Classic Biryani

My passion for food started in my mother’s kitchen when I was ten years old. I was fascinated by how easy everything was to make and the complex tastes I experienced from simple ingredients. This version of a classic chicken and rice dish – Biryani - is a mixture of mother’s version combined with my additions through the years.

Preparation:  45 minutes (+ marinate overnight)       

Cooking: 1 hour    Serves 6

Ingredients

Biryani with tarka dal and paratha

1 whole chicken (1200 gms) skinned and cut into 8 pieces
½ cup cooking oil
4 cups Basmati rice
¼ tsp haldi (turmeric)
2  tsp ginger & garlic paste
2  large potatoes

4 large tomatoes
1 cup yoghurt
2 large onions thinly sliced
4 tbsp garam masala
1 tsp salt
1 tsp zafran (saffron) soaked in rose water

Method

• To marinate the chicken put the yoghurt, haldi & saffron in a bowl & mix them with the chicken. Leave to marinate either overnight or for at least 3 hours.
• Wash the rice and then soak it in water with 4 tsp salt and let it soak for 3 hours.
• Heat oil in a frying pan and fry the sliced onion till brown, not golden but slightly dark brown, take this out and put it on a paper towel so the oil is soaked in. Then crush the onions and keep to one side.
• In the remaining oil put the chicken first and cook in high temperature until all the water has dried then put the remaining yoghurt in along with salt, cover the pan for 5-10 minutes until the chicken is done and you have a curry mix. The oil will have separated and risen to the top.
• Boil the rice until half cooked, strain. When all the water has strained, mix the fried crushed onions and garam masala.
• Cut the potatoes into thick slices. Put some of the oil from the chicken curry in the bottom of a wide pan and layer the potatoes on top followed by a layer of tomatoes. Then put half of the rice, followed by chicken curry. Put the rest of the rice on top to cover completely.
• Make 5 holes on top of the rice and put the zafran/rose water mixture.
• Cover this tightly by putting a cloth on top of the pan then tie a knot over the lid.
• Let this cook for ten minutes in high fire, open the cover slightly, when you see steam come out, then lower the fire and let it cook (dum) for another 30 minutes.

Note: If you don’t like chicken on the bone then get 6 large breast pieces which you can cook either whole or cut each piece into two making 12 generous sized pieces.

Upside down raspberry & pear cake

I don’t know what it is about upside down cakes but I am mad about them! The original upside down cake involved a pineapple, however, I have used all kinds of fruit and the results have been the same juicy, caramelized and sometimes stunning displays of fruit placed delicately on a light sponge (see plum upside down picture).

Give it a try and I guarantee the taste will put a smile on your face J

Preparation: 15 minutes

Cooking: 45 minutes to 1 hour

Oven temperature: 180C (160C fan oven)

Deep Pyrex dish: 28 cm

Ingredients

6 oz self raising flour

6 oz butter softened

6 oz sugar

3 eggs

2 tablespoons dark brown sugar

3 tablespoons golden syrup

1 teaspoon extra butter

1 teaspoon vanilla extract

3 large pears peeled, cored and sliced

1 punnet raspberries

Method

• First prepare the dish – rub the base roughly with one teaspoon of butter and drizzle one table spoon of golden syrup on top. Sprinkle with brown sugar and then place the fruit in any design you fancy.
• Put the flour, butter, sugar, eggs, vanilla and 2 tablespoons of golden syrup into a mixing bowl and whisk/mix on a medium speed till all ingredients are well combined.
• Pour batter over the fruit mixture, level the top and put in the oven to bake, checking after 30 minutes.
• The cake is cooked once the middle springs back once lightly touched or cake tester comes out clean when the centre is pierced.
• Cool for about 5 minutes in the dish then turn upside down on a plate. As you can see from the pictures, the sugar and golden syrup give a nice glaze to the fruit.
• Enjoy warm with a large scoop of ice cream or cream or pour custard on a generous slice once cooled.

Moist chocolate cake with chocolate ganache icing

I have been experimenting with a lot of chocolate cake recipes and have finally found one that works all the time. Not my own recipe but a mixture of recipe ideas from books, magazines and lots of trials on eager chocolate cake fans!

Prep time: 15 minutes

Cooking Time: 45 to 55 minutes

Ingredients

2 cups plain flour

2 cups sugar

1 cup cocoa

2 large eggs beaten

1 ½ teaspoon vanilla extract

1 ½ teaspoon bicarbonate of soda

1 ½ teaspoon baking powder

¾ teaspoon salt

½ cup vegetable oil

1 cup milk

1 cup hot water

Oven: 180*C (fan oven 160*c)

Tin Size: 13”x9”x2” rectangular tin or a 26” round tin (greased and lined with baking paper)

Method

• Put all the dry ingredients in a large bowl and stir with a metal spoon – blend well
• Add all the wet ingredients (apart from the water) and mix using a balloon whisk or wooden spoon until well combined.
• Then add the hot water and whisk. The end result will be a runny cake batter but don’t worry - that is how it is supposed to be!
• Pour the mixture in the prepared tin and give a sharp tap on the counter before putting in the oven.
• Bake in the oven for up to 55 minutes or until the middle of the sponge springs back when touched lightly. Turn the tin around halfway through baking.
• Allow the cake to cool in the tin, then turn out on a wire rack to cool down completely.
• Put in the fridge to chill while the ganache is made as cutting a chilled cake is easier to manage.
• Put ¼ of ganache in middle of cake and use the rest to ice and decorate the whole cake any way you like (see earlier picture of chocolate cake with ganache icing and raspberries).
• The cake is best eaten chilled with a nice latte or cappuccino!

Chocolate Ganache

300 g dark chocolate

175 ml double cream

                               

• Heat double cream until it is hot (but not boiling).
• Pour over broken chocolate pieces and stir until melted and the icing gets a glossy sheen.
• Chill in fridge for 20 minutes before icing the cake.

Aloo Gosht

A tasty treat today - beef and potato curry!

Preparation: 20 minutes                         

Cooking:      45 minutes

Serves:        6 - 8

Ingredients

1 kg rump steak

½ kg potatoes, peeled & chopped into 2 inch cubes

2 medium onions thinly sliced

2 tbsp olive oil

¼ turmeric

½ tsp paprika powder

2 ½ tsp coriander powder

1 ½ tsp garam masala

1 ½ tbsp ginger paste

1 ½ tbsp garlic paste

3 tbsp tomato paste

1 large dollop full fat yoghurt

1 cup vegetable or beef stock

3-4 whole green chillies

1 bunch fresh coriander chopped

Up to 1½ tsp salt (to taste)

Preparation

• Marinate meat in turmeric, paprika, coriander powder, garlic & ginger paste. Cover & place in fridge.
• Par boil the potatoes, drain and fry in hot oil. Sear potatoes on all sides till brown. Turn out on paper towel to drain excess oil.
• Put olive oil in a pan and heat.  Add onions and fry till they are browned.  Add marinated beef and stir in high heat to sear all sides.
• Add any left over marinade, potatoes & stock. Put chillies in & reduce temperature, cover & simmer for about 20-25 minutes.
• Add tomato paste, yoghurt & salt (taste seasoning and add salt as required). Stir well & sprinkle fresh coriander on top.  Cover once more & simmer for another 15-20 minutes till oil comes to the surface of the pan.

Serve hot with rice or bread & a yoghurt condiment.

Extras:

• Use braising steak when you intend to cook this curry very slowly.
• If you want a spicier version use chilli powder instead of paprika and add chopped green chilli as part of marinade.
• Onions can be chopped instead of sliced if you want a smoother finish to the curry.
• If you don’t have ginger & garlic paste handy you can get away with using powder however I feel it does not add the freshness you get when you make the paste on the day!
• I usually use stock granules as it does the same job.

One pot winter warmer

Well, it looks like today's going to be a write-off weather-wise, so here's a recipe to keep the cold at bay.

Prepping: 20 minutes                          

Cooking: 2 hours approx

Serves: 4 hungry people

Ingredients:                                                                  

600gm topside of beef cubed                         

400gm butter beans                                         

300gm cannelloni beans                                  

300gm pinto beans                                          

12 shallots peeled                                                        

8 medium mushrooms quartered

1/2 cup red wine vinegar

2 tbsp olive oil

1 pint beef stock or boiling water

Herbs & Spices:

1 tsp hot paprika powder

1 tbsp coarse ground pepper

2 tbsp sun dried tomato paste

2 bay leaves

4 sprigs mixed dried herbs

Method:

• Sprinkle beef cubes with flour and pat all sides. Heat oil in large pan and add the beef cubes.
• Sear all sides and once sealed remove from pan. Add shallots to same pan and cook in beef juices for 5 minutes or till they are slightly coloured. Reduce temperature to lowest setting.
• Put beef cubes back in pan along with paprika, pepper & tomato paste. Mix well making sure all the gooey mix at the bottom on the pan starts lifting to give a deep dark texture. Add all the beans, mushrooms, vinegar and beef stock/water.
• Stir, bring to the boil and then throw in the bay leaves and dried herbs. Reduce temperature to low and cover the pan. Simmer for 1½ hours or till the gravy thickens and beef is tender.
• Serve with mashed potatoes mixed with wholegrain mustard.

Notes:

1. I used canned beans to save time. Drain excess liquid before adding to pan.
2. The bottom of the pan will catch but don’t panic - that is what will make the base of the gravy, giving a rich flavour to the whole dish. When the meat is simmering in low heat, gently mix the liquid with ingredients caramelized at the bottom of the pan.
3. Add 1 cup of red wine to give it an even deeper flavour.
4. If you want thicker gravy, cook in high heat for 15 minutes with the lid off. This should be done after about an hour of simmering to ensure beef is meltingly soft.