Light Mackerel Pâté
Whizz one part smoked mackerel (I like the peppered kind) and one part cottage cheese in a food processor for a few seconds until combined. Add a squeeze of lemon juice and some chopped parsley. Done.
Light Mackerel Pâté
Whizz one part smoked mackerel (I like the peppered kind) and one part cottage cheese in a food processor for a few seconds until combined. Add a squeeze of lemon juice and some chopped parsley. Done.
I love chicken with the skin on, all crispy and juicy and tender. Love it. Don’t love the extra calories though and that’s why I do love the following recipe.
Based on a Madjur Jaffrey recipe, these chicken legs and thighs are thickly coated in a spiced onion mixture and roasted until crispy. The onions taste divine, form a wonderful crust and keep the chicken inside lovely and tender.
Try it.
Really.
Spiced Onion Crusted Chicken(Based on a recipe from The Essential Madhur Jaffrey)
(serves3-4)
8 chicken pieces (legs and thighs), skin cut off
2 medium onions, chopped very roughly
3 garlic cloves
1 tblspn chopped ginger
1/4 tspn chilli powder
1 tblspn cumin powder
1 tblspn coriander powder
1/2 tspn turmeric
1 tspn salt
Pinch of pepper
3 tblspn vinegar (white or wine or cider – not malt or balsalmic)
Big glug of olive oil
“Aloo” is the hindi word for potato. So popular is aloo gobi (Indian spiced potatoes with cauliflower) and aloo saag (with spinach) in the UK that the word “aloo” has recently been entered into the official Scrabble dictionary. That tickles me.
Aloo matar is my favourite of the aloo dishes and this is how I make it. It’s a cracker of a recipe, I must say. 🙂
Aloo Matar
(serves 4 as a side or 2 as a main)
1 large onion, thickly sliced
1 tblspn vegetable oil
2 cloves of garlic, finely chopped
1 tspn coriander
1 tspn cumin
1/4 tspn turmeric
1/4 tspn chilli powder
1/2 tsp salt
1/2 tsp pepper
500g potatoes, cut roughly into 3cm bits
250g peas (frozen ones work a treat)
1 tblspn garam masala
Handful of fresh coriander
(Chicken recipe to come. It’s a cracker too.)