Tempura Chicken with Indian Rice

Tempura Chicken with Indian Rice

Tempura Chicken:-

2 Chicken Breasts

Olive Oil

1 Cup Flour

Salt and Pepper

1 Cup iced water

Cut chicken into bite size pieces.  Cook chicken until brown in a small amount of oil.

Sift flour into a bowl with salt and pepper.  Gradually stir water in until a batter forms.

Roll chicken in batter a few times and fry in oil in batches until golden brown

Indian Style Rice Recipe

• 2 cups long-grain rice, preferably Basmati
• 8 cups water
• 2 teaspoons salt
• 2 cardamom pods
• One 2-inch piece of cinnamon
• 3 Tbsp olive oil (or ghee if you have it)
• 1/2 teaspoon dark mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon chili flakes
• chopped garlic cloves
• 1/4 teaspoon turmeric

1. Place rice in a sieve and run cool water through it to rinse it until the water runs clear. Soak the rice in cool water for 30 minutes. Drain.

2 Bring 8 cups of water and the salt to a boil in a large pot. Add the rice and stir. Add the cloves, cardamom and cinnamon and simmer for 10 minutes. Taste the rice, and test if it is done to your taste; rice can take more or less time to cook depending on how old it is. If still too firm, cook a few minutes longer.

3 When the rice is cooked to your liking, drain the rice into a colander and rinse with cold water to stop if from cooking. Remove the cloves, cardamom and cinnamon and discard. Set the rice aside to drain.

4 In a pan large enough to hold the rice, heat the oil over medium-high heat. Add the mustard and cumin seeds and the chili flakes. Cook until the mustard seeds start popping. 

5 Add the garlic and sauté another 2-3 minutes. Add the rice and mix well. Sprinkle the turmeric over the rice and mix well. Cook for another 3-4 minutes, stirring often.

Marinated Madras Chicken Curry - HFI

You will need:-

Chicken Fillets

Madras Paste

Natural Yohurt

Quinoa

Chickpeas

This was a very last minute throw together, marinating the chicken longer would have made it a lot nicer but it still was a nice flavour.

A traditional Madras Curry has tomatoes in it so i opted for a marinated option.

All i did was chop up a chicken breast fillet into cubes.  One spoon of Madras Curry Paste and 1 spoon of natural yoghurt (takes the heat down a notch). Marinate chicken and put in fridge, ideally overnight but at least for a few hours.

Boil up some quinoa seeds.

Put chicken into hot pan with olive or coconut oil, before just about ready to come out, throw in some quinoa and mix around.  This is more like a stir-fry so you can add what ever you would like but i like my plain with some roasted chickpeas on top.

Asian Fish Soup with Vermicelli Noodles

Asian Fish Broth with Vermicelli Noodles

• 200g rice vermicelli600mls Homemade Fish StockFresh Red chilli Flakes to taste, Fresh finely chopped Garlic & GingerGreen ShallotsSoya Sauce to tasteBoneless Fish FilletsFresh Coriander Leaves to garnishLemon wedge
  Add the rice vermicelli to a large saucepan of boiling water and boil for 3-5 minutes or until softened. Set aside and keep warm.
  Combine fish stock, chilli flakes, garlic, ginger, green shallots and soya sauce in medium saucepan and bring to a simmer over medium heat. Reduce the heat to low.
  Meanwhile, heat olive oil in a non-stick frying pan over high heat and cook the fish fillets for 2-3 minutes on each side Or until just cooked through.
  To serve, divide rice vermicelli among warm soup bowls and top each with a fish fillet. Pour simmering stock over fish, then sprinkle with coriander leaves, salt & cracked pepper. Serve accompanied by lemon/lime wedges, if desired.
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Fish Stock

How to make Fish Bone Broth

Making fish stock is simple. You need fish head and bones to start with. If you prefer to use fish fillets in your fish dishes, buy a whole fish, ask the fish monger to fillet the fish for you then bring home everything — fillets, head and bones

Place the fish heads and bones in a pot. Pour enough water to cover then bring to the boil. Remove the scum that rises. 

Add your aromatics now or when serving, season with salt and pepper, then simmer for at least 30 minutes.

Cool stock, pour into freezer containers and keep in the freezer until needed.

Nutrional Notes:-

This food is low in Cholesterol. It is also a good source of Protein, Thiamin, Pantothenic Acid, Copper and Manganese, and a very good source of Riboflavin, Niacin, Vitamin B12, Phosphorus and Potassium.

Read More http://nutritiondata.self.com/facts/soups-sauces-and-gravies/1110/2#ixzz2LmUN2uag

Caro, Walnut and Cinnamon Ice Cream

If you haven't already got yourself an ice-cream maker, GET ONE! You will not regret it.  It doesn't matter if you don't add sugar to most recipes and you can get so creative and use all the yummy ingredients we CAN have to treat yourself with a little bit of delish after a meal.  I made this one tonight and i was impressed :)

Caro, Walnut & Cinnamon Ice-cream 

(Ice-Cream maker required)

Ingredients:-

1 Cup whole milk

1 Cup heavy cream

2 large egg yolds

1 tablespoon glucose powder (optional)

1 Teaspoon vanilla extract

2 teaspoons Caro

Chopped Walnuts

Cinnamon

Directions:-

Beat eggs with a mixer, gradually add glucose powder if you are using.  Beat again until well mixed.

Place eggs mixture into a saucepan on medium head, stir and gradually add milk in continually stirring.

Melt Caro with a tiny amount of boiled water and add to mixture and also add vanilla.

Take off heat as soon as it starts to thicken or just before boiling point (it will curdle if it boils.)

Put mixture in a bowl and cool down mixture in the fridge.

Once cooled, add the cream, stir through and chill in fridge over night.

Once this is done you are now able to put mixture straight into the ice-cream maker.  If you would like cinnamon and walnuts, chop up walnuts and add a sprinkle of cinnamon to mixture just before adding to icecream maker.