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Spaghetti Chicken Bolognaise

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Bolognaise Sauce is a thick meat and tomato sauce served with pasta (usually spaghetti), originally from the city of Bologna in Northern Italy. The sauce is also known as Ragũ and traditionally contains chopped ham, beef, lean pork, chicken livers, several vegetables and white wine. The recipe I have is a special hand crafted one. (So let’s put it this way…I’ve tweaked the recipe to suit what was there at home and it turned out just fine). My star ingredient was the humble chicken (substituting the ham, beef and pork). I deserve credit for making the bolognaise sauce friendly for people who don’t eat red meat 🙂
Spaghetti Chicken Bolognaise
Prep time: 15 mins
Cooking time: 40 mins
Serves: 4-6

What you need:
400 gms Chicken Mince
4 Tbsp Olive Oil
2 Onions (finely chopped)
2 Carrots (diced small)
8 Garlic cloves (finely chopped)
1 Celery Stem (finely chopped)
4 Tomatoes (finely chopped)
8 Tbsp Tomato Puree
2 Tbsp Ketchup
2 tsps Chili flakes
1 tsp Sugar
1 tsp Oregano
1 tsp Parsley
400 gms Spaghetti
Parmesan Cheese (freshly grated to serve)
Salt and Pepper

What to do:
Heat oil add garlic and then onion, carrot, celery and chili flakes. Saute well but don’t let the onions brown. Add tomatoes and cook for 2 mins. Add Chicken mince and sauté for 3 mins. Add the tomato puree and ketchup, mix well. Toss in sugar, herbs and seasoning. Cook for 2 mins. Add 1 cup of water and stir to get a thick sauce. Cook to desired consistency.
Meanwhile, bring a large heavy bottomed pan of lightly salted water to a boil. Add the pasta return to a boil and cook for 10 mins, or until tender but still firm to the bite. Drain, transfer to a warmed serving dish, Drizzle with a little olive oil and toss well. Pour the sauce over the pasta and serve with grated parmesan cheese. Hearty and Tasty!

P.S. For a version closer to the original, substitute 400 gms chicken mince with 100 gms lean Bacon, 100 gms Chicken livers, 100 gms pork and 100 gms beef. You can also add in ½ cup white wine after sautéing the meat.

Bacon and Mushroom Quiche

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Anyone who’s not a bacon fan can sign off at the moment because this recipe extols the virtues of fat … Pork fat… interspersed between salty pork meat…which melts and crackles on a hot pan… which curls into a heavenly roll… and then when you bite into it, just melts into your mouth.. sigh! See.. Dint I say anyone who’s not a bacon fan can sign off? A quiche is an open tart with a thin pastry shell (shortcrust) filled with a rich savory egg custard. I made the shortcrust pastry of the quiche at home, so will pat myself on the back. But you can buy the dough from any supermarket. Bacon and mushrooms top this one, but you can add anything you like. They say the original quiche din’t contain cheese… but for me a quiche is not a quiche without liberal amounts of cheese! You can eat this hot or cold, I prefer my quiche cold as the flavors mould in well after some sitting time. The co-resident loved this one and ate a recipe for 6 by himself… God bless his heart!
Bacon and Mushroom Quiche

Prep time: 30 mins + 20 mins refrigeration time
Cooking time: 1 hour total
Serves: 6
What you need:
Pastry
11/2 cups plain Flour
100 gms Butter, chopped
1 Egg
1 Tbsp Water, approx.
Filling
10 thinly sliced Bacon rashers
200 gms Mushrooms
6 Eggs
2/3 cup Milk
11/4 cup Thick Cream
½ cup Grated Cheddar Cheese
Salt and Pepper

What to do:
To Make Pastry: Place flour and butter in food processor. Process for 30 seconds or until mixture is fine and crumbly. Add egg and almost all the water, process for 20 seconds or until the mixture just comes together when squeezed, adding more water if required. Turn onto a lightly floured board. Knead mixture gently to form smooth dough. Refrigerate, covered with plastic wrap for 20 minutes. Preheat oven to moderately hot 210ºC.

