Although plenty of rogan josh sauces are available in jars, when you have the time, cooking rogan josh from scratch to Madhur Jaffery’s recipe has the real flavour. Yesterday was the day I found the time.
Those of us over 60 need to eat nutritious food so home made soup filled the bill today as it is only 2 degrees centigrade outside.
Chopped butternut squash
Chopped sweet potato
Chopped white potato
A touch of chilli (I used lazy chilli in a jar I keep in the fridge) – optional
A stock cube, chicken or vegetable
Boil the onion in a stock cube. Add the white potato cubed. Microwave the butternut squash and sweet potato for 4 minutes. Add them to the stock. Season with salt and black pepper. Add a touch of chilli if you like
This is is a light lunch for lighter days.
A bunch of mixed salad leaves
Mooli, peeled and sliced into rings
Two tomatoes chopped
Some cucumber, peeled and cubed
A little shredded carrot
Salt and pepper
Extra Virgin Olive oil and lemon juice for dressing
Mix all the ingredients in a salad bowl, stir with your hands or salad servers
This should keep you going after your Over sixties exercise!!
1 large white onion, chopped
3 garlic cloves, crushed
4 courgettes (zucchini), cut in different shapes
1 large aubergine, sliced in rings
1/2 a kilo of lamb cut into chunks
4 fresh tomatoes cut in quarters
salt and pepper
500 mls chicken stock
A small glass of wine
Olive oil to cook
A little butter
Fry the onions and garlic in olive oil. Then a tablespoon of tomato purée. Add the chicken stock and glass of wine. Leave to simmer whilst you prepare the meat. In a frying pan, seal the meat in olive oil and butter. When brown on the outside, add to the other pan and turn the heat to medium for half an hour. Then add the courgettes, tomatoes and aubergines. Continue cooking for 20 minutes or so. I sometimes add oregano or sesame seeds. Nice served with plain white rice and a mixed salad.
Bought a large roast chicken and there is plenty leftover? What to do with it?
1 onion peeled and sliced in half and then into thin slices
The chicken taken off the bone and sliced into pieces
A little olive oil and spoon of butter to fry
Salt and black pepper
Half a tub of crème fraiche
3 tablespoons of green pesto sauce
A small glass of white wine and a splash or two of water
Fry the onion in the olive oil and butter for about 5 minutes over a medium heat until golden and soft. Add the cooked chicken, seasoning, crème fraiche, pesto sauce and stir thoroughly. Add the white wine and a little water if the sauce is too thick. Simmer for about 15 minutes to let the flavours combine.
Meanwhile fill a large pan with salted water for the tagliatelle….I add a little oil to the water and use fresh pasta, rather than dry, but it is a personal thing. Cook according to the instructions on the packet and then drain.
The chicken carcass can be put in a pan with water, seasoning and herbs to make chicken stock.
1 onion peeled, cut in half and sliced
A knob of butter and tablespoon of oil to fry
1 fillet steak per person cut into thin strips
A few sliced baby mushrooms
A pinch of dried herbs to your taste…I used herbes provencal
Fresh flat leaf parsley to garnish
Double cream or low fat creme fraiche for weight watchers
A splash of brandy
Salt and black pepper to taste
Melt the butter with the oil in a large saucepan
Gently sweat down the onions
Add the mushrooms and sauté for 5 minutes, followed by the steak for a further 5 minutes
Meanwhile add the dried herbs if using, brandy and finally the cream
Serve with white Uncle Ben’s rice or any long grain rice
Garnish with freshly chopped parsley
The photo was taken before adding the cream
1 onion finely chopped
2 garlic cloves, peeled and chopped
A chicken breast for each person, cut into slices
A sprinkle of oregano and basil
2 bay leaves
Small tea cup of peas (asparagus is nice when in season)
Salt and pepper to taste
500 mls chicken stock
A good drop of white wine
A knob of butter and olive oil to cook
Padano cheese, grated into slivers with a potato peeler
Melt the butter and olive oil in a large frying pan. Gently fry the onions and garlic for a few minutes before adding the chicken pieces. When the chicken is sealed, add the rice, peas, seasoning and dried herbs. Stir everything to mix well. With a ladle, add the chicken stock slowly one or two ladles at a time. When the stock is finished, add the wine. Continue to stir occasionally and if it needs more liquid add a little water in the same way. Take a spoon out to check if the rice is cooked. It shouldn’t be mushy.
I made a side of courgettes (zucchini), cubed with sliced mushrooms in a little olive oil, butter, teaspoon of turmeric, salt and pepper with a little lemon juice.
A large bowl of mixed salad