This take on the classic Rendang isn't traditional, but it's really tasty and works perfectly with the remains of your festive bird. Having plenty of left-over roast turkey is one of the bonuses of all that effort you put in on Christmas day.
I tend to save as much of the dark turkey meat for this dish, leave the white meat for your sandwiches, although a mix of both is fine.
Ingredients
Serves 3-4
500g left-over roast turkey, a mix of dark meat and white meat
3 tablespoons Karimix Rendang Paste
2 white onions, finely diced
3 cloves of garlic, finely diced
400ml Extra Rich Coconut milk
250ml Chicken stock
3 tablespoons Desiccated Coconut, toasted under a grill
1 teaspoon fish sauce
Woh-Hup Sambal Ikan Bilis sambal paste, to taste
Fresh coriander
A little rapeseed oil for frying
Optional garnishes
Lime wedges
Sliced cucumber
Diced tomatoes
Crispy shallots
1. Carve off your left-over turkey and chop it into large bite-size pieces, if in doubt with the size, err in the larger side.
2. Heat a heavy casserole pan to medium heat, add a couple of tablespoons of oil and fry the onions and garlic until they start to colour.
3. Toast the desiccated coconut under a grill until it's golden brown, be careful with this as it's really easy to walk away and come back to a burnt mess!
3. Add in the Rendang paste and cook for a couple of minutes before adding the coconut milk, the toasted desiccated coconut, the chicken stock, and fish sauce.
4. Simmer gently for 15 minutes then add in the turkey. Bring back up to a simmer and cook until everything is hot. Rendang curries are classically a dry curry but if you think it's a bit too dry, add in a little water or stock. I like my Rendang to be more on the saucy side and as we are not cooking the meat from scratch, a little extra liquid may be required.
5. Sambals are served with virtually every meal in Malaysia and Indonesia, the Woh-hup Sambal Ikan Bilis is perfect to serve on the side and adds a lovely extra flavour. Let everyone help themselves to as much as they like. Plain rice, fresh coriander as pretty important to serve along with your choice of optional garnishes.
Enjoy!]]>When it's cold and rainy this beef ramen recipe has magical reviving properties, it's like nestling into an enormous sheepskin rug in front of a roaring fire on the grimmest of winter days.
Beef short ribs have the perfect balance of rich tender meat and tasty fat, let's face it, that's where the fun bit is. It's a brilliant cut of meat to base this ramen dish on, you may need a trip to the local butcher to pick some up. If you can't find short ribs, don't stress - you can easily substitute with beef shin or braising steak.
Dashi stock is to the Japanese what chicken stock is to the Europeans. Dashi stock is made from kombu seaweed and dried fish and provides the depth of flavour you need for this dish. We have all the ingredients to make your own Dashi stock, but I've just used our instant Dashi stock powder (like buying stock cubes) for ease. The other key ingredient that I've used is Gochujang - a Korean chilli paste that has a distinct flavour and creates the perfect warmth for the broth. Throw in some aromatics - ginger, star anise, cinnamon, soy sauce and Mirin and leave it alone for the magic to happen.
Making ramen like this, with a long slow cook, is definitely a weekend project. Don't be put off by the list of ingredients, there are a few specialist items, but mostly they are store cupboard ingredients or simple fresh vegetables.
Ingredients for Short Rib Beef Ramen
Serves 4
1.5kg beef short rib, cut into individual ribs
For the broth
2.25 litres Dashi stock (3 sachets dissolved in hot water)
2 tablespoons Gochujang paste
75ml dark soy sauce
100ml mirin or sake
3 whole star anise
1 cinnamon stick
5 dried shiitake mushrooms
50g fresh ginger, unpeeled cut into slices
4 fat cloves of garlic, sliced
2 teaspoons of salt for seasoning the beef
A little rapeseed oil for frying
For the garnishes
2 eggs, boiled for 5½ minutes and refreshed in cold water
1 punnet of chestnut mushrooms, sliced thickly and pan fried
4 spring onions, finely chopped
200g cavolo nero, steamed for 5 minutes until tender
6 radishes, sliced in thin rounds
3 tablespoons of kizami pickled ginger
A few toasted sesame seeds
Plenty of La-Yu chilli oil
Of course, you can substitute in any number of different vegetable garnishes that are in season; bok choy, spinach, cabbage, bean sprouts are all good.
