FOOD COURT BUTTER CHICKEN

This version of Butter chicken is very simple and very tasty. 

• 500g diced chicken (thighs are very nice in this)
• 50g Butter
• 2 garlic cloves
• 1 onion, finely chopped
• 3/4 cup cream
• 4 tablespoons tomato paste
• 1 teaspoon sugar (taste and add a little more if needed)
• 1 1/2 tsps nutmeg
• 1 1/2 tsps turmeric
• 1 1/2 tsps ground cumin
• 1 tsp garam masala
• 1 1/2 tsps cornflour, mixed with cream (if it needs thickening)

In a large fry pan sauté the onion and garlic in the butter until soft. Toss the spices through the chicken then add to the fry pan. Add the tomato paste and sugar. Stir in the cream and simmer till cooked. Season with salt and pepper.

* I often toss the spices through the chicken and then let them marinate for a few hours.

This amount would probably serve two or three with rice.

VEGETARIAN BAKED BEANS

These are really nice, sweet and smokey and easy to make.
I can't see why you couldn't add some chunky bacon or ham to the mix if you wanted to.

1 tablespoon oil
1/2 onion, finely diced
2 cloves of garlic, minced
1 tablespoon tomato puree
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme
1 tablespoon brown sugar
1 tablespoon soy sauce
4oog can of cannellini beans, drained and rinsed
100 grams passata
black pepper

Heat the oil in a saucepan, and add onion and garlic. Cook over medium heat for 5 minutes until translucent.

Add the tomato puree,paprika, thyme, sugar and soy sauce, and cook for a few more minutes.

Add the beans and passata, and simmer for 5 minutes, until hot and thickened a little.

Season with pepper. Taste to see if you need a little salt.
Serve hot.

CHICKEN ,LEEK AND MUSHROOM PIE

• Annabel Langbein's version of a classic . Very easy, and very good. Freezes well too, either cooked or uncooked. Place on a baking tray to cook as it can overflow easily.
• Serves 4-5
• 
  
• 3 tbsp butter
• 2 large leeks, white part only, washed and sliced
• 400g button mushrooms, sliced
• ½ tsp each finely chopped fresh rosemary and thyme leaves
• 1½ cups chicken stock
• 3 tbsp cornflour
• 1 cup milk
• salt and ground black pepper
• 800g-1kg boneless chicken thighs or other boneless chicken, visible fat removed, flesh cut into 2-3cm pieces

Pot pie topping:

• 1½ cups flour
• 2 tsp baking powder
• ½ tsp salt
• a pinch of pepper
• 2 tsp chopped rosemary or ¼ cup grated parmesan (optional)
• ½ cup milk
• 2 tbsp flavourless oil, eg grapeseed
• or use bought flaky pastry

Melt butter in a large pot and cook leeks and mushrooms over a gentle heat for about 10 minutes, until softened but not brown.

 Add herbs and stock and bring to a simmer. Mix cornflour to a smooth paste with a little of the milk. Add to pan with remaining milk and stir over heat until lightly thickened. Season generously. Sauce can be prepared ahead to this point and chilled. About an hour before serving mix chicken through sauce and place in a pie dish.

To make the topping, mix flour, baking powder, salt and pepper and optional rosemary or parmesan. Make a well in the centre and pour in milk and oil. Use a knife to mix to a soft dough. Roll out on a lightly floured board to fit pie case.

Cover pie with rolled out topping, pressing firmly to seal edges. Cut a couple of notches in the top to allow steam to escape. Bake at 200°C for 20 minutes, then reduce heat to 180ºC and cook 20-25 minutes until golden.

SMOKED FISH PIE

This recipe is from The Coffee Factory, Pomeroy's at Wakatu. 
A bit fiddly with the filo pastry, but easily doable.

SAUCE 

2 cups of milk
1/4 cup each vegetable or fish stock, cream
finely grated zest of 1/2 lemon
50g of butter
1/2 onion, finely diced
1 clove garlic, crushed
1/2 teaspoon black pepper
1/3 cup of plain flour

300g skinless, boneless smoked fish, broken into pieces
1 spring onion, sliced
500g savoury short pastry
25g butter, melted
8 sheets filo pastry
1 cup finely grated cheddar cheese

Place milk,stock,cream and zest into a pan and heat. 
Melt butter in another pan, add onion and garlic and cook for 1-2 minutes over a low heat. Stir in pepper and flour. 
Slowly add the warm milk mixture, stirring until smooth and thick.

Add the fish and spring onions to the sauce and heat through. Set aside.

Preheat oven to 180C and lightly grease 8 holes of a Texan muffin tin.
Cut shortcrust pastry into 8x15cm diameter circles and line the holes of the pan. 
Divide the fish mixture evenly between the pastry cases.

Lightly butter one sheet of filo, scrunch it up and place on top of one pie. Repeat with the remaining filo and butter.
Sprinkle the pies with cheese.
Bake in preheated oven for about 20 minutes until golden. Serve with green salad and lemon wedges.

VEGETABLE AND BEAN NACHOS WITH CHIPOLTE SOUR CREAM

I'm not the biggest fan of beans (except Heinz Baked Beans, yum) but this vegetarian mix is really nice. Nice with nachos but also great in tacos. Serves 4

SAUCE


1 red onion, finely diced
1capsicum, core removed, finely diced
2 carrots, grated
400g can chopped tomatoes
400g can mild chilli beans
1 1/2 tablespoons nacho spice mix*
400g can red kidney beans, drained and rinsed
1 tablespoons sweet chilli sauce
1 cup grated cheese

TO SERVE

1/2 cup sour cream
1 tablespoon tomato sauce
2-3 teaspoons chipotle sauce (Mexican/International section in supermarket)
1 lettuce
corn chips or taco shells
1/4 cup chopped coriander (if you want)
any other veges you want, tomatoes etc

NACHO SPICE MIX *

Mix together 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon onion powder (I couldn't find this so used onion salt), 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander.
If you want a bit of spice, add 1/4-1/2 teaspoon ground chilli or cayenne.

