Chicken Tikka Serves 4 500g chicken breast, skinless, cut into 2/3cm cubes Wedge of lemon For the marinade: ½ tbsp paprika powder 1 tsp chilli powder 2 tbsp garam masala 1 ½ tbsp lemon juice 4 garlic cloves, roughly chopped 5cm piece of ginger, roughly chopped 15g coriander, chopped 100ml thick plain yoghurt For the marinade; blend all the ingredients together in a food processor until smooth, or finely chop the garlic, ginger and coriander leaves with a knife and mix with the rest of the marinade ingredients. Season with salt to taste. Put the chicken cubes in a bowl with the marinade and mix thoroughly. Cover and marinate overnight in the fridge. Heat the oven to 200 degrees C. Thread the chicken onto skewers and put them on a baking tray. Roast, uncovered for about 15/20 minutes, or until the chicken is cooked and browned around the edges. Serve with a wedge of lemon to squeeze over the chicken.
Chicken Tikka Masala Serves 6 1 tbsp oil 1 onion, finely chopped 2 cardamon pods 2 garlic cloves, crushed 400g tin of chopped tomatoes ¼ tsp ground cinnamon Ilja from the Pudding Pie 1 tbsp garam masala ½ tsp chilli powder 1 tsp brown sugar 300ml cream 1 tbsp ground almonds 1 quantity tikka 1 tbsp chopped coriander, optional Heat the oil in a heavy based pan over low heat. Add the cardamon and onion and fry until the onion is soft and starting to brown. Add the garlic and cook for a further minute then add the tomato and cook until the paste is thick. Add the cinnamon, garam masala, chilli powder and sugar and cook for a couple of minutes. Stir in the cream and the almonds, then the cooked chicken tikka and gently simmer for 5 minutes or until the chicken is heated through. Garnish with the chopped coriander.
Chocolate Cake with Fudge Icing 275g self raising flour 225g sugar 200g mayonnaise 225ml boiling water 4 tbsp cocoa powder 1 tsp vanilla extract For the Icing 275g icing sugar 25g cocoa powder 110g butter 3-4 tbsp water Preheat oven to 180 degrees C and grease a 20.5 cm tin. Sieve flour, baking powder, sugar into a bowl. Beat in the mayo with a spoon. Pour boiling water over the cocoa and vanilla extract. Stir to dissolve. Beat into main mix until soft and creamy. Pour into tin. Bake for about 40 minutes (less if individual small cakes) until cake starts to shrink from edges. Or skewer comes out clean. Leave to cool for 10 minutes, then remove from tin onto a cooling rack. Sieve icing sugar and cocoa. Gently heat the butter and water without boiling, then gradually mix the sugar into the butter mix, (you may need a little more icing sugar and cocoa) until smooth, but not too runny. Pour over the cake and let it drip over the sides.
Crunchy Raspberry Ripple Terrine Serves 8 Ilja from the Pudding Pie from the Pudding Ilja from the Pudding Pie 350g raspberries 3 eggs (free range or organic) 100g golden caster sugar 284ml pot double cream 2 meringues shells, crushed into small pieces Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins. Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.
Chicken Roullade filled with Sundried Tomatoes & Garlic Serves 4 4x chicken breasts 200g sun dried tomatoes, blitzed in blender 50g tomato passata 3 cloves garlic, crushed Salt & pepper Grated cheese (optional) Spinach (optional) 8 slices parma ham (optional) Place the chicken in between 2 layers of grease proof paper and bash using a rolling pin until doubled in size. Mix the passata with the sundried tomatoes and the crushed garlic. Spread the sun dried tomato paste all over (and then a layer of cheese/spinach/ parma ham) and finish off with some seasoning. Roll the chicken up to look like a fat sausage (rolling length ways). Using some grease proof paper, roll the chicken up pulling tight and then also roll it in some foil. Tie up at the ends, like a sweet wrapper. Pour hot water into a deep oven proof dish and lay the chicken in it so that it is covered by ¾ with the foil opening at the top. Place in a pre heated oven of 190 degrees C for about 35 minutes.
