Hello! I invite you to go Indian again, with a delicious korma, chicken korma. I must say chicken is not the best of meat but it is light and if freshly cooked, delicious. All kinds of meat are good as long as they are eaten with moderation. I found out that myself, long time ago, when exaggerating with meat, I felt so sick, I hated the sight of it for weeks. Well, when it is too much, it is too much. I don’t want to be boring or get bored, although sometimes, both happen, at the same time. It is just a passing moment. 🙂 Continue reading, please. 😉 Or not.
Before I get to the actual recipe, I would like to recommend something. I just don’t know how to introduce it. It goes well with this recipe and any Indian and Asian food: “The Arabian Nights: Tales from a Thousand and One Nights”. I started reading it and got immersed into a very different world, beautiful and unique, quite like Indian food. They both come from Asia, in the books there are several references and stories about India so, yes, it goes down well. Like a good wine, imho. I so amazed by this book that I started reading it after so many years. When I was a child I read a few stories, and now, getting some volumes of it (I don’t have them all, and what I read is really from a 1987 Romanian edition) I love it. Read it yourself and I think you would love it too.
Back to food, that is an important part of the Tales. Here it comes chicken korma, with a home made korma. I got the recipe from “Cookshelf Chicken” by Tom Bridge, looong time ago.
- 750 g (1 lb/ 10 oz) chicken meat, cut into cubes
- 300 ml (1/2 pint / 1 1/4 cups) double (heavy) cream
- 1/2 tsp garam masala
- 2 garlic cloves
- 2.5 cm (1 inch) fresh ginger root, coarsely chopped
- 50 g (1 3/4 oz / 1/3 cup) blanched almonds
- 6 tbsp chicken stock
- 1 tsp ground cardamom
- 4 cloves, crushed
- 1 tsp cinnamon
- 2 large onions, chopped
- 1 tsp coriander seeds
- 2 tsp ground cumin seeds
- pinch cayenne
- 6 tbsp olive oil
- salt and pepper
- coriander, to garnish
- Place all the ingredients for the korma paste into a blender or food processor and blend together until a very smooth paste is formed.
- Place the cubes of chicken in a bowl and pour over the korma paste. Stir to coat the chicken completely with the paste. Cover and chill in the refrigerator for 3 hours to allow the flavours to permeate the chicken.
- Simmer the meat in a large saucepan for 25 minutes, adding a little chicken stock if the mixture becomes too dry.
- Add the double cream and garam masala to the pan and simmer for a further 15 minutes. Allow the korma to stand for 10 minutes before serving. Garnish the chicken korma with fresh coriander and serve with basmati rice.
Posted in Chicken, Dishes, F word, Indian
Tagged almonds, cardamom, cayenne pepper, chicken korma, chicken korma recipe, chicken recipe, chicken stock, cinnamon, Cookshelf Chicken, coriander, cumin seeds, double cream, garam masala, garlic, Indian food, indian recipe, korma, tom bridge, tom bridge cookshelf chicken, traditional recipe
I love bread. I like to eat it fresh and warm from the oven, in supermarkets or bakeries, with its crunchy crust, the colour of honey. In the recent years I discovered the garlic bread. Living in a communist country has its drawbacks and missing the wonderful world of food is one. But then, how can I be otherwise so excited over so many recipes? That’s the excitement, to discover new tastes and be happy as a child with your findings.
One of the delicious recipes I found out was the plain bread with that garlic and butter interior, so tasty that I finished it instantly. And asked for more. I didn’t even wanted pizza that came along. And I don’t understand why I must have bread with more bread, which is pizza, in a way. It doesn’t matter, I guess. Plus, garlic bread is so versatile, it goes with a lot of things. Here it is the recipe, from “Complete Comfort Food”, contributing editor: Bridget Jones, 2009.
Garlic and Herb Bread
- 1 baguette or bloomer loaf
- 115 g/ 4 oz/ ½ cup unsalted (sweet) butter, softened (and 80-82% fat)
- 5-6 large garlic cloves, finely chopped or crushed
- 30-45 ml/ 2-3 tbsp chopped fresh herbs (such as parsley, chervil and a little tarragon)
- 15 ml/ 1 tbsp chopped fresh chives
- coarse salt and ground black pepper
- Preheat the oven to 200 C/ 400 F/ Gas 6. Make the garlic and herb butter by mixing the butter with the garlic, herbs, chives and seasoning. You can use extra virgin olive oil instead of butter, though I like the taste of butter. You can flavour the mixed butter with a little chopped fresh chilli, grated lime rind and chopped fresh coriander or add chopped, pitted black olives or sun-dried tomatoes to the butter with a little grated lemon rind.
