Posted 31 August 2013 by Debbie
Tagged As: Cardamom, Coriander seeds, Cumin, Fennel seeds, Fusion, Indian, Italian, John Torrode, Masterchef, Meatballs, Pasta, Spicy | Categories: Dinner, Recipes | Leave a Comment
I’ve been loving the new series of Celebrity Masterchef, and in one episode recently, John Torrode made these Indian spiced meatballs with pasta for the palate test. The contestants had to work out what the ingredients were, and then recreate the dish. I thought it looked pretty tasty, and luckily, the recipe (“Pappardelle with curried meatballs”) was on the BBC Food website.
I really enjoyed this dish. The combination of spices is absolutely delicious, but not too hot. I must admit, I found the lime pickle a little unusual, not having tasted it before, but it definitely added something. I decided not to make my own pasta and I couldn’t get hold of pappardelle, so I used tagliatelle, and I used turkey mince in place of the chicken. If you don’t have a small food processor capable of grinding the spices, you could obviously use ground spices, although I guess they wouldn’t be quite so flavoursome.
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Posted 19 April 2013 by Debbie
Tagged As: Chickpeas, Cumin, Healthy, Spicy | Categories: Recipes, Side dishes, Treats | Leave a Comment
This recipe for spicy roasted chickpeas (aka garbanzo beans) is so easy and is a fantastic nutritious alternative to other savoury snacks. You only need a tin of chickpeas, a little oil and whatever seasonings you want to add. Chickpeas are high in fibre, low in fat and a good source of nutrients like vitamin B6 and iron. Once roasted to delicious crunchiness, they’re also very moreish! You can adjust all the seasoning amounts to suit your taste.
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Posted 17 April 2013 by Debbie
Tagged As: Ainsley, Coriander, Couscous, Cumin, Healthy, Spicy, Vegetarian | Categories: Dinner, Recipes, Side dishes | Leave a Comment
Couscous is such a great alternative side dish to the usual pasta/rice/potatoes. This recipe for Spicy Casablanca Couscous comes from Ainsley Harriott’s Low Fat Meals in Minutes. I discovered it last year when I was looking for lower-calorie recipes, and it works so well that it’s become a regular feature on the weekly menu. The cumin and coriander work really well together and you can dial the hotness up or down by adjusting the amount of chillies you use. (You could obviously substitute dried chillies or cayenne, or omit them altogether.)
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