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Korma Chicken Pistachio - Pistachio chicken korma

On 3rd Salon of Culinary Blog who just finished at Soissons, Damien asked me to prepare a dish for Sunday brunch. I immediately thought of this dish combines products from two partners (France Bunny & Wonderful Pistachios) of the show, and were available in sufficient quantities on site. Thank Philou have a huge pile of shelled pistachios (with the help of other bloggers) and Chef Christophe has a bunch of boneless rabbit legs!

I wanted to recreate this dish at home, but I used chicken because I had to thaw in the fridge.

Chicken Korma pistachio

Ingredients:

750g chicken, cut into small pieces (or other meat: chicken or other by adjusting the cooking time)

250g pistachios

1 large onion, chopped

1 clove garlic, grated

2cm fresh ginger, grated

2cm fresh turmeric, grated (or 1 tsp powder)

2 tablespoons ghee (or oil)

1 tsp garam masala

salt

Method:

Shell the pistachios and reduce powder (you can also soak the pistachios in warm water for an hour before the mixer).

Heat ghee.

sauté onion, garlic, ginger and turmeric.

Add powder (more than 125ml) or pistachio paste, garam masala and salt.

Cook a few minutes.

Strain mixture to blender.

Add water (or better, the broth - about 500ml) and bring to boil.

Add meat and simmer covered until cooked meat (by adding water or broth if necessary).

---

At The 3rd Fair Culinary Blog thats just Took place in Soissons, France, Damien Asked me to prepare for the dish The Sunday brunch. Immediately I Thought of this dish Which Brings Together The Produce of Two partners (France Bunny & Wonderful Pistachios) of the Fair that were easily available on site in sufficient quantities. I thank Philou for peeling a huge pile of pistachios and Chef Christophe who debone a pile of rabbit thighs for me!

I wanted to re-create this recipe at home but I used chicken since that is what was defrosting in the fridge.

Pistachio chicken korma

Ingredients :

750g chicken, cut into small pieces (or any other meat: poultry or other adjusting cooking timings)

250g of pistachios

1 onion, sliced

1 clove of garlic, grated

2cm of ginger, grated

2cm fresh turmeric, grated (or 1tsp powder)

2 tbsp ghee (or oil)

1 tsp garam masala

Salt:

Method :

Peel the pistachios and powder them (or they can be soaked in hot water for an hour and ground to a paste).

Heat the ghee.

Brown the onion, garlic, turmeric and ginger.

Add the pistachio powder (and 125ml of water) or paste, garam masala and salt.

Cook for a few minutes.

Grind in a mixer.

Add water (or better, broth – about 500ml) and bring to a boil.

Add the meat and cook, covered till meat is done (adding water if necessary).

***

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3rd Salon of Culinary Blog - 3rd Fair Culinary Blog

If there is a blogger culinary speaking, he had to live on another planet not to know that last weekend was held the third part of the Salon Culinaire at the Hotel School Blog of Soissons in France. This annual event, organized by 750g brings together bloggers from several countries to an unforgettable weekend in the spirit of sharing and good mood!

"If you are a French culinary blogger, you Would Have to Live on Another Planet to Avoid Knowing That Was The Third last weekend Culinary Blog In The Catering College Fair at Soissons in France. This Annual Event Organized by 750g , Brings together bloggers from SEVERAL Countries To Spend a wonderful weekend "under the auspices of sharing and good humor.

Watch how these moments have passed. Try to find some familiar faces and familiar ...

Here Are Some Glimpses Of The Moment Passed weekends together. Try and find Some familiar faces ...

Lounge is exactly what it takes to be on a cloud for a few weeks and to reboost into positive energy, without jealousy and other feelings negative! Just pure happiness, with a reunion and meeting new people, smiles and laughter and happy conversation, mutual exchange of recipes and cooking tips, a lot of special dishes. I know why I pasted a smile to the face since my return from Soissons.

The Fair Is Just What is Needed to Be on a cloud for a few "weeks and to get re-Boosted in positive energy, Without Any" any negative feelings jealousness gold! Just pure happiness, meeting again and getting to know fellow bloggers, smiles, laughs, joyful conversations, Mutual Exchange of recipes and tips and loads and loads of wonderful food. I know why I have a smile stuck to my face Since my return from Soissons.

