Whole Sea Bass steamed with a Rainbow side salad

A delicious and healthy steamed fish recipe perfect for stay in #FishFriday night dinner or a lovely brunch on a lazy afternoon. The accompanying salad is colourful and full of fresh veggies that’s why I choose to call it a Rainbow Salad.

Serves: 2

Ingredients:

  • 1 large sea bass scaled and gutted
  • 1 large lemon
  • 2 sprigs of Rosemary
  • Thyme
  • Chives
  • Garlic sea salt
  • Red Chilli powder

Whole Sea Bass

For the steamed veggies on the side

  • 2 small carrots per person
  • Handful of green peas person

For the Rainbow Side Salad

Ingredients:

  • 1 fresh pepper (capsicum)
  • 1 small red onion
  • 1/2 a courgette
  • 1 tomato
  • 1 tbsp Red wine Vinegar
  • 2 tbsp chopped parsley
  • Freshly cracked black pepper
  • Sea salt
  • Olive Oil

Beautiful whole Sea Bass seasoned

Method:

To steam the fish

  • Pre-heat the oven to 200 °C 
  • Wash the fish and place on the foil.
  • Stuff the lemon wedges inside the fish along with the Chives, rosemary and thyme.
  • Sprinkle generously with sea salt, red chilli powder and a drizzle of olive oil
  • Wrap the fish in the foil parcel and cook in the oven until it has cooked through, should take about 20-25 minutes.
  • Steam the veggies in a steamer.

To make the Rainbow Salad:

  • Chop all the vegetables into tiny bite sized cubes.
  • Place chopped veggies in a large bowl and drizzle olive oil and add the red wine vinegar.
  • Season well with sea salt and add a generous sprinkle of freshly cracked black pepper.
  • Mix well

To Serve

  • Plate a portion of the fish and serve the steamed carrots and peas on the side.
  • Serve a generous helping of the crunchy veggies salad.

Whole steamed sea bass with a Rainbow salad

Here are some other fabulous recipes to try if you are cooking sea bass:

Easy Moroccan Chicken one pot meal

The chill in the air is just right for warming one pot meals. Make them healthy, quick and easy to put together and you have a winner on your hands.Last year at the Cake and Bake show which I attended with a dear friend and fellow blogger ,  I ended up spending a bomb (£££!!!!) on four different sized pots – non – stick being one of their biggest virtues.One of them is a huge wok which I intend to use to make a stir fry over the weekend. The coating is said to last for years and each vessel comes with a glass lid. I can apparently also shove them directly into the oven but haven’t tried that yet. The big and rather saucepan is what I use as my crock pot for making one pot meals in. In fact there is something very comforting watching a warming curry or gorgeously tasty and nutritious one pot meals!

heaven in a saucepan - healthy , happy meals begin here!

Ok so coming back to my one pot recipe. I had a bag of baby spinach leaves in my fridge and was craving a wholesome soupy stew with lots of vegetables. So managed to gather a few things that I think would taste great together and then added in Knorr onion gravy pots and Knorr mixed chilli pot for flavour and the result was so very satisfying.  But the best part was adding in Ras El Hanout a delicious and fiery moroccan and North African fragrant spice mix. The delicate dried rose petals look so pretty , that’s why I decided to name my dish Moroccan Chicken one pot.I also devoured it for lunch today – umm.

 Moroccan Chicken one pot meal

Make this in a large quantity and it will freeze well. Batch cooking is highly recommended as it saves you time and ensures that you do not eat things that you will end up regretting when you are hard pressed for time and simply cannot cook.The freezer is a wonderful boon, use it!

I purchased a beautiful Red Leicester and Pumpkin seed batard to go with my meal – it is soul-satisfying to mop up the thick gravy with the bread while sitting on the couch watching my fav crime show on the telly, feeling all warm and happy.

The best part of this recipe is I haven’t added in potatoes or extra sugar to taste and yet the flavours are so well balanced. (Though both gravy pots do contain sugar) I love stocking up on these tiny Knorr flavour pots they are life-savers!

