Tag Archives: Food

OUR FINEST FIVE: TESCO FINEST CELEBRATES ITS 20TH ANNIVERSARY

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Twenty years ago Tesco introduced its posh nosh range and is celebrating the anniversary this year by reminding us of just how deliciously opulent these goodies can be. To celebrate, we’re sharing with you our finest five – see what we did there?

 

The Finest snack…Tesco Finest Quadruple Chocolate Cookies (£1.59)

Buttery, chocolatey goodness in one beautiful cookie. There’s a mix of Belgian dark chocolate, Belgian milk chocolate and Belgian white chocolate chunks AND is if that isn’t enough, it’s half dunked into Belgian chocolate.

 

The Finest main… Tesco Finest Thai Green Chicken Curry and Coconut Jasmine Rice (£3.00)

We’re not usually fans of tray meals but let’s be honest, when you’re living the London life, cooking from scratch isn’t always the easiest so we’re keen to find a tasty alternative. This taste of Thailand is rich and full of flavour, topped with a coconut, lemongrass and green chilli sauce. With a side of prawn crackers (essential), you’ll feel like you’ve had a Deliveroo right to your door.

 

The Finest dessert… Tesco Finest Raspberry and Passion Fruit Cheesecake (£4.00)

Cheesecake – one of the real wonders of the world. This slow baked passionfruit cheesecake with raspberry sauce and raspberries with a seeded passionfruit glaze has a really delicate balance between the sharp bursts of passionfruit and the rich cream cheese centre.

The Finest drink… Tesco Finest Vintage Champagne (£25.00)

The party season is quickly approaching (hurrah!) and what better way to celebrate than with a brilliant bottle of bubbles. This one is ripe citrus flavours and a delicate mousse and is perfectly light and refreshing.

 

Tesco Finest Comte Cheese (£3.00)

Few things excite us more in life than a good cheeseboard. Whilst we’ll never turn our nose up at a good cheddar, we enjoy expanding our dairy horizons and this Comte is no joke. Made and matured in the Jura region of France, the nutty, butteryness is something to behold.

 

‘Bye-Bye BBQs’ – Brits opt out of the classic soiree and you won’t believe why…

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It’s a time honoured classic – the Great British BBQ. Turns out though, we’d swap marinated meats on the ‘cue for a traditional tea indoors in a heartbeat. Why? Because, according to kitchen roll brand Regina, the mess that these succulent meat-fuelled sessions create is too much for us to bear.

Over three quarters of us in the UK have been known to steer clear of the barby because we can’t handle the chaos they create. To add more fuel to the fire (or char to the grill) sticky fingers and cleaning the beastly gadget afterwards are also turn-offs for any BBQ host.

If you think you can brave the BBQ though, parenting coach and spokesperson for Regina, Judy Reith, has shared her top tips for throwing a stress-free BBQ.

MAKE A PLAN 

BBQs work best when you share the load. Agree in advance with your family who’s coming, timings, what to eat, who’s shopping and cooking, and who is clearing up. Test and clean the BBQ the night before to eliminate any pre-BBQ stress – rubbing the grill with half a cut onion followed by a strong, durable kitchen towel is a great way to remove any grit or grease before use.

KEEP IT CLEAN
Use bio-degradable disposable plates to save time on the washing up and bring the recycling bin outside so you can tidy as you go. Encourage your guests to scrap leftovers into the food bin and make sure you have some kitchen towel on hand for any spillages – and to clean up sticky fingers!

MAKE IT EASY

Outdoor eating should be fun and relaxed. It’s not MasterChef!  Take the stress out by preparing things like salads, marinades and desserts in advance and make sure the menu is easy to prepare and cook so everyone can enjoy it.  Keep experimental items as optional sides and encourage kids to try something new. Honey dipped prawns anyone?

KEEP IT SAFE

Eating outside? Think safety. Insects will join you for dinner, so keep mozzie repellent or light Citronella candles nearby and encourage kids to stay calm around wasps and flies. Make sure food is cooked thoroughly; using a thermometer helps. Keep little ones away from the BBQ.

