Chilli Salmon served with tossed vegetables

This dish is a combination of sweet flavors of the salmon and the spiciness of the chilli flakes, infused by a salty flavour of the soy sauce.

Ingredients

4 Salmon fillets

White flour for dusting

Sesame oil for frying

Marinade

2 tbsp soy sauce

1 tsp white pepper

1 tbsp garlic powder

1 tsp dried chilli flakes

1 tbsp olive oil

For vegetables

1 courgette, thinly sliced

2 carrots, thinly sliced

florets of 1 broccoli

1 knob of butter

2 cloves of garlic, finely chopped

Method:

1. Marinate the fish with the marinade ingredients, leave aside for atleast an hour.

2. Steam the vegetables. Melt the butter in a pan, fry the garlic and toss the vegetables until well coated. Remove from the heat.

3. Dust the fish with flour and fry in heated pan. Fry the fish in sesame oil. Season if required. Serve hot with tossed vegetables.

Steve's Kheema Omelette

This is a quick easy breakfast / lunch dish made from leftover mince.

Makes 1 omelette


Ingredients:


1 tbsp oil or knob of butter
2 tbsp Kheema ( as prepared in recipe http://jouelleskitchen.blogspot.com/2011/09/steves-kheema-pasta-indian-styled-pasta.html)
2 eggs
Salt & Pepper for seasoning


Method:


1. Heat frying pan, melt butter or oil.


2. In a bowl, whisk the eggs and kheema mix. Pour this over the heated pan.


3. Let it cook for few minutes, reduce heat. Season with salt & pepper.


4. Flip when the top side is firm. Serve hot with ketchup.

Steve's Kheema Pasta (Indian Styled Pasta)

Steve loves mince, hence he has combined Indian spices, mince and pasta to create this wholesome pasta dish. It is great for packed lunches and goes down a treat with kids. 

Ingredients:


1 tbsp oil
500g lamb mince,
2 onions, finely chopped
200-250g pasta
1 inch cinnamon stick
1 bay leaf
4-5 cloves of garlic, chopped
4-5 peppercorns
2 cloves
6-8 curry leaves
1 tsp turmeric powder
1 tsp chilli powder
1 tsp cumin powder
2-3 tbsp tomato puree
1 cup frozen peas
1 cup frozen chopped peppers (can use fresh)
Chopped coriander for garnish
Salt & Pepper for seasoning


Method:


1. In a pan cook pasta in salted boiling water until it is slightly al dente (8-10 mins). Once cooked drain and drizzle a little olive oil and mix. Keep aside.


2. In a saucepan, heat oil. Add the cinnamon, cloves, peppercorns, curry leaves and bay leaf. Add chopped garlic and onions, saute for few minutes until translucent.


3. Add the mince and fry until well coated with oil and turns lightly pinkish brown. Mix in the turmeric, chilli and cumin powder.


4. Fry the mince for a few minutes. Mix in the peas and peppers, stir well. Add the tomato puree. Cook until mince is tender. Season with salt and pepper. Garnish with chopped coriander and mix again.


5. When ready to serve, mix the pasta with the mince. You can finish off with grated cheese which is optional.

Tips:


You can use a dash of Worcester sauce to the mince while cooking. If you fancy more spice add chopped green chilli.

Steve's Indian Styled Chilli Chicken

This dish is an infusion of Indian and Chinese cuisine.The heat of this dish can be controlled by the amount of chilli used.

Ingredients:


For the chicken marinade:


25 pieces small boneless chicken pieces
1/2 cup wheat flour
1/2 cup corn flour
1 tbsp light soy sauce
1 tbsp green chilli sauce
1 tbsp ginger/garlic paste
Salt & Black pepper for seasoning
Oil for deep fry


For the sauce:


1 tbsp oil
1 tbsp ginger
1 tbsp garlic
2-3 spring onion, finely chopped
1 whole green pepper, finely sliced
2 cups finely chopped cabbage
4 green chillies, slit
1 tbsp soy sauce
1 tbsp green chilli sauce
1 tsp white pepper
1 tbsp cornflour, dissolved in 1 cup water
Salt & Pepper for seasoning.


