Na na na na na na na na, naan bread!

It's finally getting cooler here in south east Queensland and that makes me think of one thing - curry!  My letter to cook with this week was 'N' and I could have been boring and cooked nachos, with all the usual accompaniments, but nooooooo!  Instead, I started the day before and cooked up a Northern Indian Curry and home made Naan Bread.  Whilst some of my friends (Elaine!) think 'Northern' Indian Curry is a cop out as an 'N' dish, I can assure you that I don't really care, because it was so delicious and for me, it was more about trying something new and making my own naan.  The naan was easy to make, easy to cook (on the pizza stone or I've heard some people use their wok), and it was most definitely easy to eat.  Of course, being 'N' there had to be nuts to nibble on, as well as Nutella, in the form of a baked cheesecake. 

Northern Indian Curry (adapted from Jamie Oliver)

Vegetable oil
1 large brown onion, roughly chopped
2 - 3cm piece of ginger, finely chopped
2 garlic cloves, crushed or finely chopped
2 green chillies, seeds removed, finely chopped
1/2 teaspoon ground turmeric
1/2 - 1 teaspoon chilli powder (or half cayenne pepper and half chilli powder - to your liking)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves
2 cardamom pods
750g Lamb neck, cut into 4 - 5 cm chunks
2 x 400g tinned diced tomatoes
1 cinnamon quill
2 bay leaves
1/2 teaspoon garam masala
coriander, to serve

1. Heat some vegetable oil in a large casserole dish over a medium heat (on the stove). Add onion and ginger and fry for 10 minutes until golden.
2. Add garlic and green chillies, and fry for a further 2 minutes.
3. Stir in turmeric, chilli powder, cumin, coriander, cloves and cardamom. Cook for about 5 minutes.
4. Add lamb and toss to coat in all the spices. Fry until meat is sealed and starting to colour (about 10 minutes).
5. Stir in tomatoes, cinnamon and bay leaves. Bring to a simmer.
6. Cover with lid, reduce heat to low and cook for 1 1/2 - 2 hours or until meat is starting to fall apart. Stir periodically. You can also transfer the covered casserole dish to a 180C preheated oven at this point, and cook for the same length of time.
7. Remove lid and stir. If it's too watery, turn stove heat to medium, remove lid and allow to reduce for 5 - 10 minutes.
8. Sprinkle with garam masala and coriander leaves. Serve with rice pilaf. mint yoghurt and naan.

Notes

1. Buy about 1.25kg of lamb neck from the supermarket or butcher. As when you cut it off the bone there is quite a bit of waste.
2. You can start this curry the day before and stop at the end of Step 5, then cover and refrigerate overnight. The next day, remove casserole dish from refrigerator, stir and allow to sit on the bench for 10 - 15 minutes, before putting it on a cold element on the stove. Turn the element to low and slowly bring the pot up to temperature (so it doesn't crack!). Then let it cook away till the meat is falling off the bone, as above.

Naan Bread (makes 4)
250g pizza/bread flour
7g sachet (2 teaspoons) dry yeast
1/2 teaspoon salt
1/2 teaspoon sugar
100g natural or Greek yoghurt
90ml (3/4 cup) luke warm water
1/2 tablespoon olive oil
20g butter, melted
1 tablespoon sesame seeds

1. Mix flour, yeast, salt and sugar. Add water, oil and yoghurt and mix well.
2. Knead for 4 - 5  minutes, until dough is smooth. It will be a bit stickier than pizza/bread dough.
3. Place dough ball in an oiled bowl, cover with plastic wrap and leave in a warm place for about an hour, until it's doubled in size.
4. Preheat oven and pizza stone to 250C. (Do this now so your pizza stone is piping hot when naan dough goes on.)
5. Divide dough into 4 portions and flatten out (by hand) into desired shape.  Sprinkle both sides with flour.
6. Place dough pieces onto preheated pizza stone and cook 4 - 5 minutes each side, until puffed and light golden. If you don't have a pizza stone you can use a preheated (15 mins) oven tray.
7. Combine melted butter and sesame seeds. Brush this over one side of naan once removed from oven.

Nutella Cheesecake
125g plain chocolate biscuits (I used Arnott's Choc Ripple)
60g unsalted butter, melted
250g philadelphia cream cheese
50g (1/4 cup) caster sugar
1 tablespoon plain flour
2 eggs
1 teaspoon vanilla extract
150mL thickened cream
100g Nutella
50g hazelnuts, roasted, skins removed and lightly crushed

1. Grease base and sides of four small loose-bottomed (individual) tart tins.  Line the base with baking paper.
2. Crush chocolate biscuits to a fine crumb and add to melted butter.  Mix well to combine.
3. Press into the base of the prepared tins. Refrigerate for at 30 minutes or until firm.
4. Preheat oven to 140C.
5. Using an electric mixer, beat cream cheese, sugar and flour for 3 - 4 minutes until smooth.  
6. Add eggs, vanilla and cream and beat 1 - 2 minutes until combined.
7. Add Nutella and beat 2 - 3 minutes until combined. 
8. Pour the cream cheese mixture over the chocolate base and smooth the tops.  Place individual tins onto a baking tray and bake for 50 - 60 minutes, until almost set in the middle.
9. Turn off the oven and leave the cheesecakes in the oven, with door ajar for 1 - 2 hours or until completely cooled. Refrigerate for 1 hour or until set.
10. To serve: top with roasted hazelnuts, flaked chocolate and cream.

To make one large cheesecake, double the ingredients above and use a 23 - 24cm springform or loose-based tart tin.

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I scream for ICE-CREAM

Sorry this post has been a little while in coming. 'I'was two Wednesdays ago and we have since had 'J'. Rose is waiting patiently for me to put this up. 'I' was a very hard letter to cook for as 'I' ingredients are limited; Ice, Iceberg Lettuce and Ice-cream. Countries were a little easier to gain inspiration: Italy, India, Iceland. I decided to tackle some Indian food. For entree, I went with some Red Onion and Chilli Bhaji, main was a chicken korma and for dessert I made up some Lemon and cardamon Ice-cream.

Red Onion and Chilli Bhaji with Mint and Garlic Raita

2 red onions
100g chickpea flour (gram flour)
½ tsp baking powder
2 tsp curry paste or powder
1 red or green chilli, deseeded and finely chopped
vegetable oil, for frying

Finely chop one onion and thinly slice the other. Sift the flour and baking powder into a bowl. Add the curry paste or powder, chopped chilli and a good sprinkling of salt. Add about 150ml of cold water to make a thick batter. Stir in the chopped and sliced onions until they are well coated.

Heat about 5cm of oil in a wok or deep pan. Add a tiny speck of batter, if it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough.

Add heaped tablespoons of onion mix to the pan, a few at a time, and cook for a few minutes, turning once, until they are evenly browned and crisp, about 3-4 minutes. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the remaining bhajis. Serve with the raita.

Garlic Raita
150g tub natural yogurt
2 tbsp chopped mint
1 small garlic clove, crushed

Mix together the raita ingredients with a little salt and pepper, then spoon into a small bowl.



Chicken Korma

small knob fresh ginger, peeled and finely sliced
1 garlic clove
1 onion, sliced
1 tbsp vegetable oil
4 skinless chicken breasts, cut into bite-size pieces
1 tsp garam masala
100ml chicken stock
3 tbsp low-fat natural yoghurt or creme fraiche
2 tbsp ground almonds
handful toasted, sliced almonds, to serve
coriander leaves, plain rice, naan bread or chapatis, to serve


Cook the ginger, garlic and onion in a large pan with the oil until softened. Tip in the chicken and cook until lightly browned, about 5 minutes, then add in garam masala and cook for 1 minute further.
Pour over the stock and simmer for 10 minutes until the chicken is cooked through. Mix together the yoghurt/creme fraiche and ground almonds. Take the pan off the heat and stir in the yoghurt/creme fraiche mixture. Sprinkle over sliced almonds, garnish with coriander and serve with boiled rice, chapatis or plain naan bread.

Lemon and Cardamon Ice-cream

5 lemons
1 tablespoon cardamom pods, crushed
1 cup light thickened cream (12% fat)
1 cup sugar
1/2 vanilla bean
6 large egg yolks
3 cups whipping cream

Peel 1 lemon with a vegetable peeler, taking care not to cut into the bitter white pith. Place the peel in a nonreactive medium saucepan with the crushed cardamom, light thickened cream and sugar. Scrape the vanilla pod seeds into the pan and drop in the pod. Heat over high heat to just under a boil. Remove from the heat, and allow to steep for 10 to 15 minutes.

