Vanilj & Citron Smör

Ingredienser:

250 g grädde

½ citron, rivet skal

¼ tsk citronsaft

¼ tsk vaniljsocker

½ vaniljstång, urskrapad

liten nypa salt

Arbetsbeskrivning:

1. Vispa grädden i en skål tills den blir grynig och alldeles vattnig.

 

 

2. Häll bort vätskan.

3. Tvätta dina egna händer, och samla ihop smöret och spola sedan kallt vatten och knåda smöret så att det tvättas ordentligt. Byt vatten 2-3 gånger. Vattnet skall vara ofärgat och klart när det är färdigt.

4. När vattnet är rent så häll av.  Samla ihop smöret.

5. Riv av det gula skalet från citronen, ta inte med det vita då det ger en besk smak.

6. Dela vaniljstången och ta ur vaniljen, blanda in ordentligt i smöret tillsammans med citronskalet.

7. Tillsätt de övriga ingredienserna och rör om så allt blandas.

Tips:

Smöret kan kryddas efter egen smak, och för en mjukare konsistens så tillsätt lite olja.

Kan förvaras i kylskåp högst två veckor.

Passar bra till matbröd och scones.



Balti Chicken in Saffron Sauce

This is a beautifully aromatic chicken dish that is partly cooked in oven.

Serves: 4

Ingredients:

50 g butter
2 tbsp corn oil
1.2-1.3 kg chicken, skinned and cut into 8 pieces
1 medium onion, chopped
1 tsp crushed garlic
½ tsp crushed black peppercorns
½ tsp crushed cardamom pods
¼ tsp ground cinnamon
1½ tsp chilli powder
150 ml natural plain yogurt
50 g ground almonds
1 tbsp lemon juice
1 tsp salt
1 tsp saffron strands
150 ml water
150 ml single (light) cream
2 tbsp chopped fresh coriander (cilantro)

Method:

1. Preheat the oven to 180 °C/350 °C/ Gas 4. Melt the butter with the oil in a karahi, wok or deep pan. Add the chicken pieces and fry until lightly browned, about 5 minutes. Remove the chicken using a slotted spoon, leaving behind the fat.

2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the next 10 ingredients in a bowl. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute.

3.Add the chicken pieces, and continue to fry for a further 2 minutes stirring constantly. Pour in the water and bring to a simmer.Transfer the contents of the pan to a casserole and cover with a lid, or if using a karahi with heatproof handles, cover with foil. Transfer to the oven and cook for 30-35 minutes.

4. Once you are sure that the chicken is cooked right through, remove it from the oven. Transfer the mixture to a frying pan or place karahi on the stove and stir in the cream.

5. Reheat gently for about 2 minutes. Garnish with fresh coriander and serve with a fruity pilau or plain boiled rice.

Balti Chicken Pasanda

Yogurt and cream give this tasty dish its characteristic richness. Serve it with Peshwari naan to complement the almonds.

Serves: 4

Ingredients:

4 tbsp Greek (US strained plain) yogurt
½ tsp black cumin seeds
4 cardamom pods
6 whole black peppercorns
2 tsp garam masala
2.5 cm cinnamon stick
1 tbsp ground almonds
1 tsp crushed garlic
1 tsp grated fresh root ginger
1 tsp chilli powder
1 tsp salt
675 g skinless, boneless chicken, cubed
5 tbsp corn oil
2 medium onions, diced
3 fresh green chillies, chopped
2 tbsp chopped fresh coriander (cilantro)
120 ml (light) cream

Method:

1. Mix the yogurt, cumin seeds, cardamoms, peppercorns, garam masala, cinnamon stick, ground almonds, garlic, ginger, chilli powder and salt in a medium mixing bowl. Add the chicken pieces, stir to coat, and leave to marinate for 2-3 hours.

2. Heat the oil in a large karahi, wok or deep pan. Add the onions and fry for 2-3 minutes.

3. Tip in the chicken mixture and stir until it is well blended with the onions.

4. Cook for 12-15 minutes over a medium heat until the sauce thickens and the chicken is cooked through.

5. Add the green chillies, and fresh coriander, and pour in the cream. Bring to the boil, stirring constantly, and serve garnished with more coriander, if you like.

Tomato and Coriander Soup

Althought soups are not often eaten in India or Pakistan, tomato soup bucks the trend and is very popular. This is excellent on a cold winter's day.

Serves: 4

Ingredients:

675 g tomatoes, peeled and chopped
1 tbsp oil
1 bay leaf
4 spring onions (scallions) chopped
1 tsp salt
½ tsp crushed garlic
1 tsp crushed black peppercorns
2 tbsp chopped fresh coriander (cilantro)
750 ml water
1 tbsp cornflour
2 tbsp single (light) cream , to garnish (optional)

Method:

1. To peel the tomatoes, plunge them in very hot water, leave for 30 seconds, then take them out. The skin should now peel of easily. If not, put the tomatoes back in the water for a little longer. Once they have been peeled, roughly chop the tomatoes.

2. In a medium heavy pan, heat the oil and fry the tomatoes, bay leaf and spring onions for a few minutes until soft.

3. Gradually add the salt, garlic, peppercorns and coriander. Pour in the water. Stir, then simmer gently over low heat for 15-20 minutes.

4. Meanwhile, dissolve the cornflour in a little cold water to form a thick creamy paste.

5. Remove the soup from the heat and leave to cool slightly for a few minutes. Press through a sieve, or purée in a blender or food processor.

6. Return the puréed soup to the pan, add the cornflour mixture and stir over a gentle heat for about 3 minutes until thickened.

7. Pour the soup into individual serving dishes and garnish with a swirl of cream, if using. Serve hot.