Beef Massaman Curry - 100% Homemade including the paste! Kitchen Sanctuary 2026-09-22 | Beef Massaman Curry - 100% Homemade including the paste!
Turn simple ingredients into a pot of pure comfort | Cowboy Beans Kitchen Sanctuary 2024-10-14 | These cowboy beans are hearty, smoky, and packed with flavour. Whether you're cooking over an open fire or just in your kitchen, these cowboy beans are sure to hit the spot. Turn simple ingredients into a pot of pure comfort.Free printable recipe is available on our site: kitchensanctuary.com/cowboy-beansIngredients:1 tbsp oil8 rashers strips smoked bacon1 onion peeled and finely diced2 cloves garlic peeled and minced500 g (1.1lb) minced beef (10-12% fat)120 ml (1/2 cup) beef stock3 x 400g (14 oz) tins baked beans in tomato sauce400 g (14 oz) tin kidney beans drained1 tbsp Worcestershire sauce1 tsp Dijon mustard3 tbsp BBQ sauce3 tbsp light brown sugar optional – omit if you don’t like it on the sweeter sideInstructions1. Heat the oil in a large dutch oven or heavy-based pan over a medium heat. Add the bacon to the pan and fry for 6-7 minutes, turning once, until crisp.2. Remove the bacon from the pan with a set of tongs and place on a board. Chop the bacon into small pieces.3. Add the onion the pan with the bacon oil. Fry for 5-6 minutes, stirring often, until softened and slightly browned,4. Add in the garlic and stir together.5. Add the minced beef, turn up the heat to medium-high, and fry for 5-6 minutes, until browned. Stir often, breaking up any large chunks of meat as you go. Turn the heat back down to medium.6. Stir in the stock, then add the baked beans, kidney beans, Worcestershire sauce, Dijon mustard and BBQ sauce.7. Bring to a gentle simmer, stirring often.8. Give it a taste and add in the brown sugar if you’d like the cowboy beans to be sweeter.9. Add the bacon, stir and cook for a further minute, until the bacon is heated through.10. Turn off the heat and serve.#CookingShow #Recipe #beansrecipe
Buffalo Chicken Burger w Homemade Buffalo Sauce 💪 Kitchen Sanctuary 2024-10-07 | Take your crispy chicken burger game to the next level with a recipe that’s a little spicy, a little tangy, and totally mouthwatering. Starting with the coating on the chicken then hitting it with that spicy tangy buffalo sauce, this Buffalo Chicken BurgerFree printable recipe is available on our site: kitchensanctuary.com/buffalo-chicken-burgerIngredients:Chicken Marinade:2 large chicken breasts (approx 200g/7oz each)240 ml (1 cup) buttermilk½ tsp salt¼ tsp white pepper¼ tsp garlic saltCrispy Chicken Coating:180 g (1 1/2 cups) plain (all-purpose) flour1 tsp salt1 tsp ground black pepper½ tsp garlic salt½ tsp celery salt1 tsp dried thyme1 tsp paprika1 tsp baking powder1 tsp chilli flakesBuffalo Sauce:120 ml (1/2 cup) hot pepper sauce - I use Frank's hot sauce80 g (1/3 cup) unsalted butter½ tbsp cider vinegar½ tbsp Worcestershire sauce1 tbsp honey½ tsp garlic powder1 pinch saltAlso:oil for deep frying4 brioche buns toasted8 pieces crunchy lettuce I used 'O' so sweet' variety but Romaine or Little Gem are great too4 tbsp mayonnaise (I like kewpie for this burger)16 pickled gherkin slices4 tbsp crumbled feta or creamy Lancashire cheese (Cotija cheese works really well too)Instructions1. Slice the chicken breasts in half horizontally, so you have 4 thin chicken breast steaks. Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)2. Preheat the oven to a low heat (to keep cooked chicken warm).3. Heat a large pan of cooking oil (or preheat your deep fat fryer) until hot. The ideal temperature is 175C/350F (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full.4. Mix together the crispy coating ingredients in a small bowl.5. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.6. Once the oil is hot enough, add in 2 of the chicken burgers. Cook for 5-6 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.7. Place the chicken on a wire rack, on a tray, in the oven to keep warm whilst you cook the rest of the chicken. The wire rack will help to ensure the chicken stays crisp.8. Make the buffalo sauce by placing all of the ingredients into a small saucepan. Heat over a medium heat, stirring a few times, until the butter has melted and the sauce has combined. Turn off the heat and put to one side.9. Now it's time to assemble. Place the bottom of the brioche buns on four plates. Top with the lettuce leaves. Spoon buffalo sauce over the chicken burgers, then turn them over and spoon more on, so they're fully coated. Place the chicken burgers on top of the lettuce.10. Top each chicken burger with a drizzle of mayonnaise (ranch dressing is a great swap too), 3-4 pickled gherkin slices and a tablespoon of the crumbled cheese.11. Place the tops of the buns on top and serve.NotesMaking the chicken aheadIf you wanted to cook the chicken ahead of time, you can do. Then cool, cover and refrigerate for up to a day.Reheat in the oven on a tray, in a single layer, uncovered, at 175C/350F for approx 10-12 minutes (or until piping hot throughout). The chicken won't be quite as juicy, but it will still be very tasty.For the Ranch Dressing:Place all of the following ingredients into a mason jar. Place the lid on and shake until combined:120 ml (1/2 cup) mayonnaise120 ml (1/2 cup) sour cream55 ml (1/4 cup) buttermilk1 tbsp finely chopped fresh parsley1 tbsp finely chopped fresh chives1 tbsp finely chopped fresh dill½ tsp garlic powder¼ tsp onion powder¼ tsp salt¼ tsp black pepper1 tsp white wine vinegarThe ranch can be stored in an airtight container in the refrigerator for up to one week.#CookingShow #Recipe #chickenburger
Easy & impressive | Air Fryer Breakfast Potatoes Kitchen Sanctuary 2024-09-30 | Perfectly seasoned cubes of golden potato with lovely chunks of peppers and onion make a great addition to a fry-up for breakfast or as a side dish with dinner. These breakfast potatoes are made in the air fryer, so we can go a little easier on the oil. They cook in about 20 minutes.Free printable recipe is available on our site: kitchensanctuary.com/air-fryer-breakfast-potatoesIngredients:450 g (1 lb) floury potatoes such as maris piper or russet, peeled and chopped into 1-inch cubes2 tbsp oil½ tsp salt½ tsp black pepper½ tsp garlic powder½ tsp paprika1 red bell pepper chopped into 1-inch pieces1 green bell pepper chopped into 1-inch pieces1 onion peeled and chopped into 1-inch piecesInstructions1. Place the potatoes, oil, salt, pepper, garlic powder and paprika in a bowl and toss together.2. Transfer the potatoes to the air fryer basket (reserving any remaining seasoned oil in the bowl) and cook the potatoes on the air fry setting at 200C/400F for 10 minutes.3. Add the peppers and onion to the bowl you tossed the potatoes in. There should still be a few dregs of seasoned oil in the bottom. Toss the peppers and onion in the bowl so any remaining oil and seasoning coats them.4. After potatoes have been in the air fryer for 10 minutes give the basket a shake. Add the peppers and onions in and shake again.5. Cook the potatoes, peppers and onions in the air fryer for further 10 minutes, shaking the basket halfway through cooking.6. Check the potatoes are done by sliding a knife into one of the potatoes. It should glide in easily. Cook for a few minutes longer if needed, then serve.#CookingShow #Recipe #breakfast
One Pan Chorizo Spaghetti Kitchen Sanctuary 2024-09-23 | This one-pan creamy pasta is an easy dinner, with spaghetti cooked in a simple creamy, garlic, parmesan sauce, all topped off with crispy chorizo crumbs. Comforting bowl food all cooked in one pan!Free printable recipe is available on our site: kitchensanctuary.com/one-pan-chorizo-spaghettiIngredients120 g (4.2 oz) chorizo crumbs you can buy these from most larger supermarkets. If you can’t find them, just finely chop the same amount of Spanish chorizo1 onion peeled and finely sliced2 cloves garlic peeled and minced120 ml (1/2 cup) white wine2 tbsp tomato puree paste in the USA1 litre (4 cups + 3 tbsp) chicken stock300 g (10.5 oz) spaghetti120 ml (1/2 cup) double (heavy) cream75 g (3/4 cup) finely grated parmesan¼ tsp salt¼ tsp black pepperTo Serve:black peppergrated parmesanInstructions1. Heat a large frying pan over a medium-high heat.2. Add the chorizo crumbs and fry for 5 minutes, stirring often into slightly crisp.3. Turn the heat down to medium and remove the chorizo from the pan, using a slotted spoon, leaving any oils from the chorizo in the pan. Transfer the chorizo to a bowl and put to one side.4. Add the sliced onion to the pan and cook for 3 minutes, stirring often, until the onion softens.5. Add the garlic and fry, stirring constantly for 1 minute.6. Add the wine to the pan. Bring to the boil, then simmer for 2-3 minutes, until reduced by half.7. Stir in the tomato puree, then add the chicken stock.8. Bring to the boil, then add the spaghetti. Try to ensure the spaghetti is submerged in the liquid, so it’s not sticking out.9. Bring the liquid back to a gentle simmer, then place a lid or some foil on the pan and allow to simmer for 12-13 minutes, until the spaghetti is just cooked. Stir the spaghetti a couple of times during cooking to prevent it catching on the base of the pan.10. Remove the lid from the pan, give it another stir and ensure the spaghetti is cooked. There should still be liquid in the pan, as we want this dish to be quite saucy. If it’s looking a little dry, add a splash of water.11. Add the cream, parmesan, salt, pepper and all but one tablespoon of the cooked chorizo. Use a set of tongs to stir together and coat the spaghetti.12. Top with the remaining chorizo and heat through for another minute (the chorizo crumbs should heat back up very quickly).13. Serve topped with a sprinkling of black pepper and parmesan.NotesCan I make it ahead? This dish tastes best when cooked and eaten right away, but if you did want to make it ahead, then cook the dish, quickly cool, cover and refrigerate.Reheat in a pan over a medium heat with a lid or foil on for about 10 minutes or so. You’ll need to move it around the pan a couple of times with a set of tongs and you may need to add a splash of water or stock to loosen up the sauce – cook until piping hot throughout.Scaling the recipe:You can double or halve (or make it just for one) this recipe. Stick to the same ingredient ratios.No adjustment to the cooking time is needed.#CookingShow #Recipe #onepanrecipe
Pad See Ew Kitchen Sanctuary 2024-09-16 | This beautifully rich and savoury Thai noodle stir fry is made with juicy chopped chicken thighs, Chinese broccoli and wide rice noodles that are stir fried in the sauce until slightly charred and caramelised with that perfect chewy bite.Free printable recipe is available on our site: kitchensanctuary.com/pad-see-ewIngredients:Noodles:300 g (10.5 oz) dried wide flat noodles (look for sen yai noodles, ho fun, wide pad Thai noodles or 10mm wide rice noodles)1 tsp oilStir fry:2 tbsp oil300 g (10.5 oz) boneless, skinless chicken thighs chopped into small chunks¼ tsp salt¼ tsp black pepper300 g (10.5 oz) Chinese broccoli stalks separated from leaves. Stalks sliced in half lengthways, leaves sliced into strips( *see notes for replacements)4 cloves garlic peeled and finely chopped or minced2 large eggs1 tbsp oil for frying noodlesSauce:4 tbsp oyster sauce3 tbsp light soy sauce2 tbsp dark soy sauce1 tbsp fish sauce3 tbsp white or light brown sugar¼ tsp white pepperTo Serve:chilli vinegar *see notes to make your ownInstructions1. Soak the noodles in boiling water for 2 minutes less than the pack instructions. For me this is 8 minutes.2. Then drain and rinse thoroughly in cold water. Toss with the oil and put to one side.3. Add the sauce ingredients to a bowl or jug and mix together. Put to one side.4. Heat up the oil in a wok, over a high heat.5. Sprinkle the chicken with the salt and pepper, then add to the wok and cook for 5 minutes, stirring often, until lightly browned and cooked through.6. Add the Chinese broccoli stalks and stir fry for 2 minutes.7. Add the Chinese broccoli leaves and garlic and stir fry for a further minute, then push the chicken to the side of the wok.8. Add the egg to the space in the wok, and fry, stirring it up to scramble.9. Transfer everything out of the wok into a bowl.10. Add another tablespoon of oil to the wok and heat over a high heat.11. Add the drained noodles and 3 tbsp of the sauce mixture. Fry the noodles for 2 to 3 minutes, tossing once or twice. We want the noodles to be slightly charred and caramelised for that authentic flavour. The sauce will help them to caramelise.12. Once the noodles are hot and slightly caramelised, add the remaining sauce and the chicken, egg and Chinese cabbage back to the wok.13. Sir fry for 1 minute, then serve.NotesChinese broccoli swapI can only find Chinese broccoli in larger Asian supermarkets near me in the UK. If you can't get hold of them, replace them with half tender-stem broccoli (slice the stalks in half, lengthways) and half bok choy.At a push you can use spring greens (collard greens) instead of bok choy. Chilli vinegarPlace 1 or 2 sliced red chillies (I use Serrano or Fresno, which are relatively mild) into a small jar and pour over 4 tbsp of white wine vinegar or cider vinegar. Let it sit for 10 minutes, then serve with your noodles.#CookingShow #Recipe #wokcooking
Air Fryer Chicken Breast Kitchen Sanctuary 2024-09-09 | Free printable recipe is available on our site: kitchensanctuary.com/air-fryer-chicken-breastIngredients:2 chicken breasts (about 180g/6.5oz each)¼ tsp salt¼ tsp black pepper1 tsp paprika½ tsp garlic powder or use garlic salt, but omit the regular salt½ tsp dried oregano1 tsp light brown sugar optional, but adds a tiny bit of caramelization1 tbsp neutral oilInstructions1. Place the chicken breasts in a plastic sandwich bag or between two pieces of baking paper.2. Bash a few times with a rolling pin. We don’t want to flatten the chicken a lot – we just want to even out the thickness, so it’s the thickest part we want to bash a few times.3. It should still look like a chicken breast after a few light bashes (we don’t want it to thin like a chicken steak).4. Mix together the salt, pepper, paprika, garlic powder, oregano and sugar in a medium bowl.5. Add the chicken breasts to the bowl with the seasoning and toss together to fully coat the chicken.6. Drizzle over the oil and toss to fully coat.7. Place in the airfryer basket (no liner, we want it straight on the tray), in a single layer, with a bit of space in between the chicken breasts for good airflow. Air fry for 11-12 minutes (no need to pre-heat) at 200C/400F, turning once, halfway through cooking. The chicken should no longer be pink in the middle (internal temp 75C/167F).NotesCooking more than two?If cooking more than 2 chicken breasts, you may need to work in batches. We need to be able to layer the chicken in a single layer, with a little bit of space around each piece for good airflow.Size of chicken breastIf your chicken breasts are larger than the 180g/6.5oz that I use, you'll need to cook for as little longer.198g/7oz each - cook the two breasts for 12-13 minutes227g/8oz- cook the two breasts for 13-14 minutesThe chicken should be piping hot throughout and sign of no pink in the thickest part of the chicken (internal temp 75C/167F).Can I use frozen chicken breasts?You'll get the best and juiciest result using fresh chicken breasts. So you'll need to defrost frozen chicken breasts before using. I defrost them overnight in the refrigerator.#CookingShow #Recipe #airfrying
The Ultimate Cheeseburger Pasta Recipe Kitchen Sanctuary 2024-09-02 | This cheeseburger pasta combines juicy minced beef (ground beef) with pasta shells in a creamy, cheesy, slightly tangy sauce. I love to finish it off with a little yellow mustard and chopped gherkins for a proper cheeseburger feel!Seriously comforting bowl food at its best!Free printable recipe is available on our site: kitchensanctuary.com/cheeseburger-pastaIngredients:300 g (10½oz) pasta bows (Farfalle)1 tablespoon oil (avocado/rapeseed/olive oil)1 onion peeled and finely chopped500 g (1lb 2oz) minced (ground) beef - I use lean mince (about 5 or 10% fat) in this recipe as there's quite a lot of fat in the cream and cheese½ teaspoon salt½ teaspoon ground black pepper1 teaspoon Italian herb mix1 teaspoon paprika1 teaspoon garlic powder/granules - or use garlic salt, but leave out the regular salt2 tablespoons tomato purée (paste in USA)1 tablespoon Worcestershire sauce360 ml (1½ cups) beef stock120 ml (½ cup) double (heavy) cream3 tablespoons finely chopped pickled gherkins100 g (1 packed cup) mixed grated (shredded) cheese (I use Cheddar and red Leicester)Extra Cheesy topping (optional)100 g (1 packed cup) mixed grated (shredded) cheese (I use Cheddar and red Leicester)To Serve1 tablespoon finely chopped pickled gherkinsInstructions1. Cook the pasta in a large pan of salted boiling water, as per the pack instructions (usually 10-12 minutes), then drain, reserving a cup of the pasta water.2. While the pasta is cooking, heat the oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes, stirring often, until softened.3. Turn the heat up to medium-high. Add the minced beef, salt and pepper and cook for 5-6 minutes, stirring often and breaking up any chunks as you go, until the beef is browned.4. Add the Italian herb mix, paprika, garlic powder, tomato puree and Worcestershire sauce. Stir together and cook for a further minute.5. Add the stock, stir together and bring to a gently boil, then simmer for 5 minutes.6. By now the pasta should be ready. Add the pasta to the pan with the minced beef. Add the cream, chopped gherkins and cheese and stir together, heating through until the cheese has melted.7. If you want the pasta to be more sauce, add in splashes of the reserved pasta water until it's to your liking.8. If you want a cheesy topping, add more grated cheese on top, place a lid (or some foil) on the pan and cook for a further minute until the cheese melts. (See Notes)9. Remove the lid, and top with extra chopped gherkins, then serve.NotesTip: If you want to crisp up the cheese, place the pan under the grill (broiler) for 4-5 minutes, until golden and bubbly. Make sure your pan is suitable for using under the grill.#CookingShow #Recipe #pasta
Coconut Rice Kitchen Sanctuary 2024-08-26 | Rice Cooker Coconut Rice - beautiful, tender, aromatic jasmine rice, cooked in the rice cooker with creamy coconut milk and a little touch of sugar and salt. I love to top mine with toasted coconut, lime zest and some finely chopped coriander (cilantro) A truly luxurious side dish!We have a Zojirushi rice cooker (geni.us/rice-cooker – affiliate link) – which is a little on the pricey side, but this one takes up to 10 cups of rice (almost 2kg of raw rice!) so it’s great when batch cooking or cooking for a crowd.I’ve must have used it 100+ times, with the rice turning our perfectly every single time.They do have smaller versions – such as this 3 cup version (geni.us/3cupricecooker –affiliate) which is a lot cheaper on Amazon USA than Amazon UK (*note* US Amazon ships to the UK!). However, I’ve been told that most rice cookers, even the cheaper ones, do a great job. So personally, I’d just look for some good reviews and get the one that suits your budget and family size.Free printable recipe is available on our site: kitchensanctuary.com/rice-cooker-coconut-riceIngredients500 g (2 1/2 cups) jasmine rice400 ml (14oz) tin full fat coconut milk300 ml (11.5floz) water1 tsp sugar½ tsp saltTo Serve:Toasted shredded coconut to serve see tip2 tbsp finely chopped coriander cilantroFinely grated zest of 1 limeInstructions1. First we need to rinse the rice. I do this directly in the rice cooker pot. Simply cover the rice with cold water, give it a really good swirl, let the rice settle at the bottom of the pan again for 1-2 seconds, then pour off the excess water.2. Repeat this rinsing 3-4 times, until the water is almost clear. On the last rinse, try to pour off as much of the water as possible.3. Pour over the coconut milk, water, sugar and salt.4. Stir once (don’t stir again after this).5. Turn on the rice cooker and let it run the rice cooking cycle for white rice (this can be different times for different models).6. Once cooked, serve as is, or you can top with shredded toasted coconut, chopped coriander and lime zestNotesWhy rinse the rice?This removes some of the starch. The excess starch in the rice causes the rice to be a little stickier and clumpier. The addition of coconut milk in this recipe also adds stickiness to the rice. So it’s best to rinse the rice so it’s not overly sticky.#CookingShow #Recipe #ricecooker
Low Cost, High Flavour, One Pot Chicken & Potato Curry Kitchen Sanctuary 2024-08-19 | Chicken and Potato Curry - This fragrant, creamy coconut curry with spiced chicken legs, baby potatoes and green beans is all cooked in the oven in one dish.We add the potatoes and green beans at different times, so everything is cooked perfectly. The chicken skin is crisp, the potatoes are tender and infused with spicy flavour and the green beans have that perfect bite.Free printable recipe is available on our site: kitchensanctuary.com/chicken-and-potato-curryIngredients:Chicken Legs4 chicken legs weighing about 1kg (2.2lbs altogether)1 tbsp Indian curry paste I use Patak’s Balti Paste, use your favourite brand - Korma, Madras and Rogan Josh Paste also work well.1 tbsp oil¼ tsp salt¼ tsp black pepperCurry450 g (1 lb) baby new potatoes - cut any larger ones in half1 tbsp oil2 tbsp Indian curry paste1 tbsp lime juice (juice of about half a lime)400 g (14 oz) can full-fat coconut milk2 tsp fish sauce1 tsp sugar200 g (7oz) green beans, sliced in half2 red chillies, sliced (Fresno or Serrano varieties are good for a mild flavour, or use Birds eye for more heat)To ServeLime wedges2 tbsp freshly chopped coriander (cilantro)Instructions1. Preheat the oven to 180C/350F (fan).2. Place the chicken legs in a large roasting casserole dish or roasting tin.3. Brush the curry paste all over the top of the chicken, then drizzle on the oil and sprinkle on the salt and pepper.4. Place a lid or some foil on the dish and and place in the oven for 15 minutes.5. Remove the chicken from the oven and remove the lid. Add the potatoes to the sides of the tin and drizzle the oil over the potatoes.6. Place the lid back on the pan and place back in the oven for 20 minutes.7. Remove the lid and add the remaining 2 tbsp of curry paste, lime juice, coconut milk, fish sauce, and sugar to the dish, around the chicken. Stir together to mix the sauce and coat the potatoes. Place back in the oven, uncovered this time, for a further 20 minutes, until the potatoes are tender.8. Add the green beans and sliced chillies to the pan and stir again, to coat the vegetables in the sauce.9. Place back in the oven for a final 10 minutes (uncovered), until the green beans are tender.10. Divide the chicken between bowls or plates and spoon out the vegetables and sauce. I like to serve mine with coconut rice, lime wedges and a sprinkling of freshly chopped coriander (cilantro).NotesCan I make it ahead?This recipe is best served right away when the green beans are still vibrant with a slight crunch to them.However, you can make it ahead if you like. I really love the leftovers from this recipe for lunch the next day with a drizzle of sweet chilli sauce.Quickly cool the chicken, vegetables and potatoes in the tray, then cover and refrigerate for up to a day.When you're ready to reheat, take the tray out of the refrigerator an hour before heating (to take the chill off). Cover the tray in foil and place in the oven at 180C/375F for 25-30 minutes, until the chicken and potatoes are piping hot.You may want to add a splash of water to the sauce if it starts to dry up a little.Can I freeze it?Yes, you can freeze leftovers. Place the chicken into a container with the sauce and vegetables. Cover and freeze.Defrost overnight in the refrigerator and remove from the refrigerator an hour before heating (to take the chill off).Reheat in a baking dish, covered in foil at 180C/375F for 25-30 minutes, until the chicken and potatoes are piping hot.Microwave:Alternatively, individual thawed portions can be reheated in the microwave. Heat on high for about 3-4 minutes per portion, stirring a couple of times during heating, until the chicken and potatoes are piping hot throughout.Note: The chicken skin will be soft if reheating in the microwave.Ingredient swapsPeeled and chopped sweet potatoes or butternut squash work well in place of baby new potatoes.Chopped courgettes (zucchini), asparagus, sugarsnap peas and baby spinach all work great in this dish.Swap the Tikka Masala curry paste for your favourite. Madras, Jalfrezi, Korma and Massaman all work great.#curry #recipe #onepanrecipe
Baked Honey Garlic Chicken Kitchen Sanctuary 2024-08-16 | Baked Honey Garlic ChickenCrispy chicken thigh pieces baked in the oven with a sticky honey, soy, and garlic sauce. So simple and quick to prepare! Serve these crispy chicken bites up with rice, noodles or in lettuce cups and drizzle with that gorgeous honey garlic sauce! 😋Watch the full video here: youtube.com/watch?v=kBiH1VBSsKI#kitchensanctuary #bakedchicken #honeygarlicchicken #honeychicken #stickychicken #fakeaway #chickenthighs #chickenrecipe #familydinnerideas #easyrecipe
Soft, fluffy and perfectly chewy Homemade Flatbreads Kitchen Sanctuary 2024-08-12 | Soft, fluffy Greek pita-style flatbreads (the pocketless kind).I love loading these up to make homemade Gyros or to serve with souvlaki kebabs. They stay soft and pliable, even when cold, so you can roll or fold them without the risk of them breaking.Free printable recipe is available on our site: kitchensanctuary.com/homemade-flatbread-recipeIngredients:7 g (2 tsp) instant dry yeast480 ml (2 cups) warm water4 tbsp olive oil plus extra for brushing (approx 2-3 tbsp)780 g (6 ½) cups strong bread flour plus extra for rolling (approx 60g or 1/2 cup)1 ½ tsp sugar1 ½ tsp table saltInstructions1. Place the yeast in the bowl of a stand mixer (or a large bowl) and add the warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.2. Add the olive oil, flour, sugar, and salt to the yeast mixture.3. Mix the dough together using either using a stand mixer with a dough hook (recommended) or your hands, until combined.4. Once combined, knead the dough for 10 minutes using the stand mixer with a dough hook or by hand. The mixture will be quite sticky, so if you’re kneading by hand, it’s a good idea to coat your hands and work surface in a little olive oil to stop it sticking.5. Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.6. Divide the dough into 12 pieces. Shape into balls and place on a tray or board with a damp cloth over the top to rest for a few minutes, while you prepare to start cooking them.7. Lightly flour the work surface then brush or spray a medium-sized frying pan (cast iron gives you the best results) with a little oil (just 1/4 tsp or so) and place over a medium-high heat to heat up.8. Take one of the dough balls, and roll it into a circle, about 19cm (7.5 inches) in diameter and ½ cm (just under ¼ inch) thick.9. Toss the pita back and forth a couple of times in your hands to remove excess flour, then place the pita in the pan.10. Brush the top of the pita in the pan lightly with oil and cook for about 60-90 seconds, until bubbles start to appear. Then turn over a cook for a further minute.11. Place on a plate and repeat, brushing the pan with oil after every 3 or 4 pitas.12. Stack the pitas up on a plate (stacking them helps to keep them soft), laying a tea towel over them to keep warm until you’re ready to serve.NotesMake AheadTo make ahead, make the pitas, cool them and place on a plate. Cover with foil or clingfilm. They should keep at room temperature for 2 days, or in the fridge for 3-4 days.FreezingIf freezing, place in a freezer bag with a piece of baking parchment between each pita (to stop them sticking together). Defrost at room temperate before serving.Reheating:The flatbreads can be served at room temperature, or if you want to warm them through, sprinkle with a little water and place in the oven at 180C (350F), on a baking tray (uncovered), in a single layer for 2-3 minutes.#CookingShow #Recipe #bread
Thai Chicken Meatball Curry Kitchen Sanctuary 2024-08-05 | Juicy flavourful chicken meatballs in a creamy red Thai curry sauce. The sauce is packed fully of flavour, with a nice kick of heat.It’s easy to make it into a mild curry too – see my suggestions in the notes section.Free printable recipe is available on our site: kitchensanctuary.com/chicken-meatball-curryIngredients:Chicken Meatballs:500 g (1lb 2oz) minced (ground) chicken1 tbsp sesame oil1 medium egg5 tbsp panko breadcrumbs2 garlic cloves peeled and minced1 tsp minced ginger2 tsp lemongrass paste1 red Thai chilli finely chopped (or for less heat use a Fresno or serrano chilli or leave out)¼ tsp salt¼ tsp white pepper2 tbsp finely chopped coriander (cilantro)Sauce:1 tbsp oil2 garlic cloves peeled and minced1 tsp minced ginger1 chicken stock cube crumbled4 tbsp red Thai curry paste400 ml (14oz) tin full fat coconut milk2 tsp fish sauce1 tbsp light brown sugar10 Thai basil leaves torn in half1 tbsp fresh lime juice approx. the juice from half a limeTo Serve:boiled/steamed rice or coconut ricefresh Thai basil leaves and/or fresh coriander (cilantro) I like a bit of boththinly sliced Thai chillies only use if you like it HOTlime wedgesInstructions1. Place all the meatball ingredients into a large bowl and mix together with your hands. Place in the refrigerator for 20 minutes to allow the panko to absorb some of the moisture - as this is quite a sticky mixture. If you're putting in the fridge for more than 20-30 mins (make it up to one day ahead), cover the bowl with clingfilm too).2. Remove the mixture from the fridge and form the mixture into walnut-size meatballs – you should get about 20-22 meatballs. The mixture will still be fairly sticky, so I like to oil my hands first as this helps to prevent the mixture from sticking to hands.3. Heat the oil in a large frying pan (skillet) over a medium–high heat. Add the meatballs and brown on all sides – this should take 6–8 minutes.4. Move the meatballs to one side of the pan and add the garlic, ginger, crumbled stock cube and curry paste to the space in the pan. Cook, whilst stirring, for one minute.5. Pour in the coconut milk, then add the fish sauce, sugar, Thai basil leaves and lime juice.6. Stir together to coat the meatballs, turn down the heat and simmer for 5-6 minutes, until the sauce thickens slightly.7. Serve with rice and top with Thai basil leaves or fresh coriander, sliced chillies and lime wedges.NotesCan I make this curry ahead?Yes! you can make this curry, then cool, cover and refrigerate for up to two days. Reheat in a pan until piping hot throughout. You might need to add a splash of water to loosen the sauce when reheating.Can I freeze this curry?Yes, any leftovers of this curry can be cooled, covered and frozen. Then defrost overnight in the refrigerator and reheat in a pan (stirring often) or microwave until piping hot throughout. You might need to add a splash of water to loosen the sauce when reheating.How to make this a mild curryI often use Blue Dragon Red Thai curry paste, which is a little on the spicy side (Thai-brands of red Thai pastes usually are fairly hot too).If I want a milder red Thai curry that the kids will enjoy, I use Waitrose own brand of Thai red curry paste. It's still got a good flavour but is actually quite mild.If you don't want to use a Thai curry paste, a mild Indian paste (such as Korma paste) will also work well.You can leave the chopped Thai chilli out of the meatballs too.Can I swap out the coconut milk?The coconut milk is quite important for a more authentic Thai flavour, but you can replace the coconut milk with 250ml (about 1 cup) of chicken stock and 150ml (about 1/2 cup plus 2 tbsp) of double(heavy) cream. You may need to thicken the sauce slightly with a cornstarch slurry made of 2 tbsp cornflour/cornstarch, mixed with 5 tbsp of cold water. Stir it in slowly to the hot curry before serving – until you achieve the desired thickness.I can't find lemongrass pasteSwap out the lemongrass paste for one lemongrass stalk. Remove the outer leaves and chop very finely. If you can't find lemongrass stalks, add 2 tsp lemon zest instead. It's not quite the same, but it will add a nice citrussy flavour that comes pretty close.How to scale up and down this recipe: You can double up to serve a crowd or halve to serve a few, as long as you stick to the same ingredient ratios. If you are doubling up, you may have to cook the meatballs in a few batches.#CookingShow #Recipe #thaifood
Combination of flavours and dishes that works so well! | Philly Cheesesteak Pasta Kitchen Sanctuary 2024-07-29 | Fried strips of steak, onions and green bell pepper tossed together with pappardelle pasta and a creamy, cheesy sauce.Ultimately, this is an indulgent dish, so it will be high in fat – but is also delicious and filling.I like to add in a little garlic and Worcestershire sauce for some extra flavour too.This is a lovely comforting dinner for the family, but also an easy, impressive dish for date night.Free printable recipe is available on our site: kitchensanctuary.com/philly-cheesesteak-pastaIngredients:300 g (10.5oz) dried pappardelle pasta (use tagliatelle/spaghetti/fettuccine if preferred)2 tbsp neutral oil such as avocado or rapeseed400 g (14 oz) fillet or ribeye steak sliced into strips around 1cm thick½ tsp salt½ tsp black pepper1 tbsp salted butter1 onion peeled and thickly sliced1 green bell pepper thickly sliced1 clove garlic peeled and minced240 ml (1 cup) double (heavy) cream1 tbsp Worcestershire sauce100 g (1 packed cup) ready-grated mozzarella cheese (see notes)To Serve:black pepperInstructions1. Cook the pasta in a large pan of salted boiling water, as per the pack instructions (usually about 10-12 minutes), then drain, reserving 1 cup of the pasta cooking water2. Meanwhile heat the oil in a large frying pan (skillet) over a high heat, until hot.3. Add the steak, salt and pepper and fry for 3-4 minutes, until browned. Remove from the pan and place in a bowl.4. Turn the heat down to medium-high and add the butter to the pan. Once the butter has melted, add the onion and green pepper and for 3 minutes, until starting to soften.5. Add the garlic and cook, whilst stirring, for a further 30 seconds, then add in the cream and Worcestershire sauce.6. Allow the sauce to come to a gentle simmer, then add the steak and any resting juices back to the pan. Turn the heat to low.7. By now the pasta should be cooked and drained. Add the pasta to the pan with vegetables, sauce and steak and toss together. Add splashes of the pasta cooking water if you'd like to loosen the sauce. Give it a taste and add in a little more salt and pepper if needed.8. Sprinkle over the cheese and stir together until the cheese has melted, then serve topped with a good grind of black pepper.NotesCheeseProvolone cheese is most commonly used for Philly Cheesesteaks. Unfortunately Provolone is very difficult to find in the UK. If you can find it, definitely use it (grate/shred it first).I swap it out for ready grated/shredded mozzarella (which is firmer than the fresh, moist mozzarella balls you buy in liquid). It's got a similar mild, creamy flavour.You could also use grated Edam or Gouda if preferred.Best cut of steak for philly cheesesteak pasta:Ribeye or sirloin or steak are best. You’re looking for a steak with lots of flavour, that can be cooked quickly over a high heat without becoming chewy.Can I make it ahead and/or freeze it?I always like to try to include make ahead and/or freezing instructions where possible, but this one just doesn't taste as good if made ahead. You lose all the juiciness and tenderness of the steak, and it's just too much of a shame to reheat a nice piece of ribeye. So my advice is to make it right before serving.A note on the fat content of cream:I wouldn’t recommend using low fat cream. Any cream under 25% fat will curdle when heated. Whipping cream is an ok replacement for double cream (approx. 35% fat, compared to double/heavy which is approx. 48% fat), but don’t use single cream.Ultimately, this is an indulgent dish, so it will be high in fat – but is also delicious and filling.#CookingShow #Recipe #fusionfood
Super Quick & Super Tasty Beef Stir Fry with Hoisin Sauce Kitchen Sanctuary 2024-07-22 | Tender strips of beef, stir fried with chunky pieces of onion and vegetables, in a sticky, garlic hoisin sauce.Serve it with rice or noodles for a quick and tasty dinner.Free printable recipe is available on our site: kitchensanctuary.com/beef-stir-fryIngredients:Steak:450 g (1 lb) thin steak sliced thinly, against the grain (I use sirloin or ribeye - see notes for other cuts)¼ tsp salt½ tsp black pepper3 tbsp oil any high smoke point neutral oil - such as avocado, rapeseed or sunflower - is fine.Vegetables:1 tbsp oil any high smoke point neutral oil - such as avocado, rapeseed or sunflower - is fine.2 medium-sized onions peeled and chopped into chunky wedges200 g (1 1/2 packed cups) mange tout sliced in half3 medium pak choi (about 350g/13oz altogether) roughly chopped2 cloves garlic peeled and minced1 tsp minced gingerSauce:2 tbsp cornflour (cornstarch)1 tsp sesame oil2 tbsp dark soy sauce3 tbsp hoisin sauce1 tbsp Chinese rice wine (or replace with dry sherry)2 tbsp honey120 ml (1/2 cup) beef stock (use reduced salt if preferred)To Serve:boiled rice, fried rice or noodlesInstructions1. First make the sauce. Take a small jug or bowl and add the cornflour, sesame oil, soy sauce, hoisin sauce, Chinese rice wine and honey. Stir together until the cornflour is mixed in, then stir in the beef stock. Put to one side.2. Toss the steak slices with the salt and pepper.3. Heat the oil in a wok (or large frying pan) over a high heat until hot, then add the steak.4. Fry the steak for 2-3 minutes, moving it around the wok so it doesn't stick together, until browned.Spoon out the steak into a bowl, leaving any oil behind in the wok. Turn down the heat to medium.Add the remaining 1 tbsp of oil to the wok. Add in the sliced onions and mange tout. Stir fry for 2-3 minutes until just starting to soften.5. Add in the pak choi, garlic and ginger. Stir fry for a further minute.6. Add in the sauce we mixed in the jug to the wok and stir together. Let it come to a gentle simmer. If it looks too thick you can add in a splash of water.7. Add the steak back to the wok and stir through to coat in the sauce. Cook for a further 2 minutes to heat the steak back through.8. Serve with rice or noodles.NotesSteakI like to use thin sirloin or ribeye steaks as they're beautifully tender in this stir fry. You can use a cheaper cut if you prefer, just be sure to cut off any excess fat and slice it thinly, against the grain.If you are using a cheaper cut of beef (such as rump, sizzler, flank, hanger, skirt, chuck, blade or denver) and you want to ensure it's as tender as possible, you can velvet the beef first. It takes about 35 minutes. Here's my method for velveting beef.Can I make it ahead?This recipe tastes best when cooked and eaten right away, but you can make it ahead if you prefer.If you do, I would definitely recommend you use sirloin, as it stands up better to the reheating process, whilst still being tender. The vegetables will be softer upon reheating.To make ahead, make the beef stir fry, quickly cool, cover and refrigerate for up to a day.Remove from the fridge 30 minutes before you want to reheat it to take the chill off it, then reheat over a medium-high heat in a wok. Stir often to prevent it sticking and add in a good splash of water or beef stock to help loosen up the sauce.Cook for about 5-6 minutes, until piping hot throughout.Ingredient swapsSwap out the beef for thin strips of pork or chickenAdd in other quick cook vegetables - such as thin strips of carrot, tenderstem broccoli, sliced bell peppers, beansprouts (mung bean sprouts) or thinly shredded cabbage.#CookingShow #Recipe #stirfry
Golden crispy chips (fries) , cooked in the air fryer | Air Fryer Chips Kitchen Sanctuary 2024-07-15 | Golden crispy chips, cooked in the air fryer so they’ve got a nice bit of crunch, but they’re soft in the middle.No need to soak the potatoes or par-boil. Just toss the potatoes in a little cornflour, oil and seasoning and they can go right in the air fryer.Ready in 20 minutes!Free printable recipe is available on our site: kitchensanctuary.com/homemade-air-fryer-chipsIngredients:700 g (1 ½ lbs) of floury potatoes such as Maris Piper or Rooster – these will ensure a fluffier chip interior and a crispier exterior.1 tbsp cornflour (cornstarch)2 tbsp frying oil use your favourite neutral tasting oil - such as rapeseed, sunflower or vegetable1 tsp salt½ tsp black pepper½ tsp paprikaTo Serve:pinch salt and pepperInstructionsPeel and slice potatoes into chips (about 1cm thick)700 g (1 ½ lbs) of floury potatoesIf they're a bit grubby, then rinse in cold water, drain and pat dry, if they're not grubby you don't need to do this step.Add the chips to a bowl and toss with the cornflour until coated1 tbsp cornflour (cornstarch)Add oil, salt, pepper, and paprika and toss again so they're evenly coated2 tbsp frying oil,1 tsp salt,½ tsp black pepper,½ tsp paprikaPlace in the air fryer and cook 190C/375F for 20 mins, shaking every 5 minutesServe with a sprinkling of salt and pepper if you like.pinch salt and pepperNotesType of Air Fryer I'm using the Ninja Max geni.us/ninjaairfryer (affiliate link) air fryer, but these instructions apply to any drawer-style air fryer (not grill style or air fryers with a paddle. I haven't tested with these. If you have, please let me know in the comments :-))#CookingShow #Recipe
Easy baked version of one of my most popular recipes | Baked Honey Garlic chicken Kitchen Sanctuary 2024-07-08 | Baked Honey Garlic Chicken - crispy chicken thigh pieces baked in the oven with a sticky honey, soy, garlic sauce. So simple and quick to prepare! Serve these crispy chicken bites up with with rice, noodles or in lettuce cups and drizzle with that gorgeous honey garlic sauce!Free printable recipe is available on our site: kitchensanctuary.com/baked-honey-garlic-chicken#CookingShow #Recipe #chickenrecipe
