Butter Chicken Rice Pie

Total heaven in a casserole dish this meal was.  I must admit we all love butter chicken in the Murray household so I had a feeling this would definitely be a winner winner chicken dinner!

Now we all know that Indian cooking is all about the spices and the marinating time for many of their meals, butter chicken definitely being one of those dishes.   However this dish was put together in under 30 minutes and in the oven for around the same time.  It definitely could not be any easier to make and the flavours were very authentic.

A rich yet not overly spicy butter chicken, with hints of cinnamon, chilli and garam marsala through the creamy tomato sauce.  In all honestly you would think that it had been marinating for days and slowly cooked.

The rice topping well it made the dish!  The rice laced with Saffron threads and peas provided  a crunchy top yet was still soft underneath drawing up the butter chicken.  It was such a treat instead of having a spoonful on the side.

Needless to say leftovers were quickly packed up in containers and labelled with individual's names for lunches tomorrow.  I'm crossing fingers I get some.

Butter Chicken Rice Pie

(recipe adapted from Taste.com.au)

Serves: 6

SmartPoints per serve: 10

1/2 cup Chobani low fat plain yoghurt

2 tablespoons tomato paste

1/2 teaspoon ground cinnamon

1/2 teaspoon mild chilli powder

1 teaspoon garam masala

1 kilogram chicken breast fillets, cut into 4cm pieces

1 1/2 cups basmati rice

Pinch of saffron threads

3/4 cup frozen peas

20 grams butter

1 brown onion, chopped

1 large red capsicum, chopped

2 garlic cloves, finely chopped

1 cup tomato puree

1 tablespoon brown sugar

1/2 cup thickened light cream

cooking spray

fresh coriander leaves, to serve

Preheat oven to 220 degrees Celsius or 200 degrees Celsius fan-forced.

Combine yoghurt, tomato paste, cinnamon, chilli powder and garam masala in a bowl. Mix well.

Add chicken. Toss to coat well. Set aside.

Place rice and 2 cups water in a large heavy-based saucepan over high heat. Stir with a fork. Sprinkle with saffron. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until liquid is just absorbed and rice is almost tender. Remove from heat.

Add peas. Season. Stir with fork. Set aside.

Meanwhile, melt butter in a large, deep frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes.

Add capsicum. Cook, stirring, for 5 minutes or until onion has softened.

Add garlic. Cook, stirring, for 1 minute or until fragrant.

Add chicken and marinade to pan. Cook, stirring, for 2 minutes or until chicken just starts to change colour.

Add tomato puree and sugar. Cook, stirring until combined. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes.

Stir in cream. Season with salt and pepper.

Spoon chicken mixture into an 8 cup-capacity roasting pan.

Place rice mixture evenly over the top of the chicken.

Spray rice liberally with cooking spray.

Bake for 25 to 30 minutes or until top is golden and crunchy.

Top with coriander leaves and serve.

(Click here for a printable version of this recipe)

Kashmiri Lamb Korma

It was a miserable day, weather wise, and I had a curry planned on the menu so it was already a win win in my books.

The curry chosen for tonight wasn't a hot and spicy dish but rather a thick creamy mild comforting one.  Korma just means a mild curry. Yet, it is actually a very rich stew in which the meat, chicken or vegetables and nuts are braised in cream, yogurt or coconut milk. 

Kashmir is the northernmost geographical region in Indian. It borders Pakistan, Afganistan and China, the Tibetan region. Kashmir has its own special and traditional foods influenced by the climatic conditions and customs. Rich and redolent with the flavour of the spices used –cinnamon, cardamom, cloves, saffron, etc. Kashmiri food can be the simple meal of a family, or a 36-course wedding banquet called Wazawan. The staple diet of every Kashmiri is rice, the most preferred being the dense, slightly sticky grained Kashmir variety, which is prized in the Valley. Mutton, chicken or fish are of prime importance in Kashmiri meal and everyday cooking often combines vegetable and meat in the same dish.

Once again another curry made from scratch - no jar in sight.  The combination of spices was easy and not over complicated.  Cooked slowly the lamb was beautiful and tender, all most melt in your mouth.  Enveloped with a thick creamy sauce this recipe may not be completely authentic but with lots of spice and herbs, this delicious korma packs a punch of flavour which we all enjoyed.

Kashmiri Lamb Korma

(recipe adapted from Taste.com)

Serves: 4

60 grams ghee or butter

3 brown onions, coarsely chopped

1 teaspoon ground turmeric

4 green cardamom pods, crushed

1 cinnamon stick

8 black peppercorns, crushed

6 whole cloves

1 teaspoon cumin seeds

2 garlic cloves, crushed

1 tablespoon finely grated fresh ginger

2 teaspoons coriander seeds

1 teaspoon chilli powder

1 tablespoon smoked paprika

3 ripe tomatoes, chopped

1 kilogram lamb shoulder, cut into 3cm pieces

2 cups water

1 cup natural yoghurt

salt

freshly ground black pepper

80 grams ground almond meal

additional water if required

toasted flaked almonds, to garnish

chopped coriander, to garnish

Heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until lightly golden.

Add the turmeric, cardamom, cinnamon, peppercorns, cloves, cumin, garlic, ginger, coriander seeds, chilli and paprika and cook, stirring, for 1-2 minutes or until aromatic.

Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes are pulpy.

Add the lamb, stirring until completely covered with the tomato mixture.  Cook for 5 minutes, stirring occasionally.

Add the water and mix well.  Allow mixture to come back to a simmer.

Add the yoghurt and bring to a simmer, ensuring that you mix the yoghurt through completely.  Season with salt and pepper.

