Posts related to Recipes

Chicken Satay

(Plus 4 hours marinating) Ingredients 500 chicken breast, cut into slices ready-made satay sauce, to serve Marinade: 1 tablespoon ground cinnamon 1 tablespoon ground cumin 1 teaspoon pepper 150ml vegetable oil 100ml soy sauce 2 tablespoons light brown sugar Garnish raw onion, chopped cucumber, chunks, roughly chopped Cooking Instructions Put the chicken slices in a bowl and add all the ingredients for the marinade. Stir well and make sure that all the chicken pieces are covered in the marinade. Leave for at least 4 hours, but preferable overnight. Give the chicken an occasional stir.

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Chilli Bean Bake

Ingredients 3 tablespoons vegetable oil 1 onion, chopped 2 garlic cloves, crushed. 150g mushrooms, halved or quartered if large 2 teaspoons mild chilli powder 400g can of red kidney beans, drained and rinsed 250ml carrot juice 2 tablespoons tomato purée **salt **and pepper 750g potatoes, sliced Cooking Instructions: Heat the oven to 200°C, Gas Mark 6 Heat the oil in a saucepan, add the onion and garlic and fry gently for 5 minutes. Add the mushrooms and fry for 2 more minutes. Stir in the chilli powder, kidney beans, carrot juice, tomato purée and a little salt and pepper.

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Spicy Tortillas

Ingredients: 1 tablespoon olive oil 500g beef mince 1 onion, chopped 2 carrots, chopped 2 garlic cloves, crushed 2 teaspoons mild paprika 1 teaspoon ground cumin 415g can baked beans 400g can of chopped tomatoes 200ml chicken or beef stock salt and pepper Cooking Instructions: Heat the oil in a saucepan and add the mince, onion, carrots and garlic. Fry, stirring, until the mince is brown all over. Stir in the paprika and cumin and cook for 1 minute. Add the baked beans, tomatoes, stock and a dash of salt and pepper. Bring to the boil, stirring, then cover and simmer for 45 minutes, stirring from time to time so it doesn’t stick.

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Spaghetti With Olive Oil And Garlic

Ingredients 375g spaghetti 5 tablespoons extra virgin olive oil 2 garlic cloves, chopped 1-2 dried red chillies, finely chopped salt and pepper Cooking Instructions: Cook the spaghetti according to the packet instructions, then drain. Pour the oil into the empty pasta pan and gently fry the garlic and chillies. Keep stirring until they start to sizzle. Sprinkle on some salt and pepper. Tip the pasta back into the pan and stir it all up so that the spaghetti is coated in oil.

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Spanish Tortillas (Vegetarian)

Ingredients 150ml olive oil 750g potatoes, thinly sliced 1 large onion 1 red pepper, cored, de-seeded and sliced 1 green pepper, cored, de-seeded and sliced 5 large eggs salt and pepper Cooking Instructions: Heat all but 2 tablespoons of the oil in a large frying pan. Add the potato slices, onion and red and green peppers and cook, stirring lots, for 15 minutes, until all the vegetables are golden and tender. In a bowl, beat the eggs then stir in the potato mixture from the pan and add a dash of salt and pepper. Put on one side to stand for 15 minutes.

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Great Steak Sandwich

Ingredients: 5 tablespoons olive oil 2 large red oinions, thinly sliced 2 garlic cloves, crushed 1 teaspoon mustard 1 tablespoon parsley, chopped 1 tablespoon balsamic vinegar **salt **and pepper 4 x 125-150g sirloin steaks 1 tablespoon black peppercorns, crushed 8 large slices of crusty bread 2 large tomatoes, sliced 125g rocket Cooking Instructions: Heat 4 tablespoons of the oil in a medium frying pan. Add the onions and garlic, cover and cook over a very low heat for 30 minutes, until very but not coloured. Put the onion mixture in a bowl, add the mustard and mash it up.

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Chow Mein

Ingredients 250g rice noodles 2 tablespoons vegetable oil 3-4 spring onions, sliced thinly diagonally 2.5cm piece of fresh root ginger, peeled and finely chopped 1 garlic clove, crushed 2 chicken breasts, cut into thin strips 125g mangetout 125g cooked ham cubes/cooked ham (shredded) 75g bean sprouts pepper Sauce: 2 teaspoons cornflour 8 tablespoons chicken stock or water 2 tablespoons soy sauce 2 tablespoons dry sherry 2 tablespoons sesame oil Cooking Instructions: Cook the rice noodles according to packet instructions. Meanwhile, make the sauce. Mix the cornflour with 2 tablespoons of stock or water to make a smooth paste, then stir in the rest of the stock or water, the soy sauce, sherry and sesame oil.

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Vegetable Biryani (Vegetarian)

Ingredients 250g long-grain rice 1 tablespoon olive oil 2 carrots, chopped 1 large potato, chopped 2.5cm piece of fresh root ginger 2 garlic cloves, crushed 150g **cauliflower **florets 100g green beans, cut in half 1 tablespoon hot curry paste 1/2 teaspoon ground cinnamon 1 teaspoon turmeric 150g natural yoghurt 25g raisins Cooking Instructions Cook the rice according to the packet instructions and drain Meanwhile, heat the oil in a saucepan, add the carrots, potato, ginger and garlic and fry for 10 minutes until soft. Stir in the cauliflower, beans, curry paste, turmeric and cinnamon and cook for 1 minute.

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Balti Chicken

Ingredients: 6 tablespoons vegetable oil 1 onion, chopped 1/2 teaspoon turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon chilli powder 2 tablespoons water 750g **chicken breast, **cubed 1 kg **tomatoes, **chopped salt 1 **green pepper, **cored, de-seeded and chopped 1/2 teaspoon chopped garlic cloves 2 green chillies, chopped  Cooking Instructions: Heat the oil in a wok or large frying pan, add the onion and fry until soft. Mix the turmeric, coriander, cumin and chilli powder in a bowl with the water. Stir in to the onion and simmer until the liquid has dried up – about 3-4 minutes.

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Chinese Stir-Fry Noodles

Ingredients 300g tofu 175g egg noodles 150g frozen peas 2 tablespoons vegetable oil 1 bunch of spring onions, sliced 300g pack mixed stir-fry veg (shredded cabbage, baby sweetcorn, beansprouts, pepers, whatever you want) 150ml hoisin sauce 3 tablespoons orange juice salt and pepper Cooking Instructions Drain the tofu, pat dry on kitchen paper and cut into small cubes Cook or soak the noodles following the packet instructions. Boil the frozen peas for 2 minutes then drain. Heat the oil in a large frying pan or wok. Fry the spring onions and ready-prepared vegetables, stirring, for 3-4 minutes until soft.

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