Curried Lamp Chops

A tasty lamb dish infused by basic spices with a hint of chilli.

Ingredients:


1 tbsp oil
8 Lamb chops, marinated in 1tbsp of ginger/garlic paste and seasoned
1 onion, chopped
2 tomatoes, chopped
1 potato, sliced
4-5 garlic flakes, chopped
1 inch ginger, chopped
2 red chillies
1 inch cinnamon stick
1-2 cardamon pods
1 tbsp dark curry powder
1 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
Salt and pepper for seasoning


Method:


1. In a saucepan, heat oil, add the cinnamon and cardamon, stir fry. Add the chopped ginger, garlic and onions. Add red chillies.


2. Saute until onions are translucent, add tomatoes. Cook for few minutes until oil separates.


3. Mix in the turmeric, chilli and curry powder. Stir well.


4. Add the lamb chops, and coat with the curry sauce. Season well. If it is too dry ass little water.


5. Sprinkle garam masala and potatoes. Cook well until meat is tender and potatoes are cooked.


6. Serve hot with side salad or rice.

Morrocan meatballs with couscous

A simple tasty dish made with basic spices. It can be prepared and reheated when ready to serve.

Ingredients:

500g lamb mince
1.5 tbsp ginger/garlic paste
1 green chilli, chopped
5-6 tbsp freshly chopped coriander
1 tsp dried red chilli flakes
Salt & pepper for seasoning

For the sauce

1 tbsp olive oil

1 400g tin chopped tomatoes
1 cinnamon stick
1 tsp cumin powder
1/2 tsp dried thyme
1 onion chopped 

2 flakes garlic, chopped
1/2 Worcester sauce
Salt & pepper for seasoning

Method:

1. Mix the lamb and all the marinade ingredients, make into small balls and shallow fry in oil. Keep aside

2. In a saucepan, heat oil. Fry the garlic and onions, until translucent. Add the chopped tomatoes.

3. Add the cinnamon , cumin, turmeric and dried thyme. Cover with a lid and let it simmer.

4. Once it starts to boil add the Worcester sauce. Add water it the sauce is too thick.

5. Add in the meatballs , stir till well coated with the sauce.Season well.

6. Place this into a pre-heated oven and cook for 20 mins.

7. Garnish with freshly chopped coriander and parsley. Serve with couscous or a side salad.

Manglorean Fish Curry

This is a fragrant and tasty fish curry.It tastes better the next day.

Ingredients:


1 tbsp oil
2 fillets of fish, cut into chunks
1 onion, chopped
2-3 dried mango slices
10 curry leaves
Salt for seasoning
1 tomato, sliced


Grind this into a curry paste
2 tsp coriander seeds
1 tsp turmeric powder
1 tsp jeera seeds
5 red chillies
1/2 tsp methi seeds
4-6 black peppercorns
1 tsp mustard seeds
1 tin 400 ml coconut milk or 10 tbsp fresh/dessicated coconut
1 onion
5 cloves of garlic
1 inch ginger


Method:


1. Grind together the above ingredients until fine. Rub little salt on the fish and keep aside.


2. In a deep saucepan add oil, fry the curry leaves and chopped onions until translucent. 


3. Add the ground masala and mango slices. Bring to a boil.


4. Add the fish and chopped tomato.. Season well.


5. Cook until fish is tender. Serve hot with boiled rice.

Chilli Vegetable Noodles

Quick and easy, can be prepared with a variation of vegetables available at home.

Ingredients:

2 tbsp sesame oil

1 packet of egg noodles

2 cloves garlic, chopped

2 carrots , cut into matchsticks

2 celery stalks, chopped finely

5-6 mushrooms, chopped

1 green pepper, chopped

1 large courgette, sliced

2 spring onions, chopped

1 tbsp red chilli flakes

1 tbsp dark soy sauce

1 tbsp green chilli sauce

1/2 tsp white pepper powder

1 tsp garlic powder

1 tsp red chilli oil

Method:

1. Cook the egg noodles as per instruction on the pack. Drain and drizzle little sesame oil.

2. In a wok or deep pan, heat the sesame oil. Once it starts smoking, fry the garlic and chilli flakes. Add in the celery. Cook until celery is lightly softened.

