Spice Up Your Meals - Master a Mouthwatering Poached Chicken Curry Recipe! This week I am sharing some more kitchen secrets, how to make the most amazing, healthy and tasty poached chicken curry with USA rice. All my recipes are available from www.masterclass.co or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell

In this weeks episode I am going to share with how to make that delicious pesto pasta even more tasty and healthy at the same time. It's quick, easy and delicious. Recipe Spinach Pesto Spaghetti 300g Fresh spinach 2 Garlic cloves 100g Salted peanuts 100g Parmesan cheese or pecorino cheese Extra virgin olive oil 1 lemon 1/2 sliced of bread Freshly milled black pepper 30g Feta cheese (optional) 400g Dried spaghetti 200g Cherry tomatoes 2 tbsp Sherry vinegar 4 tbsp Extra virgin olive oil 1/2 tsp Honey Salt and pepper Here’s how Firstly get a large pan of salted boiling water, it’s really important that you use a large pan as the pasta needs lots of space to bounce around during the cooking process. Meanwhile to make this delicious pesto, place the spinach into a a food processor with the the 2 garlic cloves. Scatter in the salted peanuts, grate in the cheese and pour in the olive oil. Season up with a little black pepper. I like to add a squeeze of lemon juice and some bread crumbs to help bind the sauce together. Have a quick taste and season if required. Add the feta cheese if you fancy it. Cut the cherry tomatoes in half and add to a bowl with the vinegar, olive, honey and seasoning. Stir together and put to one side. Now that the pasta is almost cooked, lift a ladle of the pasta water into a large shallow pan, then add half the pesto and stir together. Do not put the pan on the heat. Lift the pasta out using a pair of tongs and transfer into the pesto pasta sauce. Stir together and serve up with the dressed cherry tomatoes. Keep the remaining pesto in a jar in the fridge for uptown 2 weeks, top tip pour a layer of olive oil on top of the pesto to trap the air out as it helps keep it for longer. All my recipes are available from www.masterclass.co or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell

In this episode Pete shares his perfect recipe for fluffy pancakes and epic blueberry muffins Peter Sidwell's Kitchen is a weekly cookery program filmed in the Uk's Lake District. RECIPES Pancakes Ingredients 200g Self raising flour 3 large free range eggs 200ml Milk 1 tsp Honey 200g Frozen blueberries 4 tbsp Maple syrup 1 Lime Place the flour, eggs, milk and honey into a mixing bowl and whisk together until smooth. Leave the pancake batter to rest for 10 minutes before cooking. Meanwhile place the blueberries, maple syrup and lime juice into a pan on a medium heat to cook together into a simple fruit compote. To cook the pancakes, pre heat a non stick frying pan with a tiny amount of oil. Pour a ladle full of the pancake batter into the centre of the pan and let it naturally spread into a circle. Cook the pancake for 2 minutes on one side, then flip over and cook the other side. Repeat the process until you have cooked all the mixture. Serve the pancakes up with the blueberry and maple syrup sauce. Blueberry and Maple Syrup Muffins 375g Self raising flour 1/4 tsp Baking powder 125g Caster Sugar 225ml Milk 125ml Rape seed oil 2 Large free range eggs 1 Lime 200g Frozen blueberry’s 50g Rolled oats 3 tbsp Maple Syrup Here’s how Take two mixing bowls and add the flour, baking powder and sugar to one bowl, then add the eggs, milk, lime zest and oil to the other and whisk together. Scatter the blueberries into the dry mix bowl, then pour the liquid in. Fold the two mixtures together, but don’t over mix as you don’t want a smooth cake batter, muffin batter should be a little lumpy. Place 12 bun cases into a deep muffin tray and divide the mixture evenly between all 12 cases. Scatter with the oats and bake in a pre heated oven 170c for 20 minutes or until golden. When the muffins are baked, remove from the oven and drizzle over the maple syrup. All my recipes are available from www.masterclass.co or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell

In this episode Pete has been shopping in his local Booths supermarket for 3 different type of fish, cooked in parcels with 3 different flavours. Super easy, super tasty and super delicious. All my recipes are available from www.petersidwell.com or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Ingredients : - Sea bass Serves 2 2 Sea bass fillets 400g Tin chopped tomatoes 1 Lemon 70g Green pitted olives 100ml White wine 1 tsp Fennel seeds Salt and pepper 1 tsp Olive oil 6 Basil leaves 1 Clove of garlic Here’s how Pour the tinned tomatoes through a sieve over a bowl and allow the excess liquid to drain away, this will improve the flavour. Take 2 pieces of baking parchment or foil Divide the tinned tomatoes between the two pieces of paper and place in the centre. Sprinkle over some fennel seeds and a little salt Add the pitted olives and tear up the basil before placing on top of the tomatoes. Add a splash of dry white wine and drizzle of extra virgin olive oil. Crack the garlic clove with the back of your knife and add to the parcel. A squeeze of lemon juice with complete the sauce. Add the fish fillet skin side up so that the flavour and moisture travels up into the fish. Fold the parcel up and bake in the oven for 12-15 minutes pre heated oven 170c - Smoked Haddock 1 Fillet of smoked haddock 250g Baby potatoes sliced thinly 1 Large leek sliced 1/2 tsp Salt and some black pepper 1 Lemon 1 tsp Dried tarragon 50ml Sour cream 100ml Dry white wine Here’s how Slice the new potatoes as super thin as possible and place in a bowl with the sliced leeks. Season the vegetables with salt and pepper before mixing together. Place the leek and potatoes onto a large sheet of baking parchment or foil to create a base for the fish to sit on. Spread out the vegetable to approximately the same size as the fish. Add a sprinkle of dried tarragon along with the juice of half a lemon. Pour or spoon the sour cream onto the vegetables to create a sauce as the fish is cooking. Add a splash of wine before placing the fish skin side up on top of the leeks and potatoes. Fold the parcel up to seal in the flavour and bake in a pre heated oven 170c for 20 minutes. - Salmon with Tender Stem Broccoli Serves 2 400g Fillet of salmon cut into 2 portions 8 Stems of broccoli 1 thumb ginger 1 Red chilli 1 Garlic clove 1 Lime 2 tbsp Dark soy sauce 1 tbsp Sesame seeds Here’s how Take the tender stem broccoli and trim the bottoms. Slice the ginger skin is fine and add to the broccoli. Chop the red chillis and crush the garlic before adding to the broccoli. Take your baking parchment and layout on the work top. Mix the broccoli, ginger, chilli and garlic together before placing on the parchment paper with a drizzle of olive oil and a sprinkle of black pepper. Add a drizzle of the soy sauce and a sprinkle of sesame seeds. Cut the lime in half a squeeze half over each parcel. Add the salmon on top of the broccoli skin side to make sure all the flavour can travel up into the fish. Fold the parcels up and place in a pre heated oven 170c for 12-15 minutes. Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell

In this episode I am supporting British Heart Health by creating a delicious healthy recipe that incorporates California Walnuts and Florida Grapefruit. I am also making some yummy sour cherry and orange muffins For all my recipes go to www.petersidwell.com or download my free recipe app Peter Sidwell's Kitchen Recipe Halibut with Florida Grapefruit and California Walnuts Serves 4 Ingredients 4 fillets of halibut 1 tbsp Olive oil Salt and pepper For the topping 70g California walnuts 30g Panko breadcrumbs Parsley 3 tbsp olive oil For the salsa 1/2 Red onion 2 Florida Grapefruit 1/2 Fresh red chilli 1 Fennel bulb finely chopped 1 Handful flat leaf parsley 3 tbsp Extra virgin olive oil Here’s how Pat the fish fillets dry with a kitchen bowl, then drizzle with olive oil and season with sea salt and pepper. Pre heat a non stick frying pan on a medium heat. Place the fish into the pan and cook on one each until golden. Meanwhile to make the topping, chop the California walnuts and place in a shallow bowl with the chopped parsley, breadcrumbs and olive oil. Turn the fish over and top with the walnut crumb. Place the fish still in the frying pan into the oven at 160c and cook for 12 minutes or until the fish is cooked. Time to make the salsa, chop the red onion as finely as you can and place in a bowl with the juice of the Florida Grapefruit and the chopped red chilli. Stir together to help the acidity of the grapefruit pickle the onion and chilli for a nice tangy flavour. Add the chopped fennel and stir together once again. Finally add the olive oil and chopped parsley to create a delicious salsa, When the fish is cooked remove from the oven and serve with the salsa. Sour cherry, Orange and Orange Muffins with Pumpkin Seed Ingredients Makes 12 muffins 375g Self raising flour 1/4 tsp Baking powder 125g Caster Sugar 225ml Milk 125ml Rape seed oil 2 Large free range eggs 1 tsp Orange blossom 100g Sour cherrys 4 tbsp Pumpkin seeds 100g Icing sugar 2-3 tbsp Orange juice Here’s how Take two mixing bowls and add the flour, baking powder and sugar to one bowl, then add the eggs, milk, orange and oil to the other and whisk together. Scatter the cherries and pumpkin seeds into the dry mix bowl, then pour the liquid in. Fold the two mixtures together, but don’t over mix as you don’t want a smooth cake batter, muffin batter should be a little lumpy. Place 12 bun cases into a deep muffin tray and divide the mixture evenly between all 12 cases. Scatter with more pumpkin seeds and bake in a pre heated oven 170c for 20 minutes or until golden. While the muffins bake mix together the icing sugar and orange juice to form a glaze ready to pour over the muffins when cooled a little. All my recipes are available from www.masterclass.co or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell