Lemon Curd and Blueberry Muffins

These are tasty when eaten normally, but fresh from the oven. Wow!

Key part to this recipe is the Lemon Curd.  Easy to make fresh and so much tastier.

Lemon Curd

Ingredients 

4 lemons

200g caster sugar

100g butter

4 eggs

Directions

1.  Place the butter, lemon juice, lemon zest and sugar in a heat proof bowl and place over a bowl of simmering water.  Never boiling the water as it might get water into the mix.

2.  When the butter mix is melted, keep stirring until the sugar is dissolved.  Then slowly add the beaten eggs.

3.  Keep stirring until the curd thickens, able to form streaks.  If it overheats it can cuddle and undercooked it goes runny .  Test it on the back of a spoon.

Muffins

Wet Ingredients 

• 50 ml rapeseed oil
• 150ml low fat yogurt
• 2 eggs
• 10ml milk
• Zest of lemon

Dry Ingredients 

• 250g Self Raising Flour
• 1 tsp bicarbonate of soda

• 100g golden caster sugar
• 100g blueberries

Directions 

1.  Place all the wet ingredients into a bowl and whisk to form a very runny liquid batter.  Make sure the oil and yogurt have blended.

2.  In a separate bowl mix all the dry ingredients,  making sure not to bash the blueberries.   Be gentle.

3.  Pour the wet mix into a well in the centre of the dry mix.  Then gently fold until all the dry mix is consumed.  If it's too dry you can add more milk, a spoonful at a time.

4. Put into 12 lined muffin tin, then carefully top with a spoonful of lemon curd.  Using the small spoon to make a pit at the same time.

5.  Sprinkle the top with some more caster sugar the put into a hot 180/160c fan oven and bake for 22 minutes.   Check cooked with skewer. 

Serve warm

Recipes to come

In preparation of writing a book, here are some photos.  See if you can guess the foods

Murgh Makhni

Butter Chicken Curry

I'm always on the lookout for new combinations of flavour, or different ways of mixing them, cooking them and presenting them.

This buttery chicken dish can be mild or hot, just increase or decrease the chilli.  This is a mild one.

Marinade Ingredients
2tsp mild chilli powder
1tsp Garam Masala
1 tbls garlic (minced)
Half tbls Ginger (Minced)
50 ml buttermilk
2 tbls Lemon Juice

Sauce Ingredients
50g Unsalted Butter
1 tbls rapeseed oil
Half tsp ground fenugreek
1tsp Garam Masala
1 tbls garlic (minced)
150g tomato puree
Half tsp Garam Masala
2 tbsp honey
100 ml single cream
1 fresh green chilli

dice about 3 - 4 chicken breasts, mix all the marinade Ingredients then coat the chicken.  Leave for a min of an hour.  However, leaving overnight would be much better.

Put the marinated chicken into an ovenproof dish and bake in a hot oven for 15 minutes,  200c.  Then start making the sauce. 

A hot pan to start with is key, the butter needs to brown before adding the oil.  Turn the heat down a bit then add the other ingredients,  starting with the garlic and ginger.  Stir for about 2 minutes then stir in the tomato puree.   Stir for another  two minutes then add the cream, warm through for a minute.  If it's a little thick, add some hot water. 

Mix in the cooked chicken, and serve with a tasty coconut rice.

Rendang (updated)

I first blogged about the beef rendang recipe about 3 years ago.  After more visits to Penang and going on some very good cooking courses, food tours and talking to different expats about rendang, I've made a few tweaks based on the Nyonya recipes.  This seems to be the most popular version around Penang and Kuala Lumpur.  But special thanks goes to Nazilna of http://www.pickles-and-spices.com/. And Kieran https://www.expatriatelifestyle.com/people/Take-It-From-Me-Kieran-McCarry

Ingredients

1.5kg beef shin or chuck steak or chicken on the bone

Wet ingredients 

2 large white onions

1 inch ginger

1 inch galangal

2 lemongrass stalks

1 garlic bulb

2 green chillies 

Dry ingredients

50g palm sugar/ dark muscovado sugar

400 ml coconut milk

400ml water

2 tbs soy sauce

1 tsp salt

Coconut oil for frying

Dried spices

2tsp cumin

2 tbs coriander

2 tsp turmeric

1 cinnamon stick

3 tbs tamarind (reconstituted from pulp)

3 kaffir lime leaves

2 dried red chillies, deseeded

Secret Nyonia Ingredient is the toasted coconut flesh that is ground to a brown, butter consistency.  This can be done with dried coconut by adding a little coconut milk.  Then fry off on a low heat in a dry pan until all the coconut is toasty brown.  If you burn any of it, do not use any of it.  Once toasted, use a good solid mortal and pestle and pound ( not grind) the coconut until it turns into a butter.  Some cooks prefer grinding, but in my experience, most Nyonya people prefer pounding as they say it preserves the sweetness.

