Ingredients:
450g plain white flour (not breadmaking flour)
1 level tsp bicarbonate of soda
1 level tsp salt
1 level tsp caster sugar
300ml natural low fat yoghurt
150-180ml milk
Instructions:
1. Preheat the oven to 220°c. Line a baking tray with baking paper. Sift the flour, bicarbonate of soda, salt and caster sugar into a large bowl. Sifting ensures the bicarbonate of soda is distributed well in the flour, meaning the loaf will rise evenly.
2. Mix the yoghurt with 150ml of the milk. Add to the flour mixture in the bowl and mix with a large spoon until the mixture comes together - you may need to add a little more milk to make a soft but not sticky dough.
3. Flour your hands and bring the mixture together. The bicarbonate of soda starts to work as soons as it mixes with the liquid, so you ned to work quickly and handle the dough as little as possible. Gather the dough into a ball and put on a floured work surface. Shape in to a round loaf about 20-22cm across.
4. Transfer the baking tray and using a sharp knife, cut a deep cross in the top. Bake in the oven for 30 minutes. If the loaf starts to brown too much, cover the top with a loose piece of foil shiny side up for the last 5 minutes.
Notes: For a crusty loaf, cool the baked bread on a wire rack; for a soft crust, wrap in a clean tea towel and leave until cold.
Taken from ASDA Magazine January 2013
Ingredients
4 tbsp vegetable oil
2 garlic cloves, crushed
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp chilli powder
Thumb-sized piece of fresh root ginger, peeled and finely chopped
2 tsp turmeric
4 skinless chicken breast fillets
25g butter
1 onion, finely chopped
FOR THE DHAL:
3 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2 tsp curry powder
1 tsp turmeric
1 tsp ground ginger
225g red lentils, rinsed
400g can tomatoes
salt and freshly ground black pepper
Instructions
1. Mix the oil with the garlic, coriander and cumin seeds, chilli powder, ginger and turmeric to make a paste. RUb the paste in to the chicken breasts, place in a bowl, cover with cling film and leave to marinade for at least an hour.
2. Meanwhile, make the dhal. Heat the vegetable oil in a large pan and gently cook the onion until soft but not brown. Add the garlic, curry powder, turmeric and ginger. Cook gently for 2 minutes, taking care that the spices do not burn.
3. Add the lentils, tomatoes, 1 tsp of salt and just enough water to cover the lentils. Bring to the boil and simmer gently for 10 minutes or until the lentils are tender.
4. To finish the chicken, heat the butter in a wide pan and gently cook the onion until soft but not brown. Add the marinated chicken breasts and cook for 3 minutes on each side until cooked through, then add a splash of water and let it bubble.
Taken from ??
Ingredients:
2 tbsp sunflower oil
1 onion, chopped
3 garlic cloves, crushed
2tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
1 tsp paprika
generous pinch of cayenne pepper
1 small potato, diced
1lb carrots, sliced
5 cups vegetable or chicken stock
Juice of 1 orange
1 to 1 1/2 tbsp red wine vinegar
salt and ground black pepper
Handful of fresh cilantro, chopped
Instructions
1. Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for 4 minutes. Stir in the cumin, coriander, ginger, paprika, and cayenne pepper, then add the potato, carrots and stock.
2. Bring to the boil, reduce the heat and cover the pan. Simmer for about 20 minutes, until the vegetables are tender. Process the soup in a food processor or blender until smooth. Stir in the orange juice, then add vinegar, salt and pepper to taste. Ladle the soup into bowls, sprinkle with cilantro and serve.
Taken from 500 Soups.
Ingredients:
2 tbsp sunflower oil
3 garlic cloves, crushed
1 onion, chopped
2 green chillies, seeded and chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground turmeric
5 parsnips, peeled and chopped
5 cups vegetable or chicken stock
Juice of about 1/2 lemon
Salt and ground black pepper
Plain yoghurt and wedges of naan bread to serve
Instructions:
1. Heat the oil in a large saucepan. Add the garlic, onion and chillies, and cook gently for about 4 minutes. Stir in the cumin, coriander, ginger, turmeric, and parsnips, then pour in the stock. Bring to the boil and reduce the heat. Simmer the soup for about 20 minutes, until the parsnips are tender.
2. Process the soup in a food processor or blender until smooth. Stir in the lemon juice and salt and pepper to taste. Serve the soup topped with a little yoghurt and sprinkled with mint, with wedges of naan bread on the side.
