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Mint – The Essential Summer Herb in the Garden

August 25, 2020 By Rachel Leave a Comment

Mint is one of my most used summer herbs.

Summer might be on the way out but mint and lots of other herbs are still growing reasonably well in my garden.

MintNot that I don’t use it all year round but the fresh and sharp flavour makes it ideal to serve with drinks, cocktails, salads, fruit, desserts and teas. I really couldn’t imagine not having mint in the garden. For me it’s such an essential herb and I thought I’d share a few pics of how I’ve been using the various mints this year.

Growing Mint

Mint

Spearmint and Pineapple Mint

There are many different types of mint that will work well with food of course not forgetting the medicinal uses. I like to have a few varieties growing, all in pots and containers in my herb garden for easy access. As you can see above there’s lots of Spearmint, better known as garden or common mint and pineapple mint .

When we moved into our west of Scotland house 29 years ago parts of the garden were awash with garden mint and it took years to bring it under control and clear it from the beds. These days I grow in containers to restrain the plant as it’s such an invader in the garden. However, I must admit that if I had a suitable area I would grow Mint in the ground as in my experience the plants grow much stronger and last longer than in containers. And, for a great mint harvest every year, I find the bigger the container the bigger and better the harvest. When I’ve planted in smaller containers the vigorous growth means the plants have quickly become pot bound with the quality of the growth and leaves less healthy.

The other varieties I’m growing include, Moroccan mint, lavender mint, Indian mint, ginger mint, berries and cream mint, lime mint and chocolate mint.

Chocolate mint is excellent for using in baking or desserts, especially chocolate mousse. It’s easy to identify with unmistakeable subtle chocolate aroma and the brownish tinge running through the leaves. When I’m working around the garden I often chew on a few leaves for a wee chocolate hit.

Chocolate Mint

Garden mint and Moroccan mint are my 2 favourites for tea and are indispensable for many gut issues. A cup of mint tea after a meal is a great digestive aid and can also help ease upset stomachs and wind.

Mint

Mint makes a lovely addition to summer drinks and cocktails and I like to use lime mint in gin. The leaves can also be individually frozen in ice cubes for adding directly to drinks.

Lime Mint

A handful of herbs lift the flavour of a salad and mint adds a fresh and tasty zing.  I like to use it in salads with fruit and cheese, especially Halloumi and feta.

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Mint

This Berries and Cream mint is a new addition to my collection and as you would expect with a name like that this one is ideal for pairing with ice cream and other desserts or cakes.

Mint

Specialist herb nurseries are usually my first stop for new plants but mint is easy to propagate from runners or cuttings. And, it’s the cheapest way to get new plants. I found most small herb plants costing around £3 – £4 this year. Some of my younger new plants are now past their best in terms of growth for this year and I’ve started to prune some back. Most are sending out runners but the best time for rooting these or taking cuttings is in spring as new rhizomes and growth appears. Check out You tube for examples of how to do this.

Mint

Mint usually dies back around October and sadly this year with lockdown and the demands of family life, I just wasn’t organised enough to dry the best of the new growth in spring and early summer but I’m hoping to dry some bunches of leaves before the good weather leaves for another year.  It’s very easy to dry and I usually either hang the bunch to dry or use a dehydrator.

Fingers crossed for a few more sunny days.

Filed Under: Gardening, Gardening, Gardening, Lifestyle, Seasonal Tagged With: Herbs

Pot Roast Brisket Beef

November 9, 2018 By Rachel Leave a Comment

Pot Roast Brisket Beef

Pot roast brisket beef

A pot roast brisket beef is one on my favourite Sunday dinners and the reason is very simple. It is one of the simplest meals to make, needs minimal effort and all the family love it. Even those with the most limited cooking skills can easily master a pot roast. It really is lazy Sunday cooking and after its in the oven, the dish can be left to take care of itself.  If I’m at home during the cooking time I will turn the meat after 2 hours and maybe add additional veg but otherwise I just make sure the timer is on and leave the meat to slowly transform into something quite delicious.

