Honey Mustard Chicken

Honey Mustard Chicken

A while ago, we received a festive hamper that contained a large bottle of organic honey and some delicious looking mustard.  It remained in my kitchen cupboard, waiting for me to get inspired to use it in my culinary endeavours.  Well, last week was the auspicious day and I finally used the honey and the mustard extravagantly to create a memorable baked dish.

900gms skinless chicken, jointed, washed and drained; 1/4 cup prepared mustard; 1/4 cup honey; 2 tbsp curds; salt and pepper to taste; 2 cloves garlic, minced; a few basil leaves- I used Italian basil which grows in my garden, chopped; salt to taste; 1 tbsp olive oil.

Garnish: More Basil Leaves according to taste.

Whisk the honey, mustard, curds, olive oil,  salt and pepper to a smooth consistency.  Stir in the garlic and chopped basil leaves.  Place the chicken in a baking dish and pour the mixture over the chicken.  Make sure all the pieces are covered.  Cover and keep aside for 20 minutes.  Bake in preheated oven at 175 degrees C for 45 minutes to 1 hour until chicken is cooked and juices run clear.  Garnish with the basil leaves.  Rest for 10 minutes. Serve with a salad for lunch or dinner. 

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Vindaloo Pie

                                                                      Vindaloo Pie

Whenever I eat a pie I feel it could do with being a little more spicy.  So when I was in the mood for experimenting, I came up with this which was a bit rich, yet flaky and delicious.

The Recipe: For a 20 cm or 8 inch pan:  Recipe for Pastry from  http://www.fussfreecooking.com

200g  flour + extra to dust the rolling pin & bench; Salt to taste; 6 tbsps of olive oil + extra to grease the pan;1/4 cup of cold water

Other: cling wrap, rolling pin, tart pan, fork, pastry brush & at least 30 minutes refridgeration time

Sift the flour into a large bowl, add the olive oil and rub in with your fingertips until the mixture resembles fine breadcrumbs.


Stir in the salt, then add  water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for at least one hour or overnight while preparing the filling.

Meat Filling:

500gms boneless meat, cubed; 2 medium potatoes, boiled and cubed; 2 tbsp. Cornflour; 1 tbsp plain flour;  2 onions sliced fine; 1 or two spring onions, cut fine; 2 stalks of celery with leaves, cut fine; a small nunch of coriander leaves, cut fine; 2 medium tomatoes, diced; 2 tbsp masala powder of your choice; 4 cloves garlic, minced; 1 inch piece ginger minced; salt to taste; 1 tbsp oil.

1 medium egg beaten- this is the egg wash for the pie.

Preheat the oven to 200 degrees Celsius.

Wash and  dry the meat.  Mix with the corn flour and keep aside.
Heat 1 tbsp oil in a large non stick pan and stir fry the onions, spring onions, celery, coriander, ginger and garlic for a few minutes until the onions are glazed.  Add the tomatoes and cook till mushy.  Add the masala powder and salt to taste and cook for a few minutes until thick.  Add the meat and mix well to coat all the pieces with the masala mixture.  Add two cups water and pressure cook for 15 minutes till thick an bubbly. Remove from heat and keep warm.

To Assemble:

Take the dough out of the refrigerator and divide into two equal parts. Return one half to the refrigerator till required.   Roll dough out to fit a 8 inch pie plate. Place crust in oiled pie plate. Press the dough evenly into the bottom and sides of the pie plate. Gently put the warm filling into the pie crust. Roll out the second piece of dough and place over filling. Pinch the edges together and make decorative patterns on  the edges if desired. Make holes in top with a fork for steam to escape.
Brush the top generously with the beaten egg. Bake in preheated oven at 200 C for 45 minutes or until metal skewer inserted in centre comes out clean. Rest pie for 10 minutes, cut into wedges and serve with salad of your choice.

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Lontong

Lontong- Mixed Vegetable Coconut Milk Stew

I first had this delicious dish a few months ago at a party and I was struck by the similarity in appearance and taste to one of my favourite Mangalorean recipes- Coconut Milk Stew.   So I requested my hostess to pack up the remaining and we enjoyed it for our Sunday lunch.  After that, I made it for friends and make it whenever I feel like eating something made with lemon grass.

The Recipe:

1 small piece firm tofu, sliced into 8 pieces and fried golden brown;2 pieces tofu puff, cut into triangles; few long beans, cut into 3 pieces each;  a small piece of cabbage, cut into chunks; 1 small carrot, sliced; 1 chicken soup cube; 1 cup water; 1 packet coconut milk powder mixed with 1 cup warm water; sugar & salt to taste; 2 tbsp oil.

Spices - blend into paste

1 tbsp dried shrimps, soaked in 2 tbsp hot water; 1 red chilli; 1 medium onion; 3 cloves garlic;1" ginger; 2 stalks lemongrass, use white part only; 1 candlenut; ¼ tsp turmeric powder

            Heat oil in wok. Saute spices until fragrant. Add water and chicken cube and bring to a boil.  Add the vegetables and tofu.  Cover and simmer until vegetables are cooked.  Add the coconut milk, salt & sugar to taste. Serve hot.

NB:  I added hard boiled eggs.

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