Kash-Ke-Bademjan: Roasted Eggplant pureed with Onion, Garlic, Mint & Kask(aged dried yogurt) topped with caramelized Onions & Kashk. Barg and Koubideh: Marinated Filet Mignon and ground Sirloin Beef with Persian Seasonings. [1000X1000] [OC]
two onions cut into big pieces, 4-5 cloves of garlic and a small piece
of ginger. Blend them in a blender till they form a paste.
tablespoons of unsalted butter (we use Ghee - if you remember the
clarified butter the guys used in How to cure a headache GMM :) But
unsalted butter would do just fine.) in a fairly large non stick pan on
medium flame (we use a cauldron).
As soon as the butter melts, put the
onion garlic ginger paste into it. At this point, there will be a huge
aroma emitting from the pan, which I personally LOVE and immediately
start salivating! But it might be a little strong for you, so make sure
your chimney is on!
Then immediately place 4-5 chicken pieces into the
pan. We only cook legs and thighs - with bone, but you can use any
pieces that you like, it’s just that the time it takes to cook might
differ. Stir it such that all the pieces are covered with the butter and
the onion paste, as evenly as possible. Let it simmer on medium flame.
While the chicken is cooking, take 2-3 tomatoes, make a tomato paste in a
blender, and keep it ready.
Once the chicken turns golden brown and
slightly softer (which might be about 15 minutes later - approximately?)
add the spices! Which are - some salt, turmeric, cumin powder,
coriander powder, red chilli powder, some sugar and garam masala and mix
Once the spices are spread to all chicken pieces, add the tomato
paste, and mix. Let it simmer on low flame for a few minutes, till you
see butter separating and bubbling up out of the thick curry. At this
point, you may add a little water, put a lid on the pan and let it cook
on low flame for another 10-15 minutes. It might take longer, keep
checking to see if the chicken is tender, and only slightly coming off
of the bones.
Take a handful of cashew nuts. Blend them into a paste
with some water. Add it about 2 minutes before turning off the flame,
and mix. This should lighten the colour of the dish and make it thicker
Once the flame is off, add 2-3 tablespoons of fresh cream
to top up the dish, and garnish with coriander leaves! :)
I don’t know why the picture in the newsletter has peas in it. WHO PUTS
PEAS IN BUTTER CHICKEN! Don’t put peas in you butter chicken. Please!
While what Indian restaurants serve is
fully loaded, with oodles of butter and rich ingredients, it’s not
really something you can eat all the time :) So what we make at home is
slightly lighter and healthier. We use normal vegetable oil instead of
butter or ghee.
We usually have all the
spices I mentioned at home, but if they overwhelm you, you can get
something called “Chicken Masala” which is a pre-mixed blend of spices.
We get it here in India too, I’m sure you’ll get it everywhere. You can
also get pre-made onion garlic paste and tomato puree, but we like to
make it fresh.
You can eat this with basmati
rice. But I personally prefer to eat it with roti / naan that we make
at home, with a side of yoghurt+boondi (Remember boondi? From GMMore of
episode #530 :D haha)
Gah writing this has made
me crave butter chicken so bad that I think my vegetarianism will have
to go on a hiatus :D I’ll cook some this weekend and post a picture :)
If any of you make it, please post pictures!
Traditional Hummus. Garbonzo beans (3 cans), Garlic (4 cloves), Olive Oil (2 cups), Sesame oil (1 cup), Lemon (2), Paprika (Dash), Kosher Salt (Dash), Black Pepper (Dash). In food processor, pulse oils, garlic and lemon juice. Add beans, salt, pepper & paprika. Puree until smooth. Add more olive oil if necessary.
White Bean & Toasted Onion Hummus. Cannelloni Beans (3 cans), Vidalia Onion (½), Thyme (¼ bunch), Garlic (2-3 cloves), Olive oil (3 cups), Kosher Salt (dash), Black Pepper (dash). Toast onions and thyme in cast iron pan (with no oil). Add to food processor with oils and garlic and puree. Add beans, salt & pepper. Puree until smooth.
Sundried Tomato Siracha Hummus. Kidney Beans (3 cans), Garlic (4-5 cloves), Basil (½ bunch), Olive Oil (3 cups), Sundried tomatoes (14 oz.), Siracha (dash), Montreal steak seasoning (dash). Rehydrate tomatoes in boiling water. Puree tomatoes in olive oil with garlic and basil. Add beans, siracha, black pepper, and kosher salt.
Healthy as fuck pizza.
Whole grain base topped with homemade sauce, spinach saluted in garlic & nutmeg, olives, red & yellow peppers, red onion and nutritional yeast. Made two others for the fam with vegan cheese, meatless chicken and chilli.
2 cups wholegrain bread flour
1 ½ cups warm water
1 tsp sugar
1 packet fast acting yeast
1 tsp salt
1 tbsp olive oil
Mix yeast, water and sug and let hang out till it’s all bubbly n stuff
Chuck olive oil and salt in + a spoon of flour and give a mix
Keep adding flour ‘till you have a dough that’s a little wetter that you would like to touch
Flour a counter and slap the dough on it
Greece up you hands like a prized pig and need for about 10 mins.
