Day 8

Chicken Tagine with Almonds, Dates & Honey (Page 78)

day5_1 Try not to stir the tagine too much during cooking as the chicken will break down.Serve with a pickled cucumber salad:

Mandolin sliced cucumber, red onion, white wine vinegar and sugar. Yum!

Caramel Oranges (Page 56)

When caramelising the sugar ensure the sugar is dissolved over a slow heat and then bring to the boil slowly and water the edges of the pan to prevent burning. When the cold water is added to form the syrup allow time for the caramel to dissolve naturally without stirring. day5_1

Spice

Corianders, Cumin & Turmeric are the basic spice of all curries. Turmeric is used mainly for colouring.Fresh chilli & ginger should be stored in a dark cupboard in an open container. Not in the fridge as they will rot. day5_1

Saffron is the stamen (pollen) of the cartwrightianus crocus. It takes 80,000 stamens to produce ½ kg of Saffron.

Masala means a mix of spices. If buying jars of paste always check the label for freshingredients.

Soy Sauce can be dark (aged) or light (young). Chinese Soy is sweet, Japenese Soy is Salty. Always buy the best you can afford.

Crispy Fish Salad & Chilli Lime Dressing Chicken & Coconut Milk Soup (Pages 80, 94)
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Green & Red Curry Jasmine & Yellow Rice (Pages 78, 24, 298, 299)
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