Masala Chicken Pie

Masala Chicken Pie

This recipe comes from BBC Good Food magazine Feb 2013. A Bombay potato-topped coconut curry bake that's healthy and low-fat. Snuggle up with some guilt-free comfort food. Lovely and filling

• Serves 6
• 2 tbsp vegetable oil
• 4 skinless chicken breasts
• 2 onions
  
  , chopped
• finger-length piece ginger
  
  , grated
• 3 garlic cloves, crushed
• 2 tbsp medium curry powder
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp black or brown mustard seed
• 2 tsp white or red wine vinegar
• 2 tsp sugar
  
   (white or brown)
• 2 x 400g cans chopped tomatoes
• 150ml light coconut milk (buy a 400ml can- you'll need more for the topping)
• 1 large red pepper, deseeded and cut into large chunks
• 1 large green pepper, deseeded and cut into large chunks
• ½ a small bunch coriander, leaves roughly chopped, stalks reserved (see below)

For the topping

• 1½ kg floury potato
  
  , cut into very large chunks
• 150ml light coconut milk
• 1 tsp turmeric
  
• juice 1 lemon
  
• 1 bunch spring onions
  
  , finely chopped
• stalks from ½ a small bunch coriander, finely chopped
• 1 tsp kalonji seeds (also known as nigella or onion seeds )
• naan bread, to serve (optional)

Heat a deep frying pan or flameproof casserole dish and add 2 tsp of the oil. Brown the chicken breasts quickly but well on both sides, then remove to a plate. Turn down the heat and add the remaining oil, the onions, ginger and garlic. Fry gently until soft. Add the spices and cook for a few mins, stirring.

Stir in the vinegar, sugar, tomatoes and coconut milk. Bring to a simmer and bubble for 10 mins. Roughly chop the chicken breasts and stir into the pan with any chicken juices and the peppers. Simmer for another 20 mins until the chicken is cooked through and the sauce reduced a little. Take off the heat, stir in the coriander leaves and season to taste – it will need a good seasoning.

To make the topping, put the potatoes in a big pan of water, bring to the boil, then boil until cooked – 10-15 mins depending on how big your chunks are. Drain really well, then tip back into the pan and steam-dry for a few mins.

Add the coconut milk and turmeric to the pan, and mash really well. Season with the lemon juice and some salt, then stir through the spring onions and coriander stalks.

Spoon the chicken masala into a baking dish. Dollop on spoonfuls of mash to cover, then sprinkle over the kalonji seeds. Can be covered and chilled for up to 2 days (or frozen for up to a month).

Heat oven to 200C/180C fan/gas 6 and bake for 25-30 mins (or 45 mins from chilled) until hot through and crisping on top. Serve with naan bread, if you like.

Smoky Barbecue Chicken

Smoky Barbecue Chicken

from Slimming World website.  You can buy it as a ready meal in Iceland but making it is very simple.

Serves 4: Syn Free

1 large bottle roasted pepper in brine, drained
25g root ginger, peeled and roughly chopped
5 large garlic cloves
low calorie cooking spray
1 onion, finely chopped
1 small red pepper, deseeded and sliced
1 small yellow pepper, deseeded and sliced
1 tbsp smoked paprika
1/2 tsp dried chipotle chilli flakes or dried chilli flakes
3 tbsp light soy sauce
1/2 tbsp cider vinegar
227g can chopped tomatoes
2 tbsp tomato puree
1 chicken stock cube, crumbled
700g skinless and boneless chicken breasts, cut into strips
400g mixed beans or pulses in water, drained
salt and freshly ground black pepper
Put the roasted red pepper, ginger, garlic and 50ml water in a small food processor and whizz until pureed.

Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion and peppers and fry for 5 minutes, adding a little water if it starts to stick.

Add the roasted pepper puree along with the paprika, chilli flakes, soy sauce, vinegar, chopped tomatoes, tomato puree, stock cube and 300ml boiling water.

Add the chicken and beans or pulses and simmer for 10 minutes or until the chicken is cooked through.

