Chicken Tikka Masala

Delicate Tasting Tikka Masala

Serves 4, cooking time approx 40 minutes plus 10 minutes prep time

• 450g Diced Chicken Breast (alternatively use cooked Tikka Chicken)
• 1/2 Ginger peeled and chopped
• 2 cloves of garlic, peeled and finely chopped
• 3tbsp Lemon juice
• 50g butter
• 1 small onion
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp garam masala
• 1/2 tsp chilli powder
• 125ml warm water
• 200ml double cream
• 3 tsp Tomatoe Paste/puree
• 100ml of chopped tomatoes or passata
• 3 heaped tbsps ground almonds
• 3 tbsps chopped fresh coriander
• 1/2 tsp salt plus extra seasoning to taste

Step 1: Mix together the ginger, garlic. 1/2 tsp salt and crush to a pulp

Step 2:  Melt the butter gently in a frying pan and add in the onions. Cook these for 2-3 minutes or until starting to soften

Step 3: Add the ginger/garlic paste and cook for a further 1 minute

Step 4: Stir in the tumeric then the cumin, ground coriander, fresh coriander, lemon juice, garam masala and the chilli powder and cook for a further 2 minutes stirring occasionally

Step 5: Add the chicken and cook stirring occasionally for 10 minutes or until the chicken is cooked and browned

Step 6: Add the water and stir very gently

Add the tomatoe Puree/paste and the tomatoes

Step 7: Gradually add the cream and stir

Step 8: Add any remaining salt and pepper you wish to add, simmer then for 15 minutes on a low heat.

Step 9: Stir in the ground almonds and simmer for another 6 minutes

Step 10: Remove from the heat and serve with Basmati or saffron rice.

This is suitable for freezing so could be doubled up on the ingredients then frozen if required.

Creamy Chicken and Mushrooms

Tasty, Creamy Chicken with Mushrooms

Serves 4, cooking time approx 30 mins, prep time 5 mins

• 4 Skinless, Boneless chicken breasts
• 2 tbsp plain flour
• 3 tbsp vegetable oil
• 350g mushrooms, cleaned
• 4 spring onions
• 1 leek
• 125ml white wine
• 125ml chicken stock
• 2tbsp lemon juice
• seasoning to taste
• 3 tbsp freshly chopped parsley

Step 1: Heat 2tbsp of the oil in a large frying pan over a medium heat. Add the chicken. Cook for around 10 minutes each side or until thoroughly cooked

Step 2:  Transfer the chicken to a warm plate and cover to keep warm

Step 3: Slice the mushrooms, the spring onion and the leek

Step 4: Put the remaining oil in the pan and start frying the leek on a medium heat, after around 3 minutes add the mushrooms and spring onions then sauté for a further 5 minutes or until tender.

Step 5: Stir in the flour in to the onion mixture

Step 6: Add the wine, chicken stock and lemon juice and the the seasoning

Step 7: Bring the sauce to the boil, then reduce the heat to low and simmer, stirring continually with a wooden/silicone spoon until thickened

Step 8: Return the Chicken to the frying pan and cook until fully heated back through. Sprinkle in the parsley before serving.

Serve with Mashed or boiled potatoes and vegetables of your choice.

How Time Flies

Hello Everyone

 

I was just looking at my latest blog and realised it was in May. I have obviously been neglecting my cooking duties a little lately, what with a 2 week holiday in the sun and 4 weddings we attended.

I must say though the food on our holiday was delicious, although after a fortnight both myself and Mr J couldnt wait to get home for a bacon sandwich, some things are just not the same in Spain. Although our two little ones, loved the fresh bread, olives and chorizo. They could defiantly be Mediterranean.

We were also very lucky to have some gorgeous food at the weddings we attended, ranging from soups, bruschetta, onion tarts, to a fabulous stuffed chicken (stuffed with chorizo and sun dried tomato mouse) Venison and some glorious desserts.

I will have to get my head back down into the kitchen and start back on some receipes to share.

Mrs J

 

Lemon Potatoes

These potatoes are great to add a little edge to a dinner party or a special meal.

They are great becuase the lemon zing is totally unexpected and they are so easy to do well in advance of eating.

They go great with fish or chicken.

