Turkish Baked Eggs

Turkish Baked Eggs

This fabulous recipe is an adaptation of a breakfast from Istanbul last year, sat in the early heat of the day at Saray Restaurant, below the towering minarets of the Sultan Ahmet Mosque. It was one of the most beautiful locations to indulge in a late breakfast, and I am glad to say that the food was as wonderful as the view! The eggs, which were baked to perfection, were served with chewy bread that is done so well all over turkey, loads of fruit and a thick black Turkish coffee.

Forgive me for not being a purist, but I have used chorizo instead of the traditional Sujuk, as I can grab it in my local supermarket. If you can get the real stuff then use it in abundance in place of chorizo. It’s wonderful.

Turkish Baked Eggs

Turkish Baked Eggs – Karisik Mememen

Serves 2

2 tbsp. olive oil
200g chorizo, roughly sliced
1 red pepper, roughly sliced
2 tomatoes, roughly chopped
2 cloves garlic, roughly sliced
¼ tsp ground cinnamon
½ tsp. ground cumin
4 free range eggs
25g walnuts, roughly chopped
1 handful of parsley leaves
2 thick slices of beautiful fresh bread
Sea salt and freshly ground black pepper

  1. Preheat the oven to 180 degrees. Meanwhile heat the oil in a large oven proof frying pan over a medium heat and add the chorizo and pepper. Stir-fry for 3-4 minutes until the pepper starts to soften. Add the tomato, garlic, cinnamon and cumin. Mix well and cook, stirring occasionally, for 3-4 minutes, or until the tomatoes have cooked down.
  2. Make 4 little wells using a spoon and crack in the eggs. Season with a small pinch of salt and pepper and cook for 1-2 minutes until the bottom of the eggs have set. Carefully transfer the pan into the hot oven and bake for 1-2 minutes until the egg whites have set and the yolks are still wonderfully runny. Remove from the oven, scatter over the walnuts and parsley and serve immediately with bread.

-all thoughts and spelling mistakes are mine-


Stir-fried Pork with Ginger and Spring Onions

pork stir fry with ginger and spring onion

It’s cold and it’s January, and if like me you lived Christmas and New Year to the max, waistlines will have grown and wallets shrunk. Oh well, I regret nothing and can’t wait to do it again this year! What I tend to do every January is eat healthy home-cooked food, which is quick to make and easy on my bank balance, and snaps everything back into shape.

My delicious pork stir-fry with ginger, spring onions and black pepper is as easy to make as it is to eat. Pork loin is a wonderfully tender cut of meat to use in a stir-fry and it is great value as well. The pork soaks up all the flavour of the ginger and spring onions, and the rather generous amount of ground black pepper gives it a good fragrant heat. This is fast stir-frying and tastes awesome!

pork stir fry with ginger and spring onion

Stir-fried Pork with Ginger and Spring Onions

Serves 4

2 tbsp. groundnut oil
550g/1lb 4oz pork fillet, finely sliced
5cm/2 inch ginger, finely sliced into matchsticks
6 spring onions, finely sliced
1 tsp. finely ground black pepper
2 tbsp. fish sauce
3 tbsp. oyster sauce

Rice or noodles to serve

  1. Heat the wok over a high heat until smoking. Pour in the oil and swirl it around the wok. Add the pork and spread it out in a layer and leave it for 1 ½ – 2 minutes to sear and go golden on one side, then stir-fry for 2-3 minutes to take on a little more colour.
  2. Chuck in the ginger, spring onions, black pepper, fish sauce and oyster sauce and continue to stir fry for 5-6 minutes, or until the pork is cooked through and tender and the sauce clings lovingly to the meat. Serve immediately with sticky rice or noodles.