In a medium mixing bowl, whisk the egg yolks, and then pour in some of the hot cream mixture, stirring constantly. Pour the mixture back into the pan and cook over medium heat, stirring constantly, until it coats the back of a wooden spoon, 4 to 5 minutes.

Pour the mixture through a strainer into a bowl. Finely grate the zest of 2 lemons and add it to the mixture. Allow to stand for 10 minutes.

Add the cream to the mixture. Juice all 5 lemons and add the juice (you should have about three-quarters of a cup) to the cream mixture. Chill thoroughly.

Freeze in an ice cream machine according to the manufacturer's instructions.

I served with a squeeze of lemon syrup and a few crushed pistachio nuts.

My best attempt yet

Everyone loves a good curry and my favourite would have to be butter chicken, with it's spicy tandoori chicken and rich buttery tomato sauce.  One surprising thing is actually the small amount of butter actually in butter chicken.  I've attempted to make butter chicken from scratch a number of times. The key for me is getting the flavour combination right in the tandoori mix for the chicken and letting that marinate overnight.  Then all you have to worry about the next day is the buttery tomato sauce for the curry.

There may be a few ingredients you make have to track down for this, eg dried fenugreek leaves and cashew or almond butter.  The nut butter should be available in your supermarket in the health/alternative food section, and you'll probably have to visit your trusty local Asian supermarket for the fenugreek leaves. Remember, start this a day or two before, so the chicken can marinate.  Here's the recipe, in two parts:

Tandoori Chicken (serves 4)
4 - 6 chicken thighs
200mL (small tub) plain yoghurt
1/2 lemon, juiced
1/2 small onion, finely diced or grated
1 tablespoon grated ginger
2 cloves garlic, crushed
1 tablespoon garam masala
1 tablespoon hot smoked paprika
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1/2 teaspoon cayenne pepper (1/2 teaspoon chilli flakes), to taste

1. Roughly chop the chicken thighs into small chunky pieces.  Place in a snaplock bag.
2. Mix yoghurt, lemon juice, onion, ginger, garlic and spices, until well combined.
3. Add marinade to chicken, and rub to coat.  Seal bag and leave to marinate over night (or at least several hours).
4. The next day.... cook chicken pieces ready for another curry, or thread onto skewers and grill and serve with rice and other accompaniments. 

Butter Chicken
2 tablespoons butter
1 cinnamon stick
2 cloves
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
2 cups fresh tomato, pureed (1 tin of crushed tomatoes)
1 tablespoon tomato paste
1/2 teaspoon cayenne pepper (1/2 teaspoon chilli flakes), to taste
1 batch tandoori chicken
1 tablespoon honey
1 tablespoon dried fenugreek leaves
2 tablespoons cashew or almond butter
1/4 cup cream
1 teaspoon garam masala
fresh coriander, to garnish

1. Toast cumin and coriander seeds, until fragrant, then pound in mortar and pestle.
2. Melt butter in pan, over medium heat.  Add ground cumin and coriander, cinnamon stick, clove.  Cook until fragrant - about a minute.
3. Add tomatoes, tomato paste and cayenne/dried chilli.  Reduce heat to medium low. Simmer until sauce starts to thicken, about 10 - 15 minutes.
4. Add honey, fenugreek, cashew.almond butter and cream.  Stir to combine well.  Add chicken and simmer for another 10 - 15 minutes.
5. Add garam masala and remove from heat.
6. Serve with rice, naan and coriander to garnish.

Variations and other ideas:
Nut free - leave out the cashew/almond butter, and add a little extra cream instead

After marinating the chicken, cook and freeze in batches

The most underwhelming name

At a cooking class I attended a little while ago, there were four dishes on the menu, and this one sounded the least exciting - Chicken Braised with Rice, Turmeric and Spices.  I think I can speak for all of us at the class when I say that our expectations of this dish were completely wrong. In the end, this is the dish that has become a part of my fortnightly repertoire.  It is so easy and so tasty, especially for lunch over the next few days. 

