Gordon Ramsay’s Coriander, Ginger and Chilli Butter Chicken

This weekend was bank holiday weekend in Berlin and as we had some extra time on our hands we decided it was time to try out a new recipe. This involved us flicking through the recipe books on the shelf until we decided on Gordon Ramsay’s Coriander, Ginger and Chilli Butter Chicken. Here is the recipe:

Ingredients

For the Marianade

• 500g of Chicken
• 2 Garlic Cloves Chopped
• 4 cm Piece of Ginger Grated
• 1 Red Chilli Chopped
• Juice of 1/4 lemon
• 2 tsp of Coriander Seeds
• 1 tsp of Cumin Seeds
• 1/2 tsp of Ground Turmeric
• 150g of Natural Yogurt
• Salt and Pepper

My Ingredients Ready for Cooking

For the Sauce

• 2 tbsp of Olive Oil
• 1 Small Onion Chopped
• 2 Garlic Cloves Chopped
• 3 cm Piece of Ginger Chopped
• 1 tsp of Ground Coriander
• 1 tsp of Garam Masala
• 1/2 tsp of Ground Turmeric
• Pinch of Chilli Powder
• 2 tbsp of Tomato Puree
• 25g of Butter

Gordon Ramsay’s Coriander, Ginger and Chilli Butter Chicken

Method

1. Firstly toast the coriander and cumin seeds and grind to a powder
2. Then mix up with the rest of the marinade
3. Add the chicken and keep in the fridge overnight
4. Then when ready to cook your curry heat the oil in a pan
5. Add onion and saute with a pinch of salt for 5 mins before adding garlic and ginger
6. Then add the spices and fry until aromatic
7. Add the tomato puree and stir for 30 seconds.
8. Add butter and allow it to melt before stirring it through.
9. Remove chicken from marinade and fry in the pan for 10 minutes
10. Then add the rest of marinade and cook it through. Being careful not to let the sauce boil as this will split it.

Serve with cardamom infused rice and Homemade Naan Bread

Gordon Ramsay’s Coriander, Ginger and Chilli Butter Chicken is yet another recipe of his that I have enjoyed cooking and have enjoyed eating! I made it mild but it could easily be spiced up with some extra chilli, it was really creamy and rich which is surprising when there is no calorie crazy cream included at all! If you love delicious curry’s then this has to be added to your homemade list!

Girly Vanilla Cupcakes with Sparkles

More cupcakes! Really that is all I need to say, with my new food mixer and drawers full of baking treats I got for Christmas it was time to experiment. So this time I decided to make Girly Vanilla Cupcakes with Sparkles and here is how;

Ingredients

• 100g of Plain Flour
• 100g of Sugar
• 1tsp of Baking Powder
• 1/2tsp of Bicarbonate of Soda
• Pinch of Salt
• 175g of Butter
• 2 Eggs
• 4tsp of Vanilla Extract
• 1tsp of Pink Food Colouring
• 2tbsp of Edible Red Glitter
• 100g of Icing Sugar

 

Girly Vanilla Cupcakes with Sparkles

Method

1. Preheat the oven to 180C
2. Prepare your bun tin with your paper cake cases for later
3. Sift the flour, sugar, baking powder, bicarbonate of soda and salt together
4. Then add 100g of the butter and mix until crumbly
5. Add the 2 eggs and whisk untill smooth
6. Finally add the vanilla extract and mix in thoroughly
7. Pour the mixture evenly into the cake cases
8. Bake in the oven for 20-25 minutes
9. Once cooked allow to cool thoroughly
10. Once cool cream the rest of the butter and icing sugar together then add the pink food colouring and stir in thoroughly
11. Then use to decorate the top of the cupcakes, either by hand with a palette knife or use an icing bag
12. Then for a final touch dust with edible glitter

Not only were these Girly Vanilla Cupcakes with Sparkles so so pretty but they were also delicious too. I usually do not mess around with my sponge recipe too much as it always comes out perfectly moist and fluffy too. The butter cream frosting was yummy too, just be careful when using food colouring as it can become salty, but if you use just the right amount you will be fine. The edible sparkles finished off the cupcakes just beautifully too, I will have to invest in some more colours! To top it off my fiance was on hand with his camera to take some great pictures too!

