Sam Mannering’s Cooking Recipes: Chicken Curry and Yogurt Naan

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Following the success of our first live cook event, Chef Sam Mannering is back to help you cook another delicious dinner at home, in real time this Thursday.

This time, Sam is replicating one of our favorite take-out treats as a main course (details below), as well as a classic French dessert that he promises isn’t as difficult to make as he does. does not appear.

Sam will be joined again by Sunday editor Nyree McFarlane on Thursday 23 September as he cooks a meal in his kitchen in Auckland.

Join him for free from 6 p.m. via Zoom to cook, or simply enjoy the show.

To secure one of the limited places, simply enter your details below, then check your emails for more information on ingredients and how to prepare ahead. Registration is essential.

READ MORE:
* Salad of chicken livers, bacon, bread and parsley from Sam Mannering
* Sam Mannering Steak and Kidney Pie
* Multi-tasking: Two ways to use spinach and ricotta
* Recipe: Pork ribollita

Sam will be joined by Sunday Editor-in-Chief Nyree McFarlane again on Thursday, September 23, as he cooks a meal in his kitchen in Auckland.

Lawrence Smith / Supplied

Sam will be joined by Sunday Editor-in-Chief Nyree McFarlane again on Thursday, September 23, as he cooks a meal in his kitchen in Auckland.

Naan yogurt

It is so easy. My God, this is easy. Too easy. It’s enough to make me suspect.

Remember to remember recipes like this, because once you make them, it will become very handy in a dead end, and it takes 15 minutes from start to finish.

Make sure you don’t overwork the dough – just enough to bring everything together into a smooth, even dough will. If you wish, toss chopped cilantro, cumin or black cumin seeds, a little caramelized onion, paneer or even feta into the paste – let your preferences dictate.

This will make eight small naans, but double or triple the recipe as you see fit to make more or larger sizes.

Preparation time: 10 minutes

Cooking time: 5 minutes

Makes: 8

Be careful not to overwork the dough - just enough to bring everything together.

Sam mannering

Be careful not to overwork the dough – just enough to bring everything together.

Ingredients:

2 cups plain flour, plus a little more for dusting

1/2 teaspoon of baking powder

1 teaspoon of sea salt

1 cup of plain Greek yogurt

2 tablespoons of oil, plus a little more for frying

Method:

Sift together the dry ingredients in a mixing bowl.

Create a well in the middle. Add the yogurt and oil and using your hands, bring everything into a soft dough and knead gently until smooth. Rest for 10 minutes.

Using a little more flour as needed, shape the dough into a ball, then divide it in half, then divide each piece in half twice so that you have eight equal pieces left.

Form balls then using a rolling pin, roll out each to a thickness of 3-4 mm, sprinkling each with flour on both sides so that they do not stick.

Get a cast iron frying pan, barbecue, or just a regular skillet on a fairly high heat. Brush the surface very lightly with oil and quickly grill the naan on both sides until done and a little charred on the outside – about three or four minutes on each side should be enough. They will swell a little when cooked.

Transfer to a warm tea towel to keep warm while you finish the rest. These will heat up nicely – make them ahead if you wish – and then serve with the curry.

Chicken curry

Given the tone of the past few weeks, any sense of accomplishment will do, no matter how small. Getting the country vaccinated may trump making a curry from scratch, but it’s the little things and at least you’ll end up with a warm sense of self-sufficiency for at least 24 hours.

Do all your preparation in advance, so that it is only a question of assembling everything successively; you don’t want to feverishly cut chicken while your spices are burning. Preparation always translates into ease and zen in the kitchen. Principally.

It is a very simple mixture; use it as a base and take it out with the spices. You might want to go all over Rajasthan and add things like cinnamon, cloves, and cardamom; these typically warming spices rather than the ones that make your head jump.

Alternatively, go with the chili, but I like to add it sparingly as it can often intensify – beware – perhaps incorporating a little finely chopped fresh chili towards the end.

Preparation time: 20 minutes

Cooking time: 35 minutes

Servings: 4-6

Ingredients:

Half a pumpkin crown, peeled, seeded and cut into 3 to 4 cm pieces

Vegetable oil

Salt and pepper

3 teaspoons of cumin seeds

1 red onion, peeled and thinly sliced

An inch of fresh ginger, peeled and finely grated

3 garlic cloves, peeled and finely chopped

1 teaspoon ground coriander

1 teaspoon of turmeric

1 teaspoon of garam massala

600 g chicken thighs, cut into 3 to 4 cm pieces

Handful of fresh curry leaves, plucked from the stem

1 can of 400 ml coconut milk

Handful of green beans, ends removed

Chili powder, to taste

Large handful of roasted cashews, coarsely chopped

Big handful of coriander leaves

Do all your preparation in advance, so that it is just a matter of putting everything together one after the other.

Sam mannering

Do all your preparation in advance, so that it is just a matter of putting everything together one after the other.

Method:

Preheat the oven to 200 ° C.

Distribute the pumpkin on a roasting pan, add a little vegetable oil, a generous seasoning of salt and pepper and a teaspoon of cumin seeds. Roast them for about 35 minutes, until they are tender and a little caramelized, just like the rest of the curry.

Meanwhile, heat a large, deep skillet, wok, or explosion-proof casserole dish over fairly high heat. Add about 4 tablespoons of oil and let heat.

Add the onion, ginger and garlic and sauté for 3-4 minutes, until tender and fragrant.

Add the remaining cumin seeds, ground cilantro, turmeric, garam masala and half a teaspoon of salt and fry gently until fragrant, being careful not to let it burn.

Continue with the chicken, brown quickly until it begins to caramelize on the outside, then pour in the coconut cream and bring to a boil.

Simmer gently for about 10 minutes, until the chicken is just cooked through, then add the beans, chili powder to taste (be careful, you can always add more later) and salt and pepper to taste. .

Give it another two to three minutes, then stir in the roasted pumpkin (which should be done now).

Garnish with cashews if desired, and plenty of cilantro leaves, and serve immediately, with steamed basmati and naan on the side.


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