Search
Random Recipe
Chicken Shawarma Latkes
This recipe is certainly not ‘Quick’ but it’s well worth the time. We were pottering in the kitchen between us for most of the afternoon in shifts! Oh and we used pretty much every utensil we have…..
Ingredients for the Za'atar:-
You can make batches of this seasoning mix and keep them in a jar for future use.
2 Tbsp of Toasted Coriander Seeds
2 Tbsp of Toasted Cumin Seeds
2 Tbsp of Toasted Sesame Seeds
1 Tbsp of Oregano
1 Tbsp of Thyme
2 Tbsp of Sumac
1 Tsp of Chilli Flakes
Salt & Pepper to season
Method:-
(1) Grind up the Coriander, Cumin and Sesame Seeds.
(2) Combine with the remaining ingredients.
Ingredients for the schug:-
2 Jalapeños, trimmed
2 Handfuls of fresh Coriander
3 Garlic cloves, minced
¼ of a Tsp of ground Cumin
¼ of a Tsp of ground Cardamom
1 Tsp of lemon juice
Olive Oil
Salt & Pepper
Method:-
You can make this up to a week in advance and use it like hot sauce on anything.
(1) In a food processor, combine Jalapeños, Coriander, Garlic, Cumin, and Cardamom.
(2) Add lemon juice and Olive Oil until you have a texture you like.
(3) Season with Salt to taste.
(4) Set aside in the fridge.
Ingredients for the Tahini Cream Sauce:-
2 Tsp of Tahini Paste
220ml of Mayonnaise
Juice from ½ Lemon
Salt and pepper to taste
Water to thin
Method:-
(1) Combine and set aside in the fridge.
Ingredients for the Israeli salad:-
1 large Cucumber, seeded and diced
2 plum Tomatoes, seeded and diced
½ small Red Onion, diced
1 tablespoon of Olive Oil
Juice from ½ of a Lemon
Salt and Pepper to taste
½ Tsp of Za'atar
Method:-
(1) Combine all the ingredients in a medium bowl except the za'atar.
(3) Set aside in the fridge until you are ready to serve.
(2) Sprinkle on za'atar just before serving.
Ingredients for the Chicken:-
500g of boneless skinless Chicken thighs, trimmed and cut into cubes
1/2 Tbsp. Olive Oil plus more for frying
The Juice from 1/2 of a Lemon
¾ of a Tsp of ground Cumin
¼ of a Tbsp of Paprika
¼ of a Tsp of Allspice
¼ of a Tsp of Cinnamon
¼ of a Tsp of Chili powder
½ of a Tsp of Sumac
¼ of a Tsp of Garlic powder
¼ of a Tsp of Cardamom
Salt & Pepper to season
Method:-
(1) Marinade the Chicken in all the dry ingredients, Oil and Lemon juice in the fridge for a few hours.
(2) Fry over a medium heat until the Chicken is cooked and tender.
Ingredients for the latkes:-
2 Large Potatoes, grated and squeezed to death!
1 Egg, beaten
1 Tbsp all-purpose Flour (Gluten free for us)
½ of a Tbsp of Potato Starch (Optional)
¾ of a Tbsp of ground Cumin
¼ of a Tbsp of Paprika
¼ of a Tsp of Allspice
¼ of a Tsp of Cinnamon
¼ of a Tsp of Chili powder
½ of a Tsp of Sumac
¼ of a Tsp of Garlic powder
¼ of a Tsp of Cardamom
Salt & Black Pepper to season
Oil to fry
Method:-
(1) Dry the Potatoes very well with towels. Let them sit for 10 minutes for the starch to accumulate on the bottom.
(2) Add in the egg, flour and all the shawarma spice.
(3) Heat Oil in a frying pan.
(4) Scoop heaping spoonfuls of the Potato mixture and flatten slightly and fry until golden brown, for about 3 minutes, in batches.
(5) Flip and fry the other side.
(6) Drain on a rack over paper towels.
Drizzle the cooked Chicken with the remaining Lemon juice and serve immediately with Latkes and all the toppings.
On Facebook
- Details
- Written by Tony Carson
- Category: Recipes
Another way to get rid of the Pineapple Juice I bought in error.... Most bought BBQ sauces have Gluten in them and to be fair Sue’s not too keen on “Fake Smoked” flavours anyway. So She made her own version….
