Showing posts sorted by relevance for query lamb. Sort by date Show all posts
Showing posts sorted by relevance for query lamb. Sort by date Show all posts
I thought it would be fun to share some healthy Saint Patrick's Day options today which I have gathered from around the www. All look tasty. All look simple. All are very healthy, diabetic friendly and sure to a smile on your Saint Patrick's Day loving family's faces! So put on your green and lets eat some healthy grub!
I think I am becoming more adventurous in my old age when it comes to food. That's probably because I don't have fussy children in the house to please any more.
My husband is not a fussy eater. He doesn't really like pasta or chocolate, but he pretty much eats whatever I put in front of him.
I really enjoy the freedom I have now to explore and cook whatever I desire (within reason) and a variety of flavours and ethnic dishes, etc.
I have discovered in later years that I really enjoy Mediterranean and Middle East flavours!
I was sent some lovely Greek Flat Breads the other day and took advantage of them to make these fabulous Easy Chicken Gyros. (Yee-ros)
The Greek Flat Breads are from Deli Kitchen and they are just beautiful. Soft and flexible they are perfect for recipes such as this!
Gyros are a Greek sandwich which consists of grilled meat (chicken, lamb, beef or pork) which has been marinated in a delicious marinade prior to grilling, sliced and layered onto a flat bread along with some salad and some creamy Tzatzki sauce.
Sound yummy? They are incredibly tasty to say the least!
They are a popular sandwich found in many takeaways here in the UK. Along with a lamb/beef version.
I prefer to make them at home so that I know exactly what goes into them. (I have seen too many horror stories on the television about the cleanliness in these types of establishments!!)
They are really a very easy sandwich to make and quite quick if you do a bit of planning ahead of time.
Today I used chicken thighs which I had marinated in a fabulously tasty, garlicky, yogurty, oregano rich marinade.
You want to plan ahead a bit as you will want to marinate the chicken for a while before grilling it. Ideally about 12 hours, but certainly no less than 2 hours.
This makes it the perfect quick supper for a week night. Just pop the chicken into marinate while you are out all day at work or school or whatever and then pop it onto the grill when you get home!
Along with the grilled chicken you will need Tzatziki sauce. This is a cool cucumber/yogurt sauce.
You can use a good ready made one, but it is really quite simple to make your own, and infinitely tastier!
You also will want a simple salad garnish. Tomatoes, cucumber, red onions, parsley.
You can mix all of this together with some seasoning and just spoon it on, or you can leave things individually so that people can help themselves.
That is the way we do it in this house as my husband doesn't like much cucumber, but he does like the tomatoes and onions. That way he can please himself.
The chicken is simply grilled. For the most flavour you can do it on the outdoor grill (especially nice in the summer months) or you can pop it under the oven grill, or even in an electric grill.
Whatever is easiest for you and brings you joy! Let it sit for a few minutes after to settle the juices and then slice into bits, ready for layering on the flat breads.
You warm your flat breads while the chicken is resting, then dollop on some of that Tzatziki sauce, some salad fixings and the grilled chicken . . . ready to roll up, secure and enjoy!
Now that's what I call proper tasty!
Quick, easy and DELICIOUS! What more could you want???
Easy Chicken Gyros
Yield: 2 - 3
A small proportioned recipe for the smaller family. Delicious marinated chicken thighs, grilled and served wrapped in a lovely flat bread along with Tzatziki Sauce, tomatoes, cucumbers and chopped red onion. Easily doubled to feed more.
ingredients:
For the chicken:
- 4 boneless skinless chicken thighs
- 1 1/2 tsp minced garlic
- 1 1/2 TBS fresh lemon juice
- 1/2 TBS olive oil
- 1 1/2 TBS Greek yogurt
- 3 tsp dried oregano
- 1/2 tsp fine sea salt
- freshly ground black pepper to taste
For the Tzatziki:
- 3/4 of an English cucumber, deseeded, grated and squeezed to remove as much juice as possible
- 1/2 cup Greek Yogurt
- 1/2 fresh TBS lemon juice
- 1/2 TBS olive oil
- 1/4 tsp minced garlic
- 1/4 tsp salt
- black pepper to taste
You will also need:
- 2 to 3 soft Greek Flat Breads
- 1 cucumber, peeled, seeded and diced
- 1 ripe tomato, deseeded and diced
- 2 - 3 TBS finely chopped red onions
- a small handful of fresh flat leaf parsley leaves
- salt and pepper as needed
instructions:
How to cook Easy Chicken Gyros
- First put the chicken in to marinate. (You should do this at least two hours ahead of time, and up to 12 hours ahead of time. Mix together all of the marinade ingredients in a plastic refrigerator container. Add the chicken and turn it to coat on all sides. Put the lid on and then place in the refrigerator to marinate.
