Chicken Madras Recipe
Ingredients
* 4 chicken breasts
* 2 large onions
* 4 cloves of garlic
* 1 jar of tomato puree
* 3 teaspoons of garam masala
* 2 teaspoons of ground cayenne pepper
* 1 teaspoon of ground cumin
* 1 teaspoon of ground turmeric
* 8 cardamom pods
* 1/2 teaspoon of ground ginger
* 1/2 teaspoon of ground coriander
* juice of 1/2 a lemon
Directions
1. Find a large saucepan or frying pan which has a lid. Place on a medium heat and add a liberal amount of cooking oil and then when at temperature add the two onions finely chopped, cook the onions for a couple of minutes until they start to brown slightly.
2. Now add the garlic (finely chopped), ground Cayenne pepper and Garam masala and stir for 2 to 3 minutes.
3. Now add the ground cumin, ground turmeric, ground ginger and ground coriander and stir in for about 30 seconds.
4. Add the diced chicken and stir until the chicken is cooked through.
5. Now add the tomato puree which you will have diluted down 1:1 with water and the seeds from the 8 cardommon pods, stir and then lower the heat and place a lid on the saucepan. Simmer for 30 minutes stirring occasionaly (if the sauce starts to stick to the pan add some water)
6. After 30 minutes remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt, stir and let simmer uncovered for 10 to 15 minutes.
7. Serve
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Monday, December 31, 2007
Thursday, November 22, 2007
Sausage Soup Italian Style
INGREDIENTS
* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 pound Italian sausage
* 2 small zucchini, cubed
* 1 clove garlic, minced
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt
DIRECTIONS
* In pot, brown sausage with garlic.
* Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer for 15 mins.
* Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
* Remove from heat, and add spinach.
* Replace the lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 mins.
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* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 pound Italian sausage
* 2 small zucchini, cubed
* 1 clove garlic, minced
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt
DIRECTIONS
* In pot, brown sausage with garlic.
* Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer for 15 mins.
* Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
* Remove from heat, and add spinach.
* Replace the lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 mins.
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Saturday, October 27, 2007
Chicken Pie Recipe
INGREDIENTS
* 2 cups frozen mixed vegetables
* 1 recipe pastry for a 9 inch double crust pie
* 1 teaspoon dried thyme
* 2 boneless, skinless chicken breast halves, boiled
* 1/2 (10.75 ounce) can condensed cream of celery soup
* 1 (10.75 ounce) can condensed cream of potato soup
DIRECTIONS
* Preheat oven to 400 F (200 C).
* Line a 9 inch pie dish with pastry.
* Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
* Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
* Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
* Place pie on cookie sheet. Put aluminum foil around pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven & let stand for 5 minutes and then serve.
* 2 cups frozen mixed vegetables
* 1 recipe pastry for a 9 inch double crust pie
* 1 teaspoon dried thyme
* 2 boneless, skinless chicken breast halves, boiled
* 1/2 (10.75 ounce) can condensed cream of celery soup
* 1 (10.75 ounce) can condensed cream of potato soup
DIRECTIONS
* Preheat oven to 400 F (200 C).
* Line a 9 inch pie dish with pastry.
* Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
* Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
* Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
* Place pie on cookie sheet. Put aluminum foil around pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven & let stand for 5 minutes and then serve.
Saturday, October 20, 2007
Gorgonzola Risotto with Wild Mushrooms
INGREDIENTS
* 2 ounces dried chanterelle mushrooms
* 1 1/2 teaspoons butter
* 1 teaspoon truffle oil (optional)
* 1 chopped onion
* 2 shallots, minced
* 1 clove garlic, minced
* 3 ounces sliced fresh button mushrooms
* 1 (12 ounce) package Arborio rice
* 1/2 cup dry white wine
* 1 quart hot chicken stock
* 2 tablespoons heavy cream
* 2 tablespoons crumbled Gorgonzola cheese, or to taste
* ground black pepper to taste
DIRECTIONS
* Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 mins. Once soft, remove the mushrooms from the water and chop; discard water.
* Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the fresh mushrooms, and continue cooking until the mushroom softens and begins to release its liquid. Stir in the chopped chanterelle mushrooms, and cook 3 mins more.
* Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in the white wine, and cook until nearly evaporated.
