Owner of the healthy eating blog ‘The ‘YES’ Chef’. Tess has recently launched her own small catering company and is already in great demand for bespoke dinners and pop up events. Her cooking focuses on fresh ingredients, creative flavour pairings and healthy baking. Her range of classes is diverse, from thai masterclass to pizza making and everything in between.
Tess’ personal favourite is her cooking ‘Confidence Class’. Her antidote to anyone that needs a little boost of inspiration in the kitchen. This class includes everything from knife skills, breaking down a whole chicken and a making the ultimate tomato butter sauce. We’ve tried it and are dying to know the secret!
Her classes vary in price, starting at £99 per head for group classes of 6 – up to £300 for one-on-one master class sessions. Some of our favourite recipes include her indulgent double stack chocolate Brownies http://theyeschef.com/chocolate/brownies-vs-blondies/and her fresh and healthy Asparagus, Edamame and Quinoa Salad http://theyeschef.com/uncategorized/asparagus-edamame-and-quinoa-recipe/
You can currently find her as a regular guest writer for Great British Chefs and an onscreen chef and recipe writer for prominent online food network Videojug. Alternately you can contact her directly at http://tessward.com. Tess has given RAWAN two of her delicious recipes to share with you, and we can’t wait to make them!
Tess’ Top Weeknight Supper Recipes
Leg of Lamb Steak with Chickpeas and Chermoula
This is a super quick supper, ready in minutes. It is particularly good served with lemony chickpea mash.
The Chickpea Mash:
Just heat x1 tin chickpeas in a pan with a dash of water. Keep over a low heat until the chickpeas are warmed through. Mash them with the back of your fork with a couple of tablespoons of olive oil, zest of half a lemon and a generous amount of salt and pepper for a rustic, quick accompaniment.
- 2 leg of lamb steaks
- 1 large pre-cooked roast red pepper, you can buy these in jars
- 3 garlic cloves
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- a pinch of chilli flakes
- 2 tbs coriander leaves
- 2 tbs mint leaves
- 1 tbs lemon juice
- 3 tbs olive oil
- salt and pepper
1) Pre-heat your grill to a medium high heat.
2) Dice the red pepper into small chunks and set aside in a bowl, add a little of the pepper juices to the bowl too.
3) Add 1 tbs olive oil to the pan with the paprika and ground coriander, toast the spices for a couple of minutes, chop 1 garlic clove into small pieces and add to the pan. Fry for a couple of minutes on a medium heat until the spices smell toasted and the garlic is golden.
4) Turn the garlic and spices onto a chopping board. Add a pinch of salt, chili flakes to the board and mash to a pulp with the back of a fork.
5) Add fried garlic and spices to the bowl with the roasted pepper. Finely chop the mint and coriander leaves and add to the bowl with a couple of tablespoons of olive oil and the lemon juice. Season with salt and fresh black pepper.6) Season the lamb steaks with salt pepper and a brush in olive oil and scatter over the remaining clove of garlic and rosemary (if using). Put the steaks under the grill to cook for 2 or 3 minutes on both sides, and serve with the chermoula relish and chickpea mash.
Beetroot and Feta Hotcakes with Lime Butter
These little savory hotcakes are perfect with a for a late night supper with a light green salad. Serves 4
- 2 Eggs
- 250g Plain White Flour
- 3 tsps. Baking Powder
- 2 tsps. Cumin
- 1 large bulb of coarsely grated Beetroot
- 1 clove of pureed Garlic
- 2 tbsp. chopped Parsley
- 1/2 tsp. Salt
- 200g Feta Cheese, crumbled
- 300ml Milk
- 2 tbsp. Olive Oil
- Butter, to serve
Served with Chili Lime Butter
- 100g Unsalted Butter, at room temperature
- 1 Lime – Zest and 1/2 juice
- 1 tbsp. chopped Parsley
- ½ clove of Garlic
- ½ tsp. Salt
- 1/2 tsp. Chili Powder
To make the Lime Butter:
Put all the ingredients into the chopped attachment of the blender and blitz. Roll it into a sausage and pop in the freezer
To make the Hotcakes:
- Mix the flour, baking powder and chilli powder. Add to the eggs.
- Fold in the beetroot and feta and garlic..
- Stir the milk through until it forms an evenly mixed batter. It should be the consistency of double cream before it’s whipped.
- Get a large frying pan really hot. Brush with a little olive oil.
- Spoon 1-2 tbsp of the batter in at a time. When the hot cake starts to set (you should see little air bubbles forming).
- When golden and set, flip it over. Cook through. Gloss with butter. Repeat with remaining batter, keeping cooked pancakes in a warm place.
- Garnish with extra Parsley and the Round of Lime Butter.
Check out Tess in action making these: http://www.youtube.com/watch?v=ZT2u8OocjIA
Happy Cooking, RAWAN xx