Pot roast brisket beef

Whats not to love about Brisket? Being one of the cheaper cuts, its great value for money, full of flavour and after a long slow roast what you’ll get is a tender, succulent and flavoursome joint of meat.  Unlike the leaner cuts of beef such as silverside and topside, brisket has lots of connective tissue and long slow cooking is essential to break this down. You’ll be rewarded with a tender, succulent and flavoursome joint of meat and this recipe also yields lots of delicious and unctuous gravy and vegetables.

Pot roast brisket beef

I brown the meat and add a selection of vegetables to the pot and, depending on how you prefer veg, either add at the beginning or half way through cooking time. Carrots and turnip work well added at the beginning and if I’m using parsnips or leeks I add at the half way mark. I’ve listed celery in the recipe but alas its one ingredient I cant eat. Please feel free to add it it works for you.

For larger cuts use a roasting tin

Pot roast brisket beef

 

Pot roast brisket beefIf it’s a smaller joint of meat, I cook in a lidded Le Creuset and for larger cuts I use a roasting tin and cover tightly with foil.

Pot roast brisket beef

Pot Roast Brisket in Red Wine
Print Recipe
Pot roast brisket is a deliciously comforting and easy meal to make and its a dish that will free up time, especially at the weekend. Its also a great dish to make ahead and perfect if you're feeding a crowd.
Servings Prep Time
4 25 mins
Cook Time Passive Time
3-4 Hours 3-4 Hours
Servings Prep Time
4 25 mins
Cook Time Passive Time
3-4 Hours 3-4 Hours
Pot Roast Brisket in Red Wine
Print Recipe
Pot roast brisket is a deliciously comforting and easy meal to make and its a dish that will free up time, especially at the weekend. Its also a great dish to make ahead and perfect if you're feeding a crowd.
Servings Prep Time
4 25 mins
Cook Time Passive Time
3-4 Hours 3-4 Hours
Servings Prep Time
4 25 mins
Cook Time Passive Time
3-4 Hours 3-4 Hours
Ingredients
  • 1.5 - 2 kg rolled brisket
  • 4-5 tbsp olive oil
  • 2 large onions sliced
  • 6 large carrots cut into thick batons
  • 2 Celery stocks cut into thick batons
  • 3 Cloves of garlic - chopped
  • 400 m beef stock
  • 2 tbsp tomato purée
  • 300 ml red wine
  • 2-3 sprigs fresh thyme
  • Salt and freshly ground black pepper
Servings:
Instructions
  1. Heat the oil in a large oven proof casserole. Season the beef with salt and pepper, then brown on all sides. Remove and set aside.
  2. Add the onions, carrots and celery (if using) and cook for about 5 minutes until lightly browned. Add the garlic and cook for a further 1 minute.
  3. Mix the tomato puree with the beef stock. Return the meat to the pan and add the beef stock and red wine. Slowly bring to a simmer, cover with a tight fitting lid or tin foil and transfer to the oven.
  4. Cook for 3-4 hours, turning the meat half way through. When cooked, remove the meat and vegetables and reduce the sauce if needed. Alternatively the sauce can be thickened with a roux. See tip below.
  5. TIPS I usually make this dish in advance and I prefer to do this for a couple of reasons. Brisket has more fat than the more expensive leaner cuts and chilling overnight in the fridge makes it easier to remove the solid flat. Its also easier to slice the joint when cold and I find that red meat casseroles always taste better the next day.
  6. FREEZING This dish freezes beautifully. Slice the meat as suggested above, return to the sauce and freeze.
  7. Roux is a thickener for sauces and is easily made with equal quantities of butter and plain flour. I find it handy to keep some roux in the fridge as its a good time saver when a sauce or gravy needs thickening. To make a batch, melt the butter in a small pan over a low/medium heat and add the flour. Cook for 2 minutes and then transfer to a small jar or box and store in the fridge. Roux will store well for a month.
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Pot roast brisket beef

 

Filed Under: Meat & Poultry, Recipes

Sausage Hotpot

October 22, 2018 By Rachel Leave a Comment

Sausage Hotpot

A Great One Pot Wonder.

