Balti Chicken in Saffron Sauce

This is a beautifully aromatic chicken dish that is partly cooked in the oven. It contains saffron, one of the most expensive spice in the world, and is sure to impress your guests.

Recipe: (Serves 4-6)

50 g/2 oz/4 tablespoons butter
2 tablespoons corn oil
1-1.5 kg/2.5-3 lb chicken, skinned and cut into 8 pieces
1 medium onion, chopped
1 teaspoon garlic pulp
0.5 teaspoon crushed black peppercorns
0.5 teaspoon crushed cardamom pods
0.25 teaspoon ground cinnamon
1.5 teaspoon chili powder
150 ml/0.25 pint natural (plain) yogurt
50 g/2 oz/0.5 cup ground almonds
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon saffron strands
150 ml/0.25 pint water
150 ml/0.25 pint single (light) cream
2 tablespoons chopped fresh coriander (cilantro)

Method:

Preheat the oven to 180oC/350oF/Gas 4. Melt the butter with the oil in a deep round-bottomed frying pan (skillet) or a medium wok. Add the chicken pieces and fry until lightly browned. This will take about 5 minutes. Remove the chicken using a slotted spoon, leaving behind as much of the fat as possible.

Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the garlic, black peppercorns, cardamom, cinnamon, chili powder, yogurt, ground almonds, lemon juice, salt and saffron strands in a mixing bowl. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute.

Add the chicken pieces, and continue to stir-fry for a further 2 minutes. Add the water and bring to a simmer. Transfer the contents of the pan to a casserole dish and cover with a lid. Transfer to the oven and cook for 30-35 minutes.

Once you are sure that the chicken is cooked right through, remove it from the oven. Transfer the chicken to a frying pan and stir in the cream. Reheat gently on the hob for about 2 minutes. Garnish with fresh coriander (cilantro) and serve with plain boiled rice.

Shrimp Tempura

"Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables."

Recipe:

* 1/2 cup rice wine
* 1/4 teaspoon salt
* 1/2 pound fresh shrimp, peeled and deveined
* 2 quarts oil for deep frying
* 1/4 cup all-purpose flour
* 1/3 cup ice water
* 1/4 cup cornstarch
* 1 egg yolk
* 1/4 teaspoon salt
* 1/4 teaspoon white sugar
* 1 teaspoon shortening
* 1/2 teaspoon baking powder

Method:

1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.

2. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).

3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.

4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

Balti Shrimps in Hot Sauce

This sizzling shrimp dish is cooked in a fiery hot and spicy sauce. Not only does this sauce contain chili powder, it is enhanced further by the addition of ground green chilies mixed with other spices. If the heat gets too much for anyone with a delicate palate, the addition of Raita will help to soften the piquant flavor.

Recipe: (Serves 4)

2 medium onions, roughly chopped
2 tablespoons tomato puree (paste)
1 teaspoon ground coriander
1/4 teaspoon turmeric
1 teaspoon chili powder
2 medium fresh green chilies
3 tablespoons chopped fresh coriander (cilantro)
2 tablespoons lemon juice
1 teaspoon salt
3 tablespoons corn oil
16 cooked jumbo shrimps (king prawns)
1 fresh green chili, chopped (optional)


Method:

Put the onions, tomato puree (paste), ground coriander, turmeric, chili powder, 2 whole green chilies, 2 tablespoons of the fresh coriander (cilantro), the lemon juice and salt into the bowl of a food processor. Process for about 1 minute. If the mixture seems too thick add a little water to loosen it.

Heat the oil in a deep round-bottomed frying pan (skillet). Lower the heat slightly and add the spice mixture. Fry the mixture for 3-5 minutes or until the sauce has thickened slightly. Add the shrimps and stir-fry quickly over a medium heat.

As soon as the shrimps are heated through, transfer them to a serving dish and garnish with the rest of the fresh coriander and the chopped green chili, if using. Serve immediately while still hot.

Bombay Chicken and Rice

Recipe :

* 1 cup uncooked long-grain white rice
* 6 ounces diced dried mixed fruit
* 1/2 cup chopped onion
* 1 1/2 teaspoons sugar
* 1 teaspoon salt
* 2 cups water
* 1 (3 pound) chicken, cut into pieces
* 2 tablespoons butter, melted
* 4 teaspoons curry powder, divided
* 1/2 teaspoon paprika

Method

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.

3. Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Duck Breasts with Chili and Lime

These duck breasts are wonderfully complemented by the lime marinade and plum jelly. The acidity of the lime cuts through the richness of the duck beautifully. Duck is a very fatty meat, so make sure that you drain off as much excess fat as you can during cooking.

Ingredients: (Serves 4)

4 boneless duck breasts
1 teaspoon vegetable oil
1/2 cup chicken stock
2 tablespoons plum jelly
Salt and pepper to taste

Marinade:

2 garlic cloves, crushed
4 teaspoons brown sugar
3 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon chili sauce

To serve:

Mixed salad greens
Freshly cooked rice.

Method:

To make the marinade, mix together the garlic, sugar, lime juice, and the soy and chili sauces. Using a small sharp knife, cut deep slashes in the skin of the duck breasts to make a diamond pattern. Place the duck breasts in a wide, nonmetallic dish. Spoon the marinade over the duck breasts, turning well to coat them evenly in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 3 hours, or overnight.

Drain the duck, reserving the marinade. Heat a large, heavy-bottom pan until very hot and brush with the oil. Add the duck breasts, skin-side down, and cook for 4-5 minutes until the skin is browned and crisp. Pour off the excess fat.

Turn the duck breasts and cook on the other side for 2-3 minutes to brown. Add the reserved marinade, stock and jelly and let simmer for about 2 minutes. Adjust the seasoning to taste and serve hot, with the juices spooned over the meat, salad greens, and freshly cooked rice.

Thai Cellophane Noodle Soup

The Thai noodles used in this soup go by various names: glass noodles, cellophane noodles, bean thread or transparent noodles. They are made from mung bean flour, and are especially valued for their brittle texture. You could get these noodles from your local Asian stores. As for dried lily buds, they are the unopened flowers of day lilies. They must always be soaked in warm water before use.

Recipe: (Serves 4)

4 large dried shiitake mushrooms
15 g/0.5 oz dried lily buds
0.5 cucumber, coarsely chopped
2 garlic cloves, halved
90 g/3.5 oz white cabbage, chopped
1.2 liters/2 pints/5 cups boiling water
115 g/4 oz cellophane noodles
30 ml/2 tablespoons soy sauce
15 ml/1 tablespoon palm sugar or light muscovado (brown) sugar
90 g/3.5 oz block silken tofu, diced
Fresh coriander (cilantro), to garnish

Method:

1. Soak the shiitake mushrooms and dried lily buds in two separate bowls of warm water for 30 minutes.

2. Meanwhile, put the chopped cucumber, garlic and cabbage in a food processor or blender and process to a smooth paste. Scrape the mixture into a large pan and add the measured boiling water.

3. Bring to the boil, then reduce the heat and cook for 2 minutes, stirring the mixture occasionally. Strain this warm stock into another pan, return to a low heat and gently bring to simmering point.

4. Drain the soaked lily buds, rinse under cold running water, then drain again. Cut off any hard ends. Add the lily buds to the stock with the noodles, soy sauce and sugar and cook for 5 minutes more.

5. Strain the liquid from the soaked mushrooms into the soup. Discard the mushroom stems, then slice the caps. Divide them and the tofu among four bowls. Pour the soup over, garnish with fresh coriander leaves and serve.