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  • Mini Meatballs With Freekeh | fastfoodmystyle

    Mini Meatballs with Freekeh- serves a large crowd ( This recipe is inspired by Sami Tamimi and Yotam Ottolenghi, in their fabulous cookbook, Jerusalem). Ingredients: ​ For the balls: ​ 1.5kg minced beef 2 tbsp cumin 1 tsp salt 1 tbsp allspice S&P 1 tbsp sunflower oil ​ For the freekeh: ​ 1 pack (200g) freekeh 1 tin chickpeas 1/2 tsp allspice 1/2 tsp coriander powder 1 onion, diced S&P 2 tbsp olive oil ​ Method: ​ Preheat the oven to 180C In a mixing bowl, combine all ingredients for the meatballs, except for the oil. Make them into small meatballs and lay in an oil-lined tray. Bake them, uncovered, in the oven for about 25 mins. Check after 20 mins and if they are brown, they are ready. Whilst the meatballs are cooking add the freekeh to a saucepan. Add 1 litre of water plus the allspice, salt, oil and coriander powder. Stir well. Bring to the boil, reduce heat & simmer for 15 mins. Drain. In the empty saucepan, add 1 tbsp sunflower oil and the onion. Fry for a little until they are starting to brown. Then add the drained tin of chickpeas. Coat in the onion mixture until the chickpeas start to brown. After abut 5 minutes,add the freekeh & stir well. Season with S&P if needed. Pile the freekeh into a large serving dish. By this time the meatballs should be ready, so pile on top of the freekeh. I like to garnish with pomegranate seeds, flat leaf parsley and some toasted pine nuts but you do what you like. ​

  • Fridge | fastfoodmystyle

    FRIDGE I think that most people tend to buy the same things as basic staples and I am no exception. I am not going to give you a list of all the fresh fruit & vegetables that I buy but more the items I use to add to the food I cook. Cream cheese Fresh block parmesan cheese Bay leaves Wholegrain Mustard Dijon Mustard English Mustard Sweet chilli sauce Block of unsalted butter Mature cheddar/grated cheese Red & white wine vinegar Garlic paste Tomato Puree Fresh ginger Fresh herbs- mostly mint, thyme & flat leaf parsley Fresh Chillis Bay leaves Capers Pickles- sweet ones and salty ones Hoi Sin sauce Pure margarine Red wine & white wine vinegar ​ ​ ​ ​

  • Italian Meatballs with Orzo | fastfoodmystyle

    Italian Meatballs with Orzo serves 6-8 I adapted this recipe from the brilliant At My Table by Nigella Lawson. I have made meatballs with orzo before but this recipe was super tasty. Ingredients: ​ 700g minced beef 1 tbsp rapeseed oil/olive oil 800g chopped tomatoes (2 tins) 2 onions, diced pinch caster sugar 2 cloves garlic, peeled and minced 2 tbsp dried oregano 1 egg, beaten 2 tbsp panko breadcrumbs 100ml dry red wine handful finely chopped fresh basil 280g orzo pasta sea salt black pepper Water ​ Method: ​ In a large pan, heat the oil and then add the onions and garlic with a pinch of salt. Cook for 3-4 mins. Add the tomatoes and bring to a boil. Add the red wine and sugar and let it boil for around 5 mins. Turn the heat down to a simmer and add the basil. Add 2 tinfulls of water (just fill the tin cans). Stir and put the lid on the pan for around 7-8 mins. Meanwhile, in a bowl, combine beef, oregano, tomatoes, egg, breadcrumbs and season with salt and pepper. Start making small meatballs with you beef mixture and plop them into the tomato sauce as you make them. Make sure the meatballs are submerged in the liquid. If not, add more water. Bring to the boil. Season well. Taste! Add the orzo and give it a good stir. Put the lid on and simmer for 15-20 mins, checking every so often. You may need to stir if the orzo is sticking. Take the lid off. Most of the liquid should be absorbed and the pasta ready. Serve with a sprinkling of fresh basil if you like. ​

  • Leek and Cauliflower Soup | fastfoodmystyle

    Leek & Cauliflower Soup Ingredients: ​ 1 whole cauliflower, cut into small pieces 1 brown onion, diced 2 leeks, trimmed and sliced 2 medium potatoes, diced (no need to peel) 2 tbsp chicken/vegetable stock powder 1 kettle of boiled water 1 tbsp sunflower/rapeseed oil salt & pepper ​ Method: Fry onion on a medium heat in a the oil for two minutes. Add the leeks and continue frying for another few minutes. The vegetables should not brown. Add the cauliflower and potatoes if using. Pour in the kettle of boiling water and stock powder. Let the vegetables boil until soft (10-15 mins). Turn off the heat and blend with a stick blender. Season well with salt and freshly ground black pepper. Add as much as you like, according to your taste ​ ​ ​ ​ ​

  • Za'atar Chicken | fastfoodmystyle

    Za'atar Chicken - serves a family of 6 Ingredients: ​ 1 large whole chicken A good squeeze of garlic paste (I use Gia) 2 tbsp za'atar 1 bag shallots 1 cup water ​ Method: ​ Pre-heat the oven to 170-180C Put the chicken into a deep roasting dish Rub the garlic paste and za'atar all over the chicken. ( I use disposable gloves for this) Put the shallots into the dish (leave the skins on). Add one glass tap water. Cover with foil tightly. Put in the oven for around 2.5 hours and then uncover for another 20-30 mins if you want crispy skin. The best part is squeezing out the shallots from their skins when you eat it!

  • Salmon & Pea Curry | fastfoodmystyle

    Salmon & Pea Curry -serves 4-5 Ingredients: 1kg salmon, boned, skinned & cut into large cubes 400g tin chopped tomatoes 1 tbsp oil 1 large onion, sliced 1 tbsp tumeric 1 tsp ground coriander 1 tbsp mild curry powder 1 tbsp garlic paste/1 clove, crushed Approx 15-20 curry leaves 150g frozen peas 1/2 tsp caster sugar Sea Salt ​ Method: In a medium sized saucepan, heat the oil and add the onion & garlic. Cook on a medium heat for a few mins. Add the spices & stir well. Add the tomatoes & curry leaves. Bring to the boil & add the sugar. Season with sea salt. Add the salmon & stir gently. Bring to a simmer for about 15 mins until the salmon is cooked through & the peas are not frozen anymore. Serve in bowls with fluffy basmati rice.

  • 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.

  • Crispy Aubergine Slices | fastfoodmystyle

    Crispy Aubergine Slices makes about 20 Ingredients: ​ 2 very large aubergines (eggplants) 300g breadcrumbs 3-4 tsp garam masala 1 tsp table salt 2 tbsp plain flour 2 large free range eggs, beaten well Rapeseed oil Large baking try ( you may need two), lined with baking parchment and drizzled evenly with oil ​ Method: ​ Preheat oven to around 180C. Cut the end of each aubergine and slice into 1cm thick rounds. Add the salt and spices to the breadcrumbs and mix well. In 3 separate bowls, put flour, egg and breadcrumbs. Dip each slice into flour, then egg and finally into the breadcrumbs. Press the aubergine firmly into the breadcrumbs, so that each side is well coated. Once they are all ready, place the slices into the oil lined tray and press firmly. Turn over and do the same on the other side. Make sure both sides have a coating of oil. These can be shallow fried to oil you prefer but I try not to as it's healthier to bake them. Place the aubergine, uncovered into the preheated oven for ten mins, turn and do the same on the other side. They should be very crispy and soft in the middle, so depends on your oven.

  • Thai crusted Tuna | fastfoodmystyle

    Thai Crusted Tuna serves 3 I am well aware that a recipe serving 3 is odd but this was how many I was making for when I wrote this recipe!. There was plenty of marinade so I think this could easily cover another tuna steak. ​ AS THIS RECIPE LEAVES THE TUNA VERY RARE, PLEASE ONLY BUY THE FRESHEST TUNA YOU CAN GET. Ingredients: ​ 500 tuna steak, sliced into 3 pieces 1 green Thai chilli, deseeded Small knob of ginger, peeled 1 lemongrass, outer stalk removed 2 tbsp Thai basil 2 tbsp coriander 1/4 lime (including skin) 1 tbsp rapeseed oil 2 tbsp soy sauce ​ Method: Blitz all the marinade ingredients in a blender until fairly smooth. With your hands, massage into both sides of the fish. Cover and chill for 10 mins in the fridge. In a large frying pan, heat 1 tsp oil until it is very hot. Sear the tuna steaks for around 1 minute each side, leaving them rare in the centre. Slice on a diagonal and serve with salad, wilted green or rice noodles. ​