Listed below demonstrations. This year some (including mine) were held out of the hotel school in town. I made a collage of some demonstrations below:

Here Is A list Of The demonstrations That Were Held . This year a few (Including mine) Were demonstrations semblables Catering College in town. I Have Prepared a collage of Some demos here:

Dom helped by an array of vegetable carving this year it also:

Contributed aussi cette année Dom With A vegetable sculpture scene:

I thank Chef Damien and all are team of 750g and catering school, staff and students, leaders and partners who attended this year below: Board Bia, Wines of Alsace, Phillips, Lesieur, Milk Factory, Mobalpa , Rabbit of France, Wonderful Pistachios have helped make this great project and this great event!

I would like to thank Chef Damien and all his team, from 750g and the Catering College - staff and students, the chefs and all the partners that were present this year - Board Bia, Vins d’Alsace, Phillips, Lesieur, Milk Factory, Mobalpa, Lapin de France, Wonderful Pistachios for making this really wonderful project and superbe event take place.

A l’année prochaine, le rendez-vous est pris !

See you next year! I’ve noted the appointment!

***

House Fogger For Lice

Shrimp sauteed with cumin seeds and mustard oil - Stir fried shrimp cumin and mustard seeds With

Fish and shellfish are often consumed and much appreciated home. My mother made this dish regularly and I often found him in my bowl at lunch at school. We ate, sometimes with rice or in a chapati (Indian bread), or stuffing samosas. I continued this tradition, adding in pies or making empanadas. This dish, simple and easy to prepare, very tasty and elegant. I put a little green pepper in my serving, because that is the flavor of green pepper brings out the sweetness of shrimp.

is my bowl in the photo because I could not take the picture when we ate this dish the day before. The rice I used was Masuri sona, a short grain rice, which is much less fragrant basmati but retain a very good taste, suitable for everyday meals, and I happy to be here in Brussels.

Shrimp sauteed with cumin seeds and mustard

Ingredients

Serves 4

2 tbsp oil

10 curry leaves

500g large shrimp (those of Madagascar are excellent!)

2 large potatoes, peeled and diced

2 large onions, chopped

1 clove garlic, minced

3 cm fresh ginger, grated

1 cm fresh turmeric, grated (or 1 tsp powder)

1 tsp cumin seeds

1 tsp mustard seeds

1 tbsp coriander leaves, chopped

1 tsp mint leaves, chopped

Salt and pepper

2 green chillies, chopped (optional)

Lemon juice

Method

Heat oil in a wok.

Add curry leaves, mustard seeds and when they start popping, add cumin seeds.

Y put the onions, garlic and ginger, turmeric, salt and pepper and brown them.

Add potatoes and cook over low heat, covered, adding a tablespoon of water if necessary and stirring occasionally.

When the potatoes are almost cooked, add shrimp, cilantro, mint and green chillies if using.

Continue cooking for 4 minutes or until shrimp are cooked (do not overcook).

Servir chaud arrosé d’un trait de jus de citron.

***

Fish and seafood are a favourite at our place. My mother used to prepare this regularly and I often found this for lunch. We had it sometimes with rice, or a chapatti (Indian flat bread) or as a filling for samosas. I’ve continued this tradition by adding it to pie and empanada fillings. This simple and easy-to-prepare dish is very tasty and elegant. I put green chillies in my portion, because I think that the flavour of green chillies lifts up the sweetness of the shrimp.

The photo is of my lunch-box, because I could not take a snap the previous evening. The rice I have used is sona masuri, a short-grain rice, that’s much less perfumed than a basmati but has all the same a very nice taste and is perfect for everyday use and that I’m lucky to find in Brussels.

Stir fried shrimp with cumin and mustard seeds

Ingredients:

Serves 4

2 tbsp oil

10 curry leaves

500g big shrimp (those from Madagascar are very tasty)

2 big potatoes, chopped

2 big onions chopped

3 cm grated ginger root

1 grated garlic clove

1 cm grated fresh turmeric root (or 1 tsp pd)

1 tsp cumin seeds

1 tsp mustard seeds

1 tbsp chopped coriander leaves

1 tsp chopped mint leaves

Salt and pepper

2 chopped green chillies

Lemon juice

Method :

Heat oil in a wok.

Add the curry leaves, mustard seeds and when they begin to crackle, the cumin seeds.

Put in the onion, garlic, ginger and turmeric, salt and pepper and fry till golden.

Add potatoes and cooked covered on a slow flame till almost done, adding a tbsp of water if necessary.