* Reduce heat to medium, and add 1/3 of the hot chicken stock. Cook & stir until the chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in the chicken stock. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
* Remove risotto from the heat, & stir in the heavy cream & Gorgonzola cheese. Season to taste with salt & pepper, & serve.
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* 2 ounces dried chanterelle mushrooms
* 1 1/2 teaspoons butter
* 1 teaspoon truffle oil (optional)
* 1 chopped onion
* 2 shallots, minced
* 1 clove garlic, minced
* 3 ounces sliced fresh button mushrooms
* 1 (12 ounce) package Arborio rice
* 1/2 cup dry white wine
* 1 quart hot chicken stock
* 2 tablespoons heavy cream
* 2 tablespoons crumbled Gorgonzola cheese, or to taste
* ground black pepper to taste
DIRECTIONS
* Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 mins. Once soft, remove the mushrooms from the water and chop; discard water.
* Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the fresh mushrooms, and continue cooking until the mushroom softens and begins to release its liquid. Stir in the chopped chanterelle mushrooms, and cook 3 mins more.
* Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in the white wine, and cook until nearly evaporated.
* Reduce heat to medium, and add 1/3 of the hot chicken stock. Cook & stir until the chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in the chicken stock. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
* Remove risotto from the heat, & stir in the heavy cream & Gorgonzola cheese. Season to taste with salt & pepper, & serve.
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Monday, October 15, 2007
Wild West Pasta Salad Recipe
INGREDIENTS
* 1 (6 ounce) can black olives, drained and chopped
* 8 ounces shredded Cheddar cheese
* 1 (5 ounce) jar stuffed green olives, sliced
* 2 1/2 tablespoons bacon bits
* 8 ounces shredded Monterey Jack cheese
* 1 (16 ounce) bottle ranch-style salad dressing
* 1/2 cup chopped green onions
* 1/2 tsp ground black pepper
* 16 ounces of pasta
DIRECTIONS
* Bring a large pot of lightly salted water to a boil. Add pasta & cook for 8 to 10 mins or until al dente; drain & reserve.
* In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper & pasta; mix well.
* Cover bowl, refrigerate to chill for 1 hour, and serve.
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* 1 (6 ounce) can black olives, drained and chopped
* 8 ounces shredded Cheddar cheese
* 1 (5 ounce) jar stuffed green olives, sliced
* 2 1/2 tablespoons bacon bits
* 8 ounces shredded Monterey Jack cheese
* 1 (16 ounce) bottle ranch-style salad dressing
* 1/2 cup chopped green onions
* 1/2 tsp ground black pepper
* 16 ounces of pasta
DIRECTIONS
* Bring a large pot of lightly salted water to a boil. Add pasta & cook for 8 to 10 mins or until al dente; drain & reserve.
* In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper & pasta; mix well.
* Cover bowl, refrigerate to chill for 1 hour, and serve.
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Monday, October 8, 2007
Curry and Garlic Burgers Recipe
INGREDIENTS
* 3 tablespoons evaporated milk
* 2 pounds lean ground beef
* 1 egg, lightly beaten
* 1 1/2 cups chopped sweet onion
* 1 tablespoon Worcestershire sauce
* 3 large cloves garlic, minced
* 1 tablespoon steak seasoning
* 1 tablespoon mild curry powder
DIRECTIONS
* Preheat an outdoor grill on high heat.
* In a bowl, mix beef, onion, egg, evaporated milk, Worcestershire sauce, garlic, curry powder & steak seasoning.
* Form the mixture into 8 patties.
* Grill patties over indirect heat for about 5 mins on each side, or until done.
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* 3 tablespoons evaporated milk
* 2 pounds lean ground beef
* 1 egg, lightly beaten
* 1 1/2 cups chopped sweet onion
* 1 tablespoon Worcestershire sauce
* 3 large cloves garlic, minced
* 1 tablespoon steak seasoning
* 1 tablespoon mild curry powder
DIRECTIONS
* Preheat an outdoor grill on high heat.
* In a bowl, mix beef, onion, egg, evaporated milk, Worcestershire sauce, garlic, curry powder & steak seasoning.
* Form the mixture into 8 patties.
* Grill patties over indirect heat for about 5 mins on each side, or until done.
