Recipes from around the world: Chicken, Tomato And Mustard Pasta Recipe
http://caroleschatter.blogspot.co.nz/2013/01/Mustard-recipe-links-Food-Friday.html
Friday, January 25, 2013
Tuesday, January 15, 2013
Cocktail Fruit Cake
Cocktail Fruit Cake
Ingredients:
2 cups (500ml) selfraising flour
1 cup (250ml) sugar
2 eggs
... 2 teaspoons bicarbonate of soda
Pinch salt
1 tin (410g) fruit cocktail
Method:
Preheat oven at 170C. Beat eggs and sugar well. Add the dry ingredients and fruit including juice. Mix until combined. Pour into greased dish and bake in preheated oven for ¾ hour or until a skewer inserted comes out clean.
Sauce:
1 small tin evaporated milk
½ cup desiccated coconut
½ cup sugar
3 tablespoons butter.
Add the ingredients for the sauce into a small saucepan. Boil for 5 minutes. Pour over hot cake. Cut into squares and enjoy warm or cold, on its own or with whipped cream
Ingredients:
2 cups (500ml) selfraising flour
1 cup (250ml) sugar
2 eggs
... 2 teaspoons bicarbonate of soda
Pinch salt
1 tin (410g) fruit cocktail
Method:
Preheat oven at 170C. Beat eggs and sugar well. Add the dry ingredients and fruit including juice. Mix until combined. Pour into greased dish and bake in preheated oven for ¾ hour or until a skewer inserted comes out clean.
Sauce:
1 small tin evaporated milk
½ cup desiccated coconut
½ cup sugar
3 tablespoons butter.
Add the ingredients for the sauce into a small saucepan. Boil for 5 minutes. Pour over hot cake. Cut into squares and enjoy warm or cold, on its own or with whipped cream
Naan
Naan
Ingredients:
250g plain flour
250g self raising flour
... 1 tablespoon sugar
pinch of salf
2 tablespoons vegetable oil
330ml mixture of lukewarm water and milk (1/2 & 1/2)
Method:
Preheat the grill to medium.
Mix all the dry ingredients, add the liquid. Knead into a soft dough. To knead the dough, clench your hand into a fist, wet your knuckles with a little water, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about ten minutes.
Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 10-15 minutes.
Divide the dough into approx 8 balls and place on a floured surface or board. Roll each into a long oval or round shape (depending on preference) about 0.5cm/¼in thick. Don't roll them out too thinly or they'll turn out like crisps.
Place a heavy baking sheet on the upper shelf of the oven to heat.
Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 2-3 minutes, or until lightly browned.
Variation: Add chopped garlic and dhanya before baking
Ingredients:
250g plain flour
250g self raising flour
... 1 tablespoon sugar
pinch of salf
2 tablespoons vegetable oil
330ml mixture of lukewarm water and milk (1/2 & 1/2)
Method:
Preheat the grill to medium.
Mix all the dry ingredients, add the liquid. Knead into a soft dough. To knead the dough, clench your hand into a fist, wet your knuckles with a little water, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about ten minutes.
Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 10-15 minutes.
Divide the dough into approx 8 balls and place on a floured surface or board. Roll each into a long oval or round shape (depending on preference) about 0.5cm/¼in thick. Don't roll them out too thinly or they'll turn out like crisps.
Place a heavy baking sheet on the upper shelf of the oven to heat.
Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 2-3 minutes, or until lightly browned.
Variation: Add chopped garlic and dhanya before baking
SPICY MEATBALLS
SPICY MEATBALLS
Quick and very easy to make for a light meal.
Serves 4
Ingredients:
... 500g minced beef, chicken or lamb (washed and drained)
1 finely chopped onion
2 cloves of garlic, crushed or finely chopped
1 green chilli, finely chopped
1 teaspoon garam masala
1 teaspoon jeera
1 teaspoon paprika
1 teaspoon cayenne pepper
Handful chopped dhanya
Salt to taste
Oil for frying
Method:
Add the onions and spices to the minced meat and knead the mixture well. Pop the mixture in the fridge for about 1 hour to allow flavours to develop.
Shape the mixture into small meatballs then fry in a little oil till browned and cooked through. Serve with flat bread, salad and yoghurt sauce
Quick and very easy to make for a light meal.
Serves 4
Ingredients:
... 500g minced beef, chicken or lamb (washed and drained)
1 finely chopped onion
2 cloves of garlic, crushed or finely chopped
1 green chilli, finely chopped
1 teaspoon garam masala
1 teaspoon jeera
1 teaspoon paprika
1 teaspoon cayenne pepper
Handful chopped dhanya
Salt to taste
Oil for frying
Method:
Add the onions and spices to the minced meat and knead the mixture well. Pop the mixture in the fridge for about 1 hour to allow flavours to develop.
