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Keema Cottage Pie

We had a small pack of mince Beef (300g) with a yellow sticker, so Sue decided to make a variation on the Cottage Pie theme. Traditional Cottage Pie meets The Eat Indian Trading Co.!!!!!!

Filling Ingredients:-

1 Onion, finely diced
½ Tsp of Turmeric
2 Tsp of Garam Masala
1 Tsp of Cumin Seeds
2 TSP of fresh Ginger, minced
2 Cloves of Garlic, minced
1 Tsp of Chilli Flakes
1 Tsp of Ground Coriander
300g of lean Beef mince
1 Tin of chopped Tomatoes
100g of Frozen Peas
1 Large Carrot, finely sliced
400g of Beef Stock
1 Tbsp of Tomato Puree
Oil to fry

For the topping


4 Medium Potatoes, peeled of cubed
A dash of Milk
A knob of Butter
1 Egg yoke
1 Tsp of Turmeric
Salt and Pepper to season


(1) In a little Oil fry the Onion and Garlic until the Onion is translucent.
(2) Add all the spices.
(3) Add minced Beef and fry until it is browned.
(4) Stir in the Tomato Puree, tinned Tomatoes and Stock.
(5) Allow to simmer for 20 minutes to reduce.
(6) Add the frozen Peas and stir in.
(7) Boil and mask the Potatoes.
(8) Add the Milk, Butter and Turmeric and combine.
(9) Stir in the Egg Yoke.
(10) Spoon the filling mix into oven proof dishes and add the Potato mix to the top.
(11) Place in a preheated oven at 180c and cook for 20 minutes until the Potato has browned on the top.

We served the excess filling on the side and dressed with a bit of fresh Parsley. It might not look pretty, but it tasted really good!

Salad Cream recipe

Probably not something most folk would consider making at home. But we were chatting the other evening and the chef at a pub I used to live at came up in conversation. He used to made his own version of Salad Cream for event buffets as he wasn’t a fan of the wholesale version. So into the kitchen we toddled!


White Wine Vinegar
Mustard powder
Castor Sugar

Mix and match the quantities to suit your taste.


(1) Blend everything!

As this has a high acidity it will keep for quite some time in the fridge. Not much chance here though!

Chicken with Cashews and Ginger recipe

I ventured into our local Chinese supermarket yesterday. I was actually looking for a tin of Water Chestnuts but found a pack on Mono-sodium Glutamate (MSG) for 95p. We are aware that there were scar stories a few years ago, but everything in moderating and all that...


2 Tbsp of Cornflour
1 Tbsp of Brown Sugar
400ml of Chicken Stock
2 Tbsp of Soy Sauce (Gluten free here)
2 Chicken Breasts, cubed
100g of Brown Mushrooms, sliced
1 Small Green Pepper, sliced
225g of tinned sliced Water Chestnuts
½ Tsp of Mono-sodium Glutamate (MSG)
1 ½ Tsp fresh Ginger, minced (Home grow, it doesn’t get much fresher than that!)
4 Spring Onions, sliced
100g of Cashew Nuts
2 Cloves og Garlic, minced
1 Onion, finely diced
Oil to fry
Salt & Pepper


(1) Mix the Cornflour, Brown Sugar, Chicken Stock and Soy Sauce to make a smooth paste.
(2) In a large flat bottomed wok or frying pan, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.
(3) Add the Onion and fry until translucent.
(4) Add the Mushrooms, Pepper, Water Chestnuts and Ginger, frying until the Pepper is tender.
(5) Return the Chicken to the Wok and stir.
(6) Add the Mono-sodium Glutamate and then the Cornflour mix.
(7) Add the Spring Onions and bring to a simmer.
(8) Cook and stir until sauce is thickened, 1-2 minutes.
(9) Add the Cashew Nuts stir in and allow to simmer for a minute or so.

We served this over Rice Noodles with a few deep fried Noodles to garnish. Dressed with a little extra Ginger and a sprinkle of Paprika. This was as near to and authentic Chinese style dish as we can imagine. We were like a pair of little kids “Oh that’s so good, nom nom nom”. Etc!!!!!

Saag Aloo recipe

We’ve had and loved Saag Aloo in the past when we used to get India takeaways, it was a bit of a Wednesday evening treat when we were at The In on The Green. We’ve also throw the odd imitation one together. So we thought we’d try a more traditional recipe….


4 Medium New Potatoes, peeled and par boiled
½ Tbsp of Ground Coriander
 1 TSP of Garam Masala
½ Tsp of Turmeric
½ Tsp of Ground Cumin Seeds
1 Onion, finely diced
2 to 3 Cloves of Garlic, minced
1 Tsp of Brown Sugar
3 Tbsp of Lemon Juice
2 Tbsp of Water
5 Tbsp of Oil
1 Tsp of Brown Mustard Seeds
1 Tsp of whole Cumin Seeds
2 Small Red Chillies, finely chopped
1 Inch (2.54Cm) of fresh Ginger, minced
1 Tomato, finely chopped
250g Fresh Spinach, roughly chopped
1 ½ Tsp of Salt


(1) Mix the ground Coriander, Garam Masal, Turmeric, ground Cumin, Sugar, Lemon Juice and Water.
(2) Heat the Oil and fry the par boiled Potatoes, stirring gently until golden brown.
(3) Remove and set aside.
(4) Add the Cumin seeds and Mustard seeds to the hot Oil and stir until fragrant.
(5) Add the Onions, Garlic, Chilli and Ginger and stir for a few minutes.
(6) Add the spice mix from (1) and continue to stir until the water has evaporated.
(7) Add the Tomato and simmer for a further 5 minutes or until thickened.
(8) Stir in the Spinach a few handfuls at a time stiring occasionally.
(9) Season with Salt.
(10) Reduce the heat and add the Potatoes and mix well.
(11) Simmer for a further 5 minutes.

This was a really authentic side to go with the Balti Pork we had frozen an few nights ago. Quick and easy and just what we needed after a day of flooring and boxing in the kitchen.

Calamari Risotto Style recipe

The Squid rings were part of a 3 for £5 deal, so cost us £1.67 for the pack. So Sue cobbled this recipe together with ingredients we had in.


Squid rings
2 Small Onions diced
3 Cloves of Garlic, minced
1 Tsp of Oregano
1 Cup of Rice
1 ½ Cup of Fish Stock
Dried Parsley & Basil
1 Squeeze of Lemon Juice
1 Tsp of Cayenne Pepper
A Glug of Fish Sauce
Frozen Peas
A Glug of Soy Sauce
1 Tsp of Ginger, minced
1 Tsp of Brown Sugar
Fresh Parsley
Salt & Pepper
Oil to fry


(1) Gently fry the Squid rings for 3 minutes turning regularly.
(2) Season with Salt & Pepper.
(3) Remove from the pan and set aside, reserving the cooking juices.
(4) Add a little extra Oil to the pan and fry the Onion until translucent.
(5) Rinse the Rice in cold water and drain.
(6) Add to the Onions and stir for a few minutes.
(7) Add the reserved Squid juices and Fish Stock.
(8) Heat until simmering.
(9) Add the Garlic, Oregano, Basil, Cayenne Pepper, Soy Sauce, Ginger and Brown Sugar.
(10) Keep stirring gently until the liquid is absorbed.
(11) Add more water if required until the Rice is tender and a little sticky.
(12) Add the frozen Peas and stir in.
(13) Dress with chopped Parsley and a good squeeze of Lemon Juice.

This was remarkably tasty and the Squid was really tender.


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