Chicken stuffed with cheese

Posted on July 17, 2009. Filed under: Non-veg | Tags: , , |

Ingredients:

1 whole roasting chicken, 4 to 5 lbs.

Stuffing:

12 oz. ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
2 teaspoons chopped fresh basil (or 1 teaspoon dried)
1 teaspoon chopped fresh tarragon (or 1/2 teaspoon dried)
2 Tbsp chopped fresh parsley
1 large clove garlic, minced

Rub:

Salt
Olive oil
1 teaspoon chopped fresh basil (or 1/2 teaspoon dried)
1/2 teaspoon chopped fresh tarragon (or 1/4 teaspoon dried)
1/4 teaspoon paprika

Method:

1. Rinse chicken and pat dry with paper towels. Butterfly the chicken by using poultry shears or a knife to cut along one side of the backbone. Cut along the other side and remove the backbone and tail. Spread the chicken open, skin side up. Press down on the chicken with the palms of your hands (or pound with your fists) to flatten the chicken. Skewer neck skin to back.

2. In a medium bowl, mix the ricotta, Parmesan cheese, egg, parsley, garlic, 2 teaspoons of chopped basil, and 1 teaspoon of chopped tarragon.

3. Using a sharp paring knife and your fingers, loosen skin over top of chicken and drumsticks starting at neck edge. Carefully spoon cheese mixture under skin of chicken, pressing with your fingers to distribute evenly over the chicken and drumsticks.

4. Brush chicken lightly with oil; sprinkle with 1/2 teaspoon basil, 1/2 teaspoon tarragon, paprika, and a generous amount of salt.

5. a) Grilling method:

Prepare grill for medium indirect heat. If using a gas grill, heat all burners on high until the grill is hot, then turn off the middle burner. If using a charcoal grill, bank the coals to one side of the grill and place a large aluminum drip pan underneath the grate on the side without coals, adding a couple cups of water to the drip pan so that the drippings don’t burn.

Place the chicken, skin side up, on the cooking grate, away from the side with coals if you are using a charcoal grill, or above the middle burner if you are using gas. Alternatively, you can lay the chicken out on a rack in a disposable aluminum roasting pan and place the roasting pan on the cooking grate (this tip works well with gas grills, I haven’t tried it with the charcoal one yet). Cover the grill.

5. b) Oven method:

Preheat oven to 500°F. Place chicken, skin side up, on a rack in a roasting pan. Place in oven and immediately turn the heat down to 350°F.

6. Roast for an hour to an hour and a half, until the juices run clear from the thigh when pierced with a fork. (Breast meat should have an internal temperature of 165°F, thigh meat should have an internal temperature of 175°F.) Transfer chicken to a cutting board; let stand 10 minutes. Cut into quarters, cutting lengthwise and crosswise.

Serves: 4 to 6

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Cashew chicken

Posted on July 17, 2009. Filed under: Non-veg | Tags: , , |

Ingredients:

1 cup roasted, salted cashew nuts
6 Tbsp chopped cilantro (include stems)
1/4 cup grape seed or olive oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce (use wheat-free for wheat-free version)
2 teaspoons brown sugar
1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)
Juice of one lime, plus lime wedges to garnish
Kosher salt and freshly ground black pepper
3 pounds chicken thighs

Method:

1. In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water. Blend until a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken.

2. Sprinkle salt and pepper all over the chicken pieces. Coat the chicken pieces with the marinade. Chill for an hour or two. Bring to room temperature before cooking.

3. Preheat broiler or grill. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. About 20 to 30 minutes. Serve with lime wedges, reserved marinade, and cilantro.

Serves 4.

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Chicken and bamboo shoots curry