- To make the Tzatziki, make sure your cucumber has been squeezed quite dry, then put it into a bowl and stir together with the remaining ingredients. Set aside for about 20 minutes in order for the flavours to meld well together.
- To make the salad for the Gyros, mix together the cucumbers, onion, tomato and parsley. Season to taste with some salt and black pepper. Alternately you can just lay the ingredients out on a plate and let people help themselves.
- When you are ready to serve, heat the grill to high. Remove the chicken from the marinade, discarding any marinade. Grill the chicken on the grill for about 2 to 3 minutes per side., until golden brown and cooked through.
- Cut the chicken into pieces. Keep warm while you warm your flat breads as per package instructions.
- To serve top each flat bread with some of the Tzatziki sauce, a portion of the chicken and some of the salad. Roll up, secure and enjoy!
Oh so yummy. You can get these new Deli Kitchen Greek Flat breads at Sainsburys! They're excellent! The Canadian in me just loves messy eat with your hands food. My husband . . . he prefers a knife and fork. He is just so proper British!
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@aol.com
Today I want to talk about one of the unsung heroes of British Cookery, Tamasin Day-Lewis. She's not considered to be sexy like Nigella Lawson, but in my opinion, she can cook her way around Nigella any day of the week, no question about it. She reminds me of a hippy/mother earth/ naturalist type of person, with her long hair and her simple ways, and you might be very surprised to find out . . . I was . . . she's the sister of the actor Daniel Day-Lewis. The daughter of a poet and an actress, she attended Cambridge University and read English at Kings College and in my opinion, next to Nigel Slater, she is the best darned cook in the UK.
I have always enjoyed watching her television shows and her cookery books and, in fact, I always buy her recipe books because I know they will be filled with beautiful, usable, recipes for great food that tastes delicious! When I first watched her, her long hair used to put me off just a tad . . . I am not fond of chef's hair around food, but after a while, I was so impressed with the caliber of her cookery it didn't matter anymore.
This is one of my favorite of all of her cookbooks for several reasons. One, the recipes in it always work out beautifully and two, there are recipes literally for just about any British dish you might want to cook on it's pages. You might be surprised actually to hear my confession today . . . I am 57 years old and until today I have never eaten Moussaka. Tis absolutely true . . . I have planned on trying it through the years, but until today I just had never gotten around to doing that.
Having picked up some lovely looking lamb mince at the Butchers the other day and some beautiful aubergines at the green grocer (eggplant to you North Americans) I decided that today was going to be the day when I would finally make it. I did a search online for recipes to use, but couldn't find one that appealed to me. They all had potatoes in them, or other bits I didn't want to use. I wanted a good, solid, usable recipe, and then I remembered Tamasin. I just knew that in one of her many cookery books that I own, there would be at least one solid recipe for Moussaka and I was right.
There, nestled within the pages of Tamasin's Kitchen Bible was the perfect recipe. There was nothing complicated about it . . . it was quite simply a delicious sounding meat sauce, layered with roasted aubergine slices (no frying, bonus!) and slathered with a rich bechamel sauce, sprinkled with some Parmesan and then baked . . . the layers of meat and aubergine melding together in a beautiful marriage of flavours . . . the top covered in a crust of delicious bechamel . . . gilded and golden brown . . .
I cannot believe that I have gotten to this age without ever having tasted this delicious Greek dish!! I can tell you it won't be long however before I taste it again, because we both thoroughly enjoyed this fabulous casserole! It was positively delicious!
All the flavours worked beautifully together, and I have an idea that it is a dish in which the leftovers will taste even better than the firsts . . . it was economical and filling and just wonderful. A firm favourite the first time around. I think it would make a fabulous party dish as well . . . and I cannot imagine anyone not liking it, well . . . unless they are vegetarians . . .
I do hope you will give it a go. I did adapt the sauce slightly as I didn't have fresh tomatoes to hand and really, fresh tomatoes this time of year aren't that great, so I just used a tin of chopped plum tomatoes and it worked perfectly. I do hope you will give it a go, and if you do you come back to tell me what you think!
*Moussaka*
Serves 6
Printable Recipe
Inexpensive and delicious. Great party dish. Serve with a green salad and some crusty bread for sopping up all of that goodness.
Olive oil
3 aubergines, sliced 1/2 inch thick (Eggplants)
2 medium brown onions, peeled and finely chopped
2 fat cloves of garlic, peeled and minced
1 1/2 pounds minced lamb
fine sea salt and freshly ground black pepper
1 tsp ground cinnamon
1 400g tin of chopped plum tomatoes in tomato juice, undrained
(14 ounce tin)
3 TBS tomato puree (tomato paste)
60ml of white wine (1/4 cup)
2 TBS parsley
finely grated Parmesan cheese
for the Bechamel:
600 ml of full fat milk
(1 pint, or 2 1/3 cups)
1 medium brown onion, peeled and studded with a couple of cloves
1 bay leaf, broken
2 TBS unsalted butter
2 TBS plain flour
a touch of nutmeg
fine sea salt and freshly ground black pepper to taste
Preheat the oven to 180*C.350*F/ gas mark 4. Butter a deep baking dish and set aside.
