Recipe
Best Butter Chicken Curry Recipe
by theadmin on Sep.16, 2017, under Recipe
Ingredients
- skinless chicken breasts 500g, cut into chunks
- ground turmeric 1 tsp
- ginger a thumb-sized piece, peeled and grated
- garlic 2 cloves, crushed
- lemon 1/2, juiced
- butter 35g
- onion 1 large, thinly sliced
- makhani or other curry paste 3 tbsp
- tomato puree 1 tbsp
- ground almonds 2 tbsp
- full-fat natural yogurt 175ml
- chicken stock 150ml
- coriander a handful of leaves
- basmati rice to serve
Method
- STEP 1
Toss the chicken with the turmeric, ginger, garlic, lemon juice and ½ tsp salt. Heat the butter in a large wide pan then cook the onion for 10 minutes until softened and starting to turn golden. Add the curry paste and tomato purée and cook for 3 minutes. Add the chicken and cook until opaque.
- STEP 2
Mix the almonds and yogurt in a bowl then stir into the pan and cook for 2-3 minutes. Add the stock and simmer gently for 10 minutes. Scatter over the coriander and serve with basmati rice.
Click here for best winter recipes, reviews and more….
Best turkey recipe ever!
by theadmin on Dec.14, 2015, under Recipe
Hi, and welcome to the weekend. It’s going to be a very busy one as all our Cicchetti restaurants are fully booked! Tonight I will be going to London to see all our fantastic customers and maybe even have a little Prosecco with them, as tomorrow I will be visiting Winter Wonderland in Hyde Park London with my children to see Santa.
Chefs get asked the same questions around this time of year and it normally involves how to cook a turkey. This week’s book, Christmas, by Gordon Ramsay has the answers plus this alternative lunch.
So if you don’t fancy turkey why not try pan-fried duck breast which marries very well with the orange and the cranberry sauce then the Christmas bombe. This is a must buy book for Christmas, full of fabulous recipes. We’ll have some more festive ideas for you next week. Ciao!
Best turkey recipe and more….
Pan-fried duck with spiced orange and cranberry sauce
4 duck breasts, about 225g each
4 juniper berries
Pinch of caraway seeds
1 tsp allspice
Sea salt and freshly ground black pepper
For the spiced orange and cranberry sauce:
100ml ruby port
100g fresh cranberries
Finely grated zest and juice of 1 orange
½ cinnamon stick
1 star anise
300ml chicken stock
1-2 tsp cranberry or redcurrant jelly, to taste
30g butter, diced
SERVES: 4
PREPARATION: 20 MINUTES
COOKING TIME: 20 MINUTES
Lightly score the skins of the duck breasts with a sharp knife. Using a pestle and mortar, grind the juniper berries, caraway seeds, allspice, 1 tsp salt and a few grinds of pepper to a powder. Rub the spice mix all over the duck breasts and leave to stand for about 10 minutes.
Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Fry for 5-10 minutes, until most of the fat has rendered and the skin is golden brown.
Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Remove from the pan and leave to rest in a warm place while you make the sauce.
For the sauce, pour off excess fat from the frying pan and place over a high heat. Pour in the port, stirring to deglaze, and let it bubble for a minute. Add the remaining ingredients, except the butter, and bring to the boil.
Let it bubble until the liquid has reduced by two-thirds and thickened to a syrupy consistency. The cranberries should be very soft; squash a few with a wooden spoon, leaving the others whole. Add any juices from the resting duck. Taste and adjust the seasoning and add a little more jelly if desired. Finally, add the butter and shake the pan to incorporate it as it melts.
Slice the duck breasts on the diagonal and fan them out on warmed serving plates. Spoon the sauce around the duck and serve with parsnip purée and creamed cabbage with thyme if you like.
Nothing beats home cooked beef chilli
by theadmin on Jan.17, 2014, under Recipe
Warm the soul with this family favourite Beef Chilli Recipe for those chilly winter nights in the UK. Beef with this beautiful hot homemade chilli sauce
Ingredients
- 1 tbsp oil
- 1 large onion
- 1 red pepper
- 2 garlic cloves, peeled
- 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
- 1 tsp paprika
- 1 tsp ground cumin
- 500g lean minced beef
- 1 beef stock cube
- 400g can chopped tomatoes
- ½ tsp dried marjoram
- 1 tsp sugar
- 2 tbsp tomato purée
- 410g can red kidney beans
- plain boiled long grain rice, to serve
- soured cream, to serve
Method
- Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
- Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
- Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
- Serve with soured cream and plain boiled long grain rice.
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Stunning summer salad recipe for you to enjoy
by theadmin on Jul.22, 2013, under Recipe
This beautiful summer weather that we are having is great for outdoor living and dining. I found some lovely summer dishes that are easy to prepare and scrumptious all the same.
Cook up nutritious & delicious home cooked meals for the family that are also suitable for a guest party. We tried this recipe over the weekend and decided to share it:
Calamari, Mango and Strawberry Summer Salad Recipe
INGREDIENTS:
- 1 Fresh mango, sliced
- 1 Lemon
- 400 gram Calamari rings
- 180 millilitre KNORR Creamy Ranch Salad Dressing
- 100 gram Strawberries, halved
- 200 gram Rocket leaves
- 15 millilitre Olive oil
INSTRUCTIONS:
- In a bowl place calamari and KNORR Creamy Ranch Salad Dressing
- Mix well
- Allow to stand while making the salad
- Rinse rocket leaves, dry and place in a serving dish
- Add mango and strawberries to the rocket
- On a high heat, heat oil in a griddle pan
- Add calamari, fry for 1-2 minutes or until no longer translucent
- Add calamari to the salad
- Squeeze fresh lemon juice over to taste
- Serve immediately
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