Reduce heat to low and cook, covered, stirring occasionally, for 2 hours or until lamb is very tender and sauce thickens slightly.

OR:

Preheat oven to 180 degree Celsius.

Transfer to a large casserole and cook, covered in the oven for 2 hours, stirring occasionally or until lamb is very tender and sauce thickens slightly.

Add almond meal and mix through well.  If too thick add a little water.

Spoon lamb into a serving bowl and sprinkle with flaked almonds.

Serve with steamed rice, if desired, and coriander.

(Click here for a printable version of this recipe).

Chicken Tikka Masala

Having been accused recently of overdoing it with curry on the menu I have been quite hesitant to cook a curry but it got to a point that I fancied one.  I fancied (and actually have been fancying non Christmas food since Boxing Day! OOPS!!!) something different!  A non Festive comfort food.  Our family comfort food comes in the form of many different foods - could be the flavours, the ingredients, the textures, our moods.  But everyone knows that once you fancy something you just have to have it.

My usual go to curry is either Butter Chicken or Japanese Curry but thought I should cook something new.  Didn't really wan't to get heckled about cooking curry lol!  I was given a Curry cookbook called The Curry Kitchen by my sister, Clare, for my birthday last year. After reading it - it became my favourite cookbook (well for the time being).  I have marked the pages with that many tabs with all the curries that I want to cook and I have tried quite a few - maybe that's where the curry rebellion started.. hhhmmmm?

Anyhow, the kids don't do blow away heat levels with curry.  Their taste buds range from mild to also mild to the occasional medium with one trying a hot dish every now and then.  With this in mind I thought we would have Chicken Tikka Masala served with steamed rice.

For this recipe I substituted the shop brought Tikka Masala Paste for a homemade version of Indian Masala which I made on Monday.  I made it a few days earlier to allow the flavours to develop, which they definitely did.  The paste itself was bordering on a medium heat but once cooked through with the remaining ingredients it mellowed to a very comfortable mild tempered curry.

There was only really one main difference between our version and that of the book (let's put this out there - who's dish actually does end up looking like the picture right?) is that the homemade paste was naturally coloured and not the red as it comes prepared in the shop brought pastes which are full of preservatives, additives and colourings.  However if you are not game or able to make your own paste there is absolutely nothing wrong with using a jar of paste.

The flavours were terrifically balanced - between the Tikka marinated chicken, the tomatoes and the cream.  You could definitely taste the mustard seeds, cumin and coriander on the chicken pieces and in the sauce with the faint trace of cinnamon from using the homemade paste.

This meal was a definite "fakeaway" hit in the Murray household and is also a mid week wonder as besides the marinating of the chicken the whole dish was on the table in under an hour.  Do yourself a favour though - marinate the chicken the day before so the poultry takes on the full flavour of all the Indian spices.

Chicken Tikka Masala

(Recipe adapted from The Curry Kitchen Cookbook)

Serves: 6

SmartPoints per Serve: 8

12 boneless small chicken thighs, cut into chunks

100 grams plain reduced fat yoghurt

8 tablespoons Indian Masala Paste or Tikka Masala Paste

2 tablespoons oil

1 onion

3 garlic cloves, crushed

2 teaspoons finely grated ginger

1/2 teaspoon chilli powder

1 cup chicken stock

400 gram can diced tinned tomatoes

1 tablespoon tomato paste

1/3 cup reduced fat thickened cream

fresh coriander, chopped, to garnish

Combine chicken, yoghurt and half the Masala Paste in a bowl.  Cover and place in the fridge for 3 - 4 hours to marinade or longer if time permits.

Heat half the oil in a saucepan over medium heat.  Add onion, garlic, ginger and chilli powder and stir for 5 minutes or until golden.  Add the remaining curry paste and cook, stirring, for 2 minutes or until aromatic.

Add stock, tomatoes and tomato paste.  Bring to the boil and then reduce heat to low.  Simmer for 15 minutes or until sauce thickens slightly.

Heat remaining oil in a large frying pan over medium heat.  Sear chicken and cook for 5 minutes or until lightly browned.  Add chicken to sauce and simmer for 15 minutes or until cooked through.

Add cream 5 minutes before serving and stir well to combine.  Garnish with coriander and serve with steamed Basmati rice (3sp for 1/2 cup) and small Pappadums (0sp each if cooked in the microwave).

(Click here for a printable version of this recipe)

Indian Masala Paste

I have said this many times before but nothing compares to making sauces, packet mixes and pastes from scratch.  Not only are they free from all those nasty preservatives, flavourings and colourings but there is that added sense of achievement that you actually made it yourself.

To be honest, I can go months without purchasing a shop prepared bottle, can or packet mix  - I've always been a huge fan of making my own and providing healthier ingredients for the family.  Don't think I am casting judgement as at times if I am time poor I have used them I just prefer not too.

Making homemade curry pastes are particularly rewarding.  Some are complex and some are surprisingly easy.  When you achieve that authentic flavour and use it in cooking you know you are on a winner.

This curry paste, I have to say, was quite easy although there seems to be quite a list of ingredients.  The fragrance coming from the herbs that were cooked were amazing.  In fact the family thought I was cooking the curry when I made this not just the paste.

The only difference that I have noticed making this Indian Masala Paste, and with other pastes, is that it didn't have the red colour of the store purchased jar of cooking paste or simmer sauce.  That my friend has added red food dye or additives/colours to make it look appealing.  Please remember it's not about the colour (as this paste doesn't really look the best) BUT it's about the taste.

