Recipe of the Day – Beetroot nicoise salad

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“A gentle twist on the French classic, this gorgeous salad is full of fresh, summery flavors. ”
Serves 4
Difficulty:Not too tricky
 

Nutrition per serving

  • Calories    369    18%
  • Fat              19.9g   28%
  • Saturates    3.8g   19%
  • Protein      15.8g   35%
  • Carbs          32.4g   12%
  • Sugars        12.3g   14%
  • Salt              1.29g   22%
  • Fiber             5.7g

    Ingredients

    • 4 salted anchovy fillets , from sustainable sources
    • 2 small cos lettuce
    • 500g raw mixed baby beetroots , plus 1 large handful of their leaves
    • 4 tablespoons extra virgin olive oil
    • 1 tablespoon red wine vinegar
    • 2 teaspoons dijon mustard
    • 1 tablespoon baby capers
    • 150g fine French beans
    • 12 quail eggs
    • 1 bunch of fresh mixed soft herbs , such as chives, chervil and tarragon
    • 100g cherry tomatoes
    • 4 slices of sourdough bread , optional

    Method

    1. Rinse the anchovies and place in a bowl. Trim, wash and spin-dry the lettuce leaves and place to one side.
    2. Bring a couple of large pans of water to the boil. Wash the beetroots, reserve a couple, then pop the rest into one of the pans. Boil for 10 minutes, or until tender, then finely slice the reserved beetroots on a mandolin (use the guard!).
    3. Meanwhile, make the dressing. Whisk the oil, vinegar, mustard and capers together, then season with sea salt and black pepper.
    4. Drain the beetroots in a colander and leave to steam dry. When cool enough to handle, carefully peel away the skins (you might want to wear gloves!). Slice any larger beetroots in half.
    5. Transfer the beetroots to a bowl and drizzle over half the dressing, toss to coat and leave to one side.
    6. Trim the French beans. In the other pan, add the quail eggs and French beans, simmer for 3 to 4 minutes, then drain. Carefully peel the eggs, then slice in half.
    7. Pick and finely chop most of the herbs, then add to the leftover dressing and tip into a salad bowl.
    8. Halve the tomatoes, then layer up in the salad bowl with the lettuce and anchovies, then drizzle over the dressing.
    9. Gently tumble in the cooked and raw beetroots, the eggs and green beans, then scatter over the remaining herbs. Quickly toss together, and serve with warm sliced sourdough bread, if you like.

Recipe of the Day – Sticky Pork Noodles

Recipe of the Day – Sticky Pork Noodles

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“This is so easy to make and customize as you like;
try it with tofu or prawns instead of pork. ”

Serves 4
Cooks In35 minutes
Difficulty: Super easy

Ingredients

  • 350 g higher-welfare pork tenderloin
  • 300 g broccoli
  • 410 g fresh free-range egg noodles or 240g dried noodles
  • 2 cloves of garlic
  • 3cm piece of ginger
  • 1 tablespoon groundnut oil
  • 200 g beansprouts
  • 1 fresh red chilli , optional
  • MARINADE
  • 4 tablespoons low-salt soy sauce
  • 1 teaspoon five-spice powder
  • 1 teaspoon chilli powder
  • 1½ tablespoons runny honey
  • 1 tablespoon rice wine vinegar
  • 1 dash of sesame oil

Method

  1. Mix the marinade ingredients in a shallow dish. Slice the pork into 4cm to 5cm strips, then add to the marinade and set aside.
  2. Cut the broccoli into florets, then cook in a pan of boiling salted water for 2 minutes. Add the noodles and cook according to the packet instructions.
  3. Drain, reserving a little of the cooking water, and set aside.
  4. Peel the garlic and ginger, finely slice the garlic, then cut the ginger into matchsticks.
  5. Heat the groundnut oil in a large pan or wok over a high heat, then fry the garlic and ginger for 2 to 3 minutes, until golden.
  6. Add the pork (reserving the marinade) and fry for 3 to 4 minutes, until browned.
  7. Add the marinade and reduce the heat a little. Toss the pork to coat and fry for a few minutes until sticky and cooked through.
  8. Add the noodles, broccoli and reserved cooking water and toss. Once it’s lovely and sticky, stir through the beansprouts for the final 30 seconds or until heated through.
  9. Slice and scatter with chilli (if using) and serve at once.

