Friday, 30 November 2012

Light Multigrain Sandwich Buns

I have to say, these are the most uniform looking buns I have ever baked. They look like they came out of a factory, to me. Which is why you have the somewhat orangey shots of them cooling on the rack in the kitchen instead of the usual lighted shots.

I think their uniformity might have something to do with the extra step of letting the rolls rest for a whole hour in the pre-formed round before creating the final long shape. Then a longish rest when shaped. Either way, I am pleased! 

They are light enough for sandwiches, but have some rye and whole wheat in them for health and heartiness. And they make excellent little subs for lunches!

These buns have been YeastSpotted!
Light Multigrain Sandwich Buns
adapted from Bernard Clayton's New Complete Book of Breads
Makes 12

5 cups AP flour
1 cup whole rye flour
1 cup whole wheat flour
2 pkgs instant yeast
2½ cups warm water
1 Tbsp salt

Combine in a stand mixer, adding just enough extra warm water to make a smooth but firm dough that clears the bowl when mixed for a few minutes with the dough hook.

Form into a ball, place in a lightly greased bowl, turn to coat, and cover. Let rest 1½ hours.

Punch down dough to deflate. Divide dough into 12 equal pieces and form into balls. Let rise, covered with a tea towel, 1 hour.

Form each ball into a cigar shape and place on a silpat-lined half sheet pan.

Cover and let rise 1 hour.

Preheat oven to 450°F

Spray buns with water and slash the tops lengthwise. 
BYOB 125 x 125

Let bake about 20 minutes, rotating the pan halfway through.

Let cool on racks.



I had to include this picture. It has nothing to do with bread but is too cute to miss!

Wednesday, 28 November 2012

Entertaining with the President - The Black Label Collection



President's Choice Black Label Collections of edible goodies make the perfect treats to give and serve this holiday. They have a broad range of tasty offerings to make your holidays and other special occasions extra special. PC makes giving and entertaining easy!

The special PC Black Label offers all sorts of deliciousness:
Antipasto
Baking
Beverages
Condiments
Confectionary
Cookies
Oil/Vinegar
Pasta/Pasta Sauces
Salad Dressings
Sides
Snacking
Soups/Sauces
Spices/Seasonings
Spreads
Sweet Courses
I have a few special ones listed here, and you can find much more at pc.ca
PC BLACK LABEL FLEUR DE SEL CARAMELS CONFECTION

Our luxuriously smooth caramels are made with creamery butter and blended with a pinch of fleur de sel, a natural sea salt with small delicate flakes and soft floral notes. The contrasting and mildly salty taste of fleur de sel complements and enhances the soft, sweet richness of these bite-sized indulgences. Imported from France.

Other confections include:

PC BLACK LABEL BELGIAN CHOCOLATE MOUSSE CUPS
PC BLACK LABEL CHOCOLATE STRAWBERRY ASSORTMENT
PC BLACK LABEL CHOCOLATE TOFFEE ASSORTMENT
PC BLACK LABEL CHOCOLATE TOFFEE ASSORTMENT
PC BLACK LABEL DARK CHOCOLATE COVERED JORDAN ALMONDS
PC BLACK LABEL DARK CHOCOLATE ESPRESSO BEANS
PC BLACK LABEL FLEUR DE SEL CARAMELS CONFECTION
PC BLACK LABEL HAZELNUT TRUFFLES
PC BLACK LABEL MILK CHOCOLATE BING CHERRIES
PC BLACK LABEL MILK CHOCOLATE FONDUE
PC BLACK LABEL PÂTE DE FRUITS FRUIT JELLIES CONFECTION
PC BLACK LABEL TRIO DE CHOCOLAT
PC BLACK LABEL TRUFFLED COFFEE BEANS CONFECTION
PC BLACK LABEL TRUFFLED WALNUTS CONFECTION
PC BLACK LABEL TRUFFLES CONFECTION
PC BLACK LABEL WHITE CHOCOLATE FONDUE



PC BLACK LABEL FIG & DATE CONDIMENT

Made with Balsamic Vinegar of Modena, and a blend of exotic figs, dates, blood orange juice, vanilla and spices, our condiment is a superbly complex mélange of flavours. Use it to create delicious desserts and braises or to add superb flavour to salads and sandwiches. 

