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  • Hawaij Spiced Chicken with Ptitim | fastfoodmystyle

    Hawaij-Spiced Chicken with Ptitim - serves 6-8 generously Hawaij is a Yeminite spice blend that I absolutely adore. It's slightly spicy but has a depth to it that permeates everything it soaks into. Ptitim are also known as Israeli couscous, although they are not like couscous at all and are in fact more of a pasta. I also adore these and sometimes simply eat them with some fried onion. If you don't like hawaij, use any middle eastern spice mix that you like. Ingredients: 2 tbsp olive oil 2 onions, diced 2 garlic cloves, minced 1 kg chicken breasts, skinned and boned (Chicken Supremes) 1 1/2 tbsp hawaij seasoning 1 carrot, ribboned/diced 4 cubes frozen spinach 2 sticks celery, finely sliced 200g/half a tin of chopped tomatoes 300g ptitim/Israeli couscous 500ml-1 litre of water Pinch caster sugar S&P ​ ​ Method: Heat the oil in a large casserole dish (that can heat on the stove). Add the onions and a pinch of salt. After a few mins, add the garlic and celery and stir well. After another few mins, add the hawaij and stir into the onion mix. Add the chicken and coat it in the spice mix. Cook the chicken on a medium heat until the chicken is nearly all white. Add the ptitim, tomatoes, carrots, pinch of sugar and spinach. Add the water till it reaches around a centimetre below the rim of your casserole dish and stir. Bring to the boil and simmer for about 10 mins. If the water looks although it'g going to completely boil away, add a little more. The ptitim should be nearly ready now, so taste and season with salt and pepper. Cook for a few mins longer if needed. This should be quite soupy. ​ ​ ​

  • Roasted Cauliflower Salad | fastfoodmystyle

    Roasted Cauliflower There are so many variations for this salad that I can't possibly put them all here. I will give you the recipe that I use a lot and a few variations. I also often drizzle it with tahini dressing. ​ I have used 1 head of cauliflower but often double or triple up! ​ Ingredients: ​ Basic: 1 large head of cauliflower, broken into small florets 2 tsp cumin 2 tbsp rapeseed oil 1 tsp Maldon salt ​ Additions: 1 tin chickpeas, drained and roasted on a baking tray at 200C until crispy 2 tbsp pomegranate seeds 1 tbsp pumpkin seeds, toasted in a dry pan for a few mins Finely chopped herbs such as flat leaf parsely, mint or dill Pomegranate Molasses Raw Romanesco cauliflower florets ​ Dressing: 2 tbsp raw tahini ( I love the Al Rabih brand) 2 tbsp lemon juice Warm water ​ Method: Preheat oven to 200C. Put the cauliflower florets onto a baking tray. Drizzle with the oil, cumin and salt. Mix into the cauliflower gently with your hands. Put into the oven for at least 30 mins and then keep checking. You want it to be browning but not burning. Take the cauliflower out and let it cool. Meanwhile make the dressing by spooning the tahini into a bowl and gradually whisking in the lemon juice. If the mixture is still thick, gradually add water, whisking continuously until it's a liquid consistency but not too liquid. If too liquid, add a little more tahini. Drizzle the dressing over the cauliflower before serving and add whatever extras you like. Be creative! ​ ​

  • VEGETARIAN/VEGAN | fastfoodmystyle

    Vegetarian &Vegan-eat the rainbow

  • Tofu & Lentil Burgers | fastfoodmystyle

    serves 6 Tofu & Lentil Burgers Ingredients: ​ 250g firm, plain tofu, diced or crumbled 1 tbsp cumin seeds 2 cloves garlic ( I used black garlic) 200g carrots, grated 400g can brown lentils, washed & drained 100g breadcrumbs zest of a lemon 1 tbsp freshcoriander/parsely, finely chopped Handful fresh spinach, sliced 2 eggs 2 tbsp rapeseed/olive oil ​ Method: Toast the cumin seeds in a hot, dry frying pan for 30-60 seconds. Take off the heat once you can smell them and add to a large mixing bowl. Mix all ingredients together in the large bowl and season with salt and pepper. Make sure this is all mixed very, very well! Make into 6 large burger-shaped patties and place on a baking tray. Put the tray in the fridge to firm up for 20 mins. Preheat the oven to 180C. Take the patties out of the fridge and drizzle each one with a tiny bit of oil. I sometimes use a pastry brush to do this, to minimise the fat content. Bake for 20-25 mins or until they are golden brown or a little crispy. Serve in wholemeal pita breads with crispy rocket, avocado slices and a dollop of mayonnaise for a truly filling and very nutritious meal. ​ ​

  • Chicken with chickpeas | fastfoodmystyle

    Chicken with Chickpeas- serves 4-6 This is literally the quickest dinner you could make but without losing all the flavour! Ingredients: ​ 8-10 boneless & skinless chicken thighs 1 tbsp shwarma spice mix ( or any other middle eastern spice mix you prefer) 1 tbsp garlic paste 1 can chickpeas, drained ​ Method: ​ Pre-heat the oven to 150C. Lay the chicken on a roasting tray. Sprinkle the spices and pour on the garlic paste. Massage well into all the chicken with your hands. I wear a disposable glove! Throw in the chickpeas and cover with foil. I usually cook this for at least 1.5 hours. For a more immediate dinner, leave the foil off and cook for 45 mins or so. ​ ​ ​

  • Middle Eastern Spiced Fishcakes | fastfoodmystyle

    Middle eastern spiced fishcakes Makes 8-10 fishcakes Ingredients: ​ 500g haddock/cod, diced 1 egg 1 cup breadcrumbs, plus more for coating 1/2 small onion 4 cubes frozen spinach, defrosted 1tsp sumac 2tsp cumin squeeze of garlic paste or 1 clove, crushed olive oil salt & pepper ​ Method: ​ Preheat oven to 180C and line a large baking dish with foil or greaseproof paper. Mix all ingredients in a large bowl, except for the breadcrumbs, which should be poured onto a plate. extra Take a small handful of the mixture and shape into a patty. Plop the patty onto the breadcrumbs and make sure all sides are coated. Repeat with the rest of the mixture until you have around 8-9 patties. Drizzle some oil over the top and put into the oven for around 30 mins or until starting to go golden brown. I served this with pitta, hummus and pickles but feel free to serve with whatever you want really! ​ ​ ​ ​ ​ ​ ​ ​ ​ ​

  • Floating Chocolate Cake | fastfoodmystyle

    Floating Chocolate Cake - serves 8-10 This is a dairy-free dessert that is my staple when I have no time to be creative. I have been making this for 20 years and no idea where the original recipe came from! Having said that, it's always very popular! Ingredients: ​ Cake: 115g self-raising flour 4 tbsp cocoa 115g soft margarine 115g caster sugar 2 eggs 2 tbsp boiling water ​ Sauce: 175g brown sugar 3 tbsp cocoa 3/4 pint boiling water ​ Method: Preheat oven to 180C Get a square ovenproof dish/foil container Mix together all cake ingredients in a large bowl & then pour into dish. Mix together all sauce ingredients & pour over cake batter. Put the dish, uncovered, into the oven for 30 mins. Take out and serve with vanilla ice cream, ​ ​ ​ IMAGE COMING SOON

  • Cabbage salad with a Wafu dressing | fastfoodmystyle

    Cabbage salad with a Wafu dressing I used a fabulous purple Japanese cabbage that I found on Ocado from the vegetable producer, Natoora. However, this dressing works with any type of soft cabbage. Ingredients: 1 head soft cabbage, such as Japanese, Savoy, Pointed 2 spring onions, cut into small rounds ​ Dressing: 2 tbsp vegetable oil 2 tbsp soy sauce 2 tbsp rice vinegar 4 tsp caster sugar 1 1/2 tsp black sesame seeds (white are fine) 1 tsp Nori sprinkles (optional) ​ ​ Method: Put all the dressing ingredients in a glass jar and shake well until combined. Take all the leaves off the cabbage, wash well and steam for a few minutes. (I do this in a microwave) Take the cabbage out and lay onto your serving dish. Leave the leaves to dry for a few mins. Dress the salad around 20 mins before you want to serve it.

