Instant chilli pickle


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For when you want to add a little something-something to a dish that doesn’t taste just there yet or feels flat or maybe you just want a tiny spice kick and spicy texture to enhance and complement the food then this is the pickle of instant dreams because it adds that fresh zing and unique flavour that you could have been looking for but didn’t know where to find.

It’s quick in that it’s instant and depending on the chillies you put it can vary from anything naughtily mild to demonic hot.

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Doesn’t hurt that it’s full of ingredients really good for you and how they come to marry in perfect harmony to form this delicious pickle.

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Chop and dice the green chillies into smaller than bite-sized pieces and remove any seeds if you want. These chillies though large in size are rather tame in taste, in fact, they’re almost sweet and so I didn’t much bother with deseeding them.

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Crush the yellow and black mustard seeds till some are fine dust and some still intact.

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Find a suitable bowl for mixing the pickle.

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Add crushed mustard seeds to the chopped chillies

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followed by salt and turmeric

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In with apple cider vinegar

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mustard oil

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and lemon

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give everything a thorough mix

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until spicily combined

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This is ready to be eaten immediately. Alternatively, you can cover and keep for a day for the flavours to mingle and mellow before transferring to a clean jar. This will keep well for several weeks or you can transfer to a fridge after a few days.

(Note: the flavours will intensify with each day and the mustard seeds lend a pungent spiciness of its own which is most desirable in such pickles.)

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You can add this to rice, slices of bread and anything you feel could do with a boost. I have tried mixing it with boiled pasta during days of lazy inactivity and loved every morsel of it.


Ingredients

Chillies: 250g

Lemon: 1

salt: 2tsp

Turmeric powder: 1tsp

Mustard seeds (crushed): 30g (you can use either all black or all yellow or a mixture of both)

Mustard oil: 70mls (or use olive oil if mustard oil is unavailable)

Apple cider vinegar: 60mls



Recipe instructions

Crush the mustard seeds until some are pulverized and some whole. Chop chillies into small pieces and add to a bowl.

Mix in the mustard seeds, turmeric, salt, oil, vinegar and lemon juice.

Cover and keep for a day or decant into a clean jar to be eaten immediately.

Note: The addition of vinegar increases its shelf life and this pickle can be stored for several weeks, however, you can store this in the refrigerator after a week as well.

 

Oxblood smoothie (Vegan)


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No animals were harmed in the creation of this idiotically vibrant pink smoothie that suffuses your insides with a similar blazing glow of health and wellness, not least because this delicious lambent drink is made in mere moments and serves as a fantastic post-workout snack or a cool supplement with any meal.

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The ingredients can be easily substituted with what you have on hand and what kind of flavour profile you need in a particular smoothie. I gravitate towards resplendent reds and thusly red pitaya for the colour and nutrition boost along with bananas, strawberries, cashew nuts and soy milk.

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There’s just the one step to it that is blending all the ingredients.

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strawberries in with pitaya or dragonfruit as we call it and I have frozen strawberries here.

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in with cashew nuts

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banana and soy milk,

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a couple of pulses followed by a long whizz and there we have it. Luminous and bloody red.

(I have on previous occasions used boiled beetroot instead of pitaya with similar results.)

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Your daily nutrition boost with fruits and fixings.


Ingredients

Red Pitaya: 200g

Banana: 200g (2 small or 1 big)

Strawberries: 100g

Cashew nuts: 50g

Soy milk: 100mls



Recipe instructions:

Chop the fruits into smaller portions for even blending and blend along with cashew nuts and soy milk until smooth.

Feel free to add sweetener or a squirt of lemon to enhance the sweetness and tang.

 

 

Garam masala


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I know, I know, a garam masala recipe when you can just buy one in a pinch so why bother etc, but here’s the thing, this isn’t just any other garam masala. No sir! this is garam masala with its party hat on. It’s the kind of all-inclusive, multi-purpose, dangerously fragrant aromatic that should replace any scented candle inside your home. This deep earth coloured spice melange has a disco-like quality to it which makes each dish that it’s added to get up and sing in full swing and make your taste buds dance.

