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Peshawari Turkey Balti

 

Peshawari turkey balti

What and easy and delicious dish!

This is a balti with a difference. If you are a Peshawari curry/naan fan, you’re going to love this one.

I like it because there are so many different flavours and textures going on here. You have the crunch of the almonds, the sweetness of the raisons and honey and the bite of the chillies,  masalas and whole spices. The tender chunks of turkey just drive it home to create one of my all time favourites.

It’s hard to believe that something so quick and easy to make could have so much depth of flavour.

I made this in literally 20 minutes. That’s right… I timed myself. Great for that homemade after work dinner.

Serve with rice or fresh naans. I know from experience that French bread is a good substitute for the naans.

Peshawari Balti Curry

Peshawari close up!

Peshawari Turkey Balti curry

Peshawari Turkey Balti… So quick and easy to make.

Peshawari Turkey Balti

 

Peshawari Lamb Balti
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 800g turkey breast cut into bite sized pieces and fried in a little oil until 80% cooked.
  • 3 tablespoons vegetable oil
  • 1 small cinnamon stick
  • 3 cloves
  • 5 green cardamoms
  • ½ teaspoon fenugreek seeds
  • 1 tablespoon garlic paste
  • 2 tablespoons ginger paste
  • 2 large onions - finely chopped
  • 2 green chillies - finely chopp
  • 400ml tinned cherry tomatoes
  • 2 tablespoons garam masala
  • 1 tablespoon balti masala (or just another tablespoon of the garam masala)
  • 1 teaspoon cumin powder
  • 250ml balti chicken stock or regular chicken stock
  • 100g almond flakes
  • 100g raisons
  • 2 teaspoons honey
  • 2 tablespoons double cream (optional)
  • 3 tablespoons finely chopped coriander
  • Salt and pepper to taste
Instructions
  1. Heat the oil in a balti pan or wok over medium high heat.
  2. When hot, add the cinnamon stick, cloves and cardamom pods and sizzle for about 30 seconds.
  3. Now toss in your finely chopped onion and fry until soft and translucent.
  4. Add the garlic and ginger pastes along with the green chillies and fry for a further 30 seconds.
  5. Sprinkle in the garam masala, balti masala and cumin and stir so that the spices coat the onion mixture.
  6. Dump in the pre-cooked turkey and the stock followed by the almonds, raisons and honey and tomatoes.
  7. Allow this all to simmer for about five minutes. The sauce will cook down. You might like to add a little more stock if you like your baltis more saucy. I added cream and it was awesome!
  8. Season with salt and pepper to taste and garnish with the chopped coriander.

Peshawari Turkey Balti

The LeCreuset wok I used to cook this was better than any I’ve use before

DISCLAIMER:
The Le Creuset wok I used to make this meal was supplied complimentary by Le Creuset. I love it. You can view their complete product range here.

Farmer’s Choice very kindly supplied the turkey for me to use in my recipe. They offer a fantastic service. You can visit their website here.


Win A Deluxe East End Foods Spice Hamper!

Some of what the lucky winner will win!

Some of what the lucky winner will win!

I am delighted to announce the third East End Foods Spice hamper giveaway.

I’ve been using East End spices as well as their many other food products for years. When I go shopping for curry ingredients, I always go for East End! Their quality products never let me down.

One lucky winner will receive a full hamper of East End Spices. The winner will also receive some of East End’s other quality products such as chapattis, dhals, coconut milk and the perfect aged Basmati rice! Just like the previous two giveaways… this is one big surprise hamper.

A Spicy Surprise Hamper Could Be Yours!

Win this comp and you are in for months of quality homemade curries without the need to go out to the shop.

Having East End Foods as a sponsor has made it possible for me to cook more often with the best spices available. This means many new recipes are on the way! So even if you don’t win, you’ll have the free recipes.

Why not make it easy on yourself for now and visit their excellent online shop packed with everything you will need to make delicious curries and sides at home?

ENTERING THIS SPICE HAMPER GIVEAWAY COULDN’T BE EASIER!

Simply fill out the widget at the bottom of this page. There are many ways of entering and you can choose just one or all of them. The more you choose, the better your chances of winning this fantastic prize from the UK’s leading supplier of quality spices and other cooking products.

