Coriander is probably my favourite herb and I find it makes its way into lots of my cooking. One dish it hadn’t yet made it into was a risotto and, after fancying a different kind of risotto this week, I decided to have a little experiment with a Mexican style creation. The result was delicious. The risotto itself is creamy and indulgent yet bursting with fresh and vibrant flavours and the Cajun prawns add that little bit of extra oomph to the dish.
Mackerel is a fish that both the hubbie and I love and it’s often on offer /reduced (or on a ‘whoopsies’ as our local supermarket likes to call it) near the end of the day in larger supermarkets. As a cheap and flavoursome fish, mackerel is great way to add oily fish to your diet without adding in too many extra points.
There is nothing better than a classic chilli con carne and I’m always looking for ways to mix things up to put a little twist on an everyday classic. Last week my friends and I went out for a few gins and the bar we were in served a small tapas dish with each drink. One of the dishes was a tiny bowl of the most delicious chorizo and chicken chilli and as soon as I tasted it I knew I needed to recreate it in my kitchen at home. The result was delicious and enjoyed by both my friends and family. I served the chilli with rice, homemade guacamole, a little light cheese and a sprinkle of jalapenos. Because the chilli itself is so low in points, you can have a little bit of what you fancy with it, whether that be rice, a jacket potato, chips, nachos or even a pita bread.
Following on from my success using Very Lazy garlic and chillies in my last post, I was keen to road test the one of the other products that the lovely folks there sent me to try, the Very Lazy Smoked Garlic.
After doing a bit of brainstorming over what I fancied, I set my mind on creating a new risotto dish as I thought this would be the perfect way to retain the lovely smoky flavour of the garlic. The flavour of the garlic goes so well with both the paprika flavour in the chorizo and freshness of the prawns, and the addition of fennel to this dish really lifts it to a whole new level.
Nasi Goreng literally translates as ‘fried rice’ in Indonesia. This delightful dish is a great option if you are looking for something really straight forward, quick and tasty. I’ve just used a shop bought paste here as it’s not too many points and is a lovely flavour. I haven’t added any extra chilli as it already has a nice kick but you can always add some crushed chillies at the end if you like things really hot! I will also be posting a recipe with my own paste but since lots of you are asking for this recipe to make this week, I thought I best not keep you all waiting! I got my paste in Tesco but I know lots of other supermarkets do their own version too.
My hubbie and I love all things hot and so I’m always on the lookout for new spicy additions to our weekly menu. After visiting a food festival a few weeks ago and enjoying the most delicious Jamaican brown chicken wrap I decided to give this dish a go for myself by transforming it into a stew.
My chicken and chorizo jambalaya is one of my most popular recipes and I’m also a big fan so last week, when I was thinking of ways to jazz up my jambalaya, this idea hit me and I knew I had to give it a go. The result was delicious, filling and yet packed with flavour, you would never believe that the bowl food of food that I ate at the end was only 6sp. Even better, it now means I have two delicious recipes for jambalaya…winner!
The hubbie and I recently ate the most gorgeous Korean food at our local food market and, after being reminded of the wonderful flavour combinations from the area, I thought it was about time I added another recipe to my Korean collection. Continue reading
One of my OH’s conditions for me getting my beautiful puppy was that we would have ‘curry Sundays’ which to be fair, we have mostly stuck too (with the exception of last night!). Last week, in an effort to keep things interesting, I whipped together this lovely curry and I have to say, it may be my favourite curry creation yet. I cooked this on a low simmer for an hour so the sauce was lovely and rich and the beef lovely and soft and falling apart. If you don’t have time to do this however, just pop it on a higher heat for anywhere from 15 minutes.
Who doesn’t love a good paella?! Some people are often a little dubious about making it as they think of it as something time consuming and fiddly to prepare. This recipe is anything but that. As a one pot dish, its minimal washing up and the taste and flavour you get from it is truely delicious!