tag:blogger.com,1999:blog-44827859455784314772024-03-22T02:31:39.851+00:00Dan's Kitchen<center>
Welcome to Dan's Kitchen.
The perfect place for ultimate cooking!
You've come to the best British food blog for inspiration, recipes, ingredients, herbs, spices and alternatives to conventional cuisine.
If you're looking to cook on a budget, to eat healthily, or to diet, this is your new home, your bible and your haven for cookery consultation!
</center>Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-4482785945578431477.post-31398156407309587302013-09-13T19:12:00.000+01:002013-09-13T19:12:29.128+01:00Pan Fried Sea Bass with Garlic, Cumin and Bacon<div style="text-align: justify;">
A real classic with a HUGE health twist. Normally Friday calls for Fish and Chips, but not today. Forget the fatty batter and replace with a huge smack of flavour that will leave your wallet, tongue and hips (or lack thereof) doing backflips!</div>
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Serves 2</div>
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Calorie Count:</div>
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430 per serving</div>
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<br />Ingredients:<br />4 Rashers of Bacon</div>
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2 Fillets of Sea Bass</div>
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A clove of garlic</div>
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2 teaspoons of cumin seeds</div>
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2 knobs of butter</div>
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Olive Oil</div>
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Chips or Salad</div>
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<a href="http://i69.photobucket.com/albums/i72/DJKJnr/PanFriedSeaBasswithGarlicCuminandBacon1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="237" src="http://i69.photobucket.com/albums/i72/DJKJnr/PanFriedSeaBasswithGarlicCuminandBacon1.jpg" width="320" /></a><span style="text-align: start;">Bass is a wonderfully meaty fish, that is so so variable and responds well with a little kick of flavour.</span></div>
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<span style="text-align: start;">Start my getting a large pan really nice and hot, and add a little olive oil.</span></div>
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<span style="text-align: start;">Finely chop a clove of garlic. Remember, cut your garlic in half first, then leave this for two minutes. This will allow all of that "pungent and garlicky" smell to go, and and leave the lovely deep flavour!</span></div>
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Toss in your cumin seeds, then snip up your bacon into tiny cubes or chunks and add these. Now add your butter, this will pick up ALL of the flavours and create a powerful juice for your fish to soak up like a big old meaty sponge!</div>
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Once your bacon has started to brown, (which should take about a minute considering the size of the pieces and heat of the pan), place your bass in the pan, skin side down.</div>
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Use a teaspoon to generously baste the fish and distribute the contents of the pan. Tip your pan slightly to get all of the juices to one edge, but remember to keep it on the heat!</div>
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After about four minutes, flip your fish and do the same again for another four minutes.</div>
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Feel free to then serve this up with chips, jerk rice or an even healthier choice of a peppery rocket salad!</div>
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I hope you've all had a very productive weekend everyone. Please remember to keep leaving comments, you drive me and inspire me and I HUGELY appreciate all of your feedback!</div>
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Dan</div>
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x</div>
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Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com5tag:blogger.com,1999:blog-4482785945578431477.post-29547697338190801022013-09-10T18:59:00.000+01:002013-09-13T19:14:31.147+01:00Steak and Mozzarella CalzoneA revisit to the easy modern classic! Definitely check out my <a href="http://djkjnr.blogspot.co.uk/2013/08/chilli-and-garlic-steak-calzone.html#more" target="_blank">Chilli and Garlic Steak Calzone</a> because it's beautiful! All we need for this is:<br />
<a href="http://i69.photobucket.com/albums/i72/DJKJnr/SteakandMozzarellaCalzone2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="http://i69.photobucket.com/albums/i72/DJKJnr/SteakandMozzarellaCalzone2.jpg" width="320" /></a><br />
3 cups of flour<br />
A tablespoon of yeast<br />
Olive Oil<br />
Basil and Onions<br />
200g of Chestnut Mushrooms<br />
600g of Steak Mince<br />
150g Mozzarella<br />
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480 calories per serving<br />
45 minutes prep time<br />
30 mins cooking time<br />
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Start of easily enough by adding your yeast to 1 1/4 cups of hot water. Once the yeast start to activate you'll smell that lovely beer-y bread-y smell! Nom nom nom! Once the yeast sink to the bottom, add the rest of your flour, two tablespoons of olive oil and a pinch of salt and pepper.</div>
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Knead this all together on a well floured flat surface. If it isn't quite binding together add a little more flour until it's that dough-y texture that we're all familiar with. Roll this into a ball and pop into a bowl, covered with cling film and allow this to double in size.</div>
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Have faith. It will! It's magic!</div>
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Once it has doubled in size, turn your oven on at 200c and get a pan on a medium high heat. Put your mince into the pan with a little oil and brown this all over.<br />
Add chopped onions, mushrooms and a big old squeeze of ketchup. The ketchup is perfect for this because it's not only a heavily concentrated tomato and vinegar taste, but the sugar will allow the meat to caramelize. BEAUTIFUL!<br />
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Roll your dough out until it's around 5mm thick with a well floured rolling pin. Lay this into a large baking tray with half of it out of the tray. Lay in ALL of your meat, top with sliced mozzarella and fresh basil. This is going to melt and perfume the meat whilst it bakes.</div>
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Fold the remaining dough over and fold in at the ages like a giant pasty.</div>
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Pop this into an oven for around 30 minutes. </div>
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Once this goes brown and gnarly it's ready for you! Slice this into quarters (if you're very hungry) and serve this up with either chips or a salad.</div>
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But most importantly, make sure to enjoy the fruits of your labour!</div>
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Thanks again for your great feedback and ideas guys, I'm really enjoying getting these blogs up and getting your opinions!</div>
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Dan</div>
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x</div>
Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com2tag:blogger.com,1999:blog-4482785945578431477.post-18176515117285704752013-09-09T10:23:00.001+01:002013-09-10T18:24:18.222+01:00A Perfect Full English Fried Breakfast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0kD6UmPZMRY5eEvlAi9FkcWRZLVaaAWwDX-SA6Spgle09mjgC3nofwtIEtrI0h1ScA3eRdKymPWU0wp4uUIQCO20dokns-cI9hacl27XpxtVf-J2yhFA__512cV9n_58hd45skl45i8/s640/blogger-image--212009696.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0kD6UmPZMRY5eEvlAi9FkcWRZLVaaAWwDX-SA6Spgle09mjgC3nofwtIEtrI0h1ScA3eRdKymPWU0wp4uUIQCO20dokns-cI9hacl27XpxtVf-J2yhFA__512cV9n_58hd45skl45i8/s320/blogger-image--212009696.jpg" width="320" /></a></div>
Nothing starts the week quite as well as a Full English Breakfast! Not exactly the healthiest choice, but it certainly packs you with energy for the whole day!<br />
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Cooked Sausages, Baked Beans, Scrambled Eggs, Mushrooms and Fried Bread. I often feel like I'm missing something...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVVtn1RK5Zx9WnvDY5hfX4LzACRC89q1S0jmNDI_Tnh0OhyuF9II-HSiYYbWYban0dn_pgAnDDbDIXzlGqGJSrh2NrFqPete-A8Jm02WlP3kSrEn4vail4NMiUAcWH-fPpjsGpm-F0do/s640/blogger-image--151243078.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVVtn1RK5Zx9WnvDY5hfX4LzACRC89q1S0jmNDI_Tnh0OhyuF9II-HSiYYbWYban0dn_pgAnDDbDIXzlGqGJSrh2NrFqPete-A8Jm02WlP3kSrEn4vail4NMiUAcWH-fPpjsGpm-F0do/s320/blogger-image--151243078.jpg" width="239" /></a><br /><br /><br />A BIG cup of tea! Milk and two!</div>
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What's your favourite part of a fried breakfast? And what do you think may be missing? I'm sure you all have plenty of good ideas, and expect opinions to be divided!</div>
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Dan</div>
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x</div>
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Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com3tag:blogger.com,1999:blog-4482785945578431477.post-66105257837893610802013-09-05T21:44:00.000+01:002013-09-05T21:44:15.561+01:00Roast Chicken Surprise<br />
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<a href="http://i69.photobucket.com/albums/i72/DJKJnr/RoastChicken.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://i69.photobucket.com/albums/i72/DJKJnr/RoastChicken.jpg" width="320" /></a></div>
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Cooking makes me so happy, it's something I enjoy doing and something I really enjoying preparing for guests, but nothing can replace when you girlfriend surprises you with a roast chicken!<br /></div>
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Near where she works, there is a shop called <a href="http://www.crawshawbutchers.com/" target="_blank">Crawshaw Butchers</a> and at the end of EVERY DAY they sell their roast chickens for £3!</div>
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Click on the link above and find your local store because it was ABSOLUTELY perfect, and a total bargain! Not to mention delicious with vegetables, chips and gravy!</div>
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Have a great evening, and I hope you all have fantastic weekends planned!<br />
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Dan<br />
x<br />
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<br />Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com11tag:blogger.com,1999:blog-4482785945578431477.post-70978325602423407152013-09-03T21:46:00.000+01:002013-09-03T21:47:38.065+01:00Honey, Garlic, Coriander and Tomato Chicken<div class="separator" style="clear: both; text-align: center;">
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I knew tonight that I was going to be in a rush, so the option of using my <a href="http://djkjnr.blogspot.co.uk/2013/08/matlock-bath.html" target="_blank">sauce from my visit to Matlock Bath</a> was the perfect option. This was a Honey, Garlic and Coriander tomato sauce that was sweet, packed with flavour and tangy. With a sauce as good as this all I really needed were three other ingredients and a little forward planning. Other shop bought sauces couldn't be used as effectively this way.<br />
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The night before I got two whole chicken breasts, and chopped them up into small bitesize pieces. It's best to keep them a similair size, that way they cook evenly and at the same rate! I always use scissors for this too, it saves on washing up and you can often have better control, just remember to wash your hands afterwards!</div>
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I then marinate it in a tupperware with this magical sauce. It's entirely handmade by the Canziani family in Derby and they use their own farmed honey in all of their products. And they are divine!</div>