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Tuesday, October 2, 2007
Fantastic Balsamic Gnocchi
INGREDIENTS
* 3 cloves chopped garlic
* 1/2 cup diced red onion
* salt to taste
* 2 tablespoons olive oil
* 1/2 cup balsamic vinegar
* 6 crimini mushrooms, chopped
* 4 small mixed sweet peppers, julienned
* 1 cup butter
* 1/2 cup cherry tomatoes, halved
* 4 leaves chopped basil
* 1 (16 ounce) package potato gnocchi
DIRECTIONS
* Cook gnocchi according to package directions.
* Drain the gnocchi and store in pot.
* Heat the olive oil in a skillet over medium heat.
* Add garlic to skillet and cook for 2 mins.
* Mix in the chopped onions and season with salt; cook until onions begin to soften, about 5 minutes.
* Stir in the mushrooms, peppers, tomatoes & basil.
* Cook for another 5 minutes. Stir the butter in to melt.
* Pour the balsamic vinegar into the skillet, stir, reduce heat, and simmer the sauce for 15 to 20 mins.
* Toss the cooked gnocchi with the sauce.
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* 3 cloves chopped garlic
* 1/2 cup diced red onion
* salt to taste
* 2 tablespoons olive oil
* 1/2 cup balsamic vinegar
* 6 crimini mushrooms, chopped
* 4 small mixed sweet peppers, julienned
* 1 cup butter
* 1/2 cup cherry tomatoes, halved
* 4 leaves chopped basil
* 1 (16 ounce) package potato gnocchi
DIRECTIONS
* Cook gnocchi according to package directions.
* Drain the gnocchi and store in pot.
* Heat the olive oil in a skillet over medium heat.
* Add garlic to skillet and cook for 2 mins.
* Mix in the chopped onions and season with salt; cook until onions begin to soften, about 5 minutes.
* Stir in the mushrooms, peppers, tomatoes & basil.
* Cook for another 5 minutes. Stir the butter in to melt.
* Pour the balsamic vinegar into the skillet, stir, reduce heat, and simmer the sauce for 15 to 20 mins.
* Toss the cooked gnocchi with the sauce.
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Monday, September 24, 2007
Fantastic Pumpkin Soup Recipe
INGREDIENTS
* 2 carrots, coarsely chopped
* 1 large potato, sliced
* 1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed
* 2 onions, cut into wedges
* 2 1/2 tablespoons vegetable oil
* 3 cubes chicken bouillon, crumbled
* 1 quart water
* salt to taste
* 1 cup heavy cream
* 1 1/4 tablespoons ground nutmeg
* 1 teaspoon ground black pepper
DIRECTIONS
* Preheat oven to 425 F (220 degrees C).
* Place the pumpkin, carrots & onions in a baking dish or roasting pan. Drizzle with vegetable oil.
* Bake in preheated oven for 40 mins until soft (not blackened).
* In a large pot over medium heat, bring bouillon and water to a boil. Cook potato in simmering water until soft, about 20 mins.
* Combine potato & water with roasted vegetables & puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, & stir in cream, nutmeg, pepper and salt. Heat gently; serve.
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* 2 carrots, coarsely chopped
* 1 large potato, sliced
* 1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed
* 2 onions, cut into wedges
* 2 1/2 tablespoons vegetable oil
* 3 cubes chicken bouillon, crumbled
* 1 quart water
* salt to taste
* 1 cup heavy cream
* 1 1/4 tablespoons ground nutmeg
* 1 teaspoon ground black pepper
DIRECTIONS
* Preheat oven to 425 F (220 degrees C).
* Place the pumpkin, carrots & onions in a baking dish or roasting pan. Drizzle with vegetable oil.
* Bake in preheated oven for 40 mins until soft (not blackened).
* In a large pot over medium heat, bring bouillon and water to a boil. Cook potato in simmering water until soft, about 20 mins.
* Combine potato & water with roasted vegetables & puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, & stir in cream, nutmeg, pepper and salt. Heat gently; serve.
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Thursday, September 20, 2007
Chicken and Rice Casserole (with Cheese) Recipe
INGREDIENTS
* 4 skinless, boneless chicken breast halves
* 2 cups cooked white rice
* 1 (10.75 ounce) can condensed cream of chicken soup
* 2 cups shredded Cheddar cheese
* 3 slices soft white bread (cut into cubes)
* salt & pepper to taste
DIRECTIONS
* Cut chicken into small pieces
* Preheat oven to 350 degrees F (175 degrees C).