- Cut the bread into 1 cm/ ½ in thick diagonal slices, but be sure to leave them attached at the base so that the loaf stays intact.
- Spread the garlic and herb butter between the slices evenly, being careful not to detach them, and spread any remaining butter over the top of the loaf. In case you make more or want to have it later, you can freeze it and when you want, just put it in the oven
- Wrap the loaf in foil and bake in the preheated oven for 20-25 minutes, until the butter is melted and the crust is golden and crisp. Cut the loaf into slices to serve.
Posted in Appetizers, English, F word, Vegetarian
Tagged baguette, butter, chives, Complete Comfort Food, garlic, garlic and herb bread, garlic and hreb bread recipe, garlic bread, garlic bread recipe, herbs
I know that you wonder what SSP is. You are paying attention now.;) SSP is sweet & sour pork for short. I remember eating this recipe for the first time in my life in Constanta in a Chinese restaurant and loved it to bits. When I discovered it in the “Original card from “Delicious Meals Made Easy” I was very happy. I had the chance to cook it anytime I wanted. It happened that I made it in London the first time.
Why are Chinese or Thai or Japanese or other Asian recipes so easy to cook? I have no idea but I like it. I would cook with a wok everyday, provided I have the ingredients and resources. I had this chance once, I took it and all I can do now is talk about it and sometime cook.
Sweet & Sour Pork
- 2 tbsp light soy sauce
- 2 tbsp rice wine or sherry
- 2 cloves garlic, crushed
- 2,5 cm (1 in) piece root ginger, peeled and finely grated
- 450 g (1 lb) pork fillet, cut into 2,5 cm (1 in) cubes
- 1 tbsp cornflour (or flour)
- 2 tbsp rice vinegar (or apple vinegar)
- 2 tbsp tomato sauce
- 3 tbsp clear honey
- 2 tbsp vegetable oil
- 1 red pepper, seeded and diced
- 1 yellow pepper, seeded and diced
- 175 g (6 oz) mange tout, topped and tailed (I think you can replace them with broccoli or other pods, as I haven’t seen here them yet, but they are excellent. Too bad)
- 227 g (8 oz) can of pineapple chunks in natural juice (optional, for a fruity addition)
- Mix soy sauce, rice wine or sherry, garlic and ginger. Add pork, cover and marinate in the fridge for 2 hours. You can leave them longer, from the evening until the next day, if you like. Just remember that it smells quite strongly, so cover it well.
- Drain pork in a sieve, reserving the marinade. Stir cornflour, rice vinegar, tomato sauce and honey into reserved marinade.
- Heat 1 tbsp oil in a frying pan or wok. Add pork and stir-fry over a high heat for 5 minutes. Remove pork from pan with a slotted spoon.
- Heat remaining oil in pan or wok. Add peppers and mange tout and stir-fry over a high heat for 2 minutes.
- Add marinade mixture to pan or wok and stir until thickened. Add pork and cook for further 1 minute, stirring constantly. Breathe in the smell!
- Serve with the savoury basmati rice or Chinese noodles. Any noodles will do. Delicious!
Posted in Chinese, Dishes, F word, Pork
Tagged Chinese cooking, chinese pork recipe, chinese recipe, cornflour, garlic, ginger, honey, light soy sauce, mange tout, Original card from Delicious Meals Made Easy, pepper, pineapple, pork, pork recipe, sweet & sour pork, sweet and sour, sweet and sour pork recipe, tomato sauce, vinegar
I know. You know. Curry is one of the tastier dishes I have ever eaten. I hadn’t heard about Indian food until I went to London. There I discovered the international cuisine. And the tastes behind it. I can’t believe how lucky I am.
