CLASSICAL Food DISHES,

 
CLASSICAL DISHES

Easy Chicken curry
300-400 grams chicken cut into chunks
1 large white onion, chopped
2-3 cloves garlic, minced
1/4 cup (60ml) olive oil
8 fl.oz (240ml) chicken stock
28 oz (796ml) can plum tomatoes, including juice
2-3 tablespoons (30-45ml) curry powder (to taste)
1 cup (250ml) frozen peas
2 tbsp (30ml) fresh lemon juice
Sauté chicken in olive oil and add onions and garlic after a few minutes. Continue to cook on medium heat until onions are translucent and soft and chicken is reasonably well-cooked.
Add chicken stock, tomatoes, curry powder and stir well, breaking up the tomatoes. Simmer uncovered to thicken, stirring occasionally on low-medium heat for about 30 minutes.
Add peas and simmer for an additional 15 minutes, then add the raisins and almond slivers along with the lemon juice. Simmer an additional 5 minutes and serve.
Pineapple tidbits can be added to this recipe for a more West-Indian flavor, and dish can be garnished with fresh green coriander leaves.
Serve with steamed rice and roti flatbread.

 
Curried Chicken
400-500 grams boneless, skinless chicken breasts, cut into chunks, or skinless chicken legs and thighs
1/4 cup olive oil or ghee (60ml)
2 onions
4 cloves garlic
1″ (2.5 cm) piece peeled fresh ginger root
2″ (5 cm) cinnamon stick
2 dried red chilies
1 tsp turmeric powder (5ml)
5-10 cardamom pods – seeds only, discard shells
5 whole cloves
14 ounce (400ml) can tomato sauce
1/2 cup water (125ml)
1/2 cup  (125ml) plain yogurt
1 tbsp lemon juice ((15ml)
chopped fresh coriander leaves (cilantro)
When entertaining, it can be made ahead and then simmered at an extremely low temperature until time to serve – this actually will enhance the flavor. Be sure to serve with Naan bread and yogurt salad (raita), along with lots of basmati rice. We like to serve at least two curried meat meals and a vegetable dish such as alu mattar, along with as many side-dishes as possible.
Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
Add lemon juice, and garnish your curried chicken with fresh coriander leaves.

Chicken Cacciatore
“Chicken in the style of hunters” – Chicken Cacciatore, or is it Chicken Cattiatore is great served with garlic toast and a huge Caesar Salad!
10 -12 skinless chicken thighs (bone-in)
2 medium yellow onions, cut into rings
2 cloves garlic, minced
1/2 green pepper, chopped
5 – 6 mushrooms, sliced
28 fl. oz. can of Italian tomatoes (796ml)
1 can of tomato paste (5½ oz.) (156ml)
2 tsp dried oregano (10ml)
olive oil
1/2 tsp dried basil (3ml)
salt and pepper to taste
fusilli or rotini pasta
Sauté chicken in oil and add onions and garlic, followed a couple of minutes later by the green pepper and mushrooms.
Cook until chicken is no longer pink and the onions are soft.
Stir in tomatoes, including juice, tomato paste and seasonings.
Cook, covered on low heat, stirring regularly for about 40 – 50 minutes.
Meanwhile prepare your favorite type of spiral pasta, by adding to lightly-salted boiling water with a dash of olive oil.
Mix drained, cooked pasta in with the chicken/sauce mixture and garnish with fresh parsley.
Serves four.

Beef Stroganoff
1½  pounds (600 gm) lean sirloin beef steak
6 – 8 white button mushrooms, sliced
3 medium onions chopped
2 cloves garlic, minced
2 cups (500 ml) beef stock
5½ ounce (156 ml) can of tomato paste
1½ cups (375 ml) sour cream
2 tbsp (30 ml) flour
3 tbsp (45 ml) olive oil
salt & pepper to taste
Hot cooked fettuccine noodles
Trim excess fat from the beef and cut into 1/2″ x 2″ ( 1 cm x 5 cm) strips across the grain of the meat. Season with salt and pepper.
Heat a large frying pan until very hot, add the oil and cook the beef strips quickly – cooking in about three batches so that it fries and doesn’t start to stew. Add the onion and continue to cook a few minutes more, then add the garlic and mushrooms.
Add the tomato paste and the beef stock, mix well, bring to a boil and continue to simmer.
Combine the flour and the sour cream in a small bowl then carefully add this to the pan, stirring well. Do not allow to boil but maintain the temperature until pasta and side dishes are ready.

