Chicken katsu curry This indulgent curry is a real treat and easier to make than expected. The breadcrumbs provide a great texture to hold the rich sauce. 45 minutes + chilling. Serves 2. seasoned flour for dustingegg 1, beatennatural dried breadcrumbs 100gskinless, boneless chicken thighs 4 largebasmati rice 100gfrozen peas 75gsesame oilsoy sauce onion 1, choppedgarlic 2 cloves, crushedginger a small chunk, peeled and finely choppedchilli flakes a pinch (optional)oil for fryingplain flour 1 tbsp mixed with 1 tbsp mild curry powderchicken stock 350mlbrown sugar (any kind will work) 1 tsp Put the flour, egg and breadcrumbs in separate dishes. To make the curry sauce cook the onion, garlic and ginger (and chilli flakes if using) in a little splash of oil until softened. Heat the oven to 180C/fan 160C/gas 4. Boil the rice in lots of salted water, adding the peas for the last 2 minutes of cooking. Slice the chicken and arrange on top of the rice then serve with a drizzle of the reheated sauce.
Spiced vegetable pilaf with cauliflower, ginger and garam masala Roasted beetroot tart with thyme, olives and Parmesan recipe Meanwhile, slice the beetroots into ½cm-thick rounds. Place in a bowl with the garlic, thyme and bay and season well. Add a few generous glugs of oil and mix well with your hands. Place the beetroot leaves in a pan with a few splashes of water, cover with a lid and cook over a medium heat until wilted, then scoop out and leave to cool and drain on kitchen paper. Remove the pastry from the fridge and on a lightly dusted surface, roll it out to a thickness of ½cm – the edges can be quite rough. When cool, scatter the cooked beetroot, its leaves and the olives over the pastry. Finocchiona and tomato tarts recipe Courgette, basil and Caerphilly tart recipe
simplyrecipes I’ve recently been cooking my way through some of the older recipes on Simply Recipes and came across this gem—Moroccan spiced grilled chicken breasts. It’s a winner! Boneless skinless chicken breasts are marinated in yogurt mixed with a Moroccan spice mix of cumin, paprika, and cinnamon, and then simply grilled. The yogurt helps tenderize the breasts and the marinade brings life to otherwise boring boneless skinless chicken. What I love about this recipe is that with just the barest of preparation, you can have a delicious meal within minutes. Just put the chicken in the marinade before leaving for work in the morning, come home, heat the grill, chicken is done in less than 10 minutes. The recipe is one we adapted from a recipe in the Sacramento Bee years ago.
Baked salmon with hummus and herbs Chicken and chilli noodles* Great for dinner and possibly even better the day after as a salad Method 1. Nutritional information (Per serving) Serving percentages are based on an average Adult's Reference Intake guidelines of 2,000 calories. View detailed breakdown Deliciously Ella's mushroom and chickpea stew Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies. If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black. If not, char them under a very hot grill. Keep turning the chillies so they colour evenly. This should take about 5 minutes.
What wine to drink with boeuf bourguignon Our wine expert Victoria Moore suggests four affordable bottles of wine to drink with boeuf bourguignon. Plus: Victoria's easy boeuf bourguignon recipe. Long, slow-cooked beef casseroles are friendly dishes; not just to the cook who can make them in advance and then swish around the kitchen feeling tidy and in control but also to wines. Château de Pizay Morgon 2012 France, 13% (£8.99, Majestic) Morgon is always the most hefty of the named beaujolais cru but this is still a light red, supple and smooth and filled with bright red berries, ready for spring. Domaine de la Meynarde Plan de Dieu 2012 France, 14.5% (£8.49, M&S) This is a superb, dusty red blend from Southern Rhône. La Bastide Blanche Bandol 2011 France, 15% (£14.79, Waitrose) A brooding, spreading red from the hot amphitheatre that is Bandol, in sunny Provence. The Wine Selection Dao 2010 Portugal, 13% (£4.50, Asda) Not many people have heard of the Dao. Beef bourguignon recipe olive oil or beef or goose fat 2 tbsp celery stick 1
Miso-marinated mushrooms Morning After Breakfast | Eggs Recipes Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Sugar We all deserve a treat sometimes, but try to limit your sugar intake. Fat We all need to eat a small amount of fat because it protects our organs and helps us grow. Saturates Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Protein Protein helps our muscles to grow and repair, as well as providing you with essential amino acids.