* To Cook Chicken: Season chicken with salt &pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
* In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
* Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted & bubbly & bread is crunchy.
* 4 skinless, boneless chicken breast halves
* 2 cups cooked white rice
* 1 (10.75 ounce) can condensed cream of chicken soup
* 2 cups shredded Cheddar cheese
* 3 slices soft white bread (cut into cubes)
* salt & pepper to taste
DIRECTIONS
* Cut chicken into small pieces
* Preheat oven to 350 degrees F (175 degrees C).
* To Cook Chicken: Season chicken with salt &pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
* In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
* Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted & bubbly & bread is crunchy.
Wednesday, September 19, 2007
Great Duck and Peas Recipe
INGREDIENTS
1 x 4-5lb (2- 2 ½ kg) duck
10 fl oz (275ml) giblet stock - made earlier with duck giblets, onion, carrot, peppercorns and celery
a bouquet garni made with sage, marjoram and thyme
1 large Webb or Cos lettuce
1lb (500g) podded fresh peas
2 eggs, yolks only
2 fl oz/55ml double cream
salt and pepper
1 lemon, juice only
a large handful of chopped mint
METHOD
* Prick duck all over with fork. This will help to release the fat.
* Put herbs into duck's cavity.
* Heat 2 tbspof olive oil in a heavy based casserole and brown the duck all over. If you do this slowly, it will release all the fat, so it can run out. Ladle some of the fat out of the pot and keep aside (wonderful for roasting potatoes.)
* When nice and brown, pop it breast side down in the pot, cover with stock and simmer for 1 1/2 hours.
* When done, turn the duck over and add the lettuce which has been shredded and the peas, season and replace the lid and cook for a further 40 minutes.
* Take out the duck and carve or joint. Keep warm. Drain the peas and lettuce and put with the duck.
* If necessary, skim off any fat off the sauce, season. Mix yolks & cream in a basin and pour over half the stock. Mix well and then pour back into the rest of the sauce. Cook gently, but DO NOT boil.
* Add the lemon juice & the mint and then pour over the duck and serve.
1 x 4-5lb (2- 2 ½ kg) duck
10 fl oz (275ml) giblet stock - made earlier with duck giblets, onion, carrot, peppercorns and celery
a bouquet garni made with sage, marjoram and thyme
1 large Webb or Cos lettuce
1lb (500g) podded fresh peas
2 eggs, yolks only
2 fl oz/55ml double cream
salt and pepper
1 lemon, juice only
a large handful of chopped mint
METHOD
* Prick duck all over with fork. This will help to release the fat.
* Put herbs into duck's cavity.
* Heat 2 tbspof olive oil in a heavy based casserole and brown the duck all over. If you do this slowly, it will release all the fat, so it can run out. Ladle some of the fat out of the pot and keep aside (wonderful for roasting potatoes.)
* When nice and brown, pop it breast side down in the pot, cover with stock and simmer for 1 1/2 hours.
* When done, turn the duck over and add the lettuce which has been shredded and the peas, season and replace the lid and cook for a further 40 minutes.
* Take out the duck and carve or joint. Keep warm. Drain the peas and lettuce and put with the duck.
* If necessary, skim off any fat off the sauce, season. Mix yolks & cream in a basin and pour over half the stock. Mix well and then pour back into the rest of the sauce. Cook gently, but DO NOT boil.
* Add the lemon juice & the mint and then pour over the duck and serve.
Tuesday, September 18, 2007
Fantastic Lamb Rogan Josh
INGREDIENTS
1 tsp chilli powder
1 large onion, roughly chopped
2 tsp ground cumin
6 garlic cloves, roughly chopped
small piece fresh ginger, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp salt
1 tbsp paprika
1 tbsp tomato purée
4 tbsp vegetable oil or ghee (clarified butter)
1kg/2¼lb casserole lamb, cut into bite-size cubes
8-10 cardamom pods, lightly crushed with the back of a spoon
300ml/10fl oz lager
DIRECTIONS
1. In a food processor, blend together onion, garlic, ginger, all of the ground spices, salt & tomato purée.
2. Heat oil or ghee in large saucepan or flameproof casserole. Add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish for 5 minutes before serving.
