Aisha’s Amazing Kick-Ass Curry!

We can always tell when Autumn is well & truly on it’s way. The nights are drawing in, the leaves are beginning to turn into an array of vivid rouge & rust coloured hues, the crisp sunny mornings have arrived & the students are back at Uni. I have fond memories of University, although I left with a Husband instead of a degree (totally unexpected but pretty awesome!). As a mature student & single Mum in those days, I had a few struggles & one of them was making my food budget stretch. My son was only five at the time & we were renting a tiny “two up, two down” house in an old part of town, without many luxuries. I’m not talking warm Prosecco here – I had lost my home, ex-husband, job & finally my car, all within seven days & ended up sleeping on a kind person’s spare room floor.

So, I picked myself up & dusted myself down, found somewhere to rent, decided to enrol at Uni & get my life back on track (sort of!). The house was basic, but home: I slept fully clothed on an inflatable bed that would deflate during the night, there was no heating (the only gas fire was condemned) & we didn’t have a fridge, until my parents bought me one for my birthday (we kept milk cold in the sink). But it was paradise compared to how it could have been & we made the best of it. One of my dearest friends gave me a huge microwave & I managed to acquire an oven, so at least I could cook! I don’t want pity or anything (others have gone through much worse) & I’m not even sure I should be sharing such a personal experience, but my love for cooking became more important during this time, making me very resourceful & creative, giving me the opportunity to develop some of my best recipes.

It was at this little rented house that I met my fabulous neighbours, a lovely young couple who had the most beautiful baby girl, Aisha. Her Mum & I would chat about recipes, food & family. This curry was the result of those afternoon chats & is named in honour of Aisha & her Mum. It’s a firm favourite with my guys & I have shared it with several friends over the years too. It is inexpensive, easy to make & very flavoursome, plus it makes great spicy wraps the next day (if there are any leftovers!).

What you need:

4 Chicken Legs or 8 Thighs (skin on & bone in) or 2 Chicken Breasts, cut into thin strips
1 large Red Onion, sliced thinly
2 Peppers, deseeded & thinly sliced
1 tin Chopped Tomatoes (save the tin to measure water in)
1 chunk of Fresh Ginger (about 2 inches should do)
4 cloves Garlic
Half a teaspoon of Cayenne
2 teaspoons each of Cumin, Turmeric & Coriander (I prefer leaf, but you can use ground here)
2 tablespoons of Vegetable or Olive Oil (I use whatever’s in the pantry at the time)

What to do:

Pre-heat the oven to 180*C.

Prepare the spices & mix together in a small cup, ready for adding later.

Peel & grate the ginger, chop the garlic & slice the onion.

Heat the oil in a large frying pan or skillet. If you are using chicken legs/thighs, you need to seal the meat first, so fry for a couple of minutes on either side until the skin is browned & the flesh is opaque underneath. Set aside in a large casserole dish with a lid on.

Add the spices (be careful you don’t breathe it in though – stand back when you do this) & stir well. If it looks a bit dry, add a little more oil to loosen it up.

If using chicken breast, add this now & stir fry until opaque on all sides, mixing well with everything in the pan.

Add the peppers & stir fry everything for a couple of minutes to completely combine all the spices.

Add a tin of chopped tomatoes & half a tin of cold water. Mix well & cook for a couple of minutes, until it is bubbling away nicely (avoid splashes though – turmeric stains worktops & this sauce is hotter than the surface of the sun!).

Transfer to the casserole dish, pouring all over the chicken legs & ensuring they are completely covered in the sauce. Put the lid on & bake in the oven: chicken legs should need about 30-40 minutes, until the meat is tender & falling off the bone; chicken strips should need about 20 minutes max.

If using chicken strips, you can always cook it in the frying pan/skillet on the stove, because they don’t need much cooking. With chicken legs, to test if they are cooked through insert a skewer into the thickest part & if the juices run clear, it’s cooked. If not, pop it back for another 10 minutes.

While the curry is in the oven, cook some rice as per the instructions on the packet (maybe pop a couple of cardamom pods in the water) & make some flatbreads – I’ve been making some from a recipe my Mum gave me recently from a magazine. They take five minutes from start to finish, so you’ve got plenty of time to make them!

What you need:

8oz Self-Raising Flour (or 8oz Plain with 4 teaspoons of Baking Powder), plus a bit extra for rolling out
100ml cold Water
1 tablespoon Olive or Vegetable Oil, plus a little more for frying
2 cloves Garlic, finely chopped (optional)

What to do:

Clean out the skillet you just used – you’re going to fry these breads in it.

In a bowl or food processor, mix all the ingredients together to form a soft dough. Split into four equal sized balls & dust with a little flour.

Heat the skillet/frying pan & add a sprinkling of oil (you only need a little bit) – it needs to be quite hot.

