Tag: recipes

Marinade:

760g chicken thighs, cut into bite-sized pieces
150g yogurt
2.5 tsp (6g) chili powder
1 tsp (2g) turmeric
2 tsp (10g) lemon juice
1 tsp (2g) ground cumin
1 tbsp (7g) Garam masala
2 tsp (10g) sea salt
2-inch knob ginger grated

Curry Sauce:

1 onion, thinly sliced
1 tsp (2g) Garam masala
1 tsp (2g) chili powder
1/2 tsp (1g) turmeric
1/2 tsp (1g) fenugreek powder
1 tbsp (13g) sugar
2 tbsp (28g) ghee
1 tbsp (15g) grated ginger
Salt to taste
400g crushed tomatoes
180ml heavy cream
30g unsalted butter
Fresh coriander for garnish

Marinade:

Place your chicken thighs in a bowl, add the rest of the ingredients and mix thoroughly, ensuring the chicken gets completely coated with the marinade. Cover with plastic wrap and reserve.

Curry Sauce:

Heat a 12” nonstick skillet over medium-high heat, add ghee; once melted, add your marinated chicken pieces and sear them on all sides until golden brown. Remove your chicken, place it on a baking sheet, and reserve.

Add your onions, season with salt, add ginger, and cook until softened in the same pan, stirring often, followed by Garam Masala, chili powder, turmeric, fenugreek powder, and sugar.

Add in your crushed tomatoes and reduce for 2 minutes. Place the onion mix in the blender and blend until smooth.

Place the sauce back in the pan, add your chicken, cover with a lid and simmer for seven minutes; add heavy cream and simmer till thickened.

Cut the heat, stir in butter, and season with salt to taste.

Serve your chicken over rice, optionally garnished with cilantro.

750g ripe tomatoes
1 red pepper
2 thick slices day-old bread
1 medium cucumber
1 medium red onion
2 tbsp sherry vinegar
60ml extra-virgin olive oil
1 tsp smoked paprika
1 tsp fresh tarragon
Salt and pepper
Chili oil, onion bits, crumbled bacon to garnish

Blend everything until smooth, add garnishes

Ingredients
60ml soy sauce
2 tbsp chili oil
3 tbsp unseasoned rice vinegar
4 green onions
15 square dumpling wrappers
2 tbsp toasted sesame oil
500g ground pork
1 tsp salt
1 1″ piece ginger, peeled, finely grated
2 tbsp mirin
1l vegetable broth
1/2 small head of Napa cabbage, sliced about 1cm thick

Separate dark green parts from 4 green onions and thinly slice; set aside for serving. Thinly slice white and pale green parts; set aside separately. Cut 15 square dumpling wrappers into eighths by cutting on a diagonal from corner to corner to make an X, then cutting each triangle in half through the long side; set aside.

Heat sesame oil in a medium dutch oven. Add ground pork and salt and cook, stirring to combine and breaking up meat with a wooden spoon, 1 minute. Work pork into an even layer and cook, undisturbed, until a brown crust forms underneath, about 5 minutes. Add ginger and reserved white and pale green scallion parts and cook, stirring often and breaking up meat into smaller pieces, until combined and pork is cooked through, about 2 minutes. Add mirin and cook, scraping up any browned bits, 1 minute.

Add vegetable broth, soy sauce, rice vinegar and chili oil to pot, increase heat to high, and bring to a boil. Add reserved dumpling wrappers and cook until tender, about 2 minutes. Add cabbage and cook, stirring, just to wilt, about 30 seconds. Remove from heat.

Ladle soup into bowls; top with reserved onion greens.

4 chicken legs and thighs
2 leeks
1 onion
1 stalk celery
1 carrot
1″ knob of ginger
1.5L of water
Handful of whole peppercorns
2 tsp salt

Simmer for 1h. Remove chicken pieces and shred meat off the bones. Strain and keep chicken stock.

180 g all-purpose flour
1 tbsp baking powder
1 tsp salt
2 tbsp unsalted butter, melted
180ml milk
2 tbsp freshly chopped chives
Salt & pepper

Mix together until just combined.

2 leeks, chopped in rounds
3 carrots, peeled and roughly chopped
3 stalks of celery, roughly chopped
1/2 small cabbage, sliced thinly

Saute veg to soften, 10m. Add stock and chicken meat. Bring to a simmer. Adjust seasoning as needed. Add quenelles of dumpling mix using 2 spoons. Simmer 20m.

Serve immediately.

240g flour
50g brown sugar
160g molasses
1 tsp baking powder
1/2 tsp cinnamon
1 1/2 tsp ginger powder
1/2 tsp garam masala
1/4 tsp salt
6g cacao
90g oil
180g Greek yogurt
1/4 cup milk
2 large eggs
2 tsp vanilla
Zest of one orange

Combine wet ingredients in a stand mixer. Weigh out and combine all the dry ingredients in a separate bowl. Combine by mixing gently until shiny batter forms. Bake 175C for 45-50m or until cake tester comes out clean.

300g frozen spinach
400g can or jar artichoke hearts packed in water
3 medium green onions
120g low-moisture mozzarella cheese
30g Parmesan cheese
225g cream cheese
1 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
Finely grated zest of 1 medium lemon

Coat an 8×8-inch oven-safe baking dish or 10-inch cast iron skillet with fat or cooking spray.

