Category: Recipes

This simple, homely dish is loaded with flavour and captures the delicious essence of Korean cooking, sure to be a staple in your home!

Dish type : Can be Vegetarian or Meat Dish

Prep: 10 mins

Cook: 10 mins

Serves 2

Ingredients:

- 1½ tbsp cold-pressed rapeseed oil
- 1 diced garlic clove
- 1 thumb-size piece of grated ginger
- 200g chopped broccoli
- 3  thinly sliced spring onions
- 50g kimchi
- 200g rice
- 2 carrots
- 2 eggs
- 1 lime, half juiced and half as a wedge
- Coriander

Method

STEP 1 :

Wash the rice under water until the water runs clear. Place the rice in a medium saucepan and add 1 1/2 cups of boiling.

STEP 2 :

Begin stirring the rice and salt. Return the saucepan to heat and allow it to boil over a medium-high heat.

STEP 3 :

Reduce the heat to a simmer and cover the saucepan and cook until the rice is tender and all the liquid has been absorbed. This should take between 15-17 minutes.

STEP 4 :

Remove from heat and let it steam for 10 minutes. Then using a fork begin to fluff with the rice.

STEP 5 :

Heat 1 tbsp of the oil in a large frying pan. Once warm add the garlic, ginger, broccoli and half the spring onions. Fry them all for 5-7 mins or until they have softened.

STEP 6 :

Cut the kimchi and add to the frying pan. Continue to stir the pan making sure to fry the kimchi.

STEP 7 :

Once the rice is cooked add it to the frying pan and begin mixing it. Add the carrots and cook for another minute until it all heats through.

Step 8 :

Begin to push everything in the pan to the side and pour the remaining oil into the empty part of the pan.

Step 9 :

Crack in the eggs and start to fry them. Squeeze the lime juice over the rice and eggs and begin to  scoop the rice into bowls.

Step 10 :

Top the rice with the egg and add coriander, spring onions and lime wedges for garnish and enjoy.

All images, Ⓒ Pexels / Recipe researched and created by Nazifa Miah

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Try this delicious Michelin star dish at home that will satisfy all your lunch cravings.

Dish Type: Meat Dish

Cooking time 60 minutes

Serves 4

Ingredients

For the Foie Gras:
- 1 lobe of foie gras 
- Flaky sea salt

For the Bread Roll 
- 15g of fresh yeast
- 250g of water 
- 450g of plain flour
- 75ml of extra virgin olive oil
- 16g of salt 

Method

STEP 1 :

Preheat an oven to 170°C/gas mark 5

STEP 2 :

To make the bread rolls, add the yeast  to the bowl and cover with water. Add the flour in bit by bit until the flour and water are combined. Then add the add the olive oil and salt.

STEP 3 :

Mix until a dough is formed and place in a large bowl. Cover the bowl with a kitchen towel and place somewhere warm for an hour to rise.

Step 4 :

Once risen, knock back the dough and divide into 6 evenly sized balls. Place these balls onto a baking tray and place back into the warm place to rise again.

STEP 5 :

Once risen for the second time, Brush the top of the rolls with  a little olive oil and bake for 18 minutes.

STEP 6 :

Thoroughly clean the foie gras and thinly cut them. Next begin heating a nonstick pan over a high heat and place the foie gras in the pan and begin to sear on both sides until it turns brown. Sprinkle the foie gras with a pinch of sea salt.

STEP 7 :

Once the rolls have baked, allow to cool, then cut in half. Place the foie gras on top of the buns. Add any condiment of our choosing and enjoy with a side of French fries.

 A classic roast chicken recipe that is perfect for everyday of the week not just Sunday! Make this easy oven baked chicken that will satisfy your hunger.

Dish Type : Meat Dish

Prep 10 mins

Cooking time 1 h 30 min not including resting time

Serves 4

Ingredients:

- 1 white onion, roughly diced
- 3 carrots, chopped
- 10 medium potatoes quartered
- Small bunch of thyme ,sage and rosemary
- 1 whole chicken minus the innards about 1.5kg/3lb 5oz
- 25g butter, softened
- 1 lemon quartered
- 1 Lime quartered
- Salt to taste
- Pepper
- 3 chopper Garlic cloves & 3 whole cloves

Method

STEP 1

Pre heat the oven to 190C/fan 170C/gas 5.

STEP 2

Grab a roasting tray big enough to fit the chicken and throw in all the cut up vegetables, the chopped carrots ,garlic, onion and potato’s. Drizzle some oil over the veggies and sprinkle with salt and pepper. Ensure everything is evenly coated.

STEP 3

Place  the chicken on top of the vegetables and heavily season the cavity of the chicken with salt and pepper. Stuff garlic cloves and lemon quarters along with the bundle of herds in the cavity

STEP 4

Then rub butter all over the front of the chicken focusing on the legs and breast and season to taste.

STEP 5

Once the chicken is ready to go, Place it into the oven and leave for around 1-hour 30mins. After the time is up pierce the thigh to check if the chicken is cooked though, if it runs clear the chicken is cooked and can be taken out if not cook for 10 more mins.

STEP 6:

Take the chicken out of the tray and leave to rest for 15mins. Remember to remove the stuffing of citrus and herbs and let the juices run into the tray. As the chicken rests, the vegetables can be taken out.  

STEP 7:

Carve the chicken and serve with the vegetables and Enjoy!

 All images, Ⓒ Pexels / Recipe researched and created by Nazifa Miah

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Make the nation’s national dish from the comfort of your own home. This authentic and  perfectly spiced curry and fluffy naan bread will make you think twice before ordering a takeaway!

Type of dish : Meat dish

Prep: 12 mins

Cook:  50 mins (not including the marination time)

Serves 4

Ingredients

For the chicken tikka marinade:

- 1 cup plain yogurt
- 1 kg boneless skinless chicken breasts or thighs and cut into large chunks
- 2 tablespoons Ginger-Garlic Paste
- 1 teaspoon freshly ground black pepper.
- 2 tablespoon garam masala
- 1 teaspoon cayenne pepper
- Salt to taste
- 2 tablespoons of oil
- 1 tablespoon turmeric power
- 1 tablespoon chilli power
- 1 tablespoon cumin and coriander power

Method

STEP 1 :

Clean your chicken thoroughly and cut into bite size pieces and place in a large bowl.

STEP 2 :

To create the marinade, Add 1 cup of plain yogurt to the chicken pieces followed by the ginger and garlic paste and all the spices (ground black pepper, garam masala , cayenne pepper, turmeric power, chilli powder, cumin and coriander powder) and give it a good mix. Make sure to add salt to your taste.

STEP 3 :

Once mixed add 2 tablespoons of oil and mix once more until it’s all combined. Leave the chicken in the fridge to marinade preferably overnight. But if you are short on time you can leave the chicken in the fridge for an hour 1 hour before cooking it.

STEP 4 :

After the chicken has marinated, heat up a large pan and drizzle some oil then cook the chicken.

STEP 5 :

For the masala sauce,  heat oil and butter together in a pan and add chopped onions, garlic and ginger paste and cook for 10 minutes until the onions are soft and turn a nice golden brown. Add salt and chopped tomatoes and mix thoroughly until all combined. If the onions become too dry or begins to stick  add a few teaspoons of water.

STEP 6 :

To the onions, add garam masala, paprika, turmeric ,chilli powder , coriander power and tomato paste and cook until all the spices are incorporated.

STEP 7 :

Then add the marinated chicken and cook for 15 mins. Then add enough water to cover the chicken and leave to simmer with the lid on for 25min. Make sure to occasionally stir the pot to stop the curry from sticking to the bottom.

STEP 8 :

While the chicken is cooked, we can begin making our naan bread. Simply combine the self-rising flour, plain yogurt, and a pinch of salt together in a big bowl and mix until a dough is formed. Divide the mixture into 6 sections and roll out the dough on a floured surface. Roll the dough until you get a circle ,or something that resembles a circle, that is around 2 cm thick

STEP 9 :

Heat a large nonstick pan over a medium heat, and cook the Naan on each side for 5 minutes or until it’s cooked through and slightly brown. Then brush with some butter and keep warm in the oven or microwave while the remaining naans are made.

STEP 10 :

Remove the lid and stir the chicken making sure to scrape the bottom. Remove a piece of chicken and check that it is cooked all the way through. Finally add the cream and mix altogether then garnish with some coriander. Add the fresh warm naans and Enjoy!

All images, Ⓒ Pexels / Recipe researched and created by Nazifa Miah

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This creamy and rich mushroom risotto recipe is the ultimate comfort meal, that is easy and simple to and make that will leave you feeling satisfied.

