Well in between writing recipes for Buffalo Chicken Wings, which I have to add is combined with a very nice hot sauce (which I thought just might be appreciated on here) I also tonight made a fantastic Kashmiri Chicken Masala which was devoured in minutes! Smiley

Chicken Kashmiri Masala


For 2 people
Ingredients
? Onion Finely Chopped
1 tsp Fresh Garlic Minced
1 tsp Fresh Ginger, grated
1 heaped tbsp Pataks Kashmiri Masala Paste
1 tsp Tomato Puree
1 tsp sugar
? tin of Coconut Milk
? small pot of double cream
2 Chicken breasts pre-cooked
Handful fresh coriander, chopped
2 tbsp rapeseed oil

Method
Heat the oil in a pan and add the onion and saut? until golden brown
Add the garlic and Ginger and cook for 1-2 minutes
Add the Kashmiri paste and tomato puree and cook for a further 1-2 minutes
Add 2 tbsp water and mix
Add the coconut milk and bring to the boil, then simmer until the sauce has reduced and thickened.
Add the sugar and mix in
Add the pre-cooked chicken and warm through thoroughly
Add the chopped coriander

Remove from the heat and add the cream and mix in well

Just before serving sprinkle some chopped coriander and a little cream on top

Serve with Rice and Naan

Buffalo Chicken Wings

I just bought a new BBQ last week, so as it was a scorcher last Sunday, I made these to everyones delight

1/4 cup 60ml butter
1/4 cup 60ml Crystal Louisiana Hot Sauce
Dash ground pepper
Dash garlic powder
1/2 cup 120ml all-purpose flour
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. salt
10 chicken wing pieces
Vegetable oil for frying

Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely, an inch or so deep at least.

Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well−blended.

Combine the flour, paprika, cayenne powder, and salt in a small bowl.

If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60−90 minutes. This will help the breading to stick to the wings when fried.

Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot.

Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.

Serve with bleu cheese dressing and celery sticks on the side.

Some people don?t like wings, so you can always do the same with Chicken Breast cut into strips or drumsticks. I would leave the skin on though.

You can get the Crystal Louisiana Hot Sauce from www.wiltonwholefoods.com

I tried it with Tabasco once and it isn?t half as good as the Louisiana Sauce.

This does look good.

Although I would never use tomatoes in a Chilli. I would use Tomato Puree instead of, plus I would use a can of mixed beans in a mild chilli sauce, available from Tesco and the like.

And I always put some cumin in my Chilli too.

However, I must say I have never gone for the cocoa.... I will have to try this it sounds interesting

Yep that looks like how I make it too. Its a wonderful dish, and as Paprika is not hot like chilli, you can use it in copious amounts, which does give it some heat and flavour, but more so gives the dish a lovely reddish colour too.....

Happy Cooking

The other method I use is a griddle pan on the stove. As long as you don't put too much of the liquid marinade in the pan, then on a high heat fry the meat on a griddle. Not only will it cook the meat but also give you that charred/griddled/Barbeque effect but without that smoked flavour.....

When the weather is bad and I can't use the BBQ I tend to use this technique. I know this smokes the kitchen out, but as long as you leave all the doors and windows open and have the extractor on then this also works.

In the bottom of your grill pan place some of those wood chips, then place under a very hot grill for around 5 minutes until they heat up and start to smoke a little, then add the skewered meat on top of the grill bit and cook for around 4 minutes each side.

It's not quite the same as a BBQ but it does give you an alternative when the weather is bad, and they actually taste quite good

Hi Jerry,

Funny you should say that, yes I do lol

Steak Dianne.

Again I prefer Fillet Steak.

So I brown the steaks first, then remove from the pan and keep any juices from the meat.

A large knob of butter in the pan, then add 1 onion finely chopped, 2 cloves garlic finely chopped. Cook until golden brown.

Add 1/2 cup red wine (120 ml), meat juices, a few splashes of worcestershire sauce, salt and pepper. Bring to the boil and when boiling add the brandy. 1/4 cup (60 ml)and when hot ignite. Let the flames die down, then add 10 or 12 mushrooms finely sliced and cook for 3-4 minutes.

Remove the pan from the heat and add enough double cream to thicken the sauce, you don't want it too runny. Return to the heat and simmer for 2-3 minutes mixing the sauce together.

Finally, add the steaks and cook for 3-4 minutes either side or just until pink in the middle.

I ususally serve this with Saute Potatoes and a selection of veg.

Thanks Jerry, I would be interested to hear of your version too. I know there is many....

I've been making this dish for years and absolutely love it, so I thought I would share my recipe with you. If anyone else makes it and feels they can contribute, then please feel free to comment. I use fillet steak as I just love fillet, but you can also use either sirloin or rump too.

3 fillet steaks cut into thin strips
1 oz butter
2 tblsp olive oil
1 onion very finely chopped
3 cloves of garlic finely chopped
1 1/2 tblsps Paprika
1 knorr beef stock cube in 1/2 pint of boiling water
10 mushrooms finely sliced
a few dashes of worcestershire sauce
small pot of soured cream
salt and pepper to season

heat a pan and melt the butter, add the olive oil. Gently cook the onions until golden brown. Add the garlic and the paprika and fry gently for 2-3 minutes.

Add the stock and bring to the boil. Add the worcestershire sauce, and then simmer the liquid until it has reduced by half and is thick in consistency.

In the meantime heat a little oil in a pan and seal the strips of meat.

Add the mushrooms to the sauce and let cook for about 3-4 minutes or until the water has come out of them and has added to the sauce. If the sauce becomes too weak and watery at this stage, either remove the mushrooms and reduce the sauce again, or add some cornflour mixed with a little water, this will thicken it up again.

Add seasoning, then at the last minute add the strips of beef and cook for no more than 1-2 minutes. The meat should still be pink in the middle but sealed on the outside.

Remove the pan from the heat and add the soured cream and mix in well.

Serve on a bed of rice.

Hi Jerry,

That looks delicious. I've had that tomato sauce recipe kicking around for ages and had never tried it before, but looking at your pics, I'm gonna have to head for the Kitchen!!