For the noodles
2 packs Sau Tao Ramen Noodles (each pack contains three individual sachets portions, so use 4 sachets)
1. Remove the beef from the fridge and sprinkle a little salt over, if you have time try to leave it out long enough to get to room temperature - don't sweat it if you haven't done this.
2. Pre-heat your oven to 170°C.
3. First job is to get the broth on. It's no more complicated than assembling any other king of beef stew. Heat a large casserole or pan, add a little rapeseed oil and brown the pieces of short rib on all sides, you may have to do this in batches. The browning process is really important and will create some smoke, so get the fan on, open the windows and doors and make some smoke - it's for the greater good!
4. Once all the pieces are browned all over, spoon away some of the excess fat that will be released, place all the pieces of beef back in the pot and pour in the Dashi stock and add all the other ingredients for the broth. The beef wants plenty of space for the flavour to develop so if necessary, add in some extra water so everything is fully submerged.
5. Bring the beef broth up to a simmer, place a lid on and cook in the oven for 2 hours 30 minutes.
6. About half hour before the end of the cooking time, check the beef is tender and if necessary top up with water, so there is plenty of broth to serve.
7. You can now start to prepare the garnishes. Boil and peel the eggs. Slice up the spring onions and radishes. Steam the cavolo nero and pan fry the mushrooms. Remember, when you assemble each dish, you will be pouring hot broth over everything so don't worry if the mushrooms and cavolo nero aren't piping hot when you serve.
8. Fill a large pot of water to cook the noodles and bring to the boil.
9. When the beef is lovely and tender, remove the pieces from the broth, separate the meat from the bone and using forks, pull the beef into smaller chunks. Keep warm.
10. Strain the broth through a sieve into a saucepan and bring back to a simmer.
11. Drop the noodles into boiling water - they just need a minute to heat up, then drain.
12. It's now time to assemble your ramen bowl. Pile some steaming noodles into the centre of the bowl then arrange all the other elements around the side - I love the artistic process of creating a ramen bowl to serve family and friends. Finally pour over the hot broth and serve. We also have a bottle of the La-Yu chilli oil on the table for everyone to help themselves to along with a little extra soy sauce.
This is a great dish that you will hopefully have fun making.
]]>I like to think of chicken as a blank canvas, it's brilliant at taking on flavours, especially if you allow time for a marinade to work its magic. Za'atar is a wonderful blend of Middle Eastern herbs and spices that will transform a humble chicken into a thing of beauty.
Our brilliant Za'atar Spice Rub is an oil based marinade and comes in a handy jar, ready to use. This little marinade is packed full of flavour and pretty much all you need. I've spatchcocked the chicken which is really easy, and means the chicken will cook quicker.
This chicken is excellent served with a yoghurt sauce - yoghurt, sugar, salt, garlic plus a few saffron filaments to really dial up the flavour. I also make a couscous or bulgur wheat salad with cucumber and lots of fresh herbs.
Ingredients
Serves 4-6
1 Whole Chicken
½ Jar Karimix Za'atar Spice Rub
1 Lemon, thinly sliced into rounds.
1. The longer you can marinade the chicken, the better - overnight is preferable.
2. Start by spatchcocking the chicken, then using a sharp knife, make plenty of score marks in the skin to allow the marinade to seep in. Make deeper cuts around the legs and thighs.
3. Using your hands, rub the marinade all over the chicken, inside and out. Leave it in the fridge overnight if you have the luxury of being able to do this in advance.
4. Pre-heat your oven to 220 °C.
5. Place the spatchcocked chicken onto an oiled roasting tray and arrange the sliced lemons over the top.
6. Roast for 20 minutes at 220 °C then turn the over down to 180 °C and roast for a further 40 minutes (depending on the size of the chicken). Just check that the chicken is cooked by inserting a skewer into the thigh, if the juices run clear, you're good to go.