I recently had friends to dinner where I did these with a roast chicken, a slow cooked joint of gammon and loads of garlic and herb roasted Mediterranean vegetables. Very simple but it went down really well.

Delicious Lemon Potatoes

Serves 6, cooking time approx 3hrs

• 10 Large Potatoes
• 1/4 pint of olive oil
• 1/4 pint of freshly squeezed lemon juice
• Salt and pepper
• 1 tsp mustard

Preheat oven to 120 degrees

Step 1: wash and cut the potatoes into chunks, no need to peel (around 1 inch squares)

Step 2: Get a measuring jug and put in the correct amount of  oil and lemon juice

Step 3: Add the tea spoon of mustard and mix very well to ensure the mustard is mixed in to the liquids

Step 4: Season the liquid mix well.

Step 5: Place the potatoes on a good oven tray and poor over the liquid, bake in the over for 3hrs or until deemed lemony and golden

Mrs J’s Review: La Toscanina Italian Restaurant

La Toscanina Restaurant Review

La Toscanina Italian Restaurant in Sunderland City Centre is one I recently visited with Mr J.  We went to this restaurant as it is an old favourite of ours when we used to ‘Date’.

We walked into the restaurant to find everything the same as it always was, a Tuscan style theme running through its décor.  We were immediately seen upon arrival and seated at a table on the raised deck. We were left for a couple of minutes to look over the food and wine menu.  We were appointed a waited who seemed attentive but not to the point you felt uncomfortable at any stage.

We ordered a bottle of wine and a jug of water for the table which was brought over to us very quiclky.  We got a lovely crisp Pinot Grigio for a reasonable price of £14.95.

We then ordered our meals, from the extensive menu and they was also an extra specials menu given to us as well. Mr J ordered  a caprice salad  which was Mozzarella and vine tomatoes with a basil dressing and I ordered Gamberoni Emilio which was Large king prawns in Garlic, lemon and Chilli. There was other choices including Pate , Antipasto, Potato skins and Garlic Mushrooms.

When the starters arrived they looked amazing and the service was very quick and efficient. I was Given 4 Large prawns and the Prawns were so fresh and meaty and the Emilio dressing/sauce complimented them perfectly with no flavour being out of balance or over bearing. Mr J was more than happy with his Starter, it was a massive portion and there was just enough creamy mozzarella to go with the plump juicy tomatoes.

For our mains we both ordered  steak , However Mr J got the  Steak Roma / Steak du chef. Which is a sirloin which has been bashed out and rolled up with onions, peppers and mushrooms and baked in the oven, this was served with a gorgeous sauce which tasted quite like a mushroom sauce, this also had peppers, onions and mushrooms running through it.  I ordered Filleto Pepe, which was fillet with a peppercorn sauce. The steak was beautifully cooked and had just enough sauce to go with the steak and side vegetables. These were served with sauteed potatoes (which had onions and peppers running through them) peas and cauliflower encased in a white sauce.  Although Mr J dislikes mushrooms he still enjoyed his main course and just pulled out what he could.  Steaks ranged from around £12.95 to £16.95. There was also a full range of pizzas, pastas, Fish and chicken on the menu.

We  looked at the dessert menu and it did look very tempting but when the Waiter told me the 3 trio of miniatures was Creme Brulee, Pavalova and sticky toffee pudding it was immediately sold before perusing the menu any longer. You could also order a full creme brulee, tiramasu, profiteroles and other delectable items.

While I made my way through my mouth watering dessert, Mr J enjoyed a coffee, which he was also given a free refill of. Each of the trio was just as good as the next and I really enjoyed each one. The creme brulee had the crack of the  sugar on the top, the pavalova had fresh berries and whipped fresh cream and the sticky toffee pudding was not over sweet but had a gorgeous texture and taste.

Although La Toscanina was an old favourite any way and may seem a little bias, but we both had a fabulous meal and will defiantly be returning at some point in the future. The atmosphere, service and food could not be faulted  - well apart from maybe the Peas??? (I am not a pea fan)

I would fully recommend this restaurant to anyone wanting a nice meal out in Sunderland. It is Near Park Lane Bus Station up one of the side streets behind Vine place.

