Day 18

3 RECIPES TODAY!

Image

So in usual Mitchell fashion, I bit off a little more than I could chew with this dinner. I wanted to make a nice little spread of food for my friends Marley and Erin who were coming over. I ended up needing their help to get everything done, and we ended up eating really late.

I think my mom and I both agree that this homemade Naan will be made frequently in this house. The clarified butter that we spread on the Naan gives it an amazing flavor especially with the black pepper chicken.

Mustard seeds are dangerous; they become fireworks if you put them in oil that is too hot (that’s what I did the first time). This black pepper chicken recipe should REALLY be cooked on a low heat once you start adding the spices. It ended up being just the right amount of spicy and tasted really amazing.

The chicken skewers were pretty good but probably could have marinated a bit longer because I didn’t really taste the lime. But it was a nice contrast to the spicy chicken. Grilled mango is also great as long as the mango isn’t too mushy when you put it on the skewer.

Image

Recipe for Naan

Ingredients

3/4 cup warm water

1/4 oz dry yeast (1 envelope)

1/2 tsp sugar

2 1/4 cup flour plus more as needed

1 tsp salt

1 tbsp olive oil plus more

1/4 cup milk

1 egg

3 tbsp clarified butter

Directions

Put the warm water in the bowl of an electric mixer fitted with the dough hook, add the yeast and sugar, and let it sit for 5 to 10 minutes or until mixture becomes foamy. In the meantime, sift together the flour and salt. In a separated bowl, lightly whisk together the milk, olive oil and the egg. When the yeast is ready, add the milk mixture. With the mixer in low speed, slowly add the flour and salt. Mix for 5 minutes. Flour a working surface and knead the dough with your hands adding flour as necessary to keep the dough from sticking, knead for 5 minutes more. Oil a large bowl, place the dough in the bowl and turn to coat, cover and let it rest for one and half hour or until the dough has double in size. Divide the dough in 60g pieces, roll into balls. Let them rest for 20 minutes. In the meantime, heat a cast iron skillet and lightly oil it. Flour a working surface and roll the dough with a rolling pin. Cook the bread in the skillet (about a minute on each side). Immediately, brush each bread (both sides) with butter and wrap them with a kitchen towel to keep it warm ad soft.

Sinfully Spicy Recipe

Murgh KaliMirch –BlackPepper Chicken

Ingredients 

  • 1 lb boneless, skinless chicken thighs, cut into 2″ cubes
  • For garnish – chopped cilantro, scallions
  • Fresh lemon/lime juice (to taste)

To marinate :-

  • 2 tbsp thick plain yogurt- I used soy yogurt
  • 1.5 tbsp fresh lemon/lime juice
  • 4 garlic cloves, minced
  • 2″ fresh ginger root, minced
  • 1.5 tbsp black peppercorns, coarsely ground
  • 1 tsp kashmiri red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt

For tempering :-

  • 2 tbsp mustard oil (substitute with sunflower/vegetable/canola oil)
  • 1 tsp black mustard seeds
  • 2 Serrano chillies, chopped (adjust to tolerance)
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • salt (to adjust)

Method :-

Marinate the chicken in all the ingredients listed for 20 minutes, refrigerated. Once ready to cook, take out the marinated chicken from the refrigerator & let sit on countertop.

In a thick bottomed, wide-mouthed pan, heat up the oil on high.If using mustard oil, heat it to a point when it’s slightly smoky.For other oils, heat up till you see ripples on the surface. Meanwhile, using a mortar & pestle, coarsely grind the coriander & cumin.Once the oil is heated, reduce the heat to medium & wait for 2 minutes. Add the mustard seeds & let them crackle.About 10-15 seconds. Also, add the chillies next & let them crisp up for another 10-15 seconds. Tip :- Be extra careful, mustard seeds & chillies splutter a lot when added to oil. 

Next, add the coarsely ground spices to the oil & stir for about 30-35 seconds or till you smell the aroma. Start adding marinated chicken 5-6 pieces at a time to the pan and  stir-fry over high heat for few minutes, tossing continuously.Repeat with another batch of chicken pieces. The idea is to lightly brown the outside of the chicken but still keep it juicy inside.Lower the heat once all the chicken has been added.Add the leftover marinade(if any) & stir frequently. Cook on low heat till the oil separates on the sides of the pan and the chicken is cooked. About 12-15 minutes. You can cover the pan for last 3-4 minutes of cooking. Adjust the salt, toss well and remove.Let sit covered for at least 10 minutes before serving.

