Onion Bhaji

 

Ingredients

• 3 white onions slightly larger than tennis balls
• Oil for deep frying
• 1 teaspoon fine sea salt
• 1 tablespoon garlic paste
• 3 green chillies - pounded to a paste
• 1 tablespoon panch poran
• 1 tsp chilli powder
• 4 tbsp rice flour
• 140g (approx) sifted gram flour
• 3 tablespoons finely chopped coriander leaves

Instructions

1. Cut the onions in half and then finely slice them. Mix the salt into them and set aside for an hour or so.
2. After an hour the onions will be limp and moist. Add the remaining ingredients to the onions, being careful not to add to much gram flour. You should easily be able to pick up a ball of the onion mixture.
3. Divide the mixture in to small bhajis.
4. Heat some oil for deep frying to 160c (320f).
5. When this heat is reached, cook the bhajis in batches until they turn light brown. Transfer to a plate while you cook the remaining bhajis. At this stage, you are not cooking the bhajis through. You just want to get them started.
6. Turn the heat up until your oil reaches 180c ((356f)
7. Add the bhajis in batches and cook for a further couple of minutes until they are crispy and deep brown in colour.
8. Transfer with a slotted spoon to paper towels to drain excess oil and serve hot.
9. If not serving immediately, place in a warm (not hot) oven.

Mixed spices

 

• 8 parts curry powder
• 4 parts chili powder
• 2 parts ground coriander
• 2 parts growned cumin/zeera
• 1 part paprika 
• 1 part ground turmeric

Spiced Orange Christmas Cake

 

Ingredients

• 300 g (11oz) each raisins and sultanas
• 100 g (3 ½oz) dried apricots, finely chopped
• 100 g (3 ½oz) dried figs, finely chopped
• Juice and finely grated zest of 2 oranges
• 100 ml (3 ½ fl oz) Cointreau
• 1 tbsp. vanilla extract
• 175 g (6oz) unsalted butter, softened, plus extra to grease
• 175 g (6oz) dark brown muscovado sugar
• 3 medium eggs, lightly beaten
• 125 g (4oz) plain flour
• 2 tbsp. cocoa powder
• 1 tbsp. ground cinnamon
• 1/2 tsp ground cloves
• 2 tsp. mixed spice

Directions

1. Put the fruit, orange juice and zest, Cointreau and vanilla into a large non-metallic bowl. Mix, then cover with clingfilm and leave to soak for at least 24hr or for up to two days.
2. Preheat the oven to 150°C (130°C fan) mark 2. Grease and line the base and sides of a 20.5cm (8in) deep round cake tin with baking parchment.
3. Put butter and sugar into a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Fold in the remaining flour, cocoa powder, cinnamon, cloves and mixed spice.
4. Tip the soaked fruit mixture into the bowl and mix well, then spoon into the prepared tin and level the surface (there’s no need to make a dip in the mixture).
5. Bake for 1hr 40min or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin, then remove from tin (keeping it in its parchment paper) and wrap in a double thickness of foil. Store in a cool, dark place for up to 3 months.

Gin & Tonic Christmas Cake

 

Ingredients

• 1 dried mixed fruit
• 75 g (3oz) dates (stoned), roughly chopped
• 6 tbsp. loose leaf Earl Grey tea
• 100 ml (3 ½ fl oz) gin to soak the fruit, plus extra to feed the cake
• 200 g (7oz) unsalted butter, softened
• 200 g (7oz) dark brown muscovado sugar
• 1 tbsp. treacle
• 4 medium eggs, beaten
• 250 g (9oz) plain flour
• 1 tsp. mixed spice
• 1/2 tsp ground allspice
• 75 g (3oz) walnut pieces

