Author

Michael Catling

Banana and Chocolate Bars
All recipesBaking

Chocolate and banana bars

by Michael Catling

Soft, chocolatey and surprisingly wholesome, these fibre-filled energy bars look indulgent but are naturally sweetened with banana for a quick, mid-morning energy boost.

Too much chocolate hanging about from Easter or last night’s binging session? Add them to these fibre-filled energy bars and grab yourself a slice with your tea or coffee.

You don’t need any fancy equipment to assemble them. Simply mix, bake and portion into 12 squares for the perfect pick-me up treat or lunchbox filler.

To switch things up next time, try substituting the chocolate for the same quantity of nuts or dried fruit. Banana chips and pecans are my new favourite combo!

How To Make Chocolate And Banana Bars

Tips & Notes To Know

  • Pick the ripest bananas: The skin should be spotty and/or brown in colour, to the point that the flesh is mushy in texture. This will help to produce the best – and sweetest – energy bars.
  • Cover yourself (and the tin): Use baking parchment for easy removal. There’s nothing worse than leaving half the contents stuck to the bottom of the tin.
  • Test for doneness: Check around 22 minutes in — a toothpick should come out with a few moist crumbs (not wet batter).

Banana and Chocolate Bars

Chocolate and banana bars

Serves: 12 Prep time: Cook time:
Pin
Print

Ingredients

Olive oil, for greasing
100g milk chocolate, broken into small chunks
100g wholemeal plain flour
50g caster sugar
1/2 tsp baking powder
1/4 tsp ground nutmeg
1/2 tsp ground sweet cinnamon
3 very ripe bananas, mashed
30ml semi-skimmed milk
50g butter, melted
1 tsp vanilla extract
1 large free-range egg, beaten

Instructions

Step 1
Preheat the oven to 180C and line a 8 x 8 inch baking tin with baking parchment. Brush lightly with olive oil and set aside.

Step 2
In a mixing bowl, combine the milk chocolate chunks with the plain flour, caster sugar, baking powder, nutmeg, cinnamon and a pinch of salt.

Step 3
In a second bowl, add the mashed banana and stir in the milk, melted butter, vanilla extract, and the beaten egg.

Step 4
Add the wet ingredients to the dry ingredients and combine until there is no flour visible. Pour into the prepared tin and smooth the top.

Step 5
Bake the chocolate and banana bars for 22-25 minutes until golden and a skewer inserted into the centre comes out clean.

Step 6
Cool on a wire rack, then cut into 12 squares before serving.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions?

How Long Will These Chocolate And Banana Bars Keep For?

Stored in an airtight container in a cool, dark place, the chocolate and banana bars will keep for up to 4 days. Alternatively, they’ll last for up to a week in the fridge or three months if you choose to freeze them.

I like to have an emergency stash ready and waiting in the freezer. Let them sit at room temperature for an hour and they’ll be ready to eat.

Can I Substitute Wholemeal Flour For Plain Flour?

You can use either or half and half if you prefer. Just know that wholemeal flour is slightly nutty in taste and higher in fibre, hence it is more filling.

When baked, plain flour produces a softer texture whereas wholemeal flour benefits from adding a bit more liquid (hence the milk) to compensate for the dense and coarser texture of the bran.

0 comment
0 FacebookTwitterPinterestEmail
Mango and Coconut Porridge
All recipesBreakfast

Mango and coconut porridge

by Michael Catling

Bring a touch of sunshine to your breakfast table with the tropical flavours of coconut, mango and passion fruit.

Nothing says summer to me quite like mango and coconut. I can still taste the most amazing smoothie I had on holiday once, which was garnished with half a passion fruit. I’ve married all three ingredients together to create this wonderfully vibrant porridge, which is both dairy free and vegan friendly.

The sweet and sour flavour profile comes from the passion fruit pulp, which adds a pleasing tang and a refreshing, fruity crunch. The colours and flavours will transport you to the Caribbean.

How To Make Mango And Coconut Porridge

Tips & Notes To Know

  • Don’t add the mango too early: Wait until the last few minutes of cooking to avoid dulling the flavour or turning it stringy.
  • Sweeten lightly (or not at all): The natural sweetness from the passion fruit and mango means you shouldn’t need to reach for extra sugar or syrup.
  • Serve hot or cold: Cold mango and coconut porridge tastes a bit like a tropical rice pudding.

