Carrot and Coriander Soup (V)

Need something for work? Tired of those Cheese sandwiches? Blogger asking too many questions? Give this beaut a try. Vegetarian and Vegan (double whammy). Also super cheap as all you need to buy is coriander, a small potato, carrots and an onion (I'm assuming you have the rest at home but even if you don't it's cheap).

Serves 4

Olive Oil
1 Onion, diced
1 small potato, peeled and chopped
1 tsp Ground Coriander
800g Carrots, peeled and chopped
1.2l Vegetable Stock
Handful of Fresh Coriander
Salt and Pepper

1. Put a large pan over a medium low heat. Add the oil and onions and cook until softened. Then add the ground coriander and potato. Cook for a couple of minutes

2. Add the carrots and stock to the pan and increase the heat until it begins to boil then reduce to a simmer. Allow to cook for about 20 minutes. Take off heat

3.  Add the fresh coriander to the carrots. Either use a hand blender or food processor and blitz until smooth. Serve immediately or allow to cool for a work lunch.

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.

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