Due to the lack of all the preservatives, additives and colours homemade pastes have a much shorter shelf life than the pre-made ones.  But that's perfectly natural.  For example this recipe will keep well in an airtight container in the fridge for 1 week or even better you can freeze it.  I tend to only make up small quantities just before I am about to cook the curry, sometimes a day or two ahead for the flavours to develop.  Cook as directed in the recipe you choose to follow and you will have a wonderful homemade curry completely from scratch.

I am using this paste as part of Chicken Tikka Masala.

Indian Masala Paste

(Recipe sourced from Taste.com.au)

Makes: 1 cup

SmartPoints per tablespoon: 0

2 teaspoons black mustard seeds

2 teaspoons black peppercorns

1 1/2 tablespoons ground cumin

1 1/2 tablespoons ground coriander

2 teaspoons garam masala

2 teaspoons ground turmeric

1/2 teaspoon ground cinnamon

1 teaspoon (hot) chilli powder

3 garlic cloves, crushed

3cm piece fresh ginger, peeled, chopped

1/4 cup malt vinegar

2 tablespoons vegetable oil

Place mustard seeds in a frying pan over medium heat. Cook for 1 minute or until seeds start to pop. Add peppercorns, cumin, coriander, garam masala, turmeric and cinnamon. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely.

Place spice mixture in a food processor. Add chilli, garlic, ginger, vinegar and oil. Process until a smooth paste forms.

 Refrigerate in an airtight container for up to 1 week.

(Click here for a printable version of this recipe)

Easy Butter Chicken

Butter Chicken, I would have to say, is the family's favourite curry. We have been known to all order Butter Chicken at Indian restaurants just to ensure that there is enough. No other curries, just the Butter Chicken!! Strange us lot really are. The richness of the thick creamy tomato sauce enveloping tender chicken pieces - what is there not to love?

Mam's versions!!! This is attempt number I don't know but every now and then I have an urge to make Butter Chicken for the family. Some times it has turned out ok, some times just edible and other times a failure with what can only be describe as "killing the perfect meal".

Tonight was different - I managed a recipe that was not only easy but was also it was actually very authentic tasting in flavour.  Gentle tingle of spices in a creamy tomato based sauce was just like the restaurants serve.  A little less butter than the traditional recipes and I used low fat yoghurt and low fat cream but overall I was, and believe that the family were, happy to eat this version.

Easy Butter Chicken
(recipe adapted from Taste.com.au)

Serves: 6 - 8

1 cup plain low fat Greek-style yoghurt

4 garlic cloves, crushed

5cm piece ginger, peeled, finely grated

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoons garam masala

1/2 - 1 teaspoon chilli powder, depending on taste
1 - 2 teaspoons red food dye

1 kilogram chicken thigh fillets, trimmed, cut into 3cm pieces

1 tablespoon vegetable oil

80g butter

2 brown onion, halved, thickly sliced

700g bottle passata

440g can diced tomatoes

1 cup low fat thickened cream

steamed rice

coriander leaves

Place yoghurt, garlic, ginger, cumin, coriander, garam masala, chilli powder and red food dye in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.

Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato passata and tomatoes. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.

Stir in cream. Simmer for a further 5 minutes or until heated through.

Serve with steamed rice and coriander leaves.

(click here for a printable version of this recipe)

Jo's Made Up Butter Chicken



After trawlling through many recipes for low fat butter chicken recipes to satisfy a craving I was having and was surprised actually how many there are.  Sadly a lot of them claim to be low fat or healthy but just didn't fit the bill after reading the ingredients list.

 

I eventually settled on making up my own while using all the knowledge I had gathered.  So here is my very non authentic recipe.

 

Most butter chickens call for the chicken to be marinated in the yoghurt and spices before hand but I didn't have time to do this as it was for dinner tonight.

To my surprise a nice flavour - well balanced with a mellow hint of sweetness and a tingle of heat.  I personally would have it a bit hotter by adding more chilli but for a first go I was impressed.  The family thought it was pretty good too.

Butter Chicken

 

Serves: 6

ProPoints per Serve: 12

2 large onions, diced

2 tablespoon Weight Watchers Canola Spread

1 teaspoon turmeric ground

1 teaspoon cardamom ground

1 teaspoon garam masala ground

1 teaspoon coriander ground

1/4 teaspoon cloves ground

1/4 teaspoon cinnamon

1 teaspoon crushed chilli

2 teaspoon crushed ginger

3 teaspoons crushed garlic

1/4 cup cooking cream light

1 cup natural low fat yoghurt

140 gram can tomato paste

2 cans diced tomatoes

1 tablespoon brown sugar

1 teaspoon salt

1 cup water

800 grams chicken thigh fillets, fat trimmed and diced

1 cup raw rice

fresh coriander, to garnish 

In a large saucepon over a low heat melt butter and oil together.  Add onions, cook stirring for 5 - 10 minutes until softened and are translucent. 

Place turmeric, cardamom, garam masala, coriander, cloves and cinnamon in a small bowl and mix. Set aside.

Add the chilli, ginger, and garlic to the onion mixture and stir 1 minute.

Add tomato paste to the onion mixture and cook, stirring, for 5 minutes.

 

Add the combined spices to the onion mixture and cook, stirring, for 1 - 2  minutes or until fragrant.

 

Add the canned tomato, sugar, salt and water, bring to the boil and then reduce to a simmer.  Cook for 10 minutes, stirring occasionally.

 

Ensure the saucepan is over a low heat and add the cream and yoghurt, stirring, ensuring that it's all mixed through.