Open to mainland UK residents over 18.
Comp ends on 6 October.

So let’s get cooking!

Good luck.

Dan

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Chicken Tikka Masala Balti

Chicken Tikka Masala Balti

Chicken Tikka Masala Balti can be made in less than 30 minutes

I make this chicken tikka masala balti for the kids all the time. It’s so much better than what you get in the supermarket and most balti houses for that matter. Once you make the curry, you might like to add a tablespoon more tomato paste. 200ml of coconut milk can also be substituted for the balti chicken stock if you like. Some people just have to have that coconut kick in their tikka masalas.

I prefer to use tandoor chicken for this recipe. You can find my recipe here. This time, however I used pre-cooked chicken and used the cooking stock (The balti stock) in the sauce. It adds some amazing flavour.

Chicken Tikka Masala Balti

One of my kids’ favourite balti curries!

 

Chicken Tikka Masala Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • kilo tandoori chicken tikka or balti pre-cooked chicken
  • 2 tablespoon ghee or vegetable oil
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 3 onions - finely chopped
  • 2 large tomatoes - diced
  • 1 tablespoon tomato paste
  • 2 tablespoons balti masala
  • 2 tablespoon garam masala
  • 100ml balti chicken stock or chicken stock
  • 5 tablespoons double cream
  • 1 tablespoon cold unsalted butter
  • 3 tablespoons finely chopped coriander.
Instructions
  1. Heat the ghee/oil in a large balti pan or frying pan over medium high heat.
  2. When hot, pour in your chopped onions and allow to sizzle until very soft and translucent.
  3. Now add the ginger and garlic pastes and stir to combine.
  4. Plop in the garam masala, balti masala, cumin and tomato paste and fry for a further 30 seconds.
  5. Add the balti chicken stock or normal chicken stock and increase the heat until it comes to a steady simmer.
  6. Pour in your chicken tikka followed by the cream.
  7. Reduce the heat and add the butter. Stir the cold butter into the curry as it melts.
  8. Season with salt and pepper and top with the chopped fresh coriander.
  9. Serve with rice or naans.

 


Win £125 of Free Range Meat From Farmer’s Choice!

 

Back by popular demand!

 

Hasan's curries

Free range meat curries

I wouldn’t be able to write my blog on a regular basis if it weren’t for my great sponsors. Farmer’s Choice is one of the sponsors that has supplied me with top quality meat for my recipes. Their support has made it possible for me to cook a lot more and experiment with different recipes.

Farmer’s Choice are specialist in free range meat which they can deliver right to your door.

Together with Farmer’s Choice I will be giving away their LARGE Family Essentials Meat Pack filled with free range meat worth over £125.00.

Using my recipes and their free range meat, you could make all of the curries and tandoori dishes above!

This is what the WINNER of this prize draw will receive FREE OF CHARGE!

Topside 1400g x 1
Diced Beef 750g x 1
Steak Mince 750g x 1
Chicken Large x 1
Diced Turkey Breast 750g x 1
Diced Lamb 750g x 1
Minced Lamb 750g x 1
Leg Lamb Half B&R 1400g x 1
Diced Pork 750g x 1
Leg Pork B&R 2000g x 1

HOW TO ENTER…

Fill in the prize widget below to verify your entries
Entries can be via blog comment, Facebook, Twitter etc
Closing date 12:01am 6 October 2014
Good luck!

Dan

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Prawn, Garlic and Coriander Balti

Prawn and Coriander Balti

Prawn and Coriander Balti

This is a low fat yet very tasty prawn balti. It is one I make all the time especially when we have coriander growing in the garden. I love the tart flavour of the tamarind together with the coriander and spicy chillies.

You can use any sized prawns but I tend to go for medium sized prawns as they are almost bite size. Leave the shell on. They will be a bit more messy to eat but the shells add a lot of flavour to the sauce.

This recipe could also be made with meaty fish such as halibut, cod and coley.

Ingredients for Prawn and Coriander balti

Ingredient checklist.

Sauce for Prawn and Coriander Balti

The smooth coriander sauce. Easy to make and great to have on hand for last minute meals.

Prawn and coriander balti

All done!

