Another part of the feast this sunday will be Bombay Aloo, I am considering making samosas too :0)

passionsideasanddreams

The final stretch of this mamouth meal! The Bombay Aloo!

You will need:

  • 3 potatoes, peeled and chopped into bite size pieces
  • Half an onion finely chopped
  • Half an onion chopped in large chunks
  • half a green pepper finely chopped
  • 2 Tablespoons tomato puree
  • 2 inches grated root ginger
  • 4 cloves garlic sliced
  • 2 teaspoons curry powder
  • 1 teaspoon cumin powder
  • 1 teaspoon chilli powder
  • 1 teaspoon Tumeric
  • 1 Tablespoon worcester sauce
  • 1 Tomato quartered
  • 5 tablespoons chopped coriander leaves
  • Vegetable Oil

Preparation Method:

  1. Boil the potatoes in water with a little salt and turmeric added until cooked.
  2. Fry the finely chopped onion until translucent in veg oil.
  3. Add the curry powder, chilli powder, cumin powder, sliced garlic and grated ginger and stir fry for 2 minutes.
  4. Add the pepper,tomato, tomato puree, chunks of onion and worcester sauce and stir fry for 2 minutes.
  5. Add the potatoes, mix in with…

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This weekend I am looking to have a few friends over for dinner so I have said I will cook everyone Indian. I will be doing a variety of dishes but one of them will be Onion Bahjis so here is a sneaky peak. :0)

passionsideasanddreams

You will need:

 

  • 2 free-range eggs
  • 3 onions, sliced
  • 120g/4oz plain flour
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • 3 tbsp vegetable oil, plus extra if required

Preparation Method:

  1. Beat the eggs in a bowl
  2. Add the onion rings and mix well.
  3. Add the flour, ground coriander and cumin seeds and stir well to combine.
  4. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bajhi mixture and fry for 30-45 seconds, until golden-brown.
  5. Turn the bajhi over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.
  6. Repeat with the remaining bajhi mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.

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Haddock Fishcakes with creamy mash and broccoli

My finished fishcakes. Although these already have potato in them I have served with mash potato and broccoli.

:0)

Haddock and Cheddar Fishcakes

I have been so busy with work the past two weeks that I have neglected my blog and my readers and come to think of it my dinners. Tonight I had a treat for dinner, haddock and cheddar fishcakes!

You will need:

  • 500g floury potatoes , peeled and cut into chunks
  • 350g smoked haddock
  • 2 large or 4 small spring onions , finely sliced
  • 50g smoked cheddar or mature cheddar, coarsely grated
  • 1 tsp grated lemon zest and a good squeeze of lemon juice
  • 1 egg , beaten
  • 2-3 tbsp plain flour
  • 2-3 tbsp olive oil , for frying

Preparation Method

 

  1. Boil the potatoes for 15 minutes until just tender. At the same time, put the smoked haddock in a deep frying pan, cover with boiling water and simmer for 2 minutes. Turn off the heat and leave to stand for 5 minutes.
  2. When the potatoes are done, drain them well and mash.
  3. Lift the fish from the water. When it’s cool enough to touch, remove the skin and bones, then break the fish into medium-sized flakes.
  4. Put all the ingredients, except the flour and oil, in a large bowl. Season and mix well.
  5. The mixture should be quite light and may be a little sticky.
  6. Sprinkle the flour on a plate, divide the mixture into four and shape the fish cakes, coating them lightly with the flour. Put on a plate, cover with cling film and chill in the fridge for 20 minutes or until needed.
  7. To cook, heat the oil in a large heavy-bottomed frying pan, then put in the fish cakes, spacing them well apart.
  8. Fry for 5-6 minutes, then turn and cook the other side for about 4-5 minutes.

My finished yummy Gammon!

Well it was worth the prepping and calories

:0)

Gammon with my sister!

You will need:

  • 4 large gammon steaks
  • 4 large potatoes
  • Mushrooms (peeled)
  • Sweetcorn
  • Butter
  • Pepper
  • Garlic Pepper
  • Salt

Preparation Method:

  1. Heat oven to its highest setting, ideally 250C/fan 230C/gas 9
  2. Cut each potato into circle chips
  3. Drizzle with oil
  4. Season with Pepper, Garlic Pepper and a little Salt
  5. Bake for about 20-30 mins, turning the potatoes at least twice, until golden brown and crisp.
  6. After 10-15 minutes put you Gammon in the oven
  7. Turn the sweetcorn on as this will take about 10 minutes to boil til cooed
  8. At the same time frying the mushrooms in a little oil

Serve and Enjoy

:0)

Wednesday night chilling with my little sister.

I have a very busy week ahead of me next week with work. I will be doing three days solid of an exhibition. I need to be on tip top form. So in preparation I have been relaxing and cooking the things I love.  All day I have thinking about dinner, it doesn’t help when my colleagues at work always talk about food :0)

So tonight my sister and I have been chatting and chilling. So I thought what would be a nice accompniament to a good chatter?  I came to the conclusion Gammon!!

I think traditionally people like to eat Gammon with fried eggs, but as always I like to try and do things a bit different. I will be having gammon, peppered roasted potato chips, mushrooms in butter and sweetcorn.

Heaven

:0)

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