Sides
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Chips
Slaw
Coleslaw
Potato Salad
Naan Bread
Rosemary Hummus
Peshwari Naan Bread
Spring Rolls
Garlic Bread
Garlic Doughballs
Hummus 2 Ways
Red Pepper Salsa
Yorkshire Puddings
Chunky Salsa
Guacamole
Onions Rings
Spicy Pepper & Cucumber Relish
New Potato Florentine
Chips
Want to make your chips look more professional?
Try peeling them
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Ingredients
2 large Potatoes
Salt - to taste
Oil for cooking
Method
Preheat oven to 180C
Cut the potatoes into shape
Boil the potatoes for 10 minutes or until they start to soften.
Heat oil in the oven for 5 minutes
Pour the potatoes into the pan and coat in the oil.
Add salt
Cook for 15 minutes or until crispy
Add more salt if you wish to.
Serve
Enjoy!
Serves 2
Naan Bread
Makes 5 Small or 3 Large
Ingredients
1 tsp Active Dried Yeast
1/2 Cup Warm Water
1 tbsp Caster Sugar
3 tbsp Oat Milk
Salt to taste
2 Cups Strong White Flour
2 tbsp Olive Oil
Method
In a large bowl, dissolve the yeast in the water.
Let it sit for 10 minutes or until you see bubbles.
Stir in the sugar, milk, salt and flour. Form the dough.
Knead the dough for 8-10 minutes.
Put the olive oil in a clean bowl and use it to grease the bottom of the bowl.
Transfer the dough into the bowl and coat it in oil.
Cover the bowl with a tea towel and let the dough rise for 1 hour or until it's doubled in size.
Knead the dough for a further 8-10 minutes.
Separate the dough into equal, golf ball sized pieces.
Place the dough on a baking tray and let rise for a further 30 minutes or until it's doubled in size.
Roll each piece of dough to the shape and size you would like for your naan.
Cook your dough.
Cook naan in a frying pan;
Heat a little oil in a frying pan.
Place the naan in the dough and cook until it has started to harden.
Flip and cook the other side.
Cook naan in the oven;
Preheat the oven to 180C
Place your naan bread on an oven tray and place in your oven.
Cook for 5 minutes or until golden brown.
Serve.
Enjoy!
Coleslaw
Ingredients
3 spring onions
1 carrot
1 pepper
4 Savoy cabbage leaves
Mayonnaise - See my mayonnaise recipe.
Method
Cut the carrots, peppers, and cabbage into very thin strips.
Slice the spring onions in diagonal strips.
Add all the ingredients to a mixing bowl, and stir until everything is combined.
Serve
Enjoy!
Slaw
Ingredients
½ a white cabbage
½ a red cabbage
1 whole celeriac
3 carrots
Black onion seeds
3 apples
Salad Dressing of your choice
Method
Very finely slice everything.
Add all the ingredients to a large mixing bowl.
Cover with your favourite salad dressing.
And Ta-dah you have a mayo-free slaw
Serve
Enjoy!
Potato Salad
Why not try using sweet potatoes
The carrots and peppers can be cooked or not. It's your choice!
Serves 6
Ingredients:
800g New Potatoes (sliced ½ cm thick)
2 Stalks Celery (finely sliced)
⅓ cup Spring Onions (finely sliced)
2 Carrots (thin sticks)
100g Baby Tomatoes (quartered)
1 Yellow Pepper (small dice)
Sauce;
¼ cup Olive Oil
⅓ cup Basil
2 tbsp Lemon Juice
2 tsp Mustard
2 Cloves Garlic (Sliced)
Ground Black Pepper - To Taste
Method
In a large saucepan place the potatoes and cover with water and boil until they are soft.
While the potatoes are boiling, place the following in the food processor and mix to a dressing: Olive oil, basil, lemon juice, mustard, garlic and ground black pepper.
Once both the potatoes and the dressing are finished, you can then add the potatoes into a mixing bowl along with the celery, spring onions, carrots, tomatoes and peppers, and then cover with the sauce.
Mix.
Serve.
Enjoy!
Rosemary Hummus
Ingredients
1 Tin Chickpeas
1 tbsp Fresh Rosemary
½ tsp Paprika
¼ Cup Olive Oil
Pinch of salt - Or to taste
Method
Drain and rinse the chickpeas.
Place all the ingredients in a food processor.
Blend all the ingredients until smooth.
Serve
Enjoy!
Red Pepper Salsa
Ingredients
½ Cup Cherry Tomatoes, Diced
1 Medium Red Pepper
1 Small Garlic Clove, Diced
¼ tsp Chilli Flake
¼ tsp Balsamic Vinegar
¼ tsp Dried Basil
Method
Preheat the oven to 180c.
Roast the red peppers for 20 minutes.
When the peppers have roasted, let them cool.
Prepare all the other ingredients while you wait for the peppers to cool.
Combine all ingredients in a bowl.
Serve
Enjoy!
Makes 1 Small Bowl
Yorkshire Puddings
Ingredients
75g Self-Raising Flour
75g Cornflour
2 Heaped tsp Baking Powder
200ml Milk
6- 9 tbsp Sunflower Oil
Method
Preheat the oven 200C
Put 1 tbsp oil in each section of a cupcake tin. Put in the oven for 15 minutes.
Sift the flour and baking powder into a mixing bowl.
Pour in the milk and whisk until smooth.
Let sit for 5 minutes or until the oil is hot enough in the oven.
Carefully pour the mix into each section until the oil or mix reach just below the top.
Bake for 15 minutes.
Once they have come out of the oven use a spoon to gently push the inside down to create the traditional yorkshire pudding shape.
Serve
Enjoy!
Makes 6-9
Chunky Salsa
Chunky Salsa
Ingredients
1 Tin Chopped Tomatoes
1 Red Onion - Diced
1 tbsp Tomato Paste
Salt & Pepper to taste
Chilli - Optional
Method
Place all the ingredients into a bowl and mix together
Taste to ensure you don’t need anymore salt or pepper
Serve
Enjoy!
Guacamole
Ingredients
3 Avocados - Skinless & Stone Removed
2 tbsp Lime Juice
½ Red Onion - Diced
10 Cherry Tomatoes - Cut into quarters
¼ Cup Fresh Coriander - Finely Chopped
Salt & Pepper To Taste
Method
Place all the ingredients into a large bowl
Use a hand blender to blitz until mostly smooth or completely smooth if you prefer
Serve
Enjoy!
Onion Rings
Makes 12-15
Ingredients
½ Onion - Sliced 1/2cm Thick and rings separated
½-1 Cup Breadcrumbs
Batter;
½ Cup Plain Flour
¼ Cup Milk
Salt & Pepper To Taste
Oil to Fry
Method
Prepare a tray or plate that can go in the freezer
Place the flour in a small bowl
Slowly add the milk and mix before adding more, until the mix is a thick batter.
Add the salt and pepper and taste to make sure you don’t want more.
Split this mix so half is in another small bowl
Add the breadcrumbs into a separate small bowl.
Dunk your onions into the batter, then into the breadcrumbs, into the second lot of batter and again into the breadcrumbs. Make sure you coat them well each time.
Place them in the freezer for 10-20 minutes.
Heat your oil until you can splash a little water in, it sizzles. Turn the heat down to med-low.
Fry your onions for 2-3 minutes each side or until golden brown
Serve
Enjoy!
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