Friday, 19 August 2011

Chicken katsu curry

100g flour, seasoned with lots of salt and
1 free-range egg, beaten lightly
200g Japanese panko breadcrumbs
4 boneless chicken breasts
100ml groundnut or vegetable oil
steamed rice and salad to serve
For the curry sauce
1 tablespoon groundnut or vegetable oil
1 onion, peeled and chopped
5 whole garlic cloves, peeled
2 carrots, peeled and chopped
2 tablespoons plain flour
1 tablespoon medium curry powder
600ml chicken stock
2 teaspoons honey
1 tablespoon soy sauce
1 bay leaf
half a teaspoon garam masala
Anyone who is into Japanese food knows that katsu curry is wickedly wonderful. What makes it stand out from other curries is that the meat is breaded and fried before having a luxurious silky curry sauce slathered all over it.
To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté for 2 minutes, then throw in the carrots and sweat slowly for 10 minutes with the lid on, giving the odd stir, until softened and starting to caramelise. Stir in the flour and curry powder and cook for a minute. Slowly pour in the stock until combined (do this gradually to avoid getting lumps). Add the honey, soy sauce and bay leaf and bring to the boil, then reduce the heat and simmer for 20 minutes, so the sauce thickens but is still of pouring consistency. Add the garam masala, then pass the sauce through a sieve (unless you prefer a chunky sauce).
Now prepare the chicken. Lay the seasoned flour, egg and breadcrumbs on separate plates. Coat the chicken in the flour, then dip into the egg and fi nally into the breadcrumbs.
Heat the oil in a frying pan and fry the breaded chicken breasts for 5 minutes on each side, or until golden and cooked through. Remove from the pan with a slotted spoon and leave to drain on kitchen paper. Slice the chicken diagonally and serve with the sauce drizzled over, steamed rice and salad.
From 'Gizzi's Magic Kitchen' by Gizzi Erskine (Virgin Books, £20).

Homemade BBQ chicken pizza

Pizza dough (makes enough for two 10" pizzas)

230g strong white flour
1 x 7g packet active dried yeast
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
120 ml water.

Mix the flour, yeast and sugar. Add the salt & mix again.

Add the olive oil & then slowly add the water until the dough comes together.

Knead thoroughly on a floured surface for 3-4 minutes. Shape into a ball.

Retrun the dough to the bowl, cover with a damp cloth & leave in a warm area for 1 hour (it shoudl double in size).

Knock the air out of teh dough. Divide in half and knead for a further minute. Shape into a ball again.

The dough is now ready to use or freeze.

Chicken Satay

This is a bit of a cheat meal, as I used a packet spice mix from my local Asain supermarket! It's this one here. The chicken is marintaed in the spices & coconut milk. There is a second sachet of spices to make the peanut dipping sauce to go with it - this was quite spicy! Delicious though.

Sunday, 7 August 2011

Tanddori Chicken Kebabs

These tasted way better than any takeaway! I dont think my home made pitta bread turned out right, too doughy really, but still tasted far better than the cardboardy shop-bought versions. The chicken was marinated overnight, but the marinade was very easy to make. I picked up the tandoori spice mix in my local Asian supermarket.

To make 2 kebabs -

2 chicken breasts, cut into strips
1 tsp tandoori masala spices
19 tsp natural yogurt

Mix the spices with the yogurt until completely blended. Add the chicken pieces, coat well & marinade overnight (or as long as possible).

Line a grill pan with foil, add 100ml water, then place the wire rack on top. Place the chicken on the wire rack, and put into a prehetaed oven (220c). Cook for about 20 minutes, turning once. Serve in a pitta, with salad and sauce (sauce recipe below).

Garlic kebab sauce

3 tblsp mayo
1 tblsp natural yogurt
1/4 tsp garlic powder
1 tsp olive oil
Pinch of salt
Pinch of dried parsley
1 tblsp water

Mix the ingredients (except the water) until thouroughly combined. Add the water a bit at a time until you get the desired consistancy. Chill in the fridge for 1-2 hours.

BBQ Pork skewers

These were so tasty! They need to be prepped in advance, as they are best being marinated over night (though you could possibly get away with marinating for just an hour). I cooked them on my George Forman grill, but they wold be fantastic on a bbq. I served mine with egg fried rice.

1kg of diced pork (I bought loin steaks & diced them into the size I wanted)


2 tbsp peanut butter
235ml coca-cola
1 tbsp. worcestershire sauce
2 tbsps. lemon juice

3 tbsp light soy sauce
1 crushed garlic clove

60ml tomato ketchup
3 tbsps. honey
1 tbsps. light soy sauce
1 tbsp. cooking oil

Mix the marinade ingredients together, add the pork & thoroughly coat. Leave to marinate overnight if possible. Thread onto skewers. Grill for 2 minutes each side. Brush on the glaze and grill for few minutes on each side to set the glaze.

Taken from this amazing  blog.

Egg-pot breakfast

I had a lot of eggs to use up, so made the kids an egg-pot for breakfast. They smelled so good - I wish id made one for myself!

To make 3 ramekins -

Half an onion, diced small
6 cherry tomatoes, chopped
3 slices of ham, chopped
3 eggs
some grated cheese

Lightly saute the onion & tomato in a frying pan, then divide between the 3 ramkins. Add the ham. Sprinkle a handful of grated cheese on the top of each one. Crack an egg on the top of each one, then burst the yolk a little. Put in a preheated oven (200c) for 15 minutes, then serve with toast soliders.