Baked Spicy Tandoori Fish & Chips

Baked Spicy Tandoori Fish & Chips

Recipe

Ingredients:

For Fish:

• One large Seer Fish / Indo-Pacific King Mackerel (known as Surmai fish in Pakistan) or any other fish of your choice, around 1.5 – 2 kg weight, cleaned & gutted
• 200 ml yoghurt
• 1 tsp paprika
• 1tsp garam masala powder
• 2 tbsp tandoori masala
• ½ tsp ground cumin

For Chips:

• 4 potatoes cut into wedges
• 1 tsp paprika
• 1 tsp ground cumin
• ½  tsp salt or to taste
• ½ tsp chili flakes
• 2 tbsp vegetable oil

Method:

• Pre-heat oven to 180'C.
• Wash the fish with salt & vinegar water and then with plain water.
• Make diagonal slashes into the skin - about 2 inches apart on both surfaces. My fish was very long, so I had it cut into half at the fish monger’s.
• Mix all the ingredients into the yoghurt then generously coat the fish ensuring the mixture gets into the cavity and the slashes.

• Let the fish marinate for 1 hour in the fridge or 20 minutes in your kitchen. The warmth of kitchen helps the spices to permeate into the fish.
• Meanwhile prepare the potatoes.
• Mix the potatoes in a bowl with all the seasoning & spices.

• Place onto a greased baking tray and cook in the oven for 10 minutes.
• Take the baking tray out, turn the potatoes and in the same tray, make space for fish in the centre.
• Place the fish into the centre of the baking tray and put this tray back into the oven and continue cooking the potatoes and fish for 25 minutes. (Tip: after 15-20 minutes, you can take the baking tray out and brush the fish gently with oil mixed with tandoori masala and put it back into the oven)

• After 25 minutes, turn the broiler on and let broil for five minutes till the fish becomes crisp and browned from top.
• Remove the fish & potatoes from the oven and place onto a large platter and serve. Garnish with wedges of lime or lemon, chilies and fresh coriander.
• Serve with the sauce of your choice.

~ Bon Appétit!

Chicken Quesadillas with Homemade Pico de Gallo Salsa

Chicken Quesadillas with Homemade Pico de Gallo Salsa

A Mexican food in which savoury chicken with cheese is wrapped inside tortilla bread which is cooked on grill pan till cheese is melted and tortilla is golden brown and then its cut into wedges and served with sides / sauce of your choice. I served mine with its Mexican condiment Pico de Gallo Salsa.

Recipe:

Chicken Quesadillas

Ingredients:

• 1 chicken breast, cut in small bite sized pieces (you can use boiled & shredded chicken as well)
• 1 capsicum, chopped
• 1 tsp chili powder
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1 tsp paprika
• ½ tsp dried oregano
• Salt & pepper to taste
• 1 cup shredded cheese (I used cheddar)
• 2 tortillas
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• A bit of vegetable oil / ghee to brush on the tortillas

Method:

• First prepare the chicken for filling.
• Marinate chicken pieces in all the above powdered spices and butter for 15 minutes.
• Heat oil in a skillet (we don’t heat olive oil too much) and add chicken pieces and toss well.
• Cook for 8-10 minutes or until chicken is cooked through.
• Add chopped capsicum and stir for 1 minute. We don’t want to lose the crispiness of capsicum.
• Set aside.

• Now assemble the quesadillas.
• Preheat a grill pan (you can use regular pan as well, but for beautiful grill patterns, you would need a grill pan).
• Coat the side of tortilla (which will face the pan) with vegetable oil / ghee.

• In a half moon shape (on one half of tortilla) spread a layer of grated cheese.

• Cover this layer of grated cheese with chicken & capsicum mixture.

• Add another layer of grated cheese over chicken.

• Fold the other half of tortilla over the filling.

• Place this assembled quesadilla on preheated grill pan.

• Press it with spatula to help the cheese melt and golden brown grill lines to be formed.

• Avoid moving the quesadilla and let it cook for 3-4 minutes on each side.

• Serve with homemade Pico de Gallo Salsa or any sauce of your choice.

Homemade Pico de Gallo Salsa

Ingredients:

• 2 medium sized tomatoes, chopped
• 1 jalapeno finely chopped
• 1 small shallot, chopped (I would have preferred scallions but I didn’t have one available)
• Handful of cilantro, finely chopped
• 1 lemon / lime (freshly squeezed juice)
• Salt & pepper to taste

Method:

• Toss all the ingredient together in a bowl.

• Let sit for 15-20 minutes so that flavors are mixed in and enhanced.

• Toss again to coat to juices.
• Serve with your quesadillas.

~Enjoy!

Scotch Eggs

Scotch Eggs

Scotch eggs are British version of our Mughlai dish called, 'Nargisi Koftay' or 'Narcissus Meatballs'. 

