Category Archives: Recipes

Browse through our recipes archive and let us know which is your favourite Brookers of Blunty’s recipe!  Alternatively, you may wish to use the search function on our homepage to find exactly what you’re looking for.  We have plenty of inspiration for what to have for supper tonight!

Buffalo Chicken

Rugby season is a big deal in the Brooker household and this Buffalo Chicken recipe is perfect for getting into the spirit of things, Ok, traditionally buffalo is a marinade for chicken wings  – an American invention, commonly served as a bar snack while watching American Football. While chicken wings often sound like a good a good idea (especially if they come with curly fries), in reality, they’re a lot of faff for not very much eating. So we use thighs and drumsticks instead. The first time I made these it was with a jointed whole chicken (minus the breasts) so there were thighs, legs and a couple of wings too.

It’s a little bit tricky, a little bit smoky and a quite a big bit spicy, although if you’r not a huge fan of spice just use less hot sauce.

This is such an easy chicken recipe, and doesn’t just need to be a snack. Serve it up with a salad, chips or even some tasty rice and veg to make really tasty supper. The marinade is so simple, as long a you have all the ingredients available – just mix it all together and leave the chicken to take on the smoky, spicy, sweet flavours for at least half an hour, before roasting in the oven for about 30-40 minutes.

This is a great solution for skin on chicken on the bone, but of course you could use the same buffalo marinade for chicken breast. Just reduce your cooking time a bit so it doesn’t end up too dry.

Buffalo Chicken

Buffalo Chicken

Ingredients

  • 2 cloves garlic
  • 2 tbsp olive oil
  • 2 tbsp cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp celery salt
  • 1/2 tsp dried parsley
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp hot paprika
  • 4 tbsp hot pepper sauce or sriracha
  • 3 tbsp honey
  • 1 tbsp tomato ketchup
  • salt and pepper
  • Chicken wings, or thighs and legs

Instructions

  1. Grab a big bowl and grate the garlic into it.
  2. Next, add the oil, vinegar, hot sauce, Worcestershire sauce, honey, spices and herbs.
  3. Mix it all together.
  4. Place the chicken pieces into the marinade one by one and give them a good mix around.
  5. Leave to marinade for at least half an hour.
  6. Preheat the oven to 180c fan and line a big baking tray with foil. Place the chicken onto the tray at regularly spaced intervals.
  7. Slip it into the oven for 30 - 40 minutes, until slightly caramelised on the outside.
  8. Serve up and enjoy!
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If you like chicken but buffalo isn’t your thing, why not try our Tandoori Chicken instead?  Or this Easy Chicken and Paprika Traybake is a great all in one supper too. If you’re not a fan of chicken thighs and legs, why not try our Chicken Satay recipe with some strips of juicy chicken breast?

 

Homemade Turkey Burgers

These Homemade Turkey Burgers aren’t like the dried out, breaded discs you might be used to. Let’s face it, that’s what comes to mind when you think of turkey burgers, isn’t it? The frozen Bernard Matthews guys kids were fed in the 90s. I’m not sure what kids are fed these days, but I imagine there’s a bit less of that sort of thing around – or maybe not given Farmfoods is alive and well. I digress.

These turkey burgers are different. They’re just like beef burgers, only they’re leaner, and of course they taste like turkey rather than beef. To me, they’re a little bit more sophisticated, and I’m convinced turkey mince has a more umami flavour than beef mince, which can often taste quite fatty and salty. Turkey mince also takes on other flavours a lot better than beef mince. You can buy turkey breast mince, or turkey thigh mince, and I would suggest using the thigh mince, or perhaps mixing a packet of each together. Turkey is very lean, so you should get a juicier burger if you use at least half thigh mince. And it’s still going to be better for you than fatty beef mince (not that I shy away from beef mince – in fact, you can catch my homemade beef burger recipe here).

Oh, and you can skip the chopped onion too. It’s just going to make the burgers break up. It’s much tastier to add some onions sautéed in balsamic vinegar on top of the cooked burger.

If you’ve ever made homemade burgers (unless you’ve used any of our recipes!) you’ll probably be used to including breadcrumbs and an egg to ‘bind’ them, right? It’s a common misconception that both of those are essential for stopping your burgers sticking together, but really they’re just padding – a way to make the burgers look bigger or help the meat go a bit further. There’s no need for any of that. Which, incidentally, means that this recipe can be dairy and gluten-free (provided the mustard and ketchup you use are as well, or course). You know how we feel about the ‘free from’ movement, but accept that there are people who genuinely have coeliac disease or a dairy allergy, and they should be allowed to have some delicious food too.

