by Glotime | Jun 7, 2022 | Featured, GloKitchen
Malayan Chicken Curry – Classic, rich and deep in flavour
Your family and friends will rave over the authentic flavours
You really will feel like you are in Malaysia enjoying this
aromatic dish,
Packed with spices to bring out the flavour of Malay
Serve with cooked boiled rice
Why not try this weekend.
Notes
Serve with cooked Boiled Rice and a side helping of Mango Chutney
Ingredients
- 2-3 tbsp oil
- 4 skinless chicken , breast or de-boned thighs, cut into 3cm pieces
- 2 Onions, Large sliced
- 2cm fresh ginger, peeled and grated
- 2 Cloves Garlic, crushed
- 1 tbsp medium curry powder
- ½ tsp tummeric powder
- ¼ tsp ground cloves
- 200ml Chicken Stock
- 1 tbsp mango chutney
- 200 ml double cream
- 4 dried curry leaves
- Sand & Pepper to taste
- Coriander to sprinkle when serving
Instructions
- Heat the oil in a large pan
- Season the chicken with salt & pepper and fry in two batches over a high heat for 3-4 minutes until sealed with a golden colour remove from pan and set aside
- Add more oil if needed, add onions and cook for 10 minutes on a medium heat until soft
- Add garlic, ginger and spices and cook for 1 minute add the stock, Mango and bring to the boil
- Boil for two minutes to reduce liquid then add cream and curry leaves
- Bring back to boil, add chicken, cover with a lid and simmer for 5 minutes until chicken is cooked through
- Remove the curry leaves, sprinkle with fresh chopped coriander
- serve with cooked rice and mango chutney.
Follow and Like us on Facebook https://www.facebook.com/glotimetv/
Follow us on Instagram https://www.instagram.com/glotimetv/
Follow us on Twitter https://twitter.com/GloTIMETV_
by Danica | Jan 14, 2022 | Featured, GloKitchen
These oven-roasted sweet potato wedges served with a generous amount of fresh, home-made basil mayonnaise are the perfect comfort food. It is creaminess topped with more creaminess – and truly bursting with flavor! The tangy basil as well as the umami parmigiano reggiano adds extra character to the savoury condiment, making it even more delectable. Making a home-made mayonnaise seems a daunting task, but is actually very simple and quick to whip up. This silky basil and parmesan mayonnaise is an irresistible dip and can be combined with a wide variety of dishes. Why not use it as a sandwich spread or, instead of tartar sauce, to complement a fish course?
Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise
Ingredients
- 4 midsized sweet potatoes
- Olive oil for frying
- Sea salt
- 2 egg yolks
- 1 tsp. Dijon mustard
- 2 tsps. lemon juice
- 250ml extra virgin olive oil
- Large handful of fresh basil leaves
- 35g grated parmigiano reggiano
- Salt, pepper to taste
Instructions
- 1. Prepare the sweet potato wedges. Scrub the sweet potatoes under running water, then remove any spots or dry edges from the skin. Cut them into chunks and place the wedges on a non-stick baking tray, rub the potato pieces with olive oil and sprinkle sea salt on top. Bake in the oven, middle rack, fan 180-200°C or gas mark 5, for about 45 minutes until soft.
- 2. Please note: Before preparing the mayonnaise, make sure that all the ingredients you´ll need have room temperature.
- 3. Take a mixing bowl, add the egg yolks to it along with mustard, lemon juice and a dash of salt and pepper. With a hand mixer, combine all ingredients well.
- 4. Take a herb chopper (small blender) and combine fresh basil, grated parmigiano reggiano and 50 ml extra virgin olive oil. Alternatively, use a stick blender and combine the ingredients in a high rimmed bowl. Blend the ingredients well. Set aside.
- 5. Take the hand mixer and whisk the egg-mustard mixture on middle speed while very slowly pouring the remaining 200 ml of extra virgin olive oil to the bowl. Make sure not to rush the procedure as the egg may curdle otherwise. With a steady speed, the mixture should become thick and smooth. Once the oil is used up, carefully add the basil and parmesan oil. Combine well.
- 6. Serve the mayonnaise immediately. If the sweet potato wedges are not ready once the mayonnaise is prepared, store it in a sterilized glass jar or a vacuum seal plastic tub in the fridge. Because the mayonnaise is made with raw eggs, it should not stay uncovered and outside the fridge for too long. It can go off very easily, so make sure to keep it cool and finish it off within 3 days.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
http://www.castelli-uk.com
Follow us on Twitter https://twitter.com/GloTIMETV_
Like & Follow us on Facebook https://www.facebook.com/glotimetv/
Follow us on Instagram https://www.instagram.com/glotimetv/
by Adam | Nov 5, 2021 | Featured, GloKitchen
This Risotto is a great family favourite I always cook for my wife and four girls. Yes I am completely outnumbered – but this is such a winner and keeps me in their good books for at least a day.!!
Try it for your loved ones and make sure you add the Parmigiano-Reggiano cheese – it really enhances the flavour and makes it a bit special.
Mushroom and Pea Risotto with Parmigiano Reggiano
Ingredients
- 4 cups vegetable or chicken stock
- 1 tablespoon butter
- 1 finely chopped onion
- small glove minced garlic
- 1 cup uncooked Risotto rice
- 1/2 cup dry white wine
- 1 tablespoon olive oil
- 500g thinly sliced shiitake mushrooms
- 2 teaspoons chopped fresh thyme
- 3/4 cup frozen peas
- 2 tablespoons lemon juice
- 6 tablespoons grated fresh Parmigiano-Reggiano cheese
- freshly ground black pepper
Instructions
- Begin by pouring the stock into a saucepan over medium to low heat and let it simmer.
- Melt butter in a pan on medium heat.
- Add the onion and garlic and sauté for 2 minutes.
- Next, add the risotto and cook for 1 minute.
- Then add 1/2 cup wine and continue to stir while cooking for another 2 minutes or until wine has absorbed.
- After the wine has absorbed, stir in 1/2 cup of the stock and continue to stir until the liquid has absorbed.
- Keep adding 1/2 cup stock at a time, continuing to stir until absorbed.
- Heat the oil in another pan over medium heat and add shiitake mushrooms.
- Sauté for about 5 minutes and add in the 2 tablespoons lemon juice.
- Add the peas into the risotto followed by the mushrooms & thyme
- Add salt and pepper to taste and add 1/2 cup of the Parmigiano-Reggiano to the mix.
- Mix all ingredients well and spoon portions onto a plate.
- Top with remaining Parmigiano-Reggiano cheese and serve.
- Why not try topped with a poached egg for an extra twist.
Find more information about Parmigiano-Reggiano at https://www.parmigianoreggiano.com/
Follow and Like us on Facebook https://www.facebook.com/glotimetv/
Follow us on Instagram https://www.instagram.com/glotimetv/
Follow us on Twitter https://twitter.com/GloTIMETV_