Goes really well with my fried noodles and bok choy

-all thoughts and spelling mistakes are mine-

Charred Orange, Dark Rum and Allspice Chicken Thighs

Charred orange dark rum and allspice chicken

My charred orange dark rum and allspice chicken thighs are a nod to the Caribbean and all the wonderful sunshine food they eat. They are hot and sticky and have a great spicy kick-up-the-ass from the fruity scotch bonnet chillies. The charred orange adds to the smokey flavour of the chicken and also charring the orange sweetens it, which you really notice when you eat the thighs. These are so quick and easy to make. They are perfect for a last-minute meal when you have friends over – oh, and they go right well with some rice’n peas!

These awesome chicken thighs were inspired by the McCormick 2013 Flavour Forecast – I loved the combination of charred orange, dark rum and allspice. Do let me know what you think of my chicken thighs and this delicious flavour combination @mightyspice


Charred Orange Dark Rum and Allspice Chicken Thighs

Serves 4

1 tsp. olive oil
1 orange
2 scotch bonnet chillies, roughly chopped
4 spring onions/scallions, trimmed and roughly chopped
2 cloves garlic, roughly chopped
1 tbsp. dark rum
2 tbsp. soy sauce
1 tbsp. brown sugar
1 tbsp. fresh thyme leaves
2 tsp. allspice
850g/1lb 14oz chicken thighs on the bone or wings
sea Salt to serve

  1. Cut the oranges in half. Heat the oil in a non-stick frying pan over a medium heat and put the oranges, fruit side down, into the pan. Cook for 4 – 4 ½ minutes until the oranges are turning from a golden colour to just charred. Remove the pan from the heat and set to one side.
  2. Chuck the chillies, spring onions, garlic, rum, soy sauce, sugar, thyme and allspice into a mini food processor. Squeeze in the juice from the orange and blend into a smooth paste.
  3. Put the chicken pieces into a large mixing bowl and pour over the spice paste. Mix everything together really well – use a spoon for this the chillies are hot, hot, hot! Cover and put in the fridge for 6 hours or overnight, so the marinade can work its magic on the chicken.
  4. Preheat the over to 200c/400f/gas 6 and get the chicken out of the fridge to come to room temperature. Place the chicken, skin side up, on a grill rack and cook in the hot oven for 30-35 minutes or until cooked through and tender and beautifully golden and crispy on the outside. Serve immediately with a good sprinkling of sea salt.

Charred orange dark rum and allspice chicken

-All thoughts and spelling mistakes are mine-

Chinese Chilli Chicken Noodle Stir-fry

This is one of my weeknight staples that is really called Chilli-Chilli-Chilli Chicken Noodle Stir-fry. It’s super spicy and so easy to make.

It may sound a bit mental adding dry chilli, fresh chilli and a chilli sauce. However they each add a distinct flavour – the dry chilli smoky, the fresh fruity and the chilli sauce slightly sweet.  Together they combine, rather like the Avengers, into a kick ass force that gives this stir-fry a load of attitude.

Do let me know what you think of it @mightyspice

Serves 2

150g egg noodles
2 tbsp. groundnut oil
250g skinless chicken thighs, very finely sliced
1 dry red chilli, broken up into small pieces
½ a red chilli, finely chopped
4 spring onions, finely sliced
175g spinach
2 tbsp. chilli sauce (I use Lee Kum Kee brand fine chilli sauce)
1 tbsp. oyster sauce
2 tsp. soy sauce

1. Cook the noodles according to the packet instructions. Drain, drizzle with 1 tablespoon of the oil to prevent the noodles from sticking and set aside.

2. Heat a wok over a high heat until smoking and pour in the remaining oil. Add the chicken and stir-fry for 4-5 minutes until golden at the edges. Add the dry chillies and stir-fry for 10 seconds until fragrant. Chuck in the red chilli and spring onions and continue to stir-fry for another minute. Add the spinach and stir-fry for 1-2 minutes until wilted and the chicken cooked through.

3. Transfer the cooked noodles to the stir-fry and remove from the heat. Pour in the chilli sauce, oyster sauce and soy sauce and toss everything together so all the noodles get completely coated in the amazing Chinese condiments. Serve immediately.

– all thoughts and spelling mistakes are my own –