Chilli and Ginger Pork

The way the caramelised parts of the pork just screams ‘get in my belly’ with this dish. The cooking time on this bad boy is so short, there are no excuses to not give this a go. You can also switch this up with some added vegetables and spring onion if you’re more on the stir fry vibes. Additionally this goes brilliantly with some boiled rice or with a side salad.

Serves 2

Ingredients:

  • 4 slices of pork belly, cut into chunks
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves of garlic, grated
  • 1 inch piece of fresh ginger, grated
  • 1 dessert spoon of soy sauce
  • 1 dessert spoon of sesame oil
  • 1tsp maple syrup
  • 1 tsp granulated sugar
  • Lime (optional)

Method:

  1. To make the marinade, get a bowl and mix all the ingredients, excluding the pork and lime. Then add the pork and give it a thorough mix. Then leave to marinate for at least 15 minutes.
  2. Remove the pork from the bowl and place in a frying pan on high heat. Leave all remaining juices in the bowl. Cook on one side for 5 minutes.
  3. Drop the heat to medium-high and flip over the meat (the cooked side will be crispy and the marinade will have caramelised). Add in any remaining juices and chilli bits from the bowl to the pan.
  4. Cook for another 5 minutes, then serve immediately with an optional splash of lime .

Best served hot.

Vegan Chilli

One of the things I love about this recipe is that it is so versatile. You can mix up the bean and vegetable content; ideal if you have some leftover ingredients that need using up. A meat-free, hearty comfort food; perfect with rice.

Serves 4

Ingredients:

  • 1 can of red kidney beans (drained and rinsed)
  • 1 large carrot
  • 3 cloves of garlic finely chopped
  • 1 sweet pepper, chopped into small chunks
  • 1 small red onion, chopped
  • 1 can of chopped tomatoes
  • 2 large cup mushrooms, slice into chunks
  • 100ml water
  • 2tbsp olive oil
  • 1/2tsp ground allspice
  • 1tsp ground cayenne pepper
  • 1tsp smoked paprika
  • 1tsp dried oregano
  • Β 1/2 tsp cumin
  • Ground black pepper to taste
  • 1tsp sugar (optional)

Method

  1. In a pan, put the olive oil, onion and garlic and fry on a medium heat until soft and lightly browned.
  2. Then add the carrot, sweet pepper, mushrooms and fry together for 2-3 minutes.
  3. Add the allspice, paprika, cayenne, oregano, a sprinkling of pepper and the beans and continue to cook and stir occasionally for 3-4 minutes.
  4. Pour in the chopped tomatoes and the juice and the water. Stir and leave to simmer for 20-25 minutes. If the chilli is quite dense in flavour then add the sugar to balance the flavour.

Best served hot.

 

 

 

Beef Stew

A beef stew that is packed with sweet and spicy flavours. An ideal comfort food that is rich and so simple to make.

Serves 2

Ingredients:

  • 1tbsp jerk seasoning
  • 400g diced beef
  • 3 tbsp olive oil
  • 3 cloves of garlic roughly chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 2tbsp soy sauce
  • 1tbsp brown sugar
  • 1 large carrot, finely chopped
  • 1 large shallot, chopped into strips
  • 1 fresh chilli, roughly chopped
  • 1/2 tsp ground black pepper
  • 200ml water

Method:

  1. In a bowl, put the diced beef, 1 tablespoon of olive oil and the jerk seasoning. Mix well, cover and leave to marinate for at least 20 minutes.
  2. Put 2 tablespoons of olive oil in a frying pan along with the shallot and garlic and fry on a medium heat until soft and lightly browned.
  3. Add the carrot and chilli and cook for 4-5 minutes, stirring occasionally.
  4. Then add the cinnamon and allspice and fry for 1-2 minutes.
  5. Add the beef and brown off the outside for about 4-6 minutes.
  6. In the bowl the beef was marinating in add the soy sauce and the sugar and give it a good mix; get any remaining jerk seasoning hanging around in there.
  7. Pour the soy mixture into the pan along with the water and give it a stir.
  8. Cover the pan and leaving it on a low heat to simmer for 50 minutes- 1 hour.

Best served hot and with basmati rice.

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Vegan Sweet Potato and Lentil Stew

If you’re in the mood for something sweet, spicy and creamy then this is the dish for you! A simple lunch meal that is perfect on it’s own if you fancy a lighter lunch, or enjoy it with a side salad or rice.

Serves 3

Ingredients:

  • 1 large sweet potato, peeled and roughly chopped into chunks
  • 1 large carrot, peeled and chopped
  • 3 garlic cloves, chopped
  • 1 small white onion, finely chopped
  • 2tbsp olive oil
  • 1 inch piece of ginger, peeled and grated
  • 1 cup/8oz red split lentils, rinsed
  • 1 chilli, chopped
  • 2 fresh tomatoes, peeled and chopped
  • 1/2tsp dried coriander
  • 1/4tsp turmeric
  • 1tsp paprika
  • 1/4tsp ground cumin
  • 1 can (400ml) coconut milk
  • Salt to taste

Method:

  1. In a frying pan, pour in the oil, add the ginger, onion and garlic and fry on medium heat until soft and lightly browned.
  2. Add the turmeric, dried coriander, paprika and cumin and fry for 2-3 minutes.
  3. Then add the carrot, tomato and chilli and fry for 4 minutes.
  4. Put in the potato and lentils and give it a quick stir; season with a sprinkling of salt.
  5. Pour in the coconut milk, cover and simmer for 20-25 minutes or until the potato is soft. (If the mixture becomes dry add a splash of water).

Best served hot.