7. Once the chicken is cooked, leave it to rest for 10 minutes before carving.
How to spatchcock a chicken
It's pretty straightforward to spatchcock a chicken. Using a sharp knife, you cut down each side of the backbone and remove it. Then press down using the heel of your hand to flatten it out. If I'm pushed for time, I have just cut straight through the backbone from the middle of the parsons nose, not bothering to remove the backbone - it still works well.
The last 10 years or so has seen a real resurgence in barbecuing, smoking and generally cooking over wood and charcoal. It has transformed the way we think about American food, it's not all burgers and hot dogs. The barbecue pit masters of the Southern States have gained global recognition for their skill and dedication. This is true 'slow food', made with passion, love and care for the ingredients.
This Cuban Mojo marinade is one of my favourite Somerset Foodie sauces. It raises the BBQ bar from dried out old meat to something spectacular. It's spiced with chipotle, garlic and orange which makes for mouthwatering chicken. Cooking this on a barbecue is fantastic, but roasting it in your oven will also give you an amazing result.
I've gone for the spatchcock approach as the chicken will cook more evenly, faster, and you can cram more flavour into every exposed part. It's slightly more complicated on the BBQ, so you may prefer to joint the chicken or simply buy drumsticks and thighs.
The longer you can marinade your chicken for, the better. If at all possible, try and marinade the chicken overnight, but don't worry, if you only get 2-3 hours, it will still be lovely.
Ingredients for Cuban Mojo Chicken
1 x Whole Chicken
½ Bottle Cuban Mojo Sauce
1. It's pretty straightforward to spatchcock a chicken. Using a sharp knife, you cut down each side of the backbone and remove it. Then you press down using the heel of your hand to flatten it out. If I'm pushed for time, I have just cut straight through the backbone from the middle of the parsons nose, not bothering to remove the backbone - it still works well.
2. Score the legs and the thighs of the chicken, quite deeply and then lightly score the breast meat. Rub the Cuban Mojo Sauce all over both sides of the bird, making sure it gets well coated. Leave to marinade.
3. I have one of those barbecues that has a domed lid which are best for cooking a whole chicken. Light the barbecue normally (I find that instant lighting charcoal bags lose their heat too fast, so traditional charcoal is best). Once the coals are hot, push them all the way over to one side. Place the chicken on the BBQ on the opposite side to the coals and close the lid. This is known as the 'indirect heat method', the barbecue is filled with heat and smoke and gently roasts your chicken. You'll need to turn the bird over pretty regularly at the start (when the BBQ is still really hot). It should take about 35-40 minutes to cook, but will vary depending on the heat of your BBQ.
4. Once cooked, leave for 5 mins to rest.
Now, tuck in, it's going to be delicious.
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When the summer BBQ season is calling, the 'sausage in a bun' is a staple, but let's raise the bar to new levels with some inspiration from Argentina. In South America foodies go nuts for 'Choripan', literally combining Chorizo Sausage 'Chori' and 'Pan'... Spanish for bread. We can serve up this famous dish with chimichurri sauce, a punchy salsa made from parsley, coriander, oregano, chilli, garlic and red wine vinegar.
Spinal Tap famously had guitar amps that went to 11, we think this sausage in a bun recipe turns the flavour dial up to 12! Cooking with our soft chorizo sausages is almost cheating, they pack so much flavour. Add in the Chimichurri sauce, and you have an awesome combination going on.
These are great cooked on a BBQ or just in a griddle pan if you're not planning on firing up the barbecue.
Ingredients for Argentinian Choripan
Serves 3-4
1 x Pack Spicy Cooking Chorizo Sausages, skins removed
3 x Red Peppers, finely sliced
½ White Onion, finely diced
4tbsps Chimichurri Sauce
1tbsp Extra Virgin Olive Oil
1-2tbsp Cold Pressed Rapeseed Oil
3-4 Buns or Ciabatta bread cut into pieces
1. Light the BBQ, so it has time to get to optimal cooking state.
2. Finely slice the red peppers and fry them in a pan with the rapeseed oil until they are soft and slightly caramelised on the edges.
3. Mix 4 tbsps of Chimichurri sauce with 1 tbsp of Extra Virgin Olive Oil and set to one side.
4. Finely dice the white onion.
5. The skins on the chorizo sausages come off really easily, just make a light cut down one side of them and peel the skin away.
6. The sausages are cooked whole to begin with, then removed from the heat and butterfly cut (just cut down one side to open the sausage up) exposing the centre. Put them back on the heat to crisp the middle.
7. Whilst the sausages are cooking, toast the bread.
8. To build the Choripan, start by piling in the fried red peppers, place 1-1½ sausages on top (depending on the size of your bun), drizzle over some chimichurri sauce and scatter in some of the diced white onions. Whack on the other half of the bun and devour...oh yes.
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Ready for a cauliflower renaissance? No more soggy, over-cooked mush, cauliflower deserves to be a dinner-plate hero! This humble vegetable is simply transformed when roasted - it's sweet and nutty with hints of smoky charring on the edges.
Roasting cauliflower whole makes for an impressive centrepiece. I've used earthy spices, a fragrant herby sauce and creamy yoghurt dressing in Middle Eastern Zhoug. Originating from The Yemen, Zhoug is a wonderfully herby and spicy sauce made from coriander, garlic and chillies. Think of Zhoug as a green harissa or a Middle Eastern pesto.
This cauliflower recipe one that you'll turn to again and again. Serve your cauliflower with some couscous or bulgur wheat for a simple mid-week supper or with roast chicken or lamb for a weekend blow-out.
The secret to making this dish great is to par boil the cauliflower whole, removing most of the leaves and slightly trimming the stalk, then leave it for 20 minutes to completely dry. Liberally drizzle olive oil over the whole thing, sprinkle on the spices and roast in a really hot oven, around 240 °C, for half an hour. The really hot oven will begin to create some charring on the outside, which all adds to the flavour of your finished dish.
Ingredients
Serves 4-8 (depending on the size of your cauliflower)
1 x medium-sized cauliflower, outer leaves removed and stalk trimmed back
3 tablespoons extra virgin olive oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon hot Smoked Paprika
1 teaspoon Sea Salt
Freshly ground black pepper
2 tablespoons Karimix Zhoug
4 tablespoons natural yoghurt
Juice of ½ lemon
A few fresh coriander leaves
2 spring onions, finely sliced (optional)
1. Bring a large pot of salted water to the boil and blanch the whole cauliflower for around 7 minutes. Sticking a sharp knife into the cauliflower should still give you some resistance.
2. Drain the cauliflower and leave it to cool and dry, this will take around 20 minutes.
3. Pre-heat your oven to 240°C.
4. Place the cauliflower, with the root facing down, into a roasting tin. Drizzle it with the olive oil, to cover the whole surface, evenly sprinkle over the spices, salt and pepper and place in the hot oven for around 30-40 minutes. This time will depend on how quickly your oven creates a charred crust around the cauliflower.
5. Meanwhile, mix the yoghurt with the zhoug and the juice of half a lemon. Set to one side.
6. Once you are happy that you have plenty of charred edges all round the cauliflower, remove from the oven to a serving plate.
7. Drizzle over the zhoug yoghurt and sprinkle with fresh coriander and finely sliced spring onions. Using a sharp knife, carve the cauliflower into chunks at the table.
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An Indonesian street food classic and one of the tastiest dishes on the planet. Chunks of beef gently simmered in coconut milk with lemongrass, galangal, cardamom, cinnamon and lime leaves, the flavour combination is sensational. Unlike many other 'wet' curries, Rendang is cooked until most of the liquid has reduced, concentrating the flavours and making it super tasty.
Traditionally the spice paste is made by pounding the ingredients using a pestle and mortar, it's quite a time-consuming process. If you are going to use a ready-made paste, make sure it's a good one and our Karimix Rendang paste is as good as I've tried. It makes it possible to knock up a quick Rendang with very little fuss.
