Sticky Kicking Chicken Watermelon Radish Salad & Crunchy Noodles

Jamie's pulled the recipe again… watch it here http://www.channel4.com/programmes/jamies-15-minute-meals/4od#3425185

Sweet Potato Bhuna Masala

Put those back-of-the-cupboard spices to good usein this vegetarian curry recipe.

Ingredients:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cardamom pods
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 garlic cloves, sliced
• 2.5 centimeter piece ginger, chopped
• 1 teaspoon curry powder
• 1 teaspoon chilli powder
• cinnamon stick
• 200 grams fresh tomatoes, chopped
• 150 milliliters coconut milk
• 100 milliliters white wine
• 450 grams sweet potato, diced
• 200 grams fresh or frozen peas
• To serve
• basmati rice
• naan bread
• mango chutney

Directions:

Place the cumin, coriander and cardamon in a frying pan over a medium heat and toast for two minutes. Grind the spices in a pestle and mortar to a fine powder. Heat the vegetable oil in a large frying pan over a low heat. Cook the onion for 18-20 minutes, or until golden-brown and caramelised. Add the garlic, ginger, ground spices, curry powder, chilli powder and cinnamon stick to the onions and cook for a further five minutes. Add the tomatoes, coconut milk, white wine and sweet potatoes and cook for 15-20 minutes, or until the potatoes are tender. Add the peas five minutes before the end.

(Serves 4)

Kofta (meatballs) In Red Curry Sauce

 

This tasty beef meatballs curry from Weight Watchers is only 305 calories per serving - so you can still enjoy tasty food on your diet.

Ingredients:

• 200 grams lean beef mince
• 1 small onion, chopped finely
• 1 garlic clove, chopped
• 1 tablespoon fresh root ginger, chopped
• 0.5 teaspoon ground cumin
• 1 tablespoon fresh coriander, plus extra to garnish
• 1 small egg, beaten lightly
• Salt and freshly ground black pepper
• For the red curry sauce:
• Low-fat cooking spray
• 1 onion, chopped finely
• 2 garlic cloves, chopped finely
• 1 tablespoon tandoori curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 can chopped tomatoes
• 4 tablespoons 0% fat Greek yogurt

Directions:

Put the beef, onion, garlic, ginger, cumin, coriander and egg in a food processor. Season and blend to a coarse paste. Using wet hands, shape the mixture into walnut size balls. Put them on a plate and chill, covered, for about 30 mins. To make the sauce: Heat a lidded, non stick frying pan, spray with the cooking spray and fry the onion for 7 mins, adding a little water if it starts to stick. Add the garlic and spices and cook for 30 secs. Pour in the tomatoes and add 5tbsp of water. Bring to the boil then reduce the heat to simmering point. Arrange the meatballs in the pan, cover, and simmer for 15–20 mins, turning occasionally and adding a little water if the sauce looks too dry, until the meatballs are cooked through. When the meatballs are cooked, remove them from the pan using a slotted spoon and arrange on two plates. Stir the yogurt into the pan and season. Heat through gently then spoon the sauce over the meatballs. Garnish with the extra coriander.

(Serves 2)

Mary Berry's Pork with Chilli and Coconut

Mary's takeaway-style dinner of Thai-spiced pork is balanced in a rich and creamy coconut and tomato sauce.

Ingredients:

• For the pork with chilli and coconut:
• 750 grams pork fillet (tenderloin), trimmed and cut into 5mm (1⁄4in) strips
• 2 tablespoons sunflower oil
• 8 spring onions, cut into 2.5cm (1in) pieces
• 1 large red pepper, halved, seeded, and cut into thin strips
• 1 can chopped tomatoes
• 60 grams creamed coconut, coarsely chopped
• 4 tablespoons water
• 1 tablespoon chopped fresh coriander
• 1 tablespoon lemon juice
• Salt and black pepper
• Coriander sprigs to garnish
• Chinese noodles to serve
• For the spice mix:
• 2.5 centimeter fresh root ginger, peeled and grated
• 2 fresh red chillies, halved, seeded, and finely chopped
• 1 garlic clove, crushed
• 1 tablespoon mild curry powder

Directions:

For the spice mix: In a bowl, combine the ginger, chillies, garlic, and curry powder, and season with salt and pepper. For the pork with chilli and coconut: Turn the pork in the spice mix, cover, and leave to marinate in the refrigerator for 2 hrs. Heat a wok or large frying pan, add the oil, and heat until hot. Add the strips of pork in batches, and stir-fry over a high heat for 5 mins or until browned all over. Add the spring onions and stir-fry for 1 min. Add the red pepper and stir-fry for 1 min, then add the tomatoes, coconut, and measured water. Bring to a boil, cover, and simmer very gently for 15 mins or until the pork is tender. Add the chopped coriander, lemon juice, and salt and pepper to taste. Garnish with coriander sprigs and serve on a bed of chinese noodles.

