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• Recipe Name: Chicken Daal Masala • Dated: 1 March
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Serving Details Servings: 24 (suitable for a two-tier wedding cake)
Serving Details Servings: 12-16 slices Portion Size: 1 slice per
Serving Details Servings: 8-10 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
Serving Details Servings: 12-15 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
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Ingredients: 1.5 lb shin of beef, cubed 2 onions, chopped
Ingredients: Beef 450 gm Oil 2-3 tbsp Beef stock 1-1/4
Melt the butter in a pan over medium heat. Whisk in the flour and cook to make a smooth paste about 5 mins and gradually stir in the heavy cream.
Dice the potatoes and boil them in water for 5 minutes. Heat olive oil in a skillet and fry onion along with garlic for 2 minutes. Add red chili powder, cumin seeds, paprika, salt and cinnamon powder.
Ingredients: For Samosa Wrap: Maida 1/2 kg White cumin 1
Ingredients Chicken 1 kg Onion 1 Tomatoes 2 Yogurt 125
Ingredients: 4 Tablespoons almond 1 Tablespoon flour 1 Tablespoon olive
Ingredients: 1.5 lb shin of beef, cubed 2 onions, chopped
Ingredients: Beef 450 gm Oil 2-3 tbsp Beef stock 1-1/4
Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins more to cook out the rawness of the spices. Add the chicken and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through. Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through. Season, then set aside whatever you want to freeze (see tips, below). Scatter the rest with coriander leaves and serve with basmati rice and naan bread.
Combine the flour with half the oil and a small pinch of salt in a bowl. Pour over 125-150ml warm water, then bring together into a soft dough with your hands. Cut into six equal pieces, then cut four of the pieces in half again, so you have eight small pieces and two large. Roll all the pieces out on a floured work surface until they’re as thin as you can get them.
Heat a dry frying pan over a medium-high heat and cook the small and large tortillas for 2-3 mins on each side until golden and toasted (do this one at a time). Leave the large tortillas to cool, then cover and reserve for use in the lunchboxes (see tip below). Keep the small tortillas warm in foil.
Sprinkle the taco seasoning over the chicken in a bowl, and toss to combine. Toss the cabbage with the lime juice, half the coriander and some seasoning in another bowl, then leave to pickle.
Meanwhile, heat two frying pans over a high heat. Divide the remaining oil between the pans and fry the sweetcorn and a pinch of salt until sizzling and turning golden, stirring occasionally – you want the sweetcorn to char slightly, as this adds flavour, so you may need to leave it to cook undisturbed for a bit. While the sweetcorn cooks and chars, fry the chicken in the larger pan until cooked through and golden (you may need to do this in batches).
Tip the black beans and garlic into the sweetcorn and stir to warm through. Squeeze over two of the lime wedges.
Reserve two spoonfuls each of the chicken (about 1 chicken breast) and sweetcorn mix for use in the lunchboxes (see tip, below), then serve the rest in bowls alongside the cabbage, yogurt, lime wedges, remaining coriander, chilli sauce and tortillas for everyone to dig into.
Whisk the olive oil, vinegar, thyme, paprika, garlic and 2 tbsp honey with plenty of black pepper. Pour ¾ of the marinade over the chicken and chorizo, reserving the rest to glaze the skewers later. Marinate for at least 2 hrs or overnight. Whisk the leftover 1 tbsp honey into the reserved marinade.
To make the flatbreads, mix the flour, olive oil, salt and yeast in a large bowl. Add 700ml water and knead to a rough dough. Tip onto a floured work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave to double in size, about 1 hr.
Knock the dough back and divide into 16 small balls about 140g each. Roll each out on a floured work surface until a few millimetres thick and about 20cm wide. Heat a dry frying pan on a medium high heat and cook the dough for 3-4 mins until golden underneath and large bubbles start forming. Flip and cook for 1-2 mins more until lightly golden. You can keep the flatbreads warm in a low oven or on the barbecue, wrapped in foil.