Posted on July 10, 2009. Filed under: Non-veg | Tags: , , , |

Ingredients
For the tamarind paste (for use in the curry)
30-55g/1-2oz dried tamarind pulp, from a block
hot water, to cover
For the red curry paste
10-12 dried, hot red chillies (of the long, cayenne variety)
140g/5oz shallots, chopped
5 garlic cloves, peeled and chopped
3 thin slices peeled fresh galangal, or fresh ginger
1 tbsp fresh lemongrass that has been thinly sliced, crossways
6-8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable)
1 thin slice of fresh kaffir lime rind, about 4cm x 0.5cm/1½in x ¼in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable)
½ tsp freshly ground white pepper
¼ tsp shrimp paste, or 2 anchovies from a can, chopped
½ tsp ground cumin
½ tsp ground coriander
2 tbsp bright red paprika
For the curry
450g/1lb boned and skinned chicken breasts
2 tbsp vegetable or groundnut oil
400ml/14fl oz can of coconut milk, left undisturbed for three hours or more
5 tbsp red curry paste
140g/5oz sliced bamboo shoots from a can, drained and rinsed
4 fresh kaffir lime leaves or 1 tsp lemon zest
2 tbsp fish sauce, or to taste
1 tsp thick tamarind paste or lemon juice
1 tsp palm sugar or brown sugar
15-20 fresh Thai (holy) basil leaves or ordinary basil leaves
Method
1. If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it’s very soft and pliable, for a few hours or preferably overnight.
2. To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve.
3. For the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.)
4. Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don’t use.
5. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices.
6. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.
7. Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside.
8. When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned.
9. Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).
10. Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two.
11. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice.

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Tuna curry

Posted on July 9, 2009. Filed under: Non-veg | Tags: , , |

Ingredients
1½ tbsp vegetable oil
60g/2oz onion, halved and cut into very fine half-rings
1 clove garlic, very finely chopped
1 tsp curry powder
180g/6oz tinned tuna, in oil
1 fresh, hot green chilli, cut into very fine rounds
1cm/0.5in piece fresh ginger, peeled and cut into very fine slices, then into very fine strips
2-3 tbsp fresh coriander, chopped
salt and freshly ground black pepper to taste
chapati or roti, to serve

Method
1. Put the oil in a non-stick frying pan and set over medium-high heat. When hot, add the onion and garlic.
2. Fry until the onion turns brown at the edges then add the curry powder and stir once or twice.
3. Add the tuna and stir gently, breaking up any large lumps.
4. Turn down the heat to low and add the green chilli, ginger and coriander. Stir.
5. Taste for seasoning and add salt if needed. Add a generous amount of freshly ground black pepper.
6. Mix well and turn off the heat.
7. Serve hot, at room temperature or cold, with chapati or roti breads.

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Quick chicken korma

Posted on July 9, 2009. Filed under: Non-veg | Tags: , , , |

Ingredients
4 cm piece fresh ginger, peeled and coarsely chopped
5-6 garlic cloves, peeled and coarsely chopped
6 tbsp vegetable oil
3 bay leaves
5 cm cinnamon stick
8 cardamom pods, crushed in a pestle and mortar
4 cloves
¼ tsp black cumin seeds (or regular cumin seeds)
130g/4½oz onions, peeled and finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
3 tinned plum tomatoes, chopped
1.5 kg/3lb 5oz chicken pieces, skinned and cut into serving portions
¼ – 1 tsp chilli powder
¼ tsp salt
3 tbsp single cream
250ml/8 ¾fl oz water

Method
1. Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste.
2. Put the oil in a wide frying pan or saute pan and set over high heat.
3. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions.
4. Stir and fry for about three minutes or until the onions turn brownish.
5. Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute.
5. Put in the chopped tomatoes and fry for another minute.
6. Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water.
7. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then.
8. Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this.

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Duck vindaloo

Posted on July 9, 2009. Filed under: Non-veg | Tags: , , |

Ingredients
½ tsp ground turmeric
1 tb ground cumin
1 tb bright red paprika
1 tb ground coriander
1 tsp cayenne pepper
1½ tsp garam masala
4 tb corn or peanut oil
2.7kg/5lb 15 ¼oz duck, jointed and partially skinned
½ tsp whole brown mustard seeds
¼ tsp whole fenugreek seeds
15 fresh curry leaves, if available
2 medium onions, peeled and sliced into fine half-rings
2 tb fresh ginger, peeled and finely grated
10 medium garlic cloves, peeled and crushed to a pulp
2 medium tomatoes, peeled and chopped
120ml/4fl oz cider vinegar
2 ¾ tsp salt
1 tb sugar
475ml/17fl oz water
Spinach with ginger and green chillies:
2 cm fresh ginger, peeled
3 tbsp vegetable oil
500g/1lb 1½oz spinach, washed and trimmed
2-3 fresh green chillies, finely chopped
½ tsp salt
½ tsp garam masala
¼ tsp sugar
1/8 tsp chilli powder

