Tunisian Marinade for Fish

This recipe is particularly good as a marinade for sardines, and would be enough for about 15 of these fish.
You will need
2 tsp coriander seed
1 garlic clove, roughly chopped
1 dried long red chilli
1 lime, juice and finely grated rind
4 tbsp olive oil
salt & pepper to taste
fresh coriander (to garnish)
MethodToast the coriander seeds for a minute. - Place them in a mortar & pestle with the garlic, chilli & salt to taste. - Add the juice & rind of the lime, then slowly add the oil to make a good coating mixture. - Cover the fish with the mixture, and leave in the fridge for at least one hour, turning occasionally. - Grill for about three minutes for sardines (other fish will vary), basting with marinade as it cooks. - Garnish with sprigs of fresh coriander.

Nachos

Colour me kids food.
GREAT FOR KIDS!
This is a recipe to help you cook your garden and allotment produce, you can use any dried beans, but tinned beans will be fine. On our Grow Your Own blog you can find out how to dry homegrown beans, and you can buy seeds for growing bean plants.

YOU WILL NEED
1 tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
400g can chopped tomatoes
300g dried beans, soaked overnight and cooked (20 minutes) (or 400g can of kidney beans, drained & rinsed)
230g bag corn chips (like Dorito's)
120g cheddar cheese, grated
For the topping
120g soured cream
1 tbst freshly chopped coriander
METHOD
1) Preheat the oven to gas /180 C/200 F. Heat the oil in a pan, add the onion and garlic and stir for about 5 minutes until the onion is soft.
2) Stir in the tomatoes and beans, bring to the boil, then simmer gently without a lid for up to 15 minutes, until the mixture is thick.
3) Arrange the corn chips in a large rounded ovenproof plate and pour over the bean mixture. Sprinkle the cheese over. Bake uncovered for 10 minutes until the cheese melts.
4) Serve with the soured cream and coriander on top.

Fragrant Saffron Rice

It always seems quite dull when you serve a tasty dish with plain rice, but also, you want flavours that compliment aswell. This rice has a subtle flavour that compliments most dishes, and looks attractive too. I make it with the tuna with sumac, among other dishes, and with a good topping of fresh coriander.

YOU WILL NEED
300g (10 1/2 oz) jasmine rice
750 ml (26 fl oz) water
generous pinch of saffron threads
1 clove of garlic, crushed
3 tbsp chopped fresh coriander, plus extra leaves for garnish


METHOD
Combine all the ingredients apart from the coriander in a saucepan. Bring to the boil, then reduce heat, cover and then simmer for about 15 minutes, stirring occasionally, until the rice is tender and the water absorbed. Stir the rice, add the chopped coriander, and serve with coriander garnish.