Mr singhs sauces

Review of Mr Singh’s Sauces

Mr singhs sauces

I love chillies and I love spices, and I am therefore always happy to try a new sauce or condiment, especially if it has the flavours I love in it.

Mr Singh’s is a family run business based in East London and they make 3 delicious sauces: Mr Singh’s Punjabi Pesto, Mr Singh’s Bbq Chilli Sauce and Mr Singh’s Hot Punjabi Chilli Sauce.   I was lucky enough to be sent samples of all three of the sauces.

My favourite was definitely the Hot Punjabi Sauce.  There can be two possible problems with chilli sauces.   Some sauces are too sweet and don’t have enough of a chilli kick.   Other sauces are all chilli heat with no other flavours.   This sauce manages to get the balance just right.   It’s very hot but it’s also really tasty too.   It’s a sauce you can enjoy for the flavour as well as the chilli.   I loved it on fried halloumi and with grilled chicken.   A little goes a long way.

Halloumi Mr Singh punjabi chilli sauce

The bbq sauce was also delicious.  Sometimes bbq sauces can be too sweet and sticky but this one is really hot instead, even hotter than the Hot Punjabi Sauce.  It went down well as a marinade for chicken, to flavour couscous, inside a cheese and onion quesadilla and to flavour homemade burgers.

Mr Singh bbq chilli sauce

The other sauce was the Punjabi pesto.  I used it as a curry paste to make a lamb curry/stew.   It’s nowhere near as spicy as the other sauces but is very tasty.   I added a few more spices for a bit more depth of flavour but you could just use the pesto. I haven’t tried it on pasta yet to make a fusion Indian Italian meal but it’s something I plan to do for a quick and easy dinner soon.

Overall I was really pleased with the sauces and would be happy to recommend them.

Disclosure: I received the sauces for free but I was under no obligation to provide a positive review and the opinions are my own.



Indonesian pork (1024x696)

Indonesian Pork Tenderloin

Indonesian pork (1024x696)

With this recipe for Indonesian pork tenderloin I’m going back to some of my favourite flavours.  I’ll admit that I don’t know much about Indonesian food but I love peanut sauces. I love marinades.  And of course I love chillies, ginger, coriander and garlic.  Although I’m doing a lot more baking at the moment, it’s recipes like this that I really love to cook and love to eat.   After mixing up the marinade I could have happily stood there eating it, before I’d even put the pork in.   Luckily I knew I’d get to eat it again as a sauce.

I wanted this to be a light meal as I’ve started to think about (dream) of wearing my pre-pregnancy clothes again.  With that in mind I served the pork alongside a simple salad with a zingy lime and ginger dressing.  I guarantee that there is nothing more certain than this salad to make you feel healthy.   Of course, if you’re not dreaming of pulling on your skinny jeans again, you could always serve a little rice with it too.  Or some bread.

The recipe is adapted from

Ingredients – serves 3-4

1 pork tenderloin

5 dried apricots, minced with a knife

2 cloves of garlic, crushed

1/2 tsp ground coriander

30ml soy sauce

100ml orange juice

2 tbsp rice wine vinegar

2 tbsp peanut butter

Juice of 1 lime

1\2 tsp crushed chilli flakes

1/2 tsp ground black pepper

2 tbsp coriander leaf, chopped

How to Make Indonesian Pork Tenderloin

1. Combine all the ingredients in a bowl.  Whisk with a fork until everything is well combined.   Put in a plastic food bag or in a bowl with the pork to marinate.

2. Leave to marinate for at least 30 minutes, preferably overnight.  I left mine for 5 hours.

3. Heat a little oil in an ovenproof pan.  Take the pork out of the marinade and seal it on all sides in the pan and then put it in the oven at 200C for about 15-20 minutes until the pork is cooked through.  Take it out of the oven and leave to rest for 10 minutes before slicing.

4. Pour the marinade from the bag into a small saucepan and bring to the boil. Reduce a little so you have a thick sauce for the pork.

Salad Ingredients

3 carrots, grated

3 spring onions, sliced

10cm piece cucumber, thinly sliced

2 tomatoes, sliced

Handful mange touts

Handful fresh coriander leaf, chopped

2cm piece of root ginger, grated

Juice of 1 lime

1 chilli pepper, finely sliced

Handful of dry roasted peanuts (optional)

How to Make the Salad

1. Toss all the ingredients together.  Scatter a few peanuts on top.

Courgette Salad with Ginger Dressing

After my last successful courgette and rice wine vinegar dish I was eager to try another one.  I love strong flavours and I must warn you, this dressing is very very strong.    I used lots of fresh grated ginger and kept the seeds in the chilli pepper, but I realise that that may be a little harsh for many people and you may want to use less ginger than you can see in my picture.   However, courgette has a strong flavour of its own that holds up well against the strong flavours in the dressing.   This is certainly not a salad where you can only taste the dressing.   I also found it a nice change to use courgettes in this type of recipe as usually I use them in more Mediterranean style dishes.

I am linking this to the Veggie/fruit a month event.  This month hosted by Cooks Joy, who is also hosting Kalyani’s Only Vegan event. I am also linking to Simply Food’s Let’s Make Salad event.

Ingredients – Serves 2 as a side dish

1 courgette, sliced approx 8mm thick

1 small green chilli, sliced

Small knob of ginger, grated

2 tbsp rice wine vinegar

1 tbsp soy sauce

1 tbsp flavourless oil

How to Make Courgette Salad with Ginger Dressing

  1. Toss the courgette slices with 1 tbsp oil then place on a hot griddle pan.   Cook for up to 10 minutes on each side until they are cooked through. When cooked, remove from the pan and leave to cool.

  2. Mix all the ingredients for the dressing.   When ready to serve, spoon over the courgette slices.


Black Bean and Sweet Potato Soup

I wasn’t sure whether to take part in the Secret Recipe Club this month or not.   What if the baby arrived early and I didn’t have time to make anything?   In the end, I decided to risk it, but to make my recipe as soon as I received my assignment.   This means I’m writing this in March and have no idea whether I’ll be a mother or not by the time this post goes live.   It is also the reason why I chose a fairly simple recipe.  I sometimes try to make something adventurous or new, but this month my priority was just to be organised and get my post ready in plenty of time.   Last month I made a black bean soup using dried beans for the first time and this month I am also making a black bean soup – both in the slow cooker.   But, that is where the similarities end.   Apart from the beans, the flavours and textures are completely different, and of course I wanted another opportunity to use dried black beans again.   The recipe comes from Julie at A Little Bit of Everything and she does indeed have a wide range of recipes on her blog, both sweet and savoury.   After the success of my microwave cake a few weeks ago I was tempted to try her crock pot chocolate cake but for me, the savoury dish won this time.   It made a perfect lunch two days in a row and was very healthy too.

Like Julie,  I also found that the beans lost some of their colour in the water due to the slow cooking and also dyed the sweet potato and pepper a little too.  All in all this didn’t bother me and I found it a lovely lunchtime soup which felt very healthy as I was eating it, as well as being pretty tasty and filling too.

Ingredients – serves 2

3 tbsp dried black beans

1 sweet potato, peeled and diced

1 onion, finely diced

2 cloves garlic, finely diced

1 yellow pepper, roughly chopped

1 green chilli pepper, sliced

Vegetable stock – enough to cover the vegetables

1 tsp cumin

1 tsp smoked paprika

1/2 tsp cinnamon

How to Make Black Bean and Sweet Potato Soup

  1. If beginning with dried beans, soak in water overnight.   In the morning rinse the beans well.

  2. Put all the ingredients in the slow cooker and cook for 8 hours.

To see what other Secret Recipe Club Members have made, click on the link below:

Salpicon – Mexican Beef Salad

A couple of weeks ago I made a Thai beef salad and it was delicious.   It made me want to eat beef salad again, and again, and, well, you get the picture.   This time I went for a Mexican version, which meant I could keep the chillies, the lime juice and the coriander, which I love so much.   In fact, just like the Thai salad, I could eat this again and again and not get bored.  However, before I risk repeating myself AGAIN, I’ll move straight on to the recipe.

I am linking this to My Kitchen My World, which this month goes to Mexico.