You can stick them in a white, spongey bun, or slice them up for a wrap or pitta, or you can skip the bread altogether. I quite like them with ginger and spring onion noodles, cous cous, or even a salad (but let’s face it, who really wants salad when they can have carbs instead?).

Homemade Turkey Burgers

Homemade Turkey Burgers

Ingredients

  • 2 cloves garlic
  • 1 thumb sized piece fresh ginger
  • 3 roasted peppers (from a jar)
  • 3 spring onions
  • 2 tsp ground cumin
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1/2 tsp chilli powder
  • 1 tsp paprika
  • salt and pepper
  • 2 tbsp tomato ketchup
  • 1 tbsp dijon mustard
  • 1 packet turkey thigh mince
  • oil, for frying

Instructions

  1. Grate the garlic and ginger together and put in a bowl. Pat the jarred peppers dry with a paper towel and finely chop them, then add to the bowl.
  2. Finely chop the spring onions and add to the bowl along with the spices and sauces.
  3. Now, grab the mince and stick that in the bowl too.
  4. I'm afraid you're going to have to get your hands dirty here. Mix it all together and that's your burger mixture.
  5. Grab a large frying pan and add the oil to it. While it's heating, form the mince mixture into burger patties.
  6. Now fry them on both sides, turning frequently until cooked through. If you're worried about how cooked they're going to be in the middle you can always stick them on a tray in the oven for 10 minutes.
  7. Now, serve up and enjoy!
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If you like the sound of these, why not try our Turkey Bolognese, Turkey Meatballs, Chilli Con Turkey or Turkey Tacos?

Spicy Pork, Chorizo and Rice Jambalaya

My Spicy Pork, Chorizo and Rice Jambalaya isn’t exactly an authentic jambalaya, but it does have pork, rice, spice and plenty of nice fresh vegetables. It’s not a one pot wonder but the end result comes altogether in one large pan or wok in the end, ready to scoop into a bowl to devour steaming hot.

Of course, you can change it up with your favourite spices, meat and vegetables, but I like to use pork fillet, peppers, green beans and peas. And you should know my feelings about chorizo by now……

Just writing this post makes me want to cook it all over again, but tonight we’re having my father-in-law and his friend over for supper, so I’m making a chicken and ham pie by special request. It’s based on my turkey and ham pie, but we’re making it with leftover chicken and ham and serving it up with some new potatoes and vegetables. We also have a mocha cake for pudding. Man, I love food.

Let’s get stuck in shall we?

Spicy Pork, Chorizo and Rice Jambalaya

Spicy Pork, Chorizo and Rice Jambalaya

Ingredients

  • 3 cloves garlic
  • knob ginger
  • 1 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried parsley
  • 2 tsp paprika
  • 2 tsp dried oregano
  • 1 tsp chilli powder
  • Salt and pepper
  • One nice piece of pork tenderloin/fillet
  • 100g or so cooking chorizo
  • 2 ramekins time - I used brown
  • One onion
  • 1-2 peppers, I prefer red and yellow
  • Handful green beans, topped, tailed and cut in half
  • 2 handfuls frozen peas

Instructions

  1. Grate the ginger and garlic into a bowl and add half of each of the dried spices and seasoning. The rest of the spices will be added to the vegetables later.
  2. Add a glug of olive oil and mix together.
  3. Thinly slice the pork fillet and mix it into the marinade, making sure each piece is well covered. Set aside with a cling film cover for at least half an hour.
  4. Cook your rice, using twice as much water as the rice and a good pinch of salt. If using brown rice, this'll take around 20 minutes, but it'll be 10 - 15 if you're using white rice. Drain it once it's cooked and set aside.
  5. In the meantime, slice the onion and fry it off in the oil with the rest of the spices.
  6. Add the peppers and green beans and allow to cook together, then push all that to the side and add in the chorizo, sliced into coin sized pieces.
  7. Fry off the pork in a separate pan, making sure it's nicely caramelised on each side but being careful not to overcook it. Remember, it's ok to each slightly pink pork these days, and it tastes much better that way.
  8. Now, you just need to mix all the elements together - rice, pork, chorizo and veg - in there biggest pan you have on the go. I used my trusty old wok for this. Taste and add any more seasoning you feel it needs and add the frozen peas. They just need to be stirred through for a couple of minutes or they'll end up overcooked.
  9. The key to this dish is not to get stressed about it. Look after each element individually if you have to then just take it off the heat and leave it to sit until it's time to pull it altogether.
  10. Serve up in a nice bowl and enjoy!
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If you like pork, why not try my Pork and Red Pepper Burgers or Teriyaki Pork or Charles’ delicious Pork and Cider Stew?