HAVE FUN

Summer outdoor eating only lasts a few weeks, so keep FUN front and centre.  You have the chance to create warm and wonderful family memories if you focus on the fun, not the fuss. Who takes photos of ordinary family meals compared to relaxing in the garden with a BBQ and friends round?

So, what’s it going to be? Mess, or making the most of the final throes of the British Summer? We know what we’re going to do *said whilst collecting kitchen roll and heading for the back door*

CUBANA WATERLOO  – RESTAURANT REVIEW    

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The amazing city of London, which we’re lucky enough to live in, is known for its celebration of cultures and Cubana celebrates culture like no other.

Just a stone’s throw from Waterloo station, Cubana is pretty tricky to miss when you pass it on the street due to its wall murals, brightly coloured outdoor seating area, authentic Cuban music blasting from its speakers and the traditional food stand out front (which you can purchase at insanely low prices). As soon as you head inside, you feel like you’ve been transported from London to Cuba, with Mother Mary statues and bold bright colours covering every single surface.

The highlight of Cubana, aside from its décor, has to be the food. Cubana does everything from main stand out dishes through to sharing tapas and individual bites and sweet, delectate desserts. You could definitely manage a few sides to go with your main and given the flavours are so good here, I’d definitely recommend it. The chorizo croquettes, lime covered chicken wings and yukka chips (a bizarre texture to grasp if you’re unfamiliar but incredibly tasty!) and the Pollo Criollo (free-range chicken, seared and casseroled in fresh orange, onions, garlic and sherry) was sweet and delicious. Definitely order yourself a side of their slaw too. It’s creamy, well-seasoned and goes with everything.

We ordered a few of our bits as starters and were getting a little nervous when we were waiting a while but it turns out everything was brought over as art of the main so definitely be really clear if you want your food staggered. In all honesty though, we really didn’t mind because it meant more of a feast to pick at!

The drinks menu is really reasonably priced and they do a two for one happy hour which even holds on a Saturday (quite difficult to find in the City!) which is from 4pm – 7pm and offers two for one on certain cocktail glasses and also jugs. A great bargain which we found drew the crowds in as soon as 4pm struck. If you fancy embracing the Cuban culture I’d recommend the strawberry and mango colada which genuinely just tastes like a smoothie (so drink responsibly!) but you also can’t go wrong with the jug of mojito to share. Absolutely packed with mint (and rum!) this is insanely refreshing and quite easily one of the best mojitos in town.

The venue is really open with high ceilings and is staggered across two floors which are split into three rooms. If you can, we suggest trying to get one of the podium tables. They’re both raised up and are really secluded so you have your own, sectioned off taste of Cubana (you’ll need to book these though because they only have two in the venue).

Don’t just consider Cabana as a daytime eatery though. We’re told the weekend evenings get LIVELY with live music and salsa dancers. Should you be heading down there soon, expect to see us back there!

You can book Cubana here: https://www.cubana.co.uk/

We were guests at Cubana restaurant and asked the owner to describe what’s good about the venue in his own words. He said: Cubana is London’s freshest, juiciest bar-restaurant, where you can enjoy authentic Cuban and Latin-American dishes, freshly-prepared with free-range produce, the very best Mojitos and fresh tropical cocktails and late night live Salsa – all at reasonable prices

London – The UK’s Brunch Capital

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We’ve tried and tested our fair share of brunches in London and with new places popping up all the time, we wanted to throw down our forks (not literally, that’s not beneficial at all), and confidently confess to you what we consider to be the best brunches in town.

 

Dirty Bones (Bottomless option – yes)

‘Dirty’ being the perfect word. An American and darkened eatery, this place offers some of the tastiest breakfast grub around and there’s a bottomless brunch option so you can settle yourself in for the morning – win!

The cocktails are more adventurous than you ordinarily find yourself having on a typical bottomless brunch and include vodka and rum based options. The service can be a little slow to keep the drink topped up though so you have to keep an eagle eye on the waiting staff. If guzzling your way through the menu and making the most of each precious bubbly minute isn’t your primary objective though, this will be fine for you.

