Coconut Poached Fish

It’s a pulled from the pantry quickie

to whip up this incredibly tasty meal!

When you finally fall through the door after a hectic day, just take a deep breath & have this fabuliciouz meal on the table in a jiffy!

Grab a large frypan & pour in a 400ml tin of coconut cream along with a tablespoon of fish sauce, a teaspoon of minced garlic, a teaspoon of white wine vinegar, the juice & zest of a lemon, a squirt of ginger paste (about a teaspoon), a tablespoon of brown sugar & 2 teaspoons of chilli flakes. Give it a jolly good mix & pop it over a medium heat to bring to the boil.

Once at the boil, turn down the heat to low & carefully place in 3 or 4 fish fillets. Simmer gently until they’re cooked through (about 10 minutes). Seafood is awesome because it actually tells you when it’s cooked by changing colour! How convenient is that?!?!?

Simply serve the fish on a bed of fluffy white rice, pour over the luscious sauce (don’t be stingy now) & hook in!


Beef Curry

An easy curry boasting great depth of flavour,

rather than heat,

so even Mini-Me loves it.

Honestly, this is such a simple, yet flavoursome, curry that I could very well upset a few takeaway shops by sharing this one! It’s a sure fire hit to fill up those hungry tummy’s!

Start by melting a good tablespoon worth (about 30g) of butter in a large pan. Add in 1 finely chopped onion along with a heaped teaspoon of minced garlic & fry that off until the onion has reduced down to release it’s sweetness, about 3-4 minutes, or so. Next, add in 1 tablespoon of curry powder ( I use Keen’s) & continue to fry that off for another couple of minutes to cook out the spices.

Pop in a tub (140g) of tomato paste, 500g of diced gravy beef & enough water to just cover that meat. Give it a jolly good stir through to combine before gently simmering for 1.5 hours.

Finally, you want to pour in 1/2 cup of full cream milk & the juice of 1/2 a lemon before seasoning ever so generously with salt & pepper. Add in 2 teaspoons of raw sugar, mix it all up nicely & serve over fluffy white rice.

Polenta & Chilli Muffins

Lovely ‘little breads’ boasting a warm herbaceous flavour.

With Hubby spending so much time on the road driving the truck, muffins are the ideal fuel to keep him motoring along. They’re also jolly well nice with a cup of tea!

For these wee beauties you’ll need to start by setting your oven to 200c to pre-heat whilst we crack on with the batter. These muffins are really quick & easy, bursting with fabuliciouz flavour!

Line a muffin baking tin with patty pan papers & set aside.

Into a large mixing bowl goes, 175g of Self Raising Flour along with 175g of Polenta, 85g of caster sugar & 2 teaspoons of baking powder. Give them a mix up then add in 55g of grated cheddar cheese, a good sprinkling (about a tablespoon worth) of dried mixed herbs & 3 teaspoons of chilli paste (I use the Korean Chilli Paste from our local Asian Grocer – it wallops a heck of a lot more punch!). Stir all of that together & set aside.

Meanwhile, grab yourself a mixing jug & pour in 1 cup of milk before cracking in 1 egg & adding 1 teaspoon of mustard (I use a mild German mustard to balance out my chilli paste, but by all means, use a good English one if you really want to hurt!). Melt 85g of butter gently on the stovetop & add that into the wet ingredients in the mixing jug in a slow trickle, whisking the entire time so that you don’t accidentally cook that egg!

Make a well in the centre of your dry ingredients & pour your wet ingredients in. Stir it all until it’s just combined into a batter, don’t over-mix it.

Divide the batter evenly into the prepared patty pans & pop it into that 200c oven to bake for 20 minutes.

Berry Pops

Looks Naughty, but it’s actually Nice.

A fun way to start your day with a healthy breakfast treat.

This is a definite Kids in the Kitchen recipe where Mini-Me simply loves to help out, making her breakfast icy-pops. They’re fun, They’re fast & They’re absolutely fabuliciouz!

But these 3 ingredient wonders aren’t just for kids! This is also a fantastic way for you grown-ups to get a healthy start to your busy days too when you’re on the run.

Nothing could be easier! Simply pop into a mixing jug 250g of any type of delicious berry that floats your boat & give it a good old whazz up with Mr Buzzy (aka stick blender), before decanting 340g of Coconut Yoghurt into the jug, along with a teaspoon of local raw honey. Give it another jolly good mix up, then pour into awaiting icy pop moulds & pop into the freezer to set.

