Happy cooking. And more importantly happy family eating.
Pete
Insta: @petersidwellchef

Dad’s Not a Pot Noodle

This recipe is very much for my teenage daughter who loves a pot of noodles from the cupboard. As a Dad, I wanted to create a recipe that she will love to eat and spend a few secret moments at the dinner table with me. This recipe can easily be made vegetarian, or the perfect way to use up some leftover roast chicken from the night before. It’s packed with flavour, fresh ingredients, and it tastes amazing.

Ingredients (serves 2):

• 1 tbsp Olive oil
• 1 tbsp Curry powder
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 Onion, chopped finely
• 1 Thumb of ginger, chopped
• 2 Garlic cloves, chopped
• 2 tbsp Peanut butter
• 1 tsp Honey
• 2 tbsp light soy sauce
• 1 tin Coconut milk
• 2-3 tbsp light Soy sauce
• 1/2 pt Chicken or vegetable stock
• 100g Dried noodles
• Fresh coriander
• 1 Spring onion, chopped
• Leftover cooked chicken (optional)
• 1 Lime

The Method:

1. Pour the oil, curry powder, turmeric and cumin into a pan on a medium heat.
2. Stir with a wooden spoon for 1 minute to cook out the spices and really bring out the flavours.
3. Add the chopped onion, ginger and garlic and continue to cook for a few minutes.
4. Stir in the peanut butter and honey before pouring in the chicken stock, coconut milk and soy.
5. Turn the heat up until the pan comes to a boil, then turn the heat down and simmer for 10-15 minutes.
6. Meanwhile, place the noodles into a bowl and cover with boiling water from the kettle.
7. Once the noodles are soft, drain and add to the sauce along with the chopped spring onion, coriander and leftover roast chicken.
8. Serve up and finish with a squeeze of fresh lime.

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Lamb with Nectarine, Pistachio and Feta

Lamb and nectarines might not be the first flavour combination you think of, but let me tell you, these two ingredients work so well together. Serve them on top of my delicious pistachio and feta dip with pitta breads, and then you’re really talking!

Ingredients (serves 4):

For the lamb kebabs

• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 2 cloves of garlic
• 1 tbsp sesame seeds
• 1 lemon, zested
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 750g British lamb leg, cut into 3cm cubes (or rump of lamb cut into cubes)
• 4 nectarines

For the pistachio and feta dip

• 100g pistachios
• 100g feta cheese
• 100g extra-virgin olive oil
• 3 cloves of garlic
• 1 handful of coriander
• 1 handful of fresh mint
• 1/2 lemon, juiced
• Pinch of salt and pepper, to taste

To serve

• 200g salad leaves
• 8 pitta breads

The Method:

For the lamb kebabs

1. To make the lamb marinade, add the cumin and coriander seeds to a dry frying pan and toast on a medium heat for 3 to 4 minutes.
2. When the spices are toasted and your kitchen is full of the fragrant aroma, pour them into a pestle and mortar and grind to a powder.
3. Add the spices to a mixing bowl with the garlic, sesame seeds, lemon zest, salt, pepper, olive oil and chopped rosemary. Stir the mixture together.
4. Place the lamb into a large mixing bowl with the marinade and stir to coat, then put it in the fridge for 1 hour to marinate.
5. When ready, cut the nectarines into wedges and thread onto a wooden kebab stick, alternating with the diced marinated lamb.
6. Cook the lamb on the barbecue or grill it for 8 to 10 minutes until cooked through.

For the pistachio and feta dip:

1. Place all the ingredients into a food processor, blend until smooth, and season to taste.
2. When the lamb is cooked, serve with warm pitta bread, salad leaves, and the dip.