THE FOOD TRIBES A RECIPE COLLECTION BY OUR FAVOURITE FOODIE BLOGGERS

THE FOOD TRIBES A RECIPE COLLECTION BY OUR FAVOURITE FOODIE BLOGGERS

INTRODUCTION If you re looking for something to really get your teeth into, our Meat Tribe foodie bloggers have served up a selection of their favourite meat dishes. They ve cooked a delicious Lamb Massaman Curry, finger-licking Korean Fried Chicken and some extremely tempting turkey recipes to tantalise your taste buds. If you re one of our Meat Tribe, we d recommend using the Dual Fuel À La Carte Leisure range cooker. With seven hob burners, it s perfect for a plethora of pans. The dedicated grill compartment and two large ovens give you all the space and control you need to cook up an amazing meat feast, so it s perfect for braising your beef, potroasting your pork and searing your sirloin. Get ready to roast with the Leisure Meat Tribe Cookbook.

FEATURES THE RECIPES PAGE 6 PAGE 8 PAGE 10 Korean Fried Chicken Mexican Mole Poblano Chicken and Cashew Nut Stir Fry 06 Korean Fried Chicken Monny at www.monnylam.com 08 Mexican Mole Poblano Katie at www.benourishd.co.uk 10 Chicken and Cashew Nut Stir Fry Fiona at www.wisheshopesdreams.co.uk MONNYLAM.COM BENOURISHD.CO.UK WISHESHOPESDREAMS.CO.UK 12 Courgetti and Turkey Meatballs Mariah Jean at www.starlasays.co.uk PAGE 12 Courgetti and Turkey Meatballs PAGE 14 Lamb Massaman Curry PAGE 16 Moroccan Chicken 14 Lamb Massaman Curry Carrie at www.time-to-be-an-adult.com 16 Moroccan Chicken Daniella at www.madamegourmand.co.uk 18 Salt and Pepper Turkey Tilly at www.teacakemake.com STARLASAYS.CO.UK IME-TO-BE-AN-ADULT.COM MADAMEGOURMAND.CO.UK

KOREAN FRIED CHICKEN Monny at www.monnylam.com Key ingredient: CHICKEN INGREDIENTS (SERVES 2) For the chicken: 2 chicken fillets 1 tsp minced garlic Pinch of salt Pinch of paprika powder 1 egg 5 tbsp of plain flour For the sauce: 3 tbsp honey 2 tbsp ketchup 1 tbsp soya sauce 1 tbsp sesame seeds 1 tsp Korean hot pepper paste (add more to taste) In Korean movies, we often see succulent Korean fried chicken served with an ice cold beer. Well, you don t need to go all the way to Korea to try out this fingerlicking good chicken dish, as you can make it at home in 15 minutes. Crispy chicken coated with sweet chilli sauce is suitable served with rice or snacks, and of course, an ice-cold beer. Cut the chicken fillets into thin slices and Then fry the chicken again in the hot oil, season them with minced garlic, a pinch cooking for another minute on each side. of salt and a pinch of paprika powder. Then Use kitchen roll to drain excess oil from the dip the chicken slices into a whisked egg fried chicken. and dust them with plain flour (repeat this step twice). Finally, mix the chicken well with the sauce and sesame seeds and enjoy! Fill a small pan with oil to heat up. Once the oil is hot, fry the chicken for around 3 minutes on each side (depending on how thick the chicken is), until golden brown. Once all the chicken is cooked, remove it from the pan and rest it on kitchen roll to drain the excess oil. Mix the honey, ketchup, soya sauce and Korean hot pepper paste together in a large bowl. 6 7

MEXICAN MOLE POBLANO Katie at www.benourishd.co.uk Key ingredient: CHOCOLATE Traditional mole (pronounced Mol-ay) involves up to 30 ingredients and hours and hours of cooking. But panic not, this is definitely a less elaborate version than that! And it s just as good as, if not better than, any of the moles I ve had out and about. I think this is one of the best things I ve ever cooked. Bold statement I know, but true! INGREDIENTS (SERVES 1-2) 1 tbsp olive oil 1 red onion, finely chopped 1 small cinnamon stick 2 dried chipotle chillies 1 tsp ground cumin 3-4 sprigs fresh thyme 4-5 cloves 1 can chopped tomatoes 3-4 ladles chicken stock ½ lime 300g cooked and pulled chicken meat 1 tsp muscovado sugar 50g Lindt Excellence 99% dark chocolate On a gentle heat, warm the olive oil and fry the onion until soft. Then add the cinnamon, chipotle, cumin, thyme and cloves. Cook it for around 5 minutes on the same low heat. Turn the temperature up and add the tomatoes and chicken stock. Bring it to a simmer, then cover. After 30 minutes, add in the juice of half a lime, the muscovado sugar and the chicken, and cover it again. After another 30 minutes, stir in the chocolate and sugar. If it has reduced down too much, add another ladle of stock or water and cover. After another 30 minutes, your incredible Mole Poblano is almost ready. The final step is to remove the cinnamon stick, thyme sprigs and the chillies. As lovely and smoky as chipotle chillies are, you probably don t want to bite into one! Serve with corn tortillas, guacamole, coriander, sour cream and very hot sauce. 9

