Ingredients
4 chicken legs
4 chicken thighs
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
100g tomatoes
Ginger paste
3 garlic cloves
1 tsp turmeric
1 tbsp each ground cumin, coriander and cinnamon
1 large sweet potato cut into big chunks
600ml chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
Method
Season the chicken. Heat 2 tbsp of the oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate. Whizz the chopped onion, tomatoes, ginger and garlic into a rough paste. Fry the sliced onion in the remaining oil in the dish until softened, then add the spices and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
Return the chicken to the dish with the sweet potato, stock, sugar and vinegar. Bring to a simmer, then transfer to the slow cooker and cook for 5 hours.
Showing posts with label recipes2014. Show all posts
Showing posts with label recipes2014. Show all posts
Monday, February 03, 2014
Thursday, January 09, 2014
Chickpea, tomato & spinach curry
Nice curry, fairly similar to the chickpea, tomato & aubergine curry I make on a regular basis. It's based on a BBC Good Food recipe, and I'll certainly be using this mix of spices again.
The original used broccoli as well as spinach, but I didn't have any so left it out. I also used ground ginger instead of fresh, and cayenne pepper instead of chilli flakes, although if I make it again I'll probably use fresh chillies. The final changes were to ignore the lemon, and to substitute "1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews" for a tablespoon of tahini. I think here the original would have been better, adding a bit of crunch which would be nice, but again I didn't have the ingredients around so had to substitute.
Ingredients
1 onion, chopped
2 garlic cloves, chopped
1 tsp ground ginger
400g tomatos (can)
½ tbsp oil
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp cayenne pepper
1 tsp yeast extract (we used Marmite)
4 tbsp lentils
6 tbsp coconut cream
400g can chickpeas, drained
100g bag baby spinach leaves
1 tbsp tahini
Method
Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender. Stir in chickpeas and spinach, and swirl through sesame and cashew mixture. Cook for another minute or two until the spinach has wilted.
Original from: http://www.bbcgoodfood.com/recipes/1260646/chickpea-tomato-and-spinach-curry
The original used broccoli as well as spinach, but I didn't have any so left it out. I also used ground ginger instead of fresh, and cayenne pepper instead of chilli flakes, although if I make it again I'll probably use fresh chillies. The final changes were to ignore the lemon, and to substitute "1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews" for a tablespoon of tahini. I think here the original would have been better, adding a bit of crunch which would be nice, but again I didn't have the ingredients around so had to substitute.
Ingredients
1 onion, chopped
2 garlic cloves, chopped
1 tsp ground ginger
400g tomatos (can)
½ tbsp oil
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp cayenne pepper
1 tsp yeast extract (we used Marmite)
4 tbsp lentils
6 tbsp coconut cream
400g can chickpeas, drained
100g bag baby spinach leaves
1 tbsp tahini
Method
Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender. Stir in chickpeas and spinach, and swirl through sesame and cashew mixture. Cook for another minute or two until the spinach has wilted.
Original from: http://www.bbcgoodfood.com/recipes/1260646/chickpea-tomato-and-spinach-curry
Wednesday, January 08, 2014
Lamb Vindaloo
Made the lamb vindaloo recipe from my "An Indian Housewife's Recipe Book" (Laxmi Khurana - Amazon link) although I halved the chilies and the cayenne pepper to make it acceptable to my wife. The chilies were freshly picked from my plants.
The dish was excellent: the lamb melted in the mouth, the potatoes were nicely filling, and the sauce just right. The only minor complaint I have is not the recipe's fault, but rather the garam masala I bought.
Garam masala is a mix of spices - that much I knew - and I never realised how much variety there could be between mixes. The mix I bought (at Sabores del Mundo in Madrid) is made by Natco, and uses a little too much cinnamon for my liking. Indeed, as I was cooking the vindaloo I actually had to check I hadn't stuck cinnamon in by mistake! It's not going to stop me using the pot, at least not for the moment, but I'm certainly going to be looking out for another brand to replace it.
As mentioned, the following recipe uses half the chilies and cayenne of the original.