 

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Twice Baked potatoes

 

Delicious Twice Baked potatoes

Prep Time 5-10 minutes, cook time 80mins

Serves 4

Ingredients:

• 4- 6 Large Baking Potaoes
• 6 rashers of bacon, cut into small peices
• 6 mushroom,s chopped
• 2 small red onions, chopped
• 20-30g butter
• 100g grated cheese
• tsp of cooking oil

 

Step 1- Wash the potatoes prick with a knife or folk and place in the microwave for around 5-6 minutes

Step 2- Place the Potatoes in a Preheated oven around 200 degrees or 180 for a fan oven and bake until the skin is browned and crispy – around 60 minutes

Step 3 – When the potatoes are nearly cooked place the oil in a frying pan and bring up to heat. Put the bacon, mushrooms and onions into the pan and fry until they are cooked and taking on some colour.

Step4 – Take the potatoes out the oven and cut in half, scoop out the potato and put into the pan with the bacon and mushroom mix.

Step 5 – Add the butter to the pan with the potato and mix all of the other ingredients together until the bacon, onions and mushrooms are mized right into the potato.

Step 6 – Refill the potatoe skins with the mix and scatter grated cheese over the top and place until a medium grill until the potatoes have had a chance to warm back through and the cheese is fully melted and browning.

Serve with Beans, extra cheese if desired and coleslaw.

Or it can be converted into a started with a bbq or garlic dip instead.

 

African Beef Stew

Mr J and I had the pleasure of an African friend over to cook us dinner one night and he made us an African feast to remember

The African beef stew, Peanut butter soup and Talapia. All of it was amazing. This is the recipe for the Stew.

 

African Beef Stew

Serves 4

Preparation time 25 minutes, cook time 4 hours

Preheat over to 140 degrees

You will need:

• A blender / food processor
• Casserole dish
• Chopping board
• Sharp knife

Ingredients:

• 750g casserole / braising beef
• Carrots sliced
• Peas frozen or fresh
• 1 inch of ginger
• 3 cloves of garlic
• 2 large onions
• 4 ripe tomatoes
• 2tsp Spicy season all
• 1 tin of chopped tomatoes
• 2 Maggi stock cubes (shrimp stock)
• 1 beef stock cube
• 3 0z of water
• 4 Tbsp of Oil – sunflower/vegetable
• seasoning
• 1 – 2 Very hot chilli peppers

Step 1 –  Chop the onions and place in the food processor with the garlic and ginger. Whizz this until is resembles a paste and is showing no lumps.

Step 2 – Cut the tomatoes in half and add these to the onion paste one at time again making sure there is no lumps until all of the tomatoes are incorporated.

Step 3 – Chop the chilli finely or both if you like things hot and add again into the food processor and whizz until the chilli is into tiny pieces.

Step 4 – Place the paste into your casserole dish and cut the beef into chunks.

Step 5 – Add all of the other ingredients except the peas into the dish and stir. place into the over and cook slowly for 2 hours.

Step 6 – Stir well and add the peas and cook for a further 2 hours

Step 7 –  Serve hot with boiled rice or baked potatoe chips

Mrs J’s Review: Queen’s Head A La Carte Restaurant

Queen’s Head Hotel and A La Carte Restaurant Review

 

The Queen’s head in Berwick upon tweed is one I recently visited with Mr J.  We came across the restaurant by chance and the menu looked quite appealing.

We walked into find a ‘cosy’ restaurant and were seen upon arrival and seated in the bar area to look over the menu whilst ordering drinks.  There was very few seats and each person seemed to be on top of each other, which did seem a little uncomfortable. After around 10 minutes we were shown to a lovely table which was already equipped with a bread basket and a jug of iced water which I thought was a nice touch.

We then ordered our meals, There was around 6-7 choices for each course. Mr J ordered  a Lamb burger which was topped with a minted pear and I ordered garlic and tarragon mushrooms with garlic bread. There was other choices including Pate , crab, haddock and soup.

When the starters arrived they looked appealing and the service was very quick and efficient. However The mushrooms were piled high on the garlic bread leaving the not so garlic flavoured bread soggy and saturated with fat on the bottom and the mushrooms were bland and seemed not to have had a hint of tarragon in the same pan.  Mr J’s Lamb burger tasted like a lamb burger should but he said the pear was out of a tin, which you wouldn’t expect when paying £5.75.

