Wednesday, 22 February 2017

Kerala duck roast

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Serves 3 as a side (Recipe loosely adapted from Flavours of the Spice Coast by Mrs. K M Mathew)
Duck legs and thighs- 500 gms (with skin on)

To marinate and pre-cook
Coriander powder- 1/2 tsp
Chilli powder- 1 tsp
Turmeric powder- 1/4 tsp
Ground pepper- 1/2 tsp
Fennel seeds- 1/4 tsp
Cinnamon- 1 inch 
Cloves- 4
Cardamom pods- 2
Vinegar- 1/2 tbsp
Ginger- 1 inch piece, peeled and roughly chopped
Garlic- 4 pods, peeled and roughly chopped
Salt

For the roast masala
Oil- 1 tbsp (coconut oil is ideal)
Shallots/ small onion- 1/2 cup, finely chopped
Curry leaves- 1 sprig + a few to sprinkle
Ginger- 1 inch piece, peeled and grated
Garlic- 4, peeled and grated
Green chilly- 1, slit
Chilly powder- 1/2 tsp
Ground black pepper- 1/2 tsp + 1/4 tsp to sprinkle
Coriander powder- 1/2 tsp
Salt- to taste
Potato- 1 large, par boiled and cut into big chunks
Thick coconut milk- 1/4 cup
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*Please do refer notes before you get started.

Grind together all the ingredients under the 'marinate' section. It wont be smooth and paste like, but its ok to add a wee bit of water and make it into a paste like consistency if you prefer that for marination. 
Marinate the duck with the ground mix and keep aside for about half an hour or till you prepare the masala for the roast.

Peel and par boil the potato chunks and keep aside. I did this in the microwave.

When ready to cook, transfer the marinated duck along with 1 cup of water to a pressure cooker and cook for about 15 to 20 minutes.
Wait for the pressure to release on its own. Open the lid, and if there is more than half cup of liquid, put the cooker back on high heat and boil away some of the liquid. You should have a thick gravy.
Keep aside till ready to use.
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Heat oil in a heavy bottomed pan and sautee the shallots with curry leaves, ginger, garlic and green chillies.
Cook till the onions turn golden brown.
Throw in the chilly, coriander and pepper powder along with salt, and continue sauteeing for a few minutes till the raw smell of the masala disappears. If you think its sticking to the bottom, then add a teaspoon or two of water and mix well.
Pour in the cooked duck meat along with all the juices, and the par boiled potatoes into this mix and on medium heat roast it all together for about 10 minutes, stirring at intervals. Make sure you dont break the meat or the potatoes.
Add the thick coconut milk and continue to roast on low- medium heat till all the gravy sticks to the meat pieces and the oil starts to slowly separate.
Add the 1/4 tsp ground pepper and some fresh curry leaves, give one final mix, switch off heat and cover and keep for about 15 minutes.
Best served with rice, appam, idiappam or porotta.
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Notes: I sliced the leg and thigh pieces into smaller portions and used for this prep.
I was a bit wary of the game-y taste that duck meat usually has and so i washed the pieces in a bit of lime juice and yoghurt, drained and then continued with marination. Of course this step is purely optional.
You can of course slow cook the duck in a heavy bottomed pan, but i pressure cooked it for convenience.
If you are in doubt about the pressure cooker timing, then keep releasing pressure and checking the meat by trying a small piece. If they are not chewy and easily fall off bone consistency you are good to go. If not put it back on and cook for 2 more whistles, check again and proceed. Dont under cook it or else it would be chewy. Over cook it and it shreds. It definitely takes more time than chicken but similar to that of mutton, in terms of cooking times.
For some gravy, add 1 cup water along with the coconut milk, but dont bring to a boil. Continue cooking on medium till the oil gets visible. If after cooking the duck there is enough liquid, then you can use that instead of adding the water with the coconut milk.
Its a roast that is medium spiced. Add one or two chillies more for that authentic spice kick this curry deserves.
I used my Le Creuset cast iron dutch pan for this prep and i cant stress how wonderfully it worked.

Sunday, 12 February 2017

Kerala Tuna thoran

Tuna thoran (serves 4 as part of a main meal)
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A staple in most of the Kerala households, a thoran is nothing but a vegtable of choice cooked with basic ingredients like turmeric and chilli and finished off wwith freshly grated coconut that takes this dish to its delicious level. Mostlly had as a side to rice.
PS: Made in a Le Creuset shallow casserole.

