Aloo Gobi

450g potatoes
450g caulifower
1 onion, finely chopped
2" piece ginger, grated
1 hot green chilli, deseeded and finely chopped
4 tbs ghee or veg oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground cumin
1/2 tsp turmeric
salt & pepper

Peel potatoes and cut into chunks. Place in saucepan with water and bring to a boil, boil for 5 minutes and drain.
Meanwhile, cut the cauliflower into small florets.
Heat ghee or oil in a large frying pan. Add onion and ginger and cook until onion is cooked. Add the chilli and spices and cook for 2 mins, stirring all the time.
Add potatoes and cauliflower, stirring well to coat in spices. Season with salt & pepper and stir in 3 tbs water. Cover with a lid and cook gently for about 10 mins, stirring occasionally, or until the potatoes are tender, adding a little more water if necessary.

Dhal

200g yellow split peas (soaked in cold water overnight)
400ml vegetable stock
pinch of asafoetida (optional)
1/4 tsp cayenne pepper
1/2 tsp salt
pepper to taste
1 tsp turmeric
1 diced onion
butter for frying
2 whole cloves
1 1/2 tsp ground cumin, or cumin seed
1/4 tsp black onion seeds

Place peas and stock in a large pot, bring to slow simmer and add, asafoetida, cayenne pepper, salt, pepper and turmeric, mix well and cover.
Allow to cook 20-30 mins, stirring occasionally.

Heat butter in frying pan and add onion, cumin, cloves and black onion seeds.

When onion softened add this to the pea mixture.

Remove cloves and serve.

Chicken Dopiaza

From Kris Dhillon's book, The Curry Secret
A mildly spiced dish made with double amount of onions

450g chicken, cooked as shown here

6 tbsp veg oil

2 small onions, peeled and sliced

3 UK cups basic curry sauce (see separate recipe) here (also see tip below)

1 tsp salt

1 level tsp chilli powder

1 level tsp garam masala

1 level tsp ground cumin

1/2 level tsp ground coriander

1/2 level tsp dried fenugreek leaves, ground

1 tbsp finely chopped green coriander

Heat oil in a large, deep frying pan. Add the sliced onions and fry until transparent but not starting to brown.

Add the curry sauce, mix well, and bring to a simmer.

Stir in the salt, chilli powder and the cooked chicken.

Cook on a medium heat for 10 mins or until the sauce is quite thick, stirring occasionally.

Now stir in the garam masala, cumin, ground coriander and fenugreek. Continue simmering for 3-4 mins

Skim off any excess oil and serve sprinkled with coriander.

TIP If you don't have any reserved curry sauce, use 2 tablespoons of very finely chopped onion.

Basic Curry Sauce (The New Curry Sauce by Kris Dhillon)

After spending many years trying to make curries like indian resaturants, I was delighted to be introduced to Kris Dhillon's book, The Curry Secret. In March 2009, Kris Dhillon released a new book, The New Curry Secret. It's definitely worth having both books as they contain different recipes. Although this post was written sometime ago. I'm updating today 1.10.09 as I have received an email from Kris Dhillon informing me she now has a blog too, which can be seen here

Ingredients:-

4 tbsp olive oil

1kg sliced onions

1 tsp salt

50g fresh ginger, coarsely chopped

50g garlic, coarsely chopped

1.5 litres water

1 small can (225g) tomatoes

1 tsp tomato puree

1 tsp turmeric

1 tsp paprika

Step 1:-

Heat all but 1 tablespoonful of the oil in a large saucepan with a tight fitting lid and add the sliced onions. Stir on high heat for a minute or two and then turn heat down a little. Continue to cook the onion, stirring frequently, for about 10 mins until onion is transparent and beginning to brown.

Add the salt, stir well and turn heat down to as low as possible. Cover pan and continue to cook the onion for about 20 mins, stirring three or four times during that period. The addition of salt will prevent onion from browning and help it soften and break down, but be careful it does not stick to bottom of pan.

Add ginger & garlic to onion. Turn heat up a little and cook for a minute or two, until aromatic.

Add the water and bring to the boil. Turn the heat down and simmer the mixture, partly covered, for 20-25 mins.

Leave to cool.

Step 2:-
Once cooled,ladle half the mixture into a blender jug and blend until smooth. To ensure that the sauce is really smooth, blend for about 2 mins. Pour blended onion mixture into a clean pan or bowl and repeat with the other half of the onion mixture.

Wash and dry the saucepan. Reserve about 4 tablespoons of the sauce at this point to use for cooking the meat (details in other recipes).

TIP: Freeze at this stage (see note below) if you want to keep the sauce for up to 2 months. You can freeze the finished sauce for up to 1 month.

Step 3:-

Place contents of can of tomatoes into the rinsed blender jug and blend until smooth.

Place the cleaned saucepan onto medium heat and heat the remaining oil. Add the tomato puree, turmeric and paprika and cook for about 30 seconds. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for about 10 mins.

Add the blended onion mixture to the tomatoes and bring to the boil again. Turn down the heat so that the sauce simmers gently.

