Monthly Archives: April 2015

North Indian chicken masala

North Indian Chicken Masala

(Serves 2-3) Ingredients 4 chicken breasts, cut into 1 inch chunks 250ml chicken stock vegetable oil 1 large onion, diced finely 1 tbsp garlic & ginger paste 1 tsp cumin seeds 1 stick of cinnamon 1 tsp mustard seeds 2 bay leaves 4 green cardamom pods 1 tsp black peppercorns 4 cloves 1 tsp turmeric… Read more: North Indian chicken masala



Stir-fry beef with peanuts and choy sum

Stir-fry beef with peanuts and choy sum

Ingredients For the curry paste: ½ tsp cumin seeds ½ tsp coriander seeds 1 blade of mace 11 white peppercorns 10 large dried red chillies, soaked for 15 minutes in hot water, seeds removed 4 shallots (preferably Thai), chopped 2 garlic cloves, peeled 1 stem of lemongrass, dry outer leaves removed, roughly chopped thumb-sized piece of galangal 1 lime, zest only 4-5 coriander roots and stalk… Read more: Stir-fry beef with peanuts and choy sum



Sichuan pork, broccoli & cashew stir-fry

Sichuan pork, broccoli and cashew stir-fry

(Serves 2) This Sichuan pork, broccoli & cashew stir-fry is quick and easy to make, it also tastes immense. Ingredients 1 tbsp vegetable oil 500g pork fillet, cut into thick slices 1 garlic clove, thinly sliced 1 tbsp fresh ginger, finely chopped 300g Tenderstem broccoli, cut into 3cm pieces 2 red onions, cut into thick… Read more: Sichuan pork, broccoli & cashew stir-fry



Pork and prawn gyozas (dumplings)

Shrimp and pork dumplings

Ingredients Pork and prawn filling: 4 ounces ground pork 4 ounces raw Tiger prawns (shrimp), shelled, deveined, and coarsely diced 1 large spring onion (green), finely chopped 1 tablespoon freshly grated ginger 1 tablespoon light soy sauce 1 tablespoon Shaohsing rice wine or dry sherry 2 teaspoons cornstarch 1 teaspoon toasted sesame oil Pinch sea… Read more: Pork and prawn gyozas (dumplings)



One-pot roast guinea fowl

One-pot roast guinea fowl

Ingredients 1 onion, cut into wedges, through the root 2 carrots, quartered lengthways 1 large potato, cut into bite-size chunks 1 tbsp olive oil 1 small guinea fowl (around 1kg/2lb 4oz) 1 tbsp butter at room temperature, plus 2 tsp for the gravy 4 smoked streaky bacon rashers 6 garlic cloves, unpeeled few thyme sprigs… Read more: One-pot roast guinea fowl



North Indian tandoori palak murghi (chicken spinach)

North Indian tandoori palak murghi

This is a classic recipe made in many Punjabi households, apparently. (Serves 4) Ingredients 400g natural yoghurt 2 tbsp tandoori masala Juice of ½ lemon 700g of chicken breast, cubed 4 tbsp rapeseed oil 3 medium onions, finely chopped 2 garlic cloves, finely chopped 50g fresh ginger, finely chopped 1 fresh tomato, diced 1 sweet… Read more: North Indian tandoori palak murghi (chicken spinach)



Kurzi lamb

kurzi lamb

(Serves 4) Ingredients 3 pints of live natural yogurt 3 Tablespoon cumin powder 3 Tablespoon garam massala  3 Teaspoon coriander powder 2 Teaspoon turmeric powder 3 Teaspoon chilli Powder  Juice 3 lemons 24 cloves garlic – crushed 4 inches grated ginger Red food colouring 1 Leg of lamb 1 Lemon Method Mix the spices, colouring, lemon juice, ginger… Read more: Kurzi lamb



Italian sausage stew with rosemary garlic mash

Italian sausage stew with rosemary garlic mash

Ingredients 8 good-quality pork sausages 2 tbsp olive oil 2 carrots, finely chopped 2 celery sticks, finely chopped 1 onion, finely chopped 2 rosemary sprigs, 1 chopped 3 garlic cloves, roughly chopped 175g dried green lentils, rinsed 400g can chopped tomatoes 700ml stock 1kg potatoes, cut into chunks 150ml milk Method Fry the sausages in… Read more: Italian sausage stew with rosemary garlic mash



Honey roast chicken with outstanding roasties

Honey roast chicken with outstanding roasties

This recipe is taken from the Incredible Spice Men book by Cyrus Todiwala and Tony Singh. It’s ace, buy it. Ingredients 1.2kg/2lb 10oz chicken For the marinade: 6 tbsp honey 50g/1¾oz fresh root ginger, chopped 1 tsp turmeric 1 tsp ground cinnamon 3 tbsp light soy sauce 2 tbsp lime juice 3 tbsp cold-pressed rapeseed… Read more: Honey roast chicken with outstanding roasties



Gordon’s chilli con carne

Gordon's chilli con carne

(Serves 4) Ingredients 1 tbsp flour 1 tsp smoked paprika 1 tbsp cayenne pepper, dry-fried to toast it 1 tsp cumin seeds 300g braising steak, diced (Gordon uses featherblade; ask your butcher) oil 2 medium red onions, chopped 3 garlic cloves, chopped 2 red chillies, chopped 1 green chilli, chopped 40ml red wine vinegar ½… Read more: Gordon’s chilli con carne



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