Bored of rice as your side? Try this! | Stir Fried Noodles with Beansprouts Kitchen Sanctuary 2024-07-01 | A tasty, simple and quick side dish of noodles stir-fried with soy sauce, garlic and beansprouts (or mung bean sprouts in USA).It’s a great alternative to fried rice, and really quick to prepare – about 12 minutes if you use ready-cooked noodles.Free printable recipe is available on our site: kitchensanctuary.com/basic-stir-fried-noodles-with-beansproutsIngredients2 tbsp neutral oil I use avocado, but rapeseed or sunflower are both fine1 tbsp sesame oil1 onion peeled and thinly sliced2 cloves garlic peeled and minced300 g (10.5oz) fresh beansprouts (mung bean sprouts)5 spring onions (scallions) sliced into thin strips410 g (14.5 oz) pack fresh (cooked) medium egg noodles - (see notes for using dried)2 tbsp oyster sauce2 tbsp dark soy sauce2 tbsp kecap manis (sweet soy sauce)¼ tsp white pepperTo Serve:1 tsp sesame seedsInstructions:1. Heat the two oils in a wok over a medium heat.2. Add the sliced onion and cook for 2 minutes to slightly soften.3. Add the garlic, beansprouts and spring onions and cook for 1 minute, stirring constantly.4. Add in the noodles, oyster sauce, soy sauce, kecap manis and white pepper.5. Turn the heat up to high and fry, moving the noodles around the wok constantly, with a spatula until hot - about 3 minutes.6. Turn off the heat and serve topped with sesame seeds.NotesWant to use dried noodles?Use approx 180g dried medium egg noodles (this should yield approx 410g noodles once cooked - but different brands can vary). Cook in boiling water as per the pack instructions, then drain and run under cold water until completely cold - this is to prevent the noodles from sticking together. Then use as per the recipe.Beansprouts tip:Fresh beansprouts have a really short shelf-life (usually 2-3 days before they go slimy). To keep them fresh for longer:Remove from the bag as soon as you get home and rinse under cold water.Place in a tupperware box (one you have an air-tight lid for).Completely cover in cold water, place the lid on and refrigerate.They should last at least a week if your change the water every few days. I learnt this from Nagi at Recipetineats and it's a game changer.#CookingShow #Recipe #sidedish
Cheeseburger Spring Rolls Recipe = One of my favourite Disney foods! Kitchen Sanctuary 2024-06-24 | Crispy spring spring rolls filled with the most delicious cheeseburger filling! Juicy minced beef, LOTS of cheese (two types for the best flavour) and some finely chopped pickles for that hint of pickly goodness.Make these for a party, to serve with drinks, at a barbecue or for game day. They’ll be the first thing to go.Free printable recipe is available on our site: kitchensanctuary.com/cheeseburger-spring-rollsIngredients:500 g 1.1lb minced beef (12-15% fat, ideally, for juicy meat)1 small onion peeled and finely chopped½ tsp salt½ tsp black pepper75 g (3/4 packed cup) strong cheddar cheese, grated75 g (3/4 packed cup) red Leicestershire cheese, grated2 tbsp finely chopped pickled gherkins dill pickles/cornichons/burger pickle slices are all fine12 spring roll wrappersOil for deep fryingSpecial sauce6 tbsp mayonnaise6 tbsp tomato ketchup1 tbsp mild yellow mustard I use French’s yellow mustardInstructions:1. Heat a large frying pan over a medium-high heat.2. Add the minced beef, onion, salt and pepper and fry for 6-7 minutes, stirring regularly to break up any chunks, until the beef is browned, and the onion is soft.3. Turn off the heat and allow to cool for 20-30 minutes. You can transfer it to a bowl to help it cool faster if you like - it needs to be around room temp.4. While the beef is cooling, make up the special sauce by mixing all of the sauce ingredients together in a small bowl. Put to one side.5. Once the beef mixture has cooled, stir in the two cheeses and chopped gherkins.6. Heat the frying oil in a heavy-based pan while you make up the spring rolls. We want it to be about 190C/375F.7. Take a spring roll wrapper and place on the work surface with a corner pointing towards you (cover the rest of the wrappers with a damp clean tea towel to stop them from drying out).8. Place a heaped tablespoon of the cooled beef mixture near the bottom corner of the spring roll wrapper, leaving about an inch space from the bottom corner, and shape the filling into a sausage shape (the filling will be horizontal you you).9. Roll up the spring roll, tucking the outer edges in just before you finish rolling – so you have a fat cigar-shaped spring roll. Seal the edges using a bit of water on your fingers.10. Place the filled spring roll on a plate or baking tray, then repeat with the remaining spring rolls.11. When the spring rolls are complete, and your oil is hot, carefully add six spring rolls to the pan, one at a time. You will need to work in two batches to prevent overcrowding the pan.12. Cook the spring rolls for 3-4 minutes, turning often until golden brown, then place on a plate lined with kitchen roll, to soak up excess oil. Then repeat with the remaining spring rolls.13. Once all of the spring rolls are cooked, serve with the special sauce.NotesWhy does the surface of my spring rolls look 'bubbly'?This can happen if the oil is too hot - usually if the oil gets to above 195C/385F. Don't worry - the spring rolls will still tasty delicious, even if they are a bit bubble looking.If you want to ensure you don't get bubbles on the surface of the spring roll wrappers, try to keep the oil around 190c/375F. Use a temperature probe if you have one.Can I make them ahead?Yes, there are a few ways that you can make these ahead to refrigerate:1) You can make the cheeseburger filling ahead, by following the recipe up to step 5 (but allow the mixture to cool completely). Place it into an airtight container and refrigerate. Then, when you are ready to make the spring rolls, take out of the fridge and continue from step 5.2) You can make up the spring rolls in the pastry, just follow the recipe up to step 10, without heating the oil. Then, place them on a tray, cover with cling film (plastic wrap) and refrigerate for up to a day. Then cook as per the recipe.3) Finally, you can make them all the way through the recipe, leave to cool, and them put them in an air tight container to refrigerate. To reheat, you can either place them in the air fryer at 200C/400F for 5 minutes, turning them over halfway through, or preheat the oven to 220C/425F, place the spring rolls on a baking tray and, once the oven is hot, place them in for around 10 minutes to heat through. It’s important to make sure that they are piping hot throughout before serving.#CookingShow #Recipe #disneyfood
Warning: Highly Addictive Crispy Chilli Beef Noodles Kitchen Sanctuary 2024-06-17 | I love these crispy chilli beef noodles for a quick and spicy dinner! Strips of crispy-yet-juicy steak with stir fried noodles and crunchy vegetables in a tasty sticky, sweet and citrus-sy sauce.Free printable recipe is available on our site: kitchensanctuary.com/crispy-chilli-beef-noodlesIngredients:Steak400 g (14 oz) fresh (cooked) medium-size egg noodles *see notes for using dried300 g (10.6 oz) sirloin steak cut into thin strips (tip – freeze for 10 minutes so it’s easier to slice thinly)2 tbsp cornflour (cornstarch in USA)¼ tsp salt¼ tsp black pepper2 tbsp oil (any neutral high-smoke-point oil - such as avocado, rapeseed or vegetable oil)Vegetables and Sauce1 tbsp oil (any neutral high-smoke-point oil - such as avocado, rapeseed or vegetable oil)1 red bell pepper deseeded and sliced200 g (7 oz) broccoli (approx. 1 large head) cut into small florets3 garlic cloves, peeled and minced2 tsp minced ginger90 ml (6 tbsp) fresh lime juice (approx. the juice from 3 limes)90 ml (6 tbsp) dark soy sauce6 tbsp caster sugar or superfine sugar1 red chilli finely chopped (use your favourite - I like to use a Fresno chilli for mild heat or 2 birds eye chillies for more heat)4 spring onions (scallions) chopped into 2cm piecesTo Serve:1 tsp chilli flakes1 tsp finely chopped fresh chillies2 spring onions (scallions) finely choppedInstructions1. Place the steak strips in a bowl and add the cornflour, salt and pepper. Toss together until the beef strips are completely coated.2. Heat the oil in a wok or large frying pan over a high heat. When the oil is hot, tip the beef in and fry until dark brown and crispy (about 5 minutes). Just move the beef around the wok a couple of times. Moving it too much will reduce the crispiness.3. Using a slotted spoon, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.4. Turn the heat down to medium and add another tablespoon of oil to the wok. Add the broccoli and red pepper and stir fry for 2-3 minutes until lightly cooked, but still crisp.5. Now add in the garlic and ginger and fry for a further30 seconds, keeping everything moving in the wok constantly. Then turn off the heat and transfer the vegetables to the boil with the beef.6. To a bowl add the lime juice, the soy sauce, sugar and chopped chilli. Stir together.7. Pour the sauce into the wok. Turn the heat up to high and let the sauce bubble for 2-3 minutes until reduced by about one-third.8. Add the noodles to the wok and cook, tossing regularly with a set of tongs, until the noodles are heated through (about 2-3 minutes).9. Add in the cooked beef, broccoli and peppers from earlier, plus the spring onions. Heat through for 2-3 minutes, moving the noodles around the pan to prevent them sticking.10. Once everything is hot throughout, dish out into bowls and top with chilli flakes, chopped chillies and spring onions.NotesUsing dried noodles?You can replace the 400g (140z) fresh egg noodles with 200g (7oz) dried medium Chinese egg noodles (Lo Mein noodles).Cook the dried noodles in a large pan of boiling water, as per the pack instructions (usually 3-4 minutes), then drain and run under cold water to stop the cooking process. Then place in a bowl and toss with a teaspoon of sesame oil to prevent the noodles from sticking together. Put to one side until you need to add them to the stir-fry.Why isn't my beef crispier?Coating the beef in the cornflour and frying in the oil should giving you a light crispy coating.You won't get that REALLY craggly crunchy coating like you would in crispy chilli beef from the Chinese restaurant with the small amount of oil and coating we're using here.To get that you need a thicker coating on the beef - by coating the beef with egg first, then with plenty of seasoned cornflour (cornstarch in USA). Then you need to fry in plenty of oil.Deep frying will give the crispiest coating, but shallow frying in 1cm of oil will still give an extra crispy result. #fakeaway #recipe #stirfry
Disney World inspired Loaded Totchos Kitchen Sanctuary 2024-06-10 | We all love loaded nachos, but have you ever had loaded totchos?This is my version of the massively popular loaded totchos from Disney World. Crispy hash brown bites (also known as tater tots or potato barrels) topped with my quick Tex-Mex chilli, lots of cheese, sour cream, spring onions (scallions) and finished off with lightly crushed tortilla chips.I could eat this every single day.Free printable recipe is available on our site: kitchensanctuary.com/loaded-totchos-hash-brown-bitesIngredients:Quick chilli:1 tbsp oil500 g (1.1 lb) minced beef (10-15% fat)¼ tsp salt½ tsp black pepper1 onion peeled and finely diced1 red bell pepper deseeded and finely diced1 yellow bell pepper deseeded and finely diced3 cloves minced garlic peeled and minced3 tbsp Fajita seasoning mix1 tsp smoked paprika1 beef stock cube crumbled2 tbsp hot pepper sauce I use Franks hot sauce2 tbsp tomato puree (paste in USA)400 g (14 oz) jar passata400 g (14 oz) tin black beans drained1 tsp light brown sugar120 ml (1/2 cup) waterAlso:700 g (1.5lb) hash brown bites (or potato barrels/tater tots in USA) - see notes100 g (1 packed cup) grated mixed cheese (I use a mixture of cheddar and red Leicester)4 tbsp sour cream30 g (1 oz) plain tortilla chips, lightly crushed3 spring onions scallions, roughly slicedInstructions1. Cook the hash brown bites in the oven or air fryer as per the pack instructions (this is usually about 20-22 minutes in the oven or 15 minutes in the air fryer).2. While the hash brown bites are cooking, make the chilli. Add the oil to a frying pan (skillet) over a med-high heat.3. Add the minced beef, salt and pepper and cook for 5 minutes until the beef is browned breaking up any large bits as you cook the beef.4. Add the onion, red bell pepper, yellow bell pepper, and garlic and fry for a further 5 minutes, stirring often.5. Add the fajita seasoning, smoked paprika, beef stock cube, hot sauce, and tomato puree and cook for another 2 minutes stirring continuously.6. Add the passata, black beans, sugar, and water. Stir everything together, bring to a simmer, turn down the heat and cook for 5-10 minutes stirring occasionally, until slightly thickened.5. By now the hash brown bites should be ready. Divide the hash brown bites between 4 bowls. Top with the chilli.6. Sprinkle on the cheese, add a tablespoon of sour cream to each bowl, then sprinkle on the tortilla chips and spring onions and serve.NotesWhere to find barrel-style hash brown bites in the UK:Freezer section of Sainsburys (Sainsbury's own version)Freezer section of Tesco for the Birds eye version.Morrisons do a smaller mini-hash brown bites version in the freezer section.You can also find cheesy hash brown bites (which will work fine) in the freezer section of Iceland and Morrisons.Can I make it ahead?You can make the chilli ahead! Make the dish, but don’t add the cheese, hash brown bites or other toppings. Once cooked, cool quickly, cover and refrigerate for up to two days. Cook the hash brown bites in the oven or air fryer as per the packet instructions, then, reheat the chilli in a pan or the microwave until piping hot throughout. Add over the hash brown bites, and add the other toppings. Can I freeze it?Yes, you can freeze the chilli and the hash brown bites come frozen in a bag! You just need to make the chilli as per the instructions but DON’T add any of the topping or the hash brown bites yet. Once cooked, cool, then split into portions if necessary, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan or the microwave until piping hot throughout. Meanwhile, cook the hash brown bites in the oven or air fryer as per the packet instructions, then top with the heated chilli, and add the other fixings.How to scale up and scale down this recipeThis recipe can be doubled up for a crowd or halved for two people, sticking to the same ingredient ratios.#CookingShow #Recipe #disneyworld
