Tag Archives: Hot

Chicken in Tomato Sauce and Indian Spices

indian_chicken_toThe first weeks of this year look like one incessant Indian cooking session: I have made several batches of the fantastic chilli pickles (from the previous post), I have finally learnt how to prepare easy naans and, last but not least, I have made about a dozen different old and new Indian dishes, among which this chicken in sauce. I relied here on my own mixture of spices, which, given the complex and intimidating Indian culinary heritage, was a high-risk decision. This time I was lucky to obtain a palatable aromatic meal, no matter how far it was from the genuine Indian harmony of flavours.

The recipe is based on this Indian-Style Chutney (my very first attempt to experiment alone with Indian spices), much loved and preserved in big amounts for the past five years. Since I am crazy for its spice combination, I thought I might work on it a bit and adapt to a chicken and tomato dish. I kept the seasoning almost unaltered, making some small modifications, such as skipping the vinegar or adding garlic and ginger, extremely frequent in Indian sauce dishes.

TIPS: Try your best to find nigella seeds (they are available in Indian shops and on internet). For me they are a very important ingredient here. (And if you worry what to do with the remains, they can be used in many European dishes too, for example sprinkled on buns, bread, baked snacks, etc..).

Preparation: about 2 hours

Ingredients (serves two, if served with a light vegetable side-dish)

2 small chicken legs or two big chicken thighs, skinned; if you intend to eat the dish Indian way, i.e. with your hands, cut the chicken into bite-sized pieces

1x 400 g can of tomatoes (or, of course, fresh tomatoes, if you read this recipes while they are in season)

2 tablespoons coconut oil

1 medium onion, very finely sliced (or 2 big Western shallots)

2 big garlic cloves, crushed

2 cm grated fresh ginger

1 teaspoon mustard seeds

1 teaspoon fennel seeds

2 teaspoons nigella (onion seeds)

2 or more dried chili peppers whole (without stalks) or torn into pieces

1 teaspoon powdered chili

1/3 teaspoon turmeric

1 teaspoon salt

1 teaspoon sugar

fresh coriander leaves

Heat the oil in a shallow pan.

Stir-fry the whole dry spices (apart from chilli and turmeric powders) and whole chillies at medium heat for about 30 seconds (or more, until they start yielding a wonderful aroma). Make sure you don’t burn them.

Add the sliced onion and stir-fry until golden brown.

Lower the heat, add the garlic and the ginger, stir-fry for about 30 seconds.

Finally add the chopped tomatoes and when they start to boil, add the chicken, the salt, the sugar and the chilli powder.

(If using chopped fresh tomatoes, let them simmer until they disintegrate and create a thick chunky sauce; then only add the chicken, the salt, the sugar and the chilli powder.)

Covert the pot and let it simmer for at least one hour (until the chicken meat falls off the bone).  I prefer to simmer at very low heat for at least 2 hours.

Add water during the cooking process if necessary.

Serve with chopped coriander leaves.

 

Indian Chilli Pickles

indian_pickledchillipI you didn’t expect to see a pickling post in January, believe me, I’m as surprised as you are, but sometimes cravings make one forget about the seasonality of fresh produce. After my French cuisine-inspired Christmas and New Year’s Eve I’ve been craving fiery, spicy, rich Indian food more than ever, hence probably this pickling idea. As a chilli addict and a serial pickler I have my pantry, fridge and kitchen filled with different spicy jars. I’ve been pickling for years, constantly searching for new ideas from all around the world…. so finally I thought it was time to turn to Indian cuisine I love more and more every year. My first experiment was so successful, I can only regret I haven’t tried making any Indian preserves before and I strongly recommend trying these not only to Indian food lovers but all my fellow chilli addicts.

I have combined two sources, one from the fantastic book by Meera Sodha’s (Fresh India) and another from the newly discovered Healthy Veg Recipes website (in English and Hindi), the latter recipe being much richer in spices and closer to what I had in mind thinking of Indian pickled chilli. If you know Patak’s, the famous British brand of Indian pickles, and if you love their products as much as I do (my favourite are chilli and mango pickles), you can imagine how thrilled I was to discover my very first homemamde Indian pickles had this distinctive Patak’s aroma I’m totally addicted to! Moreover, they seemed crunchier and less oily than the famous jars’ content. Needless to say, I feel it’s only the beginning of my long adventure with Indian pickling…

These chillies are perfect on sandwiches, in tortilla rolls, in scrambled eggs (!!!) and simply served with any dish, not necessarily Indian. My favourite light breakfast (I’m rarely hungry in them morning) is now a slice of crisp thin bread (Finncrisp is the best!) with a thick layer of goat cheese or quark/curd cheese and two or three slices of these pickles. I have no words to describe how fantastic it is!

