Snow White and the oversized Dudhi’s

Haven’t we been blessed with gorgeous weather over the past week!! On Thursday, the sun was blazing and there wasn’t a cloud in the sky. Having just dropped the children off at school, I was driving through the beautiful Surrey countryside when a squirrel darted out into the road in front of me. It looked up and seemed to smile as I waited patiently for it to amble across (nothing’s too much trouble when the sun shines, is it?). ‘Nice Day’ (Stereophonics) began to play on the radio. How fitting, I thought, admiring my surroundings. Rabbits frolicking around yonder field, tiny birds warbling as they playfully flitted from tree to tree – perfect! I was in danger of imagining myself the star of some bizarre production of Snow White.

Dare I throw open the sunroof and head for the south coast? I cook, clean and graft hard for my family, was it too much to ask – just one day to myself?

Engine ticking over, I hesitated at the next junction. In my rear-view mirror I could see a car had pulled up behind me and its driver was tapping his steering wheel impatiently. It’s now or never, I thought.

Sighing, I turned right and headed for the supermarket.

Unfortunately we don’t have one of those great little ethnic mini-marts around here. You know the type; alluring unsuspecting passers by with its artful display of strange, exotic (and sometime amusingly shaped) fruits and vegetables. Then inside, stuffed to the gills with colourful packets, boxes and tins of fabulousness, stacked floor to ceiling. If only we had such a shop, I wouldn’t need to travel so far to pick up ingredients ‘a little less ordinary’. But would I make it to the beach? Probably not; I’d be at the mini-mart, sniffing the pungently spiced air and smiling politely at the shopkeeper as I squeezed his oversized Dudhi’s.

20 minutes later I rolled into the car park, it was busy already. The energy seemed to sap out of me as I walked through those automatic doors. Mile after mile of fluorescently lit aisle stretched before me... everything from radishes to bicycle tyres. What seemed like half a day later, I finally reached the ‘World Foods’ section - my oasis in this hellish place. Here I could happily float up and down the aisle with a look of childish wonder on my face. I’d probably read every single label twice when I realised I was attracting strange looks from the guy on the fish counter, who may have begun to suspect I was stalking him.

When I smiled and waved, he blushed and pretended to busy himself with a fillet of John Dory. Job done, I picked up a packet of Chat Masala and began reading it for the third time. As I perused the next shelf, I noticed something strange. It was called Rice Pasta and looked exactly like tri-coloured fusili. This had to be investigated further, so I checked the ingredients and found it was exactly what it claimed – pasta made from rice. Still reeling from this revelation, I noticed another oddity a few packets away. It looked like a bag of rice but had the word Macaroni on it. Having read the ingredients, I realised that what I had in my hand was indeed pasta disguised as rice. Had the world gone mad? Now I can see the merits of the rice pasta, some pasta lovers may be wheat or gluten intolerant, but Macaroni rice? Why? (Yes, I did buy some, to try and fathom this out).

The fish guy withered when he saw me approaching and tried to conceal himself amongst the lobsters. He needn’t have worried though; I was heading for the youngster on the meat counter. Is it so unusual to ask for a single slice of rump steak weighing a kilogram? It certainly perplexed the meat lad. ‘What’s wrong, haven’t you got one big enough?’ I enquired after he’d been rummaging around the fridge for ages. Apparently this was the wrong thing to say to a teenage boy. He instantly developed a stammer and began blushing profusely. The fish guy looked on sympathetically, but when I glanced over, he retreated once more amongst his crustaceans.

Anyway, I got my kilo of steak (well it was almost a kilo, but I won’t go into how the embarrassed the meat boy became when explaining the shortfall), so I intend putting into action an idea I’ve been mulling around for a while. My family will be my guinea pigs and if it turns out as great as I hope, I’ll post my recipe soon.

Steak Pudding

This hearty meal may not be something you'd find on the menu of a Michelin starred restaurant, but it truly is comfort food at its best (especially when served alongside creamy mashed potatoes). Although Mr.T isn't a pie and pudding sort of guy, he's never refused a generous helping of this meatylicious dish. It is pure indulgence, a real winter warmer - and my children absolutely love it! In fact my eldest, 11yrs, insisted we make it together last Sunday; apparently he wanted to be sure he could cook it for himself in the future. (I can only assume he thinks I'm about to shuffle off this mortal coil some time soon, leaving him bereft of steak pudding forever). So here it is for the very first time, released into the blogosphere for everyone to enjoy!

