COOK - BAKE - LEARN - SMILE

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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Naga Chilli Chicken : Not for the faint hearted


I was challenged to come up with a seriously chilli hot recipe for the Dropzone.

Being a chilli-head, this was not something to be shied away from!

A quick peek on the internet and I got myself a bag of Naga Ghost Chillies. These chillies should come with a health and safety warning as they are off the scale in terms of heat. (1.4 million Scoville, where as a scotch bonnet is 400,000 Scoville).

Believe it or not, I thought I would add some herbs and seasoning to make the kebabs as delicious and tasty as possible.

Frankly, after the first 3 seconds, which I have to say were flavoursome and fruity, the rest became a blur. The heat was mind numbing causing waterfalls of sweat to explode from every part of my body.

I did finish a kebab, but I really would not recommend this recipe, at this chilli heat.

I will make it again, but will use 1/3 of a naga chilli. I will post back with the more palatable results!

Naga Chilli Chicken Kebabs : Naga Chillies

Naga Chilli Chicken Kebabs : Naga Chilli Chicken Kebabs Served

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Spicy Meatballs with Herby Ragu


Having come home quite late from work, I had to knock up a quick and easy dinner. (Work seriously gets in the way of hanging out in the kitchen!)

You know when you have one of those days, and not just any food will do. It has to be comfort food - is there anything more comforting than Spicy Meatballs?

These meatballs pack a punch of flavour and chilli heat. The herby ragu is the perfect compliment.

I skipped adding tomato puree - as I did not want to wait for it to cook through. By all means add the puree and turbo charge the tomato flavour!

I am very pleased to finally have enough herbs and chillies growing in the new house’s garden.

I had the rest for lunch the next day, and it was totally delicious!

Spicy Meatballs with Herby Ragu : Another shot

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Pico de Gallo


Pico De Gallo is the traditional salad accompaniment served with Beef Fajitas.

The sweet and sharp tanginess of the salad works so well with the homemade Guacamole, sour cream and Beef Faijitas. I love to eat these in homemade
flatbread.

Super simple, but extremely tasty.

Pico de Gallo : Close Up


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Tomato Salsa


A lovely zingy, spicy tomato salsa. Tastes great as a side to most summery dishes!

Originally served with the
Lamb Koftas.

Tomato Salsa


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Seared Tuna Nicoise Salad


The weather was warm on Friday and what with a demand for fish for dinner, from the household - this absolutely hit the brief.

I love the zingy tasty dressing, the wonderful pick’ n’mix from the salad and the gorgeous just cooked and firm Tuna fillet.

I worked in Paris for three years, and the Nicoise was frequently served with canned haricot verte. They add a unique nutty flavour and bizarrely a crunchy texture and I think add something to the salad.

This is one of those dishes that you eat and each mouthful is unique but very very satisfying.

I cannot express how much you should cook this dish!

Tuna Niscoise



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Tomato and Chorizo Fusilli Pasta


Preparing for a weekend away skydiving.

The one thing that is disappointing about our home dropzone is the outrageous cost of sandwiches, tea and coffee. As such, I decided I would make lunch for the two days.
(I also made a large greek salad - and the two dishes together were very satisfying).

A quick trip along the High Road and I had all I needed. (Chorizo and a can of tomatoes!).

This is an easy recipe, wholesome, warming and tasty - all in all - ideal for standing around a windy airport.

The pasta survived admirably in the tupperware for the two days. In all honesty, it tasted better the second day.

Tomato and Chorizo Pasta : Lunch Ready!


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Pizza Pasta Bake


Sometimes you just want to eat simple comfort food.

It was a Tuesday evening, and I had come in from the gym, and wanted something quick, wholesome and tasty.

The great thing about this dish is that you can cook the pasta, pancetta and tomato sauce all at the same time - meaning that preparation time is vastly reduced. Once it is in the oven you can crack on with your evening.

I based the pasta bake on pizza flavours. So I added mozzarella, smoky pancetta and oregano as my base flavours. The sour bread crumbs on top give a great crunch and textural difference. The mozzarella in the middle remains melted and gooey, whilst that on top goes golden and crispy.
(I was wanting to top this with strips of anchovy - but was told this was a step too far - I might try it one day smiley_wink)

I served this with a simple fresh salad and a quick mustard dressing.

Pizza Pasta Bake : Close Up

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Pancetta Red Onion Frittata


I was coming home quite late, and needed to come up with a quick and wholesome meal for the household.

A quick trip to the local convenience supermarket, I grabbed some eggs and a packet of Pancetta, and headed home to crack on.

Frittata is an omelette by any other name. I was in a rush, so I cooked the Pancetta, red onion and par boiled potatoes all in one go. I am sure you could get even better effects by cooking the individual ingredients. However, my hash mix tasted delicious nonetheless. I opted to use a separate frying pan to cook the frittata as I did not have faith that it would come out in one go otherwise.

The meal was delicious, chunks of salty pancetta mixed with golden potato chunks and cheese.

I added the salad on top so that everything could be served together. Visually I think it makes the dish look a lot more appetising.

An extremely cheap, tasty and healthy mid week meal, that take minutes to make.

The leftovers were used for packed lunch the next day, and by all accounts was equally good cold.

Pancetta Frittata : Close Up” width=

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