Do you have Prosecco left in the fridge? Give this easy Teriyaki sauce a go! It marries beautifully with Salmon.
75ml Soy sauce
4cm piece of Ginger, peeled and grated
80g Light brown sugar
2 cloves of garlic, crushed and finely chopped
1tbsp plain flour, mixed with a small amount of water into a paste
Measure out and prepare all of your ingredients, then grab yourself a small saucepan. Place onto a low heat and add the sugar, water, ginger and garlic. Bring up to a simmer and leave to gently cook for about 5 minutes. Add the flour paste and bring to the boil, continuously whisking. Once you have a silky sauce, give it a quick blend with a hand held mixer (optional) and then mix in the Prosecco. Remove from the heat. If not using straightaway, once cold this can be kept in the fridge for up to 1 week.
Happy Autumnal Thursday lovely people. After sharing the snap of my a scrummy chicken stew dinner on Monday night a few of you have asked for the recipe, so here it is.
(Those of you who know me well will know I’m a chuck-it in kind of girl, so the measurements are down to your individual cooking style!).
Cooked chicken carcass (from your roast – mine was stuffed with lemons and garlic so leave any stuffing in for flavour and I also like to pour over any left over gravy for flavour too)
Stock pots (one chicken one vegetable)
Left over veggies (if you have roasties chop them up small they’re a great thickener)
Green lentils (mine were tinned) or Pearl Barley
Sweetcorn (canned or frozen is fine)
Salt & Pepper and a bay leaf to season
Put your chicken carcass and any gravy in a large pot. Boil the kettle and pour over enough water to mostly cover the carcass (it’s ok if some isn’t covered, they’re tricky shaped, those chickens)
Add any chopped left over potatoes, parsnips or sweet potatoes at this point as they will dissolve and help to thicken the stew. Also chop the celery finely and add now too.
Add salt and pepper and a bay leaf and simmer on a low heat for about two hours or until the chicken comes away from the bones easily.
Leave to cool (just enough so you don’t burn the skin of your fingers) and pick out all the chicken bones and assorted bits you don’t want to eat. I like to do this with a large slotted spoon and have a big bowl ready for all the discarded bits and pieces. Make sure you check really thoroughly for small bits of bone in the stock.
When you’ve been through the pot and are pretty sure that everything is edible, then you can add your stock cubes and I also add the sweet potato here so it completely disappears in to the stew (mostly to avoid the accusatory “What’s that, Mum?” from the eldest bundle of joy). If your tiny humans are a bit less fussy then pop this in at the end with the carrots.
Cook for about 45 mins until the offending sweet potato has pretty much disappeared from sight and then add the potato and cook for 5-10 minutes and then add your carrots and sweet potato here. Cook for about 20 mins until almost cooked through. If at any point it’s running a little dry, add a few splashes of boiling water.
Pop in your canned lentils and sweetcorn to cook. Season to taste. I also popped some chopped parsley on mine which adds a lovely freshness.
Serve with a lovely wedge of buttered bread and enjoy that lovely warm hug in a bowl.
A note of caution – trying to serve this two days in a row did not go down well with fussy eldest bundle of joy. “Why do we have to eat the same thing two days in a row? It’s not fair”). Fortunately the other two happily scoffed the rest so my eldest joy didn’t have to put up with it three days in a row. Shame.
Originating from maritime South East Asia, Laksa curry is a must for curry fans. It’s fragrant smells will drive you insane!
This is a really simple version that I put together on a week night. But just because it was quick (think 10 minutes) doesn’t mean it lacked in flavour! It packed the punches and hit all the right taste buds. I made up my own version of a Laksa paste, however they are readily available in the shops should this be your preference.
Ingredients for the Laksa paste;
4-6 small dried red chillies
1tsp ground coriander
1 small onion, roughly chopped
1tsp lemongrass paste
3-4 cm piece of ginger, shredded
2 cloves of garlic
1tbsp sesame oil
Ingredients for the Curry;
500g Salmon & Cod fillets, skin off and cut into chunks
200g Coconut milk
1 1/2 pints of Vegetable stock
1tbsp olive pil
1 onion, finely sliced
200g green beans, trimmed and cut into quarters
225g shredded white cabbage
3 tbsp Laksa paste
Handful of frozen sweet corn
2 bundles of dried soba noodles
1 spring onion, sliced diagonally
1 lime, halved
Method for Laksa paste;
Pop everything into a mixer and blitz for a few seconds into a smooth (ish) paste.
Method for Laksa Curry;
Warm up a large saucepan and add the olive oil. Gently fry the onion and cabbage for about 10 minutes, until softened. Add the Laksa paste and cook for 2 minutes.
Next up, add the coconut milk, stock and green beans and season well. Bring up to the boil and then reduce the heat and leave to simmer for about 5 minutes.
Add the fish chunks and gently stir the mixture.
Leave to cook for about 4 – 5 or until the fish is opaque to their centre.
Meanwhile, bring a large pan of water to boil and add in the soba noodles.
Cook for 4 minutes and drain and return to the pan.
Once the fish is cooked, stir in the curry. Serve out into large bowls and garnish with sliced spring onions and halves of limes.