Recipe of the Day – Sticky Pork Noodles

Sticky pork noodles

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“This is so easy to make and customize as you like; try it with tofu or prawns instead of pork. ”
Serves 4
Cooks In35 minutes
Difficulty: Super easy

Ingredients

  • 350 g higher-welfare pork tenderloin
  • 300 g broccoli
  • 410 g fresh free-range egg noodles or 240g dried noodles
  • 2 cloves of garlic
  • 3cm piece of ginger
  • 1 tablespoon groundnut oil
  • 200 g beansprouts
  • 1 fresh red chilli , optional
  • MARINADE
  • 4 tablespoons low-salt soy sauce
  • 1 teaspoon five-spice powder
  • 1 teaspoon chilli powder
  • 1½ tablespoons runny honey
  • 1 tablespoon rice wine vinegar
  • 1 dash of sesame oil

 Method

  1. Mix the marinade ingredients in a shallow dish. Slice the pork into 4cm to 5cm strips, then add to the marinade and set aside.
  2. Cut the broccoli into florets, then cook in a pan of boiling salted water for 2 minutes. Add the noodles and cook according to the packet instructions.
  3. Drain, reserving a little of the cooking water, and set aside.
  4. Peel the garlic and ginger, finely slice the garlic, then cut the ginger into matchsticks.
  5. Heat the groundnut oil in a large pan or wok over a high heat, then fry the garlic and ginger for 2 to 3 minutes, until golden.
  6. Add the pork (reserving the marinade) and fry for 3 to 4 minutes, until browned.
  7. Add the marinade and reduce the heat a little. Toss the pork to coat and fry for a few minutes until sticky and cooked through.
  8. Add the noodles, broccoli and reserved cooking water and toss. Once it’s lovely and sticky, stir through the beansprouts for the final 30 seconds or until heated through.
  9. Slice and scatter with chilli (if using) and serve at once.

Recipe of the day – Roasted veg vindaloo with golden gnarly chicken skewers

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The perfect dinner party recipe

“This is a standout vegetable curry with a cheeky meat kicker for any non- veggies at the table – everyone’s happy. ”
  • Calories      544    27%
  • Fat               11.6g  17%
  • Saturates    2.3g   12%
  • Protein     37.7g  84%
  • Carbs         66.8g   26%
  • Sugars       12.6g    14%

    Ingredients

    • For the paste:
    • 1 whole bulb of garlic , cloves separated and peeled
    • 1 heaped tablespoon turmeric
    • 1 heaped tablespoon garam masala
    • 2 heaped tablespoons raisins
    • 1 level teaspoon of sea salt
    • 1 level teaspoon of ground cumin
    • 1 heaped teaspoon fennel seeds
    • 2 dried red chillies
    • a bunch of fresh coriander , leaves picked and stalks chopped
    • 1 red onion , peeled and roughly chopped
    • 200 ml white wine vinegar
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons rapeseed or olive oil
    • For the chicken skewers:
    • 4 x 150 g skinless free-range chicken breast
    • rapeseed or olive oil
    • 1 lemon
    • For the curry:
    • 1 kg large ripe tomatoes
    • sea salt
    • freshly ground pepper
    • 1 cauliflower , broken into florets, stalk sliced, leaves removed
    • 3 red onions , peeled and roughly sliced
    • 1x 400 g tin of chickpeas
    • 500 ml organic chicken or vegetable stock
    • 500 g mixed peas, broad beans and sweetcorn
    • 1 x 200 g bag of baby spinach
    • Optional:
    • natural yoghurt , to serve
    • 1 fresh red chilli , deseeded and finely chopped

