Pasta with Gorgonzola, Pears and Chives

Pasta with Gorgonzola, Pears and Chives

Pasta with Gorgonzola, Pears and Chives

Ingredients

This velvety pasta is a knockout and so easy to make. Serve it with a crispy salad and an easy bottle of red wine.

Serves 5

1 pound pappardelle or a flat long pasta such as fettuccine

350 grams soft blue cheese such as Gorgonzola, crumbled

3 ripe Bosc pears, cored and sliced into 8-10 pieces each

100 grams of butter

2 tbsp extra virgin olive oil

2 tbsp heavy cream

1/4 cup finely chopped chives

Instructions

Set a stock pot of water with a pinch of salt to boil.

Heat butter an olive oil in a large and deep skillet. Add the pears and cook on a medium flame until pears begin to caramelise. Add 2 cups of the pasta stock water to the pan.

Stir in the blue cheese and when it is melted and you have a smooth sauce drain the pasta and toss the noodles in the sauce.

Add a teaspoon of salt and season with fresh pepper.

Stir in the cream and garnish with chives, Serve hot.

http://www.taradeshpande.in/pasta-with-gorgonzola-pears-and-chives/

BAKED CHICKEN AND APRICOT KORMA-ONE POT DINNER

Easy baked chicken and apricot Korma: Cashew and apricot casserole

Easy baked chicken and apricot Korma: Cashew and apricot casserole

Ingredients

I love this curried chicken because it’s so easy to make, you blitz everything in a food processor, marinate and then bake the chicken. It kind of imitates the flavour of a korma without all the effort. Use dried jardaloo (Indian apricots) or the Turkish ones. Turkish apricots come pitted and save you some effort and time but Jardaloo is a more complex and delicious flavour.

Ingredients (serves 5-6)

1) 1 kg chicken cut into 6-7 pieces with skin and bone

2) ½ cup whole unsalted unroasted cashews or almonds

3) 8 fresh ripe apricots 10 pieces or dried jardaloo

4) 1 cup fresh, plain wholemilk yogurt or curd

5) 4 strands of saffron, crushed

6)½ cup chopped white onion

7)2 tbsp garlic and ginger paste

8) 1/4 tsp turmeric

9) 2 tsp red chilli powder or cayenne pepper

10) 1 tsp freshly ground cumin seeds

11) ¼ tsp ground green cardamom seeds

12) 1 bay leaf

13) 1 large 2-3 inch piece of cinnamon broken into 2

14) 2 large black cardamom

15) Salt and sugar to season

16) Optional garnish of apricot kernels and or sprigs of fresh coriander leaves

Instructions

1. If using dried apricots, soak them in hot water for 20 minutes and pit them if they are Indian apricots.

2. Reserve the kernel if you wish to use the nuts inside. This step is optional.

Break the kernels using a pestle or a small hammer and reserve the small nuts inside. Discard all broken shells. If you are using fresh apricots, test taste the nuts. The nut of fresh apricots can sometimes be bitter.

3. Puree all the remaining ingredients from 2-11 to a smooth paste. Season with salt and if the apricots and yoghurt taste sour and a little sugar. The flavour should be tangy and a little bit spicy. If your fresh apricots were sour you may need more sugar. Adjust spiciness by adding more red chilli powder.

4. Pour this mixture over the chicken. Add the whole bay leaf, black cardamom and cinnamon pieces and marinade for 3-4 hours or overnight.

5. Preheat oven to 300 F. Place chicken skin side up in a medium oven proof dish about 12 inches by 8 so the chicken fits snugly. Pour remaining marinade over the chicken.

6. Cover dish with foil. Prick foil in a couple of places with a fork to help release steam and bake for one hour.

7. Raise oven temperature to 375 F. Remove foil and continue to bake until chicken is golden brown and cooked through and the sauce is bubbly and thick. Garnish with the apricot nuts and or toasted cashew pieces.