I used some chunks of organic beef shin from our local friend Dide at Moonacre Farm, but you can use topside, silverside or chuck steak. Allow yourself about an hour and a half of slow cooking for the beef to become tender and the oils to separate. As the Rendang gets towards the end of the cooking, just keep it moving a little, so it doesn't stick or burn to the bottom of your pot, your aim here is to cook the curry until it's almost dry. It's traditional to serve some toasted coconut as a garnish, I didn't when I made this one, but feel free to add that in. I did fry some tender stem broccoli with some garlic, added a little water to create steam, then glazed it in the pan with some kecap manis - that's well worth doing.
Ingredients for Beef Rendang
Serves 2-3
500g beef shin, cut into chunks
1 white onion, finely diced
4 cloves garlic, crushed and finely diced
1 thumb sized piece of ginger, peeled and finely diced
3 tablespoons Karimix Rendang paste
400ml coconut milk
3 or 4 kaffir lime leaves (optional)
1 tablespoon light soy sauce
2 tablespoons of Fussels cold pressed rapeseed oil
Fresh coriander, roughly chopped
1. Fry the onions in a heavy pan for around 5 minutes, then add in the garlic and ginger and keep cooking for another 2-3 minutes.
2. Add in the Rendang curry paste and cook for another 3-4 minutes before adding in the beef and combining well with the spice paste.
3. Pour in the coconut milk and bring to a gentle simmer. Add in the lime leaves (if using), the soy sauce and simmer the beef for around an hour and a half, stirring every so often to avoid it catching on the bottom.
4. As it cooks, the beef will become tender, the liquid will reduce and eventually the oil will separate - this is what you are looking for. If you are loosing too much liquid and the beef is not tender, add a little water to the pan to loosen.
5. Serve the Rendang with some plain Basmati rice, a tomato salad, fresh coriander and some pan roasted broccoli. Sprinkle some coconut over the top if you have some at home too.
It is absolutely delicious.
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Ingredients for a Miso Mushroom Poke Bowl
Serves 4
200g Long Grain Brown Rice, cooked and kept warm
250g Edamame Beans, steamed for 5 minutes
2tsp Miso Dashi Soup Paste
4tbsps Poke Sauce
1/2 Jar Pockeredge Pantry Pickled Radishes
1tbsp Wakame Seaweed, soaked in plenty of cold water for 10 minutes
2 Large Fresh Beetroots, peeled and chopped into thin match sticks
1 Red Pepper, thinly sliced
1/2 Cucumber, seeds removed and diced into small chunks
1 Red Chilli, thinly sliced
2 or 3 Spring Onions, sliced thinly
1 Ripe Avocado, peeled and sliced
100g Kale, steamed for 5 minutes until tender
150g Bean Sprouts, steamed for 1 minute
120g Shiitake Mushrooms
300g Chestnut Mushrooms, cut into quarters
2tsp Sesame Seeds, toasted
A drizzle of Cold Pressed Rapeseed Oil
Although the ingredients list looks a little long, generally, they are easy items to get hold of and if you are missing one or two garnishes, it's not going to ruin your outcome.
What's nice about this dish is that you can steadily prep all the ingredients and there is no pressure on timing each job to coincide with any of the other jobs - pretty chilled really.
As the brown rice takes about 25-28 minutes, get that on and if it's cooked before you're ready with the other bits, just drain it and leave it in the pan - it's fine if the rice is only warm when you come to eat it.
Start by prepping the beetroot, cucumber, red pepper, spring onions and fresh chilli. Toast the sesame seeds and steam the Edamame beans, kale and bean sprouts - leave them on the side, it's fine for them to be slightly warm or even completely cold.
Cut up the mushrooms into even chunks, heat a pan with a little oil and fry the mushroom's over a high heat. Once they've started to brown a little, stir through a couple of teaspoons of Miso Dashi Paste. Toss the mushrooms around in the paste and keep cooking for another minute or so. Add the spring onions and turn off the heat, leaving the mushrooms in the pan until you're ready to serve. Now peel and slice your avocado.
Once all the ingredients are ready, drizzle the Poke Sauce over the beetroot, red pepper, cucumber, kale and bean sprouts and gentle mix. You want to keep all the ingredients separate so that you can place them on the bowl in a decorative way, but get a little of the sauce to coat the vegetables.
