Mexican Fish Tacos is an easy recipe full of flavor. This recipe is best paired with Mexican Salsa and Guacamolé.

Serves: 4
Prep time: 10
Cooking time: less than 5 mins

Ingredients:

1 1/2 lb / 750g red snapper or other firm white-fleshed fish fillets
1/2 teaspoon of salt
freshly ground pepper to taste
3/4 cup / 4 oz / 125g all-purpose flour (plain)
1/4 cup / 2 oz / 60 ml corn or safflower oil
2 cups / 16 fl oz / 500 ml Fresh Mexican Salsa (see recipe)
10 Corn tortillas, homemade or purchased, warmed
1 cup / 3 oz / 90 g chopped cabbage, thinly sliced
2 limes quartered

Preparation:

1. Season both sides of the fish fillet with salt and pepper. Add flour on to a plate and place the fish fillets making sure to evenly coat both sides. Shake the excess flour off.
2. Add the oil on to a frying pan. Set the burner to medium-high heat waiting until the oil is hot. Once the oil is hot, place the fish fillets in the frying pan flipping once until fish is golden on both sides.
3. Transfer the fish fillets on absorbent paper (paper towel) to drain briefly. While the fish is still hot shred with a fork and mix in with some fresh Mexican salsa.
4. Add the mixture in a warm corn tortilla and add some cabbage. Sprinkle some lime. Guacamole is recommended for this recipe. Enjoy!

photo credit: mdid

A really easy and quick curry sauce, I used a pack of pre-fried and browned onions and garlic and ginger I’d liquidised with groundnut oil which keeps in the fridge for months.

Serves: 4
Prep time: Less than 15 mins
Cooking time: 15 to 30 mins

Ingredients:

2 tablespoons vegetable oil
1 teaspoon cumin seed
2 large onions, chopped
1 teaspoon ground turmeric
1 teaspoon cayenne pepper to taste
1 teaspoon garam masala
1 clove garlic, minced
1 tablespoon minced root ginger
5 tomatoes – peeled, seeded and chopped
1 tsp ground cumin
500g (1 1/4 lb) cubed chicken breast meat

Preparation:

1. Heat oil in a large saucepan over medium heat. Stir in cumin seeds and cook until they start to pop, 20 to 45 seconds.
2. Stir in onion and cook until golden brown, about 5 minutes.
3. Season with turmeric, cayenne, garam masala, garlic and ginger. Cook for 1 to 2 minutes until fragrant, add the ground cumin.
4. Purée the mixture with the tomatoes in a blender until smooth.
5. Return the purée to the saucepan and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

photo credit: Nick Williams

A quick and easy, very filling rice and chicken.

Serves: 6
Prep time: Less than 15 mins
Cooking time: 15-20 minutes

Ingredients:

2 Medium onions, chopped
2 tbsp Olive oil
2 – 3 Cloves of garlic, chopped
400 g /14 oz Basmati rice
400 g /14 oz Tinned, chopped tomatoes
400 ml / 14 fl oz Chicken stock
3 tbsp Tomato purée
1 tsp Celery Salt
1 tsp Sweet Paprika
6 Chicken thighs, skinned, boned and cut into bite-sized pieces
Salt and freshly ground black pepper

Preparation:

Pre-heat the oven to 180c, 170c (fan oven).

In an oven-proof casserole, gently fry the onions in the olive oil until translucent, add the chopped garlic and fry for a few minutes, do not brown the onions or garlic.

Add the basmati rice and stir to coat the grains. Continue to fry, stirring occasionally until the rice goes “chalky”.

Add the tinned tomatoes, chicken stock, tomato purée, celery salt, paprika and salt and pepper to the rice and stir to mix.

Add the chicken pieces, bring to a simmer and put into the pre-heated oven for 15 – 20 minutes or until the rice is tender and most of the moisture has been absorbed, don’t be afraid to add more water if it’s drying out and the rice isn’t cooked.

photo credit: Nick W

Juicy morsels of chickeny goodness

Serves: 4
Prep time: Less than 15 minutes
Cooking time: Less than 15 minutes

Ingredients:

chicken thigh fillets
2 tbsp plain flour
freshly ground black pepper
sea salt
paprika
groundnut oil for frying

Preparation:

Add the black pepper, sea salt and paprika to the flour and mix.

Cut the chicken thighs into bite-sized pieces.

Place the seasoned flour into a plastic bag and toss the chicken thigh pieces in the flour until coated.