When the potato is almost cooked, add the shrimp, coriander, mint and chillies, if used.

Cook for about 4 minutes or till the shrimp is just cooked (don’t overcook).

Serve hot sprinkled with lemon juice.

***

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Cream Tapioca - Tapioca Pudding - Sabudana Kheer

The tapioca (pearls of Japan) is used Indian cuisine in dishes sweet and savory. Rather, the snacks or snacks that are made of this ingredient. This recipe is very linked to my childhood and snacks eaten at home from school. This little dessert is one of my favorites because I love the delicate taste of tapioca embellished of rose water. We can obviously remove food coloring or beet juice used as natural coloring. I prefer to put some dye to make this dessert a little nicer.

Cream tapioca

Serves 6

Ingredients

1 cup (250 mL) tapioca (pearls of Japan)

¼ cup (4 tablespoons) sugar

500 ml (2 cups) water

250 ml (1 cup) milk

1 tablespoon rose water

few drops of pink food coloring

Method:

Boil water and sugar.

Add tapioca and toss until the resumption of boiling.

Bake for about twenty minutes over low heat until the beads become transparent and soft.

Add dye, rose water and milk and cook for 5 minutes.

Serve chilled.

***

Tapioca pearls are used in the indian cuisine in sweet and savoury dishes. Mostly snacks and quick bites are made with this ingredient. This recipe is linked to my childhood and tiffins on return from school. I love this dessert which has the delicate taste of tapioca just picked up with rose water. Of course, one can avoid the use of the food colorant or use beetroot juice for a natural colorant. I prefer to add a colorant to this dessert to make it look nicer.

Sabudana kheer

For 6 persons

Ingredients

1 cup (250 ml) tapioca

¼ cup (4 tbsps) sugar

2 cups (500 ml) water

1 cup (250ml) milk

1 tbsp rose water

A few drops of pink food colorant

Method :

Boil the milk.

Add the tapioca and stir till the milk boils again.

Cook on slow heat till the tapioca pearls become transparent and are soft.

Add the food Colouring, Rose Water and the milk and cook for 5 more minutes.

Chill and serve.

***

How Many Energy Drinks In 24 Hours?

hearts Curry Chicken Butternut Squash - Chicken and Butternut Squash heart

The recipe today is not for those who do not like offal. At home, apart from tripe, we are quite fond of offal. I find it very amusing to my friends grimaces at the mention of the word offal! At a recent bulk order, I bought a handi pan India. The form of a handicap is perfect for braising using little water, since during the cooking, all steam is condensed and falls back into the pan. I opened my handicap by a curry of chicken hearts to butternut squash. Of course, you can use chicken or boiled eggs instead of chicken hearts.

hearts Curry Chicken butternut squash

Ingredients

500g chicken hearts

¼ of a butternut squash (about 3 cups cubed butternut 2cm)

1 onion, chopped

1 clove garlic, minced

3cm ginger, chopped 1

tbsp ghee

1 tsp garam masala

1 bouillon cube

1 tsp turmeric

1 tsp Espelette

Salt (just as the cube broth is salty) /

pepper A small bunch cilantro, chopped

Method

chop and mix the onion, garlic and ginger.

Heat ghee and well caramelized (but not brilliant) garlic, onion and ginger.

Add garam masala, broth, turmeric, chilli, coriander leaves, salt and pepper and sauté two minutes.

Add 100ml of hot water and bring to the boil.

Add the chicken hearts and cook covered over low heat for 15 minutes.

Stir the cubes of butternut squash and continue la cuisson pendant 10 minutes.

Servir avec une salade d’oignons (oignons rouges éminces, sel, poivre, jus de citron et feuilles de coriandre).

***

Today’s recipe is not for those who do not like offal. At our place, besides tripe we all enjoy offal. I find it very amusing to see my friends scowling even at the mention of the word offal! At our last grouped order, I brought a handi , a typically Indian casserole. The form of the hundi is perfect for braising, using a little water, because during the cooking the vapours are condensed and fall back in the pan. I inaugurated my hand by making a chicken heart and butternut squash curry. Of course, one can use chicken or hard-boiled eggs instead of chicken hearts.

