Mexican Chicken Ring

350g/12oz cooked chicken

25g/1oz pitted black olives
1 garlic clove
115g/4oz mature cheddar cheese
2 tsp chilli or green pepper sauce
4 tbsp mayonnaise
1 tbsp Tex Mex chilli seasoning
2 fresh tomatoes
1 lime
55g/2oz tortilla chips
2 packets (240g each) chilled fresh dough for croissants

1) Cook chicken in 20cm Saute Pan. Preheat oven to 190°C/Gas 5.

2) Coarsely chop chicken using Food Chopper, place in Classic Batter Bowl. Slice olives using Egg Slicer Plus and add to bowl. Press garlic through Garlic Press, add to mixture. Grate cheese using Rotary Cheese Grater into bowl. Measure chilli/pepper sauce and seasoning using Adjustable Measuring Spoons and add to bowl. Using Mini Measure-All Cup, measure mayonnaise and add to bowl. Mix well using Small Mix ‘N Scraper.

3) Seed and remove core from 1 tomato with Core & More and chop tomato using 13 cm Santoku Knife, add to bowl. Slice lime in half and juice one half of lime using Citrus Press and add 1 tsp juice.

4) Place tortilla chips in plastic bag and crush with Baker’s Roller. Sprinkle crushed chips over Large Grooved Cutting Board. Unroll croissant dough; separate into 12 triangles and press each one into chips so they adhere to one side. Arrange triangles in a circle on Medium Round Stone with Handles with chip side down and wide ends of triangle overlapping in centre and pointed ends towards the outside (there should be about 13 cm diameter opening in centre of Stone). Gently press edges of triangles where they meet together to seal.

5) Using Large Stainless Steel Scoop place chicken mixture evenly onto widest end of each dough triangle. Bring outside points of triangles up over filling. Tuck point under wide ends of dough at centre of ring (filling will not be completely covered).

6) Bake 20-25minutes or until golden brown. Cut remaining tomato and lime half into wedges and decorate in pastry gaps. Cut into portions using Pizza Cutter. Serve warm using Mini-Serving Spatula.

This is great served with Chilli Salsa

500 g vine-ripened tomatoes, skinned, seeded and finely chopped

1/2 small red onion, finely chopped

1 small fresh red or green chilli, seeded and finely chopped

1-2 tablespoons snipped fresh coriander

1 clove garlic, pressed

2-3 teaspoons olive oil

Few drops of hot red pepper sauce (optional)

Sea salt and freshly ground black pepper, to taste

Curried Pumpkin (or BNS) & Smoked Salmon Soup

I admit NOT the best photo in the world, but you get to see how it should look!

I remember reading a recipe a bit like this somewhere but didn't write it down, when I came to make it I merged two recipes together to make this and was really pleased with the end results. This is Paul's favourite soup!

All quantities are approximatly as I just throw it together - email me if you have any questions.
SERVES 8
1 lb pumpkin, chopped or butternut squash
1 large onion, chopped
2 large garlic cloves, minced
1 tablespoon curry powder
fresh stock (cubes work if needs must)
2 tins of full fat coconut milk
200g smoked salmon
salt and pepper
vegetable oil

1. Heat oil in large pan.
2. Sauté onions and garlic until soft.
3. Add Pumpkin and cook for 5 minutes.
4. Mix in curry powder and cook for another few minutes to take the rawness off the spices.
5. Add stock and coconut milk enough to cover the vegetables and bring to a gentle boil.
6. Simmer until pumpkin is soft, about 15 minutes.
7. When cooked turn off heat and allow to cool slightly
8. Blend until smooth,
9. Return to pan and add more stock until the required consistency is reached.
10. Add the smoked salmon, the heat left in the soup will 'cook' the salmon.
11. Check seasoning.

I freeze this in batches with or without the salmon, either way its great. Once defrosted re-heat and add salmon if needed. I don't know how much this makes 8 + depending on the size of your soup bowls.

Watch this space....

I met a wonderful lady yesterday...she gave me fantastic recipe...I will make it...season my chicken...then post the results here!

Green Pepper and Tomato Curry

This is so simple to make with great results; the flavours really work well together!
1 ½ green bell peppers
400g tin of tomatoes
1 tsp sunflower oil
1 tsp cumin seeds
¼ tsp salt
1 ½ tsp mild chilli powder
¼ tsp turmeric powder
½ tsp garam masala
1tsp brown sugar ( I leave this out to make it IPD friendly)
Peel the tomatoes if you can be bothered- I don’t as I think they add a little extra flavour!
Cut the green pepper and tomatoes into large chunks- peppers about 1 inch squares and tomatoes into quarters.
Or open tin if cheating!
Heat the oil in a wide pan and add the cumin seeds.
Stir about, then add the green pepper and sauté for 2-3 minutes.
Add the tomatoes and cook, stirring, for 5 minutes, mashing them down as they soften.
Add the salt, chilli powder, turmeric, garam masala and brown sugar.
Stir well, then simmer, covered, for 7 minutes, or until the pepper are cooked to your liking. Best served at once with a good helping of cauliflower rice

Onion Bhajias Pge 79

Cor, these hit the spot!!! This recipe had 8 steps which is a little lenghty for one of Bee's, but it all went together simply, I found it almost as satisfying as baking a cake.....(I said almost!!)

Bee suggests serving them hot and they were at their best like that, but I ate one cold and it was still scrummy!!! I halved the mixture as there was only two of us and if the reviews were to believed I thought we may end up eating the lot! As it was I got 8 out of half a batch and we ate all of them (*blushes at the greediness of it all! :-S *) I will make them spicier next time (personal taste) and stick with the high ratio of onions, some on the forum thought it was too much onion not enough batter....but I liked it this way, the more onions the crispier they went on the outside and the centre still stayed moist. Great great great...what more do you want me to say?!

Delicious - Coriander Chicken with Cumin Cauli Rice

I know I have made this before, but it was much better this time, I was more heavy handed with the cumin in the 'rice', I cooked it for a little longer than last time I did the same with the chicken, I used more coriander too. WOW the tastes were great, the texture of the two together wonderful. Chicken dish was smooth and silky the cauliflower retained its crunch and mixed well with the sauce. I am loving this WOE. Paul agrees too!

Coriander Chicken

Cauliflower rice stir fried with a Clove of Garlic and a large heaped tsp of Cumin

Vegetable Pullao

For the pullao
basmati rice, measured to the ¾ pint level in a measuring jug
thumb-sized piece of fresh ginger
3 tbsp olive or groundnut oil
½ tsp brown mustard seeds
1 hot green chilli, finely chopped
4oz potato, peeled and diced
½ carrot, peeled and diced
1½oz green beans,
½ tsp ground turmeric
1 tsp garam masala1
¼ tsp salt
1 pint water

Method

1. For the pullao, wash the rice in several changes of water then drain. Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again.
2. Peel and finely grate the ginger.
3. Heat the oil in a heavy-based pan set over a medium-high heat. When it's hot, add the mustard seeds.
4. As soon as they begin to pop - add the chilli, potato, carrot and green beans and stir.
5. Add the turmeric and garam masala and stir for one minute.
6. Add the ginger and saute, stirring, for another minute.
7. Drain the rice and add it to the pan.
8. Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it with the oil and spices. Cook for two minutes.
9. Add the 1 pint water and the salt and bring to the boil. Cover the pan with a very tight-fitting lid then turn the heat to very low and cook for 25 minutes. After this time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary.

In the picture above, I added extra vegetables [broad beans and frozen peas] to my pullo it was delicious.