Recipe Update…Chicken Korma with a KICK!!

Hola Happy Friday!!!

I’ve updated my Korma recipe, with a few more photos, check it out….

Whilst growing up eating and enjoying curries were a must with my family, forget your Sunday roast dinners; instead we would have a curry (much to my dismay when I was younger…’why can’t we have Sunday roast like everyone else’ I can hear myself moan to my mum) But with our Indian heritage curries and spice would be the food of choice on Sundays or family get together’s.

Usually these curries would be spicy and I always loved spice and chilli’s but as I have become older I seem to have lost my tolerance to really HOT dishes. These days when ordering an Indian take away I would steer more towards the Pasanda’s or Korma’s.

This Korma however still has a kick, it’s creamy and spicy but not hot. Just enough spice so you can taste the flavours but it is definitely not mild!! Continue reading

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Fragrant Crab Cakes

Hello Folks!

These crab cakes are so tasty, they are full of fragrant spices.  They are like fish cakes, and are very popular in the United States, this recipe is not a traditional recipe however, as I wanted to include some spices. I didn’t include chilli as I wanted to keep these mild and tasty.

I coated mine in breadcrumbs, the question was to coat or not!! I am glad I did as they tasted scrumptious!!

They are also pretty healthy, I have used foods that are easy to digest if you suffer with crohns or colitis (each person is different so remove the ingredients you cannot eat),  spices such as turmeric and ginger are great for you, and I have used coconut oil to cook the cakes in.  The coriander I chopped up extra  fine; but this may not agree with some crohnies…

Tip: Use gluten free flour & breadcrumbs  too to make these GF friendly!!

It also contains no lactose so win win!!

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Ingredients:

 Crab meat; I had one full prepared crab and 6 crab claws

600g sweet potato diced

2” chunk of fresh ginger

1” chunk of fresh turmeric

2 garlic cloves

1 tsp garam masala

2 Tbsp. finely chopped coriander

½ tsp fish sauce

2 Tbsp. breadcrumbs

1 tsp sea salt

Juice of half a lemon

Breadcrumb coating:

2/3 Tbsp. golden breadcrumbs

2/3 Tbsp. plain flour

1 egg whisked

Coconut oil for frying

Method:

 First you need to carefully remove all of the crab meat from the shells.  Take the full crab, break off the legs and claws, then turn over the body and scoop out all of the brown and white meat into a bowl.

Next with a rolling pin bash the claws to open up the shells, then carefully remove the meat, I liked to keep the claws in one piece and the meat chunky rather than all broken up, if you can.

Squeeze the lemon over the crab then pop back into the fridge until later.

Boil the potatoes in salted water until soft, then mash up. Do not add any milk or butter you want these to be fluffy not creamy.  Set aside to cool.

Grate the garlic cloves then add the salt and bash up until it creates a paste.

Grate the turmeric and ginger together then chop them up to be a puree.

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Add the garlic and the ginger/turmeric mix to the cold potatoes, along with the garam masala, coriander and fish sauce. Mix well. Taste this mixture to see if it needs more salt.

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Now carefully mix in the crab trying not to break it up too much, it is nice to bite into these cakes and have chunky pieces of crab.

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To make the cakes I first made equal balls of the mix, I made 8 even balls and one mini which became my tester 😉

Once you have even balls, form them into a fish cake like shape.  Place onto a tray lined with grease proof paper, cover with cling film and pop back into the fridge for 25 minutes, or until ready to cook.  I made mine in the morning and cooked them for dinner.

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Place the flour, breadcrumbs and egg into 3 separate bowls.  Whisk the egg.

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One by one coat the crab cakes in flour, shaking off any excess, then dip into the egg, then into the breadcrumbs making sure all sides are covered.

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Pop back onto the baking tray and continue to breadcrumb all cakes.

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To cook heat, the oven to 200 degrees.  Place a heap spoonful of coconut oil in a good frying pan, let it heat up then start to brown the crab cakes in batches, add around 3/4 to the pan at a time and cook both sides until a golden colour, then place back onto the baking sheet.

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Once you have browned all cakes pop them in the oven to heat through, this should take another 15 minutes.

Serve up with some salad and some dips.  We had a smooth apple and cranberry jelly with ours and it was tasty!  Chilli jam is also great check out my recipe;

https://lululemonandlace.com/recipes/pickles-chutneys-jams-and-pastes/bishop-crown-chilli-jam/

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Enjoy xx

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Fragrant Crab Cakes

  • Servings: 4
  • Difficulty: average
  • Print

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by Lululemonandlace

Ingredients:

 Crab meat; I had one full prepared crab and 6 crab claws

600g sweet potato diced

2” chunk of fresh ginger

1” chunk of fresh turmeric

2 garlic cloves

1 tsp garam masala

2 Tbsp. finely chopped coriander

½ tsp fish sauce

2 Tbsp. breadcrumbs

1 tsp sea salt

Juice of half a lemon

Breadcrumb coating:

2/3 Tbsp. golden breadcrumbs

2/3 Tbsp. plain flour

1 egg whisked

Coconut oil for frying

Method:

 First you need to carefully remove all of the crab meat from the shells.  Take the full crab, break off the legs and claws, then turn over the body and scoop out all of the brown and white meat into a bowl.

Next with a rolling pin bash the claws to open up the shells, then carefully remove the meat, I liked to keep the claws in one piece and the meat chunky rather than all broken up, if you can.

Squeeze the lemon over the crab then pop back into the fridge until later.

Boil the potatoes in salted water until soft, then mash up. Do not add any milk or butter you want these to be fluffy not creamy.  Set aside to cool.

Grate the garlic cloves then add the salt and bash up until it creates a paste.

Grate the turmeric and ginger together then chop them up to be a puree.

Add the garlic and the ginger/turmeric mix to the cold potatoes, along with the garam masala, coriander and fish sauce. Mix well. Taste this mixture to see if it needs more salt.

Now carefully mix in the crab trying not to break it up too much, it is nice to bite into these cakes and have chunky pieces of crab.

To make the cakes I first made equal balls of the mix, I made 8 even balls and one mini which became my tester 😉

Once you have even balls, form them into a fish cake like shape.  Place onto a tray lined with grease proof paper, cover with cling film and pop back into the fridge for 25 minutes, or until ready to cook.  I made mine in the morning and cooked them for dinner.

Place the flour, breadcrumbs and egg into 3 separate bowls.  Whisk the egg.

One by one coat the crab cakes in flour, shaking off any excess, then dip into the egg, then into the breadcrumbs making sure all sides are covered.  Pop back onto the baking tray and continue to breadcrumb all cakes.

To cook heat, the oven to 200 degrees.  Place a heap spoonful of coconut oil in a good frying pan, let it heat up then start to brown the crab cakes in batches, add around 3/4 to the pan at a time and cook both sides until a golden colour, then place back onto the baking sheet.

Once you have browned all cakes pop them in the oven to heat through, this should take another 15 minutes.

Serve up with some salad and some dips.  We had a smooth apple and cranberry jelly with ours and it was tasty!  Chilli jam is also great check out my recipe;

Lulu xxx

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Beetroot Risotto with Pan Seared Scallops

Hola Folks,

It has been a few weeks since I shared a new recipe, I am sorry.  But here we go something for the last bit of summer……

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One of my Aunts Beets growing 🙂

Beetroot works really well in this summer risotto; not only does it give an earthy flavour but also a beautiful red colour.  I decided to use a rose wine with this rather than my usual white in risotto, just for added sweetness and colour.  Risotto is such a simple dish to make but very tasty and this is a wow piece.  Topped with pan fried scallops and crumbled goats cheese….mouth-watering!!

You can make the risotto without the scallops and instead crumble over the goat’s cheese and some crushed walnuts as an alternative!

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Ingredients:

250g risotto rice

200g riced beetroot (either use a food processor or grated, then chop finely)

2 celery sticks finely diced

1 onion finely diced

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1 large glass rose wine

2 cloves garlic finely chopped

Handful of lemon thyme

100g grated parmesan

1 Tbsp. red pesto

1 ½ pints good chicken or veg stock; hot

1 ½ Tbsp. butter

1 Tbsp. olive oil

1 lemon

1 tsp salt

Cracked black pepper

Scallops 2/3 per person remove the roe..