Shape the mixture into small meatballs then fry in a little oil till browned and cooked through. Serve with flat bread, salad and yoghurt sauce
SCOTTISH SHORTBREAD BISCUITS
SCOTTISH SHORTBREAD BISCUITS
Makes 12 – 18
Ingredients:
175g (1 & 1/2 cups) self-raising flour
... 50g (1/3 cup) castor sugar
100g softened butter
Method:
Mix the sugar and butter together until creamy and fluffy.
Add the flour, mix quickly and thoroughly to bring all the ingredients together but do not over mix.
Tip the mixture onto a lightly floured work surface and knead lightly and quickly to form a dough.
Roll out the dough approximately 1 cm thick.
Prick the surface all over with a fork.
Cut into desired shape or rounds using cookie cutters.
Place the shortbreads on a lightly greased baking sheet and bake for +/- 15 minutes or brown and crisp. Sprinkle the warm shortbreads with fine sugar and leave to cool on a wire cooling rack.
OR
Press the dough into a lightly greased Swiss roll tin using your fingers to level the surface, prick all over with a fork. Bake in the preheated oven until golden brown. With the shortbread still in the tin, cut into squares or fingers, sprinkle with sugar and leave to cool for 15 minutes then carefully remove to a wire cooling rack
Makes 12 – 18
Ingredients:
175g (1 & 1/2 cups) self-raising flour
... 50g (1/3 cup) castor sugar
100g softened butter
Method:
Mix the sugar and butter together until creamy and fluffy.
Add the flour, mix quickly and thoroughly to bring all the ingredients together but do not over mix.
Tip the mixture onto a lightly floured work surface and knead lightly and quickly to form a dough.
Roll out the dough approximately 1 cm thick.
Prick the surface all over with a fork.
Cut into desired shape or rounds using cookie cutters.
Place the shortbreads on a lightly greased baking sheet and bake for +/- 15 minutes or brown and crisp. Sprinkle the warm shortbreads with fine sugar and leave to cool on a wire cooling rack.
OR
Press the dough into a lightly greased Swiss roll tin using your fingers to level the surface, prick all over with a fork. Bake in the preheated oven until golden brown. With the shortbread still in the tin, cut into squares or fingers, sprinkle with sugar and leave to cool for 15 minutes then carefully remove to a wire cooling rack
Bobotie
Recipe for Bobotie
BOBOTIE
Ingredients:
2 slices white bread (preferably a couple of day old)
... 30 ml cooking oil
1 large chopped onion
2 ml ground cloves
1 teaspoon crushed garlic
salt to taste (approx 5ml)
10ml curry powder
5ml turmeric
500g minced meat (lamb or beef)
1 egg
20ml lemon juice
30ml sugar
6 bay leaves
For the topping:
2 large eggs
300ml milk
Method:
1. Preheat oven to 180C. Pour cold water to cover over the bread and set aside to soak.
2. Meanwhile fry onions in oil until they are soft and starting to colour, 10 minutes. Add cloves, garlic, salt, curry powder, 2 of the bay leaves and turmeric and simmer for 5 minutes adding 30 ml water if necessary.
3. In a seperate bowl combine the minced meat with the onion mixture, eggs, lemon juice and sugar. Squeeze the water from the bread and mix until well blended.
4.Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
5. For the topping, beat the milk and eggs, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.
Serve with almond yellow rice and mango chutney,
Variations:
- Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added.
- Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.
- One or two beaten eggs can also be stirred into the meat mixture if you like.
- Substitute lemon leaves for the bay leaves if you can find them.
BOBOTIE
Ingredients:
2 slices white bread (preferably a couple of day old)
... 30 ml cooking oil
1 large chopped onion
2 ml ground cloves
1 teaspoon crushed garlic
salt to taste (approx 5ml)
10ml curry powder
5ml turmeric
500g minced meat (lamb or beef)
1 egg
20ml lemon juice
30ml sugar
6 bay leaves
For the topping:
2 large eggs
300ml milk
Method:
1. Preheat oven to 180C. Pour cold water to cover over the bread and set aside to soak.
2. Meanwhile fry onions in oil until they are soft and starting to colour, 10 minutes. Add cloves, garlic, salt, curry powder, 2 of the bay leaves and turmeric and simmer for 5 minutes adding 30 ml water if necessary.
3. In a seperate bowl combine the minced meat with the onion mixture, eggs, lemon juice and sugar. Squeeze the water from the bread and mix until well blended.
4.Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
5. For the topping, beat the milk and eggs, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.
Serve with almond yellow rice and mango chutney,
Variations:
- Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added.
- Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.
- One or two beaten eggs can also be stirred into the meat mixture if you like.
- Substitute lemon leaves for the bay leaves if you can find them.