Directions

1. Put dried fruit and dates into a large non-metallic bowl. Stir 2tbsp tea leaves into 200ml  (7fl oz) hot water and pour over fruit, together with the gin. Stir to coat fruit, then cover bowl with clingfilm and leave to soak overnight at room temperature.
2. Preheat oven to 140°C (120°C fan) mark 1. Grease and line base and sides of a 20.5cm (8in) round deep cake tin with baking parchment, making sure it comes 2cm (¾ in) above the top. Wrap a double layer of baking parchment around outside of tin, and secure with string.
3. In a large bowl, beat butter, sugar and treacle with a handheld electric whisk until light and  fluffy. Gradually beat in eggs – if mixture looks like it might curdle, beat in 1tbsp flour. With a large metal spoon, mix in flour, remaining tea leaves, spices, soaked fruit with liquid, and walnuts. Scrape into prepared tin and level surface.
4. Bake for 3¼ -3½ hr, or until a skewer inserted into the centre comes out clean. Cool in tin for 30min, then take out of tin (keep parchment around cake) and leave to cool completely on a wire rack. 

Tropical Christmas Cake

 

Ingredients

• 400 g sweet and tangy dried fruit mix
• 100 g pitted dates finely chopped
• 100 g  dried mango finely chopped
• Zest and juice of 1 orange
• 100 ml  spiced rum
• 1 tbsp. vanilla bean paste
• 175 g  unsalted butter, softened, plus extra to grease
• 175 g  dark brown muscovado sugar
• 3 medium eggs, beaten
• 175 g plain flour
• 2 tbsp. desiccated coconut
• 1 tsp. ground ginger
• 1 tsp. cinnamon
• 1/2 tsp ground cloves
• 2 tsp. mixed spice
• 1/2 tsp ground nutmeg
• 50 g stem ginger in syrup, chopped (reserve the syrup to use in desserts)

Directions

1. Put the dried fruit, dates, mango, orange zest and juice, rum and vanilla into a large non-metallic bowl or a food bag. Mix, then cover with clingfilm and leave to soak for at least 24hr, or for up to 2 days.
2. When ready to bake the cake, heat the oven to 150°C (130°C fan) mark 2. Grease and line a 20.5cm (8in) deep round cake tin with baking parchment.
3. Put butter and sugar into a large mixing bowl, and beat with a handheld electric whisk until light and creamy. Gradually whisk in eggs, adding a little flour if the mix begins to split. Fold in the remaining flour, coconut and spices, followed by the stem ginger.
4. Tip in the soaked fruit, stir well, spoon mixture into the tin and level the surface. Bake for 1hr 45min, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin, then remove (keeping it in its parchment paper) and wrap in a double thickness of foil. Store in a cool, dark place to mature for up to 3 months.
5. Feed the cake every 3-4 weeks with 2tbsp spiced rum – to do this, use a skewer to make small holes in the top and bottom of the cake, using 1tbsp for each side. Re-wrap carefully after each addition. Do this up until 1 week before decorating your cake to ensure it has sufficient time to dry out. 

Christmas Cake I

 

Ingredients

For the soaked fruit

• 300 g sultanas
• 300 g raisins
• 100 g dried cranberries
• 150 g dried figs, chopped
• 100 g chopped mixed peel
• Finely grated zest and juice 1 large orange
• 200 ml dark rum
• 50 g unsalted butter, chopped
• 50 ml maple syrup

For the cake

• 200 g unsalted butter, softened, plus extra to grease
• 200 g light muscovado sugar
• 3 medium eggs, beaten
• 125 g plain flour
• 1 tbsp. mixed spice
• 1 tsp. each ground allspice and cinnamon
• 1 tsp. freshly grated nutmeg
• 75 g pecans, roughly chopped

