One thing which I have loved for a very long time and fell in love with even more when I lived in the UK was Chicken Curry. The first proper curry I ever tasted was cooked for me by a gal from Liverpool back in 1979.
I remember watching her make it. She poured a whole bottle of curry powder into it and I remember thinking oh boy, this is going to hurt.
I was wrong. I fell in love and have been in love with it ever since! It was simply delicious!
Next to fish and chips, is one of the most popular dishes in the UK. There are Curry houses all over the country. It was introduced to English cuisine in the 17th century and has been gaining popularity ever since.
I believe even Queen Victoria loved a good curry! She had an Indian man servant, Karim, who introduced Indian food to her and I have read that she was particularly fond of chicken curry with dal and pilau.
National Curry week is celebrated every October in the UK and in 2001 the British Foreign secretary at the time Robin Robin Cook declared Chicken Tikka Masala to be a "True British National Dish."
There are said to be more Curry Houses/restaurants in greater London than in Mumbai and Delhi combined. Mind you, it has largely been adapted to suit British tastes.
This recipe which I am sharing with you today is nothing like the curries you will find in an Indian restaurant. It is, however a great way to introduce someone to the taste of curry for the first time, having a very mild and sweet flavor.
Not only is it very simple to make, but it uses only five ingredients all told, including the chicken. The original recipe is one I have been making for a very long time and serves 4 - 6 people. I have downsized it today to serve 2 generously.
Like I said only five simple ingredients, not including salt and black pepper.
- 1 TBS butter, melted
- 3 TBS liquid honey
- 1 TBS curry powder (I use a medium)
- 1.2 TBS prepared mustard (I use French's)
- 2 chicken leg quarters (you can skin or not as you prefer)
- salt and pepper
You don't have to use chicken leg quarters in this recipe. The original recipe specified a whole chicken cut up. I happen to think, however, that this recipe is well suited to the leg/thigh portion.
Use a good honey for it. I like to use a clover honey, which is mild flavored and light in color. It has a flavor that goes well with all of the other ingredients.
You can use any kind of mustard you like. I am fond of Dijon. I do not recommend English mustard which is very potent and, in the quantity required for this dish, would render the dish almost inedible in my opinion.
I use a medium strength curry powder, which makes it a bit spicy, but not overpoweringly so. If you are used to it you can by all means use a stronger one and if you are new to the flavor of curry I recommend a mild one to dip your toes into the curry water!
HOW TO MAKE HONEY CURRIED CHICKEN
I will begin by saying that this is not your typical curried chicken, which is usually heavy on the sauce. Some creamy, some more gravy like. All delicious.
This is more like a dry curry, but with finger licking sticky qualities. This version could really not be easier to make however.
Begin by preheating the oven to 350*F/ 180*C/ gas mark 4. You will need a casserole dish large enough to hold your chicken pieces in one layer.
Wipe and pat your chicken pieces dry and season them with salt and black pepper. Lay them into the baking dish in a single layer. I sometimes make deep cuts into the surface of the chicken so that the flavors really penetrate, however I did not on this day.
Whisk together all of the remaining ingredients until they are well combined and emulsified. Pour them over the chicken pieces, turning them to coat them in the sauce.
Cover the casserole dish tightly with some aluminum foil. Bake in the preheated oven for half an hour. Uncover and bake for a further half hour, at which time you should be rewarded with lovely tender, juicy and flavor filled pieces of chicken!
I actually served this to my sister and her partner the other night and they licked the platter clean! It was declared delicious! I was not surprised because . . . it is!!
Honey Curried Chicken
Yield: 2
Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M
Five simple ingredients, one delicious chicken recipe. All you need on the side is some rice and a vegetable. This goes together lickety split!