Add the chicken into the simmering sauce and cook, stirring occasionally, for 20 minutes or until chicken is cooked through.

Mealwhile cook the rice as per packet instructions.

 

Serve with rice and garnished with coriander leaves.
 

(Click here for a printable version of this recipe)
 

Roasted Pumpkin and Carrot Soup

Pumpkin soup is our second favourite soup in the Murray house.. the first being Chicken and Sweet Corn and then Pumpkin Soup. 

Pumpkin was on special this week so I have two large pumpkins sitting on the bench top just staring at me and me staring back wonderful what is something else besides good ol' pumpkin that I could make with them. 

I came across this recipe with an Indian inspired influence on the flavours and thought well we all love pumpkin soup and we all love Indian so it should be a winner - right?

Not only did it still have the homely thick texture of pumpkin soup but it was laced with the undertones of a mild curry which went together perfectly.  I didn't add chilli while cooking as I wanted to assess the flavours.  To be honest it doesn't need the chilli unless you would like a little extra "kick". 

This soup is well worth trying.....

 

Roasted Pumpkin and Carrot Soup

(recipe adapted from Taste.com)

 

Serves: 12

ProPoints per serve: 1

 

2 kilogram Kent pumpkin, peeled, deseeded, cut into 1cm pieces

1.5 kilograms carrots, peeled, cut into 1cm pieces

60ml (1/4 cup) olive oil

4 brown onions, halved, thinly sliced

4 garlic cloves, crushed

2 tablespoons mustard seeds

1 tablespoon ground coriander

2 teaspoons ground cumin

2 teaspoons ground turmeric

1 teaspoon ground cardamom

¼ - ½ teaspoon chilli powder (optional)

8 cups salt-reduced vegetable stock

4 cups water

Preheat oven to 210 degrees Celsius.

 

Line several baking trays with non-stick baking paper. Place pumpkin and carrot in lined pan. Drizzle over 2 tablespoons of oil and toss to coat. Roast for 30-35 minutes or until golden and tender.

 

Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion. Season with salt. Reduce heat to low. Cook, stirring often, for 20 minutes or until soft. Add garlic, mustard seeds, coriander, cumin, turmeric, cardamom and chilli powder, if desired. Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop.

 

Add the pumpkin, carrot, stock and water to the saucepan. Increase heat to medium. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Uncover. Set aside for 15 minutes to cool slightly.

 

Transfer the pumpkin mixture to the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with remaining pumpkin mixture.

 

Place over low heat and cook, stirring, for 4 minutes or until heated through. Ladle among serving bowls.  Serve with low fat cream or low fat natural yoghurt if you would like a creamier soup.

 

(click here for a printable version of this recipe)

Lamb and Cashew Biryani

I love rice and love Indian flavours as you all know.  Anything spicy always hits the spot with me.

Tonight's dinner was a very easy Lamb and Cashew Biryani - one could not fault the flavour.  My favourite part of this recipe - the recipe calls for Indian curry paste so the Biryani could have been what ever flavour paste you had on hand or fancied.  We used Tikka Masala Paste and while it was mild it was very enjoyable.

Although I did add extra vegetables to bulk it out it was a very and I mean very filling dish.  Topped with some greek yoghurt and fresh coriander this was a yummy mid week dinner.

Don't forget to enter our giveaway.

Lamb and Cashew Biryani

(Recipe adapted from taste.com)

 

Serves: 6

ProPoints per Serve: 9

 

1 tablespoon olive oil

1 medium brown onion, thinly sliced

400g lamb steaks, sliced

1/3 cup Indian mild curry paste

1 cup basmati rice

2 1/2 cups chicken stock

1 cinnamon stick

1/4 cup sultanas

75g baby spinach

300 grams frozen vegetable mix (carrots, brocolli and green beans)

1/2 cup no-fat plain Greek-style yoghurt

1/4 cup cashew nuts, toasted, roughly chopped

2 tablespoons small fresh coriander leaves, roughly chopped

 

Heat oil in a large saucepan over medium heat. Add onion. Cook for 10 minutes or until light golden.

 

Add lamb. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant.

Add rice. Stir to coat in curry mixture. Add stock, cinnamon and sultanas. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until rice is just tender.

 

Stir in spinach and vegetable mix. Cook for 2 minutes or until vegetables are tender.

 

Serve biryani with yoghurt, nuts and topped with coriander.

 

(click here for a printable version of this recipe)

Sirloin Steak with Tomato Kasundi and Potato Wedges and a Give Away

Once again it has been so long in between posts and I assure you (as always) I haven't given up... it's called being time poor!  But I finally have a meal to share and also a great giveaway.

 

Tonight we had char grilled steak cooked on the open flame of the Weber... Noel's favourite way of cooking steak.  I decided that I wanted us to have something different to accompany the steak and when I came across this recipe I knew it was that "something different" we were having tonight.

 

Kasundi is a spicy Indian relish and not only was it full of flavour - it was easier to make than I had imagined.  Considering the depth and range of it's taste, spicy and sweet,  the steps involved were very basic which of course is always a win in the kitchen.  All up on the table in under 1 hour.

 

We used scotch fillet steak with this recipe as that is what we had on hand and even though we barbecued our meat this made no real change to the meal itself.  I really enjoyed the Kasundi and found it an enjoyable side to accompany the steak.  I presume that it would be a nice element to add to various meats.

Oh keep reading below to see details of our fantastic give away........

