Tilda's Exclusive Recipe for Chicken Curry

Tilda presents celebrity chef Jo Pratt demonstrating how to cook Chicken Curry



Ingredients:


Whole cumin seeds
mustard seeds
onion
root ginger
garlic
green chilli
chicken breast
tomato puree
green pepper
ground coriander
tumeric
cardamom pods
fresh coriander
lemon
Tilda Pure Basmati

Instructions
1. Toast cumin and mustard seeds till start to pop
2. Transfer and grind it till fine. Add, ground coriander, tummeric, cardamon pods and tomato puree and make it into a paste.
3. Add some oil, add chopped onions, ginger, chopped green chili and garlic and fry till fragrant
4. Add cut chicken and stri. Add some water and cover it. Let it simmer for about 20 mins.
5. Add green pepper and cook for a about 5 mins.
6. Lastly, add coriander. Give it a stir and its done.
7. Best served with basmati rice.

Enjoy!

'Jo Pratt Making Fish Cakes Using Tilda Lime and Coriander Steamed Basmati Rice

Tilda presents celebrity chef Jo Pratt cooking a very quick and simple recipe for fish cakes using Tilda Lime and Coriander Steamed Basmati Rice




Ingredients
Tilda legendary basmari rice - Lime & coriander
Fresh Coriander
1cm ginger
Spring onions
Red Chili
Thai green curry paste
Lightly beaten egg
Coconut
And some bread crumbs

Instructions

1. Put Tilda Basmati rice into a big bowl
2. Add chopped spring onions, grated ginger, red chili, white crab meat, lime, egg, coriander, coconut into the bowl.
3. Mix well and shape into fish cakes
4. Coat the fish cakes with bread crumbs
5. Heat oil and fry till brown.
6. Its done and enjoy!!

Curry Potato Chicken (mama's style)

Ingredients

500g chicken - mince
2-4 large potatoes - cut into small cubes
2 big onions - chopped finely
2-3 tablespoon curry powder (according to taste)
1 chicken stock cube
Some tamarine juice and salt to taste

Directions
1. Mince the chicken  and marinate with some pepper and soy sauce. Set aside
2. Heat oil and fry the chopped onions till fragrant.
3. Add mince chicken and fry till cook.
4. Add potatoes and continue frying.
5. Add curry powder and chicken stock cube
6. Continue stiring and add water (about 50 ml)
7. Lastly, add salt and tamarine juice to taste.
8. Put on low heat and let wait to potatoes are soft and cooked.

How to decorate fairy cakes

I just love cupcakes and their beautiful icing decorations! It makes me feel like a kid again!

Tesco Real Food give you 4 great techniques for perfect fairy cake icing


Tesco Real Food has everything you need to make the perfect cupcake. With fantastic recipes, great video tips and even the ability to get ingredients delivered to your door, there’s no need to go anywhere else. In this video, Sal Henley shows your four different ways to ice your fairy cakes (or cupcakes, if that’s what you’d prefer to call them!), so you’re all set to get creative with your creations.

The best buttermilk pancakes

I woke up this morning and I told hubby, "I wanna eat pancake". He thought I was going to make my thin pancake, but this is a different pancake I was talking about. It's the BEST Buttermilk Pancake. My mother-in-law made it once and I fell in love with it.

I was going to make it with normal milk, from the recipe but hubby said it has to be buttermilk. He asked can I wait until lunch for the pancake, so we can get the buttermilk, I said no. I really really wanted to eat this pancake for some reason, and no, I am not pregnant.

Anyway, here's the recipe;

1/2 cup (125ml) unsalted butter

2 cups (500ml) buttermilk or 2 cups (500ml) milk with 2 tbsp (30ml) lemon juice

2 cups all purpose flour

1/4 cup (50 ml) sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 eggs

2 tsp vanilla

butter for cooking

1. Melt butter in microwave or stove, set aside to cool. Measure out butter milk let stand for 5 mins to thickened. In a large bowl, using a fork, stir flour with sugar,baking powder, baking soda and salt. Make a well in the centre

2. In a medium bowl, whisk eggs with buttermilk, cooled and melted butter and vanilla. Pour into well in flour mixture. Using a wooden spoon stir until just blend. The batter should be lumpy. For fluffy pancakes, mix as little as possible.

3. Lightly coat a large frying pan with butter and set over medium heat. Pour 1/3 cup of batter into pan. Pancake will be about 6 in. wide. Add 1 or 2 more pancakes. Gently press peaches/berries into batter.

4. Cook until bubbles form on the top of each pancake and edges begin to brown, 2-4 mins. Using a wide spatula flip and continue cooking until the bottoms of the pancakes become golden. Don't press of they will become tough.

5.Serve right away or place on a plate and keep it warm in a low temparature oven while cooking remaining pancakes. They are delicious drizzled with maple syrup.

Baked Salmon

This is a really easy and fast recipe. Try this out :-)

All you need is

*Salmon

*Mince Garlic

*Lemon

*Olive Oil

*Salt and pepper to taste

*Fresh parsley and basil - (you can use the bottled one if you dont have)

Directions - Rub salt and pepper to the salmon, add olive oil, squeeze some lime juice, add mince garlic, parsley and basil. Wrap in aluminium foil and bake for 35-45 minutes (190 degrees)

Its Done!! simple and delicious!

Sambal Chicken

Ingredients - To make chili paste (same as assam fish)

*Onions

*Dried chilis

*Lemongrass (serai)

*Garlic



Blend all ingredients until fine.

Other Ingredients

*500 g chicken (cut in cubes)

* Lemongrass

* lime leaves

* Salt, sugar and some tamarind juice.

.

Method

1. Add some oil and fry cut onions till fragrant.
2. Add the blended chili paste and continue frying till cooked.
3. Add salt, 1 stick of lemongrass, lime leaves, salt, sugar and tamarind juice to taste.
4. Lastly, add chicken and continue frying till cooked.