Seasoning series: creole

 

So I've been off track a little I've only put on half a pound but that's too much for me! So I'm doing a mini series, seasonings! So many times I go to buy a seasoning but it's high in sugar or fat! So for you guys, here is my 1st seasoning blog of creole seasoning, spicy, aromatic brilliant for meat, fish, pasta rice you name it!

I don't use garlic or onion powder in my seasoning if I'm using actual onion or garlic in the dish but if I'm using this particular spice for fish or meat I add them! 

Easy recipe equal measure of everything,just keep in a jar!

1 tsp or tbsp each of:

Salt, FRESHLY GROUND black pepper, oregano, thyme, paprika and cayenne pepper OR if you can't quite handle the heat, mild chilli powder.

That is it! Just remember onion and garlic powder/granules if you don't use the real stuff in your dish. 

Nando's spicy rice (easier version)

 

So this is my easier version of nandos rice!

400g basmati rice (pre cooked or packet)

1 red and green pepper

1 large onion

2-3 tbsp nandos mild sauce (syns vary so check it out!)

Roughly chop the onion and peppers into small pieces.

Cook down the onion and peppers until soft.

Stir in the nandos sauce and add 100ml of water.

Cook until the water is almost evaporated and add the rice, stirring constantly until piping hot and absorbed all the flavour from the sauce. 

crab linguine

Sorry for not posting in a few days i have been off track as i've not been well.. so heres to the first proper meal back on plan. I am a pasta/carbaholic.. and i love crab so here is a simple crab linguine that is simple but easy to impress with!

serves 4

500g linguine, spaghetti.. whatever the heck you want!
i used asda frozen crab claws as you get a lot of meat but 2 tins of lump crab meat in brine will do (just drain off the water)
2 large tomatoes, deseeded and chopped into small pieces.
zest and juice of a lemon
4 tsp of olive oil
1/2 grated clove of garlic
(chilli is nice but personally i prefer this dish without chilli.. you could always add half a desseeded chilli finely chopped)
generous pinch of salt and pepper
about 200g fresh rocket to serve.

cook the pasta -2 minutes of the cooking time to make it perfectly al dente.
meanwhile save some of the pasta water and mix in the olive oil, lemon, garlic, salt and pepper.
drain the pasta and add back to the pot with the pasta water mixture and tomatoes
.
coat the pasta in the flavour then add in the crab meat, stir lightly trying to not break it up too much.
to serve just dish the pasta up then add the rocket to the top of the pasta, this is the way they do it in italian restaurants and it works really well, almost like another seasoning to the crab and pasta dish and brings out the flavour of the crab, along with the lemon!








(image courtesy of bbcgoodfood until i make this again... as i was too hungry to think about a photo sorry!)

One pot slow cooker lamb roast

So about a week ago i posted a recipe on a beef roast done on the slow cooker so i thought, why not also do lamb? lets get started!

1kg leg of lamb (if you see any fat remove it!)
6 large potatoes, chopped into 1/4 or 1/6's
3 red onions quartered
5 large carrots, peeled and roughly chopped into chunks
1 small butternut squah peeled and chopped
2 tsp freshly finely chopped rosemary
1 head of garlic chopped in half
generous pinch of salt and pepper.
200ml lamb stock cube (or whatever you have to hand)

place the lamb in the bottom of the slow cooker and season with salt and pepper.
place the veggies and garlic over and around the lamb then sprinkle over the rosemary
pour in half the stock and cook on low for 6-8 hours or high for 4-6 hours, check to see if the stock needs topping up ever couple of hours or so.
when the lamb is done. remove it to a plate with the vegetables.
the garlic should be very soft. squeeze it into the juices and leftover stock within the slow cooker and blend it, add a little water if it needs to be thinner.

sticky 5 spice ribs

This is also nice on chicken but is extremely easy and tasty.

