Chilli beef brisket loaded nachos

Featured

Now here is a feast that is fit for a Friday, Saturday, Sunday… or any day for that matter! Beef brisket is my favourite cut to use for a chilli as it holds the flavours of the spices amazingly well and slow cooks like a dream so you are left with a melt in your mouth chilli. I have kept the chilli recipe as simple as possible so it will be perfect served with a range of things from nachos to rice but feel free to use it as a base and add in extra vegetables or beans. Play around with your choice of chillies; I used ancho and chipotle morita to add a kick of heat whilst also adding a wonderful smokiness. If you prefer your chillies a touch milder then use whatever chillies suit you.

Ingredients- serves 4
2 tbsp vegetable oil
1 beef brisket- approx. 500g
1 red onion- finely chopped
2 garlic cloves- crushed
1 tbsp each of ground cumin, coriander and oregano
1/2 tbsp each of paprika and cayenne pepper
Dried chillies such as chipotle morita and ancho
400ml hot beef stock
400ml passata
Salt and pepper

For the nachos
Lightly salted tortilla chips
Salsa, guacamole and soured cream
Fresh jalapenos
Cheddar or Monterey Jack cheese as much as you dare!
Fresh coriander

1. Preheat the oven to 150c/ 130 fan. Choose a large, lidded, heavy based casserole dish and heat half of the oil over a medium- high heat. Season the brisket and brown it on all sides before removing from the pan. Drain off any excess fat and add a little more vegetable oil. Lower the heat and fry the onion and garlic together for a few minutes until softened.

2. Sprinkle in the spices and herbs and stir well to combine with the onion and garlic. Cook for an additional minute or two. Pour in a splash of the beef stock to remove any pieces of onion that may have caught to the pan slightly. Add the remaining stock and passata along with the dried chillies; bring to a simmer and add the brisket back to the pan. Pop the pan into the oven and cook for around 3-4 hours or until the brisket is meltingly tender. If the chilli looks like there is still a lot of liquid you can either remove the lid and continue to cook it or put it on the hob and simmer to reduce and thicken.

3. When ready to assemble the nachos, simply use two forks to pull the brisket apart. Take an ovenproof dish and layer with tortilla chips, salsa and some sliced fresh jalapenos. Sprinkle a little cheese before repeating. Add the chilli on top of the seond layer of nachos, add more cheese and bake in the oven for 10-15 minutes at 200c/ 180 fan until the cheese is bubbling and melted. Finish with a handful of freshly chopped coriander and some more fresh jalapeno.

Chilli beef brisket nachos- ultimate comfort food perfect for a quiet night in or a party!

 

Smoky, spicy roasted chickpeas

Featured

Picture the scene: you’re at home, working for the day perhaps, and your stomach starts rumbling mid- afternoon but, alas, there are no snacks in the house! What are you going to do? Make these smoky and spicy roasted chickpeas of course! In a time where people are more and more health conscious and it’s all about getting your five a day, it can be hard to think of delicious and nutritious snacks but look no further! This is a cheap, easy and relatively quick snack to make that can be made in advance and stored so it is on hand for whenever hunger pangs take hold. If you’re eating them hot from the oven, a little squeeze of lemon juice also lifts the flavour so do give this a try!

img_20170113_132728

Ingredients
1 tin of chickpeas in water
Olive oil
Smoked or normal sea salt
1 tbsp chilli powder
1 tbsp ground cumin
Squeeze of lemon juice (optional)

1. Preheat the oven to 200c/ 180 fan. Take the tin of chickpeas and drain them well. Rinse thoroughly with water and pat dry using kitchen roll. Place on a single layer on a baking tray.

2. Drizzle over a good amount of olive oil, about a tablespoon should do, and toss to coat the chickpeas. Sprinkle over the chilli, cumin and coriander before finishing off with a good pinch of sea salt. Roast in the oven for around 40 minutes, checking them from time to time and tossing. Some chickpeas will have more moisture in them than others so these may take slightly longer. Just be careful the spices do not catch or burn so keep your eye on them! Adjust salt to taste. Serve warm from the oven or allow to cool and store in airtight containers until you want them.

