Tuesday, July 27, 2010
BUTTER CHICKEN
SERVES: 4
PREPARATION: 20 MINS
COOKING: 40 MINS
140g ( cup) Greek-style yoghurt
3cm piece ginger, peeled, finely grated
2 cloves garlic, crushed
2 tbs garam masala
1 lemon, juiced
2 tbs olive oil, plus extra, to grease
cup roughly chopped coriander, plus extra leaves, to serve
800g chicken thigh fillets, cut into 3cm-wide strips
2 tbs ghee (clarified butter)*
2 onions, thinly sliced
1 tsp ground turmeric
1 tbs tomato paste
2 long red chillies, seeded, finely chopped
260g (1 cup) passata (sieved puréed tomatoes)
300ml pouring cream
1 bunch mint, leaves picked, finely chopped
PREPARATION: 20 MINS
COOKING: 40 MINS
140g ( cup) Greek-style yoghurt
3cm piece ginger, peeled, finely grated
2 cloves garlic, crushed
2 tbs garam masala
1 lemon, juiced
2 tbs olive oil, plus extra, to grease
cup roughly chopped coriander, plus extra leaves, to serve
800g chicken thigh fillets, cut into 3cm-wide strips
2 tbs ghee (clarified butter)*
2 onions, thinly sliced
1 tsp ground turmeric
1 tbs tomato paste
2 long red chillies, seeded, finely chopped
260g (1 cup) passata (sieved puréed tomatoes)
300ml pouring cream
1 bunch mint, leaves picked, finely chopped
Basmati rice and pappadams, to serve
1. Combine yoghurt, ginger, garlic, 1 tbs garam masala, lemon juice, oil
and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.
2. Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.
3. Heat ghee in a large saucepan over medium heat. Add onions, turmeric, tomato paste, chillies and remaining garam masala, and cook, stirring, for
5 minutes or until onions are soft. Add passata and cook for 5 minutes or until thickened slightly. Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.
* Ghee is available from supermarkets.
and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.
2. Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.
3. Heat ghee in a large saucepan over medium heat. Add onions, turmeric, tomato paste, chillies and remaining garam masala, and cook, stirring, for
5 minutes or until onions are soft. Add passata and cook for 5 minutes or until thickened slightly. Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.
* Ghee is available from supermarkets.
"Jimmy's bravery in doing this creamy, rich curry for the kids' birthday party challenge saw his team win. Not too spicy, this recipe comes from a curry his mum used to make when he was a lad. Make sure you serve it with steamed rice or some Indian bread - and not on its own in a cup like Jimmy did!" Matt Preston
CARAMELISED ONION PIZZAS
MAKES: 4
PREPARATION: 15 MINS
COOKING: 40 MINS
100g butter, chopped
600g onions, thinly sliced
2 tbs brown sugar
1 tbs finely chopped lemon thyme, plus extra sprigs, to serve
4 x 23cm pita breads
2 x 180g tubs marinated feta*, drained, crumbled
160g (1 cup) kalamata olives, halved, pitted
Extra virgin olive oil, to drizzle
PREPARATION: 15 MINS
COOKING: 40 MINS
100g butter, chopped
600g onions, thinly sliced
2 tbs brown sugar
1 tbs finely chopped lemon thyme, plus extra sprigs, to serve
4 x 23cm pita breads
2 x 180g tubs marinated feta*, drained, crumbled
160g (1 cup) kalamata olives, halved, pitted
Extra virgin olive oil, to drizzle
1. Preheat oven to 200C.
Melt butter in a frying pan over medium-high heat.
Add onions and stir for 5 minutes or until onions begin to soften.
Reduce heat to low, add the sugar and thyme,
cook, stirring, for a further 20 minutes or until onions caramelise.
2. Place pita breads on 2 oven trays lined with baking paper.
2. Place pita breads on 2 oven trays lined with baking paper.
Divide onion mixture among breads and spread, leaving a 1cm border.
Scatter with feta and olives, and season with pepper.
3. Bake pizzas, swapping trays halfway, for 15 minutes or until golden.
3. Bake pizzas, swapping trays halfway, for 15 minutes or until golden.
Drizzle over extra virgin olive oil and scatter with thyme sprigs to serve.
