Krystle (well mostly her hubby's) Yummy Recipies!!!
- Thread starter Kes
- Start date
Rachgleeson
Gold Member
Thanks for bumping this up kes, some great recipes here, may try some of the curries as my husband loves a good home made curry. 
One tip for a home made curry is using the flava it chines or piri piri i added soft cheese to this and a splash of milk lovely with rice
One tip for a home made curry is using the flava it chines or piri piri i added soft cheese to this and a splash of milk lovely with rice
Kes
Gold Member
NEW RECIPE!
more curry but yummy! Will add more soon!
Chicken or lamb Dhansak
Ingredients
100g red lentils
500g butternut squash, peeled and chopped into chunks
2 onions, roughly chopped
400g tin chopped tomatoes
1 tsp turmeric
1½ tsp cumin seeds
1½ tsp coriander seeds
4 cardamom pods, squashed
Fry light
400g lean diced lamb or chicken
thumb-sized piece root ginger, finely chopped
4 garlic cloves, crushed
2-3 green chillies, sliced (take out the seeds if you don't want it too hot)
1tsp garam masala
small bunch coriander , chopped
chapati or steamed basmati to serve
Method:
Put the lentils, squash, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to just cover, then simmer gently for
about 20 minutes until the lentils are tender.
Put the cumin, coriander and cardamom in a small pan and toast until fragrant. Grind in a pestle and mortar or spice grinder.
Heat fry light in a pan, add the lamb or chicken in batches and brown all over. Scoop out then add the ground spices. Cook for 2 minutes
then stir in the ginger, garlic and chillies. Cook for a few minutes then add the lamb, lentils and squash and 200ml more water. Cover
and simmer for 1 hour 30 minutes (remove cover for final 30 minutes) or until the lamb is completely tender and sauce thickened. Stir
in the garam masala and coriander and serve with steamed basmati rice or chapatis.
Really yummy! Spice gets held in the squash, so be careful!
more curry but yummy! Will add more soon!
Chicken or lamb Dhansak
Ingredients
100g red lentils
500g butternut squash, peeled and chopped into chunks
2 onions, roughly chopped
400g tin chopped tomatoes
1 tsp turmeric
1½ tsp cumin seeds
1½ tsp coriander seeds
4 cardamom pods, squashed
Fry light
400g lean diced lamb or chicken
thumb-sized piece root ginger, finely chopped
4 garlic cloves, crushed
2-3 green chillies, sliced (take out the seeds if you don't want it too hot)
1tsp garam masala
small bunch coriander , chopped
chapati or steamed basmati to serve
Method:
Put the lentils, squash, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to just cover, then simmer gently for
about 20 minutes until the lentils are tender.
Put the cumin, coriander and cardamom in a small pan and toast until fragrant. Grind in a pestle and mortar or spice grinder.
Heat fry light in a pan, add the lamb or chicken in batches and brown all over. Scoop out then add the ground spices. Cook for 2 minutes
then stir in the ginger, garlic and chillies. Cook for a few minutes then add the lamb, lentils and squash and 200ml more water. Cover
and simmer for 1 hour 30 minutes (remove cover for final 30 minutes) or until the lamb is completely tender and sauce thickened. Stir
in the garam masala and coriander and serve with steamed basmati rice or chapatis.
Really yummy! Spice gets held in the squash, so be careful!
Rachgleeson
Gold Member
BUMP
leamarshall
Full Member
These all sound lovely
I dont suppose you have A recipe for something with Steak Mince?
I dont suppose you have A recipe for something with Steak Mince?