A recipe with enough spinach to make Popeye jump with joy! Spinach has several health benefits and is known to be a great source of folic acid and several essential vitamins and great levels of iron too. Best part is a big bag of spinach can be consumed in no time as the leaves are high in water content and it reduces in size when cooked.

 Moroccan Chicken one pot meal

Easy Moroccan Chicken one pot

Serves:4  Preparation Time: 10 minutes  Cooking time: approx 25 minutes

Ingredients:

  • Olive oil 2 tbsp
  • 1 large red onion
  • 2 cloves of garlic
  • Mixed bag of broccoli, carrot and cauliflower – 270 gm
  • Chicken thighs – 500 gm – appox 3 big pieces
  • Trimmed green beans – 75 gm
  • Chestnut Mushrooms – 4 – 5
  • 1.5 Knorr onion gravy flavour pot
  • 1 Knorr mixed chillies flavour pot
  • 4 handfulls of spinach leaves
  • Red lentils – without skin and halved 3/4th cup
  • 1/2 tsp of Ras El Hanout
  • 1/2 tsp of roasted cumin powder
  • Water

Method:

  • Remove the skin from the chicken thighs after washing thoroughly under running water.
  • Chop the chicken thighs to make strips of the flesh leaving just enough on the bone.
  • Wash and cut the broccoli, carrots,cauliflower, green beans and chestnut mushrooms bits into bite sized pieces.
  • Slice an onion lengthwise into fine strips.
  • Remove the skin from the garlic cloves and chop into tiny bits.
  • In a large saucepan or stock pot heat olive oil on a medium flame, when the oil becomes to heat up add the finely chopped garlic and saute’ until they turn a golden brown then add in the sliced onion.
  • Stirring occasionally allow the onion to sweat and just when it begins to brown add in the chopped vegetables and saute for half a minute.
  • Then add in the chicken thighs and saute for another minute.
  • Then wash and add the red lentils , add enough water to create a thick gravy – enough to allow the lentils to cook and not soak up all the water. Then add in the Knorr flavour pots and mix well.

Big, beautiful pot of healthy goodness - absolutely irresistible!

  • Then add the washed spinach leaves, cumin powder and cover and cook on a medium flame for 15 minutes.

Gorgeous Bowl of goodness with immunity boosting spinach and delicious veggies

  • By now the lentils will have cooked and the chicken will almost be done too.
  • Then taste the soupy water and if it is too spicy add just a very tiny pinch the Ras El Hanout , I added 1/2 a tsp as the taste reminded me of garam masala. Ras El Hanout is a moroccan mixture of fragrant spices with rose petals and gives the stock pot a gorgeous full bodied flavour.
  • Cook for a further 10-15 minutes on a gentle low flame.
  • Serve in large bowls with a big portion of the pumpkin batard bread.

Moroccan Chicken one pot meal recipe

Have linked up my recipe with the #NoWasteFoodChallenge hosted by the lovely Elizabeth who blogs at Elizabeth’s Diary. Find out all about this challenge in her blog post here.

Elizabeth's Kitchen Diary

Beetroot and Chickpea salad

Who doesn’t love a salad that you can put together in no time? This easy to make and super quick to put together Beetroot and Chickpea salad recipe is just the thing when you want to eat healthy and not compromise on taste at the same time.  I have added in amchoor powder which is a tangy  dried mango powder which will give this salad a fabulous twist when combined with balsamic vinegar.

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If possible try and buy baby beetroot cooked in vinegar as these would be the perfect size and also have the right amount of vinegar. If you are not sure of how much balsamic vinegar you can handle, add 1⁄2 tbsp first and then if you feel brave add another half. I have a whole collection of flavoured vinegar and if you can get your hands on cranberry infused vinegar, I highly recommend adding that in as it will totally elevate the flavour of your salad.

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Serves: 4 as a side and 2 as a main

Ingredients:

  •  1⁄2 a can of boiled and cooked chickpeas
  •  4 small beetroot cooked and peeled – roughly 250 gm
  • 1 tbsp balsamic vinegar
  • 1 small red onion sliced length wise
  • 2 tsp amchoor powder
  • 2 heaped tsp pomegranate seeds

Method:

  • In a large mixing bowl add the chickpeas
  • Chop the cooked and peeled beetroot into bite size chunks. Add them into the chickpeas. Add the chopped onion and pomegranate seeds.
  • Add the vinegar and the amchoor powder and mix well.
  • Serve and sprinkle with more pomegranate seeds if desired.

