Category Archives: Mains

Spicy Indian Roast Chicken

I decided to shake things up a bit last weekend!  Instead of the normal roast chicken and veg I decided to stretch my culinary wings and do Spicy Indian Roast Chicken with Indian side dishes.

Spicy Indian Roast Chicken

It was a big hit and leftovers worked brilliantly in wraps and sandwiches!  I used a simple dry spice rub to get a bit of flavour in to the meat.  Easy to do, the only tricky part is getting the rub under the breast skin but that’s just because I’m squeamish about it!

Spicy Indian Roast Chicken

1 large chicken
2 tbsp garam masala
1 tsp salt
1 tsp ground black pepper
1 tsp chilli powder
1 tsp ground coriander

  • Heat the oven to gas mark 5 / 190C.
  • Place the chicken in a suitable roasting pan.
  • Make a few scores in the skin of the legs.
  • Mix all of the spices together in a small bowl.
  • Rub all over the chicken.
  • To get the rub under the breast gently skin pull the skin up from the opening and snip the centre join to form one large pocket.
  • Carefully rub the rub inside the pocket.
  • Roast for 25 minutes per pound + 25 extra.  Since you’ll likely be using kg here is the maths for a 2 kg chicken:
    2 x 2.2 = 4.4 x 25 =110 + 25 = 135 minutes   So 2 hours 15 minutes cooking time.

Spicy Indian Roast Chicken

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Filed under Easy, Mains

Grilled Salmon and Miso Soba Noodles

A recipe with a bit of a Japanese twist today!  This Grilled Salon with Miso Soba Noodles is quick (about 10 minutes to cook), simple and delicious!  What’s not to love about that? Oh and it’s super healthy for you too! Grilled Salmon with Miso Soba Noodles

You marinate the salmon the night before (or even for a few days, it won’t spoil it!) and then simply pop it on the grill while you cook your noodles.  10  minutes, done and dusted!

Grilled Salmon with Miso Soba Noodles

I actually made this for my lunches during what I knew was going to be a hectic week.  I needed good quality food, full of nutrients that would tempt me to actually stop and eat rather than grabbing something worthless on the fly.  This dish is delicious either hot or cold.  If you haven’t had cold noodles during a heat wave I urge you to give it a go, they’re divine!

Grilled Salmon with Miso Soba Noodles

 

2 salmon fillets
2 tbsp light soy sauce
2 tbsp mirin
1 bundle soba noodles
1 sachet tofu and wakame miso soup
edamame to serve

– Place your salmon in a sealable watertight bag and add the soy sauce and mirin.
– Leave in the fridge to marinate overnight or longer.
– When ready to cook simply place the salmon on a health grill or in a frying pan.  If cooking in a pan remember to flip over then the colour has changed half way up.  Pour the marinating liquid over the top (being careful of run off for the health grill!)
– Prepare the soba according to packet instructions (usually cook for about 4 minutes in boiling water).
– Drain the noodles (don’t be too thorough) and then add the miso paste and dried wakame and tofu bits.  Add a little splash of hot water to slacken.
– Stir well to coat the noodles in miso.
– Serve with edamame if you fancy them!

 

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Filed under Easy, Japanese, Mains, Sides

Tequila Shrimp Tacos

I’m British, I don’t really like to blow my own trumpet but let me just start by saying BY GOD I’M GOOD! These Tequila Shrimp Tacos were one of my proudest culinary inventions.  They rocked my world!

Tequila Shrimp Tacos

Ahem, sorry about that.  But you see they had sprung from the idea of a craving.  I’d never had shrimp tacos before, I think I’d only ever eaten tacos once before actually, when I was about 17! But I had this idea.  And this idea grew on me and developed and matured until I just had to make them.  And they were everything I had dreamed!

Tequila Shrimp Tacos

The shrimp were deliciously meaty and briney, the limes added that fresh ZING! that cut through and enlivened everything.

Tequila Shrimp Tacos

The Lime Chipotle Creme Fraiche, OH MY GOD! THE LIME CHIPOTLE CREME FRAICHE! I could write sonnets to this little dish, I really could!

All in all I was so so happy with this dish and I hope you will be too!

Tequila Shrimp Tacos
300g King prawns
1tbsp lime juice
1/4 tsp chipotle chilli powder
1 tsp coriander leaves (fresh or dried)
1 tsp garlic paste
1/2 tsp ground cumin
3 tbsp tequila

100g creme fraiche
1tbsp lime juice
1/2 tsp chipotle chilli powder

1 ripe avocado
2 salad tomatoes
1tbsp lime juice
Pinch salt

Taco shells (Could use tortillas if you can’t get the taco shells)

Shredded lettuce

Limes!

