Category Archives: Holidays

Spinach and Lentil Curry

Holidays, Main Courses, Side Dishes, Vegetarian

  • 2 tbsp oil

    • 5 oz red split lentils

  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 1-2 green chillies, deseeded and finely chopped
  • 2 tsp ground cumin
  • 4 cardamom pods, crushed
  • 1 tsp ground turmeric
  • 1/4 tsp fenugreek seeds, crushed (optional)
  • 4 tomatoes, chopped
  • 425ml/3/4 pint water
  • 450g/1lb fresh spinach, stems removed and leaves roughly chopped
  • large handful fresh coriander, chopped
  • small handful chopped mint, chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

1. Heat the oil then slowly fry the onions and garlic until golden. Add the chillies and spices then cook for a minute more.

2. Stir in the lentils, tomatoes and water then cover and simmer for 30 minutes, stirring occasionally to prevent the mixture from sticking.

3. Taste to see if the lentils are tender then add the chopped spinach, coriander, mint and seasoning. Simmer for 5-10 more.

4. Serve with rice and chutney.

Serves 4

Spiced Rice with Chicken

Chicken, Holidays, Hot & Spicy, Main Courses

  • 1.4kg/3lb oven ready chicken
  • 75ml/5tbsp vegetable oil
  • 175g/6oz onion, skinned and sliced
  • 15ml/3 level tsp ground coriander
  • 1.25ml/1/4 level tsp chilli powder
  • 2.5ml/1/2 level tsp ground turmeric
  • 2 141g/5oz carotns natural yoghurt
  • About 350ml/12fl oz chicken stock
  • Salt and milled pepper
  • Parsley sprigs to garnish

1. Carve off and cut up chicken flesh into fork size pieces discarding skin and bone. Using a flameproof casserole, brown well in the hot oil, half at a time. Remove from the fat and put aside.

2. In the residual fat lightly brown the onions, then stir in the remaining seven ingredients and season well. Bring mixture to the boil.

3. Replace the chicken, cover tightly and bake at 170C/325F/Gas 3 for about 35 minutes, or until the rice and chicken are tender and the liquid absorbed.

4. Turn the rice with a fork and garnish with parsley sprigs to serve

Balti Prawns

Fish, Holidays, Hot & Spicy, Side Dishes, Starters

  • 1 onion, quartered
  • 2 garlic cloves, peeled
  • 2.5cm/1in piece fresh ginger
  • Rind and juice of 2 limes
  • 15ml/1tbsp coriander seeds, crushed
  • 5ml/1tsp fenugreek seeds
  • 30ml/2tbsp vegetable oil
  • 5 large, ripe tomatoes, cut into small pieces
  • 700g/11/2lb large,cooked prawns or cubed monkfish, haddock or cod
  • Salt and freshly ground pepper
  • Garam masala

1. In a food processor, mix together the first seven ingredients to make a thick paste. Heat the oil in a wok or large frying pan and fry the spice paste for 5 minutes, stirring frequently.

2. Add the tomatoes and cook for a couple of minutes until slightly softened. Add the prawns or white fish and cook gently until heated through. Season, sprinkle with garam masala and serve immediately.

Beef Chasseur

Beef, Family Favourites, Holidays, Main Courses

  • 2lb porterhouse steak or skirt, cut in one piece
  • 3 shallots or 1 small onion
  • 1 clove of garlic
  • 2 tbsp oil
  • 11/2 oz butter
  • 1 tbsp plain flour
  • 1/2-3/4 pint of jellied brown stock
  • Salt and pepper
  • 1/2lb button mushrooms
  • 2 wineglasses red wine
  • 1 dessertspoon tomato puree
  • 1 tbsp chopped parsley to garnish

1. Cut the meat into 2 inch squares. Chop the shallots or onion and garlic very finely. Heat a saute pan or shallow stew pan, add the oil and, when hot, drop in 1oz of the butter. Fry the meat a few pieces at a time until nicely brown on both sides, then remove it from the pan.

2. Reduce the heat, add the shallot and garlic and cook slowly until soft. Dust in the flour and continue cooking to a rich russet-brown. Draw pan aside, blend in the stock, then replace on heat and stir until boiling. Return the meat to the pan and simmer until tender, about 45 minutes.

3. Wash and trim the mushrooms, quarter them or leave whole, depending on their size. Heat a pan, drop in 1/2oz butter and mushrooms and cook quickly for about 2 minutes. Tip on the wine and boil hard until reduced by half. Stir in the tomato puree.

4. Add the mushroom mixture to the meat and continue cooking for about 10 minutes. Turn into a hot serving dish and dust with chopped parsley. Serve with saute potatoes and leaf spinach.

Honeyed Chicken

Chicken, Holidays, Main Courses

  • 4 chicken breasts
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 tbsp runny honey
  • 1 tsp dried rosemary
  • Grated rind 1 lemon
  • 1 large glass white wine
  • 6 anchovy fillets rinsed
  • Salt and pepper

1. Preheat oven to 170C/325F/Gas3. Season chicken portions with salt and pepper. Heat oil and saute chicken until golden. Transfer to ovenproof casserole.

2. Saute onion until soft and add to casserole. Combine lemon rind, honey and rosemary and warm. Pour over casserole and bake for 30 minutes.

3. Add wine and anchovies and return to oven uncoveredfor 15 minutes.

Serves 4