Showing posts with label Delicious Mains. Show all posts
Showing posts with label Delicious Mains. Show all posts
This recipe I am sharing with you today is one that I spied earlier this week on Delish. It was a part of an easy chicken recipes post. As soon as I saw it I knew I had to make it!
I really love a good chicken curry and I especially adore chicken tikka. It was one of the first curries I learned to cook when I moved over to the U.K. The British are real curry lovers and I was really excited to try this recipe out.
It sounded interesting and delicious. There was a long list of ingredients, but most are spices that we all have in our cupboard. It looked very simple and easy to make despite the long list.
You can break it down into basically three components. The chicken. The sauce. The pasta. A sort of mis en place of individual recipes, that when put together, turn into something quite, quite delicious!
I took the liberty of downsizing the recipe to serve only two people, as there is only me in this house. If you want the full recipe, simply double the ingredients or check out the original recipe on the Delish link.
It worked beautifully and really didn't take me that long to make. The longest time was the marinade time for the chicken.
If you chop all of the aromatics ahead of time, and marinade the chicken, you will be well ahead of the game and should really be able to put it together rather quickly.
I did not always like curry. It was not something we grew up with. My parents would have considered it rather exotic and they weren't much into anything that wasn't simple.
I remember moving to Calgary in the mid to late 70's and staying in a place called Motel Village until we got into our house. The place was run by Pakistanis and the whole motel smelled like curry. I remember being more than a bit revolted by the smell and worrying that all of our clothing would end up smelling like that.
It was not until we moved to Suffield, Alberta in 1979 that I actually tasted curry for the first time and it was love at first taste. Suffield is the British Army Training Unit Services in Canada and I had quite a few British friends there.
One of my friends was having a party and made a whole pot of chicken curry for the party. I remember watching her throw a whole bottle of curry powder into it and thinking to myself, oh my goodness! That is going to be very spicy, but when all was said and done, I really enjoyed it.
Thus began my love affair with East Indian/Asian foods. I have been loving them ever since. Of course this love affair was cemented when I actually moved over to the U.K.!
Moving back here to Canada a few years ago, I was happy to learn that many Canadians actually embrace Indian flavors now and the ingredients for a good curry are not that difficult to procure these days!
I hasten to add that my oldest son also enjoys a good curry. He is a chip off this old block. He has always had a very adventurous palate.
WHAT YOU NEED TO MAKE CHICKEN TIKKA ALFREDO
A rather lengthy list, but it is mostly aromatics and spices, most of which you probably already have.
For the chicken:
- 3/4 pound (340g) boneless, skinless chicken thighs (about 4)
- 1/4 cup (61g) full fat Greek yogurt
- 2 medium sized cloves garlic, peeled and minced
- 1/2 inch knob of ginger, peeled and minced (about 1/2 TBS)
- 3/4 tsp. garam masala
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp kosher salt
- 1/8 tsp cayenne pepper
For the sauce:
- 1 1/2 TBS ghee or butter
- 1 small brown onion, peeled and minced
- 3 small cloves garlic, peeled and minced
- 1 inch knob of fresh ginger, peeled and minced (1 TBS)
- 1 serrano pepper, seeded, deveined and minced (can use jalapeno)
- 1 TBS garam masala
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 1/2 tsp ground cardamom
- 3 ounces (85g) tomato paste (1/2 of a six ounce can)
- 3/4 cup (180ml) water
- 1 tsp honey
- 1/2 cup (120ml) heavy cream
- salt to taste
To serve:
- 1.2 pound (8 oz/340g) bucatini or spaghetti
- freshly grated Parmesan Cheese
- chopped cilantro or parsley to garnish (optional)
- mango chutney
There is really nothing too out of the ordinary here. All of the spices were/are readily available in my small area so I expect that they are in most places.
I could not find serrano peppers, but did have jalapenos and they work very well in their place. Fresh garlic and ginger root are also very easy to find. I try to buy local garlic wherever possible.