Simple Creamy Mushroom Risotto, Perfect for Meat Free Monday! Kitchen Sanctuary 2024-06-03 | This mushroom risotto is rich and creamy with a beautiful earthiness from the mushrooms. The better the stock, the better the risotto (although I still love this even when I only have basic stock cubes in!)Free printable recipe is available on our site: kitchensanctuary.com/mushroom-risottoIngredients:3 tbsp unsalted butter1 tbsp olive oil1 onion peeled and chopped finely400 g (14oz) mixed mushrooms, thickly sliced *see note 12 cloves garlic peeled and crushed300 g (1 1/3rd cups) uncooked arborio rice150 ml (1/2 cup + 2 tbsp) white wine1200 ml (5 cups) hot chicken stock *see note 2¼ tsp salt (optional - depending on the saltiness of your stock)½ tsp ground black pepper75 g (3/4 cup) parmesan grated1 tbsp fresh lemon juice (approx. the juice of half a lemon)To Serve:grated parmesanfreshly ground black pepperfreshly chopped thyme and/or parsleyInstructions1. Add the butter and oil to a large frying pan. Heat over a medium heat until the butter melts.2. Add the finely diced onion to the pan and cook for 3 minutes until softened.3. Add the mushrooms and fry for 4-5 minutes until lightly golden.4. Add in the garlic, stir and cook for a further minute.5. Next in goes the arborio rice. Stir it all together.6. Add in the wine and stir and cook for 2-3 minutes, stirring regularly, until the wine has almost fully absorbed into the rice.7. Now add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly. It should take about 17-20 minutes for all of the stock to be absorbed and for the rice to be slightly al dente.8. As you're coming to the end of the stock give the rice a taste, If you've used all of the stock and the rice is still too hard, you can add in splashes of just boiled water, until the rice reaches the desired tenderness. Alternatively if the rice is done to your liking befor all the stock is absorbed then you might not need to use all of it.9. Give the risotto and taste and add the salt if needed, and the black pepper.10. Add in the parmesan and lemon juice and give everything a good stir.11. Serve topped with a little grated parmesan, some black pepper, and some chopped thyme and/or parsley.Notes*Note 1 - MushroomsI use mixed mushrooms - consisting of mainly chestnut and white mushrooms, with a few oyster and shiitake mushrooms too. Portabella mushrooms are great too..Use your favourite varieties. Sometimes I make this with only chestnut or portabella mushrooms, as I find them to be the most tasty, earthy mushrooms.*Note 2 - Chicken stock:Use the best you can get hold of. I like to use homemade, or a really flavourful stock such as Essential Cuisine chicken glace. Flavourful shop-bought bone broth is good too.The better flavour the stock, the tastier the risotto will be.However!!I have also made this with water with + 3-4 stock cubes and it's still very tasty. If you only have stock cubes in, I still recommend making this recipe.*Note 3- Make it vegetarian:Replace the chicken stock with veg stock and us vegetarian Italian style hard cheese intead of Parmesan.#CookingShow #Recipe #vegetarian
Easy One Pan Tex Mex Style Minced Beef Kitchen Sanctuary 2024-05-27 | This Tex-Mex-style minced beef in a rich, tangy, spicy tomato sauce with peppers, black beans and melted cheese is easy to make and full of flavour. I love it served with rice and all the toppings!Free printable recipe is available on our site: kitchensanctuary.com/tex-mex-style-minced-beefIngredients:1 tablespoon oil500 g (1.1lb) minced beef (10-15% fat)¼ teaspoon salt½ teaspoon black pepper1 onion peeled and finely diced1 red bell pepper deseeded and finely diced1 yellow bell pepper deseeded and finely diced3 cloves minced garlic peeled and minced3 tablespoons Fajita seasoning mix1 teaspoon smoked paprika1 beef stock cube crumbled2 tablespoons hot pepper sauce - I use Franks hot sauce2 tablespoons tomato puree (paste in USA)400 g (14oz) jar passata400 g (14oz) tin black beans drained1 tablespoon light brown sugar120 ml (½ cup) water150 g (1 ½ packed cups) grated mixed cheese (I use a mixture of cheddar and red Leicester)To serve:Boiled riceFinely chopped fresh coriander (cilantro)Sliced jalapeñosChopped avocadoChopped baby tomatoesInstructions1. Add the oil to a frying pan (skillet) over a med-high heat2. Add the minced beef, salt and pepper and cook for 5 minutes until the beef is browned breaking up any large bits as you cook the beef.3. Add the onion, red bell pepper, yellow bell pepper and garlic and fry for a further 5 minutes, stirring often.4. Add the fajita seasoning, smoked paprika, beef stock cube, hot sauce and tomato puree and cook for another 2 minutes stirring continuously.5. Add the passata, black beans, sugar and water. Stir everything together, bring to a simmer, turn down the heat and cook for 10 minutes stirring occasionally.6. Sprinkle on the cheese, place a lid (or foil) on the pan and cook for a final 2 minutes to allow the cheese to melt (if you don't have a lid, just cook for a couple of minutes longer, or you can place under a grill/broiler if your pan is grill-proof.7. Serve over boiled rice, topped with a sprinkling of fresh coriander. I like to top with sliced jalapeños, avocado and chopped tomatoes too.NotesNote: I'm not adding much salt at the beginning as there is salt in the stock cube and in the fajita seasoning#CookingShow #Recipe #onepanrecipe
Satisfy Your Bourbon Chicken Cravings Kitchen Sanctuary 2024-05-20 | Bourbon Chicken - Crispy pieces of chicken in a sweet, soy, garlic, ginger and Bourbon sauce. An American food court favourite - ready in less than 25 minutes!Free printable recipe is available on our site: kitchensanctuary.com/bourbon-chickenIngredients:Chicken:750 g (1.65lbs) skinless, boneless chicken thigh fillets (trimmed)2 tbsp cornflour (cornstarch in USA)¼ tsp salt¼ tsp black pepper3 tbsp oil3 cloves garlic peeled and minced1 tsp minced gingerBourbon Sauce:3 tbsp light soy sauce (use low sodium if preferred)2 tbsp dark soy sauce (use low sodium if preferred)1 tbsp cornflour cornstarch in USA180 ml (¾ cup) chicken stock (use low sodium if preferred)4 tbsp bourbon whisky replace with apple juice + 1 tbsp Worcestershire sauce if preferred5 tbsp light brown sugarTo Serve:Boiled rice or egg fried ricespring onions scallions thinly slicedsesame seedsInstructions1. First make the bourbon sauce. Add the light and dark soy sauce to a small bowl or jug. Stir in the cornflour until dissolved.2. Add the chicken stock, bourbon and sugar and stir together. Put to one side.3. Place the chicken in a bowl and sprinkle on the cornflour, salt and pepper. Toss together to thoroughly coat.4. Heat the oil in a large frying pan (skillet) over a medium-high heat.5. Add the chicken to the pan and cook for 8-12 minutes, turning a few times during cooking, until golden brown and cooked through.6. Turn the heat down to medium and add the garlic and ginger.7. Fry for a further 30 seconds, moving everything round in the pan, using a spoon or spatula, constantly.8. Pour in the sauce and turn the heat back up to medium-high. Cook for 2-3 minutes, stirring often, until the chicken is coated, and sauce thickens.9. Turn off the heat, remove the chicken from the pan, roughly slice and place back in the sauce, stir to coat. (optional if you want the food hall style chicken bites)10. Serve over rice, topped with spring onions and sesame seeds.#CookingShow #Recipe #fakeaway
Air Fryer Teriyaki Salmon Kitchen Sanctuary 2024-05-13 | Air fryer teriyaki salmon served in little bite-size pieces on top of fluffy boiled rice is lighter-dinner perfection!Just 10 minutes marinading time, then it cooks in the air-fryer in about 6 minutes.Free printable recipe is available on our site: kitchensanctuary.com/air-fryer-teriyaki-salmonIngredients:#CookingShow #Recipe
Easy Meat Free Mushroom Chow Mein Kitchen Sanctuary 2024-05-06 | I’m using chestnut mushrooms for this chow mein but you can use your favourite variety and don’t be shy with them! 400g (14oz) of mushrooms looks like a lot, but they cook down, so I usually end up throwing extra in.Free printable recipe is available on our site: kitchensanctuary.com/mushroom-chow-meinPrep Time 10 minutesCook Time 20 minutesTotal Time 30 minutesServes 4Ingredients• 200g (7 oz) dried chow mein noodles (or dried fine egg noodles)• 3 tbsp sunflower oil• 400g (14oz) chestnut mushrooms, sliced• ¼ tsp salt• ½ tsp black pepper• 1 onion, peeled and sliced• 2 cloves garlic, peeled and minced• 1 large carrot, peeled and sliced into matchsticks• 1 red pepper, deseeded and sliced• ½ savoy cabbage, thinly sliced• 200g (7oz) beansprouts• 10 spring onions (scallions) - cut into 2”/5cm lengthsChow Mein Sauce• 1 tbsp cornflour (cornstarch)• 2 tbsp dark soy sauce• 1 tbsp Chinese rice wine• 2 tbsp kecap manis - (sweet soy sauce)• 2 tbsp hoisin sauce• 90ml (1/3 cup) vegetable stock or water• 1 tbsp sesame oil• ¼ tsp white pepperTo Serve• 2 spring onions (scallions) – roughly chopped• 1 tsp sesame seeds• ¼ tsp chilli flakesInstructions1. Start by making the Chow Mein Sauce. In a small bowl, mix together the cornflour, soy sauce and Chinese rice wine, until the cornflour is fully incorporated.2. Then add in the kecap manis, hoisin sauce, vegetable stock, sesame oil and white pepper. Mix together to combine and put to one side.3. Boil the chow mein noodles as per the pack instructions, then drain and run under cold water to stop them sticking together.4. Heat the oil in a wok over a high heat. Add the mushrooms, salt and pepper and stir fry for 3 minutes, until the mushrooms are soft.5. Add the onion, garlic and carrot, and fry for a further 3 minutes, regularly tossing everything together with a spatula.6. Add the red pepper, cabbage, beansprouts and spring onions and fry again for 2 minutes, keeping everything moving in the wok with your spatula.7. Now add the noodles, then pour over the chow mein sauce.8. Stir fry everything together for 2-3 minutes, tossing regularly with a set of tongs, until the noodles are hot.9. Serve topped with spring onions, sesame seeds and chilli flakes.Tip: Swap out the vegetables for whatever you like. Sugarsnap peas, sliced green beans, courgetti (courgette noodles) all work great.#CookingShow #Recipe #meatfreemonday
This is based off my most popular recipe on YouTube! | Tuscan Chicken Pasta Kitchen Sanctuary 2024-04-29 | This Tuscan-inspired Chicken Pasta is an easy weeknight meal. Seasoned pan-fried chicken pieces with pasta in a rich, creamy-tomato, parmesan and spinach sauce.It's a modified version of my Tuscan Chicken - which is a reader favourite, using whole chicken breasts and doesn't include the pasta.Free printable recipe is available on our site: kitchensanctuary.com/tuscan-chicken-pastaIngredientsPasta:300 g (10.5 oz) pasta shapes (I use rigatoni)For the Chicken:2 tbsp olive oil3 chicken breasts - (approx. 525g/1.1lbs), chopped into bitesize chunks¼ tsp salt½ tsp freshly ground black pepper1 tsp dried oregano½ tsp dried thyme1.5 tsp paprika¼ tsp garlic powderFor the Sauce:1 onion peeled and sliced2 cloves garlic peeled and minced160 g (1 cup) sun-dried tomatoes I like the bright red ones from the deli counter1 red bell pepper de-seeded and sliced2 tbsp tomato puree (paste for US)90 ml (⅓ cup) white wine240 ml (1 cup) chicken stockpinch salt and pepper90 ml (⅓ cup) double (heavy) cream50 g (½ cup) parmesan cheese grated90 g (3 packed cups) fresh baby spinach1 tbsp chopped parsleyInstructionsAdd the pasta to a large pan of salted boiling water and cook as per the pack instructions (usually 10-12 minutes), then drain.Meanwhile heat the oil in a large frying pan over a medium-high heat.Add the chicken pieces to the pan and sprinkle over the, salt, pepper, oregano, thyme, paprika, and garlic powder.Fry for 5-6 minutes, stirring often, until the chicken is lightly browned.Add the onion and cook for 3-4 minutes until the onion starts to soften.Add the garlic, sun-dried tomatoes, red pepper, and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.Next pour in the wine and allow to bubble for 2 minutes,Now add the chicken stock, salt, and pepper. Bring the boil, then simmer for 5 minutes.Add the cooked pasta, cream, parmesan and spinach to the sauce, stir and cook for a couple of minutes until the spinach wilts.Serve topped with a sprinkling of fresh parsley.NotesCan I make it ahead?I think this tastes best when made and served immediately. That's when you're going to get the creamiest sauce. Reheating pasta in a creamy sauce can sometimes cause any oils in the sauce to separate, leading to a slightly more oily, rather than creamy taste. However! you can liven it up again on reheating, by adding in an extra splash of cream and an extra sprinkling of parmesan.If you are looking to make ahead, or reheat leftovers, then make the dish, quickly cool, cover and refrigerate.Reheat (with extra cream and parmesan) in a microwave for 3-4 minutes, or in a lidded saucepan, over a low heat, for about 6-7 minutes, until the chicken and pasta are piping hot throughout. You'll need to stir a couple of times during reheating too.Can I freeze it?Same rules apply as above. Cook, quickly cool, cover and freeze. Defrost in the refrigerator overnight, then reheat as per the instructions above.#CookingShow #Recipe #pasta
Is this the best meat free curry 🤔? | Easy Creamy Paneer Curry Kitchen Sanctuary 2024-04-22 | This vegetarian curry uses chunks of creamy paneer in a fragrant butter-style curry sauce. It’s mild enough for the whole family to enjoy, but you can spicy up this paneer curry with the addition of some fresh chillies if you like it hotter.Free printable recipe is available on our site: kitchensanctuary.com/paneer-curryPrep Time 10 minutesCook Time 25 minutesTotal Time 35 minutesServes 4Ingredients• 1 large onion, peeled and roughly chopped• 4 cloves garlic, peeled• 1 thumb-sized piece fresh ginger, peeled and roughly chopped• 3 tbsp unsalted butter• 1 tbsp sunflower oil• 1/4 tsp salt• 1 1/2 tbsp garam masala• 1 tbsp medium-heat curry powder• 1 tsp paprika• ½ tsp cinnamon• 180 ml (3/4 cup) chicken stock • 400 ml (14oz) passata• 2 tbsp tomato puree• 2 tsp sugar• 6 cardamom pods • 175 ml (¾ cup) double (heavy) cream• 450g (1 lb) paneer cheese, chopped into bite-size chunksTo Serve• Fresh coriander, roughly chopped• Thinly sliced red onion• Nigella seeds• Naan breadInstructions1. Place the roughly chopped onion, garlic and ginger into a food processor and blend until smooth.2. Heat the butter and oil in a large frying pan over a medium-high heat.3. Add the minced onion, garlic and ginger to the pan and cook for 5-6 minutes, stirring occasionally until the onion starts to brown at the edges of the pan.4. Add the salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes, until the spices start to release their fragrance.5. Add the stock, passata, tomato puree, sugar and cardamom.6. Bring to the boil and simmer for 10 minutes until thickened.7. Remove the cardamom then stir in the cream and allow to heat through.8. Carefully stir in the paneer and cook for a further 3 minutes, until the paneer is heated through.9. Serve with some freshly chopped coriander, thinly sliced red onion and a sprinkling of Nigella seeds. I like to serve mine with naan bread for dipping too.Tip: I like to sew cardamom pods together with a piece of natural cotton. This makes it much easier to find them and easily fish them out later.#CookingShow #Recipe #curry
This is what I call comfort food! - much needed when I had a cold 🤒 | Easy Corned Beef Hash Kitchen Sanctuary 2024-04-15 | A beautiful concoction of fried chunks of corned beef with onions and potatoes. This is proper stick-to-your bones comfort food. I love to serve this corned beef hash up for a hearty dinner with beans or fried egg (ok, both), but it also makes a fantastic breakfast!Many different versions of corned beef hash - there's this one, with cubes of potato that I believe, has influence from the US.Then there's the more North-West England version with mashed potato - fried up with the onion and corned beef.Free printable recipe is available on our site: kitchensanctuary.com/corned-beef-hash#CookingShow #Recipe #comfortfood
Thai basil is so good in this Thai basil chicken, or Pad Krapow Gai Recipe Kitchen Sanctuary 2024-04-08 | This Thai basil chicken, or Pad Krapow Gai, is a fantastic stir-fry with chicken, spicy chilis, a sweet and savoury sauce and the aromatic, almost herbal notes, of Thai basil its so deliciously easy to make.Free printable recipe is available on our site: kitchensanctuary.com/thai-basil-chickenIngredients2 tbsp oil8 boneless, skinless chicken thighs trimmed and chopped into small chunks (about 800g)4 Thai chillies thinly sliced (remove the seeds if you want a little less heat)4 cloves garlic peeled and minced8 spring onions scallions sliced (use the white and green parts)small bunch of Thai basil leaves (about 40g/1.4oz), sliced into thin strips (or use Holy basil if you can get hold of it)Sauce:1 tbsp light soy sauce1 tbsp dark soy sauce2 tbsp oyster sauce½ tbsp fish sauce1 tbsp light brown sugar4 tbsp water1 tsp cornflour (cornstarch)To serve:boiled ricefried eggsweet chilli sauceInstructionsHeat the oil in a wok over a high heat.Add the chicken and cooking, stirring often for 4-5 minutes, until the chicken is nearly cooked through (it should cook fairly quickly as the pieces are small. The chicken doesn't need to be browned).While the chicken is cooking, mix the sauce ingredients together in a small bowl or jug.Add the chillies, garlic and spring onions to the chicken. Fry, stirring constantly for 1 minute.Add the sauce and fry for 1-2 minutes, until hot.Add the Thai basil and toss together. Cook for a further 30 seconds, then turn off the heat and serve.I like to serve mine with boiled rice, topped with a fried egg and a good drizzle of Thai sweet chilli sauce.#CookingShow #Recipe #thaifood
Air Fryer version of one our most popular recipes EVER! | Air Fryer Sesame Chicken 😋 Kitchen Sanctuary 2024-04-01 | Sesame chicken is one of the most popular recipes on our website. We love it at home too and I make it often.This is crispy chunks of chicken cooked quickly and easily in the air fryer, then tossed in a tasty sweet and savoury honey-soy-sesame sauce.Free printable recipe is available on our site: kitchensanctuary.com/air-fryer-sesame-chickenIngredientsCrispy Chicken:6 large skinless chicken thigh fillets (this is about 750g/1.65lbs untrimmed or 600g/1.3lbs once trimmed)3 tbsp cornflour (cornstarch in USA)¼ tsp salt¼ tsp pepper½ tsp garlic powder½ tsp paprika3 tbsp oilSesame Sauce1.5 tbsp sesame oil1 tsp garlic powder (or use 2 minced cloves garlic)1.5 tbsp Chinese rice vinegar3 tbsp honey3 tbsp sweet chilli sauce4 tbsp tomato ketchup3 tbsp light brown sugar3 tbsp light soy sauce3 tbsp dark soy sauceTo Serve:sesame seedschopped spring onions (scallions)boiled or egg fried riceInstructions1. Take the chicken thigh fillets, trim off the excess fat, and cut into bite-sized chunks. Put to one side.2. In a medium-sized bowl, mix the cornflour, salt, pepper, garlic salt, and paprika.3. Place the chicken in the bowl with the cornflour, and mix, ensuring every piece of chicken is completely covered.4. Drizzle the oil over the chicken in the bowl and mix it all up. You should end up with the chicken pieces looking well-coated and quite sticky.5. Place the chicken in the airfryer basket and cook at 190C/375F for about 15-18 minutes - until the chicken is fully cooked and no longer pink in the middle. Check on the chicken and give it a shake at least 3 times during cooking, to ensure the chicken doesn't stick together. You may have to work in two batches if you have a small airfryer.6. While the chicken is cooking make your sauce. Add all of the sauce ingredients to a microwave-safe bowl and stir together. Microwave on high for about 3 minutes, stirring every minute, until the sauce is hot and slightly thickened (see notes for saucepan alternative).7. Remove the chicken from the air fryer and toss in the sauce (either in the saucepan or in a bowl).Sprinkle on the sesame seeds and spring onions and serve. I like to serve with egg fried rice.boiled or egg fried rice,chopped spring onions (scallions),sesame seedsNotesWant to make the sauce in a saucepan instead?Place all of the sauce ingredients into a saucepan and mix together to combine. Heat over a medium heat, stirring occasionally, until the sauce starts to bubble and thicken slightly (this should take about 3-4 minutes). Then turn off the heat.Make the sauce aheadPlace all of the sauce ingredients in a bowl and stir together. Cover and refrigerate (for up to a day), then heat up when ready.The sauce amountEverybody raves about this sauce, and they usually want extra helpings when I make it, so I've increased the amount of sauce in this recipe compared to my original sesame chicken recipe (increased by 50%). This should give enough sauce to coat the chicken, with extra for drizzling over your rice/noodles too. If you only want enough sauce to just coat the chicken, reduce the amount of sauce ingredients by one third. It should take around 1 minute less to heat though too.#CookingShow #Recipe #airfryerrecipes
Irresistible one pan roast lamb recipe Kitchen Sanctuary 2024-03-25 | This one-pan roast leg of lamb is the easiest way to make a full roast dinner, using only one roasting tin. We add the veggies in at different times, to ensure everything is finished at the same time. The vegetables are roasted in the oil and the meat juices, so they taste divine!This is one of the recipes from my book, Its all about dinner.kitchensanctuary.com/its-all-about-dinner-bookFree printable recipe is available on our site: kitchensanctuary.com/one-pan-roast-leg-of-lamb#CookingShow #lamb #roastdinner
This simple Prawn Curry is ready in 25 minutes! Kitchen Sanctuary 2024-03-18 | This prawn balti is a spicy and aromatic dish featuring succulent prawns cooked in a flavorful tomato-based sauce infused with a blend of spices.Served hot and garnished with fresh coriander leaves with boiled rice and toated chapati, it offers a harmonious balance of heat and tanginess, ready in 25 minutes it's perfect for satisfying your curry cravings!Free printable recipe is available on our site: kitchensanctuary.com/prawn-balti-curryIngredients:▢2 tbsp ghee - or oil▢1 large onion - peeled and chopped into large chunks▢1 red bell pepper - deseeded and roughly chopped▢1 green bell pepper - deseeded and roughly chopped▢2 cloves garlic - peeled and minced▢2 tsp minced ginger▢1 green chilli - thinly sliced▢3 cardamom pods▢¼ tsp salt▢½ tsp black pepper▢1 tsp cumin▢1 tsp ground coriander▢1 tsp turmeric▢1 tsp paprika▢2 tsp garam masala▢¼ tsp ground cinnamon▢¼ tsp hot chilli powder - add more if you like it hotter▢2 tbsp tomato puree (tomato paste)▢400 g (14oz) tin of finely chopped tomatoes▢120 ml (½ cup) chicken stock▢2 medium tomatoes - chopped▢20-25 raw king prawns - deveined and shells removedTo Serve▢Fresh coriander - (cilantro)▢Boiled rice▢ChapatiINSTRUCTIONS:1. Heat the oil (or ghee) in a large frying pan over a medium-high heat.2. Add the onion and cook for 3 minutes, stirring occasionally, until just starting to soften.3. Add the red pepper, green pepper, garlic, ginger, sliced chilli and cardamom pods and fry to 2-3 minutes, until just starting to soften.4. Add in the salt, pepper, cumin, coriander, turmeric, paprika, cinnamon, chilli powder and tomato puree. Stir together to coat the vegetables.5. Add the tinned tomatoes, chicken stock and chopped tomatoes, stir together, bring to the boil and simmer for 5 minutes, until slightly reduced.6. Add the prawns and cook for 3-4 minutes, until the prawns are pink and cooked through.7. Serve with rice and chapati, topped with fresh coriander.#seafood #Recipe #curryrecipe
Crockpot Butter Chicken Kitchen Sanctuary 2024-03-11 | This crock pot butter chicken is a rich and flavorful curry with tender chicken cooked in a creamy tomato and butter sauce, infused with aromatic spices, we're going to let the slow cooker do most of the work, and with roughly 15-minute preptime, what's not to love?Free printable recipe is available on our site: kitchensanctuary.com/crock-pot-butter-chickenIngredients:3 tbsp butter1 tbsp vegetable oil1 large onion - peeled and diced700 g (1 ½ lbs) chicken breast - approx. 4 large chicken breasts, diced4 cloves garlic - peeled and minced1 tsp minced ginger1 tsp salt1 ½ tbsp garam masala1 tbsp curry powder1 tsp paprika1 tsp cinnamon240 ml (1 cup) chicken stock - water plus a stock cube or bouillon for gluten free is fine2 x 400ml (2 x 14 oz) tins of chopped tomatoes2 tbsp tomato puree - paste for US2 tsp sugar6 cardamom pods - sew them together with a piece of string so you can easily fish them out later125 ml (½ cup) double/heavy creamhandful of chopped coriander to serveINSTRUCTIONS1. Preheat your slow cooker to high.2. Heat the butter and oil in a large pan, add in the onion and chicken, and cook for 5-6 minutes until the onions are softened and the chicken is sealed.3. Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes.4. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.5. Remove the cardamom then stir in the cream and allow to heat through.6. Serve over rice sprinkled with some coriander#CookingShow #curry #slowcookerrecipe
Quick Chicken Laksa Thats ready in 20 mins! Kitchen Sanctuary 2024-03-04 | This quick Chicken laksa is a fragrant and spicy soup, featuring tender chicken, noodles, and a rich coconut broth infused with aromatic spicy laksa paste, lemongrass, ginger, and garlic. Garnished with fresh coriander and a squeeze of lime, it offers a harmonious balance of heat, creaminess, and depth of flavour, making it a comforting and satisfying soup. Oh and it's ready in under 20 minutes!I use the Teans Gormet Laksa Paste geni.us/KSLaksaPaste (affiliate link) for this quick chicken laksa. I've found this give a much richer and more authentic flavour than supermarket versions.Free printable recipe is available on our site: kitchensanctuary.com/quick-chicken-laksaIngredients1 tbsp oil3 cloves minced garlic2 tsp ginger paste1 tsp lemongrass paste1 finely chopped red chilli use a mild variety such as Fresno if you like it mild, or go hotter with 1-2 birds eye chillies if you like1 tsp fish sauce200 g (7oz) laksa paste see notes on brands400 ml (14 oz) jar full fat coconut milk300 ml (10.5 fl oz) chicken stock1 small cooked rotisserie chicken meat taken off and shredded (about 480g/1lb)300 g (10.5 oz) cooked fresh vermicelli noodles (you can buy these from the supermarket) - see notes if using dried200 g (7 oz) fresh beansprouts1 tbsp fresh lime juice to tasteto servefresh coriander cilantrofresh lime wedgeschilli crisp in chilli oilcrispy onionsInstructions1. Heat the oil in a wok over a medium heat.2. Add the garlic, ginger, lemongrass paste, chilli and fish sauce and fry, stirring constantly for 2 minutes.4. Stir in the laksa paste and fry for a further 2-3 minutes until bubbling and fragrant.5. Add the coconut milk and chicken stock. Stir together, turn up the heat and bring to the boil.6. Add the shredded chicken, cooked noodles, beansprouts and lime juice.7. Cook for 3-4 minutes, keeping everything moving around the wok, until the chicken, noodles and beansprouts are hot.8. Turn off the heat and use a set on tongs to divide the chicken, noodles and beansprouts between four bowls.9. Then serve the laksa topped with fresh coriander, limes wedges, chilli crisp and crispy fired onions.#CookingShow #Recipe #soup
One of the NEW exclusive recipes from my new book! Kitchen Sanctuary 2024-02-26 | This is one of the brand NEW exclusive recipes from my new book "Quick & Easy"Pre-Order your copy now: geni.us/KSQuickEasyBookIf you’re planning on buying my ‘Quick & Easy’ book I’d LOVE it if you pre-ordered.🌟 Pre-orders are really important as they help retailers see whether the book might be a success, which would hopefully lead to them getting more copies in to put on the shelves.Also if you do pre-order, you can enter my competition to win a Le Creuset frying pan! We've got 3 pans to give away! We use this frying pan ALL the time and LOVE IT! 🥰 If you've watched our videos on YouTube then you'll have seen it loads of times. We're giving away the pan to 3 separate winners who will be picked at random when the competition closes.Enter here: https://m.cmpgn.page/2nPk3FThe competition is open to the UK (excluding Northern Ireland - sorry, this is due to country-specific competition regulations). Terms and conditions apply - see the competition page for full details.If you’ve already pre-ordered the book you can still enter by uploading your receipt/proof of purchase.Pre-Order Here: geni.us/KSQuickEasyBook #Recipe #cookbook #cookingshow