Brush the aubergine slices on both sides with some olive oil. Lay them out onto a large baking sheet in a single layer, or two if necessary. Bang the trays into the oven and roast them for 10 to 15 minutes, until they are soft all the way through when pricked with the tines of a fork. Don't let them brown too much. Remove from the oven and set aside.
Heat 2 TBS olive oil in a large skillet. Add the onions and cook, without browning, until soft and a pale gold. Add the garlic and cook for several minutes before crumbli9ng in the mince. Fry the mince, scrambling and stirring until it is no longer pink and well browned. Add the cinnamon and season to taste with sale and black pepper. Stir in the tomatoes, tomato puree and parsley. Stir well, add the white wine, bring to the boil and then allow to simmer at a quick simmer, until most of the liquid had evaporated (but not all) and the meat is cooked through, about 15 minutes. Taste and adjust seasoning as necessary.
While the meat sauce is simmering, make your Bechamel. Place the milk, onion and bay leaf into a microwaveable beaker. Heat on high for about 1 1/2 minutes or until scalded. Set aside to infuse for about 10 minutes. Melt the butter in a medium saucepan. Once it begins to foam, whisk in the flour. Cook, stirring with a wooden spoon for about a minute. Strain in the infused milk and cook, stirring constantly until any lumps are stirred out and the mixture begins to bubble and thicken. Allow to simmer on a very low heat for about 10 minutes and stirring occasionally. (Keep watch on it so it doesn't catch. I use a diffuser plate under my saucepan.) Halfway through the simmering time season to taste with some salt and pepper and just a touch of nutmeg. You want the nutmeg to be subtle, not slap you in the face. You should just know that there is another flavour there without being able to recognize it.
Layer the roasted aubergine and meat sauce in a deep casserole dish, beginning and ending with the aubergine. Pour a thick layer of the bechamel over top. (You may not need it all.) Dust the top with finely grated Parmesan cheese.
Bake for 45 minutes, or until it has nicely browned on top and the meat and aubergine layers have married beautifully together. Spoon out hot from the dish to serve.
Note: Recipe adapted from a recipe by Tamasin Day Lewis
I wanted to share a really delicious recipe for using up leftovers with you today. Beef Pinwheels with Gravy. Its a really simple dish to make and a real family pleaser.
Let it be noted you can make this same recipe with any kind of leftover meat or poultry and gravy. I have even made it with cooked fish with a white sauce as a gravy.
My mother always told me I was the Queen of Leftovers. I guess I have always been able to turn what is leftover from a dinner, no matter the dinner, into another delicious meal.
Its just what I do. I have always hated waste and try to use up everything that I can. It really irks me if I have to throw any kind of food away! Especially when there are people in the world that go hungry every day on a regular basis.
This is a really simple way to make a little bit of protein go further. Although today I made the recipe specifically to feed just two or three people, I have also given quantities so that you can make the same dish for 4 to 6 people (depending on appetites.)
You can also use this recipe if you don't have any leftovers by browning ground beef, turkey, lamb, chicken or pork in the same quantities and utilizing the gravy recipe I shared yesterday.
If you are a vegetarian, you can substitute your favorite vegetarian meat substitute for the meat shown here. Soy mince, etc. all work fine and as I said if you are a pescatarian, you can use cooked fish.
Tuna and salmon are especially good. In that case I would also add a bit of minced bell pepper to the fish. Use a cream sauce, or basic béchamel in that case.
You can even use leftover cooked vegetables. That is how very versatile this recipe truly is.
WHAT YOU NEED TO MAKE BEEF PINWHEELS WITH GRAVY
Its a great way to use up any leftovers you might have from your roast dinner. Cooked meat/poultry and gravy.
For the filling:
- finely chopped cooked meat
- grated onion
- salt & pepper
- parsley flakes
- gravy
- Worcestershire sauce
For the crust:
- all purpose plain flour
- baking powder
- salt
- butter
- milk
So you can see there is nothing extraordinary used here! This is the type of recipe that kept homemakers going, staying within budgets and feeding their families economically for years! Yes, simple old fashioned tastiness!
HOW TO MAKE BEEF PINWHEELS WITH GRAVY
These are so simple to make, even a child could create them. It is composed of a simple biscuit dough, spread with a meat filling, rolled up, sliced, baked and then served hot with gravy!
To make the biscuit dough, simply sift the dry ingredients into a bowl, then drop in the butter. Cut the butter in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
Stir in the milk using a fork until you have a soft dough, then turn the dough onto a lightly floured surface and knead gently a few times before patting out to a rectangle.