HOW TO MAKE CHICKEN TIKKA ALFREDO
This could not be simpler. Just take it one step at a time and before you know it, you can be enjoying this delicious curry also. A homemade sauce and curry paste is infinitely better than anything store bought!
First make the chicken marinade. Mix all of the marinade ingredients together to combine well. Pat the chicken dry with some paper toweling. Place the chicken into a bowl. Add the yogurt mixture and rub it into the chicken really well. Cover and place into the refrigerator to marinate for at least half an hour.
Melt the ghee or butter in a large heavy bottomed saucepan over medium high heat. Add the minced onions, garlic, ginger and peppers. Cook, stirring occasionally, until beginning to soften and just starting to turn brown. (8 - 10 minutes) Reduce the heat to medium.
Add the spices. Cook, stirring for 2 - 3 minutes until very fragrant. Add the tomato paste and cook for a few more minutes until dark red in color. Add the water and the honey, stirring together thoroughly to ensure there are no lumps.
Remove from the heat and stir in the cream. Using an immersion blender, blitz until smooth. Alternately you may do this in a regular blender. If desired you may put it through a sieve.
Return the sauce to the pot and keep warm over very low heat.
Preheat the grill/broiler to high. Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
Place the chicken pieces, keeping as much of the marinade on them as possible onto the baking sheet.
Broil under the grill/broiler for 18 to 20 minutes, turning halfway through the cook time. Grill until cooked through and charred in places. Remove to a cutting board and chop into 1/2 inch pieces. Stir into the sauce, and heat through while you are cooking the pasta. Taste and adjust seasoning as necessary with salt.
Cook the pasta in salted boiling water until al dente according to the package directions. Drain well and return to the saucepan. Add the sauce, tossing to coat.
Serve immediately garnished with coriander/cilantro. Pass the Parmesan and mango chutney.
This was really, really good. You could make it hotter if you wanted to do by adding more chilies and cayenne, but I have never been fond of food that is so spicy it bites you back.
This was just right for me as it was. A bit spicy but not over the top, burn the mouth and gut spicy. The sauce was rich and cream and beautifully flavored. The chicken was spiced just right as well and charred in all the right places!
If you are fond of curries you might also enjoy the following:
CURRY COCONUT KING PRAWNS - A simple recipe from Foster's Market, with perfectly cooked prawns in a delicious yet simple sauce. This is the perfect supper for when the nights are starting to draw in a bit and you are wanting something with a bit of heat and comfort.
LAMB ROGAN JOSH - This is a lovely lamb curry with tender juicy pieces of lamb in a beautifully rich spiced sauce. I would put this on the scale of a medium hot curry. Not mild, but not blow your socks off either. This is a moderately spiced curry from Kashmir in the North of India, which is an area which is famous for its aromatic and sumptuous curries!
Yield: 2
Chicken Tikka Alfredo (small batch)
Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M
If you enjoy a good curry, then you will really enjoy this tasty riff on the traditional alfredo. Nicely spiced, with a rich and creamy sauce, along with plenty of pieces of marinated grilled chicken. This is a winner!
Ingredients
For the chicken:
- 3/4 pound (340g) boneless, skinless chicken thighs (about 4)
- 1/4 cup (61g) full fat Greek yogurt
- 2 medium sized cloves garlic, peeled and minced
- 1/2 inch knob of ginger, peeled and minced (about 1/2 TBS)
- 3/4 tsp. garam masala
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp kosher salt
- 1/8 tsp cayenne pepper
For the sauce:
- 1 1/2 TBS ghee or butter
- 1 small brown onion, peeled and minced
- 3 small cloves garlic, peeled and minced
- 1 inch knob of fresh ginger, peeled and minced (1 TBS)
- 1 serrano pepper, seeded, deveined and minced (can use jalapeno)
- 1 TBS garam masala
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 1/2 tsp ground cardamom
- 3 ounces (85g) tomato paste (1/2 of a six ounce can)
- 3/4 cup (180ml) water
- 1 tsp honey
- 1/2 cup (120ml) heavy cream
- salt to taste
To serve:
- 1.2 pound (8 oz/340g) bucatini or spaghetti
- freshly grated Parmesan Cheese
- chopped cilantro or parsley to garnish (optional)
- mango chutney
Instructions
- First make the chicken marinade. Mix all of the marinade ingredients together to combine well.
