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Curry night with a Saag aloo & Rogan Josh

23 Sep

Autumn had officially arrived and the cold nights have started! So how about something spicy to warm you up.
Today I have two recipes, yes two delicious recipes!
Saag Aloo & Rogan Josh


Saag – meaning spinach, and Aloo – meaning potato, this classic north Indian side dish can be a great way to get the goodness of spinach into people (which lets face it, isn’t always easy). Not only does it contain healthy spinach, but this mildly spiced dish is truly delicious and tastes great alongside your favourite curry.

Rogan Josh is a ‘real curry’. Hearty, rich and flavoursome, with a medium spiciness, it is one of my most favourite indian curries. The dish originated from the Kashmir region of India, and like many Indian dishes there are many different variations. Our version uses a special blend of cardamom, garam masala and coriander with other spices and of course fresh tomatoes blended into a puree, to create a deliciously tasty, rich and aromatic dish.

Serves 4/6

Saag aloo
A great dish for vegetarians


• 4 large potatoes, cut into 2 cm pieces
• 1 onion, sliced
• 3 tablespoons vegetable oil
• ½ tsp each: cumin, crushed coriander seeds, turmeric, chili powder and fenugreek



• 2 green chilies, sliced
• 4 inch fresh ginger, grated
• 2 cloves garlic, grated
• 600g of spinach
• Juice of ½ lemon
• naan bread




Perpetration method.

1, Cook the potato until just tender.
2,Fry the sliced onions gently in the oil, add the spices and chilli and cook for 2-3 minutes.
3, Stir in the ginger and garlic.





  • 4, Drain the potatoes and let them steam dry for 1 minute.
    5, Add to the onion mixture and stir fry all golden brown. Add any extra oil.
    6, Mix half the spinach. Allow to shrink and add the rest. Let everything simmer for 8-10 minutes.
    7, Add the lemon juice and serve




    Rogan josh

    Serves 4/6
    • 5 tbsp vegetable oil
    • 7 black peppercorns, left whole
    • 3 black cardamom pods, left whole
    • 5 green cardamom pods, left whole
    • 4 cloves, left whole
    • 1 cinnamon stick
    • 1 piece of mace
    • 1 onion, finely chopped
    • 750g neck of lamb or mutton, bone intact, cut into pieces
    • 6 garlic cloves, peeled, left whole
    • 2cm/¾in piece ginger, peeled and cut in half
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • ½ tsp red chilli powder
    • 2 tsp ground fennel seeds
    • 1½ tsp garam masala
    • salt, to taste
    • 2 tomatoes, blended to a pulp in a food processor
    • 3 tbsp plain yoghurt, stirred
    • handful chopped fresh coriander, leaves and stalks



    Preparation method
    1. Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant.
    2. Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown.
    3. Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over.
    4. Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste.
    5. Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly.
    6. Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out.







    7. Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
    8. Add enough boiling water to almost cover the lamb, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through.
    9. Stir in the chopped coriander just before serving.



    10. Im serving this with basmati rice cooked in coconut milk ,Saag Aloo, naan bread and mango chutney


    Still don’t fancy making it yourself ! I could come and cook it for you
    For more info don’t hesitate to mail or call : 0031 (0)642297107


    22 Sep

    Ok for a while now I’ve been baking tarts! This tart is so easy and delicious.
    No need to make your own pastry just buy ready made, no hassle and no mess!!!
    This tart can be made within 45 mins ( well that is if your good at chopping 🔪) a quick, easy and tasty dish for any occasion.
    Serves 4

    1 sheet of puff pastry (I love Dufour brand)
    2 small red onions thinly sliced
    1 banana shallot
    150g mixed olives black and green de seeded roughly chopped
    200/300g mix of cheddar and parmesan cheese grated
    4 sprigs fresh rosemary
    salt and pepper
    2 tablespoons olive oil



    1.Preheat oven to 200c
    2.Place the sheet of puff pastry on a baking tray covered with parchment paper.

    3 score the pastry 1.5cm from the edge all around the pastry
    4. Scatter within the scored edges with onion, cheese, olives and rosemary.
    5. Season with salt and pepper and drizzle with oil.




    6. Bake until golden, 18-20 minutes. (be sure to check often to make sure it’s not overdone) 7. Serve with a tasty green salad and a delicious glass of rose or white wine! Chablis grand Cru could be an option


    Still don’t fancy making it yourself ! I could come and cook it for you
    For more info don’t hesitate to mail or call : 0031 (0)642297107


    Soy and Lime marinated Chargrilled Tuna with a Spicy Bok Choi Stir fry

    11 Feb

    Soy and Lime marinated Chargrilled Tuna with a Spicy Bok Choi Stir fry15759938-chinese-zodiac-sign-year-of-the-snake-2013

    To celebrate Chinese new year the year of the snake  , I have a delicious quick and easy recipe to share







    Ingredients, Serves 2-4

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    4 tuna steaks 1.5/2cm thick

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    2 red onions quartered

    1 tbsp soy sauce

    1 tbsp water

    1 lime, juice only

    1 tsp fresh root ginger, peeled, finely diced

    2 garlic cloves, finely chopped

    1 knob ginger, finely grated

    1 red chilli, de-seeded and finely chopped

    150-200g/5-7oz baby bok choi leaves, washed and halved

    1 tbsp shaoxing rice wine or water

    1 tbsp low sodium light soy sauce

    1 tbsp toasted sesame oil

    1 tbsp black rice vinegar or clear rice


    1.For the soy and lime marinade, combine all the dressing ingredients in a small pan and gently heat through. Set to one side until cooled down.

