Keema Muttar (or minced lamb with garden peas) Curry

It is possible that you have come here looking for the old recipe for Keema Muttar and are currently scratching your head and thinking "I'm sure this isn't the one!".  Well, you would be right.  I made the old recipe recently and hated it.  I can't help but think I'd written something down wrong, or remembered something wrong (probably those multiple spoons of tomato puree), but the end result was horrid.  It makes me wonder how many of you also tried it and thought the same thing!  I do hope you'll tell me, if that happens in future!

Anyway, I read many, many recipes for Keema Muttar and came up with a new one which I've been refining over several different attempts (as these rather random photographs will attest).  The last incarnation was deemed "this is your best one yet!" by my hubby.  As I happened to agree, it was time to include the recipe on the blog in place of the old unsatisfactory version.

This one doesn't contain any tomato puree, you may be happy to note.  I certainly was.  LOL

This one was "the best one yet!"

I've a couple of points worth noting for you, the first of which is that if you like your curry on the milder side then make sure to remove the pith and seeds from the inside of the chilli before chopping it up.  For the same reason, you may wish to reduce the curry powder down to a mild version and likewise reduce the amount of black pepper and ginger you include.  Made as the recipe states, you'll wind up with a curry that will make your nose run and may even demand some mango chutney alongside as it's a frisky one!  I like to serve a cucumber & mint raita - which I really must blog the recipe for - which does a brilliant job of calming the beast.

Secondly, the amount of peas you include is entirely up to you.  I like a moderate amount of peas, but not too many.  Please don't leave them out entirely or it isn't a Keema Muttar, it's a minced lamb curry.  LOL

Righto then, it's time to head for the kitchen!  

KEEMA MUTTAR (or MINCED LAMB WITH GARDEN PEAS) CURRY   (Serves 4)

Ingredients :

1 tbsp coconut oil
500g minced lamb
a quarter of a teaspoon of sea salt
half a teaspoon of freshly ground black pepper
1 large onion, chopped finely
2-3 cloves of garlic, chopped finely
1 red or green chilli, chopped finely
half a teaspoon of ground cinnamon
2 large vine ripened tomatoes, core removed and diced
5-6 cherry tomatoes, quartered
3 heaped teaspoonfuls of your favourite medium curry powder
half a teaspoonful of ground coriander
a flat teaspoonful of ground turmeric
1 teaspoonful of ground ginger
1 tablespoonful of Maggi tamarind sauce
300ml water (approx)
50g (approx) of frozen garden peas
2 tablespoonfuls of fresh coriander leaves, chopped.

Method :

Heat the coconut oil in a large frying pan over maximum heat and, once the oil is liquid, add the minced lamb.  Fry, stirring and turning the mince, until the mince has all changed colour and any liquid has been steamed off.  Add the sea salt and black pepper and stir through.  Once the lamb has just begun to caramelise, remove from the pan into a bowl using a slotted spoon to retain the oil and rendered fat and set the mince aside.

If there is a lot of fat in the pan, spoon some off until you are left with around 2 tablespoonfuls.  Add the onion, garlic and green chilli and stir to combine.  Fry over a medium heat, stirring often, until the onion is transparent and the garlic is fragrant.  Make sure not to burn any of the garlic, to avoid any bitterness.  Part way through cooking, add the cinnamon and stir through.

Next, add the tomatoes and continue frying until the tomatoes have softened and begun to break up.

Add the curry powder, ground coriander, turmeric, ginger and tamarind sauce to the pan and stir through.  Continue cooking for 2-3 minutes until the powders are all well combined with the mixture.

Return the mince to the pan and stir through, making sure to combine the ingredients well and coat the mince with the spice mixture.  Add the water (you may need more, so keep a little extra on hand) and gently stir through.  Allow the mixture to come to a steady simmer for some 20 minutes or so.  As the curry simmers, the sauce will thicken and reduce to your favoured degree.  Some like their curry to be quite dry in which case you won't need any additional water, others prefer a saucier curry.  Keep an eye on the sauce as the curry cooks and be prepared to add a little more water from time to time to keep the sauce how you like it.

A few minutes before you are ready to serve, add the garden peas and fresh coriander (retaining some for garnish) and stir through.  Try not to add the peas too soon, or they will lose their fresh green colour.

Serve with Basmati rice, naan bread and a cucumber & mint Raita.  Don't forget to garnish with a sprinkle of the chopped fresh coriander, just to make it look pretty!

Printable version

Fruity and intense chicken, sweet potato & cauliflower curry

Now I know I have both a chicken & sweet potato and a chicken & cauliflower curry on the blog here, but honest injun, this one is different.  It makes no pretence of being related to any authentic Indian curries but is purely of my own making and, in particular, to my hubby's taste.  You see, for ages he complained about my making curries that "didn't taste of curry".  Well, I tried this way and tried that way, tried this recipe and that recipe but nothing did the trick.  Right up until Asda started selling their Medium curry powder which contains the following : Coriander Seeds, Garlic Powder (12%), Cumin Seeds (8.0%), Onion Powder, Paprika (8.0%), Turmeric, Ginger, Salt, Chilli Powder (5.0%), Cinnamon, Fenugreek Seeds, Fennel Seeds, Black Pepper, Cloves and Cardamom.  Suddenly, curries tasted of curry for him.  So you might want to find a curry powder that sounds very similar in its ingredients, to get close to the right flavour for this curry.  Alternatively, just use your favourite curry powder, because maybe my favourite won't taste of curry to you!