NOTE: I use a large 2 litre pudding basin (about 22cm diameter) which can serve 6-8 adults, but you may halve the below ingredients to use a smaller basin if you wish. Just be sure that your saucepan is large enough to accommodate the dish when all the foil etc is wrapped around it.

INGREDIENTS

For the pastry...
400g self raising flour
175g suet
1 tsp salt
1 tsp pepper
1 tbsp dried mixed herbs
Water (enough to bind to a dough)

For the filling...
2 oxo cubes
800g-1kg braising steak, cubed
2 medium onions, halved and thinly sliced
1 tbsp worcester sauce
1 tbsp mushroom ketchup
3 tbsp plain flour
Salt and pepper (around 1 tsp of each)
Water
2 tsp sunflower oil (for greasing)

METHOD

1] Thoroughly oil the inside of your pudding basin.
2] In a mixing bowl, blend flour with salt, pepper and mixed herbs, then stir in the suet.
3] Add just enough water for the dough to bind without being sticky, then roll out on a floured board into a large circle shape (big enough to line the bowl allowing for a few centimetres overlap).
4] Cut 1/4 out of the rolled dough circle and set it to one side (the piece left on your board should now resemble pac-man).
5] Ensuring there are no gaps, carefully line your oiled basin with the 3/4 piece of dough, overlapping its the edges by a few centimetres.
6] Using the dough you had set aside, remold it into a circle and roll again until it's large enough to form a lid for your pudding, then leave it on the board while you prep your filling.
7] In a mixing bowl, stir plain flour, salt, pepper and oxo cubes together, then toss the meat in it until well coated.
8] Add the onions and distribute evenly through the meat, then tip the mixture into the lined pudding basin.
9] Splash on the worcester sauce and mushroom ketchup, then add enough water to reach 3/4 way up the meat mixture.
10] Fold the overlapped dough back inside the dish, it should form a rim around the edges on top of the meat. Brush the top of the dough rim with water so it'll stick to the lid and seal your pudding properly.
11] Put the dough lid on top, pressing it down firmly around the edges.
12] Pleat a piece of greaseproof paper (to allow for expansion) and secure to bowl with a piece of kitchen string.
13] Top with a double thickness of foil, large enough to well overlap all around the bowl. This needs to be tied with more string (just under the ridged edge at the top of the basin). Allow enough string to tie securely around the bowl twice, then drape the two lengths over the top of the bowl and tie to the string at the other side to form a kind of handle. Please ensure it is very well tied and sturdy, as it will be used for pulling the steaming hot basin out of the pan and injury could occur if it snaps or comes undone.
14] If using a pressure cooker (as I do) put in the trivet then pour in enough water so that it will reach 1/2 way up the sides of the basin when it is put in the pan. Secure the lid, put on the meat setting and steam for 3 hours. If using an ordinary lidded pan, a small upturned sideplate can be used as a trivet, but the cooking time must be extended to around 5 hours. Either way, don't forget to occasionally check if the water needs topping up). Hope you like it!
(Serves 6-8)

MR.T RATING - 7/10

A great winter warmer, sat in front of a roaring fire. Lovely jubbly!

Croque Monsieur

This is my version of the tasty snack that's so popular with hungry skiers all over the French Alps. Great for Sunday Brunch, or just as a quick bite in front of the telly.

INGREDIENTS

2 slices of white bread
1 slice of ham
1 cup strong cheddar, grated
2 tsp butter
2 tsp dijon mustard
1 egg, beaten
Salt and pepper (to taste)
Oil for frying

METHOD

1] Butter each slice of bread on one side, then spread the mustard over the butter.
2] Evenly distribute half the cheese over the mustard on one slice of the bread, then top with ham.
3] Sprinkle the rest of the cheese over the ham and cover with the second slice of bread (as though making a sandwich).
4] Season beaten egg with salt and pepper and heat oil in large frying pan.
5] Pour egg into a bowl large enough to fit the sandwich in. Coat the sandwich with the egg on both sides and immediately transfer to the frying pan.
6] Careful not to burn, fry over medium heat for 2-3 minutes, turn sandwich and continue frying for another 2-3 minutes, or until completely cooked and golden on both sides (turning again if necessary).
(Serves 1)

MR.T RATING - 9/10

The ultimate snack! Discovered when skiing in La Plagne years ago - Ange has made it her own and it's the best ..... in the world!!

