ALL · chicken · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders

Chicken and Lentil Curry

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Yet again I amaze myself with an absolutely delicious curry, another one for my favourites list. So healthy too and filling.

 

Serves 2

2 Chicken Breasts

1 tsp curry powder

1 tsp gram masala

1 tsp Cumin

1/2 tsp turmeric

2 cloves

1 tsp salt

1 chopped onion

1 chopped chilli

2 tsp ginger

1 yellow and 1 red pepper – diced

1 tsp garlic powder or 1 fresh clove

250ml beef stock

1 cup lentils

200ml coconut milk

parlsey

salt & pepper

 

  1. Put spices into a tub, turmeric, gram masala, cumin, salt, pepper, cloves and garlic. Dice the chicken and rub in the spice mix to coat.                                                                                         20161119_161617
  2. Heat a tbsp of oil in a pan and add the chicken to brown.                        20161119_162523
  3. Add in the chilli, onion and peppers and cook for a few minutes.
  4. Pour in the beef stock and lentils bring to boil then simmer and cook for about 1.5 hrs.
  5. Pour in the coconut milk and simmer further for another 1.5 hrs. If too watery, remove lid and simmer uncovered until sauce has thickened (about 15 mins).
  6. Serve and top with some fresh parsley. Yum!

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ALL · dinners · Healthy Eating Ideas · lamb · Meat Dishes · One Pot Wonders · Scottish Cuisine · Soups and Stews

Mutton Spied Curry

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I have to say this is the first time I’ve tried Mutton, I picked it up at the Glasgow Food Assembly from Harris Meat Farm, https://harrisfarmmeats.scot/ , https://thefoodassembly.com/en/assemblies/7907 , went with a spiced Indian flavour and some yellow lentils and oh my……absolutely loved it, rich, spicy, fragrant and so delicate, I slow cooked the meat and it just flaked on my plate…..absolute taste sensation!

Serves 2

500g Diced Mutton

1 onion – chopped

50g Yellow Split peas

350ml water

1 tsp Turmeric

1 tbsp Oil

1 tsp ginger

1 tsp garlic

1 Green Chilli – finely chopped

1 can chopped tomatoes 400g

1 tsp Red Chilli Powder

1 tsp Coriander

1 tsp Gram Masala

1 tsp Cumin

1 tsp Curry Powder

Handful of Kalette Leaves or Spinach

 

  1. Firstly you want to marinade the mutton for around 1 hour, so in a bowl add 1/2 tsp Turmeric, 1 tsp Red Chilli Powder, 1/2 tsp Coriander, 1 tsp Gram Masala, 1 tsp Cumin, 1 tsp Curry Powder, add the mutton and rub through.
  2. Meanwhile, Bring the 250ml water to the boil and add 1/2 tsp Turmeric then add in the yellow split peas, boil for about 10 mins then simmer for a further 15 mins or until the water is all soaked up. Spoon out onto a side plate for now.
  3. In the same pan heat through the oil, gently fry the garlic, ginger, onion and green chillies for a few mins until onion has cooked through (slighty brown).
  4. Then add in the mutton to the pan and brown all over.
  5. Empty in the Tin Tomatoes, about 100ml water, put the yellow peas back into pan and sprinkle 1/2 tsp coriander in, bring to the boil, reduce to a very slow simmer and slow cook on hob covered for about 2.5hrs or until meat is tender.
  6. A couple of minutes before serving, steam some Kalette leaves or Spinach and serve. Yummy!

I found that a Tempranillo based wine went really well, due to it’s Spicy, Herbal and Cherry flavour combinations. This however is up to your individual taste palates.

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ALL · dinners · goat · Healthy Eating Ideas · Meat Dishes · Scottish Cuisine

Moghul Style Roast Goat (Indian Inspired)

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After collecting my Goat Joint from the amazing Harris Farm Meats https://harrisfarmmeats.scot/ at the Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week I then had to decided what I was going to do with it, I came across this amazing recipe and totally fell in love with the ingredients, so here is my creation which deliveries the most amazing flavours in your mouth.

Goat is a new taste for me and my partner and I would thoroughly recommend it.