Take each dough ball & roll it out in a little flour until very thin, shaping it into an oval shape as you do (mine are usually random shapes though, so it doesn’t really matter if you don’t).

Place two in the pan & cook for about 2-3 minutes each side, turning carefully so they don’t break up.

Once cooked, transfer to a cooling rack or chopping board until ready to serve. If you want them to stay soft, wrap individually in a bit of foil until you’re ready to serve. That way, you can chuck them back in the oven to warm up while you’re dishing up the curry & rice.

Serve straight from the casserole dish or skillet, with a dollop of cool Greek yoghurt mixed with a few finely chopped fresh mint leaves, along with the garlic flatbreads. The fresh ginger gives the curry plenty of kick, so I will warn you to have a glass of ice cold beer nearby (or milk).

Any leftovers make great lunch wraps the next day too – chop some salad up, add a little curry & a splodge of the yoghurt, then fold. No waste, plus you made your own bread in minutes to mop up that sauce!

Whether you’re studying hard or hardly studying, I hope you like Aisha’s Kick-Ass Curry as much as we do. Share with friends & add a little spice to your life!  A x

Fabulous Fresh Focaccia!

Sometimes, all you need is a warm slice of homemade focaccia, topped with chopped garlic & rosemary, ready to dip into some fragrant extra virgin olive oil & dark balsamic vinegar.  So while dinner is cooking nicely & the Husband is gardening his socks off, I decided to warm through one of these lovely flatbreads that we made last night (leftover from making pizza) & get him an ice cold IPA beer (well, it would be rude not to).

When we make pizza (usually at the weekend, because it’s more relaxed), there is always enough dough to make four pizzas & so I like to make two for us, then use the leftover dough to make either baguettes or focaccia, depending on which dough I’ve made (I’m always planning ahead – two meals for the effort & price of one!).   If it’s a Saturday morning, I love to make fresh baguettes filled with crispy bacon & fried eggs.  But if it’s a Sunday, I’ll use the leftover dough to make some focaccia for us to nibble on while we’re doing chores or watching a film – just enough to keep us going until dinner is ready & definitely healthier than some other snacks!

Because focaccia dough has olive oil in it, it’s smooth & tactile, making it easy to shape into whatever you like (I made ovals this time because the only baking tray not being used was a large one!).

Simply stretch it into the shape you want (use a rolling pin if you like), spread some olive oil over the top with your hands, making dimples with your knuckles, then top with a little freshly chopped garlic & rosemary leaves, plus a dusting of sea salt & black pepper.  Sprinkle a little flour or coarse semolina onto a baking tray (you really don’t need much, but this stops it sticking) & pop the focaccia on the top.  It takes about 8-10 minutes in a hot oven (& about 8-10 seconds to munch through a slice!).  When it’s done, I like to give it another drizzle of olive oil before letting it cool slightly (this adds more flavour), before slicing & dunking (if like me, you live with guys, I advise you to always make an extra one so you don’t miss out).

And if you’re making one for your Gardener too, don’t forget to give them a beer to go with it!  Bellissimo!  A x

La vita non e’fatta di solo pane (you cannot live on bread alone), but you can bake it!

 

During my extreme shopping trip today (which is where I hit three supermarkets before 10.00am like some sort of ninja with a trolley), a couple of people asked me about baking bread & how come it’s so hard/messy/time-consuming (you get the picture).   My reply:  it’s not (well, it’s not the way I do it).

Firstly, I don’t possess a bread making machine (save your money – buy a pasta machine instead).  I make all my bread by hand – I’m not built like a brick shed with muscles & you don’t need to be either.   Baking bread is like creating some sort of magic in the kitchen!  There really is nothing quite like that heady, warm scent of a freshly baked loaf – especially if you’ve made it yourself.  Both my husband & son bake bread – I taught my son this recipe when he was at junior school (which he proudly told his teacher was better than her packet bread mix & refused to make it – she wasn’t impressed!).

Now I’m not disputing that there are some beautiful artisan breads out there which take time, effort & years of experience, but if you just want some good, basic bread to feed your family, then this is for you.   It’s cheap, really easy & you get a free mini workout with every batch (“Yay – free stuff!” I hear you say).   So, let the floury fun commence!

What you need:

12g fresh yeast (or the equivalent of dried)
500g strong bread flour (I have tried them all & my favourite is Allinson’s), plus a bit extra for dusting your worktop
330ml (approx just over half a pint) lukewarm water (stick your finger in it & it should be the same temperature)
Half a teaspoon of ground sea salt
A little olive/sunflower oil or melted butter – to brush around the inside of your loaf tins
2 loaf tins (standard size) – you can do it free-form too, just dust a baking tray with a little flour
Cling film

Optional ingredients:

2 tablespoons olive/sunflower oil – this is down to individual taste
Seeds/herbs/dried fruit – you can put whatever you like in (my favourite is to mix a teaspoonful of poppy, linseed, sesame & pumpkin seeds together).