1kg pork ribs
3tbsp hoi sin sauce (blue dragon is 2 syns per tbsp)
2 tsp 5 spice powder
1/2 tsp baking powder

Boil the ribs for 20 minutes
meanwhile mix the remaining ingredients together.
Drain the pork ribs and rinse them under cold water and put in the slow cooker. pour over the sauce and coat the ribs then cook for 2-4 hours on high
or alternatively put the ribs in a sandwich bag with the marinate for 20 minutes then cook in the oven at 190degrees celcius for 20-30 minutes.
very very morish!

fragrant steamed seabass.

healthy, light and delicious with an asian style side salad and steamed rice or noodles.
this is based on Gok wans chinese. serves 4-6

1kg seabass (it can be whole or portions of seabass)
2 tbsp small diced ginger
1 large chilli thinly sliced
2 large spring onions thinly sliced
1 tbsp light soy
1tsp sesame oil (2syns)
steamer and a plate.

lay the seabass on a plate and lay the ginger, chilli and spring onion in an even layer then pour over the sesame oil and soy sauce.
Place in the steamer until the fish comes away from the bone with no effort or if you are using portions for 10-20 minutes.

My chinese cooking essentials!

So giving you a quick break from recipes im going to share with you my chinese kitchen essentials. from crockery to store cupboard staples.

Some form of steamer: you can purchase a steamer or you could you a pot with some water, them put a bowl rim down and  put the plate with whatever you are steaming on top them cover the pot.

Wok: preferably non stick. if you cant afford a wok a good NON STICK pan is ideal and easy to put into a cupboard. A good thing about the frying pan is that the heat evenly distributes.

a flat stirring instrument like something you would flip pancakes with. perfect for stir frying.

seasonings: soy sauce, oyster sauce, rice vinegar, black vinegar, sesame oil, sweet chilli sauce, garlic, ginger (ginger can freeze for months when you need some just use a fine grater and place back in the freezer)

store cupboard: rice, egg noodles, tinned water chestnuts and bamboo shoots.

I know that if i have all of these in my food cupboard i can make a delicious slimming world friendly meal!

Mapo Tofu

this is my version of mapo tofu savoury, spicy, delicious and easy!

500g firm tofu (drained well and cut into cubes)
150g extra lean pork mince
2 tsp sechaun peppercorns,
1tablespoon oyster sauce
3tbsp soy sauce
300ml chicken stock
1tablespoon cornflour (1syn)
2 large cloves garlic grated
4 large spring onions sliced thinly
1 heaped tsp grated ginger.

combine the chicken stock, oyster sauce, soy sauce, cornflour and sechaun peppercorns.
fry off the pork mince till crispy add the ginger and garlic and cook for 2 -3 minutes.
Add the tofu and cook until golden then pour over the sauce and cook until it reduces and thickens.

i hope you enjoy this recipe. if you dont like sechaun peppercorns you could always replace it with some chopped chilli or chilli paste.

basic chinese mixed vegetables

Just like you get from the takeaway, although there isnt much flavour to them there is always something morishly comforting about the gravy on these vegetables!
(i sometimes add straw mushroom if i can get them, they come in a can just drain the liquid go through and cut them in half, they look odd, like little balls but when you cut them in half you can see the stalk, they are used a lot in chinese vegetable dishes)

Of course you could add meat to this.

1 large clove of garlic, grated.
2 tbsp soy sauce
300ml chicken (or veggie) stock,
1 tbsp cornflour (1 syn)
1/2 tsp sesame oil (1 syn - optional but the flavour makes it just like the chinese)
handful of bean sprouts,
1 small tin of mixed bamboo shoots and water chesnuts (just drain them and slice into bitesize pieces)
1 small carrot sliced then chopped into bitesize pieces
1 small onion in bitesize chunks
1/2 small green pepper in bitesize chunks
1tsp oyster sauce.

mix the oyster sauce, stock, soy sauce and cornflour with a generous pinch of black and white pepper.
get the pan hot then add the carrot and stir fry for 2-3 minutes. add the rest of the veg (but not the beansprouts) stir fry for 2-3 minutes then add your sauce mixture and stir constantly cooking until the sauce reduces and thickens and becomes gravy like. add your beansprouts. cook through for 1 minutes and you are done!