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It's then the easy stage of cooking the chicken and the sauce on a medium heat until the chicken has cooked through, again, this is essential that the pieces were all a similar size.</div>
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Then serve with pasta and a little fresh basil, no cheese necessary (because of the powerful, unique and beautiful flavour) AND low in fat!</div>
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Are there any local products you'd like to talk about or showcase, or even for me to review? Would you like to appear as a guest blog? Be sure to let me know in the comments below or in the <a href="http://djkjnr.blogspot.co.uk/p/forum.html" target="_blank">Suggestions Box</a> at the top. Thanks again for reading guys, and I'll hopefully hear from you all soon!</div>
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Dan</div>
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x</div>
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Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com7tag:blogger.com,1999:blog-4482785945578431477.post-16457890078667110792013-09-02T22:50:00.001+01:002013-09-02T22:50:08.656+01:00Spiced Cumin Lamb and Onion Pittas<div style="text-align: justify;">
I'm a great believer in waste-not-want-not. I also love breathing new life into the conventional. Everyone in their fridge or freezers would have burgers or mince, and as I've done before in my <a href="http://djkjnr.blogspot.co.uk/2013/08/minted-lamb-burger-ciabattas-with.html" target="_blank">Minted Lamb Burger Ciabatta blog</a>, it's better, I find, to try something new instead of just whacking a boring old bun on it!</div>
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Ingredients:</div>
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Lamb Mince or Burgers</div>
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Pitta Breads</div>
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Onions</div>
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Cumin Seeds</div>
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Organic Yoghurt</div>
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Mint Sauce</div>
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This is a great and exciting street food and certainly tastes far better than the conventional burger.<a name='more'></a></div>
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<a href="http://i69.photobucket.com/albums/i72/DJKJnr/SpicedCuminLambandOnionPittas3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="http://i69.photobucket.com/albums/i72/DJKJnr/SpicedCuminLambandOnionPittas3.jpg" width="320" /></a>Put a small frying pan on a medium high heat with about a level teapsoon of cumin seeds, and no oil. Simply starting by chunking up your burgers or mince into little bitesize pieces, and throwing these into the toasting cumin seeds. We haven't used any oil as the juice and fat from the meat will add all the moisture that we want. The cumin gives the meat these great heat and earthiness.<br /></div>
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<br />It suits lamb so much!</div>
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Add your finely chopped onions once the meat has started to brown, and turn the pan down to a medium heat. The outside of the chunks will now be nice and firm on the outiside, the inside will be juicy and the onions won't burn either! Toss these generously and mix together.</div>
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To make your own mint yoghurt, as featured, add one teaspoon of mint sauce per each two tablespoons of organic yoghurt, but of course tweak this to your own taste!<br /></div>
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Serve this up with your oven baked pittas and tuck in!<br /><br />Thanks again for your great feedback, it's hugely appreciated and is massively motivational!</div>
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Remember to leave any comments or ideas in the <a href="http://djkjnr.blogspot.co.uk/p/forum.html" target="_blank">Suggestion Box</a>, of any missions you want to set me or of any street food that you'd like to see. There's loads there and plenty for the future, remember that this blog is all for you guys!</div>
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<br />Dan<br />x</div>
Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com1tag:blogger.com,1999:blog-4482785945578431477.post-9307019399843429732013-09-01T19:30:00.000+01:002013-09-02T21:28:16.929+01:00Hunter's ChickenHere's a dish I actually find it hard to believe myself that I've never made, yet on reflection it's one of the easiest! It's a pub grub classic and it uses ONLY FOUR ingredients, three of which are probably in your fridge right now! A great lazy meal to do on a budget, money-wise and time-wise. It's also a perfect recipe to have ready for the upcoming autumn and winter, especially with September ALREADY upon us!<br />
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Ingredients:<br />
1 Chicken Breast per person<br />
1 Rasher of Bacon per person<br />
100g Mature Cheddar<br />
Hunter's Chicken Sauce<br />
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(This sauce is sweet, smoky, tangy and spicy. If you make your own, think of it as a marinade that uses sauces like barbecue, worcestershire and tomato. Just keep trying and see what works!)<br />
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Put your oven on at 200c, on get a large pan on a medium high heat with a little oil. All we want to do at this point is gently cook and bronze the chicken, it's going to be getting some serious cooking time later on! Just make sure that the surface is white, cooked and firm.</div>
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Wrap each breast in a lovely rasher of bacon, or as much to cover it all over.</div>
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Place these in an ovenproof dish and make sure that the ends of the bacon are underneath, this way they won't unravel whilst cooking! Pour your sauce evenly onto these meaty little beauties and absolutely COVER in cheese! Bake this in the oven for around 35 minutes.</div>
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Two types of meat, cheese AND a barbecue sauce. All is good in the world!</div>
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Serve each breast wrapped in it's bacon with a little of the baked cheese and a side of either salad or chips. I pour all over the leftover sauce into a little serving jug and bring that to the table too!</div>
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Happy September Guys, I'm glad to get back to regular blogging! I've had a few days off but assure you there's plenty more to come!</div>
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Dan</div>
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x</div>
Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com5tag:blogger.com,1999:blog-4482785945578431477.post-37297531147228895862013-08-27T18:16:00.001+01:002013-08-27T18:29:15.253+01:00Matlock Bath<div class="separator" style="clear: both; text-align: center;">
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Over the recent bank holiday weekend I was lucky enough to get some time to visit Matlock Bath, which is as well known for it's amusement arcades and fish and chips, as it is for being a meeting place for motorcyclists! It's a small tourist village built along the River Derwent, in Derbyshire, and luckily not too far from where I live, so taking a trip out there is not only fun, but easy! </div>
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<a href="http://i69.photobucket.com/albums/i72/DJKJnr/MatlockBath5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i69.photobucket.com/albums/i72/DJKJnr/MatlockBath5.jpg" width="238" /></a>There are attractions in the hills with parks and mines, and cafes and arcades in town!</div>
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We caught the monorail up into the "Heights of Abraham" to visit the parks, mines as well as taking in some breathtaking views.</div>
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Walking through the hills are a really good way of spending time with the family, being together, getting some exercise (especially when pushing your little nephew round in his pushchair) as well as working up an appetite for a conscience free fish and chips dinner!</div>
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I'll admit it now, this was one of the main lures for getting me here. After all, a way to a man's heart is through his stomach!</div>
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As if to tempt me, there are signs around the site trying to seduce me!</div>
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Not even a novelty, comedy cow worked...</div>
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But what did work was the town hall.</div>
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This had a huge number of stalls inside, selling things like Tom's flavoured and hand-crafted fudges and toffees.</div>
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As part of the <a href="https://www.facebook.com/pages/The-Fudge-Sweet-Emporium/117126475032333?hc_location=timeline" target="_blank">The Fudge & Sweet Emporium</a>, Tom has some of most beautiful peanut butter fudge I've ever tasted as well as having, I have heard, peanut brittle to die for!</div>
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Check them out on Facebook at the link above!</div>
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There was also masses of muffins on sale, my favourites were from <a href="http://rachelsmuffins.co.uk/index.html" target="_blank">Rachel's Muffins</a>, I tried out a few and they were succulently soft and packed full of flavour! They travel to many stalls and shows around the midlands so they're definitely worth checking out, whether it be for a few treats for yourself or for functions like weddings or birthdays!</div>
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<a href="http://i69.photobucket.com/albums/i72/DJKJnr/MatlockBath10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="http://i69.photobucket.com/albums/i72/DJKJnr/MatlockBath10.jpg" width="320" /></a></div>
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<br />But EASILY my favourite stall of the bunch was <a href="http://dadsbees.co.uk/" target="_blank">Dad's Bees</a>. It's a family run business between Paul, Len and Linda Canziani, they own thousands of their own bees from which they get the raw honey to produce ranges of sauces, jams and dressings, as well as honey!</div>
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So delicious were their samples, that I picked up a bottle of their best-selling <a href="http://dadsbees.co.uk/honey-products.html" target="_blank">Honey, Garlic and Coriander Tomato Sauce</a>. <span style="text-align: center;">They had a great few tips on how to use this so expect this in a recipe very soon! </span><span style="text-align: center;">But enough shopping, it's dinner time!</span></div>
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Bon Appetit!</div>
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Dan</div>
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x</div>
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Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com4tag:blogger.com,1999:blog-4482785945578431477.post-59569803038354777722013-08-22T18:52:00.000+01:002013-08-22T18:52:57.878+01:00Red Coconut Curry<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoERMrCMyqmNfJ99cZd6iNnEO-7OUxdqSQ6THzJGmHk9_PsdrPjYriN5rESkmPvanmFtfDQzqYwKM8cgvv6dCvlMq_VLpMlncAoUSCPAO7udt7SBobKVAX2OzuIC2ZYmO_3mmQWKriuXk/s1600/Tia.png" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoERMrCMyqmNfJ99cZd6iNnEO-7OUxdqSQ6THzJGmHk9_PsdrPjYriN5rESkmPvanmFtfDQzqYwKM8cgvv6dCvlMq_VLpMlncAoUSCPAO7udt7SBobKVAX2OzuIC2ZYmO_3mmQWKriuXk/s320/Tia.png" width="320" /></a>My friend Tia very kindly included my <a href="http://acaffeinatedbrunette.com/2013/08/20/rocky-road-bars-by-dans-kitchen/" target="_blank">blog for Rocky Road</a> recently on her site. She's a cool blogger currently exploring LA in search of new food experiences!</div>