  • Ras-El-Hanout Turkey Wraps | fastfoodmystyle

    Ras El Hanout Turkey Wraps - serves 4-6 This is so healthy, as the turkey breast is such a lean meat. My children were begging me to make this again! I served it in flat breads with pickles, shredded lettuce and carrots and the obligatory hummus. ​ I always let my children choose their own fillings from a selection on the table, which makes this a much more fun way for them to eat. Ingredients: ​ 850g cubed turkey breast 1 tbsp garlic paste 1 tbsp Ras-El-Hanout spice mix 1 onion, sliced 2 tbsp rapeseed oil ​ Method: Fry the onion in 1 tbsp oil for around 3 mins or until just beginning to colour. Meanwhile mix the garlic paste, spices and 1 tbsp oil in a bowl and massage until the meat is well covered. Add the turkey and fry with the onion on a low heat, until the turkey is cooked through. This should take no more than 7-10 mins, stirring every few mins. Don't make the mistake of over cooking as the turkey will dry out. Serve with salads of your choice and warmed flatbreads.

  • Beef, Mushroom & Barley Stew | fastfoodmystyle

    Beef, Mushroom & Barley Stew -serves 6-8 This stew is much better the next day, when the flavours have had time to infuse. Ingredients: ​ 1.5kg fairy steaks, sliced into fairly large pieces 2 onions, sliced 300g mushrooms, sliced 1 tsp smoked paprika 1 tsp sweet paprika 2 bay leaves 1/2 cup pearl barley 1/2 cup dry red wine 1 tbsp vegetable oil Salt & pepper water ​ Method: ​ Get a deep casserole dish on the hob and heat the oil. Add the onions and a pinch of salt. Saute for a few minutes. Add the steaks and brown for a few mins. Add the mushrooms and fry for a further 4-5 mins. Add the wine and let the alcohol burn off for 5 mins. Add the paprika and stir well. Fill the dish with water, add 2 bay leaves and a good amount of salt and pepper. Bring to the boil, add the barley, then turn down the heat and simmer for about 45 mins, topping up with water if necessary during this time. Taste the stew. Season as necessary. It needs a good amount of sea salt in my opinion! I sometimes leave this in the oven overnight on less than 100C. It gives it a wonderful deep flavour. Serve with fluffy white rice.

  • Turmeric Salmon | fastfoodmystyle

    Turmeric Salmon with Spiced Potatoes -serves 4 Ingredients: 700g salmon, skinned and cut into 4 equal pieces 1/2 tbsp tumeric 1 tbsp rapeseed oil ​ For the spiced potatoes: 1.2 kg white potatoes, peeled and cubed 1/2 tsp tumeric 2 tsp salt 1/2 tsp nigella seeds 1 tsp ground cumin sea salt rapeseed oil ​ Method: Mix together the oil and turmeric and rub all over the salmon. Put it in an oven proof dish. Boil the potatoes together with the 1.2 tsp turmeric and 2 tsp salt. Preheat the oven to 200C. When the potatoes are just beginning to break up, take them off the heat. Drain the potatoes in a colander and then put them back in the saucepan. Put a lid on and shake them for around 10 seconds. THIS IS ESSENTIAL, AS IT ADDS A CRISPINESS TO THE FINISHED POTATO THAT WOULD BE CRIMINAL TO LEAVE OUT! Put the potatoes in a roasting dish and add the nigella seeds, cumin and sea salt. Drizzle with about 2 tbsp rapeseed oil. Carefully mix into the potatoes. Now put the salmon and the potatoes into the oven. After 20-25 mins, take out the salmon and cover with tin foil. Turn the oven up to 230C. The potatoes should take another 10 mins or so but keep checking them. They are ready when they are crispy and golden brown. Serve with a green salad, or some steamed green vegetables.

  • Pulled Jackfruit Burger | fastfoodmystyle

    Pulled BBQ Jackfruit Burger - makes 2-4, depending on how big your appetites are! Jackfruit is usually sold in 400g tins in brine. Don't buy the tins sold in syrup! Ingredients: ​ 400g tin jackfruit in brine, drained and rinsed well Rapeseed oil ​ For the BBQ sauce: 2 Tbsp ketchup 2 Tbsp smoked paprika 2 Tbsp balsamic vinegar 2 tsp soft brown sugar pinch salt 2 Tbsp boiling water 1 clove black garlic, made into a paste (regular will do, just mince it) ​ Method: ​ Prepare jackfruit by cutting out the stalks Rub in 1Tbsp of the BBQ sauce Heat a drizzle of oil in a non-stick frying pan and add the jackfruit. Turn heat to low Add another 4 Tbsp of the sauce and squash the jackfruit into the pan with the back of a fork. Add the rest of the sauce and cook for 5 mins, stirring frequently. Add a splash of water if it's getting too dry. ​ Pile the jackfruit onto burger buns and serve with your favourite toppings. I served mine with a carrot and beet slaw ​ ​

