Tag: rick stein

• 

  PK Makes Rick Stein’s Mint And Oregano Meatballs

  I have to share with you a secret about meatballs. They are as fun to make as they are delicious to eat. 🙂

  The meatball recipe from Rick Stein’s book ‘From Venice To Istanbul’ will have you grinning but there is a downside. You will find yourself turning your nose up to the store bought version. 🙂

  

  Steps

  1. Making the meatballs
  2. Making the sauce
  3. Frying the meatballs
  4. Serving

  Equipment

  • 1 chef’s knife
  • 1 mixing bowl
  • 1 fry pan
  • 1 sauce pan

  Ingredients

  • Meatballs
    • 500g beef mince
    • 100g panko breadcrumbs
    • 1 egg, beaten
    • 1 handful mint leaves, chopped
    • 1 tsp dried oregano
    • 1 tsp cumin, ground (my addition)
    • 1 brown onion, grated
    • 2 garlic cloves, finely diced
    • 50ml olive oil
    • 30ml dry white wine
    • 1 tsp table salt
    • Black peppercorns, ground (to taste)
    • Plain flour (enough for coating the meatballs)
    • Extra olive oil for shallow frying
  • Sauce
    • 60ml olive oil
    • 6 large tomatoes, chopped
    • 1 tsp salt
    • 1 cinnamon stick

  Making the meatballs

  In the mixing bowl use your hands to mix the:

  • • 500g beef
    • 100g panko breadcrumbs
    • The beaten egg
    • 1 handful mint leaves
    • 1 tsp dried oregano
    • 1 tsp cumin
    • 1 brown onion
    • 2 garlic cloves
    • 50ml olive oil
    • 30ml dry white wine
    • 1 tsp table salt
    • Black peppercorns

  

  Roll the meat mix into balls, then slightly flatten each one prior to dusting it in flour.

  

  Frying the meatballs

  Add enough oil to your fry pan to shallow fry the meat balls, in batches, for 4  minutes per side.

  

  

  Making the sauce

  Warm the 60ml of olive oil in your saucepan.

  Add the:

  • 6 large tomatoes, chopped
  • 1 tsp salt
  • 1 cinnamon stick

  Simmer, stirring occasionally, until you have a thick sauce. Then add the meatballs to the sauce pan and cook until everything is warmed through.

  

  Serving

  I simply added some coriander leaves and served warm as a starter.

  

  Enjoy,

  PK

  Here are some more beef dishes and Rick Stein recipes: 

  Written by

  PK

  ·

  December 2, 2019

• 

  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

  ---

  YOU MIGHT ALSO LIKE

  INDIAN CUISINE

  CURRIES GALORE

  MORE CHICKEN DISHES

  MORE RICK STEIN

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  Written by

  PK

  ·

  August 22, 2018

• 

  PK Makes Rick Stein’s Chicken Vindail

  I love the beguiling simplicity of this curry. For me, the fenugreek makes the dish but everything works together to make a most tender, most aromatic meal.

  My wife loves it too as it is a one pot, low mess deal. 🙂

  

  Steps

  1. Preparing everything
  2. Cooking the curry
  3. Serving

  Ingredients

  • A good slug of olive oil
  • 2cm cinnamon stick
  • 1 clove
  • 1 star anise
  • 2 brown onions, chopped
  • 10 garlic cloves, finely diced
  • 1 Tbsp ground cumin
  • 2 tsp Kashmiri chili powder
  • 0.5 tsp ground fenugreek
  • 0.5 tsp ground turmeric
  • 1 tsp salt
  • 500g fresh tomatoes, roughly chopped
  • 1kg chicken drumsticks, bone in
  • 1 Tbsp white wine vinegar
  • 1 tsp sugar

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 heavy fry pan, or equivalent

  Preparing everything

  1. Finely dice the 10 garlic cloves.
  2. Chop the 2 brown onions.
  3. Rough chop the 500g fresh tomatoes.

  Cooking the curry

  1. Chuck a generous slug of olive oil into your chosen dish and bring to medium heat.
  2. Throw in the cinnamon stick, the clove and the star anise.
  3. Fry for a few minutes to allow the spices to infuse the oil with their flavour.
  4. Add the chopped onions and soften them up.
  5. Stir in the 2 finely diced garlic cloves, the 1tsp of ground cumin and fry for a few more minutes.
  6. Add the:
     • 2 tsp Kashmiri chili powder
     • 0.5 tsp ground fenugreek
     • 0.5 tsp ground turmeric
     • 1 tsp salt
  7. Give everything a thorough but gentle mix.
  8. Add the 500g chopped tomatoes and cook for about 5 minutes to soften them up.
  9. Cover the pan and cook for about 35 minutes.
  10. Add the 1 Tbsp white wine vinegar and the 1 tsp sugar.
  11. Gently mix everything and cook for another 5 minutes or the chicken is cooked through.

  

  Serving

  Serve on a bed of basmati rice and provide lots of pappadams.

  

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

  INDIAN CUISINE

  MORE CHICKEN DISHES

  MORE RICK STEIN

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  Written by

  PK

  ·

  June 20, 2018

• 

  PK Makes Rick Stein’s Chettinad Chicken

  This is by far my favourite recipe from the TV series and book, ‘Rick Stein’s India’ (see BBC link here).

