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For those who asked Jean Barnes for her recipe for her Chicken Curry. This will feed 4.
1lb raw chicken meat, diced
2oz butter
2 onions, chopped
1 tablespoon curry powder(according to taste)
1 tablespoon plain flour
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
Salt & Pepper
3/4 pint of chicken stock
1 Dessert spoon Balti pasteHeat the butter in a large saucepan and fry the onions until soft. Stir in the curry powder and flour and cook for 2 mins. (This may seem a little dry but don’t worry). Stir in the spices and season well. Stir in the stock and bring gradually to boil. Add the chicken pieces and all the other ingredients. Lower heat and cover the pan and simmer gently for about an hour or until the meat is tender. If the mixture seems a little thick, add water as appropriate. Stir occasionally to prevent sticking. Serve with boiled rice.
This is adapted from Jamie Oliver’s recipe. I have made a couple of minor simplifications which seemed unnecessary but this is an amazing fish pie – just make sure you get great fresh fish – it really makes the difference.
CURRIED FISH PIE
Ingredients
For the Mash (you can make this in advance)
1.2 kg Maris Piper potatoes
100g of Salted butter
Salt and Pepper
A little bit of milkFor the sauce/base
Unflavored oil such as groundnut
2 white onions, chopped
1 tbsp. (about 5 cloves) of crushed/grated garlic
1 tbsp. of grated ginger
1-2 fresh red chillies
2 small handfuls of curry leaves
1 heaped teaspoon mustard seeds
1 teaspoon fenugreek seeds (or 1/4 tsp. powder)
1 teaspoon turmeric
1 x 400 g tin of coconut milk
200 g baby spinach
4 ripe vine tomatoesFor the finished pie
½ lemon
2 large free-range eggs
150 g haddock, or ray fillets, skinned and pin-boned
150g smoked fish such as hake or haddock, skinned and pin-boned
150 g salmon fillets, skinned and pin-boned
150 g large raw peeled king prawns (or tiger prawns), de-veinedMethod
For the sauce, sweat all the ingredients (except for the tomatoes, spinach and coconut milk) on a medium heat in a frying pan for about 10-15 minutes, this will give the onions a nice caramelised flavour. Now add the coconut milk and spinach and cook for a few minutes to thicken. Top with the fresh tomatoes and remove from the heat – pour the sauce into a deep oven dish at least 20cm x 20cm and leave to cool.
Peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Boil the eggs in the same pan for the first 7 minutes too, then remove them to cold water. Once cooked, drain the potatoes and mash really well with the butter, a few splashes of milk and a pinch of sea salt and pepper.
Preheat the oven to 180°C/350°F/gas 4.
Peel and quarter the eggs, then dot over and poke them into the sauce. Cut all the fish into bite-sized chunks, and intersperse around the dish with the prawns. Squeeze over the lemon and top the whole thing with your mash – scuff it up with a fork to create a larger surface area for crispiness.
Bake for 40 minutes, or until golden and bubbling at the edges.
PAELLA
METHOD
Once you have peeled, chopped, prepared and assembled everything, heat the oil in the pan over a fairly high heat. Now season the chicken joints, adding 4 of them to the hot oil to sauté on all sides until golden brown, then remove them to a plate and do the same with the other 4 joints.
Next add the onion, pepper and chorizo and fry these over a medium heat for 6-8 minutes, or until they’re nicely tinged brown at the edges.
Now add the garlic, paprika, cayenne and saffron and cook for another minute, then return the chicken to the pan, followed by the tomatoes, plenty of seasoning and 2 pints (1.2 litres) boiling water.
Next, bring everything up to a gentle simmer, turn the heat down and cook, uncovered, for 10 minutes. After that, remove the chicken pieces and set them aside, then pour the rice into the centre of the pan.
Bring everything back up to the boil, give a final stir and simmer, still uncovered, for about 10 minutes.
During that time, shake the pan occasionally and move it around on the hob a little if the hob plate is not as big as the base of the pan.
Next, return the chicken, along with the prawns and peas, to the pan and continue to simmer for 15-20 minutes, or until the rice is cooked, adding a little more hot liquid if you think it’s necessary. Now shake the pan again, making sure the rice is completely immersed.
Turn the prawns over halfway through the cooking time – they will turn pink when cooked.
The rice at the edges of the pan will take longest to cook, so to test that the paella is ready, take a little of the rice from the edges and check it’s cooked through, then remove the pan from the heat and cover with a clean tea cloth for 5 minutes to absorb some of the steam.
The paella is now ready – just garnish with the lemon wedges and don’t forget to have hot plates ready to serve it on.
INGREDIENTS
12 oz (350 g) Calasparra paella rice
½ level teaspoon saffron strands (½ x 0.4 g sachet)
8 oz (225 g) ripe red tomatoes, skinned and roughly diced
12 raw tiger prawns, shell on, defrosted if frozen, 4 with heads, 8 without
2 oz (50 g) fresh or frozen shelled peas
1 lemon, cut into wedges, to garnish
salt and freshly milled black pepper
2 tablespoons olive oil
1 x 3 lb (1.35 kg) Traditional Free Range chicken, jointed into 8 pieces
1 large onion, peeled and roughly chopped
1 red pepper, deseeded and roughly chopped into chunks
4 oz (110 g) Spanish chorizo sausage in a piece, skin removed and cut into ½ inch (1 cm) dice
2 cloves garlic, peeled and crushed
1 heaped teaspoon paprikaCHILLI PRAWN NOODLES
Ingredients
2 tbsp soy sauce
2 tsp soft brown sugar
1 1/2 limes
1 x 250g pack Co-op fresh egg noodles
2 hanDfuls of frozen peas
4 spring onions, trimmed and finely sliced
1/2 fresh red chilli, finely chopped, or large pinch red chilli flakes
1 clove garlic, peeled and crushed
2 tbsp sunflower oil
165g Co-op cooked king prawns
40g roasted peanuts, chopped
Serve with a handful fresh coriander, chopped (optional)Method
Mix together the soy sauce, sugar and juice of 1 lime
Cook the noodles according to the pack instructions, drain and stir through the sauce
Cook the peas according to the pack instructions and set aside
Meanwhile, fry the onions, chilli and garlic in the oil for 5 mins, until soft
Add the prawns and fry for a minute, then add the noodles, peas and most of the peanuts
Heat through
Pile into 2 dishes, scatter over the rest of the peanuts and serve with the remaining half lime cut into small wedges, and the coriander, if using
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