Chicken heart and butternut squash curry

Ingredients

500g chicken heart

¼ butternut squash

1 onion, chopped fine

1 clove of garlic, chopped fine

3 cm ginger, chopped fine

1 tbsp ghee

1 tsp garam masala

1 stock cube

1 tsp turmeric

1 tps chilli powder (I used Espelette chilli)

Salt (only little since the stock cube contains salt) and pepper

A small bunch of coriander

Method

Finely chop the onion, ginger and garlic.

Heat ghee and fry these ingredients till well browned but not burnt.

Add the garam masala, stock cube, turmeric, chilli, coriander leaves, salt and pepper and fry for two minutes.

Add 100ml for hot water and bring to a boil.

Put in the chicken hearts and cook covered for 15 minutes.

Add in the butternut squash and continue cooking for 10 minutes.

Serve with an onion salad (red onions chopped in fine rings, salt, pepper and coriander leaves)

***

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Curry Stir Fry Minced meat and potatoes - Ground meat and potato fry

Mes lectures connaissent mon amour pour l’état indien du Kerala. I bought the book, The Kerala Kitchen - Recipes and Recollections From The Syrian Christians of South Indian , some time ago and I loved it. This community, Syrian Christians, was founded by the Apostle, St Thomas, arrived in India in the year 52 (yes, yes, Christianity reached India before it spread to Europe!). This book traces the ways and customs and the history of this group through their cuisine.

Here is a recipe I adapted from this book.

Sauté ground meat and potatoes

For 4

2 tbsp oil

2 potatoes, peeled and cut into 3cm

1 double onion, minced

3 cm ginger and 2 cloves garlic, chopped together

2 tomatoes, chopped

1 tbsp coriander powder

1 tsp chilli powder

1 tsp turmeric powder

½ teaspoon each: pepper, cinnamon, cloves, cardamom

500g minced meat

500ml water

1 tsp salt

1 tsp lemon juice

1 tbsp coriander leaves

Method:

Heat oil.

Add the potatoes, fry and remove when golden brown on all sides.

Add onion, garlic and ginger for two minutes.

Add tomatoes and fry again for two minutes.

Add spices and saute until the oil separates.

Add meat and water and bring to the boil.

Add potatoes and cook for 10 minutes until all liquid evaporates.

Remove from heat and add lemon juice and cilantro.

***

My readers know of my love for the Indian state of Kerala. I bought the book The Kerala Kitchen – Recipes and Recollections from the Syrian Christians of South Indian some time back and I loved it! This community, the Syrian Christians, was founded by the apostle St Thomas, who arrived in Indian in 52 AD (yes, yes, Christianity arrived in India before it’s propagation in Europe!!). This book retraces the customs, rituals and history of this group through their cuisine.

Here is a recipe that I adapted from this book.

Ground meat and potato fry

For 4

2 tbsp oil

2 potatoes, cut in 3cm pieces

1 large onion, chopped

3cm ginger & 2 cloves garlic, minced together

2 tomatoes, chopped

1 tbsp ground coriander

1 tsp chilli powder

1 tsp turmeric

½ tsp each ground pepper, cinnamon, cloves, cardamom

500g minced meat

2 cups water

1 tsp salt

1 tsp lime juice

1 tbsp coriander leaves

Method:

Heat oil.

Add potatoes, fry and remove when golden.

Add in and, fry together onion, garlic and ginger for two minutes.

Add the tomatoes and fry for two more minutes.

Put in the spices and fry till oil separates.

Add meat and water and bring to a boil.

Put in the potatoes and cook covered for 10 minutes till meat is dry.

Remove from fire, add lime juice and coriander leaves.

***

Pay On Your Own Invitation

Dhokla Pumpkin - Pumpkin Dhoklas

Last month, our monthly lunch was a little upset by an invitation to Megavino Fair in Brussels. So with my usual cronies, it was decided to make a trip to Megavino AND our meal. At the booth of Bordeaux wines that we have invited through the agency Sopexa was tasted cocktails made from Bordeaux wine. We were all skeptical about the idea of wine-based cocktails. But it was wrong because the mixtures were well thought out and the cocktails were also surprising that light, pleasant and good.

Marion's theme this month was not a country but a color - orange. Here's what we prepared for dinner:

Aperitif by me: Dhokla Pumpkin (Recipe link plus 3 cups grated pumpkin, added before steaming) and ... nothing (no one wanted aperitif after all wines tasted Megavino)

Entered by Fanny : pie and pumpkin polenta

Plat by Sylvain : lamb meatballs with apricot and orange

by Marion Dessert: Carrot Cake

Another very pleasant evening, warmly the next meeting! Fanny and thank you to Sylvia for the photos.