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Lots of her recipes took my eye, but one in particular that really captured the rumblings of my tummy was her recipe for <a href="http://acaffeinatedbrunette.com/2012/10/19/red-coconut-curry/" target="_blank">Thai Red Coconut Curry</a>!</div>
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Not only is it vegetarian, but it's totally delicious and I'll definitely do my utmost to do it justice soon!</div>
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But Tia and I have made a deal...<br />
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We are going to send each other food packages. And here's where you come in!</div>
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What should I send her?</div>
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Ginger Beer? Scotch Eggs? Tea? English Chocolate? A Bag of Frazzles? Ribena?</div>
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The possibilities are endless! Let me know what you think she should receive, and see updates soon on my <a href="http://www.youtube.com/user/DjKJnr" target="_blank">YouTube channel</a>!<br />
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As for the Coconut Curry:<br />
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<span style="background-color: white; font-family: inherit; line-height: 23px; text-align: start;">Serves 4-6</span><br />
<span style="background-color: white; line-height: 23px; text-align: start;">Ingredients:</span><br />
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<span style="line-height: 23px;">Mushrooms, A </span><span style="line-height: 23px;">Red Pepper, </span><span style="line-height: 23px;">Broccoli and an Onion</span></div>
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<span style="line-height: 23px;">Garlic, </span><span style="line-height: 23px;">Ginger, Basil and Lime,</span></div>
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<span style="line-height: 23px;">Red Curry Paste,</span></div>
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<span style="line-height: 23px;">Coconut Milk,</span></div>
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<span style="line-height: 23px;">Brown Sugar,</span></div>
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<span style="line-height: 23px;">Light Soy Sauce,</span></div>
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<span style="line-height: 23px;">Cashew Nuts,</span></div>
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<span style="line-height: 23px;">...and Rice!</span></div>
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<span style="line-height: 23px;">For the full recipe, be sure to head to Tia's Blog below, and be sure to let me know what you think should be sent in the food package!</span></div>
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<a href="http://acaffeinatedbrunette.com/2013/08/20/rocky-road-bars-by-dans-kitchen/" target="_blank" title="A Caffeinated Brunette"><img alt=" photo 283e0499-2d14-4a45-80b7-e0c7bd16d2af.jpg" border="0" src="http://i69.photobucket.com/albums/i72/DJKJnr/283e0499-2d14-4a45-80b7-e0c7bd16d2af.jpg" title="My Friend Tia's Blog 'A Caffeinated Brunette' " /></a><br />
Dan<br />
xAnonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com5tag:blogger.com,1999:blog-4482785945578431477.post-67076176860217170672013-08-21T22:09:00.000+01:002013-08-21T22:12:49.430+01:00Chilli and Garlic Steak Calzone<div style="text-align: justify;">
This is EASILY the most MANLY thing I have ever made, a stark contrast to my <a href="http://djkjnr.blogspot.co.uk/2013/08/classic-rocky-road-bars.html" target="_blank">Rocky Road Bars</a> of yesterday. A calzone is something I've always wanted to make and there's something hugely therapeutic about kneading dough.</div>
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Prepare yourself. This is an animal.</div>
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Serves 4</div>
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430 calories per serving</div>
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Prep Time: 45 Minutes Prep</div>
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Cooking Time: 30 Minutes</div>
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Ingredients:</div>
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600g Steak Mince</div>
200g Mushrooms<br />
200g Cheese (Cheddar)<br />
3 cups of flour<br />
A tablespoon of yeast<br />
Olive Oil<br />
Salt and Pepper<br />
Chilli and Garlic<br />
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RIGHT THEN. In a mixing bowl pour in 1 1/4 cups of warm water. Now add your yeast. This yeast will start to dissolve, have patience! Once it's sunk throughout the water, and you can still that beer-like aroma floating around, add two tablespoons of olive oil, 2 cups of flour and a pinch of pepper.</div>
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This is going to feel bizarre mixing dry ingredients into wet, but go with it!</div>
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Stir this until it reaches this sticky porridge stage. Dust a large surface lightly with flour, pour your mix out and knead this beast until it's smooth and dough-like.</div>
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Shape this into a bowl, drop back into the bowl and cover with cling film, we'll leave this to rise whilst we prepare the filling!</div>
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Pop your oven on at 200c. This will now have plenty of time to pre-heat. With a TEENY drop of oil in your pan, add ALL of your steak mince. If you're using other mince you won't need any oil as the fat from the mince will add enough moisture.</div>
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Season this with salt and pepper, and once the mince has started to brown, add your sliced mushrooms.</div>
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Snip the head from your chilli, slice lengthways and use a teaspoon to remove the centre. You can go seeds in for extra heat if you want! Slice this very finely with the garlic and throw into your mince mix, stir this powerful gut-busting flavour monster altogether, grate your cheese on top of this and take the pan off of the heat.</div>
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This should look good enough to eat right now, and if you're having to move your hungry mouth from the pan, <b><u><span style="font-size: x-large;">then you're</span></u></b></div>
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<b><u><span style="font-size: x-large;">doing it </span></u></b><span style="font-size: x-large;"><b><u>right</u></b>!</span></div>
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Your dough will have made the cling film bulge slightly, this is a good thing, it's expanded, and it's ready to roll!</div>
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Again, flour the surface lightly and use a rolling pin to stretch this out, or like me, wrap a wine bottle in cling film! You know what to do! Roll until it's about 5mm thick all over. Create an imaginary line down the middle and pour you meat on one half of the line. It's almost time.......</div>
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Calmly, and confidently, wrap the top over. This should now look like the most awesome, <span style="font-size: large;">GIGANTIC</span> pasty that you've <u><b><span style="font-size: large;">EVER SEEN!</span></b></u></div>
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This was so huge I actually had to cut it into halves to get this into the baking tray. Once in slap in the oven until the top goes a dark brown.</div>
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GET READY!</div>
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Prepare your cutlery, a knife and fork will not suffice. Grab the nearest Sword and Trident and DIVE IN! Serve this up with chips... if you want to commit CARBICIDE!</div>
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Or serve with a healthy salad. But there's really only one type of salad to have with this.</div><br />
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<font size="11">MAN SALAD!</font>
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Thanks for reading guys, I hope you're all enjoying the blog and the feedback I've received from you all is fantastic, it fills me with such confidence!<br>
Don't forget to leave your feedback and let me know what you all think!<br>
Dan<br>
x</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com5tag:blogger.com,1999:blog-4482785945578431477.post-63587674641782730412013-08-19T21:55:00.000+01:002013-08-19T21:55:23.559+01:00Classic Rocky Road BarsThis rocky road recipe is not only dead easy to do, but can be a snack for the blokiest of blokes, or girliest of girls. It really does cover every base!<br />
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<br />Ingredients:<br />125g Butter<br />
300g Dark Chocolate<br />
60ml (or 3 tablespoons) of Golden Syrup<br />
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200g Mini Marshmallows (but that only because I wanted some to eat whilst I was cooking!)<br />
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200g Rich Tea biscuits (or any of the same thickness)<br />
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Start by mixing all of your chocolate, butter and golden syrup in a nice big pan on a gentle medium heat. The picture on the left is getting there, but until your mix is smooth and there are no buttery lumps in keep going, make sure to keep stirring as you don't want the chocolate to burn!</div>
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Once this is done, take all of your rage out on those nearby biscuits. ROAR!</div>
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Don't pulverise them into dust though, you want good chunks, about the size of the circle you make with your thumb and forefinger. Mix these evenly into your chocolate mix, and then add most of your marshmallows. Hopefully you haven't eaten too many!</div>
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<br />Pour this mix into a large flat tray or dish and dabble a few of the marshmallows on top!</div>
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Cover this with tin foil and leave in the fridge to set. Chocolate, went warm, has a tendency to pick up and take on any smells. So if this is uncovered in your fridge and there's some nasty onion in there, these WILL take on that smell.</div>
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Gross.</div>
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<span id="goog_304992100"></span><span id="goog_304992101"></span><a href="http://www.blogger.com/"></a>After a few hours, remove this and cut into nice little bars or bitesize chunks, and for a little extra finesse, dust with icing sugar!</div>
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These are great fun to make and SO easy, let me know how you get on and how you've personalised your own Rocky Road Bars!<br /><br />Dan</div>
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x</div>
Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com6tag:blogger.com,1999:blog-4482785945578431477.post-38333572174972264302013-08-17T18:36:00.002+01:002013-08-18T07:57:07.958+01:00Free Berries!<div class="separator" style="clear: both; text-align: center;">
<a href="http://i69.photobucket.com/albums/i72/DJKJnr/BlackberryForaging.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i69.photobucket.com/albums/i72/DJKJnr/BlackberryForaging.jpg" width="238"></a></div>
A great way of minimizing costs for your meals is to go foraging! I'm fortunate enough to have a few blackberry bushes in my garden so I've just been out to pick a few, only a few but it's a start!<br>
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It's actually quite therapeutic to go out, either by yourself, as a couple or as a family to pick fruit. To find your own local sites check out <a href="http://www.redpepper.org.uk/edible-treasures-foraging-for-food/" target="_blank">Red Pepper</a> or <a href="http://www.geoforaging.co.uk/" target="_blank">GeoForaging</a>.<br>