Sirloin Steak with Tomato Kasundi and Potato Wedges

(recipe adapted from WW 1 Recipe 3 Ways Cookbook)

 

Serves: 4

ProPoints per Serve: 8

 

4 (680 grams) desiree potatoes, cut into wedges

cooking spray

1 teaspoon sea salt flakes

2 teaspoons black mustard seeds

2 teaspoons cumin seeds

2 teaspoons turmeric

1/4 teaspoon chilli powder

1 tablespoon finely grated fresh ginger

3 cloves garlic, crushed

1/3 cup white vinegar

400 gram can diced tomatoes

2 tablespoons brown sugar

4 x 150 gram lean sirloin steaks (or steak of your choice), fat trimmed

Preheat oven to 220 degrees Celsius or 200 degrees Celsius fan-forced.  Line a baking tray with baking paper.  Place potatoes on prepared tray and lightly spray with oil.  Sprinkle with sea salt.  Bake for 45 minutes or until tender and crisp.

 

Meanwhile, heat oil in a medium saucepan over medium high heat.  Add mustard and cumin seeds and cook, covered, for 1 minute or until seeds begin to pop.  Add turmeric, chilli powder, ginger and garlic and cook stirring, for 30 seconds or until fragrant.  Add vinegar, tomatoes and sugar and bring to the boil.  Reduce heat and simmer, covered, stirring occasionally, for 20 minutes or until kasundi is thick.

 

Meanwhile, lightly sray a large non-stick frying pan with oil and heat over medium heat.  Cook steak for 3 - 4 minutes each side for medium or until cooked to your liking.  Transfer to a plate.  Cover steak with foil and set aside to rest for 5 minutes.

 

Top steaks with kasundi and serve with potato wedges.

 

 

(Click here for a printable version of this recipe)

Now for the giveaway......

The wonderful prize I have to giveaway is actually a Food Safety Supervisor's Course with the Australian Institute of Food Safety.  Many thanks to Australian Food Safety News for this fantastic food related give away.
 
Most food businesses in Australia have a legal obligation to employ a qualified Food Safety Supervisor on their team. Whether you are a business who needs to meet these requirements, or a food worker who wants to develop new skills and obtain a qualification, then this course is for you. Our course is nationally accredited and covers all of the key skills required to be a Food Safety Supervisor in today's food-handling environment.

This engaging and interactive course is designed to take you step-by-step through the food safety laws in Australia and help you understand what you need to do to ensure that food is handled, prepared, cooked and stored safely in your organisation. You'll also learn about the requirements of a Food Safety Plan.

 

Other information regarding this opportunity:

- International entrants are accepted

- Prize can not be exchanged for money 

- No entries will be accepted after Wednesday 12th June 2013 7pm EST.

- Winner will be announced Friday 14th June 2013.

- The winner will be enrolled in the Food Safety Supervisor course and receive instructions via email.

Course information can be found here: Food Safety Supervisor's Course.

This course is normally valued at AUS $249.95.

So how do you get the chance to win this fantastic opportunity:

Simply leave a comment on this recipe.  Easy right? 

Your comment should tell me why you would like to complete this course and how it will help you in your future whether it's in the food industry, volunteer work, personal life etc. In others word tell me why you want to undertake this training.

If you do not have a google account you can leave an anonymous comment but please leave your name.  Then send me an email to: houseofmurray@optusnet.com.au to advise your contact details just incase you are the winner.

Good luck and I am really jealous as this is a training course that I would love to win for myself... that however may look a little too suspect!

Tandoori Chicken, Roasted Vegetables & Cucumber Sambal

Having a strong love of Indian food in this household means that cooking a curry or a tandoor dish will always be eaten with no hesitation what so ever.  We love tandoori, often having Tandoori Lamb Cutlets, so I knew this dish would be a winner before I even started cooking.

I have cooked another version of Tandoori Chicken before, this recipe is only a little different but served with roasted vegetables, a fragrant Cucumber Sambal, naan bread and of course, Mint Raita it is a complete meal and one well worth the effort.

Tandoori Chicken, Roasted Vegetables & Cucumber Sambal

(Recipe sourced from WW Take Away At Home Cookbook)

Serves: 4

ProPoints per serve: 9

2 tablespoons tandoori paste

200 gram tub reduced fat natural yoghurt

4 x 100 gram chicken thigh fillets, fat trimmed

4 x 70 gram chicken drumsticks, skin removed

1/2 teaspoon fennel seeds, crushed

4 roma tomatoes, quartered

3 zucchini, chopped

cooking spray

salt

freshly ground black pepper

2 x 70 gram pieces naan bread

2 Lebanese cucumbers, finely chopped

1/3 cup coarsely chopped fresh coriander leaves

1/4 cup coarsely chopped fresh mint leaves

Preheat oven to 200 degrees Celsius.

Line 2 baking trays with baking paper.

Combine curry paste and 1/4 cup yoghurt in a large glass or ceramic dish.  Add chicken and turn to coat.  Place chicken in a single layer on 1 of the prepared trays.  Sprinkle chicken with fennel and bake for 40 - 45 minutes ir until browned and cooked through. 

Meanwhile, place tomatoes and zucchini on remaining prepared tray.  Lightly spray with oil and season with salt and freshly ground black pepper.  Bake with chicken for 40 - 45 minutes or until golden and tender.

Warm naan bread as per packet instructions.

Combine cucumber and coriander in a small serving bowl.

Combine mint and remaining yoghurt in another serving bowl.

Serve tandoori chicken with roasted vegetables, naan, cucumber sambal and mint raita.

(Click here for a printable version of this recipe)

Butter Chicken and Vegetables

Butter chicken is a favourite indian dish - all of us like it.  But it is always so rich and heavy not to mention fattening.  Needless to say I don't cook it that often but am always on the lookout for a healthier version so loved the fact that the new Weight Watchers cookbook, Take Away At Home, had this recipe.

