Butter Chicken - Turns out there is not Butter, just LOTS of cream

Ingredients required

• 2 medium onions finely chopped
• 5-6 garlic cloves crushed
• 2 inch ginger piece chopped
• 2 green chilies finely chopped
• 1 can crushed tomatoes
• 1 tsp red chili powder
• 1 tsp garam masala
• salt to taste
• 1 litre half & half cream
• 3 lbs boneless chicken thighs cut in one inch pieces
• 1 tsp dried fenugreek
• 3 tbls vegetable oil
• 1 tsp cumin seeds

• handful of fresh coriander chopped

Action Steps

• In a heavy bottom sauce pan, put 2 table spoons of vegetable oil.
• Add crushed cumin seeds and fry for 2 minutes.
  
• Add chopped onions and fry on medium heat for about 10 minutes.
• Add in garlic, ginger root and one of the cut up green chilies.
  
• After onions have turned golden brown, mix in the can of crushed tomatoes.
  
• Cook for about 10 minutes stirring often.
• Add chili powder, garam masala and salt.
• After about 5 minutes, add in half and half cream.
  
• Stir.
  
• Once mixture is close to boiling, turn stove really low and cook for ½ - ¾ hour.

• In a non-stick pan, put 1table spoon vegetable oil and add the chicken pieces.
• Cook on medium heat for about 15 minutes, stirring often.
• When chicken is done, add little salt, one green chili and driefenugreekek
  
• Cook for another 2 minutes while stirring.
• Add chicken to the above mixture.
  
• Cook for another 10 minutes.

• Before serving, add in the green coriander. Serve with rice or Nan.

For winter - Cornbread Topped Turkey Chili

Thanks Nigella, great dinner

Prep Time: 30 minutes, Inactive Prep Time: 12 hours, Cook Time: 2 hours

Yield: up to 20 servings

Chili:

• 1 tablespoons olive oil
• 1 onions, finely chopped
• 1 cloves garlic, minced
• 1/2 teaspoons dried or crushed chili flakes
• 1/2 teaspoons ground coriander
• 1/2 teaspoons ground cumin
• 1 cardamom pods, bruised
• 2 red peppers, seeded and finely diced
• 3lbs Turkey
• 2 cups canned chopped tomatoes
• 1/4 cup tomato ketchup
• 1/4 cup tomato puree
• 1/2 cup water
• 2 tablespoons cocoa
• 1 cups canned red kidney beans
  

Cornbread:

• 1/2 teaspoons salt
• 1 cups cornmeal
• 1/8 cup all-purpose flour
• 1.5 teaspoons baking powder
• 1/2 teaspoons ground cinnamon
• 1 cups buttermilk
• 1 eggs
• 1/2 teaspoons honey
• 1/8 cup vegetable oil
• 1/2 cups grated Cheddar

Serving suggestion:

1/2 cups sour cream
Ground paprika, for dusting
1 cup grated Cheddar
Special equipment: large pan

Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.

Add the peppers then break up the turkey into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.

Preheat the oven to 425 degrees F.

Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.

Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.

Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible.

Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.

Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.

Roast Turkey - the best ever

1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock

Optional stuff - 1 tablespoon black peppercorns, 1/2 tablespoon allspice berries, 1/2 tablespoon candied ginger, 1 gallon iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water and dry the bird with kitchen towel. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage.

Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees.

A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

Easy Creme Brulee - the smoothest and best ever

1 litre heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top (or not). Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving (or not).