Roll Pastry on a flour board large enough to fit a 13 inch round loose bottomed flan tin. Ease pastry into tin. Trim edge with a sharp knife. Cut a sheet of baking paper large enough to cover pastry lined tin. Place paper over pastry; spread a layer of dried beans or rice evenly over paper. Bake for 15 mins, remove paper and beans; bake for another 10 mins or until pastry case is lightly browned; cool. Reduce oven temperature to moderate 180 ºC.

To make Filling: Reserve four slices of bacon. Chop the remaining bacon. Heat pan, cook bacon until crisp; drain on paper towels. Sauté the mushrooms in the bacon fat. Keep aside. Combine eggs, milk, cream, salt and pepper in a jug. Whisk well. Line pastry case with mushrooms; sprinkle with bacon; pour cream mixture over. Cut reserved bacon rashers in half. Lay strips over cream mixture, sprinkle with cheese. Bake 40 mins or until cooked through and golden. Serve hot or cold with a nice green salad!

P.S. Do not overwork the dough when making pastry in a food processor or pastry will be tough. Another way is to just rub the butter with the flour till it resembles bread crumbs and then just combine with enough water to pull together.

Grilled Red Pepper Pate Crostini

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Better late than never I say.. So here’s my grilled pepper pate recipe which I promised to share last month. Pâtè is a fine textured spread or paste. The term also applies to mixtures that have been baked or sautéed, then pureed to a creamy consistency. Pâtè is generally served at room temperature either spread on bread or crackers as finger food. Here we use the pate liberally on French bread and grill with cheese to produce a colorful and bursting with flavor starter. This pate will keep in an airtight container for upto three weeks. So Bon Appétit!
Grilled Red Pepper Pate Crostini

Prep time: 10 mins
Cooking time: 35 mins
Makes 1 cup
What you need:
4 large Red Peppers
3 cloves Garlic, unpeeled
2 Tbsps Balsamic Vinegar
1 Tbsp Sweet Chilli Sauce
150gm Butter (melted)
Pinch of Sugar
2 tsps finely chopped Parsley
1 loaf French bread
100 gms Cheddar cheese
Handful of Basil leaves to garnish

What to do:
Preheat oven to hot 240ºC. Line an oven tray with foil. Cut the peppers in half lengthways and remove the seeds and membrane. Cut in half again. Arrange pepper pieces on oven tray with the garlic cloves. Bake for 20 mins. Remove from oven; cover peppers with damp tea towel until cool. Peel skins from pepper pieces and garlic cloves and discard skin.
Place peppers, garlic, vinegar and chilli sauce in a food processor and process until smooth. With motor running pour in melted butter in a thin steady stream. Process until the mixture is thick and creamy. Transfer mixture to a small pan. Stir over low heat for 15 mins. Remove from heat and stir in the sugar and parsley.
Cut the French loaf into thin slices and grill in a toaster (crostini). Spread the pate, garnish with basil and cheese and grill until cheese melts. Serve!

Char Grilled Red Peppers with Balsamic Dressing

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Summer times call for grilling. While most people can’t think of anything other than meat to toss onto a grill, I say give some veggies a chance – especially red peppers. Don’t worry if you don’t have an outdoor grill, I make mine on an indoor one (with the window open!) and it tastes just as fine. Its funny how the heat makes peppers change their nature – they go from pungent to sweet! Just peppers for dinner might not sound satisfying right now, but I assure you – serve it with some mashed potato, feta and green salad and you have the most refreshing summer meal!

