the Best Chicken Tikka

Chicken Tikka

A most delicious and succulent aromatic chicken tikka starter served with fresh cooling coriander chutney with a kick!

Serves 4

Prep time: 15 minutes (plus marinade overnight)

Cooking time:  10 minutes

Ingredients

1 tbsp cumin seeds

1 tbsp coriander seeds

2 whole cloves

½ tsp black peppercorns

½ tsp fenugreek seeds

1½ tsp ground turmeric

2 tsp ground paprika

½ tsp hot chilli powder

¼ tsp ground cinnamon

1 tsp sea salt

2 garlic cloves, crushed

20g root ginger, peeled & finely grated

4 tbsp natural yogurt

4 boneless & skinless chicken breasts, cut into chunks

To serve:

Fresh Coriander & Mint Chutney – see recipe

Fresh salad

Preparation method

1.  Place the cumin, coriander, cloves, peppercorns and fenugreek into a frying pan and dry fry for 1-2 minutes until toasted.  Now place in a grinder or pestle & mortar and add the turmeric, paprika, chilli, cinnamon and salt, grind until you have a fine powder.

2.  Place the ground spices into a large bowl, add the garlic, ginger and yogurt.  Mix through until thoroughly combined.  Now add the chicken and fully coat.  Cover the bowl with cling film and place in the refrigerator overnight or at least for 4 hours to marinate.

3.  Take the chicken out of the fridge and thread them onto metal skewers leaving a 1cm gap between pieces.

4.  Preheat a grill to the highest temperature and place under the grill as close to the heat as possible.  Cook for 5 minutes and then turn the skewers over cooking for a further 5 minutes.

5.  Use a fork to slide the chicken off the skewers and serve with fresh coriander & mint chutney and fresh salad.

Prawns Margarita – marinated in Tequila, Lime & Salt

Prawns Margarita – marinated in Tequila, Lime & Salt

This is a delicious starter.  A summer favourite that is really easy to prepare, hassle-free entertaining!

Serves 4

Prep time: 5 minutes plus 3-4 hours marinating time

Cooking time:  5-7 minutes

Ingredients

400g raw king prawns, peeled

3 tbsp of tequila

2 limes, juiced

1 ½ tsp sea salt

1 ½ tbsp olive oil

3 cloves of garlic, peeled & finely chopped

A small handful of fresh coriander leaves, roughly chopped

Freshly ground pepper

Crusty bread to serve

Preparation method

1.  Place the prawns, tequila, lime juice and salt in a bowl, mix together and allow to marinate in the refrigerator for at least 3-4 hours.

2.  Heat a large frying pan, add the olive oil and chopped garlic, cook for 1-2 minutes.  Add the tequila juice, reduce for 1-2 minutes.

3.  Add the prawns, toss them around the pan until they are pink.

4.  To serve, place the prawns on serving plates, season with freshly ground pepper and scatter with coriander.  Serve with crusty bread to mop up all the gorgeous margarita sauce!

Scotch Eggs

Scotch Eggs

Once you try these Scotch Eggs you will never go back to shop bought again!

Serves 6

Prep time:  15 minutes (plus 20 minutes chill time)

Cooking time:  15 minutes

Ingredients

25g butter

2 shallots, finely chopped

2 garlic cloves, finely chopped

500g good quality sausagemeat

Small handful of fresh flat-leaf parsley, finely chopped

5 fresh sage leaves, finely chopped

1 tbsp English mustard

Sea salt & freshly ground pepper

6 eggs

50g plain flour

2 large eggs, beaten

100g panko breadcrumbs

Vegetable or sunflower oil for deep-frying

Preparation method

1.  Melt the butter in a frying pan and gently fry the shallots and garlic for 5 minutes or until softened. 

2.  Add the shallots to a bowl with the sausagemeat, parsley, sage and mustard.  Mix through and season to taste.

3.  Meanwhile soft boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes.  Cool them in cold water and peel them under the water.

4.  To assemble, place a sheet of cling film on a board, put a ball of sausagemeat on top and flatten enough to cover the whole egg.  Place an egg in the middle, then draw up the ends of the cling film and massage the sausagemeat to cover the egg evenly.  Repeat this with the rest of the eggs.

5.  Place the flour, eggs and breadcrumbs on three separate plates.  One at a time roll each Scotch egg in the flour, then dip into the egg and then into the breadcrumbs to cover.  Repeat this with the rest of the eggs.  Now place in the refrigerator for 20 minutes.

6.  In a deep-fryer heat the oil to 170°C, test the oil is ready by dropping in a piece of bread.  If the oil sizzles and the bread turns golden in less than a minute the oil is ready.  Place the Scotch eggs into the oil and fry for 5-6 minutes or until evenly browned.  Fry in batches and keep them warm in a low oven.

7.  Remove with a slotted spoon and drain on kitchen paper.  Enjoy!

Portobello Mushrooms Stuffed with Vegetarian Haggis

Portobello Mushrooms Stuffed with Vegetarian Haggis

A delicious vegetarian starter which is full of flavour!  It is easy to prepare and can be made ahead.

Serves 4

Prep time:  10 minutes

Cooking time:  20 minutes

Ingredients

4 Portobello mushrooms

1 tbsp olive oil

2 tbsp pine nuts

2 tbsp pecorino cheese

75g breadcrumbs

1 handful flat leaf parsley

350g vegetarian haggis, sliced

To serve

Watercress

Preparation method

1.  Preheat the oven to 200°C/Fan 180°C/Gas mark 6. 

2.  Place the mushrooms on a baking tray and drizzle with olive oil.  Put in the oven for 5 minutes and then set aside.

3.  Place the pine nuts, pecorino, breadcrumbs and parsley into a food processor and blend together.

4.  Place a slice of haggis onto each mushroom and top with the breadcrumbs.  Now place in the oven for 15 minutes.  

5.  To serve, place a mushroom on each serving plate with a watercress garnish.  Enjoy!

Globe Artichoke with Dijon Mustard Vinaigrette

A very simple but delicious dish for a summer’s day!

Serves 4

Preparation time:  20 minutes

Cooking time: 40-45 minutes

Ingredients

4 globe artichokes

2 lemons

For the vinaigrette:

6 tbsp red wine vinegar

3 heaped tbsp Dijon mustard

Sea salt & freshly ground pepper

100ml olive oil

Preparation method

1.  Halve 2 of the lemons and place in a very large pan of water and bring to the boil.  Snap the stalk off each artichoke and remove any hard outer leaves. Cut the remaining lemon in half and rub the juices over the artichokes and squeeze any remaining juice into the pan. Place the artichokes in the water, weighing them down with a plate and cook for 40 minutes.  Drain well upside down.

2.  To make the vinaigrette, combine the vinegar and mustard in a lidded jar and season to taste.  Pour in the olive oil and shake vigorously to make a thick dressing.  Taste and add more mustard, vinegar or seasoning if necessary.

3.  Turn the artichoke over and serve them with the vinaigrette dipping sauce. 

4.  To eat, pull off the leaves from the base up, dipping them into the vinaigrette and scraping off the fleshy part with your teeth.  When you reach the small purplish leaves in the centre remove them and then scrape out the hairy choke and discard, then eat the heart.  Enjoy!

Clams with Aioli

A delicious alternative to moules mariniere! The aioli helps make a wonderful flavoursome sauce – serve with crusty baguette.

Serves 6

Preparation time:  15 minutes

Cooking time:  10-15 minutes

Ingredients

For the aioli

2 large egg yolks

1 tsp white wine vinegar

1 tsp English mustard

Sea salt & freshly ground pepper

250ml groundnut oil

2 garlic cloves, peeled & crushed

Pinch of paprika

For the clams

2-2.5kg fresh clams, cleaned

2-4 tbsp olive, plus extra to drizzle

6 shallots, peeled & thinly sliced

Few thyme sprigs

4 bay leaves

Splash of dry white wine

Small bunch of flat leaf parsley, roughly chopped

To serve

Crusty baguette

Drizzle of olive oil

Preparation method

1. To make the aioli, in a mixing bowl add the egg yolks, white wine vinegar, mustard and a pinch of salt.  Whisk together at the same time slowly add the oil until it is thick and emulsified.  Now add the garlic, paprika and mix through, season to taste. Cover the aioli and place in the fridge.

2. In a very large pan heat the oil and add the shallots, sauté for 3-4 minutes or until softened.  Now add the clams, thyme, bay leaves and a splash of wine.  Cover the pan with a lid and let the clams steam and give the pan a good shake, let steam for 4-5 minutes until the clams have opened.  Take the pan from the heat.

3.  Remove the clams from the pan with a slotted spoon and transfer to serving bowls, throw away any that have not opened.

4.  Return the pan to the heat and add 4 tbsp of aioli to the pan juices with the chopped parsley and mix through.  Spoon the sauce over the clams and a drizzle of olive oil.  Serve with crusty bread and place the remaining aioli in a bowl for guest to have more.

Mushroom, Spinach & Chutney Tart

Mushroom, Spinach & Chutney Tart

A delicious tart which is full of flavour – a perfect starter for any occasion!

