Chicken Korma

Chicken Korma

Forget the bland korma from the local takeaway and opt for this fantastic, aromatic korma recipe which is simple to prepare and full of punchy spices! Great for a weekend supper with friends, this recipe can be easily multiplied.

Garnished with fresh ginger, red chilli and banana chips, this curry is best served with saffron rice and naan bread!

Chicken Korma
Serves 2

Ingredients:

2tbsp Vegetable Oil, 2 Medium Onions (Finely Sliced), 2 Garlic Cloves (Crushed), 2 Bay Leaves, 1 Cinnamon Stick, 4 Cloves, 3 Cardamom Pods, 1 Star Anise, 1/2tsp Cracked Black Pepper, 1 Green Chilli (Sliced)

2 Chicken Breasts (Diced), 1/2tsp Ground Turmeric, 1/2tsp Fennel Seeds, 1tsp Cumin Seeds, 1/2tsp Ground Cumin, 3 New Potatoes (Quartered), 1 Can Coconut Milk, 250ml Water

75ml Natural Yogurt, 2″ Fresh Ginger (Thinly Sliced), Juice 1/2 Lemon, 1tsp Sea Salt, 1 Red Chilli (Sliced), 2tbsp Dried Banana Chips

Method:

1) Heat the oil in a casserole dish over a medium heat. Add the onion and garlic and cook for 5 minutes until soft, stirring frequently. Add the bay leaves, cinnamon stick, cloves, cardamom, star anise, black pepper and green chilli and continue to cook for a further 3 minutes.

2) Add the turmeric, fennel seeds, cumin seeds, ground cumin and new potatoes and cook for 2 minutes, stirring continuously. Add 200ml coconut milk and all of the water to the pot and bring to the boil. Simmer for 15 minutes.

3) Add the chicken and continue to simmer for a further 15 minutes or until the chicken is cooked.

4) Once the chicken is cooked, add the remaining coconut milk, yogurt, sliced ginger, lemon juice and sea salt and bring to a simmer for 2-3 minutes, stirring well to combine.

5) Garnish the curry with the sliced red chilli and banana chips and serve with rice and naan bread.

Enjoy!

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Chicken and Herb Tagliatelle

Chicken and Herb Tagliatelle

This is a great way of using up leftovers from a roast chicken and makes a great midweek supper – quick to prepare and delicious.

Tagliatelle is bound with homemade basil, garlic and parsley oil, roast chicken and a little parmesan.

Chicken and Herb Tagliatelle
Serves 2

Ingredients:

For the Pasta: 225g Dried Tagliatelle, 150g Roast Chicken (Diced/Stripped) (Heated), Small Handful Shaved Parmesan, Sea Salt, Cracked Black Pepper, 25ml Reserved Pasta Cooking Water

For the Herb Oil: 75ml Rapeseed Oil, 1/2 Garlic Clove, Large Handful Chopped Basil, Large Handful Chopped Parsley, 1/4 Green Chilli (Seeds Removed)

Method:

1) Bring a large pan of salted water to the boil and cook the pasta.

2) Meanwhile, make the herb oil by combining all of the ingredients in a spice blender or food processor and blitz to combine (be careful not to over blend).

3) Once the pasta is cooked, drain and return to the pan. Add herb oil to taste, the roast chicken, shaved parmesan, reserved cooking water and cracked black pepper (and a little sea salt if desired). Fold well to combine and serve.

Enjoy!

Perfect Roast Chicken

Perfect Roast Chicken

This is my incredibly simple recipe for perfect, fault-free roast chicken every time!

Providing you buy a good quality chicken from your butcher there isn’t any real need to brine and simply roasting will ensure super crisp skin!

The perfect roast chicken is all down to cooking time and temperature. This recipe really is as simple as it gets, a blank canvas on which to throw some herbs or other exciting flavours!

The Perfect Roast Chicken

Ingredients:

1 Whole Fresh Chicken (High Welfare) Approx 1.5kg
1 Lemon, Halved
4 Garlic Cloves
Sea Salt
Freshly Cracked White Pepper

Method:

1) Pre heat the oven to 230c. Truss the chicken (or get your butcher to do this for you) and stuff half the lemon and 2 garlic cloves in the cavity. Season the entire bird (including the cavity) with a good amount of sea salt and white pepper.

2) Place on a baking tray with the remaining lemon and garlic cloves. Roast in the oven at 230c for 40 minutes. After 40 minutes, turn the heat down to 190c and cook for a further 15 minutes.