Coconut oil- 2 tbsp
Mustard seeds- 1/2 tsp
Dried red chillies- 2
Curry leaves- a sprig
Shallots- 1/2 cup
Ginger- 1 tsp, grated
Garlic- 1 tsp, grated
Green chilli- 1, slit
Red chilli powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Meat masala- 1 tsp
Ground pepper- 1/2 tsp
Garam masala- 1/4 tsp
Salt- to taste
Canned tuna- around 250 gms (2 cans), drained
Grated coconut- 1/4 cup

Heat oil in you frying pan and add the mustard seeds.
Once they splutter add the red chillies and curry leaves, stir for a second and then throw in the shallots.
As soon as the shallots become slightly brown, add the green chilli, grated ginger and garlic and continue to cook till it no longer tastes raw. 
Add all the masala powders and salt to taste and stir it all together and cook till no longer raw.
Stir in the tuna and cook on medium heat for about 5 to 6 minutes.
If it becomes too dry, mix in a spoon or two of water.
Finally add the grated coconut and cook for a further 3 to 4 minutes, just to get the flavors in.
Turn off the heat, close with a lid and keep aside for 5 minutes.
Serve as a side to rice, roti or even as a sandwich filling (its great with mayo).

Friday, 2 December 2016

Festive cooking: Chicken cordon bleu croissant wreath

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Its DECEMBERRRR! Shrieks in excitement!
As usual this year also flew by so fast. A brand new nephew (who i will meet in a weeks time), a good couple of breaks for Chaiparty, an interesting business preposition, a new house and a pretty decent year if you ask me. Really thankful for all that has been bestowed upon us this year.

Christmas is going to be at home in India with family this year and I'm thoroughly looking forward to it. Baking is on in full swing, to gift to neighbours and friends and this lil number right here was served at a pre Christmas party at mine a few weeks back. Christmas is the time for a table stunner of a dish and i think this Chicken Cordon Bleu croissant wreath will definitely give the guests something to talk about.
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I was lucky enough to attend a session with Maille at their flagship store in Piccadilly circus and got to taste some of their amazing flavoured mustard and must say I'm hooked on to them. It goes into my pasta's, bakes and with meat and I've also got the husband (a not so big mustard fan) hooked. I have also bought a few favourites like the mustard with carrot, with truffle and the one with garlic as gifts for family back home. They make lovely Christmas gifts, especially for those inclined to cooking.

A while back Maille sent me a gift hamper with their most popular products-  Dijon Originale, Honey Dijon and Wholegrain mustard and I've been thoroughly putting them to good use. They also sent me 2 recipes to use for the festive season, but i just couldn't resist making the cordon bleu wreath where mustard as a product would be put to its full use. Not to worry, I am definitely going to try the zesty carrot cake sometime soon and blog it too. I mean a cake that uses mustard, that should be pretty interesting I'm sure.

Do visit Maille for more festive inspiration including recipes, gourmet mustard flavours and gifts. The core range of delicious Dijon Originale, Wholegrain and Honey Dijon Mustards are available for purchase at most major retailers.
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The Dijon Originale and Wholegrain have been used in this recipe, and its such a great addition. They bring forth the mustard presence, but not in an overpowering, annoying sort of way and you still get the other flavours coming through. The honey Dijon has been making its way through to many salads and its perhaps my most favourite of the three. So darn tasty, i can actually eat it on its own :)

I dont think i'd get to update the blog till i get back from India, so here's wishing everyone a very Merry Christmas.

Serves- 3 to 4 as part of a main meal
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For the filling
Boneless, skinless chicken thighs- 450 gms
Salt - to season
Pepper- to season
Garlic powder- 1/2 tsp

Maille Original Dijon mustard- 1 tbsp
Mayonnaise- 2 tbsp
Ham slices- 4 to 5, cut in cubes

1 Jus Rol Bake-it-Fresh Croissant can
Parmesan or Swiss cheese- 1/2 cup, grated
Milk- 2 tbsp (for glaze)

For the mustard cream sauce
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Butter- 1 tbsp
Plain flour- 1 tbsp
Milk- 1 cup
Maille Multigrain mustard- 2 tbsp
Thyme- a sprig
Parmesan cheese- 2 to 3 tbsp*
Salt- to taste
Pepper- to taste

Cut the chicken thighs into small bite size pieces and cook in a saucepan with salt, pepper, garlic powered and a dash of water.
Cook till done and keep aside till slightly cool.
(You can also cook chicken on the bone, and if doing so, shred it into small pieces once cooked and cooled)
Once cool, stir in the Dijon mustard, mayo and ham slices.
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Preheat oven to 180C and line a large baking tray with baking paper.
Pop open the croissant can and lay out the croissants like a star, overlapping each other and as symmetric as possible. Make sure there aren't any gaps between the croissants.
Place the filling all around the ring and top with cheese.
Fold the croissants over and tuck under the wreath if possible or else, trim a bit and pinch the edge you fold over.
Give the wreath a milk wash and chuck into the oven for about 20 minutes.
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While the wreath is baking, get on with the sauce.
Melt butter in a saucepan on medium heat, and add the flour. Cook for about 2 minutes.
Add half the milk and whisk with the flour to form a smooth paste.
Pour in the remaining milk, the multigrain mustard, thyme, salt and pepper and  stir continuously until thickened.

