BUTTER CHICKEN RECIPE

Prep time	Cook time	Total time
10 minutes	30 minutes	40 minutes

Serves: 4

INSTRUCTIONS

2 tbsp oil

1 large red (or brown) onion, chopped

½ tsp minced ginger

½ tsp minced garlic

2 dried bay leaves

1 tsp ground cumin

2 tsp garam masala

1 tsp red chili powder

2 tbsp butter

Juice from 1 small lemon

2 tbsp tomato paste

½ cup cream

1 tbsp natural yogurt

¼ cup milk

500g boneless chicken, cut into cubes (I used thigh fillet)

¼ tsp ground fenugreek

6-8 cashew nuts, ground (optional)

Coriander leaves, to garnish

Naan, or basmati rice, to serve

INSTRUCTIONS

1. Heat 1 tbsp oil in a frying pan over medium high heat. Add chicken. Sprinkle with
   ground fenugreek and 1 tsp garam masala. Season with salt and pepper. Saute,
   stirring occasionally, for 6-10 minutes or until the chicken is cooked. Set aside.
2. Meanwhile, heat 1 tbsp oil in a large saucepan over medium-high heat. Add
   onions, and sauté, stirring occasionally, for 2-3 minutes or until soft and
   translucent. Add ginger, garlic, ground cumin, 1 tsp garam masala, red chilli
   powder, butter and lemon juice. Saute, stirring, for 2 minutes.
3. Add tomato paste, and cook, stirring, for a minute. Add cream, yogurt and milk.
   Bring to the boil. Reduce heat, and simmer for 3-4 mins.
4. Stir cooked chicken in the sauce. Add ground cashew nuts, if using. Cook for
   another 3-4 minutes. Remove from heat. Garnish with coriander leaves.

Spaghetti with Clams and Shrimp

Serves 4

Ingredients:

1 pound dried spaghetti

1/2 cup extra-virgin olive oil

2 shallots, thinly sliced

5 to 7 cloves garlic, finely chopped

2 1/2 pounds Manila clams, scrubbed clean

24 medium sized shrimps

1/2 cup fresh parsley, chopped

1/2 cup dry white wine

2 tablespoons unsalted butter, diced into small cubes

Sea salt and freshly ground black pepper

1 lemon, zested, for garnish

Directions:

1.              In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.

2.              Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic.

3.              Add the clams and wine. Cover and simmer for 3 to 4 minutes. Add the shrimps and cook for another 4-5 minutes. Make sure all the clams have opened. Discard any that have not opened.

4.              Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

5.              Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.

6.              Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

Boeuf Bourguignon

Serves 6

Ingredients:

1 tbsp good olive oil

8 ounces dry cured center cut applewood smoked bacon, diced

2 1/2 lbs chuck beef cut into 1-inch cubes

Kosher salt

Freshly ground black pepper

1 pound carrots, sliced diagonally into 1-inch chunks

2 yellow onions, sliced

2 teaspoons chopped garlic (2 cloves)

1/2 cup Cognac

1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir

1 can (2 cups) beef broth

1 tbsp tomato paste

1 tsp fresh thyme leaves (1/2 teaspoon dried)

4 tbsp unsalted butter at room temperature, divided

3 tbsp all-purpose flour

1 lb frozen whole onions

1 lb fresh mushrooms stems discarded, caps thickly sliced

1 tbsp finely chopped flat leaf (Italian) parsley

Directions:

1.              Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

2.              Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

3.              Toss the carrots, and onions, 1 tbsp of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.

4.              Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

5.              Combine 2 tbsp of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tbsp of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

6.              Serve in bowl and garnish with finely chopped flat leaf parsley. Optionally, serve with toasted bread or on pasta.

Roast Rack of Lamb Persillade

Serves 4-6

Ingredients:

2 racks of lamb, each 1½ - 1¾ lb (750-875 gms) and with 7 or 8 chops, frenched (frenching is a technique in which meat is cut away from the top of a chop or rib to expose part of the bone) and trimmed of excess fat

1 cup (2 oz/60 gms) coarse fresh bread crumbs

3 tbsp olive oil

2 tbsp chicken stock

2 shallots, finely chopped

¼ cup (1/2 oz/10 gms) finely chopped fresh flat-leaf (Italian) parsley

Salt and freshly ground pepper

Fresh thyme sprigs or flat-leaf (Italian) parsley leaves for garnish (optional)

Directions:

1.              Preheat the oven to 450 F (230 F). If desired, wrap the ends of the bones with aluminum foil to keep from burning. Place the racks of lamb, bone side down, in a roasting pan, and roast until an instant-read thermometer inserted into the thickest part of the lamb (but not touching the bone) registers 125 F (52 C) for rare or 135 F (57 C) for medium rare, 18-25 mins.

2.              While the meat is roasting, in a small bowl, combine the bread crumbs, olive oil, stock, shallots, parsley, ¼ tsp salt, and 1/8 tsp pepper and mix well.

3.              Preheat the broiler (grill). Pat the bread crumb mixture evenly on the meat side of the racks of lamb. Slide the lamb under the broiler and broil (grill) until the topping is lightly browned, 2-3 minutes. Watch carefully to prevent burning.

4.              Transfer the racks to a cutting board. Slice into chops by cutting between the bones. Transfer the chops to a platter and arrange 2 or 3 chops on each individual plate.  Garnish with thyme or flat leaf parsley (optional) and serve at once.

Chicken Dijonnaise

Serves 4-6

Ingredients:

3 tbsp unsalted butter

2 tbsp

6 boneless, skinless chicken breast halves, about 6-8 oz (185-245 gms) each

2 shallots, finely chopped

½ cup (4 fl oz/125 ml) dry white wine

1 cup (8 fl oz/250 ml) chicken stock

2 cloves garlic, minced

¾ cup (6 fl oz/180 ml) heavy (double) cream

3 tbsp Dijon mustard, preferably whole grain

1 tbsp finely chopped fresh tarragon or 1 tsp dried

1 tsp finely chopped fresh thyme or ½ tsp dried

salt and freshly ground white pepper

2 tbsp chopped fresh flat-leaf (Italian) parsley

Directions:

1.              In a large flying pan over medium high-heat, melt 2 tbsp of  the butter with 1 tbsp of the olive oil. Add chicken breasts and sauté, turning once until golden brown on both sides, about 3 minutes per side. Transfer to a warmed platter and loosely cover with aluminum foil to keep warm

2.              Add the remaining 1 tbsp each butter and olive oil to the pan over medium-high heat and heat until the butter is foamy. Add the shallots and sauté until softened, about 2 minutes.

3.              Add the wine, stock, and garlic and bring to a boil. Boil until the liquid is reduced to about ½ cup (4 fl oz/125 ml), about 2 minutes.

4.              Whisk in the cream and mustard and return to a boil. Reduce the heat to medium and cook until the sauce is slightly thickened, about 3 minutes. Whisk in the tarragon, thyme, and salt and white pepper to taste. Taste and adjust the seasoning.

5.              Return the chicken breast and any collected juices to the pan and cook just until the chicken is heated and opaque throughout, about 5 minutes, depending on the thickness. Do not overcook.

6.              Arrange the chicken breasts on warmed individual plates. Spoon over additional sauce, garnish with parsley, and serve at once.