Recipes

Biryani

250g rice

Vegetable oil

Salt

1 onion

1/2 tsp garlic powder

1/2 tsp ginger powder

125g (two) tomatoes, chopped, (best skinned)

1/2 tsp hot chilli powder

1/2 tsp turmeric

1/2 tsp coriander

1/2 tsp cumin seeds

1/2 tsp black peppercorns

1/2 tsp cloves

2 star anise

4 cardamom pods

1 bay leaf

250g Greek yoghurt

125g (one-ish) potato

75g carrot (1/2 of one)

75g peas

Coriander leaves chopped.

1. soak the rice for at least 30 minutes, preferably 1 hour. Wash thoroughly. Cook until 90% done (typically 7 minutes)
2. slice the onion and fry until golden brown.
3. add garlic and ginger and cook for 1 minute.
4. add all other spices and tomato and yoghurt. Cook for 10 minutes or until the yoghurt splits.
5. add potatoes, carrot and peas etc and about 75ml water. Simmer 8+ minutes until cooked.
6. Spread 1/2 rice into a big pan. Add vegetables. Add the remainder of rice and coriander. Cover slighltly then 30 minutes on ABSOLUTELY MINIMAL heat (place the pan inside a heavier other ban on the stove.

Curry improver

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon garam masala

1/8 teaspoon sugar

Indian Stir Fry

3 tablespoons canola oil

2 teaspoons cumin seeds

1 teaspoon caraway seeds

½ red onion, chopped

4 cloves garlic, minced

1 cauliflower, cut into florets

1 large potato, diced

1 teaspoon red chili powder

1 teaspoon ground turmeric

1 teaspoon salt

chopped coriander

Fry seeds in oil 1-2 mins

Fry onion and garlic 5-10 mins

Add everything else except coriander. Cover cook 20 mins

Add coriander

https://www.allrecipes.com/recipe/222670/cauliflower-and-potato-stir-fry-east-indian-recipe/

Keema Aloo

2 tablespoons butter, or more to taste

2 onions, diced

1 clove garlic, minced

2 tablespoons curry powder

1 - 1½ teaspoons salt

1 teaspoon ground turmeric

0.5 teaspoon cayenne pepper

0.25 teaspoon ground black pepper

¼ teaspoon ground ginger

½ pinch ground cinnamon stick

1 pound ground beef

2 potatoes, diced

2 tomatoes, diced

Cook onions in butter

Add spices and rest.

Cook beef. Combine all & potatoes & tomatoes

Simmer 30 mins. Dash of water if required

Chapati Roti

225 grams (1/2 lb)  of plain wholemeal flour

175ml (6 floz) of warm water

Half a teaspoon of oil

Half a teaspoon of salt

Optional a teaspoon of ground cumin o ccoriander for added taste

Mix. Kneed. Roll. Cook in dry pan hot as possible

Spicy Smoked Potato Curry

300g potatoes. Slice. Boil in 1 tsp salted water about 6 mins.

Add to water (1 tsp tumeric can omit) &

1/4 - 1/2 tsp chipotle chilli flakes

Oil in wok, Add

1 tsp fenugreek powder

1 tsp mustard seeds

1 tsp cumin seeds

3 chopped spring onion

1 Garlic clove

Cook briefly

Add drained potatoes and cooked meats etc

Good dash of lime juice

Bake 200C to crisp/brown slightly 15 mins

Garnish with fresh chopped coriander

Serve with steamed sugar snap and boiled rice and wilted spinacb and corned beef / bald cbicken. Ok to double spuds but not anything else.