PC BLACK LABEL 100% PURE ROASTED HAZELNUT OIL

With distinctively sweet and buttery accents of slow-roasted hazelnuts, our artisan oil is outstanding in vinaigrettes, with strong, firm cheeses, or drizzled on both savoury and sweet dishes as a finishing oil



Other specialty oils and vinegars include:

PC BLACK LABEL HICKORY SMOKE INFUSED EXTRA VIRGIN OLIVE OIL
PC BLACK LABEL 100% PURE ARGAN OIL
PC BLACK LABEL 100% PURE ROASTED ALMOND OIL
PC BLACK LABEL 100% PURE ROASTED HAZELNUT OIL
PC BLACK LABEL 100% PURE ROASTED PISTACHIO OIL
PC BLACK LABEL 100% PURE ROASTED WALNUT OIL
PC BLACK LABEL BASIL INFUSED EXTRA VIRGIN OLIVE OIL
PC BLACK LABEL CHILI & GARLIC DIPPING OIL
PC BLACK LABEL EXTRA VIRGIN AVOCADO OIL
PC BLACK LABEL FIG & DATE CONDIMENT
PC BLACK LABEL HONEY & GINGER CONDIMENT
PC BLACK LABEL LA FARIGOULE EXTRA VIRGIN OLIVE OIL
PC BLACK LABEL LAMBRUSCO GRAPE CONDIMENT
PC BLACK LABEL LEMON INFUSED EXTRA VIRGIN OLIVE OIL
PC BLACK LABEL LUCQUES EXTRA VIRGIN OLIVE OIL
PC BLACK LABEL OLIVIÈRE EXTRA VIRGIN OLIVE OIL
PC BLACK LABEL RASPBERRY & LEMON CONDIMENT
PC BLACK LABEL SUN-DRIED TOMATO DIPPING OIL
PC BLACK LABEL TREBBIANO GRAPE CONDIMENT
PC BLACK LABEL WHITE TRUFFLE INFUSED EXTRA VIRGIN OLIVE OIL
PC has specialty spice blends!
PC BLACK LABEL HERBES DE PROVENCE SPICE BLEND

Inspired by the French countryside, and with a combination of oregano, marjoram, rosemary, thyme, anise seed and lavender, use our classic dried herb blend to add fragrant and floral notes to poultry, fish, meats, vegetables, and egg dishes.

Other spice blends include:

    PC BLACK LABEL CHINESE 5-SPICE BLEND
    PC BLACK LABEL GARAM MASALA SPICE BLEND
    PC BLACK LABEL HARISSA SPICE BLEND
    PC BLACK LABEL HERBES DE PROVENCE SPICE BLEND
    PC BLACK LABEL PERI PERI SPICE BLEND
    PC BLACK LABEL SHICHIMI TOGARASHI 7-SPICE BLEND
    PC BLACK LABEL SMOKED PAPRIKA SPICE
    PC BLACK LABEL TANDOORI SPICE BLEND
    PC BLACK LABEL ZA’ATAR SPICE BLEND

PC also has a great selection of condiments!
PC BLACK LABEL BACON MARMALADE SPREAD

Rich with caramelized flavours of bacon and sautéed onions, authentic balsamic vinegar of Modena, and a delicate hint of spices, this tantalizing savoury-sweet spread is a sensory experience to behold. Generously spread this marmalade on toast, grilled meat, on sandwich bread or atop crackers and cheese.

Other specialty condiments include:

