tag:blogger.com,1999:blog-18196799513496987532024-03-18T22:06:56.997-07:00Cook Clever At HomeSharing my love of food and cooking with easy recipes for 1-2 peopleAnonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-1819679951349698753.post-59696133392092358302014-11-17T08:59:00.001-08:002014-11-17T09:15:43.053-08:00Turkey Squash and Mint Masala<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVveyJzoqHSEiQeX0jEu8gsZZA9_mCDi9P05re3jgPjZNv8WdVVetZN6eJfNBhYm_A1ZcOdS3NSrGrkE10vHqh3YIWxXa7KOKRJzaYBbhdPb52WDPMfInyn17WwO4WVhNJZClZRl5E/s1600/20141114_184809_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVveyJzoqHSEiQeX0jEu8gsZZA9_mCDi9P05re3jgPjZNv8WdVVetZN6eJfNBhYm_A1ZcOdS3NSrGrkE10vHqh3YIWxXa7KOKRJzaYBbhdPb52WDPMfInyn17WwO4WVhNJZClZRl5E/s1600/20141114_184809_resized.jpg" height="320" width="180" /></a></div>
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Serves 2<br />
<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyofts3AJq6MzFHp30s4SDK8f73sc4iLDRO-xXUtjqylqJe8qUXZTOldkyFOmoZpOKFHUzZCcPuv7HRzP_oADrgMgypBAQZSRpJeVHvLLafNK2mAU15duYxjJIvSevVzCipCF98Qz/s1600/2014-11-09+11.51.20.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyofts3AJq6MzFHp30s4SDK8f73sc4iLDRO-xXUtjqylqJe8qUXZTOldkyFOmoZpOKFHUzZCcPuv7HRzP_oADrgMgypBAQZSRpJeVHvLLafNK2mAU15duYxjJIvSevVzCipCF98Qz/s1600/2014-11-09+11.51.20.jpg" height="320" width="180" /></a>I was thrilled to
receive a box of goodies from the lovely people at <br />Loyd Grossman to try out
their new Limited Edition Mint Masala curry sauce. Mint struck me initially as
a little strange to have in a curry as I would usually use coriander, but then
of course you get cooling mint raita in Indian restaurants, so it does have an
affinity.</div>
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I used half a jar
for 2 portions which with bread or rice was enough for me. The mint was not
overpowering – it is very different to our common garden mint. Much more delicate
and fragrant.<o:p></o:p></div>
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Decided to use
turkey breast and tenderstem broccoli as they needed using up. Plus jazzed it
up with some extra spice, not because it was needed, but because I have so much
in my cupboard!!<o:p></o:p></div>
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I really liked the sauce as it made a nice change from the usual tikka and korma.</div>
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1 turkey breast
fillet (about 350g), sliced thinly<o:p></o:p></div>
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1 tsp oil<o:p></o:p></div>
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½ onion, sliced <o:p></o:p></div>
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½ tsp mustard
seeds<o:p></o:p></div>
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Pinch nigella
seeds<o:p></o:p></div>
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Handful of frozen
butternut squash, chopped into bitesize chunks<o:p></o:p></div>
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4 tenderstem
broccoli stems, chopped into bitesize lengths <o:p></o:p></div>
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½ jar Loyd
Grossman Mint Masala Curry Sauce<o:p></o:p></div>
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10 curry leaves
(optional)<o:p></o:p></div>
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½ tsp garam
masala powder<o:p></o:p></div>
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1 handful spinach
(actually it was spinach, rocket and watercress salad leaves in this instance!)<o:p></o:p></div>
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Naan or rice to serve<br />
Fresh mint to garnish if liked<o:p></o:p></div>
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Heat the oil in a non-stick wok or frying pan and fry the
onion and seeds together. Watch out as the will pop and spit! <o:p></o:p></div>
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Once softened and lightly golden, add the squash and
broccoli and stir fry until the squash has thawed and soft and the broccoli is
cooked but still with some crunch.<o:p></o:p></div>
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Add the turkey strips and fry for 2-3 mins until sealed and
almost cooked through. Then pour in the curry sauce, curry leaves, garam
masala, bring to the boil and simmer for 10 minutes. I needed to add a little
water to loosen the consistency to my liking.<o:p></o:p></div>
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Stir in the spinach and turn off the heat. It will wilt down
really quickly. <o:p></o:p></div>
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Serve with naan or rice, and sprinkle with chopped mint if
using.<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-25286616007169299402014-10-10T04:20:00.000-07:002014-10-10T04:20:45.070-07:00Spanish-style cod<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhZjO0O5YaLoZRZ4S4Mujy12WVeDmhAneK_1C5Pv9vvaE_Dav5Z5uGJmyG1YzP9VG2W4F-5s_pnaxe42z4DFUJKymfDMlYMbypkYtVPFthqyWj9lrzHdTiX8Oeo27aNZvlurTaV8K/s1600/2014_10092foo0018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhZjO0O5YaLoZRZ4S4Mujy12WVeDmhAneK_1C5Pv9vvaE_Dav5Z5uGJmyG1YzP9VG2W4F-5s_pnaxe42z4DFUJKymfDMlYMbypkYtVPFthqyWj9lrzHdTiX8Oeo27aNZvlurTaV8K/s1600/2014_10092foo0018.jpg" height="320" width="240" /></a></div>
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Serves 1 – easily multiplied<o:p></o:p></div>
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Have just come back from Majorca and really enjoyed the
gutsy flavours of the local tapas. Anyway I had lots of leftover bits in the fridge
that needed using up when I got back – peppers, toms, garlic, onion etc – so threw
this dish together with a little Spanish inspiration. I really liked it, even
though it was eaten on a dreary day rather than hot Mediterranean sunshine!<o:p></o:p></div>
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1 cod fillet <o:p></o:p></div>
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¼ red onion, finely sliced<o:p></o:p></div>
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3-4 cherry tomatoes, sliced<o:p></o:p></div>
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¼ small pepper, sliced (or a mini pepper such as Tesco
Chiquino peppers)<o:p></o:p></div>
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½ clove garlic, finely chopped<o:p></o:p></div>
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4-5 chorizo slices, cut into strips<o:p></o:p></div>
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3 olives, sliced<o:p></o:p></div>
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½ tin butterbeans, drained<o:p></o:p></div>
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Pinch dried herbs<o:p></o:p></div>
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Hot paprika<o:p></o:p></div>
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Salt and pepper<o:p></o:p></div>
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2 -3 tablespoons red wine<o:p></o:p></div>
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1 tsp balsamic vinegar<o:p></o:p></div>
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Drizzle of Olive oil<o:p></o:p></div>
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Preheat oven to 180C Fan. <o:p></o:p></div>
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Layer most of the onions, tomatoes, pepper, garlic, chorizo,
olives and butterbeans in a small heatproof dish (I used a small oblong enamel
pie tin). Season and add a little hot paprika to taste.<o:p></o:p></div>
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Place the fish on top and season with herbs, a little extra
dusting of hot paprika to taste, and more salt and pepper. <o:p></o:p></div>
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Pile the remaining sliced ingredients on top to cover the
fish, then spoon over the wine, balsamic and a little drizzle of olive oil.<o:p></o:p></div>
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Cover tightly with foil, allowing a bit of tent space for
steam. Cook in the oven for 15 minutes and serve with seasonal vegetables, rice
or bread.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObn1-VYQgugRJT_YzN1eu1sCVwWJFd-v9ZIwGaXkGCC9jz0ccCdfoNamO2E4F64rSE900kMDQJtmLA9tcmSOv5ciZP2DhG-PGSU3I4CPlOOvJYr1U3uqxgu4Ge6Tj1osZEcq8zVRy/s1600/2014_10092foo0016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObn1-VYQgugRJT_YzN1eu1sCVwWJFd-v9ZIwGaXkGCC9jz0ccCdfoNamO2E4F64rSE900kMDQJtmLA9tcmSOv5ciZP2DhG-PGSU3I4CPlOOvJYr1U3uqxgu4Ge6Tj1osZEcq8zVRy/s1600/2014_10092foo0016.jpg" height="240" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-66388832362159639472014-09-23T02:09:00.001-07:002014-09-23T02:09:56.128-07:00The BEST steak sandwich with sticky onions and steak sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7PiI4qB6Ch4pho7iF09BBKTfVa8kl8a-7wAuC4DrTMJM4jQ_cm-tuUJOM06oAifnaZygUl6YulglBggdPIMZRkoMKUomaCrJ6409BaXuYWGGNx0p3X9k1QOXeqamPJOiHbHcgjtUz/s1600/2014_09062food0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7PiI4qB6Ch4pho7iF09BBKTfVa8kl8a-7wAuC4DrTMJM4jQ_cm-tuUJOM06oAifnaZygUl6YulglBggdPIMZRkoMKUomaCrJ6409BaXuYWGGNx0p3X9k1QOXeqamPJOiHbHcgjtUz/s1600/2014_09062food0008.JPG" height="240" width="320" /></a></div>
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Serves 1</div>
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<o:p></o:p></div>
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I am partial to a steak sarnie – it’s often the first thing
I scan for on pub menus. I suppose it feels a little less naughtier than a
burger, but let’s face it, it is pure filthy deliciousness. Well, it is the way
I make it. The key is the holy trinity of condiments – this should not be made
without the special steak sauce blend…<o:p></o:p></div>
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1 rump steak<o:p></o:p></div>
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Black pepper<o:p></o:p></div>
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½ red onion, finely sliced<o:p></o:p></div>
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Drizzle of oil<o:p></o:p></div>
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Drizzle of Balsamic vinegar<o:p></o:p></div>
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2 slices good, chewy sourdough bread (Love the Real
Patisserie Chewy Brown)<o:p></o:p></div>
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1 tsp each Heinz tomato ketchup, French’s Mustard and
Hellmans Mayo<o:p></o:p></div>
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Handful rocket leaves<o:p></o:p></div>
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2-3 cherry tomatoes, sliced<o:p></o:p></div>
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Thin shavings of Parmesan cheese<o:p></o:p></div>
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Bash the meat to tenderise and thin it out a little. Trim
off any fat and season with black pepper. <o:p></o:p></div>
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In a small frying pan cook the onions in the oil over a
gentle heat until soft and translucent. Add a drizzle of balsamic and cook a
little longer until sticky. Turn heat off and allow to cool a bit.<o:p></o:p></div>
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Heat a griddle or frying pan until very hot and dry fry the
sliced bread until lightly toasted. Set aside then lay in the steak and cook to
your liking. (For me, 1.5 mins on both sides is about right by the time it has
rested) then put on a plate to rest for 2-3 mins.<o:p></o:p></div>
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Meanwhile mix the 3 sauces to make burger sauce and spread
over the toasted bread. Top with a heap of rocket, cherry tomatoes and the
cooled sticky onions.<o:p></o:p></div>
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Slice the warm steak on an angle and pile onto the sandwich
and scatter with parmesan shavings. Place other slice of bread on top and
squash down lightly. Cut in half and devour.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-50196229543428049662014-09-23T02:06:00.000-07:002014-09-23T02:06:44.296-07:00Divine Halloumi and Couscous Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qcSk3LgVKbXm1MEmdITqDZAnp_4_oa0fXMMDiSqkfkstYlPwGlEg2bTxfDn0ic9k4bIheZb9ZPrs8_As0gzJzPI1-Tjc8YrXaHtZevZCtWY9CqJd6u8L6-_32CT2XXueFznNgUmO/s1600/2014_09062food0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qcSk3LgVKbXm1MEmdITqDZAnp_4_oa0fXMMDiSqkfkstYlPwGlEg2bTxfDn0ic9k4bIheZb9ZPrs8_As0gzJzPI1-Tjc8YrXaHtZevZCtWY9CqJd6u8L6-_32CT2XXueFznNgUmO/s1600/2014_09062food0028.JPG" height="240" width="320" /></a></div>
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Serves 2- depending how greedy you are<o:p></o:p></div>
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I had forgotten how much I adore couscous until recently
when I opened a pack that had been in my fridge the best part of a year! (this
stuff has an amazing shelf life) I made a massive batch and was eating it for 4
