29 September 2014

Leftover chicken curry

Instead of using curry from a pot, this is so much nicer and easy too
Vegetable oil
2 onions, finely chopped
3 garlic cloves, very finely chopped
1 tbsp fresh ginger, very finely chopped
we used small tomatoes
300ml chicken stock
leftover roast chicken, roughly chopped
salt and freshly ground black pepper
2 tbsp plain yoghurt
steamed rice, to serve
fresh coriander, chopped, to serve
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
half tsp ground cardamom
half tsp ground cinnamon
half tsp ground turmeric
half tsp ground chilli powder (or to taste)
Heat about two tablespoons of vegetable oil in a large heavy-based saucepan. Gently fry the chopped onion together with a pinch of salt for about 15 minutes until softened. Add the garlic and ginger. Continue to gently fry for another two to three minutes, stirring occasionally.
Add the spices and ensure that they are well mixed with the onion. Continue to gently fry for another three minutes, stirring occasionally. 
Add the (chopped if you use big ones) tomatoes. Stir well and cook for another minute or so. Add the chicken stock. Bring to the boil and simmer for 10 to 15 minutes so the flavours infuse. 
Add the roasted chicken and warm through. Dollop in about 2 tablespoons of plain yoghurt. Gently warm through so that it doesn’t curdle.
Serve with steamed rice and sprinkle over a little fresh coriander and more tomato.
Tip: Don’t have all the spices? Just use two teaspoons each of garam masala, ground coriander and ground cumin. This is also a good dish for using up a few odds and ends of vegetables. If they are raw, add them in with the chopped tomatoes, and if they are already cooked, add to the pot at the same time as the chicken.

(Rachel Kelly inThe Guardian)

19 September 2014

Summer Chicken

Cut 2 chicken breasts into strips. 

Cut 2 slices of bacon into matchsticks. 

Fry chicken and bacon. 

Add sliced courgettes and cherry tomatoes. 

Stir fry for another 5 mins. 

Add some chicken stock and a tbsp of lemon juice. 

Simmer for another 3 mins. 

Decorate with fresh basil.

Inspiration: Gourmet magazine

18 September 2014

Nougat icecream, raspberry coulis

Take a mix of 150 gr. hazelnuts, almonds and pistachios, fry them lightly in a dry pan and let them cool. 

Separate 3 eggs, whisk the whites. In a small pan mix 100 gr honey with 4 tbsp of Canderel 100% sucralose and 3 tbsp water and bring to the boil till 120C (use a thermometer). 

Then mix this syrup with the eggwhites and fold it till cooled. 

Then add 25 cl whipped cream, the nuts, 50 gr white raisins and 150 gr raspberries.

Pour into a cake mold lined with cling film. Freeze for 12 hours.

Use a stick blender  to make the coulis from 150 gr raspberries, juice of 1/2 a lemon and 2 tbsp sugar

From Gourmet magazine.

6 September 2014

Ceci n'est pas une entrecĂ´te?

But of course it is.

Pan seared in butter. Simply served with sea salt and black pepper, a so-called pineapple tomato from our garden and fresh crusty French bread. Heaven!

         Look at that marbled meat: