Coriander, Ginger and Chilli Butter Chicken

This is Gordon Ramsay's take on his favourite Indian meal.  I got it from his book "The Ultimate Cookery Course" which literally has everything you would ever need to know about cooking.  There is a TV show based on the book on BBC at the moment which is just as awesome.

He recommends you start marinating the chicken the night before to allow all the flavours to develop.

Ingredients:
- 500g boneless, skinless chicken pieces cut into 4cm pieces (he recommends thighs but I used breast)
- Olive oil for frying
- 1 small onion, peeled and diced
- 2 garlic cloves, peeled and finely chopped
- 3cm piece of root ginger, peeled and finely chopped
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground tumeric
- Pinch of chilli powder, or to taste
- 2 tbsp tomato puree
- 25g butter
- Small bunch of fresh coriander, leaves roughly chopped, to garnish

For the marinade:
- 2 garlic cloves, peeled and finely chopped
- 4cm piece of fresh root ginger, peeled and grated
- 1 red chilli, deseeded and finely chopped
- Juice of 1/4 lemon
- 2 tsp coriander seeds
- 1 tsp cumin seeds 
- 1/2 tsp ground tumeric
- 150g natural yoghurt
- Sea salt and freshly ground black pepper

1.  Put the garlic, ginger, chilli and lemon juice from the marinade ingredients in a bowl.  Toss the chicken into the mixture, cover and set aside.

2.  Continue preparing the marinade.  Toast the coriander and cumin seeds in a dry pan for about 1 minute until aromatic and the coriander seeds are popping.  Grind to a powder, then mix with turmeric, yoghurt, salt and pepper.

3.  Pour the yoghurt mixture over the chicken.  Mix well, cover and leave to marinate for at least 2 hours.

4.  When ready to cook the chicken, heat a large heavy based pan over a medium heat and add a little olive oil.  When the pan is hot saute the onion with a pinch of salt for 5 minutes.  Add the garlic and cook until lightly golden before adding the ginger and cooking for a further minute.

5.  Add the ground coriander, garam masala turmeric and chilli powder and stir into onions over a medium heat until aromatic.  Add the tomato puree and stir for 30 seconds.  Add the butter and allow to melt before stirring it through.

6.  Remove the chicken from the marinade and wipe off any excess.  Add the chicken pieces to the pan and cook for 10 minutes, turning now and then until cooked through.  Lower the heat, add the remaining marinade to the pan and cook gently for 5 minutes until piping hot (be careful not to let the sauce boil as this will cause it to split).  Taste and adjust the seasoning as necessary.  Serve garnished with chopped coriander leaves.

I added 2 chopped tomatoes when I added the chicken, which worked out quite well, and served on basmati rice.

Oreo Cupcakes

I found this recipe for cookies and cream cupcakes on www.annies-eats.com and it is delicious!

Ingredients:
- 24 Oreo halves with cream filling attached
- 2.25 cups of all purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 8 tbsp unsalted butter (at room temperature)
- 1.66 cups of sugar
- 3 large egg whites (at room temperature)
- 2 tsp vanilla extract
- 1 cup of milk
- 20 Oreo cookies coarsely chopped
- 240ml cream cheese (at room temperature)
- 6 tbsp unsalted butter (at room temperature)
- 1 tbsp vanilla extract
- 4 cups of icing sugar
- 2 tbsp heavy cream
- Oreo cookie crumbs
- 24 Oreo cookie halves

Directions:

1.  Preheat oven to 180 degrees Celsius.  Line the wells of the cupcake pan with 24 paper liners, and place and Oreo half in the bottom of each liner, cream side up.

2.  Combine the flour (sift it in), baking powder and salt; stir together with a fork and set aside.

3.  In the bowl of an electric mixer combine the butter and sugar and beat together on medium-high speed until light and fluffy.  (Should take approx. 2 minutes)

4.  Blend in the egg whites one at a time, beating well after each addition.  Then blend in vanilla extract.

5.  With the mixer on low speed beat in half of the dry ingredients just until incorporated.  Add milk and beat until just combined, then mix in remaining dry ingredients.

6.  Gently fold in the chopped Oreos until evenly incorporated.  Be careful not to over mix.

7.  Evenly divide between the prepared cupcake liners.  Bake for 18 - 20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 5 - 10 minutes then transfer to a wire rack to cool completely.

8.  To make the frosting combine the cream cheese and butter in the bowl of an electric mixer and beat on medium high speed until smooth (about 1 minute).  Blend in vanilla extract.  Beat in icing sugar (I sifted it in) until incorporated and smooth (1 - 2 minutes).  Add the heavy cream to the bowl and beat on medium-low speed until incorporated, then increase the speed to medium-high and whip until light and fluffy.

9.  Frost the cooled cupcakes, and decorate with Oreo crumbs and Oreo halves.

10.  Enjoy!  Because of the Cream Cheese frosting, depending on the temperature you may have to refrigerate them if you are not going to eat them straight away, but they should be alright for a day.

Bacon and Blue Cheese Swirls

Another quick and tasty party snack:

Bacon and Blue Cheese Swirls

Ingredients:

1 roll of store bought Puff Pastry
1 pack of streaky bacon
150g blue cheese

Method:

Roll out the pastry and cover with bacon and blue cheese.  Roll up quite snugly, and slice into thin sections.  Lay flat on a baking tray, and bake at 180 degrees for approximately 25 minutes (until the pastry is golden brown).  DONE!

