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Balti Night

We had extracted what we thought was a “Hot mixed Bean Chilli” from the freezer, which we intended to convert into a sort of Indian fusion dish. When it thawed out we discovered that it was actually a Turkey Thigh Casserole which had not survived freezing very well at all and looked far from appealing. Back to the drawing board, you can’t win them all. Somewhere in the freezer there is still the Hot mixed Bean Chilli with the label for some other dish loitering to be discovered another day!

Ingredients for the Chicken Balti:-

2 Chicken breasts, cubed
A jar of shop bought Balti (Failed plans and all that!)
1 Onion, sliced
2 Cloves of Garlic, minced
1 Medium hot Chilli, sliced
Dried Ginger
Chilli Flakes
Smoked Paprika
Tomato Puree
Salt & Pepper


(1) Fry the Onion until translucent and then add the Garlic and fry gently for a couple of minutes.
(2) Add the dried spices and Tomato Puree. Stir and fry for a couple of minutes.
(3) Season with Salt And Pepper.
(4) Add the Chicken and fry until it is cooked through stirring regularly.
(5) Add the Balti Sauce with an addition half a jar of water.
(6) Add the sliced Chillies and simmer for 20 to 30 minutes to reduce and thicken.

There are three recipes from last nights meal, but still under budget. So here are the other components:-

We had Poppadoms with a Pickle Tray as one side.
We also made Dulse Aloo as the second side.

We served the Balti over Turmeric coloured Rice and thoroughly enjoyed it.

Dulse Aloo

OK - OK probably not in the slightest bit authentic, but do we care? No. This is a sort of Sag Aloo with the Spinach replaced by dried and rehydrated Dulse (Seaweed).

1 Small hot Chilli deseeded and cut into disks
4 New Potatoes, pealed and quartered
Dried Dulse, rehydrated in a little water
Smoked Paprika
Tomato Puree


(1) Boil the Potatoes for about 6 minutes until they are just starting to soften but not too soft.
(2) Drain and set aside.
(3) Add Oil to a pan and fry the Chillies for a few minutes over a moderate heat.
(4) Turn the heat down and add a little water to the pan.
(5) Add the Paprika and Tomato Puree and simmer for a couple of minutes so everything is mixed.
(6) Add the Potatoes and stir gently so they are coated in the Chilli Oil to colour them slightly.
(7) Add the drained Dulse and stir everything. The Dulse will absorb the remaining liquid.

We served this as a side with a Chicken Balti over Turmeric Rice.

Not very Indian Pickle Tray

Back in July I happened upon a Walnut tree and we Lacto Fermented some green Walnuts - The recipe is here. Last night we decided to have a bit of a Balti night and in the English tradition put together a bit of a pickle tray of sorts. Pickled Walnuts actually work remarkably well with Indian flavours, the sight astringency complements the heat in the Balti dish.

We also had some remaining Garlic and Wholegrain Mustard Aioli from our Chicken Burger, Lime and Chilli Chutney (Shop Bought!!!) and DIY Kachumber Salad.

Chicken Bomber Burger

We were gifted some very good Gluten free Burger Buns by a friend. We also had half an uncooked Chicken in the fridge and some outstanding Snowdonia Black Bomber Cheese which was part of Sue’s birthday present from her daughter. This was the result!

Chicken Burger Ingredients:-

The meat from a Chicken breast and thigh
4 slices of Gluten free Bread, smashed up into Bread crumbs
1 Egg for an Egg wash
Milk to soak the Chicken in
Garlic Salt
Onion Salt
Chilli Flakes
Mixed Herbs
Five Spice
Salt & Pepper

The Herbs and Spices are entirely up to you.


(1) If you are using a half Chicken as we did, cut the breast meat off the bone and de-bone the thigh.
(2) Cut the breast meat horizontally into scallops and flatten the thigh meat out. Batter with a rolling pin if they look a bit thick to fit in buns.
(3) Soak the meat in Milk in the fridge for an hour or so to tenderise it.
(4) Beat the Egg.
(5) Mix your chosen Herbs and Spices into the Breadcrumbs.
(6) Egg wash each Chicken Burger and then dredge in the Breadcrumb mix.
(7) Foil a tray and place in a pre-heated over at 180c.
(8) Lay the burgers on the tray making sure they don’t touch each-other and stick together.
(9) Roast at 180c for about 30 minutes until the meat is cooked through and the coating begins to brown.
(10) Place each burger under the grill with a generous slice of Cheese on top and grill until the Cheese melts.
(11) Assemble your burgers.

We lightly toasted our buns. Added a layer of Garlic, Lemon and Wholegrain Mustard Mayonnaise. Followed by a Salad. Burger next, followed by sliced Pickles.

We served ours with home made Onion Rings and hand cut Chips.

Dried Rosemary & Sage Yorkshire Puddings

Some of our experiment work better than others. The Rosemary & Sage Yorkshire Puddings with fresh foraged Rosemary & Sage have basically replaced Sue’s usual Gluten free recipe. Yesterday we didn’t have any fresh herbs to hand so we used dried. The verdict? Superb, a little lighter in texter than using fresh and still plenty of herb flavour.


100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper
1 Tsp of dried Rosemary
1 Tsp of dried Sage
Salt and Pepper


(1) Heat your  Yorkshire Pudding tray in the oven at 220c until the Lard is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray and return to the oven very quickly.
(4) Cook at 220c for 10 minutes the reduce the temperature to 180c.
(5) Cook for a further 25 minutes.

Although it was Friday we had a “Sunday Roast” with half a Chicken,  Corn on the Cob, Acidified Red Cabbage, Lemon Courgettes, Roasted Potatoes & Parsnips and lots of gravy.

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