Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “spices”

Lizzie’s Chicken Tikka Masala

First up, this curry is not authentic by any stretch of the imagination but it is utterly delicious and is our absolute favourite at the moment.  It’s my version of a dish that was invented in Glasgow and is that city’s curry of choice these days or so I am told!

As I listened to the son of the inventor talking on Melbourne radio during the Commonwealth Games, he described how his father stumbled across the taste and I thought – I know just how this should taste!  And it did…

Simple Chicken Curry
I couldn’t get Tikka paste when I went to try to make this so I used Tandoori paste instead – the result was just as good..

The amounts below will serve 4 hungry people

Ingredients:

1 tablespoon olive oil

1 tablespoons tandoori paste

2 tablespoons plain yoghurt

Big handful of chopped fresh coriander

1 kilo chicken thighs, trimmed of fat

1 tablespoon olive oil for frying pan

1 onion, finely chopped

4 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cayenne pepper

1 teaspoon chilli powder (use half or omit if too spicy)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

2 teaspoons paprika

1 pinch sugar

1 can tomato soup

1 cup bottled Passata (tomato sauce)

1 cup cream

finely sliced spring onions for garnish

Method:

Chop each of the chicken thighs into 4 pieces and place in a large bowl

Stir in tandoori paste, yoghurt and coriander combine well

Seal the bowl and marinate in the fridge for a couple of hours or overnight if necessary

Tip marinated chicken pieces onto a flat roasting tray and roast for around 40 minutes turning occasionally

In the meantime, heat a tablespoon of oil in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes.

Stir in garlic; cook and stir just until fragrant, about 1 minute.

Stir all the spices and cook until fragrant, about 2 minutes.

Add undiluted tomato soup and the cup of Passata to the onion and spice mixture, bring to a boil, and reduce heat to low.

Simmer sauce for 10 minutes, or until onion is cooked

Add a pinch of sugar to taste – this takes the acidity out of the tomato sauce

Toss in the roasted chicken pieces including the marinade and any juices from the roasting tray

Stir gently to combine and add the cream

Bring sauce back to a simmer and cook on a low heat until heated through and piping hot

Garnish with spring onions, and serve with steamed rice, roti bread and a spoonful of Indian Mint Chutney

 

Bon Appetit!  🙂

Spicy Pork, Chorizo & Rice

I am always on the look out for quick one pan meals.  This one has been slightly adapted from a “Hairy Bikers” recipe and is absolutely scrumptious…    The combination of spices is delicious and you can add more or less chilli powder as required…

 

Spicy Pork & Rice

Ingredients:

2 teaspoons Olive oil

1 medium Onion sliced

500 gram Pork Fillet trimmed cut into 1cm slices

1 Chorizo sausage skinned and cut into 5mm slices

2 cloves garlic grated

1 red pepper sliced

1 yellow pepper sliced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chilli powder (use ½ if you don’t want it so spicy)

1 cup long grain rice

1/2  litre Chicken Stock

Salt & pepper to taste

 

Method:

Heat the oil in a large, non-stick deep frying pan or sauté pan

Fry the onion slices over a medium-high heat for 3 minutes until they’re softened and lightly browned, stirring regularly

Season the pork with salt and black pepper, then add it to the pan and stir-fry with the onion for 2 minutes until lightly browned

Add the chorizo, garlic and peppers and stir-fry together for 2 minutes more. Sprinkle with the spices and stir in the rice, then pour over the stock and bring to the boil

Reduce the heat to a simmer and cook for approx. 30 minutes, stirring regularly, until the liquid has been absorbed and the rice and pork are both lovely and tender.  Add more stock if necessary…

 

Bon Appetit!   🙂

Dutch Bami (Fried Noodles)

This marvelleous recipe comes from my husbands homeland the Netherlands where a lot of Indonesian style food is eaten and enjoyed.

The Dutch arrived in Indonesia in the 16th century in search of cloves, nutmeg and pepper during the height of the spice trade. When the Dutch East India Company (VOC) went bankrupt in 1800, Indonesia became a treasured colony of the Netherlands. During this period the Dutch embraced the delicious Indonesian cuisine both at home and abroad.
There are now many Indonesian restaurants in the Netherlands, especially in large cities like Amsterdam, Den Haag, Utrecht and Rotterdam.

Bami

Bami is hugely popluar and is eaten on a regular basis by just about everyone. Some buy the ready made dried spice packs and add their own meats and some butchers do a “Bami pack” where all the veggies, meat and spices are already diced to be thrown together with the noodles for a super quick meal. You can add just about whatever you like to this dish – if you want to omit anything feel free. It has a very subtle flavour and is ideal for those who are wary of hot and spicy food. You can add your own heat by stirring through some Sambal Oelek to give it a kick…

We serve Bami with another favourite Chicken Satay – it’s a fabulous combination.
You can halve or quarter the amounts given here – I always make it for family gatherings so I make a big one!

Ingredients:
500g egg noodles
1 tablespoon of Peanut Oil
3 sticks celery – finely chopped
2 leeks – finely chopped
½ head of Wombok (Chinese cabbage) – finely chopped
1 clove garlic – finely grated
2 teaspoons ginger powder
2 teaspoons chicken stock powder
Water to soften
200g diced pork fillet
24 green prawns
4 diced chicken thighs
3 eggs
3 tablespoons water
Salt & Pepper to taste
Ketjap Manis (Indonesian Soy Sauce)
Flinely sliced Spring Onions for garnish
Chinese Crispy Onions for garnish
Sambal Oelek (crushed chilli paste)

Method:

Fry onion, celery, leeks and garlic in oil until softened
Add ginger powder and chicken stock powder
Add in diced pork and chicken thighs and fry for a few minutes until coloured
Add in water to make the mixture more like a sauce
Simmer until the meat is tender – only 10 minutes or so
Add in the finely chopped Wombok stirring until softened and add prawns
Stir until the prawns become opaque.
Add more water if necessary – the mixture will need to be moist enough to coat the noodles
Check seasoning and adjust to taste
Boil noodles until tender and drain well
Add the meat and vegetable mixture and toss well
Beat together the eggs and 3 tablespoons water and fry as an omelette in a little butter
When set, tip out of pan and roll up into a tube and thinly slice into ribbons
Serve the noodles on a large heated platter topped with the omelette ribbons, spring onion and crispy onions scattered over the top.
Serve Ketjap manis and Sambal Oelek on the side.

Bon Appetit!

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