Chicken Vindaloo

Chicken Vindaloo

Vindaloo curry is a staple on the menu of British Pubs and most Indian restaurants in England. Vindaloo is a hot and spicy curried dish available in various incarnations—pork, beef, chicken, lamb, (pork being the standard). The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d'alhos (meat marinated in wine-vinegar and garlic), which made its way to India (Goa) in the 15th century along with Portuguese explorers (source).

As the Portuguese—and their culinary contributions—were assimilated into the Goan culture, the Goan influence began to be evident in the vinha d’alho, with the addition of potent chilies and various spices, including ginger, coriander, and cumin. In the absence of the wine-vinegar, the more local ingredient - tangy tamarind, came to the rescue. The current version of the dish reflects its evolution, resulting in a fiery, tangy concoction containing some combination of garlic, chilies, coriander, cumin, onion, tomatoes, ginger, peppercorns and tamarind. Other ingredients that may typically be found in vindaloo masalas include tomatoes, cardamom, mustard seed, turmeric, paprika, cayenne, fenugreek seed, and cloves. Some recipes call for the addition of a small amount of brown sugar, for a touch of sweetness to counterbalance the tartness provided by the vinegar. (source)

Following recipe is my take on this delectable dish. You will need about 4-5 tablespoons for any dish you make for 4 people. If you prefer less spicy, reduce the amount to 3-4 tbsp in the dish.

Ingredients: (serves 4-5)

2 lbs boneless skinless chicken thighs

5 tbsp Vindaloo paste (Recipe)

3 tbsp oil

2 red onions

5 cloves garlic

Thumb size piece ginger

3-4 tomatoes

Salt to taste

Fresh coriander to garnish

1. Cut chicken thighs into 2 by 2 inch pieces, sprinkle a little salt on them and add the vindaloo marinade. Mix using your hands so the vindaloo masala goes in every nook and cranny. Cover and refrigerate. Let the chicken marinate for a minimum of 4 hours.  
2. Meanwhile prep your other ingredients. Chop the red onions fine, grate or crush the ginger and garlic, puree the tomatoes.
3. Heat oil in a large pan and add the onions. Fry stirring often till they start to turn golden.
4. Now add the crushed ginger and garlic and cook till the raw smell of garlic goes away. Add the crushed tomatoes. 
5. Cook till the tomatoes are fried well and the mixture starts to leave oil at the sides. 
6. Add the marinated chicken along with all the marinade and mix well. You can add some salt at this point, but bear in mind that the chicken already has some salt. 
7. Continue to cook the chicken, stirring to sear all sides till the outside of all chicken pieces are no longer pink. 
8. Add 1/2 to 3/4 cups of water and mix. Bring to boil and simmer covered for 5-7 minutes till the chicken cooks through. 
9. Assess the quantity of water in the dish and adjust it as per your desired consistency. Boil off if too liquid, add some more if too dry.
10. Remove from heat and sprinkle fresh corriander. Serve hot with white steamed rice for a deliciously satisfying meal.

Yorkshire pudding

Batter puddings have a long history throughout Britain. Out of these Yorkshire puddings is decidedly very popular all over the UK. You will see these listed on the menu in a pub or restaurant. It is a light batter made of eggs, flour and milk that rises when baked. In pubs, you will see large ones that rise at the edges to form a sort of bowl. These can be filled with anything from sausages and beans, to soup or stew, even sweet. Traditionally, smaller Yorkshire puds are served with roast beef, as an accompaniment with horseradish sauce and onion gravy, roast spuds, and veggies. 

I had an opportunity to try these in London last summer where a Yorkshire pudding bowl was served filled with Faggots in gravy. What are faggots you ask? Well, these are old-fashioned meatballs, traditionally made from pork. Birmingham and the Midlands are considered the home of Faggots in Britain, but with the revival of Faggots, they are now eaten all over the UK.

I served these mini Yorkshire puds with lamb meatballs dipped in the mushroom sauce alongside mushy peas and carrots. You can use any meat you like for the faggots and use any gravy you fancy. 

Mini Yorkshire puddings hot out of the oven

Yorkshire Puddings 

The single most important thing to remember about these is that the fat must be sizzling hot before you begin cooking and never get tempted to open the oven door in the middle of cooking or you will get flat puddings.  