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1 tsp chilli powder
1 large onion, roughly chopped
2 tsp ground cumin
6 garlic cloves, roughly chopped
small piece fresh ginger, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp salt
1 tbsp paprika
1 tbsp tomato purée
4 tbsp vegetable oil or ghee (clarified butter)
1kg/2¼lb casserole lamb, cut into bite-size cubes
8-10 cardamom pods, lightly crushed with the back of a spoon
300ml/10fl oz lager
DIRECTIONS
1. In a food processor, blend together onion, garlic, ginger, all of the ground spices, salt & tomato purée.
2. Heat oil or ghee in large saucepan or flameproof casserole. Add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish for 5 minutes before serving.
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Monday, September 17, 2007
Spaghetti Carbonara Recipe
Fabulous!
INGREDIENTS
½ onion, chopped
2 tbsp olive oil
4 slices bacon, chopped
150ml/5fl oz double cream
2 eggs
handful basil, chopped
140g/5oz spaghetti
DIRECTIONS
* Soften the onions in a pan with the oil for two minutes.
* Add the garlic and bacon and fry for another 3-4 minutes.
* Add the cream to the pan and then the eggs.
* Cook the spaghetti according to the packet instructions and drain.
* Add the spaghetti to the pan with the sauce and stir through to coat the pasta.
* Stir in the basil and serve.
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INGREDIENTS
½ onion, chopped
2 tbsp olive oil
4 slices bacon, chopped
150ml/5fl oz double cream
2 eggs
handful basil, chopped
140g/5oz spaghetti
DIRECTIONS
* Soften the onions in a pan with the oil for two minutes.
* Add the garlic and bacon and fry for another 3-4 minutes.
* Add the cream to the pan and then the eggs.
* Cook the spaghetti according to the packet instructions and drain.
* Add the spaghetti to the pan with the sauce and stir through to coat the pasta.
* Stir in the basil and serve.
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Saturday, September 15, 2007
Cajun Chicken Recipe
INGREDIENTS
4 chicken breasts
1 tbls Schwarz cajun spice
1 tbls sunflower oil
2 tbls extra light Hellmans mayonaise
DIRECTIONS
* Chop chicken into smallish pieces and the add a littel of the spice and coat the chicken.
* Put the hob on low heat on the big ring and add the chicken to a frying pan and cook on the hob with the rest of the spice for 10 minutes.
* When the chicken is cooked put the chicken into a bowl and stirr in the mayonaise
* Put the chicken on a plate and acompany with a little salad.
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4 chicken breasts
1 tbls Schwarz cajun spice
1 tbls sunflower oil
2 tbls extra light Hellmans mayonaise
DIRECTIONS
* Chop chicken into smallish pieces and the add a littel of the spice and coat the chicken.
* Put the hob on low heat on the big ring and add the chicken to a frying pan and cook on the hob with the rest of the spice for 10 minutes.
* When the chicken is cooked put the chicken into a bowl and stirr in the mayonaise
* Put the chicken on a plate and acompany with a little salad.
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Monday, September 10, 2007
Fantastic Chicken Balti Recipe
A great balti recipe!
INGREDIENTS
500g boneless chicken (cut into 1 inch cubes)
1 red and 1 green pepper (each cut into inch-sized squares)
8 tomatoes, finely chopped
2 green chillies, finely chopped (optional)
1 teaspoon red chilli powder
1 tablespoon fresh coriander, finely chopped
¼ teaspoon mustard seeds
1 teaspoon garlic paste
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
salt, to taste
2 cups water or chicken stock
4 tablespoons vegetable oil or ghee
1 medium onion, coarsely chopped
4 tablespoons coriander leaves, chopped
DIRECTIONS
* Heat oil or ghee in a large pan over medium heat. Add the peppers. Stir fry for a minute drain and keep aside.
* Add mustard seeds & let them crackle. Add the onions & fry until translucent in colour.
* Add tomatoes & cook for 5 mins, stirring, then add the coriander powder, chilli powder, cumin powder, salt and garlic paste and fry for further 2 minutes.
* Add the chicken pieces and stir fry for few minutes.
* Add water or chicken stock, bring to the boil, then cook on medium heat until chicken is done and gravy has thickened. Keep stirring in between.
