#HungryHighlander #Greek #Pork #Souvlaki This is my take on a Rick Stein recipe from his Venice to Istanbul series. This is one of my favourite summer recipes and a favourite when visiting Greece. It is delicious with Greek Lemon Rice (recipe to follow), Greek Salad […]
#HungryHighlander #ÇöpŞiş #ChopeShish I first came across this in a Turkish Restaurant in Berlin when I was there visiting my daughter and it blew me away! This is one of my firm favourites. This is a Turkish Kebab recipe which literally translates as ‘shish made […]
#HungryHighlander #PiriPiri #PeriPeri #Sauce Every now and then you need something just a little bit naughty but nice and one of my favourite meals out is Nando’s Extra Hot Piri Piri Chicken. This Piri Piri Chicken is delicious and satisfies that craving and is my go to recipe for a Thursday evening stay at home Nando’s! This is pretty easy recipe to make.
Level of difficulty – Easy
6 bone in skin on chicken thighs
1 ½ cups piri piri sauce
½ tsp Nando’s Peri Peri salt
Season the chicken thighs with Nando’s peri peri salt.
Place chicken in a ziplock bag. Add half of the piri piri sauce and rub together making sure it is well distributed on the chicken. Leave to marinate in the fridge for at least 1 hour or overnight preferably. If you need to make the chicken immediately, make incisions on it or remove the skin, marinade with the hot sauce and oven bake or grill immediately.
Preheat the oven at 200°C/ 392°F or medium-high heat if using the oven/gas grill. Alternatively, cook on open fire (barbeque)
Bring out the chicken from the fridge, remove chicken from marinade and shake off any excess drips.
Transfer chicken to a baking tray and bake for 30 minutes to 45 minutes. Baste the chicken every 10 minutes with another half a cup of the remaining marinade.
After chicken is fully cooked, leave to rest for some minutes and serve with remaining ½ cup piri piri sauce, sides of your choice and a lemon wedge. I usually serve it with boiled or roasted sweetcorn and either sweet potato or regular potato chips.
Preparation Time – 10 minutes
Cooking Time – 45 minutes
#HungryHighlander #PiriPiri #PeriPeri #Sauce Every now and then you need something just a little bit naughty but nice and one of my favourite meals out is Nando’s Extra Hot Piri Piri Chicken. This sauce obviously isn’t an exact replica of the Nando’s Sauce but it […]
#HungryHighlander #Bulgur #Wheat #Chickpea #Pilaf This is my version of a really tasty recipe. I first discovered Bulgur Wheat in a Turkish Restaurant in Berlin and thought it was delicious. It goes really well with this lamb tagine recipe or with any North African, Middle […]
#HungryHighlander #Lamb #Kofta #Flatbreads This is my version of a quick and easy Jamie Oliver recipe from his “Five” series. This is a dead easy recipe to make and was more delicious than I thought it would be, ideal for a quick and easy midweek supper.
Level of difficulty – Not too tricky
250 g minced lamb
2 teaspoons harissa paste, plus extra to serve (we used Asda’s own brand)
250 g red cabbage
2 seeded wholemeal tortillas, or flatbreads
100 g Feta Cheese (we used Lidl’s own brand)
Red Wine Vinegar
Salt and Pepper
Shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 2 tablespoons of red wine vinegar, then scrunch together to quickly pickle it, set aside in a bowl until time for serving.
Crumble or cut your feta into small pieces and set aside.
Scrunch the minced lamb and harissa in your clean hands until well mixed.
Divide the lamb and harissa mixture into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.
Put a griddle pan on a high heat.
Griddle for 4 to 5 minutes on each side, or until sizzling and golden. Warm your tortillas or flatbreads, sprinkle over the cabbage, sprinkle over the feta cheese, add the koftas, drizzle with a little extra harissa, and tuck in.
Preparation Time – 10 minutes
Cooking Time – 10 minutes
All Nutritional Information is estimated:
Fat – 20g
Saturated Fat – 8.9g
Fibre – 9g
Protein – 32.4g
Salt – 1.3g Carbs 32.7g
#HungryHighlander #LowGI #Nut #Seed #Granola This is my version of a delicious breakfast recipe from Spoon University. This is a dead easy recipe to make with minimum amount of actual cooking. Level of difficulty – Super Easy Ingredients: 2 cups porridge (rolled) oats 4 […]
#HungryHighlander #Moroccan #Mediterranean #Lamb #Tagine Lamb Tagine with Dates, Almonds and Pistachios
#HungryHighlander #Mediterranean #Lamb #Tagine #Dates This is my version of a delicious recipe from the “Food For Thought” Food Blog. This is an easy recipe to make with a few moving parts but nothing too complicated. Level of difficulty – Not Too Tricky Ingredients: […]
#HungryHighlander #Mediterranean #Fish #Parcels Mediterranean Style Fish Parcels with Moroccan Spice
#HungryHighlander #Mediterranean #Fish #Parcels This is my version of a simple and easy recipe by Emily from the My Every Day Table Food Blog. This is the simplest of steamed fish meals, but also one of the tastiest. Simply parboil some new potatoes and sauté the garlic, tomatoes and olives, put them all together in a parchment and steam them in the oven for 10 or so minutes. Delicious!
Level of difficulty – Super Easy
2 Tablespoons garlic infused olive oil
1 clove garlic, sliced
16 mixed red and yellow cherry tomatoes, halved
8 (or more) mixed olives stuffed and flavoured (we used the Olives Trio from Lidl), pitted and roughly chopped
Harissa Paste (about 2 tbsp)
sea salt and pepper, to taste
4–6 oz fillets flaky white fish (we used cod)
1 small lemon, thinly sliced
4 Tablespoons white wine
1 small bunch basil, leaves torn
Baby new potatoes (about 350g)
Preheat oven to 180º C (356º F). Cut 4 large squares of parchment paper.
Parboil the new potatoes for about 14 minutes (cut any slightly too big ones in half).
In a frying pan over medium heat, add 1 Tablespoon of garlic infused olive oil. Add the garlic, tomatoes and chopped olives.
Sauté for 3 minutes, or until the ingredients begin to soften. Season with salt and pepper and set aside.
Place a fish fillet in the centre of each piece of parchment. Spread the harissa paste evenly over each fish. Surround each fish with the parboiled potatoes and cover the fish with the tomato, garlic and olive mixture plus any juices from the pan, arrange two lemon slices on top of each fillet. Sprinkle with a pinch of sea salt and pepper. Drizzle with 1 teaspoon olive oil and 1 Tablespoon white wine.
Wrap each parcel by folding the sides together and creating a tent, ensuring there are no gaps as you fold the paper together.
Place the parcels on a baking sheet and bake for 8 to 10 minutes, or until the fish flakes easily and the flesh is opaque. Sprinkle the opened parcels with basil leaves and serve immediately.
#HungryHighlander #Mediterranean #Chicken #Tomatoes This is my version of a simple and easy recipe by Helen from the Scrummy Lane Food Blog. This is the simplest of baked chicken meals, but also one of the tastiest. Just pile tomatoes, chorizo, garlic, basil, olive oil and […]