To build your poke bowl, pile a good couple of spoons of rice in the centre of the bowl and then arrange all the other ingredients around the edge, finishing with the mushrooms on the top. Finish with an extra drizzle of Poke Sauce and a sprinkling of toasted sesame seeds.
Tuck in and enjoy the all the amazing flavours.
]]>Ramen is one of Japan's best loved dishes and with more restaurants serving up this slurpy noodle delight, its popularity is on the rise here. Deeply satisfying, umami packed broth with special ramen-style noodles and toppings that add texture, freshness and flavour - this is such a special dish and an amazing cure for a hangover!
The tag of this as an 'easy' recipe is with slight trepidation! Unless you buy the freeze-dried instant pot variety, ramen is never that easy. Over the coming months, I'm going to share a variety of ramen recipes, some of which will require planning a day or so before, but on the basis that you can bash this recipe out in one evening, we are going with 'easy' for this one.
There are three elements to making good ramen, the broth, the noodles and the toppings. It's the broth that generally takes the longest to make as you try to infuse as many umami-packed flavours into the liquid as possible. Time does help with this and making Dashi stock is always a great starting point. However, with this recipe we are going to make a tasty broth in about one hour, so you can satisfy your ramen cravings in a single evening.
Time required: 90 minutes
Prep: Medium
Washing up: 4 pans
Allergens: SOY, EGG, SESAME, FISH, GLUTEN.
Ingredients
Serves 4
1 Pack of Sau Tao Ramen Noodles
1.6Ltr Water
2 x White Onions, peeled and roughly chopped
100g Fresh Ginger, skin left on and sliced
1 x Star Anise
30g Dried Shiitake Mushrooms, left whole
1 x Sheet Kombu Seaweed
4 x Whole Large Chicken Thighs, deboned
2tbsp Karimix Miso Dashi Soup Paste
1½tsp Somerset Foodie Chicken Stock
1 x Bunch of Spring Onions, thinly sliced
250g Tender Stem Broccoli
2 x Eggs, hard-boiled for 6½ minutes
5g Wakame Seaweed
3tbsp Fussels Cold Pressed Rapeseed Oil (for frying)
Toppings to serve
Momoya Crispy Garlic Chilli Oil
2tbsps Crispy Fried Shallots
2tsps Sesame Seeds
Shichimi Togarashi - Japanese Seven Spice
1. The first job is to get your broth started. The aim is to use every scrap of the meat to maximise the flavour. Start by removing the bone from the chicken thighs. This sounds a bit tricky but just run a small knife along the side of the bone, slide the knife underneath and cut away the meat, so you can take out the bone - try to keep the thigh intact if you can.
2. Fill a large saucepan with the water and put in the chicken bones along with the white onions, sliced ginger, dried shiitake mushrooms (left whole), star anise, kombu seaweed and the top inch and a half from the bunch of spring onions (the green part) together with the chicken stock powder. Bring to a gentle simmer and leave blipping away for an hour. If you have more time, leave it for longer - up to 4 hours.
3. Hard-boil the eggs for 6½ minutes, you want an egg that's nice and creamy in the middle, so be precise about this. After 6½ minutes, drain and run the eggs under a cold tap until completely cooled.
4. In a bowl, soak the dried Wakame seaweed in lots of cold water. Warning - it grows a lot as it soaks!
5. About 20 minutes before serving, heat a frying pan with a tablespoon of rapeseed oil and fry the chicken thighs skin side down. It's best to cook them for 80% of their cooking time skin side down, so you get lovely crispy skin. Turn them over for the last 3 or 4 minutes and turn the heat right down. You can keep them warm in the pan until ready.
6. In a third pan, gently fry the broccoli in some rapeseed oil so that you get a little colour on the outside then pour in half a cup of water so the broccoli steams and cooks through to tender. Again, keep these warm in the pan until ready.
7. In your fourth pan (yes I did say it's a little pan heavy), bring a saucepan of salted water to the boil, ready to cook the noodles.
8. Strain your broth now and pour the liquid back into the saucepan. Save the dried shiitake mushrooms as there will be loads of flavour still in these, slice them up ready to garnish each bowl. Whisk in 2 tablespoons of the Miso Dashi paste to your broth and check it for taste. If you like it a little stronger, add a bit more paste.
