A delicious bowl of wonderful flavours, ready to awaken those tastebuds and transport you to a party on your palate. It’s refreshingly light, fantastic as an evening meal if you don’t fancy something heavy. You can also make the stew without the fish if you are feeling a fish free or vegan meal, this is just as yum without the basa.
1 can (400ml) coconut milk
1 can peeled plum tomatoes
200g baby button mushrooms, roughly chopped
1 chilli, roughly chopped
2 basa fillets
3 garlic cloves, roughly chopped
Zest of 1/2 lime
1/2 tsp oregano
1/2 tsp paprika
1 tbsp olive oil
Lime juice (optional)
In a pan, start by frying the garlic in the olive oil for a couple of minutes.
On medium heat, add the mushrooms and cook with the garlic for 4-5 minutes, stirring occasionally.
Add the tomatoes, chilli, all seasonings and lime zest and cook together for 3-4 minutes.
Place the fish fillets in the pan and pour in the coconut milk. Give it a thorough mix.
Cover and leave to cook for 10-15 minutes. Upon serving squeeze a little fresh lime juice (optional) and grate a little more zest for added tanginess.
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!
Sometimes some of the best things you create in the kitchen are the dishes you least expect to become something; hence the name ‘Better Than Expected’. This is basically what happened with this recipe; I basically got all experimental and whacked a few ingredients together and here we are…a really fast-paced recipe for you to enjoy. I’ve kept it real simple and with a few try-outs you can mix up your spice quantities, adding a little more cayenne if you fancy a stronger chilli kick. Something a little lighter that works fantastically with both fish and meat but holds its own by itself too. It’s a go to recipe when I want to take lunch to work that’s not too heavy and is just so tasty.
125g fine bulgur wheat
2 spring onions, finely chopped
1 handful flat leaf parsley, finely chopped
1 heaped tsp tomato puree
1/2 vegetable stock cube
2 tbsp frying oil
Start by frying the onion in a pan with the oil on medium-high heat.
When the onion starts to become translucent, add the tomato puree; mix and fry for a minute.
Pour in 4 tablespoons of water and mix thoroughly.
Add the stock, salt, pepper and a sprinkling of the allspice and cayenne pepper before dropping the temperature to low.
Add parsley and the bulgur and give it another good mix.
Turn off the heat, cover and leave to infuse for 10 minutes. After, fluff with a fork and serve.
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?
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
On medium heat, start by frying the garlic in the olive spread until lightly softened.
Pour in the wine and the tomatoes, season with salt and pepper and cook until the wine has reduced.
Add the prawns and cook for 4-6 minutes or until cooked through and piping hot.
Sprinkle over the chopped basil and mix.
Serve immediately with some bread or a portion of rice.
Lockdown has once again another appearance, some of us may welcome it with open arms and some are patiently waiting for the restrictions to be lifted.
Many of us are now working from home and finding time to cook amongst other commitments can be difficult. This recipe is brilliant if you have a number of things to do and you’re looking for something easy, nutritional, vegan and delicious to eat.
1 medium sized potato, peeled and roughly chopped
1 small shallot, roughly chopped
2 cloves of garlic, roughly chopped
1 sprig of thyme
2 sage leaves
2 dried bayleaves
1 tbsp olive oil
300ml vegetable stock
In a pan, fry the garlic, shallot, sage, bayleaves, thyme in the olive oil, on medium heat for a couple of minutes.
Add the potatoes, season with black pepper and cook for a further 2 minutes.
Pour in the stock, mix and leave to cook for 12-15 minutes or until the potatoes are cooked through.
Remove the thyme stalk and the bayleaves from the pan.
Using a food processor or a hand blender blitz the mixture until smooth.