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These berries are now going straight in a tupperware container in the freezer but what to do with them? That's up to you guys!<br><br>Let me know in the comments section below or in the <a href="http://djkjnr.blogspot.co.uk/p/forum.html" target="_blank">Suggestions Box</a> what you'd like to see get made!Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com11tag:blogger.com,1999:blog-4482785945578431477.post-11508114062561143202013-08-12T20:04:00.001+01:002013-08-12T20:04:55.556+01:00Lemon, Ginger and Soy Salmon with Pepper Salsa<div class="separator" style="clear: both; text-align: center;">
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This salmon dish, much like my <a href="http://djkjnr.blogspot.co.uk/2013/07/chilli-salmon-and-mustard-fusilli.html" target="_blank">Chilli Salmon with Fusilli</a>, is another that requires, in general, very little preparation, but a bit of planning. If you know that you're going to be in a rush one night, a little prep the night before goes a long way and really rewards!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5QVGFvrvXUl8OUxSRZY3jPmTKUUOEjmPTxCE3qQ37zxpPm0Lbj5l2vA3r1tm0oduTeGiVykIKyVrVFsGrEEpuXyJfn0gZmLFsWgxx2QXSGLzwzSshFFJqPI4co_xZI2awvLUt6xd560/s1600/Soy+Baked+Salmon+with+Zingy+Salsa+(3).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5QVGFvrvXUl8OUxSRZY3jPmTKUUOEjmPTxCE3qQ37zxpPm0Lbj5l2vA3r1tm0oduTeGiVykIKyVrVFsGrEEpuXyJfn0gZmLFsWgxx2QXSGLzwzSshFFJqPI4co_xZI2awvLUt6xd560/s320/Soy+Baked+Salmon+with+Zingy+Salsa+(3).JPG" width="320" /></a></div>
<br />Ingredients:<br />500g Salmon Fillets<br />
200ml Soy Sauce<br />
Ginger<br />
A Lemon and A Lime<br />
2 Peppers<br />
2 Chillis<br />
Olive Oil<br />
Salt and Pepper<br />
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The preparation is simple, the night before, put your salmon into a tupperware, pour in your soy sauce, maybe a tiny splash of fish sauce or sesame oil too. Then grate in your your ginger, about the size of a golf ball, and the zest of a lemon. The salmon will need a lot of time to soak up the soy and absorb the aroma of the ginger and lemon.<br />
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So, the next day you get in, and you have twenty minutes! Kettle on for your rice, oven on at 200c, and a pan, or flat bottomed wok on a very high heat with a little vegetable oil. Wait until the pan is ABSOLUTELY screaming hot then lay in your fillets skin side down. Lay them away from you, this way, if they spit they won't spit at you.<br />
Safety First!<br />
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Only leave them in the pan for about a minute until the skin has crisped a little, now take from the pan and pop onto a baking tray and in the oven for around 10 minutes.<br /><br />
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This salsa is absolutely perfect with this salmon, it's mild in heat but packed with flavour and has bags of character! Chunk up your peppers and chillies (mix the colours up!), throw in a food processor with the juice of the lemon and a lime, a pinch of salt and pepper and a huge glug of olive oil. Keep blitzing until it's a consistency, and most importantly FLAVOUR, that you're happy with.<br />
Don't be afraid to tweak it to how you like, no doubt our spice tolerances will differ, but remember that this has got to have LOADS of flavour, almost overdo it just a little bit!<br />
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<br />Then, when your salmon looks like it's darkened slightly and it's flaking well, serve this up with your rice.<br />
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Really load the salsa up on the fish too or alternatively serve it on the side in a little dish, maybe a little fresh coriander too and if you're feeling that way inclined!<br />
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I hope you enjoy this guys, and thanks again for the great feedback! Feel free to look around in the archive and labels on the left and at my other <a href="http://djkjnr.blogspot.co.uk/search/label/salmon" target="_blank">salmon</a> dishes too. Make sure to check out my <a href="http://www.youtube.com/user/DjKJnr" target="_blank">New YouTube channel</a> too!<br />
<br />
Dan<br />
xAnonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com4tag:blogger.com,1999:blog-4482785945578431477.post-26547397957919494632013-08-11T11:04:00.000+01:002013-08-11T11:04:39.327+01:00My Mum's Birthday!So last night was my Mum's <strike>50th</strike> Birthday Bash! We had heaps of the family over including my Grandparents who I haven't seen for far too long. Both of them have been very ill, battling cancer, over the past few years so it was great seeing them, AND with them looking and being so healthy. It's amazing what the health service, and a lot of fighting, has done to help.<div class="separator" style="clear: both; text-align: center;">
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<br />She's always strived to be the hostess with the mostest, and boy did she achieve it, not only did a party of seven of us have heaps of quality hot and cold grub ALL NIGHT but we were tanked up with booze for the entire night too! Honestly, I felt like I was gonna pop.<br /><br />I can see why so many people invite me to parties, and always ask me to cook now.... hmm.....<br /><br />Not only in addition to the shop bought quiches, sausage rolls, salads and pizzas, we had<a href="http://djkjnr.blogspot.co.uk/2013/07/chicken-wings.html" target="_blank"> homemade barbecue chicken wings</a>, sweet chilli chicken thighs, samosas, onion bhajis, spicy lamb koftas (one of my favourites) AND more!<a name='more'></a></div>
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So by this point, we were all getting pretty full, but once again my mum strived to provide. Homemade breads, pictured are some garlic and parmesan twists and a sun-ripened tomato ciabatta, AND seasoned pepper steaks.</div>
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MAN ALIVE!</div>
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My eyes have never felt so big, and my stomach so small for as long as I can remember!</div>
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By now I was pretty much defeated.</div>
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My brain overwhelmed.</div>
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My appetite satisfied.</div>
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My arteries whimpering.</div>
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"Desserts anyone?"<br /><br />I didn't know whether to jump for joy or sit and cry. Served up was:</div>
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<br />Lemon Pie with Fresh Raspberries,</div>
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Toffee and Pecan Nut Roulade,</div>
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AND Profiteroles with Chocolate Dipping Sauce.</div>
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Looking back it, I don't know how I struggled, but I promise you that I did, and I have an often insatiable appetite.</div>
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It was a fantastic night though, it's nice to put your feet up occasionally and "let" someone else do the cooking. I've always envied her hostessing skills, but I don't envy the amount of washing up!</div>
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Hope you're all having a great weekend, let me know if you've had any parties and what your faves on the menu were! If there is anything here you'd like to see remember to <a href="http://djkjnr.blogspot.co.uk/p/forum.html" target="_blank">suggest it</a> to me!</div>
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Dan</div>
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x</div>
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Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com1tag:blogger.com,1999:blog-4482785945578431477.post-52288742144293318272013-08-09T23:02:00.000+01:002013-08-09T23:02:14.273+01:00Lemon Drizzle Cake<span style="font-family: inherit;">This is one of my previous attempts at Lemon Drizzle Cake, a little heavy on the icing but I think the twirl of lemon adds enough finesse for me to get away with it! </span>I always have butter, sugar, eggs and flour in my house, so if you have any fruit that may be going off, this and my <a href="http://djkjnr.blogspot.co.uk/2013/08/banana-bread.html" target="_blank">Homemade Banana Bread</a> are absolutely perfect!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgasRRxkYBzoBbKF856wg1NzBqZrbgn7TO0La7fhWUJ7afUVWstQTxUOznxEeOUtaXzCSJvtMf76UkShzSxFPA2kwCAAP4HWl2_2eWoMTxBVr0V86s-6WQCh75SlpQ22ppCHhbMqIc6k/s1600/Lemon+Drizzle+Cake+(5).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgasRRxkYBzoBbKF856wg1NzBqZrbgn7TO0La7fhWUJ7afUVWstQTxUOznxEeOUtaXzCSJvtMf76UkShzSxFPA2kwCAAP4HWl2_2eWoMTxBVr0V86s-6WQCh75SlpQ22ppCHhbMqIc6k/s320/Lemon+Drizzle+Cake+(5).JPG" width="319" /></a></div>
<span style="font-family: inherit;">Having a recipe like this, or any sponge, is an absolute must for your bakery arsenal. This is the bricks and mortar, and perfect place to start!</span><br />
<span style="font-family: inherit;"><br />Cake Ingredients:<br />225g Butter (room temperature)</span><br />
<span style="font-family: inherit;">225g Caster Sugar</span><br />
<span style="font-family: inherit;">225g Self Raising Flour</span><br />
<span style="font-family: inherit;">4 eggs</span><br />
<span style="font-family: inherit;">Teaspoon of Vanilla Extract</span><br />
<span style="font-family: inherit;">Zest of One Lemon</span><br />
<span style="font-family: inherit;">Drizzle Ingredients:</span><br />
<span style="font-family: inherit;">85g Sugar</span><br />
<span style="font-family: inherit;">Juice of One Lemon</span><br />
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<span style="font-family: inherit;"><br />Begin by mixing your butter and sugar until they're the same smooth consistency through. I use a mixing bowl for demonstration purposes, but genuinely, a food processor would work WAY better! Why do all that work yourself when it can be done automatically at the flip of a switch?<br />After, add your eggs, one by one, and mix through thoroughly.</span><br />
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This should pretty much look like the batter that you want it to be, only a lot thinner.<br />
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At this point add your lemon zest and self raising flour and once again, mix through. This is why I believe that gadgets like food processors take so much hassle away. Normally with a whisk, by the time you've added your second or third egg your arm is ready to fall off!<br />
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Pour you mix into a greased (or lightly buttered) loaf tin, and don't leave too much in that bowl, I know it's tempting...OK well...leave yourselves a few spoons, but not too much! Cook this in a pre-heated oven at 180c for around 40-45 minutes, or until it looks like my cake on the left!<br />
You should be able to stick a skewer in and out and it be dry and crumb free!<br />
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Once out of the oven, allow this to cool a little in the tin. Quickly mix your lemon juice and sugar and pour generously all over.<br />
The term 'sponge' has never been more perfect, it will soak UP this zingy nectar like crazy!<br />
Leave for an hour and gently remove from the tin.<br />
This is such a great way of making something out of nothing, so it makes me especially happy to know that nothing is going to waste!<br />
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Have a great weekend guys, and remember to keep the ideas coming in the <a href="http://djkjnr.blogspot.co.uk/p/forum.html" target="_blank">Suggestions Box</a> and why not check out my brand new <a href="http://www.youtube.com/user/DjKJnr" target="_blank">YouTube channel</a>?<br />
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Thanks again for the input, it really is hugely appreciated!<br />
Dan<br />
x<br />
<br />Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com6tag:blogger.com,1999:blog-4482785945578431477.post-56164503596185618312013-08-08T19:14:00.000+01:002013-08-09T22:08:19.972+01:0050 Random Facts About Me<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/wdc1LATTDQA" width="420"></iframe>
<br />
I thought it would be good for you all to get to know a little more about me, the guy behind the blog!
