Wednesday, 29 June 2016

Roast Indian spiced chicken and potatoes

i actually made this dish a while ago, before referendum mania followed by a brexit mourning period ensued and whilst labour party politics is ensuring i’m yet to reach ‘the other side’ i thought it’s finally time to post this if even for comfort eating inspiration.

i thought this recipe may not have been ‘summery’ enough, but, given this has probably been about the `15th consecutive day of rain … i think it’s still relevant.


using thighs with the skin on makes this dish a lot more succulent and i think the spices just come through much better too. i would be a bit careful with the use of spices in this and feel free to dial it down - using a two slightly different combinations for the chicken and the potatoes can be a bit overwhelming for some and you might want to use some trial and error and dial it up or down for your tastes. i also added the paneer as a last minute jazz up but feel free to leave out or perhaps replace it with a vegetable if you prefer such as aubergine.

ingredients (serves 3-4) 
6 chicken thighs, skin on
for the marinade
3 tbsp natural yoghurt
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric 
half tsp salt 
1 tsp chilli powder
juice from half a lemon

for the potatoes 
500g new potatoes, chopped into chunks
olive or vegetable oil - or butter if you're feeling indulgent
1 tbsp mustard seeds 
red onion, chopped
2 cloves garlic finely chopped
1 tsp ground turmeric 
half tsp cayenne
half tsp paprika
two large tomatoes chopped
some cubes of paneer (optional) 
generous bunch of coriander, chopped

some yoghurt to top off

method
mix the marinate ingredients together and cover the chicken thighs with it. try to marinate for at least 6 hours if you can, an hour at least. these would be great marinating overnight in the fridge 
preheat the over to 200 degrees
place the thighs in a large baking tray - something like a casserole dish that's not really deep would be good to catch the juices
bake for around 30 minutes but do check the chicken is cooked through 
whilst the chicken is roasting par boil the potatoes in some salted water for around 5-10 minutes, until they're almost cooked but still firm
drain thoroughly and set to one side
heat your oil or butter in a large man on a medium heat 
add the mustard seeds
once the start to 'pop' add the garlic and cook until lightly browned
put the heat down and add the spices and fry gently for 2-3 minutes
add the potatoes and tomatoes and cover with the spices - add the paneer now too if you're using it 
cover and cook for 15 minutes, stirring occasionally 
serve the chicken on a bed of the potatoes top with coriander and yoghurt
i hope this sees you into a post brexit world....!

Friday, 18 March 2016

Masala Omelette and chilli beans: the brunch series

the final recipe in this series continues the theme of quick and easy with this straightforward but super tasty omelette and spicy beans. 

i hope you've enjoyed this series and have tried out at least one of the recipes - get in touch if you have any requests for more dishes! 

ingredients (serves 2)
for the omelette:
5 eggs
splash of milk
2 tbsp finely chopped red onion
1 chopped spring onion
half tsp garam masala 
pinch salt
1 green finger chilli, finely chopped
pinch turmeric 
black pepper, to taste
(option) 1 small new potato finely chopped
chopped coriander sprigs

for the beans: 
1 can baked beans
2 spring onions, chopped
half tsp red chilli flakes
pinch paprika
pinch black pepper

method:
beat the eggs and milk in a large bowl
i made the two omelettes one by one, so, taking half the onions, spices, salt and chilli, fry off in a frying pan with some melted butter for a few minutes, with the potatoes if you're using them until soft
add half the beaten eggs and chopped coriander and and fry until the bottom is cooked and top nearly so. then put under a grill until cooked through
and repeat! 
whilst the second one is under the grill on a low heat, in a saucepan gently fry the spring onions until soft
add the beans, with the chilli flakes and paprika, salt and pepper, heat through 

 


Friday, 11 March 2016

spiced porridge: the brunch series

we are approaching spring but there's still time for a warming spiced porridge for week three in this blog series! and remember as with most of these recipes just adjust the ingredients to what you like. if you don't like to be overwhelmed by cinnamon and prefer a more 'hot' spice, add more all spice to this - and replace the apple and almonds with a combination you like. and in terms of what to cook the oats in, if you go for milk, full fat, soya, almond and everything in between, go for what you usually do - I prefer just water.

ingredients:
rolled oats
crushed seeds from 4 cardamom pods
a quarter tsp of all spice
half a tsp of ground cinnamon
milk or water - just use your preferred liquid
any toppings you like - i used sliced apple, chopped almonds and honey

method:
i mixed the dry spices (cardamom, cinnamon and all spice) into the dry porridge oats first
make the porridge how you usually would
top it with your favourite things!

Friday, 4 March 2016

Chilli Cheese on Toast: the brunch series

i hope you enjoyed the egg and potato last week, up this week is a super easy but deliciously moorish chilli cheese on toast in time to treat your mum on mother's day. i used my favourite bread which is seeded, but this would go great with a white bloomer if you prefer and tone up / down the chilli to taste. they do a great version of this at dishoom where i think they lightly fry it in a dry pan once it's been grilled to get it extra crispy on top.

ingredients:
2 slices of bread (i used a seeded / granary bread)
as much grated cheddar cheese as you like
one finely chopped fresh green chilli
one spring onion, finely chopped
crushed black pepper
any chutney or other condiments you'd like to go with it

method:
mix the chopped chilli, spring onion and crushed black pepper with the grated cheese
lightly toast the bread
top the slices with the cheese and heat under the grill until the cheese starts to go a nice orange brown
enjoy!

Sunday, 28 February 2016

Egg and Spiced Potato: the brunch series

whether it's a lazy, boozy or bottomless brunch, or a combination of the three ... there's no escaping the latest most important meal of the day (well, on the weekend at least). so on this blog there will be four weekly brunch recipes to try out, from a spiced porridge to a chilli cheese on toast. a lazy brunch should be just that and this goes for the person making it - all of these recipes are incredibly quick and easy to make and some are pretty easy to share so you don't another weekend to recover from a load of cooking. 

if you want something sweet to go with these dishes, check out the chocolate chai brownies and rose and cardamom biscuit recipes.

the brunch series starts with eggs with spiced potato. the only thing this lacked was some nice fresh herbs such as parsley and coriander. the ones in my local tesco looked so sad i couldn't face buying them so mine were sans herb this time, but do add your favourites to this dish even just to add some colour. you also don't have to use baby potatoes, any potato would be fine. 




serves 1 as a main or two if you're sharing a different dishes:
2 eggs
4 baby potatoes, chopped into small cubes
butter
1 clove of garlic, finely chopped
1 tsp cumin seeds
1 tsp ground turmeric
half tsp garam masala
half tsp crushed dried red chilli (or more if you like it spicy)
some crushed black pepper

method:
par boil the potatoes for about 4-5 mins until cooked but firm (or microwave them for about 4 mins but make sure you don't over cook them as they will dry out)
in a small frying pan lightly dry fry the cumin seeds until lightly toasted
add the butter into the same pan and once melted, add the chopped garlic 
add the turmeric, masala and chilli and lightly fry for about a minute or two before adding the almost cooked potato and fry on a medium heat until cooked
whilst the potatoes are cooking, make fry or poach your eggs as you usually do
serve and sprinkle the crush black pepper over the eggs