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Posts Tagged ‘coriander’

What you need:

2 sweet potatoes (yams)  cut into chunks
250g potatoes, cut into chunks
500g white fish fillets
1 red chilli, finely chopped
2 tbsp chopped fresh coriander
100g polenta ( or breadcrumbs)
4 tbsp olive oil

What you do:

Place all of the potatoes in a pan of cold, salted water. Bring to the boil and simmer for 15 minutes, until tender. Drain, mash, and set aside to cool.

In the meantime, put the fish fillets in a saucepan and cover with cold water. Bring to the boil, then turn off the heat and leave to cook for 6-8 minutes.

Remove the fish fillets from the water, drain and flake into the mashed potato. Stir 1 red chilli and 2 tbsp chopped fresh coriander into the mixture, then adjust the seasoning to taste.

Shape the mixture into 8-10 balls, flatten them slightly and chill until ready to cook.

Place the polenta (or breadcrumbs) on a plate and roll the fishcakes in it, to coat. Heat 4 tbsp olive oil in a pan and fry the fishcakes for 4-5 minutes each side, until golden and piping hot.

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What you need:

2tsp vegetable oil
18 0z /500g lean pork chunks (such as leg or shoulder)
1 large onion, chopped
2 garlic cloves, crushed
2 carrots, sliced
8 oz  / 227 g  swede, chopped
8 oz / 227 g potatoes, chopped
1 pork or vegetable stock cube
¼tsp ground ginger
2tsp dried mixed herbs
2tsp cornflour, blended with 2tsps of water
Chopped fresh parsley or coriander, to garnish
Salt and freshly ground black pepper

3/4 pt / 450ml water

What you do:

Preheat the oven to 190C/ 375F /gas 5.
Heat a large flameproof casserole dish on the hob and add the vegetable oil, brushing it over the base. Add the pork chunks, letting them sear and brown before turning them over. Cook for 3-4 mins until browned on all sides.

Add the onion, garlic, carrots, swede and potatoes, stirring well. Pour in the water. Bring up to the boil, then crumble in the chicken stock cube.  Stir in the ginger and mixed herbs, then cover with a tight-fitting lid. Transfer to the oven and bake for 1 hr.

Stir the blended cornflour, then add it to the casserole, stirring until thickened. Cook for 2-3 mins. Serve, garnished with chopped fresh parsley or coriander.

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What you need:

2 medium avocados
1/2 small red onion, chopped finely
1 medium plum tomato, deseeded, chopped finely
1 tablespoon lime juice
1/4 cup coarsely chopped fresh coriander

What you do:

Mash avocados in medium bowl stir in remaining ingredients.
Can be served with nachos, burritos and fajitas

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What you need:

3 tbsp of oil
1 onion chopped
8oz / 225g long grain rice
1 green pepper, diced & seeded
1tsp chilli powder
1pt / 600ml boiling water
3 1/2oz / 100g sweetcorn ( tinned)
8oz / 225g red kidney beans (tinned) drained
2 tbsp freshly chopped coriander for garnish.

What to do:

In a wok heat the oil. Add the onion gently fry over a medium heat for around 2 mins.
Lower the heat, add the rice, pepper, & chilli powder to the onions in the wok & fry for 1 min. Gently pour in the boiling water, bring to the boil then simmer for around 15 mins.
Then stir in the sweetcorn, kidney beans & some of the coriander and gently heat through stirring occasionally.
Sprinkle the top with the rest of the coriander and serve.

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What you need:
1lb / 450g fresh turkey mince
7oz /200g tinned refried beans
2-4 garlic cloves crushed
1-2 jalapeno chillies ( deseeded & chopped)
2 tbsp tomato puree
1 tbsp freshly chopped coriander
1 tbsp cooking oil

What to do :

Put the turkey mince into a bowl. Beat the refried beans until smooth, then add to the turkey mince in the bowl.
Add the garlic, tomato puree, chillies & coriander, mix together.
Shape into 4 burgers, then cover & chill for upto an hour.
Heat a frying pan & add the oil. Add the burgers & cook on a medium heat for about 5 minutes each side, or until thoroughly cooked.
Drain & serve.

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