Directions

1. For the soaked fruit, in a large non-metallic bowl, mix the dried fruit and mixed peel. In a small pan, gently heat the orange zest and juice and rum until warm. Remove from heat and stir in the butter, to melt, and maple syrup. Pour over the fruit, stir, cover and leave to soak overnight at room temperature.
2. Preheat oven to 150°C (130°C fan) mark 2. Grease and line a 20.5cm round, 9cm deep cake tin with baking parchment. Next, wrap a double layer of baking parchment around the outside of the tin, securing it with string – this will help prevent the sides of the cake from over-browning.
3. For the cake, using a freestanding mixer or a handheld electric whisk and large bowl, beat butter and sugar until light and fluffy, about 5min.
4. Add eggs a little at a time, beating well after each addition. Sift in flour and spices and beat briefly to combine. Add soaked fruit mixture and pecans and stir with a large metal spoon to combine.
5. Scrape into prepared tin and level. Bake for 2½-3hr, until a skewer inserted into the centre comes out clean. Cool in tin for 10min, then transfer to a wire rack (keeping it in its baking parchment) and cool completely.
6. If storing, wrap cooled cake (still in its parchment) in several layers of clingfilm, followed by a layer of foil. Store in a cool, dark place for up to 3 months.

Viennese whirl biscuits

 Ingredients

• 175 g unsalted butter
• 40 g icing sugar
• 175 g plain flour
• 40 g  cornflour
• 1 tbsp. vanilla extract 

Directions

1. Into a mixing bowl, add butter, icing sugar, plain flour, cornflour and vanilla extract. Whisk until smooth. Chill mixture for 15min.
2. Prepare a piping bag with a large star nozzle and put in a jug to hold steady. Spoon biscuit mix into piping bag and twist top to secure bag and push mixture to bottom.
3. Line baking sheet with baking parchment. Make rounds by piping in a spiral shape, from centre outwards, to about 6.5cm (2½in) in diameter. Or make fingers by piping in zigzags, about 10cm (4in) in length.
4. Bake at 180°C (160°C fan) mark 4 for 12-15min until biscuits look pale golden and feel firm. Leave to cool completely on tray.

Katsu Pork Cutlet

 

INGREDIENTS

• 2 large eggs
• 2 c. panko
• 2 tbsp. olive oil
• 500 gr. pork tenderloin, trimmed and cut into 8 pieces, then pounded
• salt and pepper

DIRECTIONS

1. Heat oven to 220 C. Beat eggs in a shallow bowl. In a second bowl or a pie plate, combine panko and oil.
2. Dip pork cutlet in egg, letting any excess drip off, then in panko, pressing gently to help it adhere; transfer to a rack set in a rimmed baking sheet. Repeat with remaining pork, then roast until golden brown and cooked through, 20 to 25 minutes. Sprinkle with 1/4 tsp salt.

Hot Pepper and Onion Pizza

 

INGREDIENTS

• Flour, for surface
• 1 lb. pizza dough, at room temperature
• Cornmeal, for baking sheet
• 1/2 oz. extra-sharp Cheddar, coarsely grated
• 1 small onion, thinly sliced
• 1 small red pepper, sliced
• 1 small yellow pepper, sliced
• 1 poblano pepper, halved and thinly sliced
• 1 small jalapeño, halved and thinly sliced
• 1 tbsp. olive oil
• Kosher salt and pepper

DIRECTIONS

1. Heat oven to 220 C.
2. On a lightly floured surface, shape the pizza dough into a 35cm  oval. Place on a cornmeal-dusted or parchment-lined baking sheet. Sprinkle Cheddar over top. 
3. In a large bowl, toss onion and peppers with olive oil and 1/4 tsp each salt and pepper. Scatter over dough and bake until the crust is golden brown, 10 to 12 minutes.

Turkey Chili With Beans

 

INGREDIENTS

• 1 tbsp. olive oil
• 1 onion, chopped
• 2 bell peppers, seeded and chopped
• 3 cloves garlic, pressed
• 500 gr. ground white meat turkey or chicken
• 1 tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 2 cans of fire-roasted crushed tomatoes
• 1 can diced tomatoes
• salt and pepper
• 1 can kidney beans, rinsed
• 1 can black beans, rinsed
• Sour cream and coriander, for serving

DIRECTIONS

1. Heat oil in a heavy-bottomed pot on medium. Add onion and peppers and cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in garlic and cook 1 minute.
2. Add turkey and cook, breaking it up into small pieces, until no longer pink, about 5 minutes. Sprinkle with spices and cook for 1 minute. 
3. Stir in tomatoes (and their juices), 1 cup water, and 1/2 tsp each salt and pepper and simmer, covered, stirring occasionally,  5 min
4. Stir in beans and heat through, about 3 minutes.

Roasted Chicken and Garlic Potatoes with Red Pepper Relish

 

INGREDIENTS

650 gr. golden new potatoes (about 24), halved

4 tbsp. olive oil

4 cloves garlic (2 cloves smashed)

salt and pepper

1 skinless chicken breasts

3/4 cup. roasted red peppers, drained and cut into ¼-in. pieces

2 spring onions, finely chopped

1/3 cup. roasted almonds, chopped

3 tbsp. sherry vinegar

2 tbsp. chopped flat-leaf parsley

 

DIRECTIONS

1. Heat oven to 220 C. On a large rimmed baking sheet, toss potatoes with 2 Tbsp oil. Press 2 cloves garlic over top, sprinkle with 1/4 tsp salt, and toss to combine. Roast 15 minutes.
2. Meanwhile, heat a large skillet on medium-high. Season chicken with ¼ tsp each salt and pepper. Add 1 Tbsp oil to skillet, then add chicken and cook until browned, about 4 minutes. 
3. Turn chicken over, add smashed garlic to skillet, and cook 1 minute more. Transfer skillet to oven along with potatoes and roast until chicken is cooked through and potatoes are golden brown and tender, 6 to 8 minutes more; transfer chicken and garlic to a cutting board. 
4. While chicken cooks, in a bowl, combine peppers, almonds, scallions, vinegar, remaining Tbsp oil, and 1/4 tsp salt. Chop smashed garlic, add to pepper mixture along with parsley, and mix to combine. Serve with chicken and potatoes.

YELLOW RICE 

Ingredients

• 350g basmati rice
• 50g butter
• 1 heaped tbsp caster sugar
• 1 tsp ground cinnamon or 1⁄2 cinnamon stick
• 6 cardamom pods , shelled and seeds crushed
• just under 1 tsp ground turmeric
• 5 tbsp raisin

Method

STEP 1

Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.

STEP 2

Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.

 Instant Pot Chicken Tikka Masala

Ingredients

• 1 kg boneless skinless chicken breasts cut into bite-size pieces
• 1 1/2 teaspoons kosher salt divided
• 1 tablespoon unsalted butter or coconut oil, ghee, or extra-virgin olive oil...
• 1 small yellow onion finely chopped
• 3 large cloves garlic minced (about 1 tablespoon)
• 1 tablespoon minced fresh ginger
• 1 tablespoon  garam masala*
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground cayenne use more if you like the dish spicy
• 1 cup tomato sauce (passata)
• 1 can light coconut milk (400 gr)
• 3/4 cup frozen peas
• 1/2 cup plain nonfat Greek yogurt
• Fresh coriander for serving

Instructions

1. Season the chicken with 1 teaspoon kosher salt and set aside.
2. Add the butter to an Instant Pot and set to SAUTE. Once melted, add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.
3. Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often,  just until the outsides start to brown, about 4 minutes. Add the tomato sauce and remaining 1/2 teaspoon salt. Stir to combine. Cover and cook on HIGH pressure for 8 minutes. Vent to immediately release the pressure.
4. Uncover and stir in the coconut milk. Turn the Instant Pot back to SAUTE. Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 to 15 minutes. Turn the Instant Pot off, and then stir in the peas. Let cool for 3 to 4 minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle). 

Notes

TO MAKE IN THE SLOW COOKER: Follow step 1 as written. Melt the butter in a large skillet or dutch oven over medium-high heat and continue with steps 2 and 3. After browning the chicken pieces, transfer the contents of the skillet to your slow cooker and add the tomato sauce and salt. Stir to combine, cover, and cook on high for 3 to 4 hours or low for 6 to 8 hours. When the chicken is done, stir in the coconut milk and frozen peas. Let cool for 3 to 4 minutes, and then stir in the Greek yogurt. (Note that the sauce may be a thinner consistency when made in the slow cooker.)