I have many favorite recipes and one among them is curry. Any curry. I have cooked and eaten fish, chicken, lamb curry and other Indian recipes that are absolutely delicious. I am only sorry that in Romania I can’t cook them all. For some dishes there are absolutely no spices here and there is no way I can replace them. If I do that it will be no longer an Indian recipe. Too bad. My wish is to make accessible the recipes for those who love cooking in Romania. I know that sometimes is impossible or let’s say it is impossible for the moment. I hope for the best. 🙂
For today I have mixed two curry recipes I have, to try to make an easy one. The taste of India remains. 🙂 So
- 350 g skinless chicken breasts, cut into 2-5 cm (1 in) pieces (or you can try with 2 chicken breasts)
- 30 g butter (or more for more chicken)
- 2 packets of curry powder (this is how you find it here and I have to say I am not at all satisfied about its quality, or about 2 tbsp of really good curry powder)
- 1 large (about 200 g) onion, sliced
- 1 clove garlic, crushed
- 1 tbsp chopped fresh lemon grass
- 1/2 tsp red chili flakes (for a spicier recipe, yummy ;)) )
- 2 tsp chopped fresh coriander
- 2 tsp lime juice (or lemon juice)
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp fish sauce (optional)
- 1 tsp sugar
- a pinch of pepper
- 2 tsp plain flour
- 300 ml chicken stock
- 1 can coconut milk (you can make it by putting 75-100 g coconut in a bowl, pour over the 300 boiling water and leave to stand for 30 minutes. I have done this and I don’t like it. There is nothing as good as the coconut in the can or if you are reaaaaaaly lucky, the milk from a fresh coconut)
- Heat butter in a pan, add chicken, cook, stirring, until browned and tender; drain on absorbent paper. You can buy the chicken meat ready cooked but you will never beat the taste and smell of a freshly buttered cooked meat.
- Reheat the pan, add onion, garlic, lemon grass, chili, coriander, juice, seeds, turmeric and sauce, curry powder, pepper, cook , stirring, until the onion is soft. Stir in chicken, sugar and flour, then the stock and milk, stir over heat until mixture boils and thickens.
- Serve with the best Indian rice: basmati rice.
Posted in Chicken, Dishes, English, F word, Indian
Tagged basmati rice, butter, chicken, chicken breasts, chicken curry, chicken curry recipe, chili flakes, coconut milk, coriander, cumin, curry, curry powder, fish sauce, flour, garlic, Indian food, indian recipe, lemon, lemon grass, lime, Naan, onion, pepper, stock, turmeric
I am not in the mood for writing anything today. That is why I will be short. The recipe I have chosen is a very tasty and fragrant one. It is that good that you will empty your plate at once. I bet on that. So let’s eat some
Tortellini With Mushroom Cream Sauce
Time: 18 min
- 185 g (6 oz) small mushrooms
- 1 small lemon
- 60 g (2 oz) butter ( you know already, 80-82 % fat)
- 1 clove garlic, crushed
- 300 ml (9 1/2 fl oz) cream
- black pepper
- pinch nutmeg
- 3 tbsp grated Parmesan cheese
- 500 g (1 lb ) cooked tortellini, drained and kept warm
- Slice the whole mushrooms finely. Grate the lemon rind finely. Melt the butter in a medium-sized pan and cook the mushrooms over medium heat for 30 seconds.
- Add the garlic, cream, lemon rind, freshly ground black pepper and nutmeg. Stir over low heat for 1-2 minutes. Stir through the grated Parmesan cheese and cook gently for 3 minutes further.
- Place the cooked tortellini in a warm serving dish. Add the sauce and stir gently to combine well. Serve immediately.
This dish is perfect, easy and sooo delicious. I picked it up from the cookbook “Confident Cooking – Classic Essential Pasta”, 1996. In case you have it, don’t look here! 😉
Posted in Dishes, English, F word, Italian, Vegetarian
Tagged butter, cheese, Confident Cooking - Classic Essential Pasta, cream, cream sauce, garlic, Italian food, italian recipe, lemon, mushroom, mushroom cream sauce recipe, nutmeg, parmesan, pasta recipe, sauce, tortellini, tortellini recipe, tortellini with mushroom cream sauce
My blog is not just about food, but it is mostly about it. This is what interests me mainly. Among other things. But one at a time. Today I come with a very easy and famous salad. I have eaten this salad most of the times with chicken but this recipe is with anchovies. If you don’t eat meat, than eat this. Fish is very good for you. But you already know this.