Method:


1. Mix all the marinade ingredients with little water to make a thick paste. Add the chicken and leave aside for 30 minutes. 


2. Deep fry the coated chicken until golden brown. Keep aside.


3. In a wok or deep saucepan, heat the oil. Add the chopped ginger & garlic fry for few minutes. Add the spring onions, chilli and cabbage, cook for few minutes.


4. Add the soy sauce, green chilli sauce , white pepper and mix well.Add the fried chicken and coat well with the sauce.


5. Add the cornflour mixed in water, stir well.Once it starts to thicken add the green peppers. Season with salt & pepper. If you need more gravy add more cornflour/water mix.Serve hot.


Tips:


If you need a South Indian twist you can add red chillies and curry leaves to step 3.

Caldo Verde -- Portuguese Green Soup

This is a traditional Portuguese soup, my grandma used to make this soup when we were young. I have used the traditional method but also used my own creative ideas to make this broth more delicious and one of my ultimate comfort foods.

Ingredients:


1 tbsp olive oil
1 bay leaf
1 large onion, finely chopped
4-5 large potatoes, par-boiled
4 cloves garlic, finely chopped
2-3 handfuls of baby spinach
2 tbsp basmati rice (not cooked)
4-5 spaghetti sticks, broken into smaller pieces
1 chicken or vegetable stock cube, dissolved in boiling water
Salt & Pepper for seasoning
Olive oil for drizzle
Dried onion for garnish




Method:


1. In a saucepan, heat the olive oil, fry the garlic and onions, until translucent. Add the bay leaf.


2. Add the potatoes and cook for few minutes. Add the boiling stock.


3. Add the rice and spaghetti. Season well. Bring to boil.


4. Once it starts boiling ,using a masher, mash the potatoes into the broth to make a thick base.


5. Add the spinach, boil until the broth turns lightly green. Check for seasoning. You might want to drizzle more olive oil. If you feel the soup is too thick, boiling water can be added. Cook until rice & noodle are cooked.


6. Season with freshly crushed pepper, drizzle of olive oil and dried onion.

Stuffed Grilled Red Snapper

This is an amazing dish that looks as good as it taste. It is the first time I have cleaned a whole Red Snapper, although it took me a long time to scale and gut the fish (not forgetting 4 sore fingers, cut and bruised!!) it was worth the effort. The whole fish is stuffed and marinated with fragrant flavours and is a great main when you have a dinner party for more than 4 guests.

Hot from the grill...ready to be eaten..

Marinated Red Snapper

Ingredients:

1 Whole Red Snapper, scaled and gutted


For the marinade/ stuffing:


1-2 tbsp olive oil
4-5 flakes of garlic, grated
1/2 inch ginger ,grated
1 tsp coriander powder
1 tsp cumin powder
1 tsp paprika powder
1 tsp turmeric powder
1 green chilli, finely chopped (optional)
1/2 tsp red chilli flakes
Juice of 1 lemon
4-5 tbsp freshly chopped coriander (chopped finely)
1 red onion, chopped finely
Salt & pepper for seasoning


Method:


1. With a sharp knife, slice the fish in the middle, along its length, to create a pocket large enough to stuff the fish with the stuffing. Repeat the same on the other side. You can also score the fish lightly and rub salt.


2. In a bowl mix all the above ingredients. Stuff into the cavity of the fish. Rub any leftover over the entire fish. Marinate for atleast an hour.


3. Pre heat the oven/grill , cook the fish on 180C for 20-30 mins. You will need to check that the fish is not getting too brown occasionally, if it is browning too quickly you can cover with foil. Cook until fish is well done.


4. It can be served with roasted vegetable like courgettes, carrots and onion rings.


Tips:

Use a grilled basket when grilling the fish to avoid the skin for sticking to the baking tray.

Make sure fish is fresh, the eyes should not be blurred, gills are red and the fish is not too smelly.

Moroccan Grilled Chicken & Roast Vegetables

Aromatic cumin, cinnamon & coriander give this chicken dish a Middle Eastern flavour.

