Chicken Tikka Masala

Ingredients:
Part I
2 lbs boneless chicken breast
1/4 c yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 TBS lemon juice
4 TBS vegetable oil
melted butter

Part II
5 oz. tomato paste
10 oz. tomate puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 TBS red chili powder
2 tsp cloves
8 green cardamom pods
salt
3 TBS butter
2/3 c cream
1 tsp fenugreek
2 tsp ginger, julienned
honey

Directions:
1. Whisk all of the ingredients in Part I together in a large bowl. A breast, cut into 2″ cubes. Marinate overnight in the refrigerator to 350 degrees F. Bake the chicken for 8 minutes, basting with butter and excess marinade and bake for another 2 minutes.

2. While doing this, make the sauce in Part II. Deseed and chop green chilies, tomatoes, tomato paste and tomato puree in a pot and a little water. Add ginger and garlic paste, green chilies, red chili powder, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Bring to a boil. Add butter and cream. Add honey, fenugreek and ginger juliennes, and finally the chickens.

Saksuka

Ingredients (serves 4):
2 eggplants (long type)
2-3 peppers, finely chopped
2 tomatoes, peeled and cubed
2 medium size potatoes (optional)
1 courgette/zucchini (optional)
Tomato purée/paste
2-3 cloves garlic, crushed or finely sliced
Olive oil

Directions:
Peel alternate strips off the aubergines (eggplants) lengthwise to create a stripey pattern. Chop into chunky cubes, sprinkle generously with salt, and leave to soak in a bowl of water for about half an hour. You can make şakşuka with or without potatoes and courgettes. Without offers a much purer appearance and set of flavours. With provides additional colours, textures, and tastes. Why not try it both ways. If you decide you would like to include them, then chop them into cubes like the aubergine and fry them up until golden. The potatoes need a bit longer than the other vegetables so give them a little extra time.

To soak or not to soak: A debate continues to rage as to whether salting and soaking aubergines really does help to remove any bitterness, but the main orthodoxy is that is better to do than not.

Rinse the aubergine chunks, pat dry, and then fry in a light olive oil until golden brown. Stir in the finely chopped peppers and the tomatoes and cook over a gentle heat. When these start to break down and disintegrate, add the tomato puree/paste and garlic, and continue to simmer for a few minutes. If the tomatoes aren’t especially juicy then feel free to supplement with a little water. You should be aiming for a really moist and juicy consistency.

Leave to cool. Serve chilled. It’s superb eaten with hunks of fresh bread or with some cool fresh yoghurt on the side.

Classic Hot Chocolate

INGREDIENTS:
  • 1 quart (1 liter) milk
  • 1 Madagascar vanilla bean, split
  • 1 stick of cinnamon
  • ¾ teaspoon (3.5 grams) black peppercorns (whole)
  • 2 bars (3.5 ounces/100 grams each) Lindt Excellence 70% Cocoa, hopped
METHOD:
  1. Heat the milk with the spices in a saucepan over medium heat until it reaches boiling point, but do not let the milk boil.
  2. Add the chopped chocolate and whisk until smooth.
  3. Remove from heat and let rest for 25 minutes to release the spices’ aroma.
  4. Strain the liquid and reheat before serving.
YIELD:
4 – 6 servings