“Occasionally, the craving for a good Indian dish is overwhelming. We would all like to have the opportunity to create curry pastes and spice mixes from scratch. At times although, we need a short, smooth, pass-to curry recipe that may be created in mins,” say Kate Allinson and Kay Featherstone, authors of A Pinch of Nom (Pan Macmillan, R399). “This is one such recipe. Wonderfully tasty but quick to put together, it will end up an ordinary nighttime meal quickly.
Serves: four
Nutritional facts: 118 kcal per serving
Ingredients:
Low-kilojoule cooking spray
One big onion, sliced
450g hen breasts (pores and skin and visible fats eliminated), diced
three garlic cloves, overwhelmed
400ml water
three tbsp curry powder
1 tbsp ground turmeric
1 tbsp tomato puree
Sea salt
Freshly floor black pepper
Method:
Spray a large frying pan with low-kilojoule cooking spray and place it over medium heat. Add the onion and cook for 2 minutes until softened slightly. Add the diced bird to the pan and cook for 5 minutes until browned.
Add the garlic to the pan and cook dinner for 1 minute.
Add all the other components. The water needs to pretty much cover the chicken—you could want a touch extra or less, depending on the size of your pan. Leave to simmer gently for 20 minutes.
Turn the heat up and boil the curry for another five minutes, stirring frequently to ensure it does not seize on the bottom of the pan—this may reduce and thicken the sauce barely.
Serve the curry along with your choice of accompaniment.
Hand pies, turnovers, empanadas … whichever period you favor, it’s tough to move incorrectly with filled dough. These crowd-pleasers deliver the playful nostalgia of a hand-held meal, but they could % some critically complicated flavors. Once you get the basics down, it’s smooth to get innovative with fillings—assume cinnamon-sugar empanadas and homemade Pizza Rolls.
This model attracts thought from Argentina, where raisins are a famous addition to empanada fillings. The raisins rehydrate as they cook dinner with the filling, soaking up the juices and transforming into the best pops of savory sweetness, balanced via the clean acidity of tomatoes and the warmth of purple pepper flakes and spices.
A short shopping tip: Try to locate tomatoes that are heavy for their length, and be sure to encompass as much liquid as possible while you add them to the pot for cooking the filling. Maximizing their juice-to-flesh ratio will help keep the beef moist as the whole lot cooks together, creating an excellent assessment of the golden crust.
When building these empanadas, you’ll skip the fancy crimping techniques and use a trusty fork to seal the stuffing comfortably. Store-sold dough helps it all come together in just over an hour.
You may even make these in advance by freezing the unbaked empanadas. Let them defrost and dad them in the oven whenever a yearning strikes.1. Heat olive oil in a massive pot over medium-high warmth. Once the oil shatters, add ground beef, season generously with salt and pepper, and sear, stirring on occasion, till the meat is browned but not cooked for approximately three minutes. Remove the beef from the pan and set it apart using a slotted spoon to leave the juices in the pot.
2. Reduce heat to medium. Add onion and garlic, season with salt and pepper, and cook dinner till gentle, about 5 mins, stirring regularly to avoid browning. Add tomatoes, wine, red pepper flakes, raisins, cumin, paprika and oregano. Stir to mix and cook for five minutes. Return the beef to the pot and permit cooking dinner about 2 minutes longer.
Three. Taste the filling for seasoning, including salt or pepper, if necessary. Transfer to a big plate and set aside to cool for 15 minutes. While the filling is cooling, remove the empanada dough from the freezer and let it defrost. Preheat the oven to 375º F.
4. For every empanada, region one dough disk inside the middle of your work floor, leaving the plastic film below to save you from sticking. Spoon 2 tablespoons of filling inside the middle. Using your finger or a pastry brush, brush around the brink of the disk with a small quantity of water. Fold the disk over the filling and press the folded facet with a fork to seal.