Fry the chicken in batches until lightly browned.

photo credit: mdid

A mild, fragrant, creamy chicken curry.

Serves: 6

Prep time: 30 mins to 1 hour

Cooking time: 30 mins to 1 hour

Ingredients:

1kg / 2.2 lbs Chicken thighs
Groundnut oil / ghee as required to fry
2 large onions, peeled and sliced
1 tsp coriander seeds
10 black peppercorns
5 cloves
6 cardamom pods, ground
1tsp salt
2 garlic cloves, peeled and crushed
1/2 tsp dried ground ginger
2 tbsp cinnamon powder
4 tsp onion powder
1 tsp chilli powder
300 ml / 10 1/2 fl oz natural yogurt
3 bay leaves
300 ml / 10 1/2 fl oz chicken stock or water
juice of one lemon

Preparation:

1. Heat the oil (or ghee) in a large pan and fry the onions until golden brown.
2. Remove the onions from the pan with a slotted spoon and put to one side.
3. Add all the spices and the garlic to the pan and fry until the aromas rise and the spices start to brown, (be careful not to burn them!), then add the chicken and salt and cook until browned.
4. Add the yoghurt, a few spoonfuls at a time, stirring to blend in before adding more, then add the bay leaves, stock or water and fried onions.
5. Bring to the boil, reduce the heat, cover with a tight fitting lid and simmer for an hour or until the chicken is tender.
6. Remove the pan from the heat, add the lemon lemon juice and mix well.
7. Remove the bay leaves and serve with rice and naan bread.

Serves: 2
Prep time: Less than 15 mins
Cooking time: 4 hours

Ingredients:

2lb / 1kg Joint belly of pork
10 Leaves off a sprig of rosemary
3 Small cloves of garlic, peeled and sliced

Preparation:

Place the pork, crackling side down, in roasting pan. Spread the rosemary and garlic evenly over the base of the belly. Take the foil and press it over the belly to make sure that the herbs won’t move.

Turn it all over, crackling side up, and form the foil into a snug nest around the joint, leaving the crackling exposed and ensuring that the fat from the crackling will drip into the foil nest.

Roast at 140c for 3 hours and then turn down to 130c for another hour (Yes, 4 hours)

These temperatures and times are for a fan assisted oven.

photo credit: Grumpy Chris

This is a pleasingly adaptable recipe that can be served straight, with vegetables and potatoes, or spooned over spaghetti in a more American-Italian style. Either way, I love meatballs in tomato sauce and am always inclined to make more than necessary – they’re good to pick at when cold too!

To serve over spaghetti, you should make half-size meatballs. Spoon them over spaghetti that has been tossed in a little lubricating olive oil, mounded up on individual plates, and pass around a bowl of freshly grated Parmesan.

Serves: 4 (or 6 with spaghetti)
Prep time: 15 to 30 mins
Cooking time: 30 mins

Ingredients:

1 thick slice white bread
4 tablespoons milk
350 g (12 oz) lean minced beef or pork
3 tablespoons chopped parsley
3 garlic cloves, crushed
1 egg, beaten
2 tablespoons olive oil
1 x 400 g (14 oz) tin chopped tomatoes
1 tablespoon tomato puree
½ teaspoon sugar
4 tablespoons red wine or water
1 teaspoon dried oregano
Salt and freshly ground black pepper

Preparation:

Remove the crusts from the bread. Tear the bread into small pieces, put it into a bowl with the milk and leave it to soften for 10 minutes. Add the minced beef or pork, half the parsley, half the garlic and salt and pepper. Mix well, kneading with your hands to break up the bread. Add just enough of the egg to bid the mixture without making it too sloppy to shape. Scoop up 1 tablespoon of the mixture at a time and roll into balls.

Heat the oil over a medium heat in a frying pan large enough to take all the meatballs in a single layer. Add the meatballs and fry briskly until browned all over. Now add tall the remaining ingredients to the pan, including the resy of the parsley and garlic. Stir gently to mix without breaking up the meatballs. Bring to a simmer, then reduce the heat to low and cover. Simmer for 30 minutes. Taste, adjust the seasoning and serve.

Roast Turkey by VirtualErn

No Christmas or Thanksgiving celebration is complete with a roast dinner and a turkey will ensure that there’s plenty of meat for everyone. Make sure to remember to remember all the trimmings!

Roast potato recipe
Yorkshire pudding recipe

Prep time: 15 minutes
Cooking time: 3 hours +

Ingredients:

1 turkey, about 14 lb oven-ready (6 kg)
6 oz softened butter (175 g)
½ lb very fat streaky bacon (225 g)
Salt and freshly-milled black pepper
1 quantity of stuffing
1 packet of extra wide foil

Preparation:

If you are cooking a frozen turkey make sure to start defrosting with plenty of time to go. Defrost in the fridge, if you need to speed things up put the turkey in a sink of cold water, making sure to change the water every half hour.

On the morning of the meal stuff the turkey in the neck end, between the skin and the breast. Any remaining stuffing can be placed in the body of the cavity but I like to put some in a ramekin or pyrex dish dotted with flecks of butter.

Lay two sheets of the extra wide turkey foil across your roasting tray and lay down the turkey on its back. Rub the softened butter all over the skin making sure to get full coverage. Next season with salt and pepper. Top off with the bacon covering as much of the skin as possible.

Fold up the foil to create a sealed tent over the turkey. Try to keep the foil from touching the top of the bird so that the steam can move around and keep the meat moist.

Place the baking tray in the oven at 425°F/220°C. For an 8-10lb turkey 30 mins. For a 15-20lb turkey 45 mins.

Lower the heat to 325°F/170°C for 2.5-3 hours (8-10lb) or 3-4 hours (15-20lb).

Tear away the foil and remove the bacon. Enjoy this delicious snack while the rest of the meal continues cooking! Test if the turkey is cooked, a skewer piercing the thickest part of the turkey should produce clear juices with no traces of pinkness. If it is not quite done turn up the heat to 400°F/200°C and continue cooking for another 30 minutes with bastings every 5-10 mins.

Once it is done leave the turkey covered for 15-30 minutes to allow it to soak back up some juices before carving. Provided it’s not in a draught it will stay hot for that length of time, and it will give you a chance to turn the heat up in the oven to crisp the roast potatoes.

Meatloaf by Renee Comet

A classic dish. Cheap and simple to make.

Serves: 4
Prep time: 15 mins
Cooking time: 1 hour

Ingredients:

1-1 1/2 lb. ground beef
1 – 2 cups soft bread crumbs
6-8 oz. tomato sauce
1 egg, beaten
1/4 cup finely chopped onion
3/4 tsp salt
dash of pepper
1/4 tsp sage

Preparation:

1. In a large bowl beat the egg
2. Add in all other ingredients
3. Place mixture in loaf pan
4. Bake in a pre-heated oven at 350 F for 60-70 mins
5. If you like a tomato crust, spread a layer of ketchup on top about 10-15 minutes before the loaf is done.

Cassoulet by Nick W

A traditional rustic french dish, takes time, but the result is well worth it!

Serves: 8 or more
Prep time: over an hour (partly overnight)
Cooking time: over an hour

Ingredients:

1 lb / 454 g Dried white haricot beans
5 oz / 140 g pork and or bacon rind
5 oz / 140 g chopped green (or lightly smoked bacon)
1 lb / 454 g unsalted pork knuckle or belly of pork
1 lb / 454 g lean mutton or lamb
1 lb / 454 g Smoked Toulouse sausage
1 lb / 454 g Confit of Duck
2 onions each stuck with a clove
2 cloves of garlic
2 tomatoes or a 400g tin of chopped tomatoes
1 tbsp chopped parsley
2 bunches of mixed herbs
couple of wineglasses of white wine

Preparation:

Soak the haricot beans overnight.

Put them in cold water, add a bunch of mixed herbs and cook them for 1 1/2 hours, so that they will be only three-quarters cooked, make sure to retain the cooking liquid.

Melt the bacon in a casserole in the oven, and sizzle in this fat the piece of mutton and the knuckle/belly of pork.

As soon as all these are golden brown, add the well-drained haricot beans, the potted goose or duck, the whole smoked sausage, onions, bunch of mixed herbs, crushed cloves of garlic, the pork rinds and the juice or the flesh (without pips or skin) of the two tomatoes.

Add the retained liquid from the beans, the wine and enough water to barely cover the bean and meat mixture.

Bake in a very moderate oven for 2 hours.

At the end of this time, extract the meats and slice into bite-sized pieces.

Reassemble the dish into a wide oven-proof dish, a layer of half the beans, then the sliced meats followed by the rest of the beans.

Scatter the parsley over the top and return to the oven for another half an hour to allow a crust to form on the top.

The crust is concentrated flavour, that’s why a wide dish is recommended for the final stage of cooking.