You could start this in the morning or the night before, and then come home from work and chuck it in the oven and then 30 mins later it's ready to eat.  The curry powder I used is from The Spirit House (where we did the cooking class).  If you're ever near Yandina, on the Sunshine Coast, I would highly recommend popping in to their little shop at the cooking school, and picking up a jar.  The original recipe calls for 3 cups of jasmine rice and 1/2L each of coconut milk and chicken stock.  Rice actually triples when it's cooked, so I actually only use about 1 1/2 cups instead, which is more than enough for everyone.  Which means then that I've also adjusted the liquid quantities accordingly, to match the coconut milk tin size and the lesser amount of rice.  The recipe below will feed at least four hungry mouths.

There is an amazing cucumber pickle to accompany the chicken, which would also be very tasty with fish cakes.  The pickle needs to be consumed then and there.  If you do happen to have left over pickle, drain off most of the liquid before refrigerating, other wise by the time you go to eat it the next day your cucumber will be well and truly pickled!  For those who are not cucumber fans, you could serve with a wedge or two of lime instead, which would give you a similar flavour sensation to the pickle.

Golden crispy shallots

If you've got time, make your own crispy shallots to sprinkle on top.  Just slice a golden shallot or two as thinly as possible.  Then fry them in vegetable oil.  The oil should be at about 160C.  Watch them closely, as they will suddenly colour, and then burn if you're not quick enough to scoop them out and drain on paper towel.  Any left over crispy shallots can be put in a jar in the pantry for another time.  You can then use the oil from this, to cook the chicken in.  Crispy shallots can also be found in the aisles of most supermarkets as well.

I've shared this recipe with a number of friends in the past month or so, and one thing is for sure: it's a crowd pleaser!  Enjoy!!!




Chicken Braised with Rice, Turmeric and Spices

4 chicken thighs, cut in chunky pieces
4 cloves garlic, peeled
2 tbsp ginger, finely chopped
1 tbsp fresh turmeric, finely chopped (or 1/2 tsp dried turmeric)
1 tbsp curry powder
1 tspn salt
1 cup vegetable oil, e.g. Rice Bran oil (you only need 4 tbsp if not making your own crispy shallots)
4 golden shallots, finely sliced (only needed if making your own crispy shallots)
1 1/2 cups jasmine rice
1 tin (390 - 400mL) coconut milk
1 cup chicken stock (add more stock to the pan later, if it looks too dry)
1/2 cinnamon stick
6 kaffir lime leaves

Chicken pieces braising

1. Make a paste with garlic, ginger, turmeric and salt.  Then mix in the curry powder.
2. Place chicken in a plastic bag and spoon the spice paste in.  Rub it all over the chicken, then seal the bag and set aside for an hour or two in the refrigerator.  (I marinade in bags where I can because it saves washing up and is a lot less messier!).
3. Place 4 tbsp of oil into a heavy-based saucepan and brown the chicken (in batches).  Return all the chicken pieces to the pan.  Add the rice, coconut milk, stock, cinnamon and torn kaffir lime leaves. Gently stir.
4. Bring to the boil, stirring once or twice, then turn down to a low heat, cover and cook for 20 minutes, or until rice is cooked.  You could also transfer it to an ovenproof vessel and bake at 200C for 20 minutes.
5. Allow to stand for 10 minutes, then transfer to a serving plate and garnish with crispy shallots.  Serve with Cucumber Pickle (see below).

Cucumber Pickle
1/2 cup coconut or rice vinegar
1/4 cup caster sugar
1 tsp salt
1 lebanese cucumber (peeled if you like)
2 small golden shallots, peeled and thinly sliced
2 - 4 small red chillies, thinly sliced (taste test your chilli's heat before using four, just in case!)
handful of coriander leaves, finely chopped (optional)

1. Combine vinegar, sugar and salt in a saucepan and place on stove over a med-low heat.  Take off heat as soon as sugar has dissolved.  Allow to cool completely (otherwise you'll cook the cucumber - yuck!  It will have enough time to cool on the bench, whilst you do the chopping.)
2. Cut the cucumber lengthways, deseed, then finely dice.
3. Combine in a bowl with shallots, chillies and cooled vinegar syrup.  Serve in a small bowl as accompaniment to Braised Chicken (above).