450g potatoes
50ml cooking oil
1 large onion finely chopped
3 fresh green chilies, chopped
3 tsp tomato puree
2 tsp turmeric
1 tsp cayenne
1 tsp garlic powder
1 tsp ginger powder
2 tsp salt
2 tsp garam masala
450g diced lamb
1 tbsp water
Chopped green coriander for garnish
Peel and dice potatoes into 1 inch cubes.
Heat oil and add onion, chilis and cook until onion is golden brown.
Add tomato puree and spices and the lamb. Mix well, lower the heat and simmer gently for about 5 minutes stirring occasionally.
Add the water (you can add more if you need to thin it down) and the potatoes. Let simmer for about 35 minutes, stirring every 5 minutes or so.
Serve with plain rice.
The dish was excellent: the lamb melted in the mouth, the potatoes were nicely filling, and the sauce just right. The only minor complaint I have is not the recipe's fault, but rather the garam masala I bought.
Garam masala is a mix of spices - that much I knew - and I never realised how much variety there could be between mixes. The mix I bought (at Sabores del Mundo in Madrid) is made by Natco, and uses a little too much cinnamon for my liking. Indeed, as I was cooking the vindaloo I actually had to check I hadn't stuck cinnamon in by mistake! It's not going to stop me using the pot, at least not for the moment, but I'm certainly going to be looking out for another brand to replace it.
As mentioned, the following recipe uses half the chilies and cayenne of the original.
450g potatoes
50ml cooking oil
1 large onion finely chopped
3 fresh green chilies, chopped
3 tsp tomato puree
2 tsp turmeric
1 tsp cayenne
1 tsp garlic powder
1 tsp ginger powder
2 tsp salt
2 tsp garam masala
450g diced lamb
1 tbsp water
Chopped green coriander for garnish
Peel and dice potatoes into 1 inch cubes.
Heat oil and add onion, chilis and cook until onion is golden brown.
Add tomato puree and spices and the lamb. Mix well, lower the heat and simmer gently for about 5 minutes stirring occasionally.
Add the water (you can add more if you need to thin it down) and the potatoes. Let simmer for about 35 minutes, stirring every 5 minutes or so.
Serve with plain rice.
2014 Resolution: One new recipe a week
As is traditional, a new year means a New Year's resolution. And this year, ignoring the baseline plans for weight loss, injury healing, training and study (these are constants) I've decided to become more adventurous in the kitchen: I will cook at least one new recipe per week.
I'm not limiting myself, here: starters, main courses, pudding, side dishes... whatever, it just needs to be new. Again, the source could be the internet, one of the many cookbooks I already own, or even something I make up myself. But it must be new to me.
To help me on this quest I've done a couple of things: I've bought a shiny new Crockpot from Amazon; and I've located a few international food shops in Madrid.
The new Crockpot is from Amazon:
http://www.amazon.co.uk/gp/product/B007XEJ4G2/ref=oh_details_o01_s00_i00?ie=UTF8&psc=1
It arrived yesterday, and while I haven't yet used it it definitely looks well-made. And big :)
Perhaps unfortunately I visited one of the shops just before Christmas. Possessed by the Spirit of Christmas Present, I bought rather more than I needed, including mince pies, chocolate, vanilla coke for the girls to try, and most importantly: indian spices.
And so, fully prepared - Bring on 2014! I am ready!
I'm not limiting myself, here: starters, main courses, pudding, side dishes... whatever, it just needs to be new. Again, the source could be the internet, one of the many cookbooks I already own, or even something I make up myself. But it must be new to me.
To help me on this quest I've done a couple of things: I've bought a shiny new Crockpot from Amazon; and I've located a few international food shops in Madrid.
The new Crockpot is from Amazon:
http://www.amazon.co.uk/gp/product/B007XEJ4G2/ref=oh_details_o01_s00_i00?ie=UTF8&psc=1
It arrived yesterday, and while I haven't yet used it it definitely looks well-made. And big :)
Perhaps unfortunately I visited one of the shops just before Christmas. Possessed by the Spirit of Christmas Present, I bought rather more than I needed, including mince pies, chocolate, vanilla coke for the girls to try, and most importantly: indian spices.
- Garam Masala
- Fenugreek
- Curry leaves
- Star anise
- Turmeric
Nothing that exotic in a UK supermarket, but hard to get hold of here.
And so, fully prepared - Bring on 2014! I am ready!
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