Smoky and satisfying, this quick and easy Sausage and Black Bean Chilli from the team at Bedale based HECK makes the perfect a mid-week dinner. For more recipe inspiration and to buy online visit www.heckfood.co.uk
Healthy and with a kick of heat, this Sweet Chili Chicken Stir Fry from the award-winning team at Soanes Poultry makes the perfect January supper. Using their diced chicken breast which is produced on high welfare farms throughout East Yorkshire, this quick and simple dish can be on the table in minutes and adapted to make it hotter or more mild depending on your taste. For more information and recipe inspiration visit their website www.soanespoultry.co.uk
A quick and tasty dish that uses left over pork meat from your Sunday roast or BBQ, this Fiery Pulled Pork Tortilla recipe from Huddersfield based Shaws uses their newly released Habanero & Red Pepper Chutney to bring a delicious Mexican twist to your mid-week table! Bursting with fiery Habanero chillies and married with tasty, sweet red peppers, it’s perfect for spicing up chicken, adding to chilli or dolloping onto nachos. The new Habanero & Red Pepper Chutney is available to buy at 50 Tesco stores regionally as well as online. For more recipe inspiration and to buy visit online www.shaws1889.com
Crush the chillies and garlic together with a pinch of salt with a pestle and mortar (or in a blender) to make a fine masala paste. Put the batter ingredients and the masala paste in a medium bowl and gently mix, working the spices through it, to form a relatively runny batter. Cut the potatoes in 5mm-thick slices. Mix the coriander seeds and pepper in a small bowl. Heat the frying oil – about 15cm deep – in a large pan over a high heat (or in a deep fat fryer, if you have one) and when you think it is hot enough, test the temperature by sprinkling a few drops of batter in the oil. When it is up to temperature, the drops will quickly spring back up to float on the surface. Reduce the heat to medium. Put four potato slices in the batter and work them around to make sure they are fully coated. Lift one slice out of the batter by its edge, hold over the bowl for a moment to allow any excess batter to drip off, then turn to hold horizontally. Sprinkle the top surface with seed-pepper mix and carefully place in the oil sprinkled-side uppermost. Repeat with the other three battered slices. Some batter droplets may run off the potato slices – use a tea strainer or small sieve to remove them so that they do not burn. After three minutes turn the slices over with a slotted spoon or strainer to cook the other side. Cook for a further 4-5 minutes until the batter is a crispy golden brown and the seeds are dark brown. Remove from the oil and leave to rest on absorbent kitchen towels while you batter and fry the remaining potato slices in batches of four at a time.
A comforting winter warmer!
Carefully wash and pat dry the asparagus Pour 1 tablespoon of sunflower oil into a wide pan on medium heat. When medium hot gently place the whole washed asparagus onto the pan and lower heat Cook gently and add 1 clove of minced garlic and a small pinch of cumin seeds. Gentle sauté both sides of the asparagus until done. Do not cook too much or over heat – ensure a there is still slight crunch in the bite. *Preparing and cooking the daal (lentils)* Wash the daal well and soak for approximately half an hour Chop 3 of the garlic cloves and separate other 2 also chopped Soak the tamarind in about 100ml water and leave to stand for about half an hour Bring about 2.5 pints of water to the boil in a deep cooking pot. Add the daal, return to the boil and add 1 teaspoon of salt. Then add the cumin, onions, tomatoes, 3 garlic cloves, ginger, green chillies and the coriander then cook over medium heat for about another half an hour. Through a strainer add the tamarind and lime juice. Boil further until the daal is soft. As garnish chop the remaining 2 cloves of garlic and sauté in pan with the remaining sunflower oil and add this to daal when ready to serve, Serve immediately with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread). Place your asparagus on plate and add daal in bowl. Enjoy with some hot chapatti or parathas.
– Bring a pan of water to the boil and cook the asparagus, until just soft. Remove with a slotted spoon and plunge into a bowl of ice cold water – Repeat this process for the French beans and then for the peas – Drain the vegetables and combine with the rest of the ingredients in a large bowl. Stir gently and season
1. Place the defrosted peas (or cooked and cooled peas) in a food processor and purée until smooth. 2. Transfer the peas to a mixing bowl and combine with the yoghurt, chopped onion, chopped mint, crushed garlic, chopped chilli, olive oil, ground cumin and pepper (to taste). 3. Transfer to a serving dish and chill.
Preheat the oven to 160C /Gas mark 3. Put the ribs, meaty side down, in a single layer in a large roasting tin. Cover with the Dandelion & Burdock and add the spices. Seal with foil and cook for around 2 hours. Put all the glaze ingredients in a pan and reduce on a high heat until thick and syrupy. After tow hours take the ribs out of the oven and turn it up to 200C/Gas mark 6, Drain all the stock from the tin. Turn the ribs flesh side up and baste with the glaze. Roast in the oven for 30 minutes or finish them on a barbecue, keep adding more glaze during cooking until sticky and shiny. Cut into four portions and enjoy.
Wash and carefully dry the okra. Trim the tops, cut in half lengthways, then cut each piece into 3 chunks (each about 2cm long). Spread out on a baking tray and leave uncovered to oxidise and dry for about 24 hours. Crush the chillies and garlic together using a pestle and mortar (or a blender), to make a fine masala paste. Peel the potatoes and cut into chunks roughly 1 x 4cm. Heat the oil in a large frying pan for about 1 minute over a medium heat, then add the fenugreek and mustard seeds. When the mustard seeds start to pop, stir in the asafoetida and potatoes, ensuring that the potatoes are well coated in oil. Increase the heat to high and fry for 1 minute, then stir in the okra and return the heat to medium. Gently stir in the salt and turmeric, then cover the pan and leave to cook for three minutes. Add the masala paste, ground coriander, ground cumin and chilli powder and stir gently to mix, being careful not to break the delicate okra. Cover and leave to cook for 5 minutes, or until the potatoes are cooked through. Stir once more, then remove the pan from the heat and leave to rest, covered, for about 5 minutes to allow the flavours to infuse. Reheat over a low heat until piping hot, then sprinkle with the chopped coriander and serve.
Start by making sure the mussels are clean, bright & unbroken, tap each mussel and if it remains open and doesn't close by itself discard them. Once washed set aside, in a large heavy bottomed pan, add the oil and ginger & fry over a low heat until soft. After 1-2 minutes add the shallot, garlic & chilli, turn the heat on full and stir with a wooden spoon. Add the mussels along with the lime, vinegar & wine, cover with a lid and stream for 3-4 minutes until all the mussels have opened. Divide into two bowls and serve with the coriander & topped with the spring onions.