Easy Chicken and Field Mushroom Risotto
375ml pack Campbell’s Real Stock – Chicken
2 tbsp oil 500g diced chicken breast fillet
1 small onion, finely chopped
1 clove garlic, crushed
1 small carrot, chopped
1 cup long-grain white or Arborio rice
1 x 500g pack Velish Sensations Creamy Field Mushroom with Cracked Black Pepper Soup
1/2 cup frozen peas
2 tbsp oil 500g diced chicken breast fillet
1 small onion, finely chopped
1 clove garlic, crushed
1 small carrot, chopped
1 cup long-grain white or Arborio rice
1 x 500g pack Velish Sensations Creamy Field Mushroom with Cracked Black Pepper Soup
1/2 cup frozen peas
375ml pack Campbell’s Real Stock – Chicken
2 tbsp oil 500g diced chicken breast fillet
1 small onion, finely chopped
1 clove garlic, crushed
1 small carrot, chopped
1 cup long-grain white or Arborio rice
1 x 500g pack Velish Sensations Creamy Field Mushroom with Cracked Black Pepper Soup
1/2 cup frozen peas
2 tbsp oil 500g diced chicken breast fillet
1 small onion, finely chopped
1 clove garlic, crushed
1 small carrot, chopped
1 cup long-grain white or Arborio rice
1 x 500g pack Velish Sensations Creamy Field Mushroom with Cracked Black Pepper Soup
1/2 cup frozen peas
Chocolate Souffle
15 squares of dark chocolate (had to count them while video was paused)
Butter (presumably unsalted) at room temperature.
Sugar
4 egg whites
4 egg yolks
Melt the chocolate over a bain-marie
Butter the mould lightly finishing with brush strokes from bottom to top on the sides. Toss some sugar around the mould to coat.
Whip the egg whites with a good dash of sugar to soft peaks.
Mix the yolks through the melted chocolate until well combined.
Mix 1/3 of the whites through the chocolate mixture until well combined.
Gently fold in the remaining whites until combined. Be careful not to lose any air from the whites.
Spoon the mixture into the moulds
Bake in the oven for 8 - 10 mins at 200 C
Serve with a chocolate cream (grated choc mixed through whipped cream).
Butter (presumably unsalted) at room temperature.
Sugar
4 egg whites
4 egg yolks
Melt the chocolate over a bain-marie
Butter the mould lightly finishing with brush strokes from bottom to top on the sides. Toss some sugar around the mould to coat.
Whip the egg whites with a good dash of sugar to soft peaks.
Mix the yolks through the melted chocolate until well combined.
Mix 1/3 of the whites through the chocolate mixture until well combined.
Gently fold in the remaining whites until combined. Be careful not to lose any air from the whites.
Spoon the mixture into the moulds
Take care not to splash any mixture on the sides or the souffle will stick when rising.
Bake in the oven for 8 - 10 mins at 200 C
Serve with a chocolate cream (grated choc mixed through whipped cream).
Crème Brulee
600ml thickened cream
1 vanilla bean, split, seeds scraped
6 egg yolks
¼ cup caster sugar
120g demerara sugar
1 vanilla bean, split, seeds scraped
6 egg yolks
¼ cup caster sugar
120g demerara sugar
Step 1: Preheat oven to 120°C.
Step 2: Place the cream, vanilla bean and seeds in a saucepan
over medium heat and bring to scalding point,
then remove from heat.
Remove vanilla bean and discard.
Step 3: Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
Step 4: Pour hot cream over egg yolk mixture,
continuing to whisk until well combined.
Strain mixture into a jug,
evenly divide between 4 x 200ml ramekins.
Step 5: Carefully place ramekins in a deep roasting pan lined with a folded tea towel.
Pour boiling water into pan to come halfway up the sides of ramekins.
Cover pan loosely with foil.
Step 6: Bake in the oven for 40 minutes or until the custard has just set.
Remove ramekins from the water bath, and set aside to cool.
Step 7: Sprinkle demerara sugar evenly over the surface of the baked custards.
Run a kitchen blowtorch over the custards,
or place under a preheated grill until the sugar bubbles and caramelises.
Serve.
Serves 4
Friday, July 16, 2010
SNICKERDOODLES
1 cup cooking oil (canola)1 cup brown sugar
2 large eggs
1 tsp vanilla essence
3 cups of flour
pinch of salt
2 tsp baking powder
cinnamon and white sugar mixed for rolling dough in ( about 3 table spoons of sugar and 2 tsp cinnamon)
heat oven to 180
Beat the brown sugar and oil until mixed
Add eggs and vanilla and mix
Add flour, baking powder and salt
Stir until just mixed and all the flour is combined
Roll into bouncy ball size balls and then roll balls in sugar/cinnamon mix until covered.
Beat the brown sugar and oil until mixed
Add eggs and vanilla and mix
Add flour, baking powder and salt
Stir until just mixed and all the flour is combined
Roll into bouncy ball size balls and then roll balls in sugar/cinnamon mix until covered.
The dough is a bit like play dough.
Put on baking tray
Cook until cracked
Put on baking tray
Cook until cracked
Thanks Mrs Doris :o)
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