#everyfuckingnight Butter Chicken

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.

#everyfuckingnight Butter Chicken
 
Delicious and easy
Author:
Recipe type: Dinner
Cuisine: Indian
Ingredients
To marinate the chicken
  • 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)
To finish
  • 1 ½ cups cream or sour cream or yoghurt
  • 3 tbsp almond meal
  • Fresh coriander
Instructions
The marinade
  1. Smoosh everything together and marinate for as long as you've got - at least a couple of hours
The sauce
  1. If you like you can brown the chicken but really, who has the time or energy for such nonsense
  2. Melt the butter and add the onions. Saute for a couple of minutes
  3. Add the garlic, ginger, cumin seeds, cinnamon stick and tomatoes and cook for a few minutes
  4. 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
The finish
  1. 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.)
  2. Serve with fresh coriander, chutney and cucumber raita

 

Onward!

Every fucking night

Lamb with cous cous, slow roasted tomatoes, cucumber and Persian feta

Popcorn chicken

This is a firm family favourite, of course it is, it involves deep frying, but the chicken is so so tasty I can see past the painfulness of cleaning up post fry.

Although, I read it somewhere that the trick with deep frying at home is to do it in a really deep saucepan so your stovetop and surrounds don’t end up slicked with oil and they were right! You still get splatter but nothing like what I was getting using a wok.

So my main suggestions here are to make sure you use the right flour for dusting – sweet potato/potato/tapioca flour is what you’re looking for. Keep the bits of chicken nice and small so you can pop them in your mouth. Marinate the chicken for as long as possible. And don’t think of bypassing the spice salt, it, like a good salad dressing, makes the dish.

Popcorn chicken with five spice salt

Popcorn chicken
 
Delicious little bite-sized pieces of fried chicken with an earthy five-spice salt
Author:
Ingredients
For the chicken
  • 1kg boneless chicken thighs cut into small bite-sized pieces
  • 4 cloves garlic, crushed
  • 2 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 2 tbsp shaoxing wine
  • 2 tsp sugar
  • scant tsp of Chinese five spice powder
  • Sweet potato flour (also known as tapioca flour, I often use straight potato flour)
Five spice salt
  • 1 tbsp salt
  • ¼ tsp five spice
  • ¼ tsp white pepper
  • pinch of chilli powder
Instructions
  1. Toss the chicken with the marinade and set aside for as long as you've got
  2. Toss the chicken in the potato flour - I am very gung-ho at this step, I'm sure you're meant to go gently and toss a few bits at a time but I chuck the whole bag of flour in a large bowl and dump the chicken in and toss to thoroughly coat
  3. Heat the oil and then fry the chicken in batches for about 3 minutes until nice and golden. Again, I know the cardinal rule of not overcrowding the fry but last time I did the whole 1kg of chicken in just three batches and guess what, it worked! I will leave this to your better judgement and patience
  4. Skim out any bits between batches and secretly eat
  5. Drain on paper towel
For the salt
  1. Combine all the ingredients and then scatter over the cooked chicken.

 

Five spice salt

allconsuming kitchen staples: pizza dough recipe

My go-to pizza dough recipe that is as forgiving as the sun is hot.

There are eleventy gagillion pizza doughs out there and all of them probably work equally well. This is based on a Jamie Oliver recipe I have been making for more than a decade. You can make paper thin crusts with it or thicker doughyer (so a word) ones if you prefer.

Recently we’ve been getting more fancy with our pizzas, thoroughly pricking it all over with a fork, brushing it with oil, and topping with some sweet grape tomatoes. Into the hottest oven your oven will go until its clearly bronzed, pull it out, squish the tomatoes flat, drape over some prosciutto and rocket and let sit for a wee while so the meat and greens can wilt.

IMG_20160202_192358

Similarly, another pizza bianco – brush oil over your flattened dough, top with some roasted cubes of pumpkin or sweet potato (I do this while the dough is proofing so the kitchen is warm from oven) and again maybe some tomatoes or sliced red onion. Bake, then pull out of the oven and dot over some goats cheese or ricotta and greens.

?
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Finally, another one – brush the base with oil then cover with finely sliced mushrooms – and I mean cover generously – and dot over some crumbled blue cheese then cook. Heaven.

Anyway, this is meant to be about the dough not the toppings!

This dough is very forgiving. Sometimes I barely knead it, sometimes I think I over-knead it but it still comes up trumps. Basically operate on the mindset that once it’s smooth and has come together it’s done.

IMG_20151011_175441

I get 8 roughly-30cm bases from this.

 
allconsuming kitchen staples: pizza dough
 
My go-to pizza dough
Author:
Serves: 6-8 bases
Ingredients
  • 20 g dry yeast
  • 30 g salt
  • 30 g sugar
  • 1 kg flour
  • 625 ml warm water
Instructions
  1. Mix all the dry ingredients together with a whisk
  2. Add the water and bring it all together into a shaggy mess
  3. Tip onto a floured bench and knead for 5-10 minutes until it all comes together into a smooth dough
  4. Oil the bowl you used to mix everything together, then put the dough back in the bowl, cover and put in a warm place for about an hour.
  5. When you're ready to use it, you can either portion it out into 6-8 portions or simply rip a large handful off to then roll out.

Zucchini fritters

A fantastic vegetarian dinner option, zucchini and haloumi fritters with mint and dill.

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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!

zucchini fritter mixture

Zucchini fritters
 
Prep time
Cook time
Total time
 
A fantastic vegetarian dinner option
Author:
Serves: 18+ fritters
Ingredients
  • 1 kg zucchini, grated
  • 2 tsp salt
  • 200 g haloumi cheese, grated
  • 100 g stale white breadcrumbs
  • 1 heaped tbsp fresh dill, chopped
  • 1 heaped tbsp fresh mint, chopped
  • lots of freshly ground black pepper
  • 2 eggs
For the yoghurt sauce
  • 1 cup thick Greek yoghurt
  • Grated zest from half a lemon
  • 1 small garlic clove, crushed
  • pinch of sea salt
Instructions
For the fritters
  1. Using a food processor grate the zucchinis then toss with the salt in a colander and set in the sink to drain for an hour.
  2. Use the same grater blade to grate the haloumi which you're going to then tip into a mixing bowl
  3. Change the attachment and blitz your stale bread into fine breadcrumbs
  4. Mix the haloumi, breadcrumbs and herbs together while you wait for the zucchini
  5. In the meantime, make the yoghurt sauce by mixing the four ingredients together
  6. After an hour or so, squeeze as much liquid out of the zucchini as you can. When you think you've squeezed it all out go in for another round
  7. Mix the zucchini and the eggs in with the other ingredients
  8. You want to work quickly now
  9. Heat some oil in a pan, you want to shallow fry them, then shape the mixture into patties a bit bigger than a golf ball. You can really make them as big or as small as you like
  10. Cook for about two minutes on either side or until golden brown
  11. Serve with the yoghurt sauce.

 

 

 

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