Ingredients:-
Pineapple Juice
Brown Sauce
Mustard Powder
Tomato Ketchup
Red Wine Vinegar
Lemon Juice
Soy Sauce
Ground Cloves
Ground Ginger
2 Cloves on Garlic, minced
Cayenne Pepper
Jerk Sauce
1 Tin of Chopped Tomatoes
Tomato Puree
1 Onion, roughly chopped
Oil
Method:-
(1) Fry the Onions in a little Oil and then add the Garlic and lower the heat.
(2) Sauté until the Onions are softened.
(3) Add all the other ingredients, stir well and simmer for 20 minutes.
(4) Stir occasionally.
(5) Allow to cool a little.
(6) Dress the Pork Ribs on both side and wrap loosely in foil and allow to marinade in the fridge for 20 minutes or longer.
(7) Pre-head the oven to 180c.
(8) Place the Rib parcel in the oven covered for the first 30 minutes.
(9) Open the parcel for the last 10 minutes.
(10) To serve remove the rack of Ribs and cut into handleable pieces and spoon the BBQ Sauce over the top.
We served ours with hand cut chips, a fried Egg, some Peas and a home-made Coleslaw. Very tasty and we have a good deal of sauce bottled in the fridge for next time…..
- Details
- Written by Tony Carson
- Category: Recipes
We do end up with bits and bots left from various dishes and sometimes need to round them up and put them to death / Good use! A Pasta Bake was an outstanding way of using up various oddments of Cheeses etc. We also had a large pack of Pork mince from a meat deal in the freezer.
Realistically this recipe will make a hearty meal for 6 people. We might be eating it for a few days, but that kind of cool…..
Ingredients ( A very loose list! ):-
1 Onion, chopped
2 Cloves of Garlic. minced
Italian Herbs ( 2 tbsp of Dried Basil, Oregano, Rosemary, a Bay Leaf, Parsley and Thyme), plus Chilli flakes and Garlic Powder
Re-hydrated Wood Ear Mushrooms, finely chopped
250g Gluten free Pasta ( We used Macaroni), boiled and drained so it still has quite some bite
600g Pork Mince
2 tins of Chopped Tomatoes, plus a tin of water
Tomato Puree, a good squirt
Various Cheeses in lumps, grated and Italian style grated hard Cheese for the topping
1/3 of a tub of Soft Cheese
1/3 of a pot of Crème Fresh
Salt & Pepper
Oil to fry
Method:-
(1) Fry the onions over a low heat and when softened add the Garlic.
(2) Fry for a couple more minutes and then add the Pork mince.
(3) Turn regularly and fry until all the mince is coloured.
(4) Add the chopped Tomatoes, water, Tomato Puree and Herbs and simmer to reduce for 20 minutes.
(5) Season with Salt & Pepper to taste.
(6) In a large oven proof casserole add a layer of the meat sauce to the bottom.
(7) Mix the remaining sauce and drained Pasta.
(8) Build alternate layers on Pasta / Sauce mix, Cheeses, Sauce mix until you reach the final Cheese top layer.
(9) Sprinkle the final layer with grated Cheese and the grated Italian style Grated Cheese.
(10) Place in a pre-heated oven at 180c for 30 minutes or until the top is browned and crispy.
(11) Garnish with a little fresh Basil and serve.
This was a really good way of using up a few bits and bobs. We will be eating a second portion with Garlic Bread or Wedges this evening.
- Details
- Written by Tony Carson
- Category: Recipes
We fancied something a bit different yesterday and I suggested having a look at the Fish counter. Sue’s not keen on flaky Fish as such, but Mussels and Squid? Oh yes! There was an offer on so the Fish component including three Squid and a kilo of live Mussels was £4 in total. The other ingredients are really inexpensive. We might have been just over budget, but we’re often well under so……
Ingredients:-
Mussels
Squid / Calamari, bodies cut into strips, heads as they come
2 Cloves of Garlic, minced
The juice of ½ a Lemon
Fresh Parsley
Shallots, finely sliced
Capers
A slug of cheap White Wine
Rehydrated Wood Ear Mushrooms
A dash of Fish Sauce
Smoked Paprika
Cayenne Pepper
A tin of chopped Tomatoes
Salt & Pepper
Rice Glass Noodles
Oil
Method:-
(1) Sauté the Shallots for 2 minutes and add the Capers and Garlic.
