Chickpea, Lentil and Curly Kale Curry

Chickpea, Lentil and Curly Kale Curry 

• 1 tbsp coconut oil
• 1 red onion, finely chopped (reserve a few slices to garnish)
• 3 cloves minced garlic
• Thumb sized piece of grated ginger
• 1 tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tin coconut milk
• 1 tin drained chickpeas
• 100g red lentils
• 2 small chillies, thinly sliced (seeds removed)
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 3 tsp medium curry powder
• Small pack of coriander, finely chop the stalks and the leaves but keep separate
• Two large handfuls of curly kale (remove any pieces of stalk)

Method

Heat the oil in a large frying pan, add the onions, spices, 1 chopped chilli, garlic, ginger and the coriander stalks, fry for around 5 minutes (add a splash of water if it gets dry), then add the chickpeas and a pinch of salt and fry for another couple of minutes.  Add the tomato purée, coconut milk, tinned tomatoes, lentils and curly kale and simmer for around 30-40 minutes.  Garnish with the reserved red onion, chilli and chopped coriander and serve with boiled rice.

This is a wonderful vegan recipe, as ever you can adjust the spice levels to suit your tastebuds, we didn’t find this too hot but it is packed full of flavour, I hope you enjoy.

Haywards Heath Producers Market

We do love a market and to find out our good friends Jo and Jason had set up their very own producers market, local to us in Hayward’s Heath was amazing news.  They are huge supporters of Sussex producers and makers so this is an ideal avenue for them to showcase the delights that are on offer within a close footprint of Haywards Heath.

Jo - founder of the Haywards Heath Producers Market

Jo's vegan and vegetarian rolls

Cheese and Onion rolls by Jo

The market is on the 4th Saturday of every month between 9-2 at St.Wilfreds Centenary Hall, Haywards Heath, it is an indoor market so no worries if the weather is a bit dismal and it’s free entry.

See their Facebook page for full details - Haywards Heath Producers Market

This was our first opportunity to pop along and we weren’t disappointed.  A few stall holders had been unable to make it however there was still a good array of local producers showcasing their wares, gin, boozy sorbet, pies, cakes, sausages, charcuterie, butchery, scotch eggs (both savoury and sweet!), honey and eggs.  The market is growing month on month and the next event promises over 20 stalls, I can’t wait!

Mialls Brilliantly Boozy Sorbet was a hit - we bought a tub of the Passion Fruit Martini, which tastes amazing!

So many to choose from!

We soon took this one home!

Learn more at Mialls.co.uk

Harrys Sausages from Brighton. Producer of artisan sausages made in small batches and gluten free

Harry's Sausages!

Harrys Scotch Eggs

These are Harry's Sicilian Scotch Eggs. 

Nice spicy kick on the Sicilian - pork with chilly, fennel and garlic, coated in smoked paprika and garlic pepper

Harry's Sausage Cake with a spicy coated pastry

Learn more at Harrys Sausages 

Al the Pie Man. Hot water crust pork pies

Shortcrust pies

Shortcrust pies

Lola - one of the most popular pies, containing pork, bacon, mature cheddar and marmite jelly

Learn more at Al the Pieman

Tory's Cafe in the Park, Victoria Park, Haywards Heath

Tory's brownies

Tory's cakes

Tory's cakes

Learn more at Tory's Cafe

Calcot Farm

Delicios hand-made chorizo from Calcot Farm

Charcuterie from Calcot Farm. We bought the Fennel one - so tasty!

Learn more about Calcot Farm

Fresh local honey from Sussex Bee Farm

Learn more about Sussex Bee Farm

Lush organic free range eggs from Grassington Farm

Learn more about Grassington Farm

Generation 11 Distillers Gin producers.Fabulous flavours such as Grapefruit Sussex Dry Gin and Orange and Cardoman

Learn more about Generation Distillers

Masala Omelette

Masala Omelette

• 4 eggs, beaten
• 1/2 red onion, finely chopped
• 1/2 red pepper, finely chopped
• 2 small tomatoes, deseeded and cut into small pieces
• 2 red chillies, finely chopped
• 1 clove of garlic, minced
• Small handful of coriander, finely chopped
• Handful of grated cheddar
• 1 tbsp vegetable oil
• 1/2 tsp mild curry powder
• 1/2 tsp Garam masala
• Salt and pepper

Method:

Heat the oil in a frying pan, add the red onion, pepper, garlic and chilli, fry for several minutes, add the curry powder and garam masala, stir through the vegetables and fry for a further couple of minutes.  Add a few grinds of freshly ground pepper and a pinch of salt to the beaten eggs and pour into the frying pan.  Cook the omelette mix for 5 minutes or so until the mixture starts to set, top with the cheese and tomatoes and cook for a further couple of minutes or so until the cheese starts to melt, sprinkle over the coriander and serve.

