Chicken Korma

We’ve not yet made anything from Diana Henry’s A Bird in the Hand which hasn’t been anything short of delicious. That said, we’ve tried lots of recipes for curries over the years and often find that there’s something missing… so we were curious to see what Diana’s recipe for chicken korma turned out like.

First thing you need to know here is that this recipe takes a long time. I think end to end I was probably in the kitchen for about 2 hours. This is because there are quite a few separate things you need to do, some of which take quite a lot of time. You have to salt some chopped onions and leave them to drain for 30 minutes; you also have to soak some saffron for a long time… none of it is especially hard, but there are just a lot of things keep track of.

You also have to use the food processor a few times – firstly you fry the onions and then you have to blitz them into a paste. Separately you have to soak some nuts in hot water and then blitz those into a separate paste. It’s certainly enough to keep you busy!

But as I said none of this is hard, and the end result is definitely worth it. Is it the most authentic tasting curry I’ve ever made? Hmmm… probably not, but it’s tough to say with a korma because it’s such a rich rather than spicy dish. It certainly tasted close to the real thing, and it certainly tasted delicious. Time consuming, but worth the effort.

Sage and Mushroom Gnocchi

Whenever I see a recipe in John Whaite’s Perfect Plates in 5 Ingredients, I struggle to reconcile the idea that so few ingredients will yield an impressive meal – but every single time we’ve used the book he’s proven me wrong and this meal is no exception.

So basically you cook some onions and mushrooms, then add some sage followed by some white wine (although we used vermouth) and reduce. Meanwhile you fry up some gnocchi – they go nice and crispy on the outside, it’s a technique Nigella uses to create a sort of mock roast potato.

When you’re done, throw it all together and serve. You can also fry some sage leaves and add them for a bit of extra crunch. It’s quite carb heavy this meal but it’s tasty and easy to throw together.

Prawn Jalfrezi

A quick burst of heat for dinner on a cold winter’s day comes in the form of this prawn jalfrezi, the recipe for which is available online at the BBC Good Food website.

There were a few panics whilst making this – particularly when I realised we had no tinned tomatoes in the cupboard and I had to run to the corner shop on a particularly cold and windy night. The recipe also calls for you to cook the onions and spices, then add the chopped tomatoes and water and blitz with a hand blender. I tried to do this in the pan (heat turned off, obviously!) but the depth wasn’t sufficient to do without spattering so I had to decant everything to a pyrex jar, blitz it, and then put it back in the pan.

Also, the recipe called for one 400g tin of chopped tomatoes plus half a tin of water – I suspect the water wasn’t needed because our sauce was quite wet even after reducing down for a long time. The recipe said cook uncovered, but we took the lid off in an attempt to try and make things a bit thicker.

Despite that, the end result was really nice. Not a 100% authentic jalfrezi, but a nice and spicy sauce with a fresh taste.

Mushroom, pesto and cream lasagne

This great big plate of vegetarian delight comes from Nigel Slater’s The Kitchen Diaries.

It’s something of a cooking marathon his – I think that beginning to end took about 2 hours. That’s because you have to cook the mushrooms and onions, plus you have to make the pesto, and in our case we also had to make béchamel sauce. None of these tasks are particularly strenuous, but together they add to the time and coordination required.

Once you’ve got everything ready, alternating layers of pasta and mushroom filling are put into a dish, and then topped out with the pesto and finally the béchamel. It takes about 40 minutes in oven at the end, so this clearly isn’t a quick thing to throw together but the end result is a really nice take on lasagne and despite being vegetarian it completely satisfied us two omnivores.

A friend of ours managed to cut down the prep time by using ready made pesto and béchamel sauce which still produced something tasty – you can check out the evidence on his Instagram here.

Chicken and prawn xinxim

Yet another Diana Henry recipe today from A Bird in the Hand, and it’s a spicy one!

http://instagram.com/p/BM2HkR8hgTl/

I’d never heard of xinxim before but it sounded like an interesting recipe and I’m absolutely delighted that I tried it. The whole dish was a spicy delight – I’m not sure why, but it seems that added ground nuts to curry type dishes really works well (I’m thinking of the peanut stew which we made a while back).

http://instagram.com/p/BM2HzKWhg6t/

Maguro no sutēki (tuna steak with butter soy)

We’re reminiscing about our summer holiday to Tokyo with this quick and easy recipe which we found in Kimiko Barber’s Cook Japanese at Home.

http://instagram.com/p/BMw6sRvBqOi/

There’s not much to this recipe. You fry the slices of garlic in oil first to flavour the oil, and then set them to one side once they’re crispy. Pan fry the tuna and then set it aside to keep warm. Finally, melt the butter and add some sake and soy sauce and reduce the whole thing down.

http://instagram.com/p/BMw7EKIh9uY/

Kimiko recommends sugar snap peas and baby corn on the side – we just used a packet of supermarket vegetables which included these and a few other things, and I did some sushi rice on the side. It’s a simple meal and tastes OK, but I can’t say it really seemed authentically Japanese to me… but that could be because my time in Japan was spent slurping ramen and scoffing sashimi!

Roast Chicken with Peppers and Chilli, plus fried potatoes

Some more Diana Henry goodness today. Seriously, her book – A Bird in the Hand – is a ridiculously great source of recipes. Go and buy it!

The ingredient list for this one is pretty short but creates a quick and tasty supper. She recommends serving with fried potato slices, which isn’t something I’ve ever made before and there is no specific guidance in the recipe. I gave it a go, and the end results tasted okay but were a bit wet and floppy rather than the crispiness I had expected. Still, tasted good so I’m not going to complain!

http://instagram.com/p/BMpVzb1Bwvz/

Parsee Chicken with Apricots

Something nice and spicy today from Diana Henry’s A Bird in the Hand.

We’ve raved about this book often enough, but this meal is a prime example of why we love it so much – it’s easy to put together and doesn’t call upon any especially exotic ingredients but the end result is a really tasty, comforting and spicy meal – but also noticeably unique from the myriad of other chicken recipes you can find in other books.

I’d eat this again and again – possibly the apricots appealing to my sweet tooth, but it was a real treat of a meal.

Blakean Fish Pie

Tucked away in the Dinner chapter of Nigella’s How to Eat you’ll find this recipe.

Most of the recipes in this part of the book are for large groups of people and consist of suggestions for several courses, but right at the end of the chapter there are some ideas for quick suppers, of which this is one. Apparently the term “Blakean” is referring to the colour of the dish which is rather yellow. Nigella gets this using powdered saffron but we just used some saffron from the cupboard and mixed it in – we got a yellow colour but perhaps not as vibrant as the powdered version would have offered.

This isn’t a complicated recipe – it’s a pretty standard fish pie with the added excitement of the colouring. Ours could have done with a little longer in the oven (the potato topping could have been crispier), and I had a bit of trouble with quantities which made the whole thing a bit more liquid than desirable, but it was a tasty and comforting dinner which really hit the spot.

Bangers with Mustard Mash

Some comfort food here from Nigel Slater’s Kitchen Diaries.

It’s going a bit far to call this a recipe really – you basically just cook the sausages as expected and make some mashed potato. The trick is adding the cream and mustard to the mash which gives it a richer and more interesting flavour – plus the wholegrain mustard adds a little bit of extra texture as well.

There’s not much can go wrong here. We served it up with some peas for a hearty and warming supper.