While sailing the Seven Seas of Rhye, for some reason I went through a phase of watching recipe videos on YouTube.
And here they are. Must try them one day 🙂
Grandpa's Butter Chicken
Serves a Village
A recipe I couldn't resist writing up off of Grandpa's YouTube channel
It's a pretty impressive dish for quantity, though the result looked a bit watery if I'm honest.
Grandpa doesn't measure his ingredients, so you're on your own there.
Start with plucking about a dozen chickens...
- ginger-garlic paste
- turmeric powder
- red chilli powder
- coriander powder
- chicken masala mixture
- lemon juice
- chicken, chopped
- onion, chopped
- tomato, chopped
- cashew nuts, chopped
- more ginger-garlic paste
- garam masala
- red chilli powder
- coriander leaves
- mint leaves
- wheat flour
Mix the marinade ingredients with the chicken. Leave for 15 minutes.
Heat a large karahi, add butter then the chicken and fry. Set Aside.
Pour oil into a large frying pan, add chopped onion and fry.
Add chopped tomato and cashew nuts and fry.
Add water, ginger-garlic paste, then all remaining sauce ingredients.
Blend. Set aside.
Butter a fresh karahi and add the gravy from above.
Add more butter
Add the fried chicken and any marinade.
Add kasoori methi
Grandpa: Butter chicken ready
Mix the flour and the ghee.
Add salt. Add water. Knead. Dress with oil and leave to soften for half an hour.
Roll into balls, then roll out into chapatis.
Oil hot plate and fry chapatis, turning once.
Kung Pau Chicken
- 1 lb of chicken breasts
- 1 tsp of salt
- ½ tsp of onion powder
- 2 tsp of Chinese cooking rice wine
- 1.5 tblsp of cornstarch
- ½ an egg white
- 1 tblsp of Sichuan Dou Ban Jiang fermented chilli bean paste
- 1 tblsp of Sichuan peppercorns, crushed or finely diced
- a handful of red dried chilies
- 1 tblsp of garlic, chopped
- 1 tsp of ginger, chopped
- 2 tblsp of brown sugar
- 1 tblsp of light soy sauce
- 1.5 tblsp of black vinegar
- 1 tsp of dark soy sauce
- 2 tsp of cornstarch dissolved in ½ cup of water
- the white parts of 4 scallions, cut into pieces
- ⅓ cup of roasted peanuts
Cut the chicken into ½" cubes and mix with the salt, onion powder, Chinese cooking wine, cornstarch and an egg white.
Stir thoroughly until the meat develops a creamy velvety texture then set aside for 20 minutes.
The cornstarch and egg white combination is a technique in Chinese cuisine, known as velveting.
It creates a starchy layer that can preserve the moisture of meat while cooking. Which leads to the juicy, tender meat.
Crush or finely chop the Sichuan peppers ,
cut some the chilli peppers into short pieces with scissors to help release their flavour,
chop the scallions into ½" pieces, mince the garlic and ginger.
Heat your wok until it's smoking. Add a generous amount of oil. Give it a toss so the oil covers the bottom. Wait for it to smoke. That means the wok is hot enough.
Then add the chicken. Spread the meat so most pieces are touching the bottom of the wok.
Do not attempt to stir and flip the meat immediately as it will stick to the wok.
When cooking with a carbon steel wok, you have to wait and let one side of the meat sear.
Once it is nice and golden, the wok will release the food and it will turn easily.
Scoop out the chicken with a slotted spoon and set aside.
Add more oil, fry the fermented broad bean paste for a couple of minutes on low heat,
then add the garlic, ginger, peppercorns and dried chillies and 2 tblsps brown sugar.
Add the reserved chicken and stir thoroughly.
Add the light soy sauce, black vinegar, dark soy sauce, then cornstarch mixed in a little water and stir immediately.
When the sauce thickens add the roasted peanuts and the scallions.
Taste, adjust seasoning and serve over white rice.
Serves 4 probably
appears to be on some kind of deranged meatball quest.
I was happy to watch 🙂
- 200 gram ground beef
- 100 gram ground veal
- 100 gram ground pork
- 50 ml bread crumbs
- 200 ml heavy cream
- 1 onion
- 1 tblsp butter
- 1 egg
- 1 tsp salt
- ½ tsp ground allspice
- A pinch of grounded nutmeg
- A pinch of grounded cloves
- 2 tblsp cooking oil + 2 tblsp butter for pan frying
Soak bread crumbs in cream for 5-10 minutes (or 1 hour)
Chop onion. Heat 1 tablespoon butter in a large skillet over medium heat.
Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
In a large bowl, combine all three grounded meat, soaked bread crumbs, egg, spices, salt and cooked onion.
Using a wooden spoon or clean hands, stir until well combined.
Roll the mixture into 1¼-to-1½-inch meatballs, forming about 20 meatballs.
Add 2 tablespoon cooking oil + 2 tblsp butter to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes.
Transfer to a paper towel-lined plate.
Pour some cream and (any left-over bread mix) into the used frying pan and bubble it down to make a sauce.
Serve with cucumbers thinly sliced and marinated with parsley in Attika
mashed potato and sweetened lingonberries.
The Juiciest Italian Meatballs Alex Ever Made!
Once more following the over-excitable Alex
on his quest for the perfect meatball. This time one of his own!
- 1 pound ground beef
- 1 tsp salt
- 1 egg
- 2 slices of white sandwich bread, soaked in whole milk
- 1.5 garlic clove
- 1/8 cup chopped parsley
- 1/8 cup (up to 1/4) grated pecorino cheese
- 1 heaped tbsp of Ricotta cheese
- 1 heaped tbsp of grated zucchini flesh (white only)
Preheat the oven to 220°C/425°F.
Soak the bread in milk . Crush the garlic, finely chop the parsley (flat leaf is allowed),
grate the pecorino (Parmesan works as well, but it is less funky )
peel the courgette and grate the white flesh ,
then squeeze out the bread, discarding the milk, and stir everything up with a tablespoon of ricotta .
Roll out about 10 golf-ball-sized meatballs: 2 oz/55g each. Roast them for 16-18 minutes.
Prepare 3 meatballs per person dressed with a tomato sauce without simmering the balls in the sauce
Serve sprinkled with more grated cheese, chopped parsley and a drizzle of olive oil.