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The ingredients list though long isn’t out of the ordinary to make something so extraordinary. Black and green cardamom pods, cinnamon, nutmeg, dried bay leaves, star anise, black peppercorns and cloves.

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Ordinarily, you’d only need put these spices in a processor and whizz to a powder but to amplify the flavours and have them announce themselves on a megaphone we need to roast these a bit, only until the oils of all the spices wake up and lose their subtlety. A few minutes on medium-low heat on a hot pan until the combined fragrance hits you. Steadily stir to keep them from catching.

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Once they’ve cooled down we can grind them to a fine powder. It’s best to do it in short burst of pulses.

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There shouldn’t be any lumps.

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Transfer to an airtight container.

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and add it to curries, gravies, roasts, cakes.


Ingredients

Cinnamon sticks: 8gms

Black cardamom pods: 5g

Star anise: 1 in nos

Dried bay leaves: 4-5 in nos

Nutmeg: 1/2 Tsp

Black peppercorns: 15gms

Green cardamom pods: 10gms

Cloves: 10gms



Recipe instructions

Roast the whole spices on a medium-low flame for a minute or two until fragrant. Keep stirring to avoid burning and let them cool.

Process to a fine powder and store in an airtight container.

This multipurpose spice blend can be used in many sweet and savoury dishes for a spicy kick.

 

Veggie burger


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There are no pretences, no affectations in this humble little patty to be anything even remotely meaty because it’s not and it definitely doesn’t parade as one either, nor is it a suitable substitute for a fat juicy meat burger, however it’s a rather decent vegetable patty and goes a long way with varied flavourings, not to mention too easy to eat without the guilt of it all.

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The ingredients are as follows. Kidney beans, boiled potatoes, spring onions, green chilli, lemon, mushrooms, salt and some spices.

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to begin, chop the vegetables into small pieces and peel the potatoes.

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I decided to throw in a bunch of coriander as well,

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Put the chopped vegetables in a large bowl

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add kidney beans

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spices

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and lemon

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and smoosh everything together to form a mixture

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Scoop out the mixture in equal sized portions to form it into patties. I do this using a 1/3 cup measure.

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and fry them in a pan with some oil

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until they’re deliciously crisp and golden on both sides.

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And just like that, we have our patties and here are some fixings to turn it all into a burger.

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which we begin by smearing some lovely sauce that is really just some mayonnaise and ketchup with a dash of Tabasco over a toasted homemade burger bun

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a layer of ripe tomatoes and crunchy onions

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stack a just made vegetable patty over it.

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some cheese for good luck in good measure.

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and then perhaps another patty

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and another slice of juicy tomato

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and onions. We’re building a food skyscraper here.

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and finally the dome of the bun. And there you have it. A veggie burger.


 

Ingredients

Kidney beans: 200g

Boiled potato: 150g

Mushrooms: 50g

Spring onions: 3-4 stalks

Coriander: 3-4 stalks

Green chilli- 1 small

Cumin: 1 tsp

Salt: 1tsp (to taste)

Cinnamon: 1tsp

lemon juice: 1 tsp

Paprika: 1 tsp



Recipe instructions:

Chop the mushrooms, spring onions, green chilli and coriander into fine pieces and add the peeled boiled potatoes into a large bowl. Add in the kidneys beans, lemon juice and the spices into the bowl and mash all the ingredients together with a potato masher.

Once they’re evenly combined, form them into patties and fry over medium heat in a tablespoon of oil.

Once the patties are crisped and golden on both sides use them to form into burgers.

Enjoy!

