Chicken Braised in Cashew Nut Sauce (Chicken Korma)
20-30 Minutes plus marinate overnight
Pinch of Saffron threads, pounded
3 tablespoons hot Milk
75g/3oz Raw Cashews, soaked in hot water for 30 minutes
700g/1¼ lb skinned and boned Chicken Breast Fillets
125g/4oz Whole Milk Natural Yogurt
1 tablespoon Gram Flour (Besan), sieved
2 teaspoons Garlic Puree
2 teaspoons Ginger Puree
150ml/5 fl oz Double Cream
50g (2oz) Ghee or unsalted butter
5 Green Cardamom Pods, bruised
5cm/2inch piece of Cinnamon Sticks, broken up into 2-3 pieces
1 large Onion, finely chopped
1 Green Chilli, finely chopped
1 tablespoon Ground Coriander
½-1 teaspoon Kashmiri Chilli Powder
1 teaspoon Salt or to taste
½ teaspoon Garam Masala
* Soak the pounded Saffron in the hot Milk and set aside. Next, soak the Cashews in 150ml/5 fl oz hot Water and set aside for 20-30 minutes.
* Cut the Chicken into 2.5cm (1 inch) cubes and put into a large mixing bowl.
* Beat the Yogurt and the Gram Flour together until smooth. This is important as otherwise the Yogurt will curdle during cooking. Add the Garlic and Ginger, mix well and pour this mixture over the Chicken. Mix thoroughly to ensure that the Chicken is fully coated with the marinade. Cover and refrigerate for 2-3 hours or overnight, but bring it to room temperature before cooking.
* Put the Cashews and the Water in which they were soaked into a blender or food processor along with the Cream. Blend until smooth and set aside.
* Melt the Ghee over a low heat and add the Cardamom, Cinnamon and Cloves. Let them sizzle until the Cardamom Pods are puffed.
* Next, add the Onion and Green Chilli and increase the heat to medium. Fry until the Onion is soft, but not brown.
* Add the Ground Coriander and Chilli Powder. Cook for about a minute and add the marinated Chicken and Salt. Increase the heat to medium-high and stir until the Chicken turns opaque.
* Add 150ml.5 fl oz warm water (it is important to use warm Water as cold Water will upset the balance of the spice blending), reduce the heat to low and bring it to a slow simmer. Cover the pan and cook for 15-20 minutes and add the Cashew/Cream mix and the Saffron milk along with all the threads. Continue to cook gently, uncovered, until the sauce has thickened. Stir in the Garam Masala, remove from the heat and serve with Saffron Pilau.
Roasted Butternut Squash Stew
1 Hour 20 Minutes
2 teaspoons Coriander Seeds
1 teaspoon Cumin Seeds
2.5cm/1″ piece Cinnamon Stick, broken up
1-2 Dried Ded Chillies, scissor snipped
1 Butternut Squash, peeled and cut into about 5cm/2″ chunks
2 Carrots, peeled and cut into 5cm/2″ lengths
2 Leeks, roughly chopped
2 teaspoon Fresh Root Ginger, grated or finely chopped
4 Cloves Garlic, minced
1 Green Chilli, finely chopped
75g/2½ oz Red Split Lentils, washed and drained
1 large Onion, cut into chunks
2 ripe Tomatoes, cut into chunks
2 Porcini or Vegetable Stock Cubes, crumbled
3 tablespoons Extra Virgin Olive Oil
Salt and freshly milled pepper to taste
400g/14oz can of Chickpeas, drained and rinsed
2 cooked and peeled Beetroot cut into about 2.5cm/1″ cubes
2 dessertspoons Greek Yogurt
Ribbons of Carrots and Leeks (optional)
Fresh Coriander Leaves, chopped
* Pre-heat the oven to 190C/375F/Gas mark 5.
* In a small heavy pan dry roast the coriander, cumin, cinnamon and chilli over a medium-low heat stirring constantly until you can smell the aroma (40-50 seconds). Cool and grind them in a coffee mill or mortar and pestle.
* Put all the ingredients including the ground spices, but excluding the chickpeas and beetroot, into a heavy, ovenproof pan and mix thoroughly. Cover the pan tightly and cook in the centre of the oven for 1 hour. Stir in the chickpeas and cook for a further 15 minutes when the vegetables will be deliciously tender. Add 400ml/14 fl oz boiling water and stir well so that the mushy butternut squash form a thick golden background. Adjust the amount of water according to the consistency liked. Check the seasoning.
* Remove the pan from the oven and stir in the beetroot. Transfer to a serving bowl and top with the yogurt. Place the vegetable ribbons on top (If using) and garnish with the coriander leaves.
Moo Shu Mushroom Wraps
4 teaspoons sesame or canola oil, divided
4 large eggs, lightly beaten
1/2 pound sliced fresh mushrooms
1 package (12 ounces) broccoli coleslaw mix
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 teaspoons Sriracha chili sauce
1 cup fresh bean sprouts
1/2 cup hoisin sauce
10 flour tortillas (6 inches), warmed
6 green onions, sliced
In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.
In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through.
Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.