Spiced Cod Flatbreads

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turmeric fish 18/06/2017

Spiced cod flatbreads with preserved lemon and avocado salsa, pul biber onions and harissa lime yoghurt

A vibrant dish of aromatic spiced cod with fragrant yoghurt and zesty salsa all wrapped up in a crisp, garlicky flatbread. The flavours going on here are insane. Zesty freshness from the lemony salsa, velvety cod in delicate spices, garlicky charred bread, zingy crunchy onions, creamy avocado, peppery heat, I could go on but I won’t hold you from the recipe any longer. This takes a bit of time to prepare as there are a few stages but it is in no way difficult and the result is so worth it!

You can use turmeric powder if you can’t find fresh turmeric root but it is quite readily available in most large supermarkets and gives a beautiful flavour, not to mention the health benefits.

Similarly, you can substitute paprika for the Aleppo pepper but if you can, try and source it as it has a mild fruitiness that is particularly tasty in this dish.

Serves 4

Ingredients:

For the spiced cod:

  • 2 tbsp Greek-style yoghurt
  • 2 inch piece fresh turmeric, peeled and finely grated
  • 1 garlic clove, crushed
  • 300g cod loin, cut into 1 inch chunks
  • 1 tbsp olive oil

For the flatbreads:

  • 30g/1oz unsalted butter
  • 175g/6oz plain flour
  • 100ml/3½fl oz semi-skimmed milk
  • 2 tsp freshly ground pepper
  • 2 tsp garlic granules
  • 1 tbsp olive oil

For the harissa and lime yoghurt:

  • 280g Greek-style yoghurt
  • 1 heaped tbsp rose harissa
  • 1 lime, zest and juice
  • sea salt and freshly ground black pepper

For the salsa:

  • small handful dill, roughly chopped
  • 4 preserved lemons, deseeded and very finely chopped
  • 1 tbsp barberries (optional)
  • ½ ripe avocado, finely diced
  • 2 tsp nigella seeds

For the pul biber onions:

  • 1 small red onion, very thinly sliced
  • 1 tsp sugar
  • 1 tsp honey
  • 1 tbsp rice vinegar
  • 1 heaped tsp of pul biber/Aleppo pepper chilli flakes

Method:

  1. To make the spiced cod, mix 2 tablespoons of the yoghurt with the turmeric and crushed garlic. Season well with salt and pepper and marinate the cod for 1 hour.
  2. Meanwhile, to make the flatbreads, melt the butter and combine with the remaining ingredients, except for the oil. Mix until a firm dough has formed. Wrap in cling film and leave to rest at room temperature for 30 minutes.
  3. To make the salsa, mix the ingredients together in a bowl, season with salt and pepper and set aside.
  4. To make the pickled onions, combine all the ingredients in a plastic container with a lid. Put the lid on and shake until the onions lose their rigidity. Season with salt and pepper and set aside.
  5. To make the harissa and lime yoghurt, mix everything together, season with salt and pepper and set aside.
  6. Divide the dough into four and roll into thin rounds. Preheat a large frying pan over a medium heat. Brush the hot pan with the oil and grill the flatbreads for about 45–60 seconds on each side until lightly browned.
  7. To make the cod, heat the oil in a large frying pan over a medium-high heat, add the cod and brown on all sides until just cooked through.
  8. To serve, divide the cod between 4 flatbreads and dollop a generous amount of the yoghurt on top. Add the salsa, some onions and sprinkle over extra Aleppo chilli flakes or nigella seeds.
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Shredded Chicken Burritos

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IMG_20160406_081801[1] 06/04/2016

Crispy burritos filled with juicy Mexican shredded chicken with a rich sauce, Mexican red rice and cheese. These are MADE for freezing – a perfect standby meal! If you aren’t freezing the burritos, feel free to add other things inside such as avocado, fresh salsa, pico de gallo, lettuce and tomato! (These are not suitable for freezing which is why I have served them on the side).

