Tandoori Chicken is a popular Indian dish and is best left to marinate over night. I served this with home made chips but this can be served with  naan bread and salad too.

Serves approx 2-3 

Ingredients

1 Small skinless chicken cut into 8 pieces
2 tbs Tandoori powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Garam masala
1 tsp Chilli powder
3 Garlic cloves (crushed)
1/2 Lemon (juiced)
1/2 tsp Fennel seeds
Salt
1 tbs Natural Yogurt
2 tbs Sunflower oil
Handful of fresh coriander
3 Medium sized Maris piper potatoes

Method

Marinate the chicken in all of the above ingredients (except the potatoes) and leave in the fridge overnight or at least a few hours.

Pre heat the oven at 180oc and place the chicken on a lined baking tray and pop in the oven for 45 min. Whilst the chicken is cooking peel the potatoes and cut into chips.

Deep fry the chips until golden brown approx 15 min before the chicken is ready to come out of the oven.

Sweet Potato Fries

Sweet potato fries are a great alternative to normal potatoes and tastes soo good especially with a garlic mayonnaise dip. This is easy to make and works as a great side dish.

Serves 2
  
Ingredients

2 Sweet potatoes
2 tbs Sunflower oil
1/2 tsp Sea salt
1/2 tsp Black pepper
1 tsp Mixed dried herbs
1 tsp Chilli flakes

Method 

 Pre heat the oven to 200oc

Wash and peel the potatoes and cut into chunky chips. Line a baking tray with greaseproof paper, add the sweet potatoes and mix all of the ingredients above.

Place the sweet potato fries into the oven on 200oc for 20 min and then using a spatula turn the fries over.

Cook for a further 10-15 min or until the fries are cooked and slightly colored. Be careful not to over cook as I have done this in the past and the fries go very chewy after cooling down slightly. When the fries are taken out of the oven they should still be slightly soft as they will firm up upon cooling.

Room IV Coffee and Dessert Review

If you follow me on Instagram you will all know I love coffee and visit cafe's regularly. I like to feel comfortable, relaxed and embraced with the scent of coffee.

I have recently been trying to visit independent coffee shops around my city and one that I have visited a few times now is Room IV. It has a very warm and relaxing ambiance and I wanted to share this little gem with you all.



Location

121 Evington Road, Leicester LE2 1QH

The mint tea which my friend had was served in a tea pot with a gorgeous gold tea cup and saucer. She found it kept the tea warm and allowed her to help herself to more than one cup. It also had a lovely flavour.

The last time I visited, I had a slice of chocolate cake and soy cinamon latte. I should note that the picture above shows chai latte as I was served the wrong drink, however, the member of staff changed this as soon as I made her aware and it was no hassell at all.

The chocolate cake was moist and definitely a chocolate lovers dream. The coffee latte had the strength I like as I must admit some coffee shops serve very weak lattes. I was very impressed as it wasn't sickly sweet even though it had some cinnamon syrup.

Previously, I had a soy cappuccino with a coffee and walnut cake. The cappuccino was just as good as the latte and the cake was the best coffee and walnut cake I have ever had!! It was soo light and delicious. I just haven't seen it there again since that day :(  

My niece ordered the hot chocolate and I cant remember what she thought of it. I have to admit, it did look pretty yummy, although I have never been into hot chocolate as I always think it doesn't taste as good it looks or smells.

Room IV only take cash so I do feel that this is a bit of an inconvenience when you have to go across the road to take cash out when its soo cold and grey outside.

Overall, I really like visiting room IV as they serve great coffee as well as a whole variety of other drinks and food. You can check out everything they have to offer on their website www.roomiv.co.uk.

Tarka dhal with crispy aubergine & potato

I make this meal when I am bored of eating meat all week. I feel the crispy aubergine and potato adds a real exciting element to the dish.

You can easily freeze the dhal once boiled which leaves the tarka to be done when your ready to eat.