You can serve warm or cold.

Marinated Fillet Steak Braai

A braai is perfect for relaxing on the weekend, not to much prep and easy to manage while keeping an eye on the rugby.  

Marinated Fillet Steak

For the Marinated Fillet Steak:

I try to marinate my meat for at least two hours before I put it on the braai.  Ingredients I poured over and rubbed into my 2kg fillet steak:
- 20ml Olive Oil
- 30ml Port
- 20ml Worcestershire Sauce
- 10ml Lemon Juice
- Salt and Pepper
- Whole Coriander Seeds

I kept this in a marinating tupperware, turning a few times in the fridge to make sure it was evenly spread by braai time.

I cut into individual steak sizes just before putting onto the braai.  This must go on last, as it only cooks for about 10 minutes (for medium-rare).

For the sides:

- Place baby potatoes into the oven at 180 degrees Celsius for 2 hours.  I add 3 whole garlic cloves, salt and pepper, and two sticks of Rosemary to add flavour.  Turn occassionally.

- Wrap mealies in tinfoil and get onto the braai 1 hour before serving, turning every 15 minutes.

- Wrap mushrooms in tinfoil, together with 2 tbsp butter, salt, pepper, and finely chopped rosemary.  Place on the braai for 45 minutes, turning every 15 minutes.

- Prepare a side salad.

Asparagus and Parmesan Party Snack

This quick and easy snack is perfect for entertaining:

Asparagus and Parmesan Party Snack

Ingredients:

1 pack store bought puff pastry
500g fresh asparagus
3 cloves of garlic
10ml olive oil
180g Parmesan cheese
Salt
Pepper

Method:

1.  Preheat oven to 180 degrees Celsius.  
2.  Roll out the pastry until about 5mm thick and place into a rectangular baking dish
3.  Brush olive oil lightly over the pastry
4.  Spread the asparagus evenly over the pastry
5.  Sprinkle with finely chopped garlic, salt and pepper
6.  Place in oven for approximately 20 minutes (or until pastry is cooked through)
7.  Sprinkle with Parmesan and return to the oven for 10 minutes (or until pastry is crisp and golden brown)
8.  Cut into bite size portions and enjoy!

Asparagus and Parmesan Party Snack

Kingclip with Peperonata

Fresh fish is my new favourite weekday dinner - it is so quick to prepare and cook, but full of flavour.  This recipe serves 4.

Kingclip with Peperonata and baby potatoes

Ingredients

For the Fish:
3 to 4 Kingclip tails depending on their size (and the appetite of those you are serving)
A handful of fresh Thyme
25g salted butter
1 lemon
2 cloves of garlic finely chopped
Salt
Pepper

For the Peperonata:
2 medium onions sliced finely
1 large red bell pepper sliced finely
1 large yellow bell pepper sliced finely
500g cherry tomatoes
4 cloves of garlic chopped
1 cup fresh basil (to cut, gather leaves into a ball, and slice through without cutting over the same section twice, so as not to loose the fresh flavour from these fragile leaves)
1 lemon

Method:

1.  Start with the Peperonata.  Fry onions, peppers and garlic until onion is lightly browned.  Add cherry tomatoes and season with salt and pepper.  Leave to simmer while you start the Kingclip.

2.  Slice the skin side gently, and rub salt and pepper into the slices before adding to the fry pan with melted butter and chopped garlic (skin side down).  Press the fish lightly to prevent from curling. Squeeze lemon juice over the fish, and sprinkle with Thyme.  Cover the fry pan and leave to cook for 5 minutes.  Should cook through 2/3 of the fish before turning to cook the remainder.

3.  While the fish finishes cooking, add the basil leaves to the Peperonato, and plate the mixture.

4.  Finish off by plating the fish.

I cheated and made the quick microwave potatoes so that the whole meal was ready in only 12 minutes.

Kingclip and Peperonata with baby potatoes

Classic Lasagne Al Forno

When it felt like winter was starting to set in, Lasagne was just what I felt like.  I prefer to make it with venison meat, as it is a lot leaner than even extra lean beef mince and doesn't make the lasagne sloppy.  Unfortunately hunting season hasn't quite started so I didn't have any venison for this lasagne and used lean beef mince instead.  This recipe served 5 very hungry people.

Classic Lasagne Al Forno

Ingredients:


2 tbsp olive oil
2 large onions, peeled
4 cloves garlic, peeled
1kg minced lean beef
2 tbsp tomato pureé
Handful of fresh Thyme
2 tbsp Worcestershire sauce
50ml red wine
2 x 400g tin chopped tomatoes
50ml milk
Salt and freshly ground black pepper

For the sauce:

75g butter
75g flour
900ml milk
Pinch of ground nutmeg
180g cheddar cheese, grated
60g parmesan cheese, grated

6 - 8 sheets of 'non-cook' lasagne sheets

Method:

1.  Preheat the oven to 220°C/fan 200°C. Heat the olive oil in a hot pan. Grate the onion and crush the garlic before frying together. Season with the thyme, Worcestershire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside.

2.  To make the cheese sauce:  Melt the butter in a saucepan. Add the flour (sift it in gradually) and stir with a wooden spoon to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.

3.  Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). I blanch the pasta sheets individually after breaking them to size before putting them into place.  Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and pour over the remaining cheese sauce.

4.  Finish with the grated Parmesan and add some salt and pepper before placing in the oven to bake for 20-25 minutes, or until golden brown.  (I also kept some parmesan to add once served)