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Fiery Chicken Vindaloo

leej — Fri, 13 Apr 2012 02:33:41 +0000

Classic vindaloo from the Goa region of India is an amazing combination of spice, garlic and vinegar – traditionally served with pork it can be spiced up or down to your taste. If your taste is daring, then you should try this very spicy version that I concocted today. I was very much in the mood for something that was going to wake up my taste buds after a few days of, dare I say, bland American food. This curry certainly did the trick.

INGREDIENTS:
2 medium onions (roughly chopped)
4 tablespoons chopped fresh garlic
2 teaspoons chopped fresh ginger
3 fresh hot Indian green chillies

2 tablespoons coconut oil
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 cinnamon stick
4 cardamom pods (lightly bruised)
20 fresh curry leaves

Curry powder:
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
2 teaspoons hot chilli powder
2 teaspoons kashmiri chilli powder
2 teaspoons paprika
1 teaspoon salt

Other:
1 large tomato (chopped)
1kg chicken thighs (whole)
5 tablespoons cider vinegar

DIRECTIONS:
In a blender, blend the onion, garlic, ginger and fresh chillies into a puree with a little water.

Heat the coconut and vegetable oils in a large heavy based pan over a medium/high heat until hot. Add the cumin seeds, mustard seeds, cinnamon, cardamom and curry leaves and sizzle until the mustard seeds start to pop. Add the onion puree and stir well – cook for 7-8 minutes, stirring regularly until the paste is thick and lightly browned. Add the curry powder ingredients and stir for 30 seconds before adding the tomato and 1 cup water. Let this come to a boil and stir for 3-4 minutes until the tomato begins to break down.

Add the chicken and stir for 5 minutes before adding 500ml water. Stir well, and bring to a simmer. Pour in the cider vinegar and partially cover the pan. Reduce the heat to low and simmer very gently for 50 minutes, stirring occasionally.

Remove from the heat and adjust salt and/or vinegar levels to your taste.

SERVING:
Serve with lots of fluffy basmati rice to soak up all the delicious spicy sauce. I always like to serve my vindaloos with a bottle of beer too – as it helps counteract the spice rather well.

Lee’s Tip:

To make the curry go a little further, add 6-7 small salad potatoes cut in half after 25 minutes of cooking. Or to make it a little greener – throw in a cup of frozen peas right at the end and simmer for 1-2 minutes.

Slow Cooked Pork Short Ribs in Cider

leej — Mon, 27 Feb 2012 14:00:19 +0000

After a Vietnamese lunch today I popped across the road to the Vietnamese butcher for some meat for dinner. The pork short ribs are a favourite of mine – there’s plenty of meat on them interspersed with layers of succulent fat which is perfect for keeping the meat moist during cooking. The obvious choice was to cook something Asian, but after a bit of thought and a rummage through the fridge for ingredients, I opted for a slow cooked one-pot dish with some cider. Cider brings a well rounded, slightly sweet, taste to the sauce which is the perfect partner for the pork. There’s very few ingredients to this dish, but the results are really really good. Try this immediately.

INGREDIENTS:
1.5kg pork short ribs (sometimes called back ribs)
2 tablespoons olive oil
1 onion (finely chopped)
5 cloves garlic (peeled and thinly sliced)
2 bay leaves
2 cloves
1 teaspoon Dijon mustard
500ml cider (dry cider)
1 teaspoon salt
freshly ground black pepper

DIRECTIONS:
Heat the oil in a large heavy based pan over a moderate heat. Cut the short ribs into 3 rib portions then place them into the pan and brown on all sides for about 10 minutes. Remove from the pan.

Add the onion to pan and stir for 4-5 minuetes until soft and golden. Add the garlic, bay leaves and cloves and stir for 1 minute until aromatic. Add the mustard and a splash of the cider and stir, scraping off anything that’s stuck to the bottom of the pan. Add the remaining cider and 250ml water and bring to a boil. Return the meat to the pan, reduce the heat to low and stir in the salt and a good grinding of black pepper. Turn down the heat to very low and cover the pan. Cook for 1 1/2 hours, turning the meat once or twice. Remove the lid from the pan and reduce the sauce over a slightly higher heat for another 30 minutes until the pork is very tender. Remove from the heat and serve.

SERVING:
I served mine with mashed potatoes and vegetables.

Pea Risotto

leej — Fri, 24 Feb 2012 14:00:53 +0000

When it’s made properly, risotto is one of the wonders of the World. It;’s one of my favourite things to eat – and one of the simplest things to cook. However, don’t let the simplicity of risotto trick you into thinking it’s fail proof – so many people get lazy when they make it, by either not stirring it enough or not taking care to get the right consistency. The best risottos should not be left alone – they should be stirred continuously and at the end be like creamy soup – served very simply. This pea risotto is out of this world it’s about the 5th time I’ve made it – yet it only now makes an appearance on the blog. This is due to me not being able to even wait the time it takes to snap a quick picture before stuffing it into my mouth. I serve mine with salty pancetta as a garnish, but obviously if you’re vegetarian this dish could be ideal for you by ommiting that and switching the chicken stock to vegetable. It’s one of the top dishes of the year so far.

INGREDIENTS:
For the pea puree:
2 cups frozen peas
2 tablespoons freshly grated parmesan cheese
1 level teaspoon ground fennel
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
freshly ground black pepper

For the risotto:
1-2 tablespoons olive oil
4-5 thickish slices pancetta
1 onion (finely diced)
2 tablespoons butter
1/2 teaspoon dried mint
1 cup arborio rice
1 cup dry white wine
2 litres good quality chicken stock
1 cup cup freshly grated parmesan cheese
2 tablespoons butter (cubed)
salt & pepper

DIRECTIONS:
Heat a saucepan with water until boiling. Add the peas and cook for 5 minutes. Drain and tumble into a food processor. Add the cheese, fennel, olive oil and a little salt & pepper. Blend for about 4-5 minutes into a fine puree. Set aside.

In a small frying pan, fry the pancetta in the olive oil for 4-5 minutes until browned and crispy. Drain on paper towels and set aside.

Heat the chicken stock in a pan until just boiling – reduce the heat to low and keep hot on a back burner.

Heat the butter over a moderate heat in a large saucepan until bubbling. Add the onion and gently fry for 4-5 minutes until soft and golden. Add the mint and rice and stir for 1 minute. Pour in the wine and simmer for 1-2 minutes, stirring contstantly to burn off the alcohol and reduce the liquid.

Add two ladles of the stock and stir constantly till most of the liquid is gone. Repeat with a further two ladles of stock and repeat this process for about 8-10 minutes until the rice is almost done but still a little raw. Add the pea puree and a little more stock and stir, cooking for a further 2-3 minutes until the rice is cooked but still with a little bite. Remove from the heat then beat in the butter and 2/3 of the parmesan until creamy. If it’s a little thick – add a little more stock. It should be fairly creamy and runny. Season well with salt and pepper to your liking.

Spoon the risotto into shallow bowls and crumble over some of the pancetta then sprinkle over extra parmesan and cracked black pepper. If you’re feeling super decadent a little truffle oil will lift the dish even more. If not, a little extra virgin olive oil will be just as good.

SERVING:
This is a hearty main course – or if you serve it sparingly enough, makes an excellent starter.

Lamb Pilaf

leej — Wed, 22 Feb 2012 14:00:57 +0000

I was in the mood for something hearty and warming today. I was feeling the onset of a cold, so needed something that was going to make me feel better. I love pilaf that includes meat, as it’s essentially a one pot meal that needs little else to make it a success. The soft, aromatic lamb takes over this delicious dish – a real favourite of mine. As I type this, my cold has taken hold 100% but I know there’s a few of tubs of leftovers in the freezer that will see me for the next couple of days at least. Small mercies.

INGREDIENTS:
1kg lamb shoulder or leg (trimmed of fat and cut into large chunks)
2 teaspoons cumin powder
1/2 teaspoon cinnamon powder
1 teaspoon salt
freshly ground black pepper
2 stems parsley (whole)
2 cloves garlic (peeled and lightly bruised)

3 tablespoons butter
1 onion (finely chopped)
2 cloves garlic (finely chopped)
1/3 cup dried cherries or apricots (chopped)
1/3 cup lightly toasted pine nuts
2 cups basmati rice
1/4 cup fresh mint (chopped)
1/4 cup fresh parsley (chopped)
salt & pepper to taste

DIRECTIONS:
In a large saucepan, add the lamb, cumin, cinnamon, salt, pepper, parsley stalk and garlic. Pour over 2 litres of water. Heat over a moderate heat until just boiling. Reduce the heat to very low and cover the pan. Cook for 1 1/2 hours until the meat is tender. Remove the meat from the pan with a slotted spoon. Keep the cooking liquid over a low heat.

Meanwhile, in another large saucepan, over a moderate heat, melt the butter until bubbling – add the onion and cook for 4-5 minutes until lightly golden and soft. Add the garlic and cook for a further minute until aromatic. Add the cherries or apricots, pine nuts and rice and stir for 1-2 minutes more Return the lamb to the pan and stir in. Add four cups (1 litre) of the lamb cooking liquid and the fresh herbs. Stir once only and let the liquid simmer. Reduce the heat to very low, cover the pan and cook very gently for 12-14 minutes or until all the liquid has evaporated and the rice is just beginning to stick to the bottom the pan. Remove from the heat – remove the lid and place a clean tea towel over the pan. Return the lid and cover tightly. Leave for 20 minutes before serving.

Just before serving, fluff the rice up with forks and season with a little salt & pepper if needed.

SERVING:
You can eat this on its own with a little yoghurt dressing and a simple salad – heaven!

Chicken with Olives and Garlic

leej — Sun, 19 Feb 2012 13:32:05 +0000

This French inspired dish is one of the tastiest things I’ve eaten in ages. Really simple and pretty quick too – it was success all round when I served it up for our guest this evening. Even with a cold, and hardly any taste, I managed to fully appreciate its mellow, garlicky sauce along with the salty olives – a marriage made in heaven.

INGREDIENTS:
4 chicken supremes (skin on) (supreme is breast with the wing attached and trimmed – you can use just breast if you like)
2 tablespoons butter
1 onion (finely chopped)
5 cloves garlic (finely sliced)
1/2 teaspoon dried oregano or thyme
15-20 green olives (pitted)
1 teaspoon Dijon mustard
250ml dry white wine
400ml chicken stock
2 tablespoons fresh parsley (finely chopped)
salt & pepper

DIRECTIONS:
In a large deep pan (with a lid) heat the butter until bubbling over a moderate heat. Place the chicken into the pan, skin side down, and cook for 5 minutes until the skin is well browned. Remove from the pan.

Add the onion to the pan and cook for 5 minutes until soft and golden. Add the garlic and oregano and cook for 30-40 seconds before adding the mustard and then wine – scrape off the bits that have stuck to the pan and reduce the sauce for 1 minute before adding the chicken stock and olives. Sit the chicken pieces in the pan, skin side up, and reduce the heat to low then cook with the lid on for 20-25 minutes or until the chicken is cooked through (check near the bone to ensure it’s properly cooked). Remove from heat, season with a little salt and plenty of pepper then sprinkle over the parsley and serve.

SERVING:
I served it directly from the pan with some salads and plenty of bread to mop up the delicious sauce.

Konkan Black Pepper Duck with Fried Potatoes

leej — Thu, 09 Feb 2012 14:00:23 +0000

I love Indian food from the Konkan coast of India – it uses a lot of black pepper which is grown in the region – instead of creating heat with chilli the pepper more than holds its own and creates a long and lingering peppery heat – absolutely out of this world. The thick slick of sauce clings to the duck and is just delicious!! I loved it as did my dinner guests for the evening – there were lots of moans and groans to accompany every mouthful. I’ve never seen an Indian dish served with potatoes like this so it’s a real showstopper! One of the best I’ve cooked in a long long time. You must…

INGREDIENTS:
2kg duck (skinned and jointed into 8 pieces)
2 onions (chopped)
1 tablespoon fresh ginger (peeled and chopped)
6 garlic cloves (peeled and chopped)
2 tablespoons freshly ground black pepper
1/2 teaspoon ground turmeric
2 tablespoons cider vinegar
1 1/2 teaspoons salt
700g potatoes (peeled and cut into thin slices)
1 cup vegetable oil
2 spring onions (chopped)

DIRECTIONS:
In a food processor, blend together the onion, ginger and garlic with 1/2 cup water into a smooth paste. Mix in the pepper, turmeric, vinegar and salt. Pour this into a large pan and then add the duck pieces. Turn on the heat and heat the duck until it starts to simmer rapidly. Turn down the heat to low then cover the pan and cook gently, stirring regularly for 1 hour. Remove from the heat.

Meanwhile, heat the vegetable oil in a deep frying pan and in smallish batches, fry the potato slices until they are crisp and crunchy. Drain on paper towels and repeat with the remaining potatoes.

Take out the duck pieces and shake off the excess sauce. Place in the frying pan and fry each piece for 2-3 minutes each side. Return to the sauce and stir well.

SERVING:
Arrange the duck and sauce in the centre of a platter. Scatter the potato slices around and then sprinkle the whole thing with spring onions.

Coriander Chicken Curry

leej — Mon, 06 Feb 2012 14:00:53 +0000

This is a deliciously fragrant and flavoursome curry from Southern Tamil Nadu. The use of coriander creates a beautiful rich and aromatic gravy that compliments the chicken perfectly. I like my curries with plenty of sauce so I made sure I upped the liquid to do just that – lots of sauce to soak up the plentiful basmati rice I served alongside.

