Ajoy Joshi’s Chicken Dhaniwal

Serves: 4

Ajoy Joshi is the genius behind Nilgiris, a bit of an Indian institution on the Lower North Shore of Sydney.

He also runs a smaller, quite intimate restaurant – Tellicherry – which serves wonderfully contemporary Indian cuisine. Small plate after small plate and even more wonderfully, completely BYO.

It is one of our favourite restaurants and a real treat on the few nights a week it is open.

Anyway, I recently hit the big 40 and Nat organised the best present of all: a long lunch (my favourite), Indian (my favourite) and 30 of my best friends (my favourites):

And she convinced Tellicherry to open especially for it!

As we left – after a cracking meal with cracking service – Mr Joshi gave me a copy of his cookbook (Regional Indian Cooking) – and the next night we did our first curry.

Hands down, it was one of the best curries we have cooked. (It reminded us of the amazing Christine Mansfield 100 Almond Curry.)

In the boy, Ajoy says: “I first tried this dish at the Taj Mahal Hotel in New Delhi. I knew instantly that if I ever wrote a book, this recipe would definitely be in it.”

No question.

Enjoy!

(And here is to being 40. The new 30, right?)

Ingredients

1kg chicken thighs, cut into pieces
2 brown cardamom pods
1/2 tsp ground turmeric
2 cups water
1/3 cup vegetable oil
2 yellow onions, halved and thinly sliced
1 tsp salt
3 whole cloves
5 green cardamom pods, crushed
2.5cm piece cinnamon stick
2 cups plain whole-milk yogurt, whisked until smooth
1 1/2 tbsp minced garlic
Leaves from 1 bunch fresh coriander, chopped
1/2 tsp freshly ground black pepper
Steamed Basmati Rice to serve

Method

  1. In a saucepan, combine chicken, brown cardamom, turmeric and water. Place over a low heat, bring to simmer and cook until the chicken is almost tender, almost 20 minutes. Remove chicken from stock and set aside. Strain stock through a fine-mesh sieve and reserve.
  1. In a wide, heavy-bottomed saucepan, heat oil over a medium-low heat. Add onions and salt and cook, stirring occasionally, until onions are dark golden brown, 20 – 25 minutes. Using a slotted spoon, transfer to paper towels to drain.
  2. Reheat oil remaining in pan over medium heat. Add cloves, green cardamom, cinnamon, yogurt and garlic. Reduce heat to low and cook, stirring constantly, until sauce thickens: 10 – 15 minutes. Sauce may appear curdled at this stage, but will be fine after further cooking.
  3. Add chicken to sauce in pan and cook, stirring, until sauce coats chicken. Add 1/4 cup reserved stock and cook over low heat until chicken is cooked through and tender: about 10 minutes.
  4. Stir in fried onions, coriander and pepper. Serve immediately.

Greek Chicken Meatballs and Yogurt Dill Sauce

Serves: 4 

By Nat Beerworth

Rob didn’t read this recipe correctly and so served us up about 1,000 calories each. We were both keeled over from being so full, marveling at our shrunken stomachs and how little we need (on day 3 of diet) to get full. Then I read the actual recipe and realised we had been served enough for a small family per person.

Regardless it is a great dish. I have adjusted the numbers so you don’t need to worry about blowing the calories when you make this.

I am a dill lover, hopefully you are too.