Biryani Gravy

Boil handful of chopped mixed veg in 360ml water

1 x Onion

2 x chilli slit deseeded

1/2" ginger

2 x garlic cloves

2 x large or 3 x medium tomatoes

1/2 tsp salt

1 x veg stock cube

Fry in above order. Blend. Add water from veg and stock cube

1/4 tsp tumeric

1/4 chipotle

1 tsp garam masala

3 x cardomon

1/2 tsp caraway seeds

3 x cloves

Beef Curry

2 tbsp oil

267g diced braising steak

1 tbsp butter

1 large onion, chopped

2 garlic cloves, crushed

1 thumb sized piece of ginger, finely grated

¼ tsp chipottle chilli

1 tsp turmeric

2 tsp ground coriander

3 cardamom pods, crushed

400g can chopped tomatoes

2 tomatoes

Beef Oxo cube

1/4 tsp salt

1/4 tsp sugar

1/4 tsp cumin

2 tsp garam masala

coriander, roughly chopped

Two portions

Mexican

Chilli Con Carne

• 1 large onion

• 1 red pepper

• 2 garlic cloves

• 1 tbsp oil

• 3 tsp mild chill powder

• 1 tsp chippotle

• 2 tsp paprika

• 2 tsp ground cumin

• 500g lean minced beef

• 2 beef stock cube

• 400g can chopped tomatoes

• 1 tsp dried marjoram

• 1 tsp sugar

• 2 tbsp tomato purée

• 410g can red kidney beans not drained

• Dash Worcester sauce

• Salt to taste

cook onion then beef. Add garlic and pepper. Add everything else except kidney beans. Simmer.

Add kidney beans 20 mins before serving

Older and not so good.

1 large onion

1 chilli

2 garlic cloves

1 tbsp oil

3/4 tsp chipotle

1 tsp paprika

2 tsp ground cumin

500g lean minced beef

2 beef stock cube

400g can chopped tomatoes

1 tsp sugar

2 tbsp tomato purée

410g can red kidney beans

Chopped coriander

1/2 tsp salt

2 cloves

Dash of Worcestershire sauce

1 tsp cumin seeds

23 beef 30% 450g

20 Puree 26% 390g

17 kidney 23% 345g

15 tomato 20% 309g

MK2

2 tbsp olive oil

2 onions, chopped

2 garlic cloves, crushed

1kg/2¼lb lean minced beef

2 glasses red wine

2x400g cans chopped tomatoes

3 tbsp tomato purée

2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes

1 tsp ground cumin

1 tsp ground coriander

1 stick cinnamon

good shake of Worcestershire sauce

1 beef stock cube

salt and freshly ground black pepper

2x400g can red kidney beans, drained

1 large bunch coriander leaves, roughly chopped

wedges of lime, to serve

1. Heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red wine and boil for 2-3 minutes. While waiting, pour a glass for yourself.

2. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened. Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. This is ideal served with the lime wedges and also rice, crusty bread or jacket potatoes, guacamole, sour cream and a big green salad.

Potato Wedges

Chop into wedge shapes.

Par boil 7 minutes

Put on baking tray with oil and salt

Bake 200C for 30 minutes

Tortilla Breads

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Makes 2

100g strong breadmaking wholemeal flour

1 1/4 tsp baking powder

4 shakes of salt

1 Tbsp oil

50ml warm water

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mix all dry and oil. mix in water. knead 5 mins. split & roll. dry fry on high heat.

British

Stew

1/2 onion

2 dessert spoon dried veg

Few stalks of brocoli

Portion of sliced 6mm potato leave skins on

1 beef oxo cube

Dash of water

Simmer 20mins

Add tin stewing steak

Custard

1 serving :

2 tsp heaped custard powder

3 tsp heaped caster sugar

1/4 pint milk

Pancakes

110g plain flour

pinch of salt

2 eggs

200ml milk

75ml oz water

50g butter

Cake

• Preparation and cooking time
  • Prep:5 mins
  • Cook:4 mins
  • Plus 1 minute resting
• Serves 4

• Freezable

Ingredients

• 100g caster sugar
• 100g softened butter
• 100g self-raising flour
• 2 eggs
• zest of 1 lemon
• 1 tsp vanilla essence
• 4 tbsp lemon curd

Method

• STEP 1 Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.
• r 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.

