Month: October 2015

CHICKEN KATSU CURRY

CHICKEN KATSU CURRY

Chicken katsu

Serves 4

Anyone familiar with Wagamama, will have encountered Chicken Katsu Curry! I thought I would give the sauce a blast at home. You could do your own chicken with panko breadcrumbs or, if you are short of time, cheat with some shop bought top quality chicken breasts in breadcrumbs.

1 Onion, peeled and chopped
5 Garlic Cloves, sliced
2 Carrots, peeled and chopped
2 tbsp Plain Flour
Groundnut Oil
1 tbsp Medium Curry Powder
600ml Chicken Stock
2 tsp Honey
1 tbsp Soy Sauce
1/2 tsp Garamond Masala

Heat some oil in a pan (not too big), add the onion and garlic, sauté for a few mins, then add the carrots.

Sweat slowly for ten mins with a lid on. Stir from time to time.

At this stage it should be nicely softened and caramelised.

Stirring in the flour and curry powder and cook for a minute.

Pour in the stock slowly, a bit at a time to avoid lumps.

Add the honey and soy and bring to the boil, reduce heat and cook for 20 mins.

Add the garam masala and whizz until nice and smooth with a hand held blender.

If too thick add a dash of water.

Slice the cooked chicken and pour over the sauce, serve with steamed rice and Pak Choi…Boom!

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Braised Beef Shin in Red Wine

Braised Beef Shin in Red Wine

Beef Shin

Serves 6

With Autumn upon us, there could be nothing more appealing than the perfect comfort food. For me a luxurious casserole with creamy mash represents comfort food at its best!!

1.2kg Beef Shin, well trimmed and in chunks large enough to provide one for each person
100g Seasoned Flour
4 Large Carrots, cut in chunks
1 Large Onion finely chopped
350g Chestnut Mushroom, cut in half
12 Shallots, peeled and left whole (it’s easier to peel them if they are put into boiling water for a few mins)
3 Garlic Cloves, finely chopped
1 litre Red Wine
1 Bouquet Garni
Olive Oil
200g Bacon Lardons
Maldon Sea Salt and Black Pepper
Heat oven to 170c

Toss all the beef pieces in the seasoned flour.

Heat the oil in a heavy bottomed casserole dish until really hot, brown the meat on all sides and remove from the pan.

Add a dash more oil and throw in the onions and carrots, turn the heat down and fry gently for about five minutes.

Add the garlic and cook for a further two minutes.

Add the beef back to the dish along with the red wine, bring to the boil.

Add the bouquet garni and season.

Replace the lid and place in the oven for one hour.

Whilst it is in the oven, add a dash of oil to a frying pan and when really hot, tip in the bacon lardons and cook for a couple of mins.

Add the peeled shallots and cook until the shallots are nice and brown and the lardons are crispy.

After an hour, add the shallots, lardons and mushrooms.

Cook for a further 2-2 1/2 hours, until the meat is totally tender.

You may need to add a dash of water if too thick. If too thin, you could use some cornflour.

Serve with some fresh wilted spinach and super creamy mash! Lush!!

#casserole #autumnrecipe #braisedbeef #shin