Brian McDermott's SPICY WINTER WARMER RECIPES
Easy Chicken Fried Rice
200g Chicken Breasts diced into small pieces
4 clove garlic, chopped
1 knob fresh ginger, grated
Pinch of Turmeric
400g Cooked long grain rice
4 spring onions chopped
Handful of Frozen Peas
Black pepper freshly ground
Drizzle of Rapeseed Oil
In a wok, heat the oil and add the chicken to cook for 4 minutes stirring all the time.
Add the ginger and garlic then cook for further 3 minutes. Add the cooked rice.
Allow the rice to heat through then add the chopped spring onions, peas and season with turmeric & pepper.
Continue to cook for 4-5 minutes tossing all the time.
Beat the eggs together and add to the wok stirring the eggs in quickly to give you a fluffy cooked eggs strands throughout the rice.
Brians Tip: Replace the chicken with ham or bacon. Sprinkle with toasted sesame seeds
1 Kg potatoes
pinch ground white
Wash and peel the potatoes. Cook the potatoes in boiling water until soft. When potatoes are cooked, drain the cooking water off and return potatoes to the heat for 1 minute to evaporate further moisture.
In a separate saucepan heat the milk, cream and butter until the butter is melted.
Season the potatoes with white ground pepper and nutmeg. Start to mash the potatoes and when mashed add in the liquid and return potatoes to the heat and continue to mash constantly until you have no lumps.
You should have a creamy smooth Mash.
Brian’s Top Tip:
Cut potatoes in half for a quicker cooking time.
Lightly Spiced Parsnip Soup
5 Large Parsnips – peeled & chopped
2 cloves garlic, sliced
1 Bay Leaf
1 Onion, diced
White of 1 leek, diced
Small knob of ginger, grated
1 table spoon ground cumin
1 tea spoon garam masala
1 litres Milk
1Litre Vegetable Stock
150 ml Cream
Melt the butter in a large saucepan.
Sweat the onion, garlic, bay leaf & ginger for a few mins to soften.
Add the parsnips, leeks, cumin, garam masala. Cook for a few mins until parsnips are soft. Pour in the Milk and simmer for 4 minutes then add the hot vegetable stock. Simmer for 15 minutes on a low heat stirring occasionally.
Add the cream and bring to the boil once, then switch off.
Blitz the soup until it is really smooth.
Serve with toasted cumin seeds on top or chopped coriander
Great with toasted sourdough & melted parmesan on top
2 Cloves Garlic sliced
Knob of ginger (thumb nail size)
Red Chilli - The Hotter you want it, the more you add!
Drizzle of Rapeseed Oil
1 Red & Yellow Pepper sliced
1 Red Onion sliced thinly
1 carrot peeled and sliced thinly
Handful of Spinach
2 Spring Onions
100g Broccoli Florets
Fresh Herbs ( Either Thyme, Rosemary or Parsley)
Pinch Salt & fresh ground Black Pepper
Heat a wok for approx. 5 minutes. Add the oil quickly followed by the ginger, garlic and chili. Season with salt and pepper and then add the carrots. Stir fry for approx. 1 minutes.
Add the broccoli and fry for up to a further minute, then add the onions.
Add the herbs and the peppers followed by the courgettes then the spinach allowing approx. 30 seconds between adding each of them. Add fresh lemon zest and spring onions.
Serve in a large sharing bowl in the middle of the table as a side dish or main meal
4 Breast Chicken (divided into 4 strips)
50g Garam Masala Spice
1 teaspoon cumin
1 Red Onion thinly Sliced
3 Cloves garlic
Knob of Ginger grated
250ml Coconut Milk
350ml Chicken Stock
Good Drizzle of Local Rapeseed Oil
1 Bay Leaf
50g Natural Yogurt
Place the oil in a bowl and mix in the garam masala. Place the chicken strips in the bowl and coat with the oil and spice mix. Set aside for 5 minutes.
Thinly slice the red onion. Heat a pan and add a drizzle of oil and lightly fry the red onion, garlic and ginger for 4-5 minutes. Add the cumin.
Place the chicken in alongside the onions and add all the juices and spices from the bowl. Cook chicken on either side till a golden colour is achieved. Add in the coconut milk and the warm chicken stock.
Add a bay leaf and simmer, stirring occasionally for 8-10 minutes. Add the yogurt and allow to simmer for 8 minutes.
Serve the chicken with the sauce on a bed of the rice and add chopped coriander.
Brian’s Top Tip: If you want more heat add some fresh chilli but remember who you are cooking for and what heat levels they expect. Put chilli oil on the table allows others to heat their own dish up if they wish.