Cajun Pork with Pineapple Salsa

Ingredients
1x227g Can Pineapple Slices (drained)
1 Lime (juiced)
4x200g Pork Loin Steaks
1 1/2 teaspoons Cajun Spice Mix
1/2 Red pepper (de seeded and diced)
2 Spring Onions (chopped)
1 Green Chilli (de seeded and sliced)
Sunflower Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle Pan
1 Pastry Brush

The Good Bit

1. Dry the pineapple on kitchen towel and brush with sunflower oil, griddle for 2 minutes on each side and set aside.
2. Drizzle half the lime juice onto the pork and rub in the cajun spice mix, griddle on both sides for 7 minutes.
3. Chop the pineapple and place in a mixing bowl along with the pepper, onion, chilli and the rest of the lime juice. Serve the pork with a dollop of the salsa on top and with rice.

Serves 4

Bombay Potatoes

Ingredients
450g Potatoes (peeled and diced)
4 Tablespoons Vegetable Oil
7 Curry leaves
2 Onions (finely chopped)
2 Green Chillies (finely chopped)
2 dried Red Chillies
50g Fresh Coriander (chopped)
1 Teaspoon Turmeric
1/2 Teaspoon Each Cumin, Mustard, Fennel, Salt and Garam Masala
1 Lemon (juiced)

Equipment
1 SHARP Knife
1 Chopping Board
1 Lemon Juicer
1 Large Pan
1 Wok

The Good Bit

1. Cook the potatoes in boiling slightly salted water with 1/2 turmeric in for about 10-15 minutes until they are just tender, then drain and set aside.
2. Heat your oil in the wok and add the dried chillies and curry leaves, cook until they are almost burnt, then add in the onion green chillies, coriander leaves, the rest of the turmeric and spices seeds until the onion is soft.
3. Drop in the potatoes and a splash of water then mix well and cook for a further 10 minutes until all the spices are well mixed and the potato well coated, add lemon juice to taste and serve.

Serves 4

Lahore Lamb

Ingredients
450g Cubed Lamb
4 Tablespoons Vegetable Oil
2 Cloves
1 Bay Leaf
4 Black Pepper Corns
1 Onions (thinly sliced)
1/4 Teaspoon Turmeric
1 1/2 Teaspoons Chilli powder
1 Teaspoon Coriander Seeds (crushed)
1 Teaspoon Cinnamon
1 Glove Garlic (crushed)
1 1/2 Teaspoons Salt
1 1/2 Liters Water
50g Split Peas (yellow ones are best)
2 tomatoes (quartered)
2 Green Chillies (finely sliced)
Fresh Coriander to Garnish (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
1 Garlic Press
1 Spatula

The Good Bit

1. Heat the oil in your wok first until it smokes then lower the heat and drop in the onion, bay leave, cloves and pepper corns, fry for about 5 minutes until the onion is golden brown, then add the lamb, turmeric, chilli powder, coriander seeds, cinnamon, garlic and salt and stir fry for 5 minutes over a medium heat.
2. Pour in 900ml of water, cover and simmer for 35-40 minutes, in the mean time, put the split peas in to your other pan with the remaining water and simmer for 15 minutes until all the water is gone, if the peas are not soft enough to be mashed add a little more water.
3. Take the lid off the lamb and stir fry for a few minutes until il start to show at the side of your pan then add the split peas, tomatoes, sliced green chillies and the fresh coriander and serve.

Serves 4

Mexican Salsa

Ingredients
6 Tomatoes (skinned seeded and diced)
2 Cloves Garlic (crushed)
1 Red Onion (finely sliced)
4 Tablespoons Fresh Coriander (roughly chopped)
1 Lime (juiced)
2 Green Chillies (seeded and finely sliced)
Salt and Pepper

Equipment
1 Mixing Bowl
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Juicer

The Good Bit

1. Mix all your ingredients together in your bowl and chill in the fridge for an hour or so before use. Excellent with nachos or served at a BBQ
   

Lamb and Mint with an Indian Twist

Ingredients
225g Lamb (cut into strips)
150ml Water
120ml Natural Yoghurt
50ml Coconut Milk
2 Onions (thinly chopped)
1 Tablespoon Each Ground Almonds, Fresh Mint (chopped)
1 Teaspoon Each Fresh Ginger (grated) Garam Masala, Salt, Garlic (crushed)
Pinch of Each Ground Cardamom, Ground Cinnamon
4 Black Peppercorns
2 Chillies (finely sliced)
1 Bay Leaf
Oil
Fresh Mint (roughly torn to garnish)

Equipment
1 Mixing Bowl
1 SHARP Knife
1 Chopping Board
1 Spoon
1 Wok/Large Frying Pan
1 Balloon Whisk

The Good Bit

1. Whisk the yoghurt with the coconut milk, adding one at a time the following, chillies, almonds, salt, garlic, cinnamon, mint, ginger, garam masala and cardamom, then set aside.
2. Heat a splash of oil in your wok and fry the onion along with the bay leaf and peppercorns slowly for 5 minutes until the onion is soft and golden, then add the lamb and stir fry for 2 minutes before adding in your sauce.
3. Add in the water, bring to a gentle simmer and cover, leave to cook for 15 minutes stirring only once or twice, then take the lid off, turn up the heat a little, and stir fry for a further 2 minutes, keeping it moving at all times.
4. Serve garnished with chopped mint leaves.
   

Serves 4

Goats Cheese in Marinade

Ingredients
1 Teaspoon Fennel Seeds
1 Teaspoon Peppercorns
250g Goats Cheese
2 Cloves Garlic
2 Small Green Chillies (de seeded and chopped as fine as you can)
2 Sprigs Rosemary (give them a good crush with a rolling pin or pestle and mortar)
2 Bay leaves (also crushed)
Olive Oil
French Bread to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Rolling Pin
1 Frying Pan
1 Air Tight Storage Box

The Good Bit

1. Dry fry the fennel seeds and peppercorns until you hear them begin to pop, then remove from the heat and allow to cool.
2. Roll your cheese into balls then place in the air tight box, add in the remaining ingredients, topping up with the olive oil until you cover the cheese. Leave for 3 days but no more than a week and serve with warm french bread.
   

Serves 8

Spinach Balls

Ingredients
1 Small Onion (finely chopped)
2 Cloves Garlic (crushed)
1 Large Green Chilli (de seeded and finely chopped)
350g Spinach (chopped)
250g Cottage Cheese
1 Egg
1 Tablespoon Parmesan
60g Sunflower Seeds
100g Bread Crumbs
Salt and Pepper
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Mixing Bowl
Cocktail Sticks
1 Baking Tray (lined with grease proof paper)
1 Plate

The Good Bit

1. Start by frying the onion, garlic and chilli of in the oil for about 5 minutes until it's soft then add the spinach and cook for another 5 minutes. then remove from the heat and leave to cool.
2. Pre heat your oven too 220c 425f gas 7. Mix together the egg, cottage cheese, parmesan and spinach, season and stir in the sunflower seeds.
3. Tip the breadcrumbs onto the plate, with a tablespoon, take a scoop of your mixture then roll it on the breadcrumbs until it's well coated then stick with a cocktail stick and stand on the baking tray, repeat until you are out of mixture, bake for 20 minutes of until the balls look golden.
   

Makes 20ish

Pork and Spinach

Ingredients
675g Pork (cubed)
400g Fresh Spinach
2 Onions (thinly sliced)
1 Pepper (de seeded and chopped)
3 Green Chillies (thinly chopped, take out the seeds if you want this cooler)
1/2 Teaspoon Dried Ginger
1 Clove Garlic (crushed or thinly chopped)
1 1/2 Teaspoons Dried Chilli powder
1 Teaspoon Salt
1 Teaspoon Garam Masala
750ml Water
1 Tablespoon Lemon Juice
3 Tablespoons Chopped Fresh Coriander
6 Tablespoons of Oil (don't use your best olive here)

Equipment
1 SHARP Knife
1 Chopping Board
2 Large Pans
1 Mixing Bowl

The Good Bit

1. Mix the ginger, garlic, salt, chilli powder and garam masala in the bowl and set to one side, then fry the onion off in the large pan in a little oil until it turns golden brown.
2. Add the pork to the onions and stir fry until the colour has changed evenly all over the pork then tip in the spice mix and stir well making sure to coat all the meat.
3. Pour in the water and bring rapidly to a boil, then lower the heat and cover, simmer for 30 minutes, after the 30 minutes, check the meat, if it is tender great, if not cook a little longer, if the pan is really liquid, take the lid off and boil the excess liquid off rapidly
4. Whilst this is doing, half fill the other pan with water and bring it the boil, drop in the spinach and boil for about a minute, tip out the boiling water and pour cold water over it to keep it from cooking, drain well.
5. When there is little water left in your pork pan, drop in the spinach, stir and cook for 7-10 minutes, keep stirring whilst you do this.
6. Finally, drop in the pepper, green chillies and the coriander and heat for 2 minutes, then stir in the lemon juice and serve.
   

Serves 4

Thai Pork and Lime

Ingredients
600g Pork (cut into strips)
4 Tablespoons Light Soy Sauce
1 Teaspoon Pepper
20 Cloves Garlic (thinly chopped)
30 Small Green Chillies (chopped thinly, DE SEED IF YOU WANT THIS TO BE MILDER)
8 Tablespoons Lime Juice
8 Tablespoons Thai Fish Sauce
2 Tablespoons Light Brown Sugar
30g Fresh Mint Leaves (Finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Wok
1 Spatula

The Good Bit

1. Mix the pork, soy sauce and pepper in a bowl, then add the pork mixture and cook for about 7-8 minutes until the pork is well cooked.
2. Place the pork in the other mixing bowl now and stir in the rest of the ingredients, now this takes some mixing so mix well for a couple of minutes than either leave in the mixing bowl to serve or transfer to a serving dish and let people get there own.
   

Serves 4

Thai Green Curry Paste

Ingredients
15 Green Chillies (small, chopped, de-seeded if you like a milder curry)
4 Cloves Garlic
2 Lemon Grass Stalks
2 Lime Leaves (torn or zest of 1 Lime)
1 Inch Ginger (finely chopped, 1/2 teaspoon Dried)
2 Shallots (chopped)
Handful Coriander Leaves
2 Teaspoons Black Peppercorns
1/2 Teaspoon Salt
1 Tablespoon Oil (groundnut is best but olive will do)

Equipment
1 Blender (or Pestle and mortar)

The Good Bit

1. Place all the ingredients into the blender and blend into a smooth thick paste. If doing by hand, Crush the chillies, then add the garlic then all the other ingredients 1 at a time with the oil last.
2. Put in an airtight jar and refrigerate, it'll last about 3 weeks.

Makes 1 Jar