Showing posts from May, 2013

#familyfoodies Vegetarian Cannelloni

Back again!

This recipe was kinda influence by a chef actually Vegetables mashed up squeezed into Cannelloni tubes.

This is the ingredients that you will need and yes there is a lot of prep but it's worth it! And after many months, this has been put to some use by being shared with #familyfoodies

One large Courgette
One large Carrot
3 cloves of garlic
7 Mushrooms
One Large leek
One fresh Chilli (use a small pepper if your kids are delecate
One dried Chilli
3 Anchovies (put the rest in the freezer)
One bottle of Tomato Passata
Swig of Red Vinegar
One Lemon (Zest)
Small tub of Creme Fraiche
A twig of Thyme
10 tubes of dried Cannelloni
One tsp Fennel Seeds
Salt and Pepper

Firstly preheat the oven to 190 degrees....

OK grate the Courgette, Carrots and Leek in a processor or by hand.

Fry off the dried Chilli, garlic and Anchovies

Throw in the grated veg and sweat off in some oil for about 10 to 15 minutes or until they are soft....add the fresh chopped chill…

Dave Mac 'Thai Green Curry'

Hey everyone....

Just finished my night shift and I'm looking forward to the Champions League final.
In tribute I did a Thai Green Curry on Dave Mackay....(get it?) anyway....

This is perfect when you want to pre prepare it and have the paste ready for the last minute? Yep we are going to do our own paste!

Here is what you will need....

For the paste:

A large bunch of Coriander (stalks and leaves)
Small hand full of Basil (stalks and leaves)
10 green bird's eyed chillis or 5 green bird's eyed chillis and one Scotch Bonnett Chilli?
4 garlic cloves
A thumb sized piece of ginger
Ground nut oil
Soy sauce
Sesame oil
4 Spring onions
1 Lemon grass stick
4 Kaffir lime leaves
One lime
Fish Sauce

OK here goes throw all the ingredients into the food processor. Now add a few tablespoons of Soy sauce, fish sauce, half of the lime's juice and Sesame oil (You can add more when finishing the curry so don't worry)
Now add a good glug of Groundnut oil or any other tasteless oil.....…

"Swallow Charity's May Competition" Pork and Rhubarb curry with Lemon Pilau rice

Another competition everyone!

Swallow Charity have set the bar higher with the ingredients. This month they have asked us to use Rhubarb, Lemon and Spice.

I liked the idea of this, Rhubarb is famous for going with ginger or mixed the initial idea was to make a Rhubarb Crumble? Instead I thought outside the box...Rhubarb is technically a vegetable and a sour one at that it is originally from China and us Brits use to eat the leafy part....which made us ill! So one day I guess we cook the stalk and it was so nice we made up loads of recipes with it as a dessert!
I found a recipe from a certain celebrity chef which braises pork with rhubarb into a stir fry...I decided to go another direction and make a curry!

This has to be easy and affordable, so for this instant I brought a well known good brand of curry paste and for this one being a family food competition is a 'Tikka Masala' paste. I know your thinking this isn't cooking...but it's an ingredient and the p…

Sicillian Style Beef Chilli Pasta

Hi everyone,

I started a new job this week so not as much time on my hands this week! But I definately will next week!
I felt coming home from work I couldn't be bothered with the preparing and cooking to have my dinner?
So I have realised for a while I have a slow cooker....great invention too!

This has been reinvented for #thespicetrail 

This recipe is so easy!!

One large red onion
Two cloves of garlic
Few sprigs of Thyme
One tsp of Cinnamon
Two tbsp of Cumin
Two tbsp of Smoked Paprika
2 bay leafs
1 Yellow or Red Bell Pepper
2 long red chilli
1 Scotch Bonnet or another hot chilli
Salt and Pepper
500g Passatta
250 ml Beef or Chicken Stock
300-400 g of Stewing beef
3 tbsp of olive oil

Literally cut up Beef as chunky as you like and chuck into the pot! Throw all the ingredients in with it and let it marinade it for a day or a couple of hours. (You can reduce some red wine and add it? But I'm keeping it family friendly)

Now before you go to work pop the di…

Jerk-main Chicken Defoe

Back again!

This time I've done a marinade which is sweet, sour, punjant and's my version of a Jerk Chicken marinade.

 Throw in a bunch of Spring onions

 Throw in a thumb sized piece of ginger and three cloves of garlic

 One tablespoon of All Spice

 Three table spoons of molasses or dark brown sugar

 ....and oh yeah three table spoons of honey, half a tea spoon of dried thyme, three scotch bonnet chillis (take the seeds out if you're a wimp!) three tablespoons of soy sauce, three tablespoons of Worcester sauce, juice of one lime and three tablespoons of groundnut oil....and three tablespoons of rum if you want.

Score a pack of drumsticks or thighs so flavour can penetrate and cook quicker also cut the knuckles off the drumsticks, it will expose the bone and make them easier to handle.

Throw the sauce in with the chicken drumsticks and leave to marinade over night.....

....well that's it then, I'll cook them up and check out how they turn out?? Send me a…

Sweet Pepper and Onion Pasta

Hello again!

Had a request for a vegetarian dish....I felt keep it simple, something you can do inbetween jobs in the house and obviously very tasty!

I did a pasta dish and here is what you will need....

 One green or red pepper (cut into strips)
One yellow pepper (cut into strips)
One red onion (sliced)
One handful of parsely and stalks (roughly chopped; seperate the stalks and leaves)
One clove of garlic (sliced)
One tbsp of red wine vinegar
One tbsp of Creme Fraiche
One pinch of fresh thyme (optional)
One handful of grated Parmesan
200g of Penne, Rigatini or Spaghetti
Olive Oil
Salt and Pepper

Throw the peppers into a pan on a low heat...throw in salt and pepper....and leave to gently cook for 15 minutes, put a lid on top and do what you need to do.

 Once they are done....throw in the onions and leave to slowly cook for 20 minutes.....

 Throw in the stalks and garlic and fresh thyme and throw it about for a few minutes.....then throw in the red wine vinegar, let this evaporate and …