Ingredients
- 1 TBS butter, melted
- 3 TBS liquid honey
- 1 TBS curry powder (I like a medium blend)
- 1/2 TBS prepared mustard (Dijon or American)
- 2 chicken leg quarters
- salt and black pepper to taste
Instructions
- Preheat the oven to 350*C/180*F/ gas mark 4. Pat your chicken dry and place into a casserole large enough to hold both pieces in a single layer.
- Whisk together the butter, honey, curry powder and mustard to combine and emulsify completely.
- Lay the chicken pieces into the casserole dish. Season to taste with salt and black pepper.
- Pour the sauce over the chicken pieces, and turn them to coat in the mixture. Cover the casserole dish tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes. Uncover and bake for a further 30 minutes. You should not have tender and incredibly tasty chicken!
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One thing I really enjoy every now and then is a really good steak. I have to admit that the beef which is available in the UK is superior to most of the beef I have ever eaten. I never had a bad steak over here.
I wish I could say the same here. Other than the whole beef tenderloin that my sister and I bought last year and cut into steaks, almost every steak I have purchased for eating has been tough and a huge disappointment.
The other day I managed to get my hands on a bone in rib steak however and I purchased it hoping that I would finally be able to enjoy a good steak. I finally lucked in.
Because it was so expensive (almost $8 for one steak) I wanted to cook it in the best way possible and to flavor it simply.
I love steak rubs. My friend Lura used to send me a lovely one when I lived in the UK that they would buy on this dude ranch in Montana. It was fabulous.
I discovered this Prairie Dust Spice Mix, attributed to the Longhorn Steakhouse on Pinterest. Its a copycat recipe and was just a photograph of a list.
I decided to try it out for several reasons. One there was no sugar in it. A lot of spice rubs contain sugar. Two, it didn't seem overly spicy. I really wanted to taste my steak!!
Now, I have never been to a Longhorn Steakhouse so I cannot attest to it's authenticity. What I can tell you though is that my steak tasted wonderful after using it. Not too spicy. The flavors did not overwhelm the natural flavor of the meat, instead enhancing it. I gave it two thumbs up.
One thing I really wanted to make sure when cooking my steak is that I cooked it properly. I have shared on here before how to cook steak perfectly. I thought it wouldn't hurt to repeat myself on that
score.
A lot of people are quite intimidated when it comes to cooking steak. Cooking a steak to perfection is not really all that hard . . . as long as you follow a few rules.
It goes without saying that, if you want the perfect steak, you have to first start out with the perfect cut of meat.
For panfrying, broiling or grilling, I wouldn't recommend anything less than a good quality sirloin, rib eye or filet steak. Steak that has been properly aged on the bone will give you the best flavour.
I also like to start with meat that is at room temperature, so take your steaks out of the fridge at least half an hour before cooking or longer if possible. Some cooks eschew seasoning the meat prior to cooking.
I am a firm believer, however, in salting the meat prior to cooking, as the heat helps to seal in the salt, allowing it to penetrate and really flavour the surface of the meat. That old idea about the salt drawing out the moisture and meat juices, is just hoaky to me.
If pan frying, which is my preferred method, you want to use a really heavy skillet, heated to a hot temperature. Brush your seasoned meat with some butter, and then place it in the hot pan.
Cook for several minutes to sear the first side, and then flip over and finish searing it on the second side.
Don't turn your steak any more than once. Turning it over and over, is what causes the meat juices to release and your steak ends up stewing instead of frying.
I prefer my steaks to be medium rare. This finger test is a simple way to judge the doneness of a piece of meat. The further your thumb has to move across your hand, the more resilient the ball of the muscle becomes.
The amount of resistance felt by your opposing finger when compared against the same finger pressed onto your meat is an excellent gauge in guessing as to how done your meat is.
First finger stage: for blue meat and lightly cooked fish.
Touch your thumb to it's opposing first finger and press the ball of your thumb with the tip of a finger of the other hand, the ball will offer no resistance. The surface should be seared in steak, and firm, and the beads of meat juice not yet risen to the surface. The meat is rare to almost blue when cut with a mild flavour.
