Browsing Category

Dinner

Steamed Jackfruit Buns

Posted on November 19, 2019

Method

For the Bao

In a large mixing bowl, add all of the dry ingredients, and mix together

Add the luke warm water and luke warm oat milk (it's crucial the liquid is room temperature so it reacts with the yeast)

Mix together with your hands and bring together to form a dough, then knead for 8-10 minutes

Once the texture of the dough is springy, pop it back in the bowl with a little oil to help remove it, cover with a tea towel and leave in a warm place for 1 hour

***This would be a perfect time to prepare the filling***

Once the dough has doubled in size (if it's cold you may need to leave it up to 2 hours) knock back the dough and roll into a fat sausage shape

Slice into 8-10 equal portions (refer to the images below)

Using a rolling pin, roll each portion into a circle around 1-2cm in thickness

Add 1 tsp of the hoisin sauce to the centre of each circle, then add 1 tbsp of the jackfruit filling on top, then bring the sides up and pinch the top to create the sealed bun

Place the filled buns to a bamboo steamer and steam for 8-10 minutes until the dough is spongey to touch

Garnish with coriander and sesame seeds and enjoy!

For the filling

Finely chop the spring onion, the ginger and garlic and fry in a wok with the sesame oil for 4-5 minutes

Drain the jackfruit and discard the hard edges, then add the rest to the frying pan and cook on a high heat for 5-10 minutes then add the hoisin sauce, keep on a medium heat for a further 10 minutes then set aside for the buns

Ginger, Garlic and Tenderstem Noodle Curry

Posted on November 8, 2019

Ginger, Garlic Noodle Curry Recipe

This noodle curry is packed with flavour from using lots of fresh ginger and garlic, paired with crunchy tenderstem and silky smooth udon noodles.Whether it’s a week night dinner, cooking for friends or instead of ordering from Wagamamas, this noodle dish will hit the spot.

Ingredients Breakdown

Udon / Wheat Noodles- I’ve used a medium noodle, so a little thicker than an udon. However you can use udon noodles, or if you’re gluten free, rice noodles or soba noodles.

Ginger- This is a key ingredient as it gives the curry a beautiful fragrant and slight kick to the dish. You can either grate the ginger or finely dice it.

Tamari- I love using a bit of tamari in most dishes as it gives a lovely umami flavour.

Ginger- I use 4 cloves for this recipe however please feel free to use just three, especially if they’re large cloves.

Tips For Cooking This Recipe

Fresh Ginger- If you half the pice of fresh ginger then grate one half and finely chop the other half. The finely chopped half will be added at the beginning of the recipe as instructed, then add the grated half after you’ve added the coconut milk.

Timing the Tenderstem- By simply adding the tenderstem to the dish right at the end, then placing a lid over the top, helps steam the vegetable. Be sure to only steam for around 4-5 minutes to prevent it going soggy.

Fresh Lime- This is an important ingredient as adds the acidity. If you half the lime, add half of the juice at the beginning with the vegetable stock, then squeeze the remaining half over the curry once finished (or just a little squeeze over each serving bowl).

Find my recipes on Pinterest or tag me on Instagram

Ginger, Garlic & Tenderstem Noodle Curry

Delicious, vibrant and full of flavour - this noodle curry is really simple to put together and tastes just as good as your favourite takeaway. Perfect for making when you have friends over for dinner.

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Prep Time 5

Cook Time 25

Ingredients

For the stock

1 white onion
3 cloves garlic
thumb size piece of fresh ginger
1 red chilli
1 400 ml tin coconut milk
1 tbsp tamari
1 tsp turmeric
1 tsp cumin
700 ml veg stock made using stock cube and water

Veg & Noodles

3 spring onions
1 courgette
2 peppers
5-6 Tenderstem
1 pack ribbon noodles if gluten free use soba or flat rice noodles
1/2 lime squeezed

Garnish With

2 spring onions
1 tbsp sesame seeds toasted is even more delicious
large pinch salt
tsp chilli flakes optional for extra heat
1/2 lime squeezed to garnish each dish at the end

Instructions

Use either a large pot or a deep pan, pop it on a medium heat with a drizzle of sesame oil
Finely dice the onion, ginger and chilli then add to the pan and fry for around 5 minutes
Once they have softened add the minced garlic and cook for a further 1-2 minutes
Roughly chop the peppers, courgette and spring onion into bite size chunks, add to the pan with the tamari and the squeeze of 1/2 lime
After 5-6 minutes of frying add the veg stock, turmeric and cumin and bring to a simmer for around 10 minutes
Turn the heat right down then add the coconut milk, noodles and Tendertem, pop a lid on top and leave to steam for around 5 minutes
Garnish with sesame seeds, finely chopped spring onion, chilli flakes and a pinch of salt then add the other squeeze of 1/2 lime just before serving
Enjoy!