8. Serve hot with flat breads like naan, roti or parathas.

http://www.taradeshpande.in/baked-chicken-and-apricot-korma-one-pot-dinner/

Baked Chinese 5 Spice Chicken with Plums

Baked Chicken with Plums and Homemade Chinese 5 Spice

Baked Chicken with Plums and Homemade Chinese 5 Spice

Ingredients

If you cannot find plums Indian plums (genus prunus) are smalL, dark and often confused with a local fruit, jamun, also called Malabar or Java Plum. Plums came to India 4,000 years ago from China. While they are now a commercially important crop in China, in India they are grown as quickly flowering fillers for mangoes and litchi. Cultivated mostly in the temperate zones of north India and all over Punjab, India is the 9th largest producer of plums like the Satlej purple, Kala Amritsari, Triton and Alu Bukhara, the latter is also a generic term used to describe dried plums or prunes. City markets only get plum varieties unsuitable for drying.

Chinese 5 Spice is a classic staple of the Chinese kitchen. You can buy it anywhere, but it’s also easy and fun to make at home since an Indian kitchen has most of these spices anyway. This mix traditionally contains Schezuan peppercorns, which I substitute with its close cousin teppal or trifal, used in Konkan fish curries.Plums can range from sweet to very sour. Taste your marinade and adjust sweetness before you bake the chicken.

Serves 4-5

1 kg chicken with skin and bone in 8 large pieces

6 red plums pitted

4 red plums whole

3 small white or red onions peeled and quartered

1 tbsp ginger paste

1 tbsp garlic paste

1 tbsp sesame oil

1 tsp white sesame seeds

1/2 tbsp dark soy sauce

4 tsbp honey (if plums are on the sour side add more honey)

3 tbsp chinese red chilli paste or a red chilli hot sauce

1 teaspoon orange zest

juice of one orange

FOR CHINESE 5 SPICE

1 .5-inch stick cinnamon/6 cloves/ 1 teaspoon fennel or saunf seeds/1 teaspoonSichuan peppercorns or use Teppal/1 whole star anise all seeds removed

Garnish

Fronds of fennel or young celery and some raw plums (optional)

2 heads of bok choy, washed and separated (prepare just before chicken is taken out from the oven)

Instructions

1. Toast all the spices for the Chinese 5 Spice in a dry skillet on medium heat about 2 minutes. Cool and grind to a fine powder.

2. Puree 6 plums with the Chinese 5 Spice, ginger, garlic, soy, sesame oil, orange juice, zest and red chilli paste or sauce. Stir in a teaspoon of salt and sesame seeds. Taste the marinade for salt, sweetness and spice levels. Adjust.

3. Toss chicken, quartered onions and remaining plum halves in this sauce, cover and let sit in the refrigerator for 3 hours or overnight.

4. Preheat oven to 350 degree F. Lightly grease a baking tray. Place the marinated chicken skin side up, onions and plums in the tray and spread about. Cover with foil, prick the top of foil with a fork and bake 30 minutes.

Remove foil, raise heat to 375F and contine to bake another 25-35 minutes until chicken skin is golden brown, partially blistered and fully cooked.

Stir in the bokchoy leaves and stems. They will wilted in the heat of the casserole. Garnish with green herbs of your choice, a raw plum to add color if you wish.

Serve hot.

http://www.taradeshpande.in/baked-chinese-5-spice-chicken-with-plums/

10 MINUTE CHOCOLATE POT DE CREME

10 MINUTE CHOCOLATE SOPHISTICATE

10 MINUTE CHOCOLATE SOPHISTICATE

Ingredients

THIS HAS A SURPRISINGLY SOPHISTICATED TASTE WHEN YOU CONSIDER THIS CHOCOLATE PUDDING TAKES 10 MINUTES TO MAKE. ITS GREAT WHEN YOU WANT SOMETHING INTENSELY CHOCOLATE HAVE NO TIME AND LOTS OF LEFTOVER BITS OF CHOCOLATE IN THE FRIDGE. IT PRODUCES A LOVELY TEXTURE THAT''S A BIT LIKE THICKENED GANACHE.

I USE ELEGANT ESPRESSO CUPS FOR THIS PUDDING AND TOP IT WITH WHIPPED CREAM, SHAVED CHOCOLATE AND SOMETIMES CARAMEL.