The season for comfort food is well and truly underway and one dish that’s usually a favourite for family meals is a sausage casserole or hotpot. And, when the dish is all cooked in the one dish, it’s a winner for great flavours and of course it saves on the washing up too.

This sausage recipe is a real tasty one pot wonder from Edinburgh Chef Neil Forbes. It’s proper autumn food, making the best use of the seasonal produce that’s in abundance this month. Pumpkins and homegrown apples are plentiful at the moment. I have a bucket load of apples for using up and some will definitely be cooked up in this hotpot.

With Halloween approaching it also a time when pumpkins and squashes end up in the food waste and this recipe will also make good use them.

Sausage Hotpot

One Pot Wonder

Sausage Hotpot

4 portions

INGREDIENTS

Allow 3 sausages per person (I like a good old pork and herb banger)

1 very large cooking apple (James Grieve or Bramley are excellent), cored and roughly copped

2 medium-sized onions. Roughly chopped

1/4 pumpkin (or butternut squash), roughly chopped

1 clove of garlic, sliced

A few par-boiled potatoes (like a heritage Pink Fir Apple or Sharpe’s Express). cut into large chunks

Salt and pepper

A sprig of rosemary

A small handful of fennel fronds, roughly chopped

A splash of cold-pressed rapeseed oil

A knob of butter

METHOD

Heat the oil in a large casserole dish or oven-proof pan, and fry the onions and whole sausages. Season with salt and pepper.

Add the pumpkin to the pan. Keep stirring and moving the dish around to get colour on all the ingredients. Then add the potatoes butter, garlic and apples.

Make sure everything is starting to colour nicely before placing in the oven with a sprig of rosemary for 20 to 30 minutes at 200°C to further cook and brown.

Remove from the oven, add the fennel fronds and stir. Serve at the table in the dish you cooked it in – no time for pretty dishes here!

Filed Under: Meat & Poultry, Recipes, Seasonal

Ploughman’s Tarts

March 3, 2018 By Rachel Leave a Comment

Ploughman’s Tarts

Ploughman’s Tarts

The ‘ beast from the east’ has made it a bit of a make do and mend week in the kitchen. The heavy snow and the fact that I was completely trapped and unable to make it to the shops,  meant making sure that any fresh food I had was being well used.

Over the past few years my shopping habits have changed; and with the boys away from home, I prefer to shop on a little and often basis at local shops, farmers markets and direct from independent producers. Apart from lots of dried staples and some tinned foods I don’t keep the same volume of meat and vegetables to hand. When the snow arrived and we became snowed in, I realised it would be better to cook up what I had and make stretch ingredients as far as I could.

I make my own bread and have a reasonable storecupboard of staples: long life milk, tinned tomatoes, pulses, beans, rice and herbs, so I knew we definitely wouldn’t starve. A block of puff pastry that needed using up was put to good use and batch of sausage rolls and homemade soup kept us going for 2 days lunches. On day 3, with some pastry left I offered lentil sausage rolls, only to be met by the raised carnivore eyebrow of Mr G. Lentil sausage rolls were obviously not an appetising option!

With some leftover cheese and a couple of tomatoes the Ploughman’s Tart was created. I used a combination of mozzarella and some grated smoked cheese along with sliced tomatoes, dried thyme, and olive oil.

Ploughman’s

Chutney of course is an essential part of a ploughman’s and for extra flavour I added a layer of one of my favourites, Perthsire Preserves caramelised red onion chutney to the base of the pastry and then topped with the other ingredients. This is a very simple and basic recipe that will work with a variety of different ingredients and is a great way to use up the loose ends.

Recipe

Heat the oven to 200C/fan 180C/gas 6.

1 500g block of puff pastry. Approx 100g chutney. 1 ball of Mozzarella torn into small pieces. 50g grated smoked cheddar. 2-3sliced tomatoes. Dried mixed herbs. Salt and freshly ground black pepper.  Olive oil.  1 egg beaten.

