Chicken Tikka

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Marinated Rack of Lamb with Bean Cassoulet recipe

£2.39 for the best part of 1Kg of Lamb ribs. Well yes there's a lot of bone. But a good deal of meal for 3 of us.

Ingredients:-

1kg Rack of Lamb

Mixed dried Herbs

Dried Mint

4 cloves of Garlic Minced

15g sliced fresh Ginger

3 Bullet Chillies finely chopped

¼ tsp Salt

Juice of 1 Lime

60ml Soy Sauce

120ml Sunflower Oil

3 tbsp Brown Sugar

2 tbsp White Wine Vinegar

4 tbsp water

Cassoulet Ingredients:-

1 Tin of Chick Peas

2 Onions cut into quarters

2 Carrots cut into chunky batons

3 outer leave of Savoy Cabbage shredded

Method:-

(1) Mix the marinade ingredients.

(2) In a deep sided tray massage the marinade into all surfaces of the meat.

(3) Cover and place in the fridge overnight.

(4) Lift out the Lamb and layer the Cassoulet ingredients and then lay the marinated Lamb over the top, spooning over marinate to ensure the meat is well covered.

(5) Cover with foil and roast at 180c for 1 ½ hours.

(6) Uncover and continue to roast for a further 20 minutes.

We served ours with roasted and double fried crispy chips, home made Garlic Bread and Coleslaw. This was the best meal we've had in a long long time!

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Details: Written by Tony Carson; Category: Recipes; Created: 10 October 2021

Chicken Tikka recipe, eat well on universal credit

We fancied a break from the Asian recipes, so we went to India for a change. Pretty close geographically, but quite a difference in the spice profile.

Ingredients:-

2 Uncooked Chicken Breasts, cubed
100ml Lactose free Milk
2 Tbsp Margarine, melted
1/ Tsp of Cumin powder
½ Tsp of Coriander powder
½ Tsp of Chilli powder
½ Tsp of Turmeric
½ a Lime, juiced
½ a Lemon, juiced
2 Tbsp of Tomato Puree
½ Tsp of Garam Masala
20ml of Oil
Salt & White Pepper to season

Method:-

(1) Season the Chicken with Salt & Pepper.
(2) Add the Milk to a bowl and then add the Lemn and Lime juice. Stir in and let it rest for 10 minutes.
(3) Add all the remaining ingredients and combine.
(4) Pour the mixture over the Chicken and coat fully.
(5) Place in the fridge for 4 to 5 hours, preferably over night.
(6) Preheat the oven to 180c.
(7) Place the Chicken on a baking tray and cook for 20 to 25 minutes until fully cooked through.

We served ours with boiled Rice, home brewed Onion Bhaji, a Cucumber salad and popadoms.

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