Food wise, we have two words for you: cheeseburger dumplings.

Good for you if: You want a low key, meaty brunch.

Book here: https://dirty-bones.com/

 

Beech Blanket Babylon (Bottomless option – no)

This place is always popping up as the ‘place to be’ on Instagram so we put it to the test. The décor is amazing. It’s lavish and luxurious but what more do you expect from Notting Hill! There’s no bottomless brunch on offer but the cocktails are brilliant value for the area at £10 a pop, so worth a visit.

Menu wise, their eggs benedict is a firm favourite – its béarnaise sauce is creamy, rich and has a kick. The house burger with caramelised onion, cheese and salad is really filling – juicy too!

Good for you if: Keeping up appearances is key. The clientele at Beech Blanket Babylon are predominantly Notting Hill locals so it’s less of a tourist attraction and instead will give you a taste of life ‘on the other side’.

Book here: http://www.beachblanket.co.uk

 

 

Hotbox (Bottomless option – yes)

Loud, busy and offering dishes that are deep with flavour. The waiting staff are as attentive as we imagine Prince Harry is to Meghan and your glass rarely gets empty. Exactly what we want from a bottomless brunch.

Located slap bang in the middle of Shoreditch, this former street art gallery (obviously) is rife with hipsters and has a real ‘up close and personal vibe’ as your’re seated along picnic style benches.  The food is all about the smokey meaty ‘cue, that’s what the cool kids say nowadays, and the meat is dry rubbed and cooked low and slow to create tender, succulent cuts that melt in the mouth.

Good for you if: You’re a sociable meat-lover wanting a good booze up.

Book here: http://hotboxlondon.co.uk/

 

Bunga Bunga (Bottomless option – yes)

‘Bigger, better and brunch-ier’ as they so eloquently put it, this is definitely the place to go if you want to show your friends a proper party. There’s live entertainment in the form of its Bunga Matinee show and you will feel like you’re enjoying your Saturday night out, no matter what the time is.

The menu is of course Italian and while the pizzas are authentic and tasty, you won’t be choosing this place if you’re just seeking out good grub.

The Bunga Bunga party brunch is definitely something every Londoner should experience but you might only do it the once as it comes with a hefty price tag and cancellation fee.

Good for you if: You’re looking for a PROPER party

Book here: https://battersea.bungabunga-london.com

 

Mac ‘n’ Wild (Bottomless option – yes)

Self-described as serving London with some of the best Scottish produce, this place is serious with its flavours. Haggis pops, veni-moo burgers and venison Scotch eggs are forces to be reckoned with and what we love about this place is the variety in its bottomless brunch cocktails.

The atmosphere is relaxed and the staff are always on hand to top up your glass. It’s very unlikely you’ll even reach the bottom of it!

Enjoy unlimited brunch cocktails for just £21 per person

Book here: www.macandwild.com

And our curveball…. PAUL (Bottomless option – yes)

So this is one we’ve thrown in if you find yourself sleeping through a bottomless brunch (we’ve all been there). PAUL, the decedent, Parisian patisserie is now offering a bottomless afternoon tea. Two hours of bubbly joy on Saturdays and Sundays. The afternoon tea includes lightly toasted sandwiches, a buttery brioche with whipped cream and jam and a host of sweets.

Definitely more civilised than your average brunch – one to enjoy with family, perhaps?

Bottomless afternoon tea is served Monday to Friday 2.30pm – 5.30pm at Tower 42 and weekends only in Covent Garden at the same time

Book here: www.paul-uk.com

Italian Cuisine: The Ultimate Food for Your Brain and Palate

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Source: Pixabay

Italian cuisine is well-loved by people all over the world. Ask anyone what their favourite food is and you would likely hear them say some or all of these–pasta, pizza, tiramisu, and gelato–all of which originated in Italy. Italian food is usually very simple, consisting of very few ingredients but are cooked with love and passion, and served among family and friends, Italy being known for its strong family culture.