  • Green Beans with Mustard Seeds | fastfoodmystyle

    Green Beans with Black Mustard Seeds This is barely a recipe but it is so tasty that I have had to upload it. The picture here also shows chargrilled asparagus and leeks with cannellini beans and thyme. Ingredients: 450g fine green beans 1 tbsp black mustard seeds 1/2 tbsp rapeseed oil sea salt ​ Method: Heat the oil and mustard seeds in a small saucepan. When the seeds begin to pop, turn down the hear and add the beans. Stir well and let the beans cook, stirring every few minutes to make sure they don't burn. After about 8-10 mins, add the sea salt and serve.

  • Omi's Cheesecake | fastfoodmystyle

    Omi's Cheesecake - serves 10-12 My Omi taught me how to make this divine baked cheesecake. It is mouthwatering to eat and very simple to make. The measurements are slightly ad hoc but it doesn't seem to matter! Ingredients: ​ 8" round, loose base cake tin 2 packs digestives (400g) 3 tbsp butter, melted 680g curd cheese 1 small glass caster sugar 4 medium eggs ​ For the topping: 2 small cartons sour cream 1/2 small glass caster sugar 2 tsp vanilla extract ​ Method: ​ Preheat oven to 160º Crush the digestives to a fine crumb by placing them in a plastic ziplock bag, with all the air out. Lay a tea towel over the top and bash with a rolling pin, jar or I have even been known to do it with a butternut squash!!! Pu the crushed digestives into a mixing bowl and stir in the butter. press this mixture into the bottom of the cake tin, using the underside of a glass to push it into the sides. Chill in the fridge whilst you make the mixture. In a mixing bowl, whisk the rest of the ingredients until well combined. Pour over the biscuit base and put in the oven for 20 mins. After 20 mins, take out and cool for 20 mins. Meanwhile make the topping. Put all the topping ingredients into a bowl and mix well. Pour over the cooked cheesecake and bake in the oven for 10-12 mins. Take out of the oven. Don't worry if it's wobbly. It will set! Once completely cooled, let it set in the fridge overnight. The next day, carefully remove it from the tin and put it onto a large serving plate. I do not adorn with any fruit or chocolate as this is best eaten pure. ​

  • Feta & Vegetable Fritters | fastfoodmystyle

    Vegetable & Feta Fritters makes 10 Ingredients: ​ 8 spring onions, sliced into thin rounds 3 leeks, trimmed and finely sliced 1 courgette, grated 200g white potato, grated 1 large carrot, peeled & grated 1/4 tsp white pepper 75g plain four 1 tbsp fresh oregano, finely chopped ( dried is fine ) 130g feta cheese, crumbled 100g wholemeal breadcrumbs 2 eggs 2 tbsp hulled seed mix (optional) 2 tsp salt Rapeseed oil for frying ​ Method: Mix all the ingredients, except for the oil, in a large bowl. Cover and leave in a refrigerator for 30 mins. After 30 mins, remove the mixture from the fridge and tip out any excess water. Get a plate and line with kitchen paper. Heat 3 tbsp oil in a large frying pan. When the oil is hot, put 2 tbsp of the mixture into the pan and press down. Don't make each fritter too thin as they will break up. You should be able to cook three fritters at a time. Fry each side for around 3 mins, or until both sides are golden brown. Take out of the pan and lay on the paper-lined plate to soak up any excess oil. Serve immediately.