Char Grilled Red Peppers with Balsamic Dressing

Prep time: 20 mins
Marinating time: 1 hr
Serves: 4

What you need:
6 Red Peppers
11/2 Tbsp Olive Oil
3 Tbsp Balsamic Vinegar
200 gms Feta
Green Salad

What to do:
Cut each pepper into quarters; remove seeds and stems. Place skin side up under a preheated grill. Cook until skin blisters and turns black (about 15 mins). Cover peppers with a clean damp tea-towel and allow to stand for 5 mins. Peel away skin. Cut pepper pieces into 2 cm strips. Combine olive oil and balsamic vinegar, whisk. Place pepper strips in a small bowl, pour oil mixture over and marinate for an hour in the refrigerator. Serve with green salad and cubed feta cheese.

P.S. Roasting or grilling peppers and peeling off the skin removes bitterness and intensifies the sweet flavor. You can roast a large amount at once and preserve in oil. There’s a fantastic pepper pate recipe I will share soon for the leftover grilled peppers.

Penne with Broccoli

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I honestly don’t know why so many people have an aversion to Broccoli. Is it because it looks too green (almost alien green) and healthy? Or is it because no one has ever thought of serving it deep fried? I really can’t fathom the reason, as the only time my palate was exposed to broccoli, was when I had already crossed the fussy food period in my life. In some ways I’m glad, because I do adore the vegetable. Whenever I include broccoli in my food I feel my health quotient going up a couple of notches! Did you know it’s a minus calorie food? – It takes more calories for our body to digest broccoli than the calories it provides. It also has a really high antioxidant and folic acid level. Come on! The little bugger is just rooting for a slimmer and more beautiful you! Need I give you any more reasons to include Broccoli in your meal plans??
Penne with Broccoli

Prep time: 30 mins
Serves: 4

What you need:
1 head of Broccoli
1 Onion (finely chopped)
3 Garlic cloves (finely chopped)
1 Tbsp Olive Oil
200 ml Double Cream
225 gms Penne
50 gms Parmesan Cheese grated
Pinch of chilli flakes (optional)
Salt and freshly ground black pepper

What to do:
Steam the broccoli and break up into small florets. Heat the oil in a large frying pan, add the onion and cook on a medium heat for 5 mins or until soft and translucent. Add the garlic and cook for a few seconds more. Then add the broccoli. Season with salt and pepper. Stir in the cream and chilli flakes and gently simmer for about 4 mins. Meanwhile cook the pasta in a pan of boiling salted water according to instructions on the packet. Drain, keep back a tiny amount of cooking water. Add the pasta to the sauce and stir in the cooking water. Toss to coat evenly. Sprinkle with parmesan and serve.
P.S. Asparagus/Courgettes or the broccoli’s cousin – Cauliflower can also be used in this recipe with the same success.

Strawberry Fool

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What’s red and sweet and juicy with a little green mop top? Strawberries! They are finally in season and I’m thrilled! I love strawberries – the colour, the taste, the cutesy look! Absolutely beautiful, these fruit are rich in antioxidants and Vitamin C. If you have a cold, get yourself a big glass of strawberry juice and you can kiss the cold goodbye. Really! (Ok, It works for me all the time, maybe I subconsciously want to add one more reason to love the lil buggers!) So, if you want to get on my good side, give me a bowl of strawberries and cream! Yes, I’m a fool for strawberries …sigh!
Strawberry Fool

Prep time: 30 mins
Serves: 6
What you need:
350 gms Strawberries
1 tsp lemon juice
300 ml Double Cream
175 gms/ 1 cup Castor Sugar
What to do:
Put the strawberries into a small pan with 3 Tbsp of water and cook over a low heat until soft. Remove from heat, add the sugar according to taste and stir until dissolved. Leave to cool, then blend or sieve to make a puree. Set aside and cool. Add the lemon juice and stir well. Whip the double cream until it is fairly stiff and using a metal spoon, carefully fold it into the strawberry puree, losing as little volume as possible. Turn the mixture into six serving bowls/ dessert glasses and leave to set. Decorate it with strawberry slices. Leave in the refrigerator until ready to serve.
P.S. Fools are a very good way of using up a lot of seasonal fruit. Especially if it is soft as it needs to be pulped up and combined with cream. Other fruits that work well include raspberries, blackcurrants, mangoes and peaches.