days (see other pic below as proof!) but was actually quite sad when I finished it all off! Must try to get out
more. <o:p></o:p></div>
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I have discovered the sweet chilli sauce is also a good
friend of halloumi. Nice in a wrap if you don’t use it all up.<o:p></o:p></div>
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1 100g pack tomato or roast vegetable couscous<o:p></o:p></div>
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1 small courgette<o:p></o:p></div>
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1 small aubergine<o:p></o:p></div>
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1 red or yellow pepper<o:p></o:p></div>
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1 red onion<o:p></o:p></div>
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Olive oil<o:p></o:p></div>
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Balsamic vinegar<o:p></o:p></div>
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Handful of olives, sliced <o:p></o:p></div>
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Cherry tomatoes, chopped <o:p></o:p></div>
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3 spring onions, sliced <o:p></o:p></div>
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Bag of rocket<o:p></o:p></div>
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2 tbsp Lemon juice <o:p></o:p></div>
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Fresh Dill and Basil (optional), chopped<o:p></o:p></div>
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1 block of Halloumi<o:p></o:p></div>
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Preheat oven to 200C. <o:p></o:p></div>
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Make up the couscous according to packet instructions and
set aside to cool.<o:p></o:p></div>
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Cut the courgette, aubergine and pepper into chunks. About
an inch is fine. Peel the onion but leave the end core on and cut into thinish
wedges so they do not fall apart.<o:p></o:p></div>
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Tip onto a baking tray and drizzle with olive oil and
seasoning. Cook for about 25-30 mins until soft and lightly charred round the
edges. Drizzle with a little balsamic and pop back in oven for 5 mins more
minute then remove and cool. <o:p></o:p></div>
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In a serving bowl, toss together the warm or room
temperature couscous and roasted vegetables with the remaining ingredients,
apart from the Halloumi. You can refrigerate at this stage if you don’t want a
warm salad. <o:p></o:p></div>
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When ready to eat, slice the halloumi and dry fry in a hot
frying pan for about 1 min on each side until golden and toasty. Divide the
salad between plates and top with the hot cheese slices and eat.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-31653729990099988552014-08-07T03:50:00.000-07:002014-08-07T03:50:01.486-07:00Greek lamb stew with tagliatelle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEw5f2YQ4WaYZysYMUQ4jrabpFhO5BpCt35wXotwp9gm0GKVaMZro_hGIahVzUXXi2kK6YKZTvucmvLgW_zIrf96UPNHZyL7OI7rvCdPzWPRQE0c5VUHzHGvgIX1Zj51tMgkORr_X3/s1600/Greek+lamb+with+tagliatelle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEw5f2YQ4WaYZysYMUQ4jrabpFhO5BpCt35wXotwp9gm0GKVaMZro_hGIahVzUXXi2kK6YKZTvucmvLgW_zIrf96UPNHZyL7OI7rvCdPzWPRQE0c5VUHzHGvgIX1Zj51tMgkORr_X3/s1600/Greek+lamb+with+tagliatelle.jpg" height="240" width="320" /></a></div>
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<br /></div>
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<b>Serves 4-5<o:p></o:p></b></div>
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<b><br /></b></div>
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This dish was created because I couldn’t bear to waste some
dill! Can’t believe I spent about £6 on lamb to save the dill, but lamb is such
a rare, expensive treat. And it does go quite a long way in this dish. I then portioned this up and froze little bags
of it as I am not feeding a family, although it would improve in flavour in the
fridge a day or two after you cooked it.<o:p></o:p></div>
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<br /></div>
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Next time I might chop up the lamb smaller and cook for 2
hours to make a finer ragu style sauce for pasta or just some nice crusty
bread.<o:p></o:p></div>
<ul type="disc">
<li class="MsoNormal" style="background: white; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">olive oil</span><span style="border: none windowtext 1.0pt; font-family: "MS Gothic"; mso-bidi-font-family: "MS Gothic"; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-language: EN-GB; padding: 0cm;"> </span><o:p></o:p></li>
<li class="MsoNormal" style="background: white; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">500g lamb steaks </span>, cut into chunks<o:p></o:p></li>
<li class="MsoNormal" style="background: white; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">1 aubergine </span>, cut into chunks<o:p></o:p></li>
<li class="MsoNormal" style="background: white; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">2 onions, </span>half chopped and half sliced into half moons<o:p></o:p></li>
<li class="MsoNormal" style="background: white; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">garlic </span>2 cloves, finely chopped<o:p></o:p></li>
<li class="MsoNormal" style="background: white; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">1 tin chopped tomatoes </span><o:p></o:p></li>
<li class="MsoNormal" style="background: white; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">1 tbsp tomato puree</span><o:p></o:p></li>
<li class="MsoNormal" style="background: white; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">1 tsp dried mixed herbs (or Herbes de Provence)
</span><o:p></o:p></li>
<li class="MsoNormal" style="background: white; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">200ml chicken or lamb stock </span><o:p></o:p></li>
<li class="MsoNormal" style="background: white; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">½ stick cinnamon </span><o:p></o:p></li>
<li class="MsoNormal" style="background: white; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">few sprigs fresh dill (or parsley if you don’t
like dill)</span><o:p></o:p></li>
<li class="MsoNormal" style="background: white; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">1 lemon</span>, zested (optional)<o:p></o:p></li>
<li class="MsoNormal" style="background: white; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">grated parmesan cheese or crumbled feta</span><o:p></o:p></li>
<li class="MsoNormal" style="background: white; vertical-align: baseline;"><span style="border: none windowtext 1.0pt; mso-bidi-font-family: Helvetica; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; padding: 0cm;">50g dried tagliatelle for each person (so 200g
for 4)</span><o:p></o:p></li>
</ul>
<div class="MsoNormal" style="background: white; vertical-align: baseline;">
Heat 1tbsp olive oil in a large wok or casserole with
a lid. Season the lamb and brown all
over in two batches then remove. Add the aubergine and another splash of oil
and cook for 2-3 mins until softened a little. As the aubergine soaks up so
much oil, I poured a little of the meat juices that had run out of the lamb to
the pan. This deglazed it which adds more flavour and made the aubergine cook
quicker without even more oil. Lift out the aubergine and give the pan a wipe
as it will probably be black by now! Then add the onions and garlic and cook for
5-6 mins until softened and translucent.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="background: white; vertical-align: baseline;">
Tip the lamb and aubergine back with the tomatoes, tomato
puree, stock, cinnamon and check seasoning. Simmer then put on a lid on (or transfer
to a casserole if you used a wok) and cook for 1.5 hours or until the meat is
tender and the sauce is rich. Remove the cinnamon stick. Sprinkle the dill or parsley
over and lemon zest.<o:p></o:p></div>
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<br /></div>
<br />
<div class="MsoNormal" style="background: white; vertical-align: baseline;">
Cook the tagliatelle according to packet instructions
and serve with the stew. Add either parmesan or feta to taste and eat.<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-59706242408554144952014-07-31T04:26:00.000-07:002014-07-31T04:26:55.591-07:00Fasolakia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZEGM9pgE552hGZeqAszUyUT349kt6zIYQQixXRwRg-0pPkz5U6nK5tj5WGhnguTL6rqL3jiKDDl2nWcCp_zRfS7_y7Wh_aiOKQYO8kwQQIx0wAu2S9j0Tq_7s5ZD9EYI3SMiX2FV/s1600/Fasolakia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZEGM9pgE552hGZeqAszUyUT349kt6zIYQQixXRwRg-0pPkz5U6nK5tj5WGhnguTL6rqL3jiKDDl2nWcCp_zRfS7_y7Wh_aiOKQYO8kwQQIx0wAu2S9j0Tq_7s5ZD9EYI3SMiX2FV/s1600/Fasolakia.jpg" height="240" width="320" /></a></div>
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<br /></div>
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Serves 2-4 depending on what you serve with it. <o:p></o:p></div>
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<br /></div>
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This is a traditional Greek stew that maybe doesn’t sound exciting,
but boy I am addicted! The flavours meld together and tastes so summery and
this is a great way of using up a glut of runner beans which was the reason for
making it. The amount of olive oil is really worth it.<o:p></o:p></div>
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<br /></div>
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I have eaten masses of this just on its own with crusty
bread to mop up the sauce. Or its great with simple grilled fish with a squirt
of lemon as in this picture or lamb chops. If you don’t like dill use fresh parsley
or marjoram. You can eat hot, warm or at room temperature. It also freezes well.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
250g Runner beans, de-stringed and cut into 2 inch diagonal lengths<o:p></o:p></div>
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4 tablespoons good olive oil<o:p></o:p></div>
<div class="MsoNormal">
1 large onion – half finely chopped and half sliced into
half moons<o:p></o:p></div>
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2 garlic cloves, finely chopped<o:p></o:p></div>
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1 medium potato or 4 new potatoes, sliced into thickish
chunks (I don’t bother to peel)<o:p></o:p></div>
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Salt and pepper<o:p></o:p></div>
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Small pinch chilli flakes<o:p></o:p></div>
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1 tsp dried oregano<o:p></o:p></div>
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1 can chopped tomatoes<o:p></o:p></div>
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1 tbsp tomato puree<o:p></o:p></div>
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Water to cover – about a small glass or half a tin canful<o:p></o:p></div>
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Feta cheese, a really thin slice crumbled per serving<o:p></o:p></div>
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Dill or parsley, roughly chopped <o:p></o:p></div>
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<br /></div>
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<b>Method:<o:p></o:p></b></div>
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1. wash the prepped runner beans and drain.<o:p></o:p></div>
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2. heat the oil in a large saucepan or wok and gently cook
the onion until soft and translucent. Add the garlic and cook for a couple of
mins, stirring so it doesn’t burn.<o:p></o:p></div>
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3. Add the beans and potatoes and cook for 3-5 mins, coating
well in the oil and onions. Season well and add the chilli and dried oregano. <o:p></o:p></div>
<div class="MsoNormal">
4. Tip in the tomatoes and tomato puree, and pour in some water
just to cover. Bring to boil and put on a lid or transfer to a lidded casserole
then simmer for 1 hour (or cook slowly in oven at 160C for same time)<o:p></o:p></div>
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5. After an hour if it is too liquid, remove lid and cook
for another 10-15 mins. The sauce should be rich and velvety. <o:p></o:p></div>
<br />
