Chicken Chow Mein

It’s been a couple of weeks since my last post as I have been a quite busy not blog related but I have managed some recipes to sure be easy and yummy.

Like anyone else I am a big fan of fast food and takeaway McDonalds, Pizza hut, KFC you name it. I am a big fan of Chinese food but not a big fan of the hefty price tag associated with it and not mentioning the salt content. To satisfy my Chinese food craving I tried to find a recipe for a chow mein which was simple, easy and would not break the bank. And I was not disappointed with the recipe I found from the Chinese chef Ken Hom  . I adapted by adding the recipe with some shreds of chorizo and the chilli giving some added heat to the dish.

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Method:

  1. Add the shreds of the chicken to the marinade of 20mins.
  2. Cook the noodles according to the packet instructions and soak in cold water so it stopped cooking further
  3. In a wok or bigger pan add some vegetable oil and cook the chicken for 2-5 minutes till it’s cooked. Then set aside.
  4. Pan fry the spring onions, pepper, onion, chorizo, green beans and bean sprouts for a couple of minutes. Then set aside.
  5. Drain the noodles from the water and fry the noodles for a few minutes. Add the remaining cooked chicken and vegetables and add the marinade to the pan.

Serve.

How do you cook your chow mein, I would like to hear your tips?

Note: I cooked the noodles and vegetables in batches especially if cooking for more than one person, unless you have a good wok.

 

Grilled Sardines with Spicy Potatoes

Grilled Sardines with Spicy Potatoes

Hi Everyone,

It’s been a while since my last post and have been ignoring my blog!!! 😦

A few days before the New Year and like every other person on the face of the earth I decided on some New Year resolutions. Losing weight, getting more exercise blah blah but one resolution was to post more on to my blog.

My first recipe for 2014 is the Grilled Sardines with Spicy Potatoes. The recipe is very simple and does not require much ingredients and effort and perfect for the mid-week.

I have been looking to incorporate some fish into my daily meals mainly oily meals due to the benefit of the fish on type 2 diabetes and reducing heart disease. Sardines are very cheap and you can get them at almost at any supermarket, although just before the New Year and after Christmas I found it hard to find in my normal supermarket but is abundant right now.

Method:

Fish Marinade

  • In a bowl mix the turmeric powder, chilli powder and garam masala and salt with a dash of water to a smooth paste.
  • Pour the marinade over the sardines and let it marinade between 30mins to 3 hours depending how much time you have. I marinated for about 45 minutes.
  • Pre heat the grill to high and place them on a baking tray and grill them for 20 minutes. 10minutes on each side.

Spicy Potatoes

  • Heat the oil in a non-stick pan and add the cumin seeds when the oil is hot. The cumin seeds will sizzle once added, add the potatoes to the pan and keep stirring.
  • Once the potatoes are part cooked, check by sticking a fork then add the onion. After a few minutes add the spices and let it cook for a few minutes.
  • Add about 200ml of water and let it cook for 5-8 minutes on a low heat.
  • Then add a dash of soy sauce and sugar, mix all together and turn the heat off in 2 minutes.

Serve.

I would love to hear of ways you cook the fish and if anyone has ideas how to strip the bones especially the minute ones within the flesh?

N.B. The fish has a lot of bones so be careful when eating. That’s the only thing I did not like about the fish but it was very tasty 🙂Image

Hot and Spicy Chicken

The most easiest way to cook some chicken thighs. I am a massive fan of spicy food and chillies. Its was almost like not cooking this meal as it has a very few steps.

Ingredients:
4 dried chillies
3 Tsp coriander seeds
2 tsp cumin seeds
5 whole cloves
300g of yogurt
Salt
2-4 TSP of vegetable oil.

Method:
1. In a non stick pan roast the cumin seeds, coriander seeds and cloves. This will help to temper the spices and release their flavours. Be careful not to burn the spices. Let the sees cool before you its added to the blender. If you have access to a pestle and mortar you can crush the seeds and chillies before mixing them with the yogurt.

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2. In a blender mix all the spices with the yogurt.

3. Slit the chicken 1inch

4. Pour the mixture over the chicken and marinate for 4 to 6 hours.

5. Heat the oven to 180 to 200 C, cook the chicken for 45mins to an hour.

Serve with naan bread or would make great BBQ food.