This version was delish - a smooth, creamy and delicately balanced sauce coupled with the sweetness of the sweet potato and the crunch of the green beans.  Having the vegetables made it very filling I didn't even feel the need to have rice with my serve.

A different butter chicken but it was enjoyed and would recommend that you give it a go.

Butter Chicken and Vegetables

(recipe sourced from Weight Watchers Take Away At Home Cookbook)

 

Serves: 4

ProPoints per Serve: 10

 

1/3 cup (50 grams) raw unsalted cashews

2 teaspoons sunflower or canola oil

600 grams lean chicken breast fillets, fat trimmed, cut into 3 cms pieces

1 brown onion, thinly sliced

2 tablespoons tandoori paste

1 tablespoons finely grated fresh ginger

700 grams tomatoes, chopped

1/2 cup chicken stock

400 grams sweet potato (kumara), thinly sliced

400 gram can chickpeas, rinsed, drained

100 grams green beans, cut into 3cm lengths

1/3 cup low fat natural yoghurt

Place cashews in a food processor.  Process until finely ground.

Heat half the oil in a large saucepan over medium-high heat.  Cook chicken, in batches, for 3 - 5 minutes or until browned.  Transfer to a plate.

Heat remaining oil in pan.  Add onion and cook, stirring, for 5 minutes or until softened.  Add tandoori paste and ginger and with tomatoes, stock, sweet potato and ground cashews and bring to the boil.  Reduce heat and simmer, covered, for 20 - 25 minutes or until sweet potato is tender.  Add chickpeas and beans for the last 10 minutes of cooking.

Stir yoghurt into butter chicken.  Serve.

Serve with steamed rice - add 3 propoints value per serve for 1/2 cup steamed rice.

(click here for a printable version of this recipe)

Mint Raita

Served with Tandoori Chicken or most Indian dishes in fact, this side dish accompanies them perfectly.  It's great for helping to reduce the heat and calm the tastebuds while enjoying a spicy dish.

There are so many different versions of Raita - some with mint and coriander, some with mint and cucumber, some just cucumber, to name a few.  We like this nice clean flavour of plain mint with a hint of garam marsala but best of all it's very easy to make.

Mint Raita

Serves: 6

ProPoints per serve: 1

1/4 cup freshly chopped mint leaves

1 tablespoon white sugar

1 1/2 cup no-fat plain yoghurt

1/2 teaspoon garam masala

In a medium sized bowl place mint leaves and sprinkle with sugar.  Mix and allow to stand for 10 minutes.

Add yoghurt and garam masala and mix well until completely combined.

Refrigerate until required.

(Click here for a printable version of this recipe)

Tandoori Chicken

This has to be one of the easiest ways of making Tandoori Chicken - cooked on the bbq and served with a salad, Mint Raita and mango chutney it becomes a perfect balmy evenings dinner.

The trick to tandoori marinade I believe is the length of time you allow it to stand and gather all the flavours.  I always marinade mine overnight, covered in the fridge.

Tandoori Chicken

Serves: 6

ProPoints per serve: 8

4 tablespoons tandoori paste

1 cup no fat natural yoghurt

6 x skinless chicken thighs, all visible fat removed

6 x skinless chicken drumsticks, all visible fat removed

Mix together tandoori paste and yoghurt until well blended.

Place chicken in a large bowl or large snap lock bag.  Pour yoghurt mixture over chicken, toss to combine completely.  Allow to marinate for at least 1 - 2 hours or overnight if possible.

Preheat a barbecue.  Cook chicken, brushing with marinade, for 4 - 5 minutes each side ensuring chicken is cooked through.

Alternatively, preheat oven to 220 degrees Celsius.  Place chicken, in single layer, on an oiled wire rack set inside a large shallow baking dish.  Cook, uncovered, for about 25 - 30 minutes or until chicken is browned and cooked through, occasionally brushing with remaining marinade.

(click here for a printable version of this recipe)

Chicken Saagwala and Steamed Rice

A quick dinner for us tonight but something tasty was required. I normally only like a curry if it's slow cooked or made in a traditional way, but I came across this recipe on the Weight Watchers website and just wanted to try it.

I must say very easy, very quick and very tasty. And of course the bonus factor is that the rice is incorporated into the ProPoints value.

Chicken Saagwala

(recipe adapted from Weight Watchers Australia)

Serves: 4

ProPoints per serve: 11

1 1/4 cups basmati rice

1 tablespoon curry powder

1 teaspoon ground coriander

1/2 teaspoon ground cumin

2 garlic cloves, crushed

500 grams lean chicken breast fillet, diced

2 medium fresh tomatoes, diced

1/2 teaspoon chicken stock powder

1/2 cup hot water

375 ml can Light and Creamy Evaporated Milk

1 tablespoon cornflour

1 tablespoon water

4 cups baby spinach

2 tablespoons fresh coriander, chopped

Bring a large saucepan of water to boil and cook rice according to the packet directions. Drain and set aside.

Place curry powder, coriander, cumin and garlic in a non stick frying pan. Add 2 tablespoons of water and cook, stirring over medium heat for 2 - 3 minutes or until fragrant. Add chicken to the pan and toss to coat.

Combine stock powder with water, mix well.

Add tomatoes and stock. Cover and cook for 10 minutes. Uncover and stir to combine.

Reduce heat to low and add evaporated milk. Stir to combine.

Combine cornflour and water, mix well.

