Moroccan Root Vegetable Stew (V)

I'm at it again with the slow cooker. Let combine this with something Vegetarian (also realised it's Vegan too). After mulling over I came up with this spicy yet fruity concoction. It's sure to warm you up in the cold nights. Key to cooking vegetarian is to utilise herbs and spices to amplify flavour. Should contribute to your 5 fruit and veg a day (So bonuses all round).

Serves 6

Olive Oil

1 Onion, diced

2 Garlic Cloves, crushed

½ tsp Ground Coriander

½ tsp Cumin

½ tsp Cayenne Pepper

1 tsp Ground Ginger 

1 Cinnamon Stick

Few Strands of Saffron

1 Large Sweet Potato, peeled and diced

3 Medium Carrots, peeled and diced

3 Parsnips, Peeled and diced

Small Butternut Squash, peeled and diced

400g Can Chickpeas, drained

1.25ml Vegetable Stock

½ Mug Sultanas

3 tbsp Plain Flour

3 Handfuls Spinach

1. In a frying pan/removable pot in the slow cooker heat olive oil over a medium heat on the hob. Add the onion, garlic, flour and spices to the pan. Cook until the onions have softened.

2. Add the rest of the ingredients apart from the spinach and sultanas to the slow cooker. Give a stir. And leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. An hour before the food is done add the sultanas and spinach to the slow cooker and give a stir then leave to cook.for the final hour. Then serve. 

Slow Cooker Chicken Tikka

I'm on  a roll with these slow cooker recipes. But lets get British with this one. There is much talk with where this meal originates from. Some believe it was first created in an Indian subcontinent and others believe is Glasgow, Scotland. Either way this dish is lovely and will bring everyone to the table.

Serves 4

5-6 Chicken Thighs, cut into chunks

1 tsp Cumin

1 tsp Paprika

1tsp Ground Coriander

1 Large Onion, finely chopped

3 Garlic Cloves. crushed

2 tbsp Garam Masala

1 tsp Fresh/Lazy Ginger

2 tbsp Plain Flour

2 tbsp Tomato Puree

2 Can Chopped Tomatoes

1 tsp Cayenne Pepper

400ml Coconut Milk

1 Red Chili, deseeded (keep seeds it you want hotter), diced
Olive Oil
Fresh Coriander (garnish)

1. In a frying pan/removable pot in the slow cooker heat olive oil over a medium heat on the hob. Add the chicken and cook until the chicken has changed colour. Add the onion, garlic and chili until softened. If using a frying pan put the chicken mixture mixture in the slow cooker. If not place the pot in the slow cooker.

2. Add the rest of the ingredients apart from the coconut milk to the slow cooker. Give a stir. And leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. Half an hour before the curry has finished add the Coconut Milk. Serve with rice and/or naan bread. Optional Garnish with Coriander.

Slow Cooker Chilli Con Carne

Days are getting shorter and colder. We need to warm our bellies and this dish delivers.

Serves 6

Before cooking

1 tbsp Plain Flour
1 Onion, chopped
1 Red Pepper, Chopped
2 Red Chillies, de seeded and roughly chopped
2 Garlic Cloves, crushed
500g Mince Beef
400g Can of Chopped Tomatoes
600ml Beef Stock
1 tsp Smoked Paprike
1 tsp Chilli Powder (strength your own choice, I used Hot)
1 tsp Cumin
2 tbsp Tomato Puree
400g Can Red Kidney Beans
50g Dark Chocolate
Olive Oil

1. Turn your slow cooker on. If you want to cook for longer put on low. If you want a quicker cook turn to high. If there is a removeable hob safe dish take out and put on hob with a bit of olive oil over a medium heat. If not use a frying pan. Add the onion and mince beef. Leave in til the meat begins to brown and the onion soften. Put the pan back in the slow cooker or add the frying pan contents to the slow cooker.

2. Add the rest of the ingredients apart from the chocolate and season. Give a stir. And leave for the following

-Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. 30 Minutes before end add the dark chocolate and stir. Leave for 30 minutes. Serve with rice or other side you would like. Can be stored and eaten later. Allow time to cool before putting in containers and storing in Fridge or Freezer.

After Cooking

Serving Suggestion

Beef Burrito

One of my favourite cuisines is Mexican and this is an infusion of Texas and Mexican called Texmex. Been meaning to do Mexican food on this blog. Been to the country before and I loved it. Such a place with a rich heritage and culture. I hope you all love the recipe as much as I did eating it.

