Recipes

turkey rashers and maple syrup pancakes

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Looking for a delicious and unique breakfast recipe? Look no further than smoked beechwood turkey rashers and maple syrup pancakes! This recipe is perfect for those who want to try something different than the traditional bacon and eggs. The smoky and savory flavor of the turkey rashers pairs perfectly with the sweetness of the maple syrup pancakes. Plus, using turkey rashers instead of traditional bacon makes this dish a healthier option without sacrificing taste.

This recipe is easy to make and can be enjoyed for breakfast, brunch, or even dinner. It’s a great way to switch up your meal routine and impress your family or guests. So, let’s get cooking and discover the deliciousness of smoked beechwood turkey rashers and maple syrup pancakes!

INGREDIENTS

2 packs Najma Premium Smoked Beechwood Turkey Rashers

125g plain flour

1 tsp baking powder

150ml semi-skimmed milk

1 egg, beaten

1 tbsp sunflower oil

20g unsalted butter

80ml maple syrup

METHOD

Crisp up the rashers in a pan with little or no butter, or under the grill.


Sift the flour and baking powder into a bowl. Whisk the milk and egg together in a jug until smooth. Make a well in the middle of the flour, then gradually beat in the egg and milk mixture with a wooden spoon, drawing in the flour from the edges to make a batter the consistency of single cream. Leave to stand while the rashers crisp up.


Brush a non-stick frying pan with a little oil. Place 1 tbsp batter into the pan, swirl into a 7cm circle, then repeat, leaving at least 3cm between each pancake. Cook for 1-2 minutes until the tops start to bubble, then turn over and cook for a further 1-2 minutes. Set aside and keep warm. Repeat with the remaining batter until all the mixture is used up.


Serve the pancakes with the crispy rashers and a little butter, drizzled with the maple syrup.

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potato cutlets

Potato cutlets recipe

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potato cutlets

Potato cutlets are a delicious and versatile snack that can be enjoyed any time of the day. Made from mashed potatoes and a combination of herbs and spices, they are easy to make and can be served as a starter or a side dish. In this article, we will explore a simple and easy-to-follow recipe for potato cutlets that you can prepare at home with just a few basic ingredients. Whether you are a beginner cook or a seasoned chef, this recipe is sure to become a staple in your kitchen. So, let’s get started and learn how to make these delectable potato cutlets!

 

INGREDIENTS
  1. 5 potatoes
  2. 2 teaspoons salt
  3. 2 tablespoons garam masala
  4. 1 1/2 tablespoon chili powder
  5. 2 tablespoons coriander powder
  6. 2 tablespoons black pepper
  7. Handful of fresh coriander
  8. 7 tablespoons breadcrumbs
INSTRUCTIONS
  1. Cook unpeeled potato’s in a large saucepan in water over a high heat. Bring to a boil and cook until the potatoes are soft.
  2. Once cooked, drain the water and peel the potatoes.
  3. Add salt, garam masala, chili powder, coriander powder, black pepper and fresh coriander to the potatoes and mash until smooth in consistency.
  4. Shape potatoes into cutlets.
  5. Coat each cutlet in breadcrumbs and fry for a couple of minutes on each side until golden brown.

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Spicy Tandoori Fish

Mastering the Art of Spicy Tandoori Fish: A Guide to Making the Perfect Dish

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Spicy Tandoori FishSpicy Tandoori Fish is a beloved seafood dish that packs a flavorful punch. It’s a popular delicacy from the Indian subcontinent that is made by marinating fresh fish in a mixture of yogurt, tandoori masala, and an array of spices. The marinade infuses the fish with a rich, smoky flavor that is then grilled or roasted to perfection, resulting in a crispy exterior and a juicy, succulent interior. In this article, we’ll take a closer look at the ingredients used in making this dish and guide you on how to prepare it at home.

INGREDIENTS
  1. 150g natural yoghurt
  2. 500 gms of white fish ( I used Tilapia)
  3. 3 tbsp Tandoori masala powder
  4. 2 tbsp fresh ginger and garlic paste
  5. 3 tbsp lemon juice
  6. 1½ tsp ground cumin
  7. 1 tsp mild red chilli powder, or to taste
  8. 1 tbsp vegetable oil
  9. Few sprigs of fresh coriander leaves
  10. 2 green chillies/red chillies (fresh)
  11. Green coriander chutney (optional)
INSTRUCTIONS
  1. Mix all the ingredients for the marinade and season well.
  2. Add the fish, cover and leave to marinate in the fridge for at least 30 minutes, or more if you have time.
  3. Remove the fish from the marinade and place on a large piece of foil. Top with the chopped coriander and red onion, and add the whole green chillies.
  4. Bake on a foil-lined baking tray in an oven preheated to 200°C, gas mark 6 for 20 minutes.

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mubarak jojeh chicken

Delicious Jojeh Chicken Wraps Recipe

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mubarak jojeh chicken

Welcome to my kitchen! Today, I want to share with you my personal recipe for Jojeh Chicken Wraps, a dish that I love to make for family and friends. This recipe is a fusion of Middle Eastern and Western flavors, combining juicy grilled chicken with fresh vegetables and a tangy yogurt sauce, all wrapped up in warm pita bread. Trust me, it’s a flavor explosion in every bite!