I recommend that you par-boil the cauliflower while you are cooking the sauce, as that puts you in far better control over how tender it is by the end.  It would be so easy for the curry to be the right texture, but the cauliflower to be too hard - or even worse, utterly fallen apart to mush.

I always include the sweet potato pieces (cut into half inch or smaller dice) from the beginning and they seem to have just cooked to perfection by the end.  However, if you're dubious about that, feel free to par-boil those with the cauliflower.

We've become quite accomplished at eating some fairly fierce curries, of which this was one.  However, there's no need for you to suffer the pain if you're not so keen on the hot'n'spicy, just leave out the raw chilli and if necessary, substitute one or more teaspoonfuls of medium curry powder for a mild version.

As for accompaniments, well the Indian world is your oyster.  We always have plain Basmati rice alongside the curry because it helps to cool the tongue.  However, you could make a pilau rice, or have chapattis, naan bread, raita (which is also great for cooling), onion bhaji's, pakoras - whatever you fancy.  Right at the moment, I'm trying to lose weight, so I've cut down on the accompaniments but the menfolk still had a couple of onion bhaji's, just so that they don't feel too hard done by.

Here's the recipe, don't be scared by the list of ingredients as it is a simple matter of putting them all in the one pan in order.  As such, I recommend you get everything ready before you start to cook, otherwise you could find yourself dashing around the kitchen getting a bit stressed - and we don't want that!  Oh and if you cook for just one person and have a freezer, I can recommend freezing the leftovers as it only gets better for keeping and defrosts perfectly.

Maggi Tamarind Sauce - to help you find it, if you're new to it.

FRUITY AND INTENSE CHICKEN, SWEET POTATO & CAULIFLOWER CURRY   (serves 3)

Ingredients :

1 tbsp coconut oil
300g boneless, skinless chicken breast cut across the grain into small chunks
sea salt
50g or thereabouts of small cauliflower pieces
1 large onion, diced finely
2 cloves of garlic, chopped finely
1 fresh red chilli, chopped finely (save a little back for garnish)
half a tsp ground black pepper
half a tsp ground cinnamon
25g salted butter
1 medium sweet potato, peeled and cut into half inch dice
2 medium sized ripe tomatoes, finely diced
4 heaped tsp medium curry powder
1 flat tsp ground turmeric
2 tbsp Maggi tamarind sauce (or 1 tbsp lemon juice)
500ml cold water
a small handful of sultanas or raisins
2 tbsp chopped fresh coriander (save a little back for garnish)
25g creamed coconut
1 tsp honey.

Method :

Heat the coconut oil in a deep frying pan and, once sizzling hot, add the chicken breast pieces and sprinkle with a pinch of sea salt.  Leave them to turn golden on two sides, then remove from the pan using a slotted spoon and reserve.  The chicken doesn't need to be cooked through at this stage.

While the chicken is cooking, bring a pan of water to the boil and add the cauliflower pieces to par-boil for 5-10 minutes.  You want them to be just off being fork tender, as they will finish cooking in the curry sauce.

Add the onion, garlic, red chilli, a pinch of sea salt & the black pepper to the frying pan (using the oil that remains from the chicken) and cook for some 10-15 minutes until the onion is softened and transparent.  Add the cinnamon and stir through.

Add the salted butter and while that is melting, add the sweet potato pieces.  Stir everything together and cook on for another 5 or so minutes, until the sweet potato is heated through and beginning to cook.

Add the diced tomatoes and stir through.  Cook on for another 15 minutes or so, until the tomato has begun to break down and the oil is separating from the mixture.

Don't forget to drain the cauliflower and reserve it for use later!

Sprinkle in the curry powder and turmeric and stir through.  Cook on, to ensure that the spices are cooked through and lose their raw taste, for another 5-10 minutes, stirring often to ensure they don't catch on the bottom of the pan.

Add the tamarind sauce (or lemon juice) and cold water, along with the sultanas and coriander and stir through.  Bring the contents of the pan to a lively simmer and cover with a lid.  Cook until the sweet potato is just off being fork tender, then remove the lid.

Add the cauliflower and chicken and simmer for another 10 minutes during which time the sauce will reduce.  Continue the lively simmer (add a little water if the sauce becomes too reduced) and add the creamed coconut.  This will have the effect of thickening and sweetening the sauce so once the coconut is stirred in well, taste for sweetness and if your preference is for the mix to be a little sweeter, then add the tsp of honey.  It is quite okay to omit the honey, if the mix is sweet enough already.

