Foodie Friday

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pork dumplings
17-09-2021-header

SAUCE

    • olive oil, to fry
    • 4 tbsp butter
    • 1 onion, peeled and chopped
    • 5 garlic cloves, peeled and minced
    • 20g fresh ginger, unpeeled and finely grated
    • ½ tsp fenugreek seeds/methi seeds (optional)
    • ½ tsp ground cumin
    • 1 tsp ground coriander + extra, to serve
    • 2 tsp masala/curry powder/smoked paprika
    • 2 tbsp tomato paste
    • 500ml (2 cups) tomato purée
    • 250ml (1 cup) fresh cream
    • handful chopped fresh coriander, to serve
    • naan bread/cooked
    • basmati rice, to serve
butter chicken

  • MARINADE

  • 500g skinless chicken breasts, cubed
  • salt and freshly ground black pepper, to taste
  • zest and juice of 1 lemon
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 80g full-cream Greek/plain yoghurt

INSTRUCTIONS

1. For the marinade, combine all the marinade ingredients in a bowl, cover with cling film and refrigerate to marinate, at least 4 hours or overnight for best results.

2. For the sauce, drizzle a little olive oil into a large pot over medium heat. Add 2 tbsp of the butter. Once the butter has melted, sauté the chopped onion, garlic, ginger and fenugreek/methi seeds (if using) in the pot until the onion is translucent. Add the spices and stir to combine, then add the tomato paste and allow to cook, 5 – 10 minutes. Add the tomato purée and cook for 20 – 30 minutes, then stir in the cream and remaining 2 tbsp butter. Remove from the heat and set aside in the pot.

3. In a frying pan, heat a drizzle of olive oil over high heat and fry the chicken pieces for 5 – 10 minutes until golden brown. Add the browned chicken to the sauce and combine gently.

4. Place the butter chicken in a serving bowl and sprinkle the chopped coriander and a little ground coriander over. Serve with naan bread or basmati rice alongside.

03-09-2021-header

  • SALAD

  • 600g potatoes, peeled and cubed
  • 400g orange sweet potatoes, peeled and halved
  • 6 extra-large eggs
  • 120g sour cream
  • 200g mayonnaise
  • 1 tbsp wholegrain mustard
  • handful each fresh flat-leaf parsley and chives, chopped
  • salt and freshly ground black pepper
steak

  • STEAK

  • 3 tbsp olive oil
  • leaves of 3 fresh rosemary
  • sprigs, finely chopped
  • 1 tbsp steak and chops spice
  • 1 garlic clove, peeled and crushed
  • 2 x 600g rump steaks
  • 30g salted butter
27-08-2021

This simple soup might not be glamorous, but it’s wholesome, full of flavour and easy to make. If you can’t find pastina (pasta stars) you can use broken spaghetti, orzo, or any small pasta instead. A mug of this Italian chicken soup is the just what you need on a cold winter night

chicken

INGREDIENTS

  • 8 chicken drumsticks
  • 2 medium onions
  • 3 carrots
  • 1 stick celery
  • 7 fat cloves garlic
  • 2 chicken stock pots
  • 150g pastina (pasta stars

METHOD

  • In a large soup pan, cover the drumsticks in 3l water. Bring to the boil and cook for 5 mins, removing any scum as it cooks.
  • Meanwhile, blend all the vegetables in a food processor to chop into very small pieces, almost a purée. Add the veg to the pot with the stock pots and simmer for 40 mins.
  • Allow to cool slightly, then remove the drumsticks from the pot. Take the meat off the bones and shred into bitesize pieces. Return the meat to the pot with the pastina and cook for about 5 mins until the pasta is al dente. Season to taste and serve.
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