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Chicken Chow Mein with Sweet & Sour Chilli Sauce
A great recipe for Chicken Chow Mein with the addition of a sweet and sour chilli sauce to give it a little extra kick.
If you don’t want to use chicken, or would like to make it a “house special” chow mein, you could add extra meats like beef, pork, or maybe even prawns!
Moroccan Vegetable Tagine
This recipe uses chickpeas and potatoes instead of meat, and is a great alternative to my recipe for Moroccan Lamb Tagine. It’s not too hot and has a really deep and mellow spiced and slightly sweet flavour. Very tasty and ideal for preparing in advance.
Lamb Meatballs
A recipe with a rich tomato sauce and small, juicy, lamb meatballs with rosemary and mint for flavour. Best enjoyed with spaghetti or tagliatelle – leftovers will freeze and taste great in a few weeks time.
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!
Sweet & Sour Chicken Cantonese Style
This recipe uses my basic sweet and sour sauce which you could use for many other Chinese dishes, or just as a dip. You should try the whole recipe first though, as it’s one of my best yet. It’s Cantonese style as the chicken is battered and, although this means more work for you, it pays off in the end. The battered chicken gives the sauce something to stick to and leaves the inside moist and tender.
Moroccan Lamb Tagine
There’s not many things better than a Moroccan lamb tagine – deep spicy flavour, with melt in mouth lamb and a rich thick sauce.