(2) Simmer for a further 2 minutes.
(3) Add the drained tin of Tomatoes and simmer for a further 2 to 3 minutes.
(4) Stir in the Mussels and Mushrooms.
(5) Cover and simmer for 5 minutes until the Mussels have opened.
(6) Shake the pan and remove the lid.
(7) Fold in the Calamari and cook for a further 2 minutes.
(8) Add the Rice Noodles to boiling water and slimmer for 2 minutes.
(9) Serve the sauce over a bed of Noodles and season to taste.
(10) Dress with a squeeze of Lemon and fresh Parsley.
There not much else to say about this dish. We would have paid good money to enjoy this in a restaurant!
- Details
- Written by Tony Carson
- Category: Recipes
I made a shopping error. Sue fancied some Grapefruit Juice but idiot boy here came back with Pineapple Juice, which neither of us like. But all is not lost!
Ingredients for the battered Chicken:-
2 Chicken breasts, cut into cubes
250g of Cornflour
50g Self raising Flour ( Gluten free in our case )
Chilli flakes
Turmeric
Onion Salt
Garlic Salt
Sparling Water
Method:-
(1) Mix the dry ingredients and dredge the Chicken breast meat.
(2) Add sufficient Sprinkling Water to make a in batter.
(3) Heat the fryer to 170c.
(4) Fry in small batches until they float and are golden brown. If you have a probe you are looking for 76c in the middle, but not much more.
(5) Drain on kitchen paper.
Ingredients for the Sweet & Sour Sauce:-
1 Onion, finely chopped
1 Red Pepper, chopped
2 Cloves of Garlic, grated
Tomato Ketchup
Vinegar (We used Malt & Spirit)
Pineapple Juice
4 Spring Onions, sliced
Chilli Flakes
Cayenne Pepper
Soy Sauce
Salt & Pepper
Oil
Method:-
(1) In a large pan or Wok fry the Onions and then add the Garlic with the dry seasonings.
(2) Add The Red Pepper.
(3) Add the Soy Sauce, Tomato Ketchup and Vinegar.
(4) Simmer and add the Pineapple juice.
(5) Simmer for 10 to 15 minutes to reduce.
(6) Add the Spring Onions are stir in.
We served this on a bed of Turmeric Rice with a few Spring Onion Tops sliced as a garnish.
- Details
- Written by Tony Carson
- Category: Recipes
Sue’s daughter bought her a selection of great Welsh Cheeses for her birthday. So armed with Blue Stilton this was her creation last night.
Sauce Ingredients:-
Crème Fresh
Soft Cheese (Philadelphia or similar)
Blue Cheese
Shallots, sliced
2 Cloves of Garlic, minced
300ml of Chicken Stock
100ml Cheap White Wine
A knob of Butter
Rehydrated Wild Mushrooms ( Auricularia Auricula-Judae ), chopped
Salt & Pepper
Method:-
(1) Fry the Shallots and then add the Garlic until the Shallots are softened.
(2) Season with Salt & Pepper.
(3) Add the Chicken Stock and Wild Mushrooms then simmer for 20 minutes.
(4) Add the Wine Wine and simmer for another 20 minutes.
(5) Add the Blue Stilton and allow to break down.
(6) Add the Crème Fresh and Soft Cheese and stir in.
(7) Add the Butter and turn off the heat.
(8) Stir and serve.
We served the sauce of Chicken breasts stuffed with Blue Stilton. With Broccoli, Carrots, fried Potato discs and a bit of fresh Parsley to garnish.
Social Links
Translate
Latest Recipes
Latest News
- Why do we do what we do?
- When you find the ships cat on the helm
- We're a month old!
- Universal Credit & Employment Agencies!
- UN Report on Poverty in the UK November 2018
- The Veg Box
- The rollout of Universal Credit will be delayed until 2023
- Petition the Government to fix Universal Credit
- Honesty from a Politician? Not really, but it's a start.
- Homeless - Trapped - Homeless again - This can't be right?
© 2026 Eat Well on UC