Dhal with Spiced Cabbage

Ingredients

• Lentils (Green, Red, Yellow)
• Bay Leaf
• Mustard Seeds
• Garlic
• Ginger
• Chilli
• Spice Paste (Cumin, Coriander, Fenugreek, Tomato Purée)
• Turmeric
• Carrot
• Green Beans
• Cherry Tomatoes
• Spring Onions
• Coriander Leaves

Spiced Cabbage:

• Leek
• Cabbage
• Ginger
• Garlic
• Chilli
• Coconut Milk

Method

1. Boil Lentils in water and Bay Leaf (15 mins)
2. Fry Mustard Seeds (1 min)
3. Add chopped Garlic, Ginger and Chilli (2 mins)
4. Add Spice Paste and continue to fry (5 mins)
5. Add Turmeric, Green Beans and finely chopped Carrot (2 mins)
6. Add Lentils and enough water to loosen the mixture, simmer (10 mins)
7. Stir in chopped Cherry Tomatoes and Spring Onions
8. For Spiced Cabbage, fry chopped Garlic, Ginger and Chilli (2 mins)
9. Add chopped Leek and Cabbage (10 mins)
10. Add Coconut Milk and simmer (5 mins)
11. Serve Dhal with spiced Cabbage and chopped Coriander sprinkled over

Fisherman’s Curry

Ingredients

• Sea-Bass
• Gurnard
• Water
• Turmeric
• Chilli Powder
• Salt
• Ginger
• Garlic
• Red Onion
• Chilli
• Chopped Tomatoes
• Mustard Seeds
• Vinegar
• Curry Leaves
• Basmati Rice

Method

1. Poach Gurnard in 200ml Water, 2tsp Vinegar, 1tsp Chilli Powder, 1tsp Turmeric and 1tsp Salt (3 mins)
2. Remove Fish to rest, reserve liquid for later
3. Fry 25g Garlic, 25g Ginger, 1 Onion and 1 Chilli (5 mins)
4. 1 tsp Mustard Seeds and continue to fry (2 mins)
5. Add reserve fish stock, 400ml Chopped Tomatoes, 1tsp Vinegar and a handful Curry Leaves and simmer (20 mins)
6. Flake fish into large chunks
7. Stir fish carefully into sauce
8. Fry Sea-Bass in oil and butter until skin is crispy and fish is cooked through
9. Remove Sea-Bass and allow to rest
10. Stir left over oil and butter into sauce
11. Serve with Rice and Sea-Bass on top

Sweet Potato Gratin

Ingredients

• Sweet Potato
• Garlic
• Chilli
• Double Cream
• Peanut Butter
• Lemon Juice and Zest
• Parmesan Cheese

Method

1. Thinly slice Sweet Potato, then boil – just to soften (5 mins)
2. In a bowl, mix together Double Cream, Peanut Butter, Lemon Juice and Zest
3. Season the Cream mixture well
4. In an oven dish, layer Potato, sprinkle over Garlic and Chilli, then spoon over some Cream mixture
5. Repeat for several layers
6. Top with grated Parmesan Cheese
7. Bake @190C (30 mins)
8. Serve with Salad

Courgette Fritters with Chilli Jam

Ingredients

• 4 Courgettes
• 50g Parmesan
• 2 Eggs
• 60g Plain Flour

Jam:

• 2 Onion
• 2 Garlic
• 2 Chilli
• 25g Dark Brown Sugar

Method

1. Grate Courgettes, then pat dry with kitchen towel
2. Mix in grated Parmesan and beaten Eggs
3. Add Flour and make rounds
4. For Chilli Jam, fry Onions and Garlic until soft, allow to cool
5. Tip Onions and Garlic into blender with Chilli and Sugar, blend until smooth
6. Pour Jam into pan and heat through (3 mins), then allow to cool
7. Fry Courgette fritters in a little oil until brown on each side
8. Serve with Jam and Salad

Spicy and Fruity Fish

Ingredients

• Salmon Fillets
• Lime
• Garlic
• Green Chilli (with seeds)
• Ginger
• 75g Butter
• Orange
• Avocado
• Pineapple
• Coriander Leaves

Method

1. Finely chop Garlic, Ginger and Chilli
2. Mix with Lime Zest and its Juice
3. Marinade Fish (1 Hour)
4. Remove Fish from Marinade (reserving marinade for sauce) and fry in oil and butter
5. For Sauce, whiz the Marinade, Coriander Leaves and Butter in a blender until smooth
6. Remove Fish, season and rest
7. For Salad, segment Orange, peel, stone and slice the Avocado, peel and slice Pineapple
8. Serve Fish with Salad and plenty of the Sauce

Paneer & Potato Curry

Ingredients

• Potatoes
• Paneer Cheese
• Cumin Seeds
• Mustard Seeds
• Garlic
• Ginger
• Chilli
• Onion
• 1 tsp Turmeric
• 3 tsp Curry Powder (Coriander, Cumin, Chilli, Fenugreek)
• Chopped Tomatoes
• Water
• Basmati Rice
• Butter
• Garam Masala Powder

Method

1. Fry cubed Potatoes in oil until brown, set aside
2. Fry cubed Paneer Cheese in oil until brown on each side, set aside
3. Fry chopped Onion, Garlic and Ginger (2 mins)
4. Score whole Chillis and add  (2 mins)
5. Add Turmeric and Curry Powder and continue to fry (1 min)
6. Add Chopped Tomatoes, the fried Potatoes and enough water to cover
7. Simmer until Potatoes are soft
8. Meanwhile boil Basmati Rice
9. Melt a little butter in a separate pan and fry Garam Masala and Paneer Cheese
10. Stir in to Potatoes and serve with Basmati Rice

Jamaican Rundown

Ingredients

• Coconut Milk
• 2 Garlic, finely chopped
• 1 Onion, sliced
• 2 Potatoes, sliced
• 1 Carrot, sliced
• 1 Parsnip, sliced
• 4 Plum Tomatoes
• Thyme
• 2 tsp Malt Vinegar
• 2 Chilli, finely chopped
• Whole Mackerel
• Lemon

Method

1. Alreet man, listen up – dis be the method of makin’ Jamaican Rundown
2. Ya simmer dem Coconut Milk (5 min)
3. Den ya add everytin’ except da Fish, and simmer (20 mins)
4. Lay da Fish on top and Bake @180C (20 mins)
5. Ya serve w’a squeeze a Lemon

Chilli Stir Fry with Noodles

Ingredients

• 1 Onion
• 2 Garlic
• 2 Chilli
• 1 Red Pepper
• 1 Carrot
• Baby Sweetcorn
• Mushrooms
• 500ml Tomatoes
• 1tbsp Soy Sauce
• 1 tspn Ground Coriander
• Noodles
• 2 Spring Onion
• Coriander Leaves

Method

1. Julienne Onion, Mushrooms, Red Pepper, Carrot and Spring Onion
2. Finley chop Garlic and Chilli
3. In a Wok with a  little oil, fry Onion, Garlic and Chilli (2 mins)
4. Add Pepper, Carrot, Sweetcorn and continue to fry (2 mins)
5. Add Soy Sauce, Tomatoes, Ground Coriander and simmer gently (20 mins)
6. Meanwhile place Noodles in boiling water (2 mins)
7. Drain Noodles and tip into Wok
8. Mix together then serve with Spring Onion and chopped Coriander Leaves on top

Vegetable Enchiladas

Ingredients

• Vegi Mince
• Peppers
• Garlic
• Spices (Paprika, Chilli, Coriander)
• Red Kidney Beans
• Chopped Tomatoes
• Tortillas
• Ground Almonds
• Grated Cheddar Cheese

Method

1. Fry Vegi Mince in oil (5 mins)
2. Add Peppers, Garlic and Spices (5 mins)
3. Add Kidney Beans and half of Chopped Tomatoes and simmer (5 mins)
4. Spoon mixture into center of Tortillas
5. Wrap and place in oven dish
6. Spoon rest of tomatoes over top
7. Sprinkle over Ground Almonds and Cheese
8. Bake @180C (20 mins)
9. Serve with Tortilla Chips and Salad

Spiced Polenta with Tomato Sauce

Ingredients

Tomato Sauce:

• Extra Virgin Olive Oil
• 3 Garlic Cloves
• 1 Glass of Red Wine
• 1 Can of Plum Tomatoes

Polenta:

• 800ml Water
• 150g Polenta
• Extra Virgin Olive Oil
• 1 Garlic Clove
• 1 Chilli
• 1 Sprig Rosemary

Method

1. For sauce, on a low heat fry finely chopped Garlic in Olive Oil (5 mins)
2. Turn up heat and add wine, reduce by half (5 mins)
3. Add Tomatoes, reduce heat and simmer until thick (up to 1 hour)
4. For Polenta, bring water to boil
5. Stir in Polenta and simmer (10 mins)
6. Meanwhile fry finely chopped Garlic ,Chilli and Rosemary in Olive Oil (5 mins)
7. Pour Polenta into Garlic, Chilli and Rosemary
8. Season well then tip out into shallow rectangular dish and allow to cool completely
9. Slice Polenta into strips and fry in oil until crispy on outside
10. Serve with Tomato Sauce