  • Poké Bowls with 3 dressings | fastfoodmystyle

    Poké Bowls Poké bowls are so simple to make and really you can add what you like! I will put some suggestions here and then show you three alternative dressings Ingredients: ​ Use any of the following: ​ Your base should be rice, whether it is black, red, wild or sushi rice ( sometimes I use noodles but this is not authentic! ​ Sashimi grade salmon or tuna DO NOT USE ANY OTHER FISH OTHER THAN SUSHI GRADE FROM THE FISHMONGER For a vegan version use marinated tofu ​ diced avocado shredded iceberg lettuce julienned carrots roasted suqash fresh corn cut off the cob and charred in a dry pan shelled edemame beans shredded nori seaweed spring onions black/white sesame seeds radishes ​ and one of the following: fresh red chillis, wasabi, sliced japapenōs ​ ​ Dressing 1: LIME ​ Juice and zest of two whole limes 2 Tbsp Extra Virgin Olive Oil 1 tsp caster sugar 1 tsp sea salt. Mix well. ​ Dressing 2: GINGER ​ 15g piece of ginger, grated finely 1 Tbsp sesame oil 2 Tbsp vegetable oil 6 Tbsp rice vinegar 1 Tbsp runny honey 1 tsp soy sauce Salt Mix Well ​ Dressing 3: MISO ​ 2 Tbsp miso (brown or red or for a sweet sauce, use white) 1 Tbsp tahini 1 tbsp lemon juice 1 tbsp honey 1 tsp sesame oil Mix well ​ ​ ​ ​ ​ ​ ​ ​ ​

  • Asian Beef Ribs | fastfoodmystyle

    Asian Beef Ribs -serves 8-10 ​ Ingredients: Large rack of beef ribs or 2 smaller ones (around 10 ribs) 2 cans Coke ​ For the marinade: Approx 4 tbsp runny honey 2 star anise 10-15 juniper berries Approx 2 tbsp soy sauce large piece ginger, peeled and grated 2 cloves garlic, minced 2 large pieces fresh orange peel ​ Method: Preheat oven to 150-160C Fit ribs into a roasting tin and pour over the coke. Cook for 2.5 hours, turning after 1 hour. Meanwhile make the marinade in a small saucepan. Add more soy/honey according to your taste. bring to the boil and then remove from the heat. After 2.5 hours, take the ribs out and pour away the gravy. Pour the marinade over the ribs and once cool, refrigerate. The next day, preheat oven to 200C. Add the ribs and cook for around 25 mins or until the ribs are nice and sticky. (Try to baste a few times during this part of the cooking time.) Cut the rack into individual ribs and serve with rice. ​ ​ ​

  • Shawarma Spiced Chicken Nuggets | fastfoodmystyle

    Shawarma Spiced Chicken Nuggets Serves 6 generously Ingredients: ​ 1.5kg chicken supremes (breast) 2 Tbsp shawarma spice mix 4 Tbsp mayonnaise 200g breadcrumbs of choice, seasoned with salt and pepper ​ Method: ​ Preheat oven to 180°C Mix the spices and mayonnaise into a paste Cut the chicken into large cubes and add to spice paste Massage in well with your hands Add the nuggets in small batches to the breadcrumbs. Pat well so that they are fairly well coated and put them onto a large greased or lined baking tray. Put them in the oven, covered with foil for 30 mins. Take off the foil for the last 5 mins until golden brown

  • Mushroom Soup | fastfoodmystyle

    Mushroom Soup serves 4-6 Ingredients: ​ 2 large onions, sliced 1 tbsp oil 1.25kg chestnut mushrooms, halved 3 gloves garlic 1.5l mushroom/vegetable stock 1/2 glass dry white wine 2 bay leaves 3 tbsp cornflour made into a paste Glug milk ​ Method: Heat the oil in a medium sized saucepan. Add the onions and a pinch of salt. Add the garlic and stir. Add the mushrooms and stir. Fry for 5 mins. Add the stock and bay leaves and bring to the boil. Add the wine. Boil for around 20 mins then add the cornflour & stir. Blitz well and add a glug of milk. Season with salt and pepper to taste. Drizzle with truffle oil if you fancy. ​ ​

  • Kladdumuffins | fastfoodmystyle

    Kladdumuffins -makes 12 to 15 muffins These are Swedish muffins that are chocolatey and gooey in the middle. This recipe was given to me by my Swedish au pair, who used to make them for the kids al the time. To make these dairy-free, substitute the butter for non-dairy margarine, like Pure. Ingredients: 2 large eggs 300g caster sugar 150 ml plain flour 2tsp vanilla extract 4 tbsp cocoa 1/2 tsp fine salt 100g melted butter ​ Method: Preheat oven to 220C. Prepare a 12-15 hole muffin tin, with cases. Mix egg and sugar gently until completely combined. Mix dry ingredients & then pour into the sugar-egg mixture. Add melted butter and stir. Place a spoonful of mixture carefully into each case. Bake for 8-10 mins. Leave to cool in the tin for a few mins, before transferring to a cooling rack.

