Details

Written by Tony Carson

Category: Recipes

Created: 05 November 2021

• Quick and Easy
• Chicken
• Gluten Free

We’re avoiding Lactose at the moment as it’s causing Sue issues. So this recipe is far from traditional. But it was really tasty.

Ingredients:-

475g of Inner Breast fillets, cut in half
1 Small Onion,diced
3 Cloves of Garlic, minced
200ml of Chicken Stock
3 Tbsp of Yogurt
5 Mushrooms, sliced
A handfull of Spinach Leaves
A dish of White Wine
Salt & Pepper
2 Tbsp of Italian style Crated Hard Cheese
Fresh Parsley to garnish
Bacon & Cheese seasoning to garnish
Pasta of your choice (Gluten free for us)
Oil to fry

Method:-

(1) Fry the Onion and Garlic until softened.
(2) Add the Chicken and fry until it is cooked through, stirring as required.
(3) Add the Mushrooms and Spinach, season with Salt & Pepper.
(4) Boil the Pasta until it still has a little bite, drain and set aside.
(5) Add the Wine & Stock and allow to simmer.
(6) Stir in the Yogurt and half of the grated hard Cheese.
(7) Allow to simmer for a few more minutes.
(8) Stir in the Pasta over a low heat, until it is heated through.
(9) Garnish with the remaining grated hard Cheese, Parsley and Cheese & Bacon Seasoning.

We generally make our own seasoning mixes but the Cheese & Bacon seasoning was really good. The taste of Bacon in a jar!

 

Details

Written by Tony Carson

Category: Recipes

Created: 04 November 2021

• Quick and Easy
• Sides
• Indian Recipes

Bombay Potaties were a pretty good side to go with the CHicken Karahi last night.

Ingredients:-

2 larger Potatoes, peeled and cut into cubes
1 Small Onion, peeled and chopped
1 Red Chilli, deseeded and chopped
1 Tsp of Black Mustard Seeds
1 Tsp of Cumin Seeds
1 Tsp of Turmeric
Salt  & Pepper
Coriander Leaves to garnish
Oil to fry

Method:-

(1) Boil the Potatoes for about 10 minutes, or until they are just tender.
(2) Drain well and set aside.
(3) Heat Oil in a frying pan and, the Mustard Seeds and Cumin Seeds.
(4) Fry until fragrant.
(5) Add the Onion and Chilli.
(6) Fry and stir until the Onion is golden brown.
(7) Add the Turmeric & Potatoes and cook for about 10 minutes, stirring occasionally.
(8) Season with Salt and Pepper.
(9) Garnish with Coriander Leaves.

These make a great side dish, as an alternative to Saag Aloo.


 

Details

Written by Tony Carson

Category: Recipes

Created: 04 November 2021

• Chicken
• Gluten Free
• Indian Recipes
• Slow Cooker Recipes

This was certainly not the sort of Curry you’d find in a jar. Deeply spiced and fragrant, without being overly hot. Nom…..

There are several stages to the recipe so I’ll list the ingredients individually.

Ingredients for the Chicken:-

475g of Chicken breasts, cubed.
Salt and Pepper
Garlic Powder
Turmeric

Ingredients for the Base Sauce:-

1 Onion, chopped
4 Cloves of Garlic, minced
A Thumbnail of Ginger, grated
500ml of hot Water
Oil to fry

Ingredients for the Spice Mix:-

1 Tsp of Curry Powder
1 Tsp of Paprika
1 Tsp of Turmeric
1 Tsp of Coriander Powder
1 Tsp of Garam Masala
1 Tsp of Cumin
1 Tsp of Gram Flour
½ a Tsp of Fenugreek
1 Tsp of Chilli Powder

Ingredients for the Curry:-

2 cloves of Garlic, minced
1 Tsp of fresh ginger, grated
1 Tin of chopped Tomatoes
1 Bay Leaf
1 Chicken Stock Cube
1 Cinnamon Stick
200ml of Orange Juice
Chopped Coriander
1 Tsp of Salt
Oil to fry

Method:-

(1) Fry the chicken pieces in Oil adding the Turmeric, Garlic Powder, Salt and Pepper, ontil cooked through.
(2) Set aside.
(3) To make the base sauce fry the Onions and add the Garlic and Ginger.
(4) Fry until softened and then cover in hot water.
(5) Simmer for 20 minutes.
(6) Allow to cool and then blend with a hand blender until smooth.
(7) Set aside.
(8) Combine the ingredients for the Spicy Mix in a bowl.
(9) To make the Curry heat Oil over a medium heat and fry the Garlic and Ginger until fragrant.
(10) reduce the heat and add the Spice Mix, stirring to form a paste.
(11) Add the chopped Tomatoes and Base Sauce and stir well.
(12) Add the Orange Juice, Bay Leaf, Stock Cube and Cinnamon.
(13) Stir well and allow to simmer for 5 minutes.
(14) Add the cooked Chicken and simmer for 20 minutes.
(15) Remove the Bay Leaf and Cinnamon.
(16) Garnish with chopped Coriander.

We served ours with boiled Rice, last nights Indian dips, Popadums and Bombay Potatoes.

Details

Written by Tony Carson

Category: Recipes

Created: 03 November 2021

• Chicken
• Indian Recipes

These made an excellent Side dish for the Chicken Tikka Masala Skewers. Handy for dipping in Indian sauces!

Ingredients:-

200g of Chicken, cubed
1 Tbsp of Ginger, minced
2 Cloves of Garlic, minced
1 Green Chilli, finely chopped
1 Tsp of Ground Cumin
1 Tsp of Ground Coriander,
1 Tbsp of Coriander Leaves, finely chopped
1 Tsp of Chilli Powder
1 Tsp of Fenugreek
½ Tsp of Turmeric
Salt & Pepper to season

Ingredients for the batter:-

70g of Gram Flour
3 Tbsp of Rice Flour
1 Tsp of Paprika
½ Tsp of Turmeric
½ Tsp of Garlic Salt
Soda Water
Salt & Pepper to season
Oil to fry

Method:-

(1) Place the cubed Chicken in a bowl and add the Ginger, Garlic, Green Chillies, Cumin, Ground Coriander, Coriander leaves, Chilli Powder, Fenugreek, Salt & Pepper.
(2) Mix to coat and cover the bowl with click film.
(3) Place in the fridge to marinade for at least 30 minutes.
(4) Remove from the fridge and add the dry batter ingredients.
(5) Add the Soda Water a little at a time to form a think batter.
(6) Deep fry in small batches until they are golden brown and the Chicken is cooked through.

We love Onion Bhaji and using Gram Flour as the base for this batter means these has a very similar texture when cooked. Oh and they tasted pretty good as well!