Jamie Oliver’s sweet and spicy beer chicken

I grew up in a vegetarian family where meat was prepared on special occasion or family get-togethers. My mother being a strict vegetarian made sure we had a healthy, wholesome diet consisting of vegetables, dals, rotis, rice , yogurt and salad and chutney.We were never bored as the food she prepared was always finger licking good. 🙂

However, at the end of each week we would be treated with exotic chicken or mutton curries for lunch.What amazes me is that never having eaten even an egg her life, my mom would dish out scrumptious chicken curries the taste of which I can never forget.

I do try to replicate her curries ever so often which have become quite famous among my friends.
I love my chicken curries, however I was tempted to try out roast chicken recipes.When I think of roasting something, be it veggies, meat or anything else, I instantly think of how Jamie Oliver could cook something.Jamie’s recipes are simple, rustic and have loads of flavor. This recipe has been adapted from Jamie Oliver as this one i couldn’t resist trying out.It is sweet, spicy and you can make it as much or less spicy as you prefer. Cooking this with beer takes the chicken to another level and the chicken stays moist and tender.

Sweet and Spicy Beer Chicken

Sweet and Spicy Beer Chicken

We were invited for a barbecue party on Easter, something Jeev gets super delighted about.So, he decided to get a whole chicken and make the sweet and spicy beer chicken. We went to the market on Saturday to buy a whole chicken, much to our dismay we found out that all the shops were closed due to Easter. Well, we did manage to find some thigh pieces from the supermarket and made our peace with that. No complaints as we had our special treat for the week. 🙂

The recipe can be found at Jamie’s website.
Click Here

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Serve with roasted vegetables of your choice.

Bon Apetit!

PS: As we didn’t cook an entire chicken, we have sprinkled over some beer instead.

Filo Samosas

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One of the things I dearly miss about home is the street food.There are so many mind blowing options, totally vegetarian that would make you salivate at any time of the day. Speaking from experience, it’s not only me or my girl friends back home who are mad about Indian chaats, but also some others for instance my former Boss.An Irishman, extremely generous and ambitious, loves his Samosas too.We would have these for supper in our office canteen discussing Irish and Indian way of lives. 🙂

The twist to this recipe is that I have not used the traditional pastry for the samosa but a filo pastry and my brother would not understand why and how I would do that!Before you may wonder, this is ready made store bought pastry,which not makes it easy to use nevertheless.Well, I haven’t the courage to make my own filo yet, hopefully someday. 🙂

Makes 6 samosas

Ingredients: 6 sheets of filo, 20 by 10 cm brushed with melted butter

Samosa Filling :

3 medium sized boiled potatoes, peeled and mashed roughly
Green peas, boiled
Vegetable oil 2 tbsp
Cumin Seeds 1 tbsp
Ginger, chopped 2 tsp
Coriander seeds, 2 tsp
Green Chillies, chopped (Optional)
Red Chilli Powder 1 tsp
Turmeric Powder 1/2 tsp (Optional)
Salt, to taste
Garam Masala Podwer 1 tsp
Dry Mango powder 1/4 tsp
Lemon juice of half a lemon
Cumin Powder 1 tsp
Coriander, chopped (Optional)

Instructions :

Samosa Filling : Heat oil in a pan and add the cumin seeds.Once it crackles, add the coriander seeds and stir for 30-40 seconds. Add the chopped ginger and green chilli and cook for 45 seconds. Add the potatoes and green peas and mix well. Add the dried spices and mix until well mixed.Add the lemon juice and cook for another minute. Turn off the heat and add the chopped coriander.Mix well.

Preheat oven to 180° C. Line baking tray with baking paper.

For the Filo : Lay a filo rectangle on the work surface with the short side facing you.Brush with melted butter. Put about 3-4 tbsp of the samosa filling on the side of the rectangle near you.
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Fold the top right hand corner over the filling, then fold the resulting triangle over, bringing the point to the bottom right hand corner to make another triangle.
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Now fold the top corner of the this triangle to the opposite side of the filo.
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I used a longer strip than required,hence I had to make some more triangles.Depending on the length of your filo,make triangles leaving an empty 1 cm strip along the bottom.
Fold this strip back over the base of the triangle and press to seal it well.
Repeat with other filo triangle to make samosas.
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Bake in the oven for 30 minutes.
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Serve hot with mint Yoghurt or mint chutney or even plain old tomato ketchup!

Bon Apetit!

Bon Apetit!

Ginger Cake

To satisfy my cravings for something sweet and spicy, I was hunting for a good cake recipe. Incidentally, I stumbled upon a book “A little course in Baking” which had a great recipe for Ginger cake.
Although,I am not a huge fan of ginger I gave it a try and to my surprise this cake turned out to be everything I was looking for.It was super moist,with a kick of ginger and subtle flavours of cinnamon and cardamom coming through.The golden syrup and brown sugar make the cake quite rich.

Nothing can beat the feeling of enjoying this cake on a chilly evening sipping a cup of chai over endless talks with your better half. 🙂

Ginger Cake

Ginger Cake

Ingredients :

115 g butter,softened, plus extra for greasing
225 g golden syrup
115 g soft dark brown sugar
200 ml milk
4 tbsp syrup from jar of preserved ginger
finely grated zest of one orange
225 g self raising flour
1 tsp bicarbonate of soda
1 tsp cinnamon
2 tsp ground ginger
0.5 tsp cardamom
0.5 tsp nutmeg
1 egg, slightly beaten

Instructions:

Preheat the oven to 160°C/gas 3.
Grease the cake tin and dust with some flour.

Prepare the Batter:

Wet ingredients

Wet ingredients

Put the butter,sugar,syrup,milk and preserved ginger syrup into a saucepan.
Heat gently over a low heat until the butter has melted and the mixture is smooth and well mixed.
Stir in the orange zest.

Smooth Mixture

Smooth Mixture

Remove from heat and leave to cool slightly for 5 minutes.

Dry Ingredients

Dry Ingredients

Sift together the flour,bicarbonate of soda and spices in a mixing bowl.
Make a well in the centre.Pour the melted mixture into the well and using a balloon whisk, whisk together until all the ingredients are well mixed.
Then stir in the beaten egg.
Pour the batter into the cake tin.

Bake in the preheated oven for 35-45 mins or until a skewer inserted comes out clean.

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Cool completely before serving.