Recipe of the week

I love Indian food. Its one of my most favourite cuisines to eat. Tonight's meal is a simple yet tasty Tandoori Chicken skewers with raita and wholemeal wraps.

Tandoori chicken skewers with raita

Equipment:  

You will need 12 pre-soaked skewers

Ingredients: (serves 4)

• 1/3 cup tandoori paste
• 1 tablespoon lime juice
• 1/3 cup thick, plain yogurt
• 900g chicken breast fillets, trimmed, cut into 2cm pieces
• olive oil cooking spray
• naan bread and mango chutney, to serve

Raita

• 1 cup thick, plain yogurt
• 2 garlic cloves, crushed
• 1 Lebanese cucumber, grated
• 1/4 cup mint leaves, finely chopped

Recipe kindly taken from: Taste

I'm adding shaved lettuce and diced tomatoes into our wholemeal wraps, (which we are using instead of naan bread), as a point of difference and to add a summer "salad" feel to our meal!

What are you having for dinner tonight? 

Recipe of the week..

So this is the, non traditional version of the Italian dessert Tiramisu, that I am taking to Mum's for Christmas day! I'm making it for the first time and for 20 people, so I'm taking a huge risk. But if I can pull it off its sure going to be worth it by the look of the photo below!

White & Dark Chocolate Tiramisu (A chilled chocolate dessert...)

Serves: 8

Ingredients

    * 100g white chocolate

    * 250ml thick cream

    * 2 eggs

    * 2 tablespoons caster sugar

    * 500g mascarpone

    * 150ml strong coffee

    * 1 tablespoon caster sugar

    * 5 tablespoons Kahlua or other coffee-flavoured liqueur

    * 24 savoiardi sponge fingers

    * 1 cup glossy chocolate sauce (recipe follows)

Method

Melt white chocolate in a heatproof bowl set over a saucepan of simmering water; make sure the bottom of the bowl is not touching the water. As soon as it has melted, remove from heat and allow to cool a little. Whisk cream until soft peaks form, then whisk in white chocolate. In a separate bowl, whisk eggs with sugar until pale, then whisk in mascarpone and gently whisk in white chocolate mixture. Mix coffee with sugar and Kalhúa in a bowl, then dip 8 savoiardi quickly into the coffee liqueur mixture for about two seconds on each side and shake off the excess. Arrange savoiardi side by side on a serving dish, spoon half of the mascarpone mixture on top, then repeat the process with another 8 savoiardi and remaining mascarpone mixture. Dip the final 8 savoiardi on the un-sugared side only and lay them, moist side down, on top of the mascarpone layer. Refrigerate for at least 3 hours or overnight. Pour chocolate sauce over and serve.

Glossy Chocolate Sauce

    * 250g dark chocolate (minimum 70% cocoa)

    * 30g butter

    * 3 teaspoons golden syrup

    * 2 tablespoons thick cream

Melt chocolate in a bowl set over a saucepan of simmering water; make sure the bottom of the bowl is not touching the water. Stir in butter, syrup and cream, remove from heat and mix well to combine. To reheat, place in a microwave for a few seconds on medium. Makes 1 cup.

You can find this divine recipe at: Marie Claire

MENTAL NOTE'S TO SELF:

1. DO Soak the biscuits longer with more coffee and Kahlua!!
2. DO NOT Premake the Glossy Chocolate Sauce and then reheat it -result is a NON Glossy Sauce!! 
3. Try using a 50% Cocoa Chocolate instead of the 70% as its quite bitter and too rich!