While cheese would probably be one of the main reasons why Italian food is such a crowd pleaser (who can resist cheese?), one of the many reasons why people should eat more of this Mediterranean cuisine is the fact that Italian food is actually good for your brain. Much of the basic ingredients that are present in Italian dishes are good for your overall health and can reduce the risk of heart diseases, diabetes, obesity, and other critical illnesses but, in particular, Italian food helps maintain healthy brain cells as we age, preventing cognitive impairment and memory loss.

Olive Oil 

Olive oil is rich in brain-protective antioxidants. Our brain uses about 20% of your total oxygen intake, which makes it vulnerable to oxidation caused by free radicals. In simple terms, our brain is like a cut apple that turns brown when oxidation occurs. Olive oil contains over 30 phenolic compounds that are powerful antioxidants that offset this effect on our brain. It is also rich in vitamins E and K, which have been proven to be good for brain health. Vitamin E helps maintain good memory and prevent mental decline as we age, while vitamin K helps keep the brain sharp and boosts brain processing speed. Vitamin K is also proven to prevent Alzheimer’s disease.

Source: Pixabay

Fresh Tomatoes

What Italian dish doesn’t have tomatoes? Very few, actually. All-time Italian favourites like spaghetti, pizza, calzone, and insalata caprese all have this fresh ingredient that is packed with potent antioxidants called carotenoids, such as lycopene and beta-carotene, that are proven to help protect brain cells from free radicals. Tomatoes are said to also help prevent dementia. Aside from its antioxidant powers, lycopene also regulates genes that cause inflammation and brain growth, helping to prevent cognitive impairment and Alzheimer’s disease.

Truffles

Another great source of vitamin K is truffles, which are often included as basic ingredients in spaghetti and risotto. Aside from functioning as brain booster, truffles are said to be effective in preventing dementia and alleviating depression. They are also said to contain a certain “bliss molecule”, which positively affects one’s mood, appetite, and memory. Truffles are also a good source of protein, which is a key nutrient in brain optimization, which is why people recovering from a brain injury are required to eat protein-rich foods.

Thanks to Italian cuisine, eating food that’s both delicious and good for our brain is possible. Every item on an Italian restaurant menu is always a great choice, so the next time you want to eat out or order food for delivery, order Italian!

 

Spaghetti with Parma Ham and Roasted Garlic

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I love garlic, I adore garlic, I cook with absolutely loads of garlic. I could actually employ a full-time garlic peeler, knee deep in discarded garlic husks. A manager I worked with regularly joked I could not cook a dish without garlic, cream and alcohol, including the desserts. BUT I LOATH BURNT GARLIC. I jump up, gesticulate, shout and scream at the number of cookery programs where poor, innocent, sweet, comely garlic is tossed into woks and pans of smoking hot oil.* I am pretty certain every single person who utters the frankly unbelievable phrase ‘ it doesn’t have garlic in it does it, I really don’t like garlic ‘ is the result of a traumatic exposure to such cooking travesties. Burnt garlic is a cheek sucking, eye-watering experience of such awful culinary disgrace.

Hence roasted garlic, I swear all the disbelievers could be converted with this delicious way of cooking garlic. The slow roasting with just a little oil highlights the natural sweetness and tempers the harsher raw flavours. I first encountered roasted garlic when I worked as a manager at the Bel and the Dragon, Cookham served with rustic, crusty bread and olives and olive oil, the garlic squeezed out and spread on the bread as a kind of pungent pate. Wow!

I keep some roasted garlic cloves covered in oil in the refrigerator now handy for lots of cooking especially this simple full flavoured lunch or supper dish. Post the Christmas and Boxing Day excesses I think it is nice to have something really tasty and easy to cook. The Parma ham and roasted garlic can be cooked in the last few minutes of your pasta cooking. The chilli provides a little bite but is not there to overpower this wonderful dish, however, if you want to add a little extra go for it, one of the joys of cooking is experimenting.
* Just add the garlic later during the cooking process when the heat is lowered or with more ingredients that dissipate the heat. The garlic cream rum babas were perhaps a little ahead of their time.