  • Chips/French Fries | fastfoodmystyle

    Chips (aka French Fries) Who doesn't love a bowl of chips/French Fries? These are way healthier than the frozen bags I used to buy and actually a lot tastier. These can be made with regular or sweet potatoes. I haven't put quantities because it depends how many chips you can eat!!! Ingredients: ​ White Potatoes Vegetable/Rapeseed oil Sea Salt Sweet paprika ​ Method: Preheat oven to 200C Peel the potatoes (optional) and cut in half lengthways. Cut each side into skinny chips. I usually get 4-5 chips out of each side. Pour a few tablespoons of oil over the chips, followed by 2 teaspoons of paprika. Sprinkle with sea salt as it's the flakes that give them the extra crunch! With your hands, give the chips a good massage. Put them in the oven for approx 45 mins until golden brown. Take them out and drain them on kitchen paper. Pour into a bowl and eat immediately. ​

  • Tofu & Lentil Burgers | fastfoodmystyle

    Tofu & Lentil Burgers serves 6 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. ​ ​

  • Popcorn Chicken | fastfoodmystyle

    Popcorn Chicken serves 5 Ingredients: 750g chicken breast, cubed 1 tsp sweet paprika 1/2 tsp smoked paprika 2 garlic cloves, minced 1 tsp olive oil 1 tbsp plain flour 1 egg, beaten 250g breadcrumbs 1/4 cup sunflower/rapeseed oil salt & pepper ​ Method: Pre-heat oven to 180C and line a dish with baking parchment. In a large bowl, mix together chicken, both paprikas, garlic and teaspoon of olive oil. Add a good grind of sea salt and black pepper & set aside to marinate for 10 mins. Stir in the flour and egg. Lay the breadcrumbs on a large plate. Put about a third of the chicken mixture on the breadcrumbs and pat, turning the chicken with your fingers. Place into the dish. Repeat until all the chicken is coated. Drizzle the oil over the chicken. I have written 1/4 cup but add however much you want. This amount will create a crispy nugget of chicken. Less will be as tasty but healthier. A little more will also be ok! Bake for around 40 minutes until the chicken is golden and crispy. Serve immediately. ​ Serving Suggestion- I served this with baby potatoes, roasted in a little olive oil and Maldon sea salt, with some raw, crisp vegetables ​ ​ ​ ​

  • Autumnal One Pot Chicken | fastfoodmystyle

    Autumnal One Pot Chicken serves 6 I spatchcocked the chicken myself, by following a simple YouTube video but you can get a butcher to do it for you. Ingredients: ​ 1 large chicken, spatchcocked 1/2 lemon 2 large onions, peeled and chunked 3 sticks celery, chopped 1 bulb fennel, thinly sliced 3 large carrots, peeled and chunked 1/2 celeriac, peeled and cubed 1 large sweet potato, peeled and chunked 6 large cloves garlic, unpeeled, just squashed Fresh thyme, sage, rosemary- a few sprigs of each Sea Salt 1 tbsp rapeseed oil ​ Method: Preheat the oven to 150C. Lay the vegetables on the bottom of a large baking tray. Lay the chicken on top and rub with the lemon and oil and sprinkle with sea salt. Put the lemon in the chicken's cavity. Nestle the herbs on top of the vegetables. Cover the chicken with foil and cook for 3 hours, uncovering the chicken for the last 15-20 mins if you want crispy skin.

  • Garlicky White Bean Mash | fastfoodmystyle

    Garlicky White Bean Mash Ingredients: ​ 600g white haricot beans from a jar or tin 6 cloves garlic, mincd 1 medium brown onion, diced 1/2 tbsp olive oil Leaves from 2 stems of fresh oregano sea salt freshly ground black pepper Extra Virgin olive oil for drizzling ​ Method: ​ Heat the rapeseed oil in a small saucepan. Add the onions and garlic, with a pinch of salt. Turn the heat to low and stir well. Cook the mixture for 5-8 mins or until the onions are soft but NOT brown. Add the beans and stir well. Let the beans break down, pushing them with the back of a spoon if they need a bit of help after 5 mins or so. Add the oregano and season with sea salt and loads of the ground pepper. Spoon into a dish and drizzle with a little extra virgin olive oil and a few more oregano leaves if you have them. This goes really well with roast chicken. ​

  • 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 ​ ​ ​ ​ ​ ​ ​ ​ ​

  • 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 ​ ​

  • 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.

  • 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.