Add the cornflour mixture to the curry and continue to stir until slightly thickened.

Add the spinach, mix well. Season to taste with salt and freshly ground black pepper. Add coriander and simmer for 1 minute. Serve with rice.


(click here for a printable version of this recipe)

Dum Ka Murgh (Chicken in Yoghurt)

Called dum ka murgh in India, this dish was thought to have been introduced into Indian cooking by the Mughal dynasty. Dum is the name of the traditional style of casserole dish used, which is a tightly sealed pan and slowly steams the dish's ingredients so no flavour escapes and very little oil is required.

This dish was full of flavour and one that we all enjoyed.

Dum Ka Murgh (Chicken in Yoghurt)

(recipe adapted for Woman's Weekly New Curries)

Serves: 8

Points per serve: 6

2 teaspoons ground cumin

2 teaspoons ground cardamom

1 teaspoon ground cinnamon

1/2 teaspoon ground clove

1/2 teaspoon ground tumeric

1/2 cup (80 grams) blanched almonds

2 cm piece fresh ginger (10g) chopped coarsely

2 cloves garlic, quartered

500g non fat greek style yoghurt

1.5 kilograms chicken thigh cutlets, skin and visible fat removed

2 tablespoons vegetable oil

2 medium brown onions, thinly sliced

1/3 cup lemon juice

1/4 cup fresh coriander, chopped

Dry fry spices and nuts in small heated frying pan, stirring until nuts are browned lightly.

Blend or process nut mixture, ginger and garlic unitl mixture forms a paste. Combine mixture with yoghurt in a large bowl. Add chicken and mix well. Cover and regfrigerate for 3 hours or overnight if time permits.

Heat oil in a large saucepan and cook onion, continually stirring until soft. Add chicken mixture, simmer covered for about 45 minutes or until chicken is cooked through. Stir in the lemon juice and serve sprinkled with coriander.

(click here for a printable version of this recipe)

Joamy's Rice Stuff

As I have mentioned previously I participate in a cooking thread on the Weight Watcher Forums where someone will put a recipe up at the beginning of each week for who ever wants to participate to try. The recipe for week two was put up by Joanne and I have been meaning to make it for several weeks now.

"Rice Stuff" as Joanne calls it herself is very similar in style to a Kedgeree, an Indian dish. Joanne offered a few suggestions to jazz up this recipe such as also adding a tablespoon or two of sultanas for a bit of sweetness covering it. "You can have this as is, vegetarian or you can add any cooked meat at the end. I have tried chicken, ham, smoked salmon and cooked mince or you could also pop in some boiled eggs. My family love this, its easy and you can make it as a base and then adapt it for each family member if you have some fussies. I also put in as many veggies as I want, you don't have to stick to the base recipe at all. Peas would be nice in it but it adds points."

We added the sultana's, some peas and also some toasted almond flakes along with a few more spices and it was really yummy. I have to admit it was a nice side dish to have with our Tandoori Lamb Cutlets last night.

"Rice Stuff"
(recipe courtesy of Joanne)

1 Carrot, diced
1 Onion, diced
1 teaspoon crushed garlic

1 teaspoon crushed ginger
2 teaspoon curry powder
1 teaspoon tumeric

1 teaspoon ground cumin

1 teaspoon ground coriander

600 mls of chicken or veggie stock

200 Grams of basmati rice

1/2 cup frozen peas

freshly ground black pepper

2 tablespoons sultanas

2 tablespoons toasted almond flakes

Dry fry onion, carrot, garlic and ginger for 2 minutes or until slightly tender. Add tumeric, curry powder, cumin, coriander. When its nice and coloured up, add rice, stock and peas. Stir and cover completely. Cook for about 12 mins. At the end you don't want it completely dry, just a little bit moist.

Season with pepper to taste. Stir through sultanas and toasted almonds.

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Don't forget to enter my giveaway which ends

Monday 6th July, 12pm EST, click here.
~~~~~~~~~

Tandoori Lamb Cutlets

My children have called these "orange chops" ever since I can remember and still do. There is something tantalising about the colour and flavour of these especially when they have been cooked on the barbecue and the chargrill does it's magic by leaving patterns and blackened edges..... mmmm what more can I say.

These lamb cutlets are marinated in a combination of plain yoghurt and tandoori paste. I have chosen to use premade tandoori paste, which has a nice flavour and a lot easier to use. I always serve these with a nice fresh salad of lettuce, tomato, onion, cucumber, grated carrot and thin orange slices, as I find these refreshing accompaniments. A side serve of mint raita is always on hand also.

Last night we served this with "Rice Stuff", her personally named dish which is a version of Kedegree... a friend of mine introduced me to this easy to make rice dish.

Tandoori Lamb Cutlets

Serves: 4 as a main

6 as an entree

Points per main: 6

per entree: 4

12 lamb cutlets, fat trimmed

8 tablespoons low fat plain yoghurt

4 tablespoons tandoori paste

Mix yoghurt and tandoori paste together until well combined. Place cutlets in a large snap lock bag or bowl. Cover with paste mixture and toss to coat well. Allow to marinade for a minimum of 2 hours or overnight if time permits.

Heat a barbecue or grill. Place tandoori cutlets and cook for 2 - 3 minutes each side or cooked to your liking. (Do not overcook as they will be tough). Baste with remaining marinade while cooking.

