Tag: recipe

1 tbsp sesame oil 

100ml vegetable oil

3 tbsp medium curry paste (we tend to use a full jar of Patak’s Balti Paste)

1 tsp ground cumin

2 tsp ground coriander

750g beef – shin is preferred, otherwise diced braising steak

400g potatoes, peeled and cut into quarters 

1-2 medium sweet potatoes, peeled and cut into large chunks

500 ml chicken stock

salt and pepper

fresh coriander to garnish 

Heat the oils in a wok or deep sided frying pan over a medium -high heat.  Carefully add the curry paste, reduce the heat to low and cook gently for about 3-4 minutes.  If the mixture starts to burn add a little water.  Stir in the cumin and coriander.  Stir fry for 30 seconds then add the beef and stir fry for 3-4 mins.  Season well with salt and pepper.  Transfer this mixture to a slow cooker pot.  Add the potatoes and pour over the stock.  Cover with the lid and cook for 6-8 hours or until the meat is tender and the potatoes are cooked through.  Alternatively, transfer to a casserole dish and cook in the over at 160 degrees for 2-3 hours. Serve with fresh coriander and rice.

(serves 8)

1 large onion, finely chopped

3 garlic cloves, finely chopped

A little vegetable oil

1 heaped teaspoon medium curry powder

25g grated fresh ginger

2 green chillies, or 1 red, finely chopped

Salt and black pepper

250g chickpeas, soaked overnight and cooked or 2 x 400g tins

400ml tin of coconut milk

250g button mushrooms, halved

Juice of 1 lime

2 lemon grass sticks

15 medium cavolo nero leaves

2 tablespoons soy sauce

2 tablespoons Thai fish sauce

Large bunch of coriander

Fry the onion and garlic gently in the oil until soft. Add the curry powder, fresh ginger, chilli, salt and pepper, and stir. Next, add the cooked chickpeas, coconut milk, mushrooms, lime juice, and lemon grass sticks, and simmer for 30 minutes. Remove the stems from the kale and chop the leaves into strips. Steam them for 5 minutes and then add them into the chickpea mixture. Add the soy and fish sauces. Scatter with coarsely chopped coriander. This is best served warm, when all the flavours seem to sing out.

(Makes one 24cm cake)

3 medium sized apples (golden delicious but any will do!)

a little lemon juice

2 eggs  100g sugar + 25g for sprinkling

1 teaspoon vanilla essence

200g plain flour plus a little extra for greasing the tin

2 teaspoons baking powder

125ml milk

3 tablespoons olive oil

25g butter plus a little extra for greasing

Preheat the oven to 180C (350F/Gas 4). Peel and core the apples. Cut them in half, and cut the halves into slices about 5mm. Sprinkle them with a little lemon juice while you prepare the cake batter. Whip the eggs with the 100g of the sugar and the vanilla until thick and creamy. Add the sifted flour and baking powder, and mix to incorporate. Add the milk and olive oil, and stir to make a smooth batter. Butter and flour a 24cm cake tin and pour in the batter, which will spread to cover the bottom. Pat dry the apple slices and arrange them on the top of the batter. Sprinkle with the remaining sugar and dot with the butter. Bake for about 45 minutes or until the top is golden. The cake inside will be moist and spongy. Serve the cake warm or room temperature.