Chicken Katsu Curry

Ingredients

Sauce:
2–3 tbs vegetable oil

1 onion, finely chopped 

1 garlic clove, crushed 

2.5cm piece of ginger, peeled + grated 

1 tsp turmeric 

2 heaped tbsp mild curry powder 

1 tbsp plain flour 

300ml chicken or veg stock 

100ml coconut milk 

1 tsp soy sauce 

1 tsp sugar, to taste 

Chicken:

2 skinless chicken breasts 

50g plain flour 

2 eggs, lightly beaten 

100g breadcrumbs 

75ml vegetable oil, for deep-frying

Method

1. Add garlic, onions and ginger to the pan on medium and soften

2. Add curry powder and turmeric - mix together and cook for a few mins on medium heat, to form a paste 

3. Add flour (will look quite dry) and cook for another minute 

4. Add the chicken stock slowly and mix well 

5. Add coconut milk and simmer to reduce

6. Add sugar and soy sauce and set aside / keep warm

7. Split chicken in half add to flour then egg then breadcrumbs and fry with oil 

8. If necessary strain the sauce through a sieve to remove lumps 

9. Slice fried chicken and serve with sauce, and rice of your choice!

Status

Planned for dinner Saturday!

Danish Dream Cake

Ingredients

Cake:
3 eggs
225g caster sugar
1tsp vanilla essence
225g plain flour
2 tsp baking powder
150ml whole milk
75g butter, melted

Topping:

100g butter
150g desiccated coconut
250g brown sugar
75ml whole milk
a pinch of salt

Method

1.  Preheat the oven to 190C (170C Fan).
2.  Whisk eggs, caster sugar and vanilla essence together until white and light.  In a separate bowl, sift the flour and baking powder together.
3.  Carefully fold the flour into the egg mixture.

4.  Mix the milk with the melted butter and pour into the batter, folding it in until incorporated. Pour the batter into a greased dish.

5.  Bake in the preheated oven for 35–40 minutes, or until almost done (don't open the oven door for the first 20 minutes).
6. To make the topping, put all the ingredients in a saucepan and gently melt together.
7.  Remove the cake from the oven and carefully spread the topping over the cake. Return to the oven and bake for a further 10 minutes.

Status

Someone makes this in work and it is lovely - hoping this recipe lives up to it!

Savoury Breakfast Muffins

Ingredients
100g bacon, finely chopped
125g plain flour
125g wholemeal flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
75g mature cheddar cheese
80g butter, melted
2 large eggs
200ml semi-skimmed milk
100g cherry tomatoes, roughly chopped
Handful fresh chives, finely chopped

Method
1. Preheat oven to 190C (170Cfan).
2. Line 9 holes of a 12 hole muffin tray with paper cases.
3. Fry of the bacon until golden, remove from heat and set aside.
4. In a large bowl combine the flours, baking powder and bicarb, and season.
5. Grate the mature cheddar, beat together with cooled melted butter, eggs and milk.
6. Add to the dry ingredients, and stir in the bacon, tomatoes and chives - combine well.
7. Divide the mixture between the muffin cases and back for 25-30 minutes until risen and golden.

Status
Made in three 1lb greased loaf tins - very tasty - split and served with butter.

Onion Bhajis (Light)

Ingredients
3 red onions, cut into half moons
1 large sweet potato, peeled and grated
2 tbsp gram flour
2 medium eggs, beaten
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric
1/2 tsp cayenne
Salt and pepper

Methods
1. Preheat oven to 200C (Fan 180C).
2. Combine all ingredients well.
3. Either divide between 12 greased moulds of a muffin tray, or shape into 12 balls and space out on a baking tray.
4. Bake in the oven for 20-30 minutes depending on size - turn halfway through cooking.
5. To make extra crispy grill for a few minutes once cooked.

Status
Cooked a couple of times - very nice - beware the muffin try, can stick!

Cherry Bakewell Cocktail

Ingredients
170 ml Cherry juice
37.5 ml Amaretto
25 ml Bacardi
12.5 ml Caramel syrup

Method
Combine all ingredients in a cocktail shaker with ice - shake and sieve into a glass . . .

Status
Mmmm . . .

Cauliflower Cheese Tarts

Ingredients

For the Pastry
225g plain flour
1/2 tsp salt
1/2 tsp pepper
1 tsp turmeric
100g unsalted butter
40ml water (to bind)

For the Filling
1/2 - 1 head cauliflower broken into florets
Vegetable oil
Salt and pepper
150g greek yoghurt (or creme fraiche)
3 eggs
150g grated mature cheddar
2 tsp english mustard

Method
1.  Rub together the flour, butter and spices, and bring together with the water to form a dough - wrap in cling film and chill for 20 minutes.
2.  Preheat the oven to 180C / 160C Fan - blind bake the pastry cases for 30 minutes (20 with baking beans / 10 with the beans and paper removed).
3.  At the same time roast the cauliflower, tossed in oil and seasoned.
4.  Beat the eggs, greek yoghurt , mustard and cheese together.
5.  Let the pastry cool, then fill with the cauliflower and pour over the cheese sauce.  Bake for 20 minutes until browned and bubbling - cool slightly before serving.

Status
Made today - very nice - made a large quiche dish and a couple of ramekins.  Might add a tad of cayenne too next time.

Sweet Potato and Cranberry Cake

Ingredients
300 g sweet potato (peeled weight)
125 ml vegetable oil, plus extra to grease
325 g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda

1 tsp salt
200 g caster sugar
100 g dried cranberries
3 medium eggs
2 tsp vanilla extract
100 ml milk

For the topping

50 g plain flour
50 g unsalted butter (room temperature)
50 g  caster sugar
1 tsp cinnamon

1 tsp ground ginger

Method

1.  Peel and chop the sweet potato into c.1cm pieces and simmer in water until soft (about 10 minutes).  Drain and allow to steam dry for 5 minutes before mashing - set aside to cool.

2.  Make the streusel topping - rub the topping ingredients together until the mixture forms large crumbs - set aside.

3.  Preheat the oven to 180C (160C fan) and grease a dish (c. 22cm x 30.5cm).

4.  Sift the flour, baking powder and bicarb into a large bowl, stir in the salt, sugar and cranberries.

5.  Mix together the oil, eggs, vanilla, milk and sweet potato mash. 

6.  Add the liquid ingredients to the dry and stir to just combine. Pour into the greased dish, level, and scatter over the topping.

7.  Bake for 30-35min or until a skewer inserted into the centre of the cake comes out clean.

Status

Made once - very nice - matures well - added salt to the above recipe to intensify the flavours a bit more.