Indian Recipes
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Posts Tagged ‘Recipe’
Sausagemeat Stuffing
Ok, this is really cheating! It’s more a quick tip to enhance your packet stuffing than a recipe. Stuffing is definitely a must for any english roast dinner, since actually stuffing a bird is now considered dangerous, we’re missing out on all of those meat juices and flavours being absorbed into the stuffing, give this recipe a go and see what you think.
All you will need for this cheats version of sausage meat stuffing is:-
- 1 packet of stuffing mix
- half a tube of sausage meat (250g)
All you do is make up the stuffing mix as per the instructions and stir in the sausagemeat and cook as per the stuffing mix instructions.
Simple as it may sound the sausagemeat will add a completely new dimension to your stuffing, the fat from the sausagemeat will ooze into the mix as it cooks making it more succulent and rich.
Honey Glazed Roast Parsnips
A nice twist on the traditional roast parsnip recipe, under normal circumstances I would heat some oil in the oven, chuck the parsnips in the pan and roast for about 45 mins on high, however, having spent a life time easting roast dinners most Sundays it’s quite nice to experiment a little with different ideas. Vegetables are an easy target for this and this recipe will give your roast parsnips a lovely sweet tang which compliments and contrasts the bitter taste usually associated with roast parsnips. Best of all – it’s really easy!
- About 5 parsnips (cut in half with the thick end halved again)
- 2 tablespoons of clear honey
- salt and pepper
- about 1 – 2 oz butter
- a dash of vegetable oil
1. Heat the oil and butter in a baking tray on the hob
note: by adding the oil to the butter you reduce the likelyhood of the butter burning
2. Fry/ saute your parsnips for about 5 minutes or until evenly browned
3. Put the baking tray (complete with parsnips) into a preheated oven (Gas 7/ 220 degrees)
4. After about 20 minutes take the parsnips out, add the honey and stir it around until the parsnips are coated in honey
5. Pop back in the oven for about 5 minutes or so.
6. Serve…yum!
As an alternative you could also try using maple syrup instead of the honey…enjoy!
Ok, first we need to get something straight – this is NOT a recipe for Raan Lamb, the Indian classic
Yumyum
Raan lamb will take in around 3 days to prepare correctly, if that’s what you’re looking for then there’s an excellent howto (with pictures and everything!) right here.
Moving on, what I’m offering here is a cheat version of Raan, that takes around 10 minutes to prepare and serves 2 people. It uses lamb steaks rather than a whole leg of lamb but it does taste great! So here goes:-
Ingredients for Easy Raan Style Lamb
- 2 x Lamb Steaks
- 200g natural yogurt
- 3 x Cloves of Garlic
- 1 x Onion
- 1 x Chunk of ginger (about 1 thumb in size)
- 1 x fat green chillis
- 2 x Tblspoons of desicated/ chopped almonds
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- Seeds from about 1 tps cardamom pods
- 1/2 teaspoon turmeric
The very scientific methodology for Easy Raan Style Lamb
- Chuck everything except the steaks into a food processor and whizz it till you have a paste.
- make some cuts in the lamb steaks to allow the paste to get in.
- Marinade the lamb steaks in the fridge for about an hour or 30 mins if you’re pressed for time. Basically the longer the better.
- Chuck the whole lot in a roasting tin and put in a preheated over (about230°C/gas mark 8 ) for 20 minutes.
Serving suggestions:- pilau rice & tarka dahl
Honestly, I can’t believe how easy this Chicken Fajita Recipe is! My initial thought was to buy a chicken fajita sauce but then thought what the hell. Having read the ingredients from the sauce jar and imaginated a few of my own, I gave it a go (a 50/50 chance that it would work!) and it did work – easy chicken fajita recipe ala Phill!!!!!!!
So here it is.
Some chicken (about 230g)
For the sauce – chop up the following and stick it in a bowl:-
A red pepper
A big onion
Tomato Puree
2 Jalepino’s
3 Tomatos
1/2 teaspoon of cumin
a chilli pepper
juice of 1 lime
3 garlic cloves
a thumb of ginger
Fry the chicken in oil until it’s all white (about 5 mins), chuck in the rest and fry for 5 -10 mins (or until the chicken is cooked through). Then add some tomato puree, cook for another few minutes and bobs your uncle!