MAKES 6 1/2 CUP PORTIONS

300 GRAMS DARK OR BITTER CHOCOLATE BROKEN INTO SMALL PIECES

1 CAN OF CONDENSED MILK ABOUT 400 GRAMS

1.5 CUPS WHIPPING CREAM

1 TEASPOON SALTED BUTTER OR USE UNSALTED BUTTER AND A 1/4 TSP OF SALT

OPTIONAL

1.5 TBSPN LIQUEUR OF YOUR CHOICE- DARK RUM, TIA MARIA, GRAND MARNIER

Instructions

COMBINE THE FIRST 3 INGREDIENTS IN A DOUBLE BOILER OR USE A MILK BOILER. COOK ON A SLOW FLAME STIRRING CONSTANTLY UNTIL CHOCOLATE HAS JUST MELTED . SWITCH OFF FLAME AND KEEP STIRRING UNTIL MIXTURE IS SMOOTH. STIR IN THE BUTTER- IT WILL GIVE THE CHOCOLATE A NICE GLOSS.

STRAIN THROUGH A FINE SIEVE TO REMOVE ANY BITS AND PIECES. STIR IN LIQUEUR IF USING.

POUR INTO CUPS/SERVING BOWLS OF YOUR CHOICE. LEAVE ENOUGH SPACE FOR A TOPPING. COVER TIGHTLY WITH PLASTIC WRAP AND CHILL 4 HOURS.

TOP WITH WHIPPED CREAM, CHOCOLATE SHAVINGS, HOMEMADE CARAMEL SAUCE, CANDIED NUTS, BRITTLE, WHITE CHOCOLATE GANACHE OR FLEUR DE SEL.

http://www.taradeshpande.in/10-minute-chocolate-pot-de-creme/

TOMATO AND POTATO CURRY

TOMATO AND POTATO CURRY

TOMATO AND POTATO CURRY

Ingredients

SERVES 4-5

FOR THE GRAVY

400 GRAMS RIPE RED PLUM TOMATOES, WASHED AND HALVED

150 GRAMS RED ONIONS PEELED AND QUARTERED

2 INDIAN GREEN CHILLIES OR MORE TO TASTE

2 TBSP GARLIC AND GINGER PASTE

1 TEASPOON TURMERIC

1/2 TSP RED CHILLI POWDER OR CAYENNE PEPPER

1 TSP KITCHEN SALT

GARNISH

100 GRAMS RED RIPE PLUM TOMATOES QUARTERED

400 GRAMS WHOLE BABY POTATOES BOILED, PEELED AND CUT INTO 1 INCH CUBES OR

COOKING POTATOES BOILED, PEELED AND CUBED INTO 1 INCH PIECES

200 ML COCONUT MILK

1-2 GREEN CHILLIES SLIT

TEMPERING

3 TBSP VEGETABLE OIL

3/4 TSP BLACK MUSTARD SEEDS

10 FRESH GREEN CURRY LEAVES, TORN

Instructions

PUREE ALL THE INGREDIENTS FOR THE GRAVY TO A SMOOTH PASTE. RESERVE.

HEAT OIL IN A LARGE DUTCH OVEN POT OVER MEDIUM HEAT. WHEN OIL IS HOT ADD MUSTARD SEEDS AND COOK 60 SECONDS UNTIL THEY SIZZLE AND RISE TO THE SURFACE.

ADD CURRY LEAVES, STIR WITH A DRY SPOON AND SWITCH OFF FLAME. ALLOW CURRY LEAVES TO COOK IN THE HEAT OF THE OIL.

WHEN SPICES HAVE COOLED ADD PUREED TOMATOES AND ONIONS. COOK ON A SLOW FLAME 45 MINUTES OR UNTIL REDUCED TO 1/4 ITS VOLUME. COVER WITH A LID, LEAVE THE LID AJAR TO ALLOW STEAM TO ESCAPE AND STIR FROM TIME TO TIME TO PREVENT BURNING.

WHEN THE TOMATOES HAVE REDUCED AND THICKENED ADD POTATOES, QUARTERED TOMATOES, 200 ML COCONUT MILK, 1.5 CUPS WATER AND SIMMER ON A MEDIUM FLAME FOR 20 MINUTES. SALT TO TASTE. GARNISH WITH A GREEN CHILLIE AND SERVE HOT WITH BOILED WHITE OR BROWN RICE.

http://www.taradeshpande.in/tomato-and-potato-curry/