Method
1. Mix together the turmeric, cumin, paprika, coriander, cayenne pepper and garam masala in a small bowl and set aside.
2. Pour the oil into a large, wide, lidded pan and set over a medium-high heat.
3. When the oil is hot, put in as many duck pieces, skin side down, as the pan will hold easily in a single layer.
4. Lightly brown the duck, about 3-4 minutes per side, and remove to a bowl. Brown all the duck pieces this way and remove.
5. Add the mustard and fenugreek seeds to the hot fat and, as soon as the mustard seeds start to pop, which will happen in a matter of seconds, put in the curry leaves and onions.
6. Stir and fry them until the onions begin to turn brown at the edges.
7. Now put in the ginger and garlic. Stir and fry for a minute.
8. Add the mixed spices from the small bowl and stir for 30 seconds.
9. Add the tomatoes and cook, stirring, until they have softened, about 2-3 minutes. Scrape the bottom of the pan while you do this.
10. Now add the browned duck pieces, the vinegar, salt, sugar, and 475 ml water. Stir and bring to the boil. Cover, reduce the heat to low, and cook gently for 45 minutes, lifting the lid occasionally to stir.
11. Increase the heat to medium-low and simmer, partially covered, a bit more vigorously, stirring more frequently, for a further 30 minutes or until the duck is tender and the sauce has thickened slightly.
12. Remove as much fat as possible before serving.
13. Cut the ginger into fine slithers and brown in hot oil.
14. Add the spinach and chillies and cook until wilted. Finally add the salt, garam masala, sugar and chilli powder, cook for a further five minutes and serve with the duck Vindaloo.

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Beef kebab

Posted on July 9, 2009. Filed under: Non-veg | Tags: , , |

Ingredients
450g/1lb minced beef
4 tsp chickpea flour (also called gram flour or besan flour)
1 tbsp whole coriander seeds
2-3 bird’s eye chillies
¾ tsp salt, or to taste
¾ tsp whole cumin seeds
6 tbsp finely chopped, peeled onion
4 tbsp fresh coriander, coarsely chopped
6 cherry tomatoes, cut into quarters
vegetable or peanut oil
To serve
naan bread
sliced onion rings
a selection of chutneys
fresh coriander leaves
Method
1. Place the beef in a bowl.
2. Put the chickpea flour in a small, cast-iron frying pan and set over a medium-high heat. Stir the flour around until it turns a very light golden-brown and emits a faintly roasted smell.
3. Remove the pan from the heat. Allow to cool for a few seconds, then add to the bowl with the beef.
4. Crush or grind the coriander seeds in a mortar and pestle or in a clean coffee grinder. Add to the bowl with the beef.
5. Finely chop the chillies and add to the bowl.
6. Add the salt, cumin, chopped coriander, onion and tomatoes. Mix well and form mixture into six patties about 1cm/½in thick.
7. Put the oil, enough to come to a depth of 3mm/¼in, in a large frying pan set over a medium-high heat.
8. When hot, put in as many patties as will fit easily in a single layer and cook for about two minutes on each side or until browned then turn the heat down and cook for another two minutes or until they’re cooked through. Repeat, as necessary, until all the kebabs are cooked.
9. Serve the kebabs hot, with naan bread, sliced onion rings, fresh coriander leaves and a selection of chutneys.

