I do love a good Sunday Roast Dinner. I got a lovely bit of Scotch Beef Topside and decided to cook it Rotisserie Style, O.M.G! it was delicious. Meat was still Juicy on the inside with a lovely crispy outside. If you haven’t tried this cooking method, you are missing out…..seriously this is the only way I will cook this now.
I am lucky as my oven has a built in Rotisserie to it, such a great accessory. Check them out here Hotpoint Rotisserie Oven.
1kg Topside Scotch Beef
Rock Salt, Cracked Black Pepper and a little oil to season.
- Rub the seasoning into the meat and leave at room temperature for 15 minutes.
- Skewer the meat onto the Metal Skewer and insert into the oven.
- Select Turbo Grill and a medium heat. Place a pan of water underneath to catch any fat (which can be used for the gravy).
- Cook for about 1 hr 15 minutes for medium.
I also cooked some crispy potatoes using my crisperplate in my Combi Microwave. Perfect match.
You can of course marinade the beef the night before in any spices you like, but I believe that when you have a really good bit a meat, salt & pepper is all you need.
My partner always orders a Dhansak from our local Indian Takeaway, so I thought I would try a homemade version! He thought it was delicious! Result! Not only was it so tasty it was also less calories and more protein. A much healthier version of his favourite takeaway. I made my homemade Chapati’s to serve with it too. Perfect Fakeaway dish.
Makes 2 Servings
1 red onion – chopped
2 garlic cloves – crushed
1 tsp ginger
1 tbsp light brown sugar
1 red chilli – finely diced
1 tsp mustard seeds
4 cardamon pods – crushed
2 tsp mild curry powder
1 tsp turmeric
1 tsp ground cinnamon
100 g red lentils rinsed
2 chicken breasts
4 tomatoes – chopped
1 tsp tomato paste
300ml vegetable stock
Juice 1/2 lemon or lime
fresh coriander to garnish
salt & pepper to season
- Heat a little oil in a deep pan, fry the spices, ginger and chillies for a minute or until mustard seeds start to pop.
- Lower the heat and add in the onions and garlic, cook for about 5 minutes until soft.
- Add the red lentils and mix.
- Then add the stock, tomatoes, tomato paste and sugar, bring to the boil. Gently lower the chicken breasts into the sauce. Lower the heat and simmer covered for about 1 hour.
- Add the juice of the lemon or lime. Take 2 forks and shred the chicken breasts, stir and cook uncovered on a higher heat for a further few minutes. If the sauce is too runny just bring to the boil to thicken for a few minutes or add cornflour to thicken.
- Remove the cardamon pods and serve onto plates. Garnish with coriander. Serve with the Chapati’s.
- This recipe also tastes even better the day after. Yummy!
Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat traditionally with a mixture of lentils and vegetables.
You could try this recipe also with prawns or lamb. Yummy too!
This was a quick throw together breakfast this morning. Being out the night before, we woke quite hungry and a simple bowl of cereal or toast was not going to cut it….lol! It’s amazing sometimes what you can put together when you just take 2 minutes to look in your fridge and cupboards! Using my crisper plate these little tartlets baked in just 8 minutes.
1 Roll of Puff Pastry
4 Chipolata Sausages or Wee willy winkies (cocktails sausages!)
4 tsp tomato pasta with Chilli
4 medium eggs
handful of tomatoes (small) halved
8 rashers of smoked bacon
Salt & pepper to season
- Preheat the crisper plate for 2 minutes.
- Place bacon and sausages onto plate and cook for about 3 minutes
- Meanwhile, cut the pastry into squares and with a sharp knife score a 1cm border around the pastry, like a picture frame. Do not cut all the way through.
- Remove the bacon and sausages to a plate and wipe dry the crisper plate
- Spoon 1 tsp of tomato paste over the centre of the pastry.
- Chop the cooked bacon and sausages into small pieces and place onto the tomato paste, leave room in the middle for the egg later.
- Place onto crisper plate and bake for 6 minutes, the edges will start to puff up.
- Remove plate and crack the egg into the middle of the pastry, add the tomatoes and season. Bake for a further 2m 30 secs. or until desired egg setting.
- Remove and devour! Yummy!
I first saw this recipe on Food for fitness, Scott Baptie is a Sports nutritionist, Director of Food For Fitness. Online trainer. Speaker. High protein cook. Magazine cover model & fitness writer. He specialises in fat loss, muscle gain and nutrition. His recipes are delicious and so nutritious, so when I seen this recently I had to give it a try. At only 164 calories per portion (without the chicken), who wouldn’t? I used green lentils and added chicken for a more filling meal.
