Bhindi Curry Recipe

Bhindi Curry Recipe

Here I have my bhindi curry recipe for you and yes it’s vegetarian. I don’t think we use enough okra in the UK and this oh so tasty curry is one of my personal favourites. Okra, or Bhindi as it’s called in India, is a delicious vegetable blessed with a great texture which can handle the strong flavours of chilli and spices (just ask our Cajun friends!), so I implore you to try this wonderful bhindi curry recipe. If you are a curry lover then prepare to have a new crush in your life. A bit of prep is needed to get the okra ready but after that this is a simple and quick stir fry style curry which is great as either a main or a side dish. So let’s get cooking! Bhindi Curry Recipe Serves 2 as a main 4 as a side Ingredients 500g x Okra 3 x Tbsp Vegetable Oil 5-6 x Curry Leaves (Optional) 1 x Green Hot Chilli Pepper 1 ½ x Tsp Black Mustard Seed 1 ½ x Tsp Ground Cumin 2 Tsp x Turmeric 5 x Tsp Curry Powder 2 x Large tomatoes Salt to taste Method First soak your whole okra for around 10 minutes. Now completely drain and thoroughly dry. Use a paper kitchen towel to pat dry, just remember water is not your friend at this stage. The reason being that when you cut up the okra any water will make them leak the gooey, sticky insides. Don’t let that put you off though! So now your okra is nice and dry top and tail them then cut...
Empanada – The Spanish for Pasty

Empanada – The Spanish for Pasty

As you know I have been living in Spain for the last couple of years and one thing I realised I was missing was the fish empanada (Empanada de Atún), a flavoursome pasty like creation available at every good bakery. It’s a lunchtime favourite for me when in Spain, quick and easy when on the hop. Being back in Blighty and having a lunchtime hankering for one I decided to create one that could stand up to any of the traditional versions I had tried before. Looking online at recipes it appeared they have the basic ingredients right, but none of the recipes I found were technically correct based on my extensive experience. You see just throwing the ingredients in to a pastry envelope just won’t cut it for me. Also I wanted to put my twist on this classic bringing a British touch to this Spanish classic. I have options for the old school style but try it my way…trust me it’s good 🙂 This delicious snack is best prepared with a little time, so get your aprons on, prepare to get a little messy and let’s get on with my recipe. You’re gonna love it! Empanada de ‘addock Serves 3 Ingredients 180g x Fresh Smoked Haddock* 1 x Medium Onion 1 x Medium Green Bell Pepper** 3 x Regular Fresh Tomatoes 1 x Teaspoon Smoked Paprika 2 x Tablespoons Good Olive Oil 1 x Good Pinch of Sea Salt 1 x Good Pinch of Black Pepper 1 x Pack of Shortcrust Pastry 1 x Egg * You can use any white fish or tuna fresh or canned (the...
Mushroom carbonara sauce

Mushroom carbonara sauce

Pasta coated in a rich, creamy carbonara sauce is one of those comfort foods that is so simple to make you can have it anytime. This makes it an impressive and hearty meal, if you are cooking for vegetarians or want to spoil your veggie girlfriend then this is a recipe to try out today! OK I know this isn’t traditional carbonara sauce as I have used mushrooms in place of pancetta or bacon and I have also gone off the beaten track by using macaroni instead of spaghetti. The technique is the important thing with this recipe. Speaking of technique although you could just throw some mushrooms in but as you will see in this recipe I have an easy process which will turn those white mushrooms into something a little special. Let’s get cooking! Ingredients Serves 2 2 x Large white mushrooms 3 x Large chestnut mushrooms 1 x Small white onion (or the equivalent in shallots) 1 x Large garlic clove 150ml x Single cream 100g x Parmesan (plus as much more as you like for garnish!) 1 x Egg yolk 200g x Pasta of your choice Olive oil Salt & pepper First off let’s transform the white mushrooms. Slice fairly thinly and place in a dry frying pan on a low to medium heat and sprinkle a pinch of salt over them. We want to dehydrate the mushrooms to intensify the flavour and to give them a wonderful meaty texture. Keep the mushrooms turning and after about 15-20 minutes they should have considerably reduced in size. Remove from the pan. Finely dice the onion and garlic and...
Easy Mac & Cheese