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6. Sprinkle over chopped dill and crumbled over feta.<span style="font-family: Verdana, sans-serif; font-size: 10pt; line-height: 115%;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-44646795198783475062014-07-16T01:39:00.000-07:002014-07-16T01:42:01.807-07:00Dhal<div style="background: white; line-height: 14.25pt; margin-bottom: .0001pt; margin: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx10i8rNFMI6eqMuER7EY7uakjYRB4vKB7ASq8LxTlLhk5p8nOvNeVk-xJiPS2OvxB35LNjVAjj6vDE0Mbh9NeHLmvKfCXyw-1K0W4rQkzbMnHCExDLtR-F2lNKdoweSjDvX92uh3J/s1600/Dhal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx10i8rNFMI6eqMuER7EY7uakjYRB4vKB7ASq8LxTlLhk5p8nOvNeVk-xJiPS2OvxB35LNjVAjj6vDE0Mbh9NeHLmvKfCXyw-1K0W4rQkzbMnHCExDLtR-F2lNKdoweSjDvX92uh3J/s1600/Dhal.jpg" height="240" width="320" /></a></div>
<br /></div>
<div style="background: white; line-height: 14.25pt; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; font-weight: normal; mso-bidi-font-weight: bold;">I love Dhal – thick, gently spiced,
cheap as chips and very filling. You
could add cooked diced chicken or lamb to it and some stock to loosen it more, which
would give it more of a Dhansak curry feel. Also nice!<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 14.25pt; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; line-height: 14.25pt; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">Serves </span></strong><strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; font-weight: normal; mso-bidi-font-weight: bold;">2-3</span></strong><strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;"><o:p></o:p></span></strong></div>
<div style="background: white; line-height: 14.25pt; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; line-height: 14.25pt; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">150g
dried split yellow peas</span></strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;"><br />
<strong>500-750ml water</strong><br />
<strong>Salt and black pepper</strong><br />
<strong>1 tbsp vegetable oil</strong><br />
<strong>1 tbsp mustard seeds<o:p></o:p></strong></span></div>
<div style="background: white; line-height: 14.25pt; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">1 tsp
nigella seeds (black onion seeds)</span></strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;"><br />
<strong>½ tbsp cumin seeds</strong><br />
<strong>A pinch of ground
turmeric</strong><br />
<strong>10 curry leaves</strong><br />
<strong>1 onion, sliced</strong><br />
<strong>1-2 large green
chillies, sliced (deseed if you don’t like too much heat)</strong><br />
<strong>2 garlic cloves, crushed</strong><br />
<strong>1 tsp garam masala</strong><br />
<strong>3 tomatoes, chopped</strong><o:p></o:p></span></div>
<div style="background: white; line-height: 14.25pt; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">Juice
of ½ a lemon</span></strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;"><br />
<strong>Fresh coriander, chopped<o:p></o:p></strong></span></div>
<div style="background: white; line-height: 14.25pt; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">2
shallots, sliced into rings (optional)<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 14.25pt; margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">Naan or
tortillas, warmed, to serve<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 14.25pt; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; line-height: 14.25pt; margin: 0cm 0cm 0.0001pt;">
<strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">1</span></strong><span class="apple-converted-space"><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;"> Wash
and d</span></span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">rain the split peas in a sieve and place in a saucepan. Pour 500ml
of water over, boil for 10 mins, then reduce the heat and simmer for about 35
minutes, or until the peas are very soft. You may need to add the extra 250 ml
water if it evaporates too fast. Season.<o:p></o:p></span></div>
<div style="background: white; line-height: 14.25pt; margin: 0cm 0cm 0.0001pt;">
<strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">2</span></strong><span class="apple-converted-space"><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;"> </span></span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">Heat
the oil in a frying pan. Add the spices and curry leaves and fry over a medium
heat until the mustard seeds start to pop.<o:p></o:p></span></div>
<div style="background: white; line-height: 14.25pt; margin: 0cm 0cm 0.0001pt;">
<strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">3</span></strong><span class="apple-converted-space"><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;"> Add</span></span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;"> the
onion, chillies and garlic and stir well. Cook for another 3 minutes, then add
the garam masala.<o:p></o:p></span></div>
<div style="background: white; line-height: 14.25pt; margin: 0cm 0cm 0.0001pt;">
<strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">4</span></strong><span class="apple-converted-space"><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;"> </span></span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">Mix
well, and then tip into the cooked dhal with the tomatoes. Bring to a simmer
and cook for a further 2-3 minutes, adding more water if the mixture becomes
too thick. <o:p></o:p></span></div>
<div style="background: white; line-height: 14.25pt; margin: 0cm 0cm 0.0001pt;">
<strong><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">5</span></strong><span class="apple-converted-space"><b><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;"> </span></b></span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;">Add the
lemon juice and coriander. (If you like fry the shallot in a little oil and
garam masala until crisp and tip over the dhal) Serve with warm flatbreads for scooping.<o:p></o:p></span></div>
<br />
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<br /></div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-49162153150825246802014-04-29T09:13:00.000-07:002014-04-29T09:14:49.473-07:00Review: New Club, Brighton<div class="MsoNormal">
<b>Review: New Club, Brighton<o:p></o:p></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjweCrMrRXUdAY3lU4moN-6IG23zkb300Twllu-JUAn0QkZKYZtedrsR0Wz-klVRVsqrtciG-PzneD9jcntE5ZrlbiTbm3kIKM-XWchkFhHqeHO-sJBqARs8MzpNoREiBN3_LTEZDqn/s1600/New+club.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjweCrMrRXUdAY3lU4moN-6IG23zkb300Twllu-JUAn0QkZKYZtedrsR0Wz-klVRVsqrtciG-PzneD9jcntE5ZrlbiTbm3kIKM-XWchkFhHqeHO-sJBqARs8MzpNoREiBN3_LTEZDqn/s1600/New+club.JPG" height="320" width="240" /></a></div>
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<b><br /></b></div>
<div class="MsoNormal">
Opposite the crumbling West Pier is a spacious, modern with
a flavour of that now-ubiquitous rend for American diner style barbecue food
and the dreaded “plates”. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We were very early so they changed menus over in the short
time that we sat outside with a drink to peruse the food, but were very
friendly about it and apologised.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We decided to eat indoors as it looked as though it might
bucket down. I didn’t have very high expectations – it seemed quite hip, the young
staff were very relaxed and were chatting to each other a lot (my only gripe is
that this made service slow) and thought, here we go, another burger joint that
is trying too hard. Still, I wasn’t in a hurry and enjoyed people watching
outside.<o:p></o:p></div>
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When the food arrived I was impressed by the presentation.
The Dirty Burger came over on greaseproof paper, sat in an enamel tin bowl, French
fries came in a matching smaller tin and the slaw in a jam jar which gave a
nice rustic look that, I admit although over used everywhere, does look cuter
than a polystyrene McD’s carton. The burger cost £8.50 and they are made with
35 day aged locally sourced Hereford Beef. The patty was cooked slightly medium
but it ws very juicy and still had the right amount of smokiness. Inside the glazed and toasted brioche bun was
the right amount of sticky sweet hickory onion relish, melted Moneterey Jack
cheese, shredded iceberg (the only type of lettuce that belongs in a burger!),
pickled cabbage, gherkins and their own special house sauce. The fries were
also perfectly crisp and well-cooked. The whole meal was utterley delicious and one of the nicest burgers I have had.<o:p></o:p></div>
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They also serve other American classics – mac ’n’ cheese, Caesar
salad, smoked pulled pork, plus brunch
or “hangover” options such as pancakes and bagels which would make a change
from a fry-up in a Brighton caff.<br />
<br /></div>
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This place has very quickly become popular and may well last
the course, much to my misplaced expectations. Hope so!<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-8721357159670150722014-04-23T07:18:00.000-07:002014-04-28T09:24:45.430-07:00Review: BBQ Shack at World’s End pub, Brighton<div class="MsoNormal">
<b>Review: BBQ Shack at
World’s End pub, Brighton<o:p></o:p></b></div>
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<br />
This was another pub on my hit list to visit owing to a lot
of buzz about it on social media. A friend of mine visited the week before and
when I asked how it was he just showed me a photo and said “man, my eyes were
bigger than my belly.” Challenge
accepted!!</div>
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<o:p></o:p></div>
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<br /></div>
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When we arrived at around 2pm the pub was fairly quiet. It’s
very spacious and the clientele was very mixed – young, old, families, couples
and it had a very friendly vibe.<o:p></o:p></div>
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The barman was equally friendly and evidently very proud of
their American fayre menu. As if we
needed to be taken through the “concept”, he asked if we had been before and
how they make everything from scratch, do their own meat smoking and only serve
homemade bbq sauce as a condiment - mayo and ketchup are sacrilegious
apparently. We said we were here for the
famous burgers to which he recommended the Memphis burger and warned us it was
big! No problem <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span>. <o:p></o:p></div>
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My monster-sized burger arrived after a little while (all
cooked to order) and came piled high with the most tender, succulent pulled
pork piled on top. I ate that mostly separately, drizzled in the bbq sauce so I
could savour the flavour. The meaty burger was wide but not too thick and they
cooked them all the way through which I believe might be an EU law. It had a
nice smoky char flavour and packed with umami savouriness. It wasn’t all that
juicy because it was on the thin side, but it gave a nice chewy texture, complemented
by the coleslaw underneath. <o:p></o:p></div>
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Pickles and tomato were placed on the side – this is
something I am starting to realise is done by restaurants as they are the
extras that divide people when it comes to burgers. Plus a hefty helping of French
fries. Think they were packet ones, but who care – all chips are lovely! <o:p></o:p></div>
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</div>
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The only small criticism is the bun. It was just a bit ordinary
compared to the effort they had gone to with their meat and bbq sauce etc. Just
a basic supermarket white burger bap – and this was where the challenge
defeated me. I left about a quarter of bun. That’s all though (and surely you
can forgive me for leaving a measly bit of bread?)… everything else was demolished with greedy
gusto… and followed by a long nap at home! <o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-59243979076534957452014-03-17T09:34:00.002-07:002014-03-17T09:49:10.416-07:00Review: The Ginger Fox, Albourne, Near Brighton<div class="MsoNormal">
<div class="MsoNormal">
<span style="color: #544f47;"><b style="background-color: #d9ead3;">Review: The Ginger Fox, Albourne, Near Brighton </b><span style="background-color: #d9ead3;"><o:p></o:p></span></span></div>
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<span style="background-color: #d9ead3;"><br /></span></div>
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<span style="background-color: #d9ead3;"><br /></span>
<br />
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<span style="background-color: #d9ead3; color: #544f47;">One of the Brighton-based Gingerman restaurant group, The
Ginger Fox pub is in a remote countryside setting, close to Devil’s Dyke. I had
been many years ago when it was fairly newly opened and getting surprise rave
reviews from critics of the nationals. I remember it always being nice but a
bit… um poncey. I think they were trying too hard, and the clientele were very
much the local ‘yah-yah’s’ which made the place a bit stuffy and formal for me.
