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Thursday
09Apr2009

Anjum Anand Curry Goddess

DateThursday, April 9, 2009 at 8:02PM
Red Goan Chicken

I got a rather lovely Anjum Anand   cookbook for Christmas and we have been happily working our way through some of the recipes. So far so good, as the dishes have all been delicious and really tasty. This red Goan chicken dish is no different and I thought I'd share it with you.

Ingredients

serves 4

Red Goan spice paste

2 large, mild, fresh chillies, deseeded

1 tsp cumin seeds

1 1/2 tsp coriander seeds

3 cloves

6 black peppercorns

3/4 tsp tumeric

9 large cloves of garlic, peeled

1cm piece fresh ginger, peeled

good sized piece of cinnamon

1 tsp tamarind paste

3/4 tsp sugar

3/4 tsp salt

5 tbsp white wine vinegar

Whizz all the ingredients of the spice paste up in a blender until it forms a fine paste. You can then store it in the fridge for up to a week. 



Red Goan Chicken

4 tbsp vegetable oil

1 large onion, peeled and sliced

4 tbsp Goan red spice paste 

4 large tomatoes, chopped

salt, to taste

700 g chicken joints, skinned

 

Heat oil in a large non-stick saucepan. Fry the onion for about ten minutes until browned and then add the spice paste and cook, stirring, for about two to three minutes. 

Add the tomatoes and salt, cover, and cook for about ten minutes until the tomatoes have soften and reduced down. Take off the lid of the pan and continue to stir the tomatoes for another six to eight minutes until they have become darker. 

Add the chicken and coat it well with the sauce. Add 250ml water, bring to the boil, then cover and cook over a low heat for twenty to twenty-five minutes. Uncover the pan, then turn the heat up and boil off the excess moisture, tossing the chicken all the time. Do this for about three or four minutes until the sauce has reduce and has darkened further. Serve with rice and Indian bread.
AuthorSarah | Comment1 Comment |
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Thursday
27Dec2007

Shortbread with Christmas spice

DateThursday, December 27, 2007 at 4:50PM
Christmas spice shortbread

I made some shortbread and chutney for people to have at Christmas this year. I had had a go at making shortbread before, but it didn't really turn out quite as expected. I found a Jamie Oliver recipe, which he claimed was the best shortbread recipe in the world. Even though I didn't quite buy his bold statement, I do like his easy to follow recipes and thought that I couldn't go far wrong. This was a basic shortbread recipe which I tinkered with slightly (I can never leave things alone) to give it more of a festive edge.

Ingredients:



  • 250g plain flour

  • 250g unsalted butter

  • 125g semolina or cornflour

  • 125g golden caster sugar

  • Finely grated zest of two oranges

  • 1 tsp ground cinnamon

  • Seeds from 1/2 vanilla pod (put the pod into a bag of caster sugar to flavour it after use or use in vanilla ice cream)

  • More caster sugar and flour for dusting

  • 8 inch square tin, greased


Simply cream the butter, sugar and orange zest together until light and fluffy, then sift in the flour and cornflour. Mix together lightly and then bring the mixture together with your hands and pat into a ball. Roll the mixture on a floured surface until it is the right size for the tin and press into the tin. Prick the top all over with a fork and cook at 150 deg centigrade for 50 minutes until slightly golden brown on top.

While the shortbread is cooking mix together a couple of tablespoons of caster sugar with the cinnamon and vanilla seeds. Once the shortbread is cooked sprinkle this over the top (it will give off the most amazing aroma). When the shortbread has cooled a little, cut into squares.

Shortbread and chutney
AuthorSarah | Comment4 Comments |
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