Chicken, lemon & fennel kebabs

These work best in the summer with fresh veg, and served with a glass of last year’s parsnip wine.

Serve with rice.

Serves 2

Ingredients:

  • 2 chicken breasts (cut into chunks)
  • 1 courgette (sliced & quartered)
  • ½ a fennel bulb (cut into cubes)
  • 1 tsp fennel seeds
  • Juice of 1 lemon
  • Salt & pepper

Method:

Put the lemon juice and fennel seeds into a bowl and season with salt & pepper.

Add the chunks of chicken and mix well. Leave to marinade for about an hour.

Place the chicken, fennel and courgette, in turn, onto 4 skewers.

Cook over a bbq or fire for 5 – 10 minutes, turning occasionally, until cooked through.

Lamb rogan josh

This is a great one pot dish. Ideal for Summer camping trips. What can be better than eating a curry with a glass of home brewed beer, sitting by the fire with friends?
Serve with flatbreads and rice.

Serves 4

Ingredients:

  • Groundnut oil
  •  1 onion (peeled and finely chopped)
  •  1 fresh chilli (finely chopped)
  • Thumb sized piece of ginger (peeled and grated)
  • 800g lamb neck (cut into 2cm chunks)
  • small bunch of coriander (finely chopped)
  • 4 bay leaves
  • 1 tin of chopped tomatoes
  • 1 red pepper (chopped)
  • 150g Rogan josh paste
  • 800ml of water
  • 2 handfuls of red lentils
  • Salt & pepper (to taste)
  • Handful of spinach

Method:

Heat some oil in a large pan and add the onion, chilli and ginger.

Cook for a few minutes.

Add the rest of the ingredients, apart from the spinach and cook for about an hour.

Remove the bay leaves and add the spinach. Mix well and serve.

Toad in the hole

A classic British recipe. At home, we usually use pork sausages, when we cannot get hold of decent quality toads.
Serve with mash potato, peas, fried onions & gravy.

Serves 4

Ingredients:

  • 12 chipolatas
  • Olive oil
  • 140g plain flour (sifted)
  •  ½ tsp salt
  •  2 eggs
  • 175ml semi-skimmed milk

Method:

Heat the oven to 200 degrees Celsius.

Grease a roasting tin and add the sausages. Put into the oven for about 10-15 minutes, turning occasionally, until brown.

Meanwhile, put the flour and salt into a jug with the eggs and slowly add the milk whilst whisking.

When the sausages are nice and brown take them out of the oven and pour the batter over them.

Put back into the oven for about another 30 minutes, until the batter is risen and golden in colour.

Mush

Since discovering a basic version of this recipe, we have it most weekends. It’s delicious and filling.

 

 

 

 

 

Serves 2

Ingredients:

  • 500g potatoes (peeled and chopped up small)
  • 8 rashers of bacon (cut into pieces)
  • 10 cherry tomatoes (halved)
  • 4 eggs
  • Olive oil
  • A pinch of chilli flakes (optional)
  • Salt & pepper
  • Cheese (grated)

Method:

Boil the potatoes for 10 minutes and drain.

Add the bacon to the pan and drizzle with olive oil. Cook for a few minutes, until the potatoes and bacon start to crisp.

Add the tomatoes and the eggs and mix well. Cook for several minutes.

Season with salt and pepper, add the chilli flakes, if using and stir through.

Serve topped with grated cheese

Lamb Rissoles

DSC_0321Thanks to my grandad, these will be forever known in my family as arseholes. I love them, though they don’t seem to be that well known in the UK. There are many different versions available, but this is how I remember them from my childhood.

Serve with boiled potatoes and gravy.

Serves 2

Ingredients:

  • 1 onion
  • 250g lamb mince
  • 40g breadcrumbs + a little extra for coating
  • ¼ teaspoon cinnamon
  • Handful finely chopped parsley
  • 1 garlic clove (grated)
  • Salt & pepper (to taste)

Method:

Blitz the onion in a food processor. Add all the ingredients to a bowl and mix well.

Split the mixture into 4. Squash each portion firmly into a ball shape and flatten each ball to form a burger.

Put some breadcrumbs onto a plate and push the rissoles into the crumbs, coating all the edges and sides.

Heat some olive oil in a large frying pan and cook the rissoles for about 5 minute on each side.

Cheesy asparagus and bacon tart

DSC_0056This one is a bit of a cheats tart. It’s quick to put together, but really tasty. I make it with pre rolled puff pastry, but you could make the pastry from scratch.

 

 

Serves 2

Ingredients:

  • 320g Pre-rolled puff pastry
  • 250g Streaky bacon (cut into 2cm pieces)
  • 1 fennel bulb (cut into small pieces)
  • 1 leek (cut into small pieces)
  • 1 garlic clove (crushed)
  • Salt and pepper
  • Olive oil
  • 100g asparagus sticks
  • A little Cheddar cheese to top

Method:

Heat the oven to 220 degrees Celsius

Place the pastry onto a baking tray and fold the sides in, to form an edge. Place baking beads onto the pastry and put into the oven for about 10 minutes to brown.

Meanwhile fry the fennel, leek and garlic in a little olive oil, with the bacon. Season with salt and pepper.

Take the pastry out of the oven, remove the baking beads and cover with the veg and bacon. Trim and lay the asparagus sticks across the top and cover with slices of cheese, I use cheddar, but mozzarella also works well.

Place in the oven for 5 – 10 minutes until the cheese has melted and started to brown.

Sweet & sour chicken

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Based on the delicious hairy bikers recipe, from the BBC. Better than any take away!
Serves 4

 

 

 

 

 

Ingredients:

  • 1 can of pineapple chunks (drained, but keep the juice)
  • 2 tbsp cornflour
  • 150ml water
  • 2 tbsp dark soy sauce
  • 2 tbsp white wine vinegar
  • 2 tbsp soft light brown sugar
  • 2 tbsp tomato ketchup
  • ½ tsp dried chilli flakes
  • 2 boneless, skinless chicken breasts (cut into chunks)
  • 1 tablespoon of olive oil
  • 1 medium onion (chopped)
  • 1 red pepper (De-seeded and chopped)
  • 1 green pepper (De-seeded and chopped)
  • 2 carrots (sliced)
  • 2 garlic cloves (peeled and finely grated)
  • Thumb sized piece of root ginger (peeled and grated)
  • Salt and pepper (to taste)

 

Method:

Put the cornflour into a bowl and add 3 tablespoons of pineapple juice. Mix to a paste.

Add the rest of the juice, water, soy, vinegar, sugar, ketchup and chilli. Mix well.

Heat the oil in a large pan and fry the onion, carrots and pepper for a few minutes.

Add the chicken, pineapple, garlic and ginger and stir fry for a few minutes.

Stir the cornflour/pineapple mix and add it to the pan. Season well and bring to a simmer.

Cook for 5 – 10 minute, stirring occasionally, until the chicken is cooked through and the sauce is thick and sticky.

Serve with rice and prawn crackers