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Wednesday, 22nd October 2008
Baked Halibut in a Yogurt Sauce
This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.
Serves 4
Ingredients:
- 1 large onion, peeled and thinly sliced
- 1kg of 3cm thick halibut fillet
- 450ml natural yoghurt
- Juice of half a lemon
- 1 tsp sugar
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp garam masala
- 2 tsp ground cumin
- 2 tbsp ground coriander seeds
- ½ tsp cayenne pepper
- 1 tsp freshly grated ginger
- 3 tbsp vegetable oil
- 50g unsalted cold butter cut up into small chunks
Method:
Heat the oven to 190C, gas mark 5
Lay the onions on the bottom of a large based baking dish, one that is big enough to lay the fish flat in one layer. Cut the fish into four equal sized portions and place on the onions.
Mix the Yoghurt with the lemon juice, salt, pepper, garam masala, cumin, coriander, cayenne, ginger and oil, mixing well. Pour the sauce onto the fish, making sure that some of it goes under as well as over. Cover with either a lid or foil and bake in the oven for approximately 30 minutes, or until the fish is cooked.
Pour off the sauce from the fish into a saucepan and boil to reduce to about 350ml of liquid. Whisk in the butter, and as soon as it is melted, pour over the fish and serve.
Wednesday, 15th October 2008
This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.
- 1.5kg Pumpkin
- 1 litre water
- 2 oranges, thinly sliced into semi circles
- 3 lemons, thinly sliced into semi circles
- 100g fresh ginger root, finely shredded
- 1 kg granulated or preserving sugar
Peel the pumpkin and remove all the seeds and fibres. Grate coarsely, trying to keep the strands as long as possible. Put the pumpkin in a preserving pan and add the water, oranges, lemons and ginger. Bring to the boil and simmer for about 30 minutes until the citrus peel is tender.
Add the sugar and stir until dissolved. Bring back to the boil and cook over a medium heat for a further 30 minutes, by which stage the mixture should have thickened. Remove the pan from the heat and leave the fruit to settle for a few minutes. Pour into sterilized jars and seal. This recipe has a shelf life of about 2 years.
Wednesday, 15th October 2008
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Thursday, 30th October 2008
Persian Apricot Chicken
This recipe takes it’s inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.
Serves 4
Ingredients:
for the masala:
Method:
Soak the apricots in 200ml of warm water for a couple of hours until they are soft and swollen.
Grind all the ingredients for the masala in a food processor and leave to one side.
Heat the oil in a large heavy casserole dish or sauté pan which has a lid. Add the cinnamon sticks, cook for a couple of minutes and add the onions, browning very slowly. Stir in the masala and fry off until the oil begins to separate. Add the chicken and cook for about 5 minutes turning half way through. Season with salt and add the tomatoes and apricots (and any water remaining from the soaking). Simmer with the lid on until the chicken is tender (if the sauce remains thin, uncover and allow to reduce for a few minutes until thickened). Stir in the coriander and serve immediately with Indian breads or plain rice.
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