Having a good selection of spices in your pantry is always the way to go I feel. Sometimes having to chop, grate or slice fresh ingredients comes under the ’I really cant be asked’ bracket and spice jars are the way forward. They are a real blessing to this delicious and seriously juicy dish which is so simple to prepare and the end product is pure bliss! Hope you all enjoy 😌
8 pork ribs
3tbsp light brown soft sugar
1 tsp garlic granules
1/2 tsp onion granules
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1/4 tsp chilli flakes
2 tbsp soy sauce
1 tbsp golden syrup
1/2 tsp lime juice
1 tsp sesame oil
Preheat the oven to 160.
Make the marinade by mixing all of the above ingredients (excluding the ribs) together in a bowl.
In another bowl, place the ribs and pour over 3/4 of the marinade and mix thoroughly with your hands.
Place in the baking tray of your choice and drizzle over the remaining marinade. Cover tightly with either a lid or foil and place in the oven. Leave to bake for 1 hour 30 minutes.
Just putting out there, this is one powerful salad. Full of raw pungent flavours that will awaken those taste buds. A delicious and easy way to get a healthy meal in you and it takes little to no time to prepare.
1 can gungo peas, drained and rinsed
1 red sweet pepper, deseeded and roughly chopped
1 medium carrot, finely chopped
1 garlic clove, grated
2 tbsp olive oil
2 spring onion, finely chopped
1/4 tsp paprika
1/4 cayenne pepper
2 dsp maple syrup
In a bowl, add all the ingredients together and mix thoroughly. Serve in the dish of your choice.
Getting experimental in the kitchen is when I am really in my element. Mixing things up with different spices and condiments brings nothing but pure excitement when recipe writing and testing. A delicious one pot meal that may indeed look a little underwhelming but the flavours are next level.
2 chicken breast, cut into chunks
Zest of 1 lime plus juice when serving
120g basmati rice, rinsed
300ml chicken stock
1 dsp white wine
1 garlic bulb, whole cloves removed from shells
2 tbsp olive oil
Start by frying the garlic and lime zest together in the olive oil for a couple of minutes.
Add the chicken, wine and season with salt and pepper; cook for another 2 minutes.
Add the rice and pour in the stock and mix thoroughly. Cover and cook for 15-20 minutes on medium-low heat. The liquid is reduced and the rice is nice and fluffy.
I wasn’t lying when I said that I was cutting down on meat but boy I didn’t even realise that it had been several weeks since I last posted a meat recipe. Let me tell you, this one is definitely worth the wait and cannot be missed out. It’s sticky, it’s juicy, it’s so good just start making a shopping list because this just won’t disappoint!
2 duck legs
250ml orange juice
3 cloves garlic, finely chopped
1 red chilli, finely chopped
1 inch piece of ginger, finely chopped
2 tbsp soy sauce
3 dsp light brown sugar
Make sure you’ve removed the meat from the fridge at least an hour before cooking.
Start by making the marinade by mixing all the above ingredients (but the duck) together in a bowl, thoroughly. In a separate bowl place the duck legs and pour over the marinade. Cover and leave to marinate for at least 30 minutes.
Preheat the oven to 180° or gas mark 4. In a baking tray, place the two duck legs and pour over the rest of the marinade. Place in the oven and bake for one hour (baste every 15 minutes). Remove from the oven and leave to rest for 5 minutes before serving.
Another staple in my pantry: Za’atar, a go to for delicious salads or just mixed with some olive oil and devoured with flat bread. This houmous is a scrumptious accompaniment to some grilled vegetables or meaty kebabs.
1 can chickpeas, including 1/2 the water in the can
1 garlic clove
3 tbsp olive oil
2 tsp za’atar
1 tsp lemon juice
2 tbsp tahini
Place all the ingredients in a blender and blitz until smooth. Serve with a little drizzle of olive oil and a sprinkling of za’atar.
With the weather being so temperamental at the moment I feel a bit lost with what to prepare in the kitchen. It’s been raining like mad which makes me feel cool and cosy feeling the need for a warmer meal. On the other hand it’s just so humid so something really light just feels like the right way to go. I’ve concocted this cheeky little number which is really light and healthy, but also nice and warm as it’s served fresh from the grill.
1 aubergine, sliced
1 sweet pointed red pepper, sliced
1 tbsp Tahini
1 dsp pine nuts
Crushed black pepper
Place the aubergine and pepper onto a baking tray. Season with salt and generously with the crushed black pepper.
Drizzle over olive oil and grill on medium-high or 200 in an electric grill.
Grill for 10 minutes, then flip the vegetables over and put back in the grill for an additional 10 minutes or remove the tray when the vegetables have charred and have softened.
Place the aubergine and pepper on to the serving dish of choice. Drizzle over the tahini and lemon juice and scatter over the pine nuts and serve.
Pesto, tomato and burrata, I’m sorry but you really can’t get much better than that?!?! Gosh my mouth is watering so much. All I can really say is just give this a go, believe me, you won’t be disappointed!
250g sweet mixed baby tomatoes- halved
Basil Pesto (can use store bought or you can make your own)
150g Burrata cheese
320g ready rolled puff pastry
For the Pesto:
4 tbsp pine nuts
8 tbsp extra virgin olive oil
1 large handful of fresh basil
2 cloves of garlic
2 tsp lemon juice
4 tbsp freshly grated parmesan cheese
Salt (only if needed)
Preheat the oven to 200°. Remove the puff pastry from the fridge at least half an hour before use. Unroll it onto the baking tray of choice and score a border around the pastry.
To make the pesto: place all the ingredients in a food processor and pulse gently. For this particular dish I didn’t blitz the pesto until smooth as having small pieces in the pine nuts bring added bite and texture. Taste the pesto before use and only salt if it is needed as I find that the parmesan brings saltiness itself.
Spread an even layer of pesto inside the pastry border, making sure every corner and area is covered.
Evenly distribute the tomatoes, with the flat side facing upwards.
Season the tomatoes with black pepper from a grinder to add extra bite and flavour. Drizzle a little olive oil on the tomatoes and place in the oven for 15-20 minutes or until the pastry has risen, is gold in colour and the tomatoes are looking blistered and juicy.
Using your hands, tear apart the burrata and place around the tart.
Delicious, chilled and cucumber perfectly sums up this weeks recipe. Even though the rainy wet weather has returned it has been incredibly humid and still rather warm. The feeling of having a warm hot meal still doesn’t tickle my taste buds and so this cucumber concoction is the way to go. Personally I think that cucumbers are underrated and can be so versatile and refreshing. An ingredient that is readily available all year round and can make such a simple dish so tasty.
1 cucumber, deseeded and roughly chopped
2 tbsp olive oil
1/2 shallot, roughly chopped
1 garlic clove
1tsp dried mint
1tbsp lime juice
1/2 tsp oregano
1 tbsp yogurt
Extra virgin olive oil (for serving)
Put all ingredients into a blender and blitz until smooth.
Leave in the fridge for at least an hour before serving.