Kimchi & Prawn Egg Fried Rice

Kimchi & Prawn Egg Fried Rice // Amy Elizabeth

After reading Rachel’s post on Asian ingredients, I was inspired to raid my local Asian supermarket on Friday night. And by raid, I mean spend an obscene amount of money on kimchi and kewpie mayonnaise. So, I would argue that this isn’t so much a recipe as the result of me throwing a bunch of new ingredients into a pan and hoping for the best. Which sometimes is how the greatest dinners come together (and, in this case, a couple of leftover lunches, too).

There is nothing authentic about this dish, but it was filling and heart-warming, and slightly sour from the kimchi and slightly spicy from the sriracha, and colourful and basically everything I wanted to eat right at that moment, so maybe it is also the thing that you want to eat right at *this* moment, too, and I couldn’t not share it. 

As with all food of this nature, you can make it your own by mixing up the vegetables and protein (some peppers and pork might work nicely!) or, instead of scrambling the egg into the dish, you could serve one fried or poached on the top. Just do what you feel, spice it up nicely and eat it in big forkfuls from a bowl whilst reading a book or watching a trashy TV show. Live your best life, is what I’m saying. 

P.S. For Leeds pals, I bought my kimchi and gochujang (and a whole host of other fun ingredients) at Taste the Orient on Vicar Lane, which has been my go-to for Asian ingredients for a while now. I also picked up some gyoza skins in the freezer section to make these Pork & Chilli Gyoza so it was a winning weekend for food! 

Kimchi & Prawn Egg Fried Rice
Serves 2
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Ingredients
  1. 1 leek, sliced
  2. 1/2 cup mushrooms, sliced
  3. 3-4 spring onions, sliced (plus more for garnish)
  4. 1/3 cup kimchi, sliced into smaller pieces
  5. 1 clove of garlic, finely chopped
  6. 200g raw prawns
  7. 500g cooked rice (I used two of those microwave basmati packets)
  8. 2 tsp. gochujang
  9. 2 tbsp. soy sauce (or more to taste)
  10. 1 tsp. fish sauce
  11. 2 eggs
  12. Sriracha & kewpie mayonnaise, to serve
Instructions
  1. Heat some oil in a large frying pan over a medium heat and add the leek, mushrooms, spring onion and kimchi. Fry for 3-4 minutes until the leeks and mushrooms are starting to soften.
  2. Add the prawns and garlic and cook for a further few minutes until prawns have gone pink.
  3. Stir through the gochujang, and then tip in the rice. Add the soy sauce and fish sauce, and stir together until everything is mixed through. Taste and add more soy sauce if needed.
  4. Make a little space at the side of the frying pan by pushing the rice to one side, and crack in both eggs and mix to scramble slightly. As the eggs start to cook, stir them through the rest of the ingredients until evenly distributed throughout the dish.
  5. Serve immediately, with extra spring onions and sriracha and kewpie mayonnaise to taste.
Amy Elizabeth http://amyliz.co.uk/

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Pork, Apple & Cheddar Meatballs in Creamy Mustard Sauce

Pork, Apple and Cheddar Meatballs in Creamy Mustard Sauce // Amy Elizabeth

Is anyone else sick of the stormy weather we’ve been having? I know it’s terribly British to speak about the weather, but it feels like it just takes over at this time of year. It’s so grim outside that all I want to do is eat comfort food and hibernate. Battling the wind and rain to even go for a cosy drink at the local pub feels like an ordeal, which makes me feel very anti-social. Of course, the solution to being anti-social in this instance is to invite others round to your house for an evening of board games, good food and plenty of wine. That way, you don’t have to go outside in the rain, and you still get to see your friends. It’s really a win-win. 

A dish like these meatballs is perfect for a cosy evening in, whether it’s for two people or twenty (although I’d think twice about catering for twenty people, if I were you…). Mixing up the meatballs is oddly satisfying, and the combination of the sharp cheddar and the sweet apple is a subtle but very pleasing flavour. You can serve them anyway you want, but at this time of year I think they’re probably best with piles of creamy mashed potatoes, some steamed greens and a creamy mustard sauce. All you need to do is pop on your slippers, and you’ll feel warmer than you ever have done before – even if it is hailing outside… 