Easy Mac & Cheese

  Someone told me the other day they had heard about a secret, simple way to make one pan Mac & Cheese on the stove and asked if I had heard of it…I burst out laughing! I gave them this recipe for easy Mac & Cheese and they slapped their head with a Homer Simpson style “D’oh!”. We have been making this quick and super simple recipe for years in our house. Sometimes the simple things in life can be over complicated. Thing about Mac & Cheese is it’s a real classic comfort food and when you want comfort it should not become a pain in the bum to make. Sure you can make a more complex version that will take longer but this is so simple and tasty it’s the fast track to getting the cheesy goodness you crave. It’s great on its own or as a side with just about anything so let’s get on and make this, you may already have all the ingredients ready to go right now! Ingredients Serves 2 150g x Macaroni 500ml x Milk (I used semi-skimmed) 200g x Your favourite strong Cheddar cheese Salt Pepper (optional) Take a pan and put the Macaroni in. Now pour the milk over it…yes you read that right! The science here is that the pasta cooking in the milk will thicken it, thus removing the need to add flour or make a roux/cheese sauce and cooking the pasta separately in advance. Put on a low to medium heat until the milk gets hot but doesn’t boil. Keep on the heat until the pasta is cooked...
Pulled Chilli Beef

Pulled Chilli Beef

As I am sure you know I am a big Mexican food fan. That classic mix of cumin, oregano, tomato and chilli flavours never cease to stimulate the taste buds whether with vegetables, chicken or fish. But beef, that’s a whole other story. It seems to be a match made in heaven and that’s why I want to share my pulled chilli beef recipe with you. The beauty of this dish is that you can serve it in loads of different ways, tacos, fajitas, burritos go without saying, but how about trying it with a simple tomato and onion salad or topping a burger or pizza with it. Try the recipe and get imaginative with serving, you won’t be disappointed. Pulled Chilli Beef Serves 4 Ingredients 1 x KG (2 lbs) Beef (rump is a good cut to use here!) 4 x Large tomatoes 3 x Tsp Cumin 2 ½ x Tsp Oregano 1 x Red chilli 1 x Large clove of garlic (or 2 x small) 1 x Tsp Dried coriander 1 ½ x Tsp Honey or Agave syrup 1 x Medium onion 1 x Medium Red pepper 1 x Heaped Tsp of salt Take your tomatoes, garlic and chilli, roughly chop and throw them into a blender. Blitz them until smooth and transfer to a pan. Add all the other ingredients except the salt, onion and red pepper. On a low to medium heat gently simmer them until reduced to approximately one third their original volume. It may sound like a bit of a chore doing this but trust me it’s all about creating amazing flavour! Once reduced set aside to...
BBQ Season Part 4 – Make your own barbecue sauce

BBQ Season Part 4 – Make your own barbecue sauce

After last weeks dry rub recipe, this week we will tackle BBQ sauce. Sure, you can get an untold amount of bottle sauces in shops and supermarkets now, but there is real kudos if you can make your own delicious, sticky sauce. I guarantee your BBQ guests will be super impressed! As you will see I have used ribs with the sauce, but of course the beauty of BBQ sauce is you can use it with almost anything from the grill. From chicken to mushrooms and even onto your homemade burgers, it adds something special. So get making it so you can start pouring it 🙂  Ingredients  50g Butter 1 Small Onion or Shallot 2 Cloves Garlic 500ml Tomato Ketchup 3 Tbsp Black Treacle 1 Tsp English Mustard Powder 1 Tsp Fresh Ground Black Pepper 1 Tsp Paprika 1 Tsp Sugar Optional 1 Tbsp Red Chilli Flakes Mince your onion/shallot (chop as finely as you possibly can), then melt the butter in a pan on a gentle heat and add your fine chopped onion. We want to soften the onion and let it release its flavour into the butter, so about 10 minutes. Then add your garlic either crushed or minced and stir in for about 1-2 minutes. Take you ketchup (yes we are using the whole bottle!) and pour it into the pan, again keeping the heat low. Now add in the black treacle and again gently stir it in. Once you have stirred enough for the contents of pan to be completely combined add all of the other ingredients and stir in thoroughly. If you like it...