PC BLACK LABEL BACON MARMALADE SPREAD
PC BLACK LABEL BALSAMIC JELLY
PC BLACK LABEL BEETROOT SANDWICH PICKLE
PC BLACK LABEL CAPER BERRIES IN BRINE
PC BLACK LABEL CARAMELIZED RED ONION CHUTNEY
PC BLACK LABEL CHERMOULA BELL PEPPER SPREAD & MARINADE
PC BLACK LABEL CHERRY SHIRAZ WINE JELLY
PC BLACK LABEL FIG CABERNET WINE JELLY
PC BLACK LABEL GREEN JALAPEÑO PEPPER JELLY
PC BLACK LABEL GREEN OLIVES STUFFED WITH AJÍ CHILI PEPPER
PC BLACK LABEL HERBES DE PROVENCE PREPARED MUSTARD
PC BLACK LABEL LIME & CHILI MARINADE
PC BLACK LABEL LUCQUES GREEN OLIVES FROM PROVENCE
PC BLACK LABEL MUSTARD GLAZE WITH BALSAMIC VINEGAR OF MODENA
PC BLACK LABEL NIÇOISES BLACK OLIVES FROM PROVENCE
PC BLACK LABEL PEPPERCORN BRANDY FINISHING SAUCE
PC BLACK LABEL PIQUILLO PEPPERS
PC BLACK LABEL PORCINI MUSHROOMS GLAZE WITH BALSAMIC VINEGAR OF MODENA
PC BLACK LABEL RED ONION & MINT CHUTNEY
PC BLACK LABEL RIESLING WINE JELLY
PC BLACK LABEL ROSEMARY JELLY
PC BLACK LABEL SOY & GINGER MARINADE
PC BLACK LABEL SPICY HORSERADISH PREPARED MUSTARD
PC BLACK LABEL SPICY MANGO CHUTNEY
PC BLACK LABEL SWEET CHIPOTLE PREPARED MUSTARD
PC BLACK LABEL TAMARI SOY SAUCE GLAZE WITH BALSAMIC VINEGAR OF MODENA
PC BLACK LABEL TARRAGON PREPARED MUSTARD
PC BLACK LABEL TASTETM #5 UMAMI PASTE SPICED TOMATO & ANCHOVY PURÉE
PC BLACK LABEL TRADITIONAL PICCALILLI RELISH
PC BLACK LABEL TRUFFLE FLAVOUR GLAZE WITH BALSAMIC VINEGAR OF MODENA
PC BLACK LABEL WALNUT PREPARED MUSTARD
PC BLACK LABEL WILD MUSHROOM FINISHING SAUCE
PC Black Label Vidal Ice SyrupTM

Monday, 26 November 2012

The Total Food Allergy Health and Diet Guide


The Total Food Allergy Health and Diet Guide
Includes 150 Recipes 
for managing food allergies and intolerances 
by eliminating common allergens and gluten
By Alexandra Anca, MHS, RD
Paperback, 320 pages

We all know that allergies are on the rise, especially food allergies. I don't remember anyone having allergies when I was in school, but now they are so common that there are certain foods that can't even be brought into schools. Up to 6% of children and 4% of adults suffer from food allergies, symptoms ranging from mild discomfort to the risk of death for extreme cases.

It is important to know how to recognize and deal with food allergies and sensitivities, and to form a life plan for eating and living well on an allergen-free diet.

Alexandra Anca, MHSc, RD, is a member of the College of Dietitans of Ontario and Dietitians of Canada, and is Chair of the Consulting dietitians network. She also serves as nutrition advisor to the Toronto Chapter of the Canadian Celiac association and is scientific advisor to the association’s professional advisory Board.

The Total Food Allergy Health and Diet Guide
The information is presented in a straightforward, easy-to-follow way:
What are Food Allergies and Intolerances?
1. Understanding the immune system and how food allergies and intolerances develop
2. Manifestations of food allergies and intolerances
3. Diagnosing food allergies and sensitivities
Nutritional Management of Food Allergies and Sensitivities
1. The top 10 food allergens: peanut and tree nuts, seafood (fish and shellfish), milk (allergy and lactose intolerance), eggs, soy, wheat, sesame seeds, sulphites, mustard seeds
2 Additional allergens and intolerances: gluten, corn, fruits and vegetables and food additives
Meal Plans
Includes a 30-day allergy-free meal plan with nutritional analysis to ensure a healthy diet 
The Recipes 
150 recipes specifically geared to maintaining an allergy-free lifestyle

Here are a couple of sample recipes from the book, to kick off your allergen-free lifestyle.

Gluten-free, Egg-free, Corn-free, Dairy-free, Soy-free Brown Bread, page 196, bread
I had the privilege of counseling a patient whose family suffered from combined multiple allergies that included soy, dairy and egg. In addition, one family member had celiac disease. I wish I’d had this bread recipe for them at the time.

•    9- by 5-inch (23 by 12.5 cm) loaf pan, lightly greased

1⁄4 cup    flax flour or ground flax seeds    60 mL
1⁄3 cup    warm water    75 mL
11⁄4 cups    brown rice flour    300 mL
3⁄4 cup    sorghum flour    175 mL
1⁄3 cup    rice bran    75 mL
3 tbsp    tapioca starch    45 mL
1 tbsp    xanthan gum    15 mL
1 tbsp    bread machine or instant yeast    15 mL
11⁄4 tsp    salt    6 mL
1 cup    water    250 mL
2 tbsp    vegetable oil    30 mL
3 tbsp    liquid honey    45 mL
1 tbsp    light (fancy) molasses    15 mL
1 tsp    cider vinegar    5 mL