 

 

 

 

 

 

 

 

 

Wholewheat hamburger Buns


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There’s no reason why you can’t just run to the nearest food store and buy a packet of perfectly decent soft burger buns but here is the difference between the store bought ones and the homemade ones, and that is you know exactly what goes in here and I’m not even talking about the bread softening chemicals; it’s the quality of the ingredients that you have the power to control, not to mention that these have whole wheat in them which does set them apart from the absolutely refined floured buns, and really it’s worth the effort, not least because it’s hardly an arduous task. Just a question of mixing and placing and baking. Talking of which..

 

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The ingredients are few and pretty straightforward. We have strong bread flour, wholewheat flour, melted butter, salt, sugar, yeast and some lukewarm water. It could be argued that these wholewheat flour buns do have bread flour in them, but it’s not all refined flour, moreover, when made entirely of wholewheat the buns tend to get a bit too dense.

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Mix the flours and make a well in the centre.

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Add yeast, salt and sugar

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followed by water

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and the butter

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Give it a cursory mix with a spatula or spoon just so that everything is dispersed evenly before we begin to get our hands dirty.

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Form into a shaggy dough to feel if you need some more water and I did.

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Add water little by little, or teaspoon by teaspoon lest the dough gets too wet and sticky

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form a rough clump before you begin kneading when the moisture to flour ratio feels just right.

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Slap the dough on a large surface such as kitchen platform and get kneading. I use a simple technique wherein I flatten the dough then stretch and pull at one end

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before bringing it back to meet the opposite end, and repeat

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until the dough starts feelings soft and pliable under the fingers and palm. You really have to get a feel of this to understand because it’s a transformation and takes anywhere between 5-7 minutes.

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Once you’re happy with the dough, form into a ball

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transfer to a greased bowl. Oil the dough as well to prevent sticking

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cover with cling film and let rest for an hour or until doubled in size.

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like so..

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scrape out of the bowl on a well-floured surface

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and divide into two equal portions

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dividing each portion into four equals.

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before forming into rounds and placing on a well-oiled baking sheet

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to transform these dough balls into decently sized hamburger buns, gently press each until a bit flat, about 7-8 cms wide and roughly 2 cm’s thick; ensuring you don’t make them too flat or they’ll be something of a pita bread.

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Cover with a damp kitchen cloth and let rise for another hour until doubled in size.

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Once they’re nicely fluffed, brush the top with some water/milk/egg white. I brushed mine with water because it ensures that sesame seeds stick and do not budge

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Speaking of which, sprinkle the top liberally with some and bake at 200ºC for anywhere between 15-20 minutes, or until the top gets deliciously browned and the buns have cooked evenly.

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Like so..



Ingredients

Bread flour: 300g

Wholewheat flour: 200g

Water: 250 mls + more if needed

Yeast: 2tsp

Salt: 1 tsp

Sugar: 2 tbsps

Butter (melted): 80g


Recipe instructions: 

Mix the flours in a large bowl and make a well in the centre. Add yeast, salt, sugar, water and melted butter to the well and mix with a spatula or wooden spoon until it forms a shaggy dough.

If the mixture is too dry and not coming together add water a teaspoon at a time until the mixture forms a dough. Scrape onto a large surface or platform and knead until the dough becomes soft and pliable for about five to ten minutes and form into a ball.

Transfer to a large bowl and ensure it’s well greased to keep it from sticking.

Cover with cling film and let rest for an hour until doubled in size, after which scrape the risen dough on a well-floured surface and divide into two portions, further dividing each portion into four equal parts and form into balls.

Place formed balls on a greased baking sheet and gently press until they’re larger in size, ensuring that they’re at least 2 cms’ thick

Cover with damp cloth and let them rest for another hour until doubled in size.

Once they have nicely fluffed up, brush the tops with some water and sprinkle sesame seeds.

Bake at 200ºC for 15-20 minutes or until the buns are deliciously golden.


 

Skinny energy bars (vegan)


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One could, if one wanted, call them superfood mega nutritious healthy chocolate energy bars but that would be too long a name for something so decidedly elegant and petite and so, skinny bars it is and these are skinny in both appearance and spirit and all too easy to eat not just as a nutritious dessert, but also as a post-workout snack or during that time of the day when you feel hungry or depressed.

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I might have mistakenly erased the photograph of ingredients assemblage which is why we begin with the recipe. Starting with a clean bowl and a spatula.

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in with coconut oil, always a good start.

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followed with an all natural sweetener in the form of mushed up, pitted dates

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mix them well to form a somewhat wet base for the rest of the ingredients

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rolled oats that I pulsed a couple times to somewhat break them

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followed by rice flour and cinnamon and vanilla extract

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give it all a mix to incorporate the wet ingredients well into the dry.

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and finally the dried fruits, nuts and seeds. Here I have some raisins, goji berries, chia seeds, chopped almonds as well as some black and white sesame seeds.

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Give all the ingredients a thorough mixture to slick them somewhat with the oil and dates mixture

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and prepare a baking tin by lining it with baking paper to prevent the oatmeal bars from sticking to the tray.

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Scrape the contents into the tray and flatten the top, making sure it’s even on all sides before baking it at 180ºC for 35-40 minutes.

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It will come out bronzed at the top and I realized the raisins had swollen a bit and protruded out. This is, at this stage, a tin full of delicious granola and to make them into skinny bars you have to let it cool completely.

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The final stage involves a bit of pouring and sprinkling and here I have some melted chocolate and a couple tablespoons of slivered pistachios. You can melt some vegan chocolate for this purpose but I have here some homemade chocolate, the recipe for which I’m still perfecting and perhaps I will upload it soon but for now some melted chocolate (any you prefer) would work.

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Sprinkle over the nuts while the chocolate is still liquid and keep it to set in the fridge for a couple hours or until you’re ready to unmould and slice after it’s set.

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The surface takes over a rather matt look accentuated with the vibrant greens of the slivered pistachio’s and tastes even better.

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Find a sharp knife and get carving. The size of the pieces you cut is entirely up to you. They can be shards, chunks, blocks, slivers or you can just chew on this entire thing whole.

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Just look at this glorious cross section. There’s a bit of everything.

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and another cross-section, if you’re into cross-sections. I mean, of course, you could make thicker chunkier bars by spreading it into a smaller baking tin but they’d still be skinny bars.

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Ingredients

Rolled oats: 250g

Rice flour: 80g

Coconut oil: 50mls

mashed dates: 170g  (Alternatively use maple syrup or any other syrup)

Nuts +seeds: 80g (I used almonds, chia, black and white sesame seeds)

dried berries and raisins: 60g (I used raisins and goji berries)

Cinnamon: 1 tsp

vanilla extracts: 1 tsp

melted Vegan chocolate: 150g

Slivered Pistachios: 2 tbsps


Recipe instructions

Pulse the oats in a food processor to break them as an optional step.

In a clean bowl mix together the dates and coconut oil until well combined. Tip in the oats, rice flour, cinnamon and vanilla extract and mix. Add the nuts, seeds, berries and raisins and mix until well combined.

Spread in a baking tin lined with baking sheet and flatten the surface evening out the layer and bake at 180ºC for 35-50 minutes or until the top is browned.

Let it cool completely before glazing with melted chocolate and sprinkling over slivered pistachio’s.

Refrigerate to set and cut into large pieces or smaller chunks.

Store in the refrigerator in an airtight container for best results. These keep for a couple weeks if well stored, though they are much too easily eaten before the weekend is over.

NOTE: use date/ maple/rice syrup or coconut sugar instead of mashed dates if you prefer and any other dried fruits, nuts and seeds of your choice.

 

 

 

 

 

 

 

 

 

 

 

 

Super smoothie (Vegan)


If you’re looking for a quick, healthy, delicious post-workout recovery snack/drink or even just a nutritious little something to go with your daily blah then look no further because have I got a smoothie for you.

