Beef Rendang

We're now well into the Year now, and I'm sure occasionally your healthy eating and fitness resolution, has been broken at least a couple times. Well, i can help on the meal front, but maybe not the exercise front (but new workout gear, is always the best way in my opinion). A good, old curry is exactly what you need, and in my option Thai curry's are the best as the are so fresh but warming at the same time. They are also a lot healthier, without the oil that Indian curry's have.

This curry is super easy to make, and one of the most flavoursome, I've ever had. Plus, once you've seared the meat, you add in the rest of the ingredients, and leave it, so it's perfect for a dinner party, especially at this time of year as its so warming with the chilli. Its also super easy to double up if your feeding a large crowd.

I would also like to apologise, that i couldn't wait any longer to take photos of this, because this is my old worktop, and as you can probably tell by previous posts, that my new worktop is much more photogenic.

 If your worried about the meat being tough, i sometimes cook it fully with the lid on, so the liquid doesn't evaporate, then for the last 30mins of cooking, i take the lid off, to reduce the liquid, until it thick. Serve with Asian greens, lightly steamed. If you are feeling hungry serve with fluffy coconut rice. For a hotter curry leave the seeds in more of the chillis, instead of taking some out.

Ingredients

2 red onions, roughly chopped
5 garlic cloves, peeled
2 tbsp grated ginger
6 large red chilli, 3 deseeded, 3 with seeds
3 lemongrass stalks, white part only
3 tbsp oil
2 tbsp ground cumin
2 tbsp ground coriander
2 tsp turmeric 
2kg stewing steak
400ml tin coconut milk
2 cinnamon sticks
1 tbsp tamarind paste or lime juice
2 tsp sea salt
1 tbsp soft brown sugar

1. place the onion, garlic, ginger, chilies, and lemon grass into a food processor and blend to a paste.
2. heat the oil in a large heavy-based pan over a medium heat. Add the paste and the cumin, coriander and turmeric and cook, stirring, for 2 mins or until fragrant.
3. Add the stewing steak and cook over a high heat for 4-5mins or until the beef is just sealed.
4.  Add the coconut milk, 400ml water, cinnamon stick, tamarind paste, salt and sugar and bring to the boil.
5. Reduce the heat and simmer, uncovered, for 2- 2 ½ hrs , stirring occasionally, or until the meat starts to break up and most liquid has evaporated. 
6. Serve with steamed rice and steamed asian greens e.g. pak choi.

Harissa Salmon with Lemon and Herb Giant Couscous

Ending the week with my Birthday tea. I realise it was quite a few weeks ago, but haven't had time to share this with you yet, but i just had too, because it's just so good. Before you ask, and start accusing me of claiming my mums cooking, um no, I cooked my own birthday tea, as she was busy and i didn't want to wait( probably until next year). Before we continue, I would like to apologise for the salmon juices leaking onto the plate, I was in such a rush, I didn't have time to drain the salmon juices properly.

My favourite fish paired, with lemony couscous just a marriage made in heaven, obviously the lemon had something to do with( the obsession continues, i bought 10 lemons yesterday). I also love this recipe because, it's super quick and easy, just marinate the salmon before you go to work, chop the herbs up while you're waiting for the oven to heat up, then the it's only 10 mins until the salmon is ready!

I used wholewheat giant couscous, as it's healthier and gives a lovely nutty flavour, but feel free to use white giant couscous, or normal couscous would give the same effect. If you want something different, to impress someone, you could always use rose harissa, to give a delicate floral flavour. I served it with asparagus, as it was in season, and my birthday meal always has to contain asparagus, but feel free to swap it, with something else, or if you've already had your 5 a day, you can leave it out.

Ingredients

2 tbsp Harissa

1 tbsp coriander seeds, crushed

Grated zest and juice of 1 lemon

5 salmon fillets, or one large 600g fillet

1000ml chicken/ vegetable stock

500g giant couscous 

Olive oil

Handful fresh flat leaf parsley

Handful fresh mint

Handful fresh coriander

Salt and pepper

1. Mix half the lemon zest with Harissa, and crushed coriander seeds.

2. Rub the mixture over the salmon. Leave to marinate for 30 mins, or longer.

3. Preheat the oven to 170°c, gas 3.

4. Whilst the ovens heating up, roughly chop the herbs

5. Roast the salmon for  10-12mins( it's ok for both sizes of fish, just bunch the individual fillets together, mine were just removed from the fridge), or until just cooked through. 

6. Meanwhile, bring the stock to simmer, add the couscous, cook for 6-8 mins until tender. Drain.

7. Cool slightly, toss in the herbs, lemon zest and juice and oil. Season.

8. Flake over the salmon, serve with asparagus if wished. enjoy.

Chickpea and Carrot Spiced Warm Salad

With the new year in full swing. * looks at calender* its February! Wait. what? When did that happen? It feels like 2015 is flying by. Into February, means I'm almost settled into a healthy-ish routine, just trying to get rid of the last dregs of the Christmas chocolate(I'm a saver if you couldn't guess, not a eat all at once kinda gal). One thing, which i have been particularly enjoying is making salads for lunch, but not your usual lettuce, cucumber and tomato ones.

Its probably fair to say that carrots are my favourite vegetable. I'm like a rabbit sometimes, with a pot of hummus, its just so hard to stop(please tell me I'm not the only one). They're fast becoming a staple in my salads, this recipe here ; is another favourite. I love them roasted, as it brings out their sweetness, and coated in cumin, there just incredible. Luckily, sometimes i can tear myself away, so they can last at least few lunches. 