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I have found the perfect linky to add my virtuous yet superbly delicious salad to. It’s this month’s Spice Trail with the theme ‘ Temple Food‘ hosted by the lovely Vanesther on her blog called ‘Bangers and Mash’. The whole concept of respecting your body by treating it like a temple is really apt for the way I have recently begun to think about food. I have to re-think and re-align what I feed my system and actually begin to ‘listen’ to what my body is speaking to me. It’s important that after years of neglect I FINALLY pay attention to what is entirely my own – my body.

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By linking to this challenge I take heart in knowing that I am not ALONE . There are other like-minded foodies who are re-thinking their ways of eating. I do hope my recipe is one of the many delicious , innovative and beautiful ones that will help my readers on their journey to eating healthy and feeling more energetic.

 

Spicy Chorizo Pasta with loads of veggie goodness!

I often struggle to get the hubster to consume hero veggies like Broccoli and Mushrooms ,both which I quite frankly love .. always have ! So what started off as a veg pasta was met with a grunt and audible grumbling and had to be re-engineered to create something fabulous ! I am therefore grateful for the grumbling  – totally depends on the end result right? 😉 Its also a very good recipe to use all the veggies lying around in your fridge and many some store cupboard excesses to start that spring clean you have been itching to do ( yes I love cleaning – am quite certain I have a mild OCD too)

Preparation Time: 25 minutes Cooking Time:40 minutes Serves: 4

Ingredients:

  • 500 gm Penne
  • 300 gm Chorizo chopped bite size
  • Broccoli a handful
  • Button Mushrooms – half a small packet – std supermarket size-chopped bite size
  • 200 gm Sweet Corn and Red Peppers canned
  • Grated parmesan Cheese – generous amount;)
  • 1/2 of a large Red Onion
  • 4 cloves of garlic finely chopped
  • 2 large tomatoes pureed
  • Sea salt
  • 2 large tablespoons Olive Oil
  • Chilli flakes as per taste
  • 2 large Spring onion finely chopped
  • 1/4th cup low fat cream
  • Dried italian herb mix for pasta 2 teaspoons

Method:

For the creamy sauce

  • In a saucepan heat one and a half large tablespoon of oil and saute the finely chopped garlic and when it begins to brown add 2 cloves of garlic chopped spring onion and saute for about 1 min
  • Then added the finely chopped broccoli
  • Now add the chopped button mushrooms and the sweet corn and red pepper mixture.
  • Add the cream and cook on a low flame for 2 – 3 minutes,season with salt  and then add generous amounts of cheese.
  • This sauce should have a balance between creamy and chewy with the mushrooms on the broccoli can retain a bit of its crunch so if you use a lid it may overcook

Before starting on the spicy sauce boil the past in a large saucepan and add sea salt and olive  a generous splash I use flavoured oil – the bottle had a large sprig of rosemary some crushed garlic and chilli flakes tossed inside to give it a deep rich flavour- so , so good!

For the Spicy Sauce

  • In a saucepan heat half a tablespoon of oil and fry the red onion chopped lengthwise and 2 garlic cloves finely chopped.
  • Then add the bite  sized pieces of Chorizo and reduce the flame to low.
  • Let the chorizo almost start to get crispy and  then added the pureed tomatoes,dried herb mixture,chilli flakes and salt as per taste.

In a clean bowl add a generous portion of the creamy sauce, top it with cooked pasta and then add the spicy chorizo sauce.Sprinkle with as much cheese as you want and watch it melt into the steaming hot pasta.If you want just a bit of guilty pleasure drizzle some chilli olive oil on the pasta before mixing the whole thing together!

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Mushroom Omelette with French Cheese Fromagerie Lincet Chaource

Egg Omelettes are my ultimate delicious start for the day and on weekends if we wake early to have breakfast I like to do a huge omelette with salad ,toast and steaming hot cuppas of Masala Chai. Heaven !

