DEVIL'S FOOD CAKE Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made it one friday, I expected my children, resident food critics much in the mould of the Grim eater, to find it too dark, too rich, not sweet enough: you get the gist. Roasted vegetable and lentil lasagne 250g pack fresh lasagne sheets80g mozzarella, grated2 tbsp freshly grated parmesan or vegetarian alternative For the roasted veg & lentil sauce 3 celery sticks, cut into 2cm chunks2 courgettes, cut into 2cm chunks2 red peppers, cut into 2cm chunks1 fennel bulb, cut into 2cm chunks400g mushrooms, chopped3 garlic cloves, sliced 4 fresh oregano sprigs, leaves chopped (or 2 tsp dried oregano)2 bay leaves4 tbsp olive oil200ml dry white wine 2 x 400g tins chopped tomatoes250g pack Merchant Gourmet ready-cooked beluga lentils For the béchamel sauce 4 tbsp olive oil60g flour750ml semi-skimmed milk, warmPinch freshly grated nutmeg100g mascarpone You’ll also need… 2 litre baking dish
Butter Chicken recipe Recipe #1567 Submitted by: abrarose Preparation time: more than 30 minutes 22 reviews Preparation time: more than 30 minutesThis is a favourite curry of my kids. Ingredients 4 chicken breasts, thickly sliced ⅓ cup Korma curry paste 200 g greek style yoghurt 80 g butter 1 large brown onion, sliced 2 tablespoons tomato paste ½ cup chicken stock ½ cup thickened cream Method Combine chicken, paste and yoghurt in a large bowl and marinate, covered in fridge for at least three hours or overnight. Recipe notes Tastes delicious with a squeeze of fresh lime sprinkled on top. Reviews Yummy Reviewed by:YUMMYFOOD, Jul 8 2011 11:43AM (more reviews by YUMMYFOOD) “First time for my family to eat Indian and what a great success! Greast easy recipe, very yum! Reviewed by:palinwilkes1979, May 24 2011 1:50PM (more reviews by palinwilkes1979) “First time I made it silly me forgot the cream at the end, and it was still delicious. Great for kids as a very mild curry Reviewed by:Kaz67, Good Reviewed by:jssellen,
Food - Recipes : Exceptional gammon with cider and cinnamon Rick Stein’s chicken with orange, fennel and za’atar recipe | The Sunday Times Magazine | The Times & The Sunday Times This chicken dish is a combination of fennel, orange and ouzo plus za’atar, a Syrian blend of sesame seeds, sumac, cinnamon, fennel, coriander and oregano. To me, it’s another example of how well Californian fusion food works. SERVES 4–6 people Leaves from 2 sprigs of thymeOlive oil3 tbsp ouzo (or another anise-based liqueur)Juice of 1 lemon½ tsp chilli flakes1 tsp smoked sweet paprika1½ tbsp za’atar1 tsp fennel seeds, crushed in a pestle and mortar1 x 1.8kg chicken, jointed into 8 pieces, or 8 chicken thighs2 navel oranges1 large fennel bulb (about 375g), trimmed and cut into wedgesHandful of flat-leaf parsley, chopped 01 Mix the thyme, 3 tbsp olive oil, ouzo, lemon juice, chilli flakes, paprika, za’atar and crushed fennel seeds in a large bowl. 02 Scrub the oranges, then slice each orange into 4 rounds, leaving the skin on. 03 Heat the oven to 180C (200C non-fan).
Spinach & Chicken Curry My spinach and chicken curry may not be the best looking dish as compared to other curry dishes I’ve made. But I can tell you once you have tried this recipe, you’ll appreciate how light and subtle a curry can be. Forget about the rich and creamy restaurant styled curry we’re all accustomed to, this is something you can enjoy without feeling the need of an extra gym session after a meal. Whenever I visited a South Asian takeaway shop where one is greeted with a bain marie full of curries varying in hues of sunset colours, spinach curry which normally be a vegetarian dish called palak paneer often got missed amongst other more vibrant-coloured curry. With that being said, when I was given this recipe (the meat version) from a close family member, I was hesitant to try at first given my lack in interest in greenish and not-so appetising looking curry (*cough * vain!). Serves 3 to 4 people Ingredients: Garnish:- Methods: Heat up 2 tbsps of cooking oil in a large pot over medium flame.
