This recipe is perfect when you want something slightly lighter but something that also packs a punch. The harissa comes at you hard in this recipe but the sweet pepper and preserved lemons give such a contrast it’ll be a staple for when you want something quick, easy but (more importantly) extra delicious too.
1 preserved lemon, chopped into small pieces
1 tsp harissa paste
1 spring onion, finely chopped
1 handful fresh parsley, finely chopped
3 tbsp olive oil
1 sweet pointed red pepper, chopped into small pieces
4-5 mint leaves, finely chopped
80g fine bulgur wheat
Start by preparing the bulgur according to the packet and set aside.
Mix the harissa together with the olive oil in a small bowl and drizzle over the prepared bulgur.
Add all the remaining ingredients, mix thoroughly and serve.
Aubergine has been a constant in the kitchen, even as a child I grew up eating aubergine weekly. It’s such a beautiful and delicious vegetable that should be praised and given the credit it deserves. Though it has constantly been a winner in my family recipes I wanted to mix it up with these sweet and spicy flavours that really brings out the deliciousness of the aubergine.
1 aubergine, halved and sliced into batons
1 tbsp golden syrup
3 tbsp sesame oil
2 garlic cloves, grated
1 birdseye chilli, finely chopped
Sesame seeds, for serving
In a pan, fry the aubergine in two tablespoons of sesame oil on medium heat for 8-10 minutes or until softened and browned.
While the aubergine is frying, take a small bowl and mix the garlic, chilli, syrup and oil together thoroughly.
Pour the sweet and spicy mixture over the aubergine and cook for 1-2 minutes, stirring occasionally.
Delicious as a side dish or with some slow cooked meat.
Just putting out there, this is one powerful salad. Full of raw pungent flavours that will awaken those taste buds. A delicious and easy way to get a healthy meal in you and it takes little to no time to prepare.
1 can gungo peas, drained and rinsed
1 red sweet pepper, deseeded and roughly chopped
1 medium carrot, finely chopped
1 garlic clove, grated
2 tbsp olive oil
2 spring onion, finely chopped
1/4 tsp paprika
1/4 cayenne pepper
2 dsp maple syrup
In a bowl, add all the ingredients together and mix thoroughly. Serve in the dish of your choice.
Merry Christmas Everybody!! I hope you all had an enjoyable time, had lots of amazing food and spent some quality time with some loved ones. Now, I know what you are all thinking, Carla, we have all just stuffed our faces with turkey and you’re coming here and posting something about Turkey, are you feeling alright love? I know,I don’t blame you. There will be a fair few of us with some serious leftovers after yesterdays antics and lets be honest, we need to gobble up those goodies.
This recipe works perfectly for any leftover Turkey or works just as well with Turkey steaks, which is fantastic as they are so easy to access all year round, not just for the Christmas period. So quick and easy to make, you’ll be back to chilling on the sofa watching all the treats in store on the television.
1/2 tsp cayenne pepper
1 inch piece of fresh ginger, grated
3 fresh tomatoes, roughly chopped
2 turkey steaks, chopped into chunks
3 cloves garlic, roughly chopped
1/2 tsp paprika
2 tbsp olive oil
1 shallot, finely chopped
1/4 tsp ground cumin
On medium heat, fry the shallot, ginger and garlic in the olive oil until lightly browned.
Add the turkey and cook for 3-4 minutes.
Season with all the spices and mix.
Add the tomatoes and cook until they are blistered and have released its juices.
Squeeze over some lime juice, stir and take off the heat.
The way the caramelised parts of the pork just screams ‘get in my belly’ with this dish. The cooking time on this bad boy is so short, there are no excuses to not give this a go. You can also switch this up with some added vegetables and spring onion if you’re more on the stir fry vibes. Additionally this goes brilliantly with some boiled rice or with a side salad.
4 slices of pork belly, cut into chunks
1 red chilli, deseeded and finely chopped
2 cloves of garlic, grated
1 inch piece of fresh ginger, grated
1 dessert spoon of soy sauce
1 dessert spoon of sesame oil
1tsp maple syrup
1 tsp granulated sugar
To make the marinade, get a bowl and mix all the ingredients, excluding the pork and lime. Then add the pork and give it a thorough mix. Then leave to marinate for at least 15 minutes.