***

Last month, Our monthly meal plans Were a bit upset by year Megavino Invitation to the Fair in Brussels. Well, With The normal henchmen, weekends Decided to Go To The Fair And Have Megavino o meal. At The Stand Of The Wines of Bordeaux, Who Were Our hosts via The agency Sopexa , we tasted Bordeaux wine-based cocktails. We were quite doubtful at the idea of wine-based cocktails but we were wrong because the mixes were well-thought and the cocktails were a real surprise, light, pleasant and delicious!

The theme of our meal, chosen by Marion was not a country but a colour – orange. This is what we had:

Aperitif by myself: Pumpkin Dhokla ( recipe here in French  with three cups of grated pumpkin added before steaming) and ... nothing (after our wine-tastings, no one wanted to have a aperitif)

Starters by Fanny : A polenta tart With roasted pumpkin

Main race by Sylvain : Lamb Meatballs With Apricot and orange

by Marion Dessert: Carrot cake

One more wonderful evening, We All await The next one! Merci pour la Fanny and Sylvain photos.

***

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Pulao with lamb - lamb confit pulao

I go back on the blog after a long period with this recipe please, I hope. The lamb is preserved in the braising with spices and a little liquid over low heat for a long time. And that, until all flavors are extracted from the meat and spices and is transmitted to other ingredients and rice. The whole house smell delicious to embalm and you're hungry before sitting down to eat. For this dish reaches the heights of well being, it takes no more than a salad, raita and some pickles.

Pulao with lamb

Ingredients:

3 tbsp ghee

2 cassia leaf (or bay)

1 stick 5 cm in case (or cinnamon)

5 cloves

5 green cardamom pods

2 cloves black cardamom

1 tbsp black peppercorns

½ tsp turmeric

1 tsp chilli powder (I used the Espelette)

500 g of lamb (lamb with the bone)
250 ml (1 cup) basmati rice, soaked in warm water for at least two hours (the time the lamb confit)

Juice of one lemon

few sprigs of cilantro

Method:

Heat ghee.

Add leaves and broken stick, cloves, cardamom and peppercorns and stir for 20 seconds (you can also put the spices in a tea ball, everything is easier recover from).

Y put the meat cut into cubes of 3cm and brown on all sides, stirring constantly.

Reduce heat to low, add turmeric and chili and 5 tablespoons of hot water.

Braise the heat and cover, by adding As few spoonfuls of hot water for two to three hours until meat is tender.

Add 500ml water and mix and bring to a boil, scrape all the juices in the bottom of the pan.

Add rice and cook gently over low heat for 10 minutes.

Remove tea ball, si utilisée.

Au moment de servir, saupoudrer de quelques gouttes de jus de citron et quelques pluches de coriandre.

***

I back on the blog after a long time with this recipe which I hope will please. The lamb is slow cooked for hours and braised with spices and a little liquid. This is done till all the flavours are extracted from the meat and the spices and are transmitted to the other ingredients and the rice. The full house smells delicious and one is hungry long before it’s time to be at the table. For this dish to attain the height of well-being, all that is needed is a salad, a raita and some pickles.

Confit lamb pulao

Ingredients:

3 tbsps ghee

2 bay or cassia leaves (tej patta)

5cm stick of cassia (or cinnamom)

5 green cardamom pods

2 black cardamom pods

1 tbsp of pepper grains

½ tsp turmeric

1 tsp chilli powder (I used Espelette chilli)

500g lamb (leg)

250 ml (1 cup) rice soaked in tepid water for at least two hours (during the cooking time of the meat)

Lemon juice

Some coriander leaves

Method :

Heat the ghee.

Add the cassia leaves and stick, the cloves, the cardamoms and the pepper and stir for 20 seconds (one can also put the spices in a tea ball, it’s easier to remove later).

Add the meat cut in 3 cm cubes and colour on all sides.

Reduce heat add the turmeric and chilli and 5 tbsps of water.

Braise on low heat in a covered pan, adding a few tablespoons of water regularly, for about two to three hours till the meat is tender and melting.

Add 500ml water, mix and bring to boil, stirring and scraping the bottom of the pan.

Add the rice delicately and cook covered, on low heat for 10 minutes.

Remove the tea ball if used.

When serving, sprinkle with a few drops of lemon juice and some coriander leaves.

***