Fresh Tuna Steak Marinade

 

Marinade:
Light soy sauce
Sesame seed oil
Dash of Fish Sauce
Minced fresh ginger root (minced jar stuff)
Gochujang sauce
Brown sugar
Garlic cloves, minced
Salt
Freshly ground black pepper
Tuna steak (1 inch or thicker)

 

Lemon Masala Chicken

 https://www.harighotra.co.uk/lemon-chicken-recipe

8 pieces of chicken on the bone, skinned or thigh fillets

Marinade
1-2 tsp chilli powder
1 tsp turmeric
1 tsp coriander seeds, crushed
½ tsp black pepper, crushed
1 tsp garam masala
½ lemon

Curry
1 tbsp rapeseed oil
10 curry leaves
1 tsp cumin seeds
1 onion
4 cloves garlic, sliced
7cm piece ginger, julienne
2 green chillies chopped
4 green chillies, whole (optional)
½ lemon, cut 2 slices and keep the rest
handful of coriander

Put the chicken into a large bowl and sprinkle with the chilli powder, turmeric, garam masala, ground coriander, black pepper, salt, lemon juice and stir to coat. Leave for 10 minutes.
Heat 1 tbsp oil and add cumin seeds until they sizzle.
Add the sliced onion and stir through until they start to colour and turn golden.
Add the garlic and then stir in the ginger and all the chillies.
Add the curry leaves then add the chicken pieces and coat with the mixture on a high heat to seal the meat.
Reduce the heat to low add the two slices of lemon and place the lid on the pan. Leave to cook for about 20-40 minutes (depending on the meat you use).
Stir every now and again until it’s cooked through and the chicken is coming away from the bone.
Remove from the heat and squeeze in the lemon, sprinkle with coriander and serve.

Salt and pepper Sichuan prawns with soy chilli dipping sauce

Garnish

Spring onion
Red chilli

Sauce
5 tbsp mirin
4 tbsp dark soy sauce
1 tsp soft light brown sugar
1 red chilli, (seeds removed if you prefer it slightly less hot), finely sliced
1 green chilli, (seeds removed if you prefer it slightly less hot), finely sliced

For the prawns
½ tsp Sichuan pepper seeds
flaked sea salt
2 tsp five-spice powder
Raw, peeled tiger prawns, deveined
1 tsp sunflower oil

Prepare the garnishes. Cut the spring onion in half across and then cut each piece into really thin lengthwise strips
Halve the chilli lengthwise, deseed and then slice it into long, thin strips.
Put them into a bowl of cold water so they curl and look fancy.

Make the sauce. Simply stir everything together in a small bowl.

Using a pestle and mortar, grind up the Sichuan pepper with a pinch of salt until fairly smooth. Tip this mixture into a small, dry wok, add the five spice and toast over a low to medium heat for 1-2 minutes or so, stirring regularly until you start to smell the spices. Tip the spices into a bowl and toss the prawns through to coat evenly.

Return the wok to a high heat and add the oil. Stir fry the spice coated prawns for two minutes until pink throughout. Serve at once.

Korean Duck Bolgogi

Serves: 4
Prep - 5 mins plus marinading
Cook 25 mins

4 Duck breast
2 tbsp Vegetable oil
2 tbsp rice vinegar
1 ½ tbsp soy sauce
4 spring onions, roughly chopped
2 tbsp fresh ginger, peeled and chopped
5 cloves garlic, crushed
2 tbsp sugar

Add all ingredients for the marinade to a bowl.

Remove the skin from the duck breast. Add to the the marinade ensuring each duck breast is coated. 

Store covered in a bowl in the fridge for 1 to 24 hours.

Preheat oven 200°C/ Fan 180°C/ Gas Mark 6. When ready to cook. Heat a frying pan on medium heat with a little cooking oil. Remove the breast from the marinade, allowing for excess to drip off.

Cook the duck breasts in the pan for 5 mins on each side until they are starting to colour. Transfer to a baking tray and cook for 8-12 mins.

Whist the duck is in the oven heat the remaining marinade in a pan till bubbling for 2 mins. Keep stirring to avoid it catching on the bottom. This sauce can added to your dish for extra flavour.

Remove the duck from the oven and leave to rest for 5 mins. Slice and serve over sticky rice with kimchi, spring onion and chilli.

Note: worked really well in the Ninga Foodi on Bake at 180c, lovely and moist. I cooked the rice using the stock made from the duck carcass,

Carrot soup

https://www.bbc.co.uk/food/recipes/carrot_soup_23577

200g/7oz butter
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp dried red chilli flakes
½ tsp ground turmeric
1 onion, finely chopped
2 tbsp sea salt flakes, or to taste
6 garlic cloves, crushed
1kg/2lb 4oz carrots, peeled and grated
1 medium–large potato, peeled and grated
2 oranges, zest and juice
1 litre/1¾ pints vegetable stock
chilli oil, to drizzle
chopped fresh coriander leaves, to garnish

Heat the butter in a large stock pot, casserole or saucepan over a medium heat. As soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and cook for a few minutes.

