Spicy coconut egg fried rice

If you fancy livening up a serving of rice to accompany a curry then this recipe may be want you are looking for. It is simple to create and the result is a dish that is worthy of serving on its own.

Ingredients

Freshly cooked rice (plain or basmati)
Half a small onion
3 cloves of garlic
1 red chili (medium)
tsp of finely chopped root ginger
4 cardamon pods
1 tsp coriander seeds
1 tsp mustard seeds
50g chopped cashew nuts
25g of soaked desiccated coconut
1 egg
Vegetable oil
Salt to serve

Method

1. Start by soaking the desiccated coconut in water.
2. Next in a dry pan heat the cardamon, coriander and mustard seeds until the seeds begin to pop. Once cooled lightly crush with a pestle and mortar.
3. Heat a tablespoon of vegetable oil and then fry the onion, chili, garlic and ginger. 
4. After 5 minutes add the lightly crushed spices and stir constantly for another five minutes.
5. Add the cooked rice, soaked coconut and chopped cashews and stir together. Add salt to taste at this point.
6. Crack an egg into the pan and stir in for a further three minutes.

Serve this egg fried rice recipe immediately with your favourite home cooked curry.

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Pancake recipe with brandy twist

It is Pancake Day on February 16th so I thought I should share my favourite recipe for pancakes with you at this time.

Ingredients

125g plain flour
1 tbsp caster sugar
1 egg + additional egg yolk
2 tbsp of brandy
225ml milk (full or semi-skinned)
Knob of melted butter
More butter for frying

1 lemon, quartered for juicing
caster sugar for serving.

Method

Start by sifting the flour into a bowl.
In a separate bowl whisk the egg, egg yolk and caster sugar into the milk and then add the brandy and stir.
Slowly add the flour to the milk, whisking as you do, but don’t beat it too much or it will need to rest afterwards for a short while.
Add the melted butter and stir in, making sure the butter is not too hot when you do this.

Use butter to fry the batter in a pan, keeping the mixture thin and cook the pancakes, with the iconic flip, until they begin to turn crispy.

Serve with lemon and sugar.

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Easy folded gammon and cheese omelette with oregano.

Omelettes are fantastic for their easy creation, quick turnaround time and versatility. There are countless of variations available, so I thought I would add my own to the mix.


This omelette recipe is enough to serve two as a snack.


Ingredients:


Omelette:
4 eggs
2 tbsp on semi-skinned milk
1 level tsp of dried oregano 
1/2 tsp of cracked black pepper
salt to taste


Filling:
50g of grated cheddar cheese
100g of roughly chopped cooked unsmoked gammon 


Method:

1. Add all of the omelette ingredients and beat for 30 seconds, or until the eggs are well combined. 
2. Now melt a small knob of butter on a medium-sized frying pan and once hot ladle half of the omelette mixture into the pan and quickly move the pan around so the mixture covers the pan evenly.
3. After two minutes flip the omelette and on one-half of the cooked side place half of the chopped gammon and grated cheese. 
4. Now fold the omelette over to make a semi-circle and carefully turn it over once and after another 30 seconds remove from the heat.

Serve with salad.

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