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Crispy Chicken Goujons with Spicy Salsa


This is one of these mid week meals which takes moments to prepare, but rewards with delicious crispy chicken and tangy salsa flavours.

I wanted to keep this healthy so I oven roasted the chicken goujons instead of the usual deep fried affair. This keeps the dish much lighter but the chicken remains mouth wateringly tender and crispy.

I made a salsa as I wanted to use up the evenings harvest of heritage tomatoes and Numex Twilight and Birdseye chillies. The salsa and plain rice turned the dish from finger food into a full meal.

This was a household hit and I will definitely be making this again.

When coating chicken or any other meat in breadcrumbs I find it best to use one hand for the egg and the other hand for the dry bowls. I do each piece one at a time so that every last bit has a generous and even coating.

Roast Chicken Crispy Goujons : Last One

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7 Pot Keema


I was looking for a way to use one of my rather ferocious
7 Pot Doughla chillies (2nd hottest in the world). After my last attempt with the Naga Chili Chicken, I was quite nervous!. These bright red devils are a delicious fruity chilli and really add a fanatic flavour to the finished dish. However, they are outrageously hot, punching in at 1.2 million scoville. This recipe will be equally good with Scotch Bonnets instead.

The recipe was also an attempt to clear out some of my old spices and the plethora of tomatoes from the garden.

It is a very simple recipe, making a tasty curry sauce base and then adding caramelised lamb mince in to enfuse with the spices and chilli flavours.

The finished dish was lip smackingly delicious, definitely on the hot side although a builder as opposed to a full front assault, but the petit poit and fragrant spice background keep everything under control and very moreish!

I served the dish with sticky Basmati rice, some naan bread and Greek yoghurt. It really is a great mouthful!

7 Pot Keema : Close up

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Chicken Broccoli and Cashew Nut Stir Fry


This is a great Monday night meal, 15 minutes of prep and 10 minutes cooking.

By the time that the Thai Jasmine rice is ready, the chicken and cashew nut stir fry is practically ready to be served.

I like my stir fries chilli hot so added some Numex Twilight and Little Elf chilli varieties from the garden. These chillies have a bit more heat and flavour compared to your supermarket bought Birdseye chillies.

I bought the chicken breasts on the bone, which is significantly cheaper than buying prepared breasts. It only takes a moment to cut the breast bone off and to remove the skin!

Dry roasting the cashew nuts really brings out their flavour and helps to release their natural oils.

The sauce is simple, again using the Sweet soy sauce that I am ever so fond of.

I would have preferred to have used Thai Basil instead of normal basil, but with the onset of autumn, I no longer have a ready supply from the garden.

Chicken Cashew Nut and broccoli Stir Fry : Last shot

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Sizzling Beef Teriyaki


Now this dish is a household favourite both with the diners and with the cook. It takes minutes to make, and served with sticky basmati rice makes a very pleasing and tasty dinner.

I had the leftover rib of beef from Sunday (oh my I sound like Nigel Slater!), so I used that in substitute for a raw meat cut. Frankly, I am glad I did, the flavour from the beef was divine.

The vegetables were what I had left in the fridge, and can be easily substituted for other variants.

I like my Teriyaki quite hot, and with not cooking the chillies off in the oil at the beginning, you will need quite a few to make a punch.

I do not like MSG in my Chinese meals as a rule, so there is no cornflour used here.

The Soy Sauce I use in dishes like these is a sweet soy from Healthy Boy Brand - and is just right to complement the tang from the Teriyaki.

Sizzling Beef Teriyaki : Close Up Two

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Sizzling Beef Teriyaki


Now this dish is a household favourite both with the diners and with the cook. It takes minutes to make, and served with sticky basmati rice makes a very pleasing and tasty dinner.

I had the leftover rib of beef from Sunday (oh my I sound like Nigel Slater!), so I used that in substitute for a raw meat cut. Frankly, I am glad I did, the flavour from the beef was divine.

The vegetables were what I had left in the fridge, and can be easily substituted for other variants.

I like my Teriyaki quite hot, and with not cooking the chillies off in the oil at the beginning, you will need quite a few to make a punch.