Next we both ordered Glendale fillet steak topped with king prawns & a Vietnamese drizzle (lemongrass, hoi sin, soy, nuts, chilli, basil, mint and garlic) which we thought was a tad above average price wise at £19.95 each but it did sound better than the Thai curry, pork loin, venison saddle, ‘Hot’ smoked salmon, Sea bass and scallop risotto. Prices of which started at £13.50.

When The steak arrived we both decided the chef’s idea of a drizzle was a totally covered up steak with the Vietnamese sauce. The Fillet steak and vegetables couldn’t be faulted however, beautiful piece of meat and cooked to perfection. The sauce was heavy and no trace of chilli and lemongrass to be found. It tasted more like hoi sin and soy sauces poured over the top of the steak. We both pushed as much of the sauce to one side as possible.

We did look at the dessert menu and it did look very tempting when the choice was Vanilla pannacotta, rocky road ice cream, meringue, pomegranate and banana loaf or cheese and biscuits. But we were full by this point and we had to travel back to Sunderland so we kindly paid up and left.

Having visited and been rather disappointed with our meals I don’t think we would be making our way back up to Berwick in a hurry for a return visit. However all was not bad on our visit. The service couldn’t be faulted and although we were uncomfortable in the bar area I suppose it was just our timing on arriving the same time as the other customers. The restaurant had a lovely feel to it and you did not feel on top of each other whilst eating. So a pleasant dining experience was had.

 

Mouth watering ‘Cadburys’ chocolate cake

This cake is amazingly light and so addictive you just want to keep eating more.  Because its made with no Cocoa and cadburys chocolate its a lot sweeter and so different from any other chocolate cake I have tried.

It really is delicious – hope you think the same!

 

Delicious ‘Cadburys’ chocolate cake

Serves  6-8 people

Preheat oven to 140 degrees if fan oven, around 160 if not

prep time: 15 mins. Cook time: 30mins

You will need:

• 2 8inch cake tins
• grease proof paper
• Cooling rack
• bowl
• wooden spoon

For the cake

• 4oz of Self raising flour
• 4oz of caster sugar
• 4oz of room temperature butter
• 4 eggs
• 1 1/2 oz of cadburys drinking chocolate
• 3 tablespoons of cadburys chocolate spread

For the filling

• 2-3oz of room temperature butter
• Icing sugar
• 2 tablespoons of melted cadburys chocolate
• 1 tablespoon of cadburys chocolate spread

For the topping

• 100g of melted cadburys chocolate

 

Step 1: Place butter and sugar into a bowl and mix with the wooden spoon until it goes lighter in colour and the sugar is dissolving into the butter.  This is called creaming the butter and sugar and this will take a while – possibly 5 mins of constant mixing.

Step 2: add an egg at a time with a tablespoon of flour so the mixture doesn’t curdle, once the egg is incorporated add the next until all the eggs are in the mixture.

Step3: Add the drinking chocolate powder to the remainder of the flour and then add this continually to the butter, sugar and egg mix until all the flour has been added.

Step 4: stir in the 3 tablespoons of chocolate spread

Step5: Line your two cake tins with greaseproof paper  - this sticks to the cake tin much better if you rub over a little butter.

Step6: Split the mixture between the two tins  and place in the middle of a preheated over. The cakes will need around 30 mins to cook, at 30mins press gently on the cake and this should bounce back into position, if it doesn’t then leave for a further 5 mins and repeat if necessary.

Step7:  Whilst the cake is baking, Place the butter into a bowl along with the melted chocolate and chocolate spread. Mix in enough icing sugar with the other ingredients to form a butter cream consistency.

Step8: When the cake has been taken out of the oven remove from the cake tins gently and place on a cooling rack until its cool enough to assemble.

Step 9: melt the 100g of chocolate for the topping – this can be done in a bowl over a simmering pot of water or in the microwave. If melting in a microwave be very careful and only do 20 secs at a time and keep stirring it.

Step10: Turn one cake over to the top is now on the bottom and place the butter-cream filling over its surface  - this should be around 1cm thick. Place the other cake on top to make a sandwich and then spread the melted chocolate over the top of the cake.

