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Balti Night

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
Cumin
Tomato Puree
Salt & Pepper
Oil

Method:-

(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.
 

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Prawn Tagine recipe, eat well on universal credit

Another Tagine recipe. Sometimes King Prawns are available from the local Home Bargains at considerably less than the general supermarket price. So while they were to hand the Tagine came out to play…..   

Ingredients:-

300g of Cooked King Prawns
Zest and Juice of a Lemon
1 Tsp of Sweet Paprika
1 Tsp of Ground Ginger
A Pinch of Saffron
3 Cloves of Garlic, minced
1 Tsp of Cumin
2 Carrots, batoned
1 Onion, sliced
2 Large Potatoes, Par boiled and cubed
A handful of fresh Coriander, chopped
½ a Red and ½ a Yellow Pepper, sliced
3 Tsp of Ras-El-Hanout
2 Tsp of Tomato Puree
1 Tbsp of Honey
4 Large Tomatoes, chopped
A handful of Pitted Green Olives
1 Red Chilli, sliced
Oil to fry
Salt & Pepper to season
200ml of Water

Method:-

(1) In a bowl add the Prawns, a squeeze of Lemon Juice and stir in 1 Tsp of Ras-El-Hanout.
(2) Stir well and place in the fridge for 20 minutes.
(3) Add a little Oil to the Tagine over a medium heat.
(4) Add the Onions, Peppers and Carrots and cook until softened.
(5) Add the Garlic and stir for a minute.
(6) Add the Potatoes and season with Salt & Pepper.
(7) Stir in the Tomato Puree and Chopped Tomatoes.
(8) Add the Paprika, Ground Ginger, Saffron, Chopped Coriander, Lemon Juice & Zest, Cumin, 2 Tsp of Ras-El-Hanout and stir gently.
(9) Add Water if the sauce is too thick.
(10) Bring to the boil and then reduce to a simmer for 30 minutes.
(11) Add the Prawns, Olives, Honey and simmer until the Prawns are heated through.
(12) Garnish with Chillies and Coriander.

The 3rd Tagine recipe with a real depth of flavour. One we’ll most probably revisit next time all the ingredients are available.

 

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