Month: January 2019

Shakshuka

Shakshuka

Shakshuka is a North African dish made with a rich and spicy tomato sauce, accompanied by runny, oozing eggs.

It is quite often served as a breakfast or lunch dish, however, I have bulked things up a little here with addition of some lamb meatballs.

Shakshuka is a quick and simple midweek dish that can be cooked up in a big pan, put in the middle of the dinner table so everyone can just get stuck in. The spicing is mild enough for the kids to love it too!

Guacamole

Guacamole

Guacamole these days is a well known component to the Friday /Saturday night tradition of chips & dips – you know, the usuals… tortilla or posh Kettle chips with cream cheese & chive, hummus, taramasalata (if you’re feeling adventurous), and of course Guacamole.

Proper homemade Guacamole, should be rich and creamy from really good quality, and really ripe Avocados

For me the initial texture should be followed up with a bit of a kick! This comes from finely chopped shallots or red onions, hot red chilli and I always add a bit of Garlic

Maple Syrup Old Fashioned

Maple Syrup Old Fashioned

The Old Fashioned is probably as traditional a mixed drink you can get, dating back to the days of the prohibition it is supposedly the first drink that was referred to as a ‘cocktail’.

This version replaces the traditional use of a sugar cube, with a tsp of Maple Syrup instead, creating a really smooth, smoky flavour.

Roast Leg of Lamb with Salsa Verde

Roast Leg of Lamb with Salsa Verde

Leg of Lamb with Salsa Verde is an absolutely delicious way of serving up this fantastic cut of meat. This is a perfect recipe for those Sundays where you have a whole tribe to cook for. With a bit of preparation all the work can be done in advance and it just needs slamming in the oven for a few hours, the result is an absolutely amazing and tasty Sunday Lunch!

Chicken with Sumac & Preserved Lemon

Chicken with Sumac & Preserved Lemon

This recipe of Chicken with Sumac & Preserved Lemons is in my opinion a perfect introductory dish into the wonderful world of Middle Eastern cuisine. It is really simple and easy to make, and will reward you with some absolutely amazing flavours and aromas, both whilst preparing and cooking it, and most importantly whilst eating it!

Lamb Koftas

Lamb Koftas

Yesterday’s lunch was a last minute affair, me and the kids had headed over to Tynemouth to see a pal, and before long conversation turned to what was for lunch. After a quick brainstorm and a trip to the local supermarket we were back in the kitchen rustling up some really tasty lamb Koftas.

With 2 keen cooks working away, lunch was ready within about 25 minutes, and the result was a really tasty, low-carb (January diet) and really very healthy lunch.

Sriracha

Sriracha

This bright red, hot sauce is made from red chili peppers, garlic, vinegar, salt, and sugar. The sauce is hot and tangy with just a hint of sweetness, and I must admit, I am absolutely addicted to it!

Sriracha sauce is often served as a condiment in Thai, Vietnamese, and Chinese restaurants. And the plastic green lidded Rooster bottle it is sold and served in has become as iconic as the sauce itself.

Pitta Breads

Pitta Breads

Once you have experienced a fresh, homemade pitta bread, you will never go back to the sorry excuse that the large supermarkets happily sell you.

With a little bit of effort, and some trial and error, you will soon be able to make these breads quickly and without too much fuss. The result will be a fantastically flavoured flat bread, with a light, soft texture and very welcoming of any delicious fillings that you want to stuff into them! Nothing like the tasteless cardboard that you will have become accustomed to from UK supermarkets.

Nasi Goreng

Nasi Goreng

The Indonesian dish of Nasi Goreng is one of my favourite go-to dishes. It is perfect when you are looking for something extremely fresh and tasty for dinner, but don’t have the time or inclanation to spend hours prepping and cooking.

I love the flavours in Nasi Goreng and the success of the dish will come through balancing the sweet, spicy, sour and salty elements of the dish.

I love the flavours in Nasi Goreng and the success of the dish will come through balancing the sweet, spicy, sour and salty elements of the dish.

Turkey Curry

Turkey Curry

I know that there have probably been a thousand different Turkey curry recipes made over the past couple of weeks, as keen cooks desperately try to use up the mountain of Turkey meat that is invariably leftover from a Christmas meal.

However, January for me, is used as an opportunity to try and get rid of some unwanted weight that has been piled on over the festive period. My usual approach to this is to sign myself up to Dry January and abstain from my biggest guilty pleasure for a month, whilst also reducing my carb intake which generally does the trick!

This delicious Turkey Curry is a great recipe for this of you in the same boat, who are looking for a healthy, nutricious, low carb midweek meal.