I do not like MSG in my Chinese meals as a rule, so there is no cornflour used here.

The Soy Sauce I use in dishes like these is a sweet soy from Healthy Boy Brand - and is just right to complement the tang from the Teriyaki.

Sizzling Beef Teriyaki : Close Up Two

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Thai Green Curry Paste


This recipe comes straight from my cooking notes from Thailand.

Fortunately these days I can purchase everything required to make an authentic tasting dish.

I admit the chillies are wrong - and our shallots do not have the sweetness of the Thai varieties.

This paste lasts yonks - store in an air tight jar, and cover with a little olive oil.

The roasted spices and fresh flavours mean this curry paste is head and shoulders above any shop bought alternative.

Traditionally you would make this with a mortar and pestle - but I prefer to add a little coconut milk and blitz with a hand blender.

Originally served as a
Chicken Thai Green Curry.

Thai Green Curry Paste : Fry when Ready


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Ginger Stem, Coconut and Lime Cupcakes


Gorgeous light zingy cupcakes. A doddle to make!

“Ginger

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Sag Aloo


Sag Aloo is one of my favourite Indian Sides, and goes well with every curry I know!

Originally served with
Monkfish Curry.

Sag Aloo




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Carrot Cake with Lime Frosting


A moist, light, spicy and slightly caramely carrot cake with a soft tangy frosting. The pecans and lime zest really “pop” the flavour.

This was made as a special Birthday request!

Carrot Cake


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Authentic Jerk Chicken with Peas and Rice


I have been lucky enough to have travelled to Jamaica several times.

The first trip was especially poignant, walking down the main strip in Negril at night. I was blown away by the smell of the various Jerk Chicken Vendors that lined the street. At night, the oil drum barbecues are lit and family secret marinades are liberally applied to chicken, pork, sweetcorn - you name it. Many evenings, we would avoid the beach restaurants and have snapper or chicken served on rice in newspaper. Truly delicious.

After many years of experimenting with Jerk marinades, this is the closest I can get to the real deal. Scotch Bonnet chillies really cannot be substituted, as they provide a fruitiness through the marinade that cannot be matched by other chilli varieties.

I like to pick a whole chicken for this dish and butcher it myself. This way I can make a chicken stock with the carcass, which is ideal for rice and peas.

There really is no substitute for the BBQ, however, you can get pretty close with patience from your oven.

Serve with Rice and Peas, Coleslaw, Jerked Sweetcorn.
(The rice is a hearty dish in its own right, so you don’t need to go crazy on sides!).

Jerk Chicken : Jerk Chicken Rice and Peas


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Pork and Prawn Spring Rolls


Spring rolls are easy to make, if you have a spare hour to two. Once you get into the swing of rolling the filling, it can become quite enjoyable - honest!

At £3 a pop for 6 from the supermarket, these infinitely more tasty and delicious spring rolls are a complete bargain! It also good to know you have used top quality ingredients and no MSG.

I like my spring rolls meaty but at the same time zingy - so I incorporate Kaffir Lime Leaf alongside the chilli and lemongrass.

The spring roll wrappers are easy to come by these days (definitely nor worth making!!!) - I have noticed Waitrose and Sainsbury’s occasionally sell them. I prefer to get them from
Thai Smile.

I hope you make these and enjoy Happy

Originally served with
Spicy Thai Minced Pork.

Pork and Prawn Spring Rolls : Enjoy


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Sesame Prawn Toast


Sesame Prawn Toast are simple to make - if you can make toast you can almost certainly make these!

If you are averse to frying, then place the Sesame Seed topped toast on a lined baking tray and cook for 25 minutes in the oven at gas mark 6.

It is staggering to think of the cost that the supermarkets charge for these delights. I use half a pack of peeled Tiger prawns for the toast, and the remainder goes to the Spring Rolls. (I generally make the two Chinese sides together, so that I only have to clean up once, and rid the house of fried oil smells!). This means for weeks to come, we can pull out a few nibbles from the freezer and chuck in the oven when we get peckish!

Do not buy the small jars of sesame seeds - you will spend a fortune. Instead, pick up a large packet from
Holland and Barrett or other seed and grain health stores.