Taken from 500 Soups
Ingredients:
Smoked River Cobbler
1 fresh chilli, finely chopped
1 garlic clove, finely chopped
Juice of 1 lime
1 tsp, chopped coriander
1 tsp fresh ginger, finely diced
1 tsp Soy sauce
1 tsp five spice
Generous glug of olive oil
1 onion
Spinach
1 Red/Orange pepper
Cous cous/rice
Smoked paprika
Knob of butter
Instructions:
For the fish
Gently fry olive oil, ginger, chilli, soy sauce, lime juice and give spice for 5 minutes until cooked. Remove from heat.
Using
tin foil create individual boats for your River Cobbler fillets. Poor
the olive oil mixture over the fillets, add some coriander, season with
pepper and wrap the foil so the fish is sealed. Place on a baking tray.
For the couscous
Using
the same frying pan cook the onion, pepper and courgette until lightly
browned. Add the knob of butter and smoked paprika. Cook the cous cous or rice
accordingly (refer to the cous cous packet for instructions)
Put the fish into the oven at 190C
and bake for 10-20 minutes until cooked. Stir the onions and
pepper into the cous cous once it has absorbed all the water.
Unwrap
the fish, being careful not to spill the juices, pour them over the
cous cous on the plate and place the fish ontop. Add a dollop of soured
cream and a sprig of coriander and enjoy.
Taken from Jamie Oliver Members Recipes
Ingredients:
1 medium onion
500g minced chicken/turkey
150g white breadcrumbs (gluten free)
1/2 tbsp finely chopped garlic
1/2 tbsp peeled, finely chopped ginger
1/2 tbsp finely chopped hot green chilli
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1/4 tbsp garam masala
1 egg, lightly beaten
1 tsp salt
250ml olive oil
lime wedges to serve (optional)
Makes about 6 medium sized patties
Instructions:
Place onions in a blender, or use a stick blender, and process them to a puree. Mix them with all the ingredients except the oil and lime wedge to form a sticky 'dough'.
2. Using wet hands, shape into golf ball sized patties, then flatten each to about 5cm in diameters.
3. Pour the oil into a 25cm frying pan or wok.
4. Fry about six kebabs at a time for 2-3 minutes on each side, or until a deep golden colour.
5. Remove from the pan with a slotted spoon and drain on kitchen paper. Serve hot, with lime wedges.
Taken from Madhur Jaffrey's Curry Nation
Ingredients:
For chicken: For masala:
675g boneless, skinless chicken thighs 4tbsp olive oil
or breasts, cut in to 2cm chunks 140g onions, halved and finely sliced
1 tsp salt 1 tbsp peeled, finely grated ginger
3 tbsp lemon juice 5-6 garlic cloves, crushed
1tbsp peeled, finely grated root ginger 1 tbsp ground coriander
2 garlic cloves, finely grated or crushed 1/2 tsp turmeric
1 tsp ground cumin 1/4 tsp chilli powder
1 tsp paprika 2 tsp paprika
1/2 tsp chilli powder 4 tbsp yoghurt
6 tbsp whipping cream (or plain yoghurt) 2 medium tomatoes, peeled and finely chopped
1/2 tsp garam masala 350ml chicken stock
3 tbsp olive oil 1/4 tsp salt
1/4 tsp garam masala
4 tbsp chopped coriander leaves
Instructions:
1. Marinate the chicken tikka. Put the chicken in a bowl and rub the salt and lemon juice. Prod the chicken pieces gently with the tip of a knife, rub the seasonings in again and then set aside of 20 minutes.
2. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover and refridgerate for 6-8 hours (or longer)
3. Make the masala: pour the 4 tbsp of oil into a large, non-stick, lidded pan and set over a medium-high heat. Put in the onions, stir and fry until brown (6-7 minutes). Add the ginger and garlic and continue to fry, stirring for a minute more.
4. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.
5. Put in the tomatoes. Fry for 3-4 minutes or until pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, simmer gently for 15-20 minutes. The sauce should turn thick.
6. Stir in the garam masala and coriander leaves. Taste for balance of seasoning and add more salt if necessary.
7. Shortly before you eat, preheat the grill to its highest setting. THread the chicken on to two or four skewers. Brush with 3 tbsp of oil and balance on the rim of a shallow baking tray, so the meat is suspended. Place under the grill for six minutes on each side.
8. When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.
Taken from Madhur Jaffrey's Curry Nation
