Archive for the ‘Cardamom’ Category

Kedgeree (Adam Simmonds)

November 8, 2013

Kedgeree (Adam Simmonds)

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Kedgeree (Adam Simmonds)

October 16, 2013

Kedgeree (Adam Simmonds)

Rajasthani Red Meat (Madhur Jaffrey)

October 8, 2013

Rajasthani Red Meat (Madhur Jaffrey)

Stollen

October 4, 2013

Stollen

Stir Fried Chicken Breast with Black pepper and Green Chillies (Madhur Jaffrey)

October 3, 2013

Stir Fried Chicken Breast with Black pepper and Green Chillies (Madhur Jaffrey)

Ginger and honey Glazed Ham (Good Housekeeping)

September 30, 2013

Ginger and honey Glazed Ham (Good Housekeeping)

Vegetable Biryani (Hugh Fearnley Whittingstall)

September 13, 2013

Vegetable Biryani (Hugh Fearnley Whittingstall)

Kerala Lamb Stew (Madhur Jaffrey)

September 11, 2013

Kerala Lamb Stew (Madhur Jaffrey)

Spicy chicken and rice (Angela Hartnett)

August 14, 2013

(Serves 4)
200g basmati rice
4 tbsp olive oil
1 onion, chopped finely
1 garlic clove, crushed
½ tsp cumin seeds, crushed
2 cloves
2 cardamoms
1 whole chicken, in eight joints
Pinch of salt
Pinch cumin powder
50g chopped almonds

Rinse the rice through a sieve several times and drain. Heat some oil in a large pot, add the onions, garlic and cumin seeds, fry for two minutes, until golden, then set aside.

Add the rice, cloves and cardamoms to the same pot and cover with cold water to around 2cm above the rice. Boil, reduce the heat to as low as possible, cover and cook for 10 minutes, or until all the water has been absorbed.

Meanwhile, season the chicken joints and scatter with cumin powder. Add the remaining oil to a pan and cook the joints on medium heat for 20 minutes, turning on all sides.

Put the cooked rice to the side and combine with the sauteed onion mix.

Check the chicken is cooked through, remove from the pan and place on top of the rice. Check the seasoning and serve, finished with the chopped almonds.

Lamb Korma in an Almond Saffron Sauce (Madhur Jaffrey)

July 25, 2013

Lamb Korma in an Almond Saffron Sauce (Madhur Jaffrey)