Ingredients – Serves 2:
You will need an ovenproof saucepan and tin foil or a lid (or both)
- – 150g Basmati Rice
- – 1 ½ tsp salt
- – Juice of half a lime
- – 300g boneless chicken thighs, chopped in half or thirds (It’s about 3 thighs)
- If you fancy a veggie dish, substitute with cauliflower and chickpeas; or have a mix of all 3.
- – Tablespoon of garlic & ginger paste
- – ½ tsp chilli powder (optional to personal preference)
- – 1 tsp salt
- – 1 ½ tsp ground cumin
- – 1 tsp garam masala
- – 2 tbsp lime juice
- – Small pot of natural or plain Greek yoghurt
- – 20ml vegetable oil
- – 1 mild chilli
- – 2cm piece fresh root ginger
- – Handful crispy ready-fried onions (shop bought crispy shallots are gluten free)
- – 1 tbsp chopped fresh mint
- – 1 tbsp chopped fresh coriander
For the topping:
- – 15g butter
- – 2 tbsp double cream
- – 1/2 tsp turmeric powder
- – handful of dried cranberries, or raisins or both
- Prepare rice. Rinse the rice 2-3 times and then let it soak for at least 30 minutes.
- Ideally, marinate the chicken for a couple of hours, but you can cook it straight off.
- Peel the ginger; cut the green chilli in half along the long edge. Then cut both the ginger and the chilli into thin matchsticks. Combine with the rest of the marinade ingredients in the oven-proof saucepan.
- Rough chop the chicken thighs and mix all the ingredients (aside from the topping) together in the pan.
Get Ready to Cook
- Turn oven onto 180°C Fan.
- Part cook the rice – so drain the rice and add to boiling water for 4 minutes. Take off the heat and drain and squeeze half a lime over the top.
- While the rice is getting ready, start to heat the pan with the marinating chicken/ yoghurt mixture and in a small pan gently heat the butter and cream, stirring in the turmeric powder.
- The yoghurt/ chicken mix will be gently bubbling, take off the heat and cover this with the rice, making sure it’s an even layer. Pour over the cream/ butter/turmeric mix and then the raisins/ cranberries and if you like some extra crispy onions.
- You need to seal with foil as best you can – use at least 2 layers and if you have a lid that fits, pop this on too.
- Pop into the oven for 45 minutes. Allow to rest for a couple of minutes then mix and serve immediately, ensuring each portion has a mix of the rice and chicken.
Ingredients – Serves 2
You can really make this dish as a cold or a warm slaw; if you want it cold, just massage some salt through the cabbage leaves with salt which helps them soften. You would toast the spices ahead of mixing into the slaw. It’s really flexible and you can literally use up random vegetables in the bottom of the fridge, so the recipe will never be the same twice!
1 tsp mustard seeds
1 tsp Vegetable oil
1/2 tsp of turmeric
1/4 Savoy or Chinese cabbage finely shredded (you can use red cabbage or a combination of red and savoy)
1 carrot – grated
Salt & Pepper
Optional Fresh coriander, red chilli, spring onion to garnish
Heat the oil in a frying pan, add the mustard seeds, they will start to pop.
Add the cabbage and turmeric making sure the seeds are mixed through. The cabbage will start to soften. Then stir through the carrot, squeeze over the lime and season with salt and pepper. Mix thoroughly, then take off then heat and garnish as you wish.
Food Sorcery Chocolate Fondant
Who can resist the scrumptious taste of chocolate, chef showed us how to make the perfect melt in the middle pudding.
Ingredients – Makes 4:
- 100g butter, plus extra for greasing
- 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
- 100g plain flour
- 100g caster sugar
- 25g cocoa powder
- 25g melted butter
- 2 medium eggs
- 2 medium egg yolks
- Serve with Vanilla ice cream, crème fraiche, mint & berries
- Preheat the oven to 190˚C/170˚C fan/Gas 5
- Grease 4 ramekins with butter.
- Dust inside of ramekins with cocoa powder
- Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally
- Remove from the heat, sift over the flour and then whisk it in
- In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined
- Pour the chocolate mixture into the ramekins.
- Leave to set in fridge for minimum 20minutes but can be overnight
- Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little
- Remove from the oven, and gently loosen the edge.
- Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.
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