Based on this recipe from James Martin. Slight variation:
Take 4-6 chicken skinless breasts and toss in spice blend made of 2tsp ras-el-hanout (I have found this in a local Tesco's), 0.5 tsp turmeric and 1 tsp ground cinnamon.
Fry in large pan for 2-3 minutes on each side.
Remove and then fry onion, garlic and ginger until onion are translucent. Add stick of cinnamin stick and any of the spice blend remaining and fry for further minute. Return chicken to pan - continue with James' recipe adding pinch of saffron at same time as stock. Season to taste
I served with cous cous with chopped parsley and coriander as is not the season for mint.
Sunday, 30 January 2011
Sunday, 23 January 2011
Monday, 3 January 2011
Turkey - Christmas 2010
We ended up spending Christmas at my mother-in-law's; so the local free range happy turkey we had ordered, and had been feeling smug about having managed to get on the supplier's list, ended up having a few days in the freezer and was then eaten at lunchtime on New Year's Eve. I used the same recipe (2021 - updated link) as last year but included the stuffing (stuffed the neck only); the bird was 6+kg and needed the additional 20 minutes. I SO need to get a different roasting tray ahead of next Christmas as my halogen hob and the current tin do not get on well. With VAT going up in a few hours time maybe I ought to go look online once I have finished writing this!
Along with turkey sandwiches for lunch yesterday and a very tasty soup from stock made from bones etc to be had for some lunches this week the meals for the week, mainly using up the turkey, are:
Turkey Curry: to date I have used a different more tomato based recipe (not written up as yet) that does well for any cooked meat, but this one went down well on Saturday. I used low fat creme fraiche rather than the yoghurt/cream/lemon mix. It could have done with a squeeze of lemon and some toasted almonds.
Beef braised in Guiness with Pickled Walnuts: A Delia recipe from her original Cooking series. I cannot find the recipe online but this one with Venison is a variant.
This evening we will try out this pasta and leftover turkey recipe. I won't put in the leftover stuffing as these have been formed into 'patties' to be fried up and served with chips and peas tomorrow. Update: use low fat soft cheese and try adding artichoke hearts next time.
IF we have any turkey left, which I doubt, I will look at trying out this potted turkey recipe to go with the various pickles I have either made myself, been given or found have been bought in.
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