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Goats cheese for crumbling

Extra virgin olive oil for drizzling

Method:

Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, cook on a med- low heat until softened but not browned, this will take around 15 minutes.

Add the garlic and cook for a further 2 minutes, then add the rice.

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Cook this until it is translucent, then pour in the wine.  Keeping the heat moderate let the wine reduce then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.

Add the pesto and stir in.

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You want the rice to still have a slight bite, this takes about 20 minutes.

At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves and a squeeze of half a lemon.

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Keep stirring and adding stock.

Season with salt and pepper then taste, check the rice is ready.  Once cooked sprinkle over the parmesan and add around ½ Tbsp. butter.  Pop the lid on and let is rest for a few minutes.

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In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.

Back to the rice, open the lid and stir all of the parmesan into the risotto, now you are ready to bowl up.

Place a good portion of rice into a bowl, crumble over some goat’s cheese, and sprinkle over some more thyme leaves.  Then place the scallops over the top and drizzle over a glug of extra virgin olive oil, then go sit and eat it in the sunshine!!

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Enjoy xxx

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Beetroot Risotto with pan seared scallops

  • Servings: 3/4
  • Difficulty: average
  • Print

mod 2

by Lululemonandlace

Ingredients:

250g risotto rice

200g riced beetroot (either use a food processor or grated, then chop finely)

2 celery sticks finely diced

1 onion finely diced

1 large glass rose wine

2 cloves garlic finely chopped

Handful of lemon thyme

100g grated parmesan

1 Tbsp. red pesto

1 ½ pints good chicken or veg stock; hot

1 ½ Tbsp. butter

1 Tbsp. olive oil

1 lemon

1 tsp salt

Cracked black pepper

Scallops 2/3 per person

Goats cheese for crumbling

Extra virgin olive oil for drizzling

Method:

 Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, cook on a med- low heat until softened but not browned, this will take around 15 minutes.

Add the garlic and cook for a further 2 minutes, then add the rice.  Cook this until it is translucent, then pour in the wine. Keeping the heat moderate let the wine reduce then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.

Add the pesto and stir in.

You want the rice to still have a slight bite, this takes about 20 minutes.

At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves and a squeeze of half a lemon.

Keep stirring and adding stock.

Season with salt and pepper then taste, check the rice is ready.  Once cooked sprinkle over the parmesan and add around ½ Tbsp. butter.  Pop the lid on and let is rest for a few minutes.

In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.

Back to the rice, open the lid and stir all of the parmesan into the risotto, now you are ready to bowl up.

Place a good portion of rice into a bowl, crumble over some goat’s cheese, and sprinkle over some more thyme leaves.  Then place the scallops over the top and drizzle over a glug of extra virgin olive oil, then go sit and eat it in the sunshine!!

Lulu xxx

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Re-Blog…Salsa Roja Picante en Molcajete

I first tried this dish in a restaurant in London called ‘Mestizo’, one of the best authentic Mexican restaurants I have visited in the UK.  This is my version 🙂

Traditionally served in a ‘Molcajete’ which is Mexican Spanish and is a stone tool similar to a pestle and mortar.  We use to call it the ‘volcano’.  When I travelled around Mexico I noticed this dish on many menus so it shows its true authenticity.

This is similar to Fajitas but much better.  The base can be of different variations; I have made this using a spicy tomato salsa with Spanish dried chillies.  In Mestizo’s restaurant they serve this with 4 different bases including Mole which is a deep rich sauce with a hint of chocolate and Tomatillo; which is my favourite (tomatillo is a Mexican green husk tomato).

Then on top you have your choice of griddled meat cut into strips, cheese (Monterey Jack is good), whole spring onions, chorizo sausage, avocado, I also added some sweet baby peppers. 

To eat as you would with Fajitas you layer up your soft tortilla; spread some of the salsa then take pieces of each of the ingredients and wrap it up!  I also made some re-fried beans as they work so well with this dish find my recipe here:

https://lululemonandlace.com/recipes/lentilsbeans/refried-beans/

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Ingredients:

Salsa Roja Picanta

3 garlic cloves crushed

2 dried picante chillies (soak in a little hot water for a few minutes)

1 onion diced finely

1/2 a small red pepper diced finely

3 tomatoes

4 rashers of smoked bacon chopped finely

60ml Mexican beer

Bunch of fresh coriander 

Olive oil for frying

Toppings:

2 chicken breast cut into strips

Large fresh raw prawns (enough for a few per person)

Chorizo sausage, cut in half, then cut each half lengthways, then cut in half lengthways again so you have long strips

Spring onions (if in Spain buy the slim onions) halved lengthways

1 avocado sliced

A mix of red/yellow baby bell peppers (I used around 4 of each) halved lengthways

Monterey Jack cheese cut into strips

Sea salt

To Serve:

Tortillas

Re-fried beans (optional)

Jalapenos (optional)

Method:

It is a simple recipe, in a hand blender blitz the following up; tomatoes, garlic, dried soaked chillies, half of the coriander, beer, and a good pinch of salt.  Set aside.

Heat a little oil in a pan and pop in the bacon, let this brown a little then add your onion and diced red pepper until soft.

Pour in the salsa and stir.  

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Let this bubble away on a medium heat while you griddle your meat and vegetables.

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Heat your griddle pan, oil and season the spring onions then lay in the pan and griddle each side until charred, repeat with the peppers.  Then griddle the chorizo, chicken and lastly the prawns…. but without adding oil as the chorizo gives enough oil to cook all of these, I did however season the chicken and prawns.

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Now you are ready to serve, warm the tortillas in the oven wrapped in foil.

Layer and arrange each ingredient over the salsa, then sprinkle over the remaining coriander, as you can see I did not have a Molcajete or a big enough pestle and mortar so I used a skillet which worked fine.

Serve with the warm tortillas, re-fried beans and jalapenos.

🙂

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enjoy

Lulu xx

Click the link for Mestizo Restaurant here:

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salsa roja picante en molcajete

  • Servings: 4
  • Difficulty: easy
  • Print

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by Lululemonandlace

Ingredients:

Salsa Roja Picante (spicy tomato sauce)

3 garlic cloves crushed

2 dried picante chillies (soak in a little hot water for a few minutes)

1 onion diced finely

1/2 a small red pepper diced finely

3 tomatoes

4 rashers of smoked bacon chopped finely

60ml Mexican beer

Bunch of fresh coriander

Toppings:

2 chicken breast cut into strips

Large fresh raw prawns (enough for a few per person)

Chorizo sausage, cut in half, then cut each half lengthways, then cut in half lengthways again so you have long strips

Spring onions (if in Spain buy the slim onions) halved lengthways

1 avocado sliced

A mix of red/yellow baby bell peppers (I used around 4 of each) halved lengthways

Monterey Jack cheese cut into strips

Sea salt

To Serve:

Tortillas

Re-fried beans (optional)

Jalapenos (optional)

Method:

It is a simple recipe, in a hand blender blitz the following up; tomatoes, garlic, dried soaked chillies, half of the coriander, the beer, good pinch of salt.

Heat a little oil in a pan and pop in the bacon, let this brown a little then add your onion and diced red pepper until soft.

Pour in the salsa you have blitzed up and stir.  Let this bubble away on med heat while you griddle your meat.

Heat your griddle pan, oil and season the spring onions then lay in the pan and griddle each side until charred, repeat with the peppers.  Then griddle the chorizo, chicken and lastly the prawns…. but without adding oil as the chorizo gives enough oil to cook all of these, I did however season the chicken and prawns.

Now you are ready to serve, warm the tortillas in the oven wrapped in foil.

Layer and arrange each ingredient over the salsa, then sprinkle over the remaining coriander, as you can see I did not have a Molcajete or a big enough pestle and mortar so I used a skillet which worked fine.

Serve with the warm tortillas, re-fried beans and jalapenos.

🙂

Beef and Aubergine Curry (basic curry recipe)

I would say my families main food love is a beef curry; we have been making and eating this dish as long as I can remember.  Be it a family occasion or just a nice comforting Sunday dinner.  We each make this curry a little different but they are all just as tasty.

