recipes

Chicken Tikka Masala

Ingredients:
1/2 fresh red chilli, deseeded
1 clove of garlic ,peeled
15g fresh ginger
1 tablesppon vegetable oil
a pinch of paprika
1/2 tablespoon garam masala
a teaspoon of tomato puree
3 sprogs of fresh coriander,leaves picked and chopped,stalks reserved
400g of chicken breast,diced into 2,5 cm pieces
1 small onion, peeled and sliced
1/2 red pepper,deseeded and sliced
1/2 green pepper,deseeded and sliced
a pich of ground cinnamon
a pinch of ground coriander
a pinch of tumeric
1 x 400g tin of plum tomatoes
100ml of plain yoghurt
100ml of double cream

Method:

For the marinade ( needs to be prepared the day before)
Blitz chilli,garlic and vegetable oil in the food processor. Add the paprika,garam masala and tomato puree,plus the coriander stalks and blitz again to form a paste. Place the chicken pieces into a large bowl,coat them with the marinade and leave in the fridge overnight
The next day .....
In a little vegetable oil,on medium heat,fry onion,peppers and spices in a large saucepan. Cook gently for 10 mins then add a tin of tomatoes and the yoghurt. Add the chicken pieces and simmer gently for 20 mins until cooked. Just before serving,stir through the double cream and chopped coriander leaves.
Serve with boiled rice.




Mango coconut ice-cream

Ingredients:
5 egg yolks
1/2 cup caster sugar (110g)
400ml coconut cream
425g can sliced mangoes,drained
1/2 cup of lemon juice (80ml)
300ml thickened cream

Method:
1. Beat egg yolks and sugar in a small bowl, with electric mixer, until light and fluffy. Bring coconut cream to boil in small saucepan. Gradually beat hot coconut cream into egg mixture,while mixer is operating. Transfer to a large bowl.
2. Blend or process mangoes and juice until smooth
3. Beat cream in small bowl until soft peaks form. Fold mango mixture and cream into egg mixture.
4. Pour mixture into loaf pan;cover with foil. Freeze until firm. Serve sprinkled with toasted coconut if desired