Ingredjenti

koxxa tat-tiġieġ mqatta fi 3 biċċiet
½ basla mqatta f’biċċiet żgħar kwadri
sinna tewm mgħaffġa
½ kuċċarina żerriegħa tal-kosbor
½ kuċċarina żerriegħa tal-kemmun
¼ ta’ kuċċarina bżar
kuċċarina curry trab
½ kuċċarina bżar aħmar mqatta f’biċċiet kwadri (chilli