Banana and Baileys Bread and Butter Pudding

I am giving you a recipe this week that I actually made ages ago but never seemed to write it down and I do not know why! I have never tried making bread and butter pudding, or to be honest ever even tried it, but seriously what is there not to like, it basically has all my favourite things in it bananas, Baileys, walnuts and chocolate. I was inspired by a recipe whilst watching a Jamie Oliver show and here is my version of Banana and Baileys Bread and Butter Pudding;

Ingredients

• 100 g of Butter
• 10 Slices of White Bread
• 100g of Caster Sugar
• 1tbsp of Caster Sugar
• Seeds from 1 Vanilla Pod
• 4 Eggs
• 600ml of Double Cream
• 600ml of Semi-skimmed Milk
• 4 Banana
• 75g of Walnuts
• 100ml of Baileys
• 100g of Milk Chocolate Chocolate

Banana and Baileys Bread and Butter Pudding Ready For The Oven

Method

1. Preheat the oven to 180°C
2. Lightly butter the all of the slices of bread on one side
3. Then cut each slice in half (so you have 20 rectangles)
4. In a bowl whisk the sugar, vanilla seeds and eggs together until well combined
5. Then add the cream and milk whilst continually whisking until smooth and set aside
6. Now peel and slice your bananas and crush up the chocolate and walnuts and set to one side
7. Grease an oven dish with butter
8. Then place a layer of bread in the bottom of the dish, sprinkle a little of the banana slices, walnuts and chocolate and then another layer of bread
9. Repeat until you have used all of the ingredients
10. Drizzle over the Baileys and custard making sure you moisten all the bread
11. Leave to stand for around 20 minutes until the bread begins to soak up the liquid
12. Bake in the preheated oven for 35 minutes until the pudding starts to set around the edges whilst wobbly in the middle
13. Remove from the oven and allow to cool slightly
14. Then sprinkle the caster sugar over the top and serve with cream (or ice cream)

Banana and Baileys Bread and Butter Pudding

As a first attempt at both making and eating a bread and butter pudding of any sort, I have to say that my Banana and Baileys Bread and Butter Pudding was really delicious. It certainly was not gourmet food but more of a family Sunday lunch dessert that can be enjoyed by everyone, home comfort food I would call it, it comforted me and my stomach.  I would love to try and make it again using a different filling, I think this is a great recipe that can be used for most occasions when you need a dessert to serve at least 8 that you can prepare in advance.

What are your favourite ‘comfort food’ recipes?

Chicken and Broccoli Stir Fry with Egg Noodles

In honour of my engagement this week I thought I would share a recipe that I am lucky enough to have made for me, sometimes not cooking is fun too, by my amazing Fiance. This recipe is his own twist on one found in Gordon Ramsay’s Cookbook. Here is his recipe for Chicken and Broccoli Stir Fry with Egg Noodles;

Ingredients

• 200g of Wide Egg Noodles
• 250g of Chicken Breast Fillet cut into chunks.
• 4tbsp of Oil
• 2 Garlic Cloves, peeled and sliced
• 200g of Broccoli, cut in half lengthways
• 2tbsp of Soy Sauce
• 2 Eggs, beaten
• Sea Salt and Freshly Ground Black Pepper
• Wedges of Lime to Serve

Chicken and Broccoli Stir Fry with Egg Noodles

Method

1. If using dried noodles, soak them in warm water until softened, according to packet instructions. (This will take about 10 minutes, depending on the brand.)
2. Whilst the noodles are soaking heat a wok over a high heat and add a dash of oil.
3. Season the chicken with salt and pepper, and stir-fry for about 3 minutes until golden brown all over but not quite cooked through.
4. Add the garlic and stir-fry for 30 seconds
5. Then add the broccoli and continue to stir-fry for a few minutes until tender; add the soy sauce to season.
6. When the broccoli is tender, remove the contents of the wok and set them to one side. Wipe out the wok, add a dash of oil and heat through.
7. Drain the soaked noodles.
8. Add the eggs to the hot wok, season and stir over the heat, allowing the bottom of the egg to cook.
9. Add the noodles and toss well, breaking up the egg as you do so.
10. Return the chicken and broccoli mixture to the wok and heat through, stir-frying over a medium heat.
11. Serve with 2 wedges of lime

I can vouch whole heartily that this recipe for Chicken and Broccoli Stir Fry with Egg Noodles is absolutely delicious. This recipe was for 2 but we usually use it to serve 3 or even 4 and no one goes hungry. The addition of the lime is really refreshing and compliments the noodles perfectly.

What are your favourite meals that are cooked by your other (or better) halves?

Apple Enchiladas

So, the day has arrived it is one year since I started allaboutchantelle and I am so happy I am still here sharing my recipe with everyone reading them!

