Grilled Peri-Peri Pork Chops with Garlic Roasted Potatoes

Succulent pork chops marinated in a mild spicy peri-peri marinade.

Ingredients:


For the pork marinade:


6-8 pork loins
4-6 tbsps Nando's hot peri-peri sauce
2 spring onions, chopped finely
2 tbsp Dijon mustard 
1 tbsp olive oil
2 tsp garlic powder
1/2 tsp dried red chilli flakes
1 tsp Worcester sauce
Salt & Pepper for seasoning


For the potatoes:


3-4 potatoes, cut in quarters
1 tbsp olive oil
1 tsp dried oregano 
1 tsp dried basil
1 tsp dried thyme
1 tsp garlic powder
2 flakes of garlic
1 tbsp flour
Salt & pepper for seasoning


Method:


1. Marinate the pork loins atleast for 30 minutes. Mix all the ingredients for the potatoes and leave aside.


2. Pre-heat the oven to 180 C. In a pan heat some oil, shallow fry the potatoes lightly just to get it brown. Place the pan in the oven and cook until potatoes are crisp and well done.


3. Heat the griddle, place the pork loins and grill until done. 


4. Serve hot with the roast potatoes and green beans.


Tips:


If you fancy a light gravy with the meat, when you have taken the meat out of the griddle, pour some red wine, mix well with the juices from the griddle. Let it thicken, season with salt and pepper.

Indian Styled Seafood Pulao Rice

This recipe is my take on a South Indian styled seafood pulao rice.

Ingredients:

1 tbsp oil

1 1/2 cups of basmati rice, washed and soaked for 15-30 mins

1 onion , chopped

1 dried red chilli

2 cloves

2 cardamon pods

1 inch cinnamon stick

200g-250g mixed seafood

1/2 of green peas

1 tbsp tomato puree

6-8 curry leaves

1 tsp turmeric powder

1 tsp whole cumin

2-3 flakes garlic, chopped

1/2 inch ginger chopped

2-3 drops lemon juice

Salt & Pepper for seasoning

Method:

1. In a saucepan, heat oil. Add the cloves, cardamon, cinnamon, cumin, red chilli and curry leaves. Fry for few minutes, then add the chopped ginger and garlic. Add in the onions and cook until translucent.

2. Add the mixed seafood and turmeric. Fry for few minutes. Add the rice and tomato puree.Fry until rice is well coated with the spices.

3. Add 3 cups of boiling water and lemon juice, stir, season with salt and pepper.Cover and cook for 5 minutes on high heat.

4. After 5 minutes, add the peas and turn the gas off. You can give it a stir but avoid breaking the rice grains. Cover and it should cook in the steam.

5. Serve hot.

Beef Chilly Fry

A tasty dish for an evening supper. Tender beef cooked gently with potatoes and onions , flavoured with mild spices.

Ingredients:


500g lean steak beef, cubed
2 medium potatoes, cubed
1 green chilli, finely chopped
1 large red onion, chopped
1 tbsp tomato puree
1 tbsp ginger/garlic paste
1 tsp turmeric powder
1 tsp chilli powder
1 tsp cumin powder
2 flakes of garlic, chopped
1/2 inch ginger, chopped
1 tbsp vinegar
Salt & pepper
Freshly chopped coriander for garnish


Method:


1. Marinate the beef in ginger/garlic paste, turmeric, chilli powder , vinegar and season with salt & pepper.


2. In a saucepan, boil the beef in 1/2 cup water. Cook until beef is tender. Keep aside.


3. In the same saucepan, boil the potatoes in the same beef stock (water used to boil the beef)
Cook until potatoes are tender. Drain and keep aside. Keep the stock.


4. In a pan, heat the oil, fry the chopped ginger, garlic and green chilli. Add the onions, sauté until onions are translucent.


5. Add the beef and mix well. Add a little stock.


6. Mix in the tomato puree and cumin powder. Season well . Cook for few minutes.


7. Garnish with chopped coriander. Serve hot.

Lamb Tagine served with Tabbouleh

This is a slow cooked lamb dish, a perfect combination of meat, spices and dried fruit.

Ingredients:


For the lamb


1-2 tbsp Olive oil
6-8 lamb chops
1 tbsp ginger/garlic paste
1 bay leaf
2 dried red chillies
1 cinnamon stick, crushed
2 cardamom pods
1/2 inch ginger, cut in strips
2 garlic flakes, finely chopped
1 sprig of rosemary
2 small red onions, sliced
2 carrots , cubed
1 courgette, cubed
400g tin chopped tomatoes
400g tin chickpeas, drained
150g green lentils
5-6 dried figs, halved
1 tsp turmeric powder
1 tsp paprika powder
1 tsp dried chilli flakes
1 tsp cumin powder
1/4 cup red wine
200ml meat stock
Salt & pepper for seasoning


For the tabbouleh:


25g Bulgar wheat
2 large vine tomatoes, chopped
large bunch of parsley, finely chopped 
small bunch of mint, finely chopped 
1 red onions, finely chopped 
juice of 1/2 a lemon
drizzle of virgin olive oil
Salt & pepper for seasoning


Method:


1. Marinate the lamb chops with ginger/garlic paste. Season with salt & pepper. Leave overnight.


2. Grill the lamb chops, few minutes each side. Keep aside.


3. In the same grill pan, add red wine. Scrap all the lamb juices. Keep aside to add later.


4. In a saucepan, heat the olive oil. Add the cinnamon, cardamom, red chillies, rosemary and bay leaf. Stir for a few minutes. Add the chopped ginger, garlic and onions. Saute for a few minutes.


