Spice is so nice

If you’re like me and a little bit intimidated by the world of spice then most ethnic foods are beyond your simple kitchen. However if you’re also like me and can’t afford the prices of most delicious eateries scattered around Victoria serving up mouth watering cultural delicacies, then it might be necessary to learn some basics. Today it shall be Indian food: The unbelievable Makhani Murghi or more simply known as Butter Chicken.

I LOVE butter chicken. I’ll love it in sickness and health through happy days and sad. The neat thing about butter chicken is it is actually made in two parts.

First off you need to cook Tandoori Chicken:

1 free range chicken, skinned and cut into 8 pieces (you could just buy the pieces already cut and skinned)
140ml natural plain yogurt
2 tbsp oil
1 tbsp commercial tandoori spice mix (or an equal mix of ginger, cumin, paprika, coriander, salt, cayenne and turmeric)
½ tsp salt

Method:

• Mix together the yogurt, oil, spices and salt to form a smooth paste
• Add the chicken and coat well with the marinade, use your fingers to massage it in really well.
• Cover with cling film and allow to marinate for 2-4 hours, preferably in the fridge.
• Take the chicken out and give it a little shake to get rid of excess marinade, place it on a baking tray in a preheated 400°F oven and bake for approximately 20-25 mins.

This recipe can be continued on to the full Makhani Murghi (or butter chicken) or it can be served as is. If you are going to stop here I recommend adding in a little ginger, garlic and lemon juice to the marinade just to pump it up a notch.

To turn this dish into Butter Chicken:

1 recipe of tandoori chicken (see above)
4 tbsp tomato paste
1’’ piece of ginger, chopped fine
300ml cream
2 tsp garam masala
1½ tsp salt
½ tsp chili powder
Green chili (to taste)
½ tsp cayenne pepper
1 bunch fresh Coriander
2 tbsp lemon juice
2 tsp toasted cumin seeds
115g butter

Method:

• Mix the tomato paste with water to make 340ml
• Add the ginger, cream, garam masala, salt, sugar, chili, cayenne pepper, coriander, lemon juice and cumin to the tomato paste mix, and incorporate well.
• Heat the butter in a saucepan and add the mixture.
• Bring to a boil and thicken.
• Place the chicken pieces in a roasting tray and pour over the sauce and cook in a preheated 350°F for 45 minutes.

Serve with rice and some fresh naan bread then sit back and enjoy this little vacation from your wintry days in Victoria :)

Soup vs. Sickness

With everyone and their dog getting sick in Victoria this week and the weather being gross, I have decided its that time of year: brush off the recipe box and prepare for some major veggie vitamins to stave off sickness…..SOUP’S ON!

First up is a basic staple of many a kitchen, Carrot and Ginger. When you have got a stuffed up nose though, pump up the ginger and garlic. People may not want to be around you but damn does this free up a stuffed up nose.

Carrot and Ginger Soup

2 tbsp oil
600g carrots, peeled and sliced
100g celery, diced
100g onion, diced
2 garlic cloves, chopped
675ml vegetable or chicken stock
75g ginger, grated and juice reserved
3 tbsp soy sauce
350ml orange juice

Method:

• Sweat the onions and celery in the oil for ten minutes. Do not let the vegetables brown as this will affect the color of the finished product.
• Add in the garlic and carrots and sweat for a further 10 minutes.
• Add the stock, grated ginger, soy sauce and orange juice and simmer for 20 more minutes.
• Purée soup, adding it back into the pan.
• Season with the ginger juice, salt and pepper.

The next soup is my ultimate favorite and something a little unique. Spiced Parsnip. Okay so the average person is probably going to read that and say ugghhhh parsnip? But don’t knock it till you’ve tried it folks! The spice is a curry and it will keep you warm all day.

Spiced Parsnip Soup

1lb Parsnips, peeled and cut into 1” chunks
55g Butter
1 Medium onion, finely diced
1 large garlic clove, minced
2 tsp mild curry powder
1200ml vegetable or chicken stock
140ml cream

Method:

• In a soup pot, melt the butter over medium high and add the parsnips, onion and garlic, sweating gently for about 10 minutes.
• Add the curry powder and stir for another minute.
• Add the stock and bring to the boil, then reduce to a simmer and cook until the parsnips are very tender. Check by lifting out a big chunk of parsnip and sliding a fork into it. No resistance.
• Puree the soup in a blender, add the cream and season to taste. If the parsnips are young they might need a little extra curry to really kick up the flavor.

Good luck with the sickness my friends!