Tag: lime juice

• 

  How To Make Rick Stein’s Butter Chicken

  You simply can’t get this dish’s depth of flavours using a store bought Butter Chicken paste or simmer sauce. The result is the most succulent chicken in a creamy, nutty, tomato based sauce.

  I won’t lie to you though. This is one of the trickier recipes on the blog.

  Notes:

  • I hope to char grill the chicken better next time but oh my it was amazing anyway. I think I might hit them with a chef’s torch for a bit.
  • I also didn’t sprinkle it with Rick’s Chat masala at serving and want to do that next time.

  Steps

  1. Marinating the chicken in marinade 1 for one hour
  2. Marinating the chicken in marinade 2 for four hours
  3. Charring the chicken pieces
  4. Making the sauce
  5. Serving

  Ingredients

  • 4 large chicken breasts, skinned and deboned
  • Marinade 1
    • The juice of 2 limes
    • 1 tsp Kashmiri chili powder
    • 1 tsp table salt
  • Marinade 2
    • 50g plain yoghurt
    • 50g double cream
    • 4 garlic cloves, diced
    • 5cm ginger, roughly chopped
    • 1 tsp Garam masala
    • 1 tsp ground turmeric
    • 3/4 tsp ground cumin
    • 1/2 tsp beetroot powder (for color)
  • The sauce
    • 50g ghee
    • 5 garlic cloves, diced
    • 5cm ginger, diced
    • 400g tomato passata
    • 1/2 tsp Kashmiri chili powder
    • 1/2 tsp ground cumin
    • 1/2 tsp ground coriander seeds
    • 1/2 tsp ground cinnamon
    • 1/2 tsp Garam masala
    • 1 tsp dessicated coconut
    • 1.5 tsp table salt
    • 200ml water
    • 25g cashew nuts
    • 25g pumpkin seeds
    • 2 Tbsp boiling water
    • 1 Tbsp fenugreek leaves
    • 1/2 tsp caster sugar
    • 45ml double cream

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 mixing bowl
  • 1 bowl or dish for marinading
  • 1 wet mixer/blender (used twice so you will need to clean it)
  • 1 large heavy based saucepan
  • Several skewers

  Marinating the chicken in marinade 1 for one hour

  1. Cut each breast into 3 pieces.
  2. In a large bowl mix the:
     • Two limes worth of juice
     • 1 tsp Kashmiri chili powder
     • 1 tsp table salt.
  3. Put the chicken pieces in the marinade and mix to coat.
  4. Pop the bowl in the fridge for 1 hour.

  

  Marinating the chicken in marinade 2 for four hours

  1. In your wet mixer/food processor add the:
     • 50g plain yoghurt
     • 50g double cream
     • 4 garlic cloves, diced
     • 5cm ginger, roughly chopped
     • 1 tsp Garam masala
     • 1 tsp ground turmeric
     • 3/4 tsp ground cumin
     • 1/2 tsp beetroot powder (for color).
  2. Blend until smooth and add to the chicken making sure every knook and cranny is coated.
  3. Marinate for 4 hours in the fridge.

  

  Charring the chicken pieces

  1. Preheat your fan forced oven to 240C.
  2. Thread the chicken pieces on either oiled metal skewers or pre-soaked (in water to stop them burning) wooden ones.
  3. Roast for 15-20 minutes aiming for slightly charred but not cooked fully through just yet.
  4. Start the next step while the chicken is roasting.

  

  Making the sauce

  1. Grind, dice and chop the sauces ingredients.
  2. Heat the 50g ghee in the saucepan over a medium heat.
  3. Add the 5 diced garlic cloves and diced ginger and fry for a minute.
  4. Stir in the 400g tomato passata and simmer for 5 minutes.
  5. Stir in the:
     • 1/2 tsp Kashmiri chili powder
     • 1/2 tsp ground cumin
     • 1/2 tsp ground coriander seeds
     • 1/2 tsp ground cinnamon
     • 1/2 tsp Garam masala
     • 1 tsp dessicated coconut
     • 1.5 tsp table salt
     • half of the 200ml water
  6. Simmer for another 10 minutes while you do the next step.
  7. In your wet mixer/food processor blend into a paste the:
     • 25g cashew nuts
     • 25g pumpkin seeds
     • 2 Tbsp boiling water
  8. Stir the paste into the passata sauce and the rest of the water.
  9. Add the chicken to the sauce and gently mix everything.
  10. Simmer for 10 minutes and then stir in the:
      • 1 Tbsp fenugreek leaves
      • 1/2 tsp caster sugar
      • 45ml double cream