Ploughman’s Tarts

Roll the pastry into one long rectangle about the thickness of one pound coin. Cut the pastry into 8 triangles, place on an oiled baking sheet then spread a little chutney over the middle of each. Top each with 2 slices of tomatoes, a few pieces of torn Mozzarella and grated cheese. Sprinkle with a pinch of mixed herbs and season with salt and pepper. Drizzle each tart with olive oil. Brush the edges of the pastry with beaten egg and bake until golden and crisp.

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Filed Under: Recipes, Soups & Starters, Vegetarian

Honey and Ginger Thai Salmon

February 23, 2018 By Rachel 1 Comment

Honey and Ginger Thai Salmon

Honey and Ginger Thai Salmon

Healthy Fast Food

Salmon is my healthy go to fast food for mid week meals; after all the average size salmon fillet pan fries in 8-10 minutes. With a few other quick cook ingredients dinner can be on the table in about 20 minutes.  Busy schedules in our house means I regularly find myself cooking or reheating dinners at different times, but, when it comes to fish, I like it cooked and served quickly.  Depending on the recipe, salmon is the perfect ingredient for this. The recipe for this dish gives instructions for oven cooking,  but it will cook equally well in individual tin foil bags. This way each persons fish gets freshly cooked as and when needed.

Honey and Ginger Thai Salmon

This Honey and Ginger Thai Salmon ticks all my boxes for quick and easy food and if like me you regularly cook for one then this recipe is for you.

Honey and Ginger Thai SalmonScottish Salmon

I always use Scottish Salmon and this recipe comes from a Scottish Salmon Producers recipe booklet. Its one of several quick and healthy recipes and the booklet can be downloaded here.

There’s only a few ingredients, meaning this is a real winner when it comes to the ultimate fast healthy food. Serve with rice or noodles.

Honey and Ginger Thai Salmon

Honey & Ginger Thai Salmon
Print Recipe
This dish is quick and easy to prepare, providing not only the succulent flavour of salmon but also the popular and authentic flavours of Thailand
Servings Prep Time
4 People 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
20 minutes
Honey & Ginger Thai Salmon
Print Recipe
This dish is quick and easy to prepare, providing not only the succulent flavour of salmon but also the popular and authentic flavours of Thailand
Servings Prep Time
4 People 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 10 minutes
Cook Time
20 minutes
Ingredients
  • 4 good sized skinned salmon fillets
  • 4 tbsp soy sauce
  • 4 tbsp clear honey
  • 2 cloves of garlic cloves - crushed
  • 2 fresh chillies, finely chopped or 4 tsp jar prepared hot chillies
  • 4 tsp chopped fresh ginger or jar prepared ginger
Servings: People
Instructions
  1. Preheat the oven - 220C Fan 200C or Gas 7
  2. Place the 4 salmon fillets in a shallow ovenproof dish.
  3. Pour a tablespoon of soy sauce over each fillet.
  4. Drizzle a tablespoon of honey over each fillet
  5. Divide the garlic, chilli and ginger between the four fillets, using a small knife to evenly distribute them
  6. Tightly cover the dish in foil and bake in the oven for 20 mins.
  7. Serve on hot plates, dividing the marinade between the four fillets and serve either with freshly cooked broccoli and boiled rice or with a fresh green salad and crusty bread.
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I’ve added Thisbe recipe to Easy Peasie Foodie ‘Cook Blog Share’.

Honey and Ginger Thai Salmon

I’ve also added to this recipe to A Mummy Too ‘Recipe of the Week’.

  • Honey and Ginger Thai Salmon

Filed Under: Fish, Scottish Food

Homemade Pizza

February 17, 2018 By Rachel 2 Comments

Homemade Pizza

Homemade Pizza

Healthy Options

Homemade Pizza offers endless possibilities when it comes to flavour and of course it’s much healthier and avoids the highly processed shop bought offerings. Another health study published this week revealed the dangers of eating too much of what it called ‘ultra processed food’. And, although it’s by no means a conclusive study, there is plenty of evidence that shows a healthy lifestyle, eating what I call real food rather than large amounts of processed and convenience foods,  is, undoubtedly better for our health and will reduce the likelihood of developing certain illnesses, including  T2 diabetes or becoming obese

Homemade Pizza

Making homemade pizza doesn’t require too much planning and its easy to get ahead by having the base sauce made in advance. The sauce I use doesn’t require any cooking and we’ve always found it very tasty. if you’re super organised make a double batch and freeze some for another day.