Dish Type: Vegetarian

Prep: 8 mins

Cook: 28 mins + soaking

Serves 4

Ingredients:

- 60g porcini mushrooms
- 3 finely chopped garlic cloves
- 3 1/2 tbsp olive oil
- 1 finely chopped onion
- 250g chopped chestnut mushroom.
- 1 vegetable stock
- 315 g risotto rice (arborio)
- 1 x 175ml glass white wine
- 30g butter
- Chopped parsley leaves
- 50g freshly grated parmesan
- Salt and pepper to taste
- 1 litre water

Method

STEP 1

First place the 60g of mushrooms into a bowl and pour 1 litre of boiling water over. Allow the mushrooms to soak in the water for up to 20 mins and then drain the water into a separate bowl and keep them aside.

STEP 2

Crumble in 1 vegetable stock cube into the mushroom liquid making sure to squeeze the mushrooms gently to remove the excess liquid.

STEP 3

Grab a shallow saucepan and over a medium flame, begin to heat the olive oil. Once warm add 1 finely chopped onion and 3 finely chopped garlic cloves, then cook for about 5 mins until soft.

STEP 4

Stir in the remaining chopped chestnut mushrooms and the dried mushrooms, and cook till soft. Don’t forget to season with salt and pepper.

STEP 5

Next into the pan, pour in the 300g risotto and cook for 1 min. Add 175ml of white wine and let it bubble until all the alcohol evaporates.

STEP 6

Continuing to stir, then slowly begin to pour a quarter of the mushroom stock. Let the rice simmer, stirring often, until the rice has fully absorbed all the liquid.

STEP 7

Continue stirring until the rice is cooked. Make sure to slowly add the stock and mix it in until it becomes creamy. If the rice is still undercooked, add a splash of water, and keep the pan hot. Then remove from the heat and add the butter and sprinkle generously with cheese and parsley. Tuck in and enjoy the dish!

All images, Ⓒ Pexels / Recipe researched and created by Nazifa Miah 

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Preheat an oven to 170°C/gas mark 3.

Let’s make the bread rolls: dissolve the yeast in the water, then add the flour little by little. Once the flour and water is evenly combined add the olive oil, salt and liquorice.

240g of water
15g of fresh yeast
450g of plain flour
18g of salt
75ml of extra virgin olive oil
15g of liquorice powder

Mix well and transfer the dough to a large bowl, cover with a kitchen towel and set aside to rise for 1-1½ hours in a warm place. Divide the dough into evenly sized balls, place on a baking tray and leave to rise once more. Preheat the oven to 170°C/gas mark 5.

Brush the the rolls with olive oil and bake for 18 minutes.

Meanwhile, prepare the mango ketchup. In a medium saucepan heat the olive oil and sweat the onions and garlic. Add all the other ingredients and simmer for 15-20 minutes. With a blender or hand mixer blitz the mixture until smooth, then pass through a fine sieve.

1 tsp extra virgin olive oil
1/4 onion, finely chopped
1 tsp fresh ginger, grated
1 mango, peeled and roughly chopped
90ml of orange juice
45ml of dry white wine
12ml of cider vinegar
12ml of lime juice
20g of cane sugar
1/2 garlic clove
1 tsp allspice
1 pinch of cayenne pepper
1 pinch of cinnamon
1 tsp ground cumin

Let’s make the Passito mayo: combine the egg yolk, a pinch of salt and a few drops of water in a small bowl. Slowly drizzle in the oil, whisking all the time, until emulsified. Mix in the Passito and season with more salt if necessary.

1 tbsp of Passito di Pantelleria wine
1 egg yolk
150g of rapeseed oil
1 pinch of salt

Preheat a deep fryer to 180°C.

For the vegetable chips, dredge the sliced vegetables in flour. Fry in the deep fryer until golden and crispy, then drain on kitchen paper.

1 carrot
1 courgette
use plain flour, for dredging

Clean the foie gras and cut into escalopes. Heat a nonstick frying pan over a high heat and sear the foie gras on both sides until browned. Sprinkle with a pinch of sea salt and serve immediately.

1 lobe of foie gras
1 pinch of flaky sea salt

To plate, put a foie gras escalope inside a liquorice roll and garnish with the mango ketchup, Passito mayonnaise and vegetable chips.

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