Everyday I hear a story about cooking food from my customers, how they might season or cook food that they serve up to their families, quite often it’s the men who share their culinary skills with me.
A friend of mine told me how he cooks rib steak in a slow oven with some suet for up to 3 hours, serves it up with buttery spuds and moreish mushy peas, it makes me want to call around to his house for lunch unannounced.
The more I hear stories like this, the more I want to know about the favourite recipes and secrets that people have for cooking family dishes.
This week I am doing a spicy chicken and an equally spicy salmon, the salmon dish contains quite a few ingredients but what you end up with is a very flavoursome curried type salmon served with rice or potatoes and maybe some yogurt mixed with mint on the side. It’s a great way of serving farmed salmon which is reasonably priced at the moment so go on and don’t be afraid to spice it up.
2lb/896g Salmon Fillet
4 Cloves of Garlic, crushed
5cm piece peeled & grated Ginger
1 Green Chilli, deseeded & chopped
1 Tin Chopped Tomatoes
Handful of Fresh Coriander, chopped
1tsp Ground Peppercorns
1tsp Curry Powder
1tsp Cumin Seeds
Wash and dry the salmon and cut into large chunks and place in a large bowl. Add in all the other ingredients and give a good stir, leave to marinate for 20 minutes. Take a large frying pan and add in a couple of tablespoons of sunflower oil, allow to get good and hot then add in the salmon and cook on a medium heat moving the fish around until the oil separates from the spices and the fish is cooked through. Serve the fish with some boiled rice or potatoes, you can sprinkle on some more chopped coriander and serve with a wedge of lime.
2lb/896g Chicken Thighs, skin removed
5cm piece Root Ginger, peeled & diced or grated
Juice ½ Lime
1tsp Ground Pepper
1tsp Ground Coriander Seeds
½tsp Garam Masala
1tsp Cumin Seeds
Remove the skin from the chicken thighs, give each thigh a couple of slashed with a sharp knife, then place them in a large bowl and add in the lime juice along with all the spices and salt & pepper. Mix well and leave to marinate for 20 minutes. Pre heat the oven to 200º, place some sunflower oil on a roasting tin and spread out the chicken on it. Place in the hot oven and cook for about 45 to 50 minutes. Serve the chicken with salsa or potatoes and vegetables of your choice. I like to serve a dip with it made up of 1pt/568ml of yogurt mixed with a tablespoon of mint sauce.
8oz/224g Plain Flour
1tsp Baking Powder
1tsp Ground All Spice
2oz/56g Castor Sugar
¼pt/142ml Milk (approx)
Place the flour, sugar, spice, salt & baking powder in a large bowl, give a good stir then rub in the butter to form fine bread crumbs. Make a well in the centre and add in the egg and enough milk to make a soft dough then stir in the currants. Heat a frying pan on a medium heat and grease with some butter or sunflower oil (like frying pancakes), take a tablespoon of mixture and place on a hot pan, cook for about 4 minutes on each side. The cakes are quite thick so take a little longer to cook than pancakes. Serve with butter or cream and jam.