So HERE are fifty random facts about myself!<br />
Enjoy, and remember to leave a like, a comment and subscribe!<br />
<br />
Dan<br />
XAnonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com7tag:blogger.com,1999:blog-4482785945578431477.post-66265989049020530072013-08-06T21:56:00.000+01:002013-08-06T21:56:19.879+01:00Minted Lamb Burger Ciabattas with Tzatziki and Rocket Salad<div class="separator" style="clear: both; text-align: center;">
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One of my barbecue favourites here, not only really easy to do, but an easier and much healthier alternative to the regular cheeseburger that most people often plump for.<br />
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Ingredients:<br />
2 Lamb Steaks, Burgers or 500g Lamb Mince<br />
A Ciabatta Roll<br />
Rocket Salad<br />
Olive Oil<br />
Tzatziki, Sour Cream or Mayonnaise<br />
Fresh Spring Onions and Cucumbers<br />
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Start off by popping your oven onto it's grill setting and heating up that oven, you can also barbecue the burgers and they work just as well, if not better! We now look at the bread of choice:<br />
the Ciabatta.<br />
In comparison to the the regular white bap (per 100g), the ciabatta has 10% less calories, a sixth less carbohydrates, almost half of the sugar and more than twice as much fibre.<br />
When your burgers are almost done, slice this in half lengthways and drizzle with a little olive oil, give these two minutes under the grill, these will add a fantastic crunch!<br />
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Once these have been grilled and are lightly toasted, slap a few tablespoons of tzatziki onto the top side of the ciabatta and a big handful of rocket on the bottom. Tzatziki is a greek sauce that is yoghurt with cucumber, garlic and herbs. This really compliments roasted or cooked meat in this style. It has about double the calories of just ketchup, but only 10% of the sugar. Admittedly a lot more fatty, but with tzatziki you won't need any cheese! If you're using sour cream or mayonnaise, throw some chopped spring onions, cucumbers or any fresh vegetables in and mix.<br />
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Get your cooked lamb burgers and pop them in the ciabattas with a little fresh mint. Lamb is a little lower in calories, lower in fat, and higher in fibre. All in all, much healthier. I find that when I eat this I don't feel as sluggish as I may do when I eat beef, but it's great for your own cooking experience to get out of your comfort zone and try new things. Let me know what you try!<br />
Dan<br />
xAnonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com3tag:blogger.com,1999:blog-4482785945578431477.post-30004190431200507702013-08-04T22:40:00.000+01:002013-08-04T22:40:27.033+01:00Banana Bread<div class="separator" style="clear: both; text-align: center;">
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Banana Bread is a great way to use up any bananas that may be at risk of going off, not to mention being absolutely delicious with a cup of tea! It's easy to do and very difficult to get wrong, even for the most amateur of bakers...like myself!<br />
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Many thanks to my friend Sherena for this recipe!<br />
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All you need is:<br />
2 or 3 over ripe bananas,<br />
125g butter (make sure this is room temperature, it makes it easier to mix together!),<br />
150g sugar, 1 teaspoon of vanilla extract, an egg and 190g of self raising flour.<br />
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Start by putting your butter, sugar, bananas and vanilla extract into a bowl. If your bananas are a little firm pop all of the ingredients into a food processor, also if you don't fancy whisking do this too!<br />
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It may seem like a small amount of vanilla extract, but it's highly concentrated, just trust the measurements!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8C-DZmIXpuz_9-w8dTzmcyQRaC7m_Eaf3Ag9GEyONy3isHEdEDuwY9VrFvT9LIyGDV1U5qGRXDMsOlSOxNaxZhzmLoaSgpbGpbBtPTIOxpmcDTSU4ZFy5n4BA1yF0div4JfB5zxbtOM8/s1600/photo+%25285%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8C-DZmIXpuz_9-w8dTzmcyQRaC7m_Eaf3Ag9GEyONy3isHEdEDuwY9VrFvT9LIyGDV1U5qGRXDMsOlSOxNaxZhzmLoaSgpbGpbBtPTIOxpmcDTSU4ZFy5n4BA1yF0div4JfB5zxbtOM8/s200/photo+%25285%2529.JPG" width="200" /></a>Really get your arm into it and, mush up those bananas, break up ALL of that butter and mix together until everything is pretty much the same consistency. A firm whisk or fork works well. Once it reaches the stage of looking a little like porridge, all be it a very sweet one at the minute, add in one whole egg and the self raising flour. This will turn the mix a little more doughy and bind everything together.<br />
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This should now look a little more familiar as to what cake or bread mix looks like, and it should hold together pretty well too!<br />
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Pour this ALL into a greased loaf tin, and pop into a preheated oven at 180c for anywhere between 30 minutes and an hour. You'll know it's ready when the top is a glorious light brown and you can poke a cocktail stick/kebab skewer etc. into the bread and remove it completely cleanly.<br />
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You can also add demerara sugar to the top halfway through baking for a little sweet crust, dust with icing sugar or even make a little glaze. Play around with it, personalise it and see what works for you!<br />
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Let me know if there's anything you'd like to see me bake in future!<br /><br />Dan<br />
xAnonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com2tag:blogger.com,1999:blog-4482785945578431477.post-34338546115962646372013-08-03T22:16:00.000+01:002013-08-03T22:16:38.291+01:00Riverside FestivalThis weekend was the time of year for the Riverside Festival here in Nottingham.<br />
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It's a huge culture fair with masses of music, free activities, fairground rides, sports activities, as well as food stalls. It's all based along the River Trent, that runs through the city, and if the weather holds up (which it did...at least for a few hours), it's great for a family day out! This was entirely the intent for me and my friends, <a href="http://www.youtube.com/user/TalkBeckyTalk" target="_blank">Becky</a> and <a href="http://www.youtube.com/user/twinklelashes" target="_blank">Holly</a>.<br />
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We met in the early afternoon and had a look around at what was on offer. As well there being some fantastic acoustic acts, there was also heaps of funk that certainly imitated the positive atmosphere of everything around.<br />
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But quite frankly, my focus was on hunting out the best little food stalls!<br />
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Becky insisted on finding THE most perfect chips. Unfortunately Heston Blumenthal's Triple Cooked wonders were not on sale so she had to settle for a classic cone with salt, vinegar and plenty of ketchup! As well as tucking into a tray of noodles AND a pot of mushy peas (with so much mint sauce you could barely see the peas!), it was my turn to find THE best stand. Here are my Top Three:<br />
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At three, was a fantastic little Greek Food Stand, that had Chicken Skewers, Wraps, Feta Salads and even Baklava on sale!<br />
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At two was a stall right next to it, Goose Fat Roast Potatoes. The smell was just intoxicating. To be honest, these are far tastier than the chips. I think Becky should have gone for these!<br />
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But at Number One, EXACTLY what I was looking for. Tender lamb, a handful of fresh salad and herbs, a huge dollop of mint yoghurt, all bound in a wrap.<br />
This was the production of the <a href="http://www.mem-saab.co.uk/" target="_blank">MemSaab</a> stand, one of Nottingham's Best Indian Restaurants. I can assure you, I'll be going there again soon!<br />
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On our way out, and after many hours of adventuring, we managed to stumble upon a fantastic and varied herb stall, selling things from Chard, Lovage (Yes, Lovage.), Wormroot, Pineapple Mint and more! And wouldn't you know it there was even a herb named after me!<br />
A fantastic day though, and I'd encourage anybody to venture down to your own local fairs, because you never know WHAT you might find!<br />