Would you try this for the Indian Summer Weekend?

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Chickpeas Curry with Spinach

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I have been diagnosed with eczema and every now and again it flares up with dry skin and itchyness which is very annoying. The other day, I was browsing the shelves of the library to get hold of a cookbook which would give me some inspiration to cook more dishes and update my blog more often.

That’s when I came across a book called “The Clear Skin Cookbook by Dale Pinnock. The book is well written and quite detailed in terms of food that will help skin conditions and simple recipes to follow.

After reading the book and since I have neglected certain foods which I enjoy a lot I decided to revisit them especially chickpeas. Apparently they are rich in Zinc which helps with skin lubrication and reduces sebaceous secretions. I have quite oily skin especially in summer and zinc reduces oily skin and helps to lock the moisture.

Ingredients:
1 TSP cumin seeds
1 TSP coriander seeds
2 dry chillies and 1 fresh chillie
1/2 inch of cinnamon bark.
1/2 TSP turmeric powder
1 onion
2 cloves of garlic

2 fresh tomatoes or half a can of chopped tomatoes
Juice of half a lemon
400g of chickpeas or you soak some overnight
1tsp of tomato puree
Handful of spinach leaves or if using frozen make sure its defrosted.

Method:

1. Roast the cumin seeds, coriander seeds and the dry chillies.

2. Slice the onion and fry them till brown.

3. Blend the onion, cumin seeds, dried chillies, fresh chillies and coriander seeds along with the tomato puree and tomatoes.

4. Add a little oil to a pan break the cinnamon bark into small pieces fry them fgor about 15 seconds before adding thge contents of the blender along with 400g of chickpeas. Simmer for 30 mins till the chick peas are soft.

5. Add a handful of fresh spinach leaves.

6. Serve with rice or naan bread and some yougurt.

Note: If you do not have cumin seeds, coriander seeds substitute them with the powder and instead of chillies use chilli powder.

I would like to know if anyone makes chickpeas in a different way?
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Tandoori Chicken

This Sunday I made some Tandoori Chicken after reading a receipe which was a bit different than the way I used to. I normally would have made this by using ready made tandoori chicken powder. But I used ingredients totally from scratch. 

Ingredients
3-4 cloves
5-6 peppercons
4 cloves of garlic
1/2 inch of ginger
1 tsp of paprika
1/2 tsp turmeric powder
1 tsp of chilli powder or chilli flakes
4 tsp of unsweetened yogurt
splash of olive oil or sunflower oil
3-4 chicken legs

Method:

1. Mix the yogurt with the spices preferably in a blender. If you do not have a blender mix the ingredients in a smooth paste.

2. Slit the chicken with 1/2 inch slits.

3. Marinate the chicken for 8 hours or overnight.

4. Pre-heat the oven to 180 C and cook the chicken pieces in there for about an hour till they are cooked.
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Easy Curried chickpeas (Cholay)

I recently made some chickpeas with some inspiration from allrecipes.

I changed some of the steps to adapt to the slow cooker. The recipe called for using a tea bag and some bay leaves while boiling the chickpeas a step only to be used if you buy raw chickpeas that needs to be soaked overnight. I did use a tea bag but was a cheap one and not earl grey or english breakfast, you can avoid the step if you use tin chickpeas, just drain the liquid. The teabag seem to just have a tea colour stain on the chickpeas, maybe If I used Earl Grey or English Breakfast would be different.

Ingredients
2 tsp olive or vegetable oil
500g chickpeas
2 medium onions, finely chopped
2 garlic cloves, crushed
1tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp dried herbs
1/2 tsp nutmeg
1 tsp tomato purée
400g chopped tomates tin
Salt to taste

Method
Heat a pan with olive or vegetable oil and fry the cumin seeds. Once they start to sizzle add the onion. Add the salt as it helps the onions fry quicker. Add the crushed garlic cloves to the onions. Once the onions are brown add the tomato purée and spices.

Let the purée blend well for 5mins and let the mixture cool down. After it cools down add the mixture to a blender and blend for a couple of minutes.

If you do not have a slow cooker add the mixture to the pan again, add the chickpeas bring it to the boil and simmer for about an hour.

I added the blended mixture to the slow cooker along the chickpeas and let it cook on slow setting for 6 hours.

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Serve with some basmati Rice or nan bread.

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