Mediterranean

Tabouli

Ingredients

• 426ml water
• 150g quinoa, see note
• 50ml fresh lemon juice
• 50ml olive oil
• 2 cloves garlic, minced
• ¼ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste
• 1 large cucumber
• 1 pint cherry or grape tomatoes, halved or quartered
• 3 spring onions, white and light green parts only, thinly sliced
• 1 large bunch or 2 small bunches fresh parsley, chopped
• 10 mint leaves, finely chopped

Instructions

• Bring water to a boil in a small saucepan.
• Place quinoa in a fine-mesh sieve and rinse well under cold water; drain. Add the quinoa to the boiling water, reduce heat to a low simmer, and cover. Simmer for 12-15 minutes, until water is absorbed. If you prefer bulgur, follow the instructions on the package and drain well.
• Transfer quinoa to a rimmed baking sheet or large plate to cool.
• In a large bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper.
• Peel the cucumber, slice it lengthwise and use a spoon to remove the seeds. (If using an English cucumber you do not need to peel or seed it.) Chop the cucumber into ¼-inch pieces.
• Add the finely chopped cucumber, tomatoes, green onions, parsley and mint to the bowl with the lemon juice mixture. Stir to combine.
• Add the cooled quinoa to the bowl and stir gently to mix.
• Tabouli can be served immediately, but is best if made ahead and chilled for at least 12 hours to allow the flavors to develop. Enjoy within 3 days.

Falafel

Ingredients

• 400g/14oz tin chickpeas
• 2 spring onions, finely chopped
• 1 tsp ground cumin
• 1 lemon, zest only
• 2 dessertspoons plain flour
• ½ tsp salt
• freshly ground black pepper
• 4 tsp olive oil

Method

1. Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. (If you have a non-stick pan, use a plastic masher to protect the coating.)
2. Add the spring onions, cumin, lemon zest, flour and salt. Season with lots of black pepper and mix well with a wooden spoon.
3. Using your hands, form the mixture into eight equal-sized balls and flatten slightly.
4. Add 2 teaspoons of the oil to a frying pan over a low heat. Add the falafel and cook for 4 minutes. Flip onto the other side and add another 2 teaspoons of oil to the pan. Cook for a further 3–4 minutes, or until golden brown and crisp on both sides.

Paella

Ingredients

Makes 5 servings

Preparation time: 15 minutes

Cooking time: 30 minutes

• 1 litre vegetable stock
• 1 tsp saffron threads
• 3 tbsp olive oil, divided
• 1 medium onion, diced
• 1 pepper, cut into strips
• 5 cloves of garlic, chopped, minced or crushed
• 1 large tomato, diced
• 300g paella or risotto rice
• 1 tsp smoked paprika
• ½ tsp sweet paprika
• Pepper
• 2 sprigs fresh thyme
• 200g peas

Method

Add vegetable stock to a medium saucepan over a medium-high heat. Break up the saffron and add it to the stock. When it begins to simmer, leave for 1 minute for the saffron to infuse, then lower the heat just to keep it warm.

Heat 2 tablespoons of oil in a 12-inch paella pan (or frying pan) over a medium heat. Once heated, and the onion and pepper.

Sauté until softened and lightly browned, about 3-5 minutes.

Add the garlic and sauté for 1 minute. Now add the tomatoes, smoked paprika, and sweet paprika. Sauté for 1-2 minutes.

Add the rice and remaining 1 tablespoon of oil to the pan and stir to coat well. Cook for 1 minute to lightly toast the rice and incorporate flavours, moving the contents of the pan around occasionally to prevent sticking.

Add the fresh thyme and slowly pour in stock mix. Do not stir after this point.

Turn the heat to medium-high and bring the stock to a heavy simmer for 1-2 minutes. Now turn the heat down to a mild simmer. You want to see movement in the pan while the stock is cooking down.

Simmer for 15-20 minutes until rice is al dente. Rotate the pan on the burner 1-2 times during cooking for even heat distribution.

Once the stock is nearly cooked off, you'll need to pay close attention to the socarrat forming on the bottom of the pan - this is he golden rice crust that's key to achieving an authentic result!

You'll start to hear a snap, crackle, and pop, and smell a nutty aroma. This should take 1-2 minutes to form.

Stick a fork or spoon straight to the bottom to test there's a crust but don't let it burn (it can take a little practice to get this just right but it's worth it!)

Remove the pan from the heat. Add the peas to the top of the rice. Cover the pan with foil and let the paella rest for 5-8 minutes.

Top with fresh-cut parsley, cracked pepper and lemon wedges to serve.

Top tips/healthy swaps

• Add your preferred meat substitute to increase the protein content and add some bulk to the meal.
• To make it gluten-free, swap out the vegetable stock for a gluten free alternative.