All plated

Closer look

Ingredients:


For the chicken


6 chicken thighs, cut slits
2 tbsp olive oil
1 tbsp garlic powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp cinnamon powder
1 tsp dried red chillis
1/2 tsp lemon zest
1/2 tsp dried thyme
1 tsp paprika powder
juice of half a lemon
3-4 tbsp freshly chopped coriander
3-4 tbsp freshly chopped scallions (spring onions)
Salt & Pepper for seasoning


For the vegetables


2 courgettes, chopped
1 pepper, chopped
1 large red onion, chopped
2 carrots, chopped
150g feta or goats cheese, cut into cubes
6-8 button mushrooms, halves
1 tomato, chopped
3-4 cloves of garlic
2 tbsp olive oil
1 tsp garlic powder
1 tsp garam masala
Salt & pepper for seasoning.


Method:


1. Marinate the chicken with the above ingredients for atleast 20-30 mins. Same with the vegetables.


2. Preheat the oven , cook the chicken and vegetables at 180C, until chicken is lightly tender. Remove and place under a grill. Remember to baste the chicken with the juices, so chicken will remain moist. Same with the vegetables.


3. Grill the vegetables until lightly brown and crisp. Cook chicken until well cooked and juices flow are clear. Wrap with a foil to keep chicken moist.


4. Serve with hummus.

Peanut Butter & Dark Chocolate Baked Cheesecake

This is a salty sweet and nutty cheesecake, which can be eaten cold or warm. Great with whipped cream or chocolate sauce.

Ingredients

1 cup crushed McVities Digestive biscuits
1/4 cup caster sugar
1/2 cup Smooth Peanut Butter
1/2 cup brown sugar
1/4 teaspoon cinnamon
2 eggs
250g block PHILADELPHIA Cream Cheese, softened
80g butter, melted
Dark chocolate, melted for drizzle

Method
1. Combine the biscuit crumbs, butter, sugar and cinnamon and press into the base of a greased and lined springform tin. Chill.

2. Beat together the PHILADELPHIA and brown sugar using an electric mixer until smooth. Beat in the eggs, one at a time, until well combined. Add the peanut butter. Mix until smooth.

3. Bake at 180°C for 30 minutes, until still slightly wobbly in centre. Allow to cool.

4. Drizzle with melted dark chocolate.


Enjoy with a cup of tea.

Tips:

If you prefer a sweeter version, you can add bit more sugar to the philly mix. The cheesecake can be served with hot chocolate sauce.

You can also top the cheesecake with chopped peanuts.

You can refrigerate the cheesecake.

Lentil & Spinach Curry

This curry is full of flavour, spiced with garlic, cumin and chilli. Easy on the palette and soul satisfying...

Serves 4-5


Ingredients:


1 tsp ghee
50 g moong dal(lentil)
50g green dal(lentil)
1/2 tsp turmeric
1/2 garam masala
1/2 chilli powder
1/2 tsp whole cumin
1/2 tsp mustard seeds
1 onion, chopped
1 tomato, chopped
100 g baby leaf spinach
3-4 cloves of garlic, chopped
2 cloves of garlic, whole
1 dry red chilli
1/2 inch ginger, finely chopped
Salt for seasoning
1 knob of butter


Method:


1. Wash the lentils thoroughly, place in a medium pan and cover with twice as much cold water. Add the turmeric, chilli powder,2 cloves of garlic and tomato, bring to a boil.Season with salt.Cook for around 1 hour, or until the lentils are tender.

2. Heat the ghee in another pan, add the whole cumin and mustard seeds. Once they start to splutter add the whole red chilli,chopped ginger/garlic and fry for few seconds. Add the onions and cook until translucent.


3.Mix in the cooked dal. Add little hot water if the consistency is too thick. Don't add too much water.


4. Add the garam masala, stir in the spinach and turn off the heat. Cover the vessel, the spinach should wilt in the steam.