3) Ensure the chicken is cooked before removing from the oven by checking the juices are running clear or the internal temperature of the meat has reached at least 70c.

4) Remove from the oven and allow to rest, uncovered, for 20 minutes before carving.

Enjoy!

Spiced Lamb Rump, Za’atar, Orange Blossom, Flatbread

Spiced Lamb Rump, Za'atar, Flatbread

Lamb rump is a fantastic cut which is becoming ever more popular. Here lamb rump is marinated in a spiced oil before being seared and roasted.

Za’atar and orange blossom spiced yogurt and homemade flatbreads are the perfect accompaniment.

Spiced Lamb Rump, Za’atar, Flatbread
Serves 4

Ingredients:

For the Lamb: 4 Lamb Rumps (Trimmed), 4tbsp Olive Oil, 2 Garlic Cloves (Crushed), 2tsp Cumin Seeds, 1tsp Cayenne Pepper, 1tsp Turmeric, 2tsp Ground Coriander, 1tbsp Lemon Juice, 1tsp Sea Salt

For the Za’atar Yogurt: 125ml Natural Yogurt, 3tsp Za’atar, 2tsp Orange Blossom Water

For the Flatbreads: 125g Plain Flour, 125g Self Raising Flour, 1tsp Fine Sea Salt, 2tbsp Rapeseed Oil, 150ml Warm Water

Method:

1) Combine all of the ingredients for the lamb (excluding the lamb rump) in a shallow dish and mix well to combine. Add the lamb and coat well. Cover and chill for at least 2 hours.

2) Make the flatbreads by mixing the flours, salt and oil together in a large bowl or mixer. Gradually add the warm water whilst mixing until combined. Continue to mix/knead until a smooth dough is achieved. Wrap in cling film and allow to rest for 15 minutes.

3) Make the Za’atar yogurt by combining all of the ingredients in a small bowl – add the Za’atar and orange blossom water to taste.

4) Divide the dough into 8 equal portions and roll out until thin. Store the flatbreads between sheets of cling film until ready to use.

5) Pre heat the oven to 200c. Place a large frying pan over a high heat. Sear the lamp rumps for 2 minutes on all sides until well seared. Transfer to the oven and cook for a further 10-15 minutes until cooked to your liking. Remove and allow to rest for at least 10 minutes.

6) Meanwhile, cook the flatbreads in a large non-stick pan over a high heat for around 2 minutes each side. Keep warm until ready to serve.

7) Slice the lamb rump and serve with the Za’atar yogurt and flatbreads.

Enjoy!

Brined Pork, Baked Apple & Mustard

Brined Pork, Baked Apple & Mustard

Brining pork makes an incredible difference to its succulence and flavour – allowing the opportunity to play with the flavour of the brine to create a truly unique dish.

Pork loin chops are marinated in a simple juniper and garlic brine and served with a baked apple and simple wholegrain mustard sauce.

Brined Pork, Baked Apple & Mustard
Serves 4

Ingredients:

For the Pork: 4 Pork Loin Chops (Bone In), 100g Sea Salt, 100g Caster Sugar, 10 Black Peppercorns, 12 Garlic Cloves (Bashed), Large Handful Fresh Thyme, 1tbsp Juniper Berries (Bashed), 4 cups Water

For the Apple: 4 Eating Apples (Cored), 2tbsp Sultanas, 1 Lemon (Zest), Grated Nutmeg

For the Mustard Sauce: 1/2 Glass White Wine, 150ml Single Cream, 2tbsp Wholegrain Mustard, 1tsp Honey, Cracked Black Pepper

Method:

1) Make the brine by combining the sugar, salt and water in a pan and bringing to the boil. Once the salt and sugar have dissolved remove from the heat and set aside to cool. Once cooled, add the other ingredients (excluding the pork) and mix well to combine. Place the pork in a shallow dish and cover with the brine. Cover and store in the fridge for 12 hours.

2) Make the baked apple by stuffing the centre with sultanas and topping with a little lemon zest and grated nutmeg. Bake in the oven at 180c for 20 minutes until tender but not split.

3) Meanwhile, cook the pork chops in a little oil in a large frying pan over a high heat. Cook for around 8 minutes each side (depending on thickness) until cooked through. Once cooked, remove from the pan and allow to rest for 10 minutes.