This recipe requires no cornstarch or MSG, the egg white provides all the binding agent that you will need.

Delicious with a sweet Thai chilli dipping sauce.

Originally served with
Spicy Thai Minced Pork.

Sesame Prawn Toast : Close Up of Toast

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Succulent Sticky Pork Ribs with Spicy Smoked Potato Wedges and Fresh Salad with Mustard Dressing


Once in a while it is great to get your fingers sticky and eat your meat off the bone with your hands. In posher establishments, you may expect a lemon dipping bath - but round my house kitchen towel will suffice!

After much experimentation with various concoctions, this is my version of Sticky Pork Ribs.

The brining of the pork ribs really helps to keep the meat moist and succulent. The marinade, as you would expect with my cooking, is fiery, sweet and oh so sticky

These are quick to make and will definitely become a household favourite. Pork ribs are cheap to buy from the butcher, making this an economical meal. If you do not have ketchup manis and special mountain sauce, try a tablespoon of black treacle, a teaspoon of Worcestershire sauce and a tablespoon of soy as a substitute.

I served the ribs with a tangy fresh salad dressed and mustard dressing,
jerked sweetcorn, coleslaw and some spicy smokey potato wedges. It was greatly appreciated having come home famished after hour flying in the indoor wind tunnel for an hour!

Succulent Sticky Pork : Side On


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Oven Cooked Pulled Pork


I have never tasted, let alone tried to make pulled pork before!

Whether this has an authentic taste, I really cannot say! What I can say is that it tastes darn good! :-p I basically looked across the net for inspiration and then developed my own recipe. Almost all the recipes I looked at were based on Dr Pepper or a Cola base - so I followed suit
smiley_smile The dry rub seems to be one of those family secret affairs - where people only allude to a couple of the flavours.

Almost every recipe also called for shop bought BBQ sauce to be added to the pulled pork for the last hour of cooking. Personally, I could not see the point of going to the effort of developing all this flavour and then masking it - so this step was omitted.

The final results were delicious. The pork has a fantastic depth of flavour, is moist, tender and out of this world delicious. Considering this was neither slow cooked nor seen a BBQ, the outer bark of the pork was fantastically crispy, tangy and extremely tasty.

As a first attempt, as you can tell, I am very pleased. Roll on the BBQ season.

Pulled Pork : Serve in Baps


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Lightly Pickled Mango Salad with Hot Nuts


I admit, this is really a Thai dish. However, as I was rambling on about in the Duck Rendang blog, a lot of Malaysian food that you eat out is a fusion of Indian, Vietnamese and Thai.

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Don’t take a photo of me! (Monkey in Langkawi)

Both times I ordered
Duck Rendang it was served with a spicy pickled papaya salad along with several chutneys. Alas, I could not get hold of a papaya, so I gave it a go with mango. I have to say it worked very well, although next time, I would look for a firmer, less ripe mango - mainly for ease - the sweeter mango was nice against the chilli and lime! I would definitely consider giving making a lime chutney a bash in the near future as an accompaniment.

The dressing is a pretty standard Thai salad dressing, incorporating tangy, sweet and sour. It works so well against the fresh herbs and mango - how can you go wrong???!!!

I had leftover, so I turned this into a delicious lunch with almost no effort. It went down very well.

Originally served with
Duck Rendang.

Mango Salad : Delicious”></a></span><span style=


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Seared Scallop and Prawn Stir Fry


An incredibly quick and very tasty mid week dinner idea. I had just come in from the gym, and needed to rustle up a quick meal for the household.

As with any stir fry, preparation is the key to making this dish work. Make sure that you tackle the dish by cooking the noodles, chopping the vegetables, make the dressing and cleaning and preparing the shell fish. By the time the noodles are cooked, you should be ready to get cooking.

Cooking the dish is very simple, keep stirring, keep the heat high and follow the method listed.

I seared the scallops and prawns in a separate frying pan, so that I could control the heat and cook the shellfish with appropriate care!

A super delicious Asian inspired seafood treat!

You will love it!

Scallop and Prawn Stir Fry : Close Up


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