3. Add the chopped carrots and peppers, cook for a while. Add the mushrooms and courgettes.

4. Mix in the soy sauce, chilli sauce and garlic powder. Stir well.

5. Cook until veg is tender. Sprinkle the white pepper. Season well.

6. Add the noodles ,sprinkle chopped spring onions and chilli oil. Take off the heat and mix well.

Baked Herb Infused Sea Bass

This is an easy baked fish recipe, the marinade is light and easy on the palette and enhances the flavour of the fish.

Ingredients

2 portions of sea bass (scaled,gutted and scored)
3 potatoes,finely sliced
8-10 cherry tomatoes
1 large red onion, finely sliced in rings
Rocket leaves for garnish


For the marinade:
2 tbsp melted butter
1 green chilli, finely chopped
2 tbsp freshly chopped coriander
2 tbsp freshly chopped parsley
1 tbsp thyme
2 cloves of garlic, finely chopped
Salt & Pepper for seasoning
Lemon slices

Method:

1. Marinate the fish with the marinade ingredients. Place some of the marinade and lemon slice in the gut cavity. Season well with salt & pepper. Keep aside atleast for 1 hour.

2. Preheat the oven to 200C. In a baking tray , drizzle olive oil. Line with the potato slices and onions. Season with salt and pepper. Sprinkle dried thyme. Bake in oven for 10 mins at 180c.

3. Place the fish on top of the potatoes/onions.You can drizzle the fish with olive oil. Add the tomatoes. Bake for further 15-20mins, until fish is cooked.

4. Serve hot , garnish with fresh rocket.

Indo-Chinese Styled Chicken Lollipops

This is normally a starter which can be served as a main if made with a gravy sauce.

Ingredients:

12 Chicken wings, skinned
Oil for deep frying

Marinade for chicken

1 tbsp green chilli sauce
1 tbsp soy sauce
2 cloves garlic, minced
1 tbsp ginger, minced
1/2 tbsp red chilli flakes
1/2 paprika or red chilli powder
1/2 tbsp white pepper
Salt for seasoning

Batter mix
3-4 tbsp flour
1-2 tbsp corn flour
1 egg beaten
Water to mix (if required)

For the sauce

1 tbsp sesame oil
1 green chilli, chopped
2 cloves of garlic, chopped
1 tbsp chopped ginger
1 tbsp green chilli sauce
1 tsp red chilli oil
1 tbsp soy sauce
1 onion, chopped
1 tbsp cornflour dissolved in water

Freshly chopped coriander for garnish


Method:

1. With a paring knife separate the joints of the wings, scrape the meat completely, and pull out and toss the smaller bone. Form a round lollipop shape.

2. Marinate the wings and leave aside for atleast 1 hour.

3. In a wok heat oil. When oil starts smoking, dip the chicken in the batter, fry until golden. Remove with a slotted spoon and drain on a plate lined with paper towel.

4. To make the sauce, heat the sesame oil in a saucepan. Fry the green chilli, ginger garlic and onion. Add the sauces and mix well. Pour in the cornflour mix and stir till sauce thickens. If you need more gravy add little water. Garnish with freshly chopped coriander.

5. Mix the chicken with sauce and serve hot. 

Paella

Paella is a traditional Spanish dish made with seafood and meat. This dish is great for family lunches as it's all cooked in one big saucepan or paella dish.

Ingredients:

1 tbsp olive oil 
300g paella rice 
150-200g frozen seafood mix ( should be a mix of shrimps, mussels, squid and baby octopus) 
12-15 de-veined tiger prawns, keep tails on 
2 fillets of white fish or any chunky fish, cut into chunks 
2 large chicken breasts, cut in chunks 
1 large onion, finely chopped 
1 large tomato, deseeded and chopped 
4 cloves of garlic, finely chopped 
1 litre fish stock (can use chicken stock instead) 
1 tsp dried thyme 
4-5 slices Spanish chorizo, chopped 
2 slices of bacon or pancetta, chopped 
1 red pepper, chopped 
4-5 strands of saffron 
2 tbsp smoked paprika 
50g frozen peas 
100ml white wine 
6-8 tbsp freshly chopped parsley 
1 lime, cut into wedges 
Salt & pepper for seasoning

Marinade for the seafood & chicken

1 tsp dried red chilli flakes 
1 tsp garlic powder 
1 tsp paprika 
Drizzle of olive oil 
Salt & pepper for seasoning

Method:

1. Marinate the seafood mix, fish, tiger prawns and chicken separately with the marinade ingredients and leave aside for atleast an hour.