4) Whilst the pork is resting, make the mustard sauce. Keep the heat high on the pan the pork was cooked in and add the white wine. Allow to reduce by half and add the mustard and honey, stirring to combine. Turn the heat down low and add the cream, stirring well to combine. Allow the cream to come to the boil and thicken slightly. Remove from the heat and season to taste with black pepper.

5) Carve the pork from the bone and serve with the baked apple and mustard sauce.

Enjoy!

Lamb Casserole

Lamb Casserole

Another comforting winter dish – great for when the weather is starting to turn!

This tomato based casserole packed full of fresh herb flavour is great served with savoury rice or creamy mashed potato.

Lamb Casserole
Serves 4

Ingredients:
750g Diced Lamb, 25g Unsalted Butter, 1 Tin Chopped Tomatoes, 1 Large Onion (Finely Sliced), 1 Garlic Clove (Crushed), 500ml Vegetable Stock, 2 Carrots (Chopped), 1/2 Turnip (Peeled and Diced), 2tbsp Corn Flour (Seasoned), 2tsp Worcestershire Sauce, 1/2tsp Cayenne Pepper, 1/2tsp Ground Ginger, 1tbsp Rosemary (Chopped), 1tbsp Thyme (Picked), Sea Salt, Cracked Black Pepper

Method:

1) Pre-heat oven to 180c. Place a casserole dish over a medium heat, place the butter in the dish and allow to melt. Coat the lamb in the seasoned flour and brown in batches in the casserole, set aside once browned.

2) Add a little oil to the dish and sauté the onion and garlic for 5 minutes until tender but not browned. Add the lamb and all of the other ingredients back to the casserole and bring to the boil. Transfer to the oven and cook, covered, for around 2 hours or until the lamb is tender, stirring occasionally. You may need to add a little extra stock if the casserole thickens too much.

3) Once ready, remove from the oven and allow to sit for 10 minutes. Season to taste with sea salt and cracked black pepper.

Enjoy!

Pea Risotto

Pea Risotto

Risotto is the ultimate in impressive comfort food and this pea risotto is no exception! Using pea purée as the base makes for a richly flavour and luxurious risotto.

Great topped with crispy smoked bacon, this would make a cracking dinner party starter or main.

Pea Risotto
Serves 4

Ingredients:

For the Purée: 150g Frozen Peas, 1tbsp Unsalted Butter, Reserved Cooking Water, Sea Salt, Cracked Black Pepper

For the Risotto: 250g Risotto Rice, 1 Onion (Finely Chopped), 1 Garlic Clove (Crushed), 1 Celery Stick (Finely Chopped), 450ml Vegetable Stock, 100ml White Wine, 1tbsp Unsalted Butter, 4tbsp Grated Parmesan Cheese, 75g Frozen Peas, Sea Salt, Cracked Black Pepper, Crispy Smoked Bacon (Optional)

Method:

1) Make the purée by blanching the peas in a pan of boiling water for 2 minutes or until tender. Drain (reserving the cooking water) and transfer to a blender. Add the butter and blend, slowly add the cooking water until a pouring consistency is achieved. Season to taste and set aside.

2) Place a deep pan or casserole over a medium heat. Add a little olive oil and fry the onion, garlic and celery for 10 minutes until soft. Add the rice and coat well in the oil. Add the white wine and allow to reduce by half (ensuring the alcohol has burnt off).

3) Add the pea purée a little at a time, stirring continuously until some of the liquid has been absorbed (it will not dry out completely). Once the pea purée has been exhausted, gradually add the vegetable stock, stirring continuously, allowing the stock to be absorbed before each addition. Continue this until the rice is tender (around 25 minutes). Once the rice is tender, remove from the heat and add the butter, peas and parmesan. Cover and allow to rest for 5 minutes. Stir well to combine and season to taste before serving.

Enjoy!

Chicken, Cabbage and Black Pudding

Chicken, Cabbage and Black Pudding

A delicious dish of chicken supreme, creamed cabbage with smoked bacon and black pudding bonbons!

Perhaps one of the most moreish foods ever made, black pudding bonbons are to die for!

Crisp skinned chicken supreme pairs perfectly with creamed cabbage. The black pudding bonbons also make a great canapé!

