Tag: recipe

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Celebration Chicken Curry


This is an extremely simple curry recipe that is deliberately low in salt. This makes it suitable for diners of all ages and perfect for large family occasions or you can portion it off and freeze this meal for another day. This recipe makes 2 family meals for under €10.


Ingredients
• 2 tablespoons of oil
• 800g boneless skinless chicken thighs (you can totally use fillets if you choose)
• 300g each of the following… chopped peppers, chopped onions, chopped carrots, and frozen or fresh peas
• 1 large tablespoon of curry powder
• 1 teaspoon of ground garlic powder or garlic flakes
• 2 tablespoons of tomato puree
• 500ml of water
• 25-50 of potato starch to thicken at the end (optional)
• Chopped Chives to decorate


Method
Heat a heavy casserole on a medium heat. Start with oil in the pan and saute off the chicken until it takes some colour. Remove the chicken and pour in the vegetables. Saute in the juices from cooking the chicken for a few minutes. Add ¼ of the water and put the lid on the casserole to accelerate the cooking process.

After 5 minutes lift the lid, sprinkle in the curry powder, garlic flakes and tomato puree. Stir well so that these ingredients begin to cook. You will be able to notice a change in the scent from the pan as the tomato puree heats through.

Add the remaining water, stir well, then return the chicken to the casserole pan. Put the lid back on and put the entire casserole dish into the oven at 160 degrees Celsius for 1 hour.

After 1 hour in the oven, remove the casserole. Stir in potato starch to thicken the sauce or use a cornflour slurry alternatively. Serve with steamed rice or crusty bread.

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Chocolate Swiss Roll


*Note this is probably the only recipe where I use imperial measurements as this is a legacy recipe from both my grandmothers.
The ratio for making fatless sponge is 1 egg:
1 oz caster sugar: 1 oz self raising flour and a tiny amount of vanilla extract at the end. You increase the quantities to get more sponge.
This makes it very adaptable to whatever you are baking.
For the sponge you see today this is what I used…

Ingredients
5 medium eggs
5 oz caster sugar
5 oz self raising flour
1/2 teaspoon vanilla extract
For the filling: 200g of raspberry jam Additional caster sugar for rolling the sponge

Method
Preheat your oven to 170 degrees celcius. Line your tin with baking parchment, ensuring that there is plenty of overlap.
Put the eggs and sugar into the mixer and using the whisk attachment whisk until pale, light and fluffy. Its volume should at least double in size. Turn off the mixer and sieve the flour/baking powder directly onto the baking parchment.
Now gently pour half the flour into the egg/sugar mixture and fold with the metal spoon. Taking care not to knock the air out. Repeat with the remaining flour.
Pour the mixture into the lined baking tray. Bake in the oven for approximately 22 mins or until golden.
Remove from the oven when baked and leave to cool for 5 mins on a cooling rack.
Sprinkle a piece of baking parchment with caster sugar and tip the sponge upside down on top of the sugar. Next peel off the baking parchment gently.
Taking the edge of the baking parchment together in your hands, tightly roll together until you reach the short edge of the sponge.
This part is not unlike rolling sushi. Use the teatowel/parchment to force the sponge to roll onto itself tightly.
Keep on rolling until you reach the end of the sponge. Now cover the sponge with the parchment, then the damp teatowel and twist like a Christmas Cracker.
Leave the roll to cool for approximately 15 mins before filling with nutella and buttercream or even cream, serve and eat on the day that it is baked for best results