Serves approx 6 people
 

Ingredients 
For Dhal
2 Cups of toor dhal (oily)
6 Cups of water
2 Medium onions (thinly sliced)
Handful of chopped coriander
5 Curry leaves
Salt
3-4 Cloves of garlic (thinly sliced)
1 Tomato (chopped)
1 tsp Cumin seeds
1 tsp Cumin powder
1 tsp Chilli flakes
1 tsp Chilli powder
1/4 trsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Garam masala
1 Stick of cinnamon bark
Squeeze of fresh lemon
Sunflower oil

Crispy Aubergine & Potato 
1/2 Large aubergine (cut in small pieces)
2 Potatoes (cut in small pieces)
1/2 tsp Cumin powder
1/2 tsp Chilli powder
1/2 tsp Coriander powder
Handful of chopped coriander
1/2 tsp Garam masala
1/4 tsp Fennel Seeds
Squeeze of fresh lemon
3-4 tbs Self raising flour
Salt
Oil for frying


Method 

Wash the dhal in some cold running water then add to a large pot with the 6 cups of water, some salt and the cinnamon bark. Bring this to a boil on a high heat then cover and simmer on a low heat for approx 1 hour. I would suggest giving it a whisk up at the half way point and at the end as the dhal needs to blend in with the water. If you feel you want a thinner consistency of dhal you can add some more water at this point.

Now in a separate pan add about 3-4 tbs of sunflower oil and the sliced onions, curry leaves and cook on a high heat until golden brown and then add the garlic (do not move away from the stove). Take the pan off the heat after 2 min and add all the spices except the garam masala. Stir thoroughly and quickly add the chopped tomato. Put the pan back on high heat and when the mixture starts to sizzle then add to the dhal immediately and stir. Add the garam masala, squeeze of lemon and chopped coriander. 

To make the accompaniment of crispy aubergine & potato, cut the aubergine and potato into small pieces ensuring its not too thick so it cooks quickly when deep frying. Add this to a bowl with all the other ingredients listed and mix well. Now add some water very slowly until the aubergine and potato has a light coating over it. If you need to add more flour you can do so (remember its not a proper batter so you will see the vegetables through the coating). Now deep fry until golden brown and crispy.

Serve with some boiled rice or chapati.

coriander chicken skewers & vegetable rice

This dish is very tasty and takes no time to make. Its also very adaptable as you can use whatever vegetables are in season or what suits your taste buds.

Makes 7 Skewers (3-4 chicken pieces on each on skewer)
Rice can serve up to 5 people


Ingredients
(For the skewers)
1 Large boneless chicken breast
2 Red onions
1 Bell pepper
2 Handfuls of fresh coriander
3 Garlic cloves
1 tbs Green chilli paste or fresh green chillies
Salt
Pepper
1/2 Juiced lemon
1 tsp Cumin powder
1 tsp Coriander powder
1/4 tsp turmeric powder
1 tsp Fennel seeds
2 tbs Sunflower oil
Bamboo skewers

( For the rice)

2 Cups of rice
4 Cups of water
1 Stock cube
Salt
1 Onion
2 tbs Frozen sweetcorn
2 tbs Frozen sliced peppers
Frozen mushrooms (few pieces)
Sunflower oil

Method

Cut the chicken, pepper and red onions into cubes and keep to one side. Take a pestle and mortar or a grinder and pound together the fresh coriander, garlic and green chilli until it has turned into a paste.

Now add this as well as all the other skewer ingredients to the chicken and vegetables, marinate and feed threw the skewers. I used around 3-4 pieces of chicken per skewer and didn't overload to ensure it cooks evenly.

Set the chicken and veg skewers on to a baking tray and set aside. Pre heat the oven to 200oc or the equivalent and in the mean time get started on the rice.

Chop the onion and cook in some sunflower oil until translucent, add all the other ingredients except the rice and water and cook for a few minutes on a high heat. Now add the washed rice and water and stir thoroughly. Cook on a high heat until it bubbles then cover and reduce the heat to low. At this point put the skewers in the oven and both the skewers and rice will take approx 20 min to cook.

Serve with some green salad and enjoy.

 

cheats sunday roast

So this is called a cheats Sunday roast as I have had the chicken cut into half by the butcher to reduce the time it takes to cook in the oven. I have also used store brought gravy granules and frozen Yorkshire puds. I know I know, I should have made my own. However, I think if its not a special occasion and your dish has many component,s its ok to cheat a little.

