BUTTER STICK WEIGHT RECIPES

Steps:

• Line a 9-by-13-inch pan with foil or parchment paper and grease the bottom and sides with one of the choices listed
• Set aside
• Combine the sweetened condensed milk and butter in a medium saucepan and bring to a boil over medium-high heat, stirring continuously until the butter is melted
• Remove from the heat, add the chocolate and peanut butter morsels and stir until they are melted
• Add the marshmallow cream and stir until well combined
• ?Pour the mixture into the prepared pan and let cool before placing in the fridge or freezer to set
• When the fudge is completely set, remove from the pan and cut into pieces
• (If the fudge was in the freezer, allow it to soften at room temp for about 10 minutes before cutting
• )

Steps:

• Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the fridge.
• Heat the oven to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray (discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn’t need to be completely cooked through at this point as it will cook for a few more mins in the sauce.
• Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the tomato mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.
• Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two longer, taking care that the sauce doesn’t split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle more cream, if using. Serve with naan, pilau rice and chutney.