Once the croissant wreath is out of the oven, cool on a cooling rack for a couple of minutes after which pour the mustard cream sauce over generously, slice and serve.
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Notes: You can do a veg version of this with beans, carrot, corn or even add spinach or kale to the chicken and do a non cordon bleu version.
I have also tried the same with puff pastry, and its equally delicious, but its a pain to get it as a wreath.
The filling can be made a day ahead
I used cheddar cheese as i was out of parmesan

With thanks to Maille for the fabulous hamper.

Friday, 18 November 2016

Fish pie

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Right. So the blog has been abandoned yet again and I'm not apologising for it because i know I'm going to abandon it again as I'm off to India for a long holiday in December. Blogging has taken a back seat, or rather no seat at all with work and Chaiparty and the like. Plus, some of these aggressive bloggers have made it all about how many products they get to review, how many likes they get on facebook and its become dramatically competitive. Bad experiences with bloggers have taught me to steer clear of that whole scenario. the past couple of weeks i kept reaching out to this blog of mine for recipes and it made me realise all over again why i started blogging. So in a tiny attempt to get my blogging mojo back, i thought I'd post a favourite.

So anyways, its bloody cold here, like so flippin cold, I don't even want to step out. I have been making a lot of stews and bakes for dinner and this fish pie was the outcome on one such cold evening. I am so not a seafood fan, although these days i can tolerate it a lot more than before and Ro says i secretly love a good sushi. Canned tuna is something i always have lying around in my pantry and potato, there is always potato at home- 2 main components of a fish pie, and so technically it should make its way through much more often, but it doesn't, and i have to listen to Ro whine about 'why is it that you don't make a really fishy fish pie.'

This is a slightly Indian-ised version of a traditional fish pie, one that is done back home. Tastes great nonetheless.

Serves 2 to 3 as part of main
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For the mashed potato topping
Potatoes- 500 gms
Butter- 2 tbsp
Double cream- 75ml
Nutmeg- a generous pinch
Curry powder- 1/4 tsp (optional)
Salt and pepper- to taste

For the filling
Onion- 1 medium, finely chopped
Green chilli- 1, finely chopped
Ginger- 1/2 tsp, crushed
Garlic- 1/2 tsp, crushed
Curry powder- 1 tsp
Tuna steak in sunflower oil- 150gms, drained
Canned Red Salmon- 150 gms, drained
Spinach- 200 gms
Salt and pepper- to taste
Oil- 1 tbsp

Eggs- 3, hard boiled and sliced into rounds

For the white sauce
Butter- 1 tbsp
Plain flour- 1 tbsp
Milk- 1 cup
Cheddar cheese- a handful + enough to sprinkle on top
Salt and pepper - to taste
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Boil the potatoes with enough water or in a microwave oven till fork tender. 
Drain and mash with the butter and double cream along with the seasoning- nutmeg powder, curry powder, salt and pepper. The potato should be fluffy and smooth.

Make the filling by sauteing the onion, green chilli, garlic and ginger in a pan with oil.
Tip in the curry powder and the spinach and saute till the spinach has wilted and all its water has evaporated.
Add the tuna and salmon chunks. Break them down will mixing it into the onion.
Season with salt and pepper. 

