I originally submitted five recipes for the article and only three were used. Sainsbury’s have kindly said I can share them with you on here so you can read both recipes below.
Thank you as ever for your continued support. Jo’s Kitchen will be six years old in March 2015 and I am determined that next year is going to be my biggest yet! I hope you will stay along for the ride!
Tikka Chicken Thighs & Drumsticks with Cucumber Salad and Mint Sauce
Indian Food is very popular in the Midlands. This is my take on one of our favourites, Chicken Tikka. By removing the skin from the chicken, it reduces the fat content of the dish and ensures all the flavour goes into the meat. This would make a great starter for a few people or a light main for a couple of people. It is easy to double or triple the quantities too so you can make it for a large gathering.
Ingredients (Serves 2 – 4 (depending on whether main or starter))
For the Tikka Chicken
● 2 tablespoons Tikka Curry Paste
● 250ml Natural Yoghurt
● 1 pack Sainsbury’s Taste The Difference RSPCA Freedom Food Approved Corn Fed Chicken Thighs & Drumsticks, skins removed
● Small bunch of coriander, chopped finely to garnish
● 1 chili, chopped finely to garnish
For the Cucumber Salad
● ¼ Cucumber, halved and watery centre removed (skin be removed to if preferred), finely chopped
● ½ red onion, peeled and finely chopped
● Small bunch of coriander, chopped finely
● 1 lime, juiced
For the mint sauce
● 2 tablespoons of Mint Sauce (the type you normally serve with lamb)
● 50ml Natural Yoghurt
● Few leaves of fresh mint, chopped finely to garnish
● 1 pack of poppadum’s to serve alongside all three dishes
1. In a bowl, mix the Tikka curry paste and natural yoghurt together. Add the chicken, turn over in the marinate a few times then cover with cling film and leave to marinate in the fridge for as long as you can, preferably overnight.
2. Preheat your oven to 200°C and remove your marinated chicken from the fridge about 30 minutes before you want to use it to allow it to come up to room temperature.
3. Place the chicken on a baking tray covered with foil and bake for 40 minutes (or until juices run clear) turning every 10 minutes and coating with any extra marinade that you have leftover.
4. Meanwhile, make the cucumber salad. Put the chopped cucumber, red onion and coriander into a small bowl and add the lime juice. Toss occasionally and leave to sit until everything else is ready.
5. For the mint sauce (this is hardly a recipe!), mix the natural yoghurt and mint sauce together. Garnish with fresh mint and leave until chicken is cooked.
6. Once the chicken is cooked, serve all together in a platter style with poppadums’, eat and enjoy with a beer or two!
Pork Meatballs with Mustard Mash and Mushy Peas
Faggots Mash and Peas is a very traditional Black Country dish. It is not so popular now as it once was because it is made with offal, which has fallen out of fashion too. However, traditional butchers around the Midlands do still make them. My version is made with pork mince and sausage meat, making an easy weeknight version of this traditional dish. Mace was a spice found in traditional faggots so I have added it here but have also added fresh herbs to liven it up.
Ingredients (serves 4)
For the meatballs
● 250g minced pork
● 6 Sainsbury’s Taste The Difference RSPCA Freedom Food Approved Ultimate Pork Sausages, skins removed
● ½ teaspoon onion salt
● 1 teaspoon mace
● Small bunches of parsley, thyme and sage, finely chopped
● 1 tablespoon of breadcrumbs (dried is fine but can use fresh if preferred)
For the mashed potatoes
● 750g Maris Piper potatoes, peeled and chopped
● 50g butter
● 2 teaspoons English Mustard (or less if you do not like it to strong)
● Salt and white pepper to taste
For the Mushy Peas
● 250g frozen peas
● 25g butter
● Small bunch of mint, finely chopped
● Salt and pepper to taste
● 500ml onion gravy (instant is fine), made to packet instructions
1. In a mixing bowl, add in all the meatball ingredients and mix well to combine. I used my clean hands but you may be prefer to use a flexible spatula if you do not like touching raw meat. Roll the mixture into golf ball sized balls (makes 8-10 meatballs) and place on a greased baking tray. Cook in a preheated oven at 180°C for 30-40 minutes, turning occasionally until brown, golden and the juices run clear.
2. Meanwhile, cook the potatoes in salted simmering water until tender. Drain them, then mash with the butter, add salt, and pepper to taste. Once mashed, stir through the mustard and set aside until serving.
3. Cook the frozen peas in salted simmering water until tender (around 5 minutes) then drain. Using a handheld blender or food processor, blend the cooked peas with the butter, salt and pepper until desired consistency is reached. Stir through the chopped fresh mint.
4. Serve 2-3 pork meatballs per person, with a generous helping of mustard mash and a dollop of mushy peas. Top with onion gravy and eat.