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.

Tropical Super Smoothie

I love smoothies. I have tried out many different combinations of fruit and yogurts and this one is lovely.


Tropical Super Smoothie


Ingredients
1 Banana
1 Small Mango
1 Frozen Yoplait Melon and Orange Yogurt (125g)
1 teaspoon honey
500ml orange juice (freshly squeezed if possible)

Method
1. Peel and chop the banana and mango. Put into the blender and add the yogurt honey and the Orange Juice.
2. Whiz in the blender until the mixture is smooth, thick and smooth. Taste a little, add some more honey if it isn't sweet enough or a squeeze of lemon if too sweet.
3. Enjoy Straight Away!

Donal Skehan's Cookies and Cream Chocolate Chip Oreo Cupcakes

I found this recipe off Donal Skehan's Blog. I was lucky enough to meet Donal at the Taste of Dublin Festival. These taste really nice and are easy to make.

Donal Skehan's Cookies and Cream Chocolate Chip Oreo Cupcakes

Ingredients
175g of self raising flour
110g of soft margarine or butter
110g of caster sugar
2 tablespoons of cocoa powder
1 teaspoon of baking powder
2 large eggs
50g of good quality chocolate chips
50ml of water/milk

For the Oreo Cream frosting
250ml of fresh cream.
25g of icing sugar.
1/2 teaspoon of vanilla extract.
8 oreo cookies, crushed.

Method

1. Preheat the oven to 180 ̊ C/350 ̊ F/gas mark 4. Line a cupcake tray with paper cases. In a large bowl combine all the dry ingredients except for the chocolate chips.
2. Make a well in the center of the bowl and break in the 2 eggs. Using an electric hand mixer beat all the ingedients together until combined. Add in half the milk/water and beat again until combined. You are looking for the batter to be light and creamy.
3. Add the rest of the liquid if you need it you may not. Divide the batter evenly into the paper cases and place in an oven for 15-20 minutes or until firm and light brown on top. Allow to cool on a wire rack before applying the oreo cream.
4. For the Oreo frosting, simply beat the cream, vanilla extract, and icing sugar until it becomes thick. Gently fold in the oreo cookie crumbles and spoon the mixture into an icing bag with a large round nozzle.
5. Squeeze the oreo cream onto the cupcakes and top with broken cookies.

Me with Donal Skehan at Taste Of Dublin

Rachel Allen's Baked Eggs with Chorizo and Cheese

Rachel Allen's Baked Eggs with Chorizo and Cheese

This recipe is from Rachel Allen's Food for Living. This is definitely my favourite recipe with eggs.

Ingredients
2 tsp tomato purée,
4 tbsp double cream
freshly ground pepper and sugar
16 thin slices Chorizo
8 eggs
2 tbsp grated Cheese, such as gruyere or cheddar

Method
1. Preheat the oven to 230°C/450°F/gas mark 8. Mix the tomato puree (if using) with the cream and season with pepper and a pinch of sugar.
2. Spoon half of the cream mixture into the base of four ovenproof cups, bowls or ramekins. Add two slices of chorizo to each dish, then crack two eggs into each, season with a little more pepper, and top the cups with the remaining two slices of chorizo.
3. Spoon over the remaining tomato cream, then sprinkle each portion with the grated cheese. Bake for 9-12 minutes, or until the whites are set and the cheese is bubbling. Serve the eggs on their own or with fingers of buttered toast.