Serves approx 2-3
Takes 70 min to cook ( cooking times may vary depending on the size of your chicken)

Ingredients 

1 Medium chicken ( halved by the butcher)
2 Cloves of garlic
1 Whole lemon
6-7 Sprigs of thyme
1 tsp Chilli powder
1 tsp Cumin powder
Coarse black pepper
Sea salt
Olive oil
5 Medium white potatoes (enough to make approx 15 peices)
5 Carrots (cut into batons)
210g in total of Green beans & tender stem broccoli
1 tbs Rice flour
Frozen Yorkshire puddings (as many as you like)
Bisto gravy granules 


Method

Pre heat the oven at 180oc and then cut the lemons and garlic in half. Squeeze the lemon over the chicken and then add the lemon itself to the chicken too. Now add the garlic, thyme, chilli powder, cumin powder, salt, pepper, and some olive oil and rub all over the chicken.

Place the chicken onto an oven tray and in the oven at 180oc on the middle shelf. Whilst the chicken is cooking, put the kettle on (not to make yourself a brew). Wash and peel the potatoes and cut into large pieces, add to a pan and pour over the boiled water. Place on a hob on high heat for 5 min until parboiled. Drain and place into a roasting tin, add some salt, pepper, 2 tbs olive oil and rice flour. Stir this all together and put into the oven. At this point the chicken has been in the oven for 15 min.

Peel and cut the carrots into baton and boil/ steam until half cooked then add the broccoli and green beans. Once cooked cover and add some salt and pepper.

Once the chicken has 15 min left to cook, increase the heat to 220oc until the chicken and the potatoes are cooked. Plate the chicken and use the same oven tray to cook the Yorkshire puddings as per packet instructions and use this time to make the gravy as per packet instructions.


Do not throw the lemons away, squeeze them over the cooked chicken as they would have released more juices after roasting. Eat the roasted garlic too as they taste amazing with the chicken.

Burmese Coconut & chicken noodles (khow suey)

I will go as far as saying this is my favorite dish ever. I have adapted the recipe to make it slightly easier then my mums version which requires two curry's. I love my mums khow suey, however, this tastes pretty much the same.

I would highly recommend giving this recipe a try, you wont be disappointed.

Serves approx 5 and takes around 1 hour to make.


Ingredients 

For the curry

1 Chicken (skinned) cut into 8 pieces (I got mine done at the butchers)
1 Can of coconut milk
1/2 Tin of tomatoes blended
2 Large onions thinly sliced
1 tbs Garlic paste
Handful of chopped coriander
2 tsp Cumin seeds
1 tsp Cumin powder
2 tsp Coriander powder
2 tsp Chilli powder
1/2 tsp Turmeric powder
1 Cinnamon stick
2 Bay leaves
5 Cloves
5 Cardamom pods
1/2 tsp Whole black peppercorns
1 tsp Garam masala
Salt
Sunflower oil
Egg noodles ( follow the packet instructions and servings)

For the topping
 
Handful of chopped coriander
1 Lemon cut into cubes
Dried crushed chilli
3 Hard boiled eggs (chopped)
2 Onions thinly sliced and fried in some oil (golden brown)
2 Cloves of garlic thinly sliced and fried in some oil (golden brown)
Spring roll//samosa pastry deep fried
Soy Sauce

Method

Fry the thinly sliced onions in some sunflower oil until golden brown. Add the chicken and stir on  high heat until the chicken loses its pink colour. Now reduce the heat to medium and add the whole spices, garlic and stir. Add all the the dried spices except the garam masala and stir in the blended tomatoes. Increase the heat back to high and keep stirring until the oil comes to the surface and the red colour deepens. Once the oil comes to the surface, add the tin of coconut milk and enough water to cover the chicken (soup like consistency). Bring the mixture to a slight boil, reduce the heat to low and cover until the chicken is cooked, this normally takes around 40 min.

Whilst the chicken is cooking, fill a large pan with water, salt and a touch of oil and place on the hob to boil. Whilst the water is boiling prepare the toppings and place into a dish similar to the one below.

Now the large pan of water should be boiling, add the correct amount of egg noodles as per the packet instructions and cook for the instructed time.

By now the chicken and coconut should be cooked. Finally add the garam masala and fresh coriander and stir.

Serve like the picture below by taking some noodles and adding a small ladle of curry, some chicken (avoid the cardamom pods and cloves) and then add the toppings to suit your own taste. ( you can make your dish as soupy as you like).

 

Spiced Salmon with Egg Fried Rice

I had this for dinner mid week as it takes no time to make and tastes soo good. The salmon is only lightly spiced so it doesn't over power the fish.