2. In a deep heavy bottomed saucepan, heat oil. First fry the chicken until tender and lightly golden brown for 3-4 minutes. Don’t over cook as it will cook later along with the paella. Fry the mixed seafood and fish next, you might find that it releases some water. Add this water to your stock. Take off the heat in 2 mins. Follow the same with the jumbo prawns and keep aside.

3. If you feel the pan has got loads of residue left from the marinade, just add little boiling water, this water can be added to the stock.

4. Heat oil in the same pan, fry the garlic. Add the chopped pancetta/bacon and chorizo. Fry for a couple of minutes until lightly crisp. Add the onions. Sprinkle the thyme.

5. Once the onions are translucent add the tomatoes.

6. Once the tomatoes are softened add the rice and stir. Add the wine. Once the alcohol is completely absorbed, add the chopped peppers. Stir well.

7. Add half the stock. Stir occasionally to avoid the rice sticking at the bottom.

8. Add in the seafood, fish, prawns and chicken. If it is getting dry add the rest of the stock. Shake the pan to avoid rice sticking to the bottom. Add the peas.

9. Add the paprika and any leftover stock. Add the chopped parsley, check for seasoning.

10. Cook until rice is tender and the stock has be entirely absorbed. Serve hot with lime wedges.

Tips:

If you want to make a vegetarian option, just leave out the meat and seafood, add a variation of mixed vegetables.

Indian Styled Pork Ribs & Mash

This recipe is my brother (Rodney's) creation, he loves infusing different flavours. This dish is a combination of simple Indian spices.

Ingredients

For the pork

1 kg Pork ribs 
1 tbsp ginger/garlic paste 
1 tbsp turmeric powder 
1 tbsp red chilli powder 
Juice of 1 lemon 
4-5 tbsps freshly chopped coriander 
1 tsp dried red chilli flakes 
Salt & pepper for seasoning

For the mash

2-3 white potatoes, peeled and boiled with 1/2 tsp turmeric powder
3-4 tbsp freshly chopped coriander / parsley 
2 tbsp butter
1/2 cup milk
Salt & pepper for seasoning

 

Method:

1. Marinate the pork ribs and leave aside for atleast an hour.

2. For the mash, in a saucepan, mash together the potatoes, add milk and butter. Stir well until smooth paste. Add in the coriander. Season with salt & pepper.

3. Grill the pork ribs , turn occasionally and baste with leftover marinade.

4. Serve the ribs hot with mash on the side.

Prawn & Pea Risotto served with Coriander Garlic Grilled Prawn

This is a light risotto combining the sweet flavour of the peas and prawns.

Ingredients:

For the risotto

1 tbsp olive oil
1 knob of butter
1 onion, chopped finely
2 cloves of garlic, chopped finely
2-3 tbsp white wine
1 ltr stock (meat or fish)
3-4 tbsp chopped parsley
300g arborio rice (risotto rice)

1 cup frozen peas
2-3 tbsp grated Parmesan
12-15 pealed and de-veined prawns (marinated in 1 tbsp garlic powder, 1 tsp chilli flakes, salt & pepper)
Salt & Pepper for seasoning

For the grilled prawns

6 prawns, peeled with tails left on, de-veined and slit in the middle

1 tbsp garlic powder

1 tbsp melted butter

1 tbsp chopped coriander

1 tsp dried chilli flakes

Salt & Pepper for seasoning

Method:

1. Heat the oil & butter in a heavy based saucepan, add the marinated prawns and fry for few minutes. Once they turn pink& firm take off the heat, keep aside.

 2. In the same pan, fry the garlic for a bit and then add onions. Fry for 2 mins until soft, be careful not to burn.

3. Add the rice and mix well. Cook until well coated. Stir in the wine. Cook until the alcohol is absorbed.

4. Add in a ladle full of stock, simmer, stir occasionally to avoid the rice sticking at the bottom of the pan. Cook until the liquid is absorbed. Then add another ladle full of stock. Continue until all the stock is finished and the rice is plump and tender. You can cook on low flame.

5. Taste for seasoning. Add the prawns & peas. Cook for few more minutes until peas are done.

6. Add chopped parsley and grated Parmesan. 

7. To prepare the grilled prawns, marinate the prawns and put on a skewer. Leave aside for 30 mins

8. Place in a heated grill and baste occasionally with the leftover marinade. Grill until well cooked.

9. Serve the risotto and place the grilled prawns on top. You can garnish with Parmesan shavings and crushed pepper.