This is recipe is finger licking good.
Ingredients:
1. Lamb - 1 kg
2. Onions - 3-4 (medium to large)
3. Red chilli powder - 3/4 tsp
4. Turmeric powder - 1/4 tsp
5. Ginger Garlic (GG) paste - 2 Tblsp
6. Gram masala powder - 2 Tblsp
7. Coriander powder - 3/4 tsp
8. Oil (any cooking oil would do, you can even use
olive oil) - 4-5 Tblsp
9. Tomatoes - 1 can of chopped tomatoes
Recipe:
1. Slice the onions. Simultaneously heat the oil in a
pan or a stock pot.
2. Fry the onion till they are light brown, they must
not be brown, neither should it be translucent.
3. Add the meat and cook for8-10 minutes (gently stir
till the meat gets a light coating)
4. Add GG paste, stir and cook for 2 minutes
5. Add chillo powder, turmeric, garam masala and coriander powder and cook on medium to high heat
occasionally stirring the meat. Continue till the meat is cooked and tender.
6. Add tomatoes and cook till the tomatoes dissolve and make a nice thick gravy, for the lamb to cook tender it should take about 30-35 minutes.
7. (This is completely optional) Add water if you want
the curry to be a bit thin. Bring it to a boil and let it simmer for a bit
(7-10 minutes). I personally like it nice and thick, without the water.
8. Garnish with coriander and serve with naan or roti
Happy Cooking !!
This light and scrumptious cake is simply a joy to eat. The most amazing thing is it does not have any flour in it. I found the recipe in my Good Housekeeping book
Ingredients
Butter to grease
200g plain chocolate
5 eggs
125g caster sugar
100g ground almonds
1 tbsp coffee liquueur such as Baileys
fresh raspberries to decorate and some icing sugar to dust
1. Grease a 12.5cm deep round cake tin
2. Melt the chocolate in a heat proof bowl set gently simmering water, making sure he base of bowl does not touch water. Remove the bowl from pan and leave to cool slightly. Meanwhile, preheat the oven to 170 degrees C
3. Separate all but one of the eggs, putting the white to one side. Put the yolks, the whole egg and sugar into bowl of a freestanding mixer or handheld whisk. Whisk at high speed for 5min or until mixture is pale and leaves a ribbon of trail when whisk is lifted
4. Set the mixer to a very low speed, add the chocolate and then ground almonds and mix until evenly combined
5. Put egg whites into a clean and grease proof bowl and whisk until soft peaks form. beat one quarter of the egg whites into the chocolate mixture to loosen, then fold in the rest.
6. Pour the mixture into the prepared tin and bake for 1 hour until a skewer inserted into the centre of the cake for 30 sec comes out hot. Make several holes in the cake and pour the liqueur and let it cool for 30 minutes.
7.Transfer the cake to a plate and spoon raspberries on top. Dust with some icing sugar and you can also tie a ribbon around the cake to get it ready for celebration.
Happy cooking !
Jamie Oliver seems to have a spell bounding effect on my cooking and my senses. I find his cooking very therapeutic and also very informative. The ease with with which he connects the dots and one thing seamlessly joins with the other exploring new flavours, textures and yummy meals. This soup is happiness in a bowl and taken from Jamies 15 min meals. It takes good 20-25 min for me to make it but its so worth it. He calls it thai chicken laksa, mildy spiced noodle squash broth. Jamie says that 15 min meals are a mindset so when you want to whip up quick meals you have to keep a kettle ready with boiling water, gridle pan on high heat, large lided pan on high heat and food processor attached with coarse grater for this one.
Ingredients
for chicken
4 skinless, boneless chicken thighs
1 heaped tsp chinese five spice
1 tbsp runny honey
1 tbsp sesame seeds
1 fresh red chilli
for Soup
1 chicken or vegetable stock cube
1 butternut squash ( just the neck end) or pumpkin
2 cloves of garlic
1 thumb sized ginger
2 green chillies
1 tsp turmeric
half a bunch of spring onions
4 dried kaffir limes leaves
half bunch fresh coriander
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp fish sauce
3009 rice noodles
1 tin coconut milk
2 limes
On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five spice. Fold over the paper, then bash and flatten the chicken with rolling pin. this will help the chicken cook quicker and absorb the flavours. Place the chicken on hot gridle turning after 3-4 mintues until nicely charred and cooked through.
Pour 800 ml of boiling water into large pan and crumble stock cube.
trim the stalk off the squash, roughly chop the neck end dont peel and keep the seed end for some other day. Grate and tip the chopped pieces into boiling stock. Whiz the garlic, ginger, chilli, turmeric, spring onions, lime leaves, coriander stalks, sesame oil, soy and fish sauce and tip the paste in the stock and add noodles.
Add coconut milk and soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn off the heat.
Drizzle some honey over charred chicken and squeeze over juice of 1 lime and scatter with sesame seeds
Sprinkle everything with coriander and your quick meal is ready !
Happy Cooking