Kes
Gold Member
[FONT="]Butternut squash and bacon Risotto[/FONT]
[FONT="]Serves 4[/FONT]
[FONT="]Ingredients: [/FONT]
[FONT="]1 leek, washed and finely chopped.[/FONT]
[FONT="]198/7oz lean bacon, cut into bite-sized pieces[/FONT]
[FONT="]4 garlic cloves, peeled and finely chopped[/FONT]
[FONT="]255g/9oz dried risotto rice[/FONT]
[FONT="]397g/14oz butternut squash, cut into small bite-sized pieces[/FONT]
[FONT="]852ml/1 ½ pt boiling hot chicken stock[/FONT]
[FONT="]Salt and freshly ground black pepper[/FONT]
[FONT="]4tbsp finely chopped chives[/FONT]
[FONT="]Method:[/FONT]
[FONT="]1. [/FONT][FONT="]Heat a large, non stick frying pan over a medium heat. Add the leek and bacon and stir fry for 3-4 mins[/FONT]
[FONT="]2. [/FONT][FONT="]Add the garlic, rice and butternut squash and stirfry for 2-3 mins. Add a ladleful of the boiling stock and stir and cook until the liquid is absorbed. Repeat, adding a ladleful at a time, until half the stock is used up.[/FONT]
[FONT="]Serves 4[/FONT]
[FONT="]Ingredients: [/FONT]
[FONT="]1 leek, washed and finely chopped.[/FONT]
[FONT="]198/7oz lean bacon, cut into bite-sized pieces[/FONT]
[FONT="]4 garlic cloves, peeled and finely chopped[/FONT]
[FONT="]255g/9oz dried risotto rice[/FONT]
[FONT="]397g/14oz butternut squash, cut into small bite-sized pieces[/FONT]
[FONT="]852ml/1 ½ pt boiling hot chicken stock[/FONT]
[FONT="]Salt and freshly ground black pepper[/FONT]
[FONT="]4tbsp finely chopped chives[/FONT]
[FONT="]Method:[/FONT]
[FONT="]1. [/FONT][FONT="]Heat a large, non stick frying pan over a medium heat. Add the leek and bacon and stir fry for 3-4 mins[/FONT]
[FONT="]2. [/FONT][FONT="]Add the garlic, rice and butternut squash and stirfry for 2-3 mins. Add a ladleful of the boiling stock and stir and cook until the liquid is absorbed. Repeat, adding a ladleful at a time, until half the stock is used up.[/FONT]
Kes
Gold Member
[FONT="]Bacon Burger with BBQ relish[/FONT]
[FONT="]Serves 4[/FONT]
[FONT="]ingredients[/FONT]
[FONT="]1 bunch spring onions
454g/1lb extra lean minced beef
2 tsp freshly chopped parsley
salt and freshly ground black pepper
half a small red pepper
2 ripe tomatoes
1 tsp barbecue seasoning
2 tbsp freshly chopped chives
4 rashers back bacon, all visible fat removed
green salad leaves
4 x 57g/2oz wholemeal rolls[/FONT]
[FONT="]Method[/FONT]
[FONT="]1. [/FONT][FONT="]Finely slice the spring onions, place in a bowl with the beef, parsley and seasoning. Combine with your hands and shape into 4 burgers about 10cm/4in in diameter. Cover and chill for 30 minutes. [/FONT]
[FONT="]2. [/FONT][FONT="]Make the relish. Deseed and chop the pepper, chop the tomatoes, mix with the barbecue seasoning and chives, cover and chill. [/FONT]
[FONT="]3. [/FONT][FONT="]Place the burgers under a medium/hot grill for 6-7 minutes on each side until cooked through. Add the bacon for the last 5 minutes of cooking. Layer the salad leaves, bacon, burger and relish in the rolls and serve immediately. [/FONT]
[FONT="]Serves 4[/FONT]
[FONT="]ingredients[/FONT]
[FONT="]1 bunch spring onions
454g/1lb extra lean minced beef
2 tsp freshly chopped parsley
salt and freshly ground black pepper
half a small red pepper
2 ripe tomatoes
1 tsp barbecue seasoning
2 tbsp freshly chopped chives
4 rashers back bacon, all visible fat removed
green salad leaves
4 x 57g/2oz wholemeal rolls[/FONT]
[FONT="]Method[/FONT]
[FONT="]1. [/FONT][FONT="]Finely slice the spring onions, place in a bowl with the beef, parsley and seasoning. Combine with your hands and shape into 4 burgers about 10cm/4in in diameter. Cover and chill for 30 minutes. [/FONT]
[FONT="]2. [/FONT][FONT="]Make the relish. Deseed and chop the pepper, chop the tomatoes, mix with the barbecue seasoning and chives, cover and chill. [/FONT]
[FONT="]3. [/FONT][FONT="]Place the burgers under a medium/hot grill for 6-7 minutes on each side until cooked through. Add the bacon for the last 5 minutes of cooking. Layer the salad leaves, bacon, burger and relish in the rolls and serve immediately. [/FONT]
Kes
Gold Member
[FONT="]Prawn Biryani[/FONT]
[FONT="]Serves 4[/FONT]
[FONT="]Ingredients:[/FONT]
[FONT="]198ml/7fl oz water or vegetable stock[/FONT]
[FONT="]1 onion, peeled and finely chopped[/FONT]
[FONT="]1 tsp each of finely grated ginger, chilli powder and crushed cardamom seeds[/FONT]
[FONT="]2 garlic cloves, peeled and grated or crushed[/FONT]
[FONT="]2tsp cumin seeds[/FONT]
[FONT="]½ tsp turmeric[/FONT]
[FONT="]1 tbsp mild curry powder[/FONT]
[FONT="]1 cinnamon stick and 2 cloves[/FONT]
[FONT="]1 carrot, peeled and cut into batons[/FONT]
[FONT="]100g/3 ½ oz fine green beans, trimmed and chopped[/FONT]
[FONT="]4 tbsp fat free natural yogurt[/FONT]
[FONT="]198g/7oz dried basmati rice[/FONT]
[FONT="]Salt and freshly ground black pepper[/FONT]
[FONT="]596g/1lb raw tiger prawns, peeled[/FONT]
[FONT="]Handful of chopped coriander[/FONT]
[FONT="]Method:[/FONT]
[FONT="]1. [/FONT][FONT="]Place in a wide, non stick pan over a medium heat. Add the water or stock and onion, stir and cook for 5-6 mins until the onion has softened[/FONT]
[FONT="]2. [/FONT][FONT="]Add the Ginger, chilli powder, cardamom seeds, turmeric, curry powder, cinnamon stick and cloves, stir and cook for 2-3 mins[/FONT]
[FONT="]3. [/FONT][FONT="]Add the vegetables and yogurt and stir and cook for 2-3 mins. Add the rice and stir fry for 2-3 mins. Season well[/FONT]
[FONT="]4. [/FONT][FONT="]Add the 511ml/18fl oz of boiling hot water to the pan and bring to the boil. Add the prawns, cover tightly and reduce the heat to very low. Cook undisturbed for 12-15 mins then remove from the heat and allow to stand again undisturbed, for 10 mins.[/FONT]
[FONT="]5. [/FONT][FONT="]To serve, uncover and fluff up the rice with a fork, stir in the chopped coriander and eat. [/FONT]
[FONT="]Serves 4[/FONT]
[FONT="]Ingredients:[/FONT]
[FONT="]198ml/7fl oz water or vegetable stock[/FONT]
[FONT="]1 onion, peeled and finely chopped[/FONT]
[FONT="]1 tsp each of finely grated ginger, chilli powder and crushed cardamom seeds[/FONT]
[FONT="]2 garlic cloves, peeled and grated or crushed[/FONT]
[FONT="]2tsp cumin seeds[/FONT]
[FONT="]½ tsp turmeric[/FONT]
[FONT="]1 tbsp mild curry powder[/FONT]
[FONT="]1 cinnamon stick and 2 cloves[/FONT]
[FONT="]1 carrot, peeled and cut into batons[/FONT]
[FONT="]100g/3 ½ oz fine green beans, trimmed and chopped[/FONT]
