This is a really easy dish to make considering how tasty it is and it's also full of protein AND vegetarian. How does it get better than that? You can add loads of things to this dish if you want to pad it out a bit, try potatoes or spinach if you want to keep it vegetarian or chicken or lamb if you're a carnivore.
INGREDIENTS:
1 Onion
4 Cloves Garlic
1 inch piece ginger
1 can chopped tomatoes
1 can chickpeas in water
1 large red chilli
1 small green chilli
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon salt
- Chop onion and garlic finely and add to a pan with a small amount of oil, fry until lightly brown.
- Add both chillies and a teaspoon of cumin, turmeric and salt. (If you're adding meat, do it at this point)
- Add 1 can of chopped tomatoes and bring to simmer.
- Add a small amount of water to the pan along with the can of chickpeas and cook for around 5 minutes until water has evaporated. (if you want to add spinach or cooked potatoes, do it now)
- Add 1 teaspoon of garam masala, grated ginger and stir in some coriander if desired and simmer for another couple of minutes.
- Serve over rice or with naan bread and a coriander garnish.
I've been trying to eat healthier and lose a bit of weight, so this is something that's really easy to make and really really tasty as well. I use pollock for this because it's cheap and I try to avoid cod so they don't die out, but you can use any white fish or even try with salmon if you wanted.
INGREDIENTS: (SERVES 1)
3 small fillets of white fish
1 clove garlic, finely chopped, or 1 teaspoon garlic paste
1 teaspoon cayenne pepper
1 teaspoon cumin
1 tablespoon dark soy sauce
1 portion cooked green beans
1 portion cooked brown rice
A little oil or butter for frying
Salt and cracked black pepper
Coriander and thinly sliced red chilli to garnish
Sriracha Sauce
- In a frying pan, add garlic to a small amount of oil or butter until hot. Add your fish.
- Sprinkle half a teaspoon of cayenne pepper and cumin on each side of the fish and add 1 tablespoon of dark soy sauce. Fry fish for five minutes on each side, until cooked.
- Place cooked brown rice into a bowl and top with green beans and fish. Add a small amount of coriander and red chilli as a garnish and drizzle with Sriracha sauce if desired.
I'd never had ramen before in my life (apart from the kind that students live off) until I went to Tampopo with my mum last year (for people who don't know, Tampopo is very similar to Wagamama, but in my opinion much better). I wanted something easy to eat because I was suffering with my wisdom teeth so I picked Beef Ramen so I could slurp the soup and suffer through the beef steak, and I never looked back.
A few days later at home, I did what I always do and got a real craving for beef ramen so I came up with this little recipe of my own. I top my ramen with sliced spring onion and red chilli and serve with a boiled egg, but you can use mushrooms, pak choi, peppers or really anything else you fancy.
INGREDIENTS: (SERVES 2-4)
350g Beef (I use ready cut stir fry strips from tesco/asda because they save me cutting meat)
Noodles (you can use fresh noodles, but I usually use the dried kind)
1 Onion
4 Cloves Garlic
1 inch piece of Ginger
1 beef or chicken stock cube
1 litre of water
1 teaspoon chilli powder/cayenne pepper
1 teaspoon chinese five spice
2 tablespoons Soy Sauce (I prefer dark but you can use light)
2 tablespoons Teriyaki Sauce
2 Spring Onions
1 big red chilli
4 hard boiled eggs
- Start off by boiling your water in a big pan. Peel one onion, 4 cloves of garlic and a 1 inch piece of garlic and place them whole in the boiling water with a stock cube to create a broth.
- Into the broth add 1 teaspoon of chilli powder (or more or less to taste), 1 teaspoon of chinese five spice and 2 tablespoons of soy sauce. Leave this to simmer for 20 minutes to half an hour. It will reduce ever so slightly but should remain watery.
- Place your beef, cut into thin strips if not already done so, into a frying pan with a little oil and 2 tablespoons of teriyaki sauce. Fry for around 8 minutes or until cooked.
- After your broth has simmered for the allotted time, remove the onion, garlic and ginger with a slotted spoon. At this point, if you are using dried noodles, use this broth to cook your noodles in according as if it were water, to the instructions on the packet. If you are using fresh noodles, simmer them in the broth for a couple of minutes to warm them up.
- Whilst you are cooking your noodles, place 4 eggs into a pan of water and boil until hard in the middle. Peel and cut them in half.
- Thinly slice the white/pale green part of the spring onions and discard the dark green tops. Also thinly slice the red chilli and set both of these aside.
- Once your noodles have cooked, separate into bowls and top the bowls up with the broth.
- Arrange the beef, spring onions and eggs on top of the noodles and sprinkle the red chilli on top to garnish.
