Archive for the ‘Whipping Cream’ Category

Roast Shoulder of Lamb with Mushrooms Balsamic Vinegar and Potatoes Dauphinoise (Marco Pierre White)

April 23, 2017

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Layered Lemon Cake with Raspberries and Cream

June 14, 2016

Layered Lemon Cake with Raspberries and Cream 1Layered Lemon Cake with Raspberries and Cream 2

Lemon and Lime Cheesecake (Mary Berry)

November 18, 2015

Lemon and Lime Cheesecake (Mary Berry)

Chicken Tikka Masala (Madhur Jaffrey)

November 14, 2015

Probably created in Britain, chicken tikka masala – or CTM as it is often called – is easily the most popular Indian curry in the UK today. And yet nobody is quite clear about its origins. It is possible that a chef in Birmingham, with too many tandoor-roasted chicken pieces (“tikkas”) left over, decided to reheat them in a quick stir-fried curry sauce. However it originated, it is here to stay.

The tikkas need to marinate for six to eight hours. Serve with Indian breads or rice. I prefer chicken thighs but you may use breasts if you wish.

Serves 4–6
For the chicken tikka
boneless, skinless chicken thighs or breasts 675g, cut into 2½cm chunks
salt 1¼ tsp
lemon juice 3 tbsp
root ginger 1 tbsp, peeled, finely grated
garlic cloves 2, finely grated or crushed
ground cumin 1 tsp
paprika 1 tsp
chilli powder ½–¾ tsp
whipping cream 6 tbsp
garam masala ½ tsp
olive or sunflower oil 3 tbsp

For the masala
olive or sunflower oil 4 tbsp
onions 140g, halved and finely sliced
root ginger 1 tbsp, peeled, finely grated
garlic cloves 5–6, crushed
ground coriander 1 tbsp
turmeric ½ tsp
chilli powder ¾ tsp
paprika 2 tsp
yogurt 4 tbsp
medium tomatoes 2, peeled and very finely chopped
chicken stock 350ml
salt ¼ tsp, or to taste
garam masala ¼ tsp
corianderleaves 4 tbsp, chopped

Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for six to eight hours (longer will not hurt).

When you’re ready to cook, make the masala: pour the 4 tablespoons of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yogurt. Stir and fry until it is absorbed. Add the remaining yogurt in this way, a tablespoon at a time.

Now put in the tomatoes. Fry them for three or four minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for seasoning and add more salt if you need it.

Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to two to four skewers (the flat, sword-like ones are best). Brush with the 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13 centimetres (5 inches) from the source of heat and grill for six minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)

When the tikkas are cooked, reheat the sauce and fold in the chicken.

Serve immediately.
From Madhur Jaffrey’s Curry Nation by Madhur Jaffrey

Perfect Custard Tart (Felicity Cloake)

November 14, 2015

(serves 6-8)
For the pastry
225g plain flour
115g cold butter, grated
85g caster sugar
Fine salt
Nutmeg, to grate
3 egg yolks, beaten, plus 1 whole egg (for brushing)

For the custard
375g whipping cream
90g creamy milk
2 eggs, plus 2 yolks
60g caster sugar, or to taste

Rub together the flour and butter or whizz briefly in a food processor until you get coarse breadcrumbs. Mix in the sugar, a good pinch of salt and a generous grating of nutmeg then add the beaten yolks, a little at a time, until the pastry begins to come together; you may not need them all. Form into a ball, flatten then wrap and refrigerate for at least two hours, or overnight.

Get the pastry out of the fridge to soften slightly while you grease a 21-23cm tart tin well. Roll out the pastry on a lightly floured surface as thinly as possible and use to line the tin, being careful not to stretch it, and using a ball of excess pastry to ease it into the sides. Leave it overhanging the edges and prick the base with a fork. Put in the freezer for 45 minutes, or the fridge for 1.5 hours.

Heat the oven and a baking tray to 180C. Line the tart with foil and baking beans or rice, and bake for about 20-25 minutes until golden brown. Remove the beans and foil, patch up any holes with excess pastry and bake for another 10 minutes, then brush with the beaten whole egg and bake for another 2 minutes. Set aside to cool completely and turn down the oven to 120, leaving the tray in.

Put the cream and milk in a heavy-based pan and bring slowly to a simmer. Meanwhile, whisk together the eggs, yolks and sugar in a heatproof bowl. Pour the hot cream mixture into the bowl, whisking continuously, then add more sugar to taste. Strain into a jug.

Put the tart shell into the oven and carefully pour the custard into it (this makes it less likely to spill). Grate nutmeg over the top and bake for about 35-45 minutes until there is just the faintest wobble in the middle when shaken. Allow to cool completely before trimming the sides of the pastry and cutting.

Vanilla and Nutmeg Creme Brulee

November 5, 2015

Vanilla and Nutmeg Creme Brulee

Marys Tipsy Trifle (Mary Berry)

October 14, 2015

Marys Tipsy Trifle (Mary Berry)

Chocolate Orange profiteroles

September 15, 2015

Chocolate Orange profiteroles

Strawberry Drizzle Cake

September 14, 2015

Strawberry Drizzle Cake 2 Strawberry Drizzle Cake

Blackberry Mousse

October 3, 2013

Blackberry Mousse