My current favourite addition into a lot of salads,soups and omelettes are chestnut mushrooms so when I was sent the French Cheese Chaource produced by family-owned French dairy Fromagerie Lincet, I decided to make my own recipe for a fluffy, stuffed and thick cheesy egg omelette.

Family-owned French dairy Fromagerie Lincet has been producing cheeses typical of the Champagne and Burgundy regions for five generations. Rich,soft and creamy, the dairy’s Chaource AOP is great in omelettes ,risottos and tarts.Similar in texture to Brie and Camembert, Chaource AOP is creamier, richer and slightly acidic. With no artificial colours or flavours and 100% natural ingredients, it also benefits from PDO status.

Lincet is committed to its founding principles ‘flavour, natural ingredients and tradition, brought together to make good food’; using all-natural ingredients, traditional cheese-making methods  and milk from local farms.Lincet has upheld the tradition of ladle-moulding since its opening and the dairy’s cheese curdling technique is the oldest known for making cheese.Longer than usual (12 hours +), this is what gives Lincet cheeses a melting texture and distinctive slightly acidic, flavour

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Serves :2 Prep Time:5 minutes Cooking Time :5 minutes

Ingredients:

  • 4 medium sized eggs
  • 1 small red onion finely chopped
  • 3-4 cherry tomatoes halved
  • 2-3 chestnut mushrooms chopped into bite size bits
  • Sea Salt
  • 1/2 tsp red chilli flakes – if you don’t want heat avoid completely
  • Freshly CRacked Black Pepper
  • A generous portion of Chaource Cheese
  • Some fresh coriander chopped fine to garnish
  • a blog of butter for the pan(2 tsp)

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Method:

  • In a large bowl crack the eggs and add the chopped red onion,mushrooms,cherry tomatoes and chopped coriander and whisk well with a fork.
  • Then season with salt ,red chilli flakes (if you don’t want heat avoid completely) and pepper and whisk again with a fork.
  • Now add the cheese and mix thoroughly and whisk again to get the air circulating and make this omelette really fluffy and thick.
  • On a pan on medium heat melt about 2 tsp of butter and pour the egg and cheese mixture.
  • Cook for about 2-3 on one side and loosen edges with a spatula.
  • To watch the cheese bubble while it cooks is such a delight!

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  • Then with a light hand loosen the omlette with the spatula ensuring it isn’t stuck to the pan or it will break while tossing over.
  • Flip over and cook on the other side for under 2 minutes to get a beautiful light brown golden delicious colour.

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  • Serve hot with fresh cherry tomatoes or iceberg lettuce and warm toast and lots of Earl Grey,English Breakfast or my new fav Chamomile tea 🙂

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What I like about the Fromagerie Lincent Chaource is the goeey soft ,rich taste with woody undertones, it definitely gave a depth of flavour to my omelette and am now going to use the remaining in a risotto for a weeknight dinner.

It is available at:

  • Waitrose, Top Tier Chaource AOP Hugerot 250g, £4.49 Waitrose
  •  Tesco Finest Chaource 250g, £3.00 Tesco
  •  TTD Chaource AOP 250g, £3.30 Sainsbury’s

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Disclaimer: I was sent a sample of  Fromagerie Lincent Chaource to test in my kitchen and was not required to write a positive review and was not compensated monetarily for this post.Like all my previous posts about events and reviews, ALL opinions expressed here are entirely my own.

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2nd Feb'14 Omlette with Cheese Sample

Egg Curry/Anda Curry/अण्डा कारी from my college days

Egg curry and soft paav or square buns are the most common hostel food that one can make with a saucepan,some eggs and a few basic ingredients.It is hugely popular as a filling,tasty curry and there are as many variations as the imagination, ones budget and availability of ingredients on a particular day will allow 🙂

This version is what I always make and is sort of derivative of what would be made in the North of India.I sometimes like to make it into a coastal flavoured one by adding fresh grated coconut but that’s only if I want to make it posh but that’s very, very rare. After all this is a quick ,save the evening sort of curry!