Ingredients

500g lean ground chicken
1 teaspoon dried oregano
1 cup whole grain panko
1 egg, beaten
1/3 cup milk
2 cloves garlic, minced
1/3 cup finely chopped red onions
1/3 cup finely chopped parsley leaves
1/2 teaspoon kosher or sea salt
1/4 teaspoon black pepper
1 tablespoons extra-virgin olive oil
Sauce
3/4 cups plain low-fat Greek yogurt
1/3 cup finely chopped dill
1 lemon, zest and juice
1/4 teaspoon kosher or sea salt
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
To serve
1 cucumber, cut into thick slices, quartered
1/4 cup crumbled feta cheese
1/2 cup chopped parsley or dill for garnish

Method

  1. Combine all ingredients for meatballs, with the exception of olive oil, in a bowl and mix, using hands is best. Form into 16 small meatballs.
  2. Add oil to a large skillet over medium heat, add meatballs and cook through and brown on both sides. Meatballs may need to be made in two batches, depending on skillet size.
  3. Meanwhile, mix together all ingredients for sauce. Add meatballs to a platter with crumbled feta and cucumber pieces to serve. Sprinkle with fresh parsley or dill.
  4. Serve sauce on the side or spoon over meatballs.

Yields: 16 meatballs | Serving Size: 4 meatballs | Calories: 320

 

Hot chicken sliders

Serves: 4 (if not having the buns, otherwise 8)

By Nat Beerworth

Robert and I decided to do a relatively shot-gun style wedding with only about 6 months notice, which in the world of weddings is basically like getting married next week. With the 6 month lead time involving holidaying to Hong Kong, Vanuatu and Bali it left little time for weddin-shreddin. We doubled down when we were at home and embraced a 300 calorie meal lifestyle. This diet consisted of: Not eating anything before 12pm, eating a 300 calorie lunch, a 300 calorie dinner and a few vodkas sprinkled in between.

We learnt that there is a whole new world out there – a 300 calorie world.

This is one of my favouries, I think we cooked it 3 times (which in the Beerworth household is not usually allowed).

Enjoy.

 

Ingredients

4 boneless and skinless chicken breast (cut in 1/2 to make 8 pieces)
1/2 teaspoon ground black pepper
1 teaspoon Kosher salt
1 egg
1/4 cup low-fat buttermilk
2 teaspoons vinegar based hot sauce (such as Tabasco)
1/2 cup whole wheat flour
1 cup whole wheat panko bread crumbs, pulsed in a food processor
2 tablespoons olive oil
1 teaspoon cayenne pepper
2 teaspoons coconut sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
8 whole wheat slider buns (we didn’t use these which meant we could have TWO sliders each)
1 large pickle, sliced in to 8 circles (one slice for each slider)
Instructions

 

Method

  1. Preheat oven to 180 degrees. Line a baking sheet with foil and spray with nonstick spray; set aside.
  2. Season the chicken with the salt and pepper. Set aside.
  3. In a small bowl whisk together the egg, buttermilk, and hot sauce. Place the flour in a second bowl, and the panko in a third bowl. Dip the chicken pieces in the flour, then the egg mixture, and last the panko, making sure the chicken is coated on all sides.
  4. Place on the prepared baking sheet and bake for 10 minutes or until golden brown and chicken is firm and cooked through.
  5. While the chicken is baking, mix together the olive oil, cayenne, coconut sugar, chili powder, garlic powder, and paprika.
  6. Remove the chicken from the oven and brush the chicken and the inside of the slider buns (if using) with the oil and spice mixture.
  7. Place each piece of cooked chicken on to a bun (is using), top with pickles. Serve.

Serving Size: 2 slider | Calories: 287 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Carbohydrates: 34 g | Fiber: 2 g | Sugar: 5 g | Protein: 20 g | Cholesterol: 62 mg | Sodium: 376 mg | SmartPoints (Freestyle): 7 |

 

 

Neil Perry’s Roast Duck with Cherries

Serves: 4

We don’t cook duck enough. None of us do.

Because every time we cook it. And eat it. We tell each other just how much we love it.

And how far too little we cook it.

We then promise to cook it much more.

And then we don’t.

And the cycle repeats.

In this Neil Perry recipe, I have omitted how to roast the duck; Neil’s recipe asks for two whole ducks, though you can just as easily get duck marylands – even duck confit – from good supermarkets.

The trick is to shred the duck, removing any fat and skin.

