A cake to make me less narky: Barefoot Contessa's Apple Spice Cake

So, I am justifying the inclusion of this truly wonderful cake into my ‘do things better’ agenda for the following reasons: It has apple in it, so surely must be one of my five a day. It is made with vegetable oil and not butter so that has to make it a ‘better’ cake, whatever that is. It is packed with spices and of course they have oodles of medicinal qualities, and lastly, a bit of what you fancy does you good, and the opportunity to sit down with a slice of this with a cuppa turns a narky Stella into a less narky one. Only one slice mind…

If you want a really really reliable, decadent, frankly scrumptious cake, you open a Barefoot Contessa book and turn to the section marked ‘desserts’. There you will find cake heaven. And it was in her ‘Make it Ahead’ cookery book that I found this. Don’t be put off by the amount of spices; go buy them if you haven’t got them because you will be making this cake more than once. I promise.

I very rarely alter a Barefoot Contessa recipe because they are usually perfect. However, I have made a couple of alterations, mainly due to the fact that I didn’t have any golden raisins, but I did have some pretty jewel like sultanas which did the job just nicely. I also didn’t have the exact size pan as indicated in the recipe, so I split the mixture between two smaller pans.

If you don’t fancy my chosen way of eating this, with a cuppa, then serve some slightly warm with some ice cream. And swoon…

APPLE SPICE CAKE from ‘Make It Ahead’ by Ina Garten

serves 12

An American recipe, so uses cup measurements (which I quite like…)

INGREDIENTS

1 cup pecans, chopped

1/2 cup rum

1 cup golden raisins (I used sultanas)

1 cup granulated sugar

1 cup dark brown (Muscavado) sugar

3 large eggs

3/4 cup vegetable oil

2 tsp vanilla extract

2 tsp grated orange zest

2 1/2 cup plain flour

2 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/8 tsp ground cloves

3 (large) to 4 (small) Granny Smith apples, peeled, cored, and 1/4 inch diced

Method:

Preheat the oven to 350°F. Grease and flour a 9x13x2 inch baking pan, or a pan(s) that will take the amount of mixture.

Toast the pecans on a baking sheet for 5 to 10 minutes. Watch the nuts like a hawk. They burn in the blink of an eye. Set aside.

Add the rum and raisins to a microwave-safe bowl and cover with a sheet of plastic wrap; microwave for 1 minute, then set aside.

In the bowl of a stand mixer, combine the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed.

Once combined, add the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves; mix until smooth. The batter will be very thick.

Drain the raisins before adding them to the batter. Drink the rum.

Add the apples and pecans too, then use a rubber spatula to fold them all into the batter.

Spread this batter in your prepared pan, smoothing it out.

Bake the cake for 35 to 45 minutes, until a toothpick inserted in the centre comes out clean.

Let the cake cool until it’s barely warm or room temperature before cutting into squares.

Enjoy!

A Tale of Two Kormas - Creamy Chicken Korma

 

Whilst we all know that the quickest way to a man's heart is a six inch knife through the chest; the other, less gruesome way is through his stomach. In fact, the wooing of Phill involved, amongst other things, some carefully selected and cooked meals - lasagne, beef stroganoff, croissant bread and butter pudding, all of which I don't believe I have ever blogged about and maybe, right there, lies a series of themed posts for Valentine's Day. Anyway, one night, very early in our fledgling relationship, he told me that a) he likes cooking and b) he cooks a mean korma. The description he then gave was quite mouth watering: you have to start the day before because it is such a complex process, it involves rendering a pound on onions down to almost nothing, yadda yadda yadda...

 

Nearly 13 years on, I am yet to taste this korma.

 

He mentions it every so often, usually when I am making curry and he comes wandering into the kitchen, enticed by the heady smells of herbs and spices, gets a spoon out the drawer, tastes the sauce I am cooking and gives the 'quality control' verdict, but he has never got round to making me his korma, which has taken on mythical proportions since it was first mentioned all those years ago. He does cook on occasions - he once made steak pizzeola, which tasted absolutely lush but my enthusiasm was dampened a little when I realised he had used every plate, dish and bowl in the kitchen to create his masterpiece and I was in charge of washing up...  But he can cook, but never the dish I thought he might cook...

