Chicken katsu curry This indulgent curry is a real treat and easier to make than expected. The breadcrumbs provide a great texture to hold the rich sauce. 45 minutes + chilling. Serves 2. seasoned flour for dustingegg 1, beatennatural dried breadcrumbs 100gskinless, boneless chicken thighs 4 largebasmati rice 100gfrozen peas 75gsesame oilsoy sauce onion 1, choppedgarlic 2 cloves, crushedginger a small chunk, peeled and finely choppedchilli flakes a pinch (optional)oil for fryingplain flour 1 tbsp mixed with 1 tbsp mild curry powderchicken stock 350mlbrown sugar (any kind will work) 1 tsp Put the flour, egg and breadcrumbs in separate dishes. To make the curry sauce cook the onion, garlic and ginger (and chilli flakes if using) in a little splash of oil until softened. Heat the oven to 180C/fan 160C/gas 4. Boil the rice in lots of salted water, adding the peas for the last 2 minutes of cooking. Slice the chicken and arrange on top of the rice then serve with a drizzle of the reheated sauce.
Spiced vegetable pilaf with cauliflower, ginger and garam masala simplyrecipes I’ve recently been cooking my way through some of the older recipes on Simply Recipes and came across this gem—Moroccan spiced grilled chicken breasts. It’s a winner! Boneless skinless chicken breasts are marinated in yogurt mixed with a Moroccan spice mix of cumin, paprika, and cinnamon, and then simply grilled. The yogurt helps tenderize the breasts and the marinade brings life to otherwise boring boneless skinless chicken. What I love about this recipe is that with just the barest of preparation, you can have a delicious meal within minutes. Just put the chicken in the marinade before leaving for work in the morning, come home, heat the grill, chicken is done in less than 10 minutes. The recipe is one we adapted from a recipe in the Sacramento Bee years ago.
Chicken and chilli noodles* Great for dinner and possibly even better the day after as a salad Method 1. Nutritional information (Per serving) Serving percentages are based on an average Adult's Reference Intake guidelines of 2,000 calories. View detailed breakdown Deliciously Ella's mushroom and chickpea stew What wine to drink with boeuf bourguignon Our wine expert Victoria Moore suggests four affordable bottles of wine to drink with boeuf bourguignon. Plus: Victoria's easy boeuf bourguignon recipe. Long, slow-cooked beef casseroles are friendly dishes; not just to the cook who can make them in advance and then swish around the kitchen feeling tidy and in control but also to wines. Château de Pizay Morgon 2012 France, 13% (£8.99, Majestic) Morgon is always the most hefty of the named beaujolais cru but this is still a light red, supple and smooth and filled with bright red berries, ready for spring. Domaine de la Meynarde Plan de Dieu 2012 France, 14.5% (£8.49, M&S) This is a superb, dusty red blend from Southern Rhône. La Bastide Blanche Bandol 2011 France, 15% (£14.79, Waitrose) A brooding, spreading red from the hot amphitheatre that is Bandol, in sunny Provence. The Wine Selection Dao 2010 Portugal, 13% (£4.50, Asda) Not many people have heard of the Dao. Beef bourguignon recipe olive oil or beef or goose fat 2 tbsp celery stick 1
Morning After Breakfast | Eggs Recipes Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Sugar We all deserve a treat sometimes, but try to limit your sugar intake. Fat We all need to eat a small amount of fat because it protects our organs and helps us grow. Saturates Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Protein Protein helps our muscles to grow and repair, as well as providing you with essential amino acids.
Amelia Freer's roasted peppers with baked eggs Guilt-free British dishes | Food Buongiorno friends. This is my last column of the month – and what a month it has been, with so much travelling and cooking from Fumo in Manchester to Malta, Croatia and Sicily. Now I’m back at Cicchetti in London just in time for the weekend. I’ll be shopping for food today and trying my best to introduce fish to my kids – a great way to do it is in pasta sauces. Now to Slimming World’s Food Glorious Food. Good luck. Preparation Time 10 minutes Cooking Time 1 hour 50 minutes Serves 4 people ● Low calorie cooking spray ●800g lean lamb leg steaks, visible fat removed, cut into bite-sized pieces ●3 onions, roughly chopped ●4 celery sticks, roughly chopped ●4 carrots, peeled and roughly chopped ●1 level tbsp plain flour ●1 tbsp Worcestershire sauce ●4 tbsps tomato purée ●500ml boiling lamb stock ●2 bay leaves ●800g potatoes, peeled and thinly sliced ● Salt and freshly ground black pepper Preheat your oven to 160°C/320°F/Gas Mark 3. Uncover and cook for a further 10 minutes until golden.
Hungarian goulash Olive oil for frying 250g smoked pancetta (from a whole slab if possible) or dry-cured smoked streaky bacon, cut into small cubes 6 medium onions, sliced 4 red peppers, sliced 1.75kg British stewing steak, trimmed of fat and cut into 3cm chunks 3 tbsp plain flour 6 garlic cloves, finely chopped 3 whole cloves 10 juniper berries, crushed 3 bay leaves Leaves from 6 fresh thyme sprigs 2 heaped tbsp tomato purée 2 heaped tbsp sweet (mild) paprika, plus extra for dusting 2 good pinches of cayenne pepper 1 tbsp caraway seeds 400ml dry red wine 2½ tbsp red wine vinegar 250ml beef stockAbout 250ml soured cream to serve 1. Put a large saucepan (big enough to hold all the ingredients or see Lucas' tips) on the hob and add a splash of oil. The day before, prepare the goulash up to step 4 but only cook it for 2 hours. Lucas’ tips: If you don’t have a big enough pot, you can cook the goulash in two pots simultaneously.
Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon and drain on kitchen paper.02.While the eggs are poaching, heat the 2 tbsp oil in a large frying pan. Add the avocado slices and fry for about 1-2 minutes on each side (turn carefully) until slightly golden. Recipe from In the Mood for Healthy Food by Jo Pratt (www.nourishbooks.com) Freshness is key to really good poached eggs – the firmer white tightly encloses the yolk as it sets.