When the sauce is at your preferred consistency, serve onto warmed plates with the reserved coriander and red chilli sprinkled over and accompaniments of your choice.

Printable version

Chicken Mulligatawny soup - with thanks to Jo Cooks

I was recently introduced to the terrific recipe blog "Jo Cooks" by another cooking friend.  He certainly is absolutely right about the wealth of interesting recipes on there - and lots that fit within my favourite type of "sit and put things in the pot in order" one pot dinners.

As a first foray, I immediately decided upon giving a go to Jo's recipe for Chicken Mulligatawny soup.  Mainly because it looked so good, but also because I've been looking for a great Mulligatawny recipe for the longest time.  So many Mulligatawny recipes are thin, brothy type of soups and to my mind, a good Mulligatawny needs some body.  I'm sure that back in the days of the British Raj - when the soup first found favour - it wasn't light and brothy, but rich and hearty.  Oh and speaking of the British Raj, the origins of the name are interesting (thanks, Wikipedia!), as the name apparently originates from the Tamil words "millagai"/"milagu" and "thanni" and can be translated as "pepper-water".  Ha!  Cute.  

Everything about Jo's recipe said "yum!" to me.  The fact that it was made with chicken appealed very much as I now have to be careful over my red meat consumption owing to a marked tendency towards gout.  So chicken ticked that box.  The use of the apple cubes appealed, too.  I like a fruity, milder, coconut flavoured curry and one turned into a soup could only be good in these colder early autumnal days.  I loved the simplicity of the cooking method, as well.  None of this "cook this, take it out, cook that, take it out and bring it all together at the end" malarky.  Nope.  Just chuck it into the pan in the right order and cook as described.  Lovely.

I made a few changes to Jo's original recipe - the first being that as I was making just half the original quantity, yet had to buy a 400ml can of coconut milk, was that I used the whole can and reduced the quantity of the chicken stock (broth).  I countered that by using an extra amount of chicken stock powder, so that the chickeny flavour was right up there and not compromised at all.

Secondly, I added a half a large potato, diced.  I just love potato in curry and as I was after a good, thick, hearty Mulligatawny I figured if some dissolved and added to the thick texture of the soup that could also only be good.  It certainly was - good, that is!

Aside from that, I made just small changes such as using 50:50 butter and coconut oil to start with, I used a red onion for its antioxidant properties, I used the full amount of turmeric for the health benefits and the full amount of curry powder because if it's supposed to be curried, let's taste it!  I  also backed off from some of the seasoning as my chicken stock is low salt, but it's worthwhile being cautious and adjusting the salt at the end.  You can't take it away once it's been added!

So I have detailed my version of Jo's recipe below - but my advice to you is to take a look at Jo's original recipe - here - and decide for yourself which recipe to follow.  Oh and for people who don't use cup measurements, mine is expressed in metric.  I know some of you have problems with cup measures!

Personally, I can't wait until tomorrow lunchtime because the leftovers of that soup are MINE, all MINE!  *chuckle*

CHICKEN MULLIGATAWNY SOUP   (serves 2-3)

Ingredients :

1 tbsp butter 

1 tbsp coconut oil

1 large red onion, chopped finely
1 medium carrot, diced finely

1 stalk of celery, diced finely
1 clove of garlic, chopped finely

1 medium potato, peeled and diced finely

sea salt and black pepper to taste
4 boneless and skinless chicken thighs, cut into bite sized chunks
half a tsp dried oregano
1 tsp turmeric
1 tbsp curry powder
1 tbsp all-purpose flour
500ml chicken stock, made with 1.5 tsp chicken stock powder
150g dry basmati rice
400ml unsweetened coconut milk (1 can)
1 medium Braeburn apple peeled, cored and diced small
1 tbsp fresh parsley, chopped.

Method :

Using a large saucepan, soup pot, or as I did - a wok -  melt the butter and coconut oil over a medium-high heat. Add the onion, carrot, celery, garlic and potato to the pot, season with a pinch of salt and pepper, stir and cook for about 5-10 minutes or until the onion and carrot softens and the garlic becomes aromatic.

Add the chicken thigh pieces to the pot and cook for around 10 minutes, or until the chicken is no longer pink. Don't worry if it's not cooked through - it will finish cooking once the liquid is added.

Add the oregano, turmeric, curry powder and stir well to combine.  Sprinkle with the flour and stir again.

Add the chicken stock, rice and coconut milk, lower the heat to a medium-low and stir through well.  Let the soup simmer for about 10-20 minutes or until the rice is cooked through and you can be sure the chicken is fully cooked.

You may find that you need to add a little hot water every so often to maintain the soupy texture.  It is worthwhile having a little on hand in a jug so that you aren't tempted to swamp the soup!  Just add a small amount and stir through until the texture returns back to being soupy.

Add the apples and simmer for a couple more minutes, to heat them through and bring everything up to a piping hot temperature.

Garnish with fresh parsley and serve in warm bowls with crusty bread for dipping.

Printable version

Chicken Satay Salad - a long way from ordinary!

We're currently going through something of a heatwave here in the U.K. - June 2017 - and salads are definitely in. However, because I wanted to try and make salad eating something good as opposed to something yawn-inducing (oh come on, you know it can be!), I've been experimenting with some rather out of the box kinds of salads and this one is by far the best we've tried (so far!).

The original inspiration came from the good old BBC Good Food website, as very often happens.  Their version of the salad can be found here and from that you'll be able to see that I've added a little and taken away a little from the original, but it is still very close.  

Yes, it requires a little bit of work before time with marinating the chicken but I also recommend that you wash your lettuce and put it in an inflated freezer bag in the fridge to crisp up.  Doing this makes all the difference to a crisp, crunchy salad.

When you get down to preparing dinner, it really is just a matter of chopping and building the salad, then spending a moment or two grilling the chicken, slicing, garnishing and hey presto - dinner is on the plate.  It really is as easy as that.

I've divided the recipe up into three sections, to make it easier to see what should be used for what.  I hope that proves helpful.

As for Cook's Tips, the only recommendation I have for you is that you chop up the salad before cooking the chicken.  You can always put the salad back into the fridge while the chicken is cooking, so as to keep everything fresh and crunchy.  Then, once the chicken is done it can rest and cool a little while you quickly plate up the salad items.

I can see that this is going to be a regular fall-back salad for blisteringly hot days.  My menfolk thought it was delicious and professed themselves keen to see it again very soon!

CHICKEN SATAY SALAD   (serves 3)

Ingredients :

For the chicken

3 boneless, skinless chicken breasts
2 tbsp light soy sauce
2 tsp curry powder of your choice (I used a medium)
half a tsp of ground cumin
2 garlic cloves, chopped finely
2 tsp runny honey.

For the sauce

1.5 tbsp peanut butter (crunchy or smooth, it's up to you, but a sugar free version is good)
2 tbsp sweet chilli sauce
juice of 1 lime
cold water, as required.

For the salad

a selection of salad leaves (I used Romaine and Iceberg lettuces)
a large vine tomato, halved and sliced
cucumber, sliced thickly and halved (two slices/four halves per person)
small seedless green grapes (5-6 per person)
half a red onion, sliced finely
cooked beetroot wedges (four per person)
mustard & cress
fresh parsley, chopped
3 tbsp dry roasted peanuts.

Method :

At least one hour before you are due to begin cooking, marinate the chicken.

Place the soy sauce, curry powder, cumin, garlic and honey into a large bowl and mix well.

Taking each chicken breast, run your knife horizontally through from the thickest end to the thinnest, creating two thin fillets.  Plate the fillets into the marinade and stir well, to ensure every little bit is coated.  Cover with cling film and refrigerate until required.

When it is time to cook, begin by mixing up the satay sauce.  In a medium sized bowl, add the peanut butter, sweet chilli sauce and lime juice and stir together.  Continue to stir, adding small amounts of cold water, until you have a dropping consistency.  Set aside.

Next, build each salad onto the plate starting with the salad leaves.  Create a small mound of these in the centre of the plate.

Divide the slices of tomato between the three plates, placing the tomato around the outside of the leaves.

Dot the salad leaves with cucumber half slices, then the grapes, then sprinkle the red onion over.

Add the beetroot wedges to the side of the plate.

Sprinkle everything with the mustard & cress.

Next, lay each fillet of chicken onto a foil lined baking sheet and cook under a hot grill (or broiler, if you're in the USA) until just cooked.  Turn the chicken over and cook the other side the same way.  This should only take 6-7 minutes each side.  Check the chicken is cooked through, by cutting into the thickest part and if you can see any sign of pinkness in the juices, put it back under the grill until the pinkness is gone.

Slice the chicken and lay it on top of the salad, while the chicken is still warm.

Drizzle spoonfuls of the satay sauce over the chicken and into the salad - be generous, as the sauce is divine.  

Garnish with a sprinkle of fresh parsley and the dry roasted peanuts.

Settle down somewhere cool - and tuck in!

Printable version

Chicken Jalfrezi - a lighter but still tasty version!

Over the last few months, my hubby has slowly taken agin the curry pastes that are widely available for home made curries.  He's begun to find them very one-dimensional but more importantly to him, they don't taste of curry. Now this curry flavour is a very definite thing that we have yet to quite pin down, but this Jalfrezi got the closest to it in any curry for a long time.  We're still not quite there, but as I liked this recipe a lot for its flavour and use of fresh vegetables, I thought I'd pass it on to you all.

This recipe doesn't result in a heavy, thickly sauced curry but one that is a lot lighter in texture and without the pools of oil that characterise so many curries these days.  Oh and I'm really not sure how much of a Jalfrezi it really is, but I'm hoping that it is close at least.  As it uses curry powder, my first word of warning is to make sure you are using a good curry powder.  One which has a number of different flavours to it is by far and away the best.  I have yet to find - and yes, I will admit that perhaps there is one somewhere - a supermarket own brand curry powder that would even remotely fit the bill. My favourite curry powders come from our local ethnic shop, where I'm hoping that the curry powders on offer are close to the "real thing", but are certainly a long way from bland.

