Category: Main

Aug 16

Healthy Chinese Chicken Egg Fried Rice

SERVES: 2

Ingredients
    • 2 cups cooked long grain rice
    • 2 eggs
    • 1 cup chopped frozen vegetables, thawed
    • 1 chicken breast
    • 3 spring onions
    • 2 garlic cloves
    • 2 cm fresh root ginger
    • 2 tbsp vegetable oil
    • 2 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp sesame oil
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tbsp chopped fresh parsley
    • 1/2 tbsp rice vinegar
    • 1 tsp sugar

 

Instructions
    1. Heat up the wok or a pan, cut the chicken into small pieces and season with salt and pepeper. Add one tablespoon of oil to the wok or pan, and stir fry on high heat until the chicken is cooked through and slightly browned.

    2. Remove from the wok and set aside.
    3. Beat the eggs, add them to the pan and scramble them. They should be ready very quickly, 1-2 minutes maximum. Remove from the pan, and set aside.

      4. Add more oil to the pan, then add the chopped spring onions, ginger and garlic, and stir fry for about 30 seconds or so. Add the cooked rice, vegetables, chicken and egg, and mix well.

      5. In a small bowl, combine the soy sauces, sesame oil, rice vinegar and sugar, and mix well, then add to the pan to the other ingredients.

      6. Garnish with fresh chopped parsley, and serve hot.

       

https://www.mygorgeousrecipes.com/healthy-chinese-chicken-egg-fried-rice-recipe/

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Aug 16

Chickpea curry

SERVES: 4

Ingredients

For the paste

  • 2 tbsp oil
  • 1 onion, diced
  • 1 tsp fresh or dried chilli, to taste
  • 9 garlic cloves (approx 1 small bulb of garlic)
  • thumb-sized piece ginger, peeled
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala
  • 2 tbsp tomato purée

For the curry

  • 2 x 400g cans chickpeas, drained
  • 400g can chopped tomatoes
  • 100g creamed coconut
  • ½ small pack coriander, chopped, plus extra to garnish
  • 100g spinach

To serve

  • cooked rice and/or dahl

 

Method

  • STEP 1

    To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.

  • STEP 2

    In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

  • STEP 3

    Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.

  • STEP 4

    Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.

  • STEP 5

    Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.

  • STEP 6

    Garnish with extra coriander and serve with rice or dhal (or both).

     

https://www.bbcgoodfood.com/recipes/kadala-curry

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Aug 16

Home-style chicken curry

SERVES: 4

Ingredients

  • 1 large onion
  • 6 garlic cloves, roughly chopped
  • 50g ginger, roughly chopped
  • 4 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 5cm cinnamon stick
  • 1 tsp chilli flakes
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp caster sugar
  • 400g can chopped tomatoes
  • 8 chicken thighs, skinned, boneless (about 800g)
  • 250ml hot chicken stock
  • 2 tbsp chopped coriander

 

Method

  • STEP 1

    Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water – process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

  • STEP 2

    Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

  • STEP 3

    Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.

  • STEP 4

    Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

  • STEP 5

    Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden – this should take about 7-8 mins.

  • STEP 6

    Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

  • STEP 7

    Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

  • STEP 8

    Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

  • STEP 9

    Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

  • STEP 10

    Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

  • STEP 11

    Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

  • STEP 12

    Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

     

https://www.bbcgoodfood.com/recipes/home-style-chicken-curry

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May 21

Crispy Salmon Cakes

SERVES 8

INGREDIENTS

    • 1½ cups plain yogurt or fat-free sour cream
    • ¼ cup Dijon mustard
    • 6 sprigs fresh dill, chopped
    • 2 (14.75-ounce) cans salmon packed in water (look for a sustainable brand)
    • 4 celery stalks, finely chopped
    • 1 large white onion, finely chopped
    • 4 large eggs, beaten
    • ½ tablespoon salt
    • 1 tablespoon pepper
    • 2 tablespoons olive oil

PREPARATION

    1. To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
    2. Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
    3. Put a dollop of the dill sauce on top of each patty and serve.
Note:
If you want a slightly more old-school, firmer croquette, simply add ¾ cup plain dry breadcrumbs to the mix.

All you have to do to make the croquettes is combine canned salmon (canned trout would work well, too, if that’s what you have on hand) with chopped celery, onion, and beaten eggs in a bowl, season the mixture with salt and pepper and form them into ½-inch-thick patties. After cooking in a skillet for a few minutes with a little olive oil, the salmon patties become perfectly browned and crispy on the outside. The bits of onion and celery caramelize along the edges, and the inside of each patty remains rich and juicy. You could serve these with tartar sauce, but the recipe offers a refreshing alternative: a quick mix of sour cream (or plain yogurt), Dijon mustard, and freshly chopped dill.

https://www.epicurious.com/recipes-menus/easy-crispy-salmon-cakes-budget-recipe-article

https://www.epicurious.com/recipes/food/views/salmon-croquettes-dill-sauce

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Apr 29

Hot Salmon, Broccoli and Kale Salad

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Apr 29

Fried Minced Pork with Holy Basil

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Apr 29

Red Curry with Chicken

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Apr 29

Stir-fried Noodles

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Apr 29

Chicken with Cashew Nuts

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Apr 29

Beef Massaman with peppers and potatoes

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