Add the onion and salt and cook until the onions are soft. The add the garlic.

Add the carrot and potato, mix to combine everything and cook over a high heat.

Add the orange zest and juice. Pour in the stock and boil rapidly for about 10 minutes. Turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, blend with a hand blender until smooth and velvety.

Serve in warmed bowls. Drizzle over some chilli oil and sprinkle on the coriander.

Nigella's Korean Keema (with Lamb Mince and Eggs)

https://hotcooking.co.uk/recipes/nigella-korean-keema/

Prep 15m
Cook 20m
Total 35m

Serves: 2

150g rice (basmati, brown, sushi)

Sauce

2 tbsp gochujang
1 tbsp honey (or ½ tablespoon, see notes)
1 tbsp Chinese rice wine
2 tbsp soy sauce

Keema

250g mince (lamb or turkey)
125g frozen petit pois
6 thin (or 3 fat) spring onions
1 tsp vegetable oil (or groundnut)
2 tbsp Chinese rice wine
4 tbsp water (optional, I don't add this)

To finish (optional)
2 tsp chilli oil
2 eggs
1-2 tbsp chopped fresh coriander

Rice: Cook 150g of rice according to the instructions on the packet. Fill and boil the kettle for the peas.

Sauce/keema: In a bowl that can hold the mince, combine 2 tablespoons of gochujang, 1 tablespoon of honey (or ½ tablespoon, see notes), 1 tablespoon of Chinese rice wine and 2 tablespoons of soy sauce. Add 250g of lamb or turkey mince - use a fork to break it up and stir it into the sauce. Leave to steep for 5 minutes.

Put a wok or heavy bottomed pan over a medium heat. While it heats up, add 125g of petit pois to a colander and pour over boiled water from the kettle, letting the water drain away. Slice 6 thin (or 3 fat) spring onions.

Add 1 teaspoon of vegetable oil to the wok then add the sliced spring onions and the peas. Stir fry for 3-4 minutes.

Add the mince and sauce to the pan. Stir fry for 4-5 minutes or until cooked through.

Eggs (optional): Place a small frying pan over a medium heat. Add 2 teaspoons of chilli oil and crack in 2 eggs. Fry until the whites have cooked. Set to one side.

Keema: Add 2 tablespoons of Chinese rice wine and 4 tablespoons of water (optional) to the bowl that held the mince, swill (to combine with any remaining sauce) and pour into the wok. Stir fry for another 30 seconds or so until everything has heated through.

To serve: Spoon the keema over the rice and top with the fried eggs (if using) Scatter over 1-2 tablespoons of chopped, fresh coriander.

Poached Duck Eggs on Sourdough Toast

 Season with Cayenne Pepper, Turmeric, Salt and Pepper

Chicken Saag

https://britishchefstable.com/jamie-oliver-chicken-saag-recipe/

Marinade:

3 tbsp Greek yoghurt
1 tsp ground turmeric
1 tsp Kashmiri chilli powder
1½ tsp cumin seeds (coarsely crushed)
850g / 1lb 13oz skinless chicken (on the bone, cut into medium pieces)

400g / 14oz spinach leaves (washed and trimmed)

4cm / 1½in ginger root (roughly chopped)
5 garlic cloves (roughly chopped)
1 green bird’s-eye chilli

3 tbsp vegetable oil
4 green cardamom pods (whole)
2 bay leaves
2.5cm / 1in cinnamon stick
250g / 9oz white onions (finely chopped)
1 heaped tbsp tomato purée (paste)
1 heaped tsp ground coriander
Salt (to taste)

½ tsp garam masala
1 tbsp chopped coriander (cilantro, to garnish)
Ginger root (cut into matchsticks, to garnish)

Mix Greek yoghurt, turmeric, Kashmiri chilli powder, and cumin seeds in a bowl. Make cuts in the chicken pieces, coat them with the marinade, and refrigerate overnight or for at least 30 minutes.

Add spinach and 3 tbsp water to a blender and blend into a smooth paste.

Blend ginger, garlic, and green chilli with 2–3 tbsp water into a paste. Set aside.

Heat oil in a heavy-based pan over medium heat. Fry the cardamom pods, bay leaves, and cinnamon sticks for a few seconds. Add the onions and fry for 15 minutes, stirring, until golden.

Stir in the ginger-garlic-chili paste and fry for 2 minutes. If it sticks, add a splash of water. Stir in the tomato purée and ground coriander, frying for another 2 minutes.

Add the marinated chicken to the pan and fry for 7–8 minutes, ensuring the pieces are well sealed. Lower the heat, season with salt, cover, and cook for 15–17 minutes, stirring halfway to prevent sticking.

Stir in the puréed spinach and simmer over low heat for 5–7 minutes with the lid on.