Ingredients: (12 mini Yorkies)
3 eggs
1 cup plain flour
1 cup milk

1. Mix all the ingredients well in a small jug to make a smooth batter. Season with salt and cracked black pepper. Leave it at room temperature for a minimum of 15 minutes.
2. When all other parts of your dinner are almost ready, preheat the oven to 475°F. Spray the muffin tin liberally with vegetable oil and put this in the oven as well (10 minutes). The oil and the container should be smoking hot before adding the batter.
3. When hot carefully remove the muffin tin and ladle in the batter, evenly dividing into the 12 muffin cups. If the batter doesn't sizzle when you add the first spoonful, then put the tin back into the oven till it does.
4. Cook the Yorkies for 15-20 minutes till well risen and golden. Keep an eye on them towards the end of cooking time and don't be tempted to open the oven door until they turn golden because as soon as you take them out they will start to sink. 
5. Remove from oven and transfer on to a platter. Working quickly fill them with the faggots and mushroom sauce (recipe below) and serve immediately.   

Lamb meatballs (Faggots)

This is not the traditional faggots recipe. I made regular meatballs using lamb and flavoring it the way I like.  

Ingredients: (makes 12-15)

1 lb minced lamb

1 egg 

1/2 large red onion finely chopped

2 cloves garlic grated

Handful chopped fresh coriander

1/2 tsp dry thyme

Salt and cracked black pepper to taste

Red chili flakes as per your spice quotient

1-2 tbsp breadcrumbs to bind the mixture

1. Preheat oven to 375°F. 
2. Mix all the ingredients together until well blended. Shape them into small balls.
3. Place them on a greased cookie sheet and bake for 20-30 minutes till brown and cooked through. 

Mushroom sauce

Ingredients:

1 tbsp butter
1/2 lb button mushrooms (sliced)
1 tsp grated garlic
1 tsp flour
1 cup warm whole milk (or more depending on the desired consistency)
salt and cracked black pepper
pinch nutmeg

1. Melt butter in a pan over medium heat. Add sliced mushrooms and let them cook without disturbing at high heat for 2-3 minutes till they brown on one side. 
2. Turn over, add grated garlic and repeat. When perfectly brown add 1 tsp flour and reduce heat. Cook stirring for 30-40 seconds to roast the flour without browning it too much. 
3. Now add the warm milk while vigorously stirring to avoid forming any lumps. Make a smooth sauce. Bring to a gentle boil and adjust the consistency by boiling off excess if thin or adding more milk if too thick. 
4. Take off the heat and season with salt, cracked black pepper, and nutmeg.
5. Add the prepared meatballs to the sauce and fold to combine. Serve over the Yorkshire puddings.      

Shepherd's Pie

Tonight's Menu

Sheppard's Pie

Garden Salad

Wine Pairing: Cabernet Sauvignon, Zinfandel

Minced Lamb pie with a mashed potato crust

A classic English recipe, Shepherd's pie or Cottage pie is a meat and vegetable casserole with a crust of mashed potatoes. Traditionally made with lamb or mutton, this was a way to use leftover meat to create a new meal.
In North America beef is often substituted for lamb. This is a complete meal on its own represented by several essential food groups, just serve a fresh crisp salad on the side.
Use very little oil for cooking the lamb as there is nothing worse than an oily mince. To moisten and add tonnes of flavor use stock. I made one big large pie, but you can also make individual ones in small dishes to be served one per person.

Shepherd's Pie

Ingredients: (generously serves 6)
For the lamb
2 tsp olive oil
1.5 lbs minced lamb
3-4 cloves of garlic
1 Spanish onion
2 large carrots
1 tbsp Worcestershire sauce
2-3 tbsp tomato purée
splash of red wine
1/2 tsp each thyme and rosemary
3/4 cup frozen peas
1/2 cup stock
salt and pepper to taste
For the mashed potatoes
4 large potatoes
2 tbsp butter
1/4 cup milk
parmigiana cheese (optional)
salt and pepper

1. Put the potatoes for boiling while you prepare the lamb. 
2. In a large pan heat olive oil and cook minced lamb for 1-2 minutes till all the pink disappears. 
3. Grate garlic, onion and carrots and add to the mince. Cook everything together for another 2 minutes stirring constantly. 
4. Add Worcestershire sauce, tomato purée, wine and herbs. Season. Cook on high for about a minute to incorporate the tomato into the mixture. 
5. Add stock and peas and bring to boil. Cook for 3-4 minutes on medium heat. Keep aside. 
6. To make the potatoes, mash the boiled potatoes with butter and milk to form a smooth fluffy texture. Some recipes call for egg yolks to moisten the potato, but I prefer the butter and milk combo. 
7. Season with salt and pepper and add a generous amount of grated cheese(if using) and mix well. 
8. preheat oven to 400°F. 
9. Grease the baking dish (or dishes if making individual pies) and pour the minced lamb mixture at the bottom. Top it with the mashed potato and smooth out as if icing a cake. 
10. Top with grated cheese and fluff the top with a fork to give a wavy ridged effect. 
11. Bake in the top third of the oven for 15-20 minutes till golden brown and crisp. Serve hot with a mixed salad drizzled with light vinaigrette.