Once the chocolate on the top has set, enjoy!

 

A Day with Nick Nairn in Port of Menteith

For Christmas 2010 I was privileged to receive a Gift Card off Mr. J for a visit to the Nick Nairn Cookery School in Port of Menteith.

Excited was not the word! Having watched Nick Nairn on Ready Steady Cook Many times I knew I would be meeting a Fabulous Chef.

I first of all logged straight on to the Nick Nairn website, which was very clear and easy to use. I clicked on where it showed all the up and coming Nick Nairn cookery classes and you were able to peruse the classes and choose one which most suited your tastes. As he is a Scottish chef and the cook school is in Scotland most of these are Scottish cookery classes, but you can occasionally hit upon a special guest class where he may do Indian, Asian food etc. I chose Scottish Cookery Class No.1 – which seemed like it had a perfect menu to suit me.

I then waited not so patiently for the day to arrive. I went into the Cookery school and was greeted at the reception, who then took my name in exchange for my Folder full of the days recipes and an Apron which I was allowed to take home at the end of the day.

Tristan and John the two other Michelin star chefs greeted us first and took us (the group of 24 eager cooks) into the kitchen and showed us the where the utensils were and about the kitchen. We then sat in 3 rows in front of a big cook top ready for Nick’s first demonstration. The amazing thing about it was there was a huge tilted mirror hung from the ceiling so you could see into the pans on the stove.  Nick’s first demonstration was dessert, a warm soft chocolate cake which was made with 70 % cocoa solid chocolate so was very rich but equally as light as there was no flour added to the mix. We then went away in pairs and made the cake just like Nick showed us how.

After making the cake we went away for a quick coffee break and were treated to the chef’s homemade fruit scones, with butter, jam and clotted cream. They were so light and buttery – easily the best scones I have ever had the privilege to taste.

We then sat down again while Nick Showed us how to make our starter. We had to shuck our own scallops which were great, especially as they were still alive inside the shell, so you can imagine how fresh they tasted on the plate – very moreish. These were served with an Asian salad and a gorgeous dressing. The dressing complimented the fresh herbs in the salad and brought out the sweetness of the mango. The salad was also full of textures with crushed cashews giving it a lovely crunch.

After eating our delicious starter, we then watched and learned how to cook a steak with a whiskey sauce, sounds very simple but there is defiantly some technique in there to get your steak perfectly cooked, the sauce needed to be flambéed and it all had to come together at once with the veggies.  The steak was astonishingly good, The sauce was not too creamy and it brought the whole dish together, it was well seasoned and surprisingly not really tasting of whisky seen as though the alcohol has been cooked off. It was served with lovely buttery potatoes and Kale which was the first time I had tried it, quite a bitter tasting vegetable so it cut through the butter and cream nicely

Once eaten and feeling full we then prepared our cooled cake, which looked too good not to try so once again we were back in the dining room trying our amazing recipes.It was served with a bitter Caramel sauce and Crème Frache. The caramel worked well with the chocolate cake but was it was defiantly an adults dessert and even too bitter for my taste, but the addition of the crème fraiche lifted the dish with its creaminess without being overpowering. Every course was served with Iced water, Red and white wine so it made it in to a lovely dining experience.

After eating my way through the scones and a 3 course meal we then had just enough time for 2 demonstration dishes which we got to sample. John cooked Thai steamed mussels while Nick cooked Wood pigeon with lentils, parsnip crisps and a raspberry vinaigrette. I have tried mussels many times but never had anything like the ones John cooked, they were out of this world, amazing flavors and so soft and tender. The Pigeon is not something I have tried before but it too was delicious, so soft and melted in your mouth, it had such a mild taste for game.

These demonstrations unfortunately led to the end of the day and I couldn’t believe where the time had gone, a full day cooking and it seemed like about an hour. Nick was a very funny, chatty, laid back person and made the day so much better with his chirpy personality.

We then made our way out with boxes of food to take home so we could share what we had produced with friends and family. Before leaving though I did stop for a look around in Nick’s Cookware shop and bought a few new ‘toys’ to make it easier to re-create those wonderful dishes at home. Every utensil we used throughout the day was available to buy in the shop or online.

I now can’t wait to make those dishes again for Mr. J and my family.