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Tuesday, 3 June 2014

Tuna Pasta Bake


This recipe has valuable inputs from my husband, Douglas - Thanks honey... It wouldn't be as tasty without you.

Ingredients: (For 4) 

Penne Pasta - 500 gms 
Butter - 50 gms
Cheddar - 250 gms, grated
Tuna in spring water - 2 large cans, drained
Onions - 2 small, chopped
Capsicum - Red, chopped
Garlic Pods - 5, finely chopped
Fresh Vine Tomatoes - 7 to 8, sliced into 2
Tomato Passata - 6 to 8 tbsp
Fresh Green Chillies - 3 to 4 sliced into half & deseeded (Optional, if you want a bit of heat)
Fresh Lemon Juice - 1 tsbp
Bread crumbs - Half a slice
Fresh Coriander - 2 tbsp, finely chopped

Oil

Method:

1. Heat the oven to 180 degrees C.

2. Boil the pasta for 2 minutes less time than the cooking time stated on the pack.

3. To make the sauce, heat some oil / butter in a large non - stick pan. Put the onions in them & brown them.

4. Add the capsicum and cook it for 2 - 3 minutes.

5. Add the chopped garlic and cook it again for 2 minutes.

6. Add the sliced chillies and cook for about a minute.

7. Add the fresh tomatoes and cook them for 3 minutes and then add the tomato passata, along with the fresh lemon juice, and cook again for about 5 minutes.

8. Remove the sauce from the heat and stir in all but a handful of cheese and the fresh coriander.

9. Drain the pasta, mix with the sauce and tuna.

10. Transfer to a baking dish and top with the rest of the grated cheese and the breadcrumbs.

11. Bake for 15 - 20 minutes until the cheese on the top is golden and starting to brown.

12. Serve hot with some more sprinkled cheese on top.

Oven Baked Chicken Thighs


Ingredients:

Chicken Thighs - 4
Brown Dried Onions - 3 tbsp
Garlic & Ginger Paste - 2 tbsp
Chilli Paste - 1/2 tbsp
Sunflower Oil - As Required
Yogurt - 3 tbsp
Red Bell Pepper - 1, diced into very small pieces
Red Chilli Powder - 1 to 2 tsp
Turmeric Powder - 1 tsp
Coriander + Cumin Powder - 1 tbsp
Paprika - 2 tsp
Ground Cinnamon - 1 tsp
Coriander Leaves - Fresh, Chopped
Salt & Pepper - To Taste
Olive Oil

Method:

1. Wash and clean the chicken thighs. 

2. Mix the salt, pepper, red chilli powder, turmeric powder, coriander & cumin powder along with the yogurt. Add the chilli paste and garlic & ginger paste. Marinate the chicken thighs for at least 2 to 3 hours.

3. Preheat the oven to 180 degree C.

4. Line the shallow baking pan with a silver foil and then brush some oil onto it. 


5. Stir in the dried onions and the red pepper pieces.

6. Arrange the thighs on the pan, leaving an inch or more between pieces, to ensure that they cook well. Sprinkle the remaining marinate mix to the thighs and this reduces to a nice gravy.

7. Bake the chicken thighs for about 15 minutes, and then turn them and bake for another 15 minutes 

8. The perfectly cooked chicken thighs should be well browned and crispy on the outside, and the juices should run clear. 

9. Serve hot with salad or rice or roasted vegetables.

Monday, 2 June 2014

Palak Aloo Jhingha Sabzi (Spinach Potato Prawn Vegetable)



Ingredients:

Spinach leaves - 250 grams, chopped
Sunflower Oil - 2 to 3 tbsp
Onion - 1, medium size, finely chopped
Garlic - 4 cloves, very thinly sliced
Ginger - 2 tbsp, very finely chopped
Potatoes - 3 to 4, chopped
Red Chilli - 2, deseeded & finely chopped
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Tomato - 1 large, finely chopped
Prawns - 300 gms (OPTIONAL)
Salt - As required

Method:

1. Heat the oil in a large pan.

2. Add the onion, garlic and ginger, and fry for about 3 mins and the onions turn brown. 

3. Add in the tomato and let it cook for about 2 - 3 minutes.

4. Add the potatoes, chilli, all the spices and half a tsp salt and continue cooking and stirring for 5 mins more. 

4. Add a splash of water, cover, and cook for 8-10 mins

5. Once the potatoes are ready, add the spinach and the prawns. Cover it with a lid.

6. Let the spinach leaves wilt into the pan for about 5 minutes

7. Take the lid off, add some water if required and let it cook for 5 minutes more.

8. Check that the leaves are cooked, and take it off the heat and serve with rotis / rice.

Friday, 28 March 2014

Coq Au Vin



Ingredients:

Plain Flour: 2 tbsp
Chicken Portions: 2
Butter: About 40 gms
Pancetta: 75 gms, diced
Garlic Cloves: 4, crushed
Carrot: 1, diced
Celery Stick: 1, roughly chopped
Brandy / Cognac: 2 tbsp
Red Wine (Beaujolias): 400 ml
Bay Leaf: 2
Fresh Thyme: 3 - 4 sprigs
Shallots: 7 to 8
Red Wine Vinegar: 1 tbsp
Button Mushroom: 120 gms
Olive Oil
Salt & Black Pepper to taste

Method:

1. Mix the flour with the salt and freshly ground pepper.

2. Coat the chicken with half of the seasoned flour.

3. In a pan, melt half the butter, add the chicken and fry gently until golden brown on all sides.

4. In a casserole, fry the pancetta, garlic,carrot and celery until they soften.

5. Add the remaining seasoned flour, and cook for 1-2 minutes.

6. Pour in the brandy and the wine, stirring it to make sure that there are no lumps at the bottom.

7. Add the bay leaf and thyme. Bring it to boil. Cover. Simmer for about an hour.

8. While it is simmering, melt some butter with the olive oil in a frying pan. 

9. Add the onions and fry them until they are brown.

10. Add in the vinegar and 1 tbsp water.

11. Add the onions and the mushrooms to the chicken and cook it for about 30 minutes. Make sure that the chicken is cooked and the vegetables are nice and tender.

12. Transfer the chicken and the vegetables to a hot serving plate. 

13. Discard the bay leaf and thyme. 

14. Boil the sauce for about 3 - 5 minutes or until reduced to a nice consistency.

15. Pour over the chicken and serve with mashed potatoes and / or steamed broccolli.




Monday, 24 March 2014

Beef Bourguignon




Serves: 2 (Inspired from Masterchef)

Ingredients:

Olive Oil: 2-3 tbsp
Braising Steak: 500 gms (cut into small pieces)
Onion: 1 large / Shallots: 5 to 6
Plain Flour: 1 tbsp
Beaujolais Red Wine: 150 ml (Or any other red wine)
Beef Stock: 150 ml
Button Mushrooms: 100 gms
Bay Leaf: 1 large
Dried Herbs De Provence: 1 tbsp
Salt to Taste
Freshly Ground Pepper
Parsley: 4 tbsp

Method:

1. Preheat the oven to 160 degree Celsius.

2. Add 2 - 3 spoons of olive oil. Fry the beef in small batches over high heat. Once they brown, transfer them to the casserole.

3. Reduce the heat to medium and fry the onions / shallots. Transfer them to the casserole as well.

4. Stir the flour into the remaining oil in the frying pan.

5. Pour the stock and the wine into the frying pan and bring it to boil. Stir it continuously until it gains a smooth consistency.

6. Add the mushrooms, bay leaf and dried herbs. Add the salt and pepper and season it as per your taste. 

7. Pour the contents over the meat and onions / shallots in the casserole. 

8. Cover and cook in the oven for about an hour or until the meat is very tender.

9. Garnish with chopped parsley and serve hot.

Tuesday, 11 March 2014

YORKSHIRE PUDDINGS


Makes: 6 Yorkshire Puddings


INGREDIENTS:

Plain Flour - 125 gms
Salt - A pinch
Eggs - 2
Milk - 300 ml
Oil - 1 to 2 tbsp 

METHOD: 

1. Preheat the oven to 220 degree C. 

2. Sift the flour into a bowl and add the salt.

3. Make a small well in the middle and pour in the eggs and a little milk.

4. Mix well and add the remaining milk in gradually. 

5. Whisk it and then put it in the fridge to cool down for about half an hour.

6. Add a little oil to each section of the bun / muffin tin and put it in the oven for 5 minutes.

7. Remove it from the oven and then put in the batter.

8. Cook for about 20 minutes /until risen and crisp.

Wednesday, 12 February 2014

Methi Aloo (Fenugreek Potato)



Ingredients:


Fenugreek Leaves – 3 cups, chopped 
Potatoes – 2 medium - Cut into small cubes

Tomato - 1 large, chopped
Onion - 1 large chopped
Green chillies - 2 to 3, Slit
Oil – 2 to 3 tbsp
Cumin + Coriander powder – 2 tbsp
Red Chilly powder – 1 tbsp
Turmeric Powder – 1/2 tsp

Fresh coriander leaves - 2 tbsp
Prawns (Optional)
Salt to taste

Method:


1. Heat oil in a non stick pan. Add cumin seeds & green chillies & sauté them.
2. Add potato cubes, some salt and turmeric powder and fry on low heat for 2 to 3 minutes.
3. Add onions and sauté till lightly browned.
4. Add tomatoes and cook till lightly browned.
5. Add the red chilli powder, turmeric powder, cumin + coriander powder, some salt and 1 tbsp coriander leaves.
6. Mix well and cook for 2 -3 minutes.
7. Add chopped fenugreek, stir fry for another 2-3 minutes more till well mixed. Add the prawns.
5. Cover and cook on low heat till potatoes and fenugreek leaves are done and curry is dry.
6. Serve hot.