Now you have no excuses to not get that great, healthy start to your day!

Tanz Tip – I have allergies & with having moved around the country so much, the very first thing I do in a new area is to seek out a jar of local raw honey! It’s the quickest way to expose my body to the local pollens & it’s absolutely fabuliciouz too.

Easy Peasy Chicken Bake

Some day’s you just gotta stop at the shop for a BBQ chook on the way home!

But here is what you can do with it when you get there.

Firstly, shred that BBQ chicken, make sure to get all the meat off it before disposing of the carcass. If your fam-bam is anything like mine, they’ll happily devour the skin for you!

Next, melt 2 tablespoons of butter in a frypan & then sauté off 6 finely diced bacon rashers along with 2 finely diced onions. When they’re all lovely & cooked down, add in the shredded chicken. Combine that lot before pouring in 3 cups of chicken stock, give it a jolly good stir, then leave to simmer away for 5 minutes.

Season ever so generously with salt & white pepper, then pop in enough cooked rice to thicken the sauce up. Set it aside to cool a wee bit while your oven heats up to 180c.

Pour the filling into a pie dish, then top with whatever crumb floats your boat before crowning with shredded cheddar cheese & a nice sprinkling of Parmesan cheese too.

Bake in the 180c oven for 20 minutes.

Strawberry & Cream Muffins

Delicate delights to tempt your tastebuds with over a cup of tea.

It’s nice to be just a wee bit naughty sometimes. Mini-Me joyously licked the beaters dripping with frosting & Hubby’s eyes lit up like it was Christmas when he plodded in from a hard day’s work to find these awaiting him. It’s these little moments that mean the absolute world to me. No matter what else life may be throwing my way, I am always grateful for my wee Fam-Bam & cherish these simple memories the most.

Time is my most valued luxury.

Pre-heat your oven to 200c so it can get nice & warm whilst you make the batter. Also ensure you’re prepared & ready to go by lining  a 12 cup muffin tray with pretty paper cases.

To start these gorgeous wee muffins, grab a mixing bowl & in goes 225g of plain flour along with 1 teaspoon of baking powder then stir in 140g of caster sugar with a wooden spoon.

In a mixing jug, pour in 100ml of milk before cracking in 2 eggs. Then gently melt 140g of butter over a low heat & ever so slowly trickle the melted butter into the milk & eggs. The trick to doing this without cooking those eggs is to grab a balloon whisk & get a good solid stirring action happening before you start the butter trickling in. It is imperative that you keep that whisk moving the entire time & for a wee bit after all the butter is incorporated in. In the spirit of a certain blue fishy, “Just Keep Whisking, Just Keep Whisking”.

Make a well in the centre of your dry ingredients then start pouring in your wet ingredients a little at a time, stirring it in as you go. Just be mindful not to over-mix it.

Spoon a blob of batter into the bottom of each patty case then plop just a teaspoon of strawberry jam into the centre of each one before dolloping the rest of the batter on top of each to seal the surprise inside.

Pop those in the oven to bake for 25 minutes. When they’re firm to the touch, lift them out to set aside on a cooling wire.

To make the gorgeous simply must have frosting, grab another mixing bowl & in goes 50g of softened butter, 85g of icing sugar, 2 tablespoons of milk & a squirt of Vanilla Paste (that would be about 1/2 a teaspoon for the more accurate among us). Using your hand held electric beaters, beat that lot until it’s nice & smooth, finger dip-able lusciousness!

Spoon over a wee bit of frosting onto the top of each muffin & decorate with a half strawberry.

Pork & Lemon Dumplings

Fresh citrus enlivens the mouth in a light pork meatball.

Delicate enough to serve at a dinner party yet substantial enough to be a firm fam-bam fav, these wee morsels of fabuliciouz-ness are sure to be a hit on your menu!

Grab a mixing bowl & pop in 500g of pork mince along with 150g of crumb (whatever type floats your boat), 2 tablespoons of thickened cream, 1 finely grated onion, the zest & juice of a lemon (I absolutely love having our own lemon tree to pick fresh from!) and for the last part you will need to take just 6 tablespoons of chicken stock out of 600ml before setting the rest of it aside for later. Season it all generously with salt & white pepper.

Get your hands in their to give that lot a jolly good mix up, then shape into balls & set aside.