 

Spaghetti with Parma Ham and Roasted Garlic serves 4

 

50 to 65 gr Spaghetti per person ( I grab a generous handful but I’m greedy )

2 large heads of roasted garlic ( see below )

16 slices Parma Ham

1 small medium Chilli, de-seeded and very thinly sliced

6 to 8 tablespoons quality Extra Virgin Olive Oil

A small handful of curly Parsley, thoroughly washed, dried and chopped

Sea Salt and freshly ground Black Pepper

½ a Lemon

for the roasted garlic

Garlic bulbs

Olive oil

A few sprigs of Rosemary and Thyme

Sea Salt and roughly ground Black Pepper

Preheat the oven to 400F/ 200C/ Gas mark 6. Remove the tops of the garlic bulbs, place on to a baking tray. Sprinkle liberally with olive oil, the herbs and plenty of salt and pepper. Roast for twenty-five to thirty minutes until the bulbs are soft. Cool and squeeze out as required.

Bring a large pan of salted water to the boil. Add the spaghetti and cook for eight to ten minutes until ‘ al dente ‘ or with just a little bite left in the pasta. The old student technique of seeing if sticks to the wall is not necessary, just remove a little of the spaghetti and bite between your front teeth. While the pasta is cooking gently heat the olive oil in a medium sized heavy bottomed frying pan. Add the chilli and garlic, sauté for two minutes. Add the ham and season, cook for a minute. Squeeze in the juice of half a lemon and stir in the parsley. Drain the spaghetti and stir thoroughly into the frying pan, ensuring all the spaghetti is coated with the oil, chilli and parsley mix. Plate and serve with a little extra chopped parsley.

 

Classic Fruit Cake

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It is time if you are so inclined to start preparing for Christmas and making your Christmas cake and Christmas pudding. There are a number of great Christmas bakes from around the world such as Weihnachtsstollen or Christstollen or simply Stollen in Germany, the familiar dome shape of Panettone from Italy or the French Bûche de Noël or Yule log, a rich iced chocolate cake. In the United Kingdom we traditionally celebrate with a decorated spiced, fruitcake.* The cake is normally covered with a layer or marzipan then fondant or royal icing and decorated with Father Christmases, red-breasted robins, bows, bells, holly, and other Christmas symbols.

This is my goto recipe for fruitcake, rich and flavoursome enough for a christening or wedding cake or a Christmas Cake, it is sturdy enough to carry the weight of marzipan and icing and be used in tiers. It is a real family favourite and we bake at least one a month, it is a great match for a nice crumbly cheese like Wensleydale or Caerphilly, which is a proper nod to my Yorkshire ancestry. I haven’t specified the dried fruit you can use a mix of raisins, sultanas, currants, cherries, apricots, cranberries, prunes or figs and you can omit the nuts if you prefer and add an extra eighty grams of flour. I use raisins, sultanas, lots of cherries and dried mixed peel.

The secret to a rich, delicious Christmas cake alongside a generous mix of seasonal spices is to feed the finished cake. In the run up to decorating your cake you can add a couple of spoonsful of whisky, sherry or brandy to the cake to really keep it moist.

*Dundee Cake is a lighter fruit cake made with currants, sultanas, mixed peel and almonds and flavoured with whisky. It was popularised by a Scottish marmalade company called Keiller’s, who first mass-produced the cake commercially in the mid-nineteenth century and claimed to have introduced the name ‘Dundee cake’. It is normally topped with rings of blanched, whole almonds.