– Heat a small splash of oil in a pan and add the king prawns, lime juice, chipotle chili powder, coriander, garlic and cumin to the pan.
– Cook until everything is nice and fragrant but no so long that the prawns shrivel.
– Add the tequila and simmer until reduced to a thick sauce.

– Stir together the creme fraiche, lime juice and chipotle chili powder in a bowl and set aside.

– Dice the avocado and tomatoes into chunks, add the lime juice and a pinch of salt, mix and set aside.

– Assemble your tacos with the lettuce and a good squeeze of lime on top.  Since you’ve got the tequila out already why the hell not, eh?

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Filed under Easy, Mains

Tortilla Pizza/Flammekueche

Sometimes you need pizza… sometimes you need pizza 5 minutes ago!  Sometimes you’re just craving a little something, a light meal, a pick me up.  These Tortilla Pizzas can be thrown together in next to no time with whatever ingredients you have lying around.  I would say the only things you definitely need are going to be tortillas and cheese, the rest is pretty variable!

Tortilla Pizza

I tend to go for a flammekueche rather than a pizza.  I like the creme fraiche base rather than the tomato but as I say, this is a very versatile recipe!  And quick too, which is it’s real selling point for me!  15 minutes and you can have a freshly cooked pizza!

Tortilla Pizza

A pizza stone does help here as you can get the underside crispier but if you don’t have one it’s no biggie, the edges will still get nice and cripsy!

Tortilla Pizza

Serves 1:

1 tortilla
2 tbsp creme fraiche or passatta
Toppings: Whatever you like!
I went for 2 mushrooms, sliced, 2 slices parma ham, shredded, 1/4 onion, sliced

Grated cheese to finish

– Turn on the grill.
– Take a tortilla, spread it with creme fraiche or passatta.
– Add your chosen toppings.
– Scatter with grated cheese.
– Grill for 5-10 minutes until all of your toppings are cooked and the cheese is golden and bubbly!
– Enjoy!

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Filed under Easy, Mains

Lime, coriander and chilli chicken with tomato, red onion and sweetcorn salsa

A long name for a simple dish but this recipe for Lime, coriander and chilli chicken with tomato, red onion and sweetcorn salsa is a lovely, refreshing take on a basic favourite.  Pepping up a simple chicken breast and salad with some zingy flavours brings a whole new dimension to it and I could eat this healthy meal every week at the moment!

Lime, coriander and chilli chicken with tomato, red onion and sweetcorn salsa

 

Serves 4

 

200g cherry or baby plum tomatoes
1 small red onion, diced
1 small tin sweet corn, drained
1 tsp coriander leaf (fresh or dried)
1 tsp ground coriander
1 small red chilli, chopped
1 tbsp lime juice

4 chicken breasts
1 tsp coriander leaf (fresh or dried)
1 small red chilli, finely chopped
1 tbsp lime juice
1/2 tbsp olive oil

Salad, avocado and creme fraiche to serve

– Slice the tomatoes into quarters and put into a bowl.
– Add the onion, sweetcorn, corianders, chilli and lime juice and give a good stir.
– Set aside and leave until you’re ready to eat.  If you can make this a couple of hours in advance, great, otherwise the half hour while the chicken cooks in the oven will do nicely.

– Heat the oven to gas mark 5 (Or turn on a health grill!)
– Take your chicken breasts and score lines into the top being careful not to cut through the whole breast.
– Place the chicken in an oven proof dish sprinkle over the coriander, chilli, lime juice and oil.
– Rub this mixture all over your chicken.
– Bake for 30 minutes or simply use a health grill to cook for a more charred look.

– Serve with salad, avocado and creme fraiche.

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Filed under Easy, Fast Day Food, Gluten Free, Low Fat, Mains

Aspara-bacon Quiche

Ah, Quiche!  The poor quiche has a bit of a bad rep simple because it has a bit of a funny sounding name!  But we should not mock the quiche for it is delicious!  Throughout the summer months I will frequently have one in the fridge just waiting to be grabbed for causal lunches, a picnic, a light supper.  It’s a very versatile dish and once you have the basics down you can whip one up in no time!

Asparabacon Quiche

This little quiche is an asparabacon quiche.  Asparabacon is one of the finest flavour combinations so adding it to a quiche seemed like a brilliantly obvious step!

Asparabacon Quiche

I’m not going to lie though, I think I’ve had it with pastry!  I CAN make pastry, sure.  It’s not that hard… but I hate it.  It’s just one of those fiddly jobs that I just don’t really enjoy.  I think that these days you can get some good ready made pastry at a decent price in any supermarket so I may just throw the towel in and go for an easy life!  We shall see!

Asparabacon Quiche

There’s an entire bundle of asparagus in this small quiche, which is a lot, yes, but ASPARAGUS! Fresh, British Asparagus too!  If you want to dial back the asparagus that’s cool, but why not indulge yourself a bit?