This recipe is easily adaptable, add feta for a tang and creaminess. I like to add quinoa to it, with a little vinaigrette mixed in to add bulk to it; so it's more filling for lunch, if I have a long day, or want the carrot and chickpea salad to last longer.Serve warm or cold.

Ingredients

5 large carrots

1 tin chickpeas

Small handful coriander 

Cumin powder

1 1/2 harissa paste

Small handful almonds

1. Preheat oven to 180.

2. Chop up carrot into even sized pieces, toss in olive oil and cumin powder,

3. Roast until soft and starting to caramelise.

4. When the carrots are done, add the rinsed chickpeas and harissa paste.Mix.     Roast until warmed through. 

5. Add chopped almonds and coriander( add cooked quinoa if using)

6 . Serve or take to work/school. 

Sweet Spiced Salty Pecans

I will apologise in advance, if left with the whole batch, you may end up eating everything.....guilty face right here, well almost... my dad ate some too: I promise. Serve these at your New Years eve party, or at any party with the other nibbles and canapes. or next year at Christmas(premature? of course not) as a snack when opening presents. These also make a lovely gift. 

I love sweet and salty things and these were no exception, not to mention I'm like a squirrel(and probably a rabbit too, as i can eat multiple carrots in a row, armed with a tub of hummus. obvs.) as I'm always snacking on nuts; so these looked incredible to me, and i had been dying to try them for over a year now. Luckily, they didn't disappoint, although the kitchen filling up with pepper smoke was a very strange experience (i recommend the windows wide open for this one).

I used pecans, as they are just incredible covered in sugar, but i think almonds would be equally as good. I used white pepper, as i didn't have any finely ground black pepper, i also used paprika instead of cayenne pepper (for some reason we don't have any.shocking i know.) both adaptations were fine, so if you don't have something in your cupboard then feel free to compromise.

ingredients

100g caster sugar
2 tsp sea salt flakes
1 tsp black pepper
1/2 tsp cayenne
1 tsp ground cinnamon
250g pecan halves

1. mix sugar, salt and spices together
2. lightly toast pecans in dry frying pan over medium high heat, stirring often(1-4 mins)
3. reduce heat, add half mixture and stir until sugar melts and nuts are coated
4. sprinkle in remaining mixture and stir until melted. don't let sugar on the nuts burn
5. tip nuts onto non- stick baking tray. allow to cool
6. enjoy 

Emma xx

and Happy New Year(almost forgot. whoops!)

Spicy Carrot Relish

It was about a year ago, when i re discovered chutneys: Before, i found them either to sweet or sour, disgusting for my young taste buds. The great chutney, that completely changed my mind is the carrot and cumin chutney, which you can find here. I was immediately was on the look out for a replica, that was slightly easier to get hold of. Here it is, with slightly different spices and a lot more time consuming (obviously), but well worth the effort for the feeling of accomplishment, and it makes a beautiful birthday gift.

To mimick the delicious chutney, i decided to grate half of the carrots, and chop up the other half finely, to create a nicer texture. If you want a less tiresome option,  i recommend getting a mandolin, unfortunately i haven't got one, so prepping the carrot took a really long time, but even if you don't have a mandolin, i still totally recommend making this.And you never know you might make a profit out of your hard work, like i did, as my uncle wanted to buy a jar.

 Also to make my life easier i decided to leave in the cinnamon sticks and star anise in, but also to let the flavours infuse even if they are no longer cooking together.  By accident i left the coriander seeds whole, but i think they look pretty as little dark brown speckles throughout, feel free to lightly or fully ground them if you don't like large husks.

This makes a great accompaniment to a cheese board, with perfect warming flavours in the cooler months, around Christmas. Its also great on a picnic in a simple cheese sandwich. Or something which i am yet to try, and honestly can't wait is stirring it through Greek yogurt to make a dip for tortilla chips.

Ingredients

2 tablespoons yellow mustard seeds
2 tablespoons coriander seeds
2kg carrots coarsely grated
100g fresh root ginger,peeled and grated
grated zest and juice of 1 lemon
4-6 red chillies, deseeded and very finely sliced
3 cinnamon sticks
2 star anise
2 bulbs of garlic, cloves separated, peeled and gently bashed( i only used about 1 bulb, and it was  still totally fine)
800ml malt vinegar
500ml water
1kg granulated sugar
200g light soft brown sugar
50g flaky sea salt

1. Put the mustard and coriander seeds in a dry frying pan over a low heat and toast until the mustard seeds start to pop. roughly crush in a pestle and mortar. tip into a large bowl.
2. add the carrots, ginger, lemon zest and juice, chillies, cinnamon, star anise, garlic and vinegar.cover and leave to macerate overnight.
3. pour the mixture into a large heavy based saucepan or preserving pan(i used a large le creuset casserole pan).
4. add the water, both sugars and the salt.
5. pop on a low heat and cook, stirring constantly until the sugars have dissolved. increase the heat, and boil the mixture for 30-40 mins until it starts to become jammy,(when i made it, i cooked it for about 1hr).
6. remove from the heat and spoon into sterilised jars. seal and allow to cool. The relish is ready to eat straight away, but it will keep in a cool dark place for up to 6-8 months.

<a href="http://www.bloglovin.com/blog/12211277/?claim=cyxzaz5gayc">Follow my blog with Bloglovin</a>