As the sauce simmers, you will notice froth rises to the surface. This needs to be skimmed off. Continue to simmer, skimming as necessary, for 20-25 mins.

Use immediately or cool and refrigerate for up to 4 days or freeze for 1 month.

This is the basic sauce required for making many dishes, individual dishes require other ingredients to be added (see various recipes)

Note: Cup measurements are 150ml. If freezing the sauce, freeze in 150ml portions.

The above curry sauce makes enough for about eight main course dishes.

Chicken Tikka

Marinade:-
2 tbs plain yoghurt
2 tbs tomato puree
1/2 tsp dried onion granules
1/2 tsp dried garlic granules
1/4 tsp dried ground ginger
1 tbs paprika
1 tsp ground cumin
pinch of cayenne pepper

700g boneless, skinless, chicken breast, cut into cubes

Combine marinade ingredients in a bowl and mix well
Add the cubed chicken meat and stir well to coat in marinade mixture.
Leave minimum 2 hours (preferably overnight).

Skewer pieces of meat, grill or BBQ

Tip: reserve leftover marinade for making masala sauce.

Paprika chicken & pasta (Serves 4)

1 Onion, thinly sliced
3 Chicken breasts, cut into small pieces
2 tsp Paprika
450ml Chicken Stock
Salt & Pepper
1 Red pepper, sliced
100g Penne pasta
140ml Sour cream
Cayenne pepper to garnish


Heat 2 tbs olive oil in large saute pan or wok and fry onion until golden.
Add chicken pieces and paprika, cook 2 mins.
Stir in the stock and seasoning, bring to a boil. Add red pepper and pasta, cover and simmer gently for 15-20 mins until chicken and pasta are tender.
Stir in sour cream, adjust seasoning and add a sprinkling of cayenne pepper.

Delicious serves with a side salad and crusty bread.

Japanese Coleslaw

Ingredients:-

1/2 white cabbage, finely shredded
1 large carrot, peeled and grated
150g daikon, mooli (white raddish) peeled and grated
2 tsp black sesame seeds, toasted
2 spring onions


Dressing:-
3 tbs japanese mayo
1 tbs japanese rice vinegar
1/4 tsp wasabi paste
1/2 tsp sesame oil
2 tsp tamari (japanese soy sauce)


Place daikon in a colander, sprinkle with salt and leave 15 minutes. Squeeze out excess moisture and add to other vegetables, mix well.

Place all dressing ingredients into a bowl and whisk together well.


Stir into vegetable mixture and add toasted sesame seeds.

Char Siu Pork (serves 4)

NOTE: This page has now been moved the authors new site at The Spanish Wok. Thank you for visiting.

Please pop over to The Spanish Wok to view this page and many more.....

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Chocolate mud pie (serves 8)

Pastry:-
250g plain flour
125g unsalted chilled butter (cut into cubes)
2-3 tbs cold water
10" loose bottom flan tin

Put flour into large bowl. Add butter and rub in until it resembles fine breadcrumbs. Add enough cold water to make a soft pliable dough.
Wrap in clingfilm and chill 30 minutes.
Roll out dough on a lightly floured surface and use to line the flan tin.
Bake shell blind with foil & baking beans in a preheated oven 200c for about 10 mins until beginning to brown.
Remove baking beans and foil and bake a further 5 mins. Remove from oven and set aside, reduce oven temperature to 190c.

Filling:-
200g plain chocolate
125g unsalted butter
1 tbs brandy or tia maria
3 eggs
150ml single cream
175g brown sugar

Break chocolate into small pieces and place in a heavy pan with the butter and brandy. Heat gently, stirring occasionally, until chocolate and butter have melted.
Remove from heat and leave to cool slightly.
Beat eggs and add to chocolate mixture with the cream and sugar. Stir well to mix thoroughly.
Pour filling into pastry shell and bake for 30-35 mins until filling has set.
Serve warm with praline ice cream.

Praline ice cream (serves 4-6)

(See photo with chocolate mud pie)


For the ice cream:-
4 egg yolks
125g caster sugar
300ml milk
300ml double cream
1 1/2 tsp vanilla essence

For the praline:-
125g caster sugar

Whisk together egg yolks and sugar until light in colour.
Heat milk in a heavy pan until just below boiling. Add a little of the hot milk to the egg yolk mixture and stir to blend, pour in remaining milk.
Pour back into pan and heat gently, stirring constantly until froth disappears and mixture coats back of spoon. DO NOT BOIL.
Leave custard to cool then stir in cream and vanilla essence. Pour into container and freeze for 3 hours.
Meanwhile make the praline. Place the sugar in a heavy based frying pan over a low heat until sugar melts and turns a nut brown colour. Immediately remove from heat and pour on a sheet of greaseproof paper. Leave to cool completely then cover with clingfilm and bash with rolling pin until it's completely broken up into tiny pieces.
Remove ice cream from freezer tip into a bowl and mash to break down ice crystals. Freeze another 2 hours and mash again. Mix in the praline bits and freeze again until ready to serve.