Fruit Scones

Fruit Scones


You will need:

450 grams of plain flour (sifted)

Pinch of salt

20 Grams of baking powder

75 grams of butter or margarine

2 eggs

140 ml of buttermilk or plain milk

85 grams of sultanas

Preheat your oven to 200 degrees.

Put the flour, baking powder, salt and sugar into a large mixing bowl.
Rub in the butter or margarine, until the mix becomes like breadcrumbs.
Add in the sultanas.
Whisk the eggs and milk in a jug and add to the flour mixture.

Work well until the mix comes together in a ball, leaving the bowl clean.

Place the mixture on a lightly floured surface and knead gently for a minute or two.
Roll the scone mix out to a thickness of about 1 inch, flouring lightly if needed.

Use a cutter to cut into rounds.

Brush any remaining egg and milk mixture on top of each scone and place on a greased and lightly floured baking tray.

Bake the scones for about 12-15 minutes until slightly golden on top.


Leave to cool on a wire rack and eat the same day.

Kris Dhillon's Butter Chicken

A really beautiful dish.This is worth making.

Makhan Chicken
This is a fairly simple but quite spectacular dish in which tandoori chicken is transformed by a delectable creamy sauce.

Serves four.
Preparation and cooking time: 30 minutes.
2 oz (50g) butter, preferably unsalted
½ pint (275ml or two cups) curry sauce
2 tablespoon tomato puree
1 level teaspoon garam masala
½ teaspoon salt
½ ground cummin
1 green chilli finely chopped
1 tablespoon finely chopped green coriander
3 teaspoon lemon juice
½ pint single cream
4 portions freshly cooked chicken tikka



Melt the butter in a large frying pan with deep sides. Add the curry sauce, tomato puree, garam masala, salt, cummin, chilli, coriander, and lemon juice. Mix well.
Bring to a simmer and cook on medium heat for a minute or so, mixing in the butter as you do so.
Stir in the cream, cook for another minute, and add the chicken pieces.
Stir once and serve.
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Chicken Dhansak

PART ONE:
You have to make tarka dall first:

Recipe:

1 cup red split lentils
4 cups water
half a teaspoon salt
1 small onion chopped
2 cloves garlic finely chopped
4 tablespoon melted vegetable ghee
half a teaspoon of turmeric
1 teaspoon garam masala

Put the lentils into a saucepan with the water, add the salt, and bring to the boil.
Then simmer for 20 minutes, or according to the instructions on the pack, skimming off any froth that gathers at the top.
As the dal is cooking fry the onions and garlic in the ghee until the onions are just brown.
Add the turmeric and garam masala to the onions and cook for about 30 seconds.
Add this onion mixture into the cooking lentils.
Cook, stirring occasionally, for a total of one 30 minutes, at the end of which you should have a yellow, soup-like consistency.


PART TWO

2 tablespoon vegetable oil
200ml of the base gravy
4 tablespoons of the tarka dall
2 breasts of chicken cut into chunks
1 teaspoon teaspoon salt
half a teaspoon chilli powder
1 red chilli chopped
1 teaspoon garam masala
1 teaspoon ground cummin
1 teaspoon of tamarind concentrate
1 tablespoon of sugar
1 tablespoon chopped fresh green coriander

Cook the chicken in the oil until almost done, this will take only a few minutes
Add the curry sauce and lentils and bring to the boil
Add the salt, chilli powder,red chilli. garam masala, cumin and sugar
Stir well and continue to cook on a high heat
Add the tamarind concentrate and continue to cook for about five minutes, or until sauce thickens, stirring regularly.

Now turn the heat down to a simmer and cook for a further three minutes. Stir occasionally.

Serve sprinkled with the green coriander.

Thai Style Chicken and vegetable curry

1 TBS oil
1 chicken breast cut up into chunks
1 TBS grated ginger
1 TBS thai curry paste (I used PanAng Paste)
1 small onion diced
½ a yellow or red pepper cut into strips
1 mushroom sliced
3 or 4 snow peas, whole
1 TBS fish sauce
1 tsp of tamarind concentrate
1 TBS mango chutney
1 tsp sugar
100 ml base gravy
150 ml coconut milk


method:

Add oil to a hot wok or pan
Fry the chicken on a high heat until almost done
Add ginger and fry for 1 minute
Add onions and fry for a further 3 minutes
Add the curry paste and fry for 3 minutes
Add the pepper and fry for 3 minutes
Add the tamarind, mango chutney and sugar; the mushrooms and snow peas and fry for 2 minutes
Add the gravy and the coconut milk and reduce the heat and cook for 5 minutes stiring all the time.

Serve with Jasmine rice