Lamb/Chicken Tajine with Sweet Tomato Jam Serves 4-6 Ilja from the Pudding Pie 2tbsp olive oil 1kg lamb shoulder or chicken leg meat 2 roughly grated onions 3x 400g tinned tomatoes (good quality) 2 cloves garlic, finely chopped 2 tsp grated ginger or 1tsp ground ginger ¼ tsp freshly ground black pepper 1 cinnamon stick 60g tomato puree 1/8 tsp saffron threads 30g butter 40g flaked almonds 2 tbsp honey 1 ½ tsp ground cinnamon Heat the oil and brown the meat on all sides, remove from pan and set aside. In the same pan gently fry the onions for about 10 minutes or until soft, stirring regularly. Add the ginger, garlic, black pepper, and cinnamon stick and cook for a further minute. Add the tomato puree and the saffron, cook another minute and then add the meat back to the pan. Once stirred through add the tomatoes. Place a lid on and leave to simmer for about an hour 15 minutes, then remove the lid and cook for 30 minutes or until the sauce has thickened like a jam consistency, the oil will separate. In the meantime melt the butter in a small frying pan and add the almonds, fry until golden. Then add the honey and ground cinnamon to the tajine and sprinkle with the almonds. Serve with couscous.
Dutch Tomato Soup Serves 4 2kg fresh tomatoes 500g good quality minced beef 100g fresh bread crumbs 2 beef stock cubes 2 cloves garlic, crushed Olive oil 1 egg 2 tsp chopped parsley 3 bay leaves Sea salt and freshly ground black pepper Handful of vermicelli or spaghetti, crumbled into small pieces Chop the tomatoes in half and place in a pan, fill the pan with water only covering half of the tomatoes. Add the stock cubes. Bring to the boil and then pass through a tomato sieve to remove skin and seeds. You can leave tomatoes to cool and then pull of the skins and scoop out the seeds. Then pour the water left in the pan through the sieve. In a separate bowl, place your mince, bread crumbs, salt and pepper and egg. Mix together, then form mini meat balls to approx. 3cm diameter. Return the tomato juice back to the pan and add the meat balls. Also add the vermicelli, bay leaves, crushed garlic, and a drizzle of olive oil. Once the meat balls start to float and the spaghetti/vermicelli is cooked the soup is ready. Cream can be added. Taste and season.
Meatballs in Tomato Sauce Serves 4 Ilja from the Pudding Pie 2 tbsp olive oil 200g minced beef or pork 50g fresh white breadcrumbs 2tbsp grated parmesan cheese 1tbsp tomato puree 3 cloves garlic, finely chopped 2 shallots, finely chopped 2tsp fresh thyme, finely chopped ½ tsp turmeric 1 tin of plum tomatoes, chopped 2tbsp red wine Salt & pepper 2 tsp basil leaves, chopped 2tsp rosemary, chopped 1 egg In a bowl, thoroughly mix together the meat, breadcrumbs, cheese, tomato puree, garlic, shallots, egg, thyme, turmeric, salt and pepper. Shape the mixture into 12 to 15 firm balls. Heat the olive oil in a frying pan over medium-high heat. Add the meatballs and cook for several minutes or until browned on all sides. Add the tomatoes, wine, basil and rosemary. Simmer gently for around 20 minutes, or until the meatballs are cooked. Season with salt and pepper and serve hot.
Super Quick Vegetable Tart 375g all butter puff pastry 3-6 tbsp sun dried tomato paste 2 cloves garlic, crushed 1 medium courgette, thinly sliced 1 medium potato, thinly sliced 1 tomato, thinly sliced 1 red onion, thinly sliced 1-2 tbsp olive oil Freshly grated parmesan/cheddar Fresh basil/oregano/parsley Sea salt & black pepper Preheat oven to 200 degrees C, grease a baking tray. Roll pastry into a rectangle about 35 x 28cm. Cut 2 x 1cm wide strips off the length, brush with water/milk/egg. Lay pastry base on the tray and stick strips onto the base, one each side to create a wall at the edge. Prick base all over with a fork. Mix sun dried tomatoes with the garlic and spread over the base. Gently fry the potatoes and onions in some olive oil, until lightly browned. Layer the vegetables and potatoes onto the base and then add the cheese, herbs, seasoning and a drizzle of olive oil. Bake for about 20 minutes until the base is crisp, edges browned and the pastry has risen.