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INGREDIENTS
500g boneless chicken (cut into 1 inch cubes)
1 red and 1 green pepper (each cut into inch-sized squares)
8 tomatoes, finely chopped
2 green chillies, finely chopped (optional)
1 teaspoon red chilli powder
1 tablespoon fresh coriander, finely chopped
¼ teaspoon mustard seeds
1 teaspoon garlic paste
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
salt, to taste
2 cups water or chicken stock
4 tablespoons vegetable oil or ghee
1 medium onion, coarsely chopped
4 tablespoons coriander leaves, chopped
DIRECTIONS
* Heat oil or ghee in a large pan over medium heat. Add the peppers. Stir fry for a minute drain and keep aside.
* Add mustard seeds & let them crackle. Add the onions & fry until translucent in colour.
* Add tomatoes & cook for 5 mins, stirring, then add the coriander powder, chilli powder, cumin powder, salt and garlic paste and fry for further 2 minutes.
* Add the chicken pieces and stir fry for few minutes.
* Add water or chicken stock, bring to the boil, then cook on medium heat until chicken is done and gravy has thickened. Keep stirring in between.
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Sunday, September 9, 2007
Lovely Lasagne Recipe
A fantastic lasagne recipe!
INGREDIENTS
450g/1lb lean minced beef
1 onion, finely chopped
3 tsp tomato purée
1 red pepper, deseeded and finely chopped
oil
1 green pepper, deseeded and finely chopped
150g/5oz button mushrooms, sliced
2 bay leaves
2 x 400g/14oz cans chopped tomatoes
1 tsp dried thyme
300g/10½oz 'no pre-cook' lasagne sheets
1 tsp dried parsley
1 tsp dried oregano
butter, for greasing
300g/10½oz cottage cheese
150g/5oz mature cheddar, grated
salt and freshly ground black pepper
To serve
green salad
garlic bread
DIRECTIONS
* Preheat the oven to 180C.
* Heat the oil in a frying pan. Add mince and cook until brown all over. Remove from the pan with a slotted spoon and set aside.
* Add the onions, peppers and mushrooms. Fry over a medium heat until softened.
* Return mince to pan. Add the tomato purée and bay leaves and cook for five minutes.
* Add tomatoes and dried herbs. Heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper.
* Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta.
* Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta.
* Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince.
* Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top.
* Transfer to oven and bake for about 45 mins to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through.
* To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad and garlic bread.
http://www.recipewitch.com
http://www.aldram.com
INGREDIENTS
450g/1lb lean minced beef
1 onion, finely chopped
3 tsp tomato purée
1 red pepper, deseeded and finely chopped
oil
1 green pepper, deseeded and finely chopped
150g/5oz button mushrooms, sliced
2 bay leaves
2 x 400g/14oz cans chopped tomatoes
1 tsp dried thyme
300g/10½oz 'no pre-cook' lasagne sheets
1 tsp dried parsley
1 tsp dried oregano
butter, for greasing
300g/10½oz cottage cheese
150g/5oz mature cheddar, grated
salt and freshly ground black pepper
To serve
green salad
garlic bread
DIRECTIONS
* Preheat the oven to 180C.
* Heat the oil in a frying pan. Add mince and cook until brown all over. Remove from the pan with a slotted spoon and set aside.
* Add the onions, peppers and mushrooms. Fry over a medium heat until softened.
* Return mince to pan. Add the tomato purée and bay leaves and cook for five minutes.
* Add tomatoes and dried herbs. Heat to bring to the boil. Reduce the heat to simmer for at least 30 minutes. Season, to taste, with salt and freshly ground black pepper.
* Grease a 25 x 20cm/10 x 8in baking dish and line the bottom with pasta.
* Remove the bay leaves from the mince mixture and spoon about one third of the mixture onto the pasta.
* Place blobs of cottage cheese (again totalling one-third of the cottage cheese) on top of the mince.
* Repeat this layering process of lasagne sheets, mince and cottage cheese for more layers, finishing with a good sprinkling of cheddar all over the top.
* Transfer to oven and bake for about 45 mins to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through.
* To serve, cut out squares of the lasagne and place onto plates. Serve with a green salad and garlic bread.
http://www.recipewitch.com
http://www.aldram.com
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