For the sauce, melt butter in a sauce pan.
On low flame, add the plain flour and keep stirring, avoiding lumps. Once it is nicely mixed in, add the milk little by little, again making sure lumps are not formed. Keep flame on high once the entire milk is used up and then add the cheese, salt and pepper. Keep stirring till the sauce becomes thick and creamy. If you think it is too thick, add some more milk.
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When ready to bake, preheat oven to 175C

Into an oven proof casserole spoon in a layer of fish mix evenly. 
On top of that layer the eggs and pour the white sauce over this mixture. 
if you have more filling, keep layering till you finish it all up, and ending with the egg layer and white sauce poured over it.
Finally layer the mashed potato on top, fluff with a fork, sprinkle some cheese on top and bake for 15 to 20 minutes.
I used a piping bag and star nozzle to pipe the mashed potato on top.
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Notes:Use any vegetable of choice like carrots, beans, kale etc
Make it a day ahead, refrigerate and bake for about 30 minutes.
If you are not using canned fish, then pre cook the fish with salt and pepper, flake it and then use in the recipe

Tuesday, 9 August 2016

Cheesy Mascarpone and Mozzarella meatball bake

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I'm clearly in Italy mode still and have been whipping up some Tuscan dishes. The only dish we were quite glad to give a miss for a while were pizzas, but otherwise still enjoying a good pasta and bruschetta. This meatball bake ended up being so darn good, I finished almost half of it on my own. The sauce is really thick and dunking a good slice of bread into it and letting it soak for a while before savouring it, gosh, the thought is making me hungry again.

Serves 4 as a main dish
Ground beef- 500 gms
Onion-  1 small, finely chopped
Italian seasoning- 1 tbsp
Oregano- 1 tsp
Garlic powder- 1 1/2 tsp
Worcestershire sauce- 1 tsp
Pepper- to taste
Salt- to taste
Oil- 3 tbsp, or enough, to fry the meatballs

Onion- 1 large
Baby spinach- 3 cups
Chilli flakes- 1 tsp
Tomato based Pasta sauce- 1 cup
Mascarpone cheese- 100 + 100 to scatter
Garlic- 3 pods, grated
Salt- to taste
Mozzarella cheese- 100 gms, grated
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Mix together the ground beef, onion, Italian seasoning, oregano, garlic powder, Worcestershire sauce, salt and pepper together in a mixing bowl. Either using your hands or a wooden spoon, but over work it or the beef turns brown. Bring together until just mixed.
Make small balls out of the mix, around the size of a small lime, and keep ready. I got 25 meatballs out of the mix.
Heat oil in a frying pan and fry the meatballs in batched, till just done. If the oil temperature is right, it would take you around 2  minutes per side for a batch of meatballs. Of course this is dependent on how big the meatballs are.
Drain on paper towels and continue frying all the meatballs.

Into the same pan, add more oil if needed, add the onions and baby spinach and cook till the spinach is wilted and all the water has evaporated.
Stir in the chilli flakes and pasta sauce. 
Spoon 100gms of the mascarpone cheese into the sauce and mix well.
Add the grated garlic and salt to taste and bring the whole sauce to a gentle boil. If you feel the sauce is too thick, add water to loosen it a bit.
Add the meatballs into the sauce and simmer for a couple of minutes and take the pot off heat.
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Preheat oven to 180C and transfer the meatball mix into an oven safe casserole/baking dish.
Scatter around scoops of the remaining mascarpone cheese and grated mozzarella cheese. Try to spread it around evenly.
Place in the oven for about 20 minutes or till the cheese has melted and the sauce is bubbling.
Remove from the oven and keep aside for 10 minutes before dunking your crusty bread into it.

Notes: You can do the entire cooking and baking in a single pot if you use an oven safe container to do the frying, sauce and baking. I used my cast iron pan.
You can use any store bought pasta sauce or make your own and even omit the mascarpone if you dont want it to be creamy.
The bake freezes well.

Friday, 5 August 2016

Italy in pictures

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We spent a week in Italy last week of July and i absolutely flipping loved it. Last year we joined friends of ours from the Netherlands on a Spain trip and ended up having so much fun, we decided to kind of make it a tradition and do our annual holidays together. Tuscany it was and we went about making our bookings beginning of the year.

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We are not the big city, touristy traveller but since it was cheaper to travel into Rome, hire a car from there and then drive on to Tuscany, I convinced the husband that it was a MUST to spend 2 days in Rome and then drive on. He wasnt too enthusiastic, but still agreed to it. Booked an AirBnb right off Piazza Navona which was a brilliant location with restaurants, bars, and all major attractions close by and we started our 2 days in sweltering 36 degree Rome.
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I'd read reviews saying everything was 20 minutes walk from the Piazza Navona area we decided to hire a bicycle and bike around Rome, which i think was one of the best decisions we took. I was a bit worried about riding on main roads, but Rome is like India, no one really obeys traffic rules and people are used to honking and the like. We managed to cover all the main attractions on day one and with a small hiccup (bad planning Ro would insist), I booked The Vatican city tour and The Colosseum tour on the same day. They make a fuss on the website with a given time, but we took our chances and went ahead of time thinking we could try our luck only to realise no one really checks the time or anything on the ticket, you just have to stand in long queues (even after opting for the skip the line queues).