~~~~~~~~~~
Don't forget to enter my giveaway which ends

Monday 6th July, 12pm EST, click here.

~~~~~~~~~

Murgh Makhani

In Old Delhi in the 1950's the legendary Moti Mahal restaurant created the dish that for millions of poeple around the world, especially us British, defines Indian food. "Butter Chicken" as Moti Mahal calls it, is the father and mother of Chicken Tikka Masala.

In the West, this dish is much interpreted, but in fact it has been enjoyed by Punjabis for decades. This is exactly how it is prepared in Old Dehi so of course - we just had to try it.

Ideally the chicken should be cooked in a tandoor on skewers but we used an indoor grill and a barbecue would suitably do the job as would cooking the chicken pieces in an oven. The key is not to overcook the chicken for fear of it drying out and not being the tender meat the we are all familiar with.

Although this recipe is quite time consuming and not for a beginner chef, the taste proves that it is definately well worth the effort.

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Murgh Makhani

Source: curry

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Serves: 4 - 6

3Z

1 teaspoon crushed ginger

1 teaspoon crushed garlic

1 1/2 teaspoons salt

1 1/2 teaspoons chilli powder

juice of 1/2 lemon

800 grams boned chicken thighs, skin and fat removed, cut in half or diced

100 grams plain Greek-style yoghurt

1/4 teaspoon garam marsala

1.25 kilograms tomatoes, cut in half

125 ml water

2.5cm piece fresh root ginger crushed

4 garlic cloves, peeled

4 green cardamom pods

2 cloves

1 cinnamon leaf or bay leaf

1 1/2 tablespoons Kashmiri chilli powder

60 grams butter, cut into small pieces

2.5 cm piece frest root ginger finely chopped

2 green chillies, each slit into 4

75 mls single cream

1 teaspoon salt

1 teaspoon dried fenugreek leaves

1/4 teaspoon garam masala

2 teaspoons sugar

3

To make the marinade, mix together the crushed ginger, crusher garlic, salt, chilli powder and lemon juice in a large bowl. Add the chicken and using your hands coat the pieces with the mixutre. Set aside for 20 minutes. Mix the yoghurt with the garam masala and apply to the mariated chicekn. Set aside for another 10 minutes.

3

Thread the chicken on to skewers. Cook over the grill plate, barbecue or in the oven for 15 - 18 minutes, thurning the skeweres to cook evenly on both sides. Don't worry if some parts blacken as this actually adds to the flavour.

3

While the chicken is cooking make the sauce. Place the tomatoes in a pot with 125 ml water and add the crushed ginger, garlic, cardamom pods, cloves and cinnamon/bay leaf. Cook until the tomatoes are completely broken down and soft. Remove from the heat and either using hand-held blender or a food processor, puree the mixture. Press through a sieve to make a very smooth puree.

3

Return the puree to the pan and bring to the boil. Stir in the chilli powder. Cook until the puree starts to thicken, then slowly incorporate the butter, little by little, stirring constantly. The sauce will become glossy.

3

Remove the chicken from the skewers and add to the puree along with any juices. Simmer for 5 - 6 minutes. As the sauce begins to thicken, add the chopped ginger, slit green chillis and cream. Continute simmering until the sauce is thick enough to coat the chicken.

3

Remove from the heat before the fat separates out and comes to the surface of the dish. If this happens simply stir in 1- 2 tablespoons water and 1 tablespoon more of cream and remove immediately from the heat. Add the salt, ground fenugreek leaves and garam masala and mix well. Check the seasoning and add the sugar if needed. Serve hot.

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Note to make this more child friendly or milder I would omit using the green chillies and also add about twice the amount of cream, depending on the mildness you require - you could also reduce the amount of Kashmiri chilli powder that you use.

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A tandoor is a clay oven used to back breads and other dishes in North India and Pakistan. The fire is fuel by charcoal and ofent kept lit all day. It is the focal point in many homes and some villages even have a communal tandoor where, believe it or not, gossip is as important as cooking.

Kerala Lamb

This is a restaurant speciality, formously known as Malabar Mutton Curry, cooked all over southern India in Malabari restaurants. Muslims in Calicut are very found of this dish, as it is easy to cook and has extraordinary taste. The roasted coconut base and peppercorn flavour are typical of Keralan cooking.
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Kerala Lamb

Source: curry

3

Serves 4

3

100 grams freshly grated coconut or desiccated coconut

2.5 cm piece fresh root ginger, sliced

3 garlic cloves, chopped

2.5 cm cinnamon stick

3 cloves

2 bay leaves

10 curry leaves

5 black peppercorns

3 tablespoons vegetable oil

200 grams shallots, chopped

1 tablepsoon ground coriander

1/2 teaspoon ground tumeric

1/2 teapsoon chilli powder

salt

500g boned lamb, cut into cubes

2 tablespoons vegetable oil

1/2 teaspoon mustard seeds

10 curry leaves

2 green chilies, slit lengthwise

3

First make the spice paste. Roast the coconut with the ginger, galic, cinnamon stick, cloves, bay leaves, curry leaves and ppercorns in a dry pan until the coconut is browned. All to cool, then grind in a food rprocessor, gradually adding 250 ml water to make a fine paste.
3

Heat the 3 tablespoons of oil in a frying pan, add the shallots and fry for 5 minutes or until soft. Add the spice paste, the ground coriander, turmeric, chili powder, some salt and 400 ml of water. Bring to the boil. Add the lamb, then reduce the heat and cook, covered, for 30 minutes or until the lab is well cooked.
3

Now prepare the tempering mixture. In a seperate frying pan, heat the oil and the mustard seeds. Once they start popping, add the curry leaves and green chillies. Stir-fry for 1 minute.
3

Pour the tempering mixture over the lamb curry and continue cooking for about 10 minutes or until the curry is very dry and thick. Serve hot.