Oh, we had new neighbours move in on Friday so I took over a box of these chocolate and banana muffins – I’d almost forgotten all about that little recipe.

 

Lemon Drizzle Squares

I’m not sure I’ve ever met anyone who doesn’t like lemon drizzle cake, and these Lemon Drizzle Squares are a perfect way to feed the masses. You know I’m a fan of always having some home baking in the tin when possible, and this one keeps fresh and moist for a few days.

Soft buttery cake, with a sharp lemon zing and a crisp sugar topping – it’s delicious and you don’t have to go to as much effort as you would with a layered, iced cake. Just put the batter into a traybake tray, bake, allow to cool a little and then mix the sugar and lemon juice together to make your glaze, drizzle it over and you’re done. No need to faff around with a palette knife or anything. The squares are also a lovely size for a bake sale, and it’s quick and easy to whip up a couple of batches.

I made these recently for family coming to visit, and they were so simple to whip together between finishing work and them turning up, with so few steps to get to get to the finished article. And what’s more, you only need two lemons, so chances are you’ll be  able to make them with what you have in your cupboards and fridge.

Lemon Drizzle Squares

Lemon Drizzle Squares

Ingredients

  • 225g soft, salted butter
  • 225g caster sugar
  • 4 eggs
  • 2 tsp baking powder
  • 2 lemons, oersted and juiced separately
  • 275g self-raising flour
  • 2 tbsp double cream (or milk if you don't have cream)
  • 175g granulated sugar

Instructions

  1. Line a large traybake tin or deep baking tray with butter and greaseproof paper. Preheat the oven to 160c.
  2. Cream the butter in a large bowl with an electric hand mixer if you have one. If you don't a wooden spoon and then a whisk and some elbow grease will do the trick (although this recipe will become less easy very quickly!)
  3. Add the caster sugar and mix together for a few minutes until very light and fluffy.
  4. Add the eggs and mix them in for a good few minutes, until the mixture is pale and mousse. This is a great opportunity to bring in the air that will make your cake light and fluffy.
  5. Add the zest of the two lemons, and mix together.
  6. Finally, add the flour and the double cream and mix until just combined, then stop.
  7. Scrape the mixture into the tray and level out a little, making sure it reaches all the edges.
  8. Slide into the middle of the oven and bake for around 20-25 minutes, or until lightly golden on top and springy to the touch.
  9. Leave to cool for a few minutes while you mix up the topping, by putting the granulated sugar into a smallish bowl and adding the juice from the two lemons. Mix together well and leave to stand for a moment.
  10. Prick the sponge all over with a cocktail stick or similar and then spoon the glaze over the sponge, making sure you cover the whole of the cake's surface. Leave to cool completely then cut into squares or fingers.
  11. Enjoy with a nice cup of tea!
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If you like lemony puddings, why not try our Honey and Lemon Madeleines, Luscious Lemon Cake or Lemon Drizzle Cupcakes?

 

Ginger and Spring Onion Noodles

Ginger and spring onion noodles are a simple but tasty addition to a stir fry or a great side to all sorts of things when you’re not really sure what you want to go with the main part of your meal but don’t have the time to commit to rice or potatoes. We eat this with everything from burgers when we don’t have any buns to beef stroganoff (it works surprisingly well). If you make a lot of your own stir fries, chances are you’ll have the ingredients to hand anyway.

This works best with medium egg noodles, but fine egg noddles would work well too, or soba or udon. If you’re using rice noodles, avoid the very fine ones as they cook too quickly and tend to go a bit laggy. This recipe is written with dried noodles in mind, so skip the boiling part if you have straight to wok noodles. The butter should be enough to cook them through without pre-cooking, as there will be enough moisture to steam them.

If you know our site well, don’t really go in for gluten or dairy-free recipes, but you could make this gluten free by using gluten free buckwheat noodles and you could skip the butter and use some groundnut oil instead (unless you have a nut allergy!).

While the butter does add a clagginess and creaminess, the ginger and spring onions are fresh enough to lift it (in my opinion at least!).

Ginger and Spring Onion Noodles

Ginger and Spring Onion Noodles

Ingredients

  • One portion of dried egg noodles per person
  • pinch salt
  • 2-4 spring onions
  • knob butter
  • thumb sized piece ginger
  • sesame seeds
  • sesame oil

Instructions

  1. If you're using dried noodles, boil them up per the packet instructions with a good pinch of salt, draining them when they're just cooked but no more.
  2. Grate the ginger and finely slice the spring onions, getting rid of any tough leaves or dried up outside layers.
  3. Melt the butter in a saucepan or frying pan.
  4. Add the ginger and about 3/4 of the spring onions and allow it all to sizzle together for minute.
  5. Add the drained noodles and mix together.When it's all nice and hot, add a drizzle of sesame oil and mix through.
  6. Plate up and sprinkle on the sesame seeds and retained chopped spring onion.
  7. Eat greedily and enjoy.
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Why not try serving these with our pork and red pepper burgers, delicious homemade burgers or beef stroganoff.

 

Really Awesome Garlic Pizza Bread

I’m not one for blowing my own trumpet, but this really awesome garlic pizza bread is actually quite awesome. It’s also pretty quick and easy to make compared to most other bready things. It’s great served up with some cold meats and salads, as a starter or snack, but we like it best with spaghetti and meatballs (these ones or these ones) or lasagne, as you can use them to mop up the sauce and things your fork can’t quite manage.

The dough is easiest made if you have a stand mixer, but you can make it by hand too, you just need to dedicate some time to kneading the dough.

If you don’t like garlic (really though?!) It’s delicious with just the herbs and butter, but you could get creative with paprika butter, pesto or sun blushed tomatoes. It’s your pizza bread. If you don’t eat it all in the first sitting, it can be reheated in the oven or in the toaster in slices.

This recipe will make two large relatively deep pan pizza breads, or possibly three, thinner smaller ones if you prefer it thinner and crisper. I make it with one pizza stone and one large round tray, but use whatever you’ve got. Small ones would work really well in sandwich tins, or you could make them rectangular in baking trays. Remember, we’re all about making things as easy as possible and working around what you’ve got. You do you. (Ooh, it’s just occurred to me that these would be awesome with melted cheese on top too…)

Really Awesome Garlic Pizza Bread

Really Awesome Garlic Pizza Bread

Ingredients

  • 500g strong white bred flour
  • 1 sachet (7g) fast acting yeast
  • 10g salt
  • 1 tbsp golden caster sugar
  • 2 tbsp olive oil
  • 325ml lukewarm water
  • Butter (as much as you'd like)
  • 2 cloves garlic
  • Dried parsley
  • Dried oregano

Instructions

  1. Weigh out the flour into a large bowl then add the yeast and salt at opposite sides of the bowl. Add the sugar.
  2. Add the olive oil and water and mix together.
  3. The mixing can be done in a stand mixer from this point on with the dough hook set up, or by spoon or hand if you're hand kneading. If you're using the mixer, leave on a low to medium speed mixing for at least 20 minutes. Or turn out onto a floured surface and hand knead for 25 to 30 minutes.
  4. Once kneaded, leave to rise in the bowl, covered with cling film, for at least half an hour but it doesn't need to have quite as much time as a loaf or something.
  5. Preheat the oven to 200c fan. Once risen, turn out onto a floured worktop and turnover a few times until not too sticky, Split into two (or however many pieces you're using).
  6. Lightly oil the trays/pizza stones and slap the dough onto them, spreading it out to the edges. If it's too stiff, just given it 10 minutes or so to rise a bit then it can be respread.
  7. As long as the butter is relatively soft, it can be mixed easily with the grated garlic. Spread over the dough being careful not to rip it, then sprinkle with the dried herbs.
  8. Stick in the oven for 15-20 minutes, or until slightly golden at the edges and looking like it's cooked through.
  9. Slice up and enjoy!
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Banana Bread

This banana bread will not only take care of those extra bananas you have in the fruit bowl that are too far brown to eat, but it will also give you a delicious, moist cake that can be eaten alone or with a cup of tea. It doesn’t even need any butter or icing.