TIPS: In theory fresh chilli is not now in season in this part of the world, but the one sold by my supermarket comes from Moroccan greenhouses, smells great and apparently is perfect for pickles even in the middle of winter.

I’ve checked on many online sources and I saw that Indian dried spices are available practically all around the world, so try not to skip any of the below ingredients (such as asafoetida, which cannot be substituted and it adds a certain je-ne-sais-quoi to these pickles and make them really special). Mustard oil is also very good here.

The below spice amounts can be changed to your taste, but be careful with fenugreek. It’s easy to overdose and thus make the whole jar of pickles bitter (I’ve had this awful experience once with a curry dish).  Asafoetida is quite strong, but it’s not as dangerous as fenugreek (in my opinion).

You will find all the spices and the mustard oil in Indian/Sri Lankan grocery shops. Mustard oil does make a huge difference in taste…

You can also use raw red chilli, but Indian sources suggest green raw chilli is the best for pickling. Obviously adapt the heat level to your taste and capacity to eat fiery food. In general, I’d recommend medium hot chillies (but this is a rather personal concept).

The chilli pieces must be submerged in the pickling liquid, so once you mix everything, you must put something heavy on top. A Japanese pickling jar with a weight will be perfect, but you can also use a bigger jar for pickling and a small clean jar filled with water as a weight. Afterwards you should put a lid on the jar or cover with plastic film, so that no unwanted bacteria gets inside.

Special equipment: disposable gloves

Preparation: 15 minutes + minimum 3 days

Ingredients:

250 g (about 1/2 lb) fresh green chillies without stalks

50 ml mustard oil

6 teaspoons salt

juice from 1 lime (or 1/2 lemon)

3 heaped teaspoons sugar

3 tablespoons vinegar (I’ve used cider vinegar)

2 tablespoons white/yellow mustard seeds

1 teaspoon coriander seeds

2 teaspoons fennel seeds

1/2 teaspoon fenugreek seeds

1/3 teaspoon asafoetida powder

Grind all the spices in a spice grinder or in a cheap coffee grinder (I have one I bought only for spices, see TIPS above).

Put on disposable gloves. Slice the chillies or cut them into bite-sized pieces. (Remove the seeds and white parts if you want less heat).

Place the chilli pieces tightly in a glass jar or any other container (a Japanese pickling jar, such as this one is a fantastic gadget here).

Add the spices.

Heat the oil (but don’t boil it) and pour it over the chillies.

Add the lime juice, the vinegar, the salt and give it a good stir.

Put something heavy weight on top (if you have a Japanese pickling jar you have a special heavy “cover”), made of ceramic or glass (a small jar filled with water will be ok), so that the chillies are all submerged in the oily mixture.

Cover well with plastic wrap or a cover, so that no bacteria gets inside, and leave at room temperature for two-three days. Stir the content once a day with a clean fork or spoon.

The chillies will soften, their volume will be reduced and their colour will change to an olive hue; then they will be ready to eat.

Store the pickles tightly closed in the fridge and whenever you fish some pieces out, make sure you use a clean fork or spoon (i.e. not used on any other food product).

Pork Spare Ribs in Gochujang (Korean Chilli Paste) Sauce

ribs_gochujangpI love pork ribs, but they have always been a rare treat, due to their fat content. I usually manage to avoid them in the summertime, but when it gets colder I start dreaming of my beloved sticky Chinese ribs simmered in soy sauce…. This autumn I’ve already made my beloved Chinese sticky pork ribs simmered in soy sauce and recently I thought I’d experiment with gochujang sauce I usually simmer chicken legs in (see the recipe here). I didn’t change anything apart from adding ginger which usually goes well with pork. If you like a mixture of sweet and fiery flavours, you will fall in love with this easy dish, just like I did.

If you don’t like hot flavours, you might be interested in this delicious Chinese dish:

Chinese Spare Ribs Braised in Soy Sauce with Star Anise

Chinese Spare Ribs Braised in Soy Sauce with Star Anise

TIPS: Gochujang is a sticky Korean chilli paste. It has a slightly sweetish taste, it’s really unique and cannot be replaced with anything else. The good news is that it’s sold in “general” Asian shops (I find it in Chinese and Vietnamese shops) and most of all, it’s sold widely on internet, also on Amazon.

You can prepare the same dish with any fatty pork cut (belly for example) and even with tenderloin (adjusting the ingredients’ amounts and the cooking time), but not with loin, which will be too dry.