In case you know Romanian, check the recipe here. If you don’t, than stick with English. The original is in English, taken from the “Good Housekeeping Cookery Book” -1985. That old it is. The book, not the recipe. The recipe is even older. :)) Check here.
Here is the salad, a very tasty, quick, easy to make and a good choice after the Easter meal.
- 1 large garlic clove, skinned and crushed
- 150 ml (1/4 pint) olive oil
- 75 g (3 oz) croutons
- 1 Cos lettuce (replace it with any other salad, make sure it is a crispy one)
- salt and pepper
- 1 egg
- 30 ml (2 tbsp) Parmesan cheese, freshly grated (or cheddar or any other cheese that you like, but remember, there is nothing like Parmesan cheese)
- 8 anchovies, finely crushed (well, you can try it out with one chicken breast, skinned, cut in small cubes and fried in butter – please, please – the 80-82% fat butter, it is the best, unsalted)
- Add the garlic to the oil and leave to stand for 30 minutes.
- Wash and dry the lettuce leaves and tear into bite-sized pieces. Place in a salad bowl. Pour over the garlic oil and toss until the leaves are completely coated. Season well.
- Boil the egg for 1 minute only, break it into the salad and toss well. Add the lemon juice, cheese, anchovies and croutons and give a final toss. Serve immediately.
Posted in Chicken, English, F word, Fish and Seafood, Salads, Vegetarian
Tagged anchovies, butter, Caesar salad, Caesar salad recipe, cheddar, cheese, chicken, Cos lettuce, croutons, easy salad rceipe, garlic, Good Housekeeping Cookery Book, olive oil, parmesan, salad, salad bowl, salad recipe
As you have been accustomed already, the recipes I have gathered here come into 2 languages: Romanian and English. This one is an English recipe for Easter, you already know that and in my opinion it is very tasty, especially the gravy. I simply adore gravy. I would eat anytime with almost anything. To be sure I have it in Romania I even bought a pack of gravy powder from London, though I know I can make it at home, a much healthier and better solution. But sometimes I won’t bother.
Here is this traditional but marvelous recipe to make for a traditional Easter day, taken from Tesco Magazine.
Roast Lamb With a Redcurrant Jelly Glaze
Serves: 6 Takes: 2h 15 mins
For the roast
- 2 tbsp redcurrant jelly
- 2 tsp dry English mustard (if you don’t have it, you can replace it with any mustard you have )
- 1 tbsp olive oil
- 1 approximately 2,3 kg (5 lb) leg of lamb
- 2 garlic cloves, cut into thin slivers
- 2 whole rosemary sprigs, torn
- salt and freshly ground black pepper
For the gravy:
- 1 tbsp plain flour
- 1/2 tbsp dry English mustard
- 450 ml (3/4 pt) lamb or beef stock (well, boiled water will do, or the water boiled with lamb or beef in it)
- 1 tbsp redcurrant jelly
- Preheat oven to Gas 4, 180°C, 350°F. Combine jelly, mustard and olive oil, and rub all over the lamb. Make small 2,5 cm (1 in) deep incisions all over the lamb and stud with the garlic slivers and rosemary. Season well with salt and black pepper.
- Transfer the lamb to a roasting tin and cook for 40 minutes per 900 g (2 lb). If the lamb begins to brown too much before the end of cooking, cover it with foil or baking paper (aluminium foil is toxic so try replacing it) and continue cooking. Once cooked, transfer to a serving platter and cover loosely with foil (baking paper and a kitchen towel to keep it in place). Allow to rest for 15 minutes before carving.
- As the lamb rests, make the gravy. Tip excess fat out of the roasting tin, add flour and mustard to the tin, and stir over a low heat for 1 minute. Pour in stock a little at a time, stirring as you go to remove lumps. Bring to the boil then simmer for 2 minutes. Stir in redcurrant jelly and season to taste. Serve with the lamb.
Cook’s tip: Stud the lamb with chopped, dried apricots and bacon, or sun-dried tomatoes and black olives. In case you don’t have redcurrant jelly go with any wild fruit jelly.
Posted in Dishes, English, English, F word, Lamb
Tagged Easter, Easter recipe, English mustard, flour, garlic, lamb, lamb recipe, olive oil, pepper, redcurrant jelly, roast, roast lamb, roast lamb with a redcurrant jelly glaze, rosemary, stock, Tesco magazine