With bananas, there are three types of people in the world: those who like them a bit too ripe, those who’ll only eat them when they’re still a little green on the outside but firm and slightly sour on the inside, and those who don’t like bananas at all. Whichever type you are (I’m in the first camp), most people like banana bread, so it’s a great bake to have in the tin in case someone pops round for a cup of tea. It’s best eaten fresh on the first day, but will keep well for a few days before it starts to go stale.

This banana loaf is has a slightly caramel top, which is my favourite part, and it can be slightly gooey or firm in the middle, depending how long you cook it. It does contain eggs, so I’d errr on the side of more well baked if you’re feeding the elderly, young or pregnant. Baking anything in a loaf tin can be a bit tricky if you’re not used to your oven, so you’re at less risk of underbaking it if you leave it in the oven closer to the full hour and a quarter than the minimum hour suggested in the recipe.

Anything with bananas in it can give a false reading if you use the old skewer test* to check if it’s done, as the mashed banana can look very like raw cake batter and vice versa. I’ve always been more of a fan of the ‘prod test’ where you gently poke the cake with your fingertip at its deepest point – if it’s slightly firm and springy it should be ready, and if you leave it in the tin until completely cool the residual heat will keep it cooking a little.

Banana Bread

Banana Bread

Ingredients

  • 100g salted butter
  • 150g caster sugar
  • 2 eggs
  • 1/2 tsp vanila bean paste
  • Pinch salt
  • 3 bananas (or 4 if they're particularly small)
  • 1 tsp baking powder
  • 250g self-raising flour

Instructions

  1. Grab a loaf tin, butter it and line with greaseproof paper. If you don't have a loaf tin, you can use a couple of cake tins, but it should only need 20 minutes or so in the oven if you use shallower tins. Preheat the oven to 160c fan or 170c conventional.
  2. Weigh out the butter, which should ideally be at room temperature so it will combine better with the other ingredients. To the same bowl, add the caster sugar.
  3. Using an electric hand mixer if you have one or a good wooden spoon if you don't, mix the butter and sugar together for at least a few minutes, until they are well combined, soft and fluffy.
  4. Add the eggs and whisk up again, but keep going until the mixture is very airy, pale and mousse. It's the best way of getting lots of air in to give you a nice light cake.
  5. Mash up the bananas and add them to the mixture along with the vanilla and salt.
  6. Mix well.
  7. Finally, add the flour and mis this in, but this time you only want to mix for as long as it takes for the ingredients to be just combined.
  8. If you over mix, the cake will come out heavy and stodgy as you'll start to develop the gluten in the flour.
  9. Using a silicone spatula or wooden spoon, scoop the mixture into the prepared tin or tins. Make sure there is a relatively even amount of cake batter across the tin, but don't worry about levelling it - the oven will sort that out.
  10. Now slide the filled tin into the middle of the oven and leave to bake for at least an hour, to an hour and a quarter until rise, brown and cooked through.
  11. When it's cool, slice up and enjoy!
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If you like baking with bananas, why not try our Chocolate Banana Muffins, Chocolate Chip Banana Bread or Flourless Banana Pancakes?

*The skewer test is where you use a skewer or cake tester (or very thin, sharp knife) to test if a cake is baked all the way through by pushing said skewer into the deepest part of the cake, all the way to the bottom of the tin, then pulling it out again. If there’s batter on the skewer when you pull it out, it needs more time in the oven,but if it comes out clean it should be ok. With banana bread, the banana pulp can look like cake batter on the skewer even when the cake is ready.

 

Tandoori Chicken

This tandoori chicken recipe a really simple but yummy chicken dish for when you fancy a curry but can’t really be bothered to make a paste and a sauce and so on and so forth. It’s what you might call a ‘dry curry’ in that it doesn’t have lashings of sauce to go with it, but it’s lighter as a result. Because it is on the drier side, I like to serve it up with some flavourful rice, such as our nutty lemon rice, as well as flatbreads or yoghurt-free wholemeal flatbreads if you’re feeling a bit healthier and maybe even a yoghurt dip just to make it into a tasty meal. It would also be great as part of a barbecue. It’s delicious cold.

If you don’t have very much time to prepare it, you don’t need to bother with the spice toasting and grinding. I think it adds a fresher flavour,  but it’s still tasty if you use pre-ground spices. You can make up the marinade ahead of time and leave the chicken marinating for a day or so if needed. Make your cooking fit around you.