<o:p></o:p></span></div>
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<span style="background-color: #d9ead3;"><br /></span></div>
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<span style="background-color: #d9ead3; color: #544f47;">Anyway a friend and I stopped there for dinner unexpectedly
as The Sportsman pub at Goddards Green were full (having an early St Paddy’s
shindig apparently). Well we were frankly lucky to get a table there too as
even at 7pm it was almost full. The diners didn’t look like they had changed
since I last went (grey, conservative, twin sets etc) and I was certainly one
of the youngest at the chirpy age of 34! <o:p></o:p></span></div>
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<span style="background-color: #d9ead3;"><span style="background-position: initial initial; background-repeat: initial initial; color: #544f47;">A lovely waitress showed us a table and took our coats and
we chose a bottle of Malbec to drink while we munched on warm complimentary
bread with balsamic and rapeseed oil that you pour yourself from the bottle on
the table. The menu isn’t extensive, 5-6 choices for starters and mains,
although there are specials on the board. I chose the Chorizo Glazed Rarebreed
Pork Belly with Carrots and Chicory and my mate went for the Foie Gras Ballotine with Champagne Rhubarb and Sesame Toast.</span><o:p></o:p></span></div>
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<span style="background-color: #d9ead3;"><br /></span></div>
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<span style="background-color: #d9ead3; color: #544f47;">Our plates arrived beautifully presented. My pork belly
slice was on top of a smear of sticky chorizo syrup and was garnished the tiniest
baby carrots I have ever seen and a little bit of lettuce. The pork was soft,
sweet and fatty but as there were only two bites worth, £8 seemed a tad steep.
The foie gras was rich, naughty and thoroughly gorgeous! Quite a small portion
for the amount of toast it came with but you really couldn’t eat too much of
this heavenly, smooth pate. It was also prettily decorated with radishes I
think.<o:p></o:p></span></div>
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<span style="background-color: #d9ead3;"><br /></span></div>
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<span style="background-color: #d9ead3;"><span style="background-position: initial initial; background-repeat: initial initial; color: #544f47;">We both had the Char Grilled Redlands Farm Rib Eye with
Duck Fat Chips, Roasted Onion and Balsamic Vinegar Butter and Roasted Parsnips with Almonds (£19.50) Wow wow wow - the steak was cooked to juicy medium perfecttion as requested and tasted so beefy with a lovely, smoky char on the outside. Yes there was quite a lot of fat on the meat, but that's ribeye for you, and it all adds to the flavour. The chips (am a proper chip fiend at the moment) were easily the best I have ever had - dark gold, super crunchy and absolutely gorgeous It was almost like they had been fried in a batter - they sounded like glass but were fluffy inside. Reckon they might use the Heston triple cook method, but whatever it is I am coming back for these on my lunch break!</span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="background-color: #d9ead3; color: #544f47;">So the bill came to £80 with the wine, and the food was
excellent, it really was. If it was 10-12% cheaper I would eat here often, but
given its formality and the extra expense, think it might be a place for
special occasions only or possibly business meetings. </span><o:p></o:p></div>
</div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-75128585940945460302014-03-17T08:07:00.000-07:002014-03-17T08:10:03.949-07:00Review: The North Laine Pub & Brewery, Brighton<div class="MsoNormal">
<b>Review: The North
Laine Pub & Brewery, Brighton<o:p></o:p></b></div>
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After an afternoon drinking in the North Laines on the first properly
sunny day of the year (yes, in March!) it was time to think about eating something
to soak it all up and stop things from looking so blurry. However, due to the blue sky and 19C
temperature, the whole of Brighton and probably the rest of Sussex were in town
and everywhere was packed out. So I wrack my slightly fuzzy brains for a large
establishment which would have more room than the little caffs and bars nearby
and remembered the North Laines pub which used to be my old nightclub haunt,
The Gloucester, back in the day. <o:p></o:p></div>
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Of course, no one told me the rugby was on too, so on
getting there we actually struggled to find a spare table in the huge place!
Never mind, we eventually settled upon two stools around a table converted from a beer
barrel. It is worth pointing out on that note, that this pub has its own
brewery attached to it – you can apparently book a tasting tour and sample the various
nectar. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Back to food, the menu is pretty extensive without being
overwhelming – I think they cover off just about everything anyone could want –
fish and chips, steak, pie to more unusual fare such as hot dogs with
sauerkraut and mustard, hearty lamb hotpot and dumplings, turkey schnitzel (was
very tempted by this), and the interesting-sounding sausage sharing board which
are a mix of four local sausages with gravy and piccalilli to dip! Sounds
brilliant! <o:p></o:p></div>
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<div class="MsoNormal">
However, my alcohol- induced hunger meant I needed some bulk
so I went for the Angus Beef burger (they do lamb and rosemary and Cajun chicken, plus ‘The Greek’ halloumi for veggies) and my mate chose the posh ‘fish finger’
sandwich. We were told there was an hour wait on food – I expect that is not
the norm at 3.30pm on a Saturday but it really was heaving so we got another
glass of wine and waited.<o:p></o:p></div>
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<div class="MsoNormal">
Exactly one hour later the food arrived and I felt strangely sober again. We asked for
cutlery as I didn’t want to push my face into my burger like I did at Burger Brothers! The fish fingers were indeed not from Birds Eye but were pleasing rustic
breaded goujons and were clearly handmade. No clue what the fish was, but
tasted nice and juicy apparently, and the thick cut white bloomer was the correct type for a fish finger sarnie in my opinion. My 8oz burger came in a nice soft brioche bun
from a Brighton bakery and included a tumbled mass of bright purple onion relish
(it looked like it was made from very thinly sliced boiled red onions – it was
strangely tasteless, possibly because it was fridge cold). The fresh lettuce, tomato,
gherkin were fine, but I took out the raw red onion as a matter of personal
taste. Sadly the burger was very overcooked and without going for optional
cheese, it was dry, hard and unpleasant to eat. The chips on the other hand were
AMAZING! They still had their skins on and were of different sizes so some of
the really slim ones were so crispy it was like eating baked potato skin – almost
healthy, right?!<o:p></o:p></div>
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<br /></div>
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For £9.25 my burger and chips wasn’t bad value, just a shame
the meat had no juices left in it. Going to try eating there again when it is quieter
as I am convinced they will win points back on food, and the lively atmosphere was fun to hang out in.<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-20078784592277495502014-03-06T02:58:00.000-08:002014-03-06T03:06:17.001-08:00Review: Burger Brothers, North St, Brighton<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b></div>
<div class="MsoNormal">
<b>Review: Burger
Brothers, North St, Brighton<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
It seems I am on a bit of a mission at the moment to try out
all the amazing burger joints around Brighton. The craze for making the most “dirty”
or most gourmet burgers has hit the town in the last couple of years. In fact I
just found out that the burger-related term “dirty” means smoky, as in a dirty
sauce will have a smoked element to it. But don’t take my word for it – it’s
all new to me!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So when I heard that Burger Brothers was the number 1
restaurant in Brighton on Tripadvisor I was intrigued to find out it is not
even a restaurant – it is a takeaway with a few stools inside!! Then it began
getting lots of mentions on social media and even in foodie mags such as Olive.
Reaaally? Well, that was it; I had to get myself down there to see what all the
fuss is about.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
From the outside it doesn’t look like anything special to be
honest, and inside were about 6 stools, an eating ledge and a chalk board menu
on the wall. There are 6 different beef burgers to choose from – no fries here.
But interestingly they do freshly made smoothies to wash the burgers down with.
So, what to choose? I wouldn’t normally write the whole menu, but think it
enables you to see the quality of the ingredients and that this is very
different from typical post-pub takeaways. It isn’t the cheapest but you get
what you pay for…<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b>Simple
Jack</b> with the American cheese of choice - Monterey Jack, plus mayo and
ketchup. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b>Our
Favourite</b> comes with goats cheese, roasted peppers, honey mustard, secret
sauce, caramelised onions and Cajun sauce. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b>Bennetton
Burger</b> with Tuxford and Tebbutt blue stilton, Portobello mushroom, chorizo,
wasabi mayo, caramelised onions and balsamic vinegar glaze<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b>Classic
Beef</b> with mature cheddar, tomatoes,
wild rocket, mustard, relish, black pepper mayo and caramelised onion<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 18.0pt;">
Plus 3 non beef options:<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b>Chicken
Bazinga</b> – marinated chicken fillets with beetroot salad, guacamole, caramelised
onions and garlic mayo. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b>Veggie
Special</b> which is their homemade vegetable patty coated in breadcrumbs and
comes with beechwood smoked cheese, roasted peppers, wild rocket, caramelised onion,
salsa and black pepper mayo.<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b>Hello Me</b>
is a halloumi, Portobello mushroom, tomato, peppers, secret sauce and creamy Cajun
sauce.<o:p></o:p><br />
<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<br />
I opted for the Classic Beef which cost £6.50 as I think a
simple burger shows you how good they really are. My friend had a Bennetton
Burger at £8.50. We were offered extras such as halloumi, Serrano ham, chorizo,
chilli sauce etc but declined. We took a seat on a stool and watched as they
were freshly cooked - the burger was steamed with a cloche which I’d imagine helps
to keep it juicy. They arrived quickly and
were placed in poly boxes on a tray with the essential serviettes and toothpicks.
(Note there is a toothpick in the centre
of the burger) The shiny bun looked so appealing and it didn’t look scary-huge.