Directions

Blend the wet ingredients to a paste then fry off in a hot pan, do not have the heat to high as our not trying to caramelise the ingredients just bring them together for flavour, this should take about 5 minutes

Add the dry ingredients, including the milk and water, allow this to come together again for ten minutes before adding the diced beef.

Leave to simmer for two hours on a very low heat. You are looking for the oil in the coconut milk to separate and act almost as a frying agent.  Once it reaches this thick almost dry consistency, then stir in the coconut butter.  But try a taste before and after, then you will see why this step is essential.

Serve with fragrant boiled or steamed rice.

Simple Smothered Chicken

Ingredients
8 Tablespoons plain flour
2 tablespoons of Season All
1 teaspoon salt
1 teaspoon crushed black pepper

1 brown onion, diced
2 green capsicums ( bell pepper) diced
4 chicken quarter (thigh and leg)
2 cups chicken stock
1 cup milk
4 tablespoons light cooking oil (rapeseed or sunflower)

Directions
Put the flour, Season all, salt and pepper into a plastic bag and mix.  Add the chicken quarters so they are coated with the flour mix.

Heat a heavy based pan that has a lid add half the oil to a smoking point.  Take out the chicken and place skin side down into the hot oil.  Turn down to a medium heat and do not move the chicken for three minutes.

After waiting, turn over the chicken for a further three minutes on a medium heat.  Then take the chicken out and set aside.

Add the other half of the oil to the pan and allow it to heat up, do not let it heat up too much.  Add the onion and capsicums and cook on medium heat until softened.

Add the rest of the flour mix from the plastic bag into the pan and still together.  Once mixed to a thick goo, slowly add the milk then the stock.

Add back the chicken to the pot, cover and cook on a Low heat for an hour.  If the sauce is too thick ( like a paste) add a little more milk.

Serve with a mashed sweet potato

Simple Lardy Cake

11 fl oz whole milk
2 oz unsalted butter
6 oz lard
1 lb strong bread four
1 tbsp dried easy bake yeast
1 tsp vitamin c powder 
1 tsp mixed spice
7 oz golden caster sugar
5 oz dried fruit
1 egg

Make the enriched dough
Add a third of the milk, butter and 2 tbsp of sugar into a saucepan and heat until the butter melts and the sugar is dissolved.

Add this to the rest of the cold milk. This will ensure the liquid part is the right temp.

Add the flour, yeast, vitamin c and egg in a bowl (this is a wet version and a bowl is advisable) pour in the liquid and mix until all incorporated. Then kneed and it will depend on how you kneed how long it takes. I use a kitchen aid and with a dough hook it takes about 10 minutes usually. When I did this today it took 15 minutes. I was looking for a good stretch of the dough gluten.

Put the dough into a bowl, cover an leave for 2 hours.

Knock back the dough and then put in the fridge for 4 hours, better overnight.

Roll out the dough direct from the fridge into a rectangle. On two thirds dab the a third if the lard then sprinkle a third of the sugar, fruit and nixed spice. Fold the uncover third of the dough over a third of the covered dough. The fold the remaining third. Roll out to a rectangle and repeat another 2 times.

Place in the fridge for twos hours then place into a pre-warmed over, gas 5/190c/375f, and check after 40 minutes. If not quite cooked check every 10 minutes after. You are looking for a good brown crust but there should be no doughy mixture.

Once cooked the lard, sugar mix will have settled to the bottom of a tin. Cover the tin with baking paper and tin foil, turn over and leave to cool.

Iced Cinnamon buns

I have only just recently discovered these delicious buns and I'm not sure why it's taken me so long.  There does seem to be many variations, but the basic recipe is the same sweet enriched dough as a base.

Ingredients
500g strong white flour
7g salt
14g quick dried yeast
2tbs caster sugar
1 large egg
40g unsalted butter
300 ml full fat milk
150g soft brown sugar
10g melted butter
2 tbs cinnamon

METHOD
Melt the 40g butter and 100 ml of the milk together, add the caster sugar and stir until dissolved.  Add this back to the rest of the milk off the heat.

In a mixer with a dough hook add the flour, make a well in the centre to add the egg.  Add salt on side then yeast on other side.

On slow setting slowly a the butter/milk liquid.  When all incorporated turn to medium speed for 10 minutes. Set the dough aside until it doubles in size.

Turn out onto lightly floured surface and roll out to a larger rectangle about 3 to  5 mm thick.

Cover the surface with melted butter, sprinkle on the soft brown sugar then sprinkle the cinnamon on evenly.

Roll the dough and then cut into 12 equal size pieces.  Place in a high sided pan, I use a lasagne tray, leaving a little space between each piece.  Leave to rise for 20 minutes then bake for 30-40 minutes gas 5 in the middle of the oven.

Make out and cool on a rack but leave in the tray.  Cover with icing sugar paste allow to cools bit as they are best served warm.