Monthly Archives: March 2009

Easy Chicken Garam Masala

Serves 4

Ingredients:

  • 1 x 3lb chicken
  • 1 tablespoon Garam Masala
  • 8 oz long grain rice, preferably Basmati
  • 1 level teaspoon salt (optional)
  • Half a small carton of natural yoghut
  • 1 medium sized onion
  • Quarter of a pint of water or stock
  • Pint of water for the rice

Method:

  1. Wash, skin and cut the chicken into 8 or 10 portions.  
  2. Place the Garam Masala, salt and chopped onion in a large thick bottomed saucepan. 
  3. Add the pieces of chicken and the quarter pint of water or stock. 
  4. Simmer until the chicken is tender. 
  5. Remove the chicken from the pan and place in a large casserole. 
  6. Return the stock to the heat and mix in the yoghurt. 
  7. Boil until reduced by a third, then pour the liquid over the reserved chicken pieces. 
  8. Wash the rice and place in a saucepan with a pint of water. 
  9. Bring to the boil for 4 minutes. Drain. 
  10. Spread the half boiled rice over the chicken mixture. Cover with the casserole lid and place in a preheated oven at 355F (Gas Mark 4) for 30 to 40 minutes.

Delicious served with spinach and a selection of chutneys.

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Pot Roasted Pork in White Wine with Garlic, Fennel and Rosemary

Serves 6

Makes a delicious alternative to traditional roast pork

Ingredients:

  • 1.5kg loin of pork, off the bone, skin removed
  • Salt and black pepper
  • 1 tablespoon fennel seeds
  • 2-3 large knobs of butter
  • Olive oil
  • 8 cloves of garlic
  • Handful of fresh rosemary
  • 4 bay leaves
  • 1 fennel bulb, sliced
  • Half a bottle of Chardonnay (or other white wine)

Method:

  1. Preheat oven to 400F.  
  2. Tie up pork loin with 2 or 3 bits or string, season, then roll the meat in the fennel seeds until well covered.  
  3. Fry the meat in half the butter and a little olive oil until it is golden brown.  
  4. Throw in the garlic, herbs, fennel and wine then cover the tray loosely with wet greaseproof paper and place in the oven for 1 hour 15 minutes.  
  5. Remove from the oven and allow the meat to rest.  
  6. Whilst the meat is resting, make a sauce by scraping off the goodness in the bottom of the pan and adding the rest of the butter.  
  7. Correct the seasoning and crush a couple of the garlic cloves.
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