Category Archives: Sides

Red Onion Refrigerator Pickles

This is one of the simplest things I’ve made in ages and yet it packs a big flavour punch! My recipe for Red Onion Refrigerator Pickles pack a heck of a punch visually too, who can resist bright pink food?  They are perfect paired with pulled pork as here, or even just in sandwiches (put them in a cheese toastie and be amazed!)

Red Onion Refrigerator Pickles

Darcy was poised and ready for any spillages!

Red Onion Refrigerator Pickles

3 red onions, thinly sliced
1/2 tsp salt
~1 cup/250ml red wine vinegar

  • Put your onions in a sealable tub, jar or bowl.
  • Sprinkle with salt.
  • Cover with the vinegar.
  • Leave in the fridge for 2 hours – 2 weeks.  Then enjoy!

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Cheats flatbreads

Coming to an end of my Indian theme I wanted something quick and easy to accompany my meal, the Fritters were doing a good Yorkshire Pudding substitute but I just felt that it needed a flatbread to accompany it.  I could have made up some dough without too much hassle but with everything else going on in the kitchen I just wasn’t in the mood.  I had a can of bread roll dough in the fridge so I improvised!

Cheat's Flatbreads

They worked brilliantly!  Perfectly portioned, beautifully fluffy inside.  This is a cheat I’m sure to turn to again as it was effortless!

Cheat's Flatbreads

1 can of dough for 6 bread rolls

  • Roll out each “roll” on a lightly floured worksurface.
  • Heat 2 tbsp oil in a large frying pan.
  • Place the dough in the pan and fry for about 2 minutes on each side until the dough is firm and browned on both sides.
  • Place the cooked flatbread on a paper towel and keep on a plate in a warm oven until the rest are done.
  • Repeat with the remaining dough, topping up the oil as necessary.

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Filed under Breads, Easy, Sides

Channa Masala

This recipe for Channa Masala is a brilliant one to have in your repetoir.  It makes a delicious meal in its own right or a brilliant accompaniment to a large meal.

Channa Masala

It also makes a wonderful fast day option as it is so filling and extremely satisfying on its own!

Channa Masala

2 tbsp sunflower oil
20g butter
1 onion
2 cloves garlic
1 tbsp garam masala
1 tsp coriander
1 tsp cumin
1 tsp chilli powder
2 tsp paprika
1 tsp turmeric
1 tbsp lemon juice
2x 400g tins tomatoes
2 tbsp tomato purée
2x 400g tins chickpeas, drained

  • Heat the oil and butter in a large saucepan or deep frying pan.
  • Cook the onion and garlic until soft.
  • Add the spices and cook for a minute longer
  • Add the lemon juice, tomatoes,  puree and chickpeas and simmer on a low heat, stirring occasionally for at least 30 minutes, preferably an hour.
  • The sauce should be slightly reduced and nicely glossy and thick.
  • Serve immediately or this also freezes really well!

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Filed under Easy, Fast Day Food, Mains, Sides

Saag Aloo

I’ve never actually eaten Saag Aloo before so I don’t really know how this recipe compares to others.  What I can say is that I found it absolutely delicious and I will definitely be cooking it again!

Saag Aloo

I will especially be deploying it when my dad cooks curry.  I love spices and the breadth of flavours they bring.  I am not a fan of blowing your head of with heat!  My Dad believes that the hotter a curry is the better.  The potatoes and spinach in this Saag Aloo work to cut down on the spice level but still with a fantastic depth of flavour in its own right.

Saag Aloo

Serves 4

2 tbsp sunflower oil
20g butter
1 onion
2 cloves garlic
2 tsp turmeric
1/2 tsp chilli
2 tsp coriander
1 tsp coriander leaf
2 tsp cumin
2 tsp ginger
1 tsp black mustard seeds
1 tsp Nigella seeds
500g potatoes, cubed ~1cm
200g spinach

  • Heat the oil and butter in a large saucepan until bubbling.
  • Add the onion and garlic and cook with the lid on for about 3 minutes until the onion is soft.
  • Add the spices and cook for 1 minute.
  • Add the potatoes and just enough boiling water to cover them 3/4 the way up.
  • Simmer with the lid on for 20-30 minutes until a sharp knife pierces the potato softly.
  • Add the spinach and give it a stir to wilt.
  • Serve with whatever you wish!

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Courgette Fritters

These Courgette Fritters are so quick and easy to whip up and make a delicious side dish to accompany any number of dishes!  They’re also pretty good as a brunch option with poached egg and bacon!

Courgette Fritters

They’re pillowy soft and have a nice crisp to the outside.  I absolutely adore them!

Courgette Fritters

I love that such relatively simple ingredients can come together to make something so tasty!

Courgette Fritters

I also love how quickly I can whip these up.  Especially if I already have courgettes grated from making say, a Spiced Chocolate Courgette Cake!

Courgette Fritters

Makes 6-10 Fritters (Depending on the size of your courgette, its moisture content and the size of your fritters!)

1 large ish courgette, grated (Use the food processor attachment if you have one!)
1 tsp salt
1 large egg
fresh ground black pepper
1/2 cup plain flour

  • Place your grated courgette in a sieve over a bowl or sink and springle with salt.  Leave it for 5-20 minutes.
  • Gently press out any liquid.
  • Combine the courgette, egg and pepper in a mixing bowl, give it a good stir!
  • Add the flour and mix until well combined.
  • Heat a few tbsp oil in a heavy frying pan (cast iron is great).
  • Add a few spoonfuls of your mixture, well spaced, and press down slightly to level.
  • Cook for a few minutes until crisp and golden brown then flip over and cook for another few minutes until golden brown on the bottom and feeling solid when pressed in the centre.
  • Place on paper towel on a plate and leave in a warm oven while you repeat with the remaining mixture.
  • Enjoy as a side to a main meal, serve for an unusual brunch, take on a picnic, whatever takes your fancy!

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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

Herby Roasted New Potatoes

This recipe is a nice, easy, way of pepping up your potatoes a little.  For very little effort you get a whole lot of flavour and an absolutely gorgeous texture you usually only get with twice cooked chips!

Herby Roast Potatoes

The smell of the roasted herbs is amazing too!  These were cooked alongside a roast chicken and the whole kitchen smelt so good!

Herby Roast Potatoes

– Take a bag of new potatoes and place them in a nice oven dish.
– Drizzle with olive oil (3 tbsp at least, be generous!)
– Sprinkle with a pinch sea salt.
– Scatter with sprigs of fresh rosemary and thyme.
– Put in the top of the oven for 1 hour at gas mark 5.
– Done! Potatoes!

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