Mine had a gherkin on the side – not sure if it had fallen out but I’d like to
think they are being clever as not everyone likes them.<br />
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRy90wiem8M1vV-n2BXD5WKpoVTasCHvDlqopXNrDe5GC-VJNsa70HSegB-ifloaD_kViTfWpHX7QJCyHabnuvdOHN0NpqU1sTKr9eq0C9idJRgl4z9v7RtgmU3OzbyFlslKsWp6xr/s1600/photo+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRy90wiem8M1vV-n2BXD5WKpoVTasCHvDlqopXNrDe5GC-VJNsa70HSegB-ifloaD_kViTfWpHX7QJCyHabnuvdOHN0NpqU1sTKr9eq0C9idJRgl4z9v7RtgmU3OzbyFlslKsWp6xr/s1600/photo+4.jpg" height="240" width="320" /></a></div>
<br /></div>
<div class="MsoNormal">
To take my first bite I literally had to just push my face
into it! The relish mayo and caramelised onions ended up everywhere – it is
quite a saucy burger, but not at all greasy. The burger was juicy and pink in
the centre and tasted really beefy. My mate’s burger was also excellent and he
said the blue cheese didn’t overpower any of the other elements. For me,
everything was perfection – loved the wild rocket – will start adding that to
my burgers in future instead of Little Gem. But the bun really made it. It was
sweet and slightly chewy and much more suitable than brioche which is too
doughy for the weight of burgers. The guys said it is Jewish Challah which they
get from a local artisan bakery in Hove. And they mince their own Longhorn beef
on the premises – they clearly take their sourcing very seriously and done
their homework. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Actually, the other thing that really makes Burger Brothers
worth a visit is the ‘Brothers’ themselves. Their friendliness and excellent
service sets them apart from Grubbs Burgers or other similar takeaways. They are
so proud of their product and asked us a few times if we were happy with our
meals. They haven’t even been in the food business before, so considering they
only opened 10 months ago and already have long queues on Friday and Saturday
nights (and sometimes even sell out completely) they must have the formula bang
on. Can definitely see them expanding to a bigger premises or opening a chain in
the non-distant future. Watch this space. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the meantime I am going back to try a Chicken Bazinga <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span><o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-70146883629844836462014-02-07T03:56:00.000-08:002014-02-07T03:58:16.464-08:00Review: Meat Liquor, Brighton<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DqvXVKjk69gIlTXlntR_ji97VzfhujIUmWsDiKlkDHaqb6F2YKRqR7Lm94cjxRHnP8J6SkQmaWzmzFofWmm0T7k2OGCTBz-E9_na1q_kFExI7RmDubtgtkruKgKjxzQf3PNT5ngQ/s1600/burgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DqvXVKjk69gIlTXlntR_ji97VzfhujIUmWsDiKlkDHaqb6F2YKRqR7Lm94cjxRHnP8J6SkQmaWzmzFofWmm0T7k2OGCTBz-E9_na1q_kFExI7RmDubtgtkruKgKjxzQf3PNT5ngQ/s1600/burgers.jpg" height="240" width="320" /></a></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Review: Meat Liquor,
Brighton<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Having heard so much about the success of Meat Liquor in
London, I was really pleased to hear they now have a restaurant in Brighton and
couldn’t wait to go on a night out there with colleagues.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I knew from social media that it was going to be very dark, loud,
hip and have a clubby feel to it, but actually when we arrived on the Thursday night
it wasn’t massively packed – none of the queues I was expecting, nor was it
that dark or too noisy to talk. Perhaps they crank up the music and dim the
lights more at the weekend? There were some sectioned off booths and the décor was
a cool mix of edgy industrial – think metal chains and wire screens plus some
mean and moody pictures and neon lights. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So, food… I knew straight away I wanted to try the Dead
Hippie burger that I had heard good things about. Two beef burgers with melted
cheese, pickles, onion, shredded lettuce and Dead Hippie sauce (which was kind
of a mustardy mayo??) in a soft bun. It wasn’t enormous, just right. They give
you kitchen roll as they do not have plates – everything just arrives on a tray
but apart from one greasy bit of spillage on my knee, it wasn’t a problem. Made
it even more informal and quirky – not great if you are on a date though! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I wanted to try out all of the sides but not knowing how big
the portions would be we shared cheese fries, normal fries and onion rings. (I
will have to return to try the fried pickles and buffalo wings!) The bowl of fries
are probably just enough for 2 to share. There wasn’t much cheese on the
portion and to be honest the ones with no cheese were crisper so preferred those.
The onion rings were massive and came with disappointingly thick, oily batter
and they went cold quickly which made them taste worse. Shame. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I also tried a little bite of my colleague’s Dirty Chicken Burger
as that would have been my other choice on the menu. The chicken breast was
whole and came crisply battered with mayo, red onion and lettuce. Think I liked
my beef a smidge more so no food envy!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In terms of drinks,
the only way to go is cocktails! The Meatjito was made with perfect precision (mojitos
can be awful in some places) but the winner was the House Grog – a mix of rums
with a tropical kind of juice – pineapple, lime and mango maybe? It is so strong
they limit 2 per person. It arrived in a tankard that Captain Morgan himself
would have said “Arrrr” to!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The “burgerettes” were young and cheeky, which was great and
service was overall brilliant. They tweeted about our table when we got boisterous
and started drunkenly dancing at the end of the night – claiming they had CCTV
footage of us that they’d put online! I guess we could have been annoying, but
if we were, the staff took it well. And to be honest if they serve Grog, they
should expect people to leave there drunk!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
Great place to have a party and I will return!<br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-80868156801461629582013-10-08T14:03:00.001-07:002013-10-08T14:03:27.741-07:00Spam carbonara<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2MeX3xEd09Jme6Z7bMC8r1G_A6eA-otFAq0gPl6GrXRhwi056VluvQHppkjhTuXoAW3SvOa5wwyYI22EhiuuUYBx4NJ98ZoTmHn-jMGb8K64nLrfl0UBE3E4pPrGRVPCiBLNm9pq/s1600/Carbonara+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2MeX3xEd09Jme6Z7bMC8r1G_A6eA-otFAq0gPl6GrXRhwi056VluvQHppkjhTuXoAW3SvOa5wwyYI22EhiuuUYBx4NJ98ZoTmHn-jMGb8K64nLrfl0UBE3E4pPrGRVPCiBLNm9pq/s320/Carbonara+2.JPG" width="320" /></a></div><div class="MsoNormal"><b><br />
</b></div><div class="MsoNormal"><b><br />
</b></div><div class="MsoNormal"><b>Spam carbonara<o:p></o:p></b></div><div class="MsoNormal">Serves 1</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Almost pay day, but need something comforting! Never made a successful carbonara without cream before but this was a triumph – the little knob of philly and a drizzle of truffle oil made it rich and luxurious.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">50g spaghetti</div><div class="MsoNormal">2 slices of Spam, diced</div><div class="MsoNormal">1 free range egg (local farm eggs make soo much difference!)</div><div class="MsoNormal">1 knob of Philadelphia cream cheese </div><div class="MsoNormal">Salt and pepper</div><div class="MsoNormal">Drizzle of truffle oil</div><div class="MsoNormal">2 tsp grated parmesan cheese</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cook the spaghetti for 10 mins in boiling salted water. Meanwhile beat the egg, philly, salt and plenty of pepper, a drizzle of truffle oil (any more than ½ tsp would be too powerful) and 1 tsp parmesan.</div><div class="MsoNormal">Drain the spaghetti then put back in the saucepan and straight away add the egg mixture and toss with a spoon until the spaghetti is coated and the egg becomes a sauce.</div><div class="MsoNormal">Pour into a serving dish and add the remaining parmesan and extra pepper and a basil sprig if liked.</div><br />
<div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPCqa6InXMG9p8MriEDZ-KFdflDcWy1lkVmCj3Qwe38keEZf-TOqYYA13Fc1UMVr7wbL31ZsjABtkoWZmC9wkdWxKftfaly2aHfTN3ZST14Kq-OWjK3d7WEqdR0ayABfP1lphqX6Kr/s1600/Carbonara.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPCqa6InXMG9p8MriEDZ-KFdflDcWy1lkVmCj3Qwe38keEZf-TOqYYA13Fc1UMVr7wbL31ZsjABtkoWZmC9wkdWxKftfaly2aHfTN3ZST14Kq-OWjK3d7WEqdR0ayABfP1lphqX6Kr/s320/Carbonara.JPG" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-60954000231216949252013-08-20T14:08:00.000-07:002013-08-20T14:08:05.859-07:00Mummy's Chicken and Leek Pie<!--[if gte mso 9]><xml>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2ura27r-wVbg_qkjTjK74InQqxH7ZNlavcGkA7QN_288B8xEDeaKURRDehxvhiiLIsBG8xGCgYA1h8v7eOhmoTzsAeMtkJIOuGnVODid3_jzSpVQivLJhOxMxopU9lKyqa7TYLGV/s1600/Mummys+pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2ura27r-wVbg_qkjTjK74InQqxH7ZNlavcGkA7QN_288B8xEDeaKURRDehxvhiiLIsBG8xGCgYA1h8v7eOhmoTzsAeMtkJIOuGnVODid3_jzSpVQivLJhOxMxopU9lKyqa7TYLGV/s320/Mummys+pie.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Mummy’s chicken and
leek pie</b></div>
<div class="MsoNormal">
Serves 2 with leftovers for next day</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I have no idea where mum got this recipe. It is pure comfort
food and is equally yummy served hot or cold the next day which is why I always
make this amount! I tend to buy Elmlea cream is it lasts longer in the fridge -
great if you live alone and only need a little at a time. My friend Mandy
always requests this pie!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
180ml chicken stock, from a cube</div>
<div class="MsoNormal">
125ml glass of dry cider</div>
<div class="MsoNormal">
2 chicken breasts</div>
<div class="MsoNormal">
A large knob of butter</div>
<div class="MsoNormal">
1 leek, chopped finely</div>
<div class="MsoNormal">
1 celery stick, chopped finely</div>
<div class="MsoNormal">
1 tbsp flour</div>
<div class="MsoNormal">
2 tsp fresh thyme or lemon thyme leaves</div>
<div class="MsoNormal">
125ml cream</div>
<div class="MsoNormal">
1 tbsp Dijon
mustard (or as much as you like)</div>
<div class="MsoNormal">
1 sheet ready rolled shortcrust pastry</div>
<div class="MsoNormal">
1 sheet ready rolled puff pastry</div>
<div class="MsoNormal">
1 egg, beaten</div>
<div class="MsoNormal">
Extra thyme leaves</div>
<div class="MsoNormal">
Sea salt</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat the oven to 200C.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Put the stock and wine in a saucepan and bring to the boil.
Add the chicken breasts and simmer with a lid on for 10 mins. Then remove from
heat and leave for another 10 mins. Remove chicken and reserve about 200ml of
the liquor. Chop chicken into little pieces.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Melt the butter in another saucepan and cook the leek and
celery until soft. Add the flour and thyme, and stir until bubbling and
starting to brown the flour. Slowly add in the cooking liquor and cream,
stirring until thickened. Remove from heat and add the chicken and mustard. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Grease a pie dish and line with the shortcrust pastry. Pour
in the chicken filling and top with the puff pastry. Seal or crimp the edges.
Brush with egg and sprinkle over a few thyme leaves and a few sea salt flakes.