It’s that time of year when everywhere you look, pumpkins and squashes adorned the shelves in shops.
If you’re looking for something to do with them other than carving out ghoulish faces or pumpkin pie, look no further!
This delicious soup is hands down the tastiest thing I make at this time of year, and to make matters even better, my kids eat it! Surely that’s worthy of a parent point?!
Ingredients (serves 4 with plenty for seconds);
1kg Squash or pumpkin
2 carrots, cubed
2 large potatoes, skin on cubed
2 small onions, sliced
2 cloves of Garlic (or more, depending on taste buds)
2 pints of Vegetable stock
Sprigs of Rosemary & Sage
3 slices of brown bread
1tbsp olive oil
Start off by quartering the squash and carefully cut off the skin. Cut into large chunks, deseed and chuck them into a large saucepan.
Next, add the remaining vegetables and crushed garlic. Remove the herb leaves from the stalks and roughly tear up and pop on top of the vegetables.
Cover the ingredients with 2 pints of vegetable stock and bring up to boil on a medium heat.
Reduce the heat to a simmer and leave to cook for about 35/40 minutes, stirring occasionally.
The next part is up to you and depends on your preference. You can eat the soup nice and Chunky as it is, or you can pulse it with a handheld blender for a few seconds. I chose the latter as my kids like their soups nice and smooth.
While the soup is cooling down, roughly chop up 3 slices of bread (crusts off) to make some croutons and place a large frying pan onto a low heat to warm up. Add a splash of olive oil and add the cubed bread.
Gently fry until the croutons are nice and crisp on each side, it should only take a couple of minutes.
Now serve up the soup and pop some crispy croutons on top.
If you are looking for something a little bit different for the kids, look no further than this Jamie Oliver recipe. My children love these lollipops and the little dip that went with it. What’s more, it was super easy, quick and hassle free.
2 skinless chicken fillets
4 tbsp natural yogurt
2 tsps tomatoes paste
4 Lollipop sticks, soaked in water
Start off by cutting the chicken fillets into chunks and use a sharp knife to make a deep slit into the bottom of each piece of chicken.
Rub oil into each chunk and season well. Insert a lollipop stick into each slit and gently warm up a frying pan on a low – medium heat.
Place the chicken lollipops into the frying pan for 7 minutes on each side, until golden.
Whilst the chicken is cooking, mix the yogurt and tomato paste together in a bowl, seasoning to taste.
When everything is ready, plate up with your sides of choice and enjoy!
This delicious stew is perfect for these cooler days and tastes like a hug in a bowl. It’s so easy and the kids love it, so a real winner in our house!
Ingredients (serves 4 with plenty left for seconds);
3 pork chops, fat off and removed from the bone (optional)
3 potatoes, skin left on & cubed
1 sweet potato, skin left on & cubed
2 cloves of garlic, crushed
2 carrots, cut into chunks
1 apple, cored and diced
6 cherry tomatoes, halved
Cup of frozen peas
Splash of balsamic vinegar
Handful of fresh Sage, crushed and chopped (keep a few leaves aside to garnish when you plate up)
1 vegetable stock cube
Sprinkling of gravy granules
Preheat the oven to gas mark 180°C, and place all of the ingredients (except for the stock cube, gravy powder and frozen peas) into a large casserole pot. Cover with water and bring to boil on a medium heat on the hob. Reduce the heat to a simmer and sprinkle in the vegetable stock cube, stir. Put the lid on and pop into the oven.
After an hour, remove the casserole pot from the oven and stir. Sprinkle a generous amount of gravy granules over the top, stir and put it back into the oven for 45 minutes, until the gravy is thick and the vegetables are tender. Stir in the frozen peas and pop back in the oven for a further 15 minutes.
Remove from the oven and leave to cool down until ready to eat. Garnish with some fresh sage leaves and serve with chunky bread.
Poke means “to cut or slice” in Hawaiian and is a really convenient and nutritious way to eat a meal.
They seem to be on trend at the moment (which tends to mean they can be quite pricey to buy on the run). This recipe is a mix between one I found in a Hairy Bikers recipe book and one from Miguel Barclay latest One Pound Meal book. I’ve made amendments based on what I had in my cupboard (for example I didn’t have balsamic glaze or soy sauce. So I used Teriyaki and balsamic vinegar instead).
Cooking doesn’t get lazier than this, so if you’re looking for something super tasty, quick, healthy AND cost effective then this is a must try!
Ingredients (for one portion):
Handful of cooked Prawns
4 Asparagus, trimmed
1/2 Carrot, ribboned
Handful of Green beans, chopped evenly
1tbsp balsamic vinegar
1tbsp Sesame seed oil
1tbsp Teriyaki sauce
Begin by boiling the rice. When cooked & cooled spoon into a bowl. Quickly blanch the asparagus and green beans (2 mins in boiling water) and drain. Arrange in the bowl and pop a handful of prawns next to them.
Mix together the balsamic, sesame oil and teriyaki sauces to create the dressing.
Drizzle then dressing over the ingredients in the bowl and enjoy!