Heat a drizzle of oil in pan, cook onion and capsicum for about 4 minutes until softened. Add carrots and spice mix and cook for another few minutes. Add tomatoes, chilli beans, kidney beans, chilli sauce and stir to combine. Simmer for about 5 minutes. Season to taste.
Mix sour cream and chipolte sauce and tomato sauce  together,put in to a small bowl. Finely slice lettuce and prepare other vegetables. If using for nachos, transfer bean mix to oven proof dish, sprinkle with cheese and grill till melted.

RED VELVET CAKE WITH CREAM CHEESE BUTTER FROSTING

I would suggest making this cake in advance, perhaps the day before you need it, to give it time to firm up and make it easier to cut into layers
It's a big cake, serves at least 12 and is a little fiddly, but not difficult to make. Read through the recipe before you start.


Preheat oven to 180c. Grease and line base and sides of a 20cm loose bottomed cake pan.

175 grams butter
450 grams sugar
3 eggs
1 1/2 cups buttermilk
2 teaspoons Wilton No Taste Red colouring Gel, or tablespoons red liquid colouring.*
1 teaspoon vanilla essence
3 tablespoons cocoa powder, sifted
375 grams plain flour
1/2 teaspoon salt
1 1/2 teaspoon each: baking soda , vinegar

*Use the gel preferably, the liquid has a nasty aftertaste if you use too much. If you are going to make this delicious cake, perhaps ask at a cake supply shop which to use, I used gel and liquid, but it took a lot to get a nice red colour.

CREAM CHEESE BUTTER FROSTING

90 grams Kremelta (Copha) at room temperature
90 grams butter at room temperature
3 1/2 cups icing sugar
1 tablespoon milk
150 grams full fat cream cheese



In a large bowl,beat the butter with electric beaters or a mixer until soft. Add the sugar and beat well. Add the eggs one at a time, beating well after each addition, then beat the mixture until it is pale and light. Don't worry if it splits. 

In a separate bowl, combine the buttermilk,food colouring,vanilla, and cocoa powder, mix well.

In a third bowl, mix the flour with the salt

Alternate adding the flour mixture and buttermilk mixture to the butter mixture in batches, folding thoroughly between each addition.

In a small bowl, mix together with baking soda and vinegar and fold into the cake batter while it is still fizzing.

Pour the batter into prepared tin and bake in preheated oven for 1 1/2 hours, or until it is risen and springy and a skewer comes out clean.

Cool cake in tin. Storing it now in the fridge will make it firmer and easier to cut into the three layers, but it's not essential.


FROSTING

Beat Kremelta and butter together until fluffy. This will take a lot of beating, at least four minutes.
Add the icing sugar, 1 cup at a time, mixing well after each addition, then add the milk.
In another bowl, (yes another) put cream cheese and beat with electric beaters until soft. Add to butter cream and beat well until mixed in. If too firm add a drop more milk.


Cut the cake into three layers. 

Spread frosting on the top of the bottom and middle layers working from the centre out. Stack one on top of another on a plate or cake stand. Add the third layer of cake. Place a generous quantity of frosting on the top, and using a spatula or palette knife, gently spread it over the top and towards the edges, adding more frosting to the middle and working it out and down the sides. Don't plaster it on the sides, you'll end up with crumbs everywhere, just work it gently from the top and down the sides, nice and smoothly.

If you want it smooth, dip spatula in hot water, dry it, and run flat side around the cake sides.

Cutting the cake: A freshly made cake will be crumby when cut, so better to put in the fridge overnight to firm up, or at least make the day before.
Use a ruler to measure the levels and mark with toothpicks around the cake. Cut with a serrated knife .

POTATO TACOS

Having a group over for an impromptu casual meal can sometime be a bit stressful if there's a vegetarian in  the mix. These would be ideal for just that situation, with the potato replacing the meat, and everything else is just the usual taco fixings.

Firstly,preheat oven to 220c, peel a whole head of garlic, 10-12 cloves, place on a piece of foil, season with salt and pepper and a tablespoon of oil and wrap tightly. Cook for 25-30 minutes.

Peel 1 1/2 kilos or there abouts mashing potatoes, cut up and cover with cold salted water. Bring to boil and cook until tender. Drain, return to pot. Add about 4 tablespoons of butter, 1 cup of milk and 1/4 cup sour cream, roasted garlic, salt and pepper, 1/2 small grated onion and 1 grated clove of garlic and 1/2 teaspoon paprika. Mash until smooth, adding more milk if needed. Add 1/4 cup chopped spring onions. 

And that is it. Now just assemble your usual taco bits

4-6 servings

• 8 to 10 garlic cloves, peeled
• 1 tablespoon olive oil
• 1 1/2 kilos potatoes peeled and cubed
• 4 tablespoons  butter
• 1 cup milk
• ¼ cup sour cream
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 grated small onion
• 1 clove of garlic, grated
• ½ teaspoon paprika
• ¼ cup sliced spring onions
• taco shells
• 2 avocados mashed with the juice of 1 lime
•  tomatoes, diced
• iceberg lettuce, shredded
• cheddar cheese, shredded
• salsa