    2. once marinade has cooled pour half over the tuna steaks and the rest over the onions , leave for one hour to marinate.

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    3. heat a lightly oiled grill pan over a medium to high heat  and begin first with the onions , grilling on each side until caramelized, set to one side , now for the tuna , grill  the tuna steaks for 1 minute each side for rare, 2 for medium, basting constantly with the marinade, until charred .

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    4.For the bok choi stir fry, heat a wok until hot, then add the garlic, ginger and chilli and stir fry for one minute.


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    5.Add the bok choi and stir fry for another minute then add the remaining ingredients and stir fry for 1-2 minutes until the bok choi has just wilted and is hot.

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    6.To serve, place the bok choi on a serving plate with the onions and place the tuna steak on top, then spoon pan juices over the dish garnish with the sliced spring onions.

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    For more info mail or phone : 0031642297107


    For more info mail or phone : 0031642297107

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    Recipe of the Day: Porcini Crusted Fillet Steak with Parsley Garlic mash and a Red Wine Reduction.

    20 Jan

     Porcini Crusted Fillet Steak with Parsley Garlic mash and a Red Wine Reduction.

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    For the Parsley Mash

    50g fresh curly parsley

    1 garlic clove, lightly crushed

     900 g Desirée or King Edward potatoes

     150 ml milk

     Salt and freshly milled black pepper

    1. Use a potato peeler to pare off the potato skins as thinly as possible, then cut the potatoes into even-sized chunks –. Put the potato chunks into a large pan of boiling water, sprinkle 1 level dessertspoon of salt all over them, put a lid on and cook the potatoes until they are absolutely tender – they should take 20-25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part: they should not be hard in the centre, and you need to be careful here, because if they are slightly underdone you do get lumps.

    2. While the potatoes are cooking, place the parsley, with its stalks, into a small saucepan, add the milk and bring very slowly up to the gentlest simmer possible for 5 minutes or until the parsley is wilted and tenderAfbeelding 012

    3.  place the whole lot into a liquidizer or processor and blend on a high speed until the parsley is blended into the milk and has turned it a bright green colour – 2-3 minutes – then strain it through a sieve to remove any bits of stalks and return to the pan to keep warmAfbeelding 018

    4. When the potatoes are tender, drain off the water, return them to the saucepan and cover with a clean tea cloth for 4 minutes. Then, using a potato ricer or old fashioned masher mash the potatoes

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    5. gradually add the parsley milk and a good seasoning of salt and freshly milled black pepper. Mash until the mash is light and fluffy. Keep warm until serving .


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    For the Red Wine Reduction

    250g shallots, sliced

    4 tbsp olive oil

    1 garlic clove, lightly crushed

    Sprig thyme

    sprig rosemary

    5 tbsp balsamic vinegar

    400ml red wine

    400ml beef stock or brown chicken stock, preferably homemade

    knob of butter 

    1.Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.

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    2.Pour in the vinegar and cook until evaporated away to a syrup.Afbeelding 015

    3. pour in the wine and cook until reduced by two thirds.Afbeelding 017

    4.Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary. Add a little salt to taste and finally ‘monte’ (whisk) in a knob of butter. Add any juices from the steaks just before serving.

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    For Porcini Crusted Fillet Steak

    6 beef tenderloin steaks cut to 1 1/4″ thickness (32mm)

    2 tablespoons dried porcini mushrooms (30 ml)

    1 tablespoon olive oil (15ml)

    25g butter

    1 garlic clove, skin-on and crushed

    1 sprig of thyme

     Salt and pepper to taste

    1. Take the steaks out of the fridge 2 hours before you’re planning to cook, and allow them to come to room temperature.

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    2. Using a coffee grinder dedicated to spices (or mortar and pestle) grind porcini mushrooms to a fine powder.

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    3. Pat the steak dry with a paper towel. Season both sides of the beef with salt and pepper. Sprinkle each side of the tenderloin with the porcini dust.


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    4. Heat a heavy-based griddle pan or frying pan over a medium-high heat. Place steak into the pan. Cook for 90 seconds on each side, pressing down with a spatula, until both sides are well browned.

