Can’t Cook Want to Learn by Carolyn Humphries

Author:Carolyn Humphries
Language: eng
Format: epub
Tags: cooking, beginner
ISBN: 9780572042011
Publisher: W. Foulsham & Co. Ltd

shopping list

4 chicken portions (leg and thigh)

450 ml/¾ pt/2 cups plain yoghurt

1 lemon

1 cucumber

1 crisp lettuce

2 tomatoes

1 small onion

4 naan breads

extra equipment

shallow dish

citrus squeezer

egg cup

small bowl

baking (cookie) sheet

small serving bowl

1 Pull all the skin off the chicken. Holding each portion firmly, gently pull the limb until you see where the joint is, then cut through the joint to make two pieces. Place in a shallow dish. Using a sharp knife, make several cuts in the flesh right through to the bone.

2 Cut the lemon in half and squeeze the juice from one half. Cut the other half into four wedges for garnish.

3 Mix two-thirds of the yoghurt with the lemon juice, a small squeeze of garlic purée, a large squeeze of tomato purée, 2 good pinches of ground ginger, 1 tbsp each garam masala and paprika and a good pinch of chilli powder. Spoon all over the chicken pieces and rub in well with the back of a spoon. Cover and chill in the fridge for several hours or, preferably, overnight.

5 When ready to cook, preheat the oven to 200°C/400°F/gas mark 6. Lift the chicken pieces out of the dish and place well apart on a baking sheet. Cook for 20 minutes.

6 While the chicken is cooking, make the cucumber raita. Cut off about a quarter of the cucumber and grate on the coarse side of the grater. Squeeze out most of the moisture with your hand and place the cucumber in a small bowl. Add 2 tsp dried mint and the rest of the yoghurt. Mix well and season with salt and pepper. You can add a tiny squeeze of garlic purée too, if you like. Chill until ready to serve.

7 Remove the baking sheet from the oven and pour off any liquid. Return it to the oven and cook for a further 20 minutes until the chicken is cooked through.

8 Meanwhile, prepare the salad ingredients, but don’t put them in a salad bowl or make any dressing. Put the naan breads on the bottom shelf of the hot oven for 3–4 minutes to warm.

9 Put a pile of lettuce on the side of each plate. Arrange cucumber, tomato wedges and onion rings over. Put the naan breads on the plates and top each with two pieces of chicken. Garnish with a wedge of lemon. Serve with the cucumber raita.

tandoori fish

with red rice and beans

serves 4

storecupboard ingredients

400 g/14 oz/1 large can of chopped tomatoes

lemon juice

ground cumin

ground coriander (cilantro)

ground turmeric

chilli powder

salt

long-grain rice

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.