- Pat the chicken dry with some paper toweling. Place the chicken into a bowl. Add the yogurt mixture and rub it into the chicken really well. Cover and place into the refrigerator to marinate for at least half an hour.
- Melt the ghee or butter in a large heavy bottomed saucepan over medium high heat. Add the minced onions, garlic, ginger and peppers. Cook, stirring occasionally, until beginning to soften and just starting to turn brown. (8 - 10 minutes) Reduce the heat to medium.
- Add the spices. Cook, stirring for 2 - 3 minutes until very fragrant.
- Add the tomato paste and cook for a few more minutes until dark red in color. Add the water and the honey, stirring together thoroughly to ensure there are no lumps.
- Remove from the heat and stir in the cream. Using an immersion blender, blitz until smooth. Alternately you may do this in a regular blender. If desired you may put it through a sieve.
- Return the sauce to the pot and keep warm over very low heat.
- Preheat the grill/broiler to high. Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
- Place the chicken pieces, keeping as much of the marinade on them as possible onto the baking sheet.
- Broil under the grill/broiler for 18 to 20 minutes, turning halfway through the cook time. Grill until cooked through and charred in places. Remove to a cutting board and chop into 1/2 inch pieces. Stir into the sauce, and heat through while you are cooking the pasta. Taste and adjust seasoning as necessary with salt.
- Cook the pasta in salted boiling water until al dente according to the package directions. Drain well and return to the saucepan. Add the sauce, tossing to coat.
- Serve immediately garnished with coriander/cilantro. Pass the Parmesan and mango chutney.
One thing I have been seeing a lot of lately are Italian Chopped Sandwiches. They can be as simple as the one linked here, which contains only ham, mortadella, lettuce, provolone and pepperoncini in a lush mayo and Italian seasoning dressing.
Or the filling can be even more complicated adding more chopped meats, vegetables and cheese. They all look good. They all look incredibly tasty. They all look very easy and quick to make. I actually think the trend started on TikTok, but I can't say for sure, not having watched it.
I was perusing the refrigerator looking for something to have for my lunch today. I fancied a sandwich of some sort, but I didn't have a whole lot of anything that appealed.
Part of a French Baguette, some ham, pickle, lettuce, an apple, cucumber, cheese. And not a lot of any one thing. I put my thinking cap on.
What I had here was all of the elements of a Traditional Ploughman's Lunch. But I didn't fancy a plate like that. I wanted a sandwich.
I thought to myself . . . what if I took all of the elements of a Ploughman's Lunch and turned it into a chopped sandwich? What indeed!
The more I thought about it, the more delicious it sounded. All of those tasty ingredients chopped together and simply dressed and then piled into a baguette!
It sounded like something I would really enjoy and that you might enjoy as well, and so I got to work at putting it together.
Whenever I am busy chopping things I always think of watching my mother put together things in our family kitchen. I was always watching her when she cooked. I especially loved to watch her making her coleslaw.
She did not grate anything, except perhaps the carrot. Everything was very methodically chopped. Even the cabbage. She always looked so serene when she was chopping them.
I now do mine the same way and I can say, with authority, there is a special comfort that comes when you are hand chopping things in the kitchen. Mom knew what she was doing.
WHAT YOU NEED TO MAKE A CHOPPED PLOUGHMAN'S SANDWICH
Just a few simple ingredients. That's all. It looks like a rather long and lengthy list, but I promise you, these are all quite ordinary things.
- 1 (1/2 inch thick) slice of a crisp head of iceberg lettuce chopped
- 6 slices of good deli-ham, chopped
- 2 pickled onions, chopped
- 2 ounces (56g) cheese, chopped (I used a mix of strong white cheddar and Leicester)
- 1/2 small apple, seeded and chopped
- 1-inch piece of unpeeled cucumber, chopped
- 2 TBS good chutney or pickle
- 2 TBS good quality mayonnaise
- 1 TBS Dijon mustard
- 2 six inch pieces of a French baguette, split
- soft butter for spreading
I had Deli-ham, but I actually think this would be even better with some thick deli ham, or even leftover baked ham. Cut into 1/4 inch pieces/chunks.
I struggled to measure the lettuce. I had about a cup of chopped lettuce, but how to put that into grams. I just couldn't figure it out, and so I gave a rough approximation measurement.
I used two kinds of cheese, a white farmhouse cheddar, strong and an orange Leicester that I happened to have in the refrigerator. Again, chopped into 1/4 inch dice.
I used a beetroot and onion chutney. You could use a mango chutney, or Branston's pickle. What this does is add an element of sweetness, as well as a bit of heat and spice. The pickled onion add a touch of sharpness.
The lettuce of course adds crunch as does the apple and the cucumber. You can leave out any of those if you wish. It will still taste good.
I added creaminess and a bit of heat by using a good mayonnaise and Dijon mustard. Hellman's and Grey Poupon.
I had half of a one day old baguette which I cut into two six inch slices and then split and buttered with softened butter. A fresh one would certainly be even better.
HOW TO MAKE A CHOPPED PLOUGHMAN'S SANDWICH
It is quite an easy thing to make. Do be aware that these must be eaten as soon as possible after putting them together. If you are going to have to wait, you can put together the filling (with the exception of the lettuce) ahead of time and simply mix in the lettuce and fill the baguettes just prior to serving.
Butter both cut sides of the baguette with softened butter. (Note, I did not cut the baguette all the way through, but more like an open book.)
Make sure all of your fresh ingredients are chopped about the same size. I used a 1/4 inch chop. Place the chopped lettuce, cheese, ham, cucumber, pickled onion and cucumber into a bowl.
Fold in the chutney, mayonnaise and mustard, combining everything well together. Stuff the buttered baguettes with the ham filling and serve immediately.
Notes
If you want to take this on a picnic. Assemble the filling with the exception of the lettuce ahead of time and place into a covered container. Carry the lettuce separately as well as the buttered pieces of baguette. Fold the lettuce into the filling and assemble at the picnic site.
This was actually a really simple and delicious idea. I quite enjoyed it. The only thing that could have made it any better would have been having someone to share it with!
Make sure all of the ingredients you use are top quality and you can be assured of having a very tasty sandwich indeed!
Here are some other tasty sandwich offerings I have made and enjoyed in The English Kitchen. I think they are all delicious and I think you will agree!
THE CROISSANT TURKEY CLUB - How can you make a turkey club sandwich taste even better? By stuffing it into a fresh and flaky, buttery croissant! That's how! Delicious, and filled with all of the things one might expect in a club sandwich!
THE WORLD'S BEST BLT - What makes this the world's best? Thick slices of fresh ripe garden tomatoes, freshly cooked crisp smoky bacon, crisp rocket leaves, dressed with a house vinaigrette and served on a crisp fresh ciabatta loaf spread with a tasty basil and garlic mayonnaise. This sandwich is a party in the mouth!
Chopped Ploughman's Sandwich
Yield: 2 sandwiches
Prep time: 15 MinTotal time: 15 Min
A tasty sandwich riff on the traditional British Ploughman's Lunch. Its delicious, but must be eaten immediately or the lettuce will go soggy.