Make an air hole. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake for 20-30 mins until the pastry is golden. Serve with
new potatoes or mash and veggies. You could also make mini picnic pies using
muffin tins!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4JG-zRx8ErnRpdGVFzKnC16BhozTmTG1x-UfXw-0qmQ1OW9Bzdqjz74bOya467aHyWfx06dZcxREkY9kQSZb3S7Wppz_kH-A7yg1F1XISssbhyeKUUJmS_uLz2Hc_3NeE14ndzEM/s1600/new+potatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4JG-zRx8ErnRpdGVFzKnC16BhozTmTG1x-UfXw-0qmQ1OW9Bzdqjz74bOya467aHyWfx06dZcxREkY9kQSZb3S7Wppz_kH-A7yg1F1XISssbhyeKUUJmS_uLz2Hc_3NeE14ndzEM/s320/new+potatoes.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAhJB9SRL2E1A4ZEWF6wGWHXt6NlL5cekky0VyOx-jiBX0sJX9ngzdWDDrsBatk_Cb05HpV5muy_-YnErkXemqugF_qKaa0mguKaIzWiMvLt8ISPAAt4Tb7_mMeZszO7Bo7Dnbdlw/s1600/Mummys+pie+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAhJB9SRL2E1A4ZEWF6wGWHXt6NlL5cekky0VyOx-jiBX0sJX9ngzdWDDrsBatk_Cb05HpV5muy_-YnErkXemqugF_qKaa0mguKaIzWiMvLt8ISPAAt4Tb7_mMeZszO7Bo7Dnbdlw/s320/Mummys+pie+3.JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-58548493748011302572013-07-25T03:53:00.000-07:002013-07-25T03:54:00.222-07:00Keema Matar (lamb mince and pea curry)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcM_HCY4HV9Z2WtruKcYHKVQQ01xOcGeAPgCQ9_4fXP5WfhcSZAwVzmrdrlFuwgWvagBCV23aqAiDhkpukk-XcQ00hhdfTKc_sOGIVlZg-s5H_C2ATU1ZnlqPwE8vqxIIt9w74b-c/s1600/Keema.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcM_HCY4HV9Z2WtruKcYHKVQQ01xOcGeAPgCQ9_4fXP5WfhcSZAwVzmrdrlFuwgWvagBCV23aqAiDhkpukk-XcQ00hhdfTKc_sOGIVlZg-s5H_C2ATU1ZnlqPwE8vqxIIt9w74b-c/s320/Keema.JPG" width="320" /></a></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Keema Matar</b></div>
<div class="MsoNormal">
Serves 4-6 depending on how much bread or other
accompaniments you serve <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This is one of my favourite weekend recipes to make as
although it is a little time consuming, it is really easy and the results are
worth it. I find I usually have most of the ingredients – maybe just have to go
out and get some fresh coriander, chilli and the mince. The results are deeply
satisfying, rich, savoury, sweet from cinnamon and warm from the chilli. Eat
with naan bread. I forgot to add the coriander for the photo - looks much better with it sprinked over!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
2 tbsp oil<o:p></o:p></div>
<div class="MsoNoSpacing">
Half a cinnamon stick<o:p></o:p></div>
<div class="MsoNoSpacing">
2 cloves<o:p></o:p></div>
<div class="MsoNoSpacing">
2 cardamom pods, bruised<o:p></o:p></div>
<div class="MsoNoSpacing">
3 peppercorns<o:p></o:p></div>
<div class="MsoNoSpacing">
2 onions, chopped<o:p></o:p></div>
<div class="MsoNoSpacing">
500g Lean minced lamb<o:p></o:p></div>
<div class="MsoNoSpacing">
1 tsp curry powder<o:p></o:p></div>
<div class="MsoNoSpacing">
1 tbsp ground coriander (I like to grind my own)<o:p></o:p></div>
<div class="MsoNoSpacing">
½ tsp ground cumin (again, I grind mine)<o:p></o:p></div>
<div class="MsoNoSpacing">
¼ tsp chilli powder/cayenne<o:p></o:p></div>
<div class="MsoNoSpacing">
¼ tsp turmeric <o:p></o:p></div>
<div class="MsoNoSpacing">
1 tbsp. coriander stems, finely chopped<o:p></o:p></div>
<div class="MsoNoSpacing">
1 fresh red chilli, split but not all the way in half<o:p></o:p></div>
<div class="MsoNoSpacing">
½ tsp garlic paste <o:p></o:p></div>
<div class="MsoNoSpacing">
1 tsp ginger paste<o:p></o:p></div>
<div class="MsoNoSpacing">
Salt<o:p></o:p></div>
<div class="MsoNoSpacing">
½ tsp paprika<o:p></o:p></div>
<div class="MsoNoSpacing">
400g can chopped tomatoes <o:p></o:p></div>
<div class="MsoNoSpacing">
1 medium potato, peeled and cut into 2cm dice<o:p></o:p></div>
<div class="MsoNoSpacing">
150g frozen peas<o:p></o:p></div>
<div class="MsoNoSpacing">
¼ tsp garam masala<o:p></o:p></div>
<div class="MsoNoSpacing">
Chopped coriander leaves to garnish<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat the oil in a wok (with a lid) and add the cinnamon,
cloves, cardamom, peppercorns and onions.
Cook on a low heat until turning golden brown, but don’t let it burn.
Turn up the heat and add the lamb, curry powder, ground coriander and cumin,
chilli powder and turmeric. Stir well and break up all lumps. Stir fry until
the lamb is brown – if a lot of fat is release try to drain a bit off, but not
all of it. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the coriander stems, red chilli, garlic and ginger
pastes, paprika and season with about 1 tsp salt. Stir fry on medium-low heat
for about 5 minutes to cook out the pastes and spices. Then tip in the tomatoes
and about half a can of water. Cover with a lid and cook on a low heat for
about 5 minutes. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Add the potatoes, pushing them down into the curry and add a
bit more water just to cover if necessary. Pop the lid back on and cover gently
for anything from 20-40 minutes until the potatoes are tender. Add the peas and
heat through for a couple of minutes. Turn heat off, sprinkle with garam masala
and chopped coriander and serve. <o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-91588959878650213712013-07-08T11:33:00.001-07:002013-07-08T11:34:41.725-07:00Turkey stir fry<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> <o:TargetScreenSize>1024x768</o:TargetScreenSize> </o:OfficeDocumentSettings> </xml><![endif]--><br />
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<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbpxewq7TBat-iqb7MBplHHZhIDY39zj5qQoL3azhURmzxFdw5GHnl2vK9PMCcB_KCzCYwx1oOlI6QKgWhOTxF1Jl1zh4S_qgr9r6Kbj8x8gl-kjssWmLq8098vn14ndIzMjXae2-/s1600/stir+fry+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbpxewq7TBat-iqb7MBplHHZhIDY39zj5qQoL3azhURmzxFdw5GHnl2vK9PMCcB_KCzCYwx1oOlI6QKgWhOTxF1Jl1zh4S_qgr9r6Kbj8x8gl-kjssWmLq8098vn14ndIzMjXae2-/s320/stir+fry+3.JPG" width="320" /></a></b></div>
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Turkey stir fry</b></div>
<div class="MsoNormal">
Serves 1</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Did a fridge raid and cleared out some of my vegetables that have seen better days – this calls for a stir fry! I usually add the aromatics – garlic and ginger near the end so it doesn’t burn over the high heat at the start, and also it retains a fresher flavour. Just make sure you cook out the rawness. The sweet chilli sauce had also been hanging around in the fridge too long than I’d care to admit, but it all tasted nice <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">:)</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1tsp oil</div>
<div class="MsoNormal">
Half a small onion, sliced </div>
<div class="MsoNormal">
¼ yellow pepper, roughly chopped</div>
<div class="MsoNormal">
¼ courgette, sliced </div>
<div class="MsoNormal">
½ carrot, peeled and cut into matchsticks</div>
<div class="MsoNormal">
1 field mushroom, sliced</div>
<div class="MsoNormal">
Leftover cooked turkey strips</div>
<div class="MsoNormal">
2 spring onion, sliced on the diagonal</div>
<div class="MsoNormal">
½ clove garlic, chopped</div>
<div class="MsoNormal">
1 tsp grated ginger root</div>
<div class="MsoNormal">
1 tbsp Kikkoman soy sauce</div>
<div class="MsoNormal">
1 tbsp sweet chilli stir fry sauce</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat a wok or frying pan with the oil and throw in the onion, pepper and<span style="mso-spacerun: yes;"> </span>carrot and stir fry over a high heat for 2 mins. Add the mushroom and cook for another minute until the hard vegetables are starting to soften slightly.<span style="mso-spacerun: yes;"> </span>Add the turkey strips, spring onion, garlic and ginger and mix well – stir fry for a minute until the garlic is fragrant and cooked, then add the soy sauce and chilli sauce, stir and serve immediately. </div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-63315309337640063402013-07-02T12:44:00.000-07:002013-07-02T12:45:51.228-07:00Curried Turkey Pilaff<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONO0majfeddV3c35-W5BL6ITcj_qIARI2F6NBTmfW8FQBtbaZvdVDqJYQlaogclO9XzuwMBa1Yd0rw063CDs_oHSEDTZEX434kR-rF4XgC8ac69y2-nzNwNTOOm9kDtHRV1rVa_yH/s1600/pilaff+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONO0majfeddV3c35-W5BL6ITcj_qIARI2F6NBTmfW8FQBtbaZvdVDqJYQlaogclO9XzuwMBa1Yd0rw063CDs_oHSEDTZEX434kR-rF4XgC8ac69y2-nzNwNTOOm9kDtHRV1rVa_yH/s320/pilaff+2.JPG" width="320" /></a></div>
<!--[if gte mso 9]><xml>
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</xml><![endif]--><!--[if gte mso 10]>
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mso-padding-alt:0cm 5.4pt 0cm 5.4pt;
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mso-para-margin-bottom:.0001pt;
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font-family:"Times New Roman";
mso-ansi-language:#0400;
mso-fareast-language:#0400;
mso-bidi-language:#0400;}
</style>
<![endif]-->
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Curried turkey pilaff</b></div>
<div class="MsoNormal">
Serves 1</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A great quick dinner using just a few ingredients and some
leftover cooked turkey. Some coriander, mango chutney, fresh chillies, a
squeeze of lemon and anything else you fancy would be very tasty additions but
this is simple and very filling – not to mention cheap as chips!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 tsp oil</div>
<div class="MsoNormal">
Half an onion, finely chopped</div>
<div class="MsoNormal">
2 tsp curry paste</div>
<div class="MsoNormal">
Few strips of cooked turkey or chicken breast</div>
<div class="MsoNormal">
½ tsp tumeric</div>
<div class="MsoNormal">
½ pouch Tilda white basmati microwaveable rice</div>
<div class="MsoNormal">
1 tbsp frozen peas</div>
<div class="MsoNormal">
2 tsp flaked almonds</div>
<div class="MsoNormal">
1 tsp sultanas</div>
<div class="MsoNormal">
Few pumpkin seeds (optional)</div>
<div class="MsoNormal">
2 pinches nigella seeds (optional)</div>
<div class="MsoNormal">
Sprig of fresh mint, chopped</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat the oil in a frying pan and cook the onion for a couple
of minutes until starting to soften. Add the curry paste and cook for a min or
two more to cook-out the spices. Add the turkey and turmeric and stir fry for a
minute to heat through. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Open the rice and squeeze half a pouch into the pan and stir
to break up any lumps and coat in the paste. Add the peas, almonds, sultanas
and pumpkin and nigella seeds if using. Add a splash of water to help coat
everything nicely and to stop the rice from being dry.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Tip into a bowl and add the chopped mint and eat!</div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-84708207629961109562013-07-01T02:22:00.002-07:002013-07-01T02:22:40.983-07:00Super Easy Mexican Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuiIeEPWacJh9XTEARRVCN4wPkQv6y21O1zwmzW6hcUS7n4W-VeX9FFyGH9m5Ax4YNUiR3tDqbCTuG9p_WsxhkFQ6gXtib3JtHsIIPDlAznzRhEPl1wYTakZmrFrH8naigO6Qr_et/s1600/Mexican+peppers+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuiIeEPWacJh9XTEARRVCN4wPkQv6y21O1zwmzW6hcUS7n4W-VeX9FFyGH9m5Ax4YNUiR3tDqbCTuG9p_WsxhkFQ6gXtib3JtHsIIPDlAznzRhEPl1wYTakZmrFrH8naigO6Qr_et/s320/Mexican+peppers+2.JPG" width="320" /></a></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Super Easy Mexican
Peppers<o:p></o:p></b></div>
<div class="MsoNormal">
Serves 2<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This is the easiest lunch/ snack ever! I was going to serve them
as a hot starter at a Mexican party but we had way too many nachos and dip so
ended up making them yesterday. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 small green peppers, halved and seeded<o:p></o:p></div>
<div class="MsoNormal">
Spray oil<o:p></o:p></div>
<div class="MsoNormal">
1 pouch Tilda Mexican microwavable rice <o:p></o:p></div>
<div class="MsoNormal">
2 tbsp frozen sweetcorn, defrosted<o:p></o:p></div>
<div class="MsoNormal">
2 tbsp grated cheddar<o:p></o:p></div>
<div class="MsoNormal">
Paprika or cayenne <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 200C. Spray the peppers with a little oil
and place cut side up in a roasting tin. Roast the peppers for about 30 mins
until softened and singed at the edges. <o:p></o:p></div>
<div class="MsoNormal">
Cook the rice in the microwave for 2 mins. Put the sweetcorn
in to heat for the last 10 secs. Mix together and pile into the pepper halves.
