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Chicken Pakora

Chicken Pakora recipe, eat well on universal credit

As we’re on the Indian theme at the moment….

Ingredients:-

2 Chicken Breasts, cubed
1 Onion, diced
2 Cloves of Garlic, minced to a paste
a Thumb of Ginger, grated to a paste
½ Tsp of Chilli Powder
½ Tsp of Garam Masala
¼ Tsp of Turmeric
8 Curry Leaves
6 Tbsp of Gram Flour
3 Tbsp of Rice Flour
2 Tbsp of Water
1 Egg White
Salt to taste

Method:-

(1) Add the Gram Flour, Rice Flour, Salt, Chilli Powder and Garam Masala to a bowl and mix well.
(2) Add the Garlic, Ginger and Curry Leaves.
(3) Add the Chicken and Egg White.
(4) Add enough Water the make a really stiff patter.
(5) Fry in batches at 160c until the batter is a light brown colour.
(6) Drain over kitchen paper and serve in a boat made from a lettuce leaf. (Very 1970’s, but still looks good!)

If you fry these in batches at about 160c it prevents the Egg in the batter burning and you end up with a light brown batter and succulent Chicken. Just make sure the Chicken is cooked through. We use a kitchen probe, but cutting one of the larger ones in half and checking that there is no pink in the middle will work. If you are using a probe you’re looking for 75c.
 

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A hearty Casserole, eat well on universal credit

We had some Casserole stock in the freezer from a previous meal and also some giant Yorkshire Pudding. Waste not Want not etc! This is an ideal slow cooker dish, but it will work just as well in a covered casserole dish in the oven on a low heat.
 
Ingredients-
 
Casserole gravy
A Handful of Kale
1 Onion, sliced
1 Stick of Celery, chopped
¼ or a Celeriac, chopped
1 Carrot, chopped
3 small Potatoes, cubed
Handful of Baby Sweetcorn,chopped
5 Mushrooms, chopped
2 cooked sausages, sliced
400g Kidney, chopped and coated in seasoned flour
Red and Green Lentils
Mixed dried Beans & Peas
 
Seasoning-
 
Salt & Pepper
Onion Salt
Garlic Salt
Paprika
Mixed Herbs
Dried Rosemary
Chilli Flakes
 
Method-
 
(1) Soak the Lentils, Beans and Peas in salted water with 1tsp of Bicarbonate of Soda and a little Cider / White Wine vinegar to release the starch.
(2)  In a large pot add the Onion, Celery, Carrot, Potatoes, Celeriac, Sweetcorn to enough water to cover. Add the seasonings and simmer for 20 minutes.
(3) Add the Casserole gravy, stir to combine and cook on a low heat.
(4) In a frying pan cook the Kidney in a little oil until the oil has absorbs the flour.
(5) Add to the casserole and stir in.
(6) Transfer everything to a casserole dish or Slow Cooker.
(7) Drain the Lentils, Beans and Peas and rinse. Add to the casserole.
(8) Cook for a further 20 minutes.
(9) Finally add the Mushrooms and Sausage and cook until the Mushrooms have softened and combined into the casserole.
 
We served ours with blanched Kale on Yorkshire Pudding. Although we enjoy a bit of meat in our meals this casserole with all the legumes in it would have worked perfectly well without.
 

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