Smoky, spicy roasted chickpeas- give your snacks an overhaul this year!

 

Ginger, garlic and chilli king prawns

Featured

The other night time was short and I did not want to slaving away over a hot stove for too long so cue a quick prawn dish! I had a rummage in the fridge and cupboards and knew I was off to a good start when ginger garlic and chilli leapt out at me. King prawns have to be one my favourite things and are always handy to have in the freezer for a quick fix. I recently got bought a box of weird and wonderful ingredients for Christmas and this included sweet potato vermicelli noodles so this was the perfect opportunity to try them. They are much like glass noodles and have a firm texture which is a great contrast to the tender prawns. I kept the noodles simple and stir fried them with some beansprouts and a touch of soy so as to make sure the prawns were the star of the show so read on and get some quick dinner inspiration…

img_20170110_194712

Ingredients- serves 2
200g raw king prawns- deveined
2 tbsp dark soy
2 tbsp rice wine
1 tsp cornflour stirred into 2 tbsp water
1 tsp chilli flakes
2 garlic cloves- finely sliced
1 inch piece of fresh ginger- peeled and grated

1. Take a small pan and add the dark soy, rice wine and cornflour in water. Heat over a medium heat for a minute or two until if starts to simmer. Pop in the chilli, garlic and ginger and continue to simmer until the sauce is thick and glossy.

2. Lower the heat and add in the raw prawns; toss to coat in the sauce. Cook for around 3-4 minutes until pink and cooked through. Serve immediately.

Spicy Szechuan shredded chicken

Featured

After cooking a roast dinner the other day I had a lot of leftover chicken that was calling out to be finished up and this is where this simple but spicy Szechuan shredded chicken comes in. Szechuan pepper is a wonderful ingredient that is well worth using if are not familiar with it and have not cooked with it. It brings a warmth along with citrus notes that really lift a dish. I also served this with homemade spring rolls and salt and pepper prawns for a midweek feast.

As I say I used leftover roasted chicken for this however you can roast chicken thighs or legs in advance if you don’t have any spare; avoid breast meat if you can as it tends to dry out quickly. I have purposefully left the chicken quantities more vague than usual- I often struggle to eat much meat in a meal however when it came to this I couldn’t help but have seconds…and thirds… Just remember that leftover beef would also work a treat! Cashews are also a welcome addition if you like too.

img_20161106_204613

Ingredients- serves 2-3
Roasted chicken thighs or legs- 1-2 per person depending on appetite
1 tbsp cornflour
Red and yellow bell pepper- chopped
Handful of unsalted cashews
2 tbsp vegetable or groundnut oil
2 garlic cloves- crushed
1 inch piece of fresh ginger- grated
1 tsp Chinese chilli oil
3 tbsp dark soy sauce
3 tbsp rice wine vinegar
1 1/2 tbsp runny honey
2 tbsp water with 1 tsp cornflour mixed in

1. Start by heating the oil in a wok to medium. Shred the chicken into pieces and toss in the cornflour. Begin to fry off in the oil and stir from time to time. You want chicken which is golden and starting to crisp up in places. When just crisping up, add in the chopped pepper and cashews; stir well.

2. In the meantime, combine all the remaining ingredients in a bowl. Choose a small pan and simmer the sauce until thickening and glossy. Tip into the chicken and toss to coat. Serve immediately with rice or noodles.

Spicy Szechuan shredded chicken- love your leftovers with this super speedy midweek meal!