Lemon Chicken Piccata Kitchen Sanctuary 2024-02-19 | Lemon Chicken Piccata - pan-fried parmesan-coated chicken in a tangy lemon sauce with garlic, butter and capers. It's one of those moreish lip-smackingly tasty dinners. Perfect with linguine!Free printable recipe is available on our site: kitchensanctuary.com/lemon-chicken-piccataIngredients:▢4 chicken breasts - about 600g/1.3lbs▢60 g (½ cup) plain (all-purpose) flour▢3 tbsp finely grated parmesan▢½ tsp salt▢½ tsp black pepper▢¼ tsp garlic powder▢2 tbsp neutral oil - I use avocado, but rapeseed or sunflower are also good▢2 tbsp unsalted butter▢1 banana shallot - peeled and finely diced (or us two regular small shallots)▢2 cloves garlic - peeled and minced▢120 ml (½ cup) white wine▢360 ml (1 ½ cups) chicken stock▢45 ml (3 tbsp) fresh lemon juice - (this is approx the juice of 1 ½ lemons)▢2 tbsp capers in brine - drained▢2 tbsp finely chopped fresh parsleyOptional - if you want a thicker sauce:▢1 tsp cornflour (cornstarch in USA) mixed with 1 tbsp cold waterTo serve:▢1 lemon - sliced into thin rounds▢black pepper▢freshly grated parmesanINSTRUCTIONS 1. Preheat the oven to a very low temperature (to keep the chicken warm in) and put a baking tray to one side.2. Place a chicken breast in between pieces of parchment paper or clingfilm, and pound with a rolling pin to flatter. We want it about 1cm (a little under half an inch) thick.3. Repeat with the remaining chicken breasts.4. Place the flour, parmesan, salt, pepper and garlic powder in a shallow bowl and mix together.5. Dredge the chicken breasts in the flour mixture to fully coat.6. Heat up the oil in a large frying pan (skillet) over a medium-high heat.7. Add the chicken breasts, and cook for 4-5 minutes on each side, until golden brown and cooked all the way through.8. Remove from the pan and place on the tray in a very low oven.9. Turn the heat of the pan down to medium and add the butter.10. When the butter has melted, add the diced shallot and cook for 2-3 minutes, stirring often, until softened.11. Add the garlic and cook for 30 seconds, stirring constantly.12. Add the wine, turn up the heat to high and bubble for 1-2 minutes, until the wine is reduced by half.13. Add the stock, and allow to bubble for 3-4 minutes, until slightly reduced. Then turn the heat back down to medium and stir in the lemon juice, capers and parsley.14. If you would like to thicken the sauce (optional) you can stir in the cornflour mixture at this point.15. Add the chicken breasts back to the pan and give them a baste in the sauce before serving. If you like, you can slice up the chicken breasts before serving it up.16. Serve topped with lemon slices, black pepper and a sprinkling of Parmesan. It tastes great with linguine, mashed potato, saute potatoes or fluffy herbed rice.#CookingShow #Recipe #chickenrecipe
Easy Keema Curry (Minced Beef Curry) thats ready in 30 minutes! Kitchen Sanctuary 2024-02-12 | We love a good curry and this keema curry is ready in under 30 minutes! Using minced beef for a relatively inexpensive curry that has a hearty meaty, flavour. It has subtle sweet pops from the peas that complement the aromatic spices beautifully and a heat level you can adapt to suit everyones tastes.This minced beef curry is sure to be a winner with the family!The translation of Keema means 'minced meat or ground meat'.A traditional Indian keema curry in India would be made with minced lamb or mutton. In quite a few British Indian restaurants you'll find it using minced beef and that's what I like to use.Free printable recipe is available on our site: kitchensanctuary.com/easy-keema-curry-minced-beef-curryIngredients:▢500 g (1.1lb) minced deef - (ground beef)*▢½ tsp salt▢½ tsp ground black pepper▢½ tsp ground cumin▢2 tsp ghee - (or neautral oil)▢1 onion - (diced)▢3 cloves garlic - (minced)▢1 tsp minced ginger▢1 tbsp tomato puree (paste in the US)▢2 tbsp curry powder - (see notes)▢1 tsp garam masala▢1 tsp ground coriander▢400 g (14 oz) tinned chopped tomatoes▢200 ml (7 fl oz) water▢140 g (1 cup) frozen peasTo Serve▢2 tbsp fresh coriander (cilantro) - (chopped)▢boiled riceINSTRUCTIONS 1. Heat a large frying pan over a high heat.2. Fry the minced beef in the frying pan along with the salt, pepper and cumin, breaking up the larger chunks of the mince until its completely browned all over. This should take about 5 minutes.3. Remove the cooked mince (keema) from the frying pan with a slotted spoon, leaving the oil behind and place in a bowl for later.4. Turn the heat down to medium and add in 1 tsp of the ghee (or oil) to the pan.5. Add the diced onion to the frying pan. Cook for 4-5 minutes, stirring occasionally, until the onion starts to soften.6. Add in the minced garlic, minced ginger, tomato puree, curry powder, garam masala and ground coriander to the pan and fry for a minute stirring continuously until the spices start to release their fragrance.7. Next in goes the tinned tomatoes and water, stir everything together, and bring to a gentle simmer.8. Add in the cooked mince (keema), stir again and allow to simmer for 5-6 minutes.9. Now add in the frozen peas, stir again and cook for another 2 minutes to heat through the peas.10. Serve with some fresh corinader along with boiled rice, mango chutney and your favourite naan bread or chapati.#CookingShow #Recipe #curryrecipe
Exciting Parcel In the Mail Today!! #recipe #cookbook Kitchen Sanctuary 2024-02-09 | 🥳️ It’s less than 3 weeks until ‘Quick & Easy’ is out!PreOder it here: geni.us/KSQuickEasyBookI’ve just received my first copy of the book and I’m so excited!There are so many new recipes in there (90 recipes altogether, 70 of them brand new!).As with our previous book, every recipe comes with a QR code that links to a video, walking you through the recipe step-by-step.Chapter breakdown:⭐️ Smart Shortcuts - lots of tips from me on shortcuts you can take to speed up dinner, without missing out on flavour.⭐️ Vitally Veggie - Vegetarian recipes including mushroom stroganoff and egg curry.⭐️ Fantastic Fish - check out the teriyaki salmon bites!⭐️ Champion Chicken - Crispy chicken breast with Korean-inspired sauce and garlicky green beans is a house favourite!⭐️ Moreish Meat - Try the minute steak curry.⭐️ Perfect Pasta - The BBQ chicken pasta and minced beef macaroni are both on constant repeat at home.⭐️ Rice, Noodles Grains & Pulses - my daughter Gracey can’t get enough of the spicy bean tacos.⭐️ Snack Suppers - Just wait till you try the buffalo chicken-stuffed garlic bread!⭐️ Super Sauces - make ahead sauces to make dinner even quicker - including my base stir-fry sauce and coconut curry sauce.There are lots of ideas to suit different tastes 😊
Slow Cooker Smothered Pork Chops Kitchen Sanctuary 2024-02-05 | This is a lovely tender pork dish with loads of mushrooms and plenty of sauce. It tastes great over mashed potato or served alongside a baked potato.Free printable recipe is available on our site: kitchensanctuary.com/slow-cooker-smothered-pork-chopsPrep Time 10 minutesCook Time 6 hours 15 minutesTotal Time 6 hour 25 minutesServes 4Ingredients• 3 tbsp olive oil• 4 thick boneless pork shoulder or loin steaks• ¼ tsp salt• ½ tsp black pepper• 1 large onion, peeled and thinly sliced• 200g (7 oz) mushrooms, sliced• 3 cloves garlic, peeled and minced• 2 tbsp plain (all-purpose) flour• 360 ml (1 ½ cups) chicken stock• 1/2 tbsp tomato puree (paste)• 1/2 tbsp white wine vinegar• 60 ml (¼ cup) double (heavy) creamTo serve• 2 tbsp freshly chopped parsley• Mashed potato• Green vegetables – such as sproutsInstructions1. Heat 2 tbsp of the oil in a large frying pan over a high heat.2. Sprinkle both sides of the pork steaks with ¼ tsp of the salt and ¼ tsp of the pepper.3. Place in the pan and fry for 2 minutes each side, until browned. Remove from the pan and place in the slow cooker.4. Add the remaining 1 tbsp of oil to the pan and turn the heat down to medium.5. Add in the sliced onion and fry for 5 minutes, stirring often, until the onions have softened.6. Add the minced cloves of garlic. Fry for a further minute, whilst stirring.7. Sprinkle the flour over the onions and stir together to coat.8. Slowly pour in the stock whilst stirring.9. Pour the liquid from the pan into the slow cooker.10. Add the sliced mushrooms, tomato puree, white wine vinegar and the remaining ¼ tsp of pepper to the slow cooker. Stir together.11. Place the lid on and cook on high for 3-4 hours or low for 5-6 hours.12. Remove the lid and stir in the cream, then serve topped with a sprinkling of fresh parsley.13. I like to serve mine with mashed potato and sprouts.Tip: Add in some vegetables too if you like. Chunks of potato, courgette (zucchini), baby carrots and green beans all make a great addition.#CookingShow #Recipe #slowcookerrecipes
Spicy Sausage Rigatoni - Punchy flavours that all work together SO WELL! Kitchen Sanctuary 2024-01-29 | This is one of the recipes from my book, Its all about dinner.kitchensanctuary.com/its-all-about-dinner-bookTomato, chilli, basil and crumbled sausage make a mouth-watering combination in this spicy sausage rigatoni. Punchy flavours that all work together SO WELL. Using sausages instead of minced pork or beef in this meal adds extra flavour – due to the seasoning in the sausages. You can also change up the recipe when you want a change by using different flavour sausages.Free printable recipe is available on our site: kitchensanctuary.com/spicy-sausage-rigatoni#CookingShow #Recipe #quickrecipe
A delicious EASY slow cooker lentil soup with homemade crispy tortilla chips! Kitchen Sanctuary 2024-01-22 | This nutritious slow cooker lentil soup is packed with vegetables and creamy red lentils. I love to top it off with some crispy tortilla strips to add a bit of crunch too.This recipe is featured in our book "Its All About Dinner'. For the full recipe including hints and tips check out our website or the book. My New book is out now! geni.us/ItsAllAboutDinnerFree printable recipe is available on our site: kitchensanctuary.com/slow-cooker-lentil-soup#CookingShow #Recipe #slowcookerrecipe
Let the slow cooker do all the work for this fantastic Slow Cooker Chicken & Veg Soup Kitchen Sanctuary 2024-01-15 | This slow cooker chicken and vegetable soup is a great way to make a tasty, nutritious meal using inexpensive cuts of meat. Simple, hearty comfort food. I love to serve it with a big wedge of fresh bread.Free printable recipe is available on our site: kitchensanctuary.com/slow-cooker-chicken-vegetable-soupPrep Time 10 minutesCook Time 6 hours Total Time 6 hours 10 minutesServes 4Ingredients• 4 bone-in, skin on chicken thighs• 4 chicken drumsticks• 1 onion, peeled and finely chopped• 2 cloves garlic, peeled and minced• 2 sticks celery, sliced• 3 medium carrots, roughly chopped• 2 medium potatoes, peeled and chopped into bite-size chunks• 1 bay leaf• ¼ tsp salt• ½ tsp black pepper• 1 litre (4 ¼ cups) strong chicken stock (I used water plus 4 stock cubes)To serve• Freshly chopped parsley or thyme• Crusty breadInstructions1. Add the chicken thighs, chicken drumsticks, onion, garlic, celery, carrots, potatoes, bay leaf, salt, pepper and chicken stock to the slow cooker.2. Place the lid on and cook for 6 hours on low or 4 hours on high.3. Remove the lid and take out the chicken thighs and drumsticks using a set of tongs. Remove and discard the bay leaf.4. Place the chicken pieces on a chopping board. Remove the skin, then shred the chicken meat, using two forks.5. Place the chicken meat back into the slow cooker and stir together.6. Divide the chicken soup between bowls and top with fresh parsley or thyme. 7. Serve it with a big wedge of crusty bread.Make Ahead: Make the soup, then cool, cover and refrigerate. Reheat in a pan until piping hot.#CookingShow #Soup #slowcookerrecipe
Easy Delicious Beef Teriyaki Noodles With Homemade Teriyaki Sauce Kitchen Sanctuary 2024-01-08 | Juicy strips of steak stir-fried together with vibrant vegetables, egg noodles, and an easy teriyaki sauce. This Teriyaki beef noodle dish is packed full of flavour, it's comfort food in a bowl!This recipe is featured in our book "Its All About Dinner'. For the full recipe including hints and tips check out our website or the book. My New book is out now! geni.us/ItsAllAboutDinnerFree printable recipe is available on our site: kitchensanctuary.com/beef-teriyaki-noodlesIngredientsMarinade• 2 tbsp light soy sauce• 3 tbsp dark soy sauce• 1 tbsp sake or dry sherry• 3 tbsp mirin• 1 tsp sesame oil• 1 tbsp brown sugar• 2 tsp minced ginger• 3 garlic cloves, peeled and minced• ½ tsp white pepperStir Fry• 500g (1.1lbs) Denver, sirloin or skirt/flank steak, cut into strips (cut against the grain)• 200g (7 oz) medium egg noodles (dried)• 1 tsp sesame oil• 1 ½ tbsp sunflower oil• 1 small onion, peeled and finely sliced• 1 red pepper, deseeded and thinly sliced• 1 medium carrot, peeled and chopped into matchsticks• 5 spring onions (scallions), sliced into thin stripsTo serve• ¼ tsp chilli flakes• 1 tbsp sesame seedsInstructions1 Mix all of the marinade ingredients in a bowl.2 Place the sliced beef in a second bowl and add one third of the marinade. Stir together, cover and leave to marinate for 30 minutes. Reserve the rest of the sauce for later.3 Meanwhile, cook the egg noodles according to pack instructions (usually boil for 5 mins), then drain in a colander and rinse in cold water until completely cold. Toss together with the 1 tsp of sesame oil and leave in the colander until needed.4 Heat 1 tbsp of the sunflower oil in a wok over a high heat.5 Remove the steak sliced from the bowl using a slotted spoon and cook the steak slices in two batches, cooking for about 2-3 minutes, until just cooked. 6 Place the cooked beef in a bowl.7 Add the remaining ½ tbsp oil to the wok and fry the onions, red pepper and carrot for 2 -3 minutes, until just starting to soften.8 Add in the reserved marinade/sauce and bring to the boil.9 Add in the noodles and cook for 2-3 minutes - tossing the noodles using a set of tongs, until heated through.10 Add in the beef and spring onions and cook for a further 1-2 minutes, to heat the beef back through.11 Divide between bowls and top with chilli flakes and sesame seeds before serving.Tip: Make teriyaki chicken noodles by replacing the beef with strips of chicken. You will need to cook the chicken for a few minutes longer to ensure it is fully cooked through and no longer pink in the middle.#CookingShow #Recipe #stirfry