Sprinkle with cheese and place back in the oven until the cheese is melted and
bubbling. <o:p></o:p></div>
<br />
<div class="MsoNormal">
Sprinkle with paprika or cayenne if you like the heat and
eat hot or warm with salad. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
You could add chopped coriander and a squeeze of lime if you have any to add extra zing to the rice.</div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-57825789526330898592013-06-28T01:58:00.000-07:002013-06-28T02:57:43.086-07:00Tuna and olive pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhskhJKSFvyPCd7hEWXq95wrulp4qQXF4id1VeBhyV3yvigyK394fM_mPr4RsHB6aDXoh60bCWNX92kNvCgbUFubbKNWI_J1StJJpTF-pAEEyyxDaOIoIu0ASEOVmq9bgtEVwNvD2Ji/s1600/Tuna+pasta+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhskhJKSFvyPCd7hEWXq95wrulp4qQXF4id1VeBhyV3yvigyK394fM_mPr4RsHB6aDXoh60bCWNX92kNvCgbUFubbKNWI_J1StJJpTF-pAEEyyxDaOIoIu0ASEOVmq9bgtEVwNvD2Ji/s320/Tuna+pasta+2.JPG" width="320" /></a></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Tuna and olive pasta<o:p></o:p></b></div>
<div class="MsoNormal">
Serves 2-3<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I eat this at least once a month – usually in the run up to
pay day when there’s nothing in the house to eat! If you have any leftover it
will sit happily in the fridge until the next day. The sauce is quite punchy
with salty olives and capers and a bit of warm heat from the chilli flakes, but
you can always leave the chilli out if you are giving it to kids.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
125g rigatoni or penne pasta<o:p></o:p></div>
<div class="MsoNormal">
2 tsp olive oil<o:p></o:p></div>
<div class="MsoNormal">
1 sprig rosemary (or use ½ tsp dried mixed herbs)<o:p></o:p></div>
<div class="MsoNormal">
1 garlic clove, squashed<o:p></o:p></div>
<div class="MsoNormal">
1 stick of celery, finely chopped, reserve a few leaves if
there are any<o:p></o:p></div>
<div class="MsoNormal">
400g tin chopped tomatoes<o:p></o:p></div>
<div class="MsoNormal">
Seasoning <o:p></o:p></div>
<div class="MsoNormal">
1 pinch dried chilli flakes<o:p></o:p></div>
<div class="MsoNormal">
1 small can tuna<o:p></o:p></div>
<div class="MsoNormal">
6 black olives, sliced<o:p></o:p></div>
<div class="MsoNormal">
1 tsp capers, rinsed and chopped<o:p></o:p></div>
<div class="MsoNormal">
3-4 basil leaves (only if you have any)<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp balsamic vinegar <o:p></o:p></div>
<div class="MsoNormal">
1 tbsp flat leaf parsley, chopped<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp grated Parmesan, optional<o:p></o:p><br />
<br /></div>
<div class="MsoNormal">
Cook the pasta according to instructions – about 12-14
minutes.</div>
<div class="MsoNormal">
Heat the oil in a sauté pan and add the rosemary , garlic
and celery and cook until lightly golden. Then add in the can of tomatoes – be
careful as it will probably splutter! – and the chilli flakes and season, but
go easy on the salt. Leave to reduce and thicken – about 5 mins.<o:p></o:p></div>
<div class="MsoNormal">
Flake in the tuna, but don’t break up too much. Then add the
olives, capers and tear in the basil if using. Add the balsamic and cook for
another minute or two. Fish out the garlic and discard.<o:p></o:p></div>
<div class="MsoNormal">
Take off the heat and stir in the parsley and any chopped
celery leaves. <o:p></o:p></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Drain the pasta and toss in the sauce. Serve with parmesan
if you like.<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-5847296710627113892013-06-26T01:30:00.001-07:002013-06-26T01:30:18.858-07:00Coq au Vin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_7I2a62jxrJER2fuAueQ2XEFyJL5rkCv0vHtLuhZsxeMyuRcgOWv-3Q5f7Qzz-2_hlHbE1ZiJ5T5R_ZoqVojOyjzGvTq5CAW7rY9gqouinqyDs2_xFCzCFYMDiuIBnpZqVdQtXt_/s1600/Coq+au+vin+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_7I2a62jxrJER2fuAueQ2XEFyJL5rkCv0vHtLuhZsxeMyuRcgOWv-3Q5f7Qzz-2_hlHbE1ZiJ5T5R_ZoqVojOyjzGvTq5CAW7rY9gqouinqyDs2_xFCzCFYMDiuIBnpZqVdQtXt_/s320/Coq+au+vin+2.JPG" width="320" /></a></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Coq au Vin<o:p></o:p></b></div>
<div class="MsoNormal">
Serves 2<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A casserole for 2 people isn’t any bother to make but it
might be worth doubling the recipe and freezing half for another time. In fact
I think it tastes better when made the day before so you could just make extra
and eat it again the next day – you will see from the pics I had it with polenta the first
day and broad beans the next . By the way, the sauce will turn into jelly after
it’s been in the fridge and there will be a layer of white fat on the top. Just
scrape the fat off with a teaspoon and the stock will turn back to liquid when
you reheat it. <o:p></o:p></div>
<div class="MsoNormal">
Another thing to point out, the wine will make the chicken
skin go an interesting dark purple! But it still tastes fab. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 chicken thighs, skin on<o:p></o:p></div>
<div class="MsoNormal">
2 chicken drumsticks, skin on<o:p></o:p></div>
<div class="MsoNormal">
Black pepper<o:p></o:p></div>
<div class="MsoNormal">
1 chicken Oxo cube<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp olive oil<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp butter<o:p></o:p></div>
<div class="MsoNormal">
100g smoked bacon lardons<o:p></o:p></div>
<div class="MsoNormal">
10 shallots, halved if large<o:p></o:p></div>
<div class="MsoNormal">
3 cloves garlic, squashed<o:p></o:p></div>
<div class="MsoNormal">
10 button mushrooms, halved<o:p></o:p></div>
<div class="MsoNormal">
Small bunch parsley, tied twisted into a knot<o:p></o:p></div>
<div class="MsoNormal">
1 tsp dried herbs<o:p></o:p></div>
<div class="MsoNormal">
Few whole peppercorns<o:p></o:p></div>
<div class="MsoNormal">
1 bay leaf<o:p></o:p></div>
<div class="MsoNormal">
½ bottle red wine<o:p></o:p></div>
<div class="MsoNormal">
Water for topping up<o:p></o:p></div>
<div class="MsoNormal">
Chopped parsley<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 180C. Season the meat all over with pepper
and crumbled Oxo. Heat a sauté pan with oil and butter and brown the chicken
pieces all over. Transfer to a casserole dish. If there is lots of fat left in
the pan drain most of it off.<o:p></o:p></div>
<div class="MsoNormal">
Put back on the heat and fry the lardons, shallots, garlic
and mushrooms for a few minutes until crisp and browned. Add all the herbs and
peppercorns and pour in the wine. Leave to bubble away for a couple of minutes
then tip over the chicken. Top up with water to cover the meat if needed.<o:p></o:p></div>
<br />
<div class="MsoNormal">
Cook for 1 hour until meat is tender and the sauce is rich.