    5. Add the butter, garlic and thyme to the pan and, when melted, use them to baste the steak, turning it every minute until it’s done to your liking: a 4cm steak should take about 6 minutes for medium-rare, but always do it by eye.

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    6. Take out of the pan and leave somewhere warm to rest for 5–10 minutes, then serve.

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    And finally to plate up.


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    As an addition to the dish I added some sautéed mushrooms.

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    If interested I can always come and cook this for you

    For more info mail or call: 0642297107


    Recipe of the Day Mackerel Tartare with Prosciutto Crisps and Green Apple Vinaigrette.

    16 Dec

    This is my tribute to Keri Moss, one of the This winners of Mastercher the Professionals 2012. The recipe uses quail eggs but I forgot to buy some , anyway this dish still tastes fantastic full of subtle flavors , this is a real must to try. 

    Ingredients:Afbeelding 002

    For the marinated cucumber

    1 tsp runny honey

    20g/1oz rapeseed oil

    1 tsp Dijon mustard

    2g salt

    ½ cucumber, peeled, seeds removed, cut into batons

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    For the horseradish cream

    100g/3½oz fresh horseradish, finely grated

    70ml/2½fl oz soured cream

    salt and freshly ground black pepperAfbeelding 011

    For the green apple vinaigrette

    2 Granny Smith apples, freshly juiced

    20ml/1fl oz lime juice

    20g/1oz runny honey

    10g/½oz Dijon mustard

    100ml/3½fl oz pomace oil

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    For the mackerel tartare

    1 banana shallot, finely chopped

    15ml/½fl oz pomace oil

    1 Granny Smith apple, core removed, finely chopped

    ½ bunch dill

    100g/3½oz smoked mackerel, skin removed, cut into 0.5cm/¼in dice

    1 very fresh whole mackerel, gutted, filleted, pin boned and skin removed, diced

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    For the prosciutto crisp

    light olive oil or pomace oil

    4 slices prosciutto

    To serve

    mixed baby salad leaves

    Preparation method

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    1.For the marinated cucumber, mix together the honey, rapeseed oil, Dijon mustard, and salt.

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    2.Place the cucumber in a vacuum pack bag and pack very tightly. Then place in the fridge for a minimum of two hours.

    3.Remove the cucumber from the bag and cut it into a 1cm/½in dice. Add it to the honey dressing and set aside until ready to serve.

    4.For the horseradish cream, add the grated horseradish and the soured cream to a food processor and blend to a purée. Pass through a fine sieve, season with salt and pepper and set aside in the fridge until needed.

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    5.For the green apple vinaigrette, mix the apple and lime juice, honey, Dijon mustard and pomace oil and whisk to combine. Season with salt and pepper, to taste. Then set aside until needed.

    6.For the mackerel tartare, gently fry the shallot in the pomace oil until softened, without colouring.

    7.Remove from the heat and mix in a bowl with the green apple and dill. Set aside in the fridge to cool.

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    8.Mix the smoked and fresh mackerel with the cooled apple and shallot, season to taste with about 30ml/1½fl oz of the green apple vinaigrette and some salt and pepper. Set aside in the fridge until needed.

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    10.For the prosciutto crisp, line a baking tray with parchment paper and brush with a little pomace oil.

    11.Then place the prosciutto on the paper and finish with another sheet of parchment paper.Afbeelding 037

    12.Place another baking tray on top and cook in the oven for 15-18 minutes or until crisp. Then remove from the tray and cool on a wire rack.

    13.Preheat a deep fat fryer to 180C/350F.

    14.For the crisp poached quails’ eggs, poach the quails’ eggs for 90 seconds. Remove from the water with a slotted spoon and set aside to drain on kitchen paper.

    15.Place the flour and beaten egg into separate bowls. Stir together the parmesan and panko breadcrumbs in a third bowl. Dip the poached eggs into flour, egg, then breadcrumbs.

    16.Deep-fry the breaded eggs for 2-3 minutes, or until golden and crisp. Remove with a slotted spoon and set aside to drain on kitchen paper. Season with salt and pepper.Afbeelding 038

    17.To serve, dress each serving plate with a swipe of the horseradish cream. Add two quenelles of the mackerel tartare and a quails’ egg. Remove the cucumber from the marinade and spoon around the plate. Then add the prosciutto crisp.

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    18.Dress the frisée in a little of the apple dressing. Garnish the plate with the frisée and mustard frills. Pour the remaining dressing in a jug and serve on the side.

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    If you’re still not sure or a little nervous, I can make this dish for you.

    Pomace oil is made from olives , I used olive oil as an alternativeAfbeelding 050

    For more info , mail or call :


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    Many thanks to Keri Moss masterchef  professional winner 2012 for this most fantastic dish.

    Recipe of the day: Pork meatballs in my Chargrilled Paprika Sauce

    10 Oct

    Recipe of the day: Pork meatballs in my Chargrilled Paprika Sauce.

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