5. Add a knob of butter and mix well. Check for seasoning, serve with rice or chapatis.

Prawns Chilly Fry with an Oriental Twist

Ingredients


1 tbsp sesame oil
500g Peeled Fresh Prawns, de-veined
2-3 garlic flakes , chopped
3-4 Savoy Cabbage leaves, thinly sliced
1 large onion, finely sliced
1 large tomato, finely sliced
1 tbsp fish sauce
1 tbsp light soy sauce
2 tsp garlic powder
1 tsp chilli flakes
2 spring onions, chopped
Salt & pepper for seasoning


Method:


1. Marinate the prawns with 1 tsp garlic powder, 1 tsp red chilli flakes. Season with salt & pepper.Leave aside for atleast 1 hour.


2. In a deep saucepan, heat the oil. Fry the prawns for few minutes until lightly cooked. Remove and keep aside.


3. In the same pan, fry the garlic. Add little more oil if required. Fry the onions. 


4. Once the onions are translucent, add the cabbage and tomatoes. Add the fish sauce, soy sauce and garlic powder. Mix well.


5. Add the prawns and stir well. Season well.


6. Garnish with chopped spring onions and serve hot.


Tips:


You can add white pepper and some lemon juice for added zest. Pak Choi can be used instead of Savoy Cabbage.

Jamaican Chicken Stew

This stew is a mixed blend of spices and herbs. The flavours are inspired mainly from Jamaican background.

Hot from the Oven

All ready to eat..

Ingredients:


1 tbsp butter
6-8 Chicken portions (thighs & drumsticks)
2 onions , chopped
2 tomatoes, chopped
1 scotch bonnet
2 tbsp mild curry powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp dried herbs (oregano/basil)
3-4 garlic flakes
1 inch ginger
1 stock cube
2-3 carrots, chopped
1 red pepper, chopped
1 green pepper, chopped
1-2 sprigs of thyme
1 tin 400g Butter beans
Salt & Pepper for seasoning


Method:


1. In a blender, mix together scotch bonnet, ginger/garlic, curry powder, coriander powder, turmeric powder, stock cube and 3-4 tbsp water. Marinate chicken with this paste for atleast an hour. 


2.Pre heat the oven to 220C. In a pan,heat butter, fry the chicken, just enough to seal the juices. Put aside and place in an ovenproof dish.


3. In the same pan , fry the onions. Add in the spring of thyme and dried herbs.


4. Add the tomatoes, carrots , butter beans and peppers. Add the leftover marinade if there is any left. Check for seasoning. Cook until sauce is lightly thickened.


5. Pour the sauce into the oven dish. Cook for 45mins on 200C-180C, until chicken is tender.

Bhindi (Okra/Lady Fingers)Masala

This is a tangy vegetable dish with a bit of crunch. Very simple and easy to prepare, great as a main or side dish.

Ingredients:


1 tbsp ghee
500g Bhindi/Okra/Lady Fingers 
2 red onions, finely slice
4-5 garlic flakes, finely chopped
1 inch ginger, finely chopped
2 whole dry red chillies
2 tomatoes, finely sliced
1 tsp whole cumin
1/2 tsp turmeric powder
1/2 tsp paprika powder
1/2 tsp coriander powder
4 dried kokum rinds
2-3 tbsp tomato ketchup
2 tbsp water
2-3 tbsp freshly chopped coriander
Salt & Pepper for seasoning


Method:


1. Heat ghee in a deep pan, fry the bhindi along with the kokum rinds. Season with salt. Fry till crisp and lightly brown.Remove from heat and keep aside.


2. In the same pan, add the cumin seeds and red chillies. Fry the onions and chopped ginger/garlic. Saute until onions are translucent. 


3. Add the tomatoes and cook until the oil separates.


4. Sprinkle in the turmeric, paprika, coriander powder and stir well. Add the tomato ketchup and water, mix well .Check for seasoning.


5. Once the sauce starts to thicken, add the bhindi , cook for 1-2 mins and take off the heat. Add in the chopped coriander.


Tips:


If you need more gravy, little water can be added.


Instead of coriander you can use kasoori methi.