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<br />Dan<br />
x<br />
<br />
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Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com2tag:blogger.com,1999:blog-4482785945578431477.post-84933039616885859682013-08-02T23:09:00.001+01:002013-08-02T23:09:14.913+01:00Chicken KormaA takeaway classic here, and one of the requests from the <a href="http://djkjnr.blogspot.co.uk/p/forum.html" target="_blank">Suggestions Box</a>. It's so easy to order a takeaway but this costs around a third of the price, but it does take a little more time! This requires a marinade and a fair bit of prep so you're best doing this the night before.<br />
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Serves 4<br />
Prep Time 12 hours<br />
Cooking Time 60 minutes<br />
<br />
Ingredients:<br />
500g Chicken Breasts<br />
A small knob of Ginger<br />
3 cloves of Garlic<br />
1 Red Chilli<br />
2 Red Onions<br />
400ml Coconut Milk<br />
400ml Plain Yoghurt<br />
4 tbsp of ground almonds<br />
Turmeric, Garam Masala, Coriander<br />
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Start by finely chopping your garlic and ginger.<br />
I mean FINELY.<br />
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Get all of your chicken and then chop this into lovely little bitesize chunks. Pop this in a tupperware with your yoghurt, mix evenly together and leave this in the fridge overnight, or whilst you're at work. Normally your local takeaway will have already done this!<br />
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Right, cooking time!<br />
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Get your pan on a medium heat with a little oil. Roughly chop up one chilli and two onions, get them in a food processor and absolutely blitz them until your get a fine paste, feel free to add a little water. This should take around two minutes. Try your best to keep the lid on, you'll see why in a minute!<br />In the oil mix one teaspoon of each of the turmeric, garam masala and coriander.<br />
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Stir around and mix evenly. After around a little minute, get the ventilation fan on and pour in your onion and chilli paste.<br />
STAND BACK.<br />
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Think about it, all of those chopped onions and chillies, and you haven't cried yet! After a few minutes, it's safe to come out from behind the sofa! Stir these all together for around ten minutes.<br />
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Now, get all of that chicken from your fridge, and pour this into in the spice, tomato and chilli mix. Mix this around evenly, for another ten minutes. Pour your coconut milk into a separate bowl and whip together until the same texture. Pour this into the chicken with your ground almonds.<br />
We're nearly there!<br />
Pop a lid on this, drop the heat and leave to just blip away for 30-40 minutes.<br />
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Serve this with a little fresh coriander, rice, and a naan and enjoy the fruits of your labour!<br />
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Have a fantastic weekend everyone, I'll actually be uploading a few blogs over the weekend too! Let me know if there are any more takeaway classics you want!<br />
<br />
Dan<br />
x<br />
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Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com0tag:blogger.com,1999:blog-4482785945578431477.post-55842345334387795082013-07-30T16:51:00.000+01:002013-07-30T20:48:42.515+01:00Garlic Tilapia and Saag Aloo<div class="separator" style="clear: both; text-align: center;">
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These are the ingredients that lay before me.<br />
I have allowed myself only £1 and the contents of my spice cupboard to conjure something from the ethers.<br />
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With a little imagination and creativity an indian inspired fish dish wasn't that much of a stretch of the imagination. With my £1 I bought a large bag of spinach and was on my way!<br />
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Serves 2<br />
Calorie Count:<br />
950 per serving<br />
<br />
Ingredients:<br />
2 Tilapia fillets<br />
1 red onion<br />
500g new potatoes<br />
150g spinach<br />
Turmeric<br />
Paprika<br />
Cayenne Pepper<br />
6 cloves of garlic<br />
1 red chilli<br />
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Tilapia is a fish I've never used before, so why not try out new things, life's too short!<br />
And Saag Aloo is an Indian side dish that is essentially just potato and spinach. Pretty bland, but don't worry, we'll make up for it! Pop your oven on at 200c and a big frying pan on a medium high heat with a little oil. Finely chop garlic and throw half of this into the pan. Wash your potatoes, chop these into nice bitesize chunks and, once the garlic has started to brown, put in the pan with a big pinch of salt. Toss this round and make sure everything is quite evenly spread around.<br />
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Wrap your two fish fillets in tin foil with the other half of the garlic, and pop these in the oven on a baking tray. From now you have around twenty minutes. Easy!<br />
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Once they're in the oven baking away, chunk up your onion and throw in with your potatoes, once they've started to bronze around the edges.<br />
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Chop the head from your chilli, and roll along your board, this will ensure that the seeds drop out. Finely chop this and put into your pan with a tablespoon each of turmeric, cayenne pepper and paprika.<br />
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We want huge amounts of flavour here as the fish is all about texture, it isn't really a fishy fish. If anything it's more like haddock.<br />
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At this point you can afford to pile ALL of your spinach in, it may seem like a huge amount, but this will soon wilt, TRUST ME! Mix round until down to the height of the potatoes and add a cup of boiling water. This will help the potatoes cook through a little more but also help all of those beautiful spices get soaked up into those little sponge like potatoes.<br />
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Once your twenty minutes is up, serve those potatoes underneath this wonderfully flaky fish, and most importantly, enjoy!<br />
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Thanks for reading guys, I hope I've showed you tonight how EASY it is to make a dish with nothing but a few bits and bobs, a well stocked spice cupboard and a single coin!<br />
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Why not let me know anything you'd like to see, or challenges you'd like to set me?<br />
It's so easy, leave a comment, drop something into the "<a href="http://djkjnr.blogspot.co.uk/p/forum.html" target="_blank">Suggestions Box</a>" or EVEN subscribe!<br />
<br />
Thanks again for your support!<br />
<br />
Dan<br />
xAnonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com4tag:blogger.com,1999:blog-4482785945578431477.post-29092830388116915432013-07-29T20:37:00.000+01:002013-07-30T20:56:16.432+01:00FajitasFajitas are delicious, and I find, an opportunistic meal. I had a few peppers and an onion in my fridge, with my spice cupboard stocked all I really needed was a little chicken and some tortillas and I was pretty much ready to go!<br />
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Serves 2<br />
Calories Count:<br />
350 per serving<br />
Cooking Time: 20 minutes<br />
<br />
Ingredients:<br />
2 chicken thighs<br />
2 peppers (different colours)<br />
1 onion<br />
Tortilla Wraps<br />
Turemeric, Salt, Chilli Powder, Cinnamon and Cayenne Pepper.<br />
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Get a nice big pan on a medium high heat with a little oil. Not too high though, as otherwise the chicken will cook too fast on the inside and be dangerous on the inside, it's better to be careful with chicken, take your time. You can't rush perfection!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4KWVxlabtmaakAKcldfK7RVo9lweynR-9JHTH2m3mG8V-n0D06nZ_YBnjcYZ4s81XMVYAe0tqc3nreu_I04hM7QoHrrxOSNrOT1WMp5LEhcnVUlgrf-7dyNxxynKaZeAqRYsGjCjfBI/s1600/photo+%25284%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4KWVxlabtmaakAKcldfK7RVo9lweynR-9JHTH2m3mG8V-n0D06nZ_YBnjcYZ4s81XMVYAe0tqc3nreu_I04hM7QoHrrxOSNrOT1WMp5LEhcnVUlgrf-7dyNxxynKaZeAqRYsGjCjfBI/s320/photo+%25284%2529.JPG" width="239" /></a></div>
Chop your chicken into small bite size chunks, use either a plastic chopping board, for health reasons, or (my preference) snip it into a bowl with scissors. If you put a piece at a time into the pan, it'll cook at different speeds.<br />
