Eynsford Kitchen

Tandoori Chicken Tikka

To get the authentic taste in tandoori chicken or chicken tikka you really need that charcoal flavour, but getting out the BBQ every time is a faff, especially in the winter when it’s cold and dark. I’m gonna show you how to get that great flavour with and easy cheat.

Girabi - (BIR) British Indian Restaurant Base Sauce

This recipe is for the Indian restaurants base sauce natively know as Garabi. All Indian restaurants have a base sauce to make all their currys, in fact the same sauce is used for Madras and Korma, it's the spices and the additional ingredients that makes the dish but the base sauce is always the same.

Ingredients

6 Large Onions

1 Green Pepper

1 Red Pepper

6 Cloves Garlic

Large Piece of Ginger

1 Carrot

Bunch of FreshCoriander

2 Fresh Green Chillis

1/2 White Cabbage

1 Table spoon Garlic Paste

1 Table Spoon Ginger Paste

Vegetable Oil

Water

For The Mix Powder

8 Tea Spoons of Turmeric

5 Tea Spoons of Corriander Powder

4 Tea Spoons of Curry Powder

4 Tea Spoons of Cumin Powder

4 Tea Spoons of Garam Massala

3 Tea Spoons of Paprika

1 Tea Spoon of Ginger Powder

1 Tea Spoon of Garlic Powder

Method

Roughly chop the onions and add to a large pan

Chop the carrot and add to the pan

Chop the peppers and add to the pan

Roughly chop and add the rest of the ingredients to the pan, that's the 6 Cloves Onions, Large Piece of Ginger, Bunch of FreshCoriander including the stalks, 2 Fresh Green Chillis, 1/2 White Cabbage

1 tablespoon of Garlic Paste, I table spoon of Ginger Paste.

Add 100ml of Vegetable oil and then add enough cold water to cover 1/3 of the pot the place on a very low heat for at least 1 hour.

After 1-2 hours your garabi should look like this

Let the mixture cool enough to blend.

Once cooled blend the ingredients together to make a really smooth mixture. Try to get this as smooth as you can, we will however be blending it again later.

Add the contents back to a pan and add the same amount of water of the mixture

Place on a low heat and add 4 tablespoons of mix powder and mix the contents together.

After 30 minutes to 1 hour blend the contents again and make as smooth as possible

Make sure you blend it really well then your mixture is now ready to use. Look out for my curry recipes which will use this base sauce.

Curried Goat

I've been a keen lover of Jamaican food for many years, actually anything with a big chili spice kick is good for me. Not long ago I went to Brixton market and had come curried goat, I've had it plenty of times in the past but not for a while and forgot how nice it was but strangely I've never tried to cook it until now.

Ingredients

3 pounds goat meat cut in chunks (Substitute for lamb if you cant find goat)
100 grams vegetable oil
2 teaspoons minced garlic
1 medium onion sliced
4-5 Tablespoons medium curry powder
1- teaspoon white pepper
Big handful of fresh thyme
2 spring onions sliced into rounds
2-3 medium potatoes
1 Tablespoon tomato paste
1 scotch bonnet pepper (Add more if you like it more spicy)
Salt to taste

Directions

1. Add salt and pepper to the goat or lamb and set aside
2. Add the oil to the pan until hot then brown the goat or lamb
3. Next add the curry powder to the pan and stir together for around 2 minutes
4. Add the garlic, white pepper, onions,thyme, tomato paste, spring onions and scotch bonnet pepper stir for about a minute.

5. Next add some water, just enough to cover the goat or lamb. Add the chicken stock and bring it to the boil then turn it down to a simmer and cover for 2 hours or until the meat is tender

6. Add the diced potatoes and continue to cook for around 15 - 20 minutes or until the potatoes are cooked but not falling apart.

7. You can adjust the thickness by adding more water or adding some thickener at this point. If you are using cornflour to thicken make sure you mix water and cornflour together to create a paste before you add it to the pot, otherwise it wont dissolve properly.

8. Serve with regular white rice or rice & peas. Rice & peas recipe can be found here

Enjoy

Pan fried Sea Bass with baby capers & buttered new potatoes

I love Cornwall and make frequent trips throughout the year, there are many things I like about CornwallI but one of the things I love is how fresh the seafood is. When I visited Cornwall the last time I ate at a restaurant called "The St Tudy Inn" http://www.sttudyinn , St Tudy is run by the brilliant chef Emily Scott who I have been following for years because of her beautiful food, below is a picture of the Sea Bass dish I was served for my main which is also my inspiration for today's recipe, I don't expect mine to look as professional as Emily's but I'll do my best.

Ingredients

2 x Sea Bass Fillets

4 x New Potatoes

Handful of Capers

Fresh Flat Leaf Parsley

Butter

Salt

Pepper

Method

1. Steam or boil some new potatoes until soft.

2. Heat a pan until hot on a medium heat

3. Season your Sea Bass with salt and cracked black pepper then add them to the pan skin side down

4. In the meantime cut your potatoes in half length ways and add them to a microwaveable bowl then add a good dollop of butter on the top and put in the microwave for 1 - 2 minutes.

5. When the fish starts to go white around the edges turn over in the pan for a further 1 - 2 minutes until cooked

6. Add the potatoes to the centre of the plate and drizzle some butter on and around the potatoes

7. Remove the Sea Bass from the pan and lay over the potatoes

8. Garnish with freshly chopped parsley and add some salt and pepper.

9. Place a handful of capers over the fish

10. Serve & enjoy.

Jerk Chicken Rice & Peas

I was quite a few years ago I went to Glastonbury festival for the first time which is where I first tasted Jerk Chicken with Rice & Peas. Me being someone who loves spice it was a perfect dish for me. After trying Jerk Chicken a few times at the festival I was mean to give it a go myself when at home, I believe this recipe is best Jerk a chicken recipe you will find out there, it's beautiful.

Ingredients

Chicken Portions - Legs / Thighs / Drumsticks / Breast (Your Preference)

Large bunch of Thyme

4 x White Onions

100g of Fresh Ginger

4 x Garlic Bulbs

100ml Dark Soy Sauce

100ml White Wine Vinegar

1 Tablespoon of Grounded Allspice

1-6 Scotch Bonnets (1 Spicy, 6 Blow you head off!)

For the Rice & Peas

200g Basmati Rice

200g Kidney Beans + The Water

Thyme

1 Chili

1 400g Can of Creamed Coconut Milk or Coconut Cream with water

2 x Sliced Spring Onions

Method

1. Using a blender & blend the thyme, white onions, ginger, garlic, scotch bonnets, allspice, white wine vinegar & soy sauce and blend into a paste.

2. Poor the marinate over the chicken and leave it for at least 2 hours but better if left overnight. Try to save some marinate to serve with the dish.

3. After the marinade period place the chicken including the marinade on a baking try with the chicken covered and place in the oven on 180 for 40 minutes or so. If you have the opportunity finish the chicken off on the BBQ to get that lovely taste, I buy a few disposable ones to use for these occasions.

Now its time to make the rice and peas

1. Bring a pan of water to the boil then add the rice, let the water come back to the boil and leave boiling for 7 minutes. Use a bigger pan as we are going to add more ingredients to it once the rice is done.

2. Drain the rice then add it back to the pan, add the creamed coconut and stir together.

3. Add the thyme, spring onions, chili & kidney beans and mix together, Stir every now and again for 5 - 10 minutes.

Serve

Serve the chicken & rice and peas with a classic salad (Lettuce, Cucumber & Tomato) + a small pot of the left over marinade and some hot pepper sauce, I use Encona or Walkerswood Jamaican Scotch bonnet sauce.

Enjoy

Chilli Pickle

Ingredients

20 - 30 Chillies

3 Tablespoons of Mustard Seeds

2 Teaspoons of Tumeric Powder

2 Tablespoons to Fenugreek Seeds or Leaves

50ml White Wine Vinegar

25ml Chilli / Mustard Oil

2 Limes

Salt

Method

1. Chop the Chilies up into bite sized pieces around an inch long and place in a mixing bowl

2. Add the white wine vinegar and add some salt and mix together

3. Leave the chilli mix for at least 2 hours

4. In the meantime roast the Mustard seeds and Fenugreek in a frying pan dry for 2-3 minutes

5. Transfer your roasted seeds into a pestle and mortar and grind to a fine powder

6. Now add the oil, Tumeric, juice of 2 limes and your mix powder into a saucepan and mix together for around 3-4 minutes, add more oil or lemon juice if required.

7. If your chillies have been in the white wine vinegar mix for at least 2 hours then add this to the pan and mix together

8. Cut your limes into chucks and add to the mix and mix together

9. Transfer the contents back into your mixing bowl

9. Let it cool then add to glass jars

Enjoy!

Beautiful Fresh Coriander Chicken

This dish is so simple and tastes like summer in your mouth, it's really fresh and really easy and perfect for a mid week meal if your pushed for time.

Ingredients

Bunch of Fresh Corriander

6 Vine Ripped Tomatoes

1 Medium Red Onion

4 Chicken Breasts

Good Glug of Olive Oil

2 Tablespoons of Garlic Paste

1 Lemon

1 Tablespoon of Balsamic Vinegar

1 Tablespoon of Smoked Paprika

1 Tablespoon of Chipottle Sauce (Optional)

Salt to Taste.

There are two methods to this meal, the first method is for a bright vagrant looking dish packed full of colour, the other method is for a quick dish but not so beautiful looking. In summary to show off or just eat. They both taste nearly the same anyway and are both gourgous.

I have more pictures to add to this but due to demand I have posted this recipe to my blog early without the pictures but will add them a little later.

Beautiful Method

1. Chop around half the corriander that you have, Half the lemon juiced & olive oil and blend until you get a green paste.

2. Score the chicken

3. Rub the mix all over the chicken and place on a baking tray

4. Place the chicken in the oven for 20 - 25 minutes on 180c until nice and succulent

5. Chop the tomatoes and Onion finely into small sized chunks

6. Chop the corriander and add together with the tomatoes and onions to a saucepan. Leave a small handful of corriander for serving.

7. Add the rest of the lemon juiced, Balsamic, Garlic, Paprika and Chipottle and mix well. Add a little more olive oil if needed.

8. After the chicken is done add it to to mix and place on the hob for 5-10 minutes until warmed through but not cooked enough that it loses it's colour.

9. Taste and add salt if required

10. Serve with rice or new potato's and a little rocket.

Quick Method

1. Chop around half the Corriander that you have, Half the lemon juiced & olive oil and blend until you get a green paste.

2. Score the chicken

3. Rub the mix all over the chicken and place in a oven proof dish

4. Chop the tomatoes and Onion finely into small sized chunks. You can also use good chopped tinned Tomatos.

5. Chop the corriander and add together with the tomatoes and onion to the oven proof dish with the chicken. Leave a small handful of corriander for serving

7. Add the rest of the lemon juiced, Balsamic, Garlic, Paprika and Chipottle and mix well. Add a little more olive oil if needed.

8. Place in the oven for 20 - 30 minutes until cooked

9. Taste and add salt if required

10. Serve with rice or new potato's and a little rocket.

The only reason why this method is not as beautiful is because it loses some of the vibrant colours during cooking but does taste as good maybe a little better.

Enjoy.

Chicken Madras & Pilau Rice (BIR Style)

This is my Chicken Madras recipe. Its a BIR version (British Indian Restaurant) that has authentic ways to make the perfect restaurant curry at home. There are quiet a few steps that need to be completed but most can be done in advance.

Stage 1 - Garabi

The Garabi or Gharbi is the main base sauce of all curry's. All different restaurants have their own version and I've tried and tested quite a few but to date this is the best one I have found. You will need this to cook the madras recipe but you can do this up to 3 days in advance

Ingredients

6 Large onions
500 ml of Vegetable Oil
1 - 2 Tablespoons of Cumin Seeds
1 Chef Spoon of Salt (1 Chef spoon is around 3 tablespoons)
2 Tablespoons of Garam Massala
1 Teaspoon of Tandoori Massala
1 Tablespoon of Chilli Powder
1 Chefs Spoon of Watered down Tomato Paste
3 Litres of Water

Method

1. Chop the onions roughly and place them in a large pan

2. Sprinkle on the cumin seeds

3. Add water to the pan until it is about 3/4 full leaving the top of the onions uncovered

4. Boil for 1 hour on a high heat.

5. After 1 hour check the water and ensure the water is covering the onions add more if needed and reduce the heat to a simmer for another hour.

6. After 2 hours add the oil and continue to cook for another hour.

7. After the 3 hours are up add the salt and spices and continue to cook for a further 30 minutes to an hour.

8. Blend together to get it as fine as possible.

Stage 2 - Mix Powder

As with the Garbi each restaurant has its on blend of spices known as the mix powder, the mix powder is a blend of different spices that is used in most curry's as a base. You can play around with the spices to get it as you like it but this is the mix I use. This can be done in advance then put in a air tight container to use again and again.

