This is such a tasty, fragrant and fresh dish. I've had the idea for it for a while now and eventually got round to cooking it last night. The whole process took about 30 mins and was pretty hassle free. The duck is from Silverhill foods, it's a really great product, it's so handy to have in the freezer and is nice and crispy when cooked. I really dishes like this with strong flavours and wonderful textures.Continue reading >>
Ok I know this started as a healthy eating blog, but this recipe is not my fault, I made it to cheer someone up! I could play on that whole chocolate is good for you crap but realistically, these are little babies are for when you need REAL comfort!Continue reading >>
GOOD MORNING! Well this was dinner last night mainly because I decided that if i didn't use the squash in the fridge it was going to end up in the bin! I love, love, love roast veggies, when they're done properly that is, I mean when they're crispy, chewy and caramelised on the outside and soft and mushy on the inside, now that's perfection. I have just moved into a new apartment which means a new oven. It's electric and taking a little getting used to when it comes to regulating the heat. I'm used to a gas oven and hob so the change isn't exactly great news as it seems much harder to regulate the temperature. But I'm getting there!Continue reading >>
I love roast vegetables and would happily eat them without anything else. This sticky and spicy, honey and chilli coating creates wonderfully sweet vegetables with a kick. Serve as a side or as light meal with some couscous or bulgar wheat.Continue reading >>
The first time I was introduced to real Chinese cuisine was during a visit to my Aunt's house where a Chinese friend was giving a cooking demonstration to a group of her friends. I was encouraged to try beef, ginger and scallion, a simple dish which seemed to capture the simplicity of this extensive cuisine.Continue reading >>
This simple little stir fry is an easy little dinner. The key when stir frying is to do all the preparation before you start to cook. Make sure to have your wok almost smoking hot when you start to fry.
2 large chicken breasts
1 red chili, chopped finely
Thumb sized piece of ginger, chopped finely
2 garlic cloves chopped finely
2 Tablespoons of oyster sauce
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1 teaspoon of sesame oil
8 asparagus, cut in to bite size pieces
1 broccoli head, cut in to bite size pieces
1 red onion, cut in half moon pieces
200g of Ho Fan noodles
First of all you will find with most Chinese recipe’s the hard work is all in the preparation before the cooking starts. Boil some water for the noodles and begin by chopping all your ingredients.
Chop the chicken breasts into thin strips and place in a bowl with the chili, oyster sauce, fish sauce, rice wine vinegar, sesame oil and half the garlic and ginger. Combine the ingredients and place in the fridge to marinate.
Drizzle the prepared broccoli, asparagus and onion with a little oyster sauce and sesame oil. Fry the garlic and ginger in some oil until brown then add the onions and follow with the rest of the veg. When this is cooked through remove from the pan and place on a plate.
Now add the noodles to the boiling water and stir, they should only take about five minutes, keep checking them and make sure not to overcook. Now fry off the chicken, when it’s cooked add the veg and by this time your noodles should be cooked. Drain them and mix with the chicken and veg. Serve immediately!Continue reading >>
4 good quality lamb chops
3 cloves of garlic chopped finely
3 tablespoon of olive oil
1 tablespoon of good quality balsamic vinegar
2 teaspoons of dried oregano
A good pinch of sea salt and ground pepper
Put the lamb chops in a resealable food bag and add the chopped garlic plus the rest of the ingredients to the bag. Zip Lock the bag then shake so that the mixture completely coats all the lamb. Then put the bag in the fridge to marinate, while you prepare the salad. It’s like sooo easy!
For the carrot and cabbage salad:
1/4 of white cabbage
1 large carrot
1 tablespoon of homemade mayonnaise
A good pinch of sea salt and ground pepper.
Peel the carrot and slice into thin strips and place in a large bowl. Then chop the cabbage finely and separate into pieces. Add the cabbage, mayo, salt, pepper and mix it all up! Put the salad mix in the fridge.
I normally cook this for just my self and my girlfriend so I take two of the chops out of the marinade bag, reseal it and freeze. I find that when the meat is defrosted in the marinade it makes it very tender. So anyway take the lamb chops out of the fridge and place on a hot grill and cook till brown on both sides (about 5 minutes either side). Take the carrot and cabbage salad out of the fridge and put a portion on a plate and place a golden brown chop on top!
Enjoy!Continue reading >>
Now generally I am a Chicken and fish fan so this dish mostly came about because my girlfriend gently suggested that I should cook something other than chicken tonight! Not one to dissappoint I head to the butchers with this in mind and picked out some lamb chops.Continue reading >>
This is the first recipe I ever posted on The Good Mood Food Blog in July 2007. It is one of the first things I learned to make and I still make it now. The spicy tomato sauce is a great twist and adds a bit of heat to this delicious pizza.Continue reading >>
Getting homemade pizza right is a real art, I used to make it a lot when I was a kid and slowly perfected it over the years! One of my favourite things to do was to try different topping combinations from Asparagus and Spinach, to Feta and Rocket. One of the great things about pizza is that it's just so customisable. I also recommend experimenting with the tomato sauce as it can really enhance the overall flavour.Continue reading >>