The Recycled Cook

The Recycled Cook Cajun Spiced Roasted Cod Loin  For this dish I used two Cod loins but you could easily substitute Cod for another firm white fish such as Hake or Haddock or even Monkfish. The first thing to do is to make the baste. Put some softened butter in a bowl, add some extra virgin olive oil, or rapeseed oil if you prefer, and mix well.  The quantities will depend on how many loins you have, you will need enough to cover then well. Next add some garlic purée, if you don't have any crush some garlic cloves and blitz them down to a paste. Add a  generous  amount of ready mixed Cajun spices to your taste. Check that you are happy with the flavour. I added some hot chilli powder to  mine. Cut your Cod loins diagonally to approximately the same size for uniform cooking. Season these on both sides with white pepper and salt. Slice some lemons thinly and lay them on the bottom of your casserole dish, Place the cod pieces...

The Recycled Cook Chicken Tikka Masala Curry Well if there is one dish that lends itself perfectly to left-over food it is a curry. Today I am making a Chicken Tikka Masala curry, although the chicken should strictly be baked in a traditional Tandoor clay oven. First of all roast off the chicken in the oven, season with salt, black pepper and Garam Masala powder or paste. Frequently Tikka dishes use food colouring but I prefer to keep the chicken looking natural looking but  if you prefer, rub with Tikka paste or powder which is readily available. Chop some onion and garlic and while the chicken breasts are roasting (approx, 12 minutes on 200º C (Gas mark 6) cook the onions and garlic over a medium heat in a light cooking oil or until they just start to brown.. Cook the onion first and add the garlic after about 10 minutes or they will catch and burn if added too early. If you have some available, now is the time to add your pe...

The Recycled Cook By Adrian Sleeman Rice, the world's number one staple This is without doubt the  most widely consumed  staple food  for a large part of the world's human population, especially in South East Asia.  Rice  is the  seed  of the  grass  species  Oryza sativa  (Asian rice) or  Oryza glaberrima   (African rice).  Rice was first domesticated by the Chinese over 10,000  years ago    in the  Pearl River  valley region of  China .   From East Asia, rice as a food staple spread to South East and Southern Asia.  Rice was eventually  introduced to Europe through India, and to the Americas through European colonisation.  Growing up in wales for me rice was usually served as a milky pudding with a lovely skin on top but over the years and with much travel I have learned that rice is probably the most versatile staple in the world. We are now of course ...