chilli

creamy fish curry

~ aplotzi ~ 6 Comments

I love this delicious Madur Jaffrey dairy free creamy fish curry recipe and have been cooking it for ever. It’s perfect for Friday night dinner, a dinner party or as an antidote to all the Christmas fare at Christmas. It’s great served with a wedge of lime and fantastic to serve on Christmas eve to guests as a simple supper with basmati rice or with whatever you fancy.

Recipe

Serves 4.

Ingredients:
A thumb size piece of ginger
3 green chillies
7 cloves of peeled garlic
400ml can of coconut milk
250ml carton of coconut cream
4 tablespoons of coconut oil or olive
3 medium onions finely chopped
8 small tomatoes halved
800g of white skinless fish (haddock, cod, monkfish), cut into big chunks
¾ teaspoon of turmeric
¼ teaspoon of cayenne pepper
A handful of coconut chips, toasted in a dry pan (optional)
A bunch of finely chopped coriander (optional)
Salt to taste

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crab linguine

~ aplotzi ~ 10 Comments

This is my 100th recipe on the blog. I’m really proud and grateful, thank you for subscribing, and as Julia Child used to say Bon Appétit!

I have had the crab linguine lots of times at Polpo restaurant in Nottinghill Gate with my friend Emily, we always order it and we are obsessed with it as it’s so good. I really wanted the recipe, however it isn’t in their cookbooks or online, so I have had to guess what it is. It took me six attempts before I got it right, that’s a lot of linguine and I’m now booking in to a health farm so I can do my jeans up again, however it was worth it. I really think Polpo have nailed it, and I hope you think I have too. The beauty of it is it only takes about twelve minutes to make and you can keep the ingredients in the store cupboard. Perfect for a stress free dinner party or just dinner for two. Ralph has just cooked and tasted it and he thinks that it is so easy and beyond amazing and you should definitely try it and everyone that has cooked this recipe has said it’s the best crab linguine they have ever had. Give it a try…

Recipe

Serves 2 (double or triple the quantities for more people).

Ingredients:
200g of linguine or spaghetti
170g tin of crab meat (drained which becomes 100g) or 100g of fresh white and/or brown crab meat
½ teaspoon of finely chopped red chilli or a pinch of dried chilli flakes
8 cherry tomatoes halved
A sprig of parsley finely chopped
2 tablespoons of fresh grated Parmesan
1 small clove of garlic minced
2-3 tablespoons of butter
Juice of half a lemon
Salt and pepper to taste

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aloo gobi

~ aplotzi ~ 4 Comments

This is my own version of the Leon Aloo Gobi. Even though it’s got a lot of ingredients, it’s worth making as a stand alone veggie dish. It’s perfect for a vegan or vegetarian dinner party served with basmati rice or a paratha. I think it has all the right flavours and textures. Sweet and savoury and  very creamy. Everyone loves it, including die hard carnivores. It has been wheeled out for many a dinner party and vegetarian dinner à deux.

Recipe

Serves 3-4.

Ingredients:
1 medium onion finely chopped
2 carrots thickly sliced
2 tablespoons olive or coconut oil
1 red chilli
2 thumb sized pieces of fresh ginger
5 cloves peeled garlic
1 heaped teaspoon madras curry powder
1 teaspoon turmeric
1 teaspoon black onion seeds
1/2 cup ground almonds
1/2 a cauliflower broken into florets
1 x 400ml tin coconut milk
1 cup frozen peas (thawed)
Juice of half a lemon
A handful of sultanas
Finely chopped parsley or coriander
A handful of desiccated coconut (and some optional coconut chips to sprinkle on top)

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jerk chicken

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A friend’s husband asked me to make this for dinner, because he hadn’t had jerk chicken for a long time. He’s a chef, and he loved it.

Serves 3.

Ingredients:
6 chicken thighs, bone in, skin off
A couple of limes

Marinade
1 bunch of spring onions
1 tablespoon of fresh chopped ginger
2 garlic cloves
2 red chillies, chopped
A few sprigs of thyme
Half a lime juiced
1 tablespoon soy sauce
1 tablespoon olive oil
2 tablespoons maple syrup or brown sugar
1 heaped teaspoon ground allspice

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zucchini, mint, and chilli pizzetta

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Taken from the Polpo cookbook, pizzettas are simple and quick to make. This recipe redefines pizza as there is no tomato or garlic and they are unbelievably delicious.

Serves 1.

Ingredients:
1 ball of pre-made dough (see pizzetta dough recipe)
1 small handful of grated block mozzarella
1 small handful of finely grated Parmesan
Zucchini very finely sliced
Half a red chilli, de-seeded and finely sliced
Olive oil
4-6 mint leaves finely chopped

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