Spicy Pork and Rice Casserole

500 gm lean ground pork
2 onions, diced
2 garlic cloves, minced
2″ (5 cm) fresh ginger, peeled and chopped extremely fine
2 cups chicken stock (500 ml)
1 cup water
28 fl.oz. can of Italian tomatoes (796ml) – not drained
1½ cups frozen peas ((310 ml)
2 tbsp (30 ml) olive oil
1/2 tsp paprika (3 ml)
1/2 tsp turmeric (3 ml)
1/2 tsp ground black pepper (3 ml)
3/4 tsp (4 ml) ground cumin
1 tsp (5 ml) oregano
1¼ cups uncooked long grain white rice ((300 gm)
A great all-in-one-dish meal that the whole family will love!
Brown pork in oil. Set aside.
Sauté  onions and then add garlic and ginger, cook for 5 more minutes. Add chicken stock, water and tomatoes, including their liquid.
Break up the tomatoes, while bringing to the boil, add the spices and finally the rice.
Put a third of the mixture into an ovenproof casserole and add a layer of pork  then some rice mixture, more pork, and then add remaining rice mixture over top.
Cover casserole tightly,: if lid is loose-fitting you can use a layer of aluminum foil below it to get a better seal.
Bake at 350°F or 180°C for about 45 minutes. Remove from the oven and fluff up the rice before stirring in the frozen peas.
Continue to bake for an additional 15 minutes, covered.1 pork chop per person, trimmed of excess fat

Shepherd’s Pie or Cottage Pie 
 This recipe for a basic Shepherd’s Pie. In England this would be called Cottage Pie, whereas Shepherd’s Pie would be made with lamb. In Quebec it is known as Pâté Chinois’, or Chinese Pâté and would have a layer of sweet corn. .
500 gm lean ground beef
2 medium yellow onions, chopped
2 cloves garlic, minced
5-6 mushrooms, sliced
olive oil
parsley, pepper and salt to taste
2 packages Oxo brand bouillon or equivalent
2 tsp Worcestershire Sauce (10 ml)
3/4 cup breadcrumbs (40 gm)
1 egg
5-6 white potatoes boiled and mashed with a little butter and milk (save water to make gravy)
Prepare potatoes and put on to boil. Sauté beef, onions, garlic and mushrooms in a little oil. Drain excess fats when cooked and stir in seasonings and beef bouillon powder. Add the breadcrumbs, egg and mix well before spreading into a casserole. Add a little of the water from the potatoes to ensure moistness.
Top with mashed potato and finish the top as desired. I like to use a small kitchen knife to get a rough finish that turns out slightly crispy. Spritz with a little olive oil before baking to get a crispier, more golden-brown topping.
Bake in 350°F or 180°C oven until the top starts to brown (about 35 minutes) I often finish using the broiler for extra color if needed.Serve with gravy and desired vegetable.

Roast Parmesan Potatoes
An interesting twist on regular roasted potatoes or french fries: I must admit they are slightly decadent, but make a great side dish with barbecued pork, sausage, hamburgers or chicken.
700 gm Parisienne potatoes (uncooked), or you can make your own by scooping out white potatoes with a large melon baller (approx 1½” or 3.5 cm diameter)
1/2 tsp (3 ml) dry mustard powder
1 cup (100 gm) grated Parmesan cheese
1 tsp (5 ml) parsley flakes
salt and pepper to taste
1/2 tsp (3 ml) garlic powder
1/2 cup  (125 ml) melted butter
1 cup (90 gm) breadcrumbs
Combine the breadcrumbs, cheese, parsley, salt and pepper and garlic powder. Mix well.
Stir mustard into the melted butter. Brush the Parisienne potatoes with melted butter mixture and then roll in the breadcrumb mixture to coat all surfaces.
Arrange in a single layer in a shallow roasting dish. Spray with a little olive oil.
Bake at 375°F or 190°C for 45-60 minutes, rolling the potatoes occasionally to ensure even roasting.

  
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