Das’s chickpea curry

Das’s chickpea curry

Author:

EasyRecipes .

Recipe type: Curries

Cuisine: Indian

Serves: 5

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

- See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf

This hearty chickpea curry is based on a recipe by Jamie Oliver's good friend Das Sreedharan - See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf

Ingredients

• Olive oil, to fry
• ½ cinnamon quill
• 3 cardamom pods, crushed
• 2 cloves
• Pinch fennel seeds
• 4 garlic cloves, chopped
• A thumb-sized piece of ginger, finely chopped
• 2 green chillies, finely chopped
• 3 onions, chopped
• ½ tsp ground turmeric
• 1 level tsp chilli powder
• 1 heaped tsp ground coriander
• 1 level tsp garam masala
• 1 heaped tsp tomato paste
• 4 ripe tomatoes, chopped
• 2 x 400g cans chickpeas, rinsed, drained
• 200ml light coconut milk
• 100g baby spinach
• Bunch coriander, leaves picked, chopped

Instructions

1. Step 1:
2. Put a wide pan over medium heat, and once hot, add a good drizzle of olive oil, the cinnamon quill, cardamom, cloves, fennel seeds, garlic, ginger and green chilli. Stir and cook for a couple of minutes, then add the onion. Cook, stirring occasionally, for a further 15-20 minutes until soft and golden.
3. Step 2:
4. Stir in the turmeric, chilli powder, ground coriander, garam masala, tomato paste and a pinch of salt. Add the tomatoes, then 450ml water. Bring to a boil, then add the chickpeas. Cover and cook over medium heat, stirring occasionally, for 15 minutes.
5. Step 3:
6. Reduce the heat to low and pour in the coconut milk. Simmer gently for 5 minutes, until well combined, adding the spinach to wilt for the last couple of minutes. Season to taste. Remove the pan from the heat, scatter with the coriander leaves and serve.

- See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf

Pecan, chocolate & cherry cookies

Makes 20 Prep 15 mins Cook 12 - 14 mins

200g/7oz unsalted butter, at room temperature
85g/3oz light muscovado sugar
85g/3oz golden caster sugar
1 egg
225g/8oz self-raising flour
100g/4oz plain chocolate
50-70% cocoa, roughly chopped
85g/3oz glacé cherries, roughly chopped
50g/2oz pecan nuts, roughly chopped

1. Heat oven to 190C/170C fan/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolate, cherries, pecan pieces and 1/2 tsp salt.

2. Spoon the mixture onto non-stick baking sheets in large, rough blobs - you should get about 20. Make sure they are spaced well apart.

3. Bake for 12 - 14 mins until just golden, but still quite pale and soft in the middle. Cool on the sheets for 5 mins, then lift onto racks and leave to cool completely.

BBC Cheesy Broccoli Pasta Bake

BBC Cheesy Broccoli Pasta Bake

Reference:
http://www.bbcgoodfood.com/recipes/372605/cheesy-broccoli-pasta-bake

Cooking time

Prep:10 minsCook:20 mins

Skill level

Easy

Servings

Serves 4

Ingredients

• 280g penne
• 280g broccoli, cut into florets
• 25g butter
• 25g plain flour
• 300ml milk
• 1 tbsp wholegrain mustard
• 140g mature cheddar, grated

Method

1. Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
2. Heat the butter in a saucepan and stir in theflour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
3. Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

Spinach & Nutmeg Soup

Spinach & Nutmeg Soup

The NCG Kitchen

Reference: http://newcoventgardensoup.com/recipes-grouping/spinach-nutmeg-soup/

Ingredients

• 25 gs butter
• 1 large onion finely chopped
• 25 gs plain flour
• 900 mls vegetable stock
• half a lemon, juice of
• 700 gs fresh spinach
• freshly grated nutmeg
• 50 mls single cream
• 150 mls milk

Cooking Instructions

STEP 1 – Melt the butter in a saucepan, add the onion, then cover and cook gently for 10 minutes, without browning. STEP 2 – Stir in the flour, then cook gently for 2 minutes. Gradually add the stock, lemon juice, spinach and nutmeg. STEP 3 – Cover, bring to the boil, then simmer for 5 minutes, until the spinach has wilted. Blend until smooth, then stir in the milk and cream. STEP 4 – Season to taste, then reheat gently and serve. 

