Spicy Chicken Tikka

A Winter warmer—perfect for our current mix of rain and snow.

 

CHICKEN TIKKA

For 5 persons.

 

1 tsp Chinese five-spice

1 tsp cayenne

1 tsp black pepper

1 tsp turmeric

1 tsp cumin

2 tbsp minced ginger

1 tbsp ground mustard seed

4 garlic cloves, minced (I used Red Russian)

1 cup 3% yogurt

1 kg skinless, boneless chicken thighs

 

Combine above and marinate chicken for minimum 2 hours.

Grill 10 minutes or bake for 35 minutes at 350^o

 

 

 

 

Serve with a yogurt/mint/coriander/lemon dipping sauce.

 

Japanese Salsa

For 4 persons.

2/3 CUP  olive oil
1 TSP wasabi paste
handful parsley
handful arugula
juice of 1 lemon
1/4 CUP capers
1 TBSP fish sauce
2 cloves garlic, crushed

Whisk wasabi and olive oil.
Combine all in food processor.

Substitute wherever salsa is called for- potato, fish, or egg dishes.

Spicy Chicken a la Delia

 

 

4 lbs skinless/boneless chicken thighs.

2 cloves garlic-crushed(we used Russian for a little extra heat)
1 tsp ginger
2 tsp turmeric
½  tsp oil

¾ tsp whole cumin

1 tsp whole coriander
8 cardamom pods

1 tsp butter

½ tbsp. oil
2 onions, sliced
1 green pepper-roughly chopped (courtesy Frederick)
2 dried chilies-chopped
1 bay lead-crumbled

5 oz yogurt

2 oz hot water

Make paste with first four ingredients.
Coat chicken and let stand at least 2 hours.
Cook at 400F for 20 mins.

Saute cumin, coriander and cardamom in a dry fry pan for 2 mins.

Crush finely.  (the aroma!)

Saute onions and pepper. Add chilies and bay leaf. Add crushed spices. Add yogurt and water.

Pour all over chicken.

Bake for 40 mins at 350F

Chillled Red Pepper Soup

Perhaps you’re one of the fortunate few with a neighbour who grows vast quantities of peppers?  I have Frederick and his secret garden.  After preparing this dish I can state with absolute certainty that I will never buy commercially prepared soup again.   It’s never too late for a chilled soup. Lots of flavor!

 

Ottolenghi Chilled Red Pepper Soup

 

 

 

For 4 persons.

1 onion-chopped

3 tbsp oil
8 sage leaves-sliced

4 red peppers-chopped (we had Shepherd) Set aside ½ diced pepper.
2 bay leaves
2 tsp cumin
1tsp sugar
1 dried chili-chopped
2 cups stock

1 celery stalk

zest of ½ lemon
1 clove garlic-crushed

basil leaves-chopped

parsley-chopped

sour cream

 

Sauté onion, sage, and peppers for 10 mins.  Add peppers, bay, cumin, sugar, chili, and stock.

Simmer 15 mins.
Remove bay and puree soup. Cool.
Add remaining pepper, zest, and garlic.  Chill.
Serve with basil, parsley, and sour cream.

 

Garlic Custards

Garlic Custards

 

 

 

 

12 large cloves-unpeeled

water to cover

1 ¼ C whole milk

2 sprigs thyme or herb of choice

1 bay leaf

1 TSP salt

 

1 C 35 % cream

4 eggs-whisked

Ground pepper (to taste)

 

You will need a 2 Cup measure, whisk, blender, sieve, 6 small ramekins (4 large), a baking pan, and foil.

 

 

 

 

Boil cloves for 2 minutes.

Rinse, peel and cut in half.

Boil garlic, milk, herbs, and salt.

Simmer 25 minutes. 

Set oven to 325.

 

Remove bay leaf.

Puree remainder and filter through sieve.

 

Fill ramekins to three quarter mark.

Place in baking pan and add enough warm water to fill pan halfway.

 

 

 

Cover with foil and bake for 25 minutes.

 Serve warm or chilled.