in a large pan over a medium heat. Add the onions and a pinch of salt, and sauté for 5 minutes.
Add the chilli and garlic. Stir-fry for a minute, then add the coconut milk, lime juice and some freshly ground pepper, and let this all simmer for 5 minutes. Finally, throw in the fish and simmer gently for 10 minutes, or until the fish is cooked through. Remove from the heat.
In a small frying pan, dry-roast the mustard seeds for 1 minute, then crush them slightly.
Sprinkle the fresh coriander and mustard seeds over the top of the curry, and serve with Indian Spiced Cauliflower Rice, below.
indian spiced cauliflower rice
Indian spiced cauliflower rice
1 cauliflower, stalk removed and roughly chopped
1 tbsp coconut oil or butter
1 tsp turmeric
½ tsp ground cumin
¼ tsp cinnamon
¼ tsp ground ginger
fresh coriander, to serve
Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency.
Heat the coconut oil or butter in a pan over a medium heat for 1 minute, then add the spices and stir for 1 minute more until fragrant.
Add the cauliflower ‘rice’ and sauté for 3 minutes, stirring constantly, until cooked through. Serve sprinkled with some fresh coriander.
weekend wonders
smoky roast chicken with sweet potato wedges
This is the gift that keeps on giving. Make it on Sunday, and enjoy it throughout the week. Sweet potato offers a lower-starch alternative to regular potato varieties, and when you have an organic, free-range roast chicken in the fridge, no one will complain.
serves 6
6 tbsp coconut oil
2 tbsp cayenne pepper
2 tbsp smoked paprika
zest and juice of 1 lime
1.5kg whole chicken
5 sweet potatoes, cut into wedges
4 cloves garlic, crushed
salt and pepper
Preheat the oven to 200°C/400°F/Gas mark 6.
In a frying pan melt the coconut oil with the spices and lime zest and juice over a very low heat. Rub the spicy oil all over the chicken and sweet potato wedges, massaging every part of the chicken. Grind a generous amount of salt and pepper over both. Put the chicken in a large roasting tin and roast for 1 hour 20 minutes. After 35 minutes scatter the sweet potato wedges around the outside of the chicken and let them cook with the chicken for the last 45 minutes.
Let the cooked chicken rest for 5 minutes, and serve with the sweet potato wedges.
Once cooked this will keep in the fridge all week, and can be used for lunches .
slow-roast lamb shank
I like my meat to fall of the bone. Not only does it taste better, it is also nutritionally better to cook meat at a lower temperature. Serve this up on a cold night – it’s a crowd-pleaser.
serves 2
2 tbsp coconut oil or butter
2 tsp paprika
1 white onion, finely sliced
pinch salt
1 red chilli, finely sliced
1 x 400g can chickpeas, drained
1 x 400g can tomatoes
3 tbsp tomato purée
2 sprigs thyme
2 lamb shanks
fresh coriander and natural yoghurt, to serve
Set your slow cooker to low, or preheat the oven to 130°C/250°F/Gas mark ½.
Heat 1 tablespoon coconut oil or butter in a large pot for 1 minute with the paprika, over a medium to high heat. Add the onion along with a pinch of salt, and sauté for 5 minutes. Add the chilli and cook for a further minute. Toss the drained chickpeas in and cook, stirring, for another minute. Add the tomatoes, tomato purée and thyme, and let everything cook for 5 minutes more.
In a large frying pan, heat the remaining tablespoon of coconut oil or butter for 1 minute over a high heat. Add the lamb shanks, and brown them all over for 1 minute, then throw them into the tomato and chickpea mixture.
If slow cooking – put everything in the slow cooker for 4 hours. If cooking in the oven – put the pot in the oven with the lid on for 4 hours.
The meat should fall off the bone when it is ready. Serve with fresh coriander and dollops of yoghurt.
beef stew with
Add the chilli and garlic. Stir-fry for a minute, then add the coconut milk, lime juice and some freshly ground pepper, and let this all simmer for 5 minutes. Finally, throw in the fish and simmer gently for 10 minutes, or until the fish is cooked through. Remove from the heat.
In a small frying pan, dry-roast the mustard seeds for 1 minute, then crush them slightly.
Sprinkle the fresh coriander and mustard seeds over the top of the curry, and serve with Indian Spiced Cauliflower Rice, below.
indian spiced cauliflower rice
Indian spiced cauliflower rice
1 cauliflower, stalk removed and roughly chopped
1 tbsp coconut oil or butter
1 tsp turmeric
½ tsp ground cumin
¼ tsp cinnamon
¼ tsp ground ginger
fresh coriander, to serve
Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency.
Heat the coconut oil or butter in a pan over a medium heat for 1 minute, then add the spices and stir for 1 minute more until fragrant.
Add the cauliflower ‘rice’ and sauté for 3 minutes, stirring constantly, until cooked through. Serve sprinkled with some fresh coriander.
weekend wonders
smoky roast chicken with sweet potato wedges
This is the gift that keeps on giving. Make it on Sunday, and enjoy it throughout the week. Sweet potato offers a lower-starch alternative to regular potato varieties, and when you have an organic, free-range roast chicken in the fridge, no one will complain.
serves 6
6 tbsp coconut oil
2 tbsp cayenne pepper
2 tbsp smoked paprika
zest and juice of 1 lime
1.5kg whole chicken
5 sweet potatoes, cut into wedges
4 cloves garlic, crushed
salt and pepper
Preheat the oven to 200°C/400°F/Gas mark 6.
In a frying pan melt the coconut oil with the spices and lime zest and juice over a very low heat. Rub the spicy oil all over the chicken and sweet potato wedges, massaging every part of the chicken. Grind a generous amount of salt and pepper over both. Put the chicken in a large roasting tin and roast for 1 hour 20 minutes. After 35 minutes scatter the sweet potato wedges around the outside of the chicken and let them cook with the chicken for the last 45 minutes.
Let the cooked chicken rest for 5 minutes, and serve with the sweet potato wedges.
Once cooked this will keep in the fridge all week, and can be used for lunches .
slow-roast lamb shank
I like my meat to fall of the bone. Not only does it taste better, it is also nutritionally better to cook meat at a lower temperature. Serve this up on a cold night – it’s a crowd-pleaser.
serves 2
2 tbsp coconut oil or butter
2 tsp paprika
1 white onion, finely sliced
pinch salt
1 red chilli, finely sliced
1 x 400g can chickpeas, drained
1 x 400g can tomatoes
3 tbsp tomato purée
2 sprigs thyme
2 lamb shanks
fresh coriander and natural yoghurt, to serve
Set your slow cooker to low, or preheat the oven to 130°C/250°F/Gas mark ½.
Heat 1 tablespoon coconut oil or butter in a large pot for 1 minute with the paprika, over a medium to high heat. Add the onion along with a pinch of salt, and sauté for 5 minutes. Add the chilli and cook for a further minute. Toss the drained chickpeas in and cook, stirring, for another minute. Add the tomatoes, tomato purée and thyme, and let everything cook for 5 minutes more.
In a large frying pan, heat the remaining tablespoon of coconut oil or butter for 1 minute over a high heat. Add the lamb shanks, and brown them all over for 1 minute, then throw them into the tomato and chickpea mixture.
If slow cooking – put everything in the slow cooker for 4 hours. If cooking in the oven – put the pot in the oven with the lid on for 4 hours.
The meat should fall off the bone when it is ready. Serve with fresh coriander and dollops of yoghurt.
beef stew with
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