© Ajith Perera. All rights reserved.
Spicy Pork Goulash
© Ajith Perera. All rights reserved.
As an experienced chef in a five-star hotel kitchen in London, I am equally comfortable with international cuisine and would like to share with you some of the French recipes I love to cook.
This is a delicious yet simple bake for lunch, full of flavour too. Instead of chicken you can just use vegetables.
INGREDIENTS
Frozen puff pastry roll
300g skinless and boneless chicken (diced)
250g potato (boiled and diced)
150g leeks (sliced)
100g grated carrot
150g baby spinach (washed and dried)
2 garlic cloves (chopped)
2 eggs (beaten)
2 tbs olive oil
2 tbs lime juice
1/2. cup double cream
150g cheddar cheese (grated)
50g parsley (chopped)
Salt and pepper to taste
METHOD
Heat the oven to 175*
Line the pastry tray with the puff pastry sheet and keep in the fridge
Heat the oil in a pan, add garlic and leeks cook for about 5 minutes
Add the chicken and for cook another 15 minutes, then add salt and pepper
Remove from heat, add spinach, carrot, lime juice and half of the parsley
In bowl mix the eggs and cream
Take the pastry out of the fridge, fill with the chicken and vegetable mixture then pour the egg mixture over the top
Sprinkle with the cheese and rest of the parsley
Bake around 30 to 40 minutes until golden brown
Serve with mixed salad leaves
Rather than make a standard mushroom risotto, I decided to liven it up a bit by adding some fresh vegetable flavours and grated halloumi. I am very happy with the result – three dishes in one!
INGREDIENTS
400g risotto rice
1 white onion, chopped
3 tbs olive oil
1 tbs white wine vinegar
2 garlic cloves, chopped
2 bay leaves
3 sprig of thyme
3 cups vegetable stock
1 cup white wine
2 tbs cream cheese (or creme fraiche)
50g Parmesan cheese, grated
150g halloumi cheese, grated
Salt and pepper to taste
Extra Flavour Ingredients
METHOD
Heat the pan, add the oil and then the garlic and onion. Sauté until soft.
Add the rice, stir for 5 minutes on low heat then add the wine and herbs. Mix well, then add the vegetable stock a little at a time.
When the rice is cooked add the cream, halloumi cheese and vinegar. Check the seasoning.
Separate into three bowls and add one set of flavourings into each bowl (peas, pumpkin and tomatoes). Sprinkle Parmesan cheese on the top.
INGREDIENTS
500g fresh spinach (washed and drained)
200g leeks (washed and sliced)
50g parsley (washed and chopped roughly)
3 garlic cloves (chopped)
200g ricotta cheese
75g Parmesan cheese (grated)
3 tbs olive oil
Salt and black pepper
Ingredients for Pancakes
200g plain flour
2 eggs (beaten)
3 tbs olive oil
200ml coconut milk
1 tsp dry herbs (oregano or thyme)
1/2 tsp baking powder
Salt
Method
Mix eggs, milk and olive oil together
In another bowl, mix flour, herbs, baking powder and salt
Beat both mixtures together until a thick puree without lumps
Keep on one side
For the béchamel
100g butter
75g flour
350ml milk
100ml white wine
1/2 tsp freshly grated nutmeg
1 tsp mustard powder or paste
Salt
Method
Melt the butter in a saucepan then add flour, cook until nutty brown
Remove from the heat, add the milk and mix until silky pure without lumps, then add wine
Add mustard and nutmeg, and check the seasoning
METHOD
Heat the oven 180*
Heat a pan with olive oil, add the garlic and leeks and cook for around 7 minutes
Add spinach and parsley, remove from the heat and mix well
Let it cool down then add the ricotta cheese and check the seasoning
Start making thin pancakes with a nonstick pan
Sprinkle the spinach mixture in each pancake and roll it up
Arrange the pancakes in a ovenproof dish
Finish with the béchamel, sprinkle with parmesan and flaked almonds
Bake in the oven until golden brown and the pancakes have crisped slightly
Here is another of my healthy lockdown creations, made with a surprising ingredient – oats! Oats are a gluten-free whole grain and a great source of important vitamins, minerals, fibre and antioxidants. Studies show that oats and oatmeal have many health benefits, including weight loss, lower blood sugar levels and a reduced risk of heart disease. I use oats as a breakfast dish for lots of customers at the hotel, but they make a very tasty and satisfying addition to these croquettes. They make a great snack or appetiser, and also work well as finger food.