Homemade Pizza

 

Chose your Ingredients

Making pizza can be be a fun activity and it gets everyone cooking together. I prep a load of tomatoes, red onions, courgettes, mushrooms,  sweetcorn, olives, chillies and offer these with mozzarella, goats or feta cheeses, along with pepperoni, salami or parma ham. I prefer a vegetarian or a smoked salmon pizza but the beauty of making your own is that each person can chose their own favourite toppings. These are the ingredients my family like but homemade pizza is just as tasty with tomato and cheese and maybe some added vegetables or salad to suit your own budget and ingredients.

Homemade Pizza

 

Homemade Pizza

Smoked Salmon Pizza is one of my favourites.

Homemade Pizza
Print Recipe
Homemade Pizza
Print Recipe
Ingredients
Tomato Sauce
  • 250 ml passata
  • Good handful of basil - torn
  • 2 large garlic cloves - crushed
  • freshly ground black pepper
Pizza Base
  • 300 g strong white bread flour
  • 150 g strong wholemeal bread flour
  • 1.5 tsp instant yeast
  • 1.5 tsp salt
  • 2 tbsp olive oil
  • approx 300 ml warm water
Servings:
Instructions
Tomato Sauce
  1. Mix the ingredients together and if using within an hour, leave to infuse at room temperature. Otherwise store in the fridge until ready to use.
Pizza Base
  1. Pre heat the oven to 240C Fan 220C Gas 8
  2. To mix the base ingredients I use the dough hook attachment on my food mixer or food processor but it can easily be mixed by hand. Put the flours in a large bowl and add the yeast and the salt. Don't add these together as the salt will kill the yeast. I add to opposite sides of the bowl. Make a well and pour in the water and olive oiland bring together until you have a slightly wet dough. If using a food mixer this will only take a few minutes, otherwise turn onto a lightly floured dough and knead for 5 minutes until the dough is smooth and slightly springy. Cover with a tea towel and leave the dough to rest for 5 minutes until smooth and slightly springy. Divide into 4 rounds, roll out thinly and carefully place onto floured baking sheets.
  3. Use the back of a spoon to spread the sauce over the pizza bases. Add the grated & sliced mozzarella and finish with any additional toppings. Drizzle with olive oil and season.
  4. Bake for 8-10 minutes until the base is crisp.
  5. Scatter over the basil leaves and drizzle with olive oil and serve.
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Homemade Pizza

Homemade Pizza

ce3d7087-28d1-4b10-8d91-63652021d23e

 

Homemade Pizza

 

I’ve added this recipe to the blog link up, Recipe of the Week on A Mummy Too

Home Made Pizza

 

Filed Under: Meat & Poultry, Recipes, Vegetarian

Seafood Week 2017

October 13, 2017 By Rachel Leave a Comment

Seafood is very popular in the Wee Pinch of Sugar Kitchen and Seafood Week has been a great opportunity for sharing new ideas about cooking with fish. The Fish is the Dish website has been a hive of activity with tips on how to cook fish, recipes and some fantastic competitions.

Seafood Week 2017

On days when I don’t have fresh fish available, one of my favourite go to dishes is a sardine pasta made with tinned sardines. And, although fresh fish would be my first choice; tinned fish is certainly not inferior, the quality is as good as fresh fish, and its just as healthy and also very economical. Depending on your budget, you’ll find a good variety in the shops, including some very good sustainable brands.

I find canned seafood great for making quick and healthy meals. There’s a great selection to chose from including, salmon, tuna sardines and mackerel and you’ll also find these with with added sauces including tomato, lemon, mustard or BBQ. Tinned fish is packed full of health giving  nutrients, especially  omega 3 (except tuna as the omega 3 is lost in the canning process), which has been shown to have so many health benefits. These healthy fats are good for our brain, our heart and can also have a role in maintaining a normal blood pressure.  Health experts currently recommend we eat two serving of fish a week, one of which should be an oily rich fish.  So, given that a tin of sardines with soft bones provides around half of an adults daily calcium requirements,  it’s definitely worth considering tinned fish as part of your weekly diet.

