Recipex

Lamb and spinach curry

Recipe by Mike FinchCourse: Main
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1/2 tsp cumin seeds

  • 2 tsp sunflower oil

  • 200g lamb steak (optional, remove to make vegetarian!)

  • 1 red pepper

  • 1 green chilli

  • 2 tbsp mild curry paste

  • 2 tsp curry power, optional, to give some oomph

  • 225g tin chopped tomatoes

  • 160ml can coconut cream

  • 1 x bag baby spinach

  • 1/2 pack of fresh coriander chopped

Directions

  • Dry fry cumin seeds for about 20 secs in a wok
  • Add half the oil and stir-fry for about 1 min until browned, then tip on to a plate
  • Add rest of the oil to the wok and stir fry pepper and chilli for a couple of minutes
  • Stir in the curry paste, tomatoes and coconut cream with about 200ml boiled water
  • Simmer for about 5 mins.
  • Add the lam and coriander until the lamb is cooked through
  • Add spinach, stir in till wilted.
  • Serve with rice.

Recipex

Recipe by Mike Finch
Servings

4

servings
Prep time

19

minutes
Cooking time

15

minutes
Calories

300

kcal

Ingredients

  • 2 tbsp sunflower oil

  • Half an onion or small stick of celery chopped finely

  • 2 garlic cloves crushed and finely chopped

  • 1 tbs chopped ginger

  • 500g potatoes, peeled and chopped into roughly 2cm cubes

  • 1 large red chilli, halved de-seed and finely chopped

  • 1/s tsp mustard seeds

  • 1/2 tsp cumin powder or seeds

  • 1/s tsp turmeric

  • Salt and pepper to taste

  • 1 can of chick peas

  • 2 stock cubes

  • Water from a boiled kettle

  • 220g spinach bag of leaves

Directions

  • Heat oil in a large pan and add onion or celery, cook slowly for a few minutes
  • Add garlic, ginger, cumin, trimeric and mustard seeds and cook for a further minute.
  • Add stock cubes and a large splash of water (don't drown it) and stir till stock is dissolved
  • Stir in potatoes and chick peas until coated
  • Cover and cook for 8 to 10 mins
  • Check potatoes are ready (not too soft and mushy and not too hard) then add the spinach leave and let them wilt.
  • Take off the heat and serve with pilau rice poppadoms and naan bread

Lentil and spinach curry

Recipe by Mike FinchCourse: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes

Ingredients

  • 2 tbsp sunflower oil

  • 1/2 onion or one celery stick

  • 1 large clove of garlic

  • 5 or 6 mushrooms finely chopped

  • 4 tbsp curry paste

  • 850ml water

  • 3 knorr stock cubes

  • Big handful of frozen vegetables

  • 250g green lentils

  • 1 big tsp tumeric

  • 200g bag of baby spinach

  • Basmati pilau rice

Directions

  • Boil the kettle
  • Chop onion or celery and put in pan with olive oil, stir so it's coated.
  • Chop mushrooms and garlic
  • Put the pan with the onion or celery on a gentle heat stirring occasionally and cook for a few minutes.
  • Add the mushroom and garlic stirring vigorously until softened
  • Add the curry paste and turmeric and stir in till it's a big stodgy lump
  • Add one stock cube and a little water and stir in till the stock is dissolved and the ingredients have a gloopy consistency.
  • Season lightly with salt and go a bit heavier with the pepper
  • Add the 850ml of water and the remaining stock cubes. Stir in until the stock cubes have dissolved.
  • Rinse the green lentils and place in the pan, set timer for 20 mins
  • When there is 10 mins to go, add the frozen veg.
  • At the end of 20 mins, add the entire bag of spinach and fold in until limp.
  • Server with pilau rice and naan bread.

Easy chicken curry

Recipe by Mike FinchCourse: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal

Ingredients

  • 1/4 onion finely chopped (or celery if you prefer)

  • One clove of garlic crushed and finely chopped

  • Handful of mushrooms chopped finely

  • 400m can of coconut milk

  • 200ml chicken (or vegetable) stock

  • 3 tbsp curry paste

  • 1 tsp curry power to add a little oomph

  • Pinch brown sugar

  • Can of chick peas

  • Can of lentils

  • Handful of frozen mixed veg

  • Squirt of lemon juice

  • Bag of baby spinach

  • Leftover chicken or pre-cooked chicken torn into large pieces (leave out if vegetarian)

  • Pilau rice, naan bread and poppadoms to serve

Directions

  • Chop onion or celery and put in pan with olive oil and cook slowly for 5 minutes.
  • Add mushroom, garlic, chilli, raise the temperature and cook till soft and tender
  • Add curry paste and curry power and stir in thoroughly till all mixed in
  • Add stock and coconut milk, brown sugar and squirt of lemon juice
  • Turn up temperature till just bubbling and then turn down temperature and leave to cook slowly for 10 mins.
  • Add chick peas, lentils and frozen veg - turn up temperature slightly to further heat the dish that would have been cooled by the new ingredient - cook for further 10 mins.
  • Add bag of spinach and stir in till wilted
  • Add optional chicken and stir till coated and warmed.
  • Serve with rice, bread and poppadoms

Pasta Speciale

Recipe by Mike FinchCourse: Uncategorized
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

300

kcal

Ingredients

  • 1/4 onion finely chopped (or celery if you prefer)

  • One clove of garlic crushed and finely chopped

  • Splodge of balsamic vinegar

  • 3 or 4 large mushrooms finely chopped

  • 2 x vegetable stock cubes (I prefer Knorr but Oxo will do)

  • Chilli flakes

  • Tomato puree, two big splodges

  • Tin of tinned chopped tomatoes

  • Half a jar of Sacla pesto sauce

  • Small tub of double cream (or two large tbsp scoops of Philly if not available).