It’s National Curry Week and it’s wonderful to see how Britain has embraced an Indian food habit and made it, its own over the years, spinning off British Indian versions of popular Indian home cooked curries.

I wanted to start of my posts for National Curry week with this one because of how easy it is to make and a great recipe for students everywhere 🙂

Serves:2

Total Preparation Time :20 Minutes

Ingredients:

  • 4 eggs and use the same proportion of 2 eggs per person to scale up (for very hungry fells the more the merrier 😉
  • 2 medium-sized red onion finely chopped
  • 2 medium-sized tomatoes
  • 2 tsp red chilli powder
  • 2 tsp turmeric
  • 1 heaped tsp garam masala
  • 1 heaped tsp cumin powder
  • 1 heaped tsp coriander powder
  • 2 green chillies
  • 1 tsp ginger paste
  • fresh coriander to garnish
  • 1 clove of garlic finely chopped
  • a pinch of asafoetida
  • salt to taste
  • 2 tbsp olive oil – it’s easier on my conscience , use any oil or butter or ghee in dire straits!

Method:

  1. Boil the eggs in an open saucepan and leave aside to cool
  2. Roast the chopped red onion on a saucepan and spritz it in the mixer with the chopped tomatoes and green chillies.(If you want a coastal touch add 2 tbsp of fresh grated coconut in this mixture and puree it together,ensure to use atleast 3 finely chopped garlic in the pan as they set of the taste of fresh coconut beautifully)
  3. In a saucepan heat the oil and add a pinch of asafoetida,then add the chopped garlic and roast till it’s a light brown ,then add the ginger paste,turmeric,red chilli powder,garam masala,coriander and cumin powders.
  4.  Stir in the onion and tomato puree.
  5. Cook on a low flame for 2 minutes.
  6. Then add some water to make a gravy like consistency and ad the boiled, peeled eggs after cutting them in half, add salt and cook for a further 5 – 6 minutes.
  7. Serve with hot chapartis/naan bread,paav,soft fresh wholemeal bread or with steaming hot boiled white rice – to make the rice taste heavenly drop a blob of butter, the steam trapped in the grains of rice will melt the butter into a golden pool of gooey goodness – pour the egg curry into this and enjoy the best and simple pleasures of curry!

Anda Curry

Looking for a Curry Recipe? You might also like:

Hot and Spicy Lamb chops in Apple sauce

We all crave comfort food and at times the need is so great nothing else will do. Since I have been making variations of  rice dishes in the past few days I didn’t want to do anymore rice but wanted a light yet rich in taste and spicy one pot meal for dinner.

I also wanted to cook a savoury dish with red meat and use apples as an ingredient to enter the recipe competition for the best apple recipe hosted by Gourmandize Uk and Ireland and making a sweet preparation was not what I wanted at all.

Still taking a leaf from the sweet preparations from apple , I think cinnamon and apple go very well with each other. It’s these well paired fellas that can spice up even the most drab foods.

So I decided to get some lean lamb shanks and marinate them overnight in a hot Indian marinade.

I have tried to tone down the amount of spice here so as to cater to taste buds that don’t take kindly to overpowering spices and yes ”heat” in food shouldn’t mask the other subtle flavours should it? But if your palate is used to heat feel free to AMP you the volume 🙂 I have mentioned by how much the heat can go in the ingredient list to stay with acceptable levels of taste.

Serves:2

For the marinade:

  • 1 green chilli hot (2 green chillies if you handle spice well)
  • 1/2 a bunch of coriander
  • salt to taste
  • red chilli  powder 1 heaped tsp (2 -3 heaped tsp if you can handle the heat!)
  • freshly ground black pepper to dust onto the lamp chops

Wash and clean the lamb chops and marinate for atleast 2 hours, preferably overnight with salt,red chilli powder,black pepper freshly ground and a puree of half a bunch of coriander and one green chilli. Smear the chops well and cover the dish with plastic and leave in the fridge overnight for the flavours to really sink into the meat.