Having recently visited India one of our favourite breakfasts was the masala omelette, so now we are home I thought I would recreate it and boy am I glad I did, even if I do say so myself, my version has a lot more flavour, go figure!  As with any heat based recipe you can modify the chilli level to suit your tastebuds.  A quick, easy and oh so tasty recipe, hope you enjoy as much as we did.

Chilli Chicken

Chilli Chicken

• 4 chicken breasts cut into bite sized chunks
• Oil for frying

Batter

• 2 tbsp corn flour
• 1 tbsp plain flour
• ½ tsp chilli powder 
• ½ tsp ground black pepper powder
• Pinch of salt
• 1 tbsp vinegar
• 3 tbsp water

For the sauce

• 2 tbsp vegetable oil
• 4 spring onions finely chopped (keep green ends for garnish)
• 2 green chilli cut in three 
• 5 garlic cloves finely chopped
• ½" ginger finely chopped
• 2 green pepper diced
• 1 red onion diced
• 1 tbsp chilli garlic sauce
• 3 tbsp Kecap manis
• 50ml water
• 1 tsp corn flour mixed with 3 tsp of water
• Pinch of salt

Heat the oil in a deep wide sauce pan or a wok, approx 1cm deep.  In a mixing bowl add the corn flour, plain flour, chilli powder, black pepper and salt. Add the vinegar and water; mix to make a thick batter. Add the chicken pieces to it and mix well coating all the pieces with the batter.

Fry the chicken in the hot oil in batches for 1-2 minutes until lightly coloured all over. Drain the chicken on kitchen paper and set aside.

To make the sauce; refresh the oil in your pan/wok and heat on a medium heat.  Add the white part of the spring onions and fry for a few seconds followed by the green chilli, chopped garlic and chopped ginger. Fry for 10 seconds and add the green peppers along with the red onions. Sauté for 1-2 minutes until softened.

Add the chilli garlic sauce and the Kercap manis and stir well. Add the water and bring to a boil and simmer for a 1 minute on a low heat. Add the corn flour water mix, season to taste and simmer for a further 2 minutes as it begins to thicken. Turn the heat off and cool the sauce slightly.

When you’re ready to serve add the fried chicken pieces to the gravy, stirring well making sure to coat all the pieces with the sauce evenly. Simmer the sauce on a low heat for a minute. Serve with fried rice and garnish with the green part of the chopped spring onions.

Another tasty takeaway dish that you can make in the comfort of your own home.  This recipe feeds 4 and I can guarantee it will be a hit with you and your friends.  As usual, you can adjust the chilli powder and amount of chillies to suit your taste.

Strawberry Cero

Strawberry Cero Cocktail

• 1 measure of non alcoholic botanical spirit 
• 25ml rose syrup
• 200ml hibiscus tonic
• Strawberry
• Mint sprigs
• Black peppercorns
• Ice

Add the non alcoholic spirit to a cocktail shaker along with the syrup and a handful of ice.  Shake well and pour the drink (excluding the ice) into a suitable glass, garnish with a strawberry and the mint, add a few peppercorns to the glass and enjoy!

As party season is upon us, if you are the designated driver you can feel like you are missing out or indeed for those who don’t drink, the same old fruit juices and fizzy drinks get a bit samey, then this mocktail is for you.

I came across a brand of non alcoholic spirits but at over £20.00 a bottle I know people would begrudge paying that, why would you when you can buy alcohol for less!  I then stumbled across this particular brand at a leading budget supermarket for half the price!  With promises of juniper, coriander, hibiscus and lingonberry, it sounded like a good gin, but minus the alcohol.

I have to say, this tasted amazing and hard to tell there was no alcohol, the peppercorns gave a little spicy hit to the drink which was light, fruity and refreshing.  You will love this if you are a gin fan, it certainly is like a gin cocktail but without any alcohol whatsoever, go on, give it a try.  This will also be perfect with dry January just around the corner!