Secondly, make sure to use tomatoes that have flavour.  Vine ripened are the best of the supermarket choices, but it is worthwhile throwing in a few cherry tomatoes just to boost the profile a bit.

Lastly, make sure to leave yourself enough time.  Once the tomatoes get cooking, you need time for them to cook down, then time for the juice to reduce and intensify the flavour.  If you take the pot off the heat and think it's finished too soon, you'll just have a vaguely spicy tomato stew and not a curry.  So, give yourself and your curry time to chuckle, burp and spit tiny blobs of curry into random spots in your kitchen, you'll be glad you did even if the clean up is tricky.  (Of course, I could have got out the splatter guard which would have made sure no blobs escaped, but I was comfy and would have had to have moved.  What can I tell you?  ~shrug~).

From first putting the coconut oil into the wok, to calling everyone to attention in order to get them sat down and ready for the meal, my curry took around 50 minutes (with a good 30 minutes of chopping beforehand).  So it's not an earth-shattering amount of time, but if you only have half an hour, you're going to be in tomato stew land.  So leave sufficient time.

I really liked this curry.  Hubby wasn't so enthused, but I've already told you about the quest for curryness that we're on there.  When cooking it, I was concerned that it didn't have enough curry character, but as our son came home from college and immediately knew it was curry for dinner, I'm assuming it was just that my nose had got used to the aromas.  It tasted good right from the off and really came together in the last 10 minutes, once the liquid had reduced and the proper curry sauce texture arrived.  It was amazing the difference that reduction made to the overall flavour.

So, enough blathering and on with the recipe!

CHICKEN JALFREZI  (serves 4)

Ingredients :

2 red peppers, one roughly chopped into chunks, the other sliced
1 large onion, half roughly chopped into chunks, the other half sliced
4 large garlic cloves, peeled and roughly chopped
1 tbsp coconut oil
3 boneless, skinless chicken breasts, sliced
a pinch of sea salt
4 heaped teaspoonfuls curry powder
1 heaped teaspoonful garam masala
a quarter of a teaspoonful of ground black pepper
2 very large sweet tomatoes, chopped
6 cherry tomatoes, quartered
1 tsp chicken stock powder (or 1 stock cube)
150ml hot water
1-2 tsp runny honey (optional)
10g butter (optional)
15g fresh coriander, chopped (reserve a little for garnish)
cooked white rice to serve.

Method :

Begin by placing the chunks of red pepper, the chunks of onion and the garlic into a food processor and blitz until a purée is achieved.  Set this aside.

Next, heat the coconut oil in a large saucepan or wok until really quite hot and gently add the sliced chicken breasts and sprinkle with the sea salt.  Spread the pieces across the pan and leave them to achieve a little colour, then turn and do the same again.  The slices do not need to be cooked through at this stage.

Using a slotted spoon, remove the chicken to a bowl and reserve.

Add the sliced red pepper and sliced onion to the wok and cook, covered, for 5-6 minutes stirring half way through, until they have gained a little colour and begun to soften.

Add the puree to the wok, along with the curry powder, garam masala and black pepper.  Stir well to combine and fry, stirring occasionally, until the juices are released and the mix has dried out considerably.  This should take around 10 minutes if your wok heat is high enough.

Add the chopped tomatoes and stir through, along with the chicken stock and the water.  Once combined, add the chicken pieces and stir through.  Now this is where the patience is required.  You need to have the pan hot enough that the tomatoes will cook and release their juices, then the juices (and the chicken stock) will reduce and the full flavour be created.  You will start with a quite considerable quantity in the pan, but once everything has cooked down and reduced, the sauce will thicken and the liquid will evaporate.

Marginally before the sauce reaches its final few minutes, taste for the salt level and add a little more if necessary, but remember that there will be a little salt in the butter that if you're using, should be added now.  Taste also for acidity and add the honey to your preference to correct that.  If you consider there's no sweetening required, then don't use the honey.

Once everything is combined and happy to be there, the sauce is thick and there are no pools of water on the surface of the curry, then you're ready to serve.

Serve with plain white Basmati rice and sprinkle with the reserved chopped fresh coriander as garnish.

Printable version

Introducing ... Hampshire Hash!

Many years ago - longer than I care to remember - my friend Linda Hessell and I went on a Western Horse Riding weekend at Burley in the New Forest.  I was in my teens and it was my first holiday away without my parents.

When I think about it, we were babes in the wood really - but we took care of each other and managed to emerge unscathed at the end of the weekend, having had a great time.

Funny how sometimes your world turns in ways that return you back across tracks you've already travelled.  Some thirty five years (oh darn, there, I've remembered!) and eight house moves later, I find myself living within a twenty minute drive of Burley and have been past the same riding stables several times.