Makes 8 Burritos

500g Mince Beef

1 Red Pepper, diced

1 Onion, diced

2 Cloves Garlic, crushed

Can of Kidney Beans (400g)

Cna of Chopped Tomatoes (400g)

Dash Worcestershire Sauce (making it less authentic but adds a twist to the flavour)

Can of Refried Beans

Lettuce, shredded

8 Flour Tortillas

Coriander

Red Leicester or Double Gloucester, grated

1 tsp Cumin

1 tsp Cayenne Pepper

1 tsp Chilli Powder

1 tsp Paprika

Olive Oil

Optional

Guacamole

Sour Cream

Jalapenos

1. Heat the olive oil in a frying pan. Add the onion and garlic. Fry until the onions have soften then add the peppers and fry for a couple of minutes.

2. Add the mince beef to the pan and cook until browned. Add the spices and give a stir. Then add the red kidney beans, chopped tomatoes and Worcestershire Sauce. Then reduce the heat and leave to reduce for 15-20 minutes. 

3. While the beef is cooking, warm the refried beans on the hob. 

4. To construct the burrito take a tortilla, add the lettuce, 1/2 tbsp of refried beans and 1-2 serving spoons of the beef mix (there is enough for 8). Then wrap the burrito and put the grated cheese on top and put under grill for 1-2 minutes. Garnish with Jalapenos and the Coriander. Then add the sour cream and guacamole on the side. 

Gareth's Mild King Prawn Curry

I need to work on my heat strength this is mild and it you want it to be spicier then add more chillies and chilli powder.If you want to make curries then it is worth investing in a wide variety of spices. 

Serves 2

200g King Prawns, peeled
1 Onion, finely chopped
2 Garlic Cloves
200ml Coconut Milk
1 tbsp Tomato Puree
1 tbsp Mango Chutney
6 Curry Leaves

1 tbsp Olive Oil

1 Red chilli, deseeded and finely sliced

Spices
1 tsp Ginger
½ tsp Ground Coriander

½ tsp Mustard Seeds

1 tsp Fennel seeds

½ tsp Cumin Seeds

¼ tsp Turmeric

½ tsp Coriander Seeds

1. Hea the pan on a high heat. Then add the spices to the pan. Dry fry for 1 -2 minutes to release the flavours.

2. Then add the olive oil and fry the onions, garlic and chillies and fry for 5 minutes on a medium heat. 

3. Then add the prawns and curry leaves, cook til the prawns changes colour from grey to pink. 

4.  Then add the coconut milk, mango chutney and tomato puree. Mix all the ingredients together and put on a low heat. Cook for about 20 minutes til the sauce has thickened. Serve with rice and/or naan.

Lamb Kebab

So I was peckish for a kebab and thought it might be cheaper (maybe healthier) to make my own. So here is my own version. It's fairly quick and easy to make.  Plus you can add what ever salad you want to the kebab.

Serves 2

250g Lamb Mince
2 tsp Ground Coriander
1 tsp Dried Mint
1 tsp Cumin
Onion, cut into quarters
Green Pepper, cut into thick slice

2 Pittas
Lettuce, shredded
Tzatziki

1. Put the lamb mince in a bowl and mix the herbs and spices in a bowl.

2. Wet wooden skewers (this stops them from burning the kebabs).

3. Mould the meat round the skewer so it creates a small sausage shape. then pierce a piece of onion through and a piece of pepper. You should have 2 of lamb, onion and pepper per skewer.

4. Heat a griddle pan with a bit of olive oil. Then place the skewers of the pan. They need roughly about 5 minutes on each side. To check if they are done just cut into the meat to see if its done on the inside. One done remove from the griddle onto a plate.

5. Warm up the pittas in the toaster for about 30 seconds. Cut into the pittas and layer in the lettuce, peppers, onion and the lamb. Then drizzle over the tzatziki. Serve immediately with salad or chips (depending on your mood).

Fish Tacos

So first post in a long while. I love fish and Mexican food. So this was an ideal combination

Serves 2

4 Taco Shells

Lettuce, shredded

Approx 200g Sustainable white fish (Eg Haddock, Cod, Pollack), cut into strips

Salsa

Sour Cream

Guacamole

2 Slices of White Bread, Breadcrumbed (blitzed in the blender)

2 Eggs

3 tablespoons of White Flour

1 Lime cut into wedges

1 tsp Chilli Powder

1 tsp Ground Coriander

1 tsp Cumin

Olive Oil

1. Put the breadcrumbs, flour and eggs onto separate plates.

2. Mix the chilli powder, cumin and ground coriander into the flour with some pepper.

3. With each bit of fish, dip it into the flour, then egg and finally the breadcrumbs. Put onto seperate plate to fry.

4. Heat oil in a pan on a high heat. You know the oil is hot enough when you drop a bit of breadcrumb into the pan and begins to cook straightaway. Place the fish into the pan to cook. I would recommend doing the fish in batches.

5. The times will vary depending on the thickness of the fish. But a rough guide would be 3-5 minutes and then turn to cook the other side, this should be a golden brown colour on the fish (not like the over cooked fish in the picture). Place the fish on kitchen roll to get rid of excess oil. 

6. To assemble the taco; take a shell, place lettuce and spoon on some salsa, guacamole and sour cream. Then place the breaded fish on top. Squeeze a bit of lime. Serve with rice, salad or refried beans.

One fish got out of a taco

Chicken and Pepper Stir Fry

Another quick and easy recipe, full of vegetables and plenty of flavour. Also has a bit of a kick to it. If you aren't into spicy food take the chilli out.

Serves 4

2/3 Chicken Breasts, cut into strips
1 Red Pepper, sliced
1 Green Pepper, sliced
1 Red Chilli, finely sliced
1 Broccoli, each florette quartered
2 Garlic cloves, crushed
4 Spring Onions, cut lengthways
6 Mushrooms, sliced
1 Onion, sliced
4 Nests of Medium Noodles
5 tbsp Soy Sauce
2 tbsp Sesame seed oil
1 tsp Cumin
1 tsp Ground Coriander
1 tsp Olive Oil

1. Add the olive oil to the Wok and put on a medium heat. Add the chicken to the pan and cook until the chicken is white on the outside, then add the peppers, garlic, broccoli, onion and mushrooms to the pan. Cook these until softened.

2. While this is being done, boil a pan of water and put the noodles in. Drain once they have cooked through.

3 Add the chilli and spring onions to the pan and cook for a further 2 minutes. In a bowl add the soy sauce, sesame seed oil, cumin, ground coriander and stir.  Pour this into the wok and stir thoroughly so everything is covered and is heated through.

4. Add the noodles to the pan and stir thoroughly. Serve.

Spicy Bean, Mushroom and Pepper Quesadillas (V)

2 Vegetarian Dishes in a row.... Wow I am on a roll. This one is Mexican in origin with plenty of spice and flavour. Have it as a main meal with some rice, guacamole and sour cream or for lunch

Serves: 4
Dash of Olive Oil
1 Onion, finely sliced
1 Garlic Clove, crushed
1 Red Pepper, diced
5-6 Mushrooms, sliced
Coriander, roughly torn
100g Cheese
Can of Red Kidney Beans
Can of Pinto Beands
1 tsp Smoked Paprika
1 tsp Cumin
1 tsp Chilli Powder
8 Tortillas
Salt and Pepper
200ml Salsa, Plus Extra
Guacamole (Or Make Own Here)
Sour Cream

1. Heat the oil in the frying pan. Fry the peppers and mushrooms in the pan for about 5 minutes. Transfer to a bowl.

2.  Add extra oil if it needs it. Add the onions and garlic to the pan until they begin to soften (about 5 minutes). Add the paprika, cumin and chilli powder and stir in. Add the beans with a dash of water and heat through for about 5 minutes. Get a masher and mash the beans, onions and garlic together. Taste and Season. Mix with the pepper and mushrooms.

3. Take a tortilla and spread the bean mix on the tortilla. Add a bit of salsa to the top. Add the cheese and coriander. Top with another tortilla. Wipe the frying pan and dry fry the tortilla on each side for a couple of minutes. Repeat this 3 times. Serve with salsa, sour cream and guacamole.

Kedgeree

An indian dish with lots of interesting thing in it. Tweaked the original recipe a bit but tastes fantastic.

Serves 4

600g Smoked Haddock

50g Butter

1 onion, finely diced

1 cup of Frozen Peas

1 tsp Cumin

1 tsp Ground Coriander

2 tsp Curry Powder (Medium or Hot)

2 Green Chillies, finely sliced

1 cup of Basmati Rice

700ml Fish/Vegetable Stock

1 Cinnamon Stick

100ml Double Cream

3 Hard Boiled Eggs, cut into wedges

2 tbsp Fresh Parsley

2 tbsp Flat Leaf Coriander 

1. Poach the haddock in a shallow frying pan, skin facing up, cover with boiling water and simmer fot about 10 minutes.

2. Drain the fish and pat dry the fish with paper towels. Remove the skin and flake the fish into bite size chunks and put aside.

3. Heat the butter in a large pan and add the onion. Fry until golden then add the curry powder, cumin, ground coriander and chilli. Stir for about a minute.

4. Add the rice and stir well. Add the stock to the pan with the cinnamon stick.  Cover and simmer for about 10-15 minutes.

5. Remove the cinnamon stick from the pan and stir in the haddock, egg and herbs to the pan. Season and serve.

Chocolate Chilli Con Carne

Chocolate in a main? A sweet twist to the classic Texan dish. Can be served with tortilla chips or rice.