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Once each piece has gone a nice white all over, snip your onion, peppers (and any other veg) into thin ribbons. They're a lot easier to wrap this shape! Give these about five minutes.<br />
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At this point your peppers should still have plenty of colour, but should have gone nicely succulent and juicy! Now, time to make that spice mix! Just so you know, regular spice mixes are ok, but this, for me, is just another level!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhdSbS12ZYFzMH1nrRVDuRE86N7syVIvYjgcfKE78ohqK8Ia04OWelmK-WMphZxiCEi8Bu7DI2GjYr6minDxMaPP4g-5xyC2xTct9npp5CMLnyqqljwfu-SuxtOCNVBvuV1HYrwlDVVI/s1600/photo+%25283%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhdSbS12ZYFzMH1nrRVDuRE86N7syVIvYjgcfKE78ohqK8Ia04OWelmK-WMphZxiCEi8Bu7DI2GjYr6minDxMaPP4g-5xyC2xTct9npp5CMLnyqqljwfu-SuxtOCNVBvuV1HYrwlDVVI/s320/photo+%25283%2529.JPG" width="239" /></a></div>
Mix a teaspoon of each of your spices in a small bowl... maybe a little extra chilli powder for a little more punch! Test a little of it, you want it to be EXTREMELY flavourful, as this is going to be in with not only chicken, but your veg, wraps AND whatever sauce you're going for.<br />
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Mix this all through in your pan. Not only should you have plenty of smokeyness from the cayenne and the chilli powder, the salt will give it some bite, the turmeric will give it colour and a nice hum, and the cinnamon which will give it a beautiful aroma.<br />
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Serve this up with a little cheese, some fresh cherry tomatoes, maybe a <a href="http://djkjnr.blogspot.co.uk/2013/07/steak-tacos-salsa-and-guacamole.html" target="_blank">little salsa and guacamole too?</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BiGsc5tO4i6wGwd0i-pwV2J4us8kgypofu7bqPRSyrCsTSI8i7l9JgLmMJTbS5-CXs-C-SbuDIC_KAKFgWIv7tecIvX2l3UnPThKYRNoWx_B-Zk1J3i7istdn0Ltp1LSRBShIbUEuDA/s1600/photo+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BiGsc5tO4i6wGwd0i-pwV2J4us8kgypofu7bqPRSyrCsTSI8i7l9JgLmMJTbS5-CXs-C-SbuDIC_KAKFgWIv7tecIvX2l3UnPThKYRNoWx_B-Zk1J3i7istdn0Ltp1LSRBShIbUEuDA/s200/photo+%25282%2529.JPG" width="200" /></a></div>
Thanks again for reading guys, I hope you've all enjoyed it! Leave a message below if you like it! I've now also managed to make a little suggestions box at the top of the page so if there's anything you want to see in the future, be sure to let me know!<br />
<br />
Dan<br />
x<br />
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Anonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com2tag:blogger.com,1999:blog-4482785945578431477.post-83567025516659866562013-07-26T21:37:00.000+01:002013-08-12T20:02:38.835+01:00Chilli Salmon and Mustard FusilliAfter last night I still had a hankering for pasta! PLUS I had a few salmon fillets that were calling my name. This dish has oodles of character and bags of flavour, in my eyes this is a perfect summer dish, fresh tomatoes, beautiful pasta and a wonderfully spiced fish!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqK384CJiPmNHEz1yADIrvvAD4f7eOu8gqJR7F-Qp9SlBUqKdNXEHLugGhdDw-fqQWGOOUOFPvTCm6o8CCSzE1kKVT76pNlZuw4Siyvh9OmnxvegXdYS72AskkVHr5BM4Fni2VKmXYEyY/s1600/photo+(2).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqK384CJiPmNHEz1yADIrvvAD4f7eOu8gqJR7F-Qp9SlBUqKdNXEHLugGhdDw-fqQWGOOUOFPvTCm6o8CCSzE1kKVT76pNlZuw4Siyvh9OmnxvegXdYS72AskkVHr5BM4Fni2VKmXYEyY/s320/photo+(2).JPG" width="320" /></a><br />
Serves 2<br />
Ingredients:<br />
300g Salmon Fillets<br />
300g fusilli pasta<br />
1 tbsp Chopped Tomatoes<br />
100g cherry tomatoes<br />
2 teaspoons of Mustard<br />
Chilli Powder<br />
A teaspoon of dried oregano<br />
A few fresh basil leaves<br />
A few garlic cloves<br />
An egg<br />
...and cayenne pepper!<br />
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Mix a tablespoon of chopped tomatoes, a big pinch of cayenne pepper, a few finely chopped garlic cloves, a few teaspoons of chilli powder and oregano until it forms a nice smooth runny paste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixt0Yu024x3EKXnhv0uhg0uw44OLs7sDvjEO7ec48ztmIL3-g1_EOsLwkX9yav4-puTsNz-t4AHmVINVF-tnYu5TQc9Ha5FfIv1QRKsTHU1oHB96OK6TP-WXhDW8vz4yKex7aQMs5humA/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixt0Yu024x3EKXnhv0uhg0uw44OLs7sDvjEO7ec48ztmIL3-g1_EOsLwkX9yav4-puTsNz-t4AHmVINVF-tnYu5TQc9Ha5FfIv1QRKsTHU1oHB96OK6TP-WXhDW8vz4yKex7aQMs5humA/s320/photo.JPG" width="320" /></a></div>
Mix this to taste really, you want it quite smoky in flavour as the fish is very mild and needs some OOMPH!<br />
Smother both fillets in this paste, and lay them on a baking tray. Pop into a pre-heated oven for about 15 minutes at 200c.<br />
Put your pasta into a saucepan, just coating with boiling water and a pinch of salt.<br />
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For your pasta dressing, crack an egg and only keep the egg yolk, using both halves of the shell to pass it from side to side, do this over a bowl in case you lose the yolk!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6rloieOVQE7K5qihyzEqbLq5PcrcdA30cAaEnSrv34b3ugI9FDMGI1-L49EQrs7V5Pv9Gvcr1txt_XKF2h1nxjNm72EfUvXGap4HUoJImrOohH5CPnTX2mJE1lUFRD03uSMruJsk6nc/s1600/photo+%25284%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6rloieOVQE7K5qihyzEqbLq5PcrcdA30cAaEnSrv34b3ugI9FDMGI1-L49EQrs7V5Pv9Gvcr1txt_XKF2h1nxjNm72EfUvXGap4HUoJImrOohH5CPnTX2mJE1lUFRD03uSMruJsk6nc/s200/photo+%25284%2529.JPG" width="149" /></a></div>
Once this has been collected, put this into a small dressing jug with 2 teaspoons of English Mustard, 80ml of Olive Oil, a pinch of salt and a teaspoon of cayenne pepper.<br />
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Whip this all together into a nice smooth dressing.<br />
Pop this into the fridge to cool whilst the fish and pasta finish cooking.<br />
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Once they are done, drain your pasta, pour into a pasta dish, coat generously with the mustard dressing, a few fresh basil leaves and a few sliced cherry tomatoes. Obviously with the now beautifully cooked salmon!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGi3a0i8bjIv5zNPOSpc6E3tp3_AoGMdX8a4dpUqnNbTftsIiWA-0vCvgmWux5mdgWd25o-sB250vrnAXIu9QHrAQQEEy8NqW2ZTVsxzYj3VwqSJaeU3EENwsB4XTJpydhJ4rt8f235xc/s1600/photo+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGi3a0i8bjIv5zNPOSpc6E3tp3_AoGMdX8a4dpUqnNbTftsIiWA-0vCvgmWux5mdgWd25o-sB250vrnAXIu9QHrAQQEEy8NqW2ZTVsxzYj3VwqSJaeU3EENwsB4XTJpydhJ4rt8f235xc/s320/photo+%25282%2529.JPG" width="320" /></a></div>
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This paste will have crisped up nicely, and left the salmon still warm, soft and flaky inside.<br />
Tuck in, or the person next to you will! (Normally me, I really am a human dustbin!) I hope you enjoy this one guys, and I hope you all have a fantastic weekend!<br />
<br />
Dan<br />
xAnonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com1tag:blogger.com,1999:blog-4482785945578431477.post-12106851784995631142013-07-25T22:24:00.000+01:002013-07-30T20:46:03.564+01:00Fusilli with Chicken, Mushroom and MascarponeTonight I got in from football a little late, I was pretty exhausted so just wanted to make something, quick, simple and nutritious. This is a great dish for even the most amateur of cooks!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4G5bl0CtNy4-ZhMEmoyf29w70y4bTaZ9EdIpA1rwSO3izf5FG46rUVVFaw4RKTQFMzrW73xdKWFBAt9tySee7kI6e6-hI-1yTOZSFyXTGdZq0_JWxR9U1eVNPgXDBUm7Bqmi0JS20zYE/s1600/photo+(1).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4G5bl0CtNy4-ZhMEmoyf29w70y4bTaZ9EdIpA1rwSO3izf5FG46rUVVFaw4RKTQFMzrW73xdKWFBAt9tySee7kI6e6-hI-1yTOZSFyXTGdZq0_JWxR9U1eVNPgXDBUm7Bqmi0JS20zYE/s320/photo+(1).JPG" width="320" /></a><br />
Serves 2<br />
Cooking Time 15 Minutes<br />
Calorie Count = 850 Calories per serving<br />
<br />
2 Chicken Breasts<br />
200g dried fusilli pasta (penne would also work!)<br />
A punnet of chestnut mushroom (around 150g)<br />
A tub of mascarpone (250g)<br />
Garlic, Basil and Salt<br />
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Nice and easy, boil a kettle, get a saucepan and a big pan on a medium high heat with a little oil. Once the kettle has boiled, pour your pasta into the saucepan with a pinch of salt and enough water to JUST cover the pasta, not too much, or the pasta will go soft.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDgv0QBSfnnK3S2saCY73YuxCp2iXYxdRu9uLR1EcvQn7KbNBOSyLBxMSAdooLKU25PD0vFbWuM7eDCfLCo4Xgl0yKw5aq225bUJ9Dt8Obykb2K75M8qSqijZg1wgNYk-la55eIm6Hv8/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDgv0QBSfnnK3S2saCY73YuxCp2iXYxdRu9uLR1EcvQn7KbNBOSyLBxMSAdooLKU25PD0vFbWuM7eDCfLCo4Xgl0yKw5aq225bUJ9Dt8Obykb2K75M8qSqijZg1wgNYk-la55eIm6Hv8/s320/photo.JPG" width="320" /></a></div>