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Colosseum was a let down for me, and Vatican a let down for Ro. Well he actually didnt want to do the Vatican tour at all but I insisted and we agreed to do it. Not ones for museums, we skipped almost all the rooms at the Vatican Museum and went straight to The Sistine Chapel which i must say was simply amazing. Spent a good 15 minutes taking in all the art and listening to what each of it meant (We did an audio tour). Just that room made my visit to the Vatican worth it. Hung around St Peters Square for a while (it is truly magnificent) and headed back home to get ready for an Italian Opera performance, which was our first, and i ended up enjoying it quite a bit.

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Off we drove to spend the remaining 5 days in Tuscany, a part of the trip we were both absolutely looking forward to. Radicofani is a small picturesque (well, every little town in the Tuscan region was simply gorgeous) town about 2 1/2 hrs from Rome and we stayed in an Agritourismo called La Selvella run by the exuberant Marina.  IMG_20160720_194151

The stay there was lovely and most of the evenings were spent at the farm enjoying the amazing view, some house wine and Pecorino cheese (which Pienza is know for). Dinner on 2 days was at La Selvella, where we got to enjoy some amazing Tuscan food, all sourced from the farm and organic of course. We also checked out some local restaurants and i had the most tastiest lasagna in a small restaurant called La Grotto in Radicofani.


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Pienza was a day trip i loved. Small little cobbled streets all pretty with plants and flowers and coloured doors. I went a bit crazy with pictures here and also shopped for some Tuscan favourites like Truffle honey, Truffle salk and Italian seasoning (have been using this for almost every dish i make now).
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The highlight of Tuscany was the discovery of the hot springs in Tuscany. Ended up spending two lazy days in the warm springs of Bagni San Filippo, a 10 minute drive from La Selvella. Go in the afternoon if you want the best spots, as the crowd seem to thin out by then. If you get a place in the shade its the best. Use good footwear as you need to trek down a bit to the pools.
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Monday, 11 July 2016

Roasted aubergine and yoghurt sauce

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I am a big Ottoleghi fan and though not much of a vegetarian food fan (only because i really am rubbish at cooking anything vegetable based, and making them taste good), whenever i go to his restaurant I always opt for the salad selection as they are seriously good. It was during one of those visits that i came across this aubergine and yoghurt combination which i absolutely loved and have been making at home ever since. A grilled chicken slice and this aubergine and yoghurt side is like the perfect summer lunch combo.

The yoghurt i used for this recipe is the Natural Yoghurt from Lactofree which is equally creamy and as flavourful as any other yoghurt. You wouldnt realise its Lactose-free and I've used it quite a few ways- as a dip, salad dressing, marinade,and my favourite, baking my French yoghurt cake. Results have been great so far and ive already suggested it to a friend whose daughter is lactose intolerant. Its great that brands like Lactofree are introducing more and more products for those with food intolerances and it makes life so much more nicer, they get to eat yoghurt! 

Recipe is super duper easy, and the use of Za'atar makes it just even more delectable. Just sprinkling some of this glorious Middle Eastern spice on to yoghurt and serving as a side to anything can do the trick. 

Recipe adapted from here, originally from Plenty by Yotam Ottolenghi (serves 4 as a side)
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Aubergine/ Egg plant- 2 large
Good quality olive oil- 1/4 cup
Thyme leaves- 1 tsp (I used dried ones)
Za'atar spice- 1 tsp
Salt and pepper- to season

Yoghurt- 1/2 cup
Olive oil- 1 tbsp plus enough to drizzle
Garlic- 1 small clove, finely grated
Za'atar- 1/4 tsp
Salt- to taste
Pomegranate seeds- 4 tbsp
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Preheat oven to 200C and line a baking tray with baking paper.
Slice the aubergines in half, lengthwise, and using a sharp knife make incisions on the cut side, without going through the skin. 
Place on the baking tray and generously brush in the olive oil.
Sprinkle the thyme leaves, za'atar spice, salt and pepper and chuck into the oven for about 30 to 40 minutes or till the flesh is soft, roasted and completely cooked.

While the aubergines are in the oven, get the yoghurt sauce ready.
Just whisk together the yoghurt, olive oil, za'atar and salt in a bowl and keep refrigerated till ready to use.

Take the aubergines out of the oven, transfer to a serving plate and scoop generous amounts of yoghurt on top of them. 
Finish off with the pomegranate seeds and serve as a side to cous cous or grilled meat or fish.

With thanks to Lactofree for the yoghurt.