 

1 x Goat Joint (this was 1.1kg) was enough for about 4 people.

2 x onions – red or white (I used 1 of each)

2 cloves of garlic or 1 tbsp granules

1″ ginger root or 1 tbsp ginger paste or granules

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp turmeric

1 tbsp gram masala

Juice of 1/2 lemon

2 Green Chillies

Salt & pepper to taste

1 tbsp ground almonds (optional)

4 -6 cloves

 

  1. Put all ingredients (apart from cloves and goat joint) into a food processor and blend into a paste.20160514_143830
  2. Preheat oven to 160 deg.
  3. Remove any fat from the Goat Meat. Use a sharp knife and make deep pockets above the bone at each side and then small cuts all over the meat.
  4. Push the cloves into some of the pockets and also push some of the spice mixture into the rest then cover the meat with remaining mixture.                                                                       20160514_144938
  5. Place into a lightly oiled baking tin and cover with tin foil loosely.
  6. Bake for approx 3-4 hours and remove foil 10 minutes before end to brown. Allow to rest for 5 minutes before serving. Oh so Yummy!                                                                                      20160514_184320
  7. I served with some vegetable couscous which went perfectly. Oh…and a wee glass of Pinot Noir! Delicious.

 

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ALL · chicken · dinners · One Pot Wonders

Spicy Parsi Chicken Curry

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This was inspired by Goats and Greens Blog (https://goatsandgreens.wordpress.com/), I loved the sound of the spices and decided to create for my dinner tonight, I didn’t have the potatoes so I left that out but I have to say it was absolutely delicious.

Here is my version:-

Makes 2 Servings

2 Chicken Breasts – cut into chunks

1 tin tomatoes

1 tbsp Tomato puree

1 white onion – sliced finely

1 Orange pepper – sliced finely

1 tsp Cumin

1tsp Gram Masala

1 tsp Garlic

1 tsp Ginger

1 tsp turmeric

1 chilli – finely chopped

200ml Chicken Stock

Salt & pepper to season

 

  1. Put onion into a large pan and fry until golden brown, add in the cumin, gram masala, ginger, turmeric, chilli, pepper and tomato puree, stir through until blended.
  2. Pour in the tin tomatoes and then add in the chicken, bring to the boil then simmer on a low heat for about 40 mins.     20160328_173548
  3. Serve on a bed of rice (to your choosing), or some lovely crusty bread. I used Camargue Red Rice which was delicious.

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Yummy!

 

ALL · dinners · Healthy Eating Ideas

Curried Cabbage with Salmon

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Looking in Fridge I had to use the cabbage up but wondered how I could jazz it up! Looked in my spice rack and this is what I put together. Tasty absolutely sensational. This could also work with Cod and Chicken. It is also low in calories and fat….Result!

Serves 1

1/2 Savoy Cabbage – sliced
1 portion Salmon Fillet approx (150g)
1 clove Garlic – crushed
1 tsp Cumin
1/2 white onion – sliced
2 tbsp desiccated coconut
1 tsp curry powder
1 tsp Gram Masala
30g Lentil Sprouts (optional) I had these left over so I just put them in.

  1. Mix the Gram Masala and Curry Powder together and rub into Salmon
  2. Heat up a griddle pan with spray oil and place Salmon on to cook through (approx 10 mins)
  3. Meanwhile, heat a wok to a high heat and cook the garlic and cumin with onion until soft (approx 2 mins)
  4. Add to the wok the cabbage and coconut, stir through for about 5 mins. If adding the Lentil Sprouts put in 1 min before ready and mix just to heat through.
  5. Plate the cabbage mix and place the salmon on top. Yum!

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Nutrition Facts
Curried Cabbage with Salmon

Servings Per Recipe: 1

Amount Per Serving

Calories: 226

  • Total Fat: 2.4 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 106.5 mg
  • Sodium: 229.7 mg
  • Total Carbs: 14 g
  •     Dietary Fiber: 4.1 g
  •     Sugars: 4.5 g
  • Protein: 36.9 g
ALL · beef · Meat Dishes · One Pot Wonders · Soups and Stews

My first Malaysian Inspired Curry – Best Ever!