Recipe:

Ingredients:

• 2 eggs soft boiled
• 1 cup or 7 ounces of fine chicken mince
• Salt to taste
• A pinch or two of nutmeg
• ½ tsp chili powder
• ¼ - ½ tsp cayenne
• ½ tsp freshly ground black pepper
• ¼ tsp ground cumin
• ½ tsp crushed red pepper
• ½ tsp garlic paste
• ½ tsp oregano & thyme
• 1 tbsp of finely chopped fresh parsley (and / or chives)
• 1 whisked egg
• ½ cup breadcrumbs (enough to coat two big meat balls)
• ½ cup all-purpose flour (enough to coat two eggs and two big meat balls)
• Oil for deep frying

Method:

• Preheat oven at 200’C.
• Half boil two eggs, peel and set aside (put eggs in boiling water for exact 6 minutes. Water should be deep enough to cover till half of the eggs).
• Add all the dry powdered / ground spices, parsley (& / or chives) in chicken mince and mix well.

• Whisk one egg and heat oil for deep frying on medium heat.
• Place a ball of chicken mince (1/2 cup or 3.5 ounces) on a cling film.

• Cover it and flatten it.

• Now remove the film from top.
• Place this egg on flattened chicken mince.

• Take one peeled half boiled egg and coat it in flour.

• Rolling the cling film over the eggs and using your wet hands cover the egg completely with chicken mince, making a uniform ball around the egg.
• Coat this mince ball, first in flour, then dip it thoroughly in whisked egg and lastly cover it completely with bread crumbs.

• Prepare the second mince ball just like this.
• You may keep them in fridge to get firm or fry straight away.
• For frying, dip these mince balls in hot oil for five minutes, rolling every once in a while for a uniform color.

• Now place the egg mince balls in a oven proof pan and bake for 15 minutes. I baked them with fries.

• Your Scotch Eggs are ready. Take them out of the oven and let them sit for five minutes, before cutting in half.
• Serve with fries or your favorite veges or mashed potatoes and your favorite sauce.

~ Enjoy! J

 

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Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

Weather is a bit chilly and so is perfect for this delicious soup in which ribbon noodles & chicken pieces are simmered in chicken broth and vegetables until noodles are cooked through and savoury rich with herbs & light spices. 

So why not curl up in blanket with a good book or in front of your favorite movie this weekend with a steaming bowl of this easy homemade chicken noodle soup which is a complete healthy meal in itself?

Recipe:

Ingredients:

• 2 teaspoons butter
• ½ cup sliced celery
• ½ cup chopped carrot
• ¼ cup chopped onion
• ¼ tsp thyme
• ¼ tsp oregano
• 1 Knorr chicken cube
• 1 cup chicken broth
• 4 ounces ribbon egg noodles
• ½ cups cooked chicken
• 1 tsp chopped parsley
• 1 tbsp corn flour
• Salt & black pepper, to taste
• Crushed red chili flakes, to taste (optional)
• Boiled egg (optional)

Method:

• Melt butter in a pot / sauce pan.
• Sauté celery, carrot and onion for 5 to 10 minutes.
• In a separate bowl, dissolve corn flour in chicken broth.
• Add thyme, oregano, chicken cube & chicken broth in the pot.
• Bring to a boil.
• Add noodles and chicken, season with salt, pepper & chili flakes and cook on low for 20 minutes.
• Sprinkle with parsley.
• Serve with boiled egg slices if you like.

~ Bon Appétit!

Chicken Kiev

Chicken Kiev

Dinner of the week & my culinary masterpiece so far; Chicken Kiev. 

Chicken Kiev is a Russian dish in which boneless chicken breast is carefully rolled around prepared garlic-parsley frozen butter bar and is first fried then baked till breadcrumbs are golden-brown.

When you cut this chicken which is crispy outside and succulent inside, you witness a most beautiful culinary sight when the melted aromatic garlic-parsley butter comes flowing out in the form a fragrant, molten & golden richness!

Recipe:

Ingredients:

For butter:

• 2 cloves garlic, finely crushed
• 6 tablespoons unsalted butter
• 2 tbsp chopped Italian parsley (you can also add tarragon and/or chives)
• Pinch of salt

For chicken:

• 2 boneless skinless chicken breasts, about 8 ounces each.
• salt and pepper to taste
• ½ cup flour with chicken stock granules mixed in
• 1 egg, beaten
• 1 cup breadcrumbs
• Vegetable oil for deep frying

Method:

• Add garlic cloves in a mortar with a pinch of salt to help it grind. Give this garlic a thorough smashing.
• Add chopped Italian parsley and give one minute pounding.

• Add butter and pastel it till it’s thoroughly mixed with garlic and parsley. This will give the butter sharper, stronger and intense garlic flavor and also beaten parsley will give the butter a glorious color.

• Transfer this butter on to a piece of plastic wrap and pop it in the fridge to firm up a little bit while we prep chicken breasts.

