Jackfruit Thai Curry

Thai Paste

Mix together in a blender:

4 Spring Onions

4 Cloves of Garlic

4 fresh tomatoes

Tbsp of Sesame oil

Tbsp of Fish oil

2 fresh chillis

Bunch of coriander

Juice of half a lemon

Curry

Tbsp Sesame Oil

1 can of Jackfruit

1 onion sliced

1 Sweet Red Pepper

4 Vine tomatoes

4 Cloves of Garlic

Half a packet of Mangetout

3 Handfuls of Spinach

Half a broccoli

1 tbsp of paprika, cumin and dried basil

Bunch of Coriander

Can of coconut Milk

Juice of 1 Lemon

1 tbsp of red wine vinegar

Tbsp of Tomato Puree

Method

Heat tbsp of sesame oil in a wok and add x 3 tbsp of Thai paste

After 3-4 mins add your onions

After a couple more minutes add the Jackfruit, tomatoes and lemon juice

Once the skin starts to fall off the tomatoes scoop the skins out and then add the rest of the veggies, (except the spinach) and the spices, coriander and season well

Cook on full heat for around 8 mins then add the coconut milk and tomato puree cook for a

further 6-7 mins

At the last minute add spinach and just mix it in with the curry

Serve with Soy Stir Fried Noodles

Moroccan Haddock Fillet with Harrissa Stir Fry Veg

Serves 2

2 Haddock fillets

2 fresh chillis chopped

6 Cloves of Garlic

Bunch of coriander

2 Bell Peppers one red one yellow

4 Chestnut mushrooms

Harrissa Seasoning x 2 Tbsps

Paprika x 1tbsp

1 Lemon

Salt and Pepper

1 White onion sliced

1 glass of white wine

Olive Oil

Method

Marinade the haddock fillets for around two hours in white wine, 1 tbsp of Harrissa seasoning paprika salt and pepper, one chilli and half of the crushed garlic with the juice of half a lemon and half a bunch of the coriander. Make sure both sides of the haddock are completely marinated before covering and putting in the fridge.

Heat up a hot plate and pour on some olive oil and place the haddock on the heated plate and cook it in the oven for 15 mins – turning over half way.

Heat some oil in wok and stir fry your onion peppers the rest of the chili, garlic, spices, coriander and squeeze over the other half of the lemon.

Serve the Haddock with the veg and a side of rice.

Mexican Bean & Spinach Burgers

#mamasosas #mexicanbeanburger

Serves 2 burgers

Ingredients

X 1 can of mixed beans drained and washed

1 chili chopped

Handful of fresh basil and fresh coriander chopped

Paprika

3 Cloves of garlic crushed and chopped

X 2 handfuls of fresh spinach chopped

X 1 red onion finely chopped

Hemp Oil

Salt & pepper

100g of Bread Crumbs

Mix your herbs spices beans garlic into a bowl roughly smush your beans with the back of a spoon.

In a pan heat a tbsp of oil in a pan and gently cook on a medium heat your onion – after 3 mins add you spinach and cook for a further two minutes. Take off the heat and leave to cool down for 5-7 mins.

Mix your spinach and onions to the rest of the mixture and add your bread crumbs, at this point add a tbsp more of oil.

Mix and squish the ingredients together and then form into two large burger shapes, make sure you squish and mold the shapes so all they are not going to break apart when cooking.

Grill for 5 minutes each side, add a slice of mozzarella for the last 1-2 mins.

Serve on a brioche bun with salad.