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Sometimes I forget what I pin to my pinterest, after browsing the other night I found several recipes for Malaysian curries which all sounded amazing, however, my partner doesn’t like fish sauce or lime in a meal which most had so I have mashed together my version. I have to admit it is one of my tastiest curries EVER! My partner was looking for more after 1 serving…..that’s when I know I’ve made a masterpiece! lol!

Serves 2

400-500g Scotch Beef – cubed

1 tsp salt and pepper

2 tsp light brown sugar

1 1/2 tsp tamarind paste

40g desicated coconut, toasted in a dry pan (reserve 2 tbsp for the paste)

Spice Paste:-

1 red onion chopped

1 red chilli – finely chopped

1/2 inch ginger, roughly chopped

2 cloves of garlic – chopped

2 tbsp toasted coconut (from above)

1 tbsp olive oil

Curry Sauce:-

1 tbsp olive oil

1 tbsp turmeric powder

1 tbsp Gram Masala

2 tbsp sugar

1 tsp salt

3 tbsp soy sauce

1 can coconut milk 400ml.

 

  1. Mix together the salt, sugar, tamarind paste in 50ml water in a bowl. Add the beef cubes with are seasoned with salt & pepper and toss to fully coat, sprinkle in 2 tbsp of toasted coconut and stir through to coat well, leave to soak for about 1/2 hour.

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2. Put all the spice paste ingredients into a food processor and blend together until you get a smooth paste.

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3. Heat the oil in a large pan, brown the meat, remove to a bowl.

4. Add the spice paste to the pan and the rest of the curry sauce ingredients with any remaining marinade mix from the beef and cook for a few minutes. (high heat)

5. Add the coconut milk and simmer for a couple of minutes, gently add back to the pan the beef.

6. Turn the heat to low simmer, cover and cook for about 2-3 hours until the meat falls apart.

7. Uncover, turn the heat up to high and boil for 10 minutes to reduce and thicken the sauce.

8. I served on a bed of long and wild rice and garnish with Coriander.

OH SO YUMMY!!! BEST EVER CURRY!

It also tastes amazing with a glass of Rioja wine.

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ALL · Black pudding/ Haggis · chicken · Meat Dishes · Scottish Cuisine · Snacks and nibbles

Homemade Haggis and Chicken Pakora with sauce

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Serves 2-4

Pakora Batter

150g flour

200ml water

1/2 tsp chilli

1/2 tsp cumin

1/2 tsp gram masala

1/2 tsp Turmeric

2 cloves garlic or 2 tsp ground garlic

small handful coriander (chopped finely)

Pinch salt

1. Put all dry ingredients into a bowl and mix together, make a well in the middle and gently add water little at a time while stirring, continue to add water until you get a smooth batter, it shouldn’t be too thick or too runny. Set aside.

Haggis Pakora

1 x 500g McSween’s Haggis, but Grants and Halls are also good. (500g serves about 3)

1. Cook as per package instructions and let cool. Make into small balls and dip into batter.

2. Gently drop into hot oil and fry for about 4-5 mins. Drain and pat excess oil off with kitchen paper.

Chicken Pakora

1 x Chicken Breast

1. Cut chicken breast into small chunks and lightly fry in a pan to brown.

2. Add some tomato paste to the left over batter mix and stir through until it turns pink, dip chicken chunks into batter and then drop gently into the oil and fry for about 3-4 mins. Drain and pat excess oil off with kitchen paper.

Pakora sauce for Chicken pakora

50g tomato ketchup

2g Mint leaves (finely chopped)

100g Natural Yoghurt

Pinch salt and chilli

50ml milk

1. Mix all the ingredients together, slowly adding the milk to produce a thin sauce. Pour into dish and set aside until ready.

Chilli sauce for Haggis Pakora

1/2 tin chopped tomatoes

Generous squirt of tomato sauce

1 tsp pepper

2 tsp paprika

1 tsp hot chilli sauce

Squeeze of lemon juice

1 beef oxo cube

1. Mix all ingredients into a pan and simmer until the oxo cube has fully dissolved. Remove and allow to cool before serving.