There are so many tandoori spice mix recipes out there, but this is the one I adapted from several and I make it every week. It won't give you a pretty red colour, but it tastes wonderful.
It's low fat - I always skin and trim the chicken and no-fat yogurt can be used.
Less (or more!) chilli can be used, and if your garam masala mix has ginger in it reduce the minced ginger.
Any left over marinade can be frozen.
I made this up one day when I wanted tuna but was too lazy to cook properly. It used what I had in the house and tasted so good there's always some in the freezer (for extra lazy days). They can be eaten hot or cold. I usually serve them with a chilli sauce or chutney.
They're also low in fat.
This is my mother's recipe - I don't know where she got it from. She only made this a couple of times a year, so it was a special treat. The best bits were always the lumps that were scraped out of the pan after the bulk had been poured out - they have a different texture to the poured toffee. It's not chewy or hard (or even, strictly speaking, "toffee"), but melts in the mouth. A lot of people call it tablet.
This came about because I made some peach chutney that was too jam-like, so no-one would eat it. I had a recipe for apricot salsa to serve with baked brie, so I used the peach chutney instead. I originally used some onion marmalade I had in the fridge, but it works equally well without. I have to keep making it as it is used very quickly (it goes especially well with cheese), but it keeps for weeks in the fridge.
I found this recipe on the internet while looking for how to use the plantain I'd bought. It's based on an Ethiopian dish and I subsequently modified it (didn't like the plantain and added more tomato taste). It has a lovely creamy texture and is perfect on a winter evening served with millet or couscous.
Not actually a pie. Originally from a parish cookbook from the 1960s, this is a great favourite in our house that I've adapted to our tastes (adding ingredients and substituting ordinary milk for evaporated milk). Any kind of bacon or gammon may be used. Apart from the sauce, measurements are approximate, as I tend to do things by eye and taste.
(Tattie is the Scottish word for potato.)
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