Chicken Pie

Cooked Chicken
Pastry
Something Green (Peas)

Wait for it to cool to add the Jelly
Jelly to the top

Chicken Tikka Masala (fresh and flavour full)

Chicken Tikka Masala

Ingredients marinade ingredients:

• 2 tblsp cummin seeds
• 2 tblsp coriander seeds
• 2 tblsp paprika
• 1 tsp mango powder (optional)
• 1 tsp chilli powder (optional or to taste)
• pinch of red food colouring (optional, but it looks nice)
• juice of a lime (or lemon, but lime is better)
• about 10 oz good thick yoghurt
• salt to taste

other ingredients:

• about 1.5 lb chicken, diced
• 3-6 cloves garlic, chopped
• 1 large onion, sliced
• chicken stock or water
• oil or ghee for frying

Instructions

Grind the spices and mix with marinade ingredients
Immerse chicken in marinade and leave in the fridge for 24 hours

Heat Oil in a pan until very hot
Stir fry chicken vigorously for about 5 mins
Remove chicken and keep warm.

Fry onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it
Simmer until chicken is cooked and Sauce is nice and thick

Gravlax

Ingredients:

7 oz. caurse salt
1 lb sugar (dark brown)
3/4-oz white peppercorns, cracked
2 bunches freshly chopped dill
2 lemons, juiced
2 Tbsp olive oil
2 Tbsp brandy
2 salmon fillets, cleaned

Instructions:

Combine the salt, sugar, peppercorns, and dill to make the dry cure.

Combine the lemon juice, olive oil and brandy. Brush this mixture on the salmon fillets.

Pack the cure evenly on the salmon fillets and wrap them tightly together in plastic wrap.

Place the wrapped fillets in a pan and weight them. Marinate the solution in the refrigerator for 2 to 3 days, turning the packet over every 12 hours or so.

Unwrap the salmon and scrape off the cure and pat dry with paper towels.

Slice the salmon on the bias to serve it.

Roasted Tomatoes and Fennel

Roasted Tomatoes and Fennel salad

• 20 red small tomatoes (Roasted on a low heat for 1 hour with olive oil and salt)
  
• 1 head fennel, shaved
• 2 ounces red onion, shaved
• 4 teaspoons basil, chiffonade
• olive oil
• red wine vinegar

Place in Alternating colours , Drizzle with oil and vinegar, salt and pepper. Garnish with red onion and basil.

Barbecue Sauce

The basics for the source:

• Ketchup
• Mustard
• Pick... Sauce
• Spice Mix
• Honey (buckwheat makes a really great flavor)
• Lemon juice
• Salt (if required)
• Chilli ?
  

Taste it and modify

We like to steam the Ribs in the oven for 1-1.5 hours then marinade for and 1 hour then grill them for 10-15 minutes until brown.

Pasta dinners

Simple is better:

Butter and garlic only - amazing
Tomato sauce, roasted garlic, black olives and tabasco (just to tingle on the tongue.)
Pesto sauce and cheese

Fruit Brulee

Sprinkle sugar and blowtouch on any fruit

• Fig, Banana, Pineapple, peach

All good - also remember the fruit barbeque also.

Keep Cumin Comin

Add a little Cumin to any egg dish - really brings on the flavour

Creme Brulee

Ingredients
Double Cream -600 ml
Vanilla Pod -1
Egg yokes-4
Caster Sugar-100 grams
Instructions
Pour the Cream into the top of a ban marie
Add the vinilla pod, and warm gently until almost boiling, remove the vanilla pod
Beat together the egg yolks and 1/2 the sugar and gradulaly add the cream, stirring
Stand 6 ramakins in a roasting dish and pour in enough water to come half way up the sides
Pour the custard slowly into the ramekins
Bake in the oven at 300 F for about 1 hour
Cool and refridgerate overnight
Sprinkle the remaining sugar on top and grill for 2-3 minutes, chill and serve
Suggestion: Serve with fruit, like strawberries and peaches

Fried Tomatoes (This is a goody)

