves only leave out the stalks. I used roughly half a 30g pack from Tesco for referrence I didn’t weigh it out.
  • Couple of splashes of Worcestershire Sauce
  • Couple of splashes of Chiptole Tobasco or I used Cholula brand
  • 2 cloves of garlic chopped finely
  • Salt and ground black pepper
  • 1 packet of ready made shortcrust pastry
  • 1 egg beaten
  • butter

corned beef pie ingredients
Instructions

Peel and cut the potatoes into medium chunks and boil in salted water until softened. I left cool completely for a few hours before preparing the rest.I then used a sharp knife and chopped at them wildly whilst in the pan to make it easier to mash later on.

Add the carrots in a frying pan and cook on a medium heat in a little oil for around 10 minutes. The finer the better as they take bloody ages to cook in a pan otherwise.

Put the oven on to warm at around 180C.

Add the chopped shallots, a little more oil if the pan is dry and continue cooking until they start to soften, brown and the carrots cook a little longer. Add the chopped garlic, stir and continue to cook for another two minutes then add a few splashes of Worcestershire Sauce and stir in again.

Add the chopped corned beef to the pan and mix with the rest of the ingredients and mashing it in with your wooden spoon. Cook for a couple of minutes whilst continuing to mix so that the corned beef softens and breaks down into a mush. Add a generous helping of ground pepper, a bit of salt and a few splashes of the chiptole sauce.

Add the thyme leaves to the pan and mix to combine. Now drop in the chopped cooked potatoes and give a quick stir to mix it with a bit of the other ingredients then use a potato masher to start mashing the potato with the rest of the other ingredients.Try to combine as much as you can but the further cooking will break down the potato further so don’t worry too much.

I added about 50g of butter cut into chunks and mixed into the mash for an extra bit of creaminess.I also added a bit of oil to grease the pie dish so that the mixture doesn’t stick too much.

corned beef pie filling

I couldn’t be bothered to blind bake the bottom of the pastry and just opted for a top piece so then continued to spoon the mixture into the pie dish, making sure to squish it down so there are no empty pockets on the side of the dish.

Smooth out on top so it’s level then drop the piece of rolled shortcrust pastry on top to cover the dish. It might need a little bit of gentle stretching to cover the edges but be carefull not to tear the pastry.

Take a knife and cut around the outside of the pie dish so that there is none overlapping. Then take a fork and press down on the edges of the pasty to crimp and make sure the pastry hugs the pie dish so there’s no gaps.

Once you’ve done a full circle, cut a little crosshair with the knife in the middle to let some steam escape the pie so it doesn’t bubble up.

No to brush the pastry with the beaten egg to give it a lovely golden sheen when it’s cooking trying not to miss any bits of the uncooked pastry. If there’s any mixture left over you can make some little pasties like my nan sometimes does or if you have a little pie dish you can spoon the mixture and top with any leftover pastry .

Add to the oven and cook for around 25 minutes depending on the oven but check from 20 minutes to make sure it hasn’t burned. Remove from the oven and leave to cool for 10 minutes as it will be scolding hot.

Cut into desired wedge size and pair with whatever you fancy from my nan’s favourite peas and gravy or you could go with beans or like I used to have break time in school sandwiched between a buttered roll with a good helping of tomato sauce on top.

This could feed 8 if you had something on the side although I had about an 1/8th of a piece then went back for another helping as I’d just done a bit fo a beasting at the Cardiff Blues bootcamp and was absolutely starving with no bread to go with it :(

Coconut, papaya, chia and honey proats overnight oats recipe

Ingredients

  • Oats (Depending on how hungry you are, I usually add 1 third of a kilner jar as they expand with the wet ingredients)
  • 3 teaspoons chia seed
  • 2 tablespoons desicated coconut
  • 2 teaspoons honey
  • Splash whole milk
  • 125ml greek yogurt
  • 1 papaya chut into chunks

Instructions

Add the oats, coconut, chia seed, honey and a splash of milk to a kilner jar and mix to combine dry ingredients with the milk. Top with the Greek yogurt and mix again until all lumps have been incorporated into the yogurt and milk.

Close the clasp on the kilner jar and refrigerate overnight. Remove from the fridge, add a splash more milk if the mixture is too dry and top with the papaya chunks before spooning into one hungry mouth.

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.