There are many reasons for remembering this holiday fondly, not least being the food - which was fabulous.  They had a housekeeper/cook who fed us all really well at the end of each day, with lashings of comfort food when we were all starving after riding across the New Forest and trying to look like we knew what we were doing.

Two recipes stand out from the weekend, firstly the Corned Beef Pie that I blogged back in December 2011 and this Hampshire Hash.

Now it is very probable that the affection with which I remember the holiday, may have something to do with where these two recipes stand in my memory.  My liking for Shepherd's Pie and Cottage Pie are well known - and Hampshire Hash fits very neatly into that category.

Before going into the oven ...

However, it had been some while since I last made Hampshire Hash as it had evolved into something which wound up being rather greasy - and occasionally, with semi-cooked potato cubes on top.  You can just imagine how much Hubby enjoyed that combination!

I'd been hankering after having another go at Hampshire Hash for some time and had been pondering on how to ensure a) it wasn't greasy and b) the potato was cooked.  I thought I had a plan and hubby agreed to give it a try, so we were set.

.... and after.  Mmmmnn!

Now previously, I will admit to not skimming the fat from the minced beef once it was browned - which obviously contributed a lot to the grease.  So that was an easy change - to fry the mince to the point where all the water had evaporated, the fat was rendered down and the mince was caramelising - then skim off the fat.  Sorted.

Now the potato aspect to the dish also had some input into the grease element.  Basically, you toss the potato pieces in a combination of full fat mayonnaise (low fat is just disgusting once cooked) and tomato ketchup.  Sounds a bit odd, but it works.  However, too much mayonnaise and you'll find it releases a lot of grease once it warms up.

So I decided to split the par-boiled potato pieces into two groups.  One which sits on top of the mince and absorbs the gravy - and the remainder which gets the mayonnaise/ketchup treatment and goes on the top.  That way, you still get the lovely flavours, with much less mayonnaise involved.

Well, it worked up to a point.  Interestingly, even though I put the minced beef in the casserole dish at a high temperature and added the plain potato pieces immediately, the ones with the mayonnaise on them cooked far more quickly.  I suspect this is because a) they were on top and b) the oil in the mayonnaise helped to "fry" them - and at a higher temperature than the ones underneath.  So we wound up - still - with some pieces of potato being noticeably harder than others.

So my cunning plan - reflected in the recipe below - is to leave one half of the potato pieces to cook for longer at the par-boiling stage.  I figure that if you start off with them slightly ahead of their mayo-coated brethren, everything should finish at the same level.  Also, make sure you give them the full three-quarters of an hour in the oven, to get that lovely caramelised edge to the potato pieces.

I really like this dish.  As a change from your regular Shepherd's Pie and Cottage Pie, it fits the bill well.  Especially as the minced beef part to it is flavoured differently - with curry powder and cinnamon - to add to the interest.

Oh and one other point - take care not to over-salt the dish.  The addition of curry powder can give a similar effect to salt, so you can afford to be sparing.

Hubby gave this version the thumbs up as regards grease and overall flavour, so I think I've probably succeeded where that is concerned.  Son and heir polished off his plateful, having been somewhat doubtful about how hungry he was to begin with - so that's another vote of approval.

I served ours with steamed carrots, butternut squash, peas and sweetcorn - but it would go with just about any vegetable of your choice.

HAMPSHIRE HASH   (feeds 4-5)

Ingredients :

3 or 4 large Maris Piper potatoes, peeled
1 tbsp rapeseed or olive oil
1 medium onion, peeled and chopped finely
500g lean minced beef
3 chestnut mushrooms, chopped finely
1 large celery stalk, de-stringed and chopped finely
1 heaped tsp Madras curry powder
half a tsp ground cinnamon
200g tin of Heinz baked beans
1 tbsp tomato ketchup
1 Knorr Rich Beef Stock Pot (or a low salt beef stock cube)
200ml hot water
a good pinch of ground black pepper
1 dessertspoonful of mayonnaise (don't use low fat - it's horrid!)
1 dessertspoonful of tomato ketchup.

Method :

1.  Put a large saucepan half filled with water and a little salt added, on to boil.

2.  Cut the potatoes into dice of approximately 1cm - and try to get them evenly sized, so that they cook evenly.

3.  When the water boils, put all the potato dice into the water and cook for 3 minutes.

4.  Remove half the potatoes with a slotted spoon and place into a bowl - allow to cool.

5.  Cook the remaining half for another minute or so.  Drain and replace in the saucepan.  Allow to cool.

6.  Heat the oil in a frying pan and add the onions.  Fry gently until softened and golden.  Remove from the pan with a slotted spoon and put onto a plate.  No need to keep them warm, as they'll be back in the pan in a moment.

7.   Place the minced beet into the pan and turn up the heat to maximum.  Fry the beef until all the water has boiled off and the fat has reduced.  The beef should be beginning to caramelise.

8.  Reduce the heat to moderate and push the beef to one side.  Spoon off a good nine tenths of the fat - and discard (or give to the dog!).

9.  Return the onions to the pan, together with the mushrooms and celery.  Cook until the mushrooms have taken on the remaining oil and the celery is softening.

10.  Add the curry powder and cinnamon.  Stir through and continue cooking for 1-2 minutes.

11.  Add the ketchup, baked beans, stock pot (or stock cube) and water, along with the pepper and stir through.  Allow to simmer - stirring occasionally - until the ingredients have all combined nicely and a good gravy has formed.

12.  Decant the meat mixture into a casserole dish.

13.  Sprinkle the extra-cooked potatoes from the saucepan, on top of the meat mixture.  Don't mix them in - just allow them to sit on the surface in a single layer.

14.  Add the mayonnaise and ketchup to the potatoes in the bowl, and stir through taking care not to break up the potato cubes.  The potatoes should be well covered.

15.  Sprinkle these potatoes over the top of the plain ones and settle them into an even layer.

16.  Bake at 180degC/340degF/Gas 4 for 35-45 minutes or until the potatoes are beginning to become browned and crispy.

Serve with your choice of vegetables.

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Mango stuffed curried chicken with spiced pilau rice

I know that I've definitely made this recipe before, but having done so again, I just can't remember the first time as being anything like the second time!  I have a vague recollection of not being able to get whole chicken breasts, so trying in vain to stuff small chunks of chicken with mango chutney - which as you can imagine, would not go well.

So, this time was really a first "proper" go at this recipe - which again is another BBC Good Food one.

The chicken breasts from our local butcher have been a bit random in their quality just recently.  However, they seem to have picked up a bit now and we're back to some lovely fat, chunky pieces of chicken that were just perfect for this recipe.

The chicken part of it couldn't be any easier to prepare.  You simply take the breast and slice it almost in half - enough to make a pocket to contain the mango chutney.  Then, quickly spoon in the chutney and close up the pocket with a deftly inserted cocktail stick and put the whole lot onto a baking tray that you've previously covered in sliced red onion.  Then, mix up a combination of curry powder, cumin seeds and olive oil and brush the chicken liberally to coat and then put it in the oven for 25-30 minutes.  How easy is that?

The resultant chicken is beautifully juicy and the sweet spiciness of the mango chutney mixes so well with the curry flavoured coating that it's just yum from the beginning to the end.

Now the spiced pilau rice was a bit lacking in the spice department, I thought.  After all, just an onion, cumin seeds, bay leaves and a cinnamon stick would have to work pretty darned hard to meet the description of "spiced", especially when paired with such a flavoursome meat recipe.  So, I upped the spice quota by adding some turmeric (which I try to include in anything relevant, for the healthy anti-inflammatory benefits), ground coriander (the rice is finished with some fresh coriander, so I didn't think the use of ground would be out of place) and a pinch of chilli flakes for added zap!  The recipe stated to use half of the cumin seeds in the rice, but I hadn't understood that and had used them all with the curry powder.  So, I just used a teaspoonful of ground cumin, which so far as I could tell worked as well, if not better than the original!  Also added, were some sultanas for their ability to deliver little pockets of intense sweetness and some flaked almonds for added texture.  As another way of increasing the flavour quota, I used boiling chicken stock as opposed to just water.

Now THAT was a spiced pilau rice.  In fact, I had the leftovers for lunch the following day with some scrambled egg and it was completely delicious.  It worked very well with the chicken and everyone returned clean plates.  You can't ask for better than that!

MANGO STUFFED CURRIED CHICKEN with SPICED PILAU RICE    (feeds 3)

Ingredients :

1 red onion, sliced 
3 skinless, boneless chicken breasts
3 tbsp chunky mango chutney
1 tbsp medium curry powder
3 tsp cumin seeds
3 tbsp olive oil
1 tbsp vegetable oil
1 brown onion, sliced finely
2 tbsp flaked almonds
3 bay leaves
1 cinnamon stick
1 tsp ground cumin
1 tsp ground coriander
half a tsp ground turmeric
a large pinch of dried chilli flakes
2 tbsp sultanas
200g basmati rice
450ml boiling chicken stock.


Method :


1.  Pre-heat your oven to 200degC/400degF/Gas6.


2.  Line a baking tray with silver foil and arrange the red onion slices to form a bed for the chicken.
 

3.  Take each chicken breast and slice into each (without cutting through) to form a pocket.  Spoon a tablespoonful of mango chutney into each pocket (remembering not to put the spoon into the jar once it's been in contact with the chicken. Spoon the chutney out into a bowl before you start and don't put any chutney back into the jar - any leftovers can be drizzled onto the onions) and close the pocket by piercing it through with a cocktail stick. I found it was easiest to do if you roll the chicken onto its back and let gravity hold the chutney inside, but be quick!


4.  Place each chicken breast onto the onion bed.


5.  Next, in a small bowl mix together the curry powder, cumin seeds and oil and brush each chicken breast liberally with the mixture.


6.  In a large saucepan, heat the vegetable oil and add the sliced onion.  Fry for 5-6 minutes on a low to medium heat until the onions have turned transparent and softened.

7.  Add the flaked almonds, bay leaves, cinnamon stick, ground cumin, ground coriander
and the chilli flakes.  Stir well and cook for a couple of minutes, or until fragrant.

8.  Add the ground turmeric, sultanas and rice (which you have previously washed under warm water, until the water has run clear), stirring well to coat each grain of rice in the oil.


9.  Add the stock and simmer for 5 minutes, then turn the heat off, cover with a lid and leave to steam for 7 minutes or so - or until the rice is tender.  You shouldn't be left with any liquid, but with individual grains of coloured and spiced rice.  Taste and adjust the seasoning, particularly with salt.


10.  Serve, including the baked onions from under the chicken - which will be softened and deliciously flavoured from the chicken juices.


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Bobotie - the more simple version, but just as good!

It just goes to show how behind I am with keeping the blog up to date, that this blog post is about last Thursday's Bobotie!  I blame the advent of Christmas (literally!) with all its shopping and organising - not to mention racing Son & heir all over the neighbourhood, to keep up with his social engagements!

This Bobotie, however, just had to be blogged.  I've made Bobotie once before from a Rachel Allen recipe and we all thoroughly enjoyed it.  That recipe, however, was a touch more complicated than this Kevin Dundon version.  I would liken the difference between the two to being a situation where you'd use the Rachel Allen one for a dinner party, whereas the Kevin Dundon version is far more suitable for a mid-week dinner for the family.

As such, it was perfect.  Satisfyingly simple to prepare, it even gave me time to cook some lovely carrot & parsnip mash (which I'd make again - simply boil some cut carrots, then add the parsnip when the carrots are nearly done.  Drain, add plenty of butter and black pepper and blitz until smooth.  Got the thumbs up from the whole family) and shredded cabbage, all of which went perfectly with the Bobotie.  I have since made the Bobotie again, this time pairing it up with BBC Good Food's yellow rice recipe, which was also great.

Bobotie consists of a fairly dry mildly curry spiced, lamb mince mixture.  However, there are a couple of interesting turns that the meat mixture makes, not least the inclusion of a couple of slices of bread which have been soaked in milk.  On first reading, you need to suspend disbelief for a while and really concentrate on how you feel the flavours will meld together.  

Hand me a spoon, I could dive right in!

Owing to my having drained the fat from the meat, I found that I needed to add around 200ml of water to the meat mixture prior to putting it in the oven to bake, which next time I would make into lamb stock rather than just water - and have included in the recipe below.  However, the flavours were gorgeous.  Slightly sweet, slightly spicy, very lamby and with a tangy edge, the egg mixture that is poured on top adds a mildly foamy, interesting layer once it has been baked.  It didn't resemble scrambled egg, or an omelette, or baked eggs - it has a texture and a flavour all of its own.

January 2019 version!

BOBOTIE (the easier version)  Serves 3-4

Ingredients :

1 slice of bread
160ml milk
1 tbsp sunflower or olive oil
1 medium onion, peeled and chopped fine
1 clove garlic, crushed
½ tsp grated ginger root
1 flat tsp mild curry powder
½ tsp turmeric
500g minced lamb
1 tbsp brown sugar
1 tbsp tomato chutney
¼ of a lemon, juiced
30g raisins
100-200ml lamb stock
sea salt & freshly ground black pepper
2 large eggs.

Method :

Pre-heat the oven to 170deg C/325deg F/Gas 3.

Soak the bread in the milk for around 10 minutes, then strain (I helped it along with a little squeeze), reserving the milk and fluff the bread up with a fork.

Heat the oil in a frying pan over a moderate heat and add the minced lamb to the pan and increase the heat to maximum.  Break up the pieces of mince with a wooden spoon as it fries.  Season with a little sea salt and ground black pepper and fry until well browned to the point of caramelising.  Chase all the meat over to one side of the pan and drain off the worst of the fat (if necessary), removing the meat to a bowl.  (I use the onion/garlic bowl and tip them in beside the meat, then remove the meat into the empty bowl).  

Anyway, however you do it, add the onions and garlic and fry until softened over a reduced, moderate, heat.  Add the garlic, ginger, curry powder and turmeric and mix quickly to coat the onions in the spices.  Cook on for around 2-3 minutes.

Add the lamb back to the pan and stir well to combine.  Add the sugar, mashed bread, chutney, lemon juice and raisins to the mixture and mix well again.  Add enough stock until you have the mixture moistened sufficiently, without becoming "saucy".  Season with salt & pepper to taste.

Decant the mixture into a casserole dish, level the top and bake in the oven for 20-25 minutes.

For the topping, whisk the milk and eggs together with a little sea salt & black pepper, then remove the casserole from the oven and pour the egg mixture on top of the meat.  Bake for a further 20 minutes or so, or until the egg mixture is browned on top and the edges are starting to sizzle.

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