  • 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

  • Salmon with Garam Masala | fastfoodmystyle

    Salmon With Garam Masala Serves 6 This is barely a recipe, yet it doesn't stop it from being a nutritious and delicious family dinner. My children really loved this fish and it's a good way to introduce children to flavour, without the heat. Ingredients: ​ 6 pieces of salmon ( size according to need), skin on 1 tbsp garlic paste 1.5 tbsp Garam Masala 1 tbsp rapeseed oil ​ Method: Preheat oven to 170C and line a baking tray with baking parchment. Mix all the ingredients together in a bowl and spread over the fish. Bake for 15-20 mins. Serve with some fluffy basmati rice and a chopped salad.

  • VEGETARIAN/VEGAN | fastfoodmystyle

    Vegetarian &Vegan-eat the rainbow

  • Roasted Asparagus with a Sesame Dressing | fastfoodmystyle

    Roasted Asparagus with a Sesame Dressing Ingredients: 350 g fine asparagus 1 tbsp sunflower oil 1 tsp toasted sesame oil 1 tbsp soy sauce 1 1/2 tsp caster sugar 1 tsp black sesame seeds Method: Steam the asparagus for around 4-5 mins until they are cooked but still retain a slight bite. Shake all other ingredients in a glass jar, except for the sesame seeds. Taste to see if it needs more sugar. Once the asparagus are cool, lay them out on a long flat dish. Drizzle with the dressing and then sprinkle with the black sesame seeds down the middle.

  • Spices | fastfoodmystyle

    Spices I am a real spice fanatic. I think they can change an average dish into something truly remarkable. I used to keep all my spices on my windowsill but learnt that this was ruining their flavour. I still decant all my spices into labelled jars but now they are kept safely tucked away! I use old jam jars because they are a good size but you can use any small jars you like or just keep them in the original packaging. Here are my spice essentials. You will see that some of them overlap. I would also recommend investing in a marble mortar & pestle to grind your spices in. I tend to buy my spices from Spice Mountain in Borough Market or the Spice Shop in Notting Hill. Both have a vast array of spices on offer and if you can't get to the actual shops, both have online stores. Indian: Nigella seeds Mild, medium & hot curry powders Garam Massala Fennel Seeds Coriander Seeds Cumin Seeds Tumeric powder Yellow & black mustard seeds Coriander Powder ​ Middle Eastern: Za'atar (I get mine from Israel & I would suggest you go to a middle eastern supermarket for this) Cumin Allspice Coriander Powder Cumin seeds Coriander Seeds Fennel Seeds Shwarma Spice (I use the Pereg brand) Cinnamon Stick Cardamom Seeds- green & black ​ Asian: Chinese 5 spice powder Star anise Cinnamon Stick Kaffir Lime Leaves Ground ginger ​ Other: Fresh nutmeg Sweet paprika Smokey paprika Cayenne pepper Maldon salt/flaked sea salt Table salt Black peppercorns White pepper Oregano Italian seasoning Mixed spice ​ Not essential but nice to have anyway: Poppy seeds Saffron Barbarries Dried Rose Petals Harissa Paste Dukkah ​ ​ ​ ​ ​

  • Super-quick Vegetable Soup | fastfoodmystyle

    Super-quick Vegetable Soup- serves a fair few Ingredients: ​ I used the following ingredients but really, use whatever you have lying around in your fridge or freezer! The cauliflower made it very creamy though.. 1 onion, quartered 3 leeks, sliced 1/2 bag frozen cauliflower 1/2 bag frozen mixed vegetables 1.5 litres of vegetable/chicken stock 1 tbsp sunflower oil ​ Method: ​ Heat the oil in a saucepan and add onions and leeks. Fry for a few minutes. Add the rest of the vegetables and stock. Bring to the boil, then turn down the heat and simmer until the vegetables have softened. Turn off the heat and blend with a stick blender. Serve piping hot and with some delicious cheese quesadillas.

  • Leftover Cauliflower Leaves | fastfoodmystyle

    Leftover Cauliflower Leaves Don't throw away those cauliflower leaves or stalks! They make an excellent side dish or snack. During my cookery lessons, this is one thing that I always demonstrate to my pupils. It's so easy and beyond delicious. Give them a try! Ingredients: ​ The leaves and stalks of a cauliflower (minus the very hard bottom bit, which can't be used) 2 tsp rapeseed oil 1 clove garlic, minced 1 tsp cumin/hemp/coriander/fennel seeds sea salt Black pepper ​ Method: ​ Chop the cauliflower stems and leaves into rough pieces. In a dry non-stick frying pan, heat whichever seeds you are using until you hear them begin to pop. Take them off the heat immediately and transfer to a bowl. In the same pan, heat the oil and add the chopped leaves and garlic. Stir fry for a few minutes. Add the seeds, a grind of black pepper and a pinch of sea salt.