Keyword ginger noodles, noodle curry, tenderstem noodle, vegan noodles

Bread & Dough Dinner Recipe

Steamed Fluffy Bao Buns

Posted on October 2, 2019

With De Dietrich

Home made bao buns are fluffy, delicious and perfect paired with a crunchy spicy filling, so today I'm sharing a recipe I've tried to make as simple as possible.

I'm working with De Dietrich on this recipe to show off the fancy steam oven settings that make steaming food incredibly easy. It's as easy as filling the little water drawer and letting the oven do the work. With a controlled temperature inside, there is no worry of loosing heat and ending up with flat and soggy food.

note, the oven was gifted in partnership of recipe development

Method

for the bao

In a large mixing bowl, add all of the dry ingredients, and mix together

Add the luke warm water and luke warm oat milk (it's crucial the liquid is room temperature so it reacts with the yeast)

Mix together with your hands and bring together to form a dough, then knead for 8-10 minutes, a light bit of exercise for you

Once the texture of the dough is springy, pop it back in the bowl with a little oil to help remove it, cover with a tea towel and leave in a warm place for 1 hour

Once the dough has doubled in size (if it's cold you may need to leave it up to 2 hours) knock back the dough and roll into a fat sausage shape

Slice the roll into 8-10 equal portions then lightly flour the surface and a rolling pin

Make each of the pieces into a rough ball and roll into an oval shape, around 2cm thick, then add a drop of sesame oil and fold in half (the sesame oil helps it not stick)

Repeat until all of the dough is folded then pop on a baking tray, cover with a tea towel and leave for the final prove for a further 30 minutes

for the cauliflower

Preheat the oven to 180ºC

Mix all of the ingredients together in a mixing bowl, then add the cauliflower florettes and make sure each bite is completely covered

Place onto a baking tray and bake for 30-40 minutes until nice and crispy

steaming the bao

Using the steam setting on the oven, set it for 12 minutes - you will be prompted to fill the water draw until full to ensure enough to steam

Once ready, pop the bao in the oven and allow to steam for the full 12 minutes until beautiful and fluffy

After they're steamed, prep some crunchy veg to fill the bao then add the piping hot crispy cauliflower wings

Top with sriracha, chopped nuts and sesame seeds and enjoy!

Dinner Lunch & Light Bites Recipe

15 Minute Mexican Jackfruit Toasted Wraps

Posted on September 30, 2019

Method:

Pull apart the jackfruit and add to a frying pan with 1 tsp olive oil and fry for around 8 minutes

Chop the peppers, add to the pan and season with the Mexican seasoning -Use another pan, place on top of the jackfruit mix (pop a bit of tin foil in between) and press down the help cook the jackfruit and peppers for a further 5 minutes

In a small frying pan, heat the tortillas on each side until toasted

Add a scoop of the vg mayonnaise to the tortilla, add a scoop of avocado, add a squeeze of fresh lime juice, then layer on the jackfruit and pepper mix

Repeat until you've filled each tortilla and enjoy!

Dinner Recipe

Hasselback Potato Pot

Posted on September 24, 2019

Method

Preheat the oven to 200ºC

prepare the potatoes by thinly slicing until 3/4 of the way down

roughly chop 2 of the garlic cloves and place in between the potato slices, along with the fresh rosemary, drizzle with olive oil and salt then bake in the skillet for 30 minutes

thinly dice the red onion, carrots and garlic clove and gently fry in a small pan for 7-8 minutes then take off the heat
once the potatoes have roasted, add the Barilla arrabbiata, onions carrots and garlic

continue to roast in the oven for a further 30 minutes until the tops of the potato are crispy and the bottom is soft and cooked

Dinner Recipe

Crispy Cauliflower Tacos

Posted on September 16, 2019

Method

-Preheat the oven to 180ºC

-Add the dry ingredients to a large mixing bowl then stir in the oat milk, give it a little whisk and set aside

-Cut the cauliflower into florets and add to the mixing bowl and make sure all of it is coated

-Pop the cauliflower onto a greased baking tray (make sure they're not touching) and bake for 35 - 40 minutes until crispy

-Prepare the wraps by adding a tsp of vegan mayonnaise, the crispy cauliflower, a few leafy greens and a sprinkle of sesame seeds.

