Need Some Inspo? Some new yummy recipes for you to try.
Over the last few weeks, I have been on a mission to try out new recipes. When you lead a busy life, it is easy to default to the trusty favs, I get it, I do it a lot. However, I have spent some time reading some of my cook books, to provide some inspiration to try something new. I love Indian, Turkish or Persian food, it is by far my go to cuisine. From the fragrant curries of India to the savory kebabs of Turkey and the aromatic rice dishes of Persia. Whether it's the subtle blend of spices in a biryani, the smoky char of a grilled kebab, or the delicate balance of sweet and savory in a Persian salad, there's something truly magical about the way these cuisines elevate simple ingredients into culinary masterpieces. It's no wonder that Indian, Turkish, and Persian food hold a special place in my heart and my belly !!
I begin with such a simple recipe Harissa & Lemon chicken thighs, it’s so easy and versatile, it can be stuffed into wraps, pitta or naan bread. If I have any leftovers, I use it in sandwiches or a quick salad. If you want to make this more plentiful, you can serve with rice. I have included Three Simple Ways With Rice. I am not a fan of plain rice, so I am always adding spices to create flavour bombs. Top Tip: If you don’t have one, I would highly recommend investing in a rice cooker. They produce perfect rice each time. You can put all your ingredients in, and let it work it’s magic. I am also sharing some amazing salads which I have been making alongside these dishes. Chickpea & Feta Salad, which was a massive hit in this house. Chickpeas are a fantastic staple for me. From using them to make falafels and soups and stews to roasting them as snacks. They are also ideal for making quick salads. This vibrant and delicious example, can be thrown together in minutes, perfect when you have little time, but still want to impress. An elevated tomato salad, I love tomatoes, and I am alway looking for ways to turn out a new twist on a juicy salad, adding pomegranate and pistachio nuts are always a winning combination. Another option is a seared pepper steak & tomato salad, with a sweet and spicy lime dressing. This has a slight Thai twist to it, but it was a big hit with the fam, and seemed to hit the spot with everyone. Of course a kebab is always loved, but this twist is a Chicken Kebab with Tahini. Finally I have been trying out new ways to cook broccoli, working on increasing my veg intake, this Broccoli with tahini and garlic sauce combo is delish!
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SERVES 4-6
1kg boneless, skinless chicken thighs
2 heaped tablespoons rose harissa
150g Greek yogurt
Finely grated zest and juice of 1 unwaxed lemon
Maldon sea salt flakes and freshly ground black pepper
To serve (optional)
flatbreads coriander leaves
thinly sliced spring onions lemon wedges
Preheat the oven to 220°C fan. Line a baking tray with baking paper.
Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands.
Lay the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through.
To serve, slice the chicken and serve in warmed flatbreads with Greek yogurt, coriander leaves, sliced spring onions and alongside lemon wedges for squeezing over.
You can also serve this rice, try one of the options below
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SERVES 1-2
1 sirloin steak, about 250g
Very generous amount of coarsely ground black pepper (enough to heavily season both sides of the steak)
2 tablespoons olive oil
1 tablespoon light soy sauce
1 teaspoon pul biber chilli flakes
200g baby tomatoes (preferably multicoloured)
2 spring onions, thinly sliced from root to tip
Handful of fresh coriander leaves
Sprinkling of black sesame seeds (optional)
1 tablespoon caster sugar
Finely grated zest and juice of 1 unwaxed lime
METHOD
Coat the steak on both sides with the coarsely ground pepper and press down to help the pepper stick.
Heat a frying pan over a high heat, and once super-hot, drizzle 1 tablespoon olive oil equally over both sides of the steak. Sear it for 2-3 minutes on each side until a deep crust forms.
Remove from the pan and leave to rest, covered in foil, for 5 minutes.
Mix together the remaining olive oil, the soy sauce, sugar, lime zest and juice and pul biber in a bowl, then add the tomatoes and spring onions and toss until well dressed.
Once the steak has rested, slice widthways into thin strips, arrange on a plate and pour the dressing with the tomatoes and spring onions on top. Scatter over the coriander leaves, and sesame seeds if you like, and serve.
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SERVES 4
400g can chickpeas, drained
4 sprigs of mint, leaves picked, rolled up tightly and cut into ribbons
4 sprigs of basil, leaves picked, rolled up tightly and cut into ribbons
4 spring onions, thinly sliced from root to tip
100g feta cheese, crumbled
100g pomegranate seeds
For the dressing
2 tablespoons extra virgin olive oil juice of ½ lemon
1 teaspoon clear honey
1 heaped teaspoon sumac
½ teaspoon ground cumin
½ teaspoon ground cinnamon
Maldon sea salt flakes and freshly ground black pepper
METHOD
Put all the ingredients for the salad into a bowl and toss together.