 

Which brings me to this korma. This is from Neven Maguire's 'Food from the Sun'. He is an Irish chef who I discovered whilst on maternity leave, watching the 'GoodFood' channel in the afternoon, drifting in and out of consciousness whilst I had a plus 9lb baby writhing inside me who kept waking me up,,,(thank you Finn). I remember that I liked his kitchen and I liked the dishes he created, so I bought his book and have cooked from it here and here.

 

He calls this an authentic korma - to be honest I wouldn't know. What I do know is that it is pretty easy, does not involve a pound of onions and I did not have to start the day before. In fact, start to finish it took about an hour. It's a very comforting dish and Lola and Finn really like it, despite the touch of latent heat it exudes, just when you think it is only going to give flavour. I might use it as a lever to try and get Phill to make a korma...

 

Creamy Chicken Korma - adapted from 'Food from the Sun' by Neven Maguire

 

Serves Lola, Finn, Mum, Dad and one other

 

Ingredients:

 

 

2 tbsp vegetable oil

2 onions, finely chopped (I used three - I like an oniony curry)

2 garlic cloves, crushed

2 tsp finely grated root ginger

1 green chilli, seeded and chopped finely 

1 tsp garam masala

1 tsp ground turmeric

1/4 tsp chilli powder

400g can chopped tomatoes

1 tsp tomato puree

4 boneless skinless chicken breasts

150ml double cream (or to taste - you might need more, depending on how far down you have reduced the sauce)

2 tbsp chopped fresh coriander

sea salt and freshly ground black pepper

 

Method:

 

 

 

Heat the oil in a pan and fry the onions and garlic until for about 10 minutes until golden brown. Stir in the ginger and green chilli, and cook for 1 minute, stirring.

 

 

 

Add the garam masala to the pan with the turmeric, chilli powder and a pinch of salt and cook for another minute, stirring. Add the tomatoes, tomato puree and bring to the boil stirring continuously.

 

 

 

Add four tablespoons of water, (actually - I added about 150ml of water and a chicken stock cube at this point) stir well to combine, then reduce the heat and simmer for 10 - 15 minutes until the sauce is well reduced.

 

 

 

Cut the chicken into 2.5cm (1in) cubes and then add to the reduced down sauce. Slowly bring to the boil, then reduce the heat and simmer gently for about 10 - 15 minutes or until the chicken is cooked through and completely tender.

 

 

 

Stir in the cream and simmer gently for another few minutes until well combined. Season to taste.

 

 

View on Instagram here

 

To serve, arrange the basmati rice and chicken korma on warmed plates and scatter over the coriander.

 

Resisting the lure of the Curry House: Chicken Lahori

 

 

Friday night is curry night. And Friday night is THE night of the week that I am utterly banjaxed and grateful that the day after is Saturday and I can choose to do absolutely zilch (yeh right, I start the washing and clear all the crap I have been unable to shift all week because I have been a) taking an interest in my children b) generally distracted and c) marking something or other) and for some reason Friday night feels like a take away night. It's like a reward for getting to the end of another week without telling someone to stick it where the sun doesn't shine. This week, I evidently wasn't knackered enough to tell Phill to find the menu for the Indian takeaway; I volunteered to cook one. I had the ingredients, I could have wine whilst I was doing it, Finn's football on the Saturday was a later kick off.... why shouldn't I?  And I am glad I did because this recipe is, frankly, glorious. Punchy spice with a languid kick of chilli right at the finish, it was made for the bottle of Riesling that I had opened and half consumed by the time I actually got round to serving this.

