Spend a cosy week with us as two people who have fallen in love with cooking
Here are the recipes for everything we made this week, in case you wanted to try them for yourself:
Monday dinner – Chicken biryani + kale mallum
The biryani is inspired by a recipe Arun adapted from this video:
Chicken biryani
Ingredients:
1.5 cups basmati rice
500g Maryland chicken pieces
2 tsp turmeric
2 tsp chilli powder
1 tbsp ghee
Whole spices: bay leaves, cinnamon, fennel seeds, star anise, black peppercorns, cardamom
2 red onions, sliced
2 green chillies
1 tbsp ginger paste
1 tbsp garlic paste
1 handful coriander (including stems), chopped
1 handful mint, chopped
2 tbsp yoghurt
1 tomato, diced
Salt
1.5 tbsp curry powder
1 tsp garam masala
Juice of ½ lemon
A handful of raw cashews + sultanas
Method:
Lightly marinate the chicken with the turmeric and chilli powder.
Wash the rice until the water runs clear, then leave it to soak while you cook everything else.
Heat the ghee in a large pot and fry the whole spices until fragrant.
Add the onions and green chillies and cook until caramelised.
Stir in the ginger and garlic paste and cook for a few minutes.
Add the coriander and mint.
Stir through the yoghurt, then add the tomatoes.
Once the tomatoes begin to break down, season with salt, curry powder and garam masala.
Add the lemon juice and marinated chicken.
Layer the rice on top, followed by the cashews and sultanas.
Cover the pot with foil and a lid, then cook on the lowest heat for about 30 minutes.
Kale mallum
Ingredients:
1 bunch kale
⅔ cup desiccated coconut
1 red onion, diced
10 curry leaves
1 tsp turmeric
Salt + pepper
1 tsp coconut oil
1 tsp mustard seeds
2 dried red chillies
Method:
Finely chop the kale (including the stems) and place in a bowl with the coconut, onion, curry leaves, turmeric, salt and pepper.
Heat the coconut oil in a large pan and fry the mustard seeds until they pop.
Add the red chillies and fry for about a minute.
Add the kale mixture and cook lightly until the kale softens but still has a little crunch — about 10 minutes.
Wednesday dinner – Thai chicken noodle broth
(From Lanna by Chariya Khattiyot)
Ingredients:
1 litre chicken stock
500g chicken drumsticks
3 garlic cloves, bruised
3cm piece ginger, sliced
Coriander stems from 4 sprigs
2 tbsp soy sauce
2 tbsp oyster sauce
½ tsp white pepper
200g rice noodles
Choy sum
Coriander, red chilli + lime, to garnish
Method:
Bring the stock to a boil in a large saucepan.
Add the garlic, ginger, coriander stems and chicken drumsticks.
Simmer for 30–40 minutes.
Once the chicken is cooked, season the broth with soy sauce, oyster sauce and white pepper.
Remove the chicken and cook the choy sum in the broth for about 1 minute.
Assemble with noodles and your garnishes.
Thursday lunch – Gimbap
Taught to us by our friends, but we use Maangchi’s recipe for reference:
Friday dinner – Sausage pasta
From RecipeTinEats (aka Nagi):
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