Prawn, Garlic and Coriander Balti
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 20 medium sized prawns with shell on (approx. 900g)
  • 2 tablespoons vegetable oil
  • 2 onions - finely chopped
  • 20 cloves garlic - skinned
  • 1 tablespoon ginger paste
  • 2 bunches fresh coriander - chopped (about 70g)
  • 2 green chilli pepper - chopped
  • 1 small cinnamon stick
  • 5 cloves
  • 10 black peppercorns
  • 20 cashews
  • ½ teaspoon red chilli powder
  • ½ teaspoon turmeric
  • 3 teaspoons tamarind pulp
Instructions
  1. Make the sauce first.
  2. Place 10 cloves of garlic, ginger, the coriander, chilli peppers, cinnamon stick, cloves, cashews and peppercorns in a food processor. Add about 250ml water and blend to a smooth paste. I do this for about two minutes.
  3. Set aside.
  4. Now heat the oil over medium high heat in a balti dish or wok.
  5. When hot and bubbly, toss in your chopped onions and allow to fry until soft and translucent.
  6. Crush your remaining garlic lightly and add the to the onions.
  7. Sprinkle in the chilli powder and turmeric and stir so that the spices coat the onions.
  8. Add the prawns and brown for about 60 seconds.
  9. Now pour in your coriander sauce and bring to a simmer.
  10. Simmer until the prawns are pink and cooked through - a couple minutes should do.
  11. Stir in the tamarind pulp and season with salt to taste.
  12. Serve with rice or homemade naans.

Disclaimer:

The heavy cast iron dish used in this recipe was supplied by Le Creuset to use in my balti recipes. It’s the best I’ve ever used. You can view their complete product range here.


Spicy Coriander Pesto Naan Pizza

Spicy coriander pesto pizza

Spicy coriander pesto pizza

When I was at university I learned to make a coriander pesto pasta. I still make it to this day. It’s cheap and also taste amazing.

So it was with that recipe in mind that I decided to make a few coriander pesto pizzas for the family. There wasn’t a crumb left over. This is going to be a pizza recipe we’ll be making again and again.

You could use any good pizza dough recipe but I decided to use the dough I use to make stove top naans. Here’s the recipe. We rolled it out nice and flat and the crust bubbled right up in our outdoor wood burning oven. The pizzas cooked in about a minute but when cooking in an oven it will take about ten minutes.

I hope you get a chance to try this one. If you are cooking in an oven, you might like to invest in a pizza stone. Heat it in the oven at its highest temperature for about an hour before cooking.

I was tempted to try paneer with this recipe but for me there’s nothing better than buffalo mozzarella. Paneer pizzas are just going to have to wait.

Spicy Coriander Pesto Naan Pizza
Author: 
Recipe Type: Main
Cuisine: Indian/Italian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 1 - 2
 
Ingredients
  • 2 large bunches of fresh coriander (about 400g)
  • 1 small bunch of flat leave parsley
  • 5 cloves garlic - roughly chopped
  • 3 tablespoons crushed walnuts
  • 3 tablespoon grated Parmasen cheese
  • 3 green chillies - roughly chopped
  • olive oil
  • Salt and pepper to taste
  • 150g buffalo mozzarella - excess water squeezed out and left to dry for about an hour
  • 1 bunch of vine tomatoes
  • 200g naan dough
Instructions
  1. Heat your oven to its highest setting. If using a pizza stone, be sure to plan ahead and heat it up for one hour before starting cooking.
  2. Place the coriander, parley, garlic, walnuts, Parmasen cheese and chillies in a blender.
  3. Add just enough olive oil to blend it all into a smooth pesto.
  4. Remove the pizza stone or baking tray from the oven and roll your naan dough onto it into a 12" circle. The dough should be quite thin.
  5. Cover with the coriander pesto leaving the edge of the pizza without sauce.
  6. Break the mozzarella cheese into small pieces and cover the pesto with it.
  7. Place the vine tomatoes on top and then place in the oven on the top shelf.
  8. Ovens will vary but your pizza should be ready in five to ten minutes.
  9. Eat immediately. Pizza is always best right out of the oven.

 


Slow Roast Garam Masala Gressingham Duck Legs

Roast duck wrap

The moist and crispy duck meat goes so well with Mandarin pancakes.