1.    In a small bowl or measuring cup, combine flax flour and 1⁄3 cup (75 mL) warm water; set aside for 5 minutes.
2.    In a large bowl or plastic bag, combine brown rice flour, sorghum flour, rice bran, tapioca starch, xanthan gum, yeast and salt. Mix well and set aside.
3.    In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine 1 cup (250 mL) water, oil, honey, molasses, vinegar and flax flour mixture until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a rubber spatula. With the mixer on medium speed, beat for 1 minute or until smooth.
4.    Spoon dough into prepared pan. Let rise, uncovered, in a warm, draft-free place for 75 to 90 minutes or until dough has risen almost to the top of the pan. Meanwhile, preheat oven to 350°F (180°C).
5.    Bake for 25 minutes. Check to see if loaf is getting too dark and tent with foil if necessary. Bake for 10 to 20 minutes or until internal temperature of loaf registers 200°F (100°C) on an instant-read thermometer. Remove from the pan immediately and let cool completely on a rack.

Tips: Don’t be alarmed when this one turns out shorter than some loaves.
If you are sensitive to sulfites, look for unsulfered molasses or substitute 1 tbsp (15 mL) packed brown sugar. You can also replace the cider vinegar with white vinegar.

Makes 15 slices

NUTRIENTS PER SLICE

Calories    139
Fat    4 g
Carbohydrate    24 g
Fiber    3 g
Protein    3 g
Iron    2.0 mg
Calcium    23 mg


Excerpted from The Total Food Allergy Health and Diet Guide by Alexandra Anca, MHSc, RD © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.



Chard-Studded Root Vegetable and Lentil Soup, page 224, soups, vegetarian
Dark leafy greens provide great health benefits, but patients often tell me they don’t know how to cook them. Here’s one terrific answer.

•    Medium to large (4- to 5-quart) slow cooker

1 tbsp    olive oil    15 mL
2    onions, finely chopped    2
4    carrots, peeled and diced    4
2    stalks celery, diced    2
4    cloves garlic, minced    4
1 tsp    salt    5 mL
1⁄2 tsp    cracked black peppercorns    2 mL
1    bay leaf    1
1 cup    green or brown lentils, rinsed    250 mL
6 cups     ready-to-use vegetable broth    1.5 L
1    potato, peeled and shredded    1
1⁄4 tsp     cayenne pepper, dissolved in 1 tbsp     1 mL
    (15 mL) freshly squeezed lemon juice
4 cups     packed shredded Swiss chard (see tip)     1 L

1.    In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until softened, about 7 minutes. Add garlic, salt, peppercorns and bay leaf and cook, stirring, for 1 minute. Add lentils and toss until coated. Transfer to slow cooker stoneware. Stir in broth.
2.    Add potato and stir well. Cover and cook on Low for 6 hours or on High for 3 hours, until lentils are tender. Add cayenne solution and stir well.
3.    Add chard, in batches, stirring after each to submerge before adding the next batch. Cover and cook on High for 20 minutes, until chard is tender.

Makes 6 servings

Tips: To shred Swiss chard, remove the stems, including the thick vein that runs up the bottom of the leaf, and thoroughly wash the leaves by swishing them around in a basin full of warm water; drain well. On a cutting board, stack the leaves two or three at a time. Roll them into a cigar shape and slice as thinly as you can.
If you want to save the time of washing and cutting chard, look for frozen chopped chard.
One cup (250 mL) of Swiss chard provides almost one-third of your daily intake of calcium. It is also an excellent source of vitamins A, K and C.

NUTRIENTS PER SERVING
Calories    210
Fat    3 g
Carbohydrate    38 g
Fiber    9 g
Protein    9 g
Iron    2.9 mg
Calcium    76 mg


Excerpted from The Total Food Allergy Health and Diet Guide by Alexandra Anca, MHSc, RD © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.



The Antioxidizer, page 331, beverages
The antioxidant ingredients in this smoothie will help strengthen your immune system.

•    Blender

1 cup    enriched hemp milk    250 mL
1⁄4 cup    chopped trimmed kale    60 mL
8    blueberries    8
1    banana    1
2    chopped pitted dates    2
1 tbsp    raw cacao powder     15 mL
2 tsp    raw shelled hemp seeds    10 mL

1.    In blender, combine hemp milk, kale, blueberries, banana, dates, cacao powder and hemp seeds. Blend on high speed until smooth. Serve immediately.

Makes 11⁄2 cups (375 mL)

NUTRIENTS PER 1⁄2 CUP (125 ML)
Calories    130
Fat    3 g
Carbohydrate    23 g
Fiber    3 g
Protein    4 g
Iron    1.4 mg
Calcium    166 mg


Excerpted from The Total Food Allergy Health and Diet Guide by Alexandra Anca, MHSc, RD © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.