Sprinkle with parsley and serve with crusty bread, rice or polenta.<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQpEqT61M14xkAZSnq8h3JFWMA8doAkf4p_-fEkCj4k2Q3zlepqXWQ_364ub_JTShYxWkMaej8CZJeM4ckChi_hMkXwT_iz8AQ4AME_Ttm-TprPjYQInL-IpzkvmhkTiqKV4wezZq/s1600/Coq+au+vin+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQpEqT61M14xkAZSnq8h3JFWMA8doAkf4p_-fEkCj4k2Q3zlepqXWQ_364ub_JTShYxWkMaej8CZJeM4ckChi_hMkXwT_iz8AQ4AME_Ttm-TprPjYQInL-IpzkvmhkTiqKV4wezZq/s320/Coq+au+vin+5.JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-63208996508519980302013-06-21T02:27:00.000-07:002013-06-21T02:29:44.548-07:00Divine and decadent mushroom and truffle oil tagliatelle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3qQgoRDRyGqb9y9Y-LEvTwPWvcbAZjvcaM-FesjPOuLhROWPRxiDD3W2fzRnyEPmJJ9hqP1MpM5KkoJTGmQ06_gZvHpSacWxuh6RLXr96lpPWhFG2HCYcDVCOwFQkd0f4SugjaKf/s1600/truffle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3qQgoRDRyGqb9y9Y-LEvTwPWvcbAZjvcaM-FesjPOuLhROWPRxiDD3W2fzRnyEPmJJ9hqP1MpM5KkoJTGmQ06_gZvHpSacWxuh6RLXr96lpPWhFG2HCYcDVCOwFQkd0f4SugjaKf/s320/truffle.JPG" width="320" /></a></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Divine and decadent
mushroom and truffle oil tagliatelle</b></div>
<div class="MsoNormal">
Serves 1<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Wow! This is another dish which hardly warrants a ‘recipe’
but it tasted so good do not let its
simplicity deceive you! In fact it is good to keep the ingredients short
because it is the truffle oil that does the talking in this dish. The shoddy picture just doesn't do it justice. I suppose a
glug of cream would be nice but I didn’t miss it. Be a great dish to double up
for serving on a date <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-symbol-font-family: Wingdings;">J</span><o:p></o:p><br />
<span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-symbol-font-family: Wingdings;"><br /></span></div>
<div class="MsoNormal">
PS I bought the black truffle oil from the BBC Good Food
Show. Was £6 for just 100ml but the nice boys that sold it said it was real
truffle steeped in mild grapeseed oil and far superior to supermarket oils that
just have truffle “flavouring” added to them. Maybe I’m a mug but I was sold on
the taste<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
60g tagliatelle<o:p></o:p></div>
<div class="MsoNormal">
1 tsp butter<o:p></o:p></div>
<div class="MsoNormal">
1 field mushroom, finely chopped<o:p></o:p></div>
<div class="MsoNormal">
Salt and pepper<o:p></o:p></div>
<div class="MsoNormal">
2 spring onions, chopped<o:p></o:p></div>
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¼ tsp finely chopped fresh rosemary - a bit of parsley would also be nice<o:p></o:p></div>
<div class="MsoNormal">
1 tsp black truffle oil<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp grated parmesan<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook the tagliatelle for 9-10 mins until al dente. Meanwhile
heat the butter in a small frying pan and gently fry the mushrooms with some
seasoning on a low heat. When beginning to soften and release moisture add the
spring onion and rosemary and continue to cook gently for about 4 minutes until
the mushrooms are dark and the onions have lost any rawness. <o:p></o:p></div>
<br />
<div class="MsoNormal">
Drain the pasta and tip in with mushrooms, toss together and
drizzle over the truffle oil. Place in a bowl and sprinkle over the parmesan
and extra pepper if you like. Eat seductively by yourself or with someone also tasty.<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-34743228622235190012013-06-14T04:00:00.000-07:002013-06-14T04:01:19.410-07:00Spicy scrambled eggs with spinach<div class="MsoNormal">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUohxR7EbkYBzIQY7MUCbwtg5-tHbeo2FKA8DFgSnotBI1FjZsFHwIlICv60ZJVl5S4ojBbXRcjecE8kxWBpIX-67gjeU8sMWlTiboDM9uT8H9MUPmRcrt80wZN2eDd0Z5t6hWcGN/s1600/Scrambled+egg+with+chilli+and+spinach.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUohxR7EbkYBzIQY7MUCbwtg5-tHbeo2FKA8DFgSnotBI1FjZsFHwIlICv60ZJVl5S4ojBbXRcjecE8kxWBpIX-67gjeU8sMWlTiboDM9uT8H9MUPmRcrt80wZN2eDd0Z5t6hWcGN/s320/Scrambled+egg+with+chilli+and+spinach.JPG" width="320" /></a></div>
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<b><br /></b></div>
<div class="MsoNormal">
<b>Spicy scrambled eggs
with spinach<o:p></o:p></b></div>
<div class="MsoNormal">
Serves 1</div>
<div class="MsoNormal">
<o:p></o:p><br />
<br /></div>
<div class="MsoNormal">
Breakfast this morning - had some eggs going out of date and
the addition of red chilli and spinach turned out to be jolly nice. It’s hardly
a recipe but was very healthy and filling. Would make a nice brunch with some
grilled crisp bacon and roast cherry tomatoes on the side.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 thick sliced of seeded soda bread or whatever you have<o:p></o:p></div>
<div class="MsoNormal">
Spray oil<o:p></o:p></div>
<div class="MsoNormal">
¼ red chilli, deseeded and finely chopped <o:p></o:p></div>
<div class="MsoNormal">
2-3 eggs, beaten lightly<o:p></o:p></div>
<div class="MsoNormal">
Small handful of baby spinach leaves<o:p></o:p></div>
<div class="MsoNormal">
Salt and pepper<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Toast the bread. Meanwhile in a small frying pan spray in a
few squirts of oil (or a tsp of regular olive oil). Add the chilli and stir fry
for about 30 secs to soften slightly. Tip in the eggs and spinach and season.
Stir quickly and continuously so that the eggs scramble and the spinach wilts.
You can cook until quite firm or leave the eggs a bit soft – it’s up to you.
Pile onto hot toast (no need to butter in my opinion) and eat immediately.<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-30526148659682999352013-06-13T02:35:00.000-07:002013-06-13T02:35:32.583-07:00Kind of Mediterranean Pasta Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8oN3HjOo3gjMJwn1uyqJ4w_MfNhZAEnRroJUwfp2uDSQ58kBXcWJ1LoOuPKIm5cVjdZL3u4xMtgy0cRDkdSW2pgCAN_LouOo9ots0ucWRczDXX4kgsTe4C4j5Sxak7J7PPzUi5Aa/s1600/pasta+bake+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8oN3HjOo3gjMJwn1uyqJ4w_MfNhZAEnRroJUwfp2uDSQ58kBXcWJ1LoOuPKIm5cVjdZL3u4xMtgy0cRDkdSW2pgCAN_LouOo9ots0ucWRczDXX4kgsTe4C4j5Sxak7J7PPzUi5Aa/s320/pasta+bake+2.JPG" width="320" /></a></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Mediterranean Pasta
Bake<o:p></o:p></b></div>
<div class="MsoNormal">
Serves 1<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Leftover turkey and pasta sauce to use up! Pasta bake is
a-calling! I tend to go through phases of eating pasta quite a lot and then don't use it again for weeks. No one said I'm normal :)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
60g pasta e.g rigatoni<o:p></o:p></div>
<div class="MsoNormal">
Olive oil<o:p></o:p></div>
<div class="MsoNormal">
½ turkey or chicken breast, diced<o:p></o:p></div>
<div class="MsoNormal">
50g smoked bacon lardons<o:p></o:p></div>
<div class="MsoNormal">
½ clove garlic, chopped<o:p></o:p></div>
<div class="MsoNormal">
½ stick celery, diced<o:p></o:p></div>
<div class="MsoNormal">
Few olives, sliced<o:p></o:p></div>
<div class="MsoNormal">
1 tsp capers<o:p></o:p></div>
<div class="MsoNormal">
¼ jar tomato and basil pasta sauce<o:p></o:p></div>
<div class="MsoNormal">
2 tsp parsley, chopped<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp grated Parmesan<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook the pasta in boiling salted water for about 15 mins
until tender.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Meanwhile fry the turkey or chicken, bacon and celery in
frying pan for a few mins until cooked. Add the olives, capers, pasta sauce and
parsley and simmer gently for 3-5 mins to heat through.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Mix with the drained pasta and transfer to an oven-proof
dish. Sprinkle over cheese and cook under a grill until toasty and bubbling.
Eat!<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0tag:blogger.com,1999:blog-1819679951349698753.post-67207218403003949982013-06-11T01:13:00.000-07:002013-06-11T01:13:36.210-07:00Breaded turkey escalope with rosemary and garlic roast potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWdEagr68S_LLt1Xs_jFJ2bCG6PYtWKtIDzkTs5CRyVdw5CFzJOxLefUtETEvyXixoM3XYGNNoSgq7vwv-2fY_p0lhoT-N8ESyTNEBE4GjnMiZnxh4mLLsD08iTOZyYTa3nWy_3nK/s1600/Turkey+escalope+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWdEagr68S_LLt1Xs_jFJ2bCG6PYtWKtIDzkTs5CRyVdw5CFzJOxLefUtETEvyXixoM3XYGNNoSgq7vwv-2fY_p0lhoT-N8ESyTNEBE4GjnMiZnxh4mLLsD08iTOZyYTa3nWy_3nK/s320/Turkey+escalope+4.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
<b>Breaded <st1:place w:st="on"><st1:country-region w:st="on">Turkey</st1:country-region></st1:place>
Escalope with Rosemary and Garlic Roast Potatoes<o:p></o:p></b></div>
<div class="MsoNormal">
Serves 1<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I had an Italian dinner party at the weekend and decided at
the last minute I couldn’t really be bothered to cook! So I bought ready-made
breaded escalopes and needless to say they were pretty awful! So this is the
made-from-scratch version and not only were they so easy, they were ten times
tastier! It was inspired by my favourite dish from Strada.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 turkey breast fillet<o:p></o:p></div>
<div class="MsoNormal">
Salt and pepper<o:p></o:p></div>
<div class="MsoNormal">
1 beaten egg<o:p></o:p></div>
<div class="MsoNormal">
Dried breadcrumbs<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp grated Parmesan cheese<o:p></o:p></div>
<div class="MsoNormal">
2 large-ish new potatoes<o:p></o:p></div>
<div class="MsoNormal">
1 large garlic clove, halved<o:p></o:p></div>
<div class="MsoNormal">
Olive oil<o:p></o:p></div>
<div class="MsoNormal">
1 sprig fresh rosemary, chopped<o:p></o:p></div>
<div class="MsoNormal">
1 shallot, sliced into half moons and separated out<o:p></o:p></div>
<div class="MsoNormal">
Few green beans<o:p></o:p></div>
<div class="MsoNormal">
¼ jar tomato and basil pasta sauce<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 200C. Flatten the turkey fillet a bit and
season. Put the beaten egg in a bowl. In another bowl add the dried breadcrumbs
and Parmesan. Dip the fillet in the egg and then the breadcrumbs until well
coated. Set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cut the potatoes into chunks and tip into a baking tray with
the garlic. Coat in oil and season well. Sprinkle over the rosemary and bake in
the oven for 8-10 mins.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Put a bit of oil in a frying pan and sear the turkey fillet
until lightly golden on both sides. After the potatoes have had 5 mins transfer
the turkey to the baking tray. Cook for another 12-14 mins, turning halfway
through. Toss the potatoes halfway and sprinkle over the shallot.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Boil the green bean for 7-8 mins until tender and gently
warm the pasta sauce in another pan.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Rest the turkey for a couple of mins and then serve with the
roast potatoes and frazzled shallot and
drained beans and the pasta sauce
on the side.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8ryl4T4S4v3SBKqBrEVL7LRPgYxDXrfh71xiFkbZE-Y6hkZrpKrmseMppdH_olAh9eGL391GMxA8rUBH3WMRMFalGogy4k7VJFTksWgmmH4J4kmj6z7fJ1enkvzDT7Cgn7umRNLT/s1600/Turkey+escalope+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8ryl4T4S4v3SBKqBrEVL7LRPgYxDXrfh71xiFkbZE-Y6hkZrpKrmseMppdH_olAh9eGL391GMxA8rUBH3WMRMFalGogy4k7VJFTksWgmmH4J4kmj6z7fJ1enkvzDT7Cgn7umRNLT/s320/Turkey+escalope+3.JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/02202127962283594092noreply@blogger.com0