This is a recipe I make when I really want to splurge. It is a bit fattening but worth ever calorie.

I like to make this with whole duck as well but as I had four duck legs on hand, I decided to use them this time. The slow cooking makes the meat fall of the bone tender.

When finished, you could just eat the succulent meat on it’s own but I usually serve it wrapped in homemade Mandarin pancakes topped with a coriander raita or chilli sauce. Believe me… this is real comfort food.

Enjoy.

Garam masala duck legs

Slow roast garam masala duck legs. Crispy and tender.

Gressingham duck legs

Raw duck legs covered in garam masala, salt and pepper.

Gressingham Duck legs

All cooked and ready for carving

Gressingham Duck Legs

Gressingham duck legs

Gressingham duck legs

Love my I.O.Shen Knife. Perfect for cutting up the leg meat.

 

4.0 from 1 reviews
Slow Roast Garam Masala Gressingham Duck Legs
Author: 
Recipe Type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 - 4
 
Ingredients
  • 6 duck legs
  • 1 - 2 tablespoons garam masala
  • Salt and pepper to taste
Instructions
  1. Sprinkle the duck legs all over with one to two tablespoons garam masala and salt and pepper to taste. Set aside.
  2. Pre-heat your oven to 170c.
  3. When up to temperature, prick each leg with about ten holes using a sharp knife. Be careful just to prick the skin and not the meat.
  4. Place in the oven and roast for a half hour. Then remove and make ten more holes in each. This help the fat escape and make the skin crispier.
  5. Repeat every half hour for two hours.
  6. After two hours, increase the oven temperature to its hottest setting for another 30 minutes.
  7. The duck legs should now be ready. Take out of the oven and allow to rest for 20 minutes. The skin will become crispier as it rests.
  8. Cut into small pieces with a sharp knife and use as you see fit.

Disclaimer: The Gressingham duck legs used in this recipe were supplied by Gressingham duck. The meat was perfect. You can visit their website here.


Mandarin Pancakes

Mandarin Pancakes

My kids love these!

 

I’ve been making this recipe for years. Long before I ever tried Indian food, I was a big fan of Chinese food. I must have made it three times a week while at university.

Over the next few months I’m going to be developing and writing quite a few Indian/Chinese fusion recipes. These Mandarin pancakes will feature in quite a few of them so I thought it would be a good place to start.

Making homemade Mandarine pancakes couldn’t be easier. You’ll be glad you did as they are so much better than those tasteless “Chinese” wraps you find at most supermarkets.

You could just use plain flour but I tend to go for Italian OO flour. It’s lighter and therefore leaves you with a much lighter pancake.

Dough for Mandarin Pancakes

Dough ball ready to flatten.

Dough for Mandarin Pancakes

Flattened dough ready for cutting.

Dough for Mandarin pancakes

First batch cut.

Dough circles for Mandarin Pancakes

All cut out.

Dough discs for Mandarin Pancakes

Oiled and stacked discs.

Mandarin pancakes

All rolled and ready to cook.

Mandarin pancakes

Ready to pull apart into two thin Mandarin pancakes

Mandarin Pancakes

All ready.

 

Mandarin Pancakes
Author: 
Recipe Type: Bread
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups (256g) plain flour or OO flour
  • ¾ cup (180ml) boiling hot water
  • 1 additional cup (128g) flour for dusting and rolling out the pancakes
  • Sesame oil
Instructions
  1. Place the flour in a bowl and pour the boiling water on top.
  2. Using a wooden spoon stir it all to combine.
  3. Now using your hands kneed it all together into a firm dough ball for about two minutes.
  4. Place back in the bowl and cover the bowl with a damp cloth for about ten minutes.
  5. When you are ready to make your pancakes, press the dough down on a floured, clean flat surface and roll into a circle about ¼ inch (35mm) thick.
  6. Using a cup or cooking cutter approximately 3 inches diameter (76mm), cut the dough into equal sized circles.
  7. Once you've done this, roll the remaining dough into another dough ball and repeat until you've used all or most of the dough.
  8. This will leave you with about 20 equal sized circles.
  9. Brush half of the circles with a little oil. Not too much. There should just be a film of oil on each.
  10. Top each circle with one of the remaining circles.
  11. Heat up a frying pan over high heat while you continue making your pancakes.
  12. Using a rolling pen, roll each two disc combo into a flat circle. It should increase about seven inched in diameter.
  13. Place each of the pancakes in the frying pan. I usually only cook one or two at a time.
  14. When the top of the pancake begins to bubble slightly, turn it over with a flat spatula.
  15. Toast the other side.
  16. Now carefully separate the two flat pancakes and place in a bowl covered with the damp cloth while you cook the rest. This will help keep them warm.
  17. Serve wrapped around your favourite filling.