Apart from the normal soy sauce, you can add also some Chinese dark soy sauce. I find it great with Korean dishes, though I know it’s not Korean…

Preparation: 1h30

Ingredients (serves two-three, depending on how much meat there is on the bones):

1 kg pork ribs (I always trim the fat and cut them in half horizontally if they are long, but neither is necessary)

100 ml (about 3 fl oz) low-sodium Japanese soy sauce (or 70 ml of “normal” soy sauce)

300 ml (about 10 fl oz) water

60 ml (about 2 fl oz) agave syrup or honey

2 tablespoons rice vinegar (or any other vinegar)

2 heaped tablespoons gochujang (Korean chilli paste)

2 big garlic cloves chopped or sliced

3 cm fresh ginger, sliced

toasted sesame seeds

(1-2 tablespoons sesame oil)

Put all the ingredients into a pan (apart from ribs, sesame oil and sesame seeds).

Bring to a boil, reduce the heat to low and put the ribs.

Cover and cook for about 1 hour.

Take off the lid and check if the meat falls off the bone.

If it’s the case, increase the heat to medium (thus the sauce will thicken). (If not, cover and cook until the meat becomes more tender, then increase the heat and uncover to thicken the sauce).

Cook until the sauce is thick enough for you.

Sprinkle with sesame seeds and add a splash of sesame oil.

(You may want to remove the ginger slices before serving, unless they were really super thin and edible).

Indian Tomato Salad

tomato_saladpI was going to write about a completely different dish, but this salad turned out so fantastic, I had to tell you about it while ripe delicious tomatoes are still sold at markets because, as simple as it may seem, this is one of these rare dishes where average-tasting tomatoes just won’t do. The few other ingredients are there just to highlight the sunny, end-of-summer ripe tomato flavours.

I found this recipe in Meera Sodha’s Made in India, Cooked in Britain, a fantastic book I’ve already cooked from several times and recommend to every Indian cuisine enthusiast. This dish is a very precious addition to my growing list of easy and quick Indian dishes. Don’t be fooled by its simplicity; as I’ve mentioned above, if you use ripe, good quality tomatoes, you’ll discover a sophisticated and addictive side-dish you’ll never get tired of (I made it twice in one day!). Since I happened to have fresh green chilli peppers, I have used them instead of chilli powder to make the result even more refreshing. I’ve also changed the ingredients’ ratio, so make sure you check the original in Meera Sodha’s book.

For those who don’t like fiery dishes, here is another tomato salad I’m crazy for:

Tomato and Shiso Salad

Tomato and Shiso Salad

Preparation: about 10 minutes+at least one hour in the fridge

Ingredients (serves two as a side-dish):

3 medium ripe tomatoes (not too soft)

1 medium shallot

1 tablespoon lemon juice

1 tablespoon olive oil

1 small green chilli (preferably not as hot as bird’s eye)

salt

leaves from 4 sprigs of coriander

Cut the tomatoes (don’t peel them!) into 0.5 cm/about 0.2 in cubes and place into a bowl.

Chop the shallot and the chilli.

Add olive oil, lemon juice and salt.

Give the salad a stir and place for at least one hour into the fridge.

Sprinkle with coriander leaves just before serving.

Chilli Lovers’ Preserving Reminder

Yuzu Koshou 柚子こしょう

Yuzu Koshou 柚子こしょう

In many countries imported fresh chilli is available all year round, but the most delicious aromatic local ripe chilli – the best for preserves – is sold only for a limited time. In my part of Europe the beginning of August is the best moment to start thinking about preserving this fresh aromatic chilli, find the most interesting farmer market stalls, check the stock of empty jars, lids and, most of all, make a list of the fiery treats that will fill one’s pantry or fridge this year.

I have chosen here my favourite fresh chilli pickles and condiments, successfully tested every year (some short-term preserves are made even dozens of times a year). All of them are easy to prepare and guaranteed as addictive. Some can become long-term preserves, some keep for a limited time in the fridge. I hope my fellow chilli lovers will find at least one of them worth trying and those who cannot stand the heat might substitute chilli with sweet peppers. Write to me if you have any questions or problems.

Raimu Koshou (Chilli and Lime Zest Paste)

Raimu Koshou (Chilli and Lime Zest Paste)

Yuzu Koshou 柚子こしょう

Yuzu Koshou 柚子こしょう

Vinegar-Pickled Chillies

Vinegar-Pickled Chillies

Peperoncini sott'olio (Fresh Chillies with garlic and Oil)

Peperoncini sott’olio (Fresh Chillies with garlic and Oil)

Salt Brine Pickled CHilli

Salt Brine Pickled CHilli

Chilli Jelly

Chilli Jelly

Hunan Salt-Pickled Chillies/Erös Pista

Hunan Salt-Pickled Chillies/Erös Pista

Habanero and Oil Paste

Habanero and Oil Paste

Pineapple and Chilli Jelly

Pineapple and Chilli Jelly

Mango and Chilli Sauce

Mango and Chilli Sauce