What I’m going to give you here are the bones of the recipe – you need to add some stock if you’re cooking it on the stove-top and maybe if you’re slow-cooking it. I don’t add any more chilli than is in my fancy-bought-at-a-market garam marsala because 5,000 children mean 5,000 variants of chilli tolerance, so by all means, add away.
Anyway, it’s delicious and really very straight forward. Get to it. Make your #everyfuckingnight a winner.
1 kg chicken (I have used thigh fillets in a stove-top version and three marylands in a pressure-cooked version)
1 ½ cups Greek yogurt
2 tbsp lemon juice
1 ½ tbsp ground turmeric
2 tbsp garam masala
2 tbsp ground cumin
For the sauce
115 g butter
2 yellow onions, diced
4 garlic cloves, crushed
3 tbsp fresh ginger, grated
1 tbsp cumin seeds
1 cinnamon stick
2 tomatoes, diced
salt to taste
(If cooking on the stove-top ⅔ cup chicken stock)
1 ½ cups cream or sour cream or yoghurt
3 tbsp almond meal
Smoosh everything together and marinate for as long as you've got - at least a couple of hours
If you like you can brown the chicken but really, who has the time or energy for such nonsense
Melt the butter and add the onions. Saute for a couple of minutes
Add the garlic, ginger, cumin seeds, cinnamon stick and tomatoes and cook for a few minutes
Add the chicken AND all the marinade If using a slow cooker put the lid on and set on high for, I don't know, four hours? Or low for eight? It's impossible to destroy food in a slow cooker, you know your machine, do what you think best. Add a splosh of stock if you so wish but I find I always over water things in the slow cooker In the pressure cooker, on highest setting for 45 minutes for marylands, 30 for chicken with no bones On the stove add the stock and simmer for about 30 minutes
Once cooked, add the almond meal and cream and cook for another 10 minutes or so In the pressure cooker I take the chicken out, set the machine to reduce, add the meal and cream and reduce for 15 mins. (Just stir through yoghurt at the very end in this case otherwise it will split.)
Serve with fresh coriander, chutney and cucumber raita
A fantastic vegetarian dinner option, zucchini and haloumi fritters with mint and dill.
Remember the time-consuming but delicious zucchini gratin? Jasper has been requesting it with increasing desperation over the last few weeks but I just didn’t have the emotional fortitude or stamina to go there. I’m blaming the relentless heat and humidity over these past months.
So when I saw a Neil Perry recipe for zucchini fritters on the SMH website I hoped I’d struck a middle ground. I’ve added some mint to my recipe and would encourage you to do the same.
These were an absolute sensation, heading straight to the pool room of family dinner winners. You could even make smaller ones as a finger food option. Don’t think the yoghurt sauce is optional – as is always the case when there’s a sauce on the side it lifts the meal from yum to YUM!
Oh my lordy be, these sticky pork spare ribs are good. I reckon you could also do it to a whole piece of pork belly or to American style ribs, even beef ribs and get a sensational result.
There is a two step cooking process so you’re probably not making this on a school night but don’t let me stop you. We had it a couple of nights ago and there were leftovers (unheard of) (they were DELICIOUS cold too) but I’m already hankering for them again. I’ll going to experiment with different cuts of meat so I’ll keep you posted.
12 Chinese pork spare ribs (these seem to be slightly different everywhere I get them, but they strips generally without a bone in them but sometimes a little bit of bone in them. Isn't that helpful. I now just get them at the Asian butcher because I figure it's gotta be right from there.)
4 star anise
4 slices ginger
1 cup kecap manis (a thick sweet soy sauce, most supermarkets now stock it)
¼ cup honey
1 tbsp finely grated ginger
1 tbsp dried chilli flakes (it sounds like a lot and the result is spicy but not mind-blowingly so, and that's on my palate which doesn't tolerate stupidly spicy food. Oscar also eats them and he is a no go zone for spicy food. Weird huh.)
2 tsp Chinese five-spice powder
Pop the pork, star anise and ginger into a saucepan and cover with cold water
Bring it to the boil and then reduce to a simmer and cook for 45 minutes
While the pork is cooking make the marinade by mixing it all together
Preheat your oven to 180C
Line 1-2 baking trays with baking paper
Drain the ribs and lie them flat on the trays
Using a pastry brush liberally cover the pork in the marinade on both sides
Bake for 20 minutes, turning half way and basting with any left over marinade when the mood takes you (sometimes I completely forget the basting and guess what, still delicious!)
In some very exciting news I have teamed up with Mrs Woog for a podcast we have ingeniously called Woog & Berry. Stay tuned, we should be going live in early December. Such a development!
In our first episode we talk about #everyfuckingnight and just how many things you can do with mince. Preferably we steer clear of 70s favourites of curried mince but embrace the rissole. I of course had to go all show pony and talk about this Thai mince, properly referred to as Laab.
It is an absolute snap to make and oddly enough all of my kids eat it. Granted I can not guarantee all of yours will but it is damn tasty and even if they have a bowl of cereal for dinner again you get something good down your gullet.
When you’re groaning at having to make dinner again make this.
If you’re not already, follow me at Instagram, search the hashtag #everyfuckingnight and you will see a feed of the dinners I am cooking my boys.
This dinner is solely thanks to my dear friend S who knows the best places to have dinner, always checks in on me and is breeding olympians. She’s made this as the kids meal on two occasions we’ve been over for dinner – the second time because they all loved it the first.
It’s a dinner standard in her house and will now be in ours.