Makes 4 portions
Spray oil with coconut oil
2 onions, diced
10g ginger, crushed
10g garlic, crushed
200g green lentils (or red) rinsed
350ml vegetable stock
1 tsp cumin
1 tsp gram masala
1 tsp dried chillies
400g chopped tomatoes
400g coconut milk – reduced fat
2 chicken breasts
Fresh coriander, chopped
- Heat spray oil in a large pan.
- Add the diced onions with garlic and ginger and cook until softened. Remove from pan
- Add the seasoned chicken to the pan with the gram masala, chillies and cumin and cook until chicken is browned.
- Add the onions back to the pan with the lentils, tomatoes, coconut milk and vegetable stock. Bring to a boil then gently simmer with lid for about 30 minutes.
- Remove lid and continue to cook for 15-20 minutes or until sauce starts to thicken.
- Serve with some fresh coriander. Yummy!
I just love fresh pasta, ever since I got my new pasta attachment for my Kitchen Aid Machine I’ve never bought dried pasta again. Having to use up some pesto I had left, this little dish was the result. The sun dried tomatoes just added that little extra flavour.
For the pasta:
275g ‘OO’ Grade Pasta Flour
3 large eggs
- Sift the flour into the large bowl on Kitchen Aid mixer or work surface.
- Make a well in the middle. Crack one egg in and whisk gently.
- Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
- Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
- Attach the pasta attachment, cut the pasta dough into 4 sections.
- Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
- Change attachment to fettuccine and feed through. Hang until ready to cook.
- Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain
For the toppings:
2 chicken breasts
1/4 jar sundried tomatoes
3 tbsp green pesto
Handfuls of Broccoli & Baby Spinach
- I steam cooked my chicken, broccoli and Spinach. (8 minutes for chicken, 3 minutes for veg)
- Slice chicken into bite size pieces.
- Place pasta into a bowl with chicken, broccoli, spinach and sundried tomatoes, spoon the pest into the bowl and mix through until chicken and pasta is coated.
- Serve. Yummy!
- For extra spice you could add in some chilli.
Don’t you just love quick and easy cooking? Sometimes, especially on bank holiday Mondays when your relaxed, you just don’t feel like cooking but still want something healthy, nutritious, flavoursome with hardly any washing up? Oh yes, you’ve guessed it……out comes the little Crisper plate, this little dish is so easy and quick with perfect results. I also used my new Steam pot too for extra nutrition. I just love Gadgets that work for me.
Makes 2 servings.
For the Crisper Plate:-
2 Chicken Breasts – cut into large bite size pieces
2-3 potatoes – cut into bite size chunks (skin on)
2-3 sweet peppers – cut into wedges
1 red onion – cut into wedges
Handful of plum tomatoes
Salt & Pepper
Red Pepper Chilli flakes
Garlic & Parsley seasoning
- Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp
- Place all above ingredients (except the tomatoes) into a bowl or food bag and drizzle with a little oil, shake to coat chicken, potatoes and veg.
- Place onto the Crisper plate and cook for 12-15 minutes (depends on thickness of potatoes and chicken or how crispy you like it)
- After 6 minutes, add in the plum tomatoes and cook.
For the Steamed Vegetables:-
Your choice of vegetables, I choose broccoli, asparagus and spinach.
Place broccoli and asparagus onto the steam pot grid and fill the pot with 200ml water. Place into the oven and select sensor steam, cook for 5 minutes.
2 minutes before cooking is due to finish, place the spinach in the pot and continue to cook.
I picked up an amazing bargain recently in Aldi’s….29p for 2.5kg bag of Maris Piper potatoes…..Yes I know…..right…..29p!! So after picking up some lovely scottish beef sausages at my local butchers I decided a Stew was the perfect match for these potatoes.
A warm comfort filling dish.
Makes 4 servings.
8 Scottish Beef sausages (or any of your choice)
4 potatoes – washed and cubed (skin on)
1 tin chopped tomatoes
1 tbsp tomato puree
300ml chicken stock
2 garlic clove – crushed
1 tbsp olive oil
2-3 sweet red peppers – sliced
1 red onion – quartered
1 tsp crushed chillies
1 tsp hot smoked paprika
salt & pepper
1 tbsp worcester sauce
1 tbsp mixed herbs
- Gently heat up to a medium heat a fry pan with oil.
- Gently fry the peppers and onion with the garlic, chillies and paprika until softened, remove from pan with slotted spoon.
- Put your sausages into the pan and gently brown on all sides.
- Once sausages are browned add back to the pan the pepper mix, tomato paste, tin tomatoes, chicken stock, potatoes, salt & pepper, worcester sauce and mix. Bring to the boil then simmer for approx 25 minutes or until potatoes are soft.
- A few minutes before ready add in the mixed herbs, and cut the sausages into 3 sections, then serve. Yummy!