CHICKEN AND CASHEW NUT STIR FRY Fiona at www.wisheshopesdreams.co.uk This delicious stir fry is so easy to make and tastes heavenly! It s my go-to recipe for a tasty dinner after a busy day. Key ingredient: CA SHEWS INGREDIENTS (SERVES 4) For the chicken: 1 free-range egg 1 tbsp cornflour Pinch of sea salt 500g skinless chicken breast fillets, sliced 300ml groundnut oil For the stir fry: 1 onion, sliced 1 yellow pepper, de-seeded, sliced into strips 1 red pepper, de-seeded, sliced into strips 3 tbsp chicken stock 2-3 tbsp light soy sauce 2 large spring onions, sliced 4 tbsp roasted cashew nuts Sea salt and ground white pepper Steamed jasmine rice to serve For the chicken, place the egg into a bowl, Add the yellow and red pepper slices and stirfry them for 1 minute, or until softened. Then add the cornflour and a pinch of salt, and whisk well to combine. Then add the chicken add the chicken pieces and stir-fry them for a to the egg mixture and coat well. further 1-2 minutes. Finally, add the stock and soy sauce and simmer for another minute, or Heat a wok until smoking and add the until the chicken is cooked through. groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, Stir in the spring onions and cashew nuts, then remove with a slotted spoon and drain season to taste with sea salt and ground on absorbent kitchen paper. white pepper, and transfer it to a serving dish. For the stir-fry, pour off all the oil from the Serve immediately with steamed rice. wok, except for one tablespoon. Reheat the oil over a high heat, add the onion, and stirfry for a few seconds. 10 11

COURGETTI AND TURKEY MEATBALLS Mariah Jean at www.starlasays.co.uk INGREDIENTS (SERVES 3) This is one of my favourite dishes. I make the sauce myself as it s so easy and tastes much better than the shop-bought variety. Using courgette in place of spaghetti gives this dish a healthy boost, and turkey mince is much leaner than beef, so this recipe is perfectly healthy. 12 6 tomatoes 3 courgettes 2 red peppers 2 onions 500g turkey mince Pinch of cayenne pepper Pinch of salt Key ingredient: TURKEY The first step is to make the courgetti. I use about three courgettes to serve two people. For this, I use my spiralizer (a kitchen marvel!), but if you don t have one it s still really easy. Cut both ends off the courgette and discard them. Using a vegetable peeler, create thin ribbons of courgette running the peeler from top to bottom. Once this is complete, stack a few ribbons on top of each other and slice thinly all the way along. The aim is to create thin strips of courgette that look like spaghetti. Next, it s time to make the meatballs. Mix the turkey mince, cayenne pepper and salt together in a bowl. Once combined, grab small handfuls, roll them into balls and them place on a tray lined with baking paper. Bake your turkey meatballs for 25 minutes at 180 C. Fresh tomato sauce tastes so much better than shop bought, and is really simple to make. First, slice the tomatoes (use different types of tomato for a bit of variety) and peppers, then roast them in the oven at 200 C for around 20 minutes. While your tomatoes and peppers are roasting, sauté a diced onion with a little oil or butter until softened. Once your tomatoes and peppers are slightly chargrilled, add them to a food processor with your softened onions and a pinch of salt and pepper. Blitz it all together to make your simple, tasty tomato sauce. If it s looking a bit too dry, add a splash of water or tomato passata for an extra kick of flavour. Next, it s time to cook the courgetti. Add it to a large saucepan with a knob of butter and cook over a medium heat until it s heated through. This should only take around 5 minutes. Plate up the cooked courgetti, pop the turkey meatballs on top and ladle over your yummy homemade sauce. Bon appétit! 13

