Mar

12

Chicken Curry

March 12, 2007 | Leave a Comment

Looking for a quick curry then this version is very quick using prepared curry paste and makes a very satisfying tasty meal.  The basic curry set out below serves two or three but you can easily double up the quantities. The limit on this is the size of your frying pan!

 Ingredients:

Small Chicken Breasts 2
Diced Onions 1
Plain Flour 1tbsp
Vegetable Stock 1 pint
Curry Paste 1 tbsp
Aubergine Pickle 1 tbsp
Rice 200g
Cooking oil

Method:

Dice the onions and set aside.

Clean the chicken and cut into bite size pieces.

Preheat the frying pan with some oil and fry the chicken gently until cooked through and slightly browned. Remove from the pan and set aside.

Add a little more cooking oil to the frying pan and cook the onion until slightly brown. Add the flour to the pan and continue to cook gently, mixing it with the onion.

Add the stock to the frying pan stirring with a spatula to remove any flour lumps. Bring the liquid to the boil and then simmer adding the curry paste and aubergine pickle, stirring these well into the mixture.

Add the chicken back to the pan and stir in to ensure covered with the sauce.

At this stage you can add a variety of extra cooked vegetable ingredients such peas, sweetcorn, carrots or mixed vegetables. Continue to simmer making sure all the ingredients are heated through thoroughly.

Serve the curry hot on a bed of cooked rice. You can use either white or brown long grain rice cooked as per the instructions on the packet. 

    

Mar

11

Searching for a nice well flavoured cauliflower cheese recipe then why not try this. Trim a large cauliflower and cut into florets and cook. Make the sauce and then bake for about 30 minutes. Delicious. Serve on its own or with additional seasonal vegetables. Serves 4 or 5.

Ingredients:

Culiflower Florets 800g 1¾lb
Butter or Margarine 65g 2½oz
Plain Flour 65g 2½oz
Milk 900ml 1½pints
* Grated Nutmeg 1 pinch
Mature Cheddar Cheese- grated 225g 8oz
Fresh breadcrumbs 45ml 3tbsp
Parsley - chopped 15ml 1tbsp
Salt and Pepper to season
* Nutmeg can be replaced with Mustard 2.5ml ½ tsp

Method:

Preheat the oven to 200°C, 400°F, Gas Mark 6. 

Trim a large cauliflower and cut into florets. Cook the florets in salted boiling water for 10 minutes until just tender. When cooked drain thoroughly and place in a large oven proof dish. 

While the cauliflower is cooking:

  • Melt the butter or margarine in a saucepan. Stir in the flour and cook for a minute.
  • Remove the pan from the heat and gradually stir in the milk making sure there are no lumps.
  • Bring back to the boil and simmer, stirring until the mixture thickens.
  • Remove from the heat and season with salt and pepper. Add the nutmeg (or mustard) and stir in most of the grated cheese.

    •  

    Pour the mixture over the cooked cauliflower which should now be in the oven proof dish.

    Sprinkle over the breadcrumbs and the remaining grated cheese and bake in the oven for about 25 to 30 minutes until golden and bubbling.

    Garnish with the parsley and serve immediately.

    Mar

    1

    Pastry Basics

    March 1, 2007 | Leave a Comment

    Searching for information and ideas on making pastry? For Shortcrust Pastry, Suet Pastry, Rough Puff Pastry and Flaky Pastry there are a few basic rules to achieve successful pastry making: 

  • Keep pastry cool. 
  • Handle pastry lightly. 
  • Bake pastry at correct oven temperature for the recipe.

    •  

    Important Detailed Notes: 

    Quantities of pastry are usually expressed as quantity of flour used, for example  225 g (8oz) of Shortcrust Pastry is the amount of pastry made using 225 g (8oz) of flour and is not the total weight of the ingredients.

    The weight of the fats used should total half the weight of the flour.

    To help you produce the best results: 

  • Keep your hands cool - use a cool pastry board or worktop.
  • Use water as cold as possible .
  • Use the fingertips, as they are the coolest part of the hands.
  • Lift the flour well out of the bowl to incorporate as much air as possible when rubbing in the fat - try to incorporate as much cold air as possible so that in baking this air expands and produces light pastry. In Shortcrust Pastry this is done by rubbing in and light handling, and in Rough Puff and Flaky Pastry the air is incorporated by folding and rolling.
  • Always mix pastry ingredients with a round bladed knife.
  • Add water gradually, a little at a time, to achieve the correct consistency for each type of pastry.
  • Avoid adding more flour after the water is added.
  • Dust rolling pin with flour and work lightly to prevent sticking.
  • Roll out quickly, always rolling away from you and not from side to side.
  • Turn the pastry, not the rolling pin.
  • Avoid stretching the pastry as this causes shrinkage in baking.
  • Roll evenly and do not roll over the ends of the pastry.
  • Pies, tarts, pastries and turnovers should be brushed over with a suit-able glaze before baking.
  • Always bake in a hot oven and for rich pastry a very hot oven.

    • There are two additional types of pastry are made by completely different methods, these are Hot Water Crust Pastry and Choux Pastry. Methods for these will be covered in the appropriate recipe.

    Mar

    1

    Looking for a versatile recipe simply using lentils and vegetables with no meat then this should fill the gap. Covered with mashed potato this dish looks like the traditional “cottage pie”. Serve up with additional seasonal vegetables. Recipe serves 3 or 4.

    Ingredients:

    Green lentils - 150g / 6oz
    Medium onion - diced,
    Clove garlic - crushed
    Dried basil - 1 tsp
    Cayenne pepper - Pinch (optional)
    Vegetable oil - 2 tbsp 
    Carrots -2  diced
    Medium green pepper - chopped
    Mushrooms - 100g / 4oz  - sliced
    Tomato puree - 1 tbsp
    Seasoning - salt and pepper
    Potatoes - 800g / 2lbs - mashed
    Cheddar cheese - 100g / 4oz - grated

    Method:

    Cook the lentils in plenty of water for about 25 minutes until just soft and drain, reserving 300ml  (½pint) of the cooking liquid.

    While the lentils are cooking, saute the onion, garlic, basil and cayenne in the oil until soft but not brown.

    Add the carrots, pepper and mushrooms, cover and cook over low heat for 10 minutes or until the carrots have softened.

    Add the cooked lentils, tomato puree and seasoning. If the mixture is very thick at this stage add a little of the reserved cooking liquid from the lentils.

    Cook for further 5 minutes then transfer to an oven-proof dish, cover with the mashed potato and sprinkle the grated cheese on top.

    Bake for 30 minutes in a moderate oven 180°C,  350°F,  Gas mark 4, until golden brown and bubbling.

    Serving Suggestion: Serve on its own or with additional vegetables. 

    Mar

    1

    For electric fan ovens it is usual to reduce the temperature setting by 10°C, however you should check the particular appliance instructions. 

    Oven Temp   Oven Temp   Gas
    °C   °F   Mark
    140   275   1
    150   300   2
    170   325   3
    180   350   4
    190   375   5
    200   400   6
    220   425   7
    230   450   8
    240   475   9

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