GOOD MARTINI RECIPES RECIPES

MARTINI RECIPES | BBC GOOD FOOD

Martini recipes | BBC Good Food image

Make a classic martini cocktail by mixing gin and dry vermouth then try exciting new twists from mince pie and espresso to courgette and cucumber.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

VODKA MARTINI RECIPE - BBC GOOD FOOD

Vodka martini recipe - BBC Good Food image

Make an easy vodka martini with our simple recipe for an elegant party tipple. Serve your cool cocktail with an olive or a twist of lemon peel

Provided by Good Food team

Categories Cocktails, Drink

Total Time 5 minutes

Prep Time 5 minutes

Yield Makes 1

Number Of Ingredients 3

Ingredients

60ml vodka
1 tbsp dry vermouth
olive or lemon peel, to garnish

Steps:

Stir the vodka, dry vermouth and a little ice together or put them in a cocktail shaker to combine.
Strain into a chilled martini glass. Serve with an olive on a cocktail stick or a twist of lemon peel.

Nutrition Facts : Calories 155 calories, CarbohydrateContent 0.4 grams carbohydrates, SugarContent 0.4 grams sugar

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GOOD OLD CHICKEN TIKKA MASALA - JAMIE OLIVER RECIPES

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Total Time 40 minutes
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1. Peel and finely grate the garlic and ginger, and deseed and finely chop the chillies, then add to a bowl. Peel and finely slice the onions.
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GOOD OLD CHICKEN TIKKA MASALA - JAMIE OLIVER RECIPES

1. Peel and finely grate the garlic and ginger, and deseed and finely chop the chillies, then add to a bowl. Peel and finely slice the onions.
2. Heat a good splash of oil in a large pan over a medium heat, add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tablespoons of garam masala.
3. Put half the mixture into a clean bowl with the yoghurt. Roughly chop and stir in the chicken, then leave to marinate for at least 30 minutes, preferably longer.
4. Place the butter in the empty pan over a medium heat, add the onions and the remaining spice mix, then cook gently for 15 minutes, or until softened – it should start to smell fantastic!
5. Add the tomato purée, the ground nuts, 500ml of water and a good pinch of sea salt. Stir well and simmer gently for a few minutes, or until slightly thickened slightly, then remove from the heat.
6. Sear the marinated chicken on a hot griddle pan or barbecue and until golden and cooked through – you can also do this under the grill, if you like.
7. Warm the sauce, then add the cream and remaining garam masala, then taste and correct the seasoning, if needed. As soon as it boils, take off the heat and add the grilled chicken.
8. Pick, roughly chop and scatter over the coriander leaves, then squeeze over the lime juice, to taste. Delicious served with a bowl of steaming basmati rice, some poppadoms and lots of cold beer!

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MARTINI RECIPES | BBC GOOD FOOD

Make a classic martini cocktail by mixing gin and dry vermouth then try exciting new twists from mince pie and espresso to courgette and cucumber.
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See details

GOOD OLD CHICKEN TIKKA MASALA - JAMIE OLIVER RECIPES

1. Peel and finely grate the garlic and ginger, and deseed and finely chop the chillies, then add to a bowl. Peel and finely slice the onions.
2. Heat a good splash of oil in a large pan over a medium heat, add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tablespoons of garam masala.
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4. Place the butter in the empty pan over a medium heat, add the onions and the remaining spice mix, then cook gently for 15 minutes, or until softened – it should start to smell fantastic!
5. Add the tomato purée, the ground nuts, 500ml of water and a good pinch of sea salt. Stir well and simmer gently for a few minutes, or until slightly thickened slightly, then remove from the heat.
6. Sear the marinated chicken on a hot griddle pan or barbecue and until golden and cooked through – you can also do this under the grill, if you like.
7. Warm the sauce, then add the cream and remaining garam masala, then taste and correct the seasoning, if needed. As soon as it boils, take off the heat and add the grilled chicken.
8. Pick, roughly chop and scatter over the coriander leaves, then squeeze over the lime juice, to taste. Delicious served with a bowl of steaming basmati rice, some poppadoms and lots of cold beer!

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