Asparabacon Quiche

 

Serves 4 / Makes 1x 8″ quiche

150g plain flour
50g butter
25g trex (or just 75g butter)
1-2 tbsp cold water

6 large eggs
200 ml milk
1/4 tsp salt
fresh ground black pepper
1 bungle asparagus spears, trimmed of the woody end
125g smoked bacon lardons
25g grated cheese

– Put the flour, butter and trex in a mixing bowl and rub together with your hands until it forms a breadcrumb consistency.
– Add the water a little at a time mixing until it comes together into a dough.
– Shape into a flat round, wrap in clingfilm and chill for 30 minutes.
– Heat the oven to gas mark 5.
– Roll out the pastry on a floured worksurface into a rough circle.  It should be about the thickness of a £1 coin and large enough to cover an 8″ sandwich tin with a little overhang.
– Gently pick the dough up using the rolling pin and drape it gently into the 8″ sandwich tin, lightly press down into the edges and smooth up the sides and over the lip making sure there are no trapped air bubbles.
– Cover the pastry with foil and fill with baking beans.
– Place on a baking tray and bake for 15 minutes.
– Remove from the oven and gently remove the foil and baking beans.  If it won’t release evenly put it back in the oven for 5 minutes.
– Bake uncovered for a further 5-10 minutes until the pastry is just cooked and has lost that sickly pale look!
-Prepare your filling: Whisk the eggs, milk, salt and pepper together in a jug.
– Scatter the bacon and asparagus evenly over the pastry shell.
– Pour the egg mixture into the pastry shell.  If you’ve got it right and there are no holes this is where your filling should stay.  If you’ve got it wrong, well, that why it’s on a baking tray!
– Scatter the grated cheese on top.
– Pop it back into the oven (if it’s leaking get it back in as quickly as you can so that egg seals the hole!)
– Bake at gas mark 5 for 45 minutes until the egg is set in the centre and the top is a golden brown.
– Leave to cool completely before running a sharp knife around the edge of the tin to loosen the pastry.
– Place the bottom on a sturdy bowl smaller than the tin and press down evenly to unmould it.
– Run a sharp knife between the pastry and the tin base to separate it.
– Serve and enjoy!

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Filed under Easy, Mains, Moderately easy, Starters, Teatime Treats

Pinwheel Pizza Rolls

As with so many things in my life I blame Pinterest for these little morsels of joy!  These Pinwheel Pizza Rolls are so simple to whip up and make a fabulous grab and go lunch.  They’d also make great picnic or party food!

Pinwheel Pizza Rolls

 

The only tricky part might be the bread dough but once you have the hang of that there’s nothing to it!  It’s a good way to practice your techniques for bread too as there isn’t a proper crumb to mess up while you’re learning.

Pinwheel Pizza Rolls

I love making bread of all kinds, its’s so satisfying!  I love how it magically puffs up and fills out.

Pinwheel Pizza Rolls

Makes 9

300g strong bread flour
3g fast action yeast (1 tsp / 1/2 a sachet)
1 tsp salt
2 tbsp olive oil
150ml warm water
5 tbsp tomato puree
3-4 large slices cooked ham
75g grated cheese

– Place the flour in a large mixing bowl and add  the yeast on one side and the salt on the other.
– Mix together and make a well in the centre.
– Add the oil and almost all of the water, reserve a little in case
– Mix well until a dough forms.  If it won’t quite come together add the remaining water until it does.  You may not need it.
– Tip the dough out onto a lightly floured worksurface and knead for about 10 minutes until it is soft and elastic.  If you’ve overdone it with the water you can add a little more flour if it is sticking very badly.
– Place the dough in a clean, oiled bowl and cover and place in a warm, draft free place for 1 hour until the dough it risen and doubled in size.
– Knock the dough down by ‘punching’ it in the middle, give it a little knead to pick up all of the dough into a ball and turn out onto a lightly floured worksurface.
– Roll the dough out into a rectangle about 30cm wide.
– Spread the tomato puree evenly over it.
– Sprinkle over the grated cheese and lay the ham on top.
– Roll the dough up into a long spiral starting from the long edge furthest away from you.
– Pinch the long open end closed so the the dough forms a tube.
– Slice into 9 equal pieces and place cut side up on a large baking tray evenly spaced.
– Cover with a tea towel and leave to rise for 30 minutes.
– In the meantime get your oven preheating to gas mark 7 / 220C.
– Bake for 25-30 minutes until risen and golden brown.
– Leave to cool or enjoy warm, whichever grabs your fancy!  (I know you’re going to eat at least one warm, fresh from the oven!)
– To heat up later simply microwave for 30 seconds.

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Filed under Breads, Easy, Mains, Teatime Treats