How to do it:

Dissolve the yeast in the water, which should go a light muddy colour (give it a good stir with a fork).

Put the flour & sea salt in a large mixing bowl, slowly pour in the yeast water (add the oil at this stage, if using) & stir into the flour until it forms a dough ball & the bowl is clean.  Sprinkle a little flour in the bottom of the bowl & set aside for later.

Dust some flour on a clean worktop, place the dough on it & start kneading – here’s your free mini workout!  Kneading is simply stretching the dough, making the gluten in the flour flexible & will make your bread rise well.  Give it ten minutes, firmly pushing the dough away from you with the heel of your hand, then pulling it back on itself. Once kneaded, it should feel more elastic, so just put it in the floured bowl, brush a bit of oil on some clingfilm & put this on top of the bowl (oiled side down), making sure there are no gaps.  Put it on a tray in the airing cupboard or a warm place, where there are no draughts & leave it for about half an hour.  This is called proving the dough.

Heat your oven to 220*C.  Brush the inside of your tins with a little oil & place on a baking tray.

Take the now risen dough from the airing cupboard (put the oiled cling film to one side) & put onto a floured worktop.  To knock out any large air bubbles, I like to throw it on the worktop a couple of times, knead it for a few seconds, then split it into two equal balls.  If you’re putting seeds/fruit/etc in, gently stretch it with your hands into a rectangle, sprinkle some seeds on a third, fold it over, sprinkle some more, fold it again, then sprinkle the rest.  Fold it gently again to distribute the seeds/fruit in the dough, shape it to fit your loaf tin & pop it in.  Repeat with the other dough ball.  Cover with the oiled clingfilm & leave for a further half hour to prove again.

Now you’re ready to bake!  Remove the clingfilm from the tins – the dough will have risen again & is ready to go into the oven.  Put the tray in the middle of the oven & bake for about half an hour.

Once done, it will be golden & risen above the tins, so just tip out onto a wire rack to cool.  To test if it’s cooked, give your loaf a tap on the bottom – it will sound hollow if it’s ready. Resist the urge to eat it before it’s cooled a bit! Once cooled, slice it, spread it, dunk it & dip it! Whatever you do, share & enjoy it.  As the old Italian saying goes “La vita non e’fatta di solo pane” (“You cannot live on bread alone”) – but you can bake it!   A x

Simple Roasted Potatoes

Actually, “simple” doesn’t really do these potatoes justice.  Believe me, I spent hours trying to make the perfect roasted potatoes.  I’ve par-boiled them, used all kinds of different oils, fats, different varieties of potato, followed all the recipes I could & still ended up with what can only be described as cremated (but somehow still raw) missiles that you could injure yourself with!   So one day, I decided I was going to do it my way & it worked – crispy on the outside, fluffy in the middle & really easy to do.

For roasting potatoes, you need to invest in a heavy-duty baking tin for the oven & the more you use it, the better it gets.  Before using them, I like to season my tins – which is basically heating them up with a little oil in, wiping it off with kitchen paper & repeating a couple of times. Please don’t put them in the dishwasher – rinse them with hot water, dry well with kitchen paper & put them away.

What you need:

Some washed & dried baby potatoes, skin on (I use about half a kilo to feed 3-4 people, so just add more if you have more guests)
Extra virgin olive oil
Sea salt
Black pepper
Some chopped fresh Rosemary – optional (just strip the leaves from a sprig & chop finely)

How to do it:

Heat the oven to 220*C.  On a chopping board, cut the potatoes in half lengthways.  If you want to give them a bit more texture, cut little slices in the curved top all the way along (hasselback style).

Spread some olive oil on a baking tin, put the potato halves in curved side down & then drizzle more olive oil on the top, give them a good sprinkle of the sea salt & pepper.  If you want to add some rosemary, sprinkle some of that too.  Get your hands in, toss the potatoes in the oil & seasonings, making sure they are well coated & that they are all returned to their curved side down position.

Put them in the top part of the oven, for about 15 minutes until they are sizzling & golden.  If they have stuck a bit, just use a spatula or tongs (nothing metal though or you’ll damage your tray) & ease them away from the tin.  At this point, turn them over carefully & return to the oven for about 10 minutes or so until crispy.

Remove them from the tin & serve – if you want to, you can always pop them on some kitchen paper to remove any excess oil, but I find a good shake does a pretty good job & it’s not lard, so you’ll be fine.

They tend to evaporate pretty quickly in my house (which is why there’s no picture at the moment), so I suggest keeping a few back for you!  These go with everything from roast dinners to salmon fillets.

Enjoy!  A x