Mango and Coconut Porridge

Mango and coconut porridge

Serves: 1 Prep time: Cook time:
Pin
Print

Ingredients

60g rolled porridge oats
1/2 tsp vanilla extract
1/4 lime, zested
180ml coconut milk drink
180ml water
60g mango chunks, finely diced, plus extra to garnish

To serve
1 passion fruit, flesh only
1 tsp coconut flakes, toasted

Instructions

Step 1
Add the porridge oats to a small saucepan and stir in the vanilla extract, coconut milk drink, lime zest and water.

Step 2
Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and continue to cook the porridge, stirring regularly to prevent the oats from sticking to the bottom of the pan.

Step 3
Once the oats start to thicken (about 5 minutes), add the mango chunks and continue to cook for another 3-5 minutes until thick and creamy.

Step 4
Loosen with extra milk, if desired, and serve topped with the passion fruit pulp, coconut flakes and extra mango chunks.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Kind Of Oats Should I Use For My Porridge?

Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency.

Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats.

0 comment
0 FacebookTwitterPinterestEmail
Chicken Nuggets
All recipesChickenDinner

Healthy chicken nuggets

by Michael Catling

Recreate the classic school dinner of chicken nuggets using a DIY blend of herbs, spices and panko breadcrumbs for an easy midweek dinner.

We all have that fussy friend who seems to delight in eating beige food. The main culprit always seems to be chicken nuggets and I can certainly see the appeal. It’s convenient, cheap and quick to cook.

Personally, I never find the ultra-processed stuff very appealing, which is why I concocted my own, healthier recipe for chicken nuggets using a homemade blend of spices, herbs and panko breadcrumbs.

There are no fancy ingredients or techniques going on, but toasting the breadcrumbs first is key to achieve a super-crunchy coating and preventing the chicken breasts from drying out.

It is a messy job coating the chicken in flour, egg and breadcrumbs but if you can rope in some little helpers, you can get dinner on the table in 30 minutes.

How To Make Healthy Baked Chicken Nuggets

Tips & Notes To Know

  • Pay that little bit extra: For extra crunch, go with panko breadcrumbs over normal breadcrumbs. They give the nuggets a lighter, crispier texture.
  • Spice it up: Add a pinch of cayenne pepper or chilli powder to the flour mixture if you like your chicken nuggets with a bit of a kick.
  • Make ahead: You can freeze the uncooked nuggets and bake them straight from frozen by adding another 8-10 minutes onto the cooking time.

Serving suggestions

  • Bring back school dinner days with a side of homemade chips and baked beans.
  • With sweet potato wedges and corn on the cob.
  • Wrapped up in a soft tortilla for a speedy lunch.
  • In a grain/nugget bowl – with rice, greens, roasted vegetables and a dip.

Chicken Nuggets

Healthy baked chicken nuggets

Serves: 4 Prep time: Cook time:
Pin
Print

Ingredients

50g panko breadcrumbs
20g ground almonds
1 tsp smoked paprika
1/2 tsp onion granules
1/2 tsp garlic granules
2 skinless chicken breasts, cut into chunks
50g plain flour, for dusting
1 medium free-range egg
1/2 tsp dried mixed herbs
Olive oil spray

Instructions

Step 1
Preheat the oven to 200C. In a bowl, mix the panko breadcrumbs with the ground almonds, smoked paprika, onion granules and garlic granules.

Step 2
Spread the breadcrumb mixture out on a non-stick tray lined with baking parchment and bake in the oven for 6-8 minutes until golden. Decant onto a plate and leave to cool for 5 minutes.

Step 3
Meanwhile, beat the egg in a bowl and tip the plain flour out onto a separate plate. Once the breadcrumbs have cooled, stir in the mixed herbs with plenty of salt and pepper and mix well.

Step 4
Working in batches, coat the chicken chunks in the plain flour first, then submerge in the beaten egg, shaking off any excess. Roll the chicken in the panko breadcrumbs until well coated and place back on the lined baking tray.

