Competitions
Ginger
Ginger, with it’s peppery flavour, is essential in Chinese and Indian cuisine. It’s grown mainly in Africa, Australia, China, India and Jamaica, and is the root of the plant. It’s available all year round and is best to store in the fridge in a perforated bag, where it’ll be happy for around 2 weeks.
Adil’s Butter Chicken
This is a great curry recipe for Butter Chicken has been provided by family friend and chef extraordinaire, Adil Karimbux. It’s been adapted from long running family traditions for everyone to enjoy!
Goan fish curry
This recipe for Goan fish curry has to be one of the quickest and most delicious curries I have ever made. It has a hot, deep spicy flavour and can be ready within half an hour.
Roast Rabbit in a Chinese style marinade
A recipe for roast rabbit in a Chinese style marindade of honey, spices and ginger.
This works equally well with pork and is great with stir fried and steamed vegetables.
Moroccan vegetable tagine
My recipe for Moroccan lamb tagine has proven to be pretty popular, but it wasn’t suitable for vegetarians. In a quest to get an extra intake of vegetables and spice to keep a cold away I’ve built on it and created a vegetable version.
This recipe has chickpeas and potatoes instead of meat and turned out [...]
Chicken and noodle soup
This recipe for Chicken and noodle soup is strongly influenced by my love of Japanese, Chinese and Thai cookery. It contains some strong individual flavours like ginger, lemongrass, garlic and chilli. Combined them with the honey and sherry though and you’ve got a delicious and light soup.
It’ll warm you through and leave you feeling cleansed and satisfied. Just what’s needed to lift the Winter blues and start the year in the best way possible.
Pork wonton soup
This is turning out to be one of my all time favourite soups. It has an amazingly fresh flavour and smell and leaves you feeling good. I put this down to the ingredients and their positive effects – honey, ginger, lemon, garlic and I suppose you could count sherry too, right? It’s just like a natural cold remedy.
The recipe includes making your own wonton wrappers, filling and the soup.
Chicken Pasanda
For my last recipe celebrating National Curry Week, and also to use up a little more of the Total Greek Yoghurt I’ve been sent, I’m treating you to a Chicken Pasanda. This is the curry that I always used to order when eating out at a restaurant. I just love the creaminess and nutty flavour of the sauce – the Total yoghurt is thick, tasty and full fat, so ideal for this.
There are a lot of ingredients and the method is long, but as they say no pain no gain! Give it a go, I think you’ll like it!
Spiced salmon fishcakes
If you’ve ever made a meal, like bangers n mash, and been left with a load of mashed potato, here’s an idea for what you can do with it! It’s a simple Spiced Salmon Fishcakes recipe with ginger, spice and herbs that compliment the fish and pack in the flavour. It’s also very quick to make
Grannie Messenger’s Mincemeat
Family Christmas’s always meant home made mincemeat and stirring to make a wish. The great day was 23rd October for both the pudding and the mincemeat. This is my grandmother’s recipe and possibly her mother and grandmother’s before her. As the luxury mincemeats now include cherries, that is an optional extra that I have indulged in.
Potato & Pea Curry
As Curry Week approaches, I thought I’d put up a recipe that a friend gave me. I really love this curry and the great thing about it is you can eat it as a vegetarian choice or add meat to it if you want. We’ve added chicken and bacon and it still tastes great!