Serves 2

Ingredients

2 Salmon fillets
Pinch of cumin seeds, cumin powder, tandori powder, garam masala and coriander powder
Salt
1 tbs Rice flour
1 cup Rice
1 Carrot (chopped in cubes)
1/2 cup Frozen Peas
2 tbs Frozen sliced peppers
Sunflower oil
2 Cloves garlic (chopped)
Handful of chopped chives
3 Curry leaves
2 Eggs (beaten)
Few drops of sesame oil and soy sauce
1 Stock cube

Method

Marinate the salmon fillets in salt and all the spices above. Coat in the rice flour and leave aside ready to pan fry later. In the mean time, wash the rice and  boil with the stock cube, chopped carrot, peas and peppers. Use the 1 part rice to 2 parts water formula (if your rice in past has been too soft then use 1 part rice and 1 1/2 part water.) Boil the rice until its bubbling for a few min then reduce the heat to low. Cover rice and cook for approx 20 min.

Once the rice is cooked, remove the lid to allow it to cool as this will make it easier to stir fry later. Now pan fry the salmon in a little oil on high heat until its browned on one side. Flip the salmon over and reduce the heat and cook through until you can put a tooth pick through the fish with ease.

Heat a wok with a little oil, add the chopped garlic and curry leaves for a few seconds and then add the rice. Make a well in the middle and add the beaten eggs, fold through the rice until the eggs are cooked. Sprinkle the chopped chives and add some soy sauce and sesame oil.

Botanic Garden Leicester

I visited the Botanic Garden in Leicester a couple of weekends ago when the weather was super hot. It has so many beautiful plants and trees, a must visit if you want to be around nature and would like some peace and serenity.

Below are some pictures I took on the day....hope you.enjoy.

Lamb keema with mint & veg yogurt

This dish is great served with chapattis or naan bread. The veg yogurt goes perfectly with the spices in the keema.

Tip: Taste your food as you go along as recipes are simply a guide (excluding baking). Ensure the seasoning and spices suite your taste buds. 

Serves approx 3-4


Ingredients

1lb Lamb Mince
1 Large onion
1 tsp Cumin seeds
1 tsp Cumin powder
1 tsp Chilli powder
1 tsp Coriander powder
1/2 tsp Tumeric
1 Stick of cinnamon
2 Bay leaves
1 tsp Crushed garlic
1/2 tsp Garam masala
1/2 Lemon (juiced)
1 Cup of frozen peas
2 Tomatoes ( chopped)
1 Handful chopped coriander
Salt
Sunflower/veg oil

Mint & Veg Yogurt

Few tbs of greek yogurt
1 tsp Mint sauce
Salt
1 Tomato (chopped)
8 Cubes of cucumber
1/2 Red onion (chopped)


Method

Chop the onions into small cubes and add to a pan with a little sunflower/veg oil. Cook until slightly brown and then add the minced lamb. Cook this on a high heat stirring as you go along until the water has evaporated. Add garlic and cumin seeds and stir. Now add all the other spices as well as the salt and stir through. Reduce the heat slightly then add the tomatoes, peas and fresh coriander and stir. At this point cover and cook on low heat until the peas are cooked. Finish off with a squeeze of lemon.

For the Mint & Veg Yogurt, simply mix all the ingredients together and serve.

Peri Peri Chicken

This chicken dish is spicy but very yummy. It tastes great served with fries, corn on the cob and coleslaw. The cooking times vary depending on the size of your chicken, the one I used was a medium sized chicken with the skin on.

Serves approx 2-4
Ensure the oven is pre heated at 180oc

Ingredients 

1 Whole spatchcock chicken
2 tbs Nandos garlic peri peri sauce
Salt & Pepper
1 Whole bulb of garlic ( halved)
1 Lemon ( halved and squeezed)
10 Sprigs of tyme
1 tbs Garlic paste
1 tsp Chilli Powder
2 tsp Schwartz piri piri seasoning
2 tbs Olive oil

Method

Marinate the chicken in all of the above ingredients including the lemons and refrigerate over night. This step is important as the flavours really get into the chicken and make it tasty. Also try and get the garlic halves under the chicken skin if possible.

Once the chicken is ready to be cooked, place onto a wire rack under an oven tray and cook at 180oc for 40 min and then at 210oc for a further 20 mins or until the chicken is cooked though and the skin is crispy.