Balinese Cauliflower and Tempeh Rendang Curry
This Tempeh Rendang Curry is just bursting with veggie flavour. This dish was inspired by my trip in 2015 to Indonesia and my love for Tempeh. There is a richness from the coconut milk and a boldness from the various aromatic spices. The tempeh is soft and delicious and can be combined with any veggies that you like to make something a little different each time. It makes for the perfect midweek meal and doesn’t need many ingredients, so it’s a welcome change if you’re trying to use up leftovers! Rendang is one of many curries originating in the Nusantara region, which includes Indonesia, Malaysia, Singapore, Brunei and surrounding islands.
Korean Barbecue Veggie Lasagne
My Korean barbecue lasagne is a fusion dish that combines elements of Korean barbecue (bulgogi sauce) with the classic Italian pasta dish of lasagne. My dish consists of layers of pasta, kimchi, and a variety of veggies, which are then topped with a Korean barbeque sauce, layers of cheesy mozzarella sauce and topped with golden breadcrumbs, sesame seeds and cheese! The dish is a creative and flavorful way to enjoy the flavours of Korean barbeque in a new and unexpected way. For those meat eaters, simply add beef mince or a leftover pulled meat of your choice. Get creative!
Simple Moroccan Veggie Tagine
This simple and hearty recipe was inspired by my surf trip to Moroccan in 2018. Packed with a variety of vegetables, bold flavours and is so simple to make. Vegan and gluten-free.
Moroccan Wraps With Chicken and Halloumi
I came up with this recipe for my first food stand back in my local village fete of Sherfield on Loddon, and the Moroccan wraps down an absolute treat! The frequent feedback received on the day was that they were ‘refreshing‘, ‘deliciously simple‘, and ‘the perfect work lunch option’ Rather than keeping the recipe to myself, I wanted to share it with you to brighten up your next meal. Give it a try this weekend and give your taste buds a wake-up call.
Flatbread Wraps
Not all flatbreads have to be hard to make. These flatbreads are quick and easy to make, and you don’t need any fancy equipment. Use your imagination when it comes to toppings; I’m sure you can think of something!
Beef Brisket Chilli Con Carne Recipe
Here is my pulled beef brisket chilli recipe I made you in Croyde 2020! For my Mexican night, I converted the standard minced meat chilli to a show stopper with chunky pieces of tender beef pulled apart and infused in a simple Mexican marinade inspired. The brisket piece is a cheap cut from a cow that runs from the bottom of the neck down under the ribs. It requires slow cooking due to the amount of connective tissue in the muscle. Cows don’t have collarbones, so this muscle must carry up to 60% of the weight of the cow! In the UK, it’s normally braised or stewed in a broth with root vegetables, and in the USA, they love to barbeque it with a local rub.
Jamaican Chickpea Sweet Potato Curry
Make a bowl of raspberry and peanut butter overnight oats that are indulgent yet healthy. It doesn’t get any easier and more delicious than creamy peanut butter and tangy raspberries. Overnight oats are a great way to keep you full until lunch for a low cost and offer endless flavours to pick from.
Quick Rice & Peas
Whip up a quick, flavorful side with Biffen’s Kitchen’s Rice & Peas recipe. A simple yet hearty companion to any main dish, embodying a homely comfort.
Kasespatzle, Austrian Mac & Cheese
Austrian ski food doesn’t get much naughtier than Kasespatzle, the macaroni & cheese of Austria. This hearty dish tastes especially good after a walk in the crisp mountain air. Similar to the Tiroler Grostl, it’s hearty, tasty and goes perfectly with a hot chocolate. This tastes even better the next day so make sure you double up (you can freeze it, too) and enjoy it for your lunch.
Moroccan Lamb Stew
Compliment this stew with warm pita bread for plunging into the delicious sauce and a super easy couscous. Reminds me of my easy pomegranate lamb curry, one to add to your Friday night menu! This recipe idea from my travels to Morocco back in April 2018 from a local lady. I spent 12 days around the Taghazout area surfing and discovering delicious local dishes. The original recipe has been adapted so the shopping list isn’t as long as your arm, but it still keeps the beautiful flavours of Morocco.