 

Classic Fruit Cake

750 gr Mixed Dried Fruit

200 gr Self Raising Flour

250 gr soft Unsalted Butter

250 gr light Brown Sugar

100 gr Ground Almonds

75 gr Flaked Almonds

5 large free-range Eggs

1 tablespoon Black Treacle

1 teaspoon Ground Ginger

1 teaspoon Ground Cinnamon

½ teaspoon Ground Nutmeg

A generous pinch of Ground Cloves

½ teaspoon Baking Powder

1 teaspoon Almond extract

100 ml Brandy, Whisky or Bourbon

Zest and juice of 1 Orange

Zest and juice of 1 Lemon

 

Buttered, lined, deep twenty-centimetre cake tin

Put the dried fruit, zests and juice and alcohol into a large bowl and leave for twenty-four hours stirring occasionally. Heat oven to 150C / 300 F / Gas Mark 2. Put a damp cloth onto the work surface and place your largest mixing bowl on top. Add the softened butter, sugar, treacle and almond essence and cream together. Crack the eggs one by one into a small bowl to check they are fresh, then combine and whisk together. Sift the flour, spices and baking powder into another bowl.

Add the egg mix in batches and beat into the butter and sugar mix. Add a couple of tablespoons of flour with each batch to prevent the mix from splitting. When all of the egg is mixed in add the remaining flour and spice mix and fold together until thoroughly combined. Add the soaked fruits and flaked almonds and gently stir together. Tip the cake mix into your prepared cake tin, and tap on the work surface to knock out any pockets of air. Place in the centre of the oven bake for an hour, cover the top with two layers of baking paper and turn the oven down to 140C / 275 F / Gas Mark 1 and cook for around two and a half to three more hours or until a wooden skewer inserted in the cakes centre comes out clean.

Remove the cake from the oven and allow to cool. To feed your cake poke holes in it with a skewer and spoon over tablespoons of your chosen alcohol, wrap in fresh baking paper and tin foil and place in a biscuit tin or plastic tub. Feed the cake with two tablespoons of alcohol every fortnight, until you marzipan it before icing.

My Murgh Makhani – National Curry Week

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We are if you are unaware in a celebratory culinary alignment of epic proportions it is National Curry Week, Seafood Week, Chocolate Week and National Porridge Day. “Go on”, I hear you cry, “You’ve had all year have you come up with a recipe combining all of these?”

Well no. We had porridge for breakfast, big bowls made with creamy Jersey milk and I can hear all you spurtle welders screaming, yes made with milk.* Chocolate, I have two daughters so I could use Willy Wonka’s chocolate fountain, seafood I will save for the weekend so supper this rather chilly, wet evening was a suitable curry, one of my favourite curries in fact, Murgh Makhani or Butter Chicken. This week I have soaked lentils, pounded garlic, ginger and cinnamon sticks, roasted coriander, mustard and fennel seeds and even opened a jar of the now infamous, homemade chilli and lime pickle. I love cooking curries and balancing the complex flavours of the spices.

*The spurtle is used to stir proper porridge made with rolled oats, salt and water only. I worked for a two times winner of the Golden Spurtle but that as they say is another story.

In the meantime, if you don’t fancy cooking or you fancy celebrating the up and coming Diwali here is a list of some award-winning restaurants I can personally recommend if you want some amazing authentic Indian cooking.

Trishna – is the baby sister of a world-famous seafood restaurant in Mumbai and specialises in its own unique take on the coastal cuisine of south west India. It has a Michelin star and serves incredible food in a relaxed environment in London’s Marylebone village.

The Chilli Pickle – serves a menu with dishes from across the Indian sub-continent inspired by the travels of the two ex-pat owners. Having moved from the famous Lanes it is now housed in the Brighton MyHotel. A well lit modern designed restaurant is home to some astounding cooking.

The Cinnamon Club – is the original London restaurant of Chef Vivek Singh, he now has his own celebrity superstar mini-empire including The Cinnamon Kitchen and Cinnamon Soho. One of the first chefs to blend Indian recipes with classical western techniques the Cinnamon Club has won numerous awards and plaudits.

Also look at Veeraswamy, the UK’s oldest Indian restaurant, Tamarind, Benares, and Gymkhana, all Michelin starred brilliant restaurants, they do some wonderful, good value, set menus but best not call them curry houses.

