Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos: Curry Chicken Salad Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

Curry Chicken Salad Biography

Source(google.com.pk)
Ingredients:
    1 tsp olive oi1 clove of garlic, finely chopped
    1 thumb-sized piece of ginger, peeled and finely chopped
    1 tsp mustard seeds
    ½ tsp fenugreek seeds
    10 curry leaves
    200 g higher-welfare chicken, mutton or goat, cut into 1cm cubes
    1 small onion, cut into 1cm cubes
    1 x 400g tin of chickpeas, drained
    3 tomatoes
    ½ head of cauliflower, broken into very small florets
    500 g plain flour, plus extra for dusting
    250 g unsalted butter, chilled
    1 egg, beaten, for brushing over the pastry

    For the salad:
    1 handful baby carrots, scrubbed clean and quartered lengthways
    1 soft round lettuce, outer leaves discarded, cut into slices
    1 small bunch of fresh mint
    plain yoghurt , to serve
    juice of to serve ½ lemon

Method:
Cornish pasties are a proper classic. Add in some wicked spices and less traditional veg for the filling and you've got a real treat.

Preheat the oven to 200°C/gas 6. In a small frying pan, heat the oil, then add the garlic, chilli and ginger and fry for about 1 minute, until softening, but not coloured. Add the mustard seeds, fenugreek seeds, and curry leaves and fry for a further 1–2 minutes, until the mustard seeds start to pop. Set aside to cool, then mix these spices with the rest of the filling ingredients in a large bowl, add a dash of oil, then set aside.

For the pastry, sift the flour into a bowl, add a pinch of salt, then rub in the butter with your fingertips. Pour in 150ml water and mix with your hands, squeezing until the pastry comes together. Add more water if needed, but try not to overwork it.

Divide the pastry into 8 equal pieces and shape each one into a ball. Dust a clean surface and a rolling pin with flour, then roll out each piece of pastry to the thickness of a pound coin, dusting and turning as you go. Repeat until you have 8 rounds.

Place an even amount of filling on one side of each pastry sheet and brush the edges of the pastry with a little beaten egg. Pull the other half of the pastry over, feel where the filling is and use your thumb to press down and seal around the edges. Brush the pasties all over with the beaten egg, place on an oiled baking tray and cook in the hot oven for 30–35 minutes, or until golden.

Meanwhile, toss the carrot and lettuce slices in a bowl. Chop the mint and stir into the yoghurt in another bowl with a pinch of salt and pepper. Squeeze over a little lemon juice. Serve the pasties hot, with the salad and dressing on the side.

Nutritional Information Amount per serving:
    Calories 547 27%
    Carbs 48.3g 19%
    Sugar 3.5g 4%
    Fat 32.6g 47%
    Saturates 13.4g 67

Ingredients:
    For the marinade
    10 kaffir lime leaves, torn
    2 thumb-sized pieces fresh ginger, peeled and roughly chopped
2 sticks lemon grass, trimmed and roughly chopped
    4 cloves garlic, pressed
    1 bunch fresh coriander, leaves picked
    2 green chillies, roughly chopped
    4 tablespoons olive oil
    juice of 2 limes
    For the lamb
    1 x 2-2.5kg quality leg of lamb, butterflied
    sea salt
    freshly ground black pepper
    400 ml coconut milk
    1 fresh red chilli, deseeded and chopped
    juice of optional 1 lime

Method
This is one of the very first barbecue dinner party dishes I ever cooked. The green Thai flavours build up layer of fragrant flavour. Most people seem to have got the hang of fast cooking on the BBQ but it's great for slow-cooked melting dishes too. When it comes to cooking big pieces of meat like a shoulder of lamb or a whole chicken or a big brisket of beef on the BBQ, unless you have a cool BBQ which you can control and keep an eye on it's often safest to start off the cooking in the oven and finish it on the BBQ to get that lovely charred crust.

Preheat your oven to 170°C/325°F/gas 3. Place the kaffir lime leaves, ginger, lemon grass, garlic, most of the coriander and chillies into a large pestle and mortar or a food processor and bash or pulse until you have a thick, fragrant, green paste. Stir in the olive oil and the lime juice.

Rub the marinade all over the lamb, making sure you get into all the nooks and crannies. Most of it will fall off during cooking, but it will still give the meat the most fantastic flavour. Season the lamb well and place it in a roasting tray. Cover with tinfoil and pop it in the preheated oven for about an hour.

After half an hour or so, light your BBQ so the flames have a chance to die down nicely. Make sure you have coals piled up high on one side so it's super hot and low on the other side for a more gentle heat to give you some control. Take the lamb out of the oven and cut or break it into a few big chunks, this way it'll be much easier to handle.

Place the lamb on the hot side of the barbie with the tray with all its juices on the cooler side. Squeeze a bit more lime juice into the tray if you like – you want the acidity to be like a mint sauce. Turn the meat regularly, basting it in the juices from the tray as you go. This will give you a nice, dark crust. Give the meat about 10 minutes like this, to build up the colour.

Once your meat is done, remove it to a board, cover loosely with foil and leave to rest. Pour the coconut milk into the tray and allow it to bubble for a couple of minutes until thickened.

Carve your lamb into chunky slices. Serve the sliced lamb with the Thai sauce, sprinkled with chopped chilli and the remaining coriander. An absolute showstopper.

Nutritional Information Amount per serving:
    Calories 1432 72%
    Carbs 4.3g 2%
    Sugar 2.7g 3%
    Fat 102.9g 147%
    Saturates 45.0g 225%
    Protein 122.0g 271%