Pop a large frypan onto your burner & throw in 1 large chopped up carrot along with 1 large chopped up leek then cover those with the rest of that chicken stock you set aside. Carefully add in the balls, pop on a lid & gently simmer it all for 15 minutes.

Serve the dumplings over creamy mashed potatoes, remembering to scoop out the veggies & ladle over the soupy sauce!

Who says meat & 3 veg is boring?!?!?!

Chicken Korma

A flavour packed fabuliciouz meal that you can have on the table in just 30 minutes!

It’s another one from my post Ballet quickie arsenal! This taste of the Far East is slightly modified from the original Chicken Korma to make it just that wee bit lighter after a hard work out in the studio.

Start by peeling 4-5 potatoes (350g worth) before chopping them into either halves or quarters, depending on their size. You’re after nice wedges. Pop them in a saucepan & cover with water, then add a pinch of salt & bring the pot to a boil. Boil the potatoes for 10 minutes before draining them & set aside.

Now get a pot of water on the burner to bring to a boil for the rice. Once the water is at the boil, add a pinch of salt then pop your rice in to cook.

While that’s happening, crack on with the curry.

Heat a good glug (1 tablespoon) of oil in a large saucepan before adding in 1 finely chopped onion. Sweat the onion right down to release all it’s sweetness & make it nice & tender. Next, pop in 500g of chicken mince, mix it all in together & continue to fry off until it’s cooked through.

Add in half of a 290g jar of Korma Curry Paste & allow it to cook off for at least a minute whilst you stir it through to coat everything.

Toss in the potatoes along with 150ml of boiling water, pop the lid on & gently simmer for 10 minutes.

During this time, you’re rice will probably be ready, so drain that off & scoop into the bottom of your serving bowls ready to soak up the luscious flavours that await it!

After the curry has driven all your neighbours absolutely mad with envy on the aromas emanating from your kitchen, remove the lid & throw in a handful (75g) of fresh baby spinach leaves to gently wilt through as you cook for about another minute, stirring them in.

Then dish up, Chef! Ladle that glorious concoction over the rice & It’s Chompin Time!

Lentil & Egg Curry

A flavour packed dish that’s perfect for sharing.

You’ll need to start this one a day ahead so some prior planning needs to be thought about when wanting this wee number.

Place 1 cup of dried lentils into a bowl, cover with water & allow to soak overnight.

Next day, drain the lentils & let’s get our kitchen smelling like a Curry House!

Peel & finely dice up 2 onions.

Melt 3 tablespoons of butter in a saucepan, add 1 tablespoon of curry powder, give it a quick mix then add in those onions. Cook them off until they have caramelised right down so that they release all their sweetness. That usually takes about 10 minutes or so, cooking nice & slow.

Splash in 3/4 cup of water along with the lentils, give that lot a jolly good stir then pop on a lid.

Cook, ever so gently, over a low heat for 45 minutes.

Meanwhile, hard boil 4 eggs then peel & set aside.

When the curry is ready, simply slice up the eggs & add them to the pot with a good pinch of salt for seasoning & stir in ever so gently.

Serve this one hot with lovely flat breads or pappadums to pick up the curry with.


A traditional English offering of a Pork Meatball wrapped in Bacon.

The traditional English Faggot has been around for generations! Originally, it was made from offal & wrapped in the caul (stomach lining) to hold it all together whilst cooking. Over the years, as conditions improved, so did the contents of the Faggot, however, the traditional method still calls for an extraordinary amount of fat in it so I have somewhat amended my version to make it a wee bit leaner but you still couldn’t count it as an everyday healthy meal.

I start by popping into my large mixing bowl 500g of pork & veal minced meat along with a finely sliced bacon steak before adding the following seasonings ~ 110g of breadcrumbs, 1 finely chopped onion, 1 teaspoon of allspice, 2 tablespoons of chopped dried parsley, 2 finely chopped sage leaves, a generous handful of dried chilli flakes & finally salt & white pepper.

Mix that lot up thoroughly with your hands before rolling into rissole sized balls. Wrap each ball in a slice of streaky bacon, this will give the necessary fat to keep the meatball moist during baking but also holds it together.

Place each wrapped ball with the seam side down (to keep it secure) onto a baking paper lined tray & pop it in a 170c oven for 1 hour.

Faggots are served with creamy mashed potato, mushy peas & rich gravy.