Pork, Apple and Cheddar Meatballs in Creamy Mustard Sauce // Amy Elizabeth

Pork, Apple & Cheddar Meatballs in Creamy Mustard Sauce
Serves 4
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For the meatballs
  1. 500g pork mince
  2. 1/2 onion, coarsely grated
  3. 1 Granny Smith apple, peeled and coarsely grated
  4. 150g cheddar, grated
  5. salt and pepper
  6. 1 egg, beaten
  7. 75g dried breadcrumbs
For the sauce
  1. knob of butter
  2. 1 tbsp. flour
  3. 300ml chicken stock
  4. splash of Worcestershire sauce
  5. 1 tbsp. wholegrain mustard
  6. 1 tsp. runny honey
  7. salt & pepper
  8. 50ml double cream
For the meatballs
  1. Preheat the oven to 180C and line a baking tray with foil.
  2. In a mixing bowl, combine the pork mince, apple, cheddar, onion, salt & pepper, egg and breadcrumbs.
  3. Using your hands, shape the mixture into 16 meatballs and place on the prepared tray.
  4. Bake for 15-18 minutes until cooked through and golden on the outside.
For the sauce
  1. Whilst the meatballs are cooking, melt the butter in a small saucepan. Stir in the flour until you have a smooth paste.
  2. Gradually add the chicken stock, stirring continuously to avoid lumps.
  3. Stir in the mustard, Worcestershire sauce and honey. Season with salt & pepper.
  4. Simmer for 10-15 minutes until the sauce has thickened. Taste and adjust flavours and seasoning where necessary.
  5. Remove from the heat and stir in the cream.
Amy Elizabeth http://amyliz.co.uk/
Pork, Apple and Cheddar Meatballs in Creamy Mustard Sauce // Amy Elizabeth

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Spaghetti Aglio Olio

Spaghetti Aglio Olio

Spaghetti Aglio Olio

How many of us make an effort in the kitchen when there’s someone else involved, a loved one, a guest, a friend, but not when we are alone? I hear confessions of oven chips and ready meals, because it’s too much hassle just for one, far too often. If that is you, I hope that this dish will change things for you. This dish is a love letter to yourself, best enjoyed alone with a glass of wine and your own thoughts. It is simple and quick enough that cooking for one seems like no effort at all, but it requires your full attention. Parsley needs to be methodically chopped until fine. Spaghetti needs to be tested, to be sure it’s al dente. Pans need to be watched in case the oil overheats and the garlic becomes bitter. You can customise it to your exact specifications, just the way you like it. You’re cooking for yourself, after all. Whether it’s a grating of Parmesan, a little lemon zest or a handful of prawns, make it your favourite way. You deserve this dish. If you don’t love and nourish yourself, then who will? 

Spaghetti Aglio Olio

Spaghetti Aglio Olio

Spaghetti Aglio Olio
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Ingredients
  1. 100g spaghetti
  2. salt
  3. 3 cloves of garlic
  4. bunch of parsley
  5. pinch of dried chilli flakes
  6. 3 tbsp. olive oil
Instructions
  1. Bring a pan of salted water to the boil and cook the spaghetti until al dente.
  2. Meanwhile, finely chop the garlic and parsley. Add to a frying pan with the chilli flakes and oil. Heat gently until the garlic has just started to turn a light golden colour. Keep an eye on it, if you overcook then the garlic will turn bitter.
  3. Lightly drain the spaghetti so there's still some water in the pan. Add to the warm oil and stir together.
  4. Serve with a glass of wine and a grating of parmesan, if you fancy it.
Amy Elizabeth http://amyliz.co.uk/

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Honey Mustard Chicken

Honey Mustard Chicken Recipe

It’s so easy to get into a rut, dinner-wise. We’re all busy, and it’s easy to repeat the same tried-and-tested dishes until you realise that you’ve been eating the same three on rotation for a month. It happens to everyone – even food bloggers – and I think it’s particularly prevalent at the end of the season. When winter first comes around, we get excited for soups and stews – those big, hearty meals that we’ve missed as we snacked on the salads of summer. But slowly life gets in the way and those dishes we were once so excited for become routine and, dare I say it, a little bit boring. 

This dish, inspired by Chloe and Jack, was my attempt to break the cycle of boring dinners. It’s quick to knock up after work, and can be served with the side dish of your choice – we usually have roast potatoes because we full-on addicts, but fresh bread, rice or mashed potato would work. You could even ditch the carbs and just add a side dish of broccoli, if you’re feeling masochistic. I’ve made it at least once a fortnight since first stumbling across the recipe, tweaking it every now and then until it’s reached it’s current form, and it goes down perfectly every time. I think my favourite thing about this recipe, is getting to use my Dad’s homemade Kentish beer mustard, which is totally delicious and gives a gorgeous flavour to the sauce. Unless you happen to be perusing markets in Tunbridge Wells on the regular, you’ll probably have to find your own favourite mustard – but really any wholegrain mustard will do. 