Chicken Gyros

Chicken Gyros

• 2 chicken breasts
• 3 large cloves of garlic
• 1 large tbsp dried oregano
• 8 tbsp Greek yoghurt
• 1 tbsp white wine vinegar
• 4 tbsp lemon juice
• 2 tbsp olive oil
• 1 large cucumber
• 2 tomatoes
• 1/2 red onion, finely chopped
• Salt and pepper
• 2 flat breads

Method:

In a large bowl, add 3 tbsp of yoghurt, 2 cloves of minced garlic, 1 tbsp white wine vinegar, 1 tbsp olive oil, 3 tbsp lemon juice, oregano and a good pinch of salt and pepper, mix thoroughly, add the chicken breasts and coat with the marinade then place into the fridge for 2 hours.

Whilst the chicken is marinading we will make the tzatziki and salad to go with the gyros.  Using a box grater, grate half of the cucumber and place into a bowl along with 5 tbsp of yogurt.  Add 1 tbsp olive oil, lemon juice, 1 clove of minced garlic and a good pinch of salt and pepper, mix thoroughly and place into the fridge.

To make the salad, cut the remainder of the cucumber into bite sized chunks and place into a bowl, deseed the tomatoes and cut into small pieces, add these to the bowl along with the chopped onion mix together then place into the fridge.

Once the chicken has marinaded, turn your grill onto high, place the chicken breasts onto a tray (I would recommend placing tin foil onto the tray) and cook for around 20-30 minutes, turning once, until the chicken is cooked through.  Cooking time will vary depending on the thickness of your chicken.  Alternatively you can cook the chicken on a griddle pan.

Now the chicken has cooked, place onto a chopping board and leave to rest for 5 minutes.  Heat your flatbreads in the oven for a couple of minutes.  Slice your chicken into chunks and place onto the flatbread with a good portion of the tzatziki and salad.

This dish is so fresh and tasty, trust me, you won’t be disappointed!  Next time I’m going to try this with some halloumi which will go just as well as the chicken.  Hope you enjoy.

Chicken Nachos

Chicken Nachos

• 2 chicken breasts
• Large bag of tortilla chips
• Grated cheddar cheese (as much as you like)
• Handful of sliced jalapeño peppers
• 2 tbsp olive oil
• 2 tbsp tomato purée
• 2 tsp sugar
• 250ml chicken stock
• 3 tbsp lime juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp cumin powder
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• Salt and pepper to season
• Small tin of sweetcorn, drained
• Small tin of retried beans

Method

In a large bowl, mix together 1 tbsp olive oil, the lime juice, garlic, oregano, cumin, paprika, cayenne pepper and a pinch of salt and pepper.  Add a couple of tablespoons of the chicken stock and mix to form a paste, add the chicken and coat with the mixture.

Heat the remaining olive oil in a frying pan and cook the chicken for 20 minutes, turning as you go until the chicken is cooked through, then set aside.  Add the chicken stock to the pan along with the tomato purée, sugar and any remaining marinade mix, stir through and simmer until the sauce thickens.  Shred the chicken using two forks and return to the frying pan, mix thoroughly to ensure the chicken gets a good coating of sauce.

Preheat your oven to 180 degrees.  Place a layer of tortilla chips on two dinner plates, top with grated cheese and some of the chicken mixture.  Top with the remaining chips and the chicken and sprinkle over some sweetcorn, refrained beans, jalapeño peppers and some more cheese.  Place the plates into the oven for 5-10 minutes or until the cheese melts.  Serve with some homemade guacamole, sour cream, salsa and hot sauce.

This is comfort food at its best, the chicken packs a punch and has plenty of flavour, I guarantee this recipe will soon become a firm favourite and again, it is quick and easy to make, I hope you enjoy as much as we did.

Thai Meatball Banh Mi

Thai Meatball Banh Mi

• 2 medium red chillies, thinly sliced
• 2 tbsp clear honey
• 3 tbsp fish sauce
• 5 spring onions, (finely chop 4, reserve 1)
• 1 clove of garlic, minced
• 450g minced pork
• 2 tsp lemongrass, finely chopped
• 1 tbsp finely chopped mint
• 2 tbsp finely chopped coriander
• 1 tsp cornflour
• 2 baguettes
• 1 small carrot, thinly sliced
• Handful of rocket
• Rice wine vinegar
• 1 tbsp sugar
• Lime wedges
• Sweet chilli sauce

Method:

Place the pork into a medium mixing bowl, add the honey, fish sauce, 4 sliced spring onions, garlic, lemongrass, cornflour, mint, coriander and one sliced chilli.  Mix until well combined and then form into 20 balls and place onto a baking tray then place in the fridge for around an hour to firm up.

Preheat your oven to 180 degrees.  Place the meatballs onto a baking tray and cook in the oven for 30 minutes until cooked through.