Chicken Tikka Masala

Often dubbed Britain's favourite dish, Chicken Tikka Masala really is something very special indeed. Its rich, burnished orange sauce is intensely flavoursome, but not overly hot, so it's ideal for curry lovers from both ends of the spectrum. This sauce was developed alongside my Tandoori Chicken Tikka, so it took me 6 years to perfect, and we absolutely love the result! I have tried to give accurate measurements for the ingredients, but I tend to play it by ear in the kitchen, throwing things into the pot like a thing possessed, so I suggest you follow the recipe to step 6, then before moving onto the final stage, sample the sauce and add a little more of any of the ingredients it needs to suit your own taste.

INGREDIENTS

1kg tandoori chicken tikka (recipe below)
Reserved tikka marinade
3 tbsp lime (or lemon) juice
3 tbsp ground almonds
1/2 pint coconut cream
1-2 tbsp sugar (to taste)
1-2 tbsp Maggi liquid seasoning
1-2 tbsp tomato ketchup (it sounds mad but it works)
10 green cardamon pods
2 tbsp chopped fresh coriander
Salt & pepper (to taste)
Water, as required.

METHOD

1] Whilst grilling the chicken tikka, gently warm the marinade in a pan.
2] Add lemon/lime juice & sugar, simmer gently for 5 mins.
3] Meanwhile, split open the cardamon pods and, discarding the shell, grind the seeds to a powder (with a motar and pestle).
4] Add ground cardamon seeds, tomato sauce and Maggi seasoning to the pan, mix well and simmer for a few more minutes.
5] Mix in the coconut cream and ground almonds and, stirring frequently, simmer again for around 15 minutes. If the sauce looks like it's thickening up too much, add enough water to slacken to the desired consistancy (like gravy).
6] Add salt and pepper to taste.
7] Stir through the chopped coriander and chicken just before serving. It tastes great with rice, chips or naans (or all three together if you're hungry). Enjoy!
(Serves 4)

MR.T Rating - 9/10

Wicked, and some! 100th time lucky. Worth the wait.

Tandoori Chicken Tikka

Few of us are lucky enough to have an authentic 'Tandoor' oven, but once marinated, this chicken can be cooked in a number of ways more suited to the home cook.  Thread it on a skewer then barbecue or grill it, or try roasting it in a very hot oven - provided you don't overcook it, it'll taste delicious every time.  In the summer I tend to barbecue mine, but the rest of the time I grill.  Just ensure the edges of the meat are singed just enough to give the look, taste and texture of the tandoori chicken we all know and love.

This recipe took me six years to perfect and is one the all time favourites in my house.  Even eaten regularly, it still feels like a special treat.  I hope you love it as much as we do.

INGREDIENTS

1kg chicken thigh fillets
500g natural yoghurt
2 tbsp fresh ginger, chopped finely
2 tbsp fresh garlic, chopped finely
2 tbsp tandoori paste (from a jar is fine - I use Pataks)
1/2 tsp red tandoori food colouring (optional, but gives a great colour)
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp garam masala
1 tsp chili powder
1 tsp ground tumeric
2 tsp salt

METHOD

1]   Blend garlic, ginger and 2 tbsp of the yoghurt to a smooth puree.
2]   In a large bowl, add the puree to the rest of the yoghurt, then mix in the food colouring, salt and all the   spices, stirring until thoroughly combined.
3]   Using a sharp knife, slash the surface of each of the chicken thighs two or three times - this helps the marinade permeate the meat more deeply.
4]   Thoroughly coat each piece of chicken as you submerge them in the marinade.  Cover the dish tightly and refrigerate for at least 8 hours.  (Overnight is good, but 48 hours is even better).
5]   Thread each piece of chicken on long barbecue skewers.  Grill on high, turning frequently until cooked.
Great served hot with salad and raw onion relish, but can also be eaten cold or used to make chicken tikka masala (my recipe for this will follow soon). 
(Serves 4)

MR.T RATING - 8/10

In the words of our future Prime Minister (Jeremy Clarkson), "BIBLICAL!"