Second finger stage: for rare meat.
Touch your second finger to your thumb and press the ball of your thumb. The ball will feel spongy. The meat should be well browned and spongy when pressed in the centre. It should be firm at the sides and any beads of juice on the surface should be deep pink. The meat when cut is read, juicy and aromatic.
Third finger stage: For medium cooked meat, game or duck, or well done fish.
Touch your third finger to your thumb and press the ball of your thumb. The ball will feel resilient. The surface should be crusty brown and the meat should resist when the centre is pressed. Firm at the side, the juices on the surface should be pink, and when cut the meat is juicy, deep pink and well flavoured.
Fourth finger stage: For well done meat, or poultry.
Touch your fourth finger to your thumb and press the ball of your thumb. The ball will feel firm. The surface of the meat will be crusty brown and dry and the meat will feel quite firm when touched in the centre. Beads of juice on the surface of the meat will be clear and when cut no pink juices will be visible.
This was still slightly pink, which was okay but I do like my steak a bit more rare than that. Also do bear in mind that it will continue to cook as it rests, so it is better to err on the side of caution than the other way. You can always cook something a bit more or longer if it needs it.
The worst steak I ever had in my life was at a chain called The Buffalo Grill in France. Supposedly they knew steak. I have my doubts. I ordered medium rare and my husband and I were both ill the next day. At the risk of offending someone, I have often wondered if it was really steak or was it horse. They eat a lot of horse in France. I will never know for sure.
Prairie Dust Spice Mix
Yield: Makes 7 teaspoons
Supposedly this is a copycat recipe from the Longhorn Steakhouse. Its nice and spicy, but not overly so.
Ingredients
- 1 TBS fine sea salt
- 1 1/4 tsp paprika
- 1 1/4 tsp black pepper
- 1/2 tsp onion powder (not salt)
- 1/2 tsp garlic powder (not salt)
- 1/4 tsp cayenne pepper
- 1/4 tsp turmeric
- 1/4 tsp ground coriander
Instructions
- Measure everything into a bowl and give it a good mix. Transfer to a clean and empty spice shaker.
- Store in a dark cool place, tightly covered, for up to six months.
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Is there anything more comforting to have for a hearty lunch or a light supper than a cup of hot tomato soup and a grilled cheese sandwich? I think not!
This quintessential pairing has been pleasing folks and families for years and years. It was considered comfort food in the olden days and it is comfort food now!
Not only are the two together a fabulous combination, but this is a combo which makes for a fairly economical meal! It was so when I was a child. It was so when I was bringing up my own children an it is so today!
Few culinary combinations seem to sooth the soul quite like this one. I am speaking from experience here. 😁
You can of course make your tomato soup from scratch. Homemade tomato soup is really nice and not all that hard to make. I have several recipes for it here on the blog.
Honeyed Tomato Soup is a real favorite. Roasted Tomato and Rice Soup is also very nice. I am going to go out on a limb here however and just fess up. You can't get much better than a bowl or mug of Campbell's Tomato Soup. I also like Heinz. Both are very good.
Today for me it was Campbell's Tomato Soup, which I enjoyed in a mug. I confess I also like to melt a pat of butter on top of my hot tomato soup, and sprinkle it with plenty of black pepper.
If I was just having soup I would break lots of saltine crackers into it as well. Today, however, I was going to enjoy it with a grilled cheese.
And not just any grilled cheese sandwich either. I was going to be enjoying a Cheese Crusted Grilled Cheese. Yes. You heard that right. I went there.
A grilled cheese sandwich which is cheesy not only on the inside, but also on the outside! Talk about double yum! This is it!
A delectable toasty grilled cheese sandwich, not only with plenty of melting cheese in the middle of the buttery toasted bread . . .
but with plenty of melted and toasted cheese on the outside, coating it so that you be eating cheese from the outside in and from the inside out with a double cheese whammy!