Sprinkle garam masala, garnish with chopped coriander and ginger matchsticks, and stir well.

Indian Lamb Curry Recipe - Swasthi's Recipes (Ninja Foodi Pressure cook option)

https://www.indianhealthyrecipes.com/lamb-curry/

Prep Time 20 minutes plus marinade time

Cook Time 1 hour 40 minutes

Total Time 2 hours

Servings 4

• 1 1/2 lbs (1/2 Kg) bone-in lamb (shoulder or leg cut or bone-less)
• plain yogurt
• 1 1/2 to 2 teaspoons Kashmiri red chilli powder
• 1/2 teaspoon turmeric
• 1 1/2 to 2 teaspoons garam masala
• 1/2to1/2 teaspoon cumin powder
• 1/2 tablespoon coriander powder
• 1 1/2 teaspoon salt

• 4 tablespoons oil or ghee
• 1/2 bay leaf
• 4 green cardamoms
• 2 inch cinnamon piece
• 1 1/2 black cardamom
• 1/2 to 1 1/2 star anise

• 1 1/2 cups onions fine chopped
• 1 cup (200 g) tomatoes (fresh tomatoes chopped or pureed or 1 cup bottled like passata)
• 1/2 to 1 1/2 green chilli slit (deseeded, optional)
• 1 1/2 tablespoon ginger & garlic paste (or minced, divided equally)
• 2 1/2 tablespoons mint leaves (pudina, fine chopped)
• 2 1/2 to 3 1/2 cup hot water
• 1/2 tablespoon kasuri methi (dried fenugreeks leaves, optional)
• coriander leaves (fine chopped, optional)


1. Add all the ground spices to a small bowl and mix them.
2. Marinate lamb with half of this spice mix, half of the ginger garlic, salt, kasuri methi and yogurt (or lemon juice/ vinegar). Cover and set aside for about 2 hours to overnight in the refrigerator.
3. Heat 1 to 2 tablespoon oil/ghee in a heavy bottom pan and add bay leaf, black cardamom, green cardamom & cinnamon.
4. Once the spices begin to sizzle, add the mint leaves and stir in the marinated lamb and braise on a medium heat for about 8 to 10 minutes.
5. Pour half of the hot water and mix well. Cover and let cook on a low to medium heat for 1 hour. Keep stirring every 15 mins and add more hot water as you cook.

(Note - or, Pressure cook this step for 20 mins)

1. Meanwhile in another pan, heat the rest of the oil/ghee. Add the onions & green chilies. Saute on a medium heat for 6 to 7 mins.
2. Reduce the heat and stir fry for a few more minutes until deep golden but not burnt.
3. Add rest of the ginger garlic & saute until the raw smell of ginger garlic goes away. This takes 1 to 2 minutes.
4. Turn off the heat & stir in the rest of the ground spices, immediately pour the tomato puree. Cook on a medium heat until the raw flavor of tomatoes is gone.
5. Transfer this to the lamb after 1 hour of cooking lamb. Cook covered on a low heat until the meat is fully cooked and fork tender, for another 50 mins or more. Pour more hot water if required as you cook & keep stirring often, every 5 to 7 mins.

(Note - or, Pressure cook this step for 20 mins)

6. Taste test and add more salt or garam masala & kasuri methi if needed. If you want more heat in your lamb curry, add some freshly crushed black pepper.
7. Garnish lamb curry with coriander leaves and serve with roti/naan/rice or with any artisan bread.
8. Lamb curry tastes best after resting for a few hours or even the next day. Reheat & adjust the salt when you are ready to serve.

Yellow Split Pea Dal - Ninja Foodi

 

200g yellow split peas (chana dal), rinsed and drained
1 tbsp oil
1 onion, chopped
1 bird eye chilli, chopped (or 1 tsp chilli poweder)
1 tsp cumin
1 1/2 tsp coriander
1/2 tsp turmeric
2 tbsp garlic ginger paste
600ml water
1 tbsp lemon juice
1 tsp salt (or to taste)

Step 1
Select the sear/sauté option, set the temperature to medium then press the start/stop button. Leave to warm up for 5 minutes, then add the oil. Allow to heat up for a few seconds


Step 2

Add the onions and sauté for 5 minutes, then add in the spices, salt and the garlic ginger paste and allow to cook for another minute


Step 3

Mix in the split peas, lemon juice and water


Step 4

Assemble the Pressure Lid and make sure the pressure release valve is in the seal position


Step 5

Select pressure and set the temperature to high


Step 6

Set the time to 14 minutes, then press the start/stop button


Step 7

Once the time is up, quick release the pressure by carefully turning the valve to the vent position


Step 8

Carefully open the lid and take out the pan using oven mitts


Step 9

Serve with rice and garnish with fresh coriander and more chilies


https://ninjatestkitchen.eu/recipe/yellow-split-pea-dal/