For the sriracha yogurt dressing:

-Simply mix all of the ingredients into a bowl and serve with the wraps. Alternatively you can use vegan mayonnaise for a more tangy taste

Dinner Recipe

Cauliflower & Lentil Stew

Posted on July 24, 2019

Ingredients

1 tbsp olive oil

1 large white onion

3 cloves minced garlic

1 red chilli

1 large cauliflower head

400g tin chopped tomatoes

100g passata

1 cup soaked red lentils (prep them in the morning before work or the night before)

100g roasted red peppers (I use an antipasti jar)

1/2 tsp sea salt

500ml boiled water + stock cube

100g spinach

herbs and spices

2 tbsp smoked paprika

1 tsp chilli flakes

1 tbsp sage

Smoked paprika yogurt

1/4 cup dairy free plain yogurt

1 tsp smoked paprika

1 tsp garlic infused olive oil

Method

Drizzle the olive oil into a large pot and slowly fry the diced white onion and cook until see through

Add the finely chopped red chilli and cook for a further 2-3 minutes then add the minced garlic cloves

As soon as the garlic is cooked, add the cauliflower florettes and add the smoked paprika, safe and chilli flakes, then after 5-6 minutes add all of the other ingredients

Stir in the stock cube and allow to simmer for around 15-20 minutes until the lentils are cooked

5 minutes before stirring, add the spinach and allow to wilt in the heat of the stew

Season to perfection with salt, maybe add a dash more chilli if needs be

Serve up in a bowl and top with the yogurt

To make the yogurt

Simply spoon the yogurt into a bowl, and swirl in a drizzle of olive oil, sprinkle with the smoked paprika and top over your stew

Dinner Recipe

Crispy Tofu & Mushroom Ramen

Posted on June 6, 2019

Shimeji Mushroom and Tofu Ramen Recipe

This ramen recipe is a variation of ramen for those who don’t have access to some of the key ingredients depending on where you’re based. You can add pickled ginger, and nori to make the dashi (stock) taste a little more authentic, however if you only have access to the certain ingredients hopefully this recipe will work wonders.

Breakdown of Ingredients

Mushrooms- These give a beautiful earthy taste and a slightly meaty texture

Miso- Miso is a fermented soya bean paste. It has a wonderful umami flavour which is a key ingredient within this dish. You can buy the brown paste either in jars or in single serve sachets.

Ramen (noodles) – To make this more traditional use ramen noodles which are slightly thinner in texture than an udon noodle. However it will work just as well with udon or even swap out for a gluten free option such as soba or rice.

Ginger- Adding a beautiful fragrant flavour with a slight kick, using fresh ginger is really important when making a ramen stock.

Chilli – Again, in a more traditional ramen you would find a red chilli paste, however if you don’t have this in your cupboards just using a finely diced red chilli will bring the heat.

Optional extras– You can add nori seaweed to the stock to give a salty and slightly ‘fishy’ flavour to the soup.

Cooking Tips

Slicing the garlic- By slicing the garlic instead of mincing gives a slightly stronger taste. If you don’t want to eat the slightly larger pieces of garlic, you can slice into large pieces and simply take them out before serving

Strain the Miso – If you want the silkiest smoothest ramen, simply use a fine sieve to strain the miso soup through to make sure there are no little bites of chilli, garlic or spring onion from the stock.

Ginger- By finely chopped half the ginger into the stock at the first stage, then grating the other half (which will be added with the stock) helps give a really strong flavour of the ingredient.

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Shimeji Mushroom and Crispy Tofu Ramen

Using shimeji mushrooms and crispy tofu this is a slight twist on a tofu ramen dish. I've shown how to get a crispy tofu however you can use silken tofu blocks to keep this dish much more authentic.