Lamb Keema Balti

Lamb Keema Balti

This lamb Keema is great scooped up with fresh naans.

This is my son’s favourite balti dish. He has memorised the recipe and makes it all the time for friends. Just like most balti recipes, it can be made in less than 30 minutes.

He likes to serve it with crisp garlic slivers which I’ve done here. To do this, simply heat some vegetable oil in a balti pan and fry the slivers until they are lightly browned and crisp. Be careful not to burn the garlic or it will become bitter. Place the finished garlic slivers on kitchen towels to soak up the excess oil.

Other than that, it’s all quite straight forward. If you’d like to vary this recipe, try using minced beef, veal, chicken or turkey. They all work really well. You might also like to add a tablespoon or two of plain yogurt.

Lamb Keema Balti

I love the toasted garlic flakes. They really help make this dish.

 

Lamb Keema Balti
Author: 
Recipe Type: Main
Cuisine: Balti
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 kilo minced lamb
  • 3 tablespoons vegetable oil
  • 1 small cinnamon stick
  • 1 teaspoon cumin seeds
  • 3 cloves
  • 2 bay leaves
  • 2 onions – finely chopped
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 green chillies – finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons garam masala
  • 1 tablespoon balti masala
  • 1 tablespoon cumin
  • 1 teaspoon red chilli pepper
  • garlic slivers – to taste
  • 3 tablespoons chopped fresh coriander
Instructions
  1. Heat the oil in a balti pan or wok over medium high heat.
  2. When hot and bubbly, throw in the cinnamon stick, cumin seeds, cloves and bay leaves.
  3. Allow to sizzle for about 40 seconds and then add the chopped onions.
  4. Fry until the onions are soft, translucent and lightly browned.
  5. Add the green chillies, garlic and ginger pastes, the tomato paste and the rest of the spices.
  6. Stir it all up so that the spices coat the onions.
  7. Now add the minced lamb and fry until the meat is about 80% cooked, then add just enough water or beef stock to cover.
  8. Bring to a simmer and cook for a further 5 minutes stirring the meat around in the pan often.
  9. Garnish with the garlic slivers and the fresh coriander and season with salt and pepper to taste.
  10. Garnish with the garlic slivers and coriander and serve wrapped in fresh naans, chappatis or tortillas.

Lamb Keema Balti

 

Disclaimer:

The cast iron balti pan used in this recipe is the best I’ve ever used. It was supplied by Le Creuset. You can view their complete range here.


Win A Hundred Foot Journey Goodie Bag

This excellent prize could be yours!

This excellent prize could be yours!

I am really looking forward to seeing The Hundred Foot Journey which is hitting the cinemas on 5 September. It’s and East meets West film with fusion cuisine helping to build bridges. I’ll be reviewing the film shortly here but for the time being, I’d like to offer a special Hundred Foot Journey goodie bag as a prize.

One lucky winner will receive a Hundred Foot Journey shopping bag, an apron, two spice jars, a spatula, and recipe journal. When I’m not writing recipes, I work supplying promotional merchandise for my company CompuGift Limited. I can assure you this is a good quality and useful prize. I know and supply the same products to many of my own customers. All of the products in the goodie bag are things that home chefs will love to have in the kitchen and will use often.

By the way, I’ve been sent a few of the recipes that are cooked in the film and will be sharing them here on my blog. You can check out the first recipe Maison Mumbai Coconut Chicken right here. It was amazing!

You can visit the official Hundred Foot Journey website here.

Entering couldn’t be easier!

Simply fill in the widget below.
There are a number of ways you can enter. You can choose just one method or more. The more ways you enter, the better your chances of winning.
Open to mainland UK residents only.
Giveaway open until 25 September.

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