This months Recipes Wrapped
March has been quite the whirlwind in my kitchen, folks! Picture this: a culinary rollercoaster where Chicken Biryani brings the heat, this recipe gives my mother in law’s version, a run for her money. Lasagne layers on the love, Chicken Raman just hugs your taste buds, Pizza serves up a slice of comfort, and Potato Salad adds a cool twist to the mix, did you ever think a potato salad would go viral? I’ve been enjoying potato salad since I was a child, it was a firm favourite rustled up by my mum, but this crispy version is very yummy.
As it’s Easter this weekend, I have added my version of an amazing lamb dish, a standard roast doesn’t tick all the boxes in this house, so a spiced butterfly leg of lamb with a pomegranate salsa, is a real treat and such a crowd pleaser.
It's been a varied selection through different cuisines, so grab a seat at the table and let's dish out the delicious details of March's recipe roulette – where every bite comes with a side of laughter and a sprinkle of spice!
I absolutely love a biryani, there is something very comforting about chicken and rice, and this classic Indian dish, is just perfect as a family pleaser. The key thing to get your biryani right is, make sure you properly rinse your rice, and use a medium deep casserole pan, to allow the steam to rice to give you beautifully fluffy rice.
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Serves 4-6
Rice
300g basmati rice
2 tsp fine sea salt
Juice of 1/2 lime
For The Base
500g skinless, boneless chicken thighs, each cut into 3 pieces
20g ginge paste
20g garlic paste
1 1/2 tsp chilli powder
2 tsp fine sea salt
2 tsp ground cumin
1 1/2 tsp garam masala
2 tbsp lime juice
100g full fat greek or natural yogurt
30ml vegetable oil
3 green chillies, cut into strips
3cm fresh ginger, cut into matchsticks
Crispy Fried Onions*
6 large mint leaves, chopped
5g coriander leaves, chopped
For the topping
20g unsalted butter (Kerrygold)
3 tbsp double cream
1 quantity saffron water*
Method
Firstly, soak the rice. To do this, put the rice into a large bowl and cover generously with water. Using your fingers, gently move the rice around in the water to remove the starch, being careful not to break up the grains. Allow the rice to settle, then pour off the water.
Repeat twice with fresh water, then cover again with fresh water and leave to soak for 45 minutes.
For the base, place the chicken in a bowl. Mix all the remaining ingredients together, add to the chicken and turn to coat. Cover and place in the fridge to marinale until you are ready to assemble the dish.
Heat the oven to 200°C/Fan 180°C/Gas 6. Drain the rice when the soaking time is up. Pour 2 litres boiling water into a large pan and add the salt and lime juice.
Transfer the chicken and marinade to your biryani cooking pot, I use a deep saucepan, place over a low heat to warm through while you cook the rice.
Tip the drained rice into the boiling water and stir well.
Boil for 4-5 minutes until the rice is three-quarters cooked. You can tell when the rice has reached this stage by taking a grain between your forefinger and thumb, and pressing down on it with your nail; it should still be slightly firm and break into 5 or 6 pieces. Drain the rice; you don't need to shake it dry as a little extra moisture helps during cooking. Place it in the biryani pot, on top of the chicken.
In a small pan, or in the microwave, warm the butter and cream until the butter melts. Mix together, then, trickle over the rice, followed by the saffron water.
Cover tightly with two layers of foil. Place over a high heat for 2-3 minutes, until the foil puffs up and you see a little steam start to escape. Put the lid on, transter the oven and bake for 35-40 minutes. Let the biryan stand, still covered, for 10 minutes before serving.
Mix well to combine all the ingredients.
Fried Onions - Slice 1 white or red onions in half and cut into thin half rings, fry in hot vegetable oil for 15 mins until they are nice and crispy, drain on kitchen paper.
Saffron Water - Heat a small dry frying pan, take it off the heat and add a good generous pinch of saffron let it sit in the pan for 5 mins off the heat, then add to your pester & mortar & crush, then add 1 Tbsp boiling water.
Butterfly Leg of Lamb with Pomegrante Salsa
This lamb dish is just stunning, it is a Persian take on a traditional easter meat. I am not the biggest fan of a standard English roast lamb dish, so this elevated butterfly leg of lamb is perfect for something different at Easter. I bbq mine, and it turns out beautifully charred with the right level of pink. The key is to try and get your butcher to butterfly the leg as even as he can, if there are more chunky bits, just cut some slits into the thicker parts of the meat.
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SERVES 4-6
1kg butterflied leg of lamb
2 tablespoons natural yogurt
2 fat garlic cloves, crushed
2 tablespoons sun-dried tomato paste
1 heaped tablespoon finely chopped thyme
2 tablespoons lightly crushed coriander seeds
2 tablespoons olive oil, plus extra for cooking
Maldon sea salt flakes and freshly ground black pepper
FOR THE POMEGRANATE SALSA
200g pomegranate seeds
½ cucumber, finely diced (to the same size as the pomegranate seeds)
1 small red onion, very finely diced
1 teaspoon nigella seeds
8 large mint leaves, finely chopped
2 tablespoons pomegranate molasses
1 tablespoon olive oil
Method
Remove the lamb from the refrigerator 20 minutes before you intend to marinate it and ensure it is splayed open and as flat as possible, so that the meat cooks evenly. If there are any sides with much thicker meat, use a small knife to make incisions to open them up and flatten these sides as evenly as possible.
Combine the remaining ingredients in a bowl to make a marinade, seasoning generously with salt and pepper. Rub the marinade all over the butterflied lamb leg and really work it in. Cover with clingfilm and marinate for a minimum of 30 minutes at room temperature, or overnight in the refrigerator, if preferred.
Preheat the oven to 220°C (200°C fan), Gas Mark 7. Line a baking tray with baking paper.
Drizzle a little olive oil into a large frying pan set over a medium heat. When the oil is hot, place the marinated lamb in the pan with the skin side facing down. Seal the lamb on all sides until nice and brown, without letting it blacken or burn. It should have a nice crust in about 10 minutes.
Transfer the lamb to the prepared baking tray and roast for 15-20 minutes, depending on how you like your meat cooked. I like it very pink and juicy, but if you prefer medium or well done, leave it in for a further 5-10 minutes.
Meanwhile, combine all the ingredients for the salsa in a bowl, stir well and set aside.
Leave the lamb to rest, covered with kitchen foil, for 10 minutes before carving. Serve with the salsa.
Homemade Pizza with Parma Ham & Chorizo
I don’t care what you say, homemade pizza is unbeatable. I am not a fan of shop bought pizza, and I hate Domino’s, Pizza Hut etc. We do have a local pizzeria, that does proper stone baked pizza’s which we order on occasions for our Friday night takeaway. But I love the ritual of making pizza, why?
You have complete control over the ingredients.
You can use fresh, high quality ingredients, resulting in a more flavourful, and healther option.
It is way more cost effective than ordering takeaway, especially if you are feeding a group and making miltiple pizzas
And the best part making pizza at home is fun and creative, and you can get everyone involved, it is a social experience for all you and your family.
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Serves 8 (or 4 now/4 later)
You can freeze the dough
DOUGH
1kg strong bread flour, plus extra for dusting
1 x 7g sachet of dried yeast
SAUCE
2 cloves of garlic
3 tablespoons olive oil
2 × 400g tins of plum tomatoes
1 bunch of fresh basil (30g)
TOPPING
4 x 125g balls of buffalo mozzarella
Parmesan chees
Parma Ham or Chorizo
extra virgin olive oil
Method
Pile the flour, yeast and 1 level teaspoon of sea salt into a large bowl. Make a well in the middle and pour in 675ml of tepid water. Gradually mix it into the flour, bringing it in from the outside as you go. Once combined, knead on a flour-dusted surface for 15 minutes, or until super-smooth and elastic, then place in a lightly oiled bowl. Cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size. Tip: if you have a free standing mixer I use it here and mix the dough for 7 mins.
To make the sauce, peel and finely slice the garlic and put into a large frying pan on a medium heat with the olive oil. Cook for a few minutes, or until soft, stirring regularly, then add the tomatoes, pick in half the basil leaves and leave to tick away for 5 minutes. Taste and season to perfection, then let it cool a little and blitz in a blender until super smooth (any leftover sauce will keep happily in the fridge for a couple of days to be used for pasta).
Once the dough has doubled in size, knock it back, then divide and knead it into 8 equal-sized pizza balls. Leave on a flour-dusted tray. covered, to prove for a further 30 minutes (you can freeze the dough at this stage).
When you're ready to cook, place your pizza stone* in the oven and preheat to full whack (240°C/475°F/gas 9). One-by-one, use your hands to gently pull and stretch out the dough, passing it between them and letting gravity stretch it out to about 23cm. Pinch the edges up to create a natural crust, then spread over a light layer of tomato sauce.
Tear over half a ball of mozzarella, finely grate over some Parmesan, drizzle with a little extra virgin olive oil and whack in the oven for 10 minutes, or until golden and puffed up at the edges.
Pick over a few fresh basil leaves and serve while you cook another.
Like anything, the quality of your pizza, perfecting it in your oven and mastering your technique just comes down to practice, which is why it's nice to cook them one at a time and let everyone share sices while the next one cooks. Master this, and you'll never look back.
Tip: If you do not own a pizza oven, I suggest investing in a Pizza Stone for your oven, they are not expensive and make such a different to your dough. When the dough hits the hot stone it helps the dough really puff up and gives you a lovely crispy base. Yum.
Everyone loves a lasagne, but not everyone can make an excellent one. It takes time to make it takes truly amazing. It is a very versatile dish that can be customised to suit your family’s tastes and preferences. It is perfect for family gatherings or dinner parties. It is a truly hearty comforting dish.
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Serves 6
250 g (8 oz) dried lasagne sheets
25 g (I oz) Parmesan, finely grated
For the meat sauce
2 tablespoons olive oil
I large onion, finely chopped 2 garlic cloves, finely sliced
500 g (I lb) lean minced steak
3 tablespoons tomato purée
I x 400 g tin chopped tomatoes
I beef stock cube, dissolved in about 2 tablespoons boiling water
I teaspoon Marmite
a dash of Worcestershire sauce salt and freshly ground black pepper
For the white sauce
500 ml (17 fl oz) milk
I onion, peeled
2 cloves, studded into the onion
2 fresh bay leaves
6 peppercorns
50 g (2 oz) unsalted butter
50 g (2 oz) plain flour
I tablespoon grated Cheddar cheese (optional
a dash of Worcestershire sauce
Method
To make the meat sauce, heat the oil in a large frying pan or saucepan and fry the onion until browned. Add the garlic and cook for a couple more minutes.
Add the mince and cook until browned, breaking up the lumps with a spoon as you stir. Drain off any fat, but try to retain the meat juices if possible.
Add the tomato purée and stir in thoroughly, then add the tinned tomatoes, beef stock paste, Marmite, a good glug of Worcestershire sauce and season with salt and pepper.
Bring this to the boil, reduce the heat and then simmer for about 30 minutes. (I have been known to cook this for hours over a very low heat, but 30 minutes is the minimum to let all the flavours infuse.)
Meanwhile, make the white sauce. Put the milk, onion (studded with cloves), bay leaves and peppercorns into a saucepan over a moderate heat and bring up to a simmer. Do not let it boil. Turn off the heat and leave to infuse for 10 minutes, then strain and discard the bits.
In a separate saucepan, melt the butter, then add the flour gradually, whisking it in until you have a smooth roux. Cook for about 4-5 minutes.
