Simon's Recipes

SRI LANKAN CASHEW CURRY

Simon Rimmer

SRI LANKAN CASHEW CURRY

      Serves: 3-4 Prep Time: 20 mins Cooking Time: 35 mins   Ingredients For the curry powder- 4 tbs coriander seeds 3 tbs cumin seeds 2 tbs black peppercorns 1 tbs black mustard seeds 2 tbs raw basmati rice 3 tsp cloves 2 tsp green cardamom 1 tsp fennel seeds   250g cashews, soaked in water for at least an hour 1 tbs coconut oil 1 finely diced onion 1 clove crushed garlic 50mm piece ginger, chopped 15g curry powder (see above) 1 tsp turmeric 1 tsp smoked paprika 1 tin coconut milk 100g peas 12 curry leaves...

Read more →


CHICKEN KIEV BITES

Simon Rimmer

CHICKEN KIEV BITES

      Makes 12 Prep Time: 20 mins Chill time: 30 mins Freeze time: 20 mins Cooking Time: 6-8 mins   Ingredients 2 chicken breasts 2 egg whites 80ml cream Salt and pepper   200g flour 2 beaten eggs 250g brioche breadcrumbs   250g butter 4 cloves garlic, chopped 2 tbs chopped parsley   Serve with skinny fries   method Chop the 2 chicken breasts into smaller pieces, then pulse until smooth. Add the 2 egg whites and 25ml of cream (optional) and mix. Season well with salt and pepper. Roll the mixture into 12 balls and chill. Blend...

Read more →


POLENTA AND RICOTTA PUDDING

Simon Rimmer

POLENTA AND RICOTTA PUDDING

      Serves: 6 Prep Time: 15 mins Cooking Time: 20 mins   Ingredients 60g polenta 250ml buttermilk 3 separated eggs 50g honey 2 tbs flour 30g melted butter 120g drained ricotta 1 tsp vanilla paste   Serve with lightly whipped double cream and soft fruits.   Method Combine 60g polenta and 250ml buttermilk and mix well. Whisk the 3 egg yolks and 50g honey for 5 minutes and add to the polenta and buttermilk. Now add 2 tbs of flour, 30g of melted butter and 1 tsp of vanilla paste. Whisk the 3 egg whites and fold gently...

Read more →


LAMB CHOPS WITH CHICKPEAS AND BEETROOT

Simon Rimmer

LAMB CHOPS WITH CHICKPEAS AND BEETROOT

      Serves: 4 Prep Time: 15 mins Cooking Time: 30 mins   Ingredients   8 lamb chops with fat on 1 tsp each of ground cumin, garam masala, turmeric and salt   1 clove of garlic 50mm piece ginger 1 green chilli 1 tbs paprika 200g spinach 150g cooked, chopped beetroot 1 tin of chickpeas 1 tsp mustard seeds 1 tin of chopped tomatoes 75g thick Greek yoghurt   Serve with coriander and lime.   Method Rub the 8 lamb chops, with fat on with 1 teaspoon of ground cumin, garam masala, turmeric and salt. Fry the chops...

Read more →


DYNAMITE CAULI

Simon Rimmer

DYNAMITE CAULI

      Serves: 4 Prep Time: 15 mins Cooking Time: 10 mins   Ingredients   Sauce- 200g mayonnaise 150g chilli sauce 50g honey 50ml sriracha sauce 20ml yuzu juice   500g cauliflower florets, blanched for 1 minute in stock and turmeric   Batter- 190g corn flour 90g flour 25g polenta 300ml water 10g salt   Serve with shredded iceberg Lime wedges Sliced chilli Sesame seeds   Method For the batter – Whisk together 190g of corn flour, 90g plain flour, 25g polenta, 300ml of water and 10g salt. Leave in the fridge for 30 minutes. Once cool, dip the...

Read more →