Spicy Indian-Style Butter Chicken with Neethlingshof Gewürztraminer

Spicy Indian-Style Butter Chicken1 Spicy Indian-Style Butter Chicken2  Tried Tested
Ingredients:
2 x 410g Indian Diced Tomatoes (with curry leaves and spices)
45ml Oil
1.2kg chicken breast fillets diced
60g Butter
10ml Ground cumin
10ml Curry Powder
10ml Paprika
5ml Ground Cinnamon
‎10ml‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬ Garam Masala
20ml finely chopped peeled root ginger
5ml fresh chopped chillies
10ml Salt
15ml Sugar
25ml lemon juice
90ml Thick Plain Yoghurt
Fresh Coriander

Method:
Heat the oil in a deep wide saucepan
Add the chicken and toss until just seared and light brown on the outside- remove and set aside
Reduce heat to very low, add butter and when melted add the spices and ginger
Sizzle briefly till aromatic, then return the chicken mix in the tomatoes, chilli, salt and sugar
The sauce may appear thick, but do not add any liquid, it will thin out cover and simmer very gently, stirring now and then for 45 minutes
add lemon juice
swirl in yoghurt
heat through without boiling
Ladle chicken onto saffron basmati rice, garnish with coriander and enjoy!!

Source: Allan Roy Ware and Margot-Liza Ware
TRIED AND TESTED

Chicken and spinach casserole

Chicken and spinach casserole  Tried Tested

Ingredients
1 red pepper, chopped
1 bunch of spring onions, chopped
± 250g mushrooms, chopped
600g cubed cooked chicken
1½- 2 cups shredded cheese
2 cans condensed cream of chicken soup, undiluted
3 eggs
300 – 350g frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheese
2 artichoke hearts – chopped

Instructions
Cut up all ingredients, and mix well. Spoon in casserole or as I did this time, in smaller containers to freeze and will bake as needed.
Bake uncovered, at 350F for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.

Source: The Recipe Hunter – Esmé
TRIED AND TESTED

Tips to roast a bird

Tips to roast a bird

Tips to roast a bird  Tried Tested

Here’s what I’ve learned about cooking a whole chicken or turkey, just in time for the big Easter-eating!
– If you are using a stuffing, make it the night before. It’s worth it.
– Consider adding something smoked to stuffing: bacon is the obvious choice, but I used smoked cheddar today, and nearly fell off my chair, it was so good.
– Dry the outside of the bird well if you want a crispy skin. Season it inside and out, liberally, and then leave it in the fridge uncovered for at least an hour to dry – you’ll be amazed at the gorgeous crisp on that skin.
– If you aren’t using a stuffing, cut an onion into quarters or two celery sticks into halves and stick that into the cavity. It’s indescribable how much more moist and flavorful the chicken/turkey is.
– Less is more when it comes to seasoning poultry. Try salt, pepper, and one or both of onion powder and garlic powder. Make sure to get it inside the cavity as well as all around the outside.
– Roast the bird upside down! The breasts don’t dry out if they are on the bottom.
– Truss the legs and wings. It’s not all that tricky, and ensures that the stucky-outy bits don’t dry out or burn.
-Lastly, add some potatoes or carrots or onions the roast to caramelize all the juices. 350°F is a good temperature, uncovered. Remember to let it rest before carving.

Do have any more tips to get the perfect roast?

Source:  Corlea Smit – Adapted from many recipes and some experience
TRIED AND TESTED