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Garlic and Coriander Naan Bread

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A great traditional accompaniment for many Curry and Asia dishes, this bread is relatively heavy, but still works very well as a side dish.

Naan Bread

Serve it still warm, along with a freshly cooked Curry – something like the Creamy Curried Beef or Cauliflower in a Curry Sauce for a truly great dinner!

To Make 3
280g Strong White Flour, plus extra for dusting
1tsp Salt
1tbsp Ground Coriander
1 Garlic Clove, peeled and very finely chopped
1tsp Easy-blend Dried Yeast
2tsp Clear Honey
100ml Lukewarm Water
4tbsp Natural Yogurt
1tbsp Vegetable Oil, plus extra for brushing
1tsp Black Onion Seeds
1tbsp Chopped Fresh Coriander

1. Sift the Flour, Salt and Ground Coriander together into a large bowl, before stirring in the Garlic and Yeast.
2. Make a well in the centre, then add the Honey, Water, Yogurt and Oil. Mix well with a wooden spoon until the dough begins to come together, then knead in the bowl until it leaves the sides of the bowl.
3. Turn out onto a floured surface, and knead well for around ten minutes, until smooth and elastic.
4. Brush a bowl with some more Oil. Shape the Dough into a ball, then leave in the bowl, covered with a damp tea towel for around one or two hours, leaving it to rise in a warm place. The dough should have doubled in size after the time
5. Once the Dough has finished rising, place three baking trays in the oven and pre-heat to 240C, and heat the grill too.
6. Turn the Dough out onto a floured surface, then knock back with your fist. Divide into three pieces, shaping each of them into a teardrop shape, about a centimetre thick, and place on one of the heated baking trays. Brush the Bread lightly with Oil, and sprinkle with the Onion Seeds and Chopped Coriander.
7. Bake in the oven for five minutes until puffed up. Transfer the Naan Bread to the Grill pan, and grill for two or three minutes.

Photo Courtesy of: stu_spivack

Coq Au Vin Blanc

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Traditionally this dish is made with Red Wine, but with this recipe, the flavours appeal more to a broader audience, and still has the French Tastes to it.

Coq Au Vin Blanc

To change it to the more traditional dish, simply replace the White Wine with Red, and add one or two tablespoons of Brandy just after adding the Cornstarch to the meal.

To Serve 2
2 Chicken Leg Quarters
90g Lean Back Bacon, derinded
2tbsp Olive Oil
125g Button Onions, or 1 Large Onion
1 Garlic Clove, peeled and crushed
150ml Dry White Wine
300ml Chickn Stock
1 Bay Leaf
1tsp Dried Oregano
1tbsp Cornflour (Cornstarch)
60g Small Button Mushrooms, trimmed
Salt and Pepper

1. Cut each Chicken Leg into two pieces, and season well. Cut the Bacon into strips about a centimetre across, and heat the Oil in a large Saucepan.
2. Fry the Chicken off until Golden Brown all over, and remove from the pan. Add the Bacon, Onions and Garlic to the pan, and fry until lightly browned. Drain all fat from the pan. Add the Wine, Chicken Stock, Bay Leaf and Oregano, season to taste, and then add the Chicken, bringing the mixture back to the boil.
3. Cover the Saucepan with a tight fitting lid, then simmer gently for about forty to fifty minutes – until the Chicken is very tender. Mix the Cornflour with a tablespoon of cold water, before adding to the pan with the Mushrooms. Bring the pan back to the boil, and simmer gently for five more minutes.
4. Taste, and adjust the seasoning, remove the Bay Leaf, and serve with Rice or Mashed Potatoes.

Photo Courtesy of: Drab Makyo

Cauliflower in Curry Sauce

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This dish is a great addition to a regular Indian Meal. It’s mix of textures, with the crunchy Cauliflower and smooth sauce and Tomatoes gives it a memorable buzz. You can also serve it as a simple, quick and tasty Dinner with some Chapatis or Naan bread.