For the sauce

  • 2 cinnamon rolls, the light brown tightly curled ones, not the thick bark variety – more on the difference between the two in a different blog post!
  • 2 Bay leaves
  • 1 apple sweet
  • half a juicy tomato
  • half a bunch of coriander
  • 1/2 red onion sliced lengthwise
  • 2 bunches of spring onions finely chopped

Method:

  • In a saucepan add 2 large tbsp of sunflower oil or vegetable oil, saute’ the finely chopped spring onions,red onion chopped lengthwise with the bay leaves, cinnamon sticks and cloves till the red onion turns pink and reduces.
  • Now add the half an apple chopped into bite sized chunks.
  • Saute’ on a low flame for about 1 min and then add a puree of half a bunch or coriander,half a tomato and half an apple.
  • Ensure you do not waste any of the purée and scoop out every last precious drop from the mixer by adding water and pour all of this into the saucepan,stir continuously and as it begins to bubble add the marinated lamb chops.
  • The tomato in the puree and the apple in the puree and the bits in the saucepan should all work to now offset the otherwise hot spices – red chilli powder,black pepper and cloves.

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  • Cook on a low flame for 25-30 minutes or until the lamb chops are cooked well,add just enough water to ensure the sauce is not going dry as we want a thick rich gravy and open the lid in between and give the whole thing a stir to ensure it does not go dry or stick to the saucepan.
  • You now have the most tender and well cooked lamb chops with a thick, well flavoured tasty green sauce.I loved biting into the bits of apple now then which had gone soft and yum during the process of cooking , what an absolute delight!

Serve with warm bread, better still smear some butter and top it off with some finely diced bits of garlic ,pop it in a pre-heated for about 5 minutes and it’s just so good to polish off that thick sauce after you have savoured the lamb ummm !

What I love about this dish is that the recipe is 100% original, it was deeply satisfying experimenting with flavours and reaching a successful outcome and because I cooked it for my birthday lunch for hubs n me it was rather special too. The powerful spice was beautifully balanced by the sweet apple and as they cooked with the meat they lent a unique richness of flavour. It is wonderful to see how we can marry polar opposites in flavours and create something unexpectedly delightful – an absolute pleasure for the taste buds.

Now all I need is a whole lot of luck to win the very coveted prize of a Kenwood Stand Mixer!

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Well the contest is now done, though I didn’t win * sad face* am happy I made something yummy and original 🙂

Upma/Uppet (उप्पीट)- a classic Indian breakfast recipe

In Marathi,my mother tongue we call this dish ”Uppit” and in the south of India its called Upma.

It’s a fluffy cooked breakfast made of roasted semolina and spices and can be customized by adding green peas and small carrot bits.I love eating this steaming hot garnished with a generous sprinkling of freshly chopped coriander and some finely grated fresh coconut – umm perfection, can almost feel a strong whaft of the aroma swirl around my nose as I sit here and type the recipe 😉

After Kande Pohe this has to be my number one favourite Indian breakfast option.Agreed there’s a lot of ingredients but there’s a lot of flavour too!

In Matunga area there are many good Udipi restaurants who do upma on their breakfast menu and it’s so good gobbling fresh hot upma and dowing a cuppa or tow of hot filter coffee before getting to work on a busy weekday morning in Mumbai city.It’s very filling and  budget friendly too:) All you need is some time before rushing for the daily commute to ensure you can squeeze yourself into the restaurant and sit on one of the long wooden benches with complete strangers and hope to god you don’t have coriander  stuck in between your front teeth if they smile at you  😉

Ingredients:

  1. 1 cup rava approx 100 grams
  2. 1/2 tsp urid dal
  3. 2 tbsp sunflower oil
  4. A pinch of asafoetida
  5. 1/2 tsp mustard seeds
  6. 1/2 tsp cumin seeds
  7. 1 heaped tsp turmeric powder
  8. 1tsp red chilli powder, actually 1/2 a tsp for the ones who do not like their Indian food too spicy
  9. 1 tsp coriander powder
  10. 1 tsp cumin powder
  11. 2 green chillies chopped fine
  12. 5-6 fresh curry leaves
  13. 2 pods of garlic chopped fine or simply smash them and drop in the saucepan with skin on!
  14. 1/2 red onion finely chopped
  15. 1/4th of a juicy red tomato
  16. Salt as per taste
  17. Fresh coriander to garnish
  18. Fine grated fresh coconut