It’s gratifyingly enjoyable in a way that post-workout drinks should be, easy to put together with simple ingredients that can be mixed up to suit your tastes.

If you’re used to keeping a stocked larder with superfoods or just interested in knowing the different ways to use up those seeds and berries you can’t seem to finish then this might just be what you’re looking for and it’s pink.

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A great smoothie needs a banana and it’s one of those definite fruits that does wonders for your body and system. It’s easily accessible, cheap and sweet. Apart from some strawberries (you could use any easily blendable fruit or berry of choice), goji berries to oomph the superbness of this smoothie what with all the antioxidants and vitamins and minerals, chia seeds for the overall goodness of the omega 3, protein, antioxidants and fibre and some milk.

It’s pretty straightforward really. You bung everything in a blender and blend, but I will demonstrate still.

 

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awkwardly add milk and banana to a blender

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followed by strawberries, still keeping with the odd hand angle

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in with goji berries

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and chia seeds. Whirr to blend everything together.

 

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until you get a prettily pink drink, stippled with nutritious black dots, like so.

Stick a straw in and drink before you sweat or after or even if you don’t sweat at all. This will not disappoint your health.



Ingredients 

Banana: 1

Strawberries: 40-50g (1/2 cup)

Goji berries: 1 heaped tbsp

Chia seeds: 1 tbsp

Soy milk: 150mls (1/2 cup)


Recipe instructions

Add all the ingredients in a blender and blend at high.

Note: you can use soaked chia seeds in this recipe.

 

 

Homemade peanut butter in a blender


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This began as something of an experiment in search of peanut butter that I could enjoy without staring at the nutrition facts with guilt and wincing. I’d found myself swimming in wonderfully raw plump peanuts and decided to go ahead with making my version of homemade peanut butter that not only kept the ingredients to a minimum but also ensured that everything was easily available and immediately present at hand, which is why a blender works better than a food processor in this case because almost every house has a blender if not a processor.

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The ingredients are few and wholesome which makes it so much better than shop bought ones which are jam-packed with hydrogenated fats, preservatives and stabilizers. Roasted peanuts, coconut sugar (or any sugar), salt and coconut oil (or any oil.)

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I began by roasting peanuts which I did on a baking tray in a very low oven at 110º for about 20 minutes.

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until they had changed colour from pale to rosily bronzed.

 

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The only hard part is removing their skins which is easily done by shaking them vigorously or just rubbing them between your palms. Decant peanuts into a blender of choice and add sugar.

 

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and salt. Give it a good whirr in pulses.

 

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It isn’t a matter of seconds, it will take time, but keep pulsing until some peanuts are crushed, some turned to rubble and some still intact. Using a spatula keep mixing it about to ensure that nothing is stuck to the blade.

 

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It might look like it’s not coming together, but it will. Keep mixing in long and short pulses, alternating with pushing and mixing the broken peanuts with the spatula until you see more crumbs than intact pieces of peanuts.

 

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Add the oil and blend again.

 

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You might get anxious because it doesn’t look like anything’s happening but suddenly the bottom part of the blender will show almost liquefied peanuts, and then you’ll know you’ve struck oil, except its butter and wonderfully delicious at that.

 

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keep blending until you reach the desired consistency. This was still sort of chunky and a few long pulses later..

 

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You’ll get a satiny smooth terracotta emulsion of warmth. All you need at this point is a clean jar to store this homemade peanut butter in.

 

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Once upon a life, there was honey in it. Now there’ll be peanut butter.

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Pour into a jar of choice and refrigerate. This turned out far more delicious than any store-bought ones and easy to boot, not to mention self-righteous and annoyingly healthy.


Ingredients

Peanuts: 370g (2 cups)

Coconut oil: 2tbsp

Coconut sugar: 1tbsp

Salt: 1tsp

Note-  The resulting peanut butter will have a mild underlying coconut flavour to it, which is on account of coconut oil. If you do not like it then use any other oil of choice. 


