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"D" - Djibouti - Skoudehkaris & Khamir

Skoudehkaris & Khamir recipe, eat well on Universal Credit
 
Around the world for £4 - “D” is for Djibouti ( Africa)
 
Ingredients:-
 
1lb Lamb Shoulder
2 ½ cups of Rice
5 Tomatoes, peeled, seeded and diced
1 tbsp Tomato Purée
1 Red Onion, sliced
1 White Onions finely chopped
4 cloves of Garlic, grated
¼ tsp Chilli powder
4 tbsp Oil
1 tsp Cumin
6 Cardamom Pods
2 pinches of Cinnamon
Salt
Coriander leaves
 
Method:-
 
Preheat oven at 350 F.
In a dutch oven, pan fry the meat over medium high heat. Brown on all sides without burning. 
Add all the onions and sweat. 
Add garlic, tomatoes, chilli peppers and tomato paste. Add salt and spices.
Cover everything with boiling water and put the dutch oven in the oven for 45 minutes. 
Check the tenderness of the meat and continue cooking if necessary. Also check the liquid level and add water while cooking if necessary. 
Remove the dutch oven from the oven and place on medium heat.
Add the rice to salted boiling water, cover and cook rice 15 minutes (5 minutes over medium heat then 10 minutes on low heat). Check the amount of liquid and add water to cook the rice if necessary. The rice should be slightly sticky and.
Sprinkle with Coriander leaves and serve hot.
Drain the rice and serve the Skoudehkaris over it with the Khamir as a side.
 
Khamir
 
1 ¼ cup (Gluten free) Flour
2 tbsp Sugar
1 tsp Baking powder
Pinch od Salt
1 Egg
¼ cup of Milk
 
Method:-
 
Mix all the dry ingredients.
Add the milk and Egg.
Blend into a smooth dough.
Roll out on a floured surface until ¾” thick.
Cut into squares
Fry on both sides.
Drain on kitchen paper.
 

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Tandoori Style Chicken

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Category: Recipes

Tandoori Style Chicken recipe

We had a whole Chicken with the ever present Yellow Sticker for £2.54 and thought we’d try something a bit different. We had everything in for the marinade apart from the Buttermilk, so this turned out to be a very low cost meal. Well two meals for two of us and bits for Smooh the cat actually.

Ingredients:-

1 Whole medium Chicken, cut into portions
1 Tsp ground Coriander
1 Tsp ground Cumin
1 Tsp ground Turmeric
1 Tsp ground Cayenne Pepper
1 Tbsp Garam Masala
1 Tbsp Paprika
330ml Buttermilk
2 Tbsp Lemon juice
4 minced Garlic cloves
2 Tbsp minced fresh Ginger
1 teaspoon Salt
½ a small tin of Tomato Puree
2 Tbsp Oil
DIY Garlic Butter

Method:-

(1) Mix all the marinade ingredients.
(2) If your Chicken is nor portioned, cut through the joints with a shart knife to take the legs and wings off. Now use kitchen scissors to cut the body along one side of the spine and the same side of the keel bone.
(3) In a large bowl stir the marinade around all the Chicken portions, making sure that every area is coated.
(4) Allow the marinade to do it’s thing in the fridge for at least an hour. We have a second batch which has been in the fridge over night.
(5) Foil a grill tray and put the rack over the top.
(6) Pre heat the oven to 180c
(7) Roast uncovered for 20 minutes.
(8) Remove from the over and glaze with the melted Garlic Butter.
(9) Return to the oven for a further 15 to 20 minutes, until the Chicken is well cooked.

We served ours on a bed of Rice with home made Naan Bread, Onion Bhaji, Whole grain Mustard Mayo and a Cabbage & green leaf Salad.


 

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