CHICKEN KURMA

Today I made kurma for the first time using dried coconut. It was different and quite delicious. This recipe is ideal for those not so keen on hot curries and prefer it mild.

Over the years I learnt and tried so many curry recipes, also learned to use whole spices and grind my own at home which makes a big difference in taste, I found. If I am using ready packed ground spices, I always dry fry them for a minute or two, just to freshen them up before adding the spices to the pan.

Today I started by preparing the COCONUT MILK for the curry. For this, I used 1 cup of desiccated coconut and 2 cups of hot water, mix and let it sit for 30 minutes then liquidise in a blender, then strain the coconut milk. Set aside.

Next prepare the CURRY PASTE.

• 3 tsp coriander powder
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin seeds
• 2 tsp fennel seeds
• 1/2 tsp turmeric powder
• 2-3 garlic cloves
• 1 cm piece of fresh ginger
• salt
• 2-4 tbsp water

Place all above ingredients in a blender together with water to make a smooth paste. Set aside.

Next, CHICKEN THIGHS or chicken breasts. Wash and cut the extra fat from the pieces. I used 7 chicken thighs or you can use 4 - 6 chicken breasts.

Now, chop up 2 medium onions in a large frying pan with 2-4 tbs oil and fry until browned. Add the spice paste and saute for 5 minutes. Then add the chicken pieces and stir fry for 5-7 minutes. Add 1 can of chopped tomatoes and the coconut milk and more water to the pan if necessary to cover the chicken pieces. Bring it to boil and then simmer for 30 minutes. Mix it occasionally so it won't stick to the bottom of the pan. Add some more water if needed.

Add chopped coriander just before serving.

SUNDRIED TOMATOES

Sun dried tomatoes are my favourite amongst dried peppers, dried aubergines and dried green beans. Every year I enjoy drying my own vegetables to last me until the next summer. I use them in casseroles, stir fries, rice, even in salads in olive oil. This year I used beef tomatoes. First I washed the tomatoes and slice them about 1 cm thick. Place all the sliced tomatoes on a clean cloth and sprinkle salt on them ( normal table salt is fine ). Make sure all the tomatoes salted on both sides. Then leave them to dry on a sunny spot. It takes about 4-5 days on hot days. Turn them over after 2-3 days for other side to dry.

Place them in airtight bags before storing.

GREEN BEANS WITH TOMATOES AND HERBS

This is another vegetarian dish which is enjoyed in summer months made with olive oil. It is generally served cold as a side dish.  In Turkey people prepare these vegetables dishes cooked in olive oil and fresh tomatoes in advance and keep them the fridge as standby for meal times. These dishes traditionally served after the meat dish and before the rice but can be served as meze or side dish. 

YOU NEED

• 500 g stringless beans
• 2-3 tbsp olive oil
• 1 onion, chopped finely
• 1-2 clove of garlic, diced
• 4-5 medium fresh chopped tomatoes or can of tomatoes
• pinch of sugar
• handful of chopped fresh parsley and dill
• salt and ground black pepper.

1) Trim the beans and cut them into small pieces. Wash and set aside.

2) Fry chopped onions in the olive oil until lightly brown. Add the tomatoes, garlic, sugar, beans and stir.

3) Bring it to boil on the stove then turn the heat to very low and cook the beans with the lid on for 20-25 minutes.

4) You don't need to add any water to this dish but if it is going dry just add splash of water.

5) When it is nearly cooked, season with salt and pepper and sprinkle with fresh chopped herbs just before serving.

MERCIMEKLI VE NOHUTLU PILAV ( PILAV WITH LENTILS AND CHICK PEAS )

HI ALL,  this again a very tasty complete vegetarian meal which is very quick to make. Hope you enjoy...

YOU NEED

• 1 onion, chopped,
• 2-3 tbsp olive oil
• 1 tbsp pepper or tomato paste( puree)
• 1 clove of garlic ( optional )
• 1 tsp chili pepper (optional )
• 1 cup red lentils
• 1/2 cup chopped tomatoes
• 1/2 cup chopped peppers
• 1/2 a cup bulgur wheat or rice
• 1 cup cooked chick peas
• 3- 4 cups hot water.
• fresh or dried herbs of your choose
• salt and black pepper

METHOD

First prepare all the vegetables and chop them finely. Wash the lentils,  rice, chick peas and set aside. Fry the onion in the oil for 5 minutes, then add the garlic, tomato paste, tomatoes and peppers. Cook for couple of minutes. Add the lentils, rice and chick peas together with herbs, water, salt and chili pepper. Use 3 cups of water first then add the rest of the water as it cooks. Add more or less to suit your taste. I like to serve this dish  with the constancy like risotto or even more mushier but you can cook and serve it more like a rice dish if you like by using  less water.

Add more herbs and ground black pepper just before serving.

KAPUSKA ( RICE WITH TOMATOES AND CABBAGE )

This vegetarian dish of rice, tomatoes, cabbage, onion and peppers  is good on its own or as a side dish to accompany any meal.

YOU NEED

• 1 onion, chopped finely
• 2 -3 tbsp of olive oil
• 1 cup rice, washed
• 2 cups  finely chopped cabbage,
• 2-4 medium tomatoes, diced
• 1 cup finely diced  peppers, 
• 3 cups  vegetable stock or hot water
• 1 tbsp tomato puree
• salt and black pepper
• fresh dill and parsley, chopped finely
• Fresh lemon juice

METHOD

First  heat the oil in the pan, add the onion and cook over a medium heat for 5 minutes. Add washed rice, tomatoes, peppers and stir. Add the tomato paste and stock and boil for 2 minutes. Stir in salt and pepper and fresh herbs, turn the heat down to low and let it cook for 10-15 minutes until the rice is cooked. Add more water if necessary as it is nicer with the juice of the dish.