Recipe Instructions: Roast raw peanuts either on a gas stove or oven by placing in an oven tray and roasting at 110º for 20-25 minutes until they’re rosy and golden. Keep checking to see that they don’t burn.

Remove their skins and place in a blender along with sugar and salt and pulse for a few moments. Use a spatula to mix them in the blender to keep the peanuts from sticking to the bottom. Once most of them are crushed add coconut oil and blend again until desired peanut butter consistency is achieved. Pour into a clean jar and refrigerate.

Enjoy!

 

 

 

 

 

 

 

 

 

Cardamom coffee cake


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It’s been sometime since I posted a cake recipe on this blog and what better to break the monotony than a coffee cake. The thing about coffee cakes is that apart from pairing ‘oh so beautifully’ with a strong cup of caffeine they are scrumptious just on their own for moments when you want to eat something sweet but not overwhelmingly so.

Cardamom is such a rich exotic spice with an almost romantic ring to it with curious undertones of mystery and an enticing allure of the East so rare in cakes and with a crispy crumb on top this cake is two layers of delicious, resonating with cardamom in each bite, hefty with flavours and yet symbiotically submitting when paired with a cup of coffee or even tea, because cardamom does go well with tea.

 

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these ingredients might seem like a lot but that’s only because there are two parts to this cake. A crispy nutty crumb and a base cake.

 

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first with the crumb topping. Into a bowl add flour (please excuse the lighting)

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walnuts

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brown sugar

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cardamom

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and mix with a fork until ingredients are equally dispersed.

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finally add room temperature butter to form the crumbs

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mix thoroughly

 

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until nice fat crumbs or rather buttery nutty lumps are formed. Set aside.

 

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for the dry ingredients in a separate bowl mix sugar, flour

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baking powder, baking soda

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and cardamom

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mix well and keep aside

 

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Now we get mixing to wet ingredients and also learn how exactly galaxies came to be formed. In a clean bowl add coconut oil

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vanilla extract and coffee

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milk and eggs

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check out your handywork at creating the universe

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now for some orange liquor

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and a quick whisk to disperse everything

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into a murky reality

 

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now it’s just a question of adding the wet to the dry, much like life.

 

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and stirring it all together to form a lovely terracotta mixture of cardamom flavoured dreams.

 

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pour into a well greased baking tin

 

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top with buttery crumbs

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take a moment to gaze at the beauty that is this cardamom crumb cake before plunging it into the depths of a furnace that is your oven to bake at 200º for 40-45 minutes or until a knife inserted in the center comes out clean

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after 45 minutes this is what you’ll be rewarded with.  beautifully bronzed looking slab of spiced haven.

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let it rest for at least ten minutes before taking it out of the tin. It’ll be a moist flavourful cake with a rather delicious, even crispy topping. It’s the crumb topping that offsets flavours of this cake, giving it texture that comes in with a surprising cardamom punch.

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serve warm with a strong cup of love.



Ingredients 

For the crumb topping:

Flour: 60g (1/2cup)

Walnuts: 60g (1/3cup)

Butter: 80g  (1/3cup)

Brown sugar: 80g (1/3cup)

Cardamom: 3/4 tsp

Note: I used regular cardamom pods and crushed the seeds to make a rough powdered texture

For the cake:

Flour: 150g (2cups)

Sugar: 145g (3/4cup)

Baking soda: 1/2 tsp

Baking powder: 1 heaped tsp

Eggs: 2

Cardamom: 1 tsp

Vanilla extract: 1tsp

Coconut oil: 120mls (1/2cup)

Coffee: 60mls (double shot)

Milk: 65mls (1/3cup)

Orange liqueur (optional): 30 mls (single shot)


Recipe instructions:

making crumbs: mix together walnuts, flour, brown sugar and cardamom. Add the butter and using either fingers or a fork mix everything together until it forms crumbs.

making cake: Mix together flour, sugar, baking powder, soda and cardamom and keep aside.