Whilst the meatballs are cooking, thinly slice the remaining spring onion and place into a bowl along with the carrot, cover with rice wine vinegar and add the sugar, leave for at least 15 minutes

When the meatballs are cooked, slice open your baguettes, fill with rocket then top with the meatballs and garnish with your pickled vegetables and the remaining red chilli and drizzle with the chilli sauce and place the lime wedges on the side to squeeze over the baguette.

This is a fantastic recipe, packed full of flavour and given the chillies, it has plenty of heat so be warned!  Quick and easy which is how we like it, this recipe is so tasty you will be making it time and time again.  

As the recipe makes 20 meatballs there are enough to make 4 baguettes however I only needed 2 so froze the remaining meatballs to use another day.

Nasi Goreng

Nasi Goreng

• Vegetable oil - 3 tbsp
• 2 chicken breasts, cut into large chunks
• 2 x 250g microwaveable pouches basmati rice
• 2 eggs, beaten
• 2 tbsp kecap manis
• 1 tbsp fish sauce
• Juice of 1 lime

Nasi Goreng Paste

• 2 shallots, chopped
• 1 stick of lemongrass, finely chopped
• Thumb sized piece of ginger, cut into matchsticks
• 2 cloves of garlic, minced
• 2 tsp tomato purée
• 1 Birdseye chilli, sliced 
• 1 tbsp brown sugar

To Serve

• 2 spring onions, finely sliced
• Crispy fried shallots (finely slice a shallot and shallow fry in oil until crispy)
• 4 fried eggs
• Sambal or sriracha hot sauce
• 1 red chilli, finely sliced

Method:

Firstly make the paste by placing all the ingredients into a food processor with 2 tbsp of cold water and blend until you have a smooth paste.

Heat 2 tbsp of the vegetable oil in a wok or large deep frying pan until the oil is hot.  Add the chicken chunks and cook until browned all over, remove and set aside, once cooled, shred the chicken.

Reduce the heat under the wok, add the remaining tbsp of oil and the paste and cook for 10 minutes, stirring occasionally.  Turn up the heat under the wok, add the cooked rice and cook for 3 minutes.  Make a well in the centre of the rice and add the beaten egg, once this has cooked, chop up and mix through the rice mixture.

Add the fish sauce, lime juice, kecap manis and the chicken, season and cook for 5 minutes until hot and cooked through. 

Plate up the Nasi Goreng and top with a fried egg, crispy shallots, chilli slices, spring onions and sambal or sriracha sauce.

This is my version of Nasi Goreng which is a traditional Indonesian breakfast dish, however it is quite substantial and can be eaten any time of the day.  I haven’t included shrimp paste which is generally used as I find the taste too strong but you can add a teaspoon to the paste mixture if you wish. 

Kecap Manis is an Indonesian sauce, often found in the Asian aisle of your supermarket - you can use soy sauce and brown sugar as an alternative.  

I have also cut down on the amount of chilli, you can obviously adjust accordingly.  

This is a great tasting dish, you can add shrimp or pork as well, depending on your tastes, pimp up the chilli and you will guarantee to clear and winter sniffles!

Thai Basil Beef - Pad Gra Prow

Thai Basil Beef - Pad Gra Prow

• 2 tablespoons oil
• 380g bavette steak, sliced thinly against the grain and mixed with 1 teaspoon oil and 2 teaspoons cornstarch
• 5 cloves garlic (chopped)
• ½ of a red bell pepper (sliced thinly)
• 1 small onion (thinly sliced)
• 2 teaspoons soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon oyster sauce
• 1 tablespoon fish sauce
• ½ teaspoon sugar
• 1 cup thai basil leaves 
• Coriander (to garnish)
• 1 green chilli, thinly sliced 
• Thumbnail sized piece of fresh ginger cut into matchstick strips

Heat your wok over high heat, add the oil and then brown the steak, remove and set aside.

Add the garlic, red pepper, ginger and chilli to the wok and stir-fry for about 30 seconds. Add the onions and stir-fry until browned.  Return the beef back to the wok and add the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it’s just wilted. Serve with jasmine rice, and garnish with coriander.

This is my version of Pad Gra Prow, yet again another quick and easy recipe, packed with flavour and it also packs a punch with the chilli, you can omit the chilli or reduce the amount used to suit your tastebuds.  Using this cut of steak is perfect as it is very tender, don’t over cook it though as that’s when it turns chewy.  A massive hit in our household and I can’t wait to make it again.