Mixed Mushroom Medley

Serves 2-3

I absolutely love mushrooms in all its shapes and forms, its delicious umami flavours that are meaty bring a delightful contrast to the sweetness that is the sauce. Just as tasty on its own or as a side dish to some roasted lamb or vegetables.

Ingredients:

  • 300g closed cup mushrooms, roughly chopped
  • 2 Portobello mushrooms, roughly chopped
  • 2 tbsp sesame oil
  • 3 garlic cloves, grated
  • 1 1/2 inch piece of ginger, grated
  • 1 1/2 tbsp light soy sauce
  • 400ml coconut milk
  • Crushed black pepper
  • 1 tbsp Lyle’s golden syrup
  • 1/4 tsp lime juice

Method:

  1. On medium heat fry the mushrooms in the sesame oil for 8-10 minutes.
  2. Add the garlic, ginger, golden syrup and a generous amount of crushed black pepper. Cook for 2 minutes.
  3. Pour in the coconut milk and mix well.
  4. Leave to simmer for 10-15 minutes, the sauce will have reduced and thickened.
  5. Drizzle over the lime juice, mix again and serve.

Enjoy 🙂

Asparagus Soup

So… we had a couple of days of pure heat, proper warm weather and then BAM we’re back to freezing our butts off! Standard British weather if you ask me. Thinking that the little snippet of more spring-like weather would take us nicely into those lighter meals completely turned tables when it started snowing on Monday. Taking advantage of the produce of this time of the month I decided to make a good, hearty soup; something to keep you nice and warm for the wintery weather we are having. I hope you all enjoy it 🙂

Serves 2

Ingredients:

  • 125g asparagus tips, roughly chopped
  • 1 large potato, peeled and chopped
  • 400ml vegetable stock
  • 1 shallot, diced
  • 2 sage leaves
  • 2 small garlic cloves, roughly chopped
  • 1 tbsp olive oil
  • Salt
  • Pepper

Method:

  1. In a pan, fry the garlic, shallot and sage in the oil for 2 minutes; season with salt and pepper (medium heat).
  2. Add the potato and asparagus and fry for a further 2 minutes, stirring occasionally.
  3. Pour in the vegetable stock, mix well and leave to cook for 10-15 minutes, or until the potatoes are cooked through.
  4. In a food processor or using a hand blender blitz the soup until smooth, add more water if the consistency is too thick for your liking. Drizzle a little extra virgin olive oil when serving (optional).

Enjoy!

Jo Jo’s Peri Peri. Richmond

Has been a cheeky go to during the odd, random day that I have been having meat. There’s just something about Jo Jo’s that is just so delicious that when I think of a take away my thoughts go straight to this tasty joint.

On numerous occasions when I have ventured through Richmond I have passed Jo Jo’s Peri Peri and there have been countless times when I have seen a queue of people outside waiting for food. This to me screams, ‘it’s got to be good’, and ‘I need to try this’. On the whole, I generally lean towards a good ol’ trusty Nandos when I’m in the mood for peri peri flavours but after having a cheeky scroll on Deliveroo and seeing its high ratings I thought… lets give this a cheeky go.

Since my first experience of Jo Jo’s, which has happened during lockdown round 3 I have placed a fair few orders with them and every time has been a real joy to indulge. So far, (I say so far because I’ll probably be ordering it again at some point soon) I have tried the hot, medium and lemon and herb sauces which are used when cooking the chicken. Out of these 3 my favourite is the medium, which I found tasted hotter than the hot and brought the most flavour to the ol’ palate. The lemon and herb was nice but didn’t quite hit those ‘tasty buds’ that I was looking for.

One thing I really liked with Jo Jo’s is that they package the chicken in these foil-lined food greaseproof paper bags which keeps in the heat of the chicken allowing it to stay moist and delicious. Additionally, they are generous with the peri peri sauce. I am here for the saucey sauciness, please don’t be handing out dry chicken, it’s just not the way forward.

Gosh… all this chicken talk, I think I know what I’m having for dinner. If you’re local, definitely try this place out!

Simple Sautéed Prawns

British Summer Time kicks off from tomorrow getting us straight into those summer vibes, please believe…. I cannot wait for the longer summer days and hot weather. Like last week, here is another really simple, light and delicious recipe to get you into those more lighter meals. Additionally, as we are slowly getting out of lockdown and approaching freedom, many of us shall be returning to offices and places of work and so getting back to our cooking routines when we may have had more time at home makes this recipe even more special. A tasty meal in less than 15 minutes, what more could you ask for?

Serves 2

Ingredients:

  • 185g raw king prawns
  • 5-6 cherry tomatoes, quartered
  • 1 tbsp olive spread
  • 3 garlic cloves, roughly chopped
  • Basil, a couple of leaves roughly chopped
  • 1 tbsp white wine
  • Salt
  • Pepper

Method:

  1. On medium heat, start by frying the garlic in the olive spread until lightly softened.
  2. Pour in the wine and the tomatoes, season with salt and pepper and cook until the wine has reduced.
  3. Add the prawns and cook for 4-6 minutes or until cooked through and piping hot.
  4. Sprinkle over the chopped basil and mix.

Serve immediately with some bread or a portion of rice.

Baked Sea Bass & Asparagus

Asparagus screams spring time to me. I love the preparations for spring time, seeing the new plants and flowers starting to bloom once again just gets me so excited for the warmer weather and the longer, sunnier days. Additionally we slowly start to move away from the heavier more richer foods and start having lighter meals. Starting with this: baked sea bass and asparagus is a deliciously light meal packed with such simple but tasty ingredients. I really enjoy baking fish in foil, it just keeps the meaty part so soft and moist. By tightening the foil it traps all the juices and the aromas inside so when you open it up after removing it from the oven it just awakens those tastebuds and other senses to the deliciousness you’re about to experience.

Serves 2

Ingredients:

  • 2 sea bass fillets
  • 100g asparagus tips
  • 5 cloves of garlic, whole or chopped (depending on how intense you prefer the flavour to be)
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 2 sprigs of rosemary
  • Salt
  • Pepper

Method:

  1. Preheat the oven to 180°C or gas mark 4.
  2. Place the sea bass in the centre of a large sheet of foil and season with salt and pepper.
  3. Then add all remaining ingredients to the foil and seal it up tightly.
  4. Place the foil parcel onto a baking tray and put in the oven and leave to bake for 15-20 minutes.

Best served hot and with a side dish of boiled or roast potatoes.