• If chicken breasts have that finger like tender loin piece attached, remove that.
• Put one of these chicken pieces on plastic wrap, cover it and pound that out with a rolling pin or meat tenderizer into a thin fillet.

• Unwrap the plastic and season it with salt and freshly ground black pepper.
• Now take that refrigerated butter out, cut it into two halves.
• Place one half on the center of flat chicken fillet, on the slightly wider end. 

• Now flip flap the flat ends of chicken over the butter to cover it completely.
• Gather all the edges of chicken piece and trap the butter in the chicken securely. Gather the meat up and it should appear like a ball in which butter is trapped, and this ball is like with a very rugged bottom (where you have folded the chicken flaps) and a very smooth top.

• Wrap up the plastic around this ball and gather the edges of the plastic on the bottom side of the chicken and give it a little twist, enough to keep the chicken fairly together and wrapped.
• Prepare both chicken breasts like this and pop them in the refrigerator for about ½ hour, until they just start to get firm. We don’t want them solid, but firm so that the bottom is together.
• Take these out after ½ an hour. If the top side feels a bit soft, it’s ok. The bottom rugged side should be firm enough.
• Roll one chicken ball gently on seasoned flour; all-purpose flour + salt.
• Pop it in egg wash (beaten egg).
• Roll this flour and egg wash covered chicken ball on bread crumbs and make it thoroughly coated.

• Once you have prepared both chicken balls like this, place them on a plate having few extra bread crumbs and place this plate in fridge for 15 more mins to firm them up before we fry them.
• While chicken breast balls are in the refrigerator, heat up the oil and line a pan with foil.
• Take out the chicken after 15 mins and place one chicken breast ball in the frying pan with seam side down. Fry this side for exactly one minute.
• Now flip it over gently and fry the other side for one minute too.
• Remember, we are not cooking this chicken ball in the oil; we are just sealing it till it starts to crust. Don’t be scared if some of the seams look like they’re opening up it’s OK. The butter is not coming out
• Pull the chicken out, let the excess oil drain thru deep frying skimmer.
• Place the fried chicken on foil lined pan.
• Prepare both chicken breast balls like this.
• Sprinkle little extra salt on the top of and a bit of cayenne pepper.

• Now chicken is ready to go into 400’F oven for 20 minutes or until cooked through.
• Check after 20 mins, they should be beautifully golden brown.
• Take the tray out; let the chicken rest for 5 mins. THIS IS CRITICAL, as during this time, chicken breasts will finish cooking perfectly on their own.
• Transfer them onto plates having pre-prepared mashed potatoes & assorted vegetables.
• Now cut the chicken breast ball into half, and witness the most miraculous sight; when the gorgeous piece of chicken, crispy on outside, moist and tender within and with that amazing herb garlic butter pouring out, running over everything.

It’s truly an amazing meal! Takes a bit of efforts, but TRULY WORTH IT!

Bon Appétit!

 

Garlic Chicken Breast Fillet with Parsley Sauce

Garlic Chicken Breast Fillet with Parsley Sauce

Recipe:

Chicken Breast Fillet

Ingredients:

• 2 chicken breast fillets
• 2 tsp Worcester sauce 2 tsp
• 1 tsp soy sauce
• Salt to taste
• ½ tsp or to taste black pepper powder
• 3 cloves of garlic, crushed
• 2 tbsp olive oil

Method:

• Place the chicken in a plastic bag and beat it with rolling pin or meat tenderizer to make it flatter & thinner.
• Marinate the chicken in the above sauces and spices for at least an hour.
• Heat nonstick frying pan, add olive oil and place the chicken on it for 8-10 mins each side or till done.
• Drizzle over with creamy parsley sauce and serve with mashed potatoes and assorted vegetables.

Creamy Parsley Sauce

Ingredients:

• 1 cup milk
• 2 tsp plain flour
• 1tbsp butter
• 2 heaped tbsp finely chopped fresh parsley
• 1 tbsp single cream
• salt and freshly milled black pepper or white pepper

Method:

• Melt butter in a pan and add flour, stirring continuously.
• Add into the pan whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy.
• Add cream and stir gently.
• Add parsley and seasoning.
• Stir for 15 – 30 seconds and drizzle over chicken breast fillets you just prepared.

Mashed Potatoes

Ingredients:

• 2 large Peeled boiled potatoes
• ½ cup Half-and-half (cream and milk)
• Black pepper, to taste
• Salt, to taste
• 2 tbsp butter

Method

• Potatoes were mashed with half-and-half (milk & cream), butter, salt and pepper.

Assorted Vegetables

Ingredients: 

• Your favorite veges, diced
• Knorr Aromat seasoning, to taste
• 1tsp olive oil

Method:

• Steam veges for 10 mins.
• Heat oil a little in a pan (we don’t heat olive oil much) and add the veges.
• Add seasoning and stir-fry for 1-2 mins.
• Serve with steak & mashed potatoes.

~ Bon Appétit!