Mix the following together,

8 tablespoons of Turmeric powder
5 Tablespoons of Coriander powder
4 Tablespoons of Curry powder
4 Tablespoons of Cumin powder
3 Tablespoons of Paprika powder
1 Teaspoon of Garlic powder
1 Teaspoon of Ginger powder

Half the quantities if you don't want to make as much.

Stage 3 - Pre Cooked Chicken

Ever wondered how your local curry house can create really lovely dishes really quickly? The reason apart from the stages above is because the meat/poultry is already cooked. All Indian restaurants cook the meat or poultry off in advance for speed and for ease.

Ingredients

Chicken cut into good sized chunks (At least 1 inch cubed)
2 Table spoons of Methi (Fenugreek Leaves)
2 Tablespoons of Mix powder
Water

Method

1. Add the chicken to a saucepan and cover with water

2. place the pan on the hob on a high heat

3. Add the Methi leaves and mix powder and stir together

4. Boil for 20 minutes until the chicken is succulent (Open a piece up and make sure its not pink inside). You want it to be as tender as possible but cooked all the way through.

5. Drain the water away and place the chicken to the side.

Madras

You will now be please to know that we have completed all the prep to make the curry and we will now be constructing the Madras.

Ingredients

1 Chef spoon of oil
1 to 2 Tablespoon of Lemon juice
1 Tablespoon of Chilli powder (More if you want it hotter)
1 Tablespoon of Mix powder
1 Tablespoon of Ginger Paste
2 Tablespoons of Garlic Paste
2 Tablespoons of watered down tomato paste
Pre Cooked Chicken
Garabi
Salt if required
Sprinkle of Tandoori Massala

Method

1. Heat up your pan on a high heat and add the oil

2. Add the Ginger and Garlic paste and mix with a wooden spoon/Chefs spoon or equivalent for around 1 minute. Then add the lemon

3. Add the spices and mix with the garlic and ginger and and cook for 1 - 2 minutes, be careful not to burn the spices, turn the heat down if necessary.

4. Add the watered down tomato paste and mix together.

5. After 1 minute add one ladle of Garabi and stir together

6. Keep stirring and keep on a high heat for 5 minutes.

7. Add you pre cooked chicken (As much as you want to use)

8. Add another 1 or 2 ladles of garabi and mix together

9. You want to keep cooking this for at least 10 minutes, you want to get it to the correct consistency that's right for you, I often add more garabi whilst cooking and cook it to my desired consistency. I personally would cook it for 20 minutes in total occasionally topping it up with garabi.

10. Taste and add salt if needed.

11. Sprinkle over a little Tandoori Massala & serve with some fresh corriander.

Pilau Rice

This is how i make my pilau rice which comes out great every time

Ingredients

Basmati Rice (How much you want to make)
2 Bay Leaves
4 Cloves
4 Cardamoms
2 Tablespoons of veg oil
1 Cinnamon stick
Water
Colouring for that Restaurant look

Method

1. Heat up a oven proof pan of salted water with enough water to completely cover the amount of rice you are going to use.

2. Once the water is boiling add your rice and mix so it doesn't all sit on the bottom

3. Bring back to the boil then continue to boil for 7-8 minutes only

4. Remove from the heat and drain

5. With the back of a knife slightly crush the cardamom pods

6. In your now empty pan heat up the oil and add the bay leaves, cloves, cardamoms and cinnamon stick. Keep moving them about for a few minutes until you can smell the aroma coming out of them

7. Turn off the heat

8. Place the drained rice back into the pan with the spices and mix together

9. Add 2 straight lines of colouring into the pan but don't mix

10 Heat the oven to 100c or gas mark 1 and place rice mixture into the oven for 45 minutes with the lid of the pan on or use Tin foil if you don't have a pan with a lid.

11. Remove the lid and continue to cook for 15 minutes.

12. Remove from the oven and mix together (The colour now is amazing)

More pics will be added next time I make this recipe.