Garnish with chopped cilantro or scallions, squeeze fresh lemon juice & serve hot.

Notes:-

  1. The cooking times will differ depending on the size of chicken pieces and the cut used. If using chicken breasts, the cooking time will be about 6-8 minutes for 2″ cubes.
  2. If you like dish less hot, de-seed the chillies before you mince them.

Image

Recipe for Mango Chicken Skewers

Joshua Trent Recipe

Ingredients

  • 6 Tbs. olive oil
  • 1/4 cup fresh lime juice
  • 1 tsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1 Tbs. sugar
  • 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
  • 3 ripe but firm mangoes, peeled and cut into 2-inch cubes- just 2
  • Bell peppers, optional- just 1

Directions

  1. In a large bowl, mix together the spices, and lime juice. Immerse the chicken and mangoes in the mixture and marinate for 2-4 hours, covered, in the refrigerator.
  2. Prepare a hot grill, line the grill with a strip of foil on one end to prevent the bottom of the skewers from burning.
  3. Take the skewers and alternately place pieces of chicken, mango and peppers.
  4. Arrange the skewers evenly on the grill. Turn them once while cooking and cook until cooked through and nicely charred. 6-10 minutes. Remove from grill and serve immediately.

Notes

You can marinate the mango with the chicken but if you’re marinating a while they may get mushy so feel free to leave them out.

Advertisements

Day 14

Lemon and Sea Salt Focaccia

Image

My Thoughts:

So it was my first time making bread on my own, and Focaccia at that. It’s sort of a relaxing process, with a lot of time to do other things while the dough is sitting and rising.

I wish you all could be here to smell what this smelt like while cooking. The olive oil, rosemary, and lemon mix smells so summary and is making my mouth water as I’m writing. It seems like there just CAN’T be enough olive oil in this recipe. I think it’s recommended to add olive oil about 5 times throughout the recipe, and I DEFINITELY did that.

I also didn’t use whole-wheat flour which worked out fine for me, probably would be a bit healthier with a little of it though.

The taste of the bread was tangy but also salty. I didn’t love eating the lemon with the bread, but took a tiny little bite and then just took of the rest. Luckily, the lemon flavor ends up soaking into the bread anyways.


Image

Image

“Girl Versus Dough Recipe”, Adapted from “The Kitchen”

Yields: 1 11-by-17 inch loaf or 4 8-inch round loaves

Ingredients
2 1/4 teaspoons (1 packet) active dry yeast
4 tablespoons extra-virgin olive oil, plus more for lining the baking sheet/cake pans and for drizzling
3 cups unbleached all-purpose flour, plus more for kneading
1 cup whole wheat flour
2 teaspoons salt
Leaves of 2-4 branches fresh rosemary
2 lemons, washed and very thinly sliced into rounds
coarse sea salt

Directions
In a medium bowl, dissolve yeast with 1/2 cup lukewarm water; let stand 5 minutes until foamy. Add 1 1/4 cups lukewarm water and 2 tablespoons olive oil and stir.
In a large bowl or bowl of a stand mixer, combine flour and salt. Add yeast mixture and stir with a wooden spoon or paddle attachment until just combined. Knead dough on a lightly floured countertop until smooth, about 5 minutes; OR, replace paddle attachment with dough hook and knead in stand mixer on medium, adding just a bit more flour as needed until dough pulls away from the sides of the bowl, about 3-4 minutes. Shape dough into a ball and place in a large bowl with 2 tablespoons olive oil. Roll dough in oil and cover bowl lightly with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
Brush an 11-by-17 inch baking sheet lightly with olive oil (or 4 8-inch round cake pans) and punch down dough. Spread dough with fingers to cover the entire inside bottom of the baking sheet (or divide dough in quarters and spread in cake pans). The dough might resist a bit, but with a little persistence it’ll start to behave. Cover with a cooling rack topped with a damp towel so the towel doesn’t touch the dough (or just cover the cake pans with damp towels) and let rise until puffy, about 30-45 minutes.
Preheat oven to 450 degrees F. Uncover dough and poke lightly with fingertips to create dimples. Drizzle with olive oil and top with fresh rosemary leaves. Top with sliced lemon and sprinkle with sea salt. Drizzle on more olive oil.
Bake bread until golden brown, about 20-30 minutes. Remove from oven and drizzle lightly with olive oil. Let cool slightly before slicing.