This recipe comes from Nigel Slater’s The 30 Minute Cook, a book which has yielded many successful recipes – but I can’t recommend this particular dish.
I think the first mistake was my choice of fish – plaice – which just sort of dissolved into the sauce as it cooked. The end result felt like we were just eating sauce with nothing in it.
The other problem was the creamed coconut which gave the whole dish a really gritty feel. Maybe I used an inferior brand of creamed coconut (I’ve no frame of reference). Maybe it’s because I skipped the step to strain the liquid through a muslin cloth… but to be honest if you have to do that then this is getting away from the kind of convenience I expect from a 30 minute meal.
On top of all that, my sauce split. Sad face.
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.
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.
Yet another Diana Henry recipe today from A Bird in the Hand, and it’s a spicy one!
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).
After the tasty jambalaya we made a short while back, it seemed appropriate to make some chicken gumbo as a follow up. None of our recipe books really have much in the way of creole recipes, so we went with a recipe we found on the BBC Good Food website.
Things didn’t get off to a good start when the online shopping delivery didn’t come with any okra (they tried to offer us some pak choi as an alternative – clearly the person who packed our shop had no idea what okra was!).
I was also a bit worried when I started to read some of the comments under the recipe which said that it was bland and unauthentic. There was no need for concern though. I made the whole meal for 4 for just the two of us (some comments suggested that the recipe was a bit measly in terms of portions) and the quantities seemed to work out just right. I was a bit heavy handed with the spices too – “just in case” – and it all seemed to come together really nicely. The flavours seemed (to my British palate) pretty authentic and we thoroughly enjoyed the whole thing.
The recipe suggested serving with some rice or bread – Mark had brought home some freshly baked rye bread which, when smeared with lashings of butter, complemented the whole thing beautifully.
What I was thinking choosing to make a curry on one of the hottest days of the year so far, I’ll never know. It’s apparently a Burmese recipe – that’s a cuisine I’m not familiar with, but it comes from Diana Henry’s A Bird in the Hand and she’s never let us down so far.
Diana says this is a mild curry, but I didn’t have access to the dried chillies suggested so I used chilli flakes instead. Because it was the end of a jar, there was a lot of chilli “dust” and this ended up being significantly hotter than expected!
Considering the relatively short list of ingredients, the most exciting thing about this meal was the fact it smelled and tasted so authentic – normally I’d associate curry with a long list of ingredients but that’s not the case here and the meal doesn’t suffer at all.
Quite a long title for this recipe! This is the first recipe we’re trying from John Whaite’s new book, Perfect Plates in 5 Ingredients. The premise is simple – every recipe has just five ingredients. The only extras on top of that are salt, pepper, oil and butter.
I must confess, I wasn’t sure how this would work out. Five ingredients doesn’t seem like much, but then again we know Nigel Slater can produce amazing flavours from very little. So this recipe was our first test and I must say it was very well received. The other real joy about this recipe is just how easy it was.
To begin, vine tomatoes are quartered and sprinkled with a little salt. They are then roasted in a hot oven for about 15 minutes with a few red chillies. Meanwhile you make the meatballs from minced beef (which must have a reasonably high fat content), olive oil, cinnamon and allspice. These then roast in the oven as well for another 10 – 15 minutes.
Once that’s all cooked, you remove the stalks from the chillies and blitz them with the tomatoes and a little butter. Sauce done. That’s really all there is to it, and believe me this sauce is HOT! You don’t get a huge amount of sauce, but it really packs a punch and is very tasty.
Serve up the sauce with the meatballs – and we added a bit of pasta just for some extra carbohydrates. Our picture of the meal doesn’t really do it justice – it may not look pretty, but this is a super tasty meal and it looks like things bode well for this book…
Most of Nigella’s recipes with some extreme element (like her “Chicken with 40 Cloves of Garlic”) come with some reassurance such as “…it sounds a lot, but don’t worry…” No such reassurance with this recipe – in fact, she warns against making it unless you’re a fan of the hot and spicy… If that’s not put you off, you can find the recipe in Kitchen.
This one requires some serious prep – the spices, garlic, chilli and various liquids all get blitzed together in a food processor and you then smother the chicken in it and leave for 2 – 4 hours. When you’re finally ready, it gets baked in a hot oven for an hour.
Maybe we left in a bit too long, but ours didn’t come out looking as pretty as the picture in the book – a little more charred, but very tasty – Nigella wasn’t joking about the spiciness, but it’s not so much as to be unpleasant.
To accompany, we went with the recommended rice and peas/beans. These are made with coconut milk which undoubtedly helps temper the heat of the main dish.