Chicken Tikka Masala

Steve made me this for my mothers day meal.  It was nice but the sauce was a bit watery and it wasn't spicy enough for me (this may be because of Steve though and not the actual recipe)!

Serves 4

6 cloves garlic, peeled
3 inches fresh root ginger, peeled
2-3 fresh red chillies, deseeded
olive oil
1 tbsp mustard seeds
1 tbsp paprika
2 tsp ground cumin
2 tsp ground coriander
3 tbsp garam masala
7oz natural yoghurt
4 medium chicken breasts, skinned and cut into large chunks
1 tbsp butter
2 medium onions, peeled and finely sliced
2 tbsp tomato puree
small handful of ground cashew nuts or almonds
sea salt
4fl oz double cream
handful fresh coriander, chopped
juice of 1-2 limes

Grate the garlic and ginger on the finest side of a cheese grater and put to one side in a bowl.  Chop the chillies as finely as you can and mix them in with the ginger and garlic.  Heat a good splash of oil in a pan and add the mustard seeds.  When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tbsp of the garam masala.  Put half of this mix in a bowl, add the yoghurt and the chicken pieces to it, stir and leave to marinate for half an hour or so.
Melt the butter in the saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix.  Cook gently for 15 mins or so without browning too much - it should start to smell fantastic!  Add the tomato puree, the ground nuts, half a litre of water and 1/2 a tsp of salt.  Stir well and simmer gently for a few mins.  Let this sauce reduce until it thickens slightly and then place to one side.

Put the marinaded chicken on a hot griddle pan or barbecue and sear until cooked through - you can also do this under a preheated grill if you like.
Warm the sauce and add the cream and the other tablespoon of garam masala.  Taste and correct the seasoning if necessary.  As soon as it boils, take off the heat and add the grilled chicken.  Check the seasoning once more and serve sprinkled with the chopped coriander, and the lime juice.

Deep Filled Egg & Bacon Pie

Serves 10

300g rindless smoked back bacon rashers
25g butter, plus extra for greasing
2 bunches of spring onions, trimmed and thinly sliced
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
10 medium free range eggs
100ml double cream
1/4 tsp freshly grated nutmeg

Pastry
350g plain flour, plus extra for dusting
3/4 tsp salt
90g chilled butter, cut into pieces
90g chilled lard, cut into pieces

Put a heavy gauge baking sheet on the middle shelf of the oven.  Preheat the oven to 190, 170 fan, gas mark 5.  Stack up the bacon rashers and cut lengthways in half, then across into short strips.  Heat a large frying pan over a high heat, add half the bacon, then fry briskly for 3-4 mins until crisp and lightly golden.  Set aside with a slotted spoon, then repeat with the remaining bacon.  Clean the pan.
Lower the heat and add the butter to the pan.  When it has melted, add the spring onions and cook gently for 1 min.  Remove the pan from the heat, leave to cool slightly, then stir in the cooked bacon and herbs.
For the pastry, put the flour and salt in a food processor.  Add the butter and lard, then whizz briefly until the mixture looks like fine breadcrumbs.  Tip into a bowl and stir in just enough cold water to bring the mixture together into a ball.
Knead briefly on a lightly floured surface, then cut off a 200g piece and set aside.  Roll out the remaining pastry and use to line the base and sides of a lightly buttered 5.5cm deep, 20cm loose bottomed round tin, leaving the edges overhanging.
Separate one of the eggs and set the yolk aside in a cup.  Lightly beat the egg white and another egg with the cream, nutmeg, a little salt and some pepper in a small jug.  Scatter two thirds of the bacon mixture over the base of the tin and drizzle over half the cream mixture.
Carefully break the remaining eggs one at a time into a cup and slide them side by side onto the top of the bacon mixture, taking care not to break the yolks.  Season them lightly, scatter over the remaining bacon mixture, then drizzle over the remaining egg and cream mixture.
Brush the overhanging pastry with a little water.  Roll out the remaining pastry into a round, carefully lay it over the top of the pie and press the pastry edges together.  Neatly trim back the overhanging pastry to 2cm, brush with a little more water, then roll it over on itself to form the edge of the pie.  Crimp it well between your fingers, lightly score the top in a criss cross pattern and cut a small slit in the centre of the lid.
Beat the reserved egg yolk with 1 tsp water and brush generously over the top of the pie.  Reknead and roll out the pastry trimmings, cut into leaves and use to decorate the top of the pie.  Brush them with a little more glaze, slide the pie onto the baking sheet and bake for 1 hour or until the pastry is golden.  Remove from the oven and set aside for 30 mins.  Carefully remove from the tin and serve warm, cut into wedges.