In a separate bowl whisk together coconut oil, vanilla, eggs, coffee and orange liqueur if using and once blended well pour into the dry ingredients and mix to form batter. Pour into a greased baking dish and top with crumb toppings. Bake at 200º for 40-45 minutes until a knife inserted in the middle comes out clean.

Let it rest for an additional 10 minutes before serving.

Enjoy!

 

 

 

Chicken katsu


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Chicken katsu, one of those exquisitely done Japanese morsels of fried cutlet done just right. Golden, crunchy and juicily subtle. These breaded pieces of fried chicken encompass the elegance that somehow a chicken bucket does not. Either cut into dainty strips or fried in small portions, chicken Katsu is a sure fire easy as breath and quick to jeuje up fantastical dish that everyone can easily have in their repertoire.

 

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it’s done pretty much the same way you would these fish fingers    . The principles are the same and so is the technique, though you can play around with how you’d like these cutlets to taste.  The usual fare of eggs, garlic powder, salt, pepper, flour, bread crumbs and chicken breasts that I have sliced into fillets.

The one thing to note here is that instead of regular breadcrumbs Panko breadcrumbs would be more appropriate while preparing katsu, but all I could find in the grocery store were ‘Japanese style breadcrumbs’. 

 

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begin by seasoning the chicken with garlic powder

 

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pepper

 

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and salt

 

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smoosh them together until chicken is well coated and let it rest while we get on with the breading station.

 

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I used two plastic food bags to coat and bread the chicken because I didn’t think I wanted to wash too many dishes, and this just works.

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Season the breadcrumbs with some paprika because it helps brings out a better colour when fried.

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flour in another plastic food bag.

 

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so here you have it. the stage is set for frying

 

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Into the flour

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coat it well

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followed by an egg bath

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after which a casual lay about in grainy crumbs

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you can also scrunch about the plastic bag to make sure it’s all coated.

 

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It hardly takes time and before you know it, there are three richly swaddled pieces of chicken sitting pretty on your station.

 

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You can deep fry these if you want, but I’m totally into shallow frying things, because deep frying makes me nervous.

 

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Lay these gently in a pan once the oil is hot and cook each side for 4-5 minutes depending on the thickness of chicken pieces until the outside is bronzed and crisp while the insides retain their juiciness without being overdone or undercooked.

 

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fish them out on a paper towel to let them drain

 

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check for doneness if you want. This one was well done, moist and delightfully flavourful

 

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serve with fresh vegetables or salad or even fries if you want. I like mine with a bit of steamed broccoli.


Chicken katsu Ingredients

Bread crumbs: 75 g (1 cup)

Flour: 60g (1/2 cup)

Garlic powder: 1 tsp

Pepper: 1/2 tsp

Salt: 1/2 tsp (the image shows 1 tsp, but 1/2 tsp should be enough, or to taste)

Paprika: 1/2 tsp

Eggs: 2

Chicken breast: 150 g either sliced to fillets or flattened out to quicken and ensure even cooking.

Oil for frying


Recipe instructions – Coat the chicken evenly with garlic powder, pepper and salt and let it marinade for a few minutes.

In separate dishes assemble the eggs, flour and breadcrumbs. Add paprika to the breadcrumbs.

Coat the chicken first with flour, followed by eggs and then breadcrumbs.

Heat oil in a pan over medium heat, slowly place the breaded chicken pieces. Cook the chicken for 4-5 minutes on each side until the exterior is crisped up well and the insides are cooked. It’s for this reason you don’t want to use a thick piece of meat.

Drain on a paper towel for a minute and cut through to check for doneness.

Serve hot and crunchy with a cooling salad or steamed vegetables.

Enjoy!