French fruit tartlets

FRUIT TARTLETS

Serves 12 tartlets

75 g butter, diced

¾ CUP all purpose flour

¼ cup castor sugar

2 tsp orange rind, finely grated

1 egg yolk

1T water

175 g cream cheese

1T milk

350 g mixed fruit

¼ cup apricot jam, sieved

1T water

Rub butter into the flour until the mixture resembles breadcrumbs. Stir in 30 ml of the sugar and half the orange rind. Add the egg yolk and just enough of the water to form soft dough. Wrap the dough in cling film and chill for 30 minutes. Roll out the chilled pastry tot a thickness of 3 mm on a lightly floured surface and use to line 12 tartlets moulds. Cover with greaseproof paper. Fill with baking beans and bake in a preheated oven at 190 for 10 minutes. Remove the paper and beans and bake for a further five minutes until golden. Leave tot cool in the tins for five minutes, and then turn out on to a wire rack to finish cooling. Beat the cheese, the milk and the remaining sugar and orange rind together until smooth. Spoon into the pastry cases and arrange the fruit on top. Heat the jam and water in a small pan until well blended, then brush over the fruit to glaze. Chill until ready to serve. TIP: Muffin trays work well if you don’t have enough moulds

Chicken Korma

Ingredients:
3 Tblsp oil
1 chopped onion
2 cloves crushed garlic
3 Tblsp plain flour
2 Tblsp mild Korma curry powder (I use the normal mild curry powder)
1 pack chicken breasts, cut into cubes
350ml chicken stock
25g raisins (optional)
1 Tblsp chopped coriander (I leave this out - i hate the stuff)
1 tsp garam masala
juice of half a lemon (or you could just use the lemon juice out the bottle)
4 Tblsp sour cream
Fried onion rings for garnish (optional: I fry them really dark and crispy in loads of butter, paprkia and fresh grated ginger)

Method:
1. Heat oil in large heavy based saucepan, add onion, garlic and cook gently for about 5 minutes/until soft.
2. In a bowl, place flour and curry powder and mix together. Toss chicken in seasoned flour, coating well. Add chicken to onion and garlic, then cook stirring for 3 - 4 minutes/until lightly browned. Stir in the seasoned flour and cook for a minute. (it might stick at this stage but once you add the chicken stock, you'll find it won't be a problem)
3. Add stock and raisins and bring to a boil, stirring. Cover and simmer for abougt 15 minutes. Add coriander and garam masala and cook for a further 5 minutes.
4. Remove from heat and stir in lemon juice and sour cream.
5. Return to low heat and warm through, taking care not to let mixture boil.
6. Serve with jasmine rice and onion rings

Butter Chicken

Ingredients:
60 ml butter
1 onion, chopped
2 cloves garlic, crushed
10 ml curry powder
5 ml cumin
5 ml ground coriander
5 ml ginger
250 – 300 g chicken breasts
1 tin (410g) chopped tomatoes
30 ml tomato paste
10 ml garam masala
180 ml Bulgarian yoghurt
125 ml cream
Handful of fresh coriander leaves, chopped
5 ml salt

Method:
1. Heat butter and fry onions.
2. Add garlic, curry powder, coriander, cumin and ginger and fry until aromas are released.
3. Add chicken and fry until cooked.
4. Stir in tomatoes and tomato paste.
5. Bring to a boil and simmer for 8 – 10 minutes (or longer, I find the flavours get better and the chicken more tender).
6. Add the rest of the ingredients and heat till warm, but don’t boil.
7. Serve on rice (Jasmin Rice is divine!)

Serves 3 – 4