Tandoori isn’t a flavour but rather a style of cooking, and unless you have a tandoor (a type of pot-like, exceedingly hot oven used in Indian cookery) you’re going to have to substitute another source of very hot, intense heat, either by turning your oven as high as it gets, or using a barbecue. There are a number of recipes which suggest using a very hot grill, but I’m not convinced that’s a safe way of cooking chicken with the bone in, so I just used the oven.

If you want this to look more like ‘traditional’ tandoori chicken, with a deep red colour, you’ll need to add some food colouring (or use a ready made tandoori paste) but didn’t do that as it wouldn’t add anything to the flavour and I’d rather eat food that’s the colour it’s supposed to be (unless we’re talking novelty cakes that is!).

Tandoori Chicken

Tandoori Chicken

Ingredients

  • 3-4 garlic gloves
  • Thumb sized piece of fresh ginger
  • 10 cardamom pods (or ground)
  • 2 tsp cumin seeds (or ground)
  • 2 tsp coriander seeds (or ground)
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cloves (or ground)
  • Grating of nutmeg (or 1/4 tsp ground)
  • 2 tsp hot chilli powder
  • 1/4 tsp cayenne pepper
  • Good pinch salt
  • 5 tbsp (or around 150g) or low fat (or full fat) yoghurt
  • 2 tsp lemon juice
  • Chicken thighs, thighs and drumsticks or bone in chicken pieces with the skin on

Instructions

  1. Toast the whole spices, if you're using them, in a small frying pan over a low heat, tossing frequently. Keep an eye on them so they don't burn.
  2. Bash and then remove the seeds from the cardamom pods. Now tip the toasted spices into a pestle and mortar.
  3. Grind them up as finely as you can manage and tip them into a nice big bowl.
  4. Add the other spices and the salt.
  5. Grate the ginger and garlic and add to the bowl and then mix together. Now add the yoghurt and lemon juice and mix everything together.
  6. Add the chicken to the marinade and cover. Allow to marinate for at least an hour or overnight in the fridge if you would prefer.
  7. Take out of the fridge at least half an hour before you cook it - longer if it's winter and it's cold in your kitchen. Ideally it should be at room temperature when it goes in the oven.
  8. Turn the oven up to its highest temperature with the fan on (for us that's 240c). Just be very careful when going in and out of the oven. Once it's nice and hot, put the chicken on a good nonstick tray and slide it into the oven on the top shelf.
  9. It should take around 25 to 30 minutes to cook through with crispy skin. Don't panic if it's blackened when it comes out of the oven - it just adds to the authenticity.
  10. Enjoy with rice and bread and maybe a nice yoghurt dip and some mango chutney, as well as some fresh lemon slices on the side.
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Nutty Lemon Rice

This nutty lemon rice recipe is so simple, yet delicious. Rice (especially basmati rice) is notoriously difficult to cook well. Sometimes it’s claggy, sometimes it’s underdone, and it never seems to take the same amount of time to cook, which can be frustrating when you have lots of other elements to get ready for the same time. Sticky, overdone rice is not pleasant, and it takes no time at all to get from perfect rice to ruined rice.

This method allows you to err on the side of underdone, and prepare ahead. by the time it comes to serving up, it only takes a couple of minutes to finish off.

One of the key ingredients is asafoetida  – a savoury, pale yellow spice which you don’t come across very often. It has quite an aromatic flavour, and a very strong and quite strange smell, but bear with it and use a light hand until you’re used to it. Of course, you can use whatever spices you like.

The rice measurement I’ve given is quite approximate, as my best rice cooking trip is to use a little ramekin to measure the rice out as it means you can get the ratio of two parts water to one part rice spot on.

This is especially good served with kebabs or a dry curry, like our chicken satay, but would work great with something saucier too like our beef rendang. Play with the spices to make it taste right with what you’re serving up, and have fun. It’s always going to be better than plain rice, right? Oh, remember to warn people about the cardamom pods unless you want to pick them out before you plate up.