To celebrate a brand new recipe that was chosen by my boyfriend and made for dessert with our closest friends last weekend, the recipe is a twist on a savoury dish but could not be sweeter. Here is my recipe for Apple Enchiladas;

Ingredients

• 600g of Apples (peeled, cored and chopped)
• 175g of White Sugar
• 135ml of Water
• 2tbsp of Cinnamon
• 2tbsp of Lemon Juice
• 6 Flour Tortillas
• 115g of Butter
• 110g of Brown Sugar

Apple Enchiladas

Method

1. Put the apples, 75g of white sugar, 10ml of water, cinnamon and lemon juice into a pan
2. Cook on a low heat for 5 minutes until the apples soften and a syrup forms
3. Spoon a 6th of the apple mixture into each tortilla
4. Roll the tortillas up, tucking in the edges and place seam side down into an oven dish
5. Then in the same saucepan put the butter, 100g of white sugar, brown sugar and 125ml of water and combine over a medium heat
6. Bring to the boil stirring constantly
7. Then reduce the heat and simmer for 3 minutes
8. Pour the sauce over the enchiladas and let stand for 45 minutes
9. Whilst this is standing preheat the oven to 175C
10. Then bake in the preheated oven for 20 minutes until golden
11. Serve hot with whipped cream or vanilla ice cream

I loved how inventive this recipe was a great twist on the savoury recipe we all know and love, they were really delicious but I am a fan of baked apple desserts. These Apple Enchiladas were simple and delicious and can be versatile too, just fill with strawberry, peaches or whatever takes your fancy!

I hope you enjoy the recipe and I hope you are still enjoying my blog, today more than any other I want to say thank you for stopping by!

Walnut Shortbread

If you thought I was done making biscuits so was I, but on a quiet weekend at home we got hungry so I just had to make some more. No experiments this time though, this baking session was just for eating! We decided we wanted shortbread recipe but this time with a nutty twist. Here is my recipe for Walnut Shortbread;

Ingredients

• 125g of Butter
• 55g of Caster Sugar
• 180g of Flour
• 75g of Crushed Walnuts

 

Walnut Shortbread

Method

1. Preheat the oven to 190
2. Mix the butter and sugar in a bowl until the mixture is smooth
3. Begin to stir in the flour in stages through a sive and contiune to mix together thoroughly
4. At this stage the mixture turns from a paste to a crumbly mixture
5. Then add the crushed walnuts to the mixture
6. Use your hands to create a ball with the mixture
7. Dust a dry and clean surface with flour and roll the mixture out to 1cm thick
8. Cut out your shapes and place on baking paper on a baking tray (you may have mixture left over, keeping rolling our until you use all of the mixture for the shapes)
9. Put the shapes into the fridge for 20 minutes
10. Put into the preheated oven for 15-20 minutes until golden
11. Leave to cool for 45 minutes

Satisfaction is always guaranteed with this recipe for Walnut Shortbread, the biscuits themselves are just delicious and the addition of walnuts is perfect. I think you could try this recipe out adding any type of nuts or sweet treats to the recipe before baking!

If you use this recipe with any other twists I would love to hear what!

Almond Rolled Biscuits

My final biscuit recipe, which makes me sad as I had so much fun experimenting and then sharing them with you, but I am sure I will be baking again soon! This time a recipe for Almond Rolled Biscuits;

Ingredients

• 250g of Butter
• 140g of Caster Sugar
• 1 Egg Yolk
• 2tsp of Vanilla Extract
• 300g of Plain Flour
• 100g of Flaked Almonds

 

Almond Rolled Biscuits

Method

1. Preheat the oven to 150C
2. Cream the butter and caster sugar in a large bowl until smooth
3. Add the egg yolk and vanilla extract and beat to combine
4. Sift the flour into the mixture in stages whilst working it into the mix
5. At this point using your fingers is best to bring the mixture together
6. Roll the mixture into a tube
7. Then roll in the almonds so that they cover all over
8. Cover with cling film and put in the fridge to chill for 30 minutes
9. Once chilled cut width ways in 1cm thick strips and lay the biscuits onto a baking sheet
10. Place in oven for 15-16 minutes watching carefully until the biscuits are golden
11. Bring out of the oven and allow to cool

These Almond Rolled Biscuits combined 2 of my great loves, biscuits and almonds, I would literally have almonds with everything and what is better than that? Nothing that is what, the biscuits were chewy and moist whilst the crisp almonds gave off a delicious flavour and crunchy texture, I will definitely be making these more often!