Pop in oiled bowl and let it do its thing for 2 hours.
Divide it up ( should make 2-3)
Roll up into balls
Give it another 45 mins sit down.
Roll out then stretch with your knuckles and put on a tray.
Add your toppings
Cook at 220 for about 12-16 mins
1 can tomato
Sweetener of choice
Cook then stuck a hand blender in it and go to town. Boop done.
IP Honey Mustard Chicken Prep time : 7 mins Cook time : 10 mins Total time : 17 mins Original Recipe: Nagi | RecipeTin Eats Serves: 3 Supper Proteins
This is a homemade IP phase 1 friendly version of the popular Honey Mustard Sauce. The Honey Mustard Sauce is slightly tangy, sweet and beautifully creamy- wonderful with chicken. Serve on cauliflower mash, garnished with parsley, with a simple side salad for a complete IP supper meal.
Ingredients 1.5 lb chicken tenderloin or chicken breast cut into thick strips (Note 1) Salt and pepper Seasoning (optional - Note 2) 2 tbsp IP potato puree 1 tsp garlic powder Thickener 1 tbsp WF mayonnaise (Note 3) 1 tsp IP potato puree Sauce 1½ tbsp + ½ tbsp olive oil 2 garlic cloves, minced 1 cup chicken broth / stock (250ml) ¼ cup Dijon mustard (70g) ¼ cup WF pancake syrup(85g) Optional Extras (I used these) 1 - 2 tbsp wholegrain mustard (adjust to taste) 2 sprigs thyme or ½ tsp dried thyme (Note 4) Fresh parsley, finely chopped
Instructions 1. Sprinkle chicken with salt and pepper, then toss with Seasoning if using. 2. Thickener: In a small bowl, mix together the WF mayonnaise and IP potato puree. 3. Heat 1½ tbsp oil in a skillet over medium high heat. Add chicken and cook for 2 minutes on each side or until golden. Remove onto a plate. 4. Reduce heat to medium. Add remaining oil in the middle of the skillet and put garlic straight onto the puddle of oil. Sauté for 20 seconds or until golden (don’t let it burn). 5. Add chicken broth, bring to simmer, scraping the bottom of the fry pan. 6. Whisk in Dijon Mustard and WF pancake syrup, then whisk in Thickener (make sure you scrape it all in). 7. Add thyme and wholegrain mustard, if using. 8. Cook for 1 - 2 minutes or until starting to thicken. Adjust salt and pepper to taste. 9. Return chicken and any juices pooled on the plate into the sauce. Turn to coat and reheat through - about 1½ minutes - or until sauce is thickened to your taste.
Notes 1. If you use chicken breast, like I have, cut it vertically into 1cm 2/5" thick strips (so they are like chicken tenderloin pieces). But feel free to cut it as you please (bite size, pounded thin etc). If you cut it into bite size pieces, you will need a touch extra potato puree, garlic powder and oil (because more there is more surface area). There is enough sauce. 2. The seasoning for the chicken is optional - still fab even without, but it adds extra flavour on the chicken and makes it a little bit more golden and crispy. You could also add other flavourings, like paprika, onion powder and even mustard powder. I usually don’t use the seasoning when I make this as a quick meal. 3. I use mayonnaise because it has flavour and adds a bit of richness to the sauce, but it’s not critical. You could easily use chicken broth or water- just need something to dissolve the potato puree in. 4. The thyme is optional, I like adding a herb just for another layer of flavour. It can also be substituted with: rosemary (1 small fresh sprig / pinch of dried), 4 tarragon leaves (fantastic), 1 tbsp fresh oregano leaves or ½ tsp dried.
Croustade, whipped creme fraiche seasoned with horseradish, topped with smoked salmon roe.
Crispy salted arctic char skin.
Roasted butternut and garlic pureé
Cured quail yolks spilling from faux starling shells.
Slowcooked Moose tongue, panko fried.
Raw Chiogga beet.
Yellow beet, cooked whole and then tossed with warm butter and honey..
Blanched brussel sprout leaves.
Onion infused with a sweet and sour redbeet and cherry vinegar
The Edible Flowercrown. Landed in this idea since I wanted to showcase a lot of the local food we have in Sweden, while giving nods to Hannibal imagery, and a sort of one plate smorgasbord seemed appropriate.
Quite a bit of game and fish, with the smoke-cured roe deer hiding oriental features in the lapsang tea, and the burnt ashes of the leeks providing the raven-black outer layer to the stag. The filet of roe deer is turned in salt, sugar and lapsang tea and set on a tray for 3 days turning them over after half the time, and then rolling them tight in cling film before freezing. Thawed gently in a fridge and turned in the leek ash. The freezing both helps eliminateany food safety concerns of uncooked cured food as well as setting the cylindrical shape of the filet as its frozen in the roll of the cling film.