Kumbh Badami Mirch/ Mushrooms in a Chilli Cashew Gravy

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Featured in GoodFood India Magazine – April 2012. (Top 3 recipe, selected under the Himalya Mushroom recipe contest for April)
Mushrooms are nutritional powerhouses and a great source of antioxidants. For vegetarians, mushrooms are a wonderful alternative to meat. They are extremely versatile and I love the earthy flavor they so liberally exude. Healthy and tasty…now how many veggies can lay claim to that title? It’s no surprise that mushrooms rank among my top veggies. I mostly toss them into omelets or into a bowl of pasta, but the Indian mushroom gravies are another thing altogether! This one uses green chillies and cashews and is a rich accompaniment to Naan or rotis. Try this out if you can stomach the heat and I promise you won’t regret it!
Kumbh Badami Mirch

Prep and Cooking time: 30 mins
Serves: 4
What you need:
200 gms Button Mushrooms (quartered)
15 Cashew nuts
4 Green Chilies
1 Onion (finely chopped)
¾ tsp Garlic paste
¼ tsp Turmeric
A pinch of Garam Masala
A handful of Cilantro/ Coriander leaves
5 tsp Refined Oil (Sunflower/ Peanut)
Salt to taste
Garnish:
Juice of half a Lemon
Lemon Wedges
Coriander leaves
What to do:
Grind – Chillies, Coriander leaves and Cashew nuts with ¼ glass water to get a thick paste. Sauté the mushrooms in 2 tsps of Oil for 3 mins. Don’t let them lose all their water and shrivel up. Aim for plump but soft mushrooms. Keep aside. Add the remaining oil, sauté the chopped onion until soft and translucent.  Add the garlic paste and sauté for another minute. Now add the turmeric and garam masala and sauté for another 2 mins. Add in the chili-coriander paste and sauté till incorporated. Toss in the mushrooms, season with salt and mix well. Lower the flame. Add water as required, to make the gravy. Let the gravy come to boil. Turn off the heat. Garnish with the juice of ½ lemon and coriander leaves. Serve hot with rotis and a cool cucumber raita. I also like to top crusty bread with some of this for a chic appetizer!
P.S. The cashew nuts are what gives the gravy it’s rich creamy texture, so feel free to use more in this recipe, but keep in mind that they are not low in calories. (But mushrooms are, so let’s pray they cancel each other out!)

Honey Chilli Chicken

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This is the first Asian style dish that I have posted online. Shall we say in honor of the Year of the Metal Tiger, which starts in the month of February. The year of the Tiger is supposed to bring in dramatic changes but a lot can be accomplished if we are resilient. But enough of the astrology advice…this recipe actually doesn’t require much resilience. It’s very accommodating …gives you enough time to watch an episode on the telly while it cooks away contentedly. I use chicken thighs which have a darker meat which is much more flavorful and suited for this recipe. Also I leave the skin on, which results in a crispy outside but moist inside meat. The co-resident’s not much of a fan of honey in savory dishes, but I love the caramelly glaze and the sweet, pungent and tangy combination.. Drool drool!
Honey Chilli Chicken

Cooking time: 30 mins
Serves: 4

What you need:
8 Chicken thighs / 20 Chicken wings
2 tsps minced Ginger
1 tsp minced Garlic
2 tsps Red Chilli Sauce
2 Tbsps Honey
2 Tbsps Lemon juice
2 Tbsps Soy Sauce
Salt and pepper, to taste
What to do:
Preheat the oven to 200ºC/425ºF. Place ginger, garlic, honey, chilli sauce, lemon juice and soy sauce in a bowl and mix well. Brush the chicken generously with the mixture and place in a greased baking dish. Cook for 30 mins or until chicken is cooked through and skin is crispy. Baste frequently with sauce during cooking. Its done!
P.S. New potatoes, broccoli and carrots are an ideal accompaniment to this dish. I also served egg noodles with garlic, you know I need my carbs!