A sweet little thing

Lemons beginning to fruit

And it's back to the kitchen, as Spring takes hold of our weather here in south-east Queensland.  Not long now till the rains will arrive (we hope) which will freshen everything up, and help us all to stop watering less.  Whilst we've been away from the blog, I've planted a little garden at my back door.  Winter is probably not the best time to do that, but nevertheless all the herbs and chillies have thrived in the cooler conditions, and are all set now for the warm spring and hot summer heading our way.  Even better news, is that the chillies and lemon tree have been flowering and now the fruit is coming on.  If only my poor old lime tree would catch on to this idea!  Anyway, I'm very much looking forward to using my own chilli and lemons very soon.

My co-conspirator in the kitchen has been laid low for almost 40 days now with the dreaded whooping cough.  So in an attempt to lift his spirits, I cooked dinner my house then took it to him!  The Indonesian Beef Rendang that I made was the perfect dish for a moveable dinner challenge. I did up to step 4 of the rendang, then bundled it up to transport.  Finally adding the coconut when I was ready to serve.

You'll need to find the biggest mortar and pestle you can to make this rendang paste.  It makes enough for 4 curries - you use about 1/2 cup per curry.  I ended up blitzing several ingredients in the food processor and had numerous bowls of these covering the bench.  The softer ingredients I pounded in the mortar and pestle, then combined everything at the end.  The rest of the paste that you don't use for this recipe can be frozen for up to 6 months, in 1/2 cup portions.

When you eat this curry, the first taste you get will be a sweet one (due to the addition of kecap manis - sweet soy sauce).  Shortly thereafter you will get the slow burn of the chilli.  Remember to always taste the chilli as you're chopping it up, and adjust the overall amount to suit your own tastes.  And, as with all curries this rendang is even better the next day for lunch!

Indonesian Beef Rendang

Rendang Paste
2.5 tbspn black pepper (whole)
2.5 tbspn coriander seeds, roasted and ground
50g fresh ginger, peeled and roughly chopped
50g galangal (this is a really tough ingredient, so be prepared for a wrestle when chopping it up)
250g large red chillies, seeded, chopped (taste a piece to check for heat, and adjust quantity to taste)
40g bird's eye chillies, finely chopped
50g garlic, peeled and roughly chopped
200g shallot, peeled and roughly chopped
100g candle nut (can substitute macadamia nuts)

1. Roast the coriander seeds and peppercorns.
2. Then pound spices, ginger and galangal in mortar and pestle.
3. Add both chillies, garlic, shallots and candle nuts and pound to form a coarse paste.


Rendang
2 tbsp vegetable oil (eg Rice Bran oil)
1/2 cup rendang paste (see above)
750g chick beef, cut into 2.5cm cubes (use any type of braising beef)
2 stalks lemongrass, bruised
1 tumeric leaf (substitute 2 kaffir lime leaves - tear/squash them a little to start to release the flavour)
4 slices galangal
1 cup water
500mL coconut cream
2 tbspn dark palm sugar
1/3 kecap manis (sweet soy sauce)
3/4 cup dessicated coconut, toasted

1. Heat oil in heavy based pan or wok and fry paste for 2-3 minutes.
2. Add meat, lemongrass, tumeric leaf and galangal and cook until meat is sealed all over.
3. Add water and simmer gently for 40 minutes.  Give it a stir every now and then.
4. Add coconut cream, palm sugar and kecap manis.  Stir to combine.  Simmer for further 45-60 minutes until meat is tender and sauce is very thick.
5. Stir in half the toasted coconut (it will soak up some of the sauce) and stir to combine.  Add remaining coconut a few minutes later if needed.
6. Serve with steamed rice, and garnished with crispy fried shallots and coriander leaves.

Tips from the masters (no not me!)

Recently I attended a cooking class at the Sunshine Coast's Spirit House Cooking School.  Every one I talk too has either eaten there, done a class there or it's on their to do list.  Can I say.... do not wait any longer, get down to Yandina and get eating and get cooking.  It is the best way to learn great recipes and pick up nice little tips from the professionals.