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Minced turkey

Posted on July 9, 2009. Filed under: Non-veg | Tags: , , |

Ingredients
55g/2oz fresh holy basil leaves, or ordinary basil (weight after removing stems)
vegetable oil for shallow-frying, plus 4 tbsp for stir frying
5 garlic cloves, peeled and finely chopped
75g/3oz shallots or onions, peeled and finely sliced
2 fresh hot green cayenne chillies, or to taste, sliced
2 fresh hot red cayenne chillies, or to taste, sliced
2.5cm/1in cube fresh root ginger, finely grated
450g/1lb minced turkey (from boned, skinned breast and/or legs)
5 tsp fish sauce or 1 tsp salt, to taste
1½ tsp palm sugar or dark brown sugar
Method
1. Wash the basil leaves and pat them dry. Set aside 15g/½oz of the whole leaves. Chop the rest very coarsely and set aside.
2. Heat 1cm/½in depth of oil in a medium frying pan over a medium-high heat. Place a plate lined with kitchen paper near the hob. Have ready a splatter screen or an upturned sieve to cover the pan to prevent the oil from splattering.
3. When the oil is hot, add the whole basil leaves. Cover immediately with the screen or sieve. Remove the cover as soon as the intense sizzling has died down (a matter of seconds) and stir the leaves once or twice. They will turn crisp very quickly.
4. Remove with a slotted spoon and spread out on the kitchen paper to drain. Once the oil has cooled sufficiently, strain it and reserve for future use.
5. Heat four tablespoons of oil in a large frying pan or wok over a medium heat. Add the garlic and shallots and fry, stirring, for about two minutes or until the shallots are lightly golden. Do not allow them to burn.
6. Add the chillies and ginger and give a few vigorous stirs.
7. Add the chopped basil and stir.
8. Add the minced turkey, turn up the heat a bit and fry for about 3-4 minutes, stirring to break up the lumps as you do so. The turkey will lose its pink colour once it’s cooked.
9. Stir in the fish sauce (or salt), to taste, and the palm sugar (or dark brown sugar) and stir thoroughly to combine. If there is liquid remaining in the bottom of the wok, continue cooking until it boils off, but don’t overcook the turkey.
10. Transfer to a serving dish, top with the crisp-fried basil leaves and serve.

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Chicken korma

Posted on July 9, 2009. Filed under: Non-veg | Tags: , , |

Ingredients
5-6 garlic cloves, coarsely chopped
2.5cm/1in piece fresh root ginger, chopped
50g/2oz flaked almonds
150ml/¼ pint water
5 tbsp olive or groundnut oil
2 bay leaves
8 cardamom pods, lightly crushed
4 cloves
2.5cm/1in piece cinnamon stick
1 onion, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
¼ tsp chilli powder
1 tbsp tomato purée
1¼ tsp salt
½ tbsp garam masala
3 tbsp double cream
1.5kg/3lb chicken pieces, skinned and cut into serving portions (breast cut in half across the centre)
Method
1. Put the garlic, ginger and almonds into the bowl of a food processor.
2. Turn on the food processor and pour six tablespoons of the water through the funnel and blend to a smooth paste (if your food processor doesn’t have a funnel, just add the water before blending).
3. Heat the oil in a wide pan set over a high heat. When it’s very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick and stir for ten seconds (take care because they may spit when they hit the oil).
4. Add the onion and cook for several minutes, stirring, until it’s a medium-brown colour. Reduce the heat to medium-high once the onion begins to brown.
5. Add the paste from the food processor and stir.
6. Cook, stirring, for 3-4 minutes or until lightly browned.
7. Add the cumin, coriander and chilli powder and cook, stirring, for 30 seconds.
8. Add the tomato puree and stir for a minute longer.
9. Add the salt, garam masala, cream and remaining water and stir together.
10. Add the chicken pieces and stir to coat them with the spice paste.
11. Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, or until the chicken is cooked through, turning the chicken pieces over several times during cooking.
12. Transfer to a serving dish and serve with your choice of Indian breads and chutneys, rice or vegetables.

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Beef curry

Posted on July 9, 2009. Filed under: Non-veg | Tags: , , |

Ingredients
340g/12oz roast beef or roast lamb, cooked and boneless
¼ tsp freshly ground black pepper
¼ – ½ tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground turmeric
1 tsp red wine vinegar
salt
3 tbsp vegetable oil
½ tsp cumin seeds
½ tsp black or yellow mustard seeds
10 fenugreek seeds (optional)
115g/4¼oz green pepper, deseeded and cut, lengthways, into 3mm slivers
140g/5oz onions peeled and cut into fine half-rings
1 tsp Worcestershire sauce

Method
1. Cut the cooked meat into 5 mm slices. Stack a few slices together at a time and cut into 5 mm slivers. This does not have to be done too evenly.
2. Combine the black pepper, chilli powder, ground cumin, ground coriander, turmeric, vinegar, ½ tsp salt and 2 tb water in a small cup. Mix and set aside.
3. Put the oil in a large frying pan over medium-high heat.
4. When hot, put in the cumin, mustard and fenugreek seeds.
5. As soon as the mustard seeds begin to pop, put in the green pepper and onion. Stir and fry until the onion has browned quite a bit and the mass of vegetables has reduced.
6. Sprinkle about 1/8 tsp salt over the top and stir.
7. Add the meat and the spice mixture from the cup. Stir rapidly on the same medium-high heat for a minute or so until the meat has heated thorough.
8. Add the Worcestershire sauce and stir to mix.

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