Add a quarter of the hot strained milk and bring to the boil, whisking to get rip of the lumps. Add half of the milk left in the pan and whisk again so there are no lumps and then finally add the remaining milk. Bring to the boil and cook for 5 minutes making sure there are no lumps and you cannot taste the flour.
Stir in the Cheddar cheese, if using and the Worcestershire sauce and season to taste. Take off the heat.
Preheat the oven to 190°C (375°F), gas mark 5.
In a medium-sized ovenproof dish add a layer of the cooked meat sauce, then cover with a single layer of lasagne sheets, then pour over the white sauce. Repeat this process, finishing with a layer of white sauce. You should get about 3 layers of lasagne.
Sprinkle over the Parmesan cheese and bake in the preheated oven for 30 minutes until it is golden and crispy on top. Test to see if the lasagne is cooked by piercing with a sharp knife. If the knife goes in with little resistance, the lasagne is soft and cooked.
Leave the lasagne to rest, covered, for Io minutes before serving.
Look, I love a potato ! Baked, Fried, Mashed, Roast, I don’t care how it comes, it needs to get in my belly. This potato salad is basically spiced roasted potatoes made into a salad. It is so yummy, and can work as a side dish to so many things, I normally have it with Harissa Chicken or baked sea bass. Give it a go a lovely twist on the king of vegetables.
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Serves 4
600g maris piper potatoes peeled and quartered
½ tsp. dried chilli flakes
1 tsp. ground cumin
1 tsp. turmeric
1 tsp. onion granules
1 tsp. garlic granules
1 tsp. salt
1 tsp. mustard seeds
3 tbsp. mayonnaise
1 tsp. wholegrain mustard
½ cucumber deseeded and diced
½ red onion diced
2 tbsp. flatleaf parsley
2 tbsp. fresh dill
1 tbsp. green chilli chopped
80g feta cheese crumbled
Method:
Par boil the potatoes for eight minutes, then drain and leave to steam for five minutes.
Pop the potatoes into a bowl, then sprinkle in the spices, Mix well then add into a baking tray along with some hot oil.
Pop into an oven pre-heated to 200c / 180c fan, scatter the potatoes into the tray, then turn to coat generously in the oil. Cook in the oven for 30 minutes turning occasionally, crush with a potato masher then return to the oven for another 30 minutes, until crisp.
In a separate bowl, combine the mayonnaise, mustard, cucumber, onion, herbs and chilli, then gently fold the crispy potatoes through.
Serve up in a bowl, and finally crumble over some creamy feta cheese.
I love a simple Raman, something super tasty but quick to prepare mid week, this Raman dish is so simple, it has a savoury broth, which is very satisfying and comforting. Again it is very versatile and you can change up the ingredients as you see fit. A go to mid week speedy choice in this household.
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Serves 2
2 skinless chicken breasts
1 tablespoon vegetable oil
200g soba noodles
2 tablespoons shirodashi sauce
500ml Chicken Stock
(see page 165)
pinch each of sea salt and white pepper
light soy sauce, to taste
garnish
40g pea shoots
10 pieces menma
2 spring onions, finely sliced
Method
Preheat the oven to 190°C.
Rub the chicken all over with oil, season and place on a baking sheet in the oven for 20-30 minutes or until cooked through.
Bring a pot of salted water to the boil and cook the noodles according to the packet instructions, then drain and set aside.
Combine the shirodashi sauce and chicken stock in a saucepan, mix well a bring to a simmer over a low heat.
With a sharp knife, slice the cooked chicken breasts at an angle.
Divide the stock between 2 serving bowls and stir in the noodles. Arrange chicken on top and garnish with the pea shoots, menma and spring or Add a splash of light soy sauce to taste, if you like. I also add chilli oil to give it a little kick of spice.
Tuck In !
Remember life is too short for bland food and empty stomachs. So, give some of these recipes a try. Hope you enjoyed Sx