Murgh Masala

Originating in Northern India, this is a mild style chicken curry which is flavoured with a blend of spices, ginger, garlic and tomato.

Murgh Masala - 'The Food of India' by Murdoch Books

Serves 4

1.5kg skinless chicken theighs or chicken pieces

2 teaspoons ground cummin

2 teaspoons ground coriander

1 1/2 teaspoons garam masala (indian spice blend available from indian supermarkets)

1/4 teaspoon ground tumeric

2 onions, finely chopped

4 garlic cloves, roughly chopped

5cm piece of ginger

2 very ripe tomatoes, chopped

3 tablespoons of oil or ghee

5 cloves

8 cardamon pods

5cm cinnamon stick

10 curry leaves

170 ml thick plain yogurt

Salt, to season

Trim off any excess fat or skin from chicken. Mix cummin, coriander, garam masala and tumeric together and rub into chicken.

Put half the onion with the garlic, ginger and chopped tomato into a food processor and blend to a smooth paste. Alternatively finely chop all ingredients and mix together.

Heat oil or ghee in a heavy based saucepan or casserole over low heat, add the remaining onion, the cloves, cardamon, cinnamon ad curry leaves and fry until the onion is golden. Add the tomato and onion paste, stir for 5 mins. Season with salt, to taste. Add spiced chicken, stir in yogurt and slowly bring to the boil.

Reduce the heat, cover and simmer for 50 mins or until the oil separates from the sauce. Stir occasionally to prevent the chicken from sticking. If the sauce is too thin, simmer for a couple of minutes with the lid off. Season with salt to taste.

Serve with steamed rice and/or indian bread such as naan, roti or paratha.

Photo from 'The Food of India' by Murdoc Books

Sponge Kisses

'Sponge Kisses' also know as 'Powder Puffs' are light, delicate, small sponge like rounds sandwiched together with jam and cream. I have tried both the original and chocolate versions of this recipe, both with equally delicious results. Sponge Kisses are a perfect treat for afternoon teas.

Sponge Kisses - 'The Cooks Companion 2' by Stephanie Alexander

(makes 10 -12 pairs)

75g Plain flour

75g Corn flour

3/4 teaspoon cream tartar

1/2 teaspoon bicarbonate soda

3 eggs (separated)

3/4 cup Caster sugar

Whipped Cream

Jam

Icing sugar (for dusting)

Heat oven to 210deg for fan forced or 200deg for conventional. Sift dry ingredients 3 times. Beat egg whites until soft peaks, gradually beat in sugar until mix forms a glossy stiff meringue. Add yolks one at a time. Sift dry ingredients over mixture, then fold in very gently and thoroughly (DO NOT STIR MIXTURE AT THIS POINT). Mixture should be firm when spooned onto trays and should not settle or run.

Quickly spoon onto 4 lined trays heaped teaspoons of mixture well apart. Cook for 5-7mins. or until sponge in colour. Allow to rest on trays for 1 min. then use a spatula to transfer onto a wire rack to cool completely. When cooled it is very important to store sponges in an airtight container for at least 3hrs.

Sandwich together with jam (i use raspberry) and cream then dust tops with icing sugar. Make sure you leave filled sponge kisses to sit for about 30mins. before serving to allow sponge to soften. The longer you leave them the softer they become (sponges will be complete soft after about 2hrs).

Note - Alternatively you could sandwich together with lemon curd and whipped cream.

Chocolate Version (as pictured)

Replace 25g of corn flour with 2 tablespoons of sifted cocoa. Sandwich together with sour cherry jam and whipped cream or chocolate cream.

Fattoush

Fattoush is a simple Lebanese bread salad that is light, fresh and traditionally made with lebanese pita bread. A good salad for summer served with grilled fish or meats.

Salad
1 cos lettuce cut into med. strips
2 raddish, finely sliced
1 medium Spanish onion. finely sliced
2 tomatoes, cut into small pieces
1/2 Lebanese cucumbers, cut into small pieces
1/4 cup flat leaf parsley, chopped
1/4 cup mint, chopped
1 Lebanese pita bread round, toasted and broken into pieces (to toast pita bread brush pita with a little oil and cook in oven at 180 deg. for 10min or until crisp).

Dressing
60ml olive oil
juice of half a lemon
1 teaspoon of sumac (sumac is a lebanese spice blend which can be found at middle eastern shops)
sea salt and ground black pepper, to taste.

To make dressing combine all ingredients in a jar and shake well. Dressing can be made a day in advance and kept in the fridge until required.

For the salad combine all ingredients in a large bowl, add dressing and toss to combine. Leave the salad for a few minutes before serving to allow the dressing to soak into the pita bread.

Serves 4