5. Add the carrots and courgettes. Cook for few minutes. Mix in the lentils and chickpeas.


6. Stir well, and add the turmeric, cumin, dried chilli flakes and paprika powder.


7. Add the chopped tin tomatoes, stir and cook for few minutes. Season well.


8. When it starts to boil, add the meat. Mix well till meat is well coated. Add the figs,stock and red wine mixture.


9. Cook and bring to a boil. 


10. Put this in a pre-heated oven , cook at 180C for 1 or 1.5 hours until meat is very tender.


11. To cook the tabbouleh, place the Bulgar wheat in 50ml of boiling water and cover. Keep aside for 15-20 minutes. Mix all the other ingredients, fluff with a fork. 


12. Serve the lamb hot with tabbouleh on the side, which can be served at room temperature or cold.

Grilled Lamb Chops served with Grilled tomatoes and Garlic Brussels Sprouts

A lovely evening meal, healthy and easy to prepare. The lamb flavour is enhanced by marinating it with herbs ,spices and smoky grilled flavour.

Ingredients:


Marinade for the lamb chops


6-8 lamb chops
1 tsp Worcester sauce
1 tsp soy sauce
1 tsp curry powder
1 tsp paprika powder
1 tsp Dijon mustard
1 tbsp ginger/garlic paste
6-8 mint leaves, finely chopped
1 tsp garlic powder
1 tsp red chilli flakes
juice of half a lemon
drizzle of olive oil
Salt & Pepper for seasoning


For the grilled tomatoes:


2 large tomatoes , sliced in rings
1/2 tsp dried basil
Drizzle of olive oil
Salt & pepper for seasoning


For the Brussels sprouts:


250 g brussels sprouts
1 tbsp butter
1 tsp garlic powder
Salt & pepper for seasoning


Method:


1. Marinate the lamb and keep aside, for atleast an hour.


2. In a saucepan boil some water. Cook the brussels sprouts until tender, do not over cook. Drain the water. Put the sprouts back in the saucepan, add the butter, garlic powder and toss. Place the lid on to let it cook in the heat. Before serving season well.


3. Pre heat a oven at 180C.


4. Heat a griddle pan, when it is hot, place the lamb chops. Cook for 5 minutes on either side. Baste with any leftover marinade.


5. Place the lamb chops in an oven proof dish, cover with silver foil and cook in the oven for 15 minutes or until cooked.


6. In the same griddle pan, place the tomato slices. Sprinkle the basil and drizzle olive oil. Cook for a few minutes either side. 


7. Serve the lamb chops hot with the side of vegetables. 

Aubergine Bake

This is baked layered aubergine dish. Each layer has a stuffing of softened vegetables, cheese and herbs which when baked together infuses into a lovely comfort food.

Plated Aubergine Bake

Fresh from the Oven

Ingredients:

1 tbsp Olive oil
2 medium aubergines, cut into thin slices, lengthwise
1/2 tsp dried thyme

1 bay leaf

1/2 tsp dried red chilli flakes
2-3 cloves of garlic, finely chopped
1 red onion, finely chopped
1 courgette, finely chopped

4-6 chestnut mushrooms, finely chopped
10-15 cherry tomatoes, cut in halves

1 tbsp Worcester sauce
6-8 tbsp grated cheddar cheese
2-4 tbsp Philadelphia cheese
Salt & Pepper for seasoning
Chopped parsley for garnish

Method:

1. In a bowl, place the aubergine, drizzle olive oil, thyme, pepper and salt. Mix well.

2. Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Keep aside.

3. Pre heat the oven to 180C.

4. In a pan, heat olive oil. Add the bay leaf, chilli flakes and chopped garlic. Cook for couple of minutes, careful not to burn the garlic.

5. Add chopped onions, saute until translucent. Add chopped courgettes. Cook for 2-3 minutes. Make sure you stir occasionally.

6. Mix in the mushrooms. Add 6-8 chopped cherry tomatoes, stir. Add the Worcester sauce. Season with salt & crushed pepper. Cook until vegetables are softened.

7. In a baking dish, grease with little butter. Layer the bottom with aubergine slices. Place the stuffing. Place a couple of halved cherry tomatoes, sprinkle chopped parsley, cheddar cheese and few knobs of philly cheese.Top this with another layer of aubergine slices, continue with the filling and continue layering until stuffing is finished. 

8. Place in the oven and bake for 15 mins. Serve hot with side salad.