Salmon En Croute

Serves 4-6

25g butter
1 tbsp olive oil
1 onion, very finely chopped
250g baby mushrooms, very finely chopped
3 garlic cloves, crushed
handful of fresh flatleaf parsley leaves, chopped
2 tbsp Brandy
2 tbsp double cream
375g all butter puff pastry
500g skinless salmon fillet, pin boned
1 large free range egg, beaten

Preheat the oven to 200, 180 fan, gas mark 6.  In a large frying pan heat the butter and olive oil over a medium heat.  Add the onion and gently fry got 10 mins until soft.
Add the mushrooms and garlic and cook for 15 mins, stirring from time to time.  Stir in the parsley, then add the Brandy.  Simmer for 5 mins to reduce the brandy, then stir in the cream.  Take off the heat and set aside to cool.
Cut the pastry in half, then roll both pieces out until they're big enough to sandwich the fish and leave a 3cm border.  Put one of the pieces onto a non stick baking sheet and place the fish fillet on top.
Brush the edges with egg and spread the mushroom mixture over the fillet.  Cover with the other piece of pastry and gently press over the fish so it fits snugly.  Trim the edges to a 1.5cm border and crimp to seal.  Slash the top diagonally 4 times and brush with beaten egg.  Bake for 20 minutes until the pastry is golden.

Chicken Liver Pate

I'm not allowed to eat pate right now because I'm pregnant but this is one of the first things I'm going to make after giving birth in 5 and a half weeks.  I've craved pate all the way through my pregnancy, just because I can't have it!  The day I give birth I'm sending Steve to the Deli in Waltham to get me some pate - I CAN'T WAIT!

Serves 8 - 10

300g unsalted butter
2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
10 unsmoked streaky bacon rashers, chopped
450g chicken livers, trimmed of sinew and fat
2 tbsp brandy
1 tbsp chopped fresh tarragon leaves
crusty bread to serve

First clarify some butter.  Put 100g of the butter in a heavy based pan over a low heat until it has melted and the milk solids begin to sink at the bottom.  Set aside for a few minutes, then strain off the golden butter at the top and reserve.  Discard the solids.  In a separate pan, slowly melt the remaining butter.
Heat the olive oil in a large frying pan and cook the onion for 5 mins until soft, then add the garlic and cook for another minute.  Add the bacon and chicken livers, then cook for 4-5 mins until browned but still soft.  For the last minute, add the brandy and bubble to reduce by half.  Spoon the mixture into a food processor bowl and blend until smooth.  Add the melted butter in a slow, steady stream.  Once it's incorporated, stir in the chopped tarragon and some seasoning.
Pass the pate through a sieve to make it even smoother, then spoon into a dish (or divide among ramekins for individual portions).  Smooth the top and pour over the clarified butter.  Leave to set for at least an hour in the fridge.  Serve with crusty bread.

Focaccia with Pesto & Mozzarella

Serves 4-6

1lb 2oz strong white bread flour, plus some for dusting
1 1/2tsp salt
7g sachet fast action yeast
2 tbsp extra virgin oil, plus some for drizzling
125g ball mozzarella, drained
5 tbsp pesto
sea salt, to serve optional

Put flour into a bowl and mix in the salt.  Mix the yeast into 325ml tepid water.  Add the water and oil to the flour, then mix well with a plastic scraper or your hands.  When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
Tip dough out onto a worktop lightly dusted with flour and knead it for at least 10 mins.  Put the dough into a well oiled bowl, cover with a little more oil and a tea towel or cling film.  Leave to rest for 1 hour or so in a non draughty warm spot, until doubled in size.
Now stretch the dough out onto a baking sheet to about 20 x 30cm.  Leave to rise to half as high again, about 30-40 mins, covered and in a warm place.
Heat oven to 180, 160 fan, gas mark 4.  When dough has risen, press your fingers into it gently to make some holes.  Bake for about 15 mins, then remove from the oven.  Tear over mozzarella, then bake for another 5-10 mins until golden and cooked through.  Drizzle over pesto and scatter with sea salt.

