Battered Fish, Mushy Peas & Roasted Sliced Potatoes, photo by JMorton
Below is a very easy recipe that will delight the family.
Minted Mushy Peas Recipe
Ingredients
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Method of Preparation:
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Tag: British recipe
Chicken Tikka Masala
This is one of the best curries ever. It is simply delicious, very rich as it is cooked with double cream and a good smothering of ground almonds.
Did you know? Chicken Tikka Masala was a British invention. It was invented in the late 60s by a Bangladeshi restaurant in Glasgow.
Below is a recipe by Jamie Oliver which was followed to the letter to create the above.
Ingredients
- 1 level teaspoon ground cloves
- 1 level teaspoon ground cumin
- 2 heaped teaspoons sweet smoked paprika
- 2 heaped teaspoons garam masala
- 3 lemons
- 6 cloves of garlic
- 1 thumb-sized piece of ginger
- 6 heaped tablespoons natural yoghurt
- 800 g skinless boneless chicken breasts
- 3 fresh green or yellow chillies
- For the sauce:
- 2 onions
- 4 cloves of garlic
- 1–2 fresh red chillies
- 30 g fresh coriander
- olive oil
- 1 level tablespoon ground coriander
- 2 level teaspoons turmeric
- 6 tablespoons ground almonds
- 2 x 400 g tins of plum tomatoes
- 1 chicken stock cube
- 2 x 400 g tins of light coconut milk
- For the paratha breads (optional):
- 300 g wholemeal bread flour
- 300 g plain flour
- 2 tablespoons olive oil
- 400 ml semi-skimmed milk
Method
Put the cloves, cumin and 1 heaped teaspoon each of paprika and garam masala into a small pan and toast for 1 minute to bring them back to life, then tip into a large bowl. Finely grate in the zest of 1 lemon, squeeze in all its juice, crush in the garlic, peel and finely grate in the ginger, and add the yoghurt and 1 teaspoon of sea salt. Cut the chicken breasts into 5cm chunks, then massage all that flavour into the meat. Skewer up the chicken chunks, interspersing them with lemon wedges and chunks of green or yellow chilli, but don’t squash them together too much. Place on a tray, cover with clingfilm and marinate in the fridge for at least 2 hours, but preferably overnight.
For the sauce, peel the onions and garlic, then finely slice with the red chillies and coriander stalks (reserving the leaves for later). Put it all into a large casserole pan on a medium-high heat with a lug of oil and cook for around 20 minutes, or until golden, stirring regularly. Add the ground coriander, turmeric and remaining 1 heaped teaspoon each of paprika and garam masala. Cook for 2 minutes, then add and toast the almonds. Pour in the tomatoes, crumble in the stock cube and add 300ml of boiling water. Simmer for 5 minutes, then stir in the coconut milk. Simmer for a final 40 minutes, stirring occasionally, then season to perfection.
When you’re ready to cook the chicken, drizzle it with a little oil, then grill on a hot barbecue, in a screaming hot griddle pan or under a hot grill, turning until it’s very golden and gnarly on all sides. Slice the chicken off the skewers straight into the sauce, reserving the lemons. Simmer for 2 minutes while you use tongs to squeeze some jammy lemons over the curry, to taste. Swirl through some more yoghurt, sprinkle with the coriander leaves, and serve with parathas or fluffy basmati rice.
Bangers Mash, Photo by PH Morton
Bangers and Mash
Bangers are sausages. The name bangers came about during the Second World War. This delicious parcel exploded when fried because of its high water content, thus called bangers.
Bangers and mash with onion gravy is definitely a comfort food. Easy to make using ready-made mash potato mix and gravy granules and of course the sausages. But to make this recipe that extra bit more special, we have below a recipe that is easy to follow and yet will give you a creamy mash to go with the sausages.
Ingredients:
8 sausages
2 large onions, sliced
1 tsp dried mixed herbs
1 tsp English mustard
5 Oxo cubes preferably beef or chicken cubes dissolved in 600ml hot water
salt and black pepper
2 tsp softened butter
2 tsp plain flour
1 tbsp vegetable oil
For the mash
900g potatoes, peeled and chopped into equally sized cubes
50g butter
100ml milk
Preparation method
Using a large frying pan, heat the oil. Fry the sausages until they have turned brown/golden all over.
Add the sliced onions to the pan and fry with the sausages. Transfer the sausages and onions to a covered container to keep the heat in. Set this aside.
Using the same frying pan, make the gravy by making a paste out of the soften butter with the plain flour. Add the dried herbs and mustard. Pour in the chicken or beef stock and whisk to combine. Bring to a boil. Lower down the heat to simmer, until the gravy had thicken.
For the mash, (I would actually start cooking the potatoes first before frying the sausages) cook the potatoes in a pan of boiling water until tender.
Drain.
As the potatoes are mashed add the butter, milk and season with salt and pepper. Mix until the mash is creamy and smooth.
To serve, make a bed of mash potato. Top it with a couple of the cooked sausages and fried onion. Drizzle with gravy.
Enjoy!
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Tidbits:
Did you know?
Queen Victoria was very partial to sausages. But the sausages she craved were hand-chopped rather than minced by a machine.