Eat Your Greens Super Speedy Stir Fry

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Make sure you eat your greens this week with this super speedy vegan stir fry that you can add to anything, rice, pasta, noodles etc, the sprinkling of brown sugar right at the end really adds something to the greens!

Serves: 2 – 4 depending on what you are serving it with

Prep: 2mins

Cook: 6mins

Ingredients: A bag or bunch of greens such as chard, kale, spinach, watercress, pak choi, (some types of cabbage might work too), 1 garlic clove, 1 red chilli (you can used dried chilli and frozen or pureed garlic), tbsp of oil, sprinkling of brown sugar and sesame seeds.

Method:

1. Chop up your garlic and chilli and heat in the oil for a few minutes

2. Chop or tear your greens and add to the pan, stir well to coat in the oil

3. Stir fry for a minutes more then sprinkle with brown sugar and sesame seeds

4. Enjoy!

How do you Dahl? With my Chickpea, Lentil and Coconut Dahl…

 

I absolutely love dahl, it is one of my favourite comfort foods and I like to mix it up sometimes so please see recipe below for my latest version, using chickpeas, bay leaf and fennel seeds.

Serves: 4 with rice or Indian style bread

Cook: 1 hour

Prep: 10mins

Ingredients: 1 can of drained chickpeas, 400ml of coconut milk, 2 small cans of cooked lentils, (I used green), 1 onion finely chopped, 2 cloves of garlic finely sliced, 1 thumb sized piece of ginger peeled and finely sliced, 1 tbsp of oil, 1 tbsp. of tomato puree, 1 tsp of cumin, 1 tsp of tumeric, 1 tsp of mustard seeds, 1 cardamon pod, 4 dried chillies crushed, 1 tsp of fennel seeds, 1 bay leaf, salt to taste.

Method:

1. Start by frying your spices in the oil until they start to pop
2. Add your onion, ginger and garlic and allow to soften for a few minutes
3. Add your chickpeas and lentils to the pan and coat well in the mixture
4. Add your coconut milk, bay leaf and cardamon pod, bring to the boil
5. Allow to simmer for at least an hour, using a potato masher to break down the chickpeas, top up with a little water if it’s getting too sticky
6. Season with salt to your liking and serve with rice or indian style bread
7. Enjoy!

If you are looking for some further inspiration then, check out my other spicy dishes below…

Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney)

Spicy Oven Cooked Aubergines with my Bangladeshi Inspired Spicy Tomato Chutney!

Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo

Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Thanks x

Japanese Style Slow Cooked Turkey Leg with Red Wine and Miso

Looking for something different this week? Remember turkey isn’t just Christmas with this Japanese style, slow cooked turkey leg with umami flavours!

Prep: 5mins
Cook: 3 hours

Ingredients: 1 large turkey leg, (male if you can get it, as it’s even bigger), 1/2 a bottle of red wine, 1 heaped tbsp. of white miso paste, 2 tsps. Sesame seeds 4 peeled garlic cloves, 2 star anaise, 2 cinnamon sticks.

Method:

1. Preheat oven to 130F
2. Make some slits in the skin of the turkey
3. Pop the turkey leg into a deep lidded, oven proof pan
4. Add to the pan the rest of the ingredients, making sure to pour some over the top of the turkey
5. Put the lid on and cook in the oven for 1.5 hours
6. Take the turkey out and baste
7. Pop back in the oven for a further 1.5 hours
8. Allow the turkey to rest and serve with juices from the pan, which makes a great gravy
9. Enjoy!

Goes well with your choice of veg, rice, noodles and even roast potatoes. 

 

Celebrate Chinese New Year with Five Spiced Whole Roast Chicken

Celebrate Chinese New Year with a comforting, nourishing bowl of chicken, broth, veggies and rice, all gently spiced in authentic Chinese flavours.

Serves: 4 – 6 maybe with some leftovers too!

Ingredients: 1 whole chicken, 2 cinnamon sticks, 4 cloves, 2 star anise, 2 garlic cloves, 1 tsp. fennel seeds, 1 tsp. peppercorns (green/black or szechuan pepper if you can get it), 1 large carrot or two smaller ones, cut into chunky batons, 2 celery sticks cut into batons and 1/2 tsp. of sea salt.

Method:

1. Pop all your ingredients into a large lidded pan (big enough to fit a whole chicken!), pop the chicken on top, breast side up
2. Top up with water, until you the covering the chicken
3. Bring to a rolling boil and then simmer with the lid on for 1 hour
4. Turn the chicken over and cook for a further 20mins
5. Remove the chicken and vegetables from the pan and cook on a high heat for 10minutes to reduce the stock down and intensify the flavour
6. Cook your rice or noodles if serving with the chicken
7. Carve your chicken and serve on a bowl or rice or noodles with the veg and pour the stock over
8. Can season with sesame oil and soy sauce if you wish
9. Enjoy!

Mid Week Mushroom Madness: Vegan Buckwheat Soba Noodle Salad with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing,

Hi All,

Having recently got back from Japan, as a foodie, I am REALLY missing it, so was very excited when visiting my local supermarket to find some enoki mushrooms and felt inspired.

I have a cupboard at home that I try and keep stocked up with lots of different flavours from around the World so with the help of ingredients I already had, was pleased to be able to come home and rustle something up for lunch today that really hits the spot; Buckwheat Soba Noodles with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing, and here is the recipe – enjoy!

Serves: 2

Prep: 10mins
Cook: 14mins

Ingredients: 2 person serving of buckwheat soba noodles, 1 avocado, punnet of enoki mushrooms, tsp. of white miso, 2 tsp. of sesame oil, 2 tsp. of brown rice vinegar, 2 tsp. soya sauce, 1 heaped tsp. of Korean red pepper flakes.

Method:

1. Cooked the noodles as per instructions, then place into cold water, drain and set aside
2. Pop the mushroom with 1 tsp. of white miso into a pan with a little water and simmer for 10mins
3. Meanwhile chopped your avocado into chunks and mix into the noodles with the sesame oil, brown rice vinegar and soya sauce
4. When 10 minutes are up, take your mushrooms off the heat and place into very cold water for a minute to stop cooking process and drain completely
5. Mix the drained mushrooms into your noodle mix and sprinkle the Korean red chilli flakes over the top
6. Dig in!

Want more? Check out some of my other noodle recipes here:

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

Thanks x