Remove from the heat, season to taste and serve hot with rice and your favourite vegetables.

Chocolate Christmas Cake

Chocolate Christmas Cake

Thanks to the Pink Whisk for this recipe. I love a different take on a Christmas Cake and this was one.  Moist and chocolaty in a subtle way.

200g butter

200g light muscovado sugar

150ml brandy

150ml water

Juice and zest of 2 large oranges

300g sultanas

300g raisins

150g currants

150g whole cherries

2 pcs stem ginger chopped

150g dates, chopped

2 heaped tbsps. Cocoa powder

2tbsps treacle

3 eggs, large

230g plain flour

2 tsp mixed cake spice (or a combination of ground cinnamon, ground nutmeg and ground cloves)

200g dark chocolate, chopped

1 x 8" round cake tin

Place the butter, sugar, brandy, water and orange zest and juice in the pan and heat it gently until the butter has melted and the sugar dissolved.

Add the dried fruits, ginger and cocoa powder to the pan,  give it a good stir and bring it to a simmer.  Simmer for 10 minutes on a gentle heat.

Take it off the heat and transfer it to a clean large bowl.  Cover with clingfilm and leave to cool and infuse overnight.

The next day line the base and sides of a deep 8” cake tin and preheat the oven to 130c(fan)/150c/Gas Mark 1.

To the bowl of fruit mix stir in the eggs and treacle.  Fold through the flour, spices and chopped chocolate.

Transfer the mixture to the prepared cake tin, level the mixture on top and bake in the oven for 3 hours or until a skewer when inserted in the middle comes away free from cake mixture – watch out for melted chocolate on the skewer as this can often throw you!

Allow the cake to cool fully in the tin.

Now the decoration is up to you but as it’s a very rich cake it doesn’t really need covering all over in marzipan and icing.

To top it simply roll and cut out circles from marzipan and white sugarpaste (using a large 8” cutter or the tin and sharp knife).

Trim the top of the cake if it needs it with a sharp serrated knife and place it top down onto a cake card or board.  Brush the top surface with a little apricot jam and add the disc of marzipan.

To stick the sugarpaste to the top lightly brush the marzipan with a little clear alcohol (gin, vodka etc) and place the paste into position.

Smooth them neatly so you have a smart flat surface.

Indian Winter Soup

Indian Winter Soup

This receip comes from the BBC Good Food website or alternatively in the BBC Good Food magazine from Feb 2011

It was a lovely tasty change for lunch.

• 100 g pearl barley
• 2 tbsp vegetable oil
• ½ tsp brown mustard seeds
• 1 tsp cumin seeds
• 2 green chillies, deseeded and finely chopped
• 1 bay leaf
• 2 cloves
  
• 1 small cinnamon stick
• ½ tsp ground turmeric
• 1 large onion
  
  , chopped
• 2 garlic cloves, finely chopped
• 1 parsnip
  
  , cut into chunks
• 200g butternut squash, cut into chunks
• 200g sweet potato
  
  , cut into chunks
• 1 tsp paprika
  
• 1 tsp ground coriander
• 225g red lentils
• 2 tomatoes
  
  , chopped
• small bunch coriander, chopped
• 1 tsp grated ginger
  
• 1 tsp lemon juice
• Rinse the pearl barley and cook following pack instructions. When it is tender, drain and set aside. Meanwhile, heat the oil in a deep, heavy-bottomed pan. Fry the mustard seeds, cumin seeds, chillies, bay leaf, cloves, cinnamon and turmeric until fragrant and the seeds start to crackle. Tip in the onion and garlic, then cook for 5-8 mins until soft. Stir in the parsnip, butternut and sweet potato and mix thoroughly, making sure the vegetables are fully coated with the oil and spices. Sprinkle in the paprika, ground coriander and seasoning, and stir again.
• Add the lentils, pearl barley, tomatoes and 1.7 litres water. Bring to the boil then turn down and simmer until the vegetables are tender. When the lentils are almost cooked, stir in the chopped coriander, ginger and lemon juice.