 

A Google search consisting of 'Atul Kochhar, curry and chicken' threw up the frankly amazing Chicken Lahori. It was very easy to make, low maintenance and after half an hour or so cooking away whilst I was rounding up washing and threatening my kids with violence if they didn't get their uniforms off THIS MINUTE, this was ready to be served. It filled the kitchen with the heady smells that I normally associate with Phill bringing in a Friday takeaway. Thank God it's Friday and for once, I cooked it all myself...

 

Chicken Lahori adapted from the recipe by Atul Kochhar in the Daily Telegraph

 

Serves 4 in the original recipe: I approximately halved the ingredients below to create a hearty meal for two.

 

Ingredients:

 

5 tablespoons vegetable oil

2 black cardamom pods

4 green cardamom pods  

1 teaspoon cumin seeds

2 bay leaves

3 onions, chopped

1 tablespoon ginger-garlic paste*

3 tomatoes, chopped

2 teaspoons red chilli powder

2 tablespoons ground coriander

1/2 teaspoon ground turmeric

4 green chillies, chopped

800g chicken thighs, skinless and

boneless cut into small pieces

2 tablespoons plain yoghurt (You can add more if you find this too spicy for your palate)

400ml chicken stock or water (I used chicken stock)

2 tablespoons finely chopped coriander

1 teaspoon garam masala

Salt

 

*Ginger-garlic paste: Blend equal quantities of peeled garlic and fresh ginger with 10 per cent of their total weight in water, using a blender or mini food processor. Store in a sealed container in the fridge. If you want to keep this for longer than a few days, add 5 per cent vegetable oil and 2 per cent lemon juice when you blend. Or you can freeze this in ice-cube trays.

 

Method:

 

 

 

Heat the oil in a wok and sauté the whole spices with the bay leaves until they crackle. Add the onions and sauté until lightly browned. Add the ginger-garlic paste and sauté for a minute, stirring well, then add the ground spices (except the garam masala) and the green chillies and tomatoes. Cook for 5–8 minutes or until the tomatoes soften.

 

 

 

Add the chicken pieces with the yogurt, stock and salt to taste, and mix in well. Simmer gently for 20-25 minutes until the chicken is cooked. If the sauce is too thick, add more stock. I found that after the recommended cooking time the sauce was still a bit loose for my taste, so I increased the temperature and reduced the sauce further.

 

 

 

Stir in the chopped coriander leaves and garam masala, then serve.

Trying to get ahead by making it ahead! Lamb with Potatoes (Aloo Gosht Salan)

 

 

I so love Aloo Gobi. Frankly, I'd eat that over many meat curries but, you know, I can't be selfish and I need to think of the man in my life who believes that his curry should have a bit of meat in it. That would be you, Phill. So, this recipe seems the ideal sort of compromise - where I get the soft potato (though alas, no cauliflower) which has absorbed the gorgeous spices that a good curry should be full of, and Phill gets the meat, in this case, some cubed lamb leg steaks.

 

I had already waxed lyrical about the amazing Atul Kochhar recipes that I have prepared, namely here, and this recipe did not disappoint. And, in the spirit of my trying to get my an appropriate work/life balance, my efforts at trying to cook this and some other meals (which no doubt will be coming to a blog near you soon) to get ahead so I am not resorting to take aways and other assorted cack during the week , it is pleasing that curries lend themselves to this situation most gloriously, as they taste better a day (or two) after.  Hurray! And as I have not managed to convert either Lola or Finn completely to the glories of a good curry just yet, it means that I can put this in the oven to warm through whilst I prepare something which is more appealing to them.

 

This does have a bit of a kick which tends to hit you when you believe that there is no more spice to be had. Well, I say 'kick'; if you are one of those who relishes in the idea of glowing whilst eating a curry (you know who you are Vindaloo people!!) you will probably see it more as a gentle nudge more than a kick but it's all relative. If you prefer flavour without punch, lessen the quantity of the chilli powder.