Leek & Cheese Crumble Ilja from the Pudding Pie Leek and Cheese Crumble 500g Leeks, trimmed 400ml Vegetable Stock 100ml Single Cream 1 tbsp Wholegrain Mustard 100g White Breadcrumbs or ground almonds 30g Skinned Hazelnuts 2 tbsp Parsley, roughly chopped 125g Caerphilly or Cheshire Cheese, finely grated or crumbled (or a cheese of your choice) Pre-heat oven to Gas 6/200C/400F. Slice the leeks into thick circles (no larger than 2 cm) and place in a large saucepan with the stock, cream and mustard. Cook gently for 15 minutes until starting to soften. Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture. Place the breadcrumbs, nuts and parsley in a food processor and whizz together until finely chopped. Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill. You can also add a layer of mashed potato. Serve with some green vegetables.
Chilli Con Carne 1 large onion, finely chopped 2 cloves garlic, finely chopped 1 red chilli deseeded or keep half with seeds if you like it hot! 2 sprigs of thyme, leaves picked and roughly chopped Olive oil, for frying 500g good quality beef mince 1 tsp ground cumin 2 tsp paprika powder 1 tsp dried oregano 3 fresh tomatoes or 1 beef tomato, roughly chopped 400g tinned chopped tomatoes 100-200ml chicken or beef stock 3 tbsp tomato puree 1 cinnamon stick 1 bay leaf 400g kidney beans, drained and rinsed Salt and pepper Handful of chives, chopped 200ml soured cream Boiled rice, to serve Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil. Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer. Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning. Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side Serve with guacamole to make it extra special!
Chilli Con Carne Burgers Serves 4 ½ onion, finely chopped 1 cloves garlic, finely chopped plus a little extra for the dip ¼ tsp red chilli powder 1 tsp tomato puree 1 tsp dried oregano 1 tsp ground cumin 1 tsp paprika powder 250g good quality beef mince Ilja from the Pudding Pie 400g kidney beans, drained and rinsed and roughly chopped Salt and pepper ½ carrot, grated 1 tbsp breadcrumbs Handful of chives, chopped 100ml soured cream Olive oil for frying Flour for coating Sweat the onion and the garlic in a little oil in a frying pan, then add the mince and brown over moderate heat. Leave to cool slightly. Add the dried spices and herbs to the mixture add the tomato puree and the breadcrumbs and the roughly chopped beans. Add some seasoning. Shape in to 8 burgers and cover in a little flour. Heat some oil in the pan and shallow fry until golden on each side. Mix the chives, a little garlic and soured cream together in a separate dish/ramekin.
Chicken Croquettes Serves 4 300g cooked chicken 60g butter 80g flour 400ml chicken stock 1 tsp ground nutmeg Salt & pepper 2 eggs, whisked Flour Breadcrumbs Oil for frying Cream, optional Melt the butter, then add the flour and mix thoroughly. Add the stock bit by bit and stir well to avoid any lumps. When all the stock is added leave to cook for a further 5 minutes. Add seasoning and add the nutmeg and a little cream, add the chicken. Pour onto a flat dish and leave to cool. Make croquette shapes (about 8) and pass through the flour, then eggs and then the breadcrumbs. Chill for an hour, if you have time. Heat oil in a frying pan (or fryer) fry croquettes in hot oil for 5 minutes or until light brown. (Handle croquettes carefully so crust is not punctured). Drain on paper towels. Fantastic with a little mustard.
Celeriac & Potato Gratin Serves 6-8 Ilja from the Pudding Pie 1kg potatoes, peeled and sliced into 1cm slices 1 large celeriac, peeled and sliced into 1cm slices 1 onion, peeled and finely sliced Sea salt and freshly ground black pepper 2 cloves of garlic, peeled and finely chopped 125g cheese, I like parmesan (or to taste), grated 600ml carton double cream Fresh flat-leaf parsley or sage, leaves picked, stalks roughly chopped Preheat oven to 200 C. Place the potatoes, celeriac and onion in a baking dish. Season to taste. Add the garlic, ¾ of the cheese, the cream and the herb stalks. With a spoon, move everything around to mix all the flavours. Sprinkle over the extra cheese, and bake in the preheated oven for 45-50 minutes, or until tender and golden. Sprinkle over the herb leaves.
Cereal Bars Serves 8 100g Rolled Oats 35g Sunflower Seeds 55g Dried Cranberries 40g Pumpkin Seeds 30g Cheerios or other cereal 80g Soft Brown Sugar 40g Raisins 55g butter or oil 1 tsp Salt 3 tsp Golden Syrup Or Clear Honey Pre-heat oven to 170ºC/325ºF/Gas 3. Line a 20 cm x 20 cm (8 in x 8 in) tin with baking parchment and grease lightly. Put the butter/oil and golden syrup in a small pan over a low heat until the fat has heated. Set aside to cool. Put the remaining ingredients in a large bowl and stir together. Add the cooled fat mixture and mix well to combine. Transfer the mixture to the prepared tin and press down firmly. Bake for 30-35 minutes until the centre is just firm to the touch. Remove from the oven, cool for 15 minutes then mark into 8 bars, using a sharp knife. Allow to cool completely before lifting from the pan. Store in an airtight container.
9 Dutch Apple Pie Ilja from the Pudding Pie 300g flour 220g butter (cold & chopped into small pieces) 150g soft brown sugar ½ small egg + the other half for brushing 2g salt 400g apples 60g raisins (optional, washed) Sugar and cinnamon Pre-heat the oven to 160 degrees C. Add the flour, sugar, butter and the salt into a bowl and roughly mix together. Add the egg and knead it all together with a cold hand until it forms a dough. Cool in the fridge for half an hour. Roll 2/3 of the dough on a floured surface into a circle and then lay on a pre-buttered round cake tin with a removable base. Peel the apples and cut them in slices or cubes and add the washed raisins and sprinkle with some sugar and cinnamon. Add the apples onto the pastry. Roll the remaining 1/3 of the pastry and cut into strips and place into a weave on top of the apples and brush with the remaining egg. Place the cake on the bottom shelf in the oven, bake for about 45 minutes or until light brown. Leave to cool completely before trying to remove from the cake tin, otherwise it ll fall to pieces. This cake tastes even better as the days go on.
Chicken Enchiladas Serves 4 400g can Whole tomatoes 1 Medium onion, chopped 2-3 Garlic cloves, peeled and chopped 250ml thick sour cream Salt and pepper to taste 8 Corn tortillas 125ml vegetable oil 500g chicken breasts, cooked and cubed 1kg Mexican, Gouda or Jack cheese, grated 2-3 tsp dried chilies 2 tsp chopped cilantro (coriander) In food processor, blend together tomatoes, chilies, onion, garlic and sour cream sauce. Taste and add salt and pepper if needed and pour into a large saucepan. Heat thoroughly. Heat oil in a frying pan until a drop of water sizzles when placed in it. Fry a tortilla lightly on both sides so it's still pliable. Using tongs, remove it from the pan. Dip it into the enchilada sauce and lay it inside a oven proof dish. Stuff enchilada with chicken, cheese and onions. Roll and place seam side down in the pan. Repeat for all 8 tortillas, pour remaining sauce over the top and sprinkle with a small amount of cheese and onions. Serve with a crisp salad and guacamole.
Guacamole Ilja from the Pudding Pie 2 ripe avocados 4 tomatoes 2 cloves of garlic 1 onion 2 tablespoons of coriander Red chili flakes as desired salt Roast the tomatoes. Grind up the garlic in a pestle and mortar with the salt and chilies. Once well ground, add the tomatoes, avocados and grind a little more. To garnish the guacamole, put sliced onion and chopped coriander on top. Serve immediately. Or add a few drops of lemon juice to keep it green otherwise it will slightly discolour, although it will still taste good.
Jalfrezi Serves 4 2 cloves garlic, chopped 750g meat/fish/vegetables 3 tsp ground turmeric 1 onion finely grated 1 tsp red chilli powder 1 tsp salt 400g chopped tomatoes 30g ghee/clarified butter or olive oil 3 tsp ground cumin 3 tsp ground coriander 2 tbsp grated fresh ginger or 2 tsp ground ginger 30g fresh coriander, leaves roughly chopped oil for cooking Heat up about 2 tbsp of oil in a deep frying pan and fry the onion and garlic for 2 minutes over high heat. Mix in the meat /vegetables (fish can be added later as it cooks much quicker), turmeric, chilli powder and salt. Gently fry for 5-10 minutes or until golden, turning the meat/ vegetables frequently. Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and the sauce thicken. This is a good time to add the fish if you are using it. Mix in the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes or until the fat separates out from the thick sauce. Taste for seasoning and add salt if required.
