Lamb Koftas

Finally a recipe! Sorry I've been a bit quiet, lots going on and an appaling oven at our new house haven't really been inspiring me. All this wintery weather persisting is making me hanker for both junk food and summer barbeques. This recipe hits those spots with a homemade version of a kebab shop classic. Full of greek seasonings and a juicy tasty treat- guaranteed not to contain horse ( british joke only! )

You will need:

400g minced lamb
1 red onion (grated)
1 teaspoon garlic granules
1/2 tsp cumin
1/2 tsp ground coriander
1 tsp dried mint
1/2 tsp dried parsley
1/2 tsp dried coriander
1 tablespn olive oil
3 tablespns breadcrumbs
1 tsp sesame seeds
pinch of cayenne pepper
big pinch of salt and black pepper

Mix all the above ingredients in a bowl and shape into small sausage shapes - if you start off with a ball between a golf ball and a tennins ball each time you should be able to make 12  koftas. Mine were shaped with the help of a 6 year old so did vary slightly! Cover on a plate and chill for ten minutes (or until you're ready to cook).

I used a griddle pan but a big frying pan would work fine. Bring to a high heat and cook 6 koftas at a time (turn after they have developed a dark crust) until they are cooked all the way around.

I think a tasty yoghurt based raita-esque drizzle is great with these and much tastier to make than it is to buy!

You will need:
small pot of plain yoghurt
1 spring onion (chopped as fine as you can)
1 tsp of mint sauce
big pinch of salt and pepper
1/2 tsp granulated garlic


Serve wrapped with salad leaves in a soft tortilla or pitta with drizzle of minty yoghurt and a side of sweet potato wedges. No photo as I was too busy scoffing to remember! Apologies, I will post one next time!

Garlic and thyme potato chunks with crispy shallots

This is a quick and easy side but it does require a deep fat fryer  You could try putting a good inch of oil in a saucepan but I did use a pan with a basket inside and about 3 inches deep of vegetable oil.

Leave the skins on and chunk up 4-5 potatoes (roughly 1 inch cubes) , cut out any bad bits (I used maris pipers) and put them in a big bowl. Sprinkle over garlic granules and dried thyme, turn the potatoes over with your hands to make sure they're all coated. Slice a couple of shallots into rings and add those to the bowl.

Heat up your oil to 180°c (I used my sugar thermometer) or until it fizzels when you drop in a bit of shallot. Put in the potatoes and shallots and cook until the potato is golden brown. Tip out onto a sheet of kitchen towel to drain.

Sprinkle with salt. Enjoy.

Breaded Haddock with Tangy Tomato Linguine

So the other night playing the 'no money - what's in the fridge' game. I came up with this, which is now going to be a making a regular appearance for tea!

The tangy sauce cuts through the rich fish brilliantly - such a tasty combination....Well by my opinion anyway :)

You will need:

2 haddock (or similar) fish fillets
1 tsp dried Italian mixed herbs (or similar)
1 tablespoon cream cheese
2 tablespoon of breadcrumbs (whizz up a couple of crusts with a blender stick or chop finely)
Linguine (or similar) enough for 2 (sorry I don't weigh pasta!)
2 cloves of garlic
200g cherry tomatoes
Diced red pepper (approx.) tablespoon
1/2 a capful of white wine (or cider) vinegar
juice of 1/2 lemon
1/2 tsp dried parsley
Big handful of fresh basil (or 1 tsp dried) I would recommend fresh though.
Pinch of chilli flakes
1 teaspoon of sugar

- Pre heat the oven to 180c
- Put your fish fillets on an oiled tray, smear over the cream cheese to make a thin layer, sprinkle with the Italian herb mix and top with the bread crumbs. (I spritz a bit of oil over too to help them crisp.)
- Put in the oven for 15 minutes.
- Boil the kettle for your pasta and if it's dried you need to get it on to cook straight away, if it's fresh wait until your fish has been cooking for 10 minutes. I always cook mine a la Nigella "salty as the sea and a splash of olive oil".
- Chop up your tomatoes (I quartered/ halved mine depending on size) garlic and pepper. Heat up some olive oil in a pan and add half the tomatoes, all the garlic and all the pepper. Cook on a medium heat until the tomatoes have gone all gooey.
- Now add everything else including the rest of the tomatoes except the basil and stir for a couple of minutes. Taste the sauce to make sure it's the right balance of sweet and sour and season with salt and lots of black pepper.
- Add in the cooked pasta and a tablespoon of pasta water into the sauce. Then tear up the basil and stir it in with a splash of extra virgin olive oil (if you have it)
Serve up with the crispy fish. This pasta would be lovely with prawns or chicken. Or even try adding some chopped olives into the mix and serve with some bread for a veggie option.

Enjoy.

Sweet Potato Soup

Sweet Potato Soup (four 4)

This is my favourite soup recipe, quick, easy and so tasty!

• 750g sweet potato - peeled and cubed (or a mix of sweet pots, butternut squash and carrots)
• 1 litre veg stock ( I use a stock cube)
• 1/2 onion (diced)
• coconut cream - tablespoon grated
• Spring onion - chopped, teaspoon grated ginger and teaspoon chopped garlic
• Pinch dried chilli flakes

 Cook onion gently in the pan and add stir fry paste until softened. Add vegetables and stock, bring to the boil and simmer for 15 mins. Take off the heat and add the coconut cream, stir in until melted. 

Use a stick blender to blitz or pour into a blender and blitz until smooth,sprinkle in the chilli flakes and season to taste.

This is a thick wholesome soup, great served with a dollop of soured cream or yoghurt. Or if you add more stock or even a can of coconut milk to thin it out it's a lovely light starter.

Sorry no pics at the moment - will add some next time I whizz up a batch!

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Ham peas and noodles!

Just a quick tasty lunch idea if you have some leftover cola boiled ham. Slightly less slobby than a pot noodle!

You will need:

leftover ham (cubed-ish) handful
1 portion of dried noodles
frozen peas
soy sauce
sweet chilli sauce (if you like it)

-Simply put the noodles on to boil in a saucepan with the frozen peas and add a few shakes of soy sauce. Once cooked, drain and add the ham and a couple more splashes of soy.
-Serve drizzled with sweet chilli sauce.

Nom.

Enjoy.

Roasted red pepper and almond pesto

Made this pesto as a base for a proscuitto, carmelized red onion and goats cheese tart and man, it was tasty!

You will need:
1 small red pepper
2 handfuls of flaked almonds
2 cloves of garlic
1/2 tsp dried basil
dessert spoon of diced cheese (I used mature cheddar)

-Pre-heat your oven to around 190°c
- Core and slice the pepper, arrange on a baking tray and drizzle over olive oil and season with salt and pepper. Pop the tray in the oven and keep checking them and turn reguarly just so they are starting to blacken at the edges.
- Meanwhile heat up a frying pan and stir round the almonds untill they are lightly browned.
- Put the almonds, pepper, chopped garlic cloves, basil and cheese in a bowl and blitz with a stick blender until it's a rough paste.

There you are, as I said I had it on pastry, but should be proper tasty with pasta also!

Enjoy.