Chicken, Cabbage and Black Pudding
Serves 4

Ingredients:

4 Chicken Supremes (Skin On, Wing Bone In)
2 Garlic Cloves
2 1″ Slices of Black Pudding (Preferably Stornoway)
4tbsp Dried Breadcrumbs
1 Egg
1 Head Savoy Cabbage, Sliced
25g Unsalted Butter
50g Pancetta, Diced
4tbsp Single Cream
1tsp Grated Nutmeg
Cracked White Pepper
Sea Salt

Method:

1) Make the cabbage: Place a large saucepan over a medium heat, add the butter and allow to melt. Add the pancetta and cook for 5 minutes until crisp. Add the cabbage and stir until coated in the butter. Turn the heat down low and cook for 15 minutes, stirring frequently until tender. Add the cream and combine with the cabbage. Season to taste with salt, white pepper and grated nutmeg. Keep warm.

2) Meanwhile, cook the chicken. Place a large frying pan over a medium-high heat and add a splash of olive oil. Season the chicken supremes with cracked white pepper and sea salt. Fry the supremes skin side down for 10 minutes before flipping for a further 10 minutes or until cooked through – careful not to burn the skin. Allow to rest, covered, for 5 minutes.

3) To make the bonbons, preheat a fryer filled with sunflower oil to 190C. Cut the slices of black pudding into 8 equal pieces and roll into small balls. Coat the balls in beaten egg then breadcrumbs. Fry in the fryer for 1-2 minutes or until golden brown. Drain and keep warm.

4) Serve the chicken supreme with the creamed cabbage, black pudding bonbons and pan juices.

Enjoy!

Beef Beaujolais

Beef Beaujolais

A very comforting weekend supper – Beef Beaujolais was a firm favourite whilst growing up and brings back fond memories of winter suppers in front of the fire!

This super easy stew can be made in advance and reheated for a quick meal – I use rump steak if in a hurry but its even better if you can take your time and slow cook a braising cut of beef.

Best served with buttery mashed potatoes.

Beef Beaujolais
Serves 4

Ingredients:
3 Onions, Sliced
1kg Diced Rump Steak
2tbsp Corn Flour
50g Unsalted Butter
5 Rashers Smoked Bacon, Diced
200g Mushrooms, Sliced
2 Garlic Cloves, Crushed
1 Bouquet Garni (Thyme, Parsley and Bay)
1 Bottle (750ml) Beaujolais

Method:

1) Pre heat the oven to 180C. Place a large casserole over a medium heat and add the butter. Coat the meat in the flour and brown well in batches, set aside. Add the onions and bacon and cook for around 10 minutes until they begin to colour. Add the mushrooms and garlic and continue to cook for 5 minutes.

2) Add the Bouquet Garni and the browned meat to the casserole. Turn up the heat and add the bottle of Beaujolais. Bring to a simmer and cover. Transfer to the oven and cook for 2 hours, stirring occasionally.

3) Once cooked, remove from the oven and allow to stand for 10 minutes before serving. Alternatively allow to cool and transfer to the fridge until ready to reheat.

Enjoy!

Grouse, Bread Sauce and Blackberries

Grouse, Bread Sauce and Blackberries

2Grouse is my favourite game bird – the glorious twelfth is a momentous occasion in Scotland and is a moment of celebration for all game lovers.

Grouse is best served simply – here the breast is pan fried and served with a simple bread sauce and fresh blackberries plundered from the neighbours tree!

I urge you to try grouse, it is remarkably tender with an incredible depth of flavour.

Grouse, Bread Sauce and Blackberries
Serves 4

Ingredients:

For the Grouse: 8 Grouse Breasts (or 4 Grouse, Breasts Removed), 1tbsp Olive Oil, 25g Unsalted Butter, 1 Rosemary Sprig, Sea Salt, Cracked White Pepper, Large Handful Small Blackberries

For the Bread Sauce: 1 Small Onion, 6 Cloves, 350ml Semi-Skimmed Milk, 150g White Bread, 25g Unsalted Butter, Sea Salt, Cracked White Pepper

Method:

1) Make the bread sauce. Half the onion and stud with cloves. Place in a small saucepan with the milk and bring to the boil, simmer for 5 minutes and remove from the heat. Strain the liquid back into the saucepan. Add the butter and bread and leave to stand for 5 minutes. Blend with a hand blender until smooth. Season with sea salt and white pepper to taste. Set aside or keep warm until serving.

2) Season the grouse breasts with sea salt and white pepper. Place a large frying pan over a medium-high heat. Add the olive oil and fry the grouse breasts with the rosemary for 2-3 minutes each side. Add the butter just before the end of cooking and baste the breasts. Once cooked, allow to rest for 5-10 minutes.

3) Serve the grouse with the bread sauce and a handful of small fresh blackberries.

Enjoy!