Step 5
Spray the tops of the chicken nuggets with olive oil and bake in the oven for 12-14 minutes, turning once, until golden, crisp and the chicken is cooked through. 

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

How Do I Know If The Chicken Is Cooked Through And Safe To Eat?

The juices should be pale gold and clear. If the meat is still pink and raw inside, return the chicken nuggets to the oven for 3 minutes before checking again.

If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast. The internal temperatures should be at least 73ºC (165ºF). This handy guide will help.

Chicken or TurkeyInternal temperature
Breast73ºC / 165ºF
Thigh79ºC / 175ºF
Drumstick79ºC / 175ºF
Wing79ºC / 175ºF
Whole bird73ºC / 165ºF (at breast)
79ºC / 175ºF (at thigh)
0 comment
0 FacebookTwitterPinterestEmail
Beef tikka and bhaji burger with curry fries
All recipesBeefDinner

Loaded beef tikka naan with curry fries and onion bhajis

by Michael Catling

Swap the bun for a garlic naan in this tikka-spiced beef burger, layered with crisp onion bhajis and served with fiery fries and raita

I promise that you’ve never seen or tasted a dish like this. This Indian-inspired open sandwich is all about bold, punchy flavours and using up that tikka spice paste that has been wearing a hole in the door of your fridge.

A soft, shop-bought garlic naan acts as the vessel for my tikka-spiced beef patty, which is topped with crisp onion bhajis, a spritz of lettuce, and a scattering of pomegranate seeds for a burst of sweetness and colour.

Served with a refreshing cucumber and mango raita on the side, it’s the kind of vibrant, crowd-pleasing twist on a burger and chips that’s perfect for casual entertaining or a weekend spread. And while the curry-spiced fries might feel like an extra indulgence, they’re so good you won’t want to leave them off your plate!

Everything You Need To Know To Make My Loaded Beef Tikka Naan With Curry Fries And Onion Bhajis

Tips & Notes To Know

  • Don’t fancy shop-bought naan? You can go all out and make your own garlic and coriander naans using a skillet or frying pan.
  • Choose the right beef mince: Ultra-lean beef will dry out, so opt for anything between 10-20% fat for a juicy burger. If you are watching your cholesterol, a clever trick is to use some kitchen roll and dab away some of the fat that leaches out during the cooking process.
  • Indent the centre: Use your thumb to make a small dent in the middle of each patty. This prevents the burger from puffing up in the middle while cooking.
  • Stop pressing your burgers with a spatula: Contrary to popular belief, it doesn’t make them cook any quick. Worse still, it squeezes out all those lovely juices which is lost flavour.
  • Season the burgers just before cooking, not when shaping: Adding salt too soon draws moisture out of the meat.

How To Nail The Cook On Your Fries

  • The perfect potato: Floury spuds, like King Edward or Maris Piper, crisp up best because they are high in starch and low in water content. Just ensure they’re cut into equal-sized fries to ensure an even and consistent cook.
  • High and dry: For a quicker cook, par-boil the cut potatoes first to remove their simple sugars and starches. After blanching, drain and spread the chips out in a single layer on a wire rack to air-dry for a good 10 minutes. Stacking or covering them will trap steam and make them wet and soggy.
  • Preheat the oil: The chips should sizzle as soon as they hit the tray so give the oil a good 10-15 minutes to heat up in the oven.
  • Bake smart: A crowded tray will make it difficult for air to circulate around each chip and cause them to steam, rather than crisp. If they don’t all fit in a single layer, separate between two baking trays.