 

Butternut squash, sweet potato and parmesan soup

Featured

Autumn days mean curling up with a roaring fire, rain beating against the window and plenty of comforting food. It also brings the squash season and this means that butternut squash soup is hard to resist. This soup combines squash with sweet potato and parmesan which brings the sweetness into balance with the umami edge that parmesan brings. The rind of parmesan is a secret weapon in cooking so I always keep them in the freezer so they are on hand to use in soups, stews, risottos and pasta dishes. My added extra is a delicate hint of spice and a hit of roasted garlic. I have also used the squash seeds to create a crunchy topping that can be sprinkled over the soup to serve so don’t delay- get cooking!

img_20161016_110103

Ingredients- serves 4-6
1 large butternut squash
2 sweet potatoes
Olive oil
2 bulbs of garlic
2 white onions- chopped
1.5 litres of hot vegetable stock
Salt and pepper
1-2 rinds of parmesan

For the seed topping
Sea salt
Chilli flakes

1. Preheat the oven to 200c/ 180 fan. Use a sturdy knife to cut the butternut squash in half lengthways. Scoop out the seeds with a spoon and set aside for later. Use a knife to score the flesh. Peel the sweet potatoes and cut into inch chunks. Place the squash on a baking tray and the sweet potatoes in another one before drizzling both with olive oil and sprinkling with salt. Roast in the oven for approximately 40 minutes or until tender. The squash will start to caramelise at the edges and this adds to the flavour. Cut the tops of the garlic bulbs off and wrap in a foil parcel with some oil and roast until tender.

2. Meanwhile you can prepare the seeds. Simply wash them and pat them dry. Pop them on a baking tray with a drizzle of oil, the sea salt and chilli flakes. Roast with the vegetables until the seeds are golden and crunchy. When they are ready, set aside and allow to cool.

3. Take a large pan that will be able to hold all of the soup. Heat a glug of oil over a medium heat and cook the onions until softened but do not allow them to colour. When the vegetables are cooked add the sweet potato and roasted garlic to the pan whilst you scoop out the squash before adding the flesh to the pan too. I then used a potato mashed to slightly break the vegetables down to make blending even easier later. Add the hot stock to the pan. Take the pan off the heat and allow it to cool until you are able to blend it. Blend until you reach the consistency you like. Return the pan to the heat, drop in the parmesan rinds and simmer gently. Simmer for at least an hour if you can so the parmesan has time to infuse. Taste as you go and adjust the seasoning according to taste. Serve in warmed soup bowls with plenty of fresh bread to dip.

Butternut squash, sweet potato and parmesan soup- the perfect antidote to a blustery autumn day!

 

 

Spicy Szechuan tofu with beansprout noodles

Spicy, crispy, sticky tofu with super savoury noodles are a match made in heaven. At least once a week an Asian dish hits our dinner table and satisfies the midweek cravings that only Chinese can fulfil. I have used ‘Facing Heaven’ chillies that are used in the Szechuan province to add heat and colour to a range of dishes. They are mild enough to use whole in dishes to flavour but can be chopped if you prefer. If you cannot find them then use red dried chillies but adjust the quantities based on the strength of them- don’t get caught out! The beansprout noodles I served the tofu with are a great accompaniment to any Chinese main meal that you’ll keep coming back to.

Like a lot of my Asian recipes, the ingredients need a little time to prepare in advance as the dish comes together at speed so it pays to be organised.

IMG_20160621_162913

Ingredients- serves 2
1 pack of firm tofu
1 tbsp cornflour
2 tbsp ground nut oil
Handful of ‘Facing Heaven chillies’
1-2 tbsp chilli bean paste
1 garlic clove- crushed
2cm piece of fresh ginger- grated
Small red bell pepper and small green bell pepper
4 spring onions- sliced in the diagonal

For the noodle sauce
1 tbsp Chinese rice wine vinegar
1 tbsp rice wine
1 tbsp dark soy
1 tbsp oyster or Hoisin sauce
1 tsp sugar
1 tsp cornflour mixed into 2 tbsp water
1 tsp sesame oil
1 garlic clove- crushed
Small pack of beansprouts
1 head of shredded pak choi (optional)
2 nests of medium egg noodles

1. To start things off, make sure your ingredients are all prepared so you don’t have to scramble around your kitchen. Make the sauce for the noodles first by combining the vinegar, rice wine, soy, oyster or hoisin sauce, sugar, sesame oil and garlic. In a small bowl mix the cornflour with the water before adding into the sauce. Set aside.