This recipe – we called ‘Duck and Cherries’ – was course #3 of #6 we served at our Long Lunch/Short Wedding and many guests said it was the standout:

The cherry sauce can be made beforehand and reheated with the duck. Serve with a salad of baby leaves and a garnish of finely chopped parsley and this would be a wonderful starter or main at any dinner party.

No question, it is a quacker cracker.

Ingredients

1 tbsp extra virgin olive oil
2 tbsp butter
500gm cherries, pitted (fresh or frozen, which we used)
2 tbsp sugar
1/2 tsp sea salt
Freshly ground pepper
Balsamic vinegar
Baby leaves
Continental parsley, finely chopped

Method

  1. Place a pan over a medium heat and add the oil and butter and cook until foaming; add the cherries, sugar and salt and cook for about 15 minutes until soft and fragrant. Remove from the heat and give a really good grind of pepper.
  2. Places heap of the shredded duck meat onto each plate. Spoon over the cherry sauce, drizzle with balsamic vinegar and add another grind of pepper. Garnish with the parsley.
  3. Serve with baby leaves at the side.

Jamie Oliver’s Sesame Butterflied Chicken

Serves: 2

This is a magic dish and sans the chicken, it would make an amazing, healthy salad.

The magic is the sauce: yoghurt, peanut butter, ginger and lime juice. Plus more lime and soy for the slaw.

We were really surprised at just how tasty this dish was and I commend it to your run sheet for next week’s dinners.

Ingredients

100gm fine rice noodles
2 skinless chicken breasts
Vegetable oil
4 spring onions, finely sliced
1/2 Chinese cabbage, finely shredded
200gm sugar snap peas, finely sliced
1 red chilli, finely sliced
2 limes
1 tbsp light soy sauce
1 tbsp peanut butter
2 tbsp yoghurt
2 cm piece of ginger, finely grated
2 tsp sesame seeds, lightly toasted

Method

  1. In a bowl, cover the noodles with boiling water until they are rehydrated. Drain and set aside, ensuring they do not stick.
  2. Slice into the chicken breasts and open them out like a book. Rub with 1 tsp of vegetable oil and a pinch of salt and pepper. Heat a pan over a medium-heat and cook the chicken. Set aside to cool slightly.
  3. Combine the spring onions, Chinese cabbage, sugar snap peas and chilli in a bowl. Dress with the juice of 1 lime and the soy sauce.
  4. In a separate bowl, mix the peanut butter with the yoghurt, grated ginger and the juice of the remaining lime. Season.
  5. Slice the chicken and sprinkle with the sesame seeds.
  6. Divide the noodles between bowls, add the slaw, the sliced chicken and the peanut sauce.

Avocado Chicken Salad

Serves: 4

There was debate about whether this recipe should be typed up.

Not because it isn’t great or super healthy, though because it is just a bit too simple. It’s almost not a recipe.

(Plus Natalie had never had bacon and coriander and wasn’t sure if they went together, not withstanding that they obviously do because the whole salad tastes amazing.)

Anyway, it was the boys – Oliver and Tom – that pushed me to type this up. They loved the salad and wanted it somewhere so they could make it for their kids one day.

Make it fun like we did and put the ingredients in separate bowls: let people make their own unique salad, toss with the lime juice and olive oil and enjoy.

How good is healthy!

Ingredients

2 chicken breasts, grilled and shredded
2 ripe avocados, pitted and diced
1/2 cup corn, grilled and hulled
1/4 cup red onion, minced
4 rasher of bacon, chopped and fried
2 tbsp coriander leaves
2 tbsp lime juice
2 tbsp olive oil
Salt and pepper to taste

Method

  1. In a large bowl, add the shredded chicken, avocado, onion, corn, bacon and coriander.
  2. Drizzle with the lime juice, olive oil, season with salt and pepper and toss gently to combine.

(Tomato, cucumber and black beans would also compliment this salad.)

Duck Pie with Pomegranate and Walnuts

Serves: 6

Wow.

On so many levels, this Middle Eastern pie is as amazing as it is unique.

Starting with the most obvious: it’s a duck pie! Duck pies are made of duck which means they are automatically amazing.

They’re also rare so this is a treat. (I’ve only typed up one other duck pie at the time of writing this one up.)

You’re cooking with Pomegranate Molasses, something I am confident you’ve never cooked with. It is also amazing.

You make a custard with the rich, reduced stock that you’ve spent the previous 2 hours infusing with saffron, walnuts and duck.

You’re shredding the moorish meat of 8 duck Marylands. The same cut you use in Duck Confit. Amazing right?!

And you’re cooking the pie in buttered filo.

This technique behind this pie is unique and definitely feels Middle Eastern.

Though the effect is awesome.

It is just beautiful and served as part of a Middle Eastern feast, this is luxury.

Not cheap, not quick, though like any duck dish, spend the time and eat like the Kings that no doubt ate this pie 400 years ago.

Ingredients

50ml olive oil, plus extra if needed
8 duck Marylands (about 2kg)
1 large onion, finely chopped
1 garlic clove, finely chopped
1 cup roasted walnuts, rubbed in a cloth to remove skins, coarsely chopped
1 tsp ground ginger
A pinch of saffron threads, lightly toasted and crushed
1 tsp ground cinnamon
1 tsp ground cumin
1.2 litres chicken stock
1 tbsp pomegranate molasses
6 egg yolks
1/2 cup flat-leaf parsley leaves, thinly sliced
1/2 cup coriander leaves, thinly sliced
9 filo pastry sheets
150gm melted clarified butter
30gm pure icing sugar, sifted with 1tsp ground cinnamon

Method

  1. Heat the oil in a large, heavy casserole over a medium heat. Season duck and fry in two batches, skin side down first (6 – 8 minutes), then on the other side until golden (2 – 3 minutes). Drain fat leaving 2 tbsp in the casserole.
  2. Return all the duck to the casserole together with the onion, garlic, walnuts, ginger, saffron, cinnamon and cumin, stir to coat well, then adding the stock and pomegranate molasses. Bring to the boil, cover and then simmer over a low heat for around 1 1/2 hours and when the duck can easily be pulled off the bone.
  3. Strain, reserving the stock and duck mixture separately. Set the duck aside to cool.
  4. Skim off the excess fat from the stock (place paper towels on the surface, then remove and discard).
  5. Coarsely shred the duck meat, discarding the skin and bones. Bring the stock to the boil in a large saucepan and reduce by two-thirds to about 400ml. Transfer half the reduced stock to a bowl and whisk in egg yolks. Return to the saucepan with the remaining reduced stock and stir over a low heat until creamy and nearly set, as you would for an egg custard (5 – 7 minutes).
  6. Stir in the parsley and coriander, season to taste and set aside to cool completely. Fold the duck meat into the cooled mixture, refrigerating if not using immediately.
  7. Lay one filo sheet on a work surface, (covering the remaining filo pastry sheets with a slightly damp tea towel) and brush with melted butter. Repeat with another filo sheet laying it on top of the first to form a cross. Repeat with another 4 sheets, laying them at varying angles to form a circle of filo.
  8. Line a 27cm-diameter deep-sided non-stick frying pan with the filo circle, pushing it into the sides. Add duck filling, spreading evenly and brush surrounding filo with melted butter. Brush remaining 3 filo sheets with butter, fold in half and place on top of filling to cover. Bring pastry sides over filo on top to enclose and brush with butter.
  9. Preheat the oven to 180c. Place the pie in the oven and bake until golden brown (30 – 35 minutes). Remove from the oven and carefully place a large plate upside-down over pie and invert onto the plate.
  10. Wipe the excess butter from the filo and sift icing sugar mixture over the pie. Place a metal skewer on a naked flame until red-hot, holding the skewer with a tea towel. Burn a trellis pattern into the filo. Serve.