BBC Lemony roast chicken pie

Reference: http://www.bbcgoodfood.com/recipes/1974655/lemony-roast-chicken-pie

Prep:1 hrCook:3 hrs, 15 mins

Skill level

Moderately easy

Servings

Serves 6

A pie that's worth taking the time over, crisp shortcrust pastry filled with roasted chicken and a creamy onion and fennel sauce

Ingredients

• 3 lemons, 2 halved
• 1 large chicken, about 1.85kg
• 25g softened butter
• 2 celery sticks, diced
• 1 onion, diced
• 1 large fennel bulb, diced
• 50g flour
• 500ml chicken stock
• 170ml pot single cream
• small pack flat-leaf parsley, chopped
• 500g pack all-butter shortcrust pastry
• little flour, for dusting
• 1 egg, beaten with a fork

Method

1. Heat oven to 200C/180C fan/gas 6. Push lemon halves inside the chicken’s cavity – they should all fit if you fiddle them around. Sit chicken in a smallish roasting tin, smear butter over the breasts and season well. Roast, breast-side up, for 30 mins, then flip over and roast, breast-side down, for a further 1 hr 30 mins-1 hr 40 mins until the chicken is cooked through and juices run clear when you pierce the thigh with a knife.
2. With 30 mins to go, pour all juices from the tin into a jug. After juices and fat separate, spoon 50ml fat from the top into a big, wide pan. Add the celery, onion and fennel, and soften gently for 20 mins.
3. When the chicken is done, pour any more juices into the jug. Reserve an extra 2 tbsp fat (see Nearly spring greens, related recipes) and discard remaining fat. On the heat, stir the flour into the veg until absorbed, then gradually stir in the stock and chicken roasting juices, simmering to a sauce. Stir in cream and parsley, remove from the heat and season.
4. Shred chicken from the carcass in large-ish chunks, discarding skin – if the bird is still hot, use clean rubber gloves or 2 forks. Juice the roasted lemons, pick out the seeds and stir all the juices and roasted pulp into the sauce with the chicken. Taste and season with a squeeze more juice from the final lemon if it needs it. Tip into a large pie dish.
5. Roll out the pastry on a flour-dusted surface until big enough to cover the pie. Brush the rim of the dish with beaten egg and lift on the pastry. Trim edges, then press and crimp to seal. Brush all over with more egg and bake for 30-40 mins until golden and crisp.

Recipe from Good Food magazine, March 2012

Spiced swede fritters

SERVES 4 as a starter, MAKES 15
PREP 20 mins
Cook 35 mins

Ingredients
1 swede (about 650g), peeled and diced into small chunks
75g/2 1/2 oz plain flour
100ml/ 3 1/2 fl oz crème fraiche
1 egg, beaten
1 red chilli, deseeded and finely chopped
1 red onion, finely chopped
1 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground turmeric
1 tsp crushed coriander seeds
small handful coriander, chopped
sunflower oil, for frying
mango chutney, to serve

1. Cook the swede in a pan of boiling water for 15 mins until tender, then drain well. In a large bowl, mix together the flour, creme fraiche and egg to make a smooth, thick batter. Stir in the chilli, onion, spices and coriander, then season generously. Very roughly mash the swede and stir in the mixture.

2. Heat a splash of the oil in a large non-stick pan and cook small, flattened spoonfuls of the mixture for 2 mins on each side until crisp and browned. Serve hot with chutney.

Chicken & Almond Pilaff

Preparation 10 minutes
Cooking 1 hour
Serves 4

ingredients
240g Tilda Wholegrain Basmati rice
2 tbsp veg oil
8 chicken drumsticks, skinned and scored (approx, 1kg)
2cm piece fresh ginger, chopped
2 cloves garlic, chopped
2 tsp cumin seeds, lightly crushed
2 tsp coriander seeds, lightly crushed
1 tsp fenugreek
1 tsp black mustard seeds
2-3 cloves
50g almond flakes
600ml chicken stock
200g green beans, halved

1. Preheat the oven to 200C
2. Heat the oil in a frying pan and fry the chicken for 4-5 minutes until golden
3. Add ginger, garlic and dry spices and cook for 1 minute
4. Transfer to a casserole dish and stir in the remaining ingredients
5. Cover and cook for 1 hour until the rice is tender and chicken is cooked through.