Tag: food

Cold Wrap fillings

Following up from how to make your own tortilla wraps, here’s some good things to put in them!

I’ll get round to doing some hot fillings when I get the time but here’s 10 cold ones to be getting on with.

Beef and horseradish

Spread the horseradish over the whole wrap, layer sliced beef on top and roll up, nice and hot.

Dairy lea and ham

I’m a sucker for this 😂 I make it for my daughter, like above just spread the dairy lea over the open wrap and layer the ham on top, then roll up and cut in half/in to bites etc.

Chocolate spread

Quick and easy, better on pancakes but nice if you want a quick sweet treat, just spread it over the wrap and fold/roll up. Nosh.

Smoked salmon and cream cheese

Spread cream cheese over the open wrap and layer smoked salmon over the top. You can roll this up and cut it into 1cm pieces to use as canopes or as little snack bites.

Ham and mustard

Another classic combination, spread the mustard over the wrap and put the ham over the top. Fold/roll and enjoy.

Mango chutney and cheddar

I love this, spread the mango chutney over the open wrap and the grate cheese over the top. Fold/roll it up as you would and munch. Pop it in the microwave for 20 seconds if you want melted cheese, the wrap might go a bit floppy though.

Coleslaw

As simple as it sounds, fill, wrap, eat, repeat.

Mozzarella and beef tomato.

Slice a beef tomato and ball of mozzarella as finely as you can lay the tomato over the open wrap, dash a little balsamic over the tomato and sprinkle with salt, the put the mozzarella on top. Roll up and eat.

Cheese basil and tomato.

Get some fresh basil and your favourite cheese. Slice the tomato as fine as you can. Spread some pesto over the open wrap and grate some cheese over the top. Put in whole leave of basil or chop it up and sprinkle over the top. Top with the tomato and fold/roll up.

Tartare sauce and tuna

Spread the tartare over the open wrap, open and drain the tuna and sprinkle over the top. Fold/roll up and enjoy.

Chicken tikka masala recipe


The dish of a thousand recipes and probably most well know as being an ‘English’ curry.

Over the years I’ve seen and cooked so many variations of this. This is the recipe that I’m currently using.

I’ll do a post soon on how to butcher a whole chicken (saves a lot of cash!) but you can use any kind of chicken meat you like, alternatively the sauce (which is made separately) can just be a base for a vegetable curry.

Ingredients (serves 4-6)

For the sauce

  • 2 large onions, or 3-4 medium
  • 2 red peppers
  • 2 tins of chopped tomatoes
  • 2-4 tbsp garlic paste
  • 2-4 tbsp ginger paste
  • 2 tbsp tomato paste
  • 2-3 tbsp cumin seeds
  • 5-10g dried curry leaves
  • 1 tbsp paprika (not smoked)
  • 2-3 tbsp garam masala
  • 2-5tbsp double cream
  • Salt and pepper
  • Chilli powder (optional)

For the chicken

  • 1 whole chicken, cut into parts and thickly diced, or 500-900g of thickly diced chicken meat
  • 250-300g natural yoghurt
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2-4 tbsp mint sauce (shop bought or homemade)

Equipment

  • Mixing bowl
  • Knife
  • Chopping board
  • Immersion blender/ food processor
  • Roasting tray or oven dish
  • Saucepan
  • Wooden spoon
  • Cling film
  • Tin foil
  • Slotted spoon

Prep and cooking (optional 1.5-2+ hours)

  1. First to marinade the chicken, put the largely diced meat into a mixing bowl with the yoghurt, garlic, ginger, salt, pepper and mint sauce. Mix well, cover and put in the fridge (preferably overnight).
  2. Finely dice the onion. Heat some oil on a medium heat in a pan, when warm add the onion, cumin seeds and curry leaves. Cook for 3-5 minutes stirring occasionally until the onion is soft.
  3. Slice the red pepper, doesn’t have to be neat but not too thick, add to the pan and cook for another 3-5 minutes.
  4. Add the garlic and ginger paste and cook for another 2-4 minutes.
  5. Mix the dry spices with a little water to make a paste, then mix with the tomato paste, add to the pan and cook for another 3-5 minutes.
  6. Add the tinned tomatoes, reduce the heat and simmer for 15-20 minutes.
  7. Remove from the heat to cool. Heat the oven to 180°c (fan) and put the chicken in a roasting tray or oven dish and cover with tin foil, cook for 30-40 minutes until the chicken is cooked.
  8. Remove the chicken from the oven. Now blend the sauce with your immersion blender/food processor until smooth and return to a low heat.
  9. Remove the chicken from the baking dish with a slotted spoon into the sauce. Pour any remaining liquid in the baking tray into the sauce, cover with a lid and cook for 20+ minutes.
  10. Tikka break and have some curry.

Chicken tikka, tell me what’s wrong..

Another chicken tikka recipe to add the the masses.

It seems there’s a ton of claims as to where it originated, mainly either India, or the UK but it seems pretty conclusive whoever came up with it was of Indian decent.

The masala refers to the sauce, chicken tikka refers to the marinating and roasting of the chicken.

Supposedly here in England it’s one of our nations favourite dishes!

More recipes soon, feel free to message me with any recipe requests.

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