Wednesday 6 June 2007

Z is still cooking

I adore this so much that I've given it to quite a few people, so it was already typed out. Although there seems to be a lot of garlic in there, it blends in so well with the various spices that no one flavour predominates. It is good hot or cold and can be grilled or barbecued, but don't fry it, as somehow all the flavours vanish. It is aromatically spicy rather than hot and so people who are wary of curries (like my husband) like it, as do children. It is also very, very easy.

Grilled Chicken marinated with Indian spices (from J0scel1ine D1mbleby, Fav0ur1te F00d)

2 – 2.5 lb of small chicken pieces, eg drumsticks OR
1.5 lb boneless chicken, skinned and cut in pieces

1 small onion, roughly sliced
1” fresh ginger, peeled & chopped
6 – 8 cloves garlic, peeled
3 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground cardamon
1/2 teaspoons ground cloves
1/2 teaspoons cayenne pepper
3 tablespoons red wine vinegar
3 tablespoons sunflower oil
1 tablespoon tomato purée
1 rounded teaspoons salt

Liquidize marinade ingredients to a smooth paste. Mix in bowl with chicken pieces, cover & refrigerate for 4 hours or more.

Heat grill or griddle until very hot. Cook for 8 – 15 minutes, depending on size of chicken pieces until almost black in patches.

While I'm on to not-very-hot food with Indian-type flavours, I got this out of the newspaper a year or two back. I like this so much that I'll eat it on its own.

Spicy Masala potatoes

800 grams potatoes
3 tbsp veg oil
1 tbsp mustard seeds
10 curry leaves (if available. If not add 1 teasp of garam masala at the end to taste. Or add the garam masala anyway. I do.)
1 finely sliced green chilli
1 onion, halved & finely sliced
1 tsp ground cumin
2 tsp ground coriander
Piece of fresh ginger, grated
1 tsp ground turmeric
1 tsp salt
300 ml water
2 tbsp fresh coriander, chopped

Peel potatoes, cut into chunks, simmer in salted water until just cooked. Drain, cut into 2 cm dice.
Heat oil, add mustard seeds, when they start to pop add curry leaves & chilli, stir, add onion, cook gently until soft, about 10 mins. Add spices, potato & water, stir well, simmer for 5 – 10 mins until the sauce thickens to coat the potatoes. Stir in the fresh coriander & serve.


The Boy said...

Lovely, and thank you yet again! I will try this one out on the children.

Z said...

Hope it goes down well!

Having reminded myself of the potato recipe, I'm preparing it this evening.

dharmabum said...

sometimes, i like the potatos cooked along with the peel - its got a nice flavour to it :)

Z said...

Yes, actually in this recipe there's no reason at all to peel the potatoes. I won't bother next time.