I cook this using a pouch of ready made sauce so if you’re horrified by this then look away now! I try to make most things from scratch but quite frankly sometimes I don’t have the time or inclination. Jars and pouches have their place in my cupboard and I’m not ashamed to admit it.
First get some basmati rice on the hob according to packet instructions, for this I like to mix in a dash of lemon and coriander to the rice at the end of cooking.
Next for the curry, I use the spice tailor keralan coconut curry pouch (see photo)
First pan fry the pouch of dry spices in a little oil for a minute, next add two salmon fillets chopped into small chunks and cook until browned. Stir in the sauce contents along with 50ml of water, a handful of green beans and a handful of halved cherry tomatoes. Cover and simmer for 7-8 minutes until the salmon and beans are cooked then add a dash of lime juice and serve with the rice.
Chicken is so versatile and can be pretty much stuffed with most things. This recipe uses Spinach and Ricotta.
Put a small bag of fresh spinach in a colander and pour a kettle of boiling water over it. Whilst the spinach is wilting, add two tablespoons of ricotta cheese, a sprinkling of nutmeg, the zest of a lemon, and seasoning in to a bowl. Next strain the wilted spinach to remove any excess moisture then chop it up before adding it to the ricotta mixture and beat everything together.
Next butterfly your chicken breasts and spoon the mixture into the middle and close the butterflied breast, rub the top with a little olive oil and sprinkle some breadcrumbs on top. Cook in a preheated oven 180fan for 30 minutes until the chicken is cooked, meanwhile prepare some sides.
I like to serve this with roasted red peppers and crushed garlic new potatoes
Butterflied chicken breasts are a regular in the Forster household as they are quick to cook, and can be topped with a variety of flavours
I like to serve this dish with new potatoes and roasted tomatoes so first get your new potatoes quartered (about 4-5 potatoes per person) and get them boiling.
Next finely slice 2 leeks and fry them in a little olive oil on a medium heat for 7-8 minutes. Meanwhile, butterfly your two chicken breasts, I tend to remove the inner mini fillet first (these serve my kids) . To butterfly a breast simply place one hand flat on top of the breast then with a sharp knife slice across the thickness of the breast in order to open the breast up like a book. This doubles the size but halves the thickness and therefore reduces the cooking time. Season and rub in a little olive oil then place on an oven tray. Put the chicken under the grill and cook for 5 minutes on a high heat, meanwhile quarter 10-15 cherry tomatoes, add one crushed clove of garlic, a splash of olive oil, a tablespoon of balsamic vinegar and seasoning.
After 5 minutes, take the chicken breasts out of the grill, turn them over, add the tomatoes and place back under the grill for another 5 minutes.
The leeks should be cooked now so remove from the heat and crumble approx 50g of feta cheese into them, season and then spoon on top of the chicken breasts when the 5 minutes are up. Return to the grill for a final 2 -3 minutes so that the topping starts to colour.
Serve immediately with then potatoes and tomatoes
I love Moroccan flavours and this fish stew is tasty and simple to make.
First light fry a teaspoon of cumin seeds, a crushed garlic clove, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of marjoram and 1/2 teaspoon of dried chilli flakes (optional) in some oil for a couple of minutes. Next lay 2 cod fillets and 6-8 raw prawns into the pan then add 200ml of passage and the juice of 1/2 lemon. Stir in to this fish and bring to the boil. Turn down to a medium heat then put the lid on and cook for 8-10 minutes until the fish and prawns are cooked.
Serve with some couscous and roasted tomatoes
Sometimes only a pie will do! This one takes longer than my usual recipes but it’s worth it!
First dice a large onion and place in a cast iron saucepan, sweat over a medium heat until softened. Add a clove of garlic and fry for a further couple of minutes. Meanwhile dice two carrots and steam in the microwave for a couple of minutes to soften. Turn the heat up on the pan and add 500g of mince beef and the diced carrots, heat until the meat is browned. Next add 2 tablespoons of flour and mix in to the meat then add 200ml of beef stock, 125ml of white wine and season with salt and pepper. Bring to the boil then place in a fan oven 180degree for 20 minutes while you prepare the mash potato topping
For the topping peel, quarter and boil approx 3 large potatoes, set aside 2 quarters pieces of potatoe and mash the rest with a little butter and seasoning. Remove the pie from the oven then spread the topping over the meat and finally grate over the two quarter pieces of potato which you set aside earlier. This will give the pie a nice crunchy topping. Put back in the oven and cook for a further 20 minutes then grill for a further 5 minutes to brown the top. Serve with some greens x
I’m not sure if using a shop bought marinade is considered cheating but I don’t think I care if it makes the job easier – which it does!
To allow the chicken to cook quicker and allow the marinade to get into the chicken meat I like to cut 2-3 slashes in to the chicken drummers prior to rubbing the nandos marinade and nandos dry rub in to the chicken. (I used both for extra flavour)
Place the marinated chicken in a roasting tin and roast in the oven for 30 minutes at 190fan or until chicken is cooked.
Get some corn on the cob cooking
I also like to serve this with a mixed potato mash. For this quarter one sweet potato and one ordinary potato and place in a bowl with half a lemon and a table spoon of water. Cover in clingfilm and cook/ steam in the microwave for approx 8 minutes until the potatoes are cooked. When done, remove the lemon, squeeze out any excess juice in to the bowl and roughly crush and mix the potatoes with a fork, leave the skin on and season with salt, pepper and a little bit of coriander (paste) and I like to crumble some feta over the top too. Yum!
This is a slightly healthier alternative to chippy fish and chips because of the potato wedges, well that’s what I keep telling myself!
Get the potato wedges on first as they will take the longest. Heat the oven to 190fan and chop up a couple of large potatoes into wedges, season with salt, pepper and olive oil then pop in the oven. Depending on how thick you’ve made the wedges these will take between 35-45 minutes.
Next make the batter. Weigh out 100g of plain flour in to a jug and add a teaspoon of baking powder and a pinch of salt. Give it mix then pour in 150ml of beer and whisk until you have a smooth batter. Refrigerate until 10 minutes before the wedges are cooked.
When you’re ready to start cooking your fish pour some oil into a frying pan so that it’s approx 2cm deep and turn the hob on to a medium to high temperature. Cut some cod fillets into strips then when the oil is up to temperature dip a strip into the batter then lower gently in to the oil, cook for a couple of minutes on each side, then remove from the pan. Ensure that the fish is cooked inside and the batter is golden and crispy, you don’t want the oil too hot so that it burns the batter before it cooks the fish so adjust the heat accordingly – this is why I always try one goujon first. When you have the temperature correct, get your peas on then finish frying the rest of the goujons.
Serve everything hot!