Roe of salmon and arctic char skin for the fisherman. Creme fraiche whipped and seasoned with freshly grated horseradish and salt is topped in the croustade with the wonderful pearl-like salmon roe.
pumpkin for Jack, because I get to make a bad food pun when cooking for Hannibal damnit ;) butternut peeled, cut and roasted in the oven along with garlic cloves, pureed with a bit of olive oil and then heated with a bit of butter, salt and pepper.
Three kinds of beets, because of the season. Winter is heavy on root vegetables in a country where iceand snow is the order of the day. The red beets providing the dark red notes for the sweet pickled onion, using distilled vinegar, a classic food staple in Swedish cooking. Chiogga beets raw for the crunch and the fantastic visual, and yellow beet cooked whole, peeled and tossed with a bit of honey and butter before serving.
Moose tongue, first set in a salt brine for 3 days and then cooked slowly over 4 hours with bay leaves, black pepper, allspice and root vegetables, skinned and set to cool, finally turned in flour, egg yolk and finally panko before being fried in a skillet.
The quail yolks are separated from the whites and buried in salt for 24 hours, producing a yolk with a salty intense yolk flavour and the consistency of soft toffee. The shells are cleaned gently inside and submerged for 24 hours minimum in a liquid made of shredded red cabbage which has been boiled for 20 minutes with salt, sugar and white vinegar before being strained and chilled. This turns the shells blue, to simulate a starling egg. The shell being only inedible thing on the plate is fitting since Lecter doesn’t eat Starling.
Roses of Parma ham, a homage to those lovely roses Hannibal served.
A creme made from infusing a coldpressed olive oil with green herbs and then beaten into a emulsion with egg yolks. Seasoned with salt and pepper.
Green herbs and blanched leaves of brussel sprouts along with edible flowers to complete the crown
((Yooooooooooo highkey planning on adding the dads and some of the kids from DDADDS to my muses. I fuckin love that game, dude.
59. “You’ve never gone after vampires before, have you?”
Connor shoved his hands in his pockets, just sort of taking the time to stop in the graveyard in front of graves, knowing very well he was being watched. “What’ve you got on your person, Mr. Monster hunter,” he asked without even turning around. “Wooden stakes? Pure silver? Garlic? I’m not the Jersey Devil, we can’t be taken down easily with all that cliche bullshit. You’ve never gone after vampires before, have you?”
Hi! Nice blog ☺️ I saw the text post where you said you loved Spinach, and lately I've been really trying to incorporate it to my diet but I don't really know how or any good recipes. Could you help me and tell me some of your favorite? ☺️ Thanks and lots of blessings xx
SPINACH/BROCCOLI PASTA: Over steam the broccoli in order to kind of puree it, heat pot with a little butter or olive oil and add the steamed broccoli, frozen or fresh spinach and wait until the spinach is cooked, with a kitchen utensil over chop the cooked broccoli and spinach and add whole wheat pasta, garlic powder, salt and pepper. You can also add milk or sour cream to make it more creamy and dense.
SPINACH PATTIES cook some spinach (about 1 cup frozen or 2 cups fresh, you can add more) and get all the water out of them using a paper towel, then mix the cooked spinach with 1 egg (or egg substitute if you are vegan), finely chopped purple onion and seasoned bread crumbs (use as many as it needs to get a thicker texture), mix it until you get that thick texture and make small patties, put in grease oven sheet, cook for around 20 minutes or until the patties begin to look golden on the top (250 C and around 482 F?) or cook on the stove with just a little olive oil on the pan. Serve with some white cheese and marinara sauce. You can also add a mashed potato to the mixture.
SPINACH CHIPOTLE GRILLED CHEESE: For the grilled cheese just have 1 layer of cheese (gouda or cheddar works better) 1 layer of fresh spinach, 1 layer of cheese 1 layer of spinach and so on (depends on how big and cheesy you want it, I usually do 3 layers) spread some good bread (better results with black rye or grains bread, that shit is delicious) with chipotle dressing (mayonnaise, pureed chipotles, garlic and onion powder and black pepper).
SPINACH BREAKFAST CUPS Mix 3 eggs, diced purple onion, chopped parsley, chopped spinach (fresh works better for this), some mushrooms, and chopped celery, fill a greased cupcake sheet with the mixture and place in the oven 20-25 minutes (200 C and 390 F) or until it looks golden brown.
SPINACH SALAD A bunch of fresh baby spinach, diced purple onion, diced red bell pepper, cranberries, apple or pear, diced walnuts or dices almonds, protein of your preference (chicken or meat, quinoa, legumes) and honey mustard berries dressing (frozen berries, mustard, honey, olive oil, 1 garlic, balsamic vinegar, all in the blender until liquid).
These creamy avocado and spinach zoodles are perfect for those who want to stay fit and eat healthy. Topped with cherry tomatoes, basil, and garlic puree, this low calorie, easy meal will fill you up and delight your taste buds!