Don't pat it out too thinly or you risk tearing your dough when you go to roll it.
Making the filling is also very easy to do. Just mince your beef/protein into tiny pieces and then mix them together with the grated onion, a small quantity of gravy to bind, some seasoning and Worcestershire sauce.
You could add cheese if you wanted to, or even chopped olives, peppers, etc. Its all about what you and your family enjoy eating!
You want your filling to be moist but you don't want it to be soggy, so do use caution when adding anything liquid to the mix. You also don't want your meat shredded, so do chop as much as you can.
Spread the filling out on the patted out dough to cover it from end to end and edge to edge. You then need to roll it up as tightly as you can, just like you are making a jelly roll, pinching the edges closed.
You will need a sharp knife to cut the roll into slices crosswise. You can also use dental floss if you have it. It gives you a nice clean edge.
Once you have it all sliced you need to pop the slices, cut side down into a buttered baking dish. I apologize for using an old tinfoil plate.
When I was in the UK, I had tons of resources when it came to using dishes for baking and for presentation for that matter, and a lovely sunny window right next to my dining room table for taking photographs.
I don't have all of those resources here in Canada. I am slowly building things up again. I try hard not to think about what I had to leave behind.
There is nothing to be gained from that. Instead I am moving forward with gratitude for just what I do have and using what I do have.
Unfortunately that means that occasionally you will see me using a tin pie plate leftover from a frozen pie, or the same dishes over and over again. I know that those of you who have taken this difficult journey with me will forgive me of that.
I am grateful for each and every one of you and all the support and help you gave me. Its hard to believe that a year has passed since I had to make that very difficult decision and journey now.
I could have never predicted just how well I would be doing just a year on from that sad, sad time! I am blessed!
Anyways, back to the Pinwheels. I do hope you will be inspired to want to try them, whether you make the smaller version, or the larger version.
Whether you use beef, or chicken or pork, lamb or fish, or even vegetables.
I do so hope that you enjoy the end results as much as we always have. Its a tried and true family favorite and a great way to use things up and stretch the budget without anyone feeling hard done by or deprived!
Beef Pinwheels with Gravy
Yield: 2 - 3
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
These tasty beef filled swirls are an excellent way to use some of the leftovers from your Sunday dinner. Don't have beef? Why not try it with chicken or turkey? Lamb and pork would also work well. They are quite simply delicious. See recipe notes to double quantities to feed more.
Ingredients
- 1 cup (250g) finely chopped cooked beef
- 1/4 cup (60g) leftover gravy
- 1 tsp dried parsley
- 1 TBS finely grated onion
- black pepper to taste
- splash of Worcestershire sauce
- 1 cup (140g) all purpose plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 TBS cold butter
- 1/3 cup (80ml) milk
- Extra gravy, heated
- your favorite vegetables to serve on the side
Instructions
- Preheat the oven to 450*F/ 230*C/ gas mark 7. Have ready a small pie dish that is well buttered.
- To make the filling, mash all of the ingredients together in a small bowl. If you think it is a bit dry, you can add a bit more gravy or some mayonnaise. Its your choice. You want a moist filling, but not soggy.
- To make the crust sift the flour, baking powder and salt into a bowl. Drop in the butter. Cut the butter into the flour using a pastry blended or two round bladed knifes until the mixture resembles coarse bread crumbs.
- Stir in the milk, using a fork to make a soft dough. Tip out onto a floured board and knead gently a few times to bring it all together and then lightly pat out to a rectangle that is roughly 4 by six inches in size. (Don't make it too thin of the filling will break through)
- Spread the meat filling evenly over top of the dough. Roll the dough up tightly as for cinnamon rolls from the long edge. Cut the roll crosswise into 6 1-inch thick slices. Place the slices cut side down into the prepared pie tin.
- Bake in the preheated oven for about 15 minutes until risen and golden brown and the meat filling has heated through.
- Serve hot with extra gravy for spooning over top and your favorite vegetable on the side.
Notes:
To double up and feed six.
Quantities for the dough: 2 cups flour, 4 tsp baking powder, 1 tsp salt, 4 TBS butter, 3/4 cup milk
Quantities for the filling: 2 cups minced beef, 1/2 cup gravy, 2 TBS grated onion, Worcestershire sauce to taste, black pepper to taste.
I do so love the autumn when it rolls around. The air is filled with the smell of the harvest . . . blackberries, apples, pears. When we lived down south our cottage was surrounded by orchards and so the air was also filled with the sounds of the laughter and conversation of the apple pickers as they went about their work. It's one of my favourite times of year. And this is one of my favourite salads that I love to make at this time of year. I call it Apple Harvest Salad and it is chock full of apples, celery, lettuce, cheese, toasted walnuts, and a punchy honey mustard dressing!
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.
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