I’ve played around with a couple of different versions, including one with courgettes that turned into a gloopy mess. This is the best version I’ve tried, and tastes really good with eggs for breakfast/brunch, or with a salad for a light lunch.
The sweetness of the carrot and sweet potato tastes really good with the savoury hit of the spring onion and creamy tang from the cheese. When cooking these they take on on quite a lot of colour but don’t worry, this is how they are meant to be.
1 Large Sweet potato
1 Large Carrot
2 Scallions/spring onions
2 Tbsps Plain flour
109 Grams Feta cheese
Salt and pepper
Oil for frying
Grate the sweet potato and carrot, set aside in a bowl
Chop spring onions, and add to the bowl.
Crumble the Feta and add to the bowl along with the flour, eggs, and seasoning before mixing well.
Heat oil in a frying pan, and when hot add the mix in large spoonfuls to makes individual fritters
Press the fritters down with a spatula and cook for 5 minutes on each side
These go quite dark, but don’t panic they’re meant to
If you prefer not to make individual fritters, you can add the whole mix to a pan and cook like a hash
Moroccan food is amazing, and healthy to boot. I had a proper tagine pot (authentic clay pot with a cone shaped lid), for all of 3 weeks before breaking it. The good thing is that you can make in any pot or dish with a well fitting lid. I cooked my tagine on the stove top, but can bake it in the oven if you prefer.
Tagines are slow cooked stews, and can be made with a variety of meat, and vegetables. Authentic tagines often use dried fruit such as prunes or apricots to add sweetness to balance out the heat of the harissa. I didn’t have any dried fruit, but this is still delicious. This is pretty hot, if you can’t handle alot of spice use less harissa or do what it did and add a dollop of yoghurt to cool things down.
8 Small Chicken thighs
1 Tbsp Olive oil
1 Large carrot
1 Large onion
1 Large courgette
1 Red pepper
1 Tsp Ground cumin
2 Cloves of garlic (minced)
1-2 Tbsps Preserved lemons (I made these myself, but you can also buy them from most supermarkets
1 Tbsp Harissa Paste (Again I made this myself, but you can buy this in supermarkets)
500ml Chicken stock (I used a stock cube)
400gm Can of chickpeas
In a large pan with a lid, add the olive oil, and when hot add the chicken thighs and seal
Cut the vegetables into chunks (I like this quite rustic)
Add the vegetables and cook for 5 minutes
Chop the preserved lemons finely and add to the pan along with the other ingredients and stir
Put the lid on to the pot and reduce the heat to a gentle simmer. Cook for 45 minutes
If you like quick easy mid week dinners then check this out. An easy delicious dish that’s is good enough to crack out for company.
This can be made in advance and reheated if you fancy some weekend cooking. I usually serve with rice or crusty bread to soak up all the yummy juices this cooks in. It’s colourful, tasty and smells fantastic,
4 Large chicken thighs ( I used ones that still had the bone in, and left the skin on. But you can use the boneless skinless ones if you prefer)
100 Grams Green beans (I use frozen ones that I have defrosted)
100 Grams button mushrooms (halved)
1 Red pepper (Cut into chunks)
1 Yellow pepper (Cut into chunks)
1 Red onion (cut into quarters)
12 Black olives, (optional)
8 Cherry tomatoes
1 Tbsp Olive oil
1 Tsp Smoked paprika
1 Tbsp White wine vinegar
2 Cloves of garlic
Salt and pepper
In a baking dish, mix the olive oil and smoked paprika and put into an oven that has been preheated to 200 degrees, for 5 minutes
Add the vegetables and garlic to the dish and coat with the oil and paprika mix, and bake for 10 minutes
Season the chicken thighs with salt and pepper
Remove the vegetables from the oven add the white wine vinegar and stir, set the chicken thighs on top and bake for a further 25 minutes
Remove from the oven and check that chicken is fully cooked, serve when ready.
This was inspired by a Jamie Oliver recipe, but mine are slightly different because I made with what I had in the fridge. You can make these as a starter or lunch dish, they also make a nice side dish with a larger meal.
4 Onions (about the size of a tennis ball)
4 Slices of prosciutto (you could also use streaky bacon, or Parma ham
2 Tbsp Double Cream
2 Tbsp Breadcrumbs
2 Tbsp Parmesan
Salt & Pepper
Peel the onions and put in a pot of water just coming to a boil. Turn down the heat and simmer for 15 minutes. Drain and allow to cool
Cut the top of the onion and hollow about an inch of the centre of the onion and set to one
Trim the bottom to make sure the onion can sit upright in a baking tray
Chop the centre of the onion you removed, fry in the butter until it has started to colour, add the cream and salt and pepper then reduce the cream is no longer runny
Wrap the hollowed out onion with a slice of prosciutto. You can use the woody part of a stalk of rosemary for more flavour if you have it. A cocktail stick works just as well at holding the prosciutto in place
Divide the fried onions between the hollowed out onions, and top with the bread crumbs and parmesan.
Bake in a preheated oven at 200 degrees for 20 minutes, until the topping is golden and crunchy
Some people get weird about combining sweet and savoury, but give this a chance, it really works. Grilling nectarines/peaches amplifies the flavour and along with tender juicy lamb they’re just perfect. The tahini dressing brings the whole thing together. I like to serve it with some bulgar wheat and salad, but it’s also delicious wrapped in a flatbread for lunch.
4 Nectarines (cut into quarters)
For the kofta
400 Grams Minced Lamb
1 Tsp Dried mint
1 Tsp Salt
For the Dressing
3 Tbsp Olive oil
1 Tbsp Tahini
1 Tbsp Cider vinegar
Salt and pepper to taste
Mix the lamb, mint, egg, and salt together with your hands. Form into torpedo ships about 6cm long. Put on a plate or tray and chill for 30 minutes
Preheat your oven to 200 degrees, and then bake for 20 minutes
Preheat a grill pan and add the nectarines. Cook for 2 minutes on each side or until char marks appear
Mix olive oil, tahini, and vinegar together and season to taste
When the lamb is cooked, plate up with the nectarines and drizzle with the dressing.
I had heard about this from a friend and was a bit dubious, but OMG, this tastes so good. I used strips of chicken, but you can use whole chicken breasts or make chicken nuggets. If you have little mouths to feed, these are so easy to make that kids can help. For those who eat a gluten free diet and miss fried chicken,this is a great alternative. Personally I love them with salad and a cold beer.
400 Grams Chicken Breasts
100 Grams Rice Crispies
3 Tbsp Mayonnaise
1 Tsp Smoked Paprika
1 Tsp Salt
Slice the chicken into the desired size. Preheat the oven to 200 degrees and grease a baking tray
Put the mayonnaise, smoked paprika, and salt into a bowl and mix
In a separate bowl add the rice crispies, and then crunch the cereal with your hands (this is surprisingly satisfying)
Coat the chicken in the mayonnaise mix, and then coat with the crunched up cereal
Place on the baking tray, and bake for 30 minutes, turning half way through