Category: Uncategorized

Turkey Meatballs (in marinara sauce)

Posted in Mince, Spaghetti, Turkey, UncategorizedTagged , , , , , , , , , , , , , Leave a comment

Ingredients:

  • 500 grams turkey mince
  • 1/4 cup breadcrumbs
  • Oil (I like to use olive oil but you can use your preferred oil)
  • 3 tablespoons grated parmesan cheese
  • 1 egg
  • 1 medium onion (chopped)
  • Half a teaspoon black pepper
  • 1 and a half teaspoon chicken seasoning (for the meatballs)
  • Half a teaspoon salt
  • Half a teaspoon of black pepper
  • 1 teaspoon brown sugar
  • 1 teaspoon dried parsley
  • 2 cloves garlic (chopped)
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 2 bay leaves
  • 1 can chopped tomatoes
  • 2 tablespoons tomato puree
  • 400ml chicken stock
  • 2 teaspoons chicken seasoning (for the marinara sauce)
  • Fresh parsley (to garnish, optional)

Method:

  1. Add your mince to a bowl and add your salt, black pepper, dried parsley, 1 and a half teaspoon of chicken seasoning, cheese, breadcrumbs, onion, egg and then mix everything together.
  2. Use your hands to form nicely shaped round meatballs.
  3. Heat a little oil in a pan on a medium heat and add your meatballs, frying them in the pan for about 7-10 minutes, ensuring that you are turning them so that all sides can be evenly cooked, be careful not to burn them.
  4. Add your chopped garlic and fry for 2-3 minutes.
  5. Add your tomato puree, chopped tomatoes, mix in and simmer for about 5-6 minutes.
  6. Add your 2 teaspoons of chicken seasoning, thyme, oregano, bay leaves and then add your chicken stock and mix it in.
  7. Bring it to a boil and then lower the heat, cover and leave to simmer for about 18-25 minutes stirring once during the cooking process, then in the last 5 minutes add your brown sugar and mix in.
  8. When finished you can garnish with parsley and cheese (optional)
  9. Enjoy with some pasta, spaghetti or rice.

Notes:

  1. I recommend that you use a good quality chicken stock with lots of flavour or you may choose to make your own, a good quality chicken stock is the key to a richly flavoured sauce, I like to use 2 chicken oxo cubes that I mix with 400ml of boiled water for my stock.
  2. The brown sugar may seem unusual but it really does make a difference, it removes the harshness of the taste of the tomatoes and allows all the flavours to come together nicely.
  3. Use a good flavoured chicken seasoning, I like to use caribbean chicken seasonings from the brands Dunn’s river or Tropical Sun.
  4. When developing and writing out my recipes, I do use measuring cups and spoons to ensure consistency of quality and taste with each dish, so I would recommend that you do use measuring cups and spoons, until you have made the dish a few times that you can eyeball the measurements.

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Pan-fried Glazed Salmon

Posted in Fish, Salmon, Seafood, UncategorizedTagged , , , , , , , , , , , Leave a comment

Ingredients:

  • 2 Salmon Fillets
  • Oil (I use either vegetable oil or sunflower but you can use your preferred oil).
  • Spring onions (chopped)
  • Sesame seeds (optional, to garnish)

Seasoning rub:

  • 1 teaspoon paprika
  • Half a teaspoon black pepper
  • 1 teaspoon all purpose seasoning
  • 1 teaspoon garlic powder

Glaze ingredients:

  • Half a cup of honey
  • 2 tablespoons dark soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons white rice vinegar
  • 2 teaspoons of ginger and garlic paste

Method:

  1. Prepare your seasoning rub by mixing the spices together.
  2. Add the rub onto your salmon and rub it in nicely on both sides and corners.
  3. Prepare your glaze by mixing the ingredients together.
  4. Add your oil into a pan and allow it to heat on a medium heat then add your salmon skin side up.
  5. Cook thoroughly by cooking on one side, turning after a while so the other side can cook and also the corners (try to be careful when turning so the salmon doesn’t fall apart – your heat should be on a medium-low heat and use a non-stick pan preferably.
  6. When the salmon is cooked you can add your glaze.
  7. Allow the glaze to simmer while basting the salmon with the glaze.
  8. After a few minutes add your spring onions and continue to baste the salmon with the glaze until the glaze thickens and sticks onto the salmon – be careful not too burn the glaze, your heat should be on a medium-low heat.
  9. When finished you can add your sesame seeds to garnish (it’s optional).
  10. Serve with your side of choice, I like mine with sweet potato mash or rice with some veg on the side.

Notes:

  1. I use all purpose seasoning from the brands Dunn’s River or Tropical Sun, if you are somewhere when you cannot find an all purpose seasoning, check on amazon or you can use aromat as a substitute.
  2. I don’t add salt to the salmon as the all purpose seasoning already contains salt and the glaze ingredients (soy sauce and white rice vinegar are already very salty).
  3. Soy sauce and white rice vinegar are used a lot in asian cooking so you can find them in asian food shops or some supermarkets (tesco, asda ect.. if you are in the UK), they are also available on amazon.
  4. When developing and writing out my recipes, I use measuring cups and spoons to ensure consistency of quality and taste with each dish, so I would recommend that you do use measuring cups and spoons, until you have made the dish a few times that you can eyeball the measurements.