  

  

  Serving

  I served this dish over a bed of basmati rice with some steamed vegetables and a plate of pappadums to share.

  Spoon the chicken pieces onto the rice using a slotted spoon and then add as much sauce as the person likes.

  Rick Stein says to garnish with some torn fresh coriander leaves, shredded ginger and a sprinkle of chat masala.

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  August 22, 2018

• 

  PK’s NoRecipe Southeast Asian Dipping Sauce

  This is my go to sauce if I need to quickly whip up a Southeast Asian style dipping sauce or salad dressing. I use it for rice paper rolls, spring rolls, beef salads, chicken salads and so much more.

  Adjust the balance of fish sauce to sugar as you see fit or to suit how you are using it. Put a squirt of Sriracha or sweet chili sauce in there for a bit of a zing :).

  Steps:

  Simply mix:

  • 1 Tbsp fish sauce
  • 1 Tbsp peanut oil
  • 1 tsp raw sugar
  • 1/4 cup lime (or lemon juice depending on purpose)
  • sriracha sauce, to taste and optional

  Give everything a good whisk to dissolve the sugar and you are done :).

  

  

  Enjoy,

  PK

  Related Links:

  • see more dips and sauces here
  • see more NoRecipe goodness here

   

   

  Written by

  PK

  ·

  August 27, 2017

• 

  PK’s Southeast Asian Dipping Sauce

  This is my go to sauce if I need to quickly whip up a Southeast Asian style dipping sauce or salad dressing. I use it for rice paper rolls, spring rolls, beef salads, chicken salads and so much more.

  Adjust the balance of fish sauce to sugar as you see fit or to suit how you are using it. Put a squirt of Sriracha or sweet chili sauce in there for a bit of a zing :).

  Steps:

  Simply mix:

  • 1 Tbsp fish sauce
  • 1 Tbsp peanut oil
  • 1 tsp raw sugar
  • 1/4 cup lime (or lemon juice depending on purpose)
  • sriracha sauce, to taste and optional

  Give everything a good whisk to dissolve the sugar and you are done :).

  

  

  Enjoy,

  PK

  Related Links:

  • see more dips and sauces here
  • see more NoRecipe goodness here

   

   

  Written by

  PK

  ·

  August 27, 2017

• 

  Bish’s Burning Mango Salsas

  A long time ago I was in Darwin for work and had a few extra days to explore a place I now think of as one of my favourite Australian cities.  One of my fondest memories was going to the markets and sampling food that was really unique – fusions of different cultures and tastes I’ve struggled to find anywhere else.

  One of the strongest memories of taste was of some dried mango that was dusted with chilli and salt.  I’ve not seen this for a while, and with my mother in law giving me a bag of mangoes the other day I decided to embrace my inner Top Ender and see what I can create.

  

  Salsa 1: Mango Salsa with Chilli, Lime and Salt

  Take your bounty of mangoes and remove all the flesh from the fruit – as much as you can!  I cut the cheeks off and then score the flesh, invert the skin and slide the chunks off (make sure to let the juice dribble in as well, don’t lose that!).  Then separately, take a mortar and pestle, and crush up some dried chillies (I still have some really hot birds eye ones from a crop a year or so ago, so I use two for about a small bowl of fruit), and chuck them into the mango chunks.  The final two touches – salt (a pinch for a small bowl, but start light and add more if you need to), and some zest of a lime and the juice (about ½ a lime’s worth for a small bowl).

