Blend all the ingredients except the chicken & flour in a mixie/ food processor until smooth. Transfer it into a bowl, mix the flour to it and dab it over all the chicken pieces and refrigerate over-night, covering with a cling film. The next day heat oil in a pan (medium-low) and fry the chicken pieces shallow until well cooked on each side for 4-5 minutes. Make sure that the oil is medium-low heat and not too hot otherwise the chicken would not cook on the inside. Fry one piece and taste to check if its cooked well and the spices are balanced. If not add more spices and mix well and fry.
Decorate them with foil ends and serve hot
Ingredients (measuring cup used, 1 cup = 250 ml)
The main ingredients for paneer tikka:
The veggies and paneer:
To make paneer tikka on tava follow this:
1. Use a non stick tava so that paneer does not stick while frying.
2. Add two tbsp besan in the marination. This will prevent the paneer from sticking to the tava and will give a nice taste.
Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat.
Preheat the oven to 400 degrees F.
Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes.
Meanwhile, in a small bowl, stir together the yogurt, mayonnaise, mustard, Worcestershire sauce, chives and cayenne, if using. Season, to taste, with freshly ground black pepper.
Welcome your kids by stirring up this quick and tangy drink to refresh them after a tiring game day.
Start by making a bonito stock. Place the vegetable stock and 5 black peppercorns in a pan and bring up to a simmer
Add the bonito flakes and cover with cling film. Set aside for 30 minutes. Remove the cling film and pass through a muslin cloth
In a large pan over a low heat, add 50g of butter and a few drops of olive oil. Add the onion and bouquet garni and leave to sweat. Add the risotto rice and toast for a couple of minutes, then add the wine and cook until reduced
Keep on a low heat, pour in the bonito stock a ladleful at a time, making sure each ladle of stock is fully absorbed before adding another. Stir regularly as the risotto cooks
Once your last ladle of stock has nearly been absorbed, add the Parmesan, remaining butter and a generous dash of olive oil. Stir vigorously with a spatula in order to incorporate and create an emulsion – this will give the risotto its creamy texture
Season with salt and black pepper and check that the rice is cooked ‘al dente’. Remove from the heat, place a lid on top of the pan and set aside
Preheat the grill to a medium-high heat. Season the prawns with olive oil, salt and a little dried chilli and place under the grill until cooked through
Divide the risotto across plates and lay the grilled prawns on top. Top with some freshly grated poutargue and serve immediately