Fesenjan - Persian Chicken in a Walnut & Pomegranate Sauce

Fesenjan - Persian Chicken in a Walnut & Pomegranate Sauce

One of the great dishes of Iran! In an Iranian home if a guest is to be honoured they are cooked this dish. I highly recommend this dish, it is delicious!

Serves 4

Prep time: 10 minutes

Cooking time: 1 hour 45 minutes

Ingredients

4 tbsp olive oil

1 large onion, peeled & finely sliced

½ tsp turmeric

450g/1 lb walnuts, ground & reserve a few whole for serving

900ml/1 ½ pint chicken stock

1 tsp salt

½ tsp ground pepper

4 chicken legs

3 tbsp pomegranate molasses

2 lemons, juice only

50g/2 oz sugar

To serve

Basmati rice, cooked as per packet instructions

Method

1. In a large frying pan heat 2 tbsp of oil and fry the onions and turmeric until soft and golden. Remove with a slotted spoon and place in a large casserole. Add the ground walnuts, chicken stock and seasoning. Bring to the boil and then simmer for 20 minutes stirring occasionally.

2. Heat the remaining oil in the frying pan and add the chicken, fry until browned all over. Add to the casserole and make sure to cover with the sauce. Cover the casserole and simmer for 1 hour stirring occasionally. Skim any excess fat from the surface of the casserole.

3. In a small bowl mix together the pomegranate molasses, lemon juice and sugar and add to the casserole, stir through and let simmer for another 20 minutes. Season to taste, if needed.

4. To serve, arrange the chicken on a bed of rice and pour over the delicious sauce, scatter over the remaining walnuts.

the Best Chicken Enchiladas

The Best Chicken Enchiladas

These have to be the best chicken enchiladas that I have ever tasted! They are quite spicy so if you don’t like a dish to be too hot reduce the amount of chilli powder and chillies. This dish can be prepared in advance and placed in the oven when your guests arrive.

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour

Ingredients

900ml/30 fl oz chicken stock

4 chicken breasts

1 tbsp olive oil

1 onion, peeled & finely chopped

½ tbsp dried parsley

½ tsp dried oregano

1 tsp hot chilli powder

¼ tsp ground cumin

Freshly ground salt & pepper

2 garlic cloves, crushed

400g/14 oz passatta

3 green chillies, deseeded & finely chopped

150g/5oz mature cheddar cheese, grated

2 tbsp sour cream

8 flour tortillas

2 tbsp fresh coriander, chopped

Enchilada Sauce

1 tbsp olive oil

1 tbsp plain flour

1 tsp hot chilli powder

400g/14 oz passatta

¼ tsp ground cumin

1 garlic clove, crushed

Freshly ground salt & pepper

To serve

Sour cream

Small bunch of fresh coriander, finely chopped

Method

1. In a large pan bring the chicken stock to a boil then reduce to a simmer. Place the chicken breasts in the pan, cover with the lid and let poach for 10 minutes. Take off the heat and leave in the pan for 10-15 minutes. Remove the chicken, shred and set aside.

2. Heat the oil in a large frying pan or wok and add the onion, cook until softened. Add the herbs, spices, salt, pepper and garlic. 

3. Add the passata and chillies, bring to the boil then add the shredded chicken. Reduce the heat and let simmer for 20 minutes, add a splash of water if the mixture becomes to dry.

4. Preheat the oven to 200°C/400°F/gas mark 6.

5. For the Enchilada sauce, heat the oil in a pan and then add the flour and chilli powder. Stir over a medium to low heat for 2 minutes. Slowly add the passata stirring continuously to make sure you have a smooth consistency. Add the garlic and cumin and a dash of water if the sauce is too thick. Keep stirring and let simmer until it reduces to a thick tomato sauce, season to taste.

6. When the chicken mixture is ready add 1/3 of the grated cheese, sour cream and coriander, mix until the cheese has melted.

7. Lightly oil an oven proof dish, take a flour tortilla and place a 1/8 of the mixture inside and roll it. Place in the dish and repeat with the remaining tortillas.

8. Pour the Enchilada sauce over the tortillas and sprinkle over the remaining cheese. Place in the oven and cook for 15-20 minutes or until the cheese begins to turn golden.

9. To serve, divide between serving plates and top with sour cream and a sprinkling of coriander, enjoy!

Lamb Tikka Masala

Lamb Tikka Masala

If you love curry you will absolutely adore this dish!

Serves 2-4

Prep time: 10 minutes (plus 24 hours marinating)

Cooking time: 20-25 minutes

Ingredients

For the Tikka Masala

2 tsp ground coriander

1 tsp smoked paprika

1 tsp ground cumin

Pinch of salt

1 tsp fenugreek

½ tsp ground cinnamon

1 tsp ground ginger

1 tsp mild chilli powder

2 tsp hot chilli powder

1 tsp black pepper

1 tsp ground cardamom

1 tsp cloves

1 ½ tsp ground turmeric

For the Lamb

1 tsp smoked paprika

1 tsp hot chilli powder

6 cloves of garlic, finely chopped

1 tsp soy sauce

2 tbsp olive oil

500g (1 lb 2oz) good quality lamb steaks

2 tbsp vegetable oil

1 large onion, finely sliced

2-3 tomatoes, blanched, peeled & finely chopped

1 x 400ml can coconut milk

Salt & pepper for seasoning

Handful of fresh coriander, finely chopped

Basmati rice & Indian breads, for serving

Method

1. Mix together all the spices for the tikka masala.

2. To make the lamb, mix together 2 tsp of the tikka masala, a pinch of salt, smoked paprika, chilli powder, 5 garlic cloves, soy sauce and olive oil in a large bowl. Coat the lamb in the spices, cover and leave to marinate in the refrigerator for 24 hours.

3. Remove the lamb from the refrigerator and bring it to room temperature. Heat the vegetable oil in a large frying pan until it begins to smoke. Add the lamb and sear on both sides for 1-2 minutes. Remove from the pan and place on a warm plate.

4. Add 2 large tsp of tikka masala to the oil in the frying pan with the onions, garlic and tomatoes, fry for 2-3 minutes.

5. Pour in the coconut milk, mix through and add the lamb. Cook the lamb for 5 minutes on each side. Remove the lamb to allow it to rest.

6. Bring the sauce to a simmer to allow to thicken, season to taste.

7. Serve the rested lamb with the tikka sauce, basmati rice Indian breads and a sprinkling of fresh coriander... Delicious!

Risotto with Pesto

Risotto with Pesto

Risotto with Pesto

Risotto & pesto – the flavor combination is fantastic!

Serves 4

Prep time: 10 minutes

Cooking time: 35 minutes

Ingredients

For the Pesto

1 handful of pinenuts, toasted

1 small clove of garlic, peeled & chopped

1 large bunch of basil, chopped

1 handful of parmesan cheese, grated

Extra virgin olive oil

Freshly ground salt & pepper

For the Risotto

1.1 litres/2 pints chicken or vegetable stock

2 tbsp olive oil

1 knob of butter

1 large onion, peeled & finely chopped

2 cloves of garlic, peeled & finely chopped

4 sticks of celery, finely chopped

400g/14 oz risotto rice

2 glasses of dry white wine

Freshly ground salt & pepper

70g/2 ½ oz butter

115g/4oz freshly grated parmesan cheese

Method

1. To make the pesto, put the basil, parmesan, garlic and pine nuts into a food processor and season well. Whiz together and with the motor still running, pour the oil in until the pesto thickens, season to taste.

2. To make the risotto, heat the stock in a pan. Put the olive oil and butter into another pan and add the onion, garlic and celery. Cook very slowly on a low heat for 15 minutes.

3. When the vegetables are softened, add the rice and turn up the heat.

4. When the rice is slightly translucent add the wine and keep stirring until it has cooked into the rice.

5. Add the first ladle of stock and reduce the heat to a simmer. Keep adding the ladlefuls of stock gradually allowing each ladleful to be absorbed before adding the next. This should take around 15 minutes. Season to taste.

6. Remove from the heat and add the butter and parmesan, stir well. Place the lid on the pan and allow to rest for 2 minutes.

7. Serve the risotto and top with a dollop of pesto and a sprinkling of pinenuts & parmesan. Enjoy!

Cola Chocolate Cake

Cola Chocolate Cake

This is a delicious chocolate cake with a very unique ingredient that keeps this cake so moist!

Serves 8

Prep time: 20 minutes

Cooking time: 40-45 minutes

Ingredients

250g/8 ½ oz self raising flour

3 heaped tbsp cocoa powder

½ tsp bicarbonate of soda

200ml/7 fl oz cola drink

250g/8 ½ oz butter

300g golden caster sugar

75ml/2 ½ fl oz milk

2 eggs

1 tsp red food colouring

For the frosting

60g/2 oz butter, softened

200g/ 7 oz icing sugar, sifted

3 tbsp cocoa powder

2-3 tbsp cola drink

Method

1. Preheat the oven to 180°C/350°F/Gas mark 4 and grease a 24cm loose bottomed cake tin.

2. Sift the flour into a large bowl and add the cocoa and bicarbonate of soda, mix through. In a pan melt the butter and add the cola, add to the large bowl of dry ingredients then add the eggs and milk. Gently mix through and pour into the cake tin.

3. Place in the oven to bake for 40-45 minutes or until when you place a skewer into the centre of the cake it comes out clean. Transfer to a wire rack to cool for 15 minutes.

3. For the frosting, place the butter, cocoa powder and icing sugar into a large bowl and beat until blended. Mix through the cola to combine the ingredients, spread over the cake and allow the frosting to set. Enjoy!