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May, 2021

Butter Chicken

SERVINGS: 4                     PREP: 10min  (plus marinating)                        COOK TIME: 20min

INGREDIENTS:

  • 1 tsp garam masala

  • ½ cup (125ml, 4fl oz) plain yoghurt

  • 2 tsps ground coriander

  • Small piece ginger, peeled, finely grated

  • 2 tsps ground cumin

  • ¼ tsp chilli powder

  • 2 garlic cloves, crushed

  • 6 chicken thigh fillets, diced

  • 2 tbsps vegetable oil

  • 25 g (1 oz) butter (or ghee)

  • 1 onion, chopped

  • ¼ cup (125ml, 4 fl oz) thickened cream

  • ½ lime

  • Sprig of basil, to garnish

METHOD:

  1. To make marinade, combine garam masala, yoghurt, coriander, ginger, cumin, chilli powder and garlic. Make sure chicken is fully covered and place in the fridge for 4 hours.

  2. Once the chicken has marinated, heat the oil and butter in a large saucepan over medium-high heat.

  3. As onion and cook until soft and golden before adding the chicken and marinade to the saucepan. Stir constantly until the chicken starts to change colour, then add stock and cover.

  4. Wait until the liquids start boiling and reduce heat to low. Simmer, stirring occasionally, until mixture starts to thicken and chicken is cooked through.

  5. Stir in cream. Simmer until heated through then squeeze in the juice of half a lime.

  6. Serve with basmati rice or naan bread.

 

Captain Honey. (2016). The Easy Kitchen. Morningside: Herron Book Distributors.

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April, 2021

Mini Meatballs with Teriyaki Sauce

SERVINGS: 6                     PREP: 20min                          COOK TIME: 10min

INGREDIENTS:

  • 500g (1lb 2oz) beef mince

  • 1 tbsp ginger, minced

  • 5 garlic cloves, minced

  • ¼ cup (60ml, 2fl oz) soy sauce

  • 1 cup (125g, 4oz) breadcrumbs

  • 4 spring onions, thinly sliced

  • 2 eggs, beaten

  • Teriyaki sauce, to serve

  • Sesame seeds, to garnish

METHOD:

  1. Preheat oven to 200oC (400oF, Gas Mark 6). And line a baking tray with greaseproof paper.

  2. Place mince, ginger, garlic, soy sauce, sesame oil, breadcrumbs, spring onions and eggs in a large mixing bowl. Stir to combine initially and then bring together with hands until thoroughly combined.

  3. Shape into bite-sized meatballs. Place meatballs on the baking tray.

  4. Transfer to the oven and bake for 10 minutes or until cooked through.

  5. Pour teriyaki sauce over the meatballs and garnish with sesame seeds.

 

Captain Honey. (2016). The Easy Kitchen. Morningside: Herron Book Distributors.

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March, 2021

Easy Beef Casserole

SERVINGS: 4                     PREP: 15min                          COOK TIME: 2hr 15min

INGREDIENTS:

  • ¼ cup (30g, 1oz) plain flour

  • Salt and pepper, to taste

  • 1kg (2lb) chuck steak, trimmed, cubed

  • 2 tbsps olive oil

  • 2 leeks, thinly sliced

  • 2 red capsicums

  • 2 garlic cloves, crushed

  • 600g (1lb 5 oz) chopped fresh tomato (or use 1½ x 400g/14oz cans)

  • 2 tbsps tomato paste

  • 2 tbsps brown sugar

  • 2 tbsps Dijon mustard

  • 1 tbsp thyme leaves, roughly chopped

  • Thyme sprigs to garnish

METHOD:

  1. Preheat oven to 180oC (350oF, Gas Mark 4). Mix flour with salt and pepper. Lightly coat steak in the seasoned flour.

  2. Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook steak in small batches for 2 minutes at a time until browned.

  3. Place cooked steak in  large casserole dish.

  4. Into the frying pan add the rest of the oil along with the leeks, capsicum and garlic. Cook over medium heat for 3-4 minutes.

  5. Add tomatoes, tomato paste, vinegar, mustard and chopped thyme. Bring to the boil and pour over the steak.

  6. Bake, with the dish covered, for 2 hours so that the meat is tender. Add salt and pepper to taste. Garnish with thyme.

Captain Honey. (2016). The Easy Kitchen. Morningside: Herron Book Distributors.

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February, 2021

Pappardelle with Ragu

SERVINGS: 6-8                     PREP: 10min                          COOK TIME: 3hr 20min

INGREDIENTS:

  • 110g (4oz) smoked pancetta, chopped

  • Olive oil

  • 1 onion, finely chopped

  • 1 carrot, finely chopped

  • 2 sticks celery, finely chopped

  • 1kg (2lb) beef mince

  • ½ cup (125ml, 4fl oz) red wine

  • 2/3 cup (140g, 5oz) tomato paste

  • 2 cups (500ml, 1pt) boiling water

  • 2 beef (or chicken) stock cubes

  • 2 bay leaves

  • 1kg (2lb) dried pappardelle

 

METHOD:

  1. Fry smoked pancetta in a deep frying pan with olive oil for 3 minutes on a low heat, until starting to crisp. Add onion, carrot and celery. Sweat for 10 minutes with lid on, until soft and onion is translucent.

  2. Add mince, stirring until beef has browned. Pour in red wine and cook at a gentle simmer for 5 minutes until sauces has reduced down. Stir in tomato paste, then add boiling water. crumble in stock cubes and add bay leaves. Cover pan and simmer for 3 hours.

  3. When ready to eat, bring a saucepan of salted water to the boil. Add pasta and cook until al dente. Drain well.

  4. Place the cooked pasta in a pan with the sauce and stir, over heat, until pasta is coated in sauce.

Captain Honey. (2016). The Easy Kitchen. Morningside: Herron Book Distributors.

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