Ingredients – serves 2

300g steak thinly sliced or shredded beef

200g cherry tomatoes

Large handful of coriander (cilantro)

1/4 red onion

1 chilli pepper

1 avocado

3 radishes

1 clove garlic

Juice of 1/2 a lime

Olive oil


Black pepper

How to Make Salpicon

1. Ideally use shredded beef but if not then cook the steak on both sides on a high heat in a frying pan.  Remove from the pan and leave to rest.

2. Prepare all the vegetables. Quarter the cherry tomatoes, dice the onion finely, roughly chop the coriander, slice the radishes thinly, crush the garlic, finely slice the chilli pepper and chop the avocado.   Put in a bowl and squeeze over the lime juice, add the salt and black pepper and a little olive oil.    Mix together and leave to stand for a short while.

3. If using steak, slice as thinly as possible and mix into the salad.    If using shredded beef, also mix in.

4. Serve with tortilla wraps.

Thai Beef Salad

One of my favourite Thai dishes is beef salad.   Tchilhere’s a small family-run restaurant next to our flat and whenever my husband and I go there we always share one for starters and it never disappoints.   I love the lime, the chillies, the coriander.   It’s definitely one of the best salads ever.   I tried to recreate it before, a few years ago, but it wasn’t quite right and as it’s so convenient to go out for this salad I hadn’t really tried again.    Anyway, as this month Lyndsey’s Sweet Heat Challenge  at Vanilla Clouds and Lemon Drops focuses on Thai food, I decided it was  time I tried again.   I went about it by trying to recreate our favourite restaurant dish and I have to say, I feel I really managed it this time.   Apologies for being so smug but it was so good, I know I’ll be making it again soon.

Ingredients – Serves 2

1 tbsp basmati or jasmine rice

1 steak

2 tomatoes

5cm piece of cucumber

3 handfuls spinach

1 handful coriander (cilantro)

Dressing Ingredients

Juice of 1 lime

1 green chilli pepper, sliced

1/2 tsp dried chilli flakes

1/4 small onion, finely sliced

1 small garlic clove, crushed

1/2 tsp root ginger, finely diced

1/2 tsp lemongrass paste

2 tbsp fish sauce

1 tbsp groundnut oil

1 tsp caster sugar

How to make Thai Beef Salad

1. Put the rice in a dry pan and heat gently on the stove top.   Shake the pan to keep turning the rice.   When it turns golden, take it off the heat and put in a spice blender or pestle and mortar.   Grind to a powder.

2. Mix all the ingredients for the dressing.  Taste and adjust any quantities if necessary.

3. Chop up the ingredients for the salad and toss together.

4. Fry the beef on both sides in a little oil.   When ready, take out of the pan and leave to rest.   Add a little water to the pan, turn the heat up and scrape the bottom.    Pour this into the bowl with the dressing.

5. Slice the beef into thin strips.  If not serving immediately, spoon a little dressing over the beef.

6. When ready to serve, divide the salad between two plates.   Sprinkle on  a little ground rice.   Divide the beef between the two plates and put on top of the salad.   Sprinkle with a little more ground rice.    Spoon over the rest of the dressing.


Spicy Chickpea Fritters

I believe if you have a can of chickpeas in the cupboard it is always possible to make a quick and tasty meal without too much thought or planning, and I love making various types of chickpea patties.   Normally I just put in a mixture of different spices and sometimes some herbs as well, but this time I decided to make a recipe I’d bookmarked a few months ago on Vanilla Clouds and Lemon Drops.   Lyndsay’s fritters looked so dainty and delicious and the write up made them sound so tasty I decided it was a recipe I had to try.    Now, my fritters are much bigger and more like burgers than the bite-sized morsels I was inspired by, but I’m sure they taste just as delicious.   They go lovely and crispy on the outside but stay soft and spicy in the middle.   I think I may have discovered a new favourite chickpea recipe.

I am linking this to Bookmarked Recipes, hosted by Jacqueline at Tinned Tomatoes and to My Legume Love Affair, hosted this month by Girlichef.