Mild Chicken Curry Serves 4 Ilja from the Pudding Pie 3 medium sized skinless chicken breasts, chopped into bite sized pieces 150g sliced mushrooms (optional) 1 onion, finely chopped 1-2 garlic cloves, finely chopped 2 tablespoons of plain flour 25g butter 300ml chicken stock 1 tbsp mild curry powder Melt the butter in a pan and add onions and shallow fry until the onions are translucent. Add the garlic and curry powder, cook for a further minute. Add the chicken to the onions and cook without colour. Add the mushrooms. Add the flour and gradually add the stock until you get a nice sauce consistency. Leave to cook for another 10-15 minutes. Serve with rice or jacket potato.
Butternut Squash Soup with Chilli & Créme Fraiche Serves 4 1 butternut squash, about 1kg, peeled and deseeded 2 tbsp olive oil 1 tbsp butter 2 onions, diced 1 garlic clove, thinly sliced 2 mild red chillies, deseeded and finely chopped (less if you don t like it too hot or substitute for 1 tsp dried chilli flakes 850ml hot vegetable stock 2 tbsp crème fraîche, plus more to serve Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft. Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender or food processor until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
Spiced Cake Ilja from the Pudding Pie 250g self raising flour 175g soft brown sugar 2 eggs Pinch of salt 3g cinnamon 3g ground ginger 2g nutmeg 2g all spice 1g ground cloves 1tbsp golden syrup 150-200ml milk 100g currants or raisins (washed) (optional, just leave them out if you don t like dried fruit) Pre heat the oven to 125-150 degrees C. Add the flour, sugar, salt and spices in a bowl and mix together. Make a well in the centre and add the syrup, the milk and the eggs and mix until it s a smooth dough. Add the washed dried fruit and mix until they are spread around evenly. Pour the dough in a pre buttered cake tin and place on the bottom shelf of the oven for about 1-1.5 hours.
Pork or Chicken Schnitzel Serves 2 2 x 150g pork loins or 2 chicken breasts Sea salt Ground black pepper Flour 1 large egg, beaten 3 large handfuls of dry, fine breadcrumbs Olive oil 2 handfuls of watercress washed and dried 1 lemon Extra virgin olive oil Add a little chopped sage to the bread crumbs, it s delicious Put pork/chicken on a chopping board, put a piece of greaseproof on top and bat the meat with a rolling pin or base of a pan to flatten a little. You want it about ¼ thick. Get four plates, in one put salt and pepper mixed with flour, one with beaten egg and one for the breadcrumbs (last plate is for the prepared meat). Dip the meat in the flour, then the egg, then into the bread mixture patting them over both sides and pressing down quite firmly. Gently shake of any excess and place the meat on the fourth dish ready to be cooked. Heat a heavy frying pan; add a couple of good glugs of olive oil, when it is good and hot, put the meat in the pan. Cook for 5 minutes or so, covering them during the process in the hot oil. Turn the meat over and continue to cook for a further 5 minutes until crisp and golden brown. Remove from pan season with salt and pepper, put on serving plates.
Spiced Apple Sauce Serves 2 Ilja from the Pudding Pie A knob of butter Zest and juice of ½ an orange 20g sugar ¼ teaspoon ground cinnamon ¼ of a nutmeg, grated. ¼ teaspoon ground cloves. 1 good eating apple, peeled and cored and chopped 2 cooking apple, peeled, cored and chopped. Heat and melt the butter gently in a small saucepan. Stir until the butter foams. Add the orange zest and juice, the sugar and cinnamon, grated nutmeg and cloves, cook for a minute then stir in the apples. Place a lid on top and cook for 20 to 25 minutes on a medium to low heat until you have a soft and sludgy sauce. Taste and add a bit more sugar if you want. Keep the apple sauce warm or put to one side to cool.