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Prep Time 5

Cook Time 20

Ingredients

For the miso soup

3 spring onions
3 cm fresh ginger
1 red chilli
3 cloves garlic
2 tbsp tamari
150 g of Shimeji mushrooms
2 bay leaves
1 sachet brown rice miso paste I used ClearSpring brown miso paste
1.5 l of veg stock made with boiled water and a stock cube

Tofu / Garnishings

140 g firm or silken tofu cubed firm tofu will create the crispy finish whereas silken will be much softer and a more traditional take on the recipe
150 g udon noodles
½ finely sliced red chilli
1 tbsp sesame seeds

Instructions

Prepare the vegetables first, finely chopping the spring onions, chilli and garlic then drain the tofu and slice into 1cm thick squares
Add the chopped chilli spring onions, shimeji mushrooms and ginger to a wok / deep pan and fry in a splash of tamari for a few minutes followed by the garlic for an extra minute
Add the stock, miso paste, bay leaves and tamari to the pot and allow to simmer for around 5 minutes
Taste test the stock, then add the udon noodles and allow to simmer in the stock for the final 6-7 minutes
In a separate pan, add a splash of tamari on high heat then add the squared tofu, using a spatula press down over the tofu allowing to crisp on each side
Serve the miso soup into bowls diving the udon noodles then top with the crispy tofu, sliced chilli and chilli flakes

Keyword crispy tofu, mushroom ramen, ramen, tofu recipe

If you like this recipe why not try my crispy peanut tofu ramen dish here.

Dinner Recipe

Peanut Butter Dal

Posted on February 19, 2019

Method:

Preheat the oven to 180ºc

Slice the sweet potato into approx. 5cm thick cubes, drizzle in a little oil and a generous pinch of cumin then bake for around 25 minutes

Finely dice the onion then gently fry in the coconut oil for around 6 minutes until softened

Mince the garlic then add to the onions

Once the garlic is cooked add the lentils followed by the litre of stock, then the dried spices

After the lentils have absorbed most of the water, add the peanut butter and allow to form a thick creamy lentil mix

Taste test, adding salt, maybe a little dash more of spice

Take the sweet potato out of the oven and serve on top of the dal

Sprinkle chilli flakes over, then finish with a spoon of yogurt & fresh coriander

Enjoy!

Dinner Lunch & Light Bites Recipe

Leek, Cavolo Nero & Sweet Potato Tart

Posted on January 17, 2019

Method

Preheat the oven to 180ºC

Chop the sweet potato into roughly 4cm cubes, drizzle in olive oil then roast at 180°C for 20 minutes

While the sweet potato is baking, finely chop the leek (as you would an onion) and gently fry in a drizzle of olive oil

Once the leeks have softened add 3 minced cloves or garlic and fry for a further 1 minute

Add the sage, cumin, coriander, fennel, salt and pepper to the pan

Chop the Cavolo Nero then add to the pan and gently heat for a further 5 minutes

If using ready rolled pastry, add to a large tart dish with a removable base and prod the base with a fork 3-4 times to prevent the dreaded soggy bottom

Place a sheet of baking parchment with baking beads (or dry rice will do) on top of the tart then pop the tart in the oven for a blind bake for 15 minutes

Take out of the oven, remove the baking beads and parchment and add the leek, sweet potato and cavolo nero into the tart case then bake for a further 5 minutes

Take out of the oven and garnish with fresh pea shoots. I also topped the tart with harissa however this is completely optional

Enjoy

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Dinner

Ingredients

For the filling

For the buns

Method

For the Bao

For the filling

Ginger, Garlic Noodle Curry Recipe

Ingredients Breakdown

Tips For Cooking This Recipe

Find my recipes on Pinterest or tag me on Instagram

Ginger, Garlic & Tenderstem Noodle Curry

Ingredients

For the stock

Veg & Noodles

Garnish With

Instructions

If you like this recipe why not try my Lemongrass & Pak Choi Curried Noodle Dish.

With De Dietrich

*note, the oven was gifted in partnership of recipe development*

Ingredients

Method

Ingredients:

Method:

Ingredients

Method

Ingredients

Method

Ingredients

Method

Shimeji Mushroom and Tofu Ramen Recipe

Breakdown of Ingredients

Cooking Tips

Share on Instagram or find my other recipes on Pinterest

Shimeji Mushroom and Crispy Tofu Ramen

Ingredients

For the miso soup

Tofu / Garnishings

Instructions

If you like this recipe why not try my crispy peanut tofu ramen dish here.

Ingredients:

Method:

Ingredients

note, the oven was gifted in partnership of recipe development