Ingredients:

Chicken & Sauce:

  • 2 chicken breasts, skinless boneless
  • 1 small onion, chopped
  • 2 tsp chipotle chilli paste
  • 400g can chopped tomatoes
  • 2 garlic cloves, crushed
  • 1 tsp each dried oregano, ground cumin, smoked paprika and garlic powder
  • Salt and pepper, to taste

Mexican rice:

  • 1 tbsp olive oil
  • 1 large garlic clove, minced
  • ½ onion, diced
  • ½ red bell pepper / capsicum, diced
  • ½ cup tinned black beans
  • ½ cup tinned corn kernels
  • 2 cups cooked rice
  • 4 tbsp pasatta or chopped tomatoes (from the chicken recipe)
  • 2 tbsp water
  • ½ tsp cumin
  • ¼ tsp chilli powder
  • ½ tsp smoked paprika
  • 1 tsp salt
  • Black pepper

Guacamole:

  • 1 ripe avocado
  • 2 spring onions, chopped
  • 8 cherry tomatoes, diced
  • Salt and pepper to taste
  • Zest and juice of ½ a lime
  • Chopped coriander (optional)

Extras:

  • Lime wedges
  • Fresh coriander
  • Cheddar cheese, grated
  • Tortilla wraps
  • Salad

 

Method:

For the shredded chicken:

  1. Place the chicken & sauce ingredients into a medium saucepan. Simmer covered on medium low for 20 – 30 minutes, turning chicken occasionally, until chicken can be shredded with 2 forks.
  2. Shred the chicken using 2 forks and set aside. Keep fairly chunky for some nice texture.
  3. At this point, you can blend the remaining sauce to be really smooth but I like mine a bit chunky.
  4. Heat a frying pan over a medium-high heat and fry the shredded chicken in 1 tablespoon of olive oil. When starting to brown and crisp slightly, add the sauce a bit at a time until a nice thick shredded chicken sauce is achieved. Add chopped coriander and lime and set aside.

IMG_20160406_081232[1]

For the rice:

  1. Combine the Sauce ingredients in a small bowl and mix.
  2. Heat the oil in a pan over high heat. Add garlic and cook for 10 seconds until fragrant.
  3. Add the onion and bell pepper and cook until the onion becomes translucent – about 2 minutes.
  4. Add the black beans and corn. Cook for 1 minute just to heat through.
  5. Add the rice and sauce and stir quickly to coat the rice evenly.
  6. Season with black pepper. Set aside.

For the guacamole:

  1. Remove the avocado flesh from the skin. Chop then mash to a lumpy paste. Add all the other ingredients and mix to combine.

IMG_20160406_081549[1]

To assemble:

  1. Microwave the tortillas very briefly to warm them up (15 seconds or so). This ensures they don’t crack when you roll them.
  2. Place 1 tortilla on a workbench – cover the rest with a tea towel to keep them warm.
  3. Place cheese down the middle of the tortilla, then top with 2 generous spoons of rice and then 2 generous spoons of chicken.
  4. Roll the burrito up by tucking in two ends then rolling. Wrap in foil to hold it together.
  5. If you are serving it immediately, heat a dry frying pan over medium heat. Cook the burritos for around 4 to 5 minutes on each side to make the tortilla brown and heat the inside through.
  6. Serve with the guacamole and fresh salad.
  7. If freezing, place in the freezer. To reheat, you can either bake from frozen (with foil on) at 180C for about 40 to 45 minutes, or thaw and cook in the skillet per above. You could microwave it (remove the foil) but I like my burritos a bit crispy!

Spicy Chilli Meatballs

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IMG_20150522_213309[1] 22/05/2015

A different take on a classic chilli with spiced meatballs in a smokey sauce with creamy, zingy avocado to top, this recipe is a real crowd pleaser.

Serves 4

Ingredients:

  • 1 red onion, halved and sliced
  • 2 garlic cloves, sliced
  • 1 large bell pepper, quartered, deseeded and diced
  • 1 tsp ground cumin
  • 2-3 tsp chipotle chilli paste
  • 300ml reduced-salt chicken stock
  • 400g can cherry tomatoes
  • 400g can black beans or red kidney beans, drained
  • 1 avocado, stoned, peeled and chopped
  • juice ½ lime

For the meatballs:

  • 500g pack turkey breast mince
  • 50g porridge oats
  • 2 spring onions, finely chopped
  • 1 tsp ground cumin
  • 1 tsp coriander
  • small bunch coriander, chopped, stalks and leaves kept separate
  • 1 tsp rapeseed oil

Method:

  1. First make the meatballs. Tip the mince into a bowl, add the oats, spring onions, spices and the coriander stalks then lightly knead the ingredients together until well mixed. Shape into 12 ping-pong- sized balls. Heat the oil in a non-stick frying pan, add the meatballs and cook, turning them frequently, until golden. Remove from the pan.
  2. Tip the onion and garlic into the pan with the pepper and stir-fry until softened. Stir in the cumin and chilli paste, then pour in the stock. Return the meatballs to the pan and cook, covered, over a low heat for 10 minutes. Stir in the tomatoes and beans, and cook, uncovered, for a few minutes more. Toss the avocado chunks in the lime juice and serve the meatballs topped with the avocado and coriander leaves. Serve with rice.