Chicken pot pie

Tonight's Menu

Chicken pot pie

Salad greens

Wine Pairing: Chardonnay, Chablis

Chicken Pot pie

Creamy and flavourful, chicken pot pie with its bubbling goodness beneath the perfect brown and crisp puff pastry. The contrasting textures of the crisp pastry and creamy chicken filling literally hugs you from the inside out. The perfect comfort food loaded with carrots, celery, mushroom, and peas.
A perfect way to join in the St. Patrick's day celebration. Just serve it with tons of beer.
Comforting and oh! so awesome.

Chicken Pot pie

Ingredients: (serves 6)
3 cups chicken stock
3 chicken breasts cut into 1-inch cubes
4 tbsp butter
1 small red onion finely chopped
3-4 cloves garlic grated
2 red potatoes cubed with skin on
2 carrots sliced
2 stalks celery chopped
1 cup white mushrooms sliced
1 cup frozen peas
1/3 cup flour
1 cup milk
salt and pepper to taste
1 tsp each dry parsley and thyme
1/2 package frozen puff pastry defrosted

1. Bring chicken stock to boil and add the chicken breast. Simmer for 15 Min till chicken is fully cooked. Remove chicken from the stock and keep them both aside. 
2. Place the defrosted puff pastry on a floured surface and roll into a 1/4 inch thick circle. Take your pie dish and measure the puff pastry to be 1 inch bigger all around. You can decide to make 1 large pie or individual ramekins for single serve. 
3. Put the puff pastry back into the refrigerator to chill. 
4. In a large pan heat butter till it melts. Sauté onion and garlic for a minute and add potatoes, carrots, and celery to the pan. 
5. Sauté for a minute and then simmer with the lid on for 10 minutes till potatoes are done. 
6. Bring back the heat up to high and add mushrooms. Cook for 2-3 minutes. 
7. Now add flour and mix well, cook for a minute. Add 2 cups of chicken stock (leftover from boiling chicken) and 1 cup milk. mix thoroughly and bring to boil. 
8. Add peas, seasoning and dry herbs. Cook until bubbly and thick. Stir in the chicken pieces, remove from heat and keep aside for 5 minutes to cool. 
9. Preheat the oven to 450 F. 
10. Grease the pie dish and spoon the chicken mixture in there. Cover the dish with the puff pastry you rolled out earlier and pinch the edges to secure. Make a few slits in the center to allow steam to escape while cooking. 
11. For a shiny dough, brush the pastry with egg wash (1 egg whisked). 
12. Place the pie dish on a lined baking sheet to catch any overflows, and bake on the middle rack for 20 minutes. 
13. Serve hot alongside salad greens.

Chicken Pot pie

Fish and Chips

Tonight's Menu 

Beer battered Cod

Potato fries

Tartar sauce

Dark ale or Lager

Who doesn't love fish and chips. This battered, deep fried, delicious and calorie packed indulgence is often a guilty pleasure. But I say go for it once or twice a year. 

An easy recipe where firm white fish pieces are first coated in flour (or corn starch) and then dipped in a thick batter made of flour mixed with usually water or sometimes beer. The beer batter forms a wonderful crisp coating when fried and beer lends tons of flavor. 

Cod and haddock is the fish of choice when making this dish. Use any firm white fish which hold up to heavy battering and frying. 

Serve with lime wedges, tartar sauce and of course fries. Enjoy with a pint or two. Cheers.

Beer battered Cod
Ingredients:
1 1/2 lbs firm fleshed white fish (I used cod)
Corn starch for dredging
2 cups flour
2 tsp baking powder
Salt and pepper
Cayenne pepper
1 bottle brown beer, cold

1. In a bowl, whisk together the flour, baking powder, salt, pepper and cayenne pepper. 
2. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. This batter can be made up to 1 hour ahead of time. 
3. Heat oil in a pan to about 350 F. Lightly dredge fish strips in cornstarch. 
4. Dip the fish into batter and carefully immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Do not overcrowd the pan, work in small batches. 
5. Drain fish on a rack. Serve with fries and tartar sauce.