Homemade Enchilada Sauce Recipe Enchilada Sauce This recipe is gluten-free adaptable. Please see tips below… Print Recipe Save Recipe Enchilada Sauce Yield: About 2 1/2 cupsPrep Time: 15 min Cook Time: 20 min I find the canned enchilada sauces to take on the flavor of the tin can. Ick. This easy-to-make sauce tastes so much better. Tandoori-style chicken For the chicken 8 skinless chicken thighs, legs, or botha slice of unsalted butter, melteda little paprika or Kashmiri chilli powder1 tsp chaat masala1 tsp ground fenugreek For the marinade 2½ tbsp lemon juice, plus lemon wedges, to serve1 rounded tsp salt120g full-fat plain yogurt4 large garlic cloves1 Indian green finger chilli, deseeded (optional)1 tbsp roughly chopped root ginger (peeled weight)1½–2 tsp Kashmiri chilli powder, or paprika (for colour)1 rounded tsp ground cumin1 rounded tsp garam masala (fresh if possible)2 tbsp vegetable oil For the minted yogurt chutney small handful of mint leaves, choppedhandufl of coriander leaves and stalks, chopped½–1 Indian green finger chilli, stalk removed2 tsp sugar1 tsp lemon juice, or to taste150g plain yogurt1⁄3 tsp roast and ground cumin seedssalt
Cauli Coconut Lentil Curry Cook the rice following packet instructions While it’s cooking, slice one onion and combine with 1/4 cup of vegetable oil and the curry leaves in a saucepan over a medium-high heat. Cook until the curry leaves are popping and crisp and the onions are beautifully fragrant and caramelised. Drain the leaves and fried onions in a sieve to catch the excess oil, reserving the oil Return the oil to a medium-large saucepan. Finely chop the remaining onion and add to saucepan together with the turmeric and cumin, and the chilli flakes if you are using. Recipe and image courtesy of Poh Ling Yeow for SunRice
How to Make Easy Thai Coconut Rice - Recipe Coconut rice makes a terrific accompaniment to many Thai and Indian dishes, but it's equally wonderful with many Western-style entrees. Quick and easy to make, this coconut rice recipe will come in handy for those times when you want to make dinner extra special without going to a lot of extra work. ENJOY! (Note: For coconut rice made in a rice cooker, see link below). Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Yield: SERVES 4 Ingredients: 2 cups Thai jasmine-scented white rice (for brown coconut rice, see link below)2 cups good-quality coconut milk 1 3/4 cups water2 heaping Tbsp. dry shredded unsweetened coconut (baking type)1/2 tsp. salt1/2 tsp. coconut oil, OR vegetable oilOptional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe) Preparation: For a step-by-step version of this recipe, see: Easy Thai Coconut Rice Recipe. To Make Brown Coconut Rice, see my: Brown Coconut Rice Recipe. Rub oil over the bottom of a deep-sided pot.
Quick lamb tagine with tabbouleh 2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture – we like Bart)300ml chicken stock400g tin chopped tomatoes1 preserved lemon, flesh removed, rind finely sliced400g tin chickpeas, drained and rinsed80g pitted prunes, roughly choppedHandful of fresh coriander, chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutes. Add the garlic and fry for a further minute, then remove from the pan and set aside. Heat the remaining oil in the same pan, season the lamb, add to the pan and cook over a high heat until browned all over. Bulgur wheat has a nutty flavour and firm texture.
Healthy Vegetarian curry recipe Dice onion. Heat canola oil in a large fry pan. Add the onions and stir until slightly transparent and before they turn brown. Add the curry powder and stir until the curry powder is fragrant (about 1 minute). Add the tomatoes and chickpeas and cinnamon stick. Stir to combine. Recipe and image courtesy of Amcal
Chicken & chorizo paella | Rice Recipes Method I've made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn't a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I've eaten and enjoyed many paellas, and I hope you like this humble, great value expression of one. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour. Jamie's top tip: My advice here is simple – delicious as this dish is, if you're feeling a bit flush, adding 6 mussels, 6 clams and any extra bits of fish you can afford is only going to make it even more of a celebration. Nutritional Information Amount per serving: