Sweet Cuisine

Ingredients:

• 4 large skinned chicken breasts
• 2 large red chillies
• 4 cloves of garlic – finely chopped
• 150ml (5 ounces) double cream
• 150ml (5 ounces)
• 1 fresh lemon
• 1 tsp. Garam Masala
• 2 tsp. Ground Cumin
• 2 tbsp. Coriander leaves
• 50g (3 tbsp) Butter
• salt
• 1.5kg (3.3lbs) fresh ripe tomatoes

Preparation:

1. Core and de-seed the chillies, chop them up fine.
2. Add the chillies, fine chopped garlic, cumin and garam masala to a small bowl.
3. Mash it up and then add the juice of the lemon, coriander leaves and the yogurt to create the marinade. Really this should be blended but as I don’t have a blender I did it by hand. If you have a blender though, use it.
4. Chop up the chicken into 3cm pieces and put into a non metallic bowl
5. Mix in the marinade with the chicken, cover and put in the fridge for 3 hours.
6. While that is happening…. Quarter the tomatoes and put into a pan with nothing else. Warm for 20mins on a low to medium heat
7. Strain the tomatoes into a clean pan using a fine sieve. Throw away the skins and pulp left over.
8. You end up with a tomato sauce, heat this for 50 mins until reduced to a nice thick sauce. You may need to skim off any yellow stuff off the top as it is heating.
9. Add in 50g (3 tbsp) of butter and salt then stir and heat for another 20 minutes.
10. Add in the 150ml (5 ounces) of double cream, heat through thoroughly and set aside.
11. By this time the chicken should be ready, so heat a pan with 3 tbl spoons of vegetable oil and add it all.
12. Cook for 15 minutes on a medium heat.
13. Add in the tomato sauce and stir and heat for 5 minutes.
14. Serve with basmati rice.

Servings: 5

Ingredients:

• 1 cup brown rice
• 1 white onion
• 1 red bell pepper
• 1 green bell pepper
• 1 cup plain non-fat yogurt
• 2 cups frozen corn
• 2 carrots
• 2 chicken breasts
• Chinese Five Spice
• Tandoori Spice
• Soy Sauce
• Bangkok Padang Peanut Sauce
• Sriracha

Preparation:

1. Brown rice takes a long time to cook, nearly 50-60 minutes. I got it going, then went to the store to buy the yogurt, because I had no clue how to make tandoori until after I started the rice. When the brown rice was done, I drizzled a small amount of peanut sauce over the rice for a tiny bit of spice and a nice jasmine/peanut aroma, and then dashed some soy sauce in to keep it moist while everything else was cooking. I threw the chicken breasts into boiling water, and diced up the vegetables save for the tomato.
2. I threw the chicken breasts into boiling water, and diced up the vegetables save for the tomato. I have no clue why the tomato is in the picture, that cheeky bugger.
3. I turned the heat off of the vegetables and let them sit on the burner. To make the tandoori, take 1 cup of yogurt and add tandoori spice. I used 3 teaspoons, and that made a good flavorful mixture. If I had wanted to make it a spicy tandoori, I would have bumped it up to 4 teaspoons and added ground chili peppers.
4. When the chicken is done, shred it all up. I use two forks and that seems to work well. Add the chicken to the tandoori mixture and toss thoroughly. About this time, I cooked the corn.
5. With a frying pan on medium, I scooped the chicken in and poured as much on top as I could get out. Then I cranked the heat up to high.
6. While that was boiling happily away, I added the rice and corn to the vegetables and squirted a healthy serving of sriracha over the whole concoction.
7. I let the tandoori liquids reduce down for a few minutes before serving, piping hot. Tandoori Chicken with Sweet & Spicy Stir Fry is not the prettiest coloring of a meal, but it was tasty! The tandoori was smooth and meaty. The stir fry was sweet at first, then had quick soy flavoring and then WHAM spicy that sticks to the back of your throat! I dipped the chicken in sriracha, because I’m a sucker for hot stuff. I love meals like this because it’s pretty healthy for heart-conscious people like myself. I use very little soy sauce and no salt, so the sodium is pretty low. The yogurt I made the tandoori with was non-fat, and I don’t even put a lot of vegetable oil in. Brown rice is great for you, and how about them veggies? Plus if I portion it right, it will be my dinner for 4 nights in a row.