Place frozen spinach in a microwave-safe bowl and microwave in 1-minute bursts until defrosted. Drain and rinse with cold water. When cool enough to handle, squeeze all the excess moisture from the spinach. Coarsely chop it. Place the spinach in the cast iron skillet or a large saucepan if using the baking dish. Drain the artichokes and chop into bite-sized pieces. Thinly slice 3 scallions. Add everything to the skillet or saucepan.

Shred mozzarella cheese and grate the Parmesan. Add parmesan and half the mozzarella to the skillet or saucepan. Add the cream cheese, sour cream, mayonnaise, salt and pepper to the skillet or saucepan.

Cook over medium heat, stirring frequently, until the cream cheese is melted and the dip is evenly combined and steaming, about 8 to 10 minutes. Remove the dip from the heat and stir in the lemon zest.

Transfer the dip to the baking dish (leave if in the skillet) and spread into an even layer. Sprinkle with the remaining mozzarella cheese. Broil until the cheese on top is melted golden brown, 3 to 5 minutes.

Serve the dip. Serve warm with crackers, tortilla chips, baguette slices, crostini, or crudités.

1 medium lemon
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tsp honey
1 tsp dried oregano
1/2 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
60g feta cheese

Juice 1 medium lemon until you have 2 tablespoons and pour into a blender or food processor fitted with the blade attachment. Add olive oil, red wine vinegar, honey, dried oregano, Dijon mustard, kosher salt, and black pepper. Process until combined, about 10 seconds.

Add feta cheese and process until well-combined and the cheese is broken up into very small bits, 5 to 15 seconds. Use immediately or refrigerate in an airtight container for up to 4 days. Let come to room temperature and whisk or shake before serving.

INGREDIENTS:

For the Carrot Cinnamon Rolls

250ml / 1 cup whole milk
2 carrots, and cut into 1 inch pieces
135g / 2/3 cup sugar
115g / 0.5 cup butter, melted
2 eggs, room temperature
1.5 teaspoons kosher salt
585g / 4.5 cups flour
2 packets instant yeast
125ml / 0.5 cup heavy cream

For the Filling

345g / 1.5 cups butter, softened
330g / 1.5 cups brown sugar
3 tablespoons cinnamon
2 teaspoons freshly ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves

For the Cream Cheese Frosting

55g / 0.25 cup butter, softened
225g cream cheese, softened
225g mascarpone
60g / 0.5 cup powdered sugar
1 teaspoon vanilla extract
zest of one lemon
pinch kosher salt
Milk

COOKING METHOD

For the Carrot Cinnamon Rolls

1. In a high powered blender, add whole milk and carrots and blend for 1-2 minutes, or until the carrots have completely pureed into the milk. Strain the liquid through a fine mesh sieve and discard the solids.

2. In the bowl of a stand mixer fitting with the dough hook attachment, add flour, salt and yeast together and whisk well.

3. In a medium heat proof bowl, add the carrot milk, butter and sugar and microwave until the butter has melted and the milk is slightly warmed. It should be no hotter than 40C/105F.

4. Add the warm milk mixture to the dry ingredients and mix on low for 2 minutes. Add 1 egg, allow it to incorporate, then add the second egg. Increase the speed to medium and knead until the dough pulls away from the sides. It may stick to the bottom of the bowl, but that is okay.

5. Press the dough with 1 finger, if it is tacky, but doesn’t stick to your finger, the dough is done. If it sticks to your finger, add 1 tablespoon of flour and mix again on low. Repeat until the correct consistency is achieved. Cover with plastic wrap and allow the dough to rest for 15 minutes.

6. While the dough is resting, make the filling. In a medium mixing bowl, add butter and spices and stir to fully combine. Set aside.

7. Remove the plastic wrap and turn the dough out onto a lightly floured work surface. Roll out into a 12×18 inch rectangle.

8. Spread the filling from edge to edge, then roll the longest side away from you into a jelly roll shape. Cut into 6 rolls for jumbo rolls, or 12 for medium-sized cinnamon rolls. Lightly grease a metal 9-inch cake pan (or metal/glass 9×13 pan for the 12 rolls) and add the rolls. Cover with plastic wrap and proof for 1-2 hours, or until the cinnamon rolls have doubled in size.

9. Preheat the oven to 190C/375F. Place the cinnamon roll pan on a sheet tray. Drizzle heavy cream over rolls and bake for 25-30 minutes, or until the rolls are golden brown.

10. Remove from the oven and cool on a wire rack. While the cinnamon rolls are cooling, make the cream cheese frosting.

11. In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese, mascarpone and butter. Turn the mixer on low to incorporate, then increase to medium and whip for 1 minute. Once the mixture is paler in color and fluffy, turn the mixer off an add sugar and salt. Whisk on low until incorporated. Add in vanilla extract. the zest of a lemon, and a splash of milk to bring it together. Increase the speed and whip for 1-2 minutes. Set aside.

12. Once the cinnamon rolls have cooled, slice them in half and spread the frosting in the middle.

Recipe credit: Matty Matheson – cooking something