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Pre-Marinaded Butter Chicken

Make the chicken / marinade the night before Ingredients Bowl 0 - Chicken and marinade, mix together in a lidded container, keep in fridge Diced chicken (800g) 1/2 cup of sour cream (125g) - keep the other half for later. 1.5 tablespoon minced jar garlic 1 tablespoon minced jar ginger 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon salt tiny spoon tip of chilli powder Bowl 1 - Onion Sliced onion Bowl 2 - Spices 1.5 tablespoons garlic jar minced 1 tablespoon miced jar ginger 1.5 teaspoons ground cumin 1.5 teaspoons garam masala 1 teaspoon ground coriander 1 spoon tip of chilli powder Tin 3 - Tomato and Puree 400g tin chopped tomatoes 1 tablespoon tomato puree 1/2 teaspoon salt Bowl 4 - Remainder of the sour cream Sour cream (125g) 1. Make the marinade and chicken night before or morning before 2. Go out and have fun At dinner time, continue: 3. Heat butter/oil in wok, once sizzling, add onions from bowl 1 4. Sizzle onions until browning/translucent 5. Add
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Rice Cooker Pilau Rice

Start making this in the frying pan/wok before you make the curry I can't be arsed making or buying ghee, so I used a mix of butter and canola oil. This made about 4-5 portions of rice Ingredients 1 chopped onion butter/oil Spices - 1tbsp turmeric - 1 clove - 3 cardamon pods 1 cup Brown Rice Mix (mainly brown rice with red/black rice mixed in and quinoa) 2.5 cups Water 1. Fry onion in butter/oil for 10 mins on low, get it brown on edges, transparent the rest 2. Add the dry spices, stir through for 2 mins 3. Add rice and water to the pan, stir through. 4. Transfer the mix to the rice cooker 5. Allow rice cooker to do its thing - cook the curry in the meantime 6. Leave the seeds and clove in to see who wins
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Why The Rubik's Cube?

I take the photos with my camera phone in my fairly dark and dingy kitchen. I found putting a scrambled rubik's cube in the shot helps the camera sort out the autobrightness/colour balance of the photos, so the food doesn't look pale, depressing and British.
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Lamb Shanks with Lentils (Instant Pot)

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Because cooking in the pressure cooker is so fast, I like to prep all the ingredients before starting, collected into a few bowls, to make it easier to add them quickly. It also means you can tidy all the jars away again as you go, leaving plenty of space on my small kitchen bench. Lamb shanks are great, cooked properly, a small amount of tender meat, with the flavour spreading through the vegetables they are cooked with. (I served them with Baked Potatoes, you'll have to figure out that recipe seperately.) Ingredients, broken down into easy-to-add bowls Meat: 4 lamb shanks For browning the meat, and starting a roux: 2 tablespoons of flour, with salt and pepper added Olive Oil Bowl 1 - Vegetables Bowl (Use A Big Bowl): 1 onion diced 1 carrot diced 1 celery rib diced 1 potato diced 1 small kumara diced 4 garlic cloves, finely chopped 2 bay leaves 1 teaspoon of thyme 2 teaspoons of rosemary 1/2 - 1 teaspoon chilli flakes Bowl 2 - Lentils, Liquids and Tomatoes (Big Bowl) 400g dried br
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Pre-Diabetes and Gout = Less Meat + Extra Veggies, Pulses and Mushrooms

I'm pre-diabetic, and susceptible to gout. Therefore I cook a lot of dishes loaded with vegetables, even when I'm eating meat. I've learned to enjoy dishes where the small amounts of meat act as seasoning, rather than the centrepiece of the dish. You'll notice most of my recipes include extra vegetables, extra mushrooms and extra beans/lentils compared to other similar recipes. Beans and lentils are great cooked in the pressure cooker with meat, as they absorb some of the meat flavours during cooking. Mushrooms seem to absorb any spare fat in a dish, again absorbing meat flavours as meat renders down during cooking. The pressure cooker is also a much faster and less messy way to cook beans and lentils without "bean foam" stuck to your pans to scrub at the end of cooking. Since I'm often eating vegan/vegetarian food several days a week, I've found I need a lot of spices and herbs to make them taste of anything, as I'm unimaginative, a lot of my dish
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The Best Kitchen Gadget Of 2023 Is The Digital Pressure Cooker

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I don't actually have an Instant Pot, I have a "Living and Co Digital Pressure Cooker (6 litre)" from The Warehouse. I've found that Instant Pot recipes work in it, and so my recipes should work in an Instant Pot. They are great for cooking "slow cook" dishes quickly using ther pressure cook feature, and as someone who works "on call", great because I can set a timer and it will turn itself off if I'm not in the room, avoiding burnt dinners.
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Samosa Filling, Instant Pot

2 tablespoons oil Seeds: 1 teaspoon cumin seed 1/2 teaspoon fennel seed 2 teaspoons ground coriander 1/4 teaspoon garlic powder 1/4 teaspoon celery seed 1 green chili, finely chopped 1 cup green peas/veg, frozen 1 teaspoon garam masala 1/2 teaspoon red chili powder 4 medium potatoes, chopped into 2cm pieces 1 tablespoon coriander leaf Salt to taste Method 1. Instant Pot on, saute mode 2. Add oil, when hot, add seeds to sizzle 3. Add remaining spices and frozen peas/veg, mix 4. Add spuds, mix 5. Pressure cook, 3 minutes, high pressure, closed vent 6. Do the quick pressure release, use a wooden spoon to do it safely 7. Once release, restart saute mode with lid off 8. Stir in coriander leaf, let heat dry off the filling Use with pastry to make samosas
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