Chicken Tikka

Method:

  • Slice 3 times across each chicken breast without cutting through.
  • Season with salt and pepper.
  • Mix remaining ingredients together and spoon over chicken.
  • Cover and chill for 30 minutes.
  • Preheat grill.
  • Line grill pan with foil.
  • Grill chicken for 8-10 minutes on each side.

Quinoa Salad

Method:

  • For 2 to 3 people or a side for 5/6
  • Pop the quinoa and the stock or water in a saucepan and put on a gentle heat.
  • The quinoa is cooked when all the water has been absorbed by the grain and it has opened out.
  • It should have a slight bite.
  • While that is cooking prepare all the other salad ingredients.
  • Put cooked quinoa, tomatoes, cucumber, peppers, sundried tomatoes and feta into a bowl gently mix together.
  • For the dressing half fill your jam jar with olive oil, add a third of the vinegar, the mustard, garlic, salt and pepper and chopped herbs.
  • Put lid on jar and give a really good shake.
  • Taste and adjust seasoning to taste. I would quite often add more mustard.
  • Add to salad and gently mix and scatter with pumpkin seeds.
  • You can use any salad or vegetables that you have lying around.
  • I sometimes make this with raw brocolli or roasted pumpkin.

Low-ish Fat Chicken Tikka

Method:

  • Slice 3 times across each chicken breast without cutting through.
  • Season with salt and pepper.
  • Mix remaining ingredients together and spoon over chicken.
  • Cover and chill for 30 minutes.
  • Preheat grill.
  • Line grill pan with foil.
  • Grill chicken for 8-10 minutes on each side.

Chilli Chicken

Method:

  • Dry-fry the onion, garlic and chilli's until softened.
  • If the mixture begins to stick add 1 tbsp of water.
  • Add the chicken and stir continuously for 4-5 minutes.
  • Stir in the tomatoes, tomato puree, lemon or lime juice and oregano.
  • Bring to the boil, reduce the heat, and then simmer for 20 minutes.
  • Remove from the heat and stir in the fromage frais.
  • Serve immediately with boiled rice, and/or salad.

Homemade Burgers & Meat Balls (serves 8 to 10)

Method:

This is a cinch recipe and if you use a blender takes minutes.

  • Place ground coriander and cumin in a hot frying pan and brown (takes about a minute)
  • Place red onion in your blender (magimix or what ever brand you have)
  • Add 4 whole cloves. Add 3 cm's of ginger.
  • Add the cumin and coriander from the frying pan and also add the turmeric. Blitz above mixture.
  • If you don't have a blender just slice up everything thinly and mix together.
  • In a mixing bowl place the lamb mince.
  • Add contents from the blender. Add breadcrumbs.
  • Add 2 lightly beaten eggs. Add mango chutney.
  • Now, the best bit: with you fingers mix everything really well together until it is all good and sticky. You can at this stage decide whether to make small meat balls or larger burgers.
  • TO COOK BURGERS: Place in a pre-heated and very hot frying pan and fry until the outsides are nice. Don't overcook them. Too many people cook the bejaysus out of burgers and you loose all the yumminess then. Enjoy with Feta cheese on top, add gherkins or Ballymaloe Jalapeno relish. Yum!
  • TO COOK MEATBALLS: Place balls in a pre heated Le Cruset dish. Add a tomato sauce (which could be our tomato soup reduced! )

Yummy Pasta Carbonara

Method:

  • Melt butter in a large skillet over medium heat and saute the bacon until it's crisp.
  • Drain off most of the fat but leave a little to saute the garlic.
  • Add garlic and saute for exactly 1 minute.
  • Remove from heat.
  • In a bowl, beat cream, yolks and 1 1/2 cups of the cheese.
  • Add cooked pasta to skillet and add sauce mixture.
  • Toss it all over low heat until the sauce is thickened and all of the pasta is coated.
  • Transfer to warm plates, sprinkle with the rest of the cheese, black pepper (to taste) and parsley.
  • Even yummier if you add some chicken strips :-)

Cynthia's Cake (chocolate)

Method:

  • Sift dry ingredients together.
  • Add butter. milk and vanilla essence.
  • Beat for 2 minutes. Add eggs. Beat 2 minutes more.
  • Half fill three 8" greased sandwich tins.
  • Bake in a moderate oven for 30-35 minutes at 170C.
  • Tier on top of each other sandwiched and coated with icing. or, as I used to do it, throw all the ingredients into a magimix, once mixed pour into a greased deep round tin with greaseproof base.
  • Bake in the oven until cooked and after about 10 mins of sitting out of the oven, remove from tin on to a wirerack.
  • When cool, slice into two or three discs so you can ice it.
  • Sieve flour and cocoa into a bowl, beat in butter and moisten with coffee.
  • (You need very little coffee and be carefull, it goes too runny very quick)

Chicken Liver Pate

Method:

  • Fry off the onion and garlic in some of the butter add the livers but dont let them overcook.
  • Melt the remainder of the butter in another pan.
  • Put livers in blender and pulse until smooth.
  • Add butter/pepper/lemon juice/sherry and blend till smooth.
  • If it splits or is too stiff add some cream and blend.

Sausage And Roast Vegetable Pasta Bake Recipe

Method:

  • Heat a frying pan over a medium-high heat.
  • Add the sausages and cook for 4-5 minutes, until browned.
  • Add the pasta sauce, half-fill the jar with water and rinse out into the pan.
  • Simmer for 5 minutes, until the sausages are cooked – it will be quite saucy. Season.
  • Meanwhile, preheat the grill to high.
  • Cook the pasta shapes in a large saucepan of boiling water for 10 minutes or until al dente.
  • Drain and return to the pan.
  • Add the sausage mix and a handful torn fresh basil leaves.
  • Stir, then tip into a large deep ovenproof dish.
  • Dot with mozzarella then grill for 3-4 minutes to melt the cheese.
  • Scatter with basil leaves and serve with garlic bread.

Tuna and Pesto Pasta Salad Recipe

Method:

  • Fill a large saucepan with water, add a generous pinch of salt and cover. Bring the water to a rolling boil. (You’ll hear the pan lid rattling, and when you take off the lid, you’ll see lots of big bubbles rising to the surface.)
  • Add the pasta and stir it once. Keep the heat high so the water stays boiling but leave uncovered. Cook for 10 minutes, or according to the packet instructions.
  • To test it is cooked, take out one pasta shape with a spoon with holes in it. Let it cool, then bite it.
  • It should be soft with a slight firmness.
  • Meanwhile, put the cucumber on a chopping board and carefully chop it into chunky pieces. Cut the tomatoes in half.
  • Put a colander in the sink and ask an adult to drain the pasta for you. Transfer the pasta to a large bowl and leave to cool slightly.
  • Stir in the pesto (the oil in it will stop the pasta sticking)
  • Roughly flake the tuna and stir into the pasta, along with the chopped cucumber and tomatoes.
  • Season and add the French dressing and stir it all together.
  • Eat the pasta salad straightaway or cover and chill in the fridge for up to 2 days.

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