A really quick easy one here, spicy wedges go well with so many things – cajun salmon, pulled pork buns, ribs, chicken wings…OMG I’m getting hungry!
1kg White Potatoes (Maris Piper, Kind Edward etc..)
1tsp Cayenne Pepper
1/2 tsp Chilli Powder
You can easily scale this recipe up to more or less, portions given are just a guide.
1. Set your oven to 180 degrees. Line a large oven pan with foil and add 2-3 tbsp of oil. Put it in the oven for 5-10 minutes.
2. Leaving the skin on, cut your potatoes into wedge-like shapes.
3. In a bowl, mix your spices and salt.
4. Take the pan out of the oven. Sprinkle over the spice and salt mix then throw in your spuds. Using 2 spoons, turn them a few times in the oil/spice/salt mix and then pop them in the oven.
5. Set a timer for 15 minutes and pour yourself a glass of wine (or beer if you have to).
6. When the timer disturbs your peace, remove the wedges and, using the spoons, turn the taters over. Set the timer for another 15 minutes and pour more wine….
7. When the timer goes off again, repeat the process – remove, turn and time again for the final 15 minutes. Don’t have anymore booze, you won’t remember how good the wedges taste.
8. Remove the wedges from the oven and decant into a suitable receptacle to serve.
I’m making this tonight (20.02.14) for dinner, my mouth keeps watering at the thought of it!!
4 Chicken Breasts, flattened as much as you can with any suitable kitchen instruments
Breadcrumbs (I used panko)
2 eggs beaten
Plateful of flour
Half an onion finely diced
2 cloves of garlic crushed
100ml single cream
Splash of white wine or brandy
1 teaspoon Dijon Mustard
Sprig of Thyme or Rosemary
Mashable potatoes, I used Tesco’s Finest Blue Belle Potatoes
- MASH: Peel your potatoes, put them in a pan of cold water and once boiling, time for 20-25 minutes. Drain them for 5 minutes, put them back in their pan with a few knobs of butter and go all out mashing them. Add a little milk and use a fork to stir/fluff it through. Put it in the oven to keep warm if necessary
- CHICKEN: Having bashed up the chicken satisfactorily, set up a production line with the flour, eggs and breadcrumbs. Dip in each methodically and put on a plate.
- CHICKEN: You can either spray with Olive Oil spray and oven back for 20 minutes at 180 or you can pan fry them – heat some oil in a pan then add the chicken breasts. Don’t overcrowd the pan or they won’t get crispy. Pan fry for 5-7 mins on each side. Cut into the middle of your meat, if any pinkness remains, put it back in the oven/pan – this can vary depending on how thick/think your chicken is.
- SAUCE: Fry your onions and garlic on a medium heat with a little oil for 5-7 minutes until translucent. Add your mushrooms and cook for another 5 minutes. Add your white wine or brandy and boil down for 4-5 minutes. Add the dijon mustard and herbs, stir well. When ready to serve, add the single cream and stir. Season to taste
- KALE: Boil for 7 minutes and serve
As always, please post your results in the comments. Good idea to warm your plates beforehand too – especially if you have the oven on anyway 🙂
Now I have about 4/5 recipes for lamb curry and they all taste amazing (obviously). This is one I recently came up with that I think works really well and doesn’t feel as if you’ve had to stand at the stove for hours….
1/2 or 1 whole leg of lamb.
1 onion, small diced
1-2 cups of hot water
2 massalla cubes (or 1 thumb of ginger grated, 4 cloves of garlic chopped or crushed and 2 chillies chopped)
4 tomatoes, grated
1 Stick of cinnamon
2 tsp of curry powder
1 tsp of ground cumin, turmeric and ground coriander
1 bay leaf
4-5 cardamom pods
First of all, trim your lamb of as much of the fat as you can, this will stop your curry being too oily. Then cut it up in to BIG chunks, not piddly small ones.
Put the ground spices (curry powder, cumin, turmeric, coriander) together in a big bowl. Put the lamb in and shake around until its all nicely coated. Fry the lamb off in batches in a frying pan with a little oil.
In a separate pan, add your cinnamon, cloves and cardamom to some oil. Wait until you start to smell the lovely aromas (but not too hot) then add your diced onion. Let it cook for 5 minutes whilst you keep stirring – you don’t want the onion to colour too much. Then throw in your massalla cubes (or ginger, garlic and chilli) along with the grated tomato. Let that cook out until you get a nice red paste, then put your fried lamb in and the cups of water. Put a lid on and let it cook for an hour then add in the potatoes. Wait until the lamb is tender, I usually let it cook for about 2 hours but just keep testing it until you are happy with it.
I serve mine with Rotli (similar to Chapati) and a salad made from 1 small diced onion (macerated in the juice of a whole lemon), 4-5 diced tomatoes and some chopped fresh coriander.