Lamb biryani

• Ingredients

• 1kg diced lamb
• 180g (2/3 cup) natural yoghurt
• 3 garlic cloves, crushed
• 2 tbs finely grated fresh ginger
• 2 long fresh green chillies, halved, deseeded, thinly sliced
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp chilli powder
• 1/2 tsp ground cardamom
• 1 tsp salt
• 400g (2 cups) basmati rice, rinsed, drained
• 60g ghee
• 2 large brown onions, halved, thinly sliced
• 1 x 7cm cinnamon stick
• 2 tbs fresh lemon juice
• 500ml (2 cups) milk
• 1/4 tsp saffron threads
• 1/3 cup firmly packed coarsely chopped fresh coriander
• 130g (1/2 cup) natural yoghurt, extra, to serve
• Method
• Step 1
  Combine the lamb, yoghurt, garlic, ginger, chilli, garam masala, turmeric, chilli powder, cardamom and salt in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
• Step 2
  Bring a saucepan of salted water to the boil. Add rice and bring to the boil. Remove from heat. Drain. Rinse under cold water. Drain well and set aside.
• Step 3
  Melt ghee in a large non-stick saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until golden brown.
• Step 4
  Add the lamb mixture and cinnamon stick. Spread rice over the lamb mixture. Add the lemon juice. Combine the milk and saffron in a jug and pour over the rice. Increase heat to high. Cook, covered, for 10 minutes. Reduce heat to low and cook, covered, stirring occasionally, for 1 hour. Remove from heat and gently stir to separate the grains.
• Step 5
  Spoon biryani among bowls. Sprinkle with coriander and top
  
  
  source: taste

Malaysian-spiced noodles with tofu

Ingredients

For the spice paste

• 25g/1oz fresh ginger, peeled
• 2 lemongrass stalks
• 2 red chillies
• 3 shallots, chopped
• 1 garlic clove
• 1 tsp turmeric powder
• pinch of salt
• 2-3 tbsp vegetable oil

For the sauce

• 400ml/14fl oz can coconut milk
• 250ml/9fl oz vegetable stock

For the noodles

• vegetable oil, for deep-frying, plus 1 tbsp for frying
• 150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper
• 20 oyster mushrooms, finely sliced
• 8 sugar snap peas or mange tout, blanched, cut in half lengthways
• 400g/14oz ready-made udon noodles, cooked according to packet instructions

To serve

• fresh coriander leaves
• lime wedges
• crushed peanuts

Preparation method

1. For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp.
2. With the motor still running, gradually add the oil and continue to blend until you get a loose paste (you may not need to use all the oil).
3. For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes.
4. Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes.
5. For the noodles, half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
6. Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper.
7. Heat the remaining one tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes, or until softened.
8. Add the mushrooms to the sauce.
9. Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine.
10. To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste.
    
    
    source: bbc

Chicken Dinner Recipe - The Hot Plate

The Best Spaghetti Bolognese.

Ingredients

• 500g Fresh Beef Mince.
• 400g Dried Spaghetti.
• 4 Rashers of Smoked Streaky Bacon, finely diced.
• 2 Tins of Plum/Chopped Tomatoes.
• 6 Fresh Cherry Tomatoes.
• 2 Medium Onions, peeled and finely diced.
• 2 Sticks of Celery, trimmed and finely diced.
• 2 Carrots, trimmed and finely diced.
• 2 Cloves of Garlic, peeled and finely diced.
• 1 Medium Chilli (optional), seeded and finely sliced
• 75g Freshly grated Parmesan Cheese, plus extra for grating over.
• 2 tbsp Tomato Puree
• 1 Beef Stock Cube.
• Glass of red wine (optional)
• Herbs:
• 2-3 Sprigs of Fresh Rosemary.
• Handful of Fresh Basil, plus extra for Garnish.
• 1 tsp Dried Oregano.
• 1-2 Fresh Bay Leaves.
• Olive oil.
• Sea Salt and Black Pepper.
• Crusty bread, to serve.
•  

• Method

  
  
  1. Get yourself a large heavy-bottomed saucepan, and place it on a medium heat. Add a good lug of olive oil and gently fry your bacon until golden and crisp, then reduce the heat slightly and add your onions, carrots, celery and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot, discarding the sprigs. Move everything around and fry for around 8-10 minutes until the veg has softened.
  2. Next, increase the heat slightly, add the mince and stir until the meat is browned all over.
  3. Stir in your tins of plum/chopped tomatoes, (plum tomatoes are best as they contain less water, but either will turn out great!). Add your remaining herbs, tomato puree, stock cube, chilli and if using, the wine. Slice your cherry tomatoes in half and throw them in aswell.
  4. Give everything a stir with a wooden spoon, breaking up the plum tomatoes as you go and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it blipping away for about an hour and 15 minutes until the flavours develop into a wonderfully rich tomatoey sauce. Stir occasionally to make sure it doesn't catch.
  5. Just as the sauce is nearly ready, Add the parmesan and season to taste. Meanwhile add salt to a pan of boiling water and cook the spaghetti according the the packet instructions. Once the spaghetti is ready, drain it in a colander and add it to the pan with the sauce. Give it all a good stir, coating the pasta in the lovely tomato sauce. Serve with a little grated parmesan and use the extra basil leaves to make a great little garnish. Beautiful!     

google company

Chicken Chop with Mushroom Sauce

Ingredients

• 2 chicken thighs, deboned and pounded to medium thickness
• Flour, for dusting
• 2 eggs,beaten
• 70 g breadcrumbs
• Oil for cooking
• Marinade
• Soy sauce
• Worchestershire sauce
• Black pepper

• Mushroom sauce (optional)
• 1 onion, sliced into rings
• 50 g button mushrooms
• 1/2 cup chicken stock
• 2 tablespoon butter
• Salt and pepper to taste
• 1 teaspoon cornstarch

---

Directions

1. In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes.
2. In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet.
3. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired. 

 source: tasteofhome

Spanish-style lamb shanks

• Ingredients

• 2 tablespoons olive oil
• 8 (2.2kg) French-trimmed lamb shanks (see note)
• 2 brown onions, cut into wedges
• 3 garlic cloves, roughly chopped
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 3/4 cup dry sherry or dry red wine
• 2 x 410g cans crushed tomatoes
• 1 1/2 cups chicken stock
• 3 dried bay leaves
• 3 thick strips orange rind, white pith removed
• 1 cup pitted green olives mashed potatoes, to serve

• Method

1. Step 1
   Preheat oven to 130°C. Heat oil in a large, flameproof casserole dish over medium-high heat. Add half the lamb and cook for 5 minutes or until browned. Remove to a plate. Repeat with remaining lamb.
2. Step 2
   Reduce heat to low. Add onions to the pan. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add garlic and cook for 1 minute. Add paprika and cumin. Cook for 1 minute. Pour in sherry or wine. Simmer for 5 minutes.
3. Step 3
   Return lamb to the pan. Add tomatoes, stock, bay leaves and orange rind. Bring to the boil. Remove from heat. Cover with a tight-fitting lid. Bake for 2 1/2 hours.
4. Step 4
   Stir in olives. Bake, uncovered, for a further 30 minutes or until liquid thickens and meat is tender and falling from the bone. Remove and discard bay leaves. Serve with mashed potatoes.
   
   
   source: taste