Ingredients
- 1 (1/2 inch thick) slice of a crisp head of iceberg lettuce chopped
- 6 slices of good deli-ham, chopped
- 2 pickled onions, chopped
- 2 ounces (56g) cheese, chopped (I used a mix of strong white cheddar and Leicester)
- 1/2 small apple, seeded and chopped
- 1 inch piece of unpeeled cucumber, chopped
- 2 TBS good chutney or pickle
- 2 TBS good quality mayonnaise
- 1 TBS Dijon mustard
- 2 six inch pieces of a French baguette, split
- soft butter for spreading
- salt and black pepper (optional)
Instructions
- Butter both cut sides of the baguette with softened butter. (Note, I did not cut the baguette all the way through, but more like an open book.)
- Make sure all of your fresh ingredients are chopped about the same size. I used a 1/4 inch chop. Place the chopped lettuce, cheese, ham, cucumber, pickled onion and cucumber into a bowl.
- Fold in the chutney, mayonnaise and mustard, combining everything well together.
- Stuff the buttered baguettes with the ham filling and serve immediately.
Notes
If you want to take this on a picnic. Assemble the filling with the exception of the lettuce ahead of time and place into a covered container. Carry the lettuce separately as well as the buttered pieces of baguette. Fold the lettuce into the filling and assemble at the picnic site.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
Another thing I really love cooking is frittatas. They are like a baked omelet that begins on the top of the stove. Italian in origin they are very similar to the Spanish tortilla.
As an egg based dish they are not only quick and easy to make, but delicious and very adaptable to many flavors and textures. Similar to an omelet, but flat and firm.
This makes them perfectly portable and delicious to not only enjoy as a supper dish, but also as a great food to bring to picnics and pack into lunches. They are fabulous served warm, but equally as delicious served at room temperature.
You can make a frittata out of just about anything, keeping in mind that they key ingredients should always stay the same. Eggs and cream. Once you have that down, pretty much anything else goes!
This delicious Spaghetti Frittata recipe that I am sharing today was adapted from two recipes that I found. One for a Pasta Frittata on thekitchn and one for a Pasta Omelette on the Mutti page.
I took what I liked from both recipes and combined them to make a delicious option all my own. I love spaghetti. I love eggs. I love omelets. I love pasta sauce and basil.
These three things together made for a beautifully delicious combination. I tossed in a handful of chopped green and black olives that needed using up and slathered the top with two cheeses and torn basil leaves for the win!
I also just happened to have some leftover cooked spaghetti to use up, which made this a no-brainer. I do believe you could use any pasta you enjoy however.
WHAT YOU NEED TO MAKE A SPAGHETTI FRITTATA
Simple store cupboard ingredients. I love creating something from next to nothing and if I can use up any leftover bits and bobs going, so much the better!
- 6 large, free-range eggs
- 1/4 cup (60ml) half and half cream (single cream)
- 1/4 tsp salt
- 2 TBS light olive oil
- 8 ounces (226g) leftover cooked spaghetti (3 - 4 cups)
- 1/2 cup (120ml) good quality pasta sauce (I like to use a chunky sauce)
- a handful of chopped olives (Optional) (I used a mix of green and black)
- 1/2 cup (112g) grated mozzarella cheese
- 2 TBS grated Parmesan cheese
- torn fresh basil leaves
Once again, as I always say, I like to use a good free-range egg. I refuse to support the inhumane industry of caged hens. You need to pick your battles in life and stick to them. This is one of mine.
I am fortunate enough to have a place just around the corner from me that has fresh eggs. You can actually look over and see the chickens running around. Its a mom and pop venture. The eggs are outside in a refrigerator, you pick your pack of eggs and leave your money in the jar.
At only $5 a dozen they are a real bargain for what you are getting and supporting. Good, tasty, fresh eggs from happy chickens.
Use a good pasta sauce. I have been buying smaller jars of pasta sauce lately. With there only being me in the house they work out much better for me and there is less waste. I like to use a sauce that is filled with lots of body and lovely chunks of tomato and onion.
