Archives for posts with tag: ginger

My boyfriend bought a 6 pack of chicken breasts and froze them all together. I defrosted and baked them all on Sunday so we have been working our way through them all week. Chicken is dull for lunch and dinner for 3 days. 

The title of this is a bit of a lie. I had one thing in the fridge – cooked chicken. But you could emit the chicken completely and just use veg, or tofu from the cupboard. I keep ready chopped onion in the freezer, and I get frozen spinach because life is hard.

1) fry an onion in a deep pan til golden, then fry a garlic clove (keep it whole). 

2) add 2 teaspoons of minced ginger (I keep a jar in the fridge, damn ok there were 2 things in the fridge) and fry for 30 seconds.

3) add dessert spoons of: cumin seeds, turmeric, ground coriander, and fry. For more flavour go heavy on the spices. 

4) add 600-700ml of water, half a chicken stock cube and 2 tbsp of tomato purée.

5) transfer the watery mix to a blender and whizz till smooth. Do in batches if you have too much and don’t want overflow.

6) add the sauce back to a pan and simmer for 15 mins.

7) add: drained chickpeas, frozen spinach, diced cooked chicken, salt and pepper. Simmer for another 5-10 mins.

If you want more sauce don’t simmer it as much. Serve with basmati rice and a huge dollop of mango chutney.

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It’s tricky to make a dal look great in a photo. I promise that this tastes better than it looks. I used this recipe from BBC Good Food. 

The yellow split peas took double the amount of time to cook, so it’s lucky I started early. It was worth it though. I also found setting all the ingredients out at the start helped get through the recipe without forgetting anything.

[10 min prep / 70 mins cooking time / serves 4] 

1) rinse 250g yellow split peas and place in a pan with 900ml water. Boil, remove scum with a spoon and then simmer. It took 70 mins for me. I’ve read that the peas soaking overnight reduces the cooking time by 30 mins so I’ll try that next time.

2) chop/ set aside in separate bowls: 1 onion, 3 green chillies, 2 tsp minced ginger, 100ml water.

3) set aside in a ramekin: 3/4 tsp turmeric, 3/4 tsp garam masala, 1 1/2 tsp ground coriander.

4) in a blender whizz 3 cloves of garlic and 3 salad tomatoes.

5) put 3 tbsp veg oil in a large pan and fry 1 tbsp cumin seeds. Once becoming fragrant, add the onion, chilli and ginger. After 5 mins add the tomato and garlic purée, 100ml of water and the ramekin of spices. Simmer for 20 mins.

6) whisk the yellow split peas to loosen them, then add to the onion/tomato mix/spice mix and bring to the boil. Season to taste.

Serve with rice and lashings of mango chutney.

  I find it hard to eat fruit but I always buy it so I have to eat it. I’ve got better with blueberries but I had half a punnet to use up, and since it’s so cold today I thought I’d have them warm. This is so simple, it’s barely a recipe, and I baked it whilst eating my dinner, so I wasn’t waiting around for it to be done. The addition of frozen yoghurt was ridiculously good. 
1) grease an oven proof dish with butter.

2) place a layer of blueberries in the dish and lightly drizzle with honey.

3) in a separate bowl, mix 1/3 cup of oats with 1 tsp cinnamon and 1/2 tsp ground ginger. I also added a few chopped nuts. 

4) sprinkle the oat mixture over the blueberries, and bake for 45 mins at 160 degrees C.

Enjoy hot from the oven with a spoonful of ice cream/ custard/ frozen yoghurt. Heavenly.

  
New Year’s Eve is probably not the best time to post a Christmassy recipe, but hey ho, you can enjoy this granola all year. It makes a great present in a hamper and is so easy it’s barely worth calling it a recipe.

1) melt 1 dessert spoon of butter and 1 dessert spoon of golden syrup in pan.

2) in a bowl mix 2 cups of oats, 1/2 cup of chopped nuts, 1 dessert spoon of chia seeds, 1 handful of chopped seeds. Sprinkle over 1 tsp ground ginger and 1 tsp cinnamon.

3) pour over the melted butter and golden syrup. Mix and lay out on a baking tray lined with baking parchment.

4) bake on 160 degrees C for 20 mins. Keep an eye on it so it doesn’t burn.

Wait for it to cool and place in a Kilner jar – mine cost £6.99 for 3 in TK Maxx. Wilko also do a great set of smaller jars for £7/£8. 

 After five days of surprisingly delicious food at Glastonbury last week, I wanted an equally delicious and simple dinner last night. I pinned this recipe for Chicken Katsu Curry ages ago and finally got round to cooking it. It’s seriously one of the tastiest meals I’ve made in ages.

pre heat the oven to 180 degrees C.

1) in 2 separate bowls place bread crumbs and a whisked egg – then dip the chicken breast in the egg and then the bread crumbs. Fry lightly for 2-3 mins until golden brown. Place in a dish in the oven for 20 mins.

2) whilst the chicken is in the oven, put on the rice – 1/3 cup rice to 2/3 cup boiling water, bring to the boil and simmer for 10 mins with a lid on.

3) for the sauce, fry 1 small chopped onion for 2-3 mins. Add 2 cloves of minced garlic, a teaspoon of ginger and a shake of chilli flakes. Take off the heat and add 1 heaped dessert spoon of plain flour and 1 heaped dessert spoon of mild curry powder. Mix into the onions and add 300ml of chicken stock.

4) put the sauce back on a medium heat and stir for 5 minutes. Remove and let cool slightly before popping in a food processor.

5) fill 1/2 a cup with peas and boiling water and microwave for 1 minute.

6) drain and mix the peas in with the rice, slice up the baked chicken and pour over the sauce.

Tastes better than Wagamama!

 This was soooo tasty and such a good way of using up odds and sods in the fridge. I had a pak choi leftover from last week which just needed a trim and a wash, leftover Thai green curry paste, and odd bits of fish in the freezer which needed using up. I made a sauce from cupboard ingredients and it tasted amazing! 

1) in a blender whizz up your fish (I used 1 cod fillet, 3 basa fillets and 1 small tuna steak, all defrosted) with 2 tbsp green Thai curry paste, 2 dessert spoons of soy sauce, 1 tsp minced ginger and a big handful of chopped spring onion. 
2) once whizzed to a smooth-ish consistency, set aside and put the rice on.

3) put 3/4 cup of rice in a pan on the hob. Add 1/4 cup of water and a tin of coconut milk. Bring to the boil and simmer with a lid on for 10 mins.

4) whilst the rice is cooking, form small patties with the fish mix and fry in some oil on the hob.

5) put the pak choi in boiling water on the hob and cook for 5 min.

6) to make the sauce mix 2 dessert spoons of soy sauce, 2 level tsp of peanut butter, 1/2 tsp minced ginger, shake of chilli flakes and sesame seeds. Stir and spoon on top of the fishcakes.

I’ve got leftovers for lunch tomorrow and I’m very excited!

  

 This teriyaki tuna totally knocked Friday night out of the park. I surprised myself with how good it was. The first time I made a teriyaki marinade was for these meatballs and I usually do tuna with herbs or cajun, so I decided to go Asian for this one.

1) cook rice – 1 cup basmati rice, 2 cups of boiling water, bring to the boil and simmer for 10 mins with a lid on.

2) chop and fry a red onion and 3 large mushrooms until softened – season with salt, pepper and leave to one side.

3) in a bowl mix up: soy sauce, minced ginger, minced garlic, runny honey and chilli flakes.

4) place the tuna steaks in an oiled pan and pour over half the sauce.

5) after a minute, turn the tuna over and pour on the other half of the sauce. Keep turning every minute or so until cooked.

6) put the pak choi on to boil for 3-5 mins.

7) spoon the rice into the frying pan with the onion and mushroom, sprinkle over some chilli powder, chilli flakes and a dash of soy sauce, fry for a minute or 2.

Plate up the tuna on top of the rice, drizzle over the leftover sauce from the pan and sprinkle with sesame seeds. Be proud that you didn’t get takeaway on a Friday night – and it tasted better anyway!

 My colleague gave me some rhubarb the other day. I’ve never eaten rhubarb in my life so wondered what on earth i was going to do with it. I found this recipe for a rhubarb and ginger cake, it turned out pretty darn scrummy. I brought it into work this morning and it has been devoured.

I changed a couple of things in the recipe – different sugar and more ginger, plus a shake of cinnamon. I also used less rhubarb as I didn’t quite have 300g. I also only baked it for 38 minutes rather than 45. I think my oven is super-efficient.

It’s dead simple to make.

1) In a bowl mix thoroughly:

250g self raising flour

125g softened butter

3 eggs

2 tsp ginger and 1 tsp cinnamon

75g granulated sugar, 75g brown sugar (I didn’t have caster as the recipe said but this worked out fine)

2) Fold in 1/2 cup of chopped rhubarb (in 1cm pieces)

3) Transfer the mixture to a lined loaf tin and bake for 35-40mins or until a skewer comes out clean.

My boyfriend informs me that this is an Indian Saag because a Pakistani Saag is greener. Either way, I reinterpreted this Olive recipe (because I’m lazy and didn’t have some of the ingredients) and it tasted absolutely amazing. My best mate Amy always jokes that I never cook with spices, well here we are, I didn’t use a Pataks paste!

1) in a heavy pan on the hob fry a chopped onion in some olive oil. Add tsp of dried chilli, shake of cumin seed, shake of turmeric, shake of ground coriander, 2 minced garlic cloves, 1 tsp minced ginger.

2) once onions are soft, add a chopped chicken breast and stir.

3) once chicken looks like it’s cooking, add a tin of chopped tomatoes, 3/4 cup of red lentils and 1 1/2 tins of boiling water and simmer with a lid on for 20 mins.

4) add a big handful of spinach and stir it in. Add a shake of garam masala.

5) simmer for another 5 mins with the lid on, and you’re done.

This made enough for dinner last night and lunch today, which I can’t wait for. After the dire election result, it’s all that’s getting me through today.


I bought a pack of lamb meatballs as they were cheaper than lamb mince (weird I know) and saw this Delicious recipe on Facebook. I didn’t have any Ras el Hanout to spice the burgers so I made my own. They tasted great especially in pitta with spinach leaves and grated carrot (and ketchup if you’re my boyfriend).

1) in a blender whizz up one small chopped carrot, 1 tin of rinsed chickpeas, 1 red chilli, pinch of ras el hanout (see below for recipe).

2) place chickpea/carrot paste in a bowl with the lamb mince and mix together with your hands.

3) form in to patties and sprinkle with flour – leave in the fridge for 10 mins to firm up.

4) fry patties for 5-8 minutes turning them regularly.

Serve up with pitta (not homemade today, sorry!) and whatever else you fancy.

For the ras el hanout I followed this BBC food recipe

1) toast cumin seeds and coriander seeds.

I didn’t have a pestle and mortar so made do with a bowl and the end of a rolling pin.

2) Grind up the toasted spices with ready ground turmeric, ginger, cinnamon, black peppercorns, seeds from 10 cardamom pods.

Can’t wait to use the leftovers in some kind of North African dish. Ideas welcome!