 

Lamb with Potatoes (Aloo Gosht Salan) adapted from Simple Indian by Atul Kochhar

 

Serves mum and dad twice

 

Ingredients:

 

600g boneless leg of lamb, cubed

4 tbsp. vegetable oil

2 tbsp. finely chopped ginger

2 bay leaves

4 cloves

2 black cardamom pods

1 1/2 tsp cumin seeds

4 medium onions, finely sliced

11/2 tsp red chilli powder

1 1/2 tsp ground coriander

1 1/2 tsp turmeric

4 medium potatoes peeled and cut into wedges (the original recipe suggests 2, but I love spuds!!)

1 lamb stock cube (my addition)

1/2 tsp salt, or to taste

4 spring onions, trimmed

1 red pepper, cored, deseeded and cut into strips

200g tinned tomatoes (original recipe suggests 3 tomatoes)

1/2 tsp garam masala

1 tbsp. chopped coriander leaves

 

Method:

 

 

 

Heat the oil in a suitable pan. Add the ginger and saute for 30 seconds or so until fragrant, and then add the bay leaves, the cloves, the cardamom pods and cumin seeds. Saute well until the spices start to fizz and crackle. Then add the onions and cook them until they are golden brown.

 

Add the lamb to the onion mixture and cook for about 10 - 15 minutes to seal and brown the meat.

 

Stir in the chilli powder, the coriander and the turmeric.

 

 

 

Add the potato wedges and saute for about 2 to 3 minutes. Add the stock cube, dissolved in 200ml of water, plus a little salt.

 

Bring the mixture to a simmer and cook gently for 15 minutes or so or until the potatoes are tender.

 

 

 

Meanwhile, cut the spring onions into 2.5cm lengths and the red pepper into strips. Add these to the pan with the tomatoes and cook for about 10 minutes or until the lamb is tender.

 

 

 

Serve, sprinkled with garam masala and coriander and with rice, or indian bread.

 

 

 

Quicky Quicky Chicky Chicken Tagine

 

 

I bought a tagine once. It was half price and to be honest it isn't very Moroccan looking; maybe I will buy one of those exotic looking glazed lapis blue affairs sometime but at the moment mine is just cream coloured and sits on the top of my cookbook shelf - it's a kind of  homage to the real thing, but not the real thing; not quite.

And it is a bit like that with this recipe. It isn't your full on, heady with spice tagine which tantalises the senses, but it kind of does the job when you haven't got the time to devote to the slow steady cooking that a real tagine might require (I realise that once all the ingredients are in, the magic takes place whilst I am away doing something else; my presence isn't necessarily required, of course, but when I fall in the house at 5pm or whatever, I need to have a meal that is going to be served before 8pm, or else the biscuit tin gets it...) so this is a good enough homage to Morocco whilst you are in your kitchen in the UK, dealing with kids and homework and the washing and....(insert other menial and but sadly necessary tasks here).

This recipe is loosely based on the one I found on a loose page of a leaflet that came with a food magazine. It looks as though it might have been 'Good Food' magazine, but other than that, I know little. My alterations are that I doubled the onion content, put in some ras el hanout spice seasoning in to the sautéing onions and used chicken stock instead of water. With some couscous this was really, really rather nice...

 

Quick Chicken Tagine

 

Ingredients:

 

2 tbsp olive oil

8 skinless boneless chicken thighs, halved if large

2 onions, chopped

2 tsp grated fresh root ginger

2 tsp ras el hanout

150ml chicken stock

pinch saffron or turmeric (I used saffron)

1 tbsp honey

400g carrots, cut into sticks (which I would have used but I didn't have any!!)

small bunch parsley, roughly chopped

lemon wedges, to serve

 

Method:

 

 

Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins. Add the ras el hanout and cook out until it becomes fragrant.

 

 

 

Add the chicken stock, the saffron, honey and carrots, if you have any that is, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 to 10 mins to reduce the sauce to the consistency you require. Sprinkle with parsley and serve with lemon wedges for squeezing over.

 

 

 

I served this with (forgive me!!) ready made couscous salad which you just zap in the microwave. And it's as good as anything I could make from the packet. That is my excuse and I am sticking to it.