Beef & Peanut Kari Kari

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This Christmas, the mothership bought me loads of cook books (there were five, in total) including a one-pot & slow cooker one. I’m a big fan of one-pot cooking, because it means less washing-up! I’d never owned a slow cooker, though, but when Tesco are selling them for a tenner, it’s rude not to, right?

So when I ordered the slow cooker, I had a scan through the book to see what recipes to order food for, and the absolute winner was this beef & peanut stew recipe. Apparently, it’s an Estofado, which was taken by the Spanish to the Philippines, where they renamed it Kari Kari.

Although it’s not a fat club recipe, it’s actually pretty light on calories and fat (helped by using fry-light instead of oil) so if you’re looking for something healthy that still tastes indulgent, get stuck in!


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Brisket Bunny Chow

IMGP3705No bunnies were harmed in the production of this blog! (Although I do plan to do a rabbit recipe in the near(ish) future!)

I haven’t been able to find a definitive answer on where the name comes from, but one plausible explanation is that the “bunny” part is an adaptation of “bun”…. now, given that this curried meat is served inside a hollowed-out loaf of bread, that’s not such a far-fetched idea, is it?

I fancied a break from the recent fat club posts (although bread aside, this is fat club friendly) and when I saw this online (courtesy of Christie) I had to give it a try. It’s quirkiness spoke to me, as she knew it would!

This originates from the Indian regions of Durban, South Africa, and its history is as disputed as its etymology. Some say that it originated as a way for Indian slaves to carry their meals out into the fields, others link it to the Apartheid era when Indian golf caddies weren’t allowed to carry cutlery, or in the same era when Indian people weren’t allowed in certain restaurants, so the bread bowls were used to serve them takeaway on the sly, from a back window.

We may never know the definitive history, but we do know it tastes delicious!


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Lamb Steaks in Masala Sauce

IMGP3328It’s a bit of a collaboration today, from Mama’s kitchen, as I’m visiting Scotland again this week!

I never really cook with Lamb, but I’ve been determined to give it a go lately because I love it! Today’s recipe comes from Weight Watchers, and no matter how I tried I couldn’t get the sauce to look anything like the one in their picture… it still tasted pretty good though!

This one’s really quick and straightforward, as well as being super-satisfying. Get going!


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Saffron & Rosemary Chicken

IMGP3284Just look at that! Isn’t it beautiful? It’s the combination of a couple different recipes I stumbled across in Sabrina Ghayour‘s Persiana. It’s another beautiful book, that I’d spent hours reading as if it was a novel.

Every recipe looked awesome, but I was surprised to see that many of them could be easily tweaked to create a healthier option. All I needed to do with these was swap oil for frylight, and the job was done!

So what we have here is Saffron & Rosemary Chicken, with Turmeric & Cumin Roast Potatoes. I served them on a Watercress, Spinach & Rocket salad, with balsamic and pomegranate seeds… but you don’t need a recipe for that part!

The end result is a low-fat, healthy meal that will fill you right up. Oh, and did I mention that it’s pretty damn tasty, too?


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Kerrieschotel

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Well, it’s time to shed a tear and bid a fond farewell to The Netherlands, my tip to have won the World cup 🙁

I’d hoped that today we’d be making this delicious curried-rice dish to celebrate their progression to the final, but it wasn’t to be! Instead, let’s take comfort in its fulfilling, satisfying, tasty, spicy yumminess.

Kerrieschotel roughly translates as “curried things’ and I believe it’s originally intended to be a meal made from leftovers, things you’d already have in the house. It has a nostalgic ‘World War rations” feel about it that is kind of rustic and romantic, but as my belly rarely allows there to be any leftovers, I’ve adjusted the recipe to a more “premium” from scratch, one-pot one. Therefore, this recipe isn’t quite authentic. In fact the whole thing is pretty much a tidy tweak. All will be explained in that section, but for now, get your sleeves rolled up, and get stuck in!


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