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Chicken Chhattisgarh

Chicken Chhattisgarh

Just like the recipe the name is made up. I Googled some random India state and hoped for the best!

We had nearly a whole plate of Urad Dah left from Thursday and and half a roasted Chicken left in the fridge from Wednesday. Nothing goes to waste here unless it has taken on a second life. So made up Curry, here we go…

I’ll not even try to list a recipe for this. But basically we blitzed the cooked Urad Dah and added a tin of chopped Tomatoes the make the foundation of the sauce. With the usual fried Onion and spices this made a really robust Curry dish. Once the Curry had simmered and thickened for 45 minutes Sue added the roughly portioned Chicken so that it didn’t deconstruct!

I can at least give our Onion Bhaji recipe:-

Ingredients:-

2 Onion roughly sliced
100g Gram flour
½ tsp Baking Powder
½ tsp Chilli powder
½ tsp Turmeric
Water
Salt
Oil to fry

Method:-

(1) In a bowl mix the dry ingredients except the Onion with enough water to make a very sticky batter.
(2) Preheat your deep fat fryer to 180c.
(3) Add the sliced Onions and stir so that they are well coated.
(4) With a couple of spoons form rough balls and drop them individually into the hot oil. Shake the basket as they do tend to stick.
(5) Once the Bhajis are golden drown and floating remove and drain on kitchen paper.
(6) When your main disk is ready redunk them quickly to crisp up the protruding Onion.

A few Popadums a sprinkle of Coriander and a mound of home made Onion Bhajis and we slid quietly into a food coma! To be fair this was our only meal yesterday and it was mostly Rice bulking the plates up. Do I sound like I’m making excuses? Perhaps! 

 

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Turkey Parmigiana with roasted Hazelnuts

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Category: Recipes

Turkey Parmigiana with roasted Hazelnuts

I found some Turkey breast steaks for the bank melting price of £0.88 and as I ended up flat bound by the weather yesterday we decided to play in the kitchen. Chicken Parmigiana is one thing, but we think we took it to another level. But I guess we would really?!

Passata sauce

Ingredients:-

1 jar of Passata
1 squirt of Tomato Puree
1 clove of Garlic, minced
1 Onion, finely diced
2 Mushrooms, finely sliced
Basil
Oregano
Oil to fry
Salt & Pepper

Method:-

(1) Fry the Onions on a low heat until translucent.
(2) Add the Garlic and stir for a couple of minutes.
(3) Add the Mushrooms and stir again for a couple of minutes.
(4) Add the Passata, Tomato Puree and stir.
(5) Add the Oregano and Basil and season with Salt & Pepper.
(6) Simmer for 5 minutes and stir occasionally.

Turkey Steaks

Ingredients:-

Turkey Breast steaks
Bread Crumbs (Gluten free in our case)
Toasted and ground Hazelnuts (The last of this years foraged nuts – Sobs a little!)
Grated Italian style hard cheese and grated mature Cheddar.
1 Egg, beaten
Dried Parsley
Dried Basil
Milk
Flour
Oil to fry
Salt & Pepper
Chilli flakes


Method:-

(1) Toast the Hazelnuts in their shells at 180C for 10 minutes on a tray and then allow to cool.
(2) Crack the shells and chop the nuts in a food processor.
(3) Mix the Breadcrumbs, half of the grated Italian style Cheese, Parsley and nuts and put in a bowl.
(4) Season the flour with Salt & Pepper, Chilli Flakes and put in a bowl.
(5) Mix the beaten Egg with a little Milk to make an Egg wash and add to a bowl.
(6) Heat the Oil in a large frying pan.
(7) Dip each Turkey steak firstly in seasoned Flour, then the Egg wash and finally the Breadcrumb mix.
(8) Fry on both sides on a moderate heat until the breadcrumbs are golden.
(9) Spoon a little Passata sauce over each steak.
(10) Sprinkle grated Cheddar over the top and then Italian style Cheese and a sprinkling of dried Basil.
(11) Grill until the Cheese has melted and browned slightly.

We really enjoyed the intense flavours and the Turkey was both tender and moist. Serve with scalloped chips and a dressed salad perhaps?
 

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