Nadia Lim's Chicken Saagwaala

From; https://www.tvnz.co.nz/shows/nadias-comfort-kitchen/recipes/chicken-saagwala in case it disappears


Serves: 4
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients

• 600-700g boneless, skinless chicken (thighs are ideal, but breast is fine too), cut into 2-3cm pieces
• ¼ cup oil (e.g. canola, grapeseed, rice bran) or ghee
• 2 onions, sliced
• 3 cloves garlic, chopped
• 2-3cm piece ginger, peeled, finely grated
• 1 teaspoon each ground cumin and coriander
• 1 ½ teaspoons curry powder
• ½ teaspoon garam masala (optional, if you have it)
• ½ teaspoon chili flakes (optional, if you like a little heat)
• 1 x 400g can crushed, chopped, or whole tomatoes
• 300-350g defrosted frozen spinach or 300g chopped fresh spinach
• ¼ cup cream or coconut cream/milk (optional)

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Method

1. Prepare Chicken: Pat chicken pieces dry with paper towels and season with salt. Heat a drizzle of oil in a large fry pan on medium heat and brown chicken all over. Set chicken aside and keep the pan on the heat.
2. Cook Onions: Heat ¼ cup oil ghee in the fry pan the chicken was cooked in. Cook onions with a good pinch of salt for 8-10 minutes, until starting to brown. Add ¼ cup water during cooking and use a wooden spoon to stir and rub the bottom of the pan to release any pan brownings from the chicken into the onions.
3. Add Aromatics: Add a little more oil to the pan of onions and add garlic, ginger, and spices. Continue to cook for 1 more minute.
4. Blend Sauce: Place spinach in a heatproof bowl. Pour over boiling water to cover, leave for 1-2 minutes, then drain and squeeze out excess moisture. Add spinach, tomatoes, and onions to a blender or food processor and blend until smooth.
5. Combine and Cook: Pour sauce back into the pan, add chicken, and continue cooking for about 10 minutes until the sauce has thickened and the chicken is cooked through. If the sauce is too thick, stir in a little water. Season to taste with salt and pepper and stir through or drizzle with cream or coconut cream/milk (if using).

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Tips & Substitutions

• Instead of chicken, you can use lamb, paneer (or halloumi), mushrooms, potatoes, pumpkin, or even chickpeas. Once you know how to make the sauce, you can pretty much add whatever you want to it!
• If the onions look like they are sticking to the bottom of the pan and burning, just add a few tablespoons of water and use a wooden spoon to stir and rub the bottom of the pan, and they will lift.
• This curry keeps well in the fridge for a few days (its flavor actually improves after a day or two) or it can be frozen.
• In addition to (or instead of the cream/coconut cream), you can add a dollop of natural yogurt or coconut yogurt to the curry just before serving.

Josh Emett's Mince & Cheese Empanada Recipe

From; https://www.instagram.com/joshemett/p/CBM9id9nvKR/
And originally; https://www.campbellsanz.com/campbells-kitchen/recipes/kiwi-mince-and-cheese-empanadas/ (link no longer works at 7 December 2024)

Ingredients:

• 500g Beef mince
• 200g grated mozzarella edam
• 450ml Campbell's Salt Reduced Beef Chicken Stock
• 2 tbsp Cooking oil
• 4 tbsp taco seasoning (optional)
  One packet Maggi Brown Onion Gravy
• Chopped Jalapenos (optional)
• 30g Butter
• 50g Plain flour
• 1 Carrot, grated chopped in a food processor with the onion
• Pack of ready-made puff pastry
• Egg wash
• ½ Onion, chopped in a food processor with the carrot

xxxxxx = my alterations

Instructions:

1. Preheat the oven to 190°C.
2. Heat oil in a large frying pan.
3. Add beef and taco seasoning (if using) brown onion gravy powder. Gently fry for 3-4 minutes, breaking up the meat with a spatula while cooking.
4. Remove from pan and set aside.
5. Place pan back on heat, melt butter, add onion and carrot, and fry until translucent.
6. Add 50g flour, stir until cooked out, then gradually add 450ml of stock. Add mince back to pan and stir well.
7. Cook for 10-15 minutes, season, and then cool.
8. Unroll shop-bought pastry and once cooled, spoon mince mixture into circular pastry discs. Add mozzarella, fold over, and crimp edges. Note: it is important that the mince mixture is cooled before putting it in the pastry.
9. Egg wash and bake at 190°C for 30 minutes or until golden.

Tips:

• Ensure the mince mixture is completely cooled before adding it to the pastry to prevent the pastry from becoming soggy.
• Customize the filling by adding your favorite spices or vegetables.

Enjoy your delicious homemade Mince & Cheese Empanadas!

Ashley's Leek and Cauliflower Soup

1 leek

2-4 cloves of garlic

Large cauliflower

1L vegetable stock

Kung Pao chicken

Apparently I got it right, if a little watery.

3 large chicken breasts, cubed.

Marinade:

• 4 teaspoons dark soy sauce
• 4 teaspoons Ormonds rich cream sherry style wine
  This could probably be chinese cooking wine, but I couldn't find any when I first made it and have used sherry ever since.
• 2 teaspoon sesame oil
• 3 teaspoons cornflour

Mix into the cubed chicken, leave for 25-30 minutes.

Heat some olive oil
Cook the chicken
Remove from the wok

Heat more olive oil.
Cook

• A tablespoon of crushed garlic
• 1 tablespoon of masterfoods chilli paste

Then add:

• 5-6 chopped spring onions
• A 227g can of water chestnuts, chopped coarsely
• A 400g packet of frozen watties chinese style wok creations stir-fry veges
• A sauce made from:
• 4 tablespoons soy sauce
• 2 tablespoons of sherry
• 1 teaspoon of brown sugar
• 1 teaspoon of sesame oil
• A 70g packet of chopped peanuts

Cook it all for a bit and then add the chicken and reduce the volume of the liquid.

Serve over rice.
Nice flavour and not too hot. It just makes your eyes water a bit.

Bolognese sauce

1kg mince
1 can tomato puree
1 can tomato paste
1 beef stock cube
1 teaspoon sugar
Salt
mixed herbs
0.5 tsp minced garlic
swirl of masterfoods sweet chilli sauce

Shortbread trial - Recipe 2

Ingredients
2 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup flaked coconut
Confectioners' sugar
Directions
In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners' sugar while warm. Cool on wire racks.
Yield: 5 dozen.

Shortbread trial Recipe 1

Polly's http://zmonline.com/shows/breakfast/highlights/bestest-ever-shortbread

Ingredients:
225g Butter
125g Icing sugar
125g Flour
125g Cornflour
125g Custard powder


Method:
- Pre heat oven to 150c and line two baking trays with baking paper or butter them lightly.
- Combine the butter and sifted dry ingredients in a mixer or food processor and mix until well blended.
- Tip the dough out onto the bench and knead into a firm mass.
- Shape the dough into a roll to refrigerate it for 30 mins & then slice it OR you can roll it out on a floured bench ready to cut funky shapes out.
- Cook shortbread slowly for 30 mins, tops should not change colour but bottoms will change to a pale golden brown.
- Rotate & swap the trays halfway through the cooking process.
- Remove to place on cooling racks and store once cold.
- You can freeze these and thaw as needed ... or just eat them all!!