Here are a few little tricks that we learned throughout the day.  You probably know them, but they were 'aha' moments for us:

• don't ever use white wine vinegar in Asian cooking as it's far too strong
• only use vegetable oil in Asian cooking, e.g. Rice Bran oil
• use white peppercorns, as the black ones are too strong
• in working out how many serves a recipe makes have a look at the protein, in Australia we allow 150g or so per person
• lime juice loses it's flavour and colour very quickly, so don't squeeze them too far ahead of time
• to 'peel' ginger, just scrape a teaspoon along the skin
• use coconut cream for curries and coconut milk for desserts
• use your mortar and pestle to grind things up for quick cooking curries, as you've already started to break them down and release the flavour; use your food processor to blitz things for longer cooking curries as they will have longer to break down
• with a master stock, strain it after using, allow to cool, scrape off the fat and freeze; you must boil it each time you re-use it.  If it starts to thicken make a new batch and add it in to the original batch, and it will keep on getting better and better each time.

Happy cooking!
P.S. I'm not responsible for making that pineapple look that beautiful, but I did chop it up later!

A little bit of lime

I was in Woolies yesterday and nearly fell over when I saw the price of limes at $3.99/kg! I know, I know, pick yourself up off the floor it was not a typo. Two weeks ago I think I paid $1.25 for 1 lime! You can imagine how many I bought, with plans for all the things I could do with them. So tonight's dinner is bought to you by the letter L - for lime!

We started of with a Thai Chicken Risotto. If you have the March 2012 issue of Delicious magazine you can find it in there on page 64 in the "Eat well for less" article. The amount I made would serve 4, ie we've both got lunch tomorrow :)

Start by cutting up 2 chicken thighs into small pieces. Brown them in some peanut oil, then remove from pan. In the same pan, over medium heat add 1/2 onion (I used 2 golden shallots) finely chopped, 1/2 red chilli thinly sliced (depending on the heat of the chilli and how hot you want it either leave seeds in or not, or use the whole chilli), 1 garlic clove crushed and 2 thinly shredded kaffir lime leaves. Cook, stirring often for 2 - 3 mins, until onion is soft. Add 165g aborio rice, 2 tbsp red curry paste and a splash of white wine (that's not in the Delicious recipe!) and cook, stirring to coat rice, for about 1 minute. Add the chicken back in, with 250mL chicken stock and 60mL water (about 300mL liquid all up). Bring to a simmer, cover and cook for 15 - 20 mins till liquid is absorbed. Add more stock if necessary throughout the time. Finally stir in 125mL coconut milk/cream, 1 tbsp fish sauce and 100g trimmed chopped grean beans. Cover and stand for about 10 minutes. To serve, top risotto with coriander, the rest of the chilli finely chopped and more shredded kaffir lime leaves.

This was a beautiful risotto. It had just the right kick of chilli for me, and a good balance of flavours with the lime squeezed over the top. I was a happy chef and a happy eater. So simple, so tasty and all in one pot! 5/5 wooden spoons

And now for dessert. This is one of Nigella's little puddings. I was going to cook it two weeks ago, but ran out of time and energy. Then of course with limes being so cheap this week, Nigella's lemon puddings turned into Rose's lemon and lime puddings. The mixture below made 2 puddings.

Into your mix master or food processor bowl add: 65g softened unsalted butter, 65g caster sugar, 65g plain flour, 1 tsp baking powder, 1 egg, zest of 1 lime - mix till combined into a thick batter. Add juice of the lime you zested and mix again. Grease two 1 cup ramekins, and dollop about 1 tbsp lemon curd in the bottom - enough to cover it.

Divide the batter amongst the ramekins, covering the lemon curd. Bake for 20 mins till cooked through. Remove from oven and ease sponge away from ramekin and tip into bowl. Serve warm with custard or cream. Make sure you scrape the bits of lemon curd out of the ramekin and "quality control" them - there's got to be a perk for being in charge in the kitchen.

As with the risotto, these were delicious. They were light and citrusy. The original recipe uses lemon zest and lemon juice, where I used the lime. Really, you just can go wrong with this one. Next time I will actually attempt to make my own custard, and not rely on good ol' Fosters Clarks (just add boiling water and whisk) Custard, although it is very tasty and a whole lot quicker. 4.5/5 wooden spoons