Turkey Stew

A simple stew full of flavour and made from simple ingredients

Ingredients

500g diced turkey thigh pieces
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp red chilli powder
1 green chilli, slit
2-3 garlic cloves, chopped
2 small onions, chopped
3-4 small plum tomatoes, quartered
1 red pepper, chopped
1 carrot, chopped
1/2 cup peas
2 potatoes, skin on and chopped
1 bay leaf
1 cinnamon stick
Salt & Pepper for seasoning

Method:

1. Marinate the turkey pieces with turmeric, coriander, chilli, cumin powder and salt. Leave aside.

2. In a saucepan, heat oil. Add bay leaf , green chilli and garlic, fry for few seconds and then add onions. Fry until lightly golden.

3. Add the meat and stir fry, until meat lightly browned. Add the cinnamon stick.

4. Add the peppers, carrot and potatoes, mix well and cover. Cook on slow heat to cook in the meat juices.

5. Check every few minutes to ensure liquid has not dried, if there is no liquid add little. Taste for seasoning. Add crushed black pepper, peas and plum tomatoes. Cook until meat is very tender. I cooked it for 35- 45 mins on a very low flame. Serve with warm bread.

Rice Kheer -- Indian Rice Pudding

My recipe is a quick and easy version using condensed milk.

Ingredients:

1/2 cup basmati rice

2 tsp ghee 

1 can (450ml) condensed milk

4 cups full fat milk

1-2 tbsp sugar (depending on taste)

1 tsp cardamom powder

For garnish

Saffron strands

chopped almonds and pistachios

Method:

1. Soak rice in water for 30 minutes. Drain.

2. Heat ghee in a non stick saucepan. Once it melts, add rice and stir well till coated.

3. Add milk, and slowly bring to boil on low heat. Stir constantly as you don't want it to burn at the bottom or to over cook.

4. Once the milk has reduced to more than half, add the condensed milk, stir and add sugar. Check for sweetness, if you prefer it more sweet add more sugar. 

5. Sprinkle the cardamom powder. 

6. Cook until rice is very soft and consistency is thick and creamy.

7. Serve either warm or cold depending on taste. Garnish with saffron strands, pistachios and almonds.

Stuffed Chicken Thighs

A stuffed chicken thigh recipe that can be prepared and kept frozen to use when required. It can be served whole as a main course or cut into halves and served as starters.

Ingredients:

8 chicken thighs, de-boned and skinned
16 bacon slices

Marinade

1-2 tsp garlic powder
1 tsp chilli flakes
1 tsp coarse pepper powder
drizzle of olive oil
Salt for seasoning

For the stuffing

1 carrot, cut into sticks
1 red pepper, cut into sticks
8 green beans, cut in halves
8 green chillies, slit in halves (omit if spice is not preferred)
4-5 tsp Philadelphia cheese

Method:

1. Remove the bone from the chicken thigh and flatten with a meat tenderizer. Make sure the meat is cover with cling film to keep the chopping board and tenderizer clean. If your serving as a starter cut thigh in half or else use full thigh for each roll.

2. Marinate the thighs with the marinade ingredients and leave for at least 2 hours.

3. Place cling film on a chopping board, layer a bacon slice and then place the thigh on top. Place one carrot, pepper, green bean, chilli and little cheese and roll the bacon along with the cling film into a tight parcel. Twist the cling film ends to tighten the roll. Freeze if using at a later date or if using same day keep refrigerated for at least an hour.

4. Heat oven at 200C. Turn heat to 180C , place the rolls in the oven and cook for 20-30 minutes.

5. If serving as a started cut into half at an angle or serve full along with salad. 

Serradura - Macau Sawdust Pudding

This is a simple, easy dessert believed to be originating from Macau.

Ingredients:

600ml Double cream
100g Rich Tea biscuits( can use Marie biscuit if available)
80-100g condensed milk
2-3 tsp vanilla essence

Method:

1. Place the biscuit in a ziploc bag and crush using a rolling pin into fine powder. If you have a food processor you can use it to powder the biscuits. Make sure the biscuits are crushed really fine.

2. Whip the cream until it forms peaks. It should be smooth paste and hold its texture. Add in the vanilla essence and condensed milk ( add little at a time as it can get too sweet, so adjust according to taste), continue whipping.

3. Pour the mix into a piping bag fitted with a star nozzle. 

4. Place a layer of biscuit in the serving bowl, pipe a layer of cream mix continue till bowl is filled. Ensure the top layer is biscuit.

5. Cover with cling film and refrigerate. Enjoy chilled.