Hey Y’all welcome back! well it’s that time of year again, it’s valentines day, it’s not my favorite holiday, in fact I actually hate this holiday to be fair, like a majority of people.
This weeks post is a recipe themed one, that you can either make for that special someone or even if you don’t have anyone tomorrow on Valentines day, or you could even cook them on a cold blustery day and snuggle down under the blanket with your meal!
Now for some mouthwatering Main and Dessert recipes!! 😀
Home-Style Chicken Curry:
- 1 Large Onion
- 6 Cloves, roughly chopped
- 50g Ginger, roughly chopped
- 4 tbsp Vegetable Oil
- 2 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 5 cm Cinnamon Stick
- 1 tsp Chili Flakes
- 1 tsp Garam Masala
- 1 tsp Turmeric
- 1 tsp Caster sugar
- 400g Can chopped tomatoes
- 8 Chicken thighs, skinned, boneless (about 800g)
- 250ml Hot chicken stock
- 2 tbsp Chopped coriander
- Roughly chop 1 large onion, transfer to a small food processor and add 3 tbsp of water – process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
- Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
- Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
- Combine 2 tsp cumin seeds and 1 tsp fennel seeds and 5 cm cinnamon stick and 1 tsp chili flakes and add to the pan in one go . Swirl everything for about 30 seconds until the spices release a fragrant aroma.
- Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden – this should take about 7-8 mins.
- Add the garlic and ginger paste and cook for another 2 minutes – stirring all the time.
- Stir in 1 tsp garam masala, 1 turmeric, and 1 tsp caster sugar and continue cooking for about 20 seconds before tipping in a 400g can chopped tomatoes.
- Continue on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
- Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a past.
- Cook for 5 minutes to coat the chicken in masala and seal the in the juices, and then pour over 250ml hot chicken stock.
- Simmer for 8-10 minutes without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of water if the curry needs it.
- Sprinkle with 2 tbsp chopped coriander and serve with Indian flat-breads or fluffy basmati rice or both if you like!
Terry’s Chocolate Orange Cupcakes!:
- 150g Unsalted Butter
- 150g Caster Sugar
- Self-Raising Flour
- 30g Cocoa Powder
- 3 Medium Eggs
- Zest of 1 Orange (or 1tsp)
- 150g Terry’s Chocolate Orange
- 150g Unsalted Butter
- 350g Icing Sugar
- Range Food Coloring
- Juice of 1 Orange (or 1tsp extract)
- Terry’s chocolate Orange
- Melted Chocolate
- Preheat your oven to 180C/160C fan and line a muffin tray with cases. Chop up your chocolate orange if you haven’t done so already!
- Beat the butter and caster sugar together until smooth and fluffy.
- Add the self-raising flour, cocoa powder and eggs and beat again. Try not to over beat, or mix too quickly.
- Add the chocolate orange chunks and orange zest and spoon into your cases (- using an ice-cream scoop is easier as it will make each cupcake have the same amount).
- Bake in the oven for 17-20 minutes until cooked through! Leave to cool on a wire rack.
- Beat the butter for 3-4 minutes until very smooth and supple, (you need it to be smooth so that the icing sugar goes in easier).
- Gradually add the icing sugar and beat – add the orange flavoring, and food coloring.
- Pipe your buttercream onto the cakes how you please and decorate.
- Add on some Terry’s chocolate orange segments, melted chocolate and sprinkles.
I hope you enjoy making these as I much I do! See you next week.