Serves 4

Preparation time:  30 minutes (plus resting time)

Cooking time:  35-40 minutes

Ingredients

For the pastry

225g Plain flour, sieved

Pinch of salt

100g butter

3 sprigs of fresh thyme, leaves picked

For the chutney

2 tbsp extra virgin olive oil

4 red onions, peeled & finely sliced

4 garlic cloves, peeled & finely sliced

1 tsp coriander seeds

2 tbsp red wine vinegar

2 tbsp soft dark brown sugar

Sea salt & freshly ground pepper

For the filling

3 field mushrooms, sliced

150g butter

5 cloves of garlic, crushed

½ lemon, juice only

Handful of flat leaf parsley, roughly chopped

1 large free-range egg

130 ml single cream

1 tbsp extra virgin olive oil

4 handfuls spinach leaves

handful of thyme, leaves picked

1 small round of goats cheese, sliced

Salt & freshly ground pepper

To serve

2 handfuls of fresh spinach

½ lemon, juice only

Extra virgin olive oil

Preparation method

1. To make the pastry, place the flour and salt into a large bowl and rub in the butter using your fingertips.  Stir in the thyme leaves, gradually add some cold water, very little at a time until the mixture comes together as a dough.  Place into a ball, wrap with cling film and place in the refrigerator to chill for 30 minutes.

2.  Preheat the oven to 190°C/Gas mark 5.  Grease four 10cm/12cm individual tart tins.

3.  Roll out the pastry onto a floured surface and line the tart tins.  Prick the bases with a fork and bake in the oven for 5-8 minutes.  Set aside and allow to cool, do not switch off the oven.

4.  For the chutney, in a saucepan heat the oil on a low heat and add the onions, garlic and coriander seeds.  Cook for 10 minutes and then add the vinegar and sugar and cook for a further 5-10 minutes.  Remove from the heat, set aside and season to taste.

5.  To make the filling, lay the mushrooms in a baking tray.  In a small bowl mix together the butter, 3 of the garlic cloves, lemon juice and parsley.  Place over the mushrooms and place in the oven for 15 minutes, remove and allow to cool.

6.  In a small bowl beat the egg and cream and season with salt and pepper.  In a large frying pan heat the oil on a medium heat and add the spinach, thyme and remaining garlic.  Cook for 3-4 minutes until wilted and drain in a sieve to remove all excess moisture.

7.  Brush the pastry cases with a little of the cream and egg mixture.  Add a little chutney to each, then add some spinach and mushrooms.  Pour over the egg mixture and top with the goats cheese.  Place in the oven for 15 minutes or until lightly browned.

8.  To serve, dress the spinach with a little lemon juice and a drizzle of olive oil and divide between 4 plates and top with a warm tart, enjoy!

Moules au Cidre (Mussels in Cider)

Moules au Cidre (Mussels in Cider)

An absolutely gorgeous starter - steamed mussels and cider are a perfect flavour combination!

Serves 4

Preparation time:  15 minutes

Cooking time:  25 minutes

Ingredients

1kg live mussels, scrubbed & de-bearded

500ml dry cider

6 shallots, finely chopped

6 tbsp double cream

Freshly ground pepper

Baguette, to serve

Preparation method

1.  Discard any mussels with broken shells or any that refuse to close when tapped.

2.  In a large pan pour the cider, add the shallots and season with pepper.  Bring to the boil for 2 minutes.

3.  Add the mussles to the pan and cover with a lid.  Cook on a high heat for about 5 minutes, shaking the pan occasionally until the shells have opened.

4.  Remove the mussels from the pan with a slotted spoon and keep warm.

5.  Strain the remaining liquid through a muslin-lined sieve into a saucepan.  Bring to a boil and simmer for 8-10 minutes or until it has reduced by half.  Stir in the cream and add the mussels and cook for 1 minute to reheat the shellfish.

6.  Serve immediately with a fresh baguette, enjoy!

Spiced Potted Beef

Spiced Potted Beef

This is a great starter that can be made ahead as it will keep in the fridge for up to three days. Delicious served spread onto fresh, crusty bread or hot toast.

Serves 4-6

Prep time:  10 minutes

Cooking time:  3 ½ - 4 hours

Ingredients

100g butter

2 garlic cloves, peeled

½ tsp sea salt flakes

1 tsp grated nutmeg

½ tsp ground ginger

¼ tsp cayenne pepper

300g braising steak, cut into large chunks

Freshly ground pepper

For the topping:

25g butter

4 sprinklings of peppercorns

Preparation method

1.  Preheat the oven to 150°C/Gas mark 2.  Place the butter, garlic, salt, nutmeg, ginger and cayenne pepper into a small saucepan and season with pepper.  On a low heat slowly melt the butter, stir occasionally.

2.  Place the beef into an ovenproof dish and pour over the melted butter, covering the beef.

3.  Place in the centre of the oven and cover with foil or a lid and cook for 3 ½ hours or until the beef falls apart.  Halfway through the cooking time turn over the beef, cover again and return to the oven.

4.  Remove from the oven and allow to cool for 30 minutes.  Place the beef and all the juices into a bowl, shred and mash until the mixture is as smooth as possible.  Transfer to a small preserving jar or ramekins and spread evenly.

5.  For the topping, melt the butter on a low heat.  Remove the white foam that rises with a spoon and then pour the remaining clarified butter over the potted beef and sprinkle the peppercorns on top.  Cover and chill.  Serve with crusty bread or warm toast. Enjoy!