Friday, 23 November 2012

Thai Pickled Carrot Salad - for Root Veggies Week!

We are celebrating the humble root vegetable this week at cooking club. They are inexpensive and store well, a definite kitchen workhorse. I don't know about you, but come the end of the week, root veggies are about all I have left produce-wise.

But that's just fine, because there's plenty you can do with root veggies. My favourite is cutting them into bite-sized pieces and roasting them until they turn into root-veggie candy, ready to side a nice grilled steak or chop. Root veggies like carrots and beets are also good raw, in salad form. Like this Thai Pickled Carrot Salad. Make it a few hours ahead of time for the flavours to sink into the carrots, then serve with an Asian-style meal. Or pile it on a sandwich, bahn-mi style. Just like carrots themselves, this recipe is simple and versatile.

Thai Pickled Carrot Salad
adapted from Madhur Jaffrey's World Vegetarian

3 large carrots, thinly julienned

2 Tbsp vegetable oil
3 shallots, minced
6 cloves garlic, minced
2 dried chilies, minced
3 Tbsp rice vinegar
2 tsp sugar
1¼ tsp kosher salt

1 Tbsp toasted sesame seeds

Place the julienned carrots in a large bowl. 
In a shallow pan, heat up the oil on medium. Add in shallots and garlic and chilies and sauté until softened and colouring.
Take the pan off the heat and let cool somewhat.
Add in the vinegar, sugar and salt. Whisk well.
Pour dressing on top of carrots, toss to coat.
Chill until ready to serve.
Top with toasted sesame seeds.


IHeartCookingClubsMadhurJaffrey IHCC

Wednesday, 21 November 2012

Armchair Novel Review: Notorious Nineteen

Notorious Nineteen
A Stephanie Plum Novel
by Janet Evanovich

Hardcover, 320 pages

I have to tell you - if I knew how hilarious these books were I would have started reading them a long time ago.

Stephanie Plum is a quirky New Jersey bounty hunter, tracking down skips and putting her life on the line to make a buck. She is sexy, self deprecating and fast talking and will leave you in stitches as she gets her man. Or woman. Or 3-foot Tiki statue.

In Notorious Nineteen, it has been a slow season for Stephanie. Small bonds and low-level skips keep her somewhat busy and somewhat poor until one man out on bond disappears from the local hospital. He represents a big bond for Vinnie and a big payday for Stephanie. If only she could find him. Turns out he's not the only one to disappear from this particular hospital and between hunting him down, babysitting a cursed religious icon, and running interference for a deranged ex-military guy bent on ruining a wedding... she's got her hands full.

These books are the vacation you need. Snappy and funny and edge of your seat all at the same time. Take one with you everywhere.

Stephanie Plum Series (in order written)

    One for the Money
    Two for the Dough
    Three to Get Deadly
    Four to Score
    High Five
    Hot Six
    Seven Up
    Hard Eight
    Visions of Sugar Plums (between-the-numbers holiday novella)
    To the Nines
    Ten Big Ones
    Eleven on Top
    Twelve Sharp
    Plum Lovin’ (between-the-numbers holiday novella)
    Lean Mean Thirteen
    Plum Lucky (between-the-numbers holiday novella)
    Fearless Fourteen
    Plum Spooky (between-the-numbers novel)
    Finger Lickin’ Fifteen
    Sizzling Sixteen
    Smokin’ Seventeen
    Explosive Eighteen
    Notorious Nineteen

    
Janet Evanovich

Janet Evanovich is the #1 bestselling author of the Stephanie Plum novels, twelve romance novels, the Alexandra Barnaby novels and graphic novels, Wicked Appetite (the first book in the Lizzy and Diesel series,) and How I Write: Secrets of a Bestselling Author. randomhouse.ca


Monday, 19 November 2012

Armchair Novel Review: Beware This Boy

Beware This Boy
A Detective Inspector Tom Tyler Mystery
by Maureen Jennings
Trade Paperback, 416 pages

Beware This Boy is a mystery novel set in London during the Blitz and was the inspiration for the TV series Bomb Girls.

Jennings has the innate ability to capture period atmosphere and dialogue while weaving complex mysteries. 

In Beware This Boy, we have an emotionally exhausted Detective Inspector Tom Tyler lent out to Birmingham to investigate a fatal explosion at a munitions factory. At first he feels the explosion could have easily been an accident. An inexperienced staff and rushed quotas put the operation in jeopardy. But as he digs deeper in his interviews, he isn't so sure. 