9. OK, everything is ready to go. Cook the noodles for 2 minutes in the boiling water, drain and divide up between each bowl.
10. Slice the chicken into pieces and lay them on top of the noodles, add the broccoli, sliced shiitake mushrooms, wakame seaweed and sliced spring onions. Ladle in the umami-broth, so it just covers the noodles.
11. To finish off, scatter each bowl with some crispy shallots, place your egg in the middle, drizzle with some Momoya Crispy Garlic Chilli Oil, sprinkle a few sesame seeds over and dust with some of the Japanese Seven Spice.
Now it's time to get stuck in, have a napkin handy this might get messy!
]]>Chermoula a Middle Eastern paste that is popular in North Africa, the recipes vary across different regions. This paste is packed full of herbs and spices, with a touch of chilli. It is also awesome when used with fish or prawns. It has a beautiful partnership with another Karimix favourite, Zhoug - which is a kind of coriander pesto - that takes deliciousness to a new level.
Make this with some diced-up lamb steaks. It's also brilliant using up left over roast lamb, diced into bite-sized pieces or a piece of lamb neck. If you want to create a vegetarian version of this recipe, use aubergine or cauliflower instead.
Course: Main
Serves: 4
This is made as a fish curry, but the sauce and other ingredients are all vegan and gluten free - so use your imagination and substitute the fish with cauliflower or aubergine if you prefer.
]]>Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original.
With the classic flavour combination of ginger, garlic, tamarind and chilli, our Goan Curry paste is absolutely delicious. It’s so simple to create this simple dish, bursting with flavour - you’ll immediately be transported to the sun-soaked beaches of India’s West coast.
This is made as a fish curry, but the sauce and other ingredients are all vegan and gluten free - so use your imagination and substitute the fish with cauliflower or aubergine if you prefer.
Courses: Main
Serves: 4
If you want to mix it up a little, you can make this same recipe using the Jalfrezi Curry Paste, Tikka Masala Curry Paste or the Tandoori Curry Paste. You could also add in chickpeas, potato, green beans, aubergines, anything you like really.
]]>Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original.
Everybody loves a good curry and our centuries old love affair with Indian food is as strong as ever. I've met quite a few Western trained Indian chefs who have all told me how tricky it is the master the art of great Indian food. Balancing out the flavours requires such skill.
If you want to mix it up a little, you can make this same recipe using the Jalfrezi Curry Paste, Tikka Masala Curry Paste or the Tandoori Curry Paste. You could also add in chickpeas, potato, green beans, aubergines, anything you like really.
Courses: Main
Serves: 4
For the Cucumber Raita
Dice the chicken breasts into bite sized chunks and massage 75g of the curry paste into them. Stir in two tablespoons of yoghurt and leave to marinade for 20 minutes.
Whilst the chicken is marinating, dice up the white onions. Heat up a wok or deep sided frying pan, with a little oil and fry the onions. After 3 or 4 minutes, add in the diced peppers.
Fry the onions and peppers until the onions are lightly golden and the peppers are soft. Add in the rest of the jar of curry paste and continue to fry for a further 2 to 3 minutes.
Now add in the 2 cans of chopped tomatoes and the chicken stock. Bring up to a boil and gentle simmer for around 20 minutes. Now make the cucumber Raita. If your Greek yoghurt is very thick, loosen it with a little cold water. Then add in the remaining ingredients and stir together.
After 20 minutes or so, add in the marinated chicken with all the yoghurt. Stir this through and continue to simmer for 10-15 minutes until the chicken is cooked through.
Serve with basmati rice a sprinkling of fresh coriander.
Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original.
Courses: Main
Serves: 4
For the Pork Belly
For the Nuoc Cham Dipping Sauce
If you can, try to marinade the pork overnight but if that's not possible, then at least 3-4 hours. Cut the pork belly into 1'' cubes and mix the Lemongrass Chilli Sambal paste over the meat.
Soak the wooden skewers in cold water for around half an hour.
Divide the meat into 8 portions and thread the cubes into the skewers. You can get to this point well in advance.