CHICKEN JALFREZI
CHICKEN JALFREZI
Serves 4
Ingredients:
For the sauce:
... 1 - 2 large onions, roughly chopped
1 tablespoon oil
4 garlic cloves, chopped
1 green chilli, chopped (you can use more if you like your food spicy & hot)
1 tin chopped tomatoes
1/2 litre of water
1 tablespoon ground coriander/koljana
1 tablespoon ground cumin/jeera
1 teaspoon turmeric/borrie
Salt to taste
For the chicken & veg:
500g chicken breasts, washed & diced up
2 tablespoons of oil
1/2 red pepper, roughly chopped
1/2 green pepper, roughly chopped
1 large onion, sliced roughly
2 red chillis (optional)
1 teaspoon ground cumin/jeera
1 teaspoon ground coriander/koljana
1 teaspoon turmeric/borrie
2 teaspoons garam masala
A handful of fresh, chopped dhanya leaves
Method:
Mix the jeera, koljana and tumeric in a small bowl, coat the chopped chicken breast pieces leave to marinade while you making the sauce.
Now make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large saucepan with the tablespoon of oil until browned.
Add the water to the onion mixture and simmer this for around 20 minutes.
While that is simmering, put the chopped tomatoes in a food processor or liquidiser and give it a good whizz until smooth consistency.
Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute take care not too overheat or it will burn.
Add the liquidised tomato to this pan and simmer for around 10 minutes. (Because my family loves potatoes I added a couple of potatoes, quarted,
with the onion mixture when it was simmering whilst I prepared the chicken.)
Next give your onion mixture a good whizz in the food processor or liquidiser and add it to the spiced tomato sauce.
Stir and leave to simmer for another 10 minutes. Keep warm.
Fry the marinaded chicken in oil and stir continuously. When the chicken is nearly done approximately 10 -15 minutes,
turn down the heat and add the roughly chopped onion, red & green peppers and chillis. Stir this until the onions and pepper soften just a bit
and the chicken is cooked, of course. Don't overcook as we don't want the onions and peppers to cook away (I like mine to be firm and crunchy)
Add the earlier prepared sauce to the cooked chicken and simmer until combined about 5-10 minutes.
Just before you dish it up, stir in the garam masala and chopped dhanya leaves.
Serve with basmati rice or naan bread.
Variation:
Because my family loves potatoes I added a couple of potatoes, quarted, with the onion mixture when it was simmering whilst I prepared the chicken
Serves 4
Ingredients:
For the sauce:
... 1 - 2 large onions, roughly chopped
1 tablespoon oil
4 garlic cloves, chopped
1 green chilli, chopped (you can use more if you like your food spicy & hot)
1 tin chopped tomatoes
1/2 litre of water
1 tablespoon ground coriander/koljana
1 tablespoon ground cumin/jeera
1 teaspoon turmeric/borrie
Salt to taste
For the chicken & veg:
500g chicken breasts, washed & diced up
2 tablespoons of oil
1/2 red pepper, roughly chopped
1/2 green pepper, roughly chopped
1 large onion, sliced roughly
2 red chillis (optional)
1 teaspoon ground cumin/jeera
1 teaspoon ground coriander/koljana
1 teaspoon turmeric/borrie
2 teaspoons garam masala
A handful of fresh, chopped dhanya leaves
Method:
Mix the jeera, koljana and tumeric in a small bowl, coat the chopped chicken breast pieces leave to marinade while you making the sauce.
Now make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large saucepan with the tablespoon of oil until browned.
Add the water to the onion mixture and simmer this for around 20 minutes.
While that is simmering, put the chopped tomatoes in a food processor or liquidiser and give it a good whizz until smooth consistency.
Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute take care not too overheat or it will burn.
Add the liquidised tomato to this pan and simmer for around 10 minutes. (Because my family loves potatoes I added a couple of potatoes, quarted,
with the onion mixture when it was simmering whilst I prepared the chicken.)
Next give your onion mixture a good whizz in the food processor or liquidiser and add it to the spiced tomato sauce.
Stir and leave to simmer for another 10 minutes. Keep warm.
Fry the marinaded chicken in oil and stir continuously. When the chicken is nearly done approximately 10 -15 minutes,
turn down the heat and add the roughly chopped onion, red & green peppers and chillis. Stir this until the onions and pepper soften just a bit
and the chicken is cooked, of course. Don't overcook as we don't want the onions and peppers to cook away (I like mine to be firm and crunchy)
Add the earlier prepared sauce to the cooked chicken and simmer until combined about 5-10 minutes.
Just before you dish it up, stir in the garam masala and chopped dhanya leaves.
Serve with basmati rice or naan bread.
Variation:
Because my family loves potatoes I added a couple of potatoes, quarted, with the onion mixture when it was simmering whilst I prepared the chicken
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