[FONT="]4 tbsp fat free natural yogurt[/FONT]
[FONT="]198g/7oz dried basmati rice[/FONT]
[FONT="]Salt and freshly ground black pepper[/FONT]
[FONT="]596g/1lb raw tiger prawns, peeled[/FONT]
[FONT="]Handful of chopped coriander[/FONT]
[FONT="]Method:[/FONT]
[FONT="]1. [/FONT][FONT="]Place in a wide, non stick pan over a medium heat. Add the water or stock and onion, stir and cook for 5-6 mins until the onion has softened[/FONT]
[FONT="]2. [/FONT][FONT="]Add the Ginger, chilli powder, cardamom seeds, turmeric, curry powder, cinnamon stick and cloves, stir and cook for 2-3 mins[/FONT]
[FONT="]3. [/FONT][FONT="]Add the vegetables and yogurt and stir and cook for 2-3 mins. Add the rice and stir fry for 2-3 mins. Season well[/FONT]
[FONT="]4. [/FONT][FONT="]Add the 511ml/18fl oz of boiling hot water to the pan and bring to the boil. Add the prawns, cover tightly and reduce the heat to very low. Cook undisturbed for 12-15 mins then remove from the heat and allow to stand again undisturbed, for 10 mins.[/FONT]
[FONT="]5. [/FONT][FONT="]To serve, uncover and fluff up the rice with a fork, stir in the chopped coriander and eat. [/FONT]
Kes
Gold Member
[FONT="]Teriyaki Beef (or chicken) & Noodles[/FONT]
[FONT="]Serves 4[/FONT]
[FONT="]Ingredients[/FONT]
[FONT="]3 garlic cloves
1 red chilli
10 spring onions
4 113g/4oz chicken breasts or 113g beef strips
198g/7oz each shiitake and oyster mushrooms
2 red peppers
Fry Light
1 tsp finely chopped ginger
7floz/198ml stock made with Bovril
2 tbsp teriyaki sauce
1 tbsp freshly chopped coriander
1 level tsp sesame seeds[/FONT]
[FONT="]Noodles of your choice.[/FONT]
[FONT="]Method[/FONT][FONT="][/FONT]
[FONT="]1. [/FONT][FONT="]Prepare the stir-fry ingredients: thinly slice the garlic; deseed and finely chop the chilli; cut the spring onions into 1¾in/4cm lengths; thinly slice the chicken breasts or Beef; slice the mushrooms and peppers. Spray a wok with Fry Light and place over a medium heat. Add the garlic, ginger, chilli and spring onions and stir-fry for 1 minute. [/FONT]
[FONT="]2. [/FONT][FONT="]Increase the heat to high, add the chicken and stir-fry for 6-8 minutes or until sealed. Pour over the stock and cook rapidly until half the liquid has evaporated. Add the mushrooms and peppers and cook for a further 5-6 minutes. [/FONT]
[FONT="]3. [/FONT][FONT="]Add the teriyaki sauce and noodles and toss to mix until the noodles have seperated. Stir in the coriander and serve immediately sprinkled with sesame seeds.[/FONT]
[FONT="]Serves 4[/FONT]
[FONT="]Ingredients[/FONT]
[FONT="]3 garlic cloves
1 red chilli
10 spring onions
4 113g/4oz chicken breasts or 113g beef strips
198g/7oz each shiitake and oyster mushrooms
2 red peppers
Fry Light
1 tsp finely chopped ginger
7floz/198ml stock made with Bovril
2 tbsp teriyaki sauce
1 tbsp freshly chopped coriander
1 level tsp sesame seeds[/FONT]
[FONT="]Noodles of your choice.[/FONT]
[FONT="]Method[/FONT][FONT="][/FONT]
[FONT="]1. [/FONT][FONT="]Prepare the stir-fry ingredients: thinly slice the garlic; deseed and finely chop the chilli; cut the spring onions into 1¾in/4cm lengths; thinly slice the chicken breasts or Beef; slice the mushrooms and peppers. Spray a wok with Fry Light and place over a medium heat. Add the garlic, ginger, chilli and spring onions and stir-fry for 1 minute. [/FONT]
