Baked lamb

I tried baked lamb with different types of spices and ingredients, but lamb baked with simple steak seasoning is the most favourite of the home. There are different types of steak seasoning available in market. I’m not sure how other seasonings taste, but I fell in love with the one I bought. The seasoning contains : Sea Salt, Dried Minced Garlic, Dried Minced Onion, Whole Fennel Seeds, Black Pepper Powder, Chili Flakes, Whole Coriander Seeds, Dill Seeds and Vegetable Oil.

One day I just marinated lamb with this particular steak seasoning and baked it in low temperature and it was marvelous!


  • Ingredients :

For Lamb :

  1. Lamb Shoulder chops – 2 big pieces
  2. Steak seasoning – 2 tbsp or as needed
  3. Salt – IF NEEDED ( The steak seasoning already contains salt, so please be careful)

For Baked Potato :

  1.  Red potato with skin on – 4 medium, chopped into blocks as shown in the picture
  2. Above mentioned steak seasoning
  3. Oil – 2 tsp

For Tomato and Green Pea curry :

  1. Tomato – 2 big, chopped into small pieces
  2. Green pea – 1 cup
  3. Onion – 1 medium, chopped
  4. Fresh coriander leaves – 1 tbsp, chopped
  5. Green chilies – 2, chopped into ringlets
  6. Salt – as needed
  7. Oil – 2 tsp
  • Method :

For Lamb :

  1. Preheat oven to 400 F/204 C
  2. Rub the lamb chops with steak seasoning. If this particular seasoning with the above mentioned ingredients is unavailable, then you can always mix the ingredients together to make your own seasoning
  3. Marinate for 1 hour or so
  4. Bake for 30-40 minutes changing side once. Check whether the lamb is well cooked or not. If not then continue baking until cooked

For Baked Potato :

  1. Rub the potato blocks with the steak seasoning and little bit oil
  2. Preheat oven to 400 F/ 204 C
  3. In a baking tray bake the potatoes until they are crisp outside and soft inside. This may take approximately 20 minutes depending on the size of the potato blocks

For Tomato and Green Pea curry :

  1. In a wok heat 2 tsp oil
  2. Throw in the chopped onion and fry till they turn golden
  3. Add tomato and cook covered till the tomatoes are soft and crush them a bit with a ladle
  4. Add green peas, green chilies, salt and mix well in the wok
  5. Add little water if needed
  6. Cook for 5 minutes or so
  7. Garnish with chopped coriander leaves

Serve all of them hot with boiled white or brown rice and enjoy!




Baked Salmon and Potato

Ah..Salmon! I love this fish. I am currently experimenting with this fish. Here goes one outcome.

Baked Salmon and Potato

Baked Salmon and Potato

Now straight to the recipe:

  • Ingredients :
  1. Salmon fillet – 2 pieces ( skinless, washed and dried with a kitchen towel )
  2. Potato – 2
  3. Onion – 1 small ( chopped into small pieces )
  4. Red/Yellow/Orange bell pepper ( chopped ) – 1/2 of each
  5. Spring onion ( chopped into ringlets ) – 1/2 bunch
  6. Green chilies ( chopped into ringlets ) – 2
  7. Cherry tomatoes – 10
  8. Lettuce leaves – 2 whole
  9. coriander leaves ( chopped ) – 1 tbsp
  10. Black pepper powder – 1 tbsp
  11. Salt – as needed
  12. Lemon juice – 1 tsp
  13. Garlic powder – 1 tsp ( if unavailable, use smooth garlic paste )
  14. Butter – 1 tsp
  15. Grated Parmesan Cheese – 2 tbsp
  16. oil – to grease baking tray
  • How to cook :
  1. Wash the potatoes very well, pat them dry thoroughly with kitchen towel and leave the skin on. With a knife make a deep cut into them. Rub the potatoes well with salt, black pepper powder and little bit butter
  2. Rub the Salmon fillets with lemon juice. Then mix salt, black pepper powder, garlic powder and sprinkle the fish fillets with this mixture all over, rub well and leave for 10-15 minutes
  3. Rub the cherry tomatoes, onion, bell peppers, spring onion and chilies with salt and mix together
  4. Preheat oven to 190 C/ 374 F
  5. Grease a baking tray with little bit of oil. Arrange Salmon fillets and potatoes in the tray separately. Put the tray inside oven. Bake for 35-40 minutes or so. While baking change sides of the fillets very carefully. Check occasionally whether the fish is cooked or not. Remove the fish fillets from the baking tray once you know they are fully cooked.
    The potatoes may take 10-15 minutes more to be cooked. You can also start baking the potatoes before you start with the Salmon fillets, so that you get everything hot. Try to insert a skewer into the potato and check if it is soft inside or not.
    Please remember cooking the fish fillets too much can make them very dry and hard and cooking them too less..well you know..they will taste raw!
  6. In the mean time in a separate small baking tray throw in the salted cherry tomatoes, onion, bell peppers, spring onion and coriander leaves and bake for 15-20 minutes or more. Be careful and do not burn them!
  7. Now take a plate and put the washed and dried big lettuce leaf on the plate. brush the leaf with little butter. Place the Salmon fillet on it. Put the pipping hot potato on the leaf. Take 1 tsp of grated Parmesan cheese and push through the cut of the potato, the cheese will melt by the hot potato! Arrange the rest of the baked vegetables as shown in the picture or you can always invent your own presentation

Happy Cooking!!

Baked chicken with Red Wine

When I got my oven for the first time, I spent some time in baking cakes. After some failure and some success I became a bit confident to try my own recipe. It was like a new toy to me, always experimenting something with the oven. My first attempt to cook chicken in the oven was a total disaster, so let’s not talk about that and keep our discussion limited to the success stories.

And please keep that between you and me, will you?

One day I decided to experiment something with chicken and red wine. Now that was really really tasty, and so I’m going to pen down the recipe here. You are always welcome to suggest things that can enhance the goodness of this dish.

Baked chicken with red wine

Baked chicken with red wine

  • Things needed :
  1. Chicken breast fillets ( cut into small to pieces )- 400 g
  2. Red wine – 6 tbsp. I used Castillo De Mureva Gran Reserva Valdepenas 2007 . I am no wine connoisseur, but I felt that a medium bodied red wine with fruity/spicy notes, like the one I used, would be appropriate for the dish
  3. Onion – 1 large : chopped into rings
  4. Garlic cloves – 3-4 : chopped thinly
  5. Garlic paste/ Garlic powder – 1tsp. If you are using garlic paste make a very fine paste of it
  6. Red bell pepper – 1/2 : chopped thinly. I used red bell pepper for the colour, you can always use bell pepper of your choice
  7. Green chilli – 3-4 : slit lengthwise
  8. Red chilli powder – 1/2 tsp
  9. Black pepper powder – 1/2 tsp
  10. Salt – as needed
  11. Cooking oil – for greasing the baking tray
  12. Coriander leaves : chopped for garnishing
  • How to cook :
  1. In a bowl take the chicken pieces. Add salt, red chilli powder, black pepper powder, garlic paste/powder, red wine, chopped garlic. Rub the chicken pieces with all the ingredients very well and marinate for 1 hour
  2. Preheat oven to 190 °C/ 375 °F/ Gas Mark 5
  3. Grease the baking tray lightly with little oil. Put the chicken pieces in the baking tray and dress with little marinade. Do not use all the marinade, reserve some to soak the onion rings
  4. Bake the chicken pieces in oven for 20 minutes or till the chicken pieces are almost cooked
  5. In the meantime soak the onion rings and green chillies in the remaining marinade
  6. While baking if you see that the chicken pieces are becoming dry, baste with little marinade
  7. After the chicken pieces are almost cooked, add the onion rings and green chillies along with the remaining marinade in the baking tray and bake further 15 minutes or till the chicken is fully cooked. Be careful not to burn the onions. Take a look at the picture provided, the final dish should look like it

Remove from oven and garnish with coriander leaves and serve hot with your favourite drink! Let me know if you think further improvement can be made.