Seafood Week Day six  ‘Fish of the Day’ was sardines and although fresh sardines are in season, this recipe is an healthy and economical dish for packing in some essential omega 3. It’s also ideal as an easy dinner for one or a quick midweek meal for a busy family.

Seafood Week 2017

This is one of my go to recipes when I need a quick meal and its one of my favourites for an easy midweek meal.

Sardine Pasta
Print Recipe
Tinned sardines are a great standby to have in the storecupboard and are ideal for whipping up a quick healthy meal. This pasta dish cooks in the time it takes the pasta to cook; ideal after a busy day and so economical, much better than a takeaway. Have the sauce ingredients prepped first and in no time you'll be sitting down to a tasty meal.
  • CourseMain Dish
  • CuisineItalian
Servings
4 People
Servings
4 People
Sardine Pasta
Print Recipe
Tinned sardines are a great standby to have in the storecupboard and are ideal for whipping up a quick healthy meal. This pasta dish cooks in the time it takes the pasta to cook; ideal after a busy day and so economical, much better than a takeaway. Have the sauce ingredients prepped first and in no time you'll be sitting down to a tasty meal.
  • CourseMain Dish
  • CuisineItalian
Servings
4 People
Servings
4 People
Ingredients
  • 400 g dried spaghetti
  • 1 tbsp olive or rapeseed oil
  • 400 g fresh tomatoes chopped tinned tomatoes will also work
  • 2-3 Garlic cloves - sliced
  • 1/2 tsp dried oregano
  • 3 tbsp chopped parsley
  • splash of white wine a splash of the pasta water is fine if not using wine.
  • 2 tins of sardines in olive or sunflower oil
  • Salt and freshly ground black pepper
Servings: People
Instructions
  1. Cook the pasta according to the instructions on the packet.
  2. Heat the oil in a large frying pan, add the tomatoes and garlic and cook gently for 5 minutes until the tomatoes soften.
  3. Add a splash of wine or water, oregano and 2 tbsp of the chopped parsley. Keep the remaining parsley for scattering over the dish before serving. Continue cooking over a gentle heat for 3-4 minutes.
  4. Add the sardines and gently fold through the sauce. Turn the heat off.
  5. Add the drained pasta to the sauce, season and gently toss to combine. Scatter over the remaining parsley and serve.
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Seafood Week 2017

 

I’ve also been guest blogging on the Judge Cookware site this week. Pop over to read my tips on buying, cooking and storing fish. https://judgekitchentable.squarespace.com/blog/2017/10/9/fish-tips-from-a-wee-pinch-of-sugar

The sauce for the recipe was cooked in a saute pan from the Stellar Cookware Rocktanium range. The pan was supplied by Stellar and will be part of a future review.

 

Filed Under: Fish, Food News

Sweet Potato, Red Pepper and Lentil Curry

August 10, 2017 By Rachel 1 Comment

Sweet Potato, Red Pepper & Lentil Curry

Sweet potato curry

… 

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Filed Under: Vegetarian

Moroccan Chicken Tagine

June 15, 2017 By Rachel 2 Comments

Moroccan Chicken Tagine.

Moroccan food and the flavours of North Africa are amongst my favourite cuisines and a regular dinner in our house is a chicken tagine.

Moroccan Chicken TagineMorocco is a fairly diverse country … 

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Filed Under: Meat & Poultry

Chicken Biryani with Roasted Cauliflower

April 20, 2017 By Rachel Leave a Comment

Chicken Biryani.

Every other week I roast a chicken either for a meal or to keep the family going in lunches and sandwiches.

Roast chicken

 

Nothing goes to waste, right down to the carcass which is either used immediately to make stock or it goes into the freezer to be used later.

Chicken stock

Occasionally, there’s enough leftover meat for a meal and when that happens one of my favourite ‘go to’ recipes is this easy chicken biryani. If you’re really well organised you can use the homemade stock from the carcass and add to the biryani!