Remove the pork from the bowl and place in a frying pan on high heat. Leave all remaining juices in the bowl. Cook on one side for 5 minutes.
Drop the heat to medium-high and flip over the meat (the cooked side will be crispy and the marinade will have caramelised). Add in any remaining juices and chilli bits from the bowl to the pan.
Cook for another 5 minutes, then serve immediately with an optional splash of lime .
Soup is the way forward now that autumn has fully arrived. As the days get colder and wetter, soup is a constant go to. They don’t take much time to prepare and cook, and can be so versatile which I love so you can always mix up these recipes as you like. This recipe is perfect after a long day at work and you’re not quite feeling a long winded time in the kitchen cooking.
1 can (400g) peeled plum tomatoes in tomato sauce.
1 small yellow onion, roughly chopped
2 cloves of garlic, roughly chopped
1/4 tsp cumin
250ml vegetable stock
1 tbsp olive oil
1 small red chilli, deseeded and roughly chopped
Start by frying the onion and garlic in the oil on medium heat until soft and lightly browned.
Add the chilli, cumin and season with salt and pepper and continue to fry for 2-4 minutes.
Then add the tomatoes and the juice from the can and bring to a gentle boil.
Pour in the vegetable stock, drop the temperature to medium-low and leave to cook for 10-12 minutes.
Using a hand blender, blitz the soup until smooth. Serve immediately in a bowl with your favourite crusty bread.
Okay, I can’t even begin to tell you how damn delicious this curry is, it’s just pure, next level yumminess. Do excuse me while I just grab another serving…
What can I say, it looks good, it tastes good, what more could you want? I love the colours, it looks so vibrant and just so delicious. So simple and easy to make, the cooking time is short so you’ll have your meal ready in no time. I love the lime juice as it adds an extra ‘oomph’ and zestiness to the silky sauce and balances the sweetness of the coconut beautifully.
165g raw king prawns
3 cloves of garlic, roughly chopped
1 inch piece of ginger, grated
3 tomatoes, peeled and roughly chopped
1 tbsp olive oil
1 medium shallot, finely chopped
1 can (400ml) coconut milk
1/2 tsp medium curry powder
1 small red chilli, sliced into thin rings (seeds included)
In a pan, fry the shallot, garlic and ginger in the olive oil until soft and lightly browned.
Season with salt and pepper, then add the fresh chilli and tomatoes and fry for 2-3 minutes.
Add the curry powder and pour in the coconut milk and give it a good stir.
Leave to simmer on medium heat for 10-12 minutes; stirring occasionally.
Taste and season with salt if necessary. Then squeeze the juice of half a time and simmer for a further 2 minutes.
Add the prawns and cook for 4-5 minutes or until pink and cooked through.
One of the things I love about this recipe is that it is so versatile. You can mix up the bean and vegetable content; ideal if you have some leftover ingredients that need using up. A meat-free, hearty comfort food; perfect with rice.
1 can of red kidney beans (drained and rinsed)
1 large carrot
3 cloves of garlic finely chopped
1 sweet pepper, chopped into small chunks
1 small red onion, chopped
1 can of chopped tomatoes
2 large cup mushrooms, slice into chunks
2tbsp olive oil
1/2tsp ground allspice
1tsp ground cayenne pepper
1tsp smoked paprika
1tsp dried oregano
1/2 tsp cumin
Ground black pepper to taste
1tsp sugar (optional)
In a pan, put the olive oil, onion and garlic and fry on a medium heat until soft and lightly browned.
Then add the carrot, sweet pepper, mushrooms and fry together for 2-3 minutes.
Add the allspice, paprika, cayenne, oregano, a sprinkling of pepper and the beans and continue to cook and stir occasionally for 3-4 minutes.
Pour in the chopped tomatoes and the juice and the water. Stir and leave to simmer for 20-25 minutes. If the chilli is quite dense in flavour then add the sugar to balance the flavour.