Zesty Chicken Tacos with Guacamole and Roast Vegetable Salsa

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IMG_20150321_190101[1] 21/03/2015

I have included a recipe for homemade corn tortillas using masa harina which is a bit tricky to come by in the UK but is available in some international grocers or online. The flavour from this very fine cornmeal is unrivalled by anything you can buy in the shop and is totally worth a little extra effort. You can of course use shop bought tortillas – corn or flour – if you prefer.

The vegetables in the salsa are grilled to char them before blending which gives a sweetness to the onions and garlic and a deep flavour to the tomatoes.

Then there is the guacamole with creamy avocado and fresh citrus flavours. Splodged on top of zesty, spicy, smoky pulled chicken, what more do you need?

Serves 4-6

Ingredients:

For the corn tortillas:

(Makes 12-24 depending on how generous you are)

  • 150g/5½oz masa harina
  • pinch salt
  • 100ml/3½fl oz cold water
  • 1 tbsp olive oil

Method:

  1. Mix the masa harina and salt in a bowl. Add the water and olive oil and mix until a smooth dough is achieved. (If it’s too sticky add a little more masa harina, or, if it’s too dry, add a drop more water.)
  2. Divide the dough into 24 balls. Cover and leave to rest in the fridge for 10 minutes.
  3. Flatten the balls of dough with your hands – alternatively, use a tortilla press or roll them between two layers of cling film. Flatten to approximately 3mm thick.
  4. To cook the tortillas, lightly oil a flat griddle pan or frying pan and place over a hot heat.
  5. Cook the tortillas for approximately one minute on each side, or until lightly coloured.
  6. Cover in foil or with a damp towel until ready to serve.

IMG_20150321_185225[1]

Ingredients:

For the spicy shredded chicken:

  • 2 tsp celery salt
  • 1 tbsp dried oregano
  • 1 tsp dried chilli flakes
  • 1 tsp garlic salt
  • 1 tsp each ground cumin, coriander
  • 1 tsp smoked paprika
  • 2 limes, zest and juice only
  • 6 chicken thighs, skin removed

For the roasted tomato salsa:

  • 6 tomatoes, halved
  • 1 large red onion, cut into wedges
  • 2 fat red or green chillies
  • 2 tsp chipotle chilli paste
  • 4 garlic cloves, peeled
  • 1 small bunch coriander
  • 2 limes, juice only
  • salt and pepper

For the guacamole:

  • 3 ripe avocados
  • 3 tbsp soured cream
  • ½ lime, zest and juice
  • ½ lemon, zest and juice
  • salt and pepper

To serve (optional):

  • soured cream
  • Monterey Jack or strong cheddar cheese, grated
  • spring onions, finely chopped
  • fresh coriander, finely chopped
  • Lime wedges
  • Fresh green salad

Method for the fillings:

  1. For the spicy shredded chicken, preheat the oven to 180C.
  2. Add all the dry ingredients and the lime juice and zest to a bowl. Stir to combine.
  3. Pat dry the chicken thighs using kitchen paper and then place the chicken thighs into the bowl and coat in the spice mix.
  4. Leave the chicken to marinate for at least an hour. Remove the chicken from the bowl, place the coated thighs on a foil lined baking tray and cook for 35 minutes, or until cooked through.
  5. Meanwhile make the roasted tomato salsa. Preheat the grill to high. Place the tomatoes, red onion wedges, chillies and garlic onto a baking tray. Lightly brush with oil.
  6. Place under the hot grill and cook until the tomato skins are blackened, approximately 10 minutes.
  7. Place all the charred ingredients into a food processor with the chipotle paste, coriander and lime juice. Pulse until a chunky consistency is achieved. Season to taste with salt and freshly ground black pepper. Set aside until ready to serve.
  8. For the guacamole, cut the avocados in half and remove the stone. Remove the flesh from the skin and roughly chop.
  9. Place in a bowl and lightly crush using a fork. Add the soured cream, lemon and lime juice and zest. Season to taste with salt and freshly ground black pepper. Set aside until ready to serve.
  10. For the spicy shredded chicken, once the chicken is cooked set aside to cool. When cool enough to handle, remove the meat from the bone and shred.                                                                                             IMG_20150318_220321[1]
  11. To serve, simply place a dollop of whichever fillings you desire (I recommend a bit of everything… yolo) into your corn tortilla and apply to face!