Lamb Curry Dinner

Today we had lamb curry and rice. I also made some spinach and chickpeas for myself. I was a little generous when I added chilli to the veg so ended up stirring in some natural yoghurt to reduce the heat.

Lamb madras:



Spinach and chickpeas:

Stir-Fried Beef with Ginger and Celery

Slice rump steak in bite-sized pieces, marinade with rice wine, soya sauce and a little flour while preparing the veg. Slice celery diagonally, mince some ginger and garlic. Heat some oil in a pan, add the celery and cook for a few minutes but make sure it's undercooked, tip the celery onto a plate. Heat some more oil, add the ginger, garlic and beef, let it sear slightly and stir. Once the beef is half cooked, add the celery, stir. Add some oyster sauce, stir, add a little water and continue cooking until the beef is tender. Serve with rice.

Killer Chocolate Truffle Pudding

I was making chocolate truffles but the mix seemed to go weird, grainy and separated. I quickly mixed in some more double cream and left it to set then I served it with cream poured over. It was delicious but very rich!

Five Spice and Ginger Duck

1/2 duck, cut into two portions (I used one leg and one breast)
2 tbsp hoisin sauce
1/3 cup soya sauce
1/2 tsp five spice powder
Large piece of ginger, sliced

Mix everything together in a dish, cover with cling film and marinade overnight. Preheat oven to 200 degrees centigrade, transfer the duck to a baking tray and bake for 35 minutes, basting as necessary. Take the duck out, turn over and return to the oven, bake for a further 20 minues at 160 degrees centigrade.

Squash, Spinach and Marscapone Bake

1 small butternut squash, cubed
1 onion, chopped
2 tbsp vegetable oil plus extra for greasing the baking tray
1/2 pack frozen spinach, thawed
1 tub marscapone cheese
3 eggs
3 tbsp pine nuts
Salt and pepper, to taste

Preheat oven to 180 degrees centigrade, place the squash on a dish and bake for 20 minutes. Meanwhile, heat the oil in a frying pan and cook the onions over a low heat until softened. Squeeze the water out of the spinach and place in a bowl, add onions, squash, marscapone, eggs and pine nuts. Mix everything together and season well. Grease a baking tray, pour the mixture in and bake for 30 minutes or until brown on top and set inside.

Ho Ho Ho! Mince Pies for Christmas

800g minced beef
1 onion, chopped
2 cloves garlic, minced
2 tbsp vegetable oil
4 tbsp tomato paste
Gravy granules, as necessary
Salt and pepper, to taste
680g pack frozen puff pastry, defrosted
Flour, as necessary
A little milk

Heat the oil in a frying pan, add the onion and cook for a few minutes, add the garlic and the minced beef. Fry for about 5 minutes until the beef is browned, stirring to avoid the beef forming into lumps. Add the tomato puree and a little water, reduce the heat and cook for about 15 minutes. Season with salt and pepper, mix in some gravy granules and allow the mixture too cool. Roll out the puff pastry with floor to avoid it sticking to the table, divide into four. Put the filling into the centre and crimp the edges of the pastry. Place onto a baking tray with silicone cooking sheet, brush with a little milk and bake for 30 minutes at 200 degrees centigrade or until brown.

Reggae Reggae Chicken Wings and Wedges

Spinach and Feta Bake

1 onion, chopped
2 cloves garlic, chopped
2 tbsp oil plus extra for greasing dish
1/2 bag frozen leaf spinach, defrosted
200g feta cheese, cubed
3 eggs
3 tbsp pine nuts
Salt and pepper, to taste

Heat the oil in a frying pan. Cook the onions until soft, add the garlic. Squeeze the water out of the spinach and place into a bowl. Tip in the cooked onions, season with salt and pepper. Gently stir in feta cheese, eggs and pine nuts. Grease a dish, pour the mixture in and bake at 180 degrees centigrade for 30 minutes or until brown on top.

Truffles for Christmas, Pt. 2

White with coconut and white sparkles:


Dark with chocolate vermicelli:



Dark with cocoa:



Dark with toasted almonds:



White with white and dark coating and smarties:



White with dark coating and coconut:



White with crushed candy canes:



Afterwards we bagged them up as Christmas presents:

Chocolate Truffles for Christmas

600g chocolate
235ml double cream
25g butter
Coverings: cocoa, toasted flaked almonds, dessicated coconut etc.

Break the 450g of chocolate into squares, put into a food processor until it's in small pieces. Place into a large bowl, cut butter into small pieces and add to the bowl. Heat the cream in a saucepan until just beginning to boil, pour over the chocolate and allow to stand for a few minutes until the chocolate is melted. Mix everything together until smooth. Allow to cool, cover and place in the fridge overnight.

Melt the remaining chocolate in batches. Take out of the fridge, shape into small balls. Roll the balls into the melted chocolate and into the coverings. Allow to set.

Chocolate Dipped Candied Orange

I made some more candied orange and half dipped them in dark chocolate to give as Christmas presents.

Before covering in sugar:



After covering in sugar:



Dipped in chocolate:

Simple Chicken Curry

1 onion, chopped
2 tbsp oil
4 tbsp curry paste
4 chicken breasts, diced
20og chopped tomatoes
100ml water
200ml double cream

Heat the oil in a frying pan, cook the onions over a low heat for 10 minutes until softened. Add the curry paste, cook for a 3 minutes. Add the chicken and cook until sealed. Add tomatoes and water, cook for about 15 minutes. Turn off the heat and allow to cool for a few minutes, stir in the cream. Serve with rice.

Blackberries and Greek Yoghurt

2 boxes blackberries
Sugar, to taste
Greek yoghurt
Icing sugar, to taste

Wash the blackberries and place in a pan with sugar and a little water. Bring to the boil, reduce heat and simmer for 5 minutes or until the blackberries are soft. Remove from the heat and allow to cool. Meanwhile, mix Greek yoghurt with icing sugar, serve with the blackberries.

Spicy Chicken and Cous Cous

6 chicken thigh, skinned
2 tbsp oil
1 jar Moroccan Tomato and Cumin Sauce
1 tsp chilli flakes
1/2 can chickpeas, drained
Cous cous and spinach to serve

Heat the oil in a pan, add chicken thighs and cook for a few minutes, turning once. Add the sauce, chilli flakes and chickpeas. Bring to the boil then reduce heat and simmer for 25-30 minutes until the chicken is cooked. Serve with cous cous and spinach.

Salmon Nigiri

I made these for Ian's dinner:



I had sashimi and avocado:

Slow Cooked Five Spice Lamb Chops

1kg lamb chops
1 onion, diced
2 cloves garlic, crushed
1 cm piece ginger, shredded
1 tsp five spice powder
2 tbsp shaohsing rice wine
3 tbsp hoi sin sauce
3 tbsp light soya sauce
Water

Preheat oven to 200 degrees centigrade. Spread the onions on a dish and place the lamb chops on top. Bake for 30 minutes until brown. Remove dish from oven. Add the remaining ingredients and enough water to come 2cm up the side of the dish. Cover with foil and bake for 3 hours at 150 degrees centrigrade. Turn over half way through and add more water, if necessary.