Nutty Lemon Rice

Nutty Lemon Rice

Ingredients

  • 50g basmati rice per person
  • Big pinch salt
  • One chicken stock cube
  • 4 cardamom pods
  • 1 tbsp oil
  • One onion
  • 2 cloves garlic
  • 3cm piece of fresh ginger
  • 1/2 teaspoon asafoetida
  • 1 tsp hot curry powder
  • A handful of cashew nuts and peanuts
  • A few slices of lemon

Instructions

  1. Slice the onion and grate the garlic and ginger.
  2. Heat the oil gently in a large pan or wok and add in the onion, garlic and ginger when it's come up to temperature.
  3. Fry until softened. Add the spices and through.
  4. Add the nuts and fry through again, then switch off until you're ready for a final heat through before serving.
  5. Either before or after the above process, get the rice going. Tip one ramekin of basmati rice per person into a saucepan, add a good pinch of salt then add two ramekins of boiled water for every ramekin of rice.
  6. Chuck in the cardamon pods and stock cube (it'll dissolve itself so don't worry about stirring), as well as a couple of slices of fresh lemon if you want it especially lemony. Set the hob to a medium simmer. Leave to cook for ten minutes or so and test with a fork. You don't need to rinse it beforehand, and you should definitely not stir it when it's on the go. You want to be almost cooked through but still with bit of bite as it'll keep cooking even once you switch off the hob and it's going to get recooked in the pan.
  7. As soon as it's ready, pour it into a sieve and rinse it with plenty of fresh cold water until cool. Stick it back in the saucepan and leave it until you're ready to reheat it.
  8. When the rest of your meal is about two or three minutes away, switch on the heat under the pan and pour the rice into the pan, mixing it with all the other ingredients until piping hot all the way through.
  9. Serve with some more fresh lemon slices on the side and enjoy!
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Chicken Satay

I can’t believe it’s taken so long to get this Chicken Satay recipe up here. In fact, I only realised it wasn’t on our blog when I jumped on to check my measurements when I decided to make it the other day, so it was definitely time to get art photographed and posted.

(Warning, this recipe contains peanut butter and coconut milk so check your allergies before you think about making this one).

This one does take a little time to make, so if you’re usually pushed for time when it comes to cooking, you might want to prepare the marinade and get the chicken soaking up that flavour ahead of time. In fact, it would be even tastier if you let the chicken rest in the marinade overnight, just make sure you give it at least half an hour out of the fridge to come up to room temperature. Of course, it’ll take even longer if you decide to make the flatbreads to go with it (but they’re so worth the time) and especially if you cook up some brown rice too – because that takes forever. Seriously.

Anyway, this recipe is for slightly spicy, peanutty chicken skewers. A bit sticky and  little bit crunchy but packed full of flavour, they can be served up with rice, noodles or bread, veg or salad, or you could even make mini ones for a starter or to serve up at a a party. The marinade itself doesn’t take all that long to whip up, but it always seems to take ages for me to trim and cut the chicken thighs, because I’m a bit funny about getting as much fat off them as possible – of course that’s personal preference. Chicken breast will work too but wouldn’t take as much cooking and will quite easily dry out if you cook it for too long. Thighs give you a little more cooking time which also helps to get that crunchy glaze on the marinade.

Let’s dive in!

Chicken Satay

Chicken Satay

Ingredients

  • 1 pack boneless, skinless chicken thighs
  • thumb sized piece fresh root ginger
  • 2 cloves garlic
  • 1 tbsp dark soy sauce
  • 1 tbsp runny honey
  • 1 lime
  • 2 tsp hot curry powder
  • 1/2 tsp chilli powder
  • 2 tbsp crunchy peanut butter
  • 1 tin coconut milk
  • Wooden or metal skewers for cooking on

Instructions

  1. Grate the ginger and garlic into a bowl.
  2. Add the soy sauce, honey and the juice from the whole lime.
  3. Next, add the curry powder and chilli then the peanut butter.
  4. Add a couple of tablespoons of water to loosen the mixture and make it easier to mix and mix everything together.
  5. Take out 2/3 of the marinade and set it aside in a medium sized saucepan for the sauce. Slice the chicken into strips and add to the bowl with the remaining marinade.
  6. Mix the chicken into the marinade and let the flavours soak in for half an hour or so. If you're using wooden skewers, you should soak them in some water to help to stop the ends burning in the oven.
  7. Add a tin of coconut milk to the rest of the marinade that you set aside in a saucepan and turn it onto a low heat, stir together until heated through and well combined then turn off the heat until just before you're ready to serve.
  8. It's a tasty sauce hot, but if you let it cool it will thicken into a really yummy dip for carrot sticks and so on.
  9. Preheat the oven to 180c, line a large baking tray with tin foil and get your skewers ready. Thread a few pieces of chicken into each skewer in a sort of s shapes that the thin chicken strips will be evenly exposed to the heat of the oven.
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If you like the idea of peanut butter in a savoury dish, why not try our Sticky Peanut Butter Chicken recipe?