Method:

  • I usually roast the whole packet of 1 kilo of semolina I buy on a flat pan on a very low flame stirring constantly and then allow it to cool down completely and then store it in tins ready to use when I need to make this dish or the sweet version called Gooda Sheera/ Sooji Halwa which is a popular Maharastrian sweet dish and especially important during festivals as we serve it as Prasad to Lord Ganesh or during Satyanarayan Pooja.
  • In a saucepan add the oil and as it starts to heat, add the asafoetida,mustard cumin seeds and urid dal.The urid dal brown very quickly so stir this around a bit.
  • When the mustard seeds begin to pop add the curry leaves,green chillies and garlic and chopped red onion.
  • When the garlic begins to turn a toasty brown and the onion reduces add the tomato and give this mixture a proper stir.
  • Now add the turmeric,red chilli powder, cumin powder, coriander powder  and salt and mix well
  • Then add double the amount of water as compared to the quantity of rava/semolina,cover the saucepan with a lid and let the water come to a boil.
  • If you wish to add green peas and carrots finely chopped for an extra burst of taste do it just when the water begins to boil and let it cook in the hot water.
  • Now slowly stir in the semolina ensuring that it does not form lumps.
  • Cover the saucepan with a lid and cook on a low flame for 2-3 minutes stirring occasionally to prevent lumps forming or the mixture becoming too dry, if it is very lumpy sprinkle water and mix well.

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  • Serve hot garnished with chopped coriander and fresh grated coconut.

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I am just beginning to experiment with photos taken using my new 50mm f1.8 Cannon lens – A’s gift to me for my birthday this, I quite like the steady pattern of gifts starting with my first DSLR on last years birthday.Just need to figure ways to wiggle out other gifts *evil laugh follows* 😉

Spicy Mexican Chicken Wings with Gran Luchito’s New HOT sauce

I was sent this amazing new product from the Gran Luchito Kitchen – their new Salsa sauce and ever since I laid my eyes on it all I wanted to do was make some spicy chicken wings and enjoy them on a summer evening with some chilled beer.

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What I most love about this new HOT sauce from Gran Luchito is that it makes life so easy so if you want to make a quick ,tasty and easy starter dish and really impress your guests or you suddenly decide to take home the entire hungry gang you went for drinks with on a Friday evening(Egad!) this bottle of goodness is a going to be your life saver. It’s very versatile because I can think of so many ways to use this sauce. It’s also a great dip for that bag of tortilla chips which can do the rounds with some chilled beer or wine for your guests, or a lazy brunch on Sunday just make lots of wings to gr around for the family!It’s definitely my new spicy ketchup and will be a perfect pairing with a zillion foods!

Ok, so here’s a quick recipe for the Spicy Mexican Chicken Wings:

Serves: 2 – 3

Cooking Time: 15 minutes marination, on pan 10 – 15 minutes,chopping time 5 minutes.

Ingredients:

  1. Grand Luchito’s HOT Sauce – 5 heaped tbsp
  2. 8 chicken wings
  3. 1/2 medium sized red onion sliced lenghtwise
  4. Half a lemon
  5. Smoked sea salt
  6. 2 large tbsp oil (I used refined sunflower)
  7. Smoked Sea salt
  8. Cumin powder 1 tbsp
  9. An entire garlic with all its pods sliced through.

Method:

If you ask me this is one for the barbecue but since I have no access to one and work off a tiny urban kitchen which is literally a single small platform I love using my pan with grids to get those grid lines on my meat and pretend am in the garden with a nice barbecue going,sighhh, oh yes and my smoked sea salt is my best ally , giving my food that wonderfully smokey aroma -oak smoked it is !

