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Posted on » by Michael » Theme:

Penne Rigate with Spicy Braised Swordfish

http://www.foodandwine.com/recipes/penne-rigate-with-spicy-braised-swordfish

1 tablespoon salt­packed capers
3 tablespoons extra­virgin olive oil
6 garlic cloves, thinly sliced 2 large jalapeños, thinly sliced
6 large anchovy fillets (I used 2 tbs fish sauce), minced
1/2 cup dry white wine
One 28­ounce can whole tomatoes, chopped and juices reserved
1/2 pound penne rigate (spinach)
1/2 pound skinless swordfish steak
Salt and freshly ground pepper
2 tablespoons chopped basil
2 tablespoons chopped parsley
1. In a bowl, cover the capers with warm water. Let stand for 20 minutes; drain.
2. In a skillet, heat the olive oil. Add the garlic and jalapeños and cook over moderate heat until the garlic is golden, about 3 minutes. Add the anchovies and cook, mashing, until dissolved, about 30 seconds. Add the white wine and simmer over moderately high heat for 2 minutes. Add the tomatoes and their juices and simmer until slightly thickened, about 5 minutes.
3. In a large pot of boiling salted water, cook the penne until al dente. Drain.
4. Season the fish with salt and pepper and add to the sauce along with the capers. Cover and cook over low heat, turning once, until the fish is just cooked through and can be flaked into large, moist pieces, about 8 minutes. Transfer the fish to a plate. Season the anchovy sauce with salt and pepper. Add the penne to the sauce and simmer over low heat for 1 minute, stirring. Spoon the pasta and sauce into bowls and top with the flaked swordfish. Garnish with the basil and parsley and serve. SUGGESTED PAIRING Fruity Sicilian rosé. 
Posted on » by Michael » Theme:

Chicken Saagwala

chicken saagawalaBritish Indian Style Chicken Saagwala
Prep time:  10 mins
Cook time:  15 mins
Total time:  25 mins
Serves: 3 – 4
Ingredients
  • 4 chicken breasts – See link to pre-cooked chicken above
    • (I used raw chicken thighs)
  • 750ml (3 cups) Curry sauce – I also attached the recipe I used
  • 2 tablespoons ghee or vegetable oil
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 tablespoon chilli powder
  • 200g (about two large handfuls of fresh spinach)
    • I used almost 250g
  • 2 fresh green chilies (or more to taste)
  • juice of one lemon
  • 3 tablespoons finely chopped coriander leaves
  • salt and pepper to taste
  • 1 tablespoon garam masala
Instructions
  1. Start with the spinach. In a food processor, blend the fresh spinach, green chillies and lemon juice together with just enough water or stock from your pre-cooked chicken so that it blends to a smooth paste. Set aside.
  2. Now heat the ghee or oil in a wok or large frying pan.

I just added the ginger, garlic and spices to the curry with the chicken thighs and let it all cook for probably about 2 hours on low then to step 5

  1. Pour in the ginger and garlic pastes and fry for about 30 seconds.
  2. Add the cumin, coriander powder and chilli powder and stir to combine.
  3. When the spices begin to fill the room with their magnificent aroma, pour in the hot curry sauce and chicken pieces. Always add the curry sauce hot.
  4. Allow this to cook for about three to five minutes until the chicken is warmed through and the curry sauce is bubbling nicely.
  5. Now pour in the spinach mixture and stir it in. The red and bright green colours will look amazing together as the spinach and curry sauce blend.
  6. Cook for about another two minutes.
  7. Season with salt and pepper to taste and then check for seasoning. Sprinkle with the chopped coriander and garam masala and serve with white rice or naans.
Posted on » by Michael » Theme:

Restaurant Style Curry Sauce

Recipe Type: Base sauce
Prep time:  20 mins
Cook time:  90 mins
Total time:  1 hour 50 mins
Ingredients
  • 3 tennis ball sized cooking onions – finely sliced
  • 50ml vegetable oil or ghee
  • 3 cloves of garlic – smashed in their skins
  • 1 inch piece of ginger – finely sliced
  • 1 inch carrot – peeled and chopped
  • ¼ cup shredded cabbage (optional)
  • ¼ red bell pepper – diced
  • water
  • 2 tomatoes – finely chopped
  • 1 tablespoon ghee
  • 1 pinch turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon ground fenugreek seeds
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste ( I usually leave this out and simply add it to the final dish)
Instructions
  1. Place the ginger and garlic with a drop of the water in a blender and pulverize to a smooth paste. Set aside.
  2. Now pour the oil/ghee into a large heavy bottomed saucepan and heat until bubbling.
  3. Throw in the sliced onions, bell pepper, carrot and cabbage and cook slowly over a medium heat in the oil.
  4. Allow the vegetables to fry – stirring occasionally for about 20 minutes. You want to brown the vegetable lightly but not burn them.
  5. When the onions are translucent and soft, add the ginger and garlic mixture the rest of the spices except for the turmeric.
  6. Finally, add the tomatoes and just enough water to cover the vegetables.
  7. Bring to a boil and then place the lid on the pan and turn the temperature down to low.
  8. Simmer for about 15 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim.
  9. After 15 minutes, remove the mixture from the heat and allow to cool slightly.
  10. For a smoother sauce, popular in many Indian takeaways, simply blend for about two minutes. It is perfectly good unblended though.
  11. Once your sauce is to your liking, melt the ghee in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.
  12. Now add the turmeric/ghee mixture to the sauce and bring to a simmer again. Once it is bubbling away, turn down the heat and simmer for a further 15 minutes. Stop simmering if the sauce becomes too thick.
  13. Use immediately or store in the fridge for up to four days.

1. I didn’t exactly follow the recipe. I ground the veges and garlic/ginger together. I used canned tomatoes. After I blended them all together I cooked it down for about  2 hours.

2. Then I added the spices and cooked it down for another hour.