  

  

  Salsa 2: Mango Salsa with Balachaung
  

  The second one is a bit of a cheat.  I am quite fond of a condiment called balachaung, which is a sort of dried relish of dried shallots, garlic, shrimp, salt and chilli.  It is a super tasty, hot, salty topping that works a treat on leftovers like fried rice.  I get mine from the local Asian supermarkets (pretty much my basket always has some “sweet meat”, a can of soy bean milk and a can of “grass jelly drink”.  I’ll have to take PK shopping there sometime…

  

  Repeat the steps above to get the fruit cut up and into a bowl, and then sprinkle the balauchaung on top of the mango.  That’s pretty much it – but be careful that you don’t overdo this one.

  Serving

  Both of these salsas are pretty good by themselves (or on crackers or something), but they also are a pretty good accompaniment to seafood like prawns… which is how we’re going to eat these ones tonight!

  

  Bish

  PS pair this dish with Craigo’s NoRecipe BBQ Prawn Skewers

  Here are more posts by Bish and uses of chillies:

  Written by

  PK

  ·

  May 2, 2017

• 

  PK’s Cheaters Red Curry Paste

  Here is my, unashamedly, unauthentic red curry paste :).

  

  I use it to make Thai Red Chicken Curries and also Tom Kha Gai (one of my favourite south-east Asian soups).

  Please read PK’s Curry Paste Kit before you get going and also ramp the chili factor skywards if you are allowed to. You will notice that I use a blender because I am a lazy cook. However I prefer the chunkier look of the paste if you use a mortar and pestle.

  One last thing, I would love to use Kaffir lime zest instead of common limes but my tree never seems to fruit. I think it has something to do with what it is grafted to.

  You will need:

  • Ingredients:
    • 1 Tbsp whole coriander seeds
    • 0.5 Tbsp whole cumin seeds
    • 1 Tbsp rock salt (add more if you want a more authentic taste)
    • 0.5 tsp whole black peppercorns
    • 1 Tbsp powdered kashmiri chili  (add more and use whole chilis if you want a more authentic taste and look)
    • 3 coriander roots
    • 7cm of pickled galangal root
    • 5 garlic cloves
    • 3 lemongrass stalks, freshly harvested, leaves removed
    • 1 large red shallot
    • 1 Tbsp dried belacan (shrimp paste)
    • 1 Tbsp lime zest (I used about 2 small limes to get this much)
    • a dash of lime juice
    • a dash of water (add less or more depending on your desired consistency)
    • a dash of olive oil or garlic infused olive oil (I think you can skip this if you are using a mortar and pestle)
    • 2 Kaffir lime leaves (sorry everyone, I know this is really not the done thing traditionally)
  • Equipment
    • a chopping board
    • a sharp knife
    • a serving bowl
    • a wet blender with a very small bowl
    • a dry spice mixer
    • a medium frypan (for dry roasting the spices)

  Make the paste

  I love bringing everything together before I start cooking. The ingredients in this dish are so visually appealing and the aromas are simply amazing.

  

  Steps:

  1. Dry roast the 1 Tbsp whole coriander seeds, 0.5 Tbsp whole cumin seeds and the 0.5 tsp whole black peppercorns.
  2. When cooled, pop them in you dry spice mixer and pulse to a rough consistency.
  3. Chuck the rest of the ingredients (at least roughly chopped) in your wet blender:
     • 1 Tbsp powdered kashmiri chili
     • 1 Tbsp rock salt
     • 3 coriander roots
     • 7cm of galangal root
     • 5 garlic cloves
     • 3 lemongrass stalks
     • 1 large red shallot
     • 1 Tbsp dried belacan
     • 1 Tbsp lime zest
     • a dash of lime juice
     • a dash of water
     • a dash of olive oil or garlic infused olive oil
     • 2 Kaffir lime leaves

   

   

  

  Storing

  This paste freezes well in a small container or snap-lock bag. I prefer to make it in just enough of a quantity so I can use it fresh in a dish.

  Enjoy and please send me your tips,

  PK

  Written by

  PK

  ·

  October 1, 2016