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.

Chicken and prawn xinxim

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

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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).

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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.

Halloween Sausage Stew

With Halloween approaching, this hearty stew looked like a good contender. We found it on the Sainsbury’s Homemade By You website, but their version looks much better than ours because they go to the effort of decorating tortilla pieces to look like gravestones and using herbs to create a grass effect. Voila – a graveyard for dinner!

It’s a quick and easy meal to knock out. First brown the sausages, then cook the other ingredients and once it’s all simmering add the sausages back in and leave it to simmer. With all that simmering it takes quite a while to cook but it’s a very “hands off” affair with virtually no effort required and very little washing up is generated either.

Honey mustard chicken with salsa and beans

This recipe is weirdly both a lot of hassle, and almost none whatsoever. There is a long list of ingredients, it takes a long time to make, and it’s technically three different dishes. But at the same time, each individual dish is pretty easy to make. This recipe comes from the ever fabulous Diana Henry’s A Bird in the Hand.

The first thing is the chicken, which has to sit in its marinade – ideally for a few hours. The marinade is olive oil, vinegar, chilli, dijon mustard and garlic, so it’s pretty easy to throw together. It’s also recommended to put some slits in the chicken flesh so that the flavours can penetrate.

Once its had its time, it goes in the oven in a casserole dish for about 45 minutes. Actually, I found this to be a little too long and the skin of the bird burnt – but maybe I should have just been more on the ball with my basting.

The second thing to make is the black bean mix. This is also really easy – basically just a few ingredients stir fried together and sat in some orange juice and chicken stock whilst it reduces down. The orange juice is the star here – don’t be tempted to skip it!

Finally, just before you’re ready to serve, the last bit to make is the avocado salsa which is also really easy – basically just some chopped avocado and tomatoes with a couple of extra ingredients. Easy peasy.

We also served it up with some toasted tortilla for a bit of extra carb. Mark was late home for this meal, so it worked quite well with all the dishes on the go – the chicken could sit in its marinade, and then go to the oven about an hour before he was due back; the black beans simmer for part of that cooking time, and then when he comes through the door I quickly throw together the salsa and tortillas.

Pasta with chicken, pancetta and peas

We had roast chicken recently (no photos, sorry!) which once again left us with some cooked chicken leftovers. As ever, we turned to the fabulous book A Bird in the Hand by Diana Henry. We’ve cooked quite a few of her leftover recipes and they’ve always served us well (I’ll never forget that bird pie – awesome!).

This recipe really couldn’t be much easier. We’re cooking pancetta, onion and peas, then adding some chicken, lemon zest and double cream. Some chopped mint goes in near the end to flavour the cream, and then it gets served up with some pasta (we used fusilli – nothing fancy).

You can’t really go wrong here. It’s a winning mix of ingredients, and cooked chicken always tastes better the next day. We scoffed the lot and sat feeling very contented with ourselves afterwards.

Pork Bolognese

Looking for a slightly different source of recipes this week, I wound up on the Waitrose website and found this recipe for pork bolognese. Apart from the pork mince, we had everything in the cupboard already so it seemed like an easy option.

An in truth, it is. Chop the onion and carrot and fry them with the pork mince. Once cooked, add the chopped tomatoes, then refill the container with water and add that too. Also add a couple of tablespoons of tomato puree, some oregano and a chicken stock cube. Then you can leave the whole thing to simmer for 15 – 20 minutes and get on and cook some pasta.

The recipe says this is for two people, but I think that may be a typo and it’s actually for four. It calls for 500g of pork mince, which seems a lot, but also for 500g of pasta which makes for a monster of a meal. I actually dialled the pasta back to just 200g and it was still a really substantial meal.

Taste wise? It was OK. Not terrible, not bad, but not spectacular.

Vietnamese Chicken and Sweet Potato Curry

When we have a roast chicken, we tend not to post the photos on Instagram or on here because it’s a pretty routine exercise. However, it is also an opportunity to cook something the next day from Diana Henry’s fabulous A Bird in The Hand which has a whole chapter on uses for leftover chicken. That is, of course, if the chicken survives long enough with Mark and me both pinching bits every time we open the fridge!

The recipe is pretty simple and easy. Fry the chopped onion, then add the chopped chilli and spices (ground coriander and turmeric, the latter of which I forgot to photograph) and fry for a minute. Then add the coconut cream, chicken stock and cubed sweet potato and simmer for about 15 minutes or until the sweet potato is cooked through. Then throw in your chicken and warm it through, along with a squeeze of lime juice, and serve with some rice.

Diana also adds fish sauce, but I left this out because Mark isn’t a fan. This would probably normally be a sweet and sour flavour as a result, but ours was more on the sweet side. Still delicious though!