  • Poached Chicken Ramen | fastfoodmystyle

    Poached Chicken Ramen serves 4-6 This is an excellent way to use up leftover chicken soup! Ingredients: ​ 1-1.5 litres leftover clear chicken soup/chicken stock Thumb-sized piece of fresh ginger, peeled 2 fat cloves garlic, unpeeled 1 red chilli, whole 1 kg chicken breast, skinned and boned 1/2 tbsp sesame oil 1 tbsp soy sauce 2 large handfuls of kale 6 spring onions/scallions, sliced into small rounds 2 carrots, ribboned using a vegetable peeler 1 courgette, ribboned/julienned/spiralized 250g udon noodles ( or other noodles if you prefer) A kettle of boiled water ​ (For an even easier version, replace the vegetables with a bag of ready prepared stir fry vegetables!) ​ Method: Bring the soup up to a boil in a large saucepan. Add the ginger, garlic and chilli. Carefully lower the chicken into the soup, add the sesame oil and soy sauce and let it simmer for about half an hour. Whilst the chicken is poaching, prepare your vegetables. After half an hour, check your chicken is cooked by slicing through the thickest part of one of the breasts. It should not be pink at all and you should be able to slice through it easily, though still slightly firm. It shouldn't crumble! Remove the ginger, garlic and chilli at this point. If the chicken is ready, add all your veg and stir. Taste to see if it needs any more sesame or soy and let the soup simmer for 9-10 mins. Whilst the soup is cooking with all the vegetables put your noodles on to boil. Udon are ready in 9 mins. Once the noodles are ready, add them to the soup and stir carefully with a fork or tongs. Ladle the soup into bowls and top with fresh chilli if you wish. ​

  • Spiced Chicken Thighs | fastfoodmystyle

    Spiced Chicken Thighs -makes 16 Ingredients: ​ 16 boneless & skinless chicken thighs 2 tbsp garlic paste 1 tbsp za'atar 3 tbsp allspice 1 tbsp Olive Oil 1 very large ziplock bag ​ Method: ​ Mix together the spices, garlic and oil in a very large ziplock bag. Add the chicken. Seal the bag and squish the meat together with the spice mix Leave to marinate in the fridge for at least an hour but better still, overnight. The next day, preheat the oven to 180C Put the chicken into a roasting tray, making sure that they are spread out well. You may very well need 2 trays! Bake in the oven for 45 mins until golden brown. ​

  • Cauliflower & Chickpea Curry | fastfoodmystyle

    Cauliflower & Chickpea Curry serves 4-6 Ingredients: ​ 1 onion, diced 1 tbsp vegetable oil 1 large cauliflower, stalk and leaves removed and cut into florets 400g can of chickpeas, drained 1 tbsp black mustard seeds 1 fresh turmeric, grated/1 tsp ground powder 1 tsp fenugreek seeds 1/2 tsp cayenne 1/2 tbsp garam masala 350g passata/400g can chopped tomatoes 400ml can reduced fat coconut milk salt Pinch caster sugar ​ Method: Heat a large pan and add the black mustard seeds & fenugreek seeds to toast. When they start to pop, turn down the heat & add the oil, turmeric, garam masala and onion. Stir well. Add the cauliflower and stir to coat in the spice mix. Add the chickpeas and stir. Pour in the tomatoes and coconut milk, with a pinch of sugar. Add the cayenne and a pinch of salt. Stir and bring to a simmer for about 10-15mins unto the cauliflower has softened but still retains some bite. Taste and salt if needed. Serve with some fluffy basmati rice and some freshly chopped coriander. ​ ​

  • Crispy Baked Rice | fastfoodmystyle

    Crispy Baked Rice This is based on a great recipe given to me by my sister-in-law, Dalia. She taught me how to bake rice and I have added some spices to it to give it a more middle eastern flavour. Ingredients: ​ 3 cups basmati rice 1.5 LITRES OF CHICKEN STOCK 1 tbsp tumeric 1/2 tbsp cumin 1/4 cup vegetable oil Salt ​ Method: Pre-heat the oven to 180C. In a square or rectangular oven dish, add the rice. Stir in the spices and a good grinding of salt. Add the chicken stock and oil and stir carefully. Place uncovered in the oven for 45 mins. ​