  Honey Mustard Chicken Recipe

Honey Mustard Chicken
Serves 3
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Ingredients
  1. 1 tbsp. vegetable oil
  2. 3-4 chicken fillets
  3. 1 small brown onion, finely chopped
  4. 2 carrots, cut into batons
  5. 500ml chicken stock
  6. 3 tbsp. wholegrain mustard
  7. salt & pepper
  8. 1 tbsp. Worcestershire sauce
  9. 1 tbsp. runny honey
  10. 50g spinach
  11. 200ml double cream
  12. Small handful of fresh parsley (optional)
Instructions
  1. In a large casserole dish, heat the oil at a medium temperature. Add the chicken fillets and fry gently on each side for a couple of minutes until slightly browned.
  2. Add the onion and carrot and fry for a few minutes more until the onion has softened.
  3. Pour in the chicken stock and stir in the mustard, Worcestershire sauce and honey. Season to taste.
  4. Cover with a lid and simmer over a medium heat for 20 minutes.
  5. Remove the lid and add the spinach and stir in the cream. Simmer for 5 minutes more until the spinach has wilted and the sauce has thickened.
  6. Taste the sauce and add any extra mustard or seasoning if required. Remove from the heat and garnish with parsley, if using.
Amy Elizabeth http://amyliz.co.uk/

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Baked Mushroom & Artichoke Risotto

Baked Mushroom & Artichoke Risotto // Amy Elizabeth

Risotto is my new favourite food. It can be light and fresh like my crab & courgette risotto or creamy, cheesy and comforting like this dish. Whilst it’s best eaten straight away, I actually don’t mind it reheated for lunch at work the next day – it’s stickier but still satisfying when the wind is lashing at the windows and there are still hours of proposals to write. 

Risotto can be time-consuming. Although I enjoy the time spent over the saucepan, methodically stirring and seasoning, I know that not everyone has the time or inclination for such things. This recipe is for busy people who still want to sit down to a heart-warming bowl of risotto at the end of the day. There’s a little bit of effort required at the beginning – chopping, frying and the like – but then you bung it in the oven and leave it to its own devices whilst you get on with life. You can’t say fairer than that, risotto-wise. 

Baked Mushroom & Artichoke Risotto // Amy Elizabeth

Baked Mushroom & Artichoke Risotto
Serves 3
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Ingredients
  1. knob of butter
  2. splash of olive oil
  3. 4-5 echalion shallots, finely chopped
  4. 1 clove garlic, finely grated or crushed
  5. 125g button mushrooms, sliced
  6. 125g chestnut mushrooms, sliced
  7. 125g artichoke hearts, sliced
  8. 250g arborio rice
  9. 100ml dry white wine
  10. 300ml vegetable stock
  11. zest of 1 lemon
  12. salt & pepper, to taste
  13. 100g parmesan, finely grated
  14. handful of pine nuts (optional)
Instructions
  1. Pre-heat the oven to 180C
  2. In a large saucepan, heat the butter & oil over a medium heat before adding the shallots and garlic. Fry gently for around 5 minutes, until just starting to brown.
  3. Add the mushrooms and artichoke and cook for another 5 minutes, stirring regularly, until the mushrooms have softened.
  4. Pour in the rice and stir until coated in oil and starting to go translucent around the edges.
  5. Add the wine and turn up the heat. Simmer until the wine has reduced almost completely.
  6. Stir in the vegetable stock, lemon zest, salt & pepper and parmesan. Transfer to a oven-proof baking dish.
  7. Bake for 20 minutes until the liquid has been absorbed and the rice is firm but not crunchy.
  8. In a frying pan, dry fry the pine nuts gently until toasted. Be careful, because they can catch easily!
  9. Serve the risotto with a sprinkling of toasted pine nuts and more parmesan.
Amy Elizabeth http://amyliz.co.uk/
Baked Mushroom & Artichoke Risotto // Amy Elizabeth

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Slow-Cooked Bonfire Night Chilli con Carne

Slow Cooked Bonfire Night Chilli con Carne // Amy Elizabeth

So the nights are drawing in and the central heating is firmly on, which means its time to start rustling up warming stews and decadent roasts. Yorkshire puddings. That sort of thing. I have already posted a recipe for chilli on the blog before, but now that Bonfire Night is coming back around, it’s back on my mind. I love chilli con carne – it’s one of my favourite meals – covered in cheese, sour cream and piled on top of a fluffy baked potato. I could eat it all year round, but it’s particularly good on cold nights when slippers and snuggly jumpers are a must. 

Slow Cooked Bonfire Night Chilli con Carne // Amy Elizabeth Slow Cooked Bonfire Night Chilli con Carne // Amy Elizabeth This particular chilli takes a little time, but the investment is worthwhile. The meaty brisket just falls apart, and brings a tonne of flavour to the mix. Make it the night before if you’re throwing a fireworks shindig and reheat for your guests – it can take it. I don’t tend to put peppers in my chilli due to personal preference, but they’re traditional so feel free to throw some in. Carrots wouldn’t go amiss either if you want to bulk the dish up. Pile it up high with your favourite toppings, and be sure to wear gloves if you’re using sparklers on the night… 

Slow Cooked Bonfire Night Chilli con Carne // Amy Elizabeth Slow Cooked Bonfire Night Chilli con Carne // Amy Elizabeth

 

Slow Cooked Bonfire Night Chilli con Carne
Serves 4
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Ingredients
  1. 500g beef brisket
  2. salt & pepper
  3. 1 onion, chopped
  4. 2 cloves garlic, finely chopped
  5. 300ml red wine
  6. 300ml beef stock
  7. 1 can chopped tomatoes
  8. 1 can kidney beans, drained
  9. 200g mushrooms, chopped
  10. 1 tbsp. dried chilli flakes (or more or less to taste!)
Instructions
  1. Pre-heat the oven to 150C
  2. Cut the brisket into large chunks and season with salt and pepper.
  3. Gently fry the brisket and onion until the onion has softened and the brisket is browned. Add the garlic for the last minute of cooking.
  4. Place everything in an oven-proof casserole dish and cover with the wine and stock. Season with more salt and pepper and cover with a lid.
  5. Cook for 4 hours until beef is tender.
  6. Remove from the oven and using two forks, gently pull apart some of the larger chunks of meat.
  7. Stir in the tomatoes, chilli flakes, kidney beans and mushrooms.
  8. Turn up the heat on the oven to 180C and cook the dish uncovered for a further hour or so, until the sauce has thickened and everything is cooked through.
  9. Serve with baked potatoes and your choice of toppings.
Amy Elizabeth http://amyliz.co.uk/

 

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Simple Chicken Curry Recipe

Simple Chicken Curry // Amy Elizabeth

When the weather starts to get a little colder, curry becomes the order of the day. This simple chicken curry is a go-to that I’ve been making for years and a firm favourite in this household. The  comforting sauce is rich, creamy, just a little bit spicy and perfect for dunking big hunks of bread. If you marinate the chicken the night before, the flavour is even more intense – but, like many busy people, I don’t often remember to do so and it works just fine.

I think people are put off making curry from scratch because it seems complicated – lots of different spices and herbs to be tangled with. Now, I don’t pretend that this recipe is authentic – it’s adapted from one originally written by Jamie Oliver – but it is simple. I’ve made it so many times now that I can whip it up without looking at the instructions.

Simple Chicken Curry // Amy Elizabeth

It’s not the shortest of ingredient lists, but we have most of the spices in the cupboard ready and waiting just for this dish. You can supplement the fresh ingredients – ginger, coriander, chilli – for dried alternatives to save on cost, or if you don’t have any fresh in the fridge.

I make it on a weekday, when we want something filling and heart-warming, at the weekend, when we want a treat, and when guests come over, when I want to impress. It’s really a jack-of-all-trades recipe. It’s easily doubled, tripled, quadrupled, but the basic recipe serves two hungry mouths. We usually dish it up with naan bread alone – with neither of us being particular fans of rice – but you can include all the usual accompaniments: rice; salad; naan bread; bhajis and samasos.

You’ll need:

  • 2 chicken breasts
  • 1 brown onion, chopped
  • 1 red pepper, de-seeded and chopped
  • 1 clove of garlic, chopped
  • 1 or 2 chillies, to taste
  • 1 tbsp. garam masala
  • 1 tbsp. cumin
  • 1 tsp. paprika
  • 1 squidge of ginger paste (or a small amount of fresh, grated ginger)
  • 1 big squidge of tomato paste
  • 3 or 4 sprigs of coriander, chopped (you can use 1 tsp. ground coriander if you don’t have any fresh)
  • 1 can chopped tomatoes (or passata, if you prefer)
  • 150g natural yoghurt
  • 1 tbsp. turmeric
  • Pinch of cinnamon
  • Drizzle of double cream

Simple Chicken Curry // Amy Elizabeth

1. Chop the chicken into chunks and put into a bowl. Add the tomato paste, ginger, chopped chillies, garam masala, cumin, paprika and coriander. Drizzle a bit of oil on top and mix together. Leave covered in the fridge overnight, if you can. If not, just set to one side.

2. Pour some oil into a saucepan and fry off the onions for a few minutes until they start to soften. Add the pepper and garlic and continue to fry for a few minutes until the onion begins to brown.

3. Once your onions and peppers are ready, add the chopped tomatoes and yoghurt into the saucepan. Tip in your chicken. Add the turmeric and the cinnamon.

4. Stir together and bring to the boil. Reduce the heat and continue to gently simmer away, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

5. Add a swirl of cream and serve!

Simple Chicken Curry // Amy Elizabeth Simple Chicken Curry // Amy Elizabeth

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