Chicken & Mango Curry

Now, I’m not usually one to blow my own trumpet, but before I start with this recipe, I would like to say that my fiancé has said this is ‘the best curry he’s ever tasted’!! Not that I’m chuffed with that or anything 😊

This is a simple curry, it does take about an hour to make, but it’s really worth it.

Start by chopping two chicken breasts into bite sized pieces and toss them in a little ground turmeric, ground cumin and a tiny bit of salt. (Do one chicken breast per person, so it’s easily stretchable for more serving).

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Heat a large and deep non-stick frying pan with some coconut oil on a medium-low heat. Finely chop either two small onions or one large onion – red or white, it doesn’t matter. Sprinkle a little ground turmeric and cumin on the onions and give them a good stir to coat. Now take a thumb-sized piece of fresh ginger and peel – I find the best method is with a teaspoon, honestly, it works really well. Finely chop and add about a fifth to the frying pan, mixing it in. Put the rest in a large bowl or jug.

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Pop the chicken and spices into the frying pan and give a good stir. Take a large, fresh mango and cut into rough cubes – I favour the hedgehog method for getting into my mangoes. Add the flesh and as much juice as you can to the jug with the ginger and blitz with a handheld blender. Now add in two small pots of korma paste (I used Pataks), two chicken stock pots, some more ground turmeric and cumin, garlic powder and a can of coconut milk. I use full fat, but if you’d like to use light, I’m sure it would be fine 😉 Blitz the lot together until you have a smooth texture and add to the frying pan, again stirring.

Allow this all to bubble together for a while and add some ground almonds to thicken the mix – omit if you are serving to anyone with a nut allergy. Grind in some fresh, black pepper and add a little ground coriander. Mix again. Cut up another mango and add the flesh to the curry.

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Now is a good time to put some rice on to boil. Whichever you prefer. I also throw a few mushrooms in the water to cook at the same time. Keep tasting the curry and add anything you feel is missing. When the rice is cooked, the curry should be ready to serve. Enjoy with poppadoms, naan bread and any other Indian extras you like.

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I haven’t tried it, but I’m sure you could substitute the chicken for prawns or a veggie alternative.

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Roast Beef & Yorkshire Pudding

Nothing beats a proper roast on a Sunday and this week, we splashed out had had roast beef. The joint was too big for just the two of us, so I took a sharp knife and cut it in half, popping half in the freezer for another week.

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Beef should always be cooked from room temperature, so be sure to get it out of the fridge early enough.

Start by pre-heating the oven to 220C (fan) and put a roasting tin with some goose fat in it, in the bottom – this will get nice and hot for the roast potatoes. Whilst the oven is heating up, peel and chop the potatoes (I do mine quite small for crispiness) and par-boil until just soft to the touch. Drain and carefully pour into the hot fat in the roasting tin. Sprinkle with rosemary and cracked black pepper and mix them around, so they all get covered in the fat. Put the potatoes in the bottom of the oven and now turn your attention to the beef.

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Rub olive oil over the beef and then sprinkle with freshly ground black pepper, salt and a pinch of thyme. Pop in the oven at the high heat for 15mins and then turn the oven down to 170C.

After half an hour, check the meat is getting on ok and baste with any juices that have come out. Pop in another roasting dish with some lard in it – this will be for your Yorkshire pudding. You can also add some carrots to the roast potatoes at this time.

Whilst the meat continues to cook, make your Yorkshire pudding – 140g plain flour, 4 eggs and 200ml of milk whisked together until you have a light batter. Allow the batter to rest until the meat is cooked.

When the beef has had an hour, I took it out – this was a medium-well done roast – and turned the oven back up to 200C. Take the Yorkie’s dish out and get the batter in as quickly as you can and get it back in the oven. Do not open the oven door now until it is time to take the Yorkshire out.

Put the beef on a plate and cover loosely with foil and allow it to rest. Pour the juices from the roasting pan into a jug and add some instant gravy granules (yes, I cheated today).

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The Yorkshire pudding will take around 25mins to really puff up and it really will! You’ll need to have it on a low shelf in the oven. Just before it’s done, finish the gravy with boiling water, any other juices from the rested meat and a splash of red wine.

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Serve everything up and enjoy!

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Oaty Baked Chicken

It was another experimental dinner last night for Mr Fiancé. Like me, he’s on a slim down for the wedding, but is quite happy eating his carbs, which I’m cutting back on. He’s big into his chicken at the moment, but after having it with rice a lot, he asked me to whip him up a tasty chicken sandwich, that was still healthy.

Challenge accepted!