  • Winter Soup | fastfoodmystyle

    Winter Soup Serves 8-10 Ingredients: ​ 2 onions, peeled and quartered 1 celeriac, peeled and cubed 1 head of cauliflower, roughly chopped 1 clove garlic, peeled 350g Jerusalem artichokes, roughly chopped 1 litre of boiling water Vegetable stock 1 tbsp olive oil Basil oil/truffle oil (optional) ​ Method: ​ Heat the oil in a large saucepan. Add the onions and sweat for 2 minutes. Add the rest of the vegetables and fry for a few minutes. Add the water and about 2 tbsp of the vegetable stock. Bring to the boil. Turn the heat down and let it boil slowly until all the vegetables are soft. Should take no more than 15-20 minutes. Turn off the heat and blitz till smooth. Ladle into a bowl and drizzle with the flavoured oil. Jerusalem artichokes are divine but are also known as Jerusalem fartichokes for good reason! ​ ​

  • SWEET | fastfoodmystyle

    Sweet- something indulgent

  • Really Tasty Chicken | fastfoodmystyle

    serves a crowd! Really Tasty Chicken - (Adapted from a recipe by Emma Spitzer and inspired by my friend Jude) Ingredients: ​ A mixture of ready cut up chicken pieces ( I had a total of about 20 ) 1 very large onion, or 3 smaller onions, peeled and sliced 2 tbsp mild/medium curry powder 5 tbsp sumac 3 tbsp cumin 2 tbsp pomegranate molasses 2 cloves of black garlic, sliced (regular garlic is fine) 3 tbsp sunflower oil 1/2 pint chicken stock ​ Method: ​ Preheat oven to 180C. Lay the onions in a large roasting tray (you may need 2!). Put the chicken pieces on top. In a bowl, combine everything except for the stock. Pour this over the chicken and onions and massage in with your hands (I sometimes use disposable gloves for this bit). Then pour over the chicken stock. Cook uncovered in the oven for around 1 hour or until the chicken is nicely browned and the skin is crispy. THIS CAN BE REHEATED BUT MAKE SURE IT IS COVERED TO PREVENT DRYING OUT ​ ​ ​

  • Chicken Soup | fastfoodmystyle

    Chicken Soup Ingredients: ​ 2 packs giblets 4 chicken carcasses 4 stalks celery, chopped 3-4 organic carrots 1 onion Little bit of sunflower oil ​ Method: Peel the onion & put in a large deep saucepan with a tiny bit of oil. Add all the giblets & carcasses and fry for a few minutes. Meanwhile, peel & chop the carrots. Chop the celery including the leaves. Add the vegetables to the pot & fry on a low heat until you start to smell the vegetables cooking. Fill the pot nearly to the top with tap water & bring to the boil. When it starts to boil you will see a scum forming. Skim this off with a spoon and keep doing this until it stops forming. Turn the soup down to a low boil & leave it for a few hours. top it up with water and make sure the bits are all submerged. Once cool, turn off the heat & cover with a lid & leave to cool completely. Once cool, take out the carcasses but leave the giblets if you like. I do! Then put the soup in the fridge overnight or leave on the hob if not hot out. In the morning take off the layer of fat. Bring back to the boil & serve (optional) with kneidlach matzo balls) & lokshen (very fine noodles). ​ ​

  • Asian Chicken Soup | fastfoodmystyle

    Asian Chicken Soup - serves 6-8 This is a fabulous way to use up leftover chicken and ensure that nothing goes to waste. It also contains many cold-busting ingredients, so a great thing to make if you're feeling under the weather. Ingredients: 1/2 cooked chicken ( I used leftovers from a roast) 1 fresh turmeric root, grated (or 1/2 tbsp ground) 1 large red chilli 3 kaffir lime leaves 1 stick lemongrass 3 cm piece ginger 2 cloves garlic 70g rice noodles Vegetables- I used sugar snaps, spring greens, cavolo nero, spring onions, frozen peas Chicken Stock-2.5 litres 2 tbsp dark soy sauce/tamari Optional to serve: Parsley Dill Fresh chilli ​ Method: Take all the leftover chicken off the bone and shred with your fingers. Discard the skin and put the bones (in a net bag if you have one) and chicken in a large saucepan. Fill with 2.5 litres of chicken stock and add the grated turmeric, lemongrass, kaffir lime leaves, ginger and chilli. Bring this to the boil and turn down to a simmer for around 30 mins. Remove all the aromatics and bones and turn off the heat. Now put in all your vegetables. Now stir and put the lid on, to let the vegetables cook in the broth. After about 10 mins add the rice noodles and bring the soup back to a boil. Add the soy sauce and taste. Add more soy if you need. Ladle into deep bowls and serve alongside bowls of freshly chopped herbs and finely diced chilli.

  • Miso & Spring Onion Cod | fastfoodmystyle

    Miso & Spring Onion Cod Serves 4-5 Ingredients: 1kg cod loin, skinnless & cut into large cubes 1 tsp runny honey 1 tbsp soy sauce 3 tbsp sweet white miso 1 bunch of spring onions, sliced into small rings 400g dried egg noodles, any thickness 2 tbsp sesame oil pak choi/sugar snap peas ​ Method: Mix all ingredients in a bowl and bake on 180C for about 20 minutes. Meanwhile, boil the kettle and soak your noodles according to the packet instructions. when ready, drain and stir in the sesame oil. Either stir fry or steam the green vegetables. To test if the fish is ready, take one cube and see if the fish inside is a lovely white colour and flakes easily. Put the noodles in a bowl, topped with the vegetables and fish. Enjoy x ​ ​ ​

  • Crispy Cod Cubes with Sticky Rice | fastfoodmystyle

    Crispy Cod Cubes - serves 6 I served this with sticky sushi rice, which should be cooked before you start the fish, as it takes a while to cook. I also made some stir fried greens, with sesame oil and soy sauce. I simply covered the fish and placed it in a warm oven whilst the stir fry cooked. Ingredients: 1.25kg cod loin, skinned, boned and cut into large cubes 2 tbsp plain flour 2 tsp sweet paprika 3 eggs, beaten 4 tsp salt 150g panko breadcrumbs 250 ml rapeseed oil for shallow frying ​ Method: Line a baking tray with baking parchment and another with kitchen paper. Have 3 separate bowls; in the first put the flour, salt and paprika and mix till combined. In the second, put the egg and in the third, the breadcrumbs. Take each cod cube and first roll in the flour. Shake off excess. Then dip in the egg and again, shake off the excess. Then put the cod into the panko crumbs and pat. Make sure each side is covered. Put the cube in the prepared tray. Continue this method until all the cod is ready. In a deep frying pan, heat the oil. Put a little of the breadcrumb mixture into the pan with the oil. When it begins to bubble, the oil is hot enough. Shallow fry around one third of the fish, turning each piece after a few minutes or when it is golden brown. I use tongs to do this. When both sides are brown, take the cod carefully out of the oil and place onto the kitchen paper to drain. Continue to cook the rest of the fish until it is ready. Best served immediately ​ ​

  • Chicken & Spinach Curry | fastfoodmystyle

    Chicken & Spinach Curry feeds 5 Ingredients: ​ 1.2kg boneless, skinless chicken thighs 2 large onions, sliced 2 cloves garlic, crushed 1 knob fresh ginger, peeled and grated 1 tbsp fennel seeds 1 tbsp coriander seeds 1 tbsp cumin seeds 1/2 tbsp nigella seeds 1 can chopped tomatoes 1 tbsp curry leaves 1 tbsp tomato puree 6 cubes frozen spinach 2 tbsp rapeseed oil 1 tsp caster sugar 1 red chilli (optional) ​ Method: ​ Dry fry the fennel, coriander, cumin and nigella seeds in a hot frying pan until you can start to smell the aroma of the spices. Take off the heat immediately or they will burn! Let the spices cool for a minute and then crush to a fairly fine powder in a mortar and pestle or any grinder. Heat the oil in the same frying pan and add the onions. After a few minutes add the ginger and garlic. Stir well to coat the onions. Whilst they are cooking, cut the thighs into quarters and add to the onion mixture until the chicken is browning on all sides. Add 3 tbsp of the spice mix and stir well to coat the chicken evenly. Add the tomatoes and spinach. Then fill the empty can with tap water and pour into the pan. Add the curry leaves, puree, sugar, salt and pepper. Add the chilli at this point if using. Bring to the boil and simmer for 30-40 mins. Taste and season again with salt, pepper and the remaining spice mixture if necessary. Serve with fluffy basmati rice. ​

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