Servings: 4

Ingredients:

• 3 tsp Chili powder – freshly made – use whatever type and amount you want. I don’t want to coerce you into eating a curry that is too hot for you.
• 2 bay leaves fresh or dried.
• A couple of inches of cinnamon stick
• 3 red chillies Get the thin ones like birds-eye if you can, we used 3 chunky ones.
• 1/2 tsp turmeric – you never need much of this; be careful as it will stain (it was used as a dye, and probably still is).
• 1 tsp cloves – that’s about 10-12 of them.
• 1 tsp peppercorns these will remain whole so feel free to grind them up if you don’t want to risk biting into one and getting a spice surprise, yum.
• 6 cardamoms
• 1 tsp garam masala powder
• 6 big cloves garlic – more if you’ve got small ones.
• 2 tablespoons garlic puree
• 1 lb chicken breast or a whole chicken weighing a bit more. – This dish can be prepared with chucks of chicken breast or a whole chicken cut up in the normal way. We prefer chicken breast, but each to their own.
• 1/2 cup (that’s about 125ml) full-fat plain yogurt
• Sunflower oil or ghee
• 2 tomatoes chopped
• 8-10 small potatoes – or larger ones chopped into roughly 2″ square chunks
• A small bag of shallots or baby onions. Use as many as you like.
• 2-3 medium onions – to be grated or food processed.
• 1 tsp sugar

Preparation:
Make a paste of your chili powder with a little water. Set the oven to about 160C (320 Fahrenheit). Grate/process the 2-3 medium onions and then squeeze the juice out with a cheesecloth or some such. Get rid of the pulp and save the juice. You should have 1/3-1/2 cup of juice
Peel the potatoes and chop them up, or just scrape them if you are using new (baby) potatoes. Then you must part-boil them – just bring them to the boil from cold water and leave them bubbling for a minute. Drain and put them to one side. Meanwhile, peel the shallots and start them off cooking in a couple of tablespoons of oil. When they look like the photo, remove them with a slotted spoon and put to one side.
Now fry the chili paste and fry over a medium heat for a few minutes. This will improve flavor and prevent indigestion later on. Stir constantly, as you do not want the paste to stick or burn. Add the garlic and bay leaves and continue to fry for a couple of minutes. Watch the garlic. We don’t want it to burn or crisp. So vary the heat as needs be. Now add the whole red chillies, turmeric powder, cardamom, cloves and the cinnamon stick.
Stir round about ten or so times, then add the ginger puree and continue to stir for 2 more minutes. Note: watch out for the ginger puree – it has a high water content and will spit when added to hot oil! OK, now add the butter, chicken, yogurt, sugar, potatoes and tomatoes. Mix well and cook for about 5 minutes.
Add the garam masala, onion juice and the shallots and mix. Transfer to an oven dish (we cooked in an oven dish from the start) and cook in the oven for about 30-45 minutes, depending on how long it takes to get the potatoes cooked through. If it dries out too much than just add a bit of boiling water.
Serve with boiled rice, yogurt and a nice white wine that’s a touch on the sweet side and very, very cold. I hope you try this and enjoy it as much as we do. Final note: I guess I better say, don’t eat the whole cardamoms or cinnamon stick!

Servings: 4

Ingredients:

• 4 cloves
• 2 black cardamoms
• 1 blade of mace
• 2 bay leaves
• 1 tsp coriander powder
• 1 tsp ginger powder
• 1 tsp fennel powder
• 1/3 tsp turmeric
• 1 tsp paprika
• 2 tsp chili powder – (from whatever red chili you like)
• 4 cloves garlic chopped
• salt
• 1-1 1/2lbs lamb – cubed – (cooking time will be decided by which cut you have)
• 1/2 pint lamb stock (made with the bones if you have them)
• 6-10 shallots chopped
• 1/2 cup yogurt (full fat)
• 1/4 cup ghee (or some vegetable oil)

Preparation:

1. Make a paste with of the powdered spices and some water
2. Ok, now fry your chopped shallots in the ghee for 10-15 minutes until light brown. Then add the garlic and continue to fry for a couple of minutes. (I figure at this point you don’t need a picture of fried shallots). Now add the cloves, cardamoms, mace, bay leaves and carry on frying for another minute or so. Then add the spice paste and fry for another few minutes. Add a bit of water (a tablespoon or so) if the spices are sticking during the frying process.
3. Whack in your lamb and sauté for five minutes. Add the yogurt and sauté for a further five minutes.
4. Now add most of the stock, salt to taste, and leave to simmer. Add more stock if it starts to dry out too much.
5. The dish is done when the lamb is very tender. This will take you somewhere in excess of an hour, depending on what cut of lamb you have. Just leave it until it’s done!
6. Here’s the finished Rogan Josh dish. Note how it completely changed color during the stewing process. I hope you like this dish, it’s a really tasty thing. Serve it with boiled rice, or maybe some sort of bread maybe Naan or Chapati. A full-bodied red wine should go with this well.