Serves 4


1 Onion, finely chopped
1 Red Pepper, chopped
2 Red Chillies, de seeded and chopped
2 Garlic Cloves, finely sliced
500g Minced Beef
400g Can of Chopped tomatoes
400g Can of Red Kidney Beans, drained
40-50g Dark Chocolate
300ml Beef Stock
1 tsp Paprika
1 tsp Chilli powder (Mild, Medium or Hot)
1 tsp Cumin
2 tbspn Tomato Purée

Cheese, grated

1. Put a large pan on the hob over a medium heat. Add oil to the pan. Add the onions and fry until softened. Continue to add the red chillies, pepper and garlic to the pan and fry for about 5 minutes.

2. Add the spices to the pan and stir well. Fry for a further minute.

3. Add the mince beef to the pan. Stir to break up the mince. Cook until browned. This should take about 5-10 minutes.

4. Add the chopped tomatoes, beef stock and dark chocolate to the pan. Reduce to a low heat and allow to simmer. Add the 2 tbspn of tomato purée to the pan. Allow to cook for 15 minutes. Stirring occasionally so the contents doesn't stick to the bottom of the pan.

5. Add the red kidney beans. And cook for a further 10 minutes to allow the beans to heat through. Taste the sauce and season if needed.

6. Sprinkle some grated cheese on top. Serve with tortilla chips or rice.

Beef and Bean Tortillas

Cheap and cheerful Mexican dish

Serves: 4

500g Mince beef
1 mug of beef stock
1 Onion, chopped
2 tsp of chilli powder
1 tsp of cumin
400g Can of chopped tomatoes
1 red chilli, finely chopped
1 can of red kidney beans
Tortillas

Serve with: grated cheese, lettuce, guacamole and sour cream

1. Heat a frying pan with a little bit of olive oil. Add the mince beef and fry for a couple of minutes.

2. Add the onions and cook for a further 5 minutes.

3. Add the red chilli, cumin and chilli power and cook for about a minute.

4. Then add the chopped tomatoes and beef stock and reduce the heat so the mixture is simmering. Cook for about 25 minutes until beef is tender and the mixture has reduced.

5. While the mixture is cooking, grate the cheese, shred the lettuce and put in bowls.

6. Serve in a bowl and let them dig in.

Beef Enchilada

A filling Mexican dish which may be a bit tricky to make but is worth it.

Serves: 4

Tomato Sauce
Can of chopped tomatoes
2 tablespoons to tomato purée
Salt and Pepper
1 Red chilli, chopped
1 teaspoon of sugar

Cheese Sauce
50g of butter
4 tablespoons of flour
500 ml milk
2 mugs of grated cheese

Echillda: Main
1 Onion, chopped
2 Garlic Cloves
500g Mince Beef
1 can of chopped tomatoes
1 red chilli
2 teaspoons of cumin
1 mug of beef stock
2 tablespoons of tomatoe purée
Salt and Pepper
Tortilla wraps

1. Preheat the oven for 220c.

2. Heat olive oil in a large frying pan. Add the onions and garlic and fry for a couple of mins until soft.

3. Add the minced beef and fry until brown.

4. Add the rest of the main ingredients to the pan. Continue to cook for about 5 minutes. After this leave to cool.

5. For the tomato sauce blend all the ingredients together, in a blender or with a hand blender.

6. For the cheese sauce, melt the butter in a small pan. Once it has melted add the flour until the mixture turns into a smooth paste. Whisk in the milk gradually. Once its thick enough, stir in the cheese.

7. Grease the oven proof dish with oil. Divide the enchilada mixture between the wraps and roll then up. Place them in the dish.

8. Pour over the tomato sauce and then the cheese sauce.

9. Put in the oven for about 10-15 minutes. Serve.

Serving Suggestions: Salsa, guacamole, sour cream

Fruity Chicken Curry

I do love a good curry and making it yourself makes it taste all the nicer. This one is fairly simple and has a mild heat but if you want it hotter just use a spicier curry powder and adding some chopped red chillies to the recipe.

Serves: 2

1 Red Onion
2 Chicken Breast, chopped into chunks (1 Chicken Breast per person)
1/2 a mug of Dried Apricots, chopped
150ml Double Cream
500 ml Chicken Stock
1/2 a mug of Sultanas
1/2 a mug of Flaked Almonds
1/2 tbsp Curry Powder
1 tsp Cumin
1 tsp Turmeric
Salt and Pepper

1. Heat a small amount of oil in a frying pan. Fry the red onions for a couple of minutes.

     2.  Add the chicken and fry until you cant pink. Then add the cumin, turmeric and curry powder to the pan and make sure it covers the chicken.

    3.  Add the chicken stock to part boil the chicken. Once the liquid begins to boil reduce the heat so that it simmers.

    4.  Add the sultanas, almonds and apricots. Once the liquid has reduced, add the cream. 

    5. Taste and season if needed. Serve.

Serving Suggestions: Rice and/or Naan bread