  • Wash the chicken wings and in a bowl and pour about 1/2 a tbsp oil on them,add the smoked sea salt,cumin powder and 2 tbsp of Gran Luchito HOT sauce.Rub well and cover and set aside for about 15 minutes

Marinating the wings in Gran Luchito's HOT sauce

  • On a pan with grids add the oil and allow it to heat till it starts to bubble slightly, add the chopped red onion and saute till it just begins to change colour,carefull to not brown them too much.
  • Now saute two heaped tbsps of the Gran Luchito HOT sauce on the pan.Stir for about a minute and then add the marinated chicken.Place the garlic face down allowing it to turn a delicious brown and release it’s magic kick into the onion and sauce mix and boost the flavour of the chicken.
  • Use tongs to turn when one side is properly browned and juicy but stir the sauce and onion sautee mixture which the chicken is sitting on not allowing it to stick to the pan or burn!
  • It should take about 10 -15 minutes to get to the right crispy and juicy stage for the chicken wings on a medium flame with this pan.(In case you need to do a large batch of chicken wings, scale up the ingredients proportionately and blanch the chicken wings in hot water for 5 – 7 minutes before marinating so that they are semi cooked , this way you can get them in batches on the pan and ready to serve, keep them warm by placing in a baking tray covered in foil – you could even keep bigger batches warm in a pre-heated oven if need be!)

The unique smoky taste of Gran Luchito with the sweetness of pineapple

I hope this product hits the shelves soon!To do this as quickly as possible Gran Luchito has  partnered with Crowd Funding Network We Are The Million to raise some investment and create jobs too.Help Spread the word by reading more about the campaign here.

Spicy Chicken Wings

Pomegranate Chicken Curry using Chobani Yogurt

For my next recipe using Chobani Yogurt, I made a spicy chicken curry  main dish, the curry can be made less spicy as per taste by reducing the quantity of red chilli powder and garam masala used.

I have used Chobani Pomegranate Yogurt as it lends a subtle but noticeable tangy twist on the palate.

Serves: 2

Prep Time: 35 minutes including the chopping and slaving bit

You will need:

  • 4 chicken breast fillets chopped into chunks which are curry pieces, yet not totally bite sized.
  • 2 large tablespoons Chobani Pomegranate yogurt
  • 1 large green chilli chopped into big pieces
  • 1 large red spicy red chilli chopped into big pieces
  • Salt to Taste
  • 1 tsp Turmeric powder
  • 2  heaped tsp red chilli powder
  • 1 tsp Garam Masala
  • A pinch of Pepper powder
  • 2 tbsp tamarind paste
  • 3 small red onions finely chopped
  • 1 heaped tsp fresh ginger garlic paste

Method:

  • Heat a sauce on a medium flame and add 2 large tablespoons of sunflower oil
  • Sautee the chopped onions and the ginger garlic paste till the onion changes colour
  • Then add the chicken pieces and reduce the flame , when the chicken changes colour reduce the flame to the bare minimum and stir in the Pomegranate favoured Chobani yogurt. Do this before the chicken begins to cook to run juices as at that stage the yogurt will not be able to lend it flavours to the cooked meat.
  • Then add in this order the red chilli powder, the chopped red and green chillies, the garam masala and the pepper powder, mix well and stir ,then add enough water for the chicken to cook and to allow for some thick gravy . Add just enough or else much will dilute the whole curry and make it will become one big mess- just in case it does, take a deep breath and add 2 small completely boiled or 1 medium-sized potato mashed well into the curry ,it will soak up the excess water but then one needs to adjust the salt and red chilli proportion as well.
  • Now add the salt and mix well. Adding salt before the rest of the ingredients somehow alters taste to a large extent. Cook the chicken on a low flame with lid on checking occasionally and stirring as well. Yes one needs to fawn over the pot like one would over a pesky but adorable toddler. Humm, well now this should cook fairly quickly, check by jabbing a piece of chicken with a blunt knife.
  • I choose to serve this Pomegranate Chicken with boiled basmati rice cooked with garden fresh green peas.
  • Serve with some red onion by the side and freshly chopped coriander (cilantro) for that fresh and tasty garnish.
  • Serving suggestion – serve with boiled basmati peas pilaf/pulav/poolav lightly flavoured with cinnamon and bay leaves – again made with just a tiny drop of oil to sautee the bay leaf and cumin seeds.So good ummm

Chobani Pomegranate

 

 

 

Pomegranate Chicken - Chobani