Unleash your inner chef with this easy Salmon en Papiotte recipe Kitchen Sanctuary 2024-01-02 | Cooking salmon in little paper parcels with lots of fragrant ingredients is a great way to make a quick dinner that’s a little bit different. The sauce in the parcels tastes amazing drizzled over rice.This recipe is featured in our book "Its All About Dinner'. For the full recipe including hints and tips check out our website or the book. My New book is out now! geni.us/ItsAllAboutDinnerFree printable recipe is available on our site: kitchensanctuary.com/salmon-en-papillotePrep Time 15 minutesCook Time 18 minutesTotal Time 33 minutesServes 2Ingredients• 2 tsp sunflower• 1 tsp sesame oil• 1 garlic clove, peeled and minced• 1 + ½ tbsp light soy sauce• 1 + ½ tbsp honey• 2 salmon fillets• 1/2 red pepper, deseeded and sliced• 100g (3.5 oz) fresh baby corn • 1 carrot, peeled and sliced into matchsticks• 1 red chili, sliced (deseed it if you don’t want it too hot)• 6 spring onions (scallions), sliced into thin strips• 1 tsp mixed black and white sesame seeds• Lime wedges to serveInstructions1. Preheat the oven to 200C/400F. 2. In a small bowl, mix together the sunflower oil, sesame oil, garlic, soy sauce, and honey.3. Take two large pieces of baking parchment, Fold each one in half, and cut into a semi-circle. Unfold and place on a baking tray.4. Place a salmon fillet inside each of the parchment circles, placing them on the fold line.5. Arrange the red pepper, baby corn and carrot around the salmon fillets. 6. Scrunch up the edges of the parchment circles a little (so the sauce doesn’t run out) and spoon the soy mixture over the salmon fillets, then arrange the sliced chilli on top.7. Take both edges of the parchment paper and bring together so they meet.8. Fold the edges over several times, then twist the two corners so the paper is completely sealed. Make sure there are no gaps for the sauce to escape from. 9. Place the baking tray in the oven to cook for 18 minutes, until the salmon is tender.10. Open up the parcels carefully (steam will escape) and sprinkle over the sliced spring onions and sesame seeds and nestle in a couple of lime wedges.11. I like to serve the salmon still in the paper, with rice. There will be some lovely flavourful liquid in the parcels, which tastes delicious, poured right over the rice.Tip: Swap the salmon for your favourite chunky fish. Cod and lemon sole work great.#CookingShow #Recipe
4 of my FAVOURITE Leftover Turkey Ideas! Kitchen Sanctuary 2023-12-26 | Unlock the full potential of your leftover turkey with one (or more) of these amazing leftover roast turkey recipes that will transform your post-holiday meals into super tasty dinners. We've handpicked a selection of diverse and delicious ways to reinvent that leftover turkey. Say goodbye to boring Christmas or thanksgiving leftovers!If you're still craving that Turkey Curry then try my Turkey Tikka Masala here: kitchensanctuary.com/leftover-turkey-tikka-masala#leftover #holidayfood #christmas
Chocolate Orange Bread & Butter Pudding | A twist on a classic! Kitchen Sanctuary 2023-12-18 | Rich, chocolatey and zesty, this bread and butter pudding is a twist on the classic, with a sweet, crisp exterior and a beautiful soft-and-tender centre. Free printable recipe is available on our site: kitchensanctuary.com/chocolate-orange-bread-butter-puddingThis recipe is featured in our book "Its All About Dinner'. For the full recipe including hints and tips check out our website or the book. My New book is out now! geni.us/ItsAllAboutDinner#CookingShow #Recipe #desserts
The secrets to the PERFECT pan fried scallops in a rich creamy garlic white wine sauce! Kitchen Sanctuary 2023-12-11 | Seared scallops with a golden crust and soft, melt-in-the-mouth interior, nestled in a creamy garlic white wine sauce. We've also got a touch of heat and a little tangy hit of capers.This scallops recipe makes a fantastic date-night dinner!Free printable recipe is available on our site: kitchensanctuary.com/creamy-garlic-scallops-recipeIngredients:400 g (14oz) extra large king scallops this is about 10-12 large scallops (see notes if buying frozen)¼ tsp salt¼ tsp black pepper1.5 tbsp avocado oil1 tbsp butter2 cloves minced garlic¼ tsp chilli flakes (red pepper flakes)80 ml (⅓ cup) white wine (just enough to deglaze the pan)120 ml (½ cup) double (heavy) cream1 tbsp lemon juice1 tbsp capers in brine, drained4 tbsp finely chopped fresh parsleyTo serve:lemon wedgesblack pepperInstructions:1. Take the scallops out of the fridge about 15 minutes before you want to cook them.2. Line a tray with two layers of kitchen roll. Place the scallops on the lined tray and pat the tops of the scallops with more kitchen roll.3. Place a fresh layer of kitchen roll on top of the scallops and press down lightly again. Leave for 10 minutes so the kitchen roll can soak up excess moisture from the scallops.Warm a plate up with some hot water, or place in a very low oven.4. Remove the kitchen roll from the scallops (it should peel off, almost sticking to the scallops - so you know they're nice and dry). Season the scallops on both sides with the salt and pepper.5. Heat the oil in a large frying pan over a high heat.6. Once the oil is shimmering hot, add the scallops to the pan, making sure there's space between each one.7. Cook for 3-4 minutes, until dark golden brown, then turn over. The scallops should pull away from the pan when they're ready to turn.8. Add the butter to the pan and cook for a further 60 - 90 seconds, spooning the butter over the scallops as it melts and bubbles. The scallops should be lightly browned on the second side and cooked through (you can check one by cutting through it - it should be opaque throughout).9. Turn the heat down to medium and remove the scallops from the pan. Place on the warm plate.Add the garlic and chilli flakes to the pan and cook for 30 seconds, constantly stirring, then add the white wine.10. Let the wine bubble for 1-2 minutes, until reduced by half.11. Stir in the cream, lemon juice and capers and heat through for a further minute.12. Stir the parsley into the sauce, then add the scallops back into the pan. Heat for 30 seconds or so, then turn off the heat.13. Serve the scallops with lemon wedges and a sprinkling of black pepper.Buying scallopsI don't advise buying from regular supermarket (at least in the UK anyway). Even the extra large scallops are often tiny!Buy from a fishmonger if possible, so you can see them.You're looking for around 5-6 large scallops per person. 5-6 scallops should be about 200g.Why do I need to dry the scallops?Drying them with kitchen paper is key to get that golden crust - especially if you're buying frozen (wet) scallops.Even buying 'dry' scallops (scallops that aren't treated with a water and preservative solution), I would still pat them down with kitchen paper to remove any excess moisture.#seafood #recipe #cookingshow
This Slow Cooker Beef & Pork Chilli Is made for cold Winter evenings! Kitchen Sanctuary 2023-12-04 | Fall-apart chunks of pork AND beef in a thick, rich sauce with tender beans and a little warming heat. This slow cooker chilli is made for those cold Winter evenings.I batch cook this chilli con carne (no kidding, last time I had TWO crockpots on the go at the same time), so I can freeze plenty of it and always have some on hand for a comforting dinner.Free printable recipe is available on our site: kitchensanctuary.com/slow-cooked-pork-and-beef-chilliIngredients:▢500 g (1.1lbs) braising beef - cut into 2cm cubes▢500 g (1.1lbs) pork shoulder - cut into 2cm cubes▢3 tbsp plain (all-purpose) flour▢¼ tsp salt▢¼ tsp black pepper▢3 tbsp oil▢1 large onion - peeled and chopped▢3 cloves garlic - peeled and minced▢1 tsp ground coriander▢1 tsp mixed herbs▢1 tsp smoked paprika▢2 tsp cumin▢1 tsp ground ginger▢1 tsp hot chilli powder▢1 tsp chipotle paste▢1 chopped fresh chilli - more if you like it hotter (I use fresno chillies)▢2 tbsp tomato puree - (paste in the USA)▢2 tbsp Worcestershire sauce▢300 ml (1 ¼ cups) beef stock▢800 g (28 oz) tinned finely chopped tomatoes - (I like Mutti Polpa variety)▢2 chunks dark chocolate▢2 tbsp fresh coriander/cilantro - chopped▢400 g (14 oz) can kidney beans - drained and rinsed▢420 g (15 oz) can mixed beans in tomato or chilli sauce - (or you can use mixed beans in water, then drain and rinse before adding)Serve with (choose your favourites!):▢Boiled rice or tortilla chips▢1 freshly chopped coriander (cilantro)▢sour cream▢chopped fresh chillies▢Thin slices of red onion▢grated strong cheddar cheeseINSTRUCTIONS1. Place the chunks of pork and beef in a bowl and sprinkle on the flour, salt and pepper. Toss together to coat the meat in the flour.2. Heat up the oil in a large frying pan (skillet), over a high heat. Alternatively, if your slow-cooker has a searing function, heat the oil in the slow cooker on the searing setting and do all the frying directly in the slow cooker.3. Add the pork and beef to the frying pan and cook for 5-10 minutes, stirring occasionally, until browned.4. Add the chopped onion to the pan and cook on medium/high for 5 minutes until softened.5. Add in the garlic and cook for a further minute.6. Add in the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chilli powder, chipotle paste, fresh chilli, tomato puree and Worcestershire sauce. Give it a stir and cook for a 2 minutes.7. Add in the stock and tinned tomatoes. Bring to the boil, then transfer everything to your slow cooker (crockpot) and cook on high for 5-6 hours or low for 6-7 hours.8. Forty-five minutes before the end of cooking, add in the dark chocolate, fresh coriander, kidney beans and mixed beans. Give them a stir and allow the chilli to simmer for cook in the slow cooker for another 45 minutes.9. Serve the chilli with your favourite accompaniments and toppings.#CookingShow #Recipe #slowcookerrecipes
My secret weapon for extra flavourful crispness! | Crispy Chicken with Hot Honey Sauce Kitchen Sanctuary 2023-11-27 | Golden crispy chicken, baked in the oven and smothered in a lip-smacking hot honey sauce. I cannot get enough of this spicy chicken! The chicken is coated in a tasty spice mix, along with my secret weapon for extra flavourful crispness! No it's not panko.....Cooking the chicken in the Air fryerFirst ensure your air fryer is large enough for 8 chicken steaks. The chicken can overlap a bit, but you don't want to stack them in a big pile. My air fryer is fairly small, so I have to do this in 2 batches to cook the 8 chicken steaks. So it actually takes less time overall to cook in the oven.Cook at 180C/350F for 13-16 minutes, until the chicken is piping hot throughout and no longer pink in the middle. Check a couple of times during cooking, to ensure the coating doesn't burn. You may need to turn to ensure even cooking.Free printable recipe is available on our site: kitchensanctuary.com/hot-honey-chickenIngredients:4 chicken breasts - (about 700g/1.5lbs altogether)90 g (¾ cup) plain (all-purpose) flour½ teaspoon salt½ teaspoon black pepper½ teaspoon garlic powder1 teaspoon paprika1 teaspoon dried thyme2 eggs - whisked150 g (5 cups) cornflakes - , crushed (cup measurement is before crushing)3 tablespoons neutral oil - I use avocado or rapeseedHot honey sauce180 ml (½ cup) runny honey3 tablespoons hot pepper sauce2 tablespoon unsalted butter½ teaspoon smoked paprika½ teaspoon cayenne pepper - - add more if you like it spicier½ teaspoon garlic powderTo Serve (optional):Maldon salt flakespickled gherkinsINSTRUCTIONS:1. Preheat the oven to 200C/400f (fan) and line a large baking sheet with baking parchmentSlice the chicken breasts in half, horizontally, to create 8 thin/flat chicken steaks2. Add the flour, salt, pepper, garlic powder, paprika and thyme to a shallow bowl and mix together.3. Add the eggs to a second bowl.4. Add the crunched cornflakes to a third bowl.5. Drizzle the oil over the cornflakes and stir together until the oil is absorbed.6. Dredge the chicken breast pieces through the flour mixture, then the eggs, then the cornflake mixture. Ensure the chicken breasts are completely coated with the flour, eggs and cornflakes.Place the chicken breasts on the prepared baking sheet in a single layer.7. Place in the oven and cook for 20-25 minutes, until the chicken is cooked through and golden.While the chicken is in the oven, make the sauce.8. Place all of the sauce ingredients in a small saucepan, and heat over a medium heat, stirring occasionally, until the butter melts. Turn off the heat.9. When the chicken is ready, remove from the oven and divide between plates. Drizzle with a little of the hot honey sauce, and serve with the remaining hot honey sauce. I like to finish with a sprinkle of Maldon salt and serve with some pickles too.#CookingShow #Recipe #bakedchicken
The perfect crumbly, buttery, sweet Blueberry Crumble Pie! Kitchen Sanctuary 2023-11-20 | Can’t decide between a fruit pie or a fruit crumble? Why not go with both! This dessert has a pastry base and a buttery crumble topping. It’s packed full of lovely juicy blueberries. I love it topped with ice cream, thick double cream or homemade custard.This recipe is featured in our book "Its All About Dinner'. For the full recipe including hints and tips check out our website or the book. My New book is out now! geni.us/ItsAllAboutDinnerFree printable recipe is available on our site: kitchensanctuary.com/blueberry-crumble-pie#CookingShow #Recipe