  • 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. ​ ​

  • SWEET | fastfoodmystyle

    Sweet- something indulgent

  • 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

  • Spicy Sriracha Chicken Wings | fastfoodmystyle

    Spicy Sriracha Chicken Wings makes 40 wings Ingredients: ​ 20 chicken wings, halved to make 40 100g sriracha 4 Tbsp mirin 2 Tbsp runny honey 4 Tbsp rice vinegar 2 Tbsp black sesame seeds 1/4 tsp yuzu (lemon juice is fine) ​ Method: ​ Preheat oven to 200°C Mix all the ingredients together in a large bowl. Pour the sauce over the chicken wings and massage in well. Lay out in a single layer on a large baking tray and cook, uncovered, for 45-60 mins. The wings should be dark brown and sticky. Serve immediately. ​

  • 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. ​

  • 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.

  • Slaw with an Oriental dressing | fastfoodmystyle

    Slaw with an Oriental Dressing Ingredients: 2 carrots, julienned/spiralized 2 courgettes, julienned/spiralized 1/4 red cabbage cut into very thin slices on a mandolin ​ Dressing: 1/4 cup caster sugar 1/4 cup red wine vinegar 1/4 cup sunflower oil 2 tbsp light soy sauce 1 tbsp toasted sesame oil 1 tsp black/white sesame seeds ​ Method: Prepare all the vegetables but only mix them if you are serving within half an hour, otherwise keep them separate until you need them. Mix all the dressing ingredients well, in a glass jar. Pour most of the dressing over the vegetables and mix well with your hands. Add more dressing of you feel it's necessary. I like to pile this in the middle of a large plate or a wide bowl. ​

  • Granola | fastfoodmystyle

    Granola -makes loads!! This recipe is based on an original recipe by the iconic Nigella Lawson Ingredients: ​ 450g rolled oats 130g sunflower seeds 150g pumpkin seeds 180g apple sauce 1tsp mixed spice 2 tsp cinnamon 120g agave syrup 4 tbsp runny honey 100g soft brown sugar 280g almonds pinch salt 2 tbsp sunflower oil 400g raisins 2 dessertspoons ground flaxseed 1 dessertspoon chia seeds ​ Method: ​ Preheat oven to 170C Line a very large baking tray with baking parchment. Mix all ingredients in a large mixing bowl EXCEPT the raisins, flaxseed and chia seeds. Once mixed well, spread onto the baking tray and put into the oven. After 25 mins open the oven and using a large spoon, turn the granola over to make sure that it doesn't burn. Cook for another 15-20 mins. Take it out of the oven and leave to cool. Once cooled, break it up, leaving some larger clumps. Now add the rest of the ingredients and mix well. Pour into storage jars. I use Kilner jars as they are airtight. ​

  • Miso Ramen | fastfoodmystyle

    Miso Ramen- serves 2 Ingredients : ​ 2 nests noodles of your choice 4 Tbsp brown rice miso 1 Tbsp white miso 1 small red onion, sliced 3 spring onions, sliced 1 Tbsp soy sauce 2 Tbsp sesame oil 1 litre boiling water 2 Tbsp grated ginger 600g green veg of your choice, such as green beans, pak choi, sugar snaps, broccoli 1.5 Tbsp runny honey 2 eggs, medium boiled and peeled black sesame seeds red chillis (optional) ​ Method: ​ Cook noodles according to packet instructions and leave till later Mix both miso pastes with 100ml of the water, in a medium sized saucepan. You want a runny paste Add onions and bring to boil. Add ginger, sesame oil, soy sauce and simmer for around 5 mins Add the rest of the boiling water and bring to the boil again Add honey and stir. Taste. Add more soy or honey if you need. Add the veg and cook for 3-4 mins as you want them to be crunchy. Taste!! Add the noodles to the soup and ladle into bowls Cut the eggs in half and place in the soup Sprinkle with sesame seeds, chilli and a drizzle of sesame oil

  • Really Tasty Chicken | fastfoodmystyle

    Really Tasty Chicken - serves a crowd! (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 ​ ​ ​