Chicken Tikka Pita
Ingredients:
For the Chicken Tikka:
500g (1 lb) Boneless, Skinless Chicken Breast or Thighs, cut into bite-sized pieces
1 cup Plain Greek Yogurt
2 tbsp Lemon Juice
3 cloves Garlic, minced
1 tbsp Ginger, minced
1 tbsp Garam Masala
1 tbsp Ground Coriander
1 tsp Ground Cumin
1 tsp Ground Turmeric
1 tsp Paprika
1/2 tsp Cayenne Pepper (adjust to taste)
1 tsp Salt
2 tbsp Olive Oil
For the Pita Assembly:
4-6 Pita Breads
1 cup Cucumber, thinly sliced or diced
1 cup Red Onion, thinly sliced
1 cup Cherry Tomatoes, halved
1 cup Lettuce or Arugula
1/2 cup Fresh Cilantro or Mint Leaves, chopped
1/2 cup Hummus or Tzatziki Sauce
1 note
·
View note
Garlic Beefsteak with Mushrooms and Béchamel Sauce
Ingredients:
Steak:
2 beef steaks (such as ribeye or sirloin), about 1-inch thick
2 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Fresh rosemary sprigs (for garnish)
Mushrooms:
1 cup mushrooms, sliced (such as cremini or button)
1 tablespoon butter
1 clove garlic, minced
Salt to taste
Béchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and white pepper to taste
A pinch of nutmeg (optional)
Instructions:
Prepare the Steak:
Season the steaks generously with salt and black pepper.
In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.
Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.
Remove steaks from the skillet and let them rest.
Cook the Mushrooms:
In the same skillet, melt butter over medium heat.
Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.
Season with salt to taste. Remove from heat and set aside.
Make the Béchamel Sauce:
In a saucepan, melt 2 tablespoons of butter over medium heat.
Whisk in the flour and cook for about 2 minutes without letting it brown.
Gradually add the milk, whisking constantly to prevent any lumps from forming.
Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.
Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.
Assemble the Dish:
Place the rested steaks on a warm plate.
Top the steaks with the sautéed mushrooms.
Pour the warm béchamel sauce over the steaks and mushrooms.
Garnish with fresh rosemary sprigs.
22 notes
·
View notes
Thank you everyone who's joined in! I can't bake a cake for you all as thanks, but I can give you a bread rolls and roast garlic recipe if you want.
(Unlike a loaf of bread, if you're going to eat the whole roll you don't need to let it cool down before you cut it. And if you bake bread and roast garlic in the oven at the same time it makes the kitchen smell nice.)
So:
500g strong white bread flour
15g dried active yeast
1 teaspoon sugar
1 teaspoon salt
1 tablespoon butter/margarine sandwich spread
284ml hand warm water (it's 1 mug or 1/2pt)
Garlic cloves (1-2 depending on how many bread rolls you plan to eat right away probably. However many you want but you probably don't need that many)
Rosemary (dried or fresh)
Olive oil
Salt
Put the yeast and sugar in 150ml of the water, whisk, and leave to one side under a tea towel while the yeast does it's thing
Rub the tablespoon of butter into the flour, then stir in the teaspoon of salt
The yeast should have frothed up, whisk again and add to the flour with the rest of the water too. Stir in with the handle of the tablespoon
When a dough has formed, drop it onto a lightly floured worktop and kneed. Somewhere between 5 and 10 minutes probably, when it feels smooth and a little stretchy
Lightly grease the bowl with oil, place the dough in, and cover with the tea towel. Leave it somewhere warm for a bit (like an airing cupboard)
After at least an hour, when the dough has about doubled in size, knock it back a couple of times.
Divide into between 6 and 12 rolls and place on a lightly oiled baking tray.
Leave rolls to prove somewhere warm (the place you left the dough to rise, under the tea towel again, or- if it's an option- in the top oven while you preheat the main one)
Pre-heat the oven to 200°C. Optional: put some water in an oven proof dish/cake tin and put this in the bottom of the oven (the steam makes the bread crusty)
Peel some garlic cloves and place in a bit of tin foil. Cover with a dash of olive oil, a sprinkle of rosemary, and a pinch of salt, then roll up the foil to seal them in. Chuck the garlic parcel in the oven
When your rolls have doubled in size again (about 20 minutes), put them in the oven
Bake for 15 minutes. The bread should sound hollow when tapping on the bottom. Your garlic should be done about now too
Give it 5 minutes to cool so you don't burn your mouth
Butter and squish a garlic clove in the bread roll, and call it fancy garlic bread (and it makes the garlic optional for other people)
The bread rolls should keep for a day or two if you have left overs. Garlic should probably be eaten on the day
2 notes
·
View notes