To make the Nuoc Cham dipping sauce, melt the palm sugar in the hot water then mix in the rest of the ingredients. This is a very thin sauce, it acts like an super charged seasoning just before you eat the pork.
It's best to cook the pork on a moderate heat, you don't want to burn the meat. Wait until the coals have lost their most fierce heat and keep the rack on it's highest setting. You want the pork to develop some crispy bits, so you'll need enough heat for that caramelization process to happen. The pork skewers will take about 10 minutes to cook, depending on your heat, keep turning them to get an even cook on all sides.
Once cooked, let them rest for a few minutes.
Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original.
Courses: Main
Serves: 4
For the Chicken Meatballs
For the Khao Soi Soup
For the Noodles
For the Toppings
Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original.
Courses: Main
Serves: 4
For Green Tomatillo Salsa
For Pickled Red Onions
For the Abodo Pork Tacos
Dice the pork loin into quite small 1cm cubes.
Heat a frying pan up so it's smoking hot, add a small splash of oil and throw in the diced pork. Quickly arrange them in the pan so they are evenly spread out, then leave them to develop a nice colour. After a minute or so, toss the pork around in the pan to brown the other sides. Once the pork is nearly cooked and has a lovely caramelised crust, pour in the Mojo sauce and mix the pork through. Turn the heat down and cook the pork in this sauce for another couple of minutes, it should reduce down a create a lovely coating on the meat.
Meanwhile heat up a second pan and cook the tacos for around 30 seconds on each side.
Bring your cooked tacos to the table along with the cooked pork and all the other garnishes.
Everyone will have their idea on how to build their own personal taco, but for me, a warm taco, a pile of tasty pork, salsa, onions, avocado and sour cream.
For the Green Tomatillo Salsa
For the Pickled Red Onion
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Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original.
Courses: Main
Serves: 4
For the Peanut Satay Dressing
For the salad
1. Bring a large saucepan of salted water to the boil. Trim the top of the beans and drop them into the boiling water. Cook for around 2-3 minutes, you want the beans to be just tender and still a little crunchy. It's important not to overcook them so keep a close eye on them and take one or two out to test them. Once they're ready, remove with a slotted spoon and cool them down as quickly as possible under cold running water.
2. In the same saucepan of boiling water, cook the potatoes. I've used new potatoes which I've cooked whole, leaving the skin on. Once cooled, new potatoes will need chopping in half or in quarters, depending in their size.
3. Peel the carrots and slice them into thin strips.
4. Boil the eggs for around 6 minutes if you like the yolk to be still a little runny, longer if you prefer them to be set hard,
5. To make the satay sauce, weigh out all the ingredients and mix together.
6. To assemble the salad, mix all the salad ingredients together with the chopped coriander, dress with the satay sauce and gently mix again. Serve with the boiled eggs and shrimp crackers.
]]>Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original.
Courses: Main
Serves: 2
Grill the bacon to your liking and toast the bread.
Butter the toast and slather on the peanut butter, both pieces of toast need to be coated.
Lay in the bacon and drizzle plenty of Karimix Sweet Pepper Chilli Jam over the bacon.
Top with some salad leaves and the other side of toast. Enjoy.
Courses: Main
Serves: 1-2
For the Stuffing
Courses: Main
Serves: 10
Courses: Main
Serves: 4
Courses: Snack
Serves: 10
Prep Time: 40 minutes
Cook Time: 20 minutes
For the filling
Courses: Main
Serves: 20
Courses: Main
Serves: 10
Prep Time: 20 minutes
Cook Time: 20 minutes
For the Marinade
Courses: Main
Serves: 4
Prep Time: 2 hours
Cook Time: 30 minutes
Courses: Snack
Serves: 1
Courses: Snack
Serves: 20-30 pieces
Prep Time: 30 minutes
Cook Time: 2-3 hours
For the sauce
Courses: Main
Serves: 4
Prep Time: 60 minutes
Cook Time: 40 minutes
For the Marinade
Courses: Main
Serves: 2 as a main
Courses: Main
Serves: 8 as a main course
Courses: Starter
Serves: 8-10 as a starter
For the Dressing