Garnish with fresh parsley and lemon juice just before serving.

CHICKEN BREAST WITH FRESH TOMATOES

This dish was cooked with organic chicken and fresh tomatoes and and fresh peppers which tasted quite delicious. I served it with Turkish round rice which is fried with some butter first then cooked with chicken stock.

YOU NEED

• 4 pieces of chicken breast, diced
• 2 tbls olive oil
• 1 large onion, chopped finely
• 1 clove of garlic ( optional )
• 5-6 medium tomatoes, chopped
• 2-3 tblsp full of  green peppers, diced
• 1 cup stock stock or water
• Salt and black pepper
• fresh parsley and dill, chopped

METHOD

First wash and dry the chicken then dice into small pieces. Fry in a non stick pan with the oil for 5 minutes. Add the onion and garlic and fry for further 5 minutes. Then add the tomatoes,  peppers and the stock, cover and simmer for 20-30 minutes or until it is cooked. Season with salt and pepper and garnish with fresh herbs just before serving. Serves 4.

TAHINI CHICKEN SALAD ( Tahinli Tavuk salatasi )

INGREDIENTS

• 100 g cooked chicken, diced
• 1 spring onion, chopped finely
• 1/2 pepper, diced
• 10 cherry tomatoes, halved
• 2 tbsp sesame tahini paste
• 1 tsp sesame seeds
• 1 tsp desiccated coconut
• pinch of chilli pepper
• Juice of 1/2 a lemon
• Handful of fresh mint, chopped
• Salt and pepper.

METHOD

Prepare all the salad ingredients, add to diced chicken. Add sesame seeds, coconut, mint and chilli pepper. Mix lemon juice with the tahini and pour over the chicken salad. Season with salt and pepper. Serve with pitta bread. Serves 4 as a starter - Serves 2 as a light lunch.

CHICKEN WITH THYME AND LEMON ( Limonlu, kekikli tavuk)

This light and quick recipe with sharp lemon sauce ideal for summer evenings and parties. Serves 4

INGREDIENTS

• 4 chicken breasts
• 2 tbsp olive oil
• 150 g leeks, chopped
• 150 g red or green peppers
• 2 cloves of garlic, crushed
• 6-7 mushrooms, sliced
• 200 g tomatoes, chopped
• 250 ml vegetable stock or hot water
• juice and rind of 1 lemon
• Good handful of thyme and parsley, chopped
• Salt and black pepper
• More thyme to serve

METHOD

Wash chicken pieces under cold water, dry and cut in to strips. Heat the oil in the pan, stir fry the chicken with the leeks for 5 minutes. Add peppers, mushrooms and fry until it starts to brown. Then add garlic, tomatoes, water, lemon rind and juice, herbs and bring it to boil. Turn the heat to medium and simmer with the lid on for 20-25 minutes, until the chicken is cooked. Season with salt and pepper and add more chopped thyme just before serving. Serve with rice or crusty bread.

FRESH TOMATOES WITH EGG ( Menemen )

This is great as a vegetarian meal or served as a side dish. It is a very popular summer dish in Turkey when fresh tomatoes are plentiful. Some people even serve it for breakfast when cooked without the onions. Serves 2

YOU NEED

• 1 tbsp olive oil
• 1 shallot or small red onion, chopped
• 300-350 g beef tomatoes, diced
• 1 small pepper, - 50 g, chopped
• 1 chilli pepper ( optional )
• 150 ml water
• Salt and coarse ground black pepper
• 2 eggs
• handful of fresh parsley, chopped

METHOD

First cook the onion in oil until it is just going brown. Add tomatoes, pepper, chili, parsley, water, salt and pepper. Cover and cook on low heat for 7 minutes. Add the eggs and mix gently, cook for further 2 minutes. Add more parsley and black pepper just before serving.

COOK'S NOTE

If the tomatoes have not much colour, add 1 tsp of tomato paste just before adding water.

This dish is also nice if you add some black olives to it just before serving.

SMOKED MACKEREL & HARICOT BEANS IN LEEK AND MUSHROOM SAUCE

This simple yet nutritious dish is filling, tasty and quick to make. With each portion you will have vitamins D, E, iron all the daily requirement for selenium. Serves 2

INGREDIENTS

• 2 leeks, chopped finely
• 50 g mushrooms, chopped
• 75 g tomatoes, chopped
• 1 fat clove of garlic, crushed
• 1 level tsp coarse black pepper
• 1 tbsp olive oil
• Little salt
• Hand full of fresh thyme, chopped
• 150 g cooked haricot beans
• 2 tsp of tomato paste
• 200 ml vegetable stock or hot water
• 2 fillet of ready to eat peppered smoked mackerels
• 100 g feta cheese, crumbled

50 g of RISI ( RISONI ) pasta per person to serve.

METHOD

First add the leeks, mushrooms, tomatoes, garlic in a pan with the olive oil, stir and cook for 5 minutes on medium heat. Meanwhile, cook the pasta in a pan of boiling salted water for approximately 6-7 minutes. Reserve 200 ml pasta water (or vegetable stock) for the sauce. Drain the pasta.

Add thyme, beans, tomato puree and pasta water to the leek and mushroom mixture. Stir and cook for 3 minutes. Turn the heat off, add mackerel fillets, some feta cheese, mix and serve immediately with riso pasta. Sprinkle some thyme and feta just before serving.

COOK'S TIP

• If you cant find risi pasta, any small sized pasta of your choice will be just fine.
• Arpa sehriye ( risi ) pasta is produced from durum wheat semolina also called risoni. Widely available in continental food stores.
• I used haricot beans from my freezer but a can of drained beans will work just the same