Mix all the dressing ingredients together in a jug or small bowl until evenly combined, seasoning well with salt and pepper.
Pour the dressing over the salad and toss again, Serve at room temperature.
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SERVES 4
400g baby tomatoes
(multicoloured if possible)
2 long (banana) shallots, thinly sliced into rings
2 handfuls of your favourite olives, pitted
75g pomegranate seeds
Large handful of mint leaves, rolled up tightly and cut into ribbons large handful of fresh coriander leaves, torn
Generous handful of pistachio nuts, roughly chopped
Maldon sea salt flakes and freshly ground black pepper
For the dressing
2 tablespoons olive oil
1 heaped tablespoon date molasses
1 tablespoon vegan red wine vinegar
Put all the ingredients for the salad into a bowl, season generously with salt and pepper and toss together lightly,
Mix the dressing ingredients together in a jug or small bowl until evenly combined.
Pour the dressing over the salad and toss again, then serve.
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SERVES 4-6
600g chicken mini fillets
finely grated zest and juice of
vegetable oil, for frying
1 unwaxed lemon
Finely grated zest and juice of
FOR THE MARINADE
1 unwaxed orange
4 tablespoons tahini
generous amount of Maldo sea sle
2 tablespoons Greek yogurt
and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons sumac
1 heaped teaspoon garlic granules
2 fat garlic cloves, crushed
1 small packet (about 30g) of fresh coriander, finely chopped
To serve (optional) tortillas or flatbreads thinly sliced red onion coriander and mint leaves
Greek yogurt
METHOD
Mix all the marinade ingredients together in a wide, shallow non-reactive dish until well combined
Add the chicken fillets and turn until well coated in the marinade.
Cover the dish with clingfilm and Ieave to marinate at room temperature for at least 30 minutes.
You can cook them immediately, but a little marinating time will allow the flavours to permeate the chicken surface. As the marinade contains acid (lemon juice), I would not recommend marinating them for longer than a few hours.
When you are ready to fry, heat a large frying pan over a medium-high heat and add a good drizzle of vegetable oil. Once hot, shake the excess marinade off the chicken fillets one at a time and add to the pan.
Do this in batches if necessary to avoid overcrowding the pan, and cook for 3-4 minutes on one side, then turn and cook for 1-2 minutes on the other side (the exact cooking time will vary depending on the size of sliced red onion, coriander and mint leaves.
I like to serve these kebabs on skewers alongside tortillas, Greek yogurt, sliced red onion, coriander & mint leaves.
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SERVES 4
200g Tenderstem broccoli
1 heaped tablespoon tahini
2-3 tablespoons lukewarm water
2 preserved lemons, finely chopped
1 fat garlic clove, minced
2 tablespoons olive oil freshly ground black pepper
METHOD
Bring a saucepan of water to the boil, add the broccoli and cook for 5-6 minutes.
Meanwhile, mix the tahini with the lukewarm water in a small bowl to loosen it to a sauce consistency.
Add the preserved lemons, garlic and a generous amount of pepper and mix well.
Drain the broccoli and tip into a bowl. Drizzle over the olive oil, then pour in the sauce and stir until the broccoli is well coated. Serve immediately.
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SERVES 4
300g basmati rice (always rinse off with excess starch)
50ml cold water
30g salted butter, roughly cut into cubes
Maldon sea salt flakes and freshly ground black pepper
LEMON & HERB
finely grated zest and juice of 2 unwaxed lemons
3 tablespoons dried dill
3 tablespoons dried chives
1 tablespoon garlic granules
1 teaspoon ground turmeric
HARISSA, LEMON GRASS &
LIME LEAF
1 heaped tablespoon harissa
2 lemon grass stalks, tough 2-3 outer layers discarded, soft insides bashed and finely chopped
4 fresh lime leaves, rolled up tightly and thinly sliced into ribbons
1 tablespoon garlic granules
FENUGREEK & GINGER
thumb-sized piece of fresh root ginger, peeled and finely grated 3 tablespoons dried fenugreek leaves
1 tablespoon ground ginger
1 tablespoon garlic granules
1 teaspoon pul biber chilli fakes
1 teaspoon ground cumin
½ teaspoon ground cinnamon
Put the rice and water in a saucepan, ideally nonstick. Add all the ingredients for your chosen variation and mix well. Season generously with salt and pepper, then stir in the butter.
Place over a gente hear (low if using gas, cover the pan with a lid and cook without stirring for 30 minutes on until the rice on top is soft and tender. Fluff up with a fork and serve.
I hope you enjoy some of my yummy recipes I have been rustling up over the last few weeks. Let me know if you try any. Happy Cooking. Sx