Key ingredient: LAMB LAMB MASSAMAN CURRY INGREDIENTS (SERVES 6) 750g lamb 6 floury potatoes 2 red onions 2 garlic cloves 2 sticks fresh lemongrass 50g fresh ginger 3 red chillies, or 3 tsp fresh chilli paste 6 dried lime leaves 40g tamarind paste 6 cardamom pods 100ml peanut oil 2 tsp ground turmeric 2 tsp ground coriander 2 tsp cumin seeds 200ml water 100g cashew nuts 2 chicken stock cubes 60g palm sugar (found in the Thai section at the supermarket) 400ml unsweetened coconut milk 75ml fish sauce Fresh coriander to season Carrie at www.time-to-be-an-adult.com This beautifully fragrant, mild lamb curry is perfect when you need something easy to make, but tasty enough to awaken those taste buds. There is quite a bit of simmering time, but it s this that gives the gorgeously thick sauce a chance to form. Dice the lamb if needed, then peel and dice Boil 200ml of water and dissolve the stock the potatoes and set them aside. cubes. Add the stock to the saucepan, along with half the cashew nuts, palm sugar, Then dice the onion and garlic, crush the coconut milk, the remaining peanut oil, fish lemongrass with the back of a knife and sauce and the lamb. chop finely. Peel and grate the ginger, de-seed and finely chop the chillies, de-stem Simmer it gently for 45 minutes, stirring the lime leaves and chop them finely. Chop occasionally. Add the potatoes and cook half the nuts and crush the cardamom pods. for a further 45 minutes. Finish the dish with the remaining nuts and some fresh Colour the lamb in a wok and then set it chopped coriander. aside in a bowl. Serve with boiled rice and naan bread. In a large saucepan, dry-fry the dried spices (turmeric, ground coriander and cumin seeds) for 1 minute, then add half of the oil and mix it together. Add the onion, garlic, lemongrass, ginger, chillies, lime leaves and tamarind paste and cook it for a further 3 minutes. 14 15

MOROCCAN CHICKEN Daniella at www.madamegourmand.co.uk This dish was created after a spice cupboard clear-out. I noticed that some of my spices were getting close to their best before date, so figured I would throw them together and Moroccan Chicken Gourmand-Style was born! Key ingredient: CHICKEN INGREDIENTS (SERVES 2) 2 chicken breasts (make 3 slits so the spices can infuse into the meat) ½ tsp paprika ½ tsp cumin seeds ½ tsp cinnamon ¼ tsp ground ginger ¼ tsp turmeric 2 cardamom pods, crushed ½ tsp grated of nutmeg 2 tbsp fresh parsley Juice of half a lemon 2 bell peppers Mix the spices in a bowl with the oil, rubbing the mix all over the chicken breasts. Then squeeze the lemon juice over the chicken and leave it in the fridge for 4 hours for the flavours to infuse. Place the chicken breasts on a bed of chopped peppers in an ovenproof dish and cook for 25 minutes or until chicken is cooked through. Serve the chicken and peppers with a Lebanesestyle salad of chopped parsley, onion, tomato, cucumber and sweet potato chips. 16 17

Key ingredient: TU RKEY SALT AND PEPPER TURKEY Tilly at www.teacakemake.com I love good food and this recipe is too amazing not to share. I ve used turkey as a low-fat alternative and also because it s delicious! INGREDIENTS (SERVES 3-4) 400g British turkey thighs, cut into chunks 4 tbsp cornflour 4 tbsp plain flour 100ml sparkling mineral water Vegetable oil for deep-frying 1-2 red chillies, sliced 3 cloves garlic, sliced 1 inch piece of ginger, chopped 1 green pepper, halved and thinly sliced 1 medium onion, halved and sliced 1-2 tsp sea salt 1 tsp sugar Freshly ground black pepper 2 spring onions, finely sliced 1 tablespoon groundnut oil Fry or bake the turkey until it s cooked through. Mix the plain flour, cornflour and water into a thick batter. Batter the pieces of turkey and deep fry them in vegetable oil until they re golden-brown. Set the drained cooked turkey on a baking tray and put it into an oven at 100 C to keep them warm and crisp. Heat the groundnut oil in a wok until it is smoking. Add the chillies, garlic and ginger and stir-fry for a few seconds. Then add the green pepper, onion, salt, pepper and sugar and stirfry for a further minute or two. Add the battered turkey pieces to the wok and stir-fry them until they are piping hot and thoroughly coated in the onion and pepper mixture. Add the sliced spring onions and serve. Enjoy. 18 19

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