I started by pounding a chicken breast to make it equal thickness and then coated in flour, dipped it into beaten egg and then into my special oaty mix. This mix was simply basic porridge oats, cayenne pepper, hot chilli powder, chilli flakes, garlic powder, paprika and cracked black pepper. Yes, my fiancé likes things hot and spicy.

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Once I made sure the chicken was nicely coated with oats, I popped it onto a lined baking tray and put it in a pre-heated oven at 190C for around 25minutes – check it’s cooked through before serving.

To serve, I got some crusty bread, made a sweet chilli mayo with just a mix of these two condiments and smothered the bottom piece with that, layered up with salad and chicken and put some mango chutney on the top layer.

Apparently, it was a very good dish – too spicy for me! – but well worth a try I think.

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Healthy Warm Chicken Salad

Like most people, I don’t enjoy dieting. However, with my wedding now all booked for this year, the clock is well and truly ticking for me to lose the 2 stone that’s been haunting me for the past two years.

I’m currently running – on the spot indoors admittedly – for an hour a day, which my pedometer says is around 7miles. On top of that, I’m doing sit ups, crunches, leg raises, planking and squats. I can’t say I’m enjoying any of it, but needs must.

Food is a struggle for me too, because I love tasty things! I’m being very good though and going for high protein where possible and avoiding chocolate, which isn’t easy.

I’ve been turning to my warm steak salad a lot and tonight, I opted for a warm chicken salad. Quite simply, I just cooked a chicken breast, cut it into pieces and served on a bed of mixed salad leaves, tomatoes, spring onion and avocado with just a small crumbling of cheese for added texture and flavour. Instead of a dressing, I used just a little balsamic vinegar and walnut oil.

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Beef Stroganoff

Firstly, apologies for the lack of photos – I forgot!

This was a last-minute beef stroganoff request from my fiancé. It’s really easy to whip up though, so don’t panic.

Start by finely chopping an onion and sweating in some olive oil in a saucepan, along with three crushed cloves of garlic. When nicely softened, throw in some skirt steak or frying steak, that has been cut into bite-sized pieces and allow to brown.

Then squeeze in a good amount of tomato puree, before adding beef stock, red wine stock and some Marmite, along with some cornflour. Give the mix a good stir, put the lid on and allow to simmer at a low heat for around 15 minutes, before adding some paprika, mixed herbs, Worcestershire sauce, horseradish sauce, wholegrain mustard and English mustard. As you know by now, I’m not really one for measuring things, so just try and see how it turns out. You can always add more of an ingredient. Stir every now and then to make sure nothing catches on the bottom of the pan. Have to confess, I also added a splash of brandy.

Allow everything to simmer for around 45 minutes, then taste to see if anything is missing. Now you can add some chopped mushrooms and a small tub of soured cream, before allowing to cook for around another half an hour.

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Serve with some boiled rice and if you fancy, as I did, a little grated Parmesan cheese.

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Banana Bread

Banana bread is one of the easiest cakes to make and is a great way of using up bananas that could otherwise be facing the bin.

All you need to whip up this family favourite is:

150g self raising flour
165g caster sugar (white or golden)
1 egg
3 very ripe bananas

Sift the flour into a mixing bowl, add in the sugar and the egg.

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In a separate bowl, mash the bananas with a fork until smooth and add that to the other ingredients.

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Simply mix with a wooden spoon until the batter is combined and pour into a lined loaf tin. I always line my loaf tins, as it saves on the washing up!

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Pop into a pre-heated oven at 180C for around an hour. Check with a skewer and it if comes out clean, the cake is cooked.

Allow to cool for a couple of minutes, before turning out on to a wire rack to cook complete and then enjoy with a cuppa.

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As an alternative, you could stir through a handful of chopped nuts or chocolate chips or even a couple of spoonfuls’ of honey or peanut butter to jazz up the cake.

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Vegetable Soup

I love whipping up a soup. It’s so easy, you near enough just throw everything in a pan and let it take care of itself.

I had a mountain of veg that was just crying out to be used up.

Very simply, I peeled and very roughly chopped:

2 small potatoes
a handful of carrots
a red onion
a white onion
a cabbage
a good handful of sprouts
2 leeks

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I add the potato as a thickening agent. Otherwise, any veggies you have begging, just throw them in! I also put in a chicken stock pot (use veggie stock if you’re keeping it all vegetarian), some course black pepper, paprika, onion salt and dried basil.

Top up the pot with water and allow to simmer until all the veggies are soft, then liquidise to your liking with either a handheld whizzy thing, or blender.

Once smooth, I allow some blue cheese to melt in. Again this is optional, depending on your taste or dietary requirements.

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