China Roasted Chicken
1 tbsp Chinese five spice
600g Salt
600 ml water,
40ml white wine vinegar
40ml red wine vinegar
200ml maltose
1 x 1.8kg chicken
vegetable oil, for frying
1 Lemon, sliced
2 cinnamon sticks, broken into pieces
4 hard-boiled Eggs,
1 tsp curry powder
50g Butter
2 tsp anchovy essence
1 bunch of Watercress
4 slices brown bread, buttered
Indian Chicken30g Butter
2 tbsp groundnut oil
2 medium Spanish Onions, coarsely chopped
1kg skinless chicken drumsticks, and thighs
½ tsp Salt
1 tsp Chilli powder
1 tsp Garam masala
155 ml boiling water,
155ml coconut milk
1 tbsp lemon juice
255 g spinach leaves, stems removed
1 tbsp groundnut oil
½ tsp brown orblack Mustard seeds
1 medium dried chillies,
3-4 curry leaves
1 small Spanish Onions, roughly chopped
½ tsp Salt
1 clove Garlic, roughly chopped
1 green chilli, roughly chopped
1 tbsp desiccated Coconut,
chopped Coriander, to garnish
cooked Basamati rice, to serve
Lamb kebab
Ingredients350g finely minced lamb
50g Ginger, finely chopped
30g Garlic, finely chopped
40g mint leaf, chopped
2 green chillies, deseeded
5g Garam masala
pinch of red Chilli powder,
Salt
25 g fresh coriander leaves,
1 tsp melted Butter
25g Butter
1 Onion, chopped
Rye Wale Aloo, to serve
350g finely minced lamb
50g Ginger, finely chopped
30g Garlic, finely chopped
40g mint leaf, chopped
2 green chillies, deseeded
5g Garam masala
pinch of red Chilli powder,
Salt
25 g fresh coriander leaves,
1 tsp melted Butter
25g Butter
1 Onion, chopped
Rye Wale Aloo, to serve
2 x 2.5 cm Ginger, peeled and coarsely chopped
8 cloves Garlic, peeled
4 tbsp water, plus 300-450ml
10 tbsp vegetable oil
900 g boned shoulder or leg of Lamb, or stewing beef (chuck) cut into 2.5cm cubes
10 cardamom pods
2 Bay leaves
6 Cloves
10 peppercorns
2.5 cm cinnamon sticks
200g Onions, peeled and finely chopped
1 tsp ground Coriander,
2 tsp ground Cumin,
4 tsp bright red Paprika, mixed with 0.25-1 tsp cayenne pepper
1.25 tsp Salt
6 tbsp natural Yogurt
0.25 tsp Garam masala
freshly ground black pepper
450g minced Lamb
3 Onions, chopped
5 cloves Garlic, finely chopped
7.5 cm piece Ginger, peeled and finely grated
2 tsp Garam masala
1 tsp Cumin seeds
2 long green chillies, deseeded and finely chopped
1 tsp dried dried red chilli flakes
1 tsp Chilli powder
1 tsp Salt
225g Maris Piper Potatoes, diced
125g frozen Peas, defrosted
bunch Coriander, finely chopped
vegetable oil, for deep frying
500g plain Flour, plus extra for dusting
1 tbsp sunflower oil
1 tsp Salt
500 ml water,
6–8 tbsp water,
2 tbsp plain Flour
120g coriander leaves, and stems
3 sprigs fresh \mint, leaves only
15 large leaves \basil
3 sprigs tarragon,
1 large \onion, cut into large chunks
5 cloves \garlic
7g Ginger
2 green chillies, or to taste
1 tbsp ground Coriander,
1 Black cardamon
8 small Cloves
1 small shaving cassia bark, or cinnamon stick
3 tbsp vegetable oil
750g chicken joints, skinned
1 tbsp lemon juice
Butter, for greasing
3 sprigs Coriander
2 sprigs Mint
2 Basil
2 sprigs tarragon,
1 tbsp Ghee, or vegetable oil
1 small piece cinnamon stick
4 Cloves
1 Bay leaves
5 Black peppercorns
1 Black cardamom
1 Onion, sliced
300g Basmati rice, rinsed well and soaked for 30 minutes
2 finger green chillies, split lengthways
2 cloves Garlic, crushed
1 tsp white or demerara sugar
1/4 tsp ground black pepper
100ml Green King or Twisted Thistle ale
1 tbsp tomato ketchup
1 tbsp Soy Sauce
1 tbsp hot chilli sauce,
3 tbsp sunflower oil
225g paneer, cut into 2 cm cubes
2 Tomatoes, chopped
1 red Onion, finely chopped
green chillies, finely chopped
1 tbsp lemon juice
1/2 tsp Sugar
silver earrings from crimeajewel
silver earrings from crimeajewel
pearl and garnet silver earrings from crimeajewel
pearl and garnet silver earrings from crimeajewel
american fashions and cooks 