#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!

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

Chicken and prawn stir fry

You know the chicken and cashew you get from your local chinese? In that thick comforting sauce of non-description? This is as close to it as I’ve been able to make.

It is based on Adam Liaw’s recipe in his Asian Cookery School book. It must be the fifth recipe I’ve made from it and it delivers time and time again.

The flavours are very gentle in this, there’s no soy, no oyster sauce, no garlic, just a few fine shreds of ginger, stock and shaoxing wine. It’s almost a convalescence food, wonderfully mild and nutritious. Get onto it.

Possibly the latest #everyfuckingnight made but cooked all the same. It's @liawadam 's dragon and phoenix, aka prawn and chicken stir-fry.
Possibly the latest #everyfuckingnight made but cooked all the same. It’s @liawadam ‘s dragon and phoenix, aka prawn and chicken stir-fry.

Chicken and prawn stir fry
 
Just like your local Chinese restaurant.
Author:
Ingredients
  • 12 prawns
  • 2 chicken thigh fillets, cut into small pieces
  • ½ cup vegetable oil
  • 4 spring onions, trimmed and cut into 5cm lengths
  • 1 carrot, peeled, cut in halve lengthways then sliced on the diagonal
  • 1 cup snow peas, trimmed
  • 3 slices of ginger, bruised using the side of your knife
For the marinade
  • 1 egg white
  • 1 tsp cornflour
  • pinch of salt
  • 2 tsp Shaoxing wine
For the sauce
  • 1 tbsp Shaoxing wine
  • ½ cup chicken stock
  • pinch of salt
  • pinch of sugar
  • 1 tsp cornflour
Instructions
  1. Peel, devein and buttefly the prawns - so cut almost the whole way through them then press down flat using the flat side of your knife
  2. Mix the chicken and prawn with the marinade and let sit for at least 15 minutes
  3. Now turn your attention to the vegetables, you're going to blanch them before combining with the meat
  4. Bring some water to the boil in your wok with a dash of the oil
  5. Blanch the carrots and white stems of the shallots for two minutes
  6. In the last minute add the snow peas and the green shallot ends
  7. Drain and set aside
  8. Wipe out the wok and then dry it over the heat
  9. Add the rest of the oil, add the ginger and then cook the chicken and prawns in batches - this splatters everywhere. I'm tempted next time to almost dry-fry it in the wok with just a smidge of oil
  10. Discard the oil
  11. Add the sauce to the wok and bring to the boil
  12. Add the meat and vegetables and keep tossing until the sauce thickens.

 

Spring Rolls

So I made these a year ago and then promptly forgot I had ever done such a thing. Bizarrely last week Felix said, remember when you made spring rolls, and I was all, NEVER! Then, serendipitously I fell upon the very post where I talked about them.

Start of spring rolls for #everyfuckingnight
Start of spring rolls for #everyfuckingnight

These are easily vegetarian – just omit the chicken mince (derr) – or turned into a pork version by using pork instead of chicken mince (double derr).

Yes, rolling 40 spring rolls is painful but this is where having 100 kids becomes useful. Sure they might not look perfect (there are spring roll perfectionists who insist they must be tighly and very evenly rolled – no hanging over the edges – so they don’t absorb too much oil) but I only shallow fry them and they sure turned out a treat.

Chicken spring rolls for #everyfuckingnight!
Chicken spring rolls for #everyfuckingnight!
Spring Rolls with cucumber dipping sauce
 
Sensational spring rolls you can have with meat or vego
Author:
Ingredients
For the spring rolls
  • 10-15 shitake mushrooms, stems removed, thinly sliced
  • 100g rice vermicelli noodles
  • 500g chicken or pork mince (optional)
  • 1 tsp ginger
  • 2 garlic cloves, crushed
  • 2 carrots, peeled and julienned
  • 4-5 Chinese wombok cabbage leaves, finely shredded
  • 2 tsp oyster sauce
  • 1 tbsp soy sauce
For the cucumber dipping sauce
  • 160 ml water
  • 120 ml white vinegar
  • 100 g caster sugar
  • 1 to 1½ large telegraph cucumber
  • 1 red chilli (optional)
Instructions
  1. Cover the noodles with boiling water and sit for 6 minutes or until soft
  2. Drain really really well - you want to try and avoid a soggy filling
  3. Combine all the vegetable ingredients in a large bowl - mix it all together, have a taste, add some more mushrooms or carrot or cabbage if needed/desired
  4. Heat a wok, add a dash of oil and then fry the mince until browned and any liquid that cooks out of it has evaporated
  5. Add all the vegetables and sauces and stir until well combined and cooked through
  6. Let it cool a bit until it's easy to handle
  7. Take a spring roll sheet and then follow the instructions on the packet! (how's that for methodology!) There are also great you tube clips off it if needed.
  8. Heat about 1cm of oil in a frypan then cook in batches over a mod-high heat - they will only take about 3-4 mins
For the cucumber dipping sauce
  1. Bring the water, vinegar and sugar to the boil and the sugar has dissolved, remove from the heat
  2. Cut the cucumber lengthways and scrape out the flesh the cut up into small dice
  3. Combine and leave to cool.

Chicken and bacon pasta bake

When you’re groaning at having to make dinner again make this.

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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.

Chicken bacon pasta bake 1

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.

Chicken bacon pasta bake 3

 

Chicken and bacon pasta bake
 
A fantastic dinner option even most fussy kids will eat.
Author:
Recipe type: Dinner
Cuisine: Italian
Ingredients
  • 500g packet of pasta - shells or spirals would be my advice
  • 2 chicken breasts, cubed
  • 6 slices streaky bacon - if using more traditional rashes you get in Aus then probably 3 would do it
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 500g jar of pasta sauce - your brand and flavour choice
  • couple of handfuls of grated cheese
Instructions
  1. Cook pasta until almost done - meaning if it's meant to cook for 12 mins cook it for 10. Drain
  2. Saute the onion, garlic and bacon in a glug of oil for about 5 minutes or until there's a bit of colour coming on but not crispy
  3. Add the chicken and brown, don't go crazy because it will cook in the oven
  4. Add the pasta sauce
  5. Tip in the pasta and combine thoroughly
  6. Stir in a big handful of grated cheese
  7. Tip into a baking dish, top with more cheese
  8. Bake at 180C for 30-45 mins - this is basically dependent on how much time you have and how crispy you want the top to be.

 

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