  • Rigatoni pasta (or any pasta of choice) - 2-3oz per person

  • Optional rocket (about half of a standard supermarket bag)

Directions

  • Boil kettle and put big pot of water on the cooker to boil for the pasta
  • Chop onion and put in pan with olive oil and balsamic vinegar, stir and allow to marinate while you prepare the rest of the ingredients.
  • Chop the mushroom and the garlic finely and once the onion is translucent, add to the pan (you probably need to add some more olive oil as the mushrooms soak up any liquid almost instantly.
  • Add chilli flakes and stir in thoroughly so the ingredients are coated.
  • Add tomato puree and stir in thoroughly
  • Add stock cubes and a splash of water from the kettle. Keep stirring until there is a gloopy dollop in the pan, not too runny but not too thick. Add more water if required.
  • Add tin of chopped tomatoes and stir thoroughly.
  • Season lightly with salt and pepper
  • Add half the jar of pesto sauce and stir in thoroughly and allow the ingredients to simmer slowly while the pasta pot boils
  • When the pasta water is boiling, add the pasta (2-3 oz per person depending how hungry you are).
  • When there is 5 minutes left for the pasta to boil, add in the tub of double cream (or 2 dollops of Philly) and stir in thoroughly.
  • When the pasta is boiled drain and put 2 serving spoons of water from the pasta pot into the sauce mix (this makes it more creamy and scrumptious).
  • Add the optional rocket to the sauce and stir in till wilted
  • Add the pasta to the sauce and combine.
  • Serve with a light seasonal salad and parmesan. Some fresh foccia to wipe your plate with afterwards is desirable!

Cabbage soup

Recipe by Mike Finch
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

300

kcal

Ingredients

  • Tbsp olive oil

  • 2 cloves garlic, finely chopped

  • ½ cabbage, shredded finely

  • ½ tomato, diced

  • ½ pint vegetable stock

  • handful fresh parsley, chopped

Directions

  • Heat the oil in a small pan and add the garlic, cabbage and tomato.
  • Cook for 5-8 minutes or until soft. Add the stock and continue to cook for 8-10 minutes.
  • Finish by adding the parsley to serve.

Spicy lentils and chick peas

Recipe by Mike FinchCourse: Recipes
Servings

4

servings
Prep time

19

minutes
Cooking time

30

minutes
Calories

300

kcal

Ingredients

  • Big splodge of olive oil

  • 1/4 onion finely chopped (or celery if you prefer)

  • One clove of garlic crushed and finely chopped

  • Splodge of red wine vinegar

  • 3 or 4 large mushrooms finely chopped (this is optional but does give the dish better taste and texture)

  • 2 x vegetable stock cubes (I prefer Knorr but Oxo will do

  • Paprika (big spoonful)

  • Some chilli flakes to taste (don’t go mad)

  • Cinnamon (one big tsp full, or more to taste)

  • Squirt of tomato puree

  • Tin of chopped tomatoes

  • Big handful of red lentils

  • Tin of chick peas

  • Handful of frozen mixed veg

  • Rocket (or spinach)

  • Water from the kettle to hand, to top up if it gets dry

  • Rice and/or bread to accompany.

Directions

  • Boil kettle
  • Chop onion and put in pan with olive oil and red wine vinegar, stir and allow to marinate while you prepare the rest of the ingredients.
  • Chop the optional mushrooms and the garlic finely and once the onion is translucent, add to the pan (you probably need to add some more olive oil as the mushrooms soak up any liquid almost instantly.
  • Add paprika, cinnamon and chilli flakes and stir in thoroughly so the ingredients are coated.
  • Season lightly with salt and go a bit heavier with pepper
  • Add tomato puree and stir in thoroughly
  • Add stock cubes and a splash of water from the kettle. Keep stirring until there is a gloopy dollop in the pan, not too runny but not too thick. Add more water if required.
  • Add tin of chopped tomatoes and stir thoroughly.
  • Rinse lentils in a sieve and add to the pan stirring thoroughly. Heat should be medium/low (don’t over-heat and needs 25 minutes.
  • Be attentive and stir frequently or the lentils will stick to the bottom. Add water from the kettle gradually as the lentils will absorb the water – add in small amounts, don’t drown the dish, just enough to keep it loose but not sloppy. If it’s too sloppy it’ll be like gravy on the plate!
  • Add rice to boil depending on cooking time (RTFM!).
  • With 10 minutes to go, add the chick peas (empty into a sieve first and rinse before adding) and the frozen vegetables
  • At the end of the 25 minutes, stir in some rocket (or spinach) until it goes limp, for colour and flavour.
  • Serve with rice and/or bread and a light salad.