Cauliflower Curry

To Serve 4
1 Large Cauliflower
6tbsp Ghee or Vegetable Oil
1tsp Black Mustard Seeds
1tsp Cumin Seeds
2.5cm Ginger, peeled and finely chopped
1 Small Onion, peeled and finely chopped
1tsp Salt
1tsp Ground Turmeric
3 Tomatoes, skinned and finely chopped
1 Small Green Chilli, deseeded and finely chopped
1/2tsp Sugar
2tbsp Fresh Coriander, chopped

1. Cut the Cauliflower into small florets, discarding the green leaves and stalks. Wash and dry well on Kitchen Paper.
2. Heat the Ghee (or Vegetable Oil) in a heavy based saucepan, or a flameproof casserole dish. Add the Mustard Seeds to the pan, and when they begin to pop, stir in the Cumin Seeds, Ginger, Onion, Salt and Turmeric. Fry over a medium heat for two to three minutes, stirring constantly.
3. Add the small Cauliflower florets to the pan, and stir well to coat evenly with the Spice mixture. Mix in the Tomatoes, Green Chilli, Sugar and half of the Chopped Coriander, cover the pan with a tight-fitting lid, and cook gently for about fifteen minutes, making sure that the Cauliflower is tender, but not a mush.
4. Remove the lid (or cover of your choice) from the pan, and rapidly boil for one or two minutes to thicken the sauce.

Serve either in individual serving dishes, or in a large dish for people to help themselves too.

Photo Courtesy of: RovingI

Vegetable Strudel

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Apple Strudel, a traditionally Sweet dish is given a re-vamp with this Savoury twist. A range of vegetables included in the dish transforms a personal favourite desert into this – great for a starter, main course, or as a snack.
Vegetable Strudel
It can be frozen once cooked, and then heated up, so it’s a good dish to have as a back-up in case you need something for short notice.

To Serve 6
150g Butter or Margarine
2tbsp Olive Oil
450g Waxy Potatoes (such as Maris Bard or Wilja), peeled and diced
450g Carrots, peeled and diced
225g Leeks, trimmed and sliced
1 small bunch Spring Onions
450g Spring Greens, thick stalks removed and shredded
1 Garlic Clove, peeled and crushed
1tbsp Lemon Juice
300ml Fromage Frais
Ground Mixed Spice
Salt and Pepper
4 Large Sheets Filo Pastry
75g Ground Almonds
Poppy Seeds

1. Melt a third of the Butter with half of the Olive Oil in a large saucepan, before adding the Potatoes, Carrots, Leeks and Spring Onions for four or five minutes stirring all the time. Add 125ml of Water, lower the heat, cover and cook gently for ten to fifteen minutes. Leave to cool.
2. Heat twenty five grams of the butter with the rest of the Oil in a large pan, add the Garlic and Greens, then stir fry for two or three minutes or until softened. Stir in the Lemon Juice, then leave to cool.
3. In the bowl of Potato and Leek, stir in the Fromage Frais, and season to taste with the Mixed Spice, Paprika and Salt and Pepper.
4. Melt the remaining Butter. Lay the sheets of Filo Pastry on a clean and dry work surface, and brush lightly with melted Butter. Lay a second sheet over the top to make a forty five centimetre square. Repeat with the remaining sheets to make a double-thick square, and sprinkle the Ground Almonds evenly over the Pastry.
5. Spoon half of the Potato mixture over a quarter of the Pastry, making sure you leave a border around the edge, then layer with the Greens, then the rest of the Potato mixture.
6. Fold the sides in, then roll the Strudel up like it was a Swiss Roll. Transfer to a baking sheet, with the final join at the bottom. Brush with melted Butter, and sprinkle with Poppy Seeds.
7. Bake in an oven at 200C, for around twenty to twenty five minutes, until Golden Brown. Leave to stand for five minutes before serving.

Photo Courtesy of: stu_spivack

Garlic Prawns

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A very popular part of the traditional Spanish Tapas meal, this dish is a great idea to have as an alternative to plain Prawns as a starter.

Garlic Prawns

Very fast to make – including preparation, this dish takes just ten minutes, which is great when you consider how tasty and versatile they can be – use in a Fish Pie, or Paella, or in hundreds of other seafood dishes that are around.