Ingredients
Tomatoes -6 Large
Flour-3 Table Spoons
Sugar-1.5 Teaspoons
Butter-4 Table Spoons
Milk-1.5 Cups
Meat Sauce-1 teaspoon - Thick
Mustard-1.5 Teaspoons
Instructions
Stem and Halve the tomatoes. Combine the Flour 3/4 teaspoon salt, pepper and coat the tomatoes
Saute the tomato halves in butter until golden and tender.
Take out all but 2 of the tomato halves
To the balance add 2 tablespoons of flour, 3/4 teaspoon of salt and sugar, meat sauce and mustard
Cook until creamy and the 2 tomato halves have disintegrated
Pour over the balance of the tomatoes and Serve

Salads - Carbs Bad, Salads - Good

Things to add to Lettice to make it interesting:

• Pine Nuts - remember to always toast them
• Any other kind of Nut - rembmer to always toast - some at healther than others.
• Fruit - very underrated - Oranges, Peaches, Mango..... go crazy....
• Water Cress (Nice and peppery - much better in season, but always good.
• Mushrooms (Go for the blue ones or Chanterelles)
• Cheese - thin slices of Parmesan.....
• Dressings - see separate posting

Middle Eastern Chicken and Bulgar

Ingredients
Skinless Boneless Chicken breast - 8 oz
Chopped onion - 7 oz
Garlic - One Clove
Bulgar - 1/2 Cup
Chicken Stock - 1.5 Cups
Coriandar -1/8 teaspoon
Cumin -1/8 teaspoon
Cardamon - 1/8 teaspoon
Lemon -1
Oiive Oil -2 teaspoons
Instructions
Heat a pan on high, when up to Temperature reduce to medium.
Add 1/2 oil and Saute Chicken until golden brown and set aside
Add rest of oil and onion and saute
Mince Garlic and Add
Stir in Bulgar, cardamom, corinder, cumin and mix well
Add stock and reduce heat to Meduim/Low
Return Chicken and Cover
Grate Lemon Rind and sqweeze Lemon and Add rind and Juice
Add Pepper and Salt to Serve

Source - Helen

French Beans and Thyme

Quick and easy "comfirt" green beans
Ingredients

Butter -25 g
Onion -1 med
Bacon - streaky- 4 rashers
French beans -700 g
Thyme - 5 ml, fresh chopped
Salt and Pepper

Instructions
Melt butter and add the onion and bacon. Cook until onion turns. Add the beans and thyme and 90 ml of cold water. Cover and simmer for 10 minutes, until beans are tender but crisp.

Source - Good housekeeping

Curried Tomatoes

Ingredients
Onion - 1 Small Sliced
Butter - 2 table spoon
Green Pepper - 1/2 small
Sugar - 1 table spoon
Cornstarch - 1 table spoon
Cold Water to Blend Cornstarch
Curry Powder - 1 teaspoon
Lemon pepper - 1/2 teaspoon
Chicken Stock - 1/4 Cup
Tomatoes - 4 Medium

Directions
Saute Onions and Curry and Butter, until onions are tender. Add the Tomatoes, green pepper and cook for 2-5 Minutes. Stir in Lemon pepper, sugar, broth and simmer for 10 minutes. Blend Cornstarc with cold Water and stir in.

Source - Bob and Womans Day

Great Veggies include

• Soya bean pods boiled until tender (5 Minutes) and served still poded with sea salt
• Brussel sprouts boiled and served with butter (Helen detests this but I really like it hence it is included here!)
• Grilled Mushrooms - The largest mushrooms you can find (Minimum of 6" (15 cm)), grilled on Barbeque with butter
• Pepper halves, filled with Olives, tomatoes and Parmesan cheese and grilled on the barbecue
• Creaming Fried Tomatoes
• Curried Tomatoes
• Potatoes (in almost any form) - These are my favourate Veggies and perhaps food
• Baked with Butter and Marmite and a crispy skin
• Mashed with Butter and Cream
• Baked Potatoes sliced with rosemary and butter and barbecued
• Veggy and New Potato Salad
• New Potatoes with Tarragon cream (Potatoes, spring onions, sour cream and tarragon)