2. Next, get going on the tofu. Take it from the pack and pat dry; if there is a lot of moisture with the tofu you buy then press firmly for a few minutes to remove excess water. Cut the tofu into bite size chunks, season with salt and sprinkle the cornflour over them, making sure that each piece is coated. Take a non- stick frying pan or wok and add 1 tbsp of groundnut oil over a medium to high heat. Take the tofu in a couple of batches and fry off until golden and crisp. Remove the first batch with a slotted spoon and blot on kitchen paper before frying the remaining batch.

3. Heat the remaining 1 tbsp of oil in a wok and heat the ‘facing heaven chillies’ over a medium heat for a few minutes. The chillies will release their flavour and turn the oil a wonderful shade of red. Add in the garlic and ginger and cook for an additional minute before adding the peppers; cooking these until the peppers are starting to soften. Spoon in the bean paste and stir well to coat the peppers. You are aiming for the peppers to retain some bite. Toss the tofu chunks into the wok and cook until heated through. You will find the sauce thickens as the cooking continues to give a sticky, savoury finish. Add the sliced spring onions before serving and toss through.

4. In the meantime, prepare the egg noodles are per packet instructions as different brands vary. Prepare them so they are suitable for stir fry; this usually entails soaking them in boiling water for around 4 minutes before draining and then cooking with. Take a separate frying pan or wok and heat a glug of groundnut oil and fry the garlic. Beansprouts and shredded pak choi (if using) and cook for a couple of minutes. Pop the drained noodles in the pan along with the sauce you made earlier. Cook until the noodles are heated through and the sauce is thick and clinging to the strands. If you find it is a little dry then add in a little more oyster/ hoisin or soy sauce.

 

Baked ricotta, spinach and mascarpone conchiglioni

Featured

Baked pastas are always comforting and are great for feeding a crowd. Conchiglioni shells lend themselves for stuffing with a whole range of ingredients but spinach and ricotta has to be one of the most classic and most delicious.

I have added a hint of chilli and lemon in the filling to really liven up the flavours and to be bring out the best in the creamy cheese and irony spinach. Ricotta can sometimes be a little claggy by itself so the mascarpone has been added to make sure the filling is smooth and creamy.

IMG_20160705_193806

Ingredients- serves 4
For the conchiglioni

400g conchiglioni
250g ricotta
100g mascarpone
100g baby spinach
Zest of half a lemon
1-2 tsp chilli flakes
Freshly grated parmesan- to taste
Slices of pancetta- optional

For the sauce
1 tbsp olive oil
3 garlic cloves- crushed
1 red onion- finely chopped
2 tins of chopped tomatoes
1 tsp red wine vinegar
1 tsp sugar

1. Make the sauce first so that can be simmering away whilst you prepare the pasta. Add the oil to a saucepan and gently cook the garlic and onion until if it soft but not golden. Pour in the tomatoes and break any larger chunks with the spoon. Add the red wine vinegar and sugar and simmer until the sauce has reduced and thickened slightly. Remove from the heat and set aside.

2. In the meantime bring a large pan of water to the boil and cook the shells until they are just tender so check the packet instructions- they should take around 10 minutes. Drain well and allow to cool until you can handle them.

3. To make the pasta filling, simply combine all the ingredients apart from the spinach in a large bowl. I simply prepare the spinach by wilting in a pan or popping the bag of spinach in the microwave for around 1 minute until cooked- do remember to check if the bag of spinach you have is suitable for this though! Squeeze as much excess liquid from the spinach and roughly chop before adding to the cheese mixture. Carefully fill each shell.

4. Take a large ovenproof baking dish that can fit the shells snugly. Pour in the tomato sauce before arranging the shells on top. Finish with some freshly grated parmesan and bake in a 200c/ 180 fan oven for 25-30 minutes or until the sauce is bubbling and the parmesan is golden. You might also like to crumble over some crispy fried pancetta if you like- dry fry slices of pancetta in a pan before removing and allowing to crisp up. Sprinkle over before serving.

Baked ricotta, spinach and mascarpone conchiglioni- make this part of your culinary repertoire to feed a crowd!