WHAT DO YOU NEED TO MAKE A CHEESE CRUSTED GRILLED CHEESE
Nothing too out of the ordinary. Simple ingredients put together in the most delicious way.
- 1 TBS butter
- 1 large free range egg, lightly beaten
- 1/2 cup (90g) grated Parmesan cheese
- 4 slices of bread
- 1 cup (120g) of shredded melty cheese (I used a four cheese Tex Mex mix)
For the outside I chose a grated Parmesan Cheese. For this purpose I just used an already grated Parmesan that comes in the bag. It has a larger texture. If you are grating your own, use the large holes on your grater.
I used a Tex Mex cheese blend for the interior for plenty of flavor which was a combination of Jack, Pepper Jack, Cheddar and Mozzarella cheeses. You can use whichever cheese you like, so long as it is melty and you enjoy it.
You can even use cheese slices if you so wish. I like American cheese, but failing that, Kraft makes an Extra Cheddar slice here in Canada that is good. They are not individually wrapped. You need to peel them apart.
Lets talk bread here. You can use whatever kind of bread you like. I think White bread works best of all and today I used a sour dough white.
You could go really old school here and use something like Wonder bread, but I think where we are crusting the outside with cheese you want something a bit sturdier. (Just my humble opinion.)
Oh, and there is no substitution for real butter. Just saying.
HOW TO MAKE CHEESE CRUSTED GRILLED CHEESE
The outsides of these tasty sandwiches are coated with grated Parmesan Cheese prior to grilling. Beaten egg is brushed on the outsides so that the cheese sticks.
It will still fall off if you flip it over, which is why I do each slice separately and flip them into the pan individually, cooking them until the cheese starts to melt and adhere before filling.
Beat the egg in a large shallow bowl. Measure the grated Parmesan onto a plate. Melt the butter in a large skillet over medium low heat. Brush two slices of the bread with the beaten egg and press into the Parmesan cheese.
Transfer to the skillet and place them into the skillet cheese side down. Cook until the cheese starts to brown. Add half of the melty cheese to one slice of bread on the un-cheesy side.
Place the other slice of cheese bread on top, cheese side up. Continue to grill flipping as necessary until golden brown on the outside and the cheese inside has melted.
Place in a low oven to keep warm while you repeat with the other two slices of bread, etc. to make the other sandwich. Serve hot with your favorite soup on the side or some potato chips.
As you can see the sandwiches come out beautifully crisp and golden brown on the outsides, and there is plenty of cheese as well on the insides.
I think it is just enough and wouldn't want too much more than this!
I'm a dunker, are you? Yes, I am pretty common and I like to dunk my sandwich into my soup. It gives me great pleasure.
I have even been known to cut the sandwich into cubes or croutons and float them on top of my soup. The heart wants what the heart wants. Enjoy!
Cheese Crusted Grilled Cheese
Yield: 2
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
This is the cheesiest grilled cheese, with a crust of cheese on the outside and plenty of cheese melted on the inside. Can you say scrumptious?
Ingredients
- 1 TBS butter
- 1 large free range egg, lightly beaten
- 1/2 cup (90g) grated Parmesan cheese
- 4 slices of bread
- 1 cup (120g) of shredded melty cheese (I used a four cheese Tex Mex mix)
Instructions
- Beat the egg in a large shallow bowl. Measure the grated Parmesan onto a plate.
- Melt the butter in a large skillet over medium low heat.
- Brush two slices of the bread with the beaten egg and press into the Parmesan cheese. Transfer to the skillet and place them into the skillet cheese side down.
- Cook until the cheese starts to brown. Add half of the melty cheese to one slice of bread on the un-cheesy side. Place the other slice of cheese bread on top, cheese side up.
- Continue to grill flipping as necessary until golden brown on the outside and the cheese inside has melted.
- Place in a low oven to keep warm while you repeat with the other two slices of bread, etc.
- Serve hot with your favorite soup on the side or some potato chips.
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