[FONT="]2. [/FONT][FONT="]Increase the heat to high, add the chicken and stir-fry for 6-8 minutes or until sealed. Pour over the stock and cook rapidly until half the liquid has evaporated. Add the mushrooms and peppers and cook for a further 5-6 minutes. [/FONT]
[FONT="]3. [/FONT][FONT="]Add the teriyaki sauce and noodles and toss to mix until the noodles have seperated. Stir in the coriander and serve immediately sprinkled with sesame seeds.[/FONT]
Kes
Gold Member
[FONT="]Baked Pesto Cod with Garlic Mash[/FONT]
[FONT="]Serves 4[/FONT]
[FONT="]Ingredients:[/FONT]
[FONT="]4 large, thick skinless cod (or white fish)[/FONT]
[FONT="]2 garlic cloves, peeled and crushed[/FONT]
[FONT="]6-8 tbsp very finely chopped basil[/FONT]
[FONT="]Finely grated zest and juice of 1 lemon[/FONT]
[FONT="]Salt and freshly ground pepper[/FONT]
[FONT="]For the mash[/FONT]
[FONT="]1kg/2lb 4oz potatoes, peeled and roughly chopped[/FONT]
[FONT="]100ml/3 ½ fl oz hot water or vegetable stock[/FONT]
[FONT="]2 garlic cloves, peeled and crushed[/FONT]
[FONT="]6 spring onions, finely sliced[/FONT]
[FONT="]Method:[/FONT]
[FONT="]1.[/FONT][FONT="] Preheat the oven to 200c/Gas 6. Place cod fillets in a large shallow dish in single layer[/FONT]
[FONT="]2.[/FONT][FONT="] Place the garlic, basil, lemon zest and juice in a mortar & pestle and mash until fairly smooth. Season well and spread this mixture over the top of the fish, bake for 12-15 mins or until cooked through.[/FONT]
[FONT="]3.[/FONT][FONT="] Meanwhile boil the Potatoes in lightly salted water for 12-15 mins or until tender. Drain thoroughly and mash with the hot water or stock. Stir in the garlic and spring onions and season well.[/FONT]
[FONT="]4.[/FONT][FONT="] Serve with Green vegetables [/FONT]
[FONT="]Serves 4[/FONT]
[FONT="]Ingredients:[/FONT]
[FONT="]4 large, thick skinless cod (or white fish)[/FONT]
[FONT="]2 garlic cloves, peeled and crushed[/FONT]
[FONT="]6-8 tbsp very finely chopped basil[/FONT]
[FONT="]Finely grated zest and juice of 1 lemon[/FONT]
[FONT="]Salt and freshly ground pepper[/FONT]
[FONT="]For the mash[/FONT]
[FONT="]1kg/2lb 4oz potatoes, peeled and roughly chopped[/FONT]
[FONT="]100ml/3 ½ fl oz hot water or vegetable stock[/FONT]
[FONT="]2 garlic cloves, peeled and crushed[/FONT]
[FONT="]6 spring onions, finely sliced[/FONT]
[FONT="]Method:[/FONT]
[FONT="]1.[/FONT][FONT="] Preheat the oven to 200c/Gas 6. Place cod fillets in a large shallow dish in single layer[/FONT]
[FONT="]2.[/FONT][FONT="] Place the garlic, basil, lemon zest and juice in a mortar & pestle and mash until fairly smooth. Season well and spread this mixture over the top of the fish, bake for 12-15 mins or until cooked through.[/FONT]
[FONT="]3.[/FONT][FONT="] Meanwhile boil the Potatoes in lightly salted water for 12-15 mins or until tender. Drain thoroughly and mash with the hot water or stock. Stir in the garlic and spring onions and season well.[/FONT]
[FONT="]4.[/FONT][FONT="] Serve with Green vegetables [/FONT]