Enjoy

King Prawn Curry

Ingredients

1 Pack of Cooked King Prawns

1 Medium White Onion

800g of Chopped Tomatos (2 Tins)

3 Tablespoons of your favorite curry paste like Pataks

1 Green/Red Chilli

2 Tablespoons of Cumin

2 Tablespoons of Lemon Juice

1 Tablespoon of Tandoori Massala (Powder)

2 Garlic Cloves

1 Tablespoon of Garam Masala

1 Teaspoon of Chilli Powder or More to Taste

Optional - Small can of coconut cream or 1/3 of a block

Fresh Corriander

Vegetable Oil

Salt & Black Pepper

For the Onion Salad

1 Small Onion

Fresh Corriander

1 Tomato

Cucumber Chopped

Method

1. In A Pan heat up some oil and add the chopped Onion until soft but not brown

2. Add the garlic and Fresh chili and leave on the heat for a further minute or so.

3. Next add 2-3 tablesppons of curry paste and mix together.

4. Add the lemon juice and tomatoes and mix together.

5. Add all the spices and mix together.

6. Add some of the chopped corriander and leave on the heat to get to your ideal consistancy.

7. At this point you need to decide if you want a chunky tomato curry or a smooth curry with loads of taste, if you want a chunky curry then just add the prawns, if smooth then add the coconut cream then blitz in a blender then return to the pan, then once you have the right cosistancy add the prawns for a few minutes till cooked, then serve with some rice & fresh Corriander.

Enjoy!!!

Bombay Jeera Potato's

Ingredients For 1 Portion

1 Large a potato cut the way you want

2 Tablespoons of Turmeric

1 Teaspoon of Tandoori masala

1 tablespoon of Cumin seed

2 tablespoons of yellow mustard seeds

1 handful of fresh coriander stalks chopped

1 teaspoon of salt

1/2 a small onion

1 tomato

1 chef spoon / 4 tablespoons Vegetable oil

1 teaspoon of chilli powder or more to taste

Method

1. Par boil the Potato's until soft but not falling apart

2. In a pan heat heat the oil

3. Add the mustard seeds and cumin seed until they start popping

4. Add the Potato's and mix with the oil

5. Add the turmeric and mix together carefully

6. Add the tandoori Massala and the chilli powder and salt.

7. Add the chopped tomato and onion and mix together

8. Keep on the heat for a few minutes then add the coriander and mix together

9. Make sure everything is mixed together then remove from the heat

10. Taste & Serve.

Enjoy.....

Pork Souvlaki & Greek Salad

Ingredients

1 Tenderloin of Pork

1 Lemon

1 White Onion

Olive Oil

For The Mix Powder

4 Tablespoons Dried Oregano

2 Tablespoons Dried Parsley

2 Tablespoons of Dried Thyme

2 Tablespoons of Paprika

1 Tablespoon Onion Powder

1 Tablespoon Garlic Powder

1/2 Teaspoon of Salt

1 Teaspoon of Ground Black Pepper

For The Greek Salad

1 Cucumber chopped into cubes

1 Red Onion Roughly chopped

5 Medium Tomatoes

A handful of green and black olives

Feta Cheese

Dried Oregano

Good olive oil

Method

Cut the tenderloin from one end to the other down the centre then across ways to create cubes.

In a mixing bowl add the pork, the juice of the lemon including the lemon itself, some mix powder & Olive Oil and mix all the contents together and leave to marinade for 2 hours minimum.

Next add the contest to a baking pan and place in the over on 180 degrees / Gas mark 3 for 60 minutes.

In the meantime, let's make the Greek salad. Add all the ingredients except for the feta into a bowl and mix together with a good glug of Olive Oil

Add the feta cheese & dried oregano and mix together

After an hour remove the pork and transfer to a griddle pan and fry the indrediants off for a further 5 minutes to get that charcoal look to them.

Serve with Greek Salad, Fries & a Wedge of Lemon.

Enjoy!!!

Pan Fried Haddock with a Pea & Mint Purée on a Bed of Samphire

Ingredients For 2 Servings

2 Fillets of Haddock

100g of Samphire

2 Medium Potato's

1 Lemon

Plain Flour

Butter

Rock Salt

Olive Oil

For The Pea Purée

200g of Peas

Handful of Garden Mint

Water

Method

Cut the Potato's into thick chips with the skin on then add to a pan of boiling salted water for 10 minutes or when the potatos are soft but not falling apart.

Once soft add the chips to a baking tray with some vegetable oil and place on the hottest setting on the oven.

Place the peas & Mint into a food processor with a little water & lemon juice and blend together. Either boil your peas before this step or head them in the microwave until soft.