Chicken and Biryani cauliflower 3

This is a much simpler version than some of the elaborate Indian and Persian recipes for biryani which is very often served as a special dish at celebrations. Being simple doesn’t mean it’s less tasty and the addition of the roasted cauliflower adds an extra layer of delicious flavour and also packs in some extra health giving goodness. Traditionally chilli is not part of a biryani and the flavours in this recipe are not overly hot. For an extra kick, feel free to add some fresh chilli.

There’s very little prep involved and don’t forget if you’re short of time, get the veg prepped the night before to save time later.

Chicken and Cauliflower Biryani

Chicken and Cauliflower Biryani

Roasted Cauliflower

This is the kind of dish I like for a quick mid week meal although I would also be happy to serve this up as part of a more special or elaborate meal. Elevate it to another level by sprinkling with toasted almonds and serving with mango or hot banana chutney and a raita.

Chicken Biryani with Roasted Cauliflower
Chicken and Roasted Cauliflower Biryani
Print Recipe
There's more to leftover chicken than sandwiches and this biryani with roasted spiced cauliflower is a great way to use it up in a family meal. This is a simplified version of a traditional biryani; it's not too spicy but it's just as tasty, and, with the addition of the roasted cauliflower it's very healthy too.
Servings Prep Time
4-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
20 minutes
Chicken Biryani with Roasted Cauliflower
Chicken and Roasted Cauliflower Biryani
Print Recipe
There's more to leftover chicken than sandwiches and this biryani with roasted spiced cauliflower is a great way to use it up in a family meal. This is a simplified version of a traditional biryani; it's not too spicy but it's just as tasty, and, with the addition of the roasted cauliflower it's very healthy too.
Servings Prep Time
4-6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
20 minutes
Ingredients
Biryani
  • 300 g Basmati rice
  • 25 g butter
  • 1-2 tbsp rapeseed oil
  • 1 medium onion diced
  • 4 garlic clove - finely chopped
  • 1 red or green pepper diced
  • 6 cardamom pods - seeds removed
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground corriander
  • 1/4 - 1/2 tsp chilli flakes
  • 1 5cm piece of cinnamon sttick
  • 4 cloves
  • 1 Bay leaf
  • salt, to taste
  • 800 ml chicken or vegetable stock
  • 1-2 tbsp dried barberries use raisins as an alternative
  • approx 400 g cooked chopped chicken
  • large handful of freshly chopped coriander
Roasted Spiced Cauliflower
  • 1 small cauliflower broken into small florets
  • 1 small red onion sliced
  • 1/2 tsp chilli flakes
  • 1http://aweepinchofsugar.co.uk/wp-admin/post.php?post=5805&action=edit# tsp ground cumin
  • 1 tbsp rapeseed oil
  • salt and black pepper to season
Servings: people
Instructions
  1. Heat the oven to 200C/180C/gas 7. Wash the rice in several changes of water the put the rice in a heatproof bowl and cover with hot water. Season with salt and set aside. Meanwhile, start cooking the cauliflower. Mix the cauliflower, onion, oil, spices and seasoning together and place on a baking tray. Roast in the oven for 20 - 25 minutes until al dente and starting to colour.
  2. Heat the butter and oil in a large saute pan and cook the onions for 4-5 minutes. Add the ginger, garlic, pepper, spices and bay leaf and continue cooking for 5 minutes. Add a splash of water if the ingredients start to dry out.
  3. Drain the rice into a sieve and run under cold water then add to the pan along with the stock and dried barberries. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
  4. Scatter the cooked chicken over the top of the rice and continue cooking for a further 5 minutes or until the rice is cooked and the stock has been absorbed. Remove from the heat, add half the coriander to the pan and using a fork, mix the chicken and coriander through the rice.
  5. Pile the roasted cauliflower and onions on top, sprinkle with the remainder of the coriander and serve.
Roast Cauliflower
  1. Mix the cauliflower, onion, oil, spices and seasoning together and place on a baking tray. Roast in the oven for 20 - 25 minutes until al dente and starting to colour.
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Filed Under: Meat & Poultry, Recipes

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