Baked Beetroot with Orange, Feta & Fennell

Today's lunch made with the beetroot and orange from my Woodlands Farm Organic box.  Bloody delicious and how healthy!  I didn't use walnut oil as I don't have any, just used olive oil and halved all the ingredients.  YUMMY!

Serves 4

4 large or 8 medium beetroot
2 fennel bulbs, finely sliced, fronds reserved
2 medium oranges
1 tbsp walnut oil
200g feta cheese
3 tbsp extra virgin olive oil

Preheat the oven to 200, fan 180, gas mark 6.  Wrap the beetroot in foil and roast in the oven for 40 mins until tender.
Meanwhile, put the sliced fennel in a bowl and drizzle with 1 tbsp of extra virgin olive oil.  Sprinkle with a pinch of salt and the zest of 1 of the oranges (reserve the orange).  Set aside to allow the flavours to infuse.
Peel the other orange with a serrated knife, discarding the zest, then segment and set aside.  Squeeze the juice from the reserved zested orange into a small bowl and season well.  Whisk in the remaining olive oil and walnut oil.
When the beetroot are cooked, remove from the foil, allow to cool slightly and peel off the skin (you may want to wear rubber gloves to prevent your hands from staining).
Thickly slice and place on a warmed plate with the fennel and the orange segments.  Spoon over the feta and drizzle with the dressing.  Scatter over the reserved fronds and serve warm.

Cheese & Marmite Scones

Makes 8

5oz self raising flour
5oz wholemeal flour
1 tsp baking powder
2oz cold butter, cut into small cubes
3oz mature cheddar, grated
1 egg
1 tbsp Marmite
2 tbsp greek or natural yoghurt
3 tbsp milk, plus extra to glaze

Heat oven to 190, 170 fan, gas mark 5.  Mix flours and baking powder in a mixing bowl with a pinch of salt, if you like.  Add the butter and rub with your fingers until mixture resembles fine breadcrumbs.  Stir in 1/2 of the cheese and make a well in the centre.
Whisk remaining ingredients together and pour into the well.  Use a cutlery knife to being the mix together to make a soft but not sticky dough.  Add a little more milk if the dough is too dry.
Turn onto a floured surface, then roll out to about 2cm thick.  Stamp out 4 scones, then gather the trimmings and repeat until all the dough has been used.  Put on a baking sheet, brush with milk and scatter over remaining cheese.  Bake for 10-12 mins until golden.  Cool on a wire rack.

Asparagus, Sundried Tomato & Olive Loaf

Cuts into 10

3 1/2fl oz olive oil, plus extra

9oz asparagus spears, cut into 3 pieces

8oz self raising flour

1 tbsp thyme leaves

3 eggs, lightly beaten

3 1/2fl oz milk

handful pitted black olives

4oz sundried tomatoes, roughly chopped

4oz Gruyere, grated

Heat oven to 190, 170 fan, gas mark 5.  Oil and line the base of a loaf tin with baking paper.  Cook asparagus in salted water for 2 mins, drain, then cool quickly under cold running water.  Pat dry.

Mix flour and thyme with seasoning in a large bowl.  Make a well in the centre, then add eggs, milk and oil, stirring all the time to draw the flour into the centre.  Beat for 1 min to make a smooth batter.

Reserve 5 asparagus tips and a few olives.  Add remaining asparagus, tomatoes, olives and two-thirds of the cheese to the batter.  Pour into the tin, then put reserved asparagus and olives on top.  Sprinkle with remaining cheese.  Bake for 35-40 mins until firm to the touch, golden and crusty.  Cool in the tin for 5 mins, then turn out and leave to cool on a wire rack.