Slice up your chicken breasts into small bite size pieces and get these into the pan all together at the same time. If you pop in them in one by one they'll cook and be ready at different times.<br />
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REMEMBER:</div>
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WASH YOUR HANDS!</div>
Stir your chicken, every chunk wants heat and you don't want any sticking to the bottom of the pan and end up burning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Lr3U3Z0Jr4RUL_G0dXcA6aFs82ljuOKozNet2yxPbOeEHbiFFvmzJl1LyVkmegl7u7M-ZVKOKDlS7TWb4efgfrRFy509VWgFZREXzhseks2RZewAksV1ZDLNnRC0KXrIxDiY-2G0oig/s1600/photo+%25283%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Lr3U3Z0Jr4RUL_G0dXcA6aFs82ljuOKozNet2yxPbOeEHbiFFvmzJl1LyVkmegl7u7M-ZVKOKDlS7TWb4efgfrRFy509VWgFZREXzhseks2RZewAksV1ZDLNnRC0KXrIxDiY-2G0oig/s320/photo+%25283%2529.JPG" width="320" /></a></div>
Once your chicken is pretty much white all over, turn to your mushrooms and garlic.Rinse the mushrooms all over and get rid of any little muddy bits that may be on them. Cut these into coin style cross sections and finely chop your garlic. Once done, throw this into your chicken.<br />
Again, make sure everything moves and gets heat, you want it all cooking together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoQRX4KxxzToZjgTUHmuoamN7scQ9OGDvXESRIjFkncVhSmzxFfp2Gzpae4SwAi04mvSdq3Bguga8OhufsziukGuvE-90ahEDhVQWrGXQtVbkfQJD_Im4ofSV5jRsU0Y8nYIcMpTxB2k/s1600/photo+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoQRX4KxxzToZjgTUHmuoamN7scQ9OGDvXESRIjFkncVhSmzxFfp2Gzpae4SwAi04mvSdq3Bguga8OhufsziukGuvE-90ahEDhVQWrGXQtVbkfQJD_Im4ofSV5jRsU0Y8nYIcMpTxB2k/s320/photo+%25282%2529.JPG" width="320" /></a></div>
By now your pasta should be about ready. If not, give it time, drop the heat on the chicken pan. This last step takes about 3 minutes. Get ALL of the mascarpone into the pan and chunk it up with your spatula/wooden spoon/whatever you're using, along with a small handful of fresh basil.<br />
Your mascarpone will eventually melt down into a really mild sauce, but with the garlic, mushrooms and basil, this will have so much flavour! You should now be about ready to serve up!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rlsmCzUYVTegT5xL_scxIpPvIjx9tKrUXc3xkDXBO48fmR-dWjyfrMj28oyIJdUixwvv-2Wzp-3dgQIDN27uN97INuMGEI2oDiM5y5gutU2t_KG99OEdwGFAlUpXVu7xPV-fizb1fQ4/s1600/photo+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rlsmCzUYVTegT5xL_scxIpPvIjx9tKrUXc3xkDXBO48fmR-dWjyfrMj28oyIJdUixwvv-2Wzp-3dgQIDN27uN97INuMGEI2oDiM5y5gutU2t_KG99OEdwGFAlUpXVu7xPV-fizb1fQ4/s320/photo+%25281%2529.JPG" width="320" /></a></div>
Drain your pasta, then pour the pasta into the chicken pan, mix this all together well. The twirls of the pasta will hold a lot of the sauce, as would penne!<br />
Garnish with a few more sprigs of fresh basil and eat it whilst it's hot and delicious!<br />
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Leave comments below, and I hope to hear from you soon!<br />
<br />
Dan<br />
xAnonymoushttp://www.blogger.com/profile/03480140161517857006noreply@blogger.com8tag:blogger.com,1999:blog-4482785945578431477.post-67027942714943630452013-07-24T21:16:00.002+01:002013-07-30T20:46:33.111+01:00Homemade Satay Chicken with Noodles and Prawn CrackersI've been watching SuperScrimpers on Channel 4 tonight. I'd count myself as someone who makes gourmet meals without the gourmet budget. All you need is a bit of ingenuity and forward planning.<br />
This dish serves four hungry people, you'll also need noodles and 500g chicken.<br />
Prep Time 15 minutes (Few hours to marinade) Cooking Time 20 minutes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5okMge7ImbYYhIWvNToA8kGHK6-_j3i8YtkT_ZdH7Vcs-gYHRwKFNHhyiH3VHYyVj1ZCi-NJmGpx0AdBmiYyqm5RgsH3koptW5FhMHy054hyphenhyphen8vGvPd2pS9I1HekBTd_LPJp9E356Cbg/s1600/1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5okMge7ImbYYhIWvNToA8kGHK6-_j3i8YtkT_ZdH7Vcs-gYHRwKFNHhyiH3VHYyVj1ZCi-NJmGpx0AdBmiYyqm5RgsH3koptW5FhMHy054hyphenhyphen8vGvPd2pS9I1HekBTd_LPJp9E356Cbg/s320/1.JPG" width="239" /></a>In my cupboard I had these:<br />
<br />
That's turmeric,<br />
fish sauce,<br />
soy sauce<br />
peanut butter,<br />
honey,<br />
a chilli,<br />
ginger,<br />
and three cloves of garlic.<br />
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Together, these can makes the BEST satay sauce you'll have EVER tasted!<br />
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Chop the garlic into halves, then chop the head off of your chilli. Roll your chill on your board, (so that the seeds fall out), the finely chop along with your garlic and ginger, and I mean FINELY.<br />
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Once this has been all chopped up, pour this all into a mixing bowl along with;<br />
3 tablespoons of dark soy sauce, 1 teaspoon of turmeric, 2 tablespoons of fish sauce, 1 tablespoon of honey and 6 tablespoons of crunchy peanut butter. I used smooth, but on reflection I wish I'd have used crunchy!<br />
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Slice your chicken into thin strips and mix with your satay paste. Mix this all through until it's about the same colour (about a chocolate brown).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPPdGWMpsLXhiaTzz8YDYQbKA5C-MjIdte1wpUMNtrlU3Iy9jsFEli5NcKzeW5H3lrBWGXi3JEjKHJ5-ep1yFmPdsqY2kpdDvZGB6Vv3l4eF0dG_qsPq7XCR6Uly7v2nxl79Q4ve6xTI/s1600/3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPPdGWMpsLXhiaTzz8YDYQbKA5C-MjIdte1wpUMNtrlU3Iy9jsFEli5NcKzeW5H3lrBWGXi3JEjKHJ5-ep1yFmPdsqY2kpdDvZGB6Vv3l4eF0dG_qsPq7XCR6Uly7v2nxl79Q4ve6xTI/s200/3.JPG" width="149" /></a><br />
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You're best to leave this either overnight, or whilst you're at work. (Ideally, the longer the better!)<br />
Once you are ready to cook this though, it should take no longer than twenty minutes, as the chicken is quite thin and should cook through quickly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wqYGXjmhDplElZwVukRYIc8yFtHLYf17htxV2o40xYy1JlQ3O7dyxNdr69vUmKgLsl6wheMzy2wLyUqpnm4Vr8sFSkhCf0hThs_aRgPscAkTcysHCVh4aG6PZYzWFViwatyzy2-Lsks/s1600/photo+%25283%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wqYGXjmhDplElZwVukRYIc8yFtHLYf17htxV2o40xYy1JlQ3O7dyxNdr69vUmKgLsl6wheMzy2wLyUqpnm4Vr8sFSkhCf0hThs_aRgPscAkTcysHCVh4aG6PZYzWFViwatyzy2-Lsks/s320/photo+%25283%2529.JPG" width="320" /></a></div>
Get ALL of this into a wok on a medium high heat, don't let any of it go to waste. If the heat is too high the satay will burn, you're best to play it safe here, especially with chicken. To test if and when the chicken is cooked, slice the biggest piece you can in half, if this is completely white (and not even the slightest bit pink) you're safe!<br />
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The noodles can cook themselves in a pan of hot water, but HERE is the real showstopper. A few weeks ago in my <a href="http://djkjnr.blogspot.co.uk/2013/07/oriental-food-haul-price-comparison.html" target="_blank">Oriental Food Haul blog</a> I showed you how I picked up pre-cooked prawn crackers for next to nothing!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVhsDQqp8W2OuzEFs6LSxiWTP3PiJ2ohCah2CZOi9B3eF6Nrapcu9U2BQrehLBoo1qVDslZ-1_kpoHrRHBBcDlrz65NvAX756J3WPSatyYzowYHSfhIMqeAmIMZwlwtVGXEnGb_BMsto/s1600/photo+%25286%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVhsDQqp8W2OuzEFs6LSxiWTP3PiJ2ohCah2CZOi9B3eF6Nrapcu9U2BQrehLBoo1qVDslZ-1_kpoHrRHBBcDlrz65NvAX756J3WPSatyYzowYHSfhIMqeAmIMZwlwtVGXEnGb_BMsto/s400/photo+%25286%2529.JPG" width="400" /></a>In a pan of hot oil, throw in a small unassuming cracker and within SECONDS, magic happens! Literally about four seconds. Incredible. Collect from the pan with a slotted spoon and place into a bowl lined with kitchen towel. Once you have about a dozen of these delights cooked, serve 'em up!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0SadrmwUj3u5vjjs1t76OonTHLAa7vQsdLW6zWLLvTNteqMBTnqx41TrCqJbG9Krnu8EGyP1n7tqPKx3FQ_3O38yghvZA8rY-pCR6qJz1Vle2V9PzLmkXCxAUVYEwubZ-MoNgI2uAtVk/s1600/photo+%25288%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0SadrmwUj3u5vjjs1t76OonTHLAa7vQsdLW6zWLLvTNteqMBTnqx41TrCqJbG9Krnu8EGyP1n7tqPKx3FQ_3O38yghvZA8rY-pCR6qJz1Vle2V9PzLmkXCxAUVYEwubZ-MoNgI2uAtVk/s320/photo+%25288%2529.JPG" width="239" /></a></div>
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Drain your noodles and serve with the sticky satay chicken and prawn crackers!<br />
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Thanks again for the love guys, this is a community and we're all building this together. I genuinely get excited about writing this every day! Click the comment bit below and leave a little love behind!<br />
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Thanks, and I hope to hear from you all soon!<br />
<br />
Dan<br />
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