    Method

    1. I was cooking with some of the Goan community in Leeds and was interested to learn that vindaloo, a curry famous all over the UK, is actually from Goa but has European roots. That part of India was, for many hundreds of years, actually under Portuguese control. It was the Portuguese who introduced vinegar to Goa and put the ‘vin’ (vinegar) in vindaloo (‘loo’ was the garlic). With this recipe, you’re creating a wonderful standout vegetable curry but then adding a meat kicker for any non- veggies at the table. It’s a great one for a mixed dinner party – everyone’s happy.
    2. Preheat your oven to 200°C/400°F/gas 6. Put all the paste ingredients except the coriander leaves into a liquidizer and whiz until smooth, then scrape the paste out into a bowl. Roughly chop the tomatoes and add to the liquidizer, season well, then blitz until smooth and put aside for later. In a large casserole-type pan, toss the cauliflower florets and red onions with half the curry paste. Add 600ml of water, and roast in the hot oven for 40 minutes, stirring halfway through. Meanwhile, cut the chicken into finger-sized strips, toss them in the bowl with the remaining curry paste, cover and pop into the fridge.
    3. After 40 minutes, carefully move the hot pan from the oven to the hob. Drain and add the chickpeas,along with the stock and blitzed tomatoes and simmer on a medium heat for about 30 minutes, or until the consistency you like. Meanwhile, preheat a large griddle pan over a high heat. Thread the chicken pieces on to 6 or 8 metal or wooden skewers. Drizzle with a little oil, season from a height, and cook on the screaming hot griddle for around 10 to 12 minutes, turning each one every now and again, until gnarly, sizzly and cooked through. Squeeze over some lemon juice and give the pan a good shake, scraping the bottom of the pan for around 30 seconds to get all the intense flavor. Transfer everything to a plate and set aside.
    4. Go back to your curry and mash a few times to thicken up the sauce. Add the delicate veggies (peas, beans, corn and spinach) for the last 3 minutes of cooking, then have a taste and correct the seasoning.Marble through a few dollops of yoghurt, scatter over the reserved coriander leaves and chopped fresh chilli (leave the seeds in for extra heat), then take straight to the table. Serve with fluffy rice, the chicken skewers and anything else you fancy.

    Maunika’s beautiful butter chicken recipe Maunika’s beautiful butter chicken recipe


Brazilian Chicken Bucket

Super-tasty fried chicken with a crunchy twist

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“This Brazilian-style fried chicken is the ultimate dish to enjoy with friends and the futebol. We’ve taken the traditional Brazilian fried chicken dish franga passarinho (which literally means ‘chicken in the style of a little bird’ because of the bite-sized pieces) and given it added crunch in the form of another well-loved Brazilian ingredient: matchstick potatoes. Best served with a beer in one hand and the remote control in the other. ”
Serves 4
Cooks In 50 minutes plus marinating
Difficulty: Not too tricky

Ingredients

  • 450g skinless, boneless free-range chicken thighs or breasts
  • 2 cloves of garlic
  • 1 onion
  • 2-3 tablespoons cheiro verde , (equal quantities of chopped flat-leaf parsley and spring onion)
  • 5 tablespoons fresh lime juice
  • 125g plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons tempero baiano seasoning
  • 1 100g baking potato
  • vegetable oil , for deep frying
  • 1 sprig of fresh flat leaf parsley
  • chilli mayonnaise

Method:

  1. Cut the chicken into 3cm pieces, then place in a large bowl.
  2. Peel and finely chop the onion and garlic, then add to the chicken along with the cheiro verde and lime juice.
  3. Season with a pinch of sea salt and freshly ground black pepper. Toss to coat and leave to marinate for 20 to 30 minutes (or cover and chill for a couple of hours).
  4. Put the flour, baking powder and tempero baiano seasoning in a large bowl and mix well.
  5. Peel the potato, then finely grate it over the bowl using a mandolin. The pieces should be as fine as matchsticks. Mix the potatoes with the flour until evenly coated.
  6. Heat the oil in a deep-fat fryer to about 180°C/350°F.
  7. Add the potato and flour mixture to the bowl of marinated chicken and mix well.
  8. Fry the chicken in batches, making sure each piece is well coated with the potato matchsticks and batter. Fry each batch for 2 to 3 minutes, then turn it over and cook until both sides are evenly browned and crisp. Remove and drain on kitchen paper. Keep warm while frying the remaining chicken.
  9. Finely chop the parsley, and sprinkle over the chicken with a pinch of salt. Serve hot, with chilli mayonnaise on the side.