Cinnamon Swirl Biscuits

As promised another day another biscuit experiment using the butter biscuit recipe I gave you last time! I found experimenting with making biscuits was so much fun especially when my inspiration was looking round my kitchen and thinking ‘this could work’. This time out my recipe for Cinnamon Swirl Biscuits;

Ingredients

• 250g of Butter
• 140g of Caster Sugar
• 1 Egg Yolk
• 2tsp of Vanilla Extract
• 300g of Plain Flour
• 3tbsp of Cinnamon Powder

 

Cinnamon Swirl Biscuits

Method

1. Preheat the oven to 150C
2. Cream the butter and caster sugar in a large bowl until smooth
3. Add the egg yolk and vanilla extract and beat to combine
4. Sift the flour into the mixture in stages whilst working it into the mix
5. At this point using your fingers is best to bring the mixture together
6. Roll out 1cm thick on a dusted surface into a rectangle 4cm wide by as long as it will go remaining 1cm thick
7. Then spread the cinnamon all over one side of the mixture
8. Then starting from the short side roll the mixture up to create the swirl
9. Place the cylinder in the fridge for 30 minutes to cool
10. Once chilled cut width ways in 1cm thick strips and lay the biscuits onto a baking sheet
11. Place in oven for 15-16 minutes watching carefully until the biscuits are golden
12. Bring out of the oven and allow to cool

This recipe for Cinnamon Swirl Biscuits was so much fun and would be great to make with kids, it also incorporates one of my favourite winter flavours, cinnamon, which is perfect when it is -5 outside (come on it is March) but if it gives me an excuse to make biscuits I can put up with the cold a little while longer! I hope you enjoy them as much as I did!

Butter Biscuits

This will be the first of a few biscuit related posts coming up! The basic inspiration went as far as I have not made biscuits in a while and I got some new cutter for Christmas so I am going to make some. Then I happened to chance across a recipe for Butter Biscuits that was versatile for experimenting with different flavours and textures. Se here is the basic biscuit recipe.

Ingredients

• 250g of Butter
• 140g of Caster Sugar
• 1 Egg Yolk
• 2tsp of Vanilla Extract
• 300g of Plain Flour

Butter Biscuits

Method

1. Preheat the oven to 150C
2. Cream the butter and caster sugar in a large bowl until smooth
3. Add the egg yolk and vanilla extract and beat to combine
4. Sift the flour into the mixture in stages whilst working it into the mix
5. At this point using your fingers is best to bring the mixture together
6. Roll out 1cm thick on a dusted surface and cut out your desired shapes
7. Place onto a baking sheet
8. Chill for 30 minutes
9. Place in oven for 15-16 minutes watching carefully until the biscuits are golden
10. Bring out of the oven and allow to cool

I cannot deny that these Butter Biscuits tasted great but if the look like mine when your done you went wrong just as I did, I thought I could make them thinner and I couldn’t! These butter biscuits do spread whilst baking so they need to be thick to counter balance that, mine were a little too thin so had a snap to them, delicious all the same but not what I was going for. I also have to admit that I did not use my new cutters as this dough just would not let me sadly and that is why you see boring circular biscuits!

I will definitely be having a second attempt at this recipe and will be sure to keep you posted.

By the way look out for my next biscuit post in a few days!

Curried Cauliflower Soup

So although I love my delicious soup recipes it had been a while since I tried something new and I felt it was time to branch out. This Curried Cauliflower Soup recipe I have wanted to try for while and here it is;

Ingredients 

• 1000ml of Vegetable Stock
• 1 Large Chopped Onion
• 600g of Cauliflower
• 3tbsp of Curry Powder
• Black Pepper
• 1tbsp of Oil

Curried Cauliflower Soup

Method

1. Fry the onion in the oil for 3 minutes
2. Add the curry powder and black pepper and cook for 1  minute
3. Add the cauliflower and cook for a further 30 seconds
4. Add the vegetable stock and bring to the boil
5. Once boiling turn down to a simmer and put a lid on the pan
6. Simmer 30 minutes
7. The blend the soup and serve

Serving Suggestions

With a dollop of yogurt in the middle of the soup

This recipe for Curried Cauliflower Soup was really delicious and had a taste of that Indian takeaway I miss whilst dieting! It is so easy to make and really low calorie too, the perfect light dinner or starter for any day!

I am always looking for soupspiration so I would love to hear your favourite soups too!