  In my family’s version we keep the heat factor low and serve it with lightly steamed vegetables to keep it kid friendly. Well that is what my wife (who hates chili and curries in general) tells everyone but you didn’t hear it from me. Also in my defence, she shouldn’t have bought me a book full of curry recipes :).

  

  Despite the shameful lack of chili and heat, our version of this dish is still amazingly dry, peppery and oh so flavoursome. I think it loses some of the colour that so defines these type of curries however. I hope I am forgiven though as the result is very tender, sticky chicken calling out for some rice and sides of your favourite green vegetables :). Edit: I now use ground annato seed to impart a natural red colouring but one without the heat of chillis.

  A couple of recipe notes:

  • This dish calls for the use of a lichen called dagarful and I beg you to try it. I used cinnamon as a substitute originally but I have used the real deal in this post and there is no going back.
  • I use my home-made chicken stock instead of water.
  • Please check out my masla making tips in PK’s Curry Paste Kit before you start.

  You will be:

  1. Making the dry masala.
  2. Cooking the chicken.
  3. Serving.

  You will need:

  • Ingredients:
    • Dry Masala
      • 1 Tbsp fennel seeds
      • 1 Tbsp cumin seeds
      • 1 Tbsp coriander seeds
      • 1 Tbsp black peppercorns
      • 1 tsp kashmiri chili powder (go 1 Tbsp or more if allowed)
    • Chicken
      • 1kg skinless boneless chicken thighs, chunky sliced, short ways
      • 200g red shallots, diced
      • 200ml home made chicken stock
      • 50ml olive oil
      • 1 tsp fennel seeds
      • 8cm cinnamon stick
      • 1 Tbsp dagarful, rinsed and rough chopped (or an extra 3cm cinnamon stick)
      • a very large handful of curry leaves (the more the better)
      • 4 garlic cloves, peeled and crushed
      • 4cm ginger, peeled and grated
      • 1 tsp raw sugar
      • 1 tsp table or ground rock salt
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • a frypan
    • a dry mixer
    • a deep frypan for the chicken

  Steps:

  Making the dry masala

  1. In a frypan, dry roast the 1 Tbsp fennel seeds, 1 Tbsp cumin seeds, 1 Tbsp coriander seeds and 1 Tbsp black peppercorns.
  2. Allow to cool and then and to your dry spice mixer.
  3. Add 1 tsp kashmiri chili powder as well and then give it a quick pulse.

  Spice heaven:

  

  Coarsely ground dry masala (looks and smells amazing):

   Cooking the chicken
  

  1. Peel and dice the 200g of red shallots.
  2. Chop the 1kg of chicken thighs short ways to get roughly 2.5cm chunks.
  3. In a deep frypan heat the 50ml olive oil.
  4. Add the 1 tsp fennel seeds, 1 Tbsp dagarful and the 8cm of cinnamon stick and stir for a few minutes.
  5. Add a very large handful of curry leaves and the 200g of red shallots. Stir until the latter are soft.
  6. Add the 1kg of chicken and stir for a few minutes.
  7. Add and stir for a few minutes the:
     1. dry masala
     2. 4 cloves garlic
     3. 4cm ginger
     4. 1 tsp raw sugar
     5. 1 tsp table salt
  8. Add the 200ml chicken stock.
  9. Cook for about 45 minutes or until the sauce is much reduced and sticky.

  I love the colours of this dish’s ingredients:

  

  Sauté the spices, red shallots and curry leaves:

  Add the chicken, stir and then add the garlic, ginger, sugar, salt and dry masala:

  Cook until the sauce is thick:

  

   

  Serving

  1. Cook your favourite rice, mine is basmati :).
  2. Steam some green vegetables for a splash of colour.

  

  Enjoy,

  PK

  Here are more Indian cuisine posts and Rick Stein recipes:

  Written by

  PK

  ·

  December 13, 2016

• 

  Rick Stein’s Garam Masala

  I use Rick Stein’s garam masala in so many dishes it isn’t funny. This uniquely south asian spice blend is earthy in taste and aroma. The blend is so verstile though and enhances the dishes of many cuisines.

  Sure, you could buy a garam masala from the shops. MasterFoods makes a really good one that I grew up with but making your own means that the spices haven’t lost their aroma and you get to personalise the blend.

  Rick Stein says “Even more important than the mix is having them freshly roasted and then ground” and of course, he’s right. It is a bit of extra effort but a pleasurable experience. The resulting spice mix  lasts for months in an airtight container.

  Steps:

  You will need:

  Roast the whole spices

  Pop all the spices (except the nutmeg) in a hot pan and keep them moving the whole time. Safe to say that if the smoke alarm goes off, you have dry roasted them too long or too high :).

  Experiment a bit, with the goal being more the release of the spices’ aromas in my opinion, rather than a change in their appearance.

  Mill the spices

  Once cooled, transfer everything to your blender or mortar. Grate the nutmeg (or like me use shop bought ground nutmeg, oops) separately and to the mill. Run the mill in quick bursts until you get the consistency you like. Then store in an airtight container.

  For more Rick Stein recipes click here.

  Enjoy,

  PK

  Written by

  PK

  ·

  March 9, 2016