INGREDIENTS:
1.5kg chicken (skinned and jointed into 8 pieces)
5 tablespoons vegetable oil
2 onions (finely chopped)
7 garlic cloves (finely chopped)
1/2 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 teaspoons white poppy seeds
1/2 teaspoon freshly ground black pepper
8 cardamom pods
20 fresh curry leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1 teaspoon powdered ginger
1-2 teaspoons cayenne pepper
1 teaspoon salt
800ml chicken stock
3 cups fresh coriander leaves and stalks (pounded in a pestle & mortar into a paste)
1/2 lemon (juice of)

DIRECTIONS:
Heat the oil in a large pan over a moderate heat until just hot. Add the onion, garlic, fenugreek, cumin seeds, fennel seeds, poppy seeds, pepper, cardamom pods and curry leaves and fry for 5 minutes until the onion is softened and golden brown.

Add the ground cumin, coriander, turmeric, garam masala, ginger, cayenne pepper and salt and stir for 5-10 seconds before adding the chicken pieces and 1/2 cup water. Stir fry for 1-2 minutes before adding the chicken stock and half the fresh coriander. Bring to a simmer then reduce the heat to low and simmer gently (uncovered) for 45 minutes. Stir in the remaining coriander, remove from the heat and stir in the lemon juice just before serving.

SERVING:
Serve with lots of basmati rice to soak up all the delicious sauce.

Chorizo & Corn Chowder

leej — Fri, 03 Feb 2012 14:00:51 +0000

It felt like a soup day today. The rain was pouring outside and there was no let up in sight. I love the smell of soup wafting throughout the house on days like these. The smoky aromas of chorizo and paprika made this one tempting the whole time it was cooking. Really delicious, and the whole pan went in one sitting!

INGREDIENTS:
2 tablespoons vegetable oil
1 onion (chopped)
2 garlic cloves (chopped)
2 chorizo sausage (cut into small dice)
1 teaspoon smoked paprika
2 medium potatoes (peeled and cut into medium dice)
3 heads fresh corn (corn taken off) (pulsed 4-5 times in a food processor to roughly chop)
2 litres good quality chicken stock
1 teaspoon salt
freshly ground black pepper
1/2 cup sour cream

DIRECTIONS:
Heat the oil in a large pan over a moderate heat. When just hot, add the onion and garlic and gently fry for 5 minutes until soft and golden. Add the chorizo to the pan and stir for 5 minutes. Add the paprika, salt and pepper, stir briefly then add the potatoes and stir again. Pour in the chicken stock and half the corn – stir well, and bring to a simmer.

Reduce the heat to medium low and simmer gently for 10 minutes. Add the remaining corn and simmer for a further 8 minutes. Stir in the sour cream then cook for 30 seconds before removing from the heat. Check for seasoning and serve hot.

SERVING:
Serve with crusty bread on the side.

Fennel & Orange Salad

leej — Tue, 31 Jan 2012 14:00:15 +0000

This is a classic combination of flavours. It’s surprising how these two work together. The sweetness of the orange and the aniseed savouriness of the fennel are perfect. It’s a real winner alongside meat, poultry and especially fish. Lovely.

INGREDIENTS:
1 small fennel bulb (very thinly sliced)
1 large orange (peeled and cut into segments)
1/4 cup best quality extra virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon fresh coriander (finely chopped)
1 tablespoon fresh parsley (finely chopped)
salt & pepper

DIRECTIONS:
Toss together all the ingredients in a bowl then cover and leave to develop in flavour for 20 minutes before serving.

SERVING:
I ate mine with some BBQ lamb, but as I mentioned earlier, it works alongside so many things.

Carrot & Beetroot Salad

leej — Sat, 28 Jan 2012 14:00:58 +0000

My love affair with beetroot continues with this North African inspired salad. It’s a cinch to prepare and a really great accompaniment to BBQ food, which is abundant at the moment. It’s crunchy, sharp and earthy. Superb.

INGREDIENTS:
1 medium beetroot (peeled and cut into very fine juliennes on a mandolin)
2 carrots (peeled and cet into very fine juliennes on a mandolin)
1/2 lemon (juice of)
1/4 cup best quality extra virgin olive oil
1 tablespoon fresh mint (very finely chopped)
1 tablespoon fresh dill (very finely chopped)
salt & pepper

DIRECTIONS:
Combine all the ingredients together in a bowl, cover with cling wrap and refrigerate for 1 hour to develop in flavour.

SERVING:
Serve alongside meat, poultry or fish