The recipe stems from a basic curry recipe of my Nana’s where the spices are simple; 2 Tbsp coriander to 1 Tbsp cumin powder, turmeric, paprika and chillies, then we each add our little variations of spices.  I love Tamarind and cardamom with beef  which is why I have used these spices.

Aubergines are great with beef too but other veggies work well such as carrots, and an old favourite of mine is beef and okra (lady’s fingers).

The Aubergines and Tomatoes where picked straight from the garden!!

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Ingredients:

500g Beef chunks (braising/casserole )

1 small aubergine diced

1 white onion diced

1/2 red pepper diced

3 cloves of garlic grated

3″ chunk of ginger grated

3 fresh tomatoes chopped into chunks

2/3 red chillies depending on your heat tolerance, I used 3 birdseye

1 tin plum tomatoes

1 Tbsp tomato paste/frito

1 Tbsp soft brown sugar

50g creamed coconut block

Fresh coriander chopped

1 Tbsp Ghee for frying or you can use oil

sea salt

Spices

2 Tbsp coriander powder

1 Tbsp cumin powder

1 tsp turmeric

1 tsp paprika

3 cardamom pods bashed

1 Tbsp tamarind paste

Method:

Heat the ghee/oil and soften the onions then add the red pepper can cook for another 2 minutes.

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Add the garlic, ginger and chillies cook for a further minute then add the dry spices.

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Sprinkle 1 tsp sea salt over the beef then add this to the pan, coat the beef in all of the spices and brown.  Now drizzle in the tamarind and mix well.

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Add the tin tomatoes slightly crushed them as you stir, then add tomato paste/frito.

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Stir well then cover and cook for 20 minutes.  I popped this into the oven at 200 degrees, but you can cook on the hob.

During this time sprinkle the sugar over the fresh tomatoes and set aside.

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After the 25 minutes add the fresh tomatoes and the sugar juices, stir then place back into the oven.  You are now cooking this until the beef is nearly tender, perhaps another 20 minutes.

Once the beef is nearly done add the aubergine and creamed coconut, stir well then pop back into the oven uncovered.

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Cook for another 10 minutes or until the aubergines are cooked.  Taste the flavour for more salt you may need a little touch more.

Now you are ready to sprinkle in the fresh coriander, stir it in and then serve!

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Enjoy xx

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Beef and Aubergine Curry

  • Servings: 4
  • Difficulty: average
  • Print

cover 2

by Lululemonandlace

Ingredients:

500g Beef chunks (braising/casserole )

1 small aubergine diced

1 white onion diced

1/2 red pepper diced

3 cloves of garlic grated

3″ chunk of ginger grated

3 fresh tomatoes chopped into chunks

2/3 red chillies depending on your heat tolerance, I used 3 birdseye

1 tin plum tomatoes

1 Tbsp tomato paste/frito

1 Tbsp soft brown sugar

50g creamed coconut block

Fresh coriander chopped

1 Tbsp Ghee for frying or you can use oil

sea salt

Spices

2 Tbsp coriander powder

1 Tbsp cumin powder

1 tsp turmeric

1 tsp paprika

3 cardamom pods bashed

1 Tbsp tamarind paste

Method:

Heat the ghee/oil and soften the onions then add the red pepper can cook for another 2 minutes.

Add the garlic, ginger and chillies cook for a further minute then add the dry spices.

Sprinkle 1 tsp sea salt over the beef then add this to the pan, coat the beef in all of the spices and brown.  Now drizzle in the tamarind and mix well.

Add the tin tomatoes slightly crushed them as you stir, then add tomato paste/frito.

Stir well then cover and cook for 20 minutes.  I popped this into the oven at 200 degrees, but you can cook on the hob.

During this time sprinkle the sugar over the fresh tomatoes and set aside.

After the 25 minutes add the fresh tomatoes and the sugar juices, stir then place back into the oven.  You are now cooking this until the beef is nearly tender, perhaps another 20 minutes.

Once the beef is nearly done add the aubergine and creamed coconut, stir well then pop back into the oven uncovered.

Cook for another 10 minutes or until the aubergines are cooked.  Taste the flavour for ore salt you may need a little touch more.

Now you are ready to sprinkle in the fresh coriander, mix it in then serve!

Lulu xxx

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