Beef tikka and bhaji burger with curry fries

Loaded beef tikka naan with curry fries and onion bhajis

Serves: 4 Prep time: Cook time:
Pin
Print

Ingredients

For the onion bhaji
3 brown onions, finely sliced
1/2 tsp cumin seeds
1/2 tsp ground coriander
75g gram flour
1/2 tsp baking powder
1/4 tsp ground turmeric
1 tbsp fresh coriander, finely chopped
1/2 tbsp garam masala
1 large free-range egg, beaten
Vegetable oil, for brushing

For the curry fries
4 medium potatoes, skin on and cut into chips
1 tbsp vegetable oil
1 tsp smoked paprika
1 tbsp tikka curry powder
1/2 tsp ground turmeric

For the burger
500g beef mince (10% fat)
1 red onion, grated
2 tbsp tikka masala curry paste
1/2 tsp ground fenugreek
1 tsp cumin seeds
1/2 tbsp garam masala
2 tbsp fresh coriander, finely chopped
Vegetable oil, for brushing

For the raita
1/2 cucumber
200ml Greek yoghurt (0% fat)
Small handful of fresh coriander leaves, finely chopped
2 tsp mango chutney

To serve
4 mini garlic and coriander naan breads
1 iceberg lettuce, finely shredded
Small handful of pomegranate seeds, for garnish

Instructions

Step 1
To make the onion bhajis, place the onions in a bowl and sprinkle with salt. Leave to sit for an hour, then squeeze the onions to release the water.

Step 2
Heat a small frying pan and toast the cumin and coriander seeds until fragrant and starting to pop. Tip into a pestle and mortar and crush to a powder.

Step 3
Sift the gram flour and baking powder into a bowl, then add the cumin and coriander powder with the turmeric, fresh coriander, garam masala and beaten egg. Stir in the onions and the onion juice and bring the mixture together with your hands, adding a little water if it feels too dry.

Step 4
Line one baking tray with baking parchment and form the mixture into eight patties. Space out evenly and brush the tops lightly with vegetable oil. Set aside.

Step 5
Blanch the chips in a large pan of lightly salted boiling water for 4 minutes, then drain and leave to steam-dry for 15 minutes while you add one tablespoon of vegetable oil to a large baking tray and place in the oven at 200C to heat up.

Step 6
To make the burgers, add the beef mince to a bowl and mix with the grated red onion, tikka curry paste, ground fenugreek, cumin seeds, garam masala and chopped coriander until just combined. Shape into 4 patties and place a small indent in the centre using your thumb. Cover the burgers with cling film and refrigerate for 15-20 minutes to firm up.

Step 7
Remove the tray from the oven and tip in the chips, smoked paprika, tandoori curry powder, turmeric and plenty of salt and pepper. Toss to coat in the vegetable oil and spread them out in an even layer. Return the roasting tin to the oven with the onion bhaji tray and cook for 35-40 minutes, turning once, or until the bhajis and chips are golden and crisp.

Step 8
To make the raita, grate the cucumber into a bowl and squeeze out any excess liquid. Mix with the Greek yoghurt, fresh coriander and mango chutney and stir well. Season to taste, then cover and refrigerate until needed.

Step 9
Heat a griddle pan and brush both sides of the burgers with oil. Season generously with salt and pepper and cook for 3-4 minutes on each side or until well caramelised and cooked through.

Step 10
To plate up, toast the garlic naans and serve topped with a small handful of lettuce, followed by one burger and two onion bhajis. Add a scattering of pomegranate seeds and a large spoonful of cucumber and mango raita. Serve with the curry fries on the side and extra raita.   

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Curry Paste Should I Use?

My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body.

Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives.

What Is Raita?

Raita is a quick and refreshing Indian side dish, made from unsweetened yoghurt, fresh herbs and finely-diced vegetables or fruit (think cucumber, carrot or mango).

Traditionally, it is served as a cooling condiment to complement a spicy curry or biriyani, but why stop there? One of my favourite recipes uses a cucumber raita in my spin on a prawn sandwich, made with crab.

What Is Gram Flour?

Sometimes referred to as besan or chickpea flour, gram flour is a staple in Indian and Middle Eastern cuisine and is made from protein-rich yellow split peas or chickpeas that have been ground to a fine powder.

Unlike plain flour, it is naturally gluten free and is typically used as a binding agent to make onion bhajis, pakoras and falafal. You can find it in all major supermarkets, often in the gluten-free or international foods section.

What Oil Should I Cook The Chips In?

Goose fat, duck fat and beef dripping are highly prized in restaurants but can be pricey to cook with at home. I use a neutral oil with a high smoking point, such as vegetable or sunflower oil.

0 comment
0 FacebookTwitterPinterestEmail
Newer Posts
Older Posts