Thread the chicken, chorizo and peppers onto eight large or 16 small metal skewers. Season with salt. Light a barbecue, let the flames die down and the coals turn ashy white, or heat the grill to medium high. Grill the skewers for 8-10 mins, turning every few mins until the chicken is cooked through. Use the remaining marinade to glaze the meat when turning.
With a fork, slide the meat and peppers off the skewers on to the flatbreads. Serve sides separately for guests to assemble their own kebabs.
Heat oven to 140C/120C fan/gas 1. Over a high heat, toast the whole chillies on all sides until you can smell them cooking, then remove and set aside. Keep the pan on the heat and toast the peppercorns, cumin seeds and coriander seeds until they just start to change colour, then grind to a powder using a pestle and mortar or spice grinder. Mix with the smoked paprika and oregano (this is a standard tex-mex seasoning), then set aside.
Return the casserole to the heat, add half the oil and heat until shimmering. Fry the beef in batches, adding more oil if you need to, until it’s browned on all sides, then set aside. Fry the onions in the pan over a low heat for about 8 mins until soft and golden, then add the garlic and cook for 1 min more. Working fast, add the meat and juices, the spice mix, tomato purée, peanut butter and coffee to the pan and cook for 2-3 mins, stirring to coat the meat until everything is thick and gloopy, then pour in the vinegar and stock.
Add the toasted chillies back into the casserole, along with the bay leaves, cinnamon and some salt. Bring to a simmer and stir well, then cover with the lid and cook in the oven for 3hrs, stirring occasionally, until the meat is very tender but not falling apart. Take the casserole out of the oven, put back on the stove and remove the lid. Simmer the sauce for 5 mins, then stir in the semolina flour and simmer for 2-3 mins more. Finely grate over the chocolate, stir through with the beans and simmer for a minute more to heat through. Fish out the chillies, then leave everything to rest for at least 15 mins.
Bring the pan to the table. Serve with bowls of accompaniments and the chilli paste (see tip below) to add heat.
Slash the flesh of the chicken pieces roughly 1cm apart. Put the chicken and all the first marinade ingredients in a bowl and mix well. Leave in the fridge for at least 2 hrs, and up to 4 hrs.
Blend all the ingredients for the second marinade together. Remove the chicken from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the chicken, then chill in the fridge for at least 4 hrs.
Light a barbecue with a lid, load the coals on one side and get them to a point where they are white-hot, then let them cool a little. Don’t put the chicken directly over the heat, otherwise the spices will burn. Barbecue on a medium heat with the lid on for 10-15 mins or until cooked through, turning them once. (Or heat oven to 200C/180C fan/gas 6 and cook the chicken on a baking tray for 30 mins or until cooked through.) Sprinkle with mint and spoon over some green chutney, if you like. Serve with lime wedges for squeezing over.
Heat oven to 180C/160C fan/ gas 4 and grease a large baking tray. Fry the pancetta in a large, dry frying pan until crisp and golden, then transfer to a large bowl with a slotted spoon. In the same pan, fry the sausages until lightly browned, then add to bowl with the pancetta. Melt all the butter in the same pan and fry the onion, celery, rosemary and garlic for about 15 mins until very soft
Meanwhile, put the cubes of bread on a baking tray and toast in the oven until pale golden. Cool, then blitz half the cubes in a food processor. Beat the eggs with the chicken stock.
Add the figs, parsley and chestnuts to the pan with the onion mixture. Stir for a few mins, then transfer to the bowl with the pancetta and sausage. Add all the bread and a really generous sprinkling of seasoning. Using your hands, toss all the ingredients gently together, then add the egg and stock mixture.
Divide the mixture into 16 balls and place on the prepared baking tray. Bake, covered with some greased foil, for 30 mins, then remove the foil and bake for another 10 mins until golden and crispy. Once you’ve taken the stuffing out of the oven, season again and serve.
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