Ingredients – serves 2-3 as a main dish, more as a starter

400g tin of chickpeas, drained

1 onion, roughly chopped

2 cloves of garlic, crushed

2 chillies,

1 egg

75g plain flour

1/4 tsp turmeric

1/4 tsp cayenne pepper

1/2 tsp cumin

1 tsp ground coriander

1 tsp curry powder

Pinch of salt

Black pepper

How to Make Spicy Chickpea Fritters

  1. Put all the ingredients in a blender.   Blend until smooth.

  2. You can deep fry the fritters but I prefered to use just a little oil in a frying pan.  Heat the oil and then put spoonfuls of the mixture into the pan, flattening slightly to make small oval/round patties.   Fry for about five minutes on each side

I served with a carrot salad, lemon wedges and pitta breads but for a delicious mint dip, have a look at Vanilla Clouds and Lemon Drops.

Chicken Cafrael

Have you heard of chicken cafrael?   I hadn’t until coming across it for this month’s Random Recipes.   It’s a Goan dish of chicken, marinated in a vinegary green masala, which is then grilled, fried or baked.   I love the taste of vinegar in Indian recipes and already make a red Goan chicken dish which has a vinegary spice paste but this was my first time to make chicken cafrael.

This month for Random Recipes we had to count along our books until we came to number 17 and I was more than happy to pick Floyd’s India.    Despite my love of Indian food, I’m ashamed to say that I had never actually used this book before.   It was one of the poor forgotten ones that I got before a lot of my other books.   I know that when I first got it, I read it and drooled at a lot of the recipes but for some reason did not actually make anything.   I think it was before I began cooking a lot of Indian food at home and maybe I was little intimidated by all the spices, and also by the fact that I didn’t have a food processor back then.  Now, when I look through the ingredients for the recipes I have almost everything and can’t understand why this book has been so neglected.  It will certainly be used again after this first recipe anyway.    The chicken was delicious and I served it with rice and spinach raita, which is my current favourite raita.

This post is for Random Recipes but I am also linking it to Cookbook Sundays.

Ingredients – serves 2

300g chicken  – I used mini fillets

Small piece of ginger

Handful of coriander(cilantro)

2 cloves garlic

4 green chillies

1 tsp ground coriander or coriander seeds

3 cloves

3 cardamom pods

1 tsp black peppercorns

1/2 tsp cinnamon or small piece of cinnamon stick

White wine vinegar

How to make Chicken Cafrael

1. Grind any whole spices in a pestle and mortar.  Then put all the ingredients except the chicken in a food processor.    Just add a little vinegar.   If the mixture is too dry add a little more.

2. Rub the mixture into the chicken and leave in the fridge to marinate for at least an hour.   If you use larger pieces of chicken, make a few slashes in them with a knife before rubbing the marinade in.

3. Fry the chicken pieces in a little oil until cooked inside and browned on the outside.   You could also roast it in the oven or barbecue it.


Inspired by Masterchef: Thai Fish Cakes

For my honeymoon 3 and a half years ago we went to Thailand, to Bangkok and Koh Samui.  I loved it – the atmosphere, the scenery, the weather, and the food of course.  So, last week on Masterchef I was delighted when the contestants were flown to Thailand to cook in a market and then for a royal banquet.   Some of the best food we ate was also in a market, so I was especially interested in the street food.   Like with lot of Thai food, the paste is the base of the dish and so the contestants spent a long time pounding away with pestle and mortars.   I was a little lazier.   I used my pestle and mortar to crush the galangal, as it’s quite tough but then put it in the blender with all the other ingredients to make the paste.    I then just added the fish to the blender once the paste was made.   So, really easy fish cakes, much easier than making them in a Thai market.   Nevertheless, I’m fairly confident that I’ve managed to make quite good ones.    I didn’t use any flour, which leads to a denser, heavier fishcake so they stayed really light and juicy, but held together well and were bursting with flavour.  Definitely one to make again.

I just served these with a little squeeze of lime juice but they would normally be served with sweet chilli sauce.  However, I’m not keen on sweet and savoury together so didn’t bother to make any.   But, after this week’s show focusing on pastry, I will now be making something sweet and next week is the last week so there’ll only be two more Inspired by Masterchef posts to go.   For now anyway.

