Pizza Naan

This is another recipe from Killachonna Cookery School. This recipe is really easy and quick to make. For this recipe, you have to have the cheese, the tomato sauce and the naan bread (or else its not a pizza naan!)

I only use a few toppings (pesto, cheese, ham and chorizo) but you can add as many ingredients as you want.

Pizza Naan


Ingredients
1 naan bread
2 tbsp Real Irish Food Co. Tomato and Basil sauce (or any pasta sauce)
Grated cheese
Slice of ham
Tomato, sliced
Onion, finely chopped
Mushroom, sliced
Chorizo, chopped
A few teaspoons Pesto


Method
1. Preheat the oven to 180°C/350°F/gas mark 4.
2. Spread the sauce over one side of the naan.
3. Cover with toppings of your choice.
4. Bake in the oven for 10 mins until the cheese is golden and bubbling.
5. Serve and Enjoy!

Neven Maguire's Chicken Korma

This recipe is from Neven Maguire's Neven Cook's 2. This would be one of my favourite chicken dishes.

Neven Maguire's Chicken Korma

Ingredients

2 tbsp vegetable oil
2 onions, finely chopped

2 cloves garlic, crushed

2 teasp finely grated root ginger

1 green chilli,seeded and finely chopped
1 teasp garam marsala

1 teasp ground turmeric

1/4 teasp chilli powder

14oz/ 400g can chopped tomatoes

1 teasp tomatoe puree

4 chicken breasts

1/4 pint/ 150mls cream

To Serve

2 tbsp roughly chopped fresh coriander

salt and freshly ground black pepper

cooked basmati rice

warmed naan bread

Method

1. Heat the oil in a pan and fry the onions and garlic for about 10 mins until golden brown. Stir in the ginger and chillli and cook for 1 minute, stirring.

2. Add the garam masala to the pan with turmeric, chilli powder and a pinch of salt and cook for another minute, stirring.

3. Add the tomatoes, tomato puree and 1/4 pint / 150ml of water, stir well to combine. Reduce the heat and simmer for 20 mins until the sauce is so well reduced that it is almost sticking to the bottom of the pan and the oil has separated out on the surface, stirring occasionally.

4. Add the chicken to the pan with a few tbsp of water to the reduced sauce.

5. Slowly bring to the boil, then reduce the heat and simmer gently for about 20 mins or until the chicken is completely cooked.

6. Stir in the cream and simmer gently for a couple of mins. Season to taste.

Serve with a scattering of fresh coriander, boiled basmati rie and warmed naan bread.