Intertwined with the mysteries of the munitions factory, there is a young soldier gone AWOL, his younger brother who is bullied into a street gang and the family they have put in danger.  

The author weaves a taut novel filled with tension and the very real background of Britain under fire.

Jennings is also the author of the wildly popular Murdoch Mysteries, now in their six season on TV.

Murdoch Mystery Books

    Except The Dying
    Under The Dragon’s Tail
    Poor Tom Is Cold
    Let Loose The Dogs
    Night’s Child
    Vices Of My Blood
    A Journeyman to Grief



Author
Born in England, MAUREEN JENNINGS taught English before becoming a psychotherapist. The first Detective Murdoch mystery was published in 1997. Six more followed, all to enthusiastic reviews. In 2003, Shaftesbury Films adapted three of the novels into movies of the week, and four years later Shaftesbury (with CityTV, Rogers, UKTV, and Granada International) created the Murdoch Mysteries TV series which is now shown around the world, including on CityTV in Canada, the Alibi channel in the UK, and on most PBS stations in the United States. Her new trilogy, set in World War II-era England, got off to a spectacular start with 2011's Season of Darkness. Maureen lives in Toronto with her husband and their two dogs. randomhouse.ca

Sunday, 18 November 2012

Chicken in a Coriander Sauce

What is more comforting when the wind turns cold than a curry? The term curry was given by the Brits to describe any Indian stew-type dish and there is a reason they loved them so. There are about as many kinds of curry as people, and they are infinitely adaptable. This one has a lovely bite of mustard in it and the tang of fresh yogurt. I love mustard and yogurt so much that I put in extra, you can season to your own tastes as well. A few julienned carrots makes for a colourful garnish to this comforting dish.

I love that curry has become so ubiquitous in the west. We have a large South Asian population in the Greater Toronto Area and it makes getting traditional ingredients a dream. You can even get curry in Vegas. No longer is Las Vegas the city of steak and all-you-can-eat-buffets (although they still have them too). Every top chef has some sort of presence there, and I have heard the Home Style Chicken Curry Scented at Origin India is divine. Apparently eating is only one of the things to do in Vegas, but I'm guessing it's one of the best things!
 
Let's eat some curry, shall we?

Chicken in a Coriander Sauce
Madhur Jaffrey, online recipe source - uktv

Ingredients

    4 tbsp vegetable oil
    3 bay leaves
    6 cardamom pods
    5 cm/2 inch cinnamon sticks
    5 cloves
    2 dried red chillies
    1 kg chicken, skinned, cut into chunks
    4 tbsp sultanas
    90 ml natural yogurt
    1 tsp salt
    1/8 - 1/4 tsp cayenne pepper, to taste
    5 cm / 2 inch peice fresh root ginger, peeled and coarsely chopped
    3 tbsp water
    1-2 green chilli, sliced into coarse rings (do not remove the seeds)
    285 g packet frozen chopped spinach, blanched, drained
    1 large handful fresh coriander
    3 tbsp Pommery grain mustard
    cooked basmati rice, to serve

Method
1. Put the oil in a large, wide, non-stick pan and set over medium heat. When hot, add the bay leaves, cardamom pods, cinnamon stick, cloves and dried red chillies. Stir for a few seconds, or until the bay leaves begin to turn brown. Add the chicken and fry on all sides for 2-3 minutes, or until golden-brown all over.

2. Add the sultanas and fry for a few seconds. Add the yoghurt and season with the salt, freshly ground black pepper and the cayenne pepper. Cover the pan with a lid, turn the heat to low and gently cook for 15 minutes.

3. Meanwhile, place the ginger into a food processor along with the water and blend until you have a smooth paste. Add the green chillies and coriander and continue to blend, scraping down the sides of the food processor with a rubber spatula if necessary.

4. Add the lightly drained spinach and blend very briefly. The spinach should have a coarse texture and should not be a fine puree. Empty the mixture into a bowl and mix in the mustard and a pinch of salt.

5. Add the sauce to the chicken and stir to mix. Bring to a simmer, cover again with telid and cook for ten more minutes, or until the chicken is tender. Turn the chicken pieces a few times during this period.

6. To serve, remove the bay leaves, cardamom pods, cinnamon stick, whole cloves, and dried chillies from the chicken before serving with basmati rice.

IHeartCookingClubsMadhurJaffrey IHCC