Avocado & Bacon Grilled Cheese Sandwich Recipe

To make a grilled cheese sandwich you need a griddle pan ideally but a frying pan will work too.

Ingredients:

• 2 slices of bread
• 3/4 rashers of cooked dry cured
• smoked pancetta bacon
• 1/2 avocado sliced
• mature cheddar
• chilli sauce

Heat your pan on a high heat then either butter or brush oil onto the outsides (not the sides the fillings go in) Build up your sandwich and then place onto the pan. Cook for a few minutes on each side or until the cheese starts to ooze. Placing the butter or oil on your bread ensures you get that lovely golden & crispy outside.

Grilled, Stuffed Portabella Mushrooms

Ingredients

• 4 medium to large, portabello mushrooms, stems removed and washed
• 1 large bunched, swiss chard, stemmed and cut into large pieces
• 4 medium to large, scallions, chopped
• 8 oz, goat cheese
• 4 large cloves, garlic, chopped
• 3 tbsp, olive oil
• to taste, salt and pepper

Method

Boil water in a large pot or sauce pan. Keep a small pot or pan of ice water handy. Blanch all the leaves of swiss chard by dipping them in to the boiling water for a minute or two. When they are bright green and limp switch them over to the ice water bath, squeeze the water from them and set them aside.

Place the goat cheese into a medium to large size bowl. Chop the blanched chard into smaller pieces and then mix it into the goat cheese until it is evenly mixed.

Chop the scallions and the garlic. The ratio is 1 large garlic clove and 1 medium to large scallion per mushroom. Place the oil in a pan over high heat. When the oil is warm, add the scallions and garlic together. Cook until the garlic is just turning golden (about 2 minutes). Then add garlic, oil and scallions to the cheese and chard. Mix evenly.

Wash, dry and destem the mushrooms. Place about a 4th of the cheese and chard mixture on top of each mushroom and spread evenly over its top. Grind a little pepper and salt over the top of each mushroom.

When your grill is hot add the mushrooms and allow to cook. I checked them every 5 minutes or so and they took 15 minutes to cook for me. I was using a gas grill and kept it on high for the first 5 minutes and low thereafter. They are done when the tops are nice and browned. Cook them to taste. Enjoy!

Indian Butter Chicken Recipe

Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Chicken Korma Recipe

Ingredients:

1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped

How to make chicken korma:

• Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
• Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
• Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
• Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.

Chicken in Green Mango Recipe

Ingredients:

450 gms Chicken, skinned, boned and cubed
2 tbsp Corn Oil
4-5 Curry leaves
1 tsp Ginger Pulp
300 ml Water
2 Green Chillies, cut
2 Medium Onions, sliced
1 Medium Green Mango, peeled and sliced
1 tsp Chilli powder
1/2 tsp Garlic Pulp
1 tsp Coriander powder
2 tbsp cut Coriander
2 Medium Tomatoes, quartered
1 tsp Salt
1/4 tsp Turmeric
1/4 tsp Onion seeds

How to make chicken in green mango:

• Place the chicken cubes in a round dish and add the onion seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder.
• Mix the spices into the chicken and add half the mango slices to this mixture as well.
• In a medium saucepan, heat up the oil and fry the sliced onions until golden brown.
• Add the curry leaves.
• Gradually add the chicken pieces, stirring all the time.
• Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed.
• Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.

Dry Chicken Curry Recipe

Ingredients:

60gms ghee
2 Onion (Pyaj)s, thinly sliced
2 clove (laung)s garlic (lasan), thinly sliced
2 tblsp curry powder
1 tblsp tomato (tamatar) paste
1 1/2 kg chicken pieces

How to make dry chicken curry:

• Meld ghee in a frying pan, sauté onions and garlic until onions is tender.
• Add curry powder and tomato paste, sauté 3 minutes.
• Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is tender.
• Add lemon juice and coconut, which will absorb any excess gravy.
• Note: The pan must be continually watched, as the contents may stick. If this happens, add just sufficient water to prevent it.