Spicy Oven Baked River Cobbler

Ingredients:
Smoked River Cobbler
1 fresh chilli, finely chopped
1 garlic clove, finely chopped
Juice of 1 lime
1 tsp, chopped coriander
1 tsp fresh ginger, finely diced
1 tsp Soy sauce
1 tsp five spice
Generous glug of olive oil

1 onion
Spinach
1 Red/Orange pepper
Cous cous/rice
Smoked paprika
Knob of butter 

Instructions:

For the fish
Gently fry olive oil, ginger, chilli, soy sauce, lime juice and give spice for 5 minutes until cooked. Remove from heat.

Using tin foil create individual boats for your River Cobbler fillets. Poor the olive oil mixture over the fillets, add some coriander, season with pepper and wrap the foil so the fish is sealed. Place on a baking tray.

For the couscous
Using the same frying pan cook the onion, pepper and courgette until lightly browned. Add the knob of butter and smoked paprika. Cook the cous cous or rice accordingly (refer to the cous cous packet for instructions)
Put the fish into the oven at 190C and bake for 10-20 minutes until cooked. Stir the onions and pepper into the cous cous once it has absorbed all the water.

Unwrap the fish, being careful not to spill the juices, pour them over the cous cous on the plate and place the fish ontop. Add a dollop of soured cream and a sprig of coriander and enjoy.

Taken from Jamie Oliver Members Recipes

Chicken Kebab Patties

Ingredients:
1 medium onion
500g minced chicken/turkey
150g white breadcrumbs (gluten free)
1/2 tbsp finely chopped garlic
1/2 tbsp peeled, finely chopped ginger
1/2 tbsp finely chopped hot green chilli
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1/4 tbsp garam masala
1 egg, lightly beaten
1 tsp salt
250ml olive oil
lime wedges to serve (optional)

Makes about 6 medium sized patties

Instructions:
Place onions in a blender, or use a stick blender, and process them to a puree. Mix them with all the ingredients except the oil and lime wedge to form a sticky 'dough'.
2. Using wet hands, shape into golf ball sized patties, then flatten each to about 5cm in diameters.
3. Pour the oil into a 25cm frying pan or wok. 
4. Fry about six kebabs at a time for 2-3 minutes on each side, or until a deep golden colour.
5. Remove from the pan with a slotted spoon and drain on kitchen paper. Serve hot, with lime wedges.

Taken from Madhur Jaffrey's Curry Nation 

Madhur Jaffrey's Chicken Tikka Masala

Ingredients:
For chicken:                                                          For masala:
675g boneless, skinless chicken thighs                    4tbsp olive oil
           or breasts, cut in to 2cm chunks                  140g onions, halved and finely sliced
1 tsp salt                                                               1 tbsp peeled, finely grated ginger
3 tbsp lemon juice                                                 5-6 garlic cloves, crushed
1tbsp peeled, finely grated root ginger                   1 tbsp ground coriander
2 garlic cloves, finely grated or crushed                  1/2 tsp turmeric
1 tsp ground cumin                                                 1/4 tsp chilli powder
1 tsp paprika                                                          2 tsp paprika
1/2 tsp chilli powder                                              4 tbsp yoghurt
6 tbsp whipping cream (or plain yoghurt)                 2 medium tomatoes, peeled and finely chopped
1/2 tsp garam masala                                              350ml chicken stock
3 tbsp olive oil                                                        1/4 tsp salt
                                                                              1/4 tsp garam masala
                                                                              4 tbsp chopped coriander leaves

Instructions:
1. Marinate the chicken tikka. Put the chicken in a bowl and rub the salt and lemon juice. Prod the chicken pieces gently with the tip of a knife, rub the seasonings in again and then set aside of 20 minutes.
2. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover and refridgerate for 6-8 hours (or longer)
3. Make the masala: pour the 4 tbsp of oil into a large, non-stick, lidded pan and set over a medium-high heat. Put in the onions, stir and fry until brown (6-7 minutes). Add the ginger and garlic and continue to fry, stirring for a minute more. 
4. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until absorbed. Add the remaining yoghurt in this way, a tablespoon at a time. 
5. Put in the tomatoes. Fry for 3-4 minutes or until pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, simmer gently for 15-20 minutes. The sauce should turn thick. 
6. Stir in the garam masala and coriander leaves. Taste for balance of seasoning and add more salt if necessary. 
7. Shortly before you eat, preheat the grill to its highest setting. THread the chicken on to two or four skewers. Brush with 3 tbsp of oil and balance on the rim of a shallow baking tray, so the meat is suspended. Place under the grill for six minutes on each side. 
8. When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.
   
Taken from Madhur Jaffrey's Curry Nation 

Sea bass with sizzled ginger, chilli and spring onions

Ingredients:
2 sea bass fillets, about 5oz each, skin on and scaled
1 tbsp sunflower oil
small piece (1tsp) ginger, peeled and shredded into matchsticks
1 garlic clove, thinly sliced
1 fat, fresh red chilli, de-seeded and thinly shredded
2 spring onions, shredded long-ways
1/3 tbsp soy sauce

Instructions: 
1. Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm.
2. Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.