Ingredients – Makes 6 fish cakes

4 largish red chillies, most of the seeds removed

2 tsp lemongrass paste or a fresh lemongrass stalk

4 shallots

2 cloves of garlic

Small knob of galangal

Handful of coriander leaves

1/2 tsp ground coriander

1/2 tsp cumin

3 kaffir lime leaves

1 tsp fish sauce

200g white fish

1 lime (to serve)

How to make Thai Fish Cakes

1. In a pestle and mortar, crush the galangal then put in a food processor.   If using fresh lemongrass, also pound first in the pestle and mortar.  Add all the other ingredients to the food processor except the fish.   Blend to a paste.  Taste and made any adjustments if necessary.

2. Roughly chop the fish and add it to the food processor.

3. Take the mixture out of the food processor, using a tablespoon.   Place spoonfuls on a plate and flatten slightly.    Put in the fridge for half an hour.

4. Heat some oil in a frying pan and then fry the fish cakes for about 3-4 minutes on each side.    Serve with lime wedges or sweet chilli sauce.

Leek Fritters

Throughout 2011 I kept hearing about Ottolenghi, perhaps first on Masterchef and then he just kept cropping up everywhere.   People were raving about his books and his dishes.   Whenever I read one of his recipes online I wanted to try it.

Now, I’m not a vegetarian, and neither is he, but I’m quite happy not to eat meat, and without consciously trying to, I have a few meat-free days most weeks.   What I like about Ottolenghi is that he loves making vegetables interesting and you don’t feel that anything is missing.   So, I told my husband that I wanted Plenty for Christmas.

I don’t think he was quite as enthusiastic as I was, especially as he called me from Waterstones saying, was I really sure I wanted  Plenty?   What about a rather nice book on Spanish food by I can’t remember who now or what about Ottolenghi’s other book that had some meat dishes in as well?

Hmmm   I didn’t think this was how Christmas presents were supposed to work.   Anyway, I think he realised this too, as I did get it as part of my Christmas present.

So, when Dom’s Random Recipe Challenge for January was to cook from a new book, this was the book I picked up.   And of course, my lovely husband was even less delighted when the recipe I picked had leeks as the main ingredient.    Well, I only needed two leeks, but if you’ve read my previous post about leek soup, you’ll know that I bought two bags by mistake.  Anyway, as I write this, there is only one leek left in the fridge, so I think I’ve done pretty well.

But, back to the fritters.  They were very very good.   I think whipping up the egg white before mixing it in helps to keep them light in texture.   The sauce was also great, but is quite garlicy so it’s probably best to use  a very small clove and not to make it before spending too much time with other people who haven’t had any.    Despite the leeks, my lovely husband liked these too but he did compare them to onion bhajis and asked if I could make them just with onion next time.

I am of course sending this to Dom at Belleau Kitchen for Random Recipes.   I am also sending it to Couscous and Consciousness for Cookbook Sundays.

Ingredients for Fritters – Makes about 6-8

2 leeks, sliced

1 onion, finely diced

1 chilli pepper, sliced

Handful of fresh coriander (cilantro), roughly chopped

1/2 tsp ground coriander

1/2 tsp cumin

1/4 tsp turmeric

1/4 tsp cinnamon

1/2 tsp sugar

1/4 tsp salt

1 egg

70g self-raising flour

1/2 tbsp baking powder

80ml milk

30g unsalted butter, melted

Sauce Ingredients

50ml Greek yoghurt

50ml sour cream

1 small garlic clove, crushed

1 tbsp lemon juice

1.5 tbsp olive oil

Pinch salt

Handful of coriander leaves (cilantro)

How to Make Leek Fritters

1. Make the sauce first.   Mix all the ingredients in a food processor.    Put in the fridge until needed.

2. Cook the leeks and onions in a little olive oil for about 15 minutes until soft.   Take off the heat and put in a bowl.  Add the chilli, herbs and spices.

3. With your hands separate most of the egg white from the egg.   Whisk the egg white till it starts to form peaks and then gently mix it into the leeks.

4. In another bowl make a batter with the egg yolk, flour, baking powder, milk and melted butter.  Then gently mix this into the leek mixture.

5. Heat some oil in a frying pan and when hot, add spoonfuls of the leek mixture.   Cook for about 2 minutes on each side.    In a large frying pan you’ll need to make this number of fritters in two batches.   Serve with the sauce on the side.