Wholemeal Spinach & Potato Pies

Makes 8

5oz plain wholemeal flour
5oz plain white flour, plus extra for dusting
3oz cold butter, diced
3oz shredded vegetable suet
up to 100ml milk
1 egg, beaten, for glazing

Filling
1 small baking potato, peeled and cut into small chunks
7oz spinach
150ml pot single cream
1 egg, beaten
4oz cheddar, grated
grated fresh nutmeg

First make the pastry.  Rub the flours together with the butter and suet until the texture of breadcrumbs, then work in the milk until a pastry comes together.  Knead the pastry on a work surface until soft.  Press the pastry into a flat round shape, then chill for 1 hour while you make the filling.
Boil the potato for 10 mins until cooked, then drain.  To wilt the spinach, tip it into a colander, pour over boiling water from the kettle, then squeeze out all of the liquid.  In a bowl, mix the spinach with the potatoes, cream, egg and two-thirds of the cheese.  Season with salt, pepper and nutmeg; set aside.  Heat oven to 200, 180 fan, gas mark 6.
Roll the pastry out on a floured surface to the thickness of a £1 coin.  Cut out 8 squares approx 13 x 13cm.  Spoon the mix into the centre of each square, then brush the edges with the beaten egg.  Bring all 4 corners together over the filling, pinching the edges together to make a sealed purse.
Transfer to a baking tray.  Brush each pie generously with egg, then top with a large pinch of grated cheese.  Bake for 30 mins until golden and the cheese has melted, then leave to cool slightly.  These are delicious warm but perfectly acceptable cold, too.

Gorgeous Fish Pie

Serves 8 - 10

bunch of fresh mint
4lb 8oz of new potatoes, scrubbed
2 bulbs of fennel, tops reserved, bulbs finely sliced
olive oil
2 knobs of butter
3 leeks, trimmed, washed and finely sliced
1/2 fresh red chilli, deseeded and finely sliced
1/2 glass white wine
2 tsp English mustard
2 fresh bay leaves
1lb 5oz salmon fillet, skinned and pin boned
1lb 5oz smoked haddock, skinned and pin boned
7fl oz single cream
juice of 1 lemon
5 1/2oz Parmesan cheese, freshly grated

Pick the mint leaves from the stalks and put them to one side.  Add the stalks to a large pan of salted boiling water with the potatoes and cook for 10 mins or until they are tender.
Pop the leafy fennel tops on a plate and put them in the fridge with your mint leaves until later.  Heat the oven to 200, 180 fan, gas mark 6.  Add a good lug of olive oil and a knob of butter to an appropriately sized casserole pan, add the leeks, fennel bulbs and chilli, then season.  Cook for 10 mins or until the veg have softened., then add the white wine, mustard and bay leaves.
Cook the wine away then take the pan off the heat.  Slice the fish into 1 inch pieces and sprinkle them into the pan with the prawns.  Stir in the cream, lemon juice and Parmesan, then carefully season.
Drain the potatoes, discarding mint talks, then pop them back into the pan with some butter, olive oil and seasoning.  Finely chop the min leaves, add them to the pan, then use a masher to crush the potatoes to a chunky, not smooth, mash.  Spread this over the pie so you get a nice rough covering of potato, then place in the oven for 35 mins, or until golden brown, bubbling and looking delicious.  Once cooked, let the pie cool slightly then serve in the middle of the table with the reserved fennel leaves on top.

Tips
I used new potatoes and normal potatoes for the mash.  I also bought a fresh fish pie mix from Morrisons, saves lots of time and having to mess about skinning and deboning the fish.  I didn't use mint as I'm not keen on mint flavours.  I used chilli flakes instead of buying a full pack of chillies when I only needed one.

It was a really nice, tasty pie, loved the fennel in it and Joshua finished every last scrap.  I froze all the remaining pie for Joshua's meals over the next few weeks.