September 2010

Yoghurt and turmeric baked fish, fried shallots and mint

Serves 4

4 fillets of firm fleshed fish, such as hapuku
1 Tbs garam masala
2 tsp turmeric
1 cup yoghurt
1/2 Tbs lemon juice
3 shallots
Non-flavoured oil
Fresh mint

1. Put the fish fillets into a bowl. Combine the garam masala, turmeric and yoghurt together. Add the lemon juice and salt to taste. Spoon over the fish, turning to ensure the fish is well covered. Leave for 1 hour (this is preferable but not essential).

2. Preheat oven to 200C. Transfer the fish to a baking dish and cook for 20 minutes.

3. Slice the shallots finely. Heat a small frypan, cover the base with oil and cook the shallots until golden and crispy – approximately 15 minutes. Serve the fish topped with the shallots and garnished with fresh mint.

Seekh Kebabs

These are made from lean minced that is put through the mincer twice. The meat must be lean to give the correct flavour and texture. Mincing twice enhances the binding together of the meat.

Preparation and cooking time: 30 minutes.

Serves four.

1 egg
1 tablespoon chopped onion
1 tablespoon chipped green capsicum
2 green chillies
2 teaspoon fresh ginger grated
3 cloves garlic
½ lb lean minced lamb, minced twice
1 teaspoon salt
1 teaspoon garam masala
pinch red chilli powder
1 tablespoon finely chopped green coriander
1 teaspoon red food colouring

Blend the egg, onion, capsicum, chillies, ginger, and garlic in an electric blender until smooth.

Pour into a bowl and add all the remaining ingredients and mix thoroughly.

Preheat oven to maximum temperature.

Divide mixture into eight equal parts, and using floured hands, form into sausage shapes about four inches in length.

Place these on a rack in shallow baking tray and cook near the top of the oven for about 10-12 minutes.

Serve sizzling if liked, with a green salad, lemon wedges, and yoghurt mint sauce .
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Bacon , Broccoli & Celeriac Soup

Right it got a bit frizz , well cool last couple of days so it’s soup invention season.

Serves 4 Cooking time 45 minutes.

1 tablespoon olive oil
4 rashers of smokey dry cured bacon or lardon equivalent
2 small onions , finely chopped
1 small celeriac , peeled and finely chopped
1 small broccoli head , split into florets
700 ml veg stock
1 bay leaf
1 teaspoon , fresh thyme
1 teaspoon fresh rosemary finely chopped
100 g of fresh baby leaf spinach : I use rainbow bright chard because i love the funky colours
Salt & fresh ground black pepper.

Heat oil in pan , fry bacon until crispy remove and set aside

Fry onions until soft , addd celeriac and broccoli , then cook for 5 minutes.

Add crispy bacon , stock and herbs bring to boil , cover and simmer for 15 – 20 minutes until vegetables are tender.

Remove soup from heat , add spinach leaves , stirring in leaves to wilt them.

Blend until smooth , then return to pan .

Season to taste,


Orange-Scented Body Oil

The fragrance of Chrimble: Orange Cloves & Exotic Myrrh in a bottle.

Orange & Clove Moisture Oil

This Lush body oil makes use of the myrrhs anti-infammatory properties , apply liberally to moisturise and nourish your skin or use as a massage lotion.

Peel of 5 oranges or tangerines.
4 Tbsp cloves
400ml sunflower oil
1 tbsp myrrh

Put peel, cloves and oil into blender and blitz until smooth

Pour mixture into glass heatproof bowl and place in pan of boiling water.

Add myrrh , then cover and leave to simmer for 1 hour , making sure the pan does not boil dry.

Take off heat , leave to cool , strain and bottle off.
keeps for 3 months in dark , simply lush.

Orange & Clove Moisture Oil

Ring Of Fire

Ring Of Fire

Chilli Peppers in a Blanket

English And Organic!


Rustle it up after a night out, or make loads to go with roast chicken, roast sweet potatoes and sweetcorn.

Not a chilli fan?

This’ll work Ramiro peppers.

Prep time: 10 mins
Cooking time: 20-25 mins

Serving size: flexible

For each pepper you’ll need:

A chilli pepper (obviously)
Enough cream cheese, fresh ewe’s cheese or mascarpone to fill it
A piece of smoked streaky bacon, long enough to wrap around it
Freshly chopped coriander leaves, if you like

Preheat the oven to 200°C/400°F/gas 6.

Halve the pepper horizontally, cut through the stem, keeping it in tact.

Scoop out seeds and membrane.

Fold coriander into the cheese, if using.

Spoon cheese in to each half. Wrap each in bacon – enough to go round and cover the cheese.

Secure with cocktail sticks or place in a baking dish keeping the cut-end of the bacon secure.

Roast for 20-25 mins, until bacon is crisp.