To Serve 4
1tbsp Olive Oil
3 Garlic Cloves, Thinly Sliced
1 Red Chilli, Deseeded and Finely Chopped (optional)
400g Large Frozen Cooked and Peeled Prawns
Small Bunch of Parsley
Juice of 1 Lemon
Salt
4 Slices of Crusty Bread or Ciabatta, to Serve

1. Heat the Olive Oil in a medium pan over a medium-hot heat.
2. Add the Garlic and Chilli (if using) and cook for one to two minutes, until the Garlic is softened. Add the Prawns to the pan, and four tablespoons of water. Sprinkle with a pinch of Salt.
3. Stir Fry for three to four minutes, before adding the Chopped Parsley, and squeeze the Lemon Juice over the top.
4. Drain off three quarters of the juices, and serve.

If you’re using for other dishes, try to prepare as close to the time as possible, as freezing this dish isn’t recommended. If the other recipe requires them to be cold, chill for at least an hour.

Photo Courtesy of: Kirti Poddar

Brunswick Stew

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Nothing is more comforting on a cold evening than sitting around with a group of friends, with this traditional American One-Pot Dish.

Brunswick Stew

If you like, you can use Canned Sweetcorn and Broad Beans – just make sure you drain them very well, rinse under cold water, and then drain again.

The easiest way to cook this dish is using a Slow Cooker – it’s very simple and easy to make, and after the first thirty minutes you don’t need to pay much attention to the dish.

To serve 4
3tbsp Corn Oil
1 Large Onion, thinly sliced
1 Green Pepper, deseeded and chopped
8 Chicken pieces, such as thighs and drumsticks
400g Canned Chopped Tomatoes, Drained of liquid
Pinch Cayenne Pepper
1tbsp Worcestershire Sauce
300ml Hot Chicken Stock
1tbsp Cornflour
200g Frozen Sweetcorn, thawed
450g Frozen Broad Beans, thawed
Salt
Crusty Bread (to serve)

1.       Heat the oil in a large, heavy based frying pan and add the Onion and Pepper over a medium heat for five minutes until the Onion is softened. Draining as much fluid as possible, transfer the Onion and Pepper into the Slow Cooker.

2.       Add the Chicken to the Frying Pan, and cook turning occasionally for five minutes, until golden all over. Add the Chicken and Tomatoes to the Slow Cooker, and season to taste with Cayenne Pepper and Salt.

3.       Stir the Worcestershire Sauce into the stock, and pour into the slow cooker, before covering and cooking on low for six and a half hours.

4.       Mix the Cornflour into a paste with two or three tablespoons of water, and stir into the stew. Cook on High for thirty to forty minutes, make sure everything is cooked through, and serve on warm plates with Crusty Bread.

Photo Courtesy of: J_Lai

Butternut and Thyme Bakes

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Butternut SquashThis dish is an alternative starter to the regular Christmas Turkey Roast Dinner. It’s intended as a savoury option to the classic Bread and Butter pudding – and each mouthful just explodes with flavours.

If you can’t find any Focaccia, white bread serves as a suitable alternative. If you do use the White Bread, add a range of various herbs to add a mix of flavours – a popular combination of herbs to make Foccacia includes Rosemary, Sage, Rock Salt and Olive Oil.

You can either make this dish in individual ramekins, or as a single dish, and serve in a single tray for people to help themselves to.

To Serve 4

2 Red Onions

1 Medium Butternut Squash

2tbsp Fresh Thyme Leaves

2tbsp Olive Oil

100g Sundried Tomatoes

40g Pine Nuts

2 Whole Eggs

1 Egg Yolk

150ml Double Cream

100ml Milk

40g Grated Parmesan

4 Slices Focaccia, cut into 1cm Chunks

1.       Preheat the oven to 190 C/ Gas Mark 5.

2.       Peel and slice the Onion and peel, deseed and chop the Squash. Toss these with the Thyme leaves and Olive Oil before roasting for thirty minutes.

3.       Add the Tomatoes and nuts and cook for ten more minutes.

4.       Reduce the Oven heat to 180 C/ Gas Mark 4.

5.       Whisk the eggs, cream, milk and three quarters of the Parmesan

6.       Divide the Vegetables between four ovenproof ramekins, top with the Focaccia pour the egg and milk mixture, and scatter over the rest of the cheese.

7.       Bake on a tray for fifteen to twenty minutes, until Golden-brown on top.

Photo Courtesy of Levork