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Saag Aloo

Saag Aloo recipe

We’ve had and loved Saag Aloo in the past when we used to get India takeaways, it was a bit of a Wednesday evening treat when we were at The In on The Green. We’ve also throw the odd imitation one together. So we thought we’d try a more traditional recipe….

Ingredients:-

4 Medium New Potatoes, peeled and par boiled
½ Tbsp of Ground Coriander
 1 TSP of Garam Masala
½ Tsp of Turmeric
½ Tsp of Ground Cumin Seeds
1 Onion, finely diced
2 to 3 Cloves of Garlic, minced
1 Tsp of Brown Sugar
3 Tbsp of Lemon Juice
2 Tbsp of Water
5 Tbsp of Oil
1 Tsp of Brown Mustard Seeds
1 Tsp of whole Cumin Seeds
2 Small Red Chillies, finely chopped
1 Inch (2.54Cm) of fresh Ginger, minced
1 Tomato, finely chopped
250g Fresh Spinach, roughly chopped
1 ½ Tsp of Salt

Method:-

(1) Mix the ground Coriander, Garam Masal, Turmeric, ground Cumin, Sugar, Lemon Juice and Water.
(2) Heat the Oil and fry the par boiled Potatoes, stirring gently until golden brown.
(3) Remove and set aside.
(4) Add the Cumin seeds and Mustard seeds to the hot Oil and stir until fragrant.
(5) Add the Onions, Garlic, Chilli and Ginger and stir for a few minutes.
(6) Add the spice mix from (1) and continue to stir until the water has evaporated.
(7) Add the Tomato and simmer for a further 5 minutes or until thickened.
(8) Stir in the Spinach a few handfuls at a time stiring occasionally.
(9) Season with Salt.
(10) Reduce the heat and add the Potatoes and mix well.
(11) Simmer for a further 5 minutes.

This was a really authentic side to go with the Balti Pork we had frozen an few nights ago. Quick and easy and just what we needed after a day of flooring and boxing in the kitchen.

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Cajun Chicken Burger with Spiced Rum Hot Sauce

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Category: Recipes

Cajun Chicken Burger with Spiced Rum Hot Sauce

 

There’s a tale behind this very odd recipe. We were given a bottle of Fairfax handcrafted Chocolate and Walnut Rum. Quite some gift! It was bankrupt stock and the label was damaged, the loss adjusters didn’t want it, but we’re not complaining. However neither of us drink spirits…

We’re not really into sweets as such so Sue cobbled this Cajun Burger gig together and it was really really good. A bit of a treat which we’d certainly not be able to afford without the gifted Rum!

General Ingredients:-

2 Chicken Breasts
Gluten free Bread Crumbs + 2 tea Spoons of Cajun Spice Mix
Gluten free Plain Flour
2 Eggs beaten
2 Gluten free Bread Buns
2 Eggs
Mayonnaise
Bacon
Cheese
Oil to fry

Ingredients for the marinade:-

Cajun Spice Mix
Sweet Paprika
Garlic Powder
Oregano
Salt & White Pepper
Cayenne Pepper
Cumin
Thyme
A hearty slug of Rum

Ingredients for the Hot Sauce:-

The remaining marinade
Hot Sauce
BBQ Sauce
More Rum!
Lime Juice
Caster Sugar

Method:-

(1) Mix all the marinade ingredients and add the Chicken Breasts.
(2) Allow to sit in the fridge covered overnight.
(3) Remove the Breasts from the marinade and pour the remaining marinade into a sauce pan.
(4) Add the remaining Hot Sauce ingredients to the pan.
(5) Dredge the Breasts in Flour, then coat in the whisked Egg then dredge in the Bread Crumbs.
(6) Set your Hot sauce to simmer over a very low heat.
(7) Grill your Bacon until it is crispy and set aside.
(8) Fry the Chicken Breasts gently turning occasionally until cooked through and golden on both sides.
(9) Place the Bacon over the Chicken Breasts and then add a Cheese which will melt.
(10) Place under the grill.
(11) Dress the base of the bun with Mayonnaise and the top with your reduced and cooled Hot Sauce.
(12) Fry the Eggs until the Yoke is still runny.
(13) Build your Burger with the Eggs on top and secure with a skewer.

Served simply with some chips this was outstanding. I’m guessing we’ll never be able to order this in a restaurant and if we could we’d probably have to sell our souls and our Cat to afford it!!!!!
 

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