Servings: 4

Ingredients:

• 500g (1.1 pounds) Chicken breast (you can also do this on the bone if you wish)
• 300g (.66 pounds) Toor dal (just go for green lentils if you can’t find any)
• Fresh or minced ginger
• 6 garlic cloves
• 3 medium onions
• 1 red pepper
• 1 orange or yellow pepper
• 1 large potato
• 3 chopped tomatoes
• 1 lime (juice of)
• 1 tablespoon tamarind paste
• 1 small tin of pineapple rings in their own juice (optional)
• 1 bunch coriander (that’s what you loyal allies of the Crown call cilantro)
• 1 tablespoon jaggery (substitute for dark brown sugar if you can’t get jaggery)
• sunflower oil or butter/vegetable ghee if you can get it (we ran out of ghee so used oil)
• Salt and pepper

Spices:

• 1/2 teaspoon turmeric powder
• 3 teaspoon good quality dhansak masala (or curry powder)
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 2 teaspoon red chili powder

Preparation:

1. Fill the kettle and put it on. Peel and chop the potato into 1.5 inch chunks. Roughly chop one of the onions and both peppers and put them all to a medium saucepan. Peel and crush 3 garlic cloves with the side of the knife and add them to the saucepan. Add the lentils and three teaspoon of minced ginger. Add the turmeric and tamarind to the saucepan also.
2. Cover the mixture in the pot with boiling water and simmer over a medium flame. You’ll simmer the vegetables until the lentils are very soft, about 20 to 30 minutes. If the vegetables start to stick or dry up, add more boiling water and turn the heat down. Whilst this mixture is simmering, chop the remaining onions and fry them in a large saucepan over a medium heat in 2 tablespoons of oil.
3. Make a spice paste with the remaining spice powders and a little cold water.
4. When the onions are softening (5-10 minutes) add the spice paste and fry over a medium-low flame for 5 minutes. Frying the spices takes the bitter edge off them and prevents indigestion later on.
5. Chop the coriander, tomatoes and remaining garlic and add to the onions. Fry for a further 5 minutes.
6. Chop the chicken into chunks. When the vegetables are cooked add them to the large saucepan along with the chicken and the jaggery.
7. Allows this mixture to simmer for about 20 minutes then add the juice from the pineapple. After another 20 minutes add the pineapple chunks and lime juice. Cook for another 10 minutes
8. Server with any rice (I usually just use simple boiled rice) and some Greek yogurt or soured cream.
9. Enjoy your chicken dhansak with a nice dry white wine.

Servings: 4

Ingredients:
Making the Marinade:

• (These are approximate)
• 1 pt Orange Juice
• 1/4 cup Vinegar
• juice from Lime
• juice from Lemon
• 1/4 cup fresh Ginger (roughly chopped)
• 1/4 cup Worcestershire Sauce
• 1/4 lb Honey
• 5 cloves Garlic (roughly chopped)
• 6 Arbol Chili Peppers (crushed)
• 2 tbsp Thyme
• 1/4 cup Bourbon
• 2 tbsp Chervil
• 2 tbsp Cinnamon
• 3 tbsp Seasoning Salt
• 1/4 cup Soy Sauce
• 4 Mint Leaves (chopped)

Combine all the ingredients together in a bowl. Refrigerate for an hour.

(Additional ingredients listed below in recipe).

Preparation:
Making the Bombay:

• 2 lbs Eye of Round
• 1/2 lb Shrimp
• 3 tbsp Curry Powder
• 4 3 stalks Celery
• 5 cloves Garlic
• juice from Lime
• juice from Lemon
• 1/4 cup Ginger
• 1 large Tomato
• 1/2 Red Onion (largely diced)
• 1 Mango (diced)
• 1 Papaya (diced)
• 2 Kiwi (diced)
• 1/4 Pineapple (diced)
• 1/2 can Coconut Milk
• 1/2 bag Coconut Flakes
• 10-15 Almonds
• Scallions
• Cayenne Pepper
• Cilantro
• Mint

1. Why the eye round roast? It’s more affordable, you get 5 lbs of meat for around $10. If you buy precut steaks, you’ll be paying $3 to $4 a pound. In most cases you won’t find a 2lb eye of round roast. So get the smallest one, and then cut it in half. Trim the fat off the loin.
2. Roughly slice it widthwise 3 or 4 times, to get thinner steaks.
3. Place overnight in the marinade.
4. Slice the steaks into into strips and after getting a wok extremely hot, stir fry them. Add a small bit of marinade and let it caramelize to give the beef some color.
5. Put the beef on the side, and do the same for the shrimp. Next, stir fry the garlic and ginger until they start to darken and add in the fruit and vegetables. Let them cook for about 3 minutes, then add a little bit more of the marinade.
6. Once it starts to boil, make a small cornstarch slurry and add until the sauce becomes thick. Add the stir fried meats and vegetables and mix well.
7. Let a pan get hot, and toss the almonds, scallions, and coconut in. Once it starts to brown, continue sauteing off the heat so the coconut doesn’t burn.
8. Serve over rice, or rice noodles and top with the coconut mixture.

Servings: 4