(Serves 6)

Save time by marinating the pork the night before and keep it in the fridge until you need it.

Sweet Potato Bhuna Masala

Put those back-of-the-cupboard spices to good usein this vegetarian curry recipe.

Ingredients:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cardamom pods
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 garlic cloves, sliced
• 2.5 centimeter piece ginger, chopped
• 1 teaspoon curry powder
• 1 teaspoon chilli powder
• cinnamon stick
• 200 grams fresh tomatoes, chopped
• 150 milliliters coconut milk
• 100 milliliters white wine
• 450 grams sweet potato, diced
• 200 grams fresh or frozen peas
• To serve
• basmati rice
• naan bread
• mango chutney

Directions:

Place the cumin, coriander and cardamon in a frying pan over a medium heat and toast for two minutes. Grind the spices in a pestle and mortar to a fine powder. Heat the vegetable oil in a large frying pan over a low heat. Cook the onion for 18-20 minutes, or until golden-brown and caramelised. Add the garlic, ginger, ground spices, curry powder, chilli powder and cinnamon stick to the onions and cook for a further five minutes. Add the tomatoes, coconut milk, white wine and sweet potatoes and cook for 15-20 minutes, or until the potatoes are tender. Add the peas five minutes before the end.

(Serves 4)

Kofta (meatballs) In Red Curry Sauce

This tasty beef meatballs curry from Weight Watchers is only 305 calories per serving - so you can still enjoy tasty food on your diet.

Ingredients:

• 200 grams lean beef mince
• 1 small onion, chopped finely
• 1 garlic clove, chopped
• 1 tablespoon fresh root ginger, chopped
• 0.5 teaspoon ground cumin
• 1 tablespoon fresh coriander, plus extra to garnish
• 1 small egg, beaten lightly
• Salt and freshly ground black pepper
• For the red curry sauce:
• Low-fat cooking spray
• 1 onion, chopped finely
• 2 garlic cloves, chopped finely
• 1 tablespoon tandoori curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 can chopped tomatoes
• 4 tablespoons 0% fat Greek yogurt

Directions:

Put the beef, onion, garlic, ginger, cumin, coriander and egg in a food processor. Season and blend to a coarse paste. Using wet hands, shape the mixture into walnut size balls. Put them on a plate and chill, covered, for about 30 mins. To make the sauce: Heat a lidded, non stick frying pan, spray with the cooking spray and fry the onion for 7 mins, adding a little water if it starts to stick. Add the garlic and spices and cook for 30 secs. Pour in the tomatoes and add 5tbsp of water. Bring to the boil then reduce the heat to simmering point. Arrange the meatballs in the pan, cover, and simmer for 15–20 mins, turning occasionally and adding a little water if the sauce looks too dry, until the meatballs are cooked through. When the meatballs are cooked, remove them from the pan using a slotted spoon and arrange on two plates. Stir the yogurt into the pan and season. Heat through gently then spoon the sauce over the meatballs. Garnish with the extra coriander.

(Serves 2)

Lamb and Pea Keema Curry

Ingredients:

• 1 tablespoon oil
• 1 onion, finely chopped
• 500 grams minced lamb
• 1 teaspoon cumin seeds
• 2 tablespoons curry paste
• 200 milliliters chicken stock
• 200 grams frozen peas
• 1 lemon, juiced
• 3 tablespoons fresh coriander
• basmati rice, warmed naan bread and thick natural yogurt

Directions:

1. Heat the sunflower oil in a large non-stick frying pan over a medium heat. Add the onion and cook for 5 minutes or until starting to brown. Increase the heat to high, add the lamb mince and cook for 5 minutes, until browned.

2. Stir in the cumin seeds and curry paste. Cook for 2 minutes, then stir in the chicken stock. Add the petit pois (no need to defrost) and bring to the boil. Simmer for 5-10 minutes, until most of the liquid has evaporated.

3. Squeeze over a little lemon juice and add 3 tablespoons chopped fresh coriander. Serve with steamed long grain rice, warmed naan bread and a spoonful of thick natural yogurt.

(Serves 4)

A tasty lamb and pea curry recipe that you'll have on the table faster than a takeaway delivery

Source - traditional