If you can get a spicy one, so much the better! The olives were an afterthought that just worked. I had some which needed using and throwing them in added a bit of additional color and texture. I did tear up some basil, adding it before putting the pan into the oven, and then garnished the frittata with more when it came out of the oven.
All the colors of the Italian flag. Red, white and green. I love anything Italian, don't you?
HOW TO MAKE SPAGHETTI FRITTATA
One this I love most about frittatas is their ease of preparation!
Preheat the oven to 375*F/190*C/ gas mark 5. Whisk the eggs, cream and salt together in a bowl. Set aside.
Heat the oil in a 10-inch oven-safe, non-stick skillet over medium high heat. Add the spaghetti once the oil is hot and toss to reheat and coat the noodles with oil. Add the olives (if using) and the pasta sauce, tossing to coat.
Pour the egg and cream mixture into the pan, shaking the pan gently to help settle the egg custard around the spaghetti. Sprinkle the cheeses on top. Tear up some basil leaves and scatter them over top of the cheese.
Continue to cook over medium heat, without disturbing, just until the eggs begin to set around the edges of the pan. (About five minutes.)
Transfer the skillet to the oven an bake until the egg custard has completely set and the cheese has melted. This will take 18 to 20 minutes.
Serve cut into wedges and garnished with more basil leaves if desired. This is delicious served warm or cold.
This made for a fabulously tasty, quick and easy, light supper. I enjoyed my frittata with a tossed salad on the side.
Leftovers are fabulous wrapped up and brought on picnics, or in packed lunches. You can also gently reheat and pop wedges of it into hot crusty rolls for another tasty lunch or supper.
On the first day, or on the second, frittatas make for a very tasty meal that everyone will enjoy!
If you like the ideas of frittatas for lunch or supper as much as I do, then you might also enjoy the following options:
ROASTED VEGETABLE FRITTATA - A great way to get in a few of your five a day and use up some leftover roasted veggies. On this day I used sweet potatoes, red peppers, baby new potatoes and zucchini/courgettes. Delicious!
GOAT'S CHEESE & SPINACH FRITTATA - Simple and unpretentious this frittata is perfectly sized for just two people. Using a handful of fresh baby spinach, some rounds of lovely goats cheese, fresh herbs and a few eggs. I love the simplicity of this with its rich clean flavor.
Yield: 4
Spaghetti Frittata
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Frittata's make for a quick, easy and delicious mid-week supper. I especially enjoy this one with its tangy Italian flavors! Use a good pasta sauce for this!
Ingredients
- 6 large, free-range eggs
- 1/4 cup (60ml) half and half cream (single cream)
- 1/4 tsp salt
- 2 TBS light olive oil
- 8 ounces (226g) leftover cooked spaghetti (3 - 4 cups)
- 1/2 cup (120ml) good quality pasta sauce (I like to use a chunky sauce)
- a handful of chopped olives (Optional) (I used a mix of green and black)
- 1/2 cup (112g) grated mozzarella cheese
- 2 TBS grated Parmesan cheese
- torn fresh basil leaves
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Whisk the eggs, cream and salt together in a bowl. Set aside.
- Heat the oil in a 10-inch oven-safe, non-stick skillet over medium high heat. Add the spaghetti once the oil is hot and toss to reheat and coat the noodles with oil. Add the olives (if using) and the pasta sauce, tossing to coat.
- Pour the egg and cream mixture into the pan, shaking the pan gently to help settle the egg custard around the spaghetti. Sprinkle the cheeses on top. Tear up some basil leaves and scatter them over top of the cheese.
- Continue to cook over medium heat, without disturbing, just until the eggs begin to set around the edges of the pan. (About five minutes.)
- Transfer the skillet to the oven an bake until the egg custard has completely set and the cheese has melted. This will take 18 to 20 minutes.
- Serve cut into wedges and garnished with more basil leaves if desired. This is delicious warm or cold.
Thanks so much for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons