CARDAMOM COCKTAIL RECIPES RECIPES

29 VALENTINE'S DAY COCKTAIL RECIPES - BBC GOOD FOOD

29 Valentine's Day cocktail recipes - BBC Good Food image

Mix up some drinks to complete your romantic meal with our simple Valentine's Day cocktail recipes. Try a passion fruit martini or vibrant pink negroni.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

PERFECT CHICKEN BALTI | CHICKEN RECIPES | JAMIE OLIVER RECIPES

Perfect chicken balti | Chicken recipes | Jamie Oliver recipes image

Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.

Total Time 1 hours

Yield 4

Number Of Ingredients 16

Ingredients

2 cloves of garlic
1-2 fresh red chillies
5 cm ginger
2 onions
groundnut oil or vegetable oil
1 cinnamon stick
2 fresh bay leaves
12 green cardamom pods
6 skinless higher-welfare chicken thighs (500g)
1 teaspoon garam masala
1 pinch of ground cloves
1 heaped teaspoon ground cumin
1 heaped teaspoon ground coriander
4 ripe tomatoes
100 g low-fat natural yoghurt plus extra to serve
½ a bunch of fresh coriander

Steps:

1. Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
2. Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
3. Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
4. Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
5. Halve and roughly chop the tomatoes, then stir them into the pan.
6. Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
7. Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
8. Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.

Nutrition Facts : Calories 277 calories, FatContent 13.7 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 28.5 g protein, CarbohydrateContent 12.8 g carbohydrate, SugarContent 9.6 g sugar, SodiumContent 0.9 g salt, FiberContent 2.2 g fibre

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Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 548 calories per serving

1. Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
2. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
3. When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
4. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
5. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
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7. When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
8. At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
9. Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.

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PERFECT CHICKEN BALTI | CHICKEN RECIPES | JAMIE OLIVER RECIPES

Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.
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Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 277 calories per serving

1. Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
2. Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
3. Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
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7. Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
8. Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.

See details

BEEF TAGINE | BEEF RECIPES | JAMIE OLIVER RECIPES

1. Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
2. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
3. When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
4. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
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6. Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
7. When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
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9. Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.

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