The star of this dish is the chicken. I prefer to use boneless, skinless chicken breasts, but you can also use thighs if you prefer. To give the chicken its distinctive flavor, I marinate it in a blend of yogurt, lemon juice, and spices like turmeric, paprika, and cumin. This not only infuses the chicken with delicious flavors but also tenderizes it, making it moist and juicy when cooked.

Once the chicken has marinated for a few hours, it’s time to grill it to perfection. I like to use an outdoor grill for this, but you can also use a stovetop grill pan if you don’t have one. The key is to get a nice sear on the outside of the chicken while keeping it juicy on the inside. It only takes a few minutes per side, so keep a close eye on it to avoid overcooking.

While the chicken is cooking, I prepare the vegetables for the wraps. I like to use a mix of crunchy lettuce, ripe tomatoes, sliced onions, and fresh herbs like mint and parsley. You can also add other vegetables like cucumbers or bell peppers if you like. The key is to use fresh, high-quality ingredients that will complement the flavors of the chicken.

Finally, it’s time to assemble the wraps. I warm up some pita bread in the oven or on the grill, then layer on the chicken and vegetables. To add even more flavor, I drizzle on a tangy yogurt sauce made with Greek yogurt, lemon juice, garlic, and a pinch of salt. The end result is a delicious and satisfying meal that’s perfect for lunch, dinner, or even a party!

In conclusion, my Jojeh Chicken Wraps recipe is a must-try for anyone who loves bold, flavorful dishes that are also healthy and easy to make. So, head to the kitchen, gather your ingredients, and let’s get cooking!

INGREDIENTS
FOR THE CHICKEN WRAPS
  1. 2 pounds boneless chicken breasts, cut into cubes
  2. 1 small onion, finely sliced
  3. 1 cup plain yoghurt
  4. 3 tablespoons oil
  5. 4 tablespoons freshly squeezed lemon juice
  6. 3/4 teaspoon saffron mixed in 2 tablespoons of hot water
  7. 2 teaspoons salt
  8. 1 teaspoon black pepper
  9. 4 naans
  10. 1 packet salad leaves
  11. Handful of pomegranate kernels
FOR THE YOGHURT
  1. 4 tablespoons plain yoghurt
  2. 1 clove garlic, crushed (or 1/2tsp garlic paste)
  3. 1 tablespoon sumac
  4. 1 tsp salt
DIRECTIONS
FOR THE CHICKEN
  1. Combine the onion, yoghurt, oil , lemon juice, liquid saffron, salt and black pepper into a bowl.
  2. Pour it over the chicken cubes and keep in the fridge for minimum 7 hours (preferably overnight).
  3. Place the cubes on to metal skewers and grill for 15-20 mins, turn the chicken in-between. You can also bake the chicken in the oven, but grilling would be better.
FOR THE YOGHURT
  1. Mix in the yoghurt, garlic, sumac and salt until fully combined.
ASSEMBLING
  1. Heat the naan, and spread a layer of the sumac yoghurt onto it. Top with salad leaves, chicken and pomegranate.

Don’t forget to give this recipe a try and send me a snapshot of your creation! I’m always thrilled to see your culinary masterpieces! 😀

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Spice Up Your Dinner with Seared Prawn Pasta featuring Chilli, Feta, and Spinach

Spice Up Your Dinner with Seared Prawn Pasta featuring Chili, Feta, and Spinach

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Spice Up Your Dinner with Seared Prawn Pasta featuring Chilli, Feta, and SpinachAre you tired of the same old pasta dishes that you’ve been making for years? Do you want to add a little more excitement to your dinner routine? Look no further than this delicious recipe for seared prawn pasta with chilli, feta, and spinach! This dish is not only easy to make but also packed with bold and flavorful ingredients that will leave your taste buds singing. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress. So, let’s get cooking and spice up your dinner with this irresistible pasta dish!

INGREDIENTS
  1. 250g linguine
  2. 2 tablespoons olive oil
  3. 180g raw king prawns
  4. 2 cloves garlic, chopped
  5. 1/2 teaspoon chilli flakes
  6. Pinch of salt
  7. 70g fresh spinach
  8. 2 tablespoons fresh lemon juice
  9. 200g feta cheese
  10. 4 sprigs of finely chopped flat-leaf parsley
  11. 1 red chilli, sliced (optional)
INSTRUCTIONS
  1. Begin by boiling the linguine in a large saucepan of salted water. Follow packet instructions and set aside once done.
  2. Next, add oil to a large saucepan and add the prawns, garlic, salt and chilli flakes. Cook on medium heat until the prawns become pink. Stir until fully cooked.
  3. Add in spinach and mix until it starts to wilt.
  4. Add in the cooked pasta and lemon juice, and combine all ingredients together.
  5. Serve the pasta on a dish and sprinkle with feta, parsley and added red chilis for an extra kick!

 

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