 

And so to Butter Chicken does not have a pedigree stretching into the dawn of history, it is believed to have been created in Peshawar and after the British partition, the chef moved to a New Delhi restaurant. A customer wanted a meal late in the evening and marinated chicken, ready for the Tandoor oven, was tossed with tomatoes, butter and spices and the Murgh Makhani ( butter chicken ) was born. While the dish looks similar to a Chicken Tikka Masala, it is more flavoursome with more depth of spicing in the rich tomato-based sauce. The Tikka Masala is Britain’s most popular curry and is believed to have been made originally with Campbell’s Condensed Tomato Soup and to have originated in the hallowed curry houses of either Birmingham or Glasgow.

The chicken, either on or off the bone, is marinated in yogurt and spices but the secret of a true Murgh Makhani is Qasuri Methi or dried fenugreek leaves. The chicken is best cooked in an extremely hot oven, a Tandoor ( if you have one ) or over coals or on a char grill to add an authentic smoky flavour before finishing in the sauce and serving. So, you can fire up the BBQ.  Garnish with green chillies, sliced hard boiled eggs, coriander leaves, raisins and toasted almonds.

 

Murgh Makhani ( Spiced – Butter Chicken ) serves 4 – 6

for marinated chicken

1.5 kg of Chicken pieces, skin removed or 1 kg chunky diced Chicken

Juice of 2 Limes

150 gr fresh natural Yoghurt

1 medium sized red Chilli, very finely chopped

2 tablespoons Coriander Seeds

2 tablespoons Fennel Seeds

1 tablespoon Cumin Seeds

1 tablespoon Fenugreek Seeds

6 Cloves

8 White Peppercorns

¼ Stick of Cinnamon

2 Bay Leaves

8 Cardamom Pods, crushed and seeds removed

½ teaspoon Cayenne Pepper

Sea Salt

Vegetable Oil

 

for butter sauce

75 gr Butter in small pieces

3 tablespoons Clarified Butter or Ghee

2 medium Onions, peeled and finely chopped

8 Cloves of Garlic, peeled and crushed

3 centimeter piece of Ginger, peeled and crushed to paste

4 tablespoons Tomato Puree

8 fresh Tomatoes, de-seeded and roughly chopped

200 ml Pouring Cream

2 tablespoons Kasuri methi (dried fenugreek leaves)

¼ teaspoon Turmeric Powder

Juice of 1 fresh Lemon

Sea Salt and freshly ground Black Pepper

Coriander leaves to garnish

 

 

Toast the spices, excluding the chilli, cardamom and cayenne pepper by heating them in a medium sized, heavy bottomed frying pan, stirring occasionally, until they colour slightly. Place in a small food processor or coffee grinder with the cayenne and cardamom seeds and reduce to a powder. Mix half of your spice mix with the chilli, lime juice, and yogurt and in a large glass or ceramic bowl stir in the chicken. Cover, refrigerate and allow to marinate for at least two hours. Larger chicken pieces benefit from marinating an extra couple of hours.

 

Preheat your oven to 425 F / 220 C / Gas mark 7. Drain off any excess yogurt mix from the chicken and set aside. Place the marinated chicken pieces on an oiled baking tray and cook for fifteen minutes for diced chicken or twenty-five minutes for the large chicken pieces. The chicken can brown well, almost char in the oven as this improves the flavour of the finished dish. At the same time as the chicken is cooking heat the clarified butter and a little more oil in a large casserole, add the onions. Sauté the onions for 15 minutes until golden brown in and then add the ginger, garlic, remaining spice mix and the turmeric. Cook for two more minutes, stirring to prevent sticking and burning.

 

Add the tomato paste, tomatoes, kasuri methi, cream and any remaining yoghurt marinade to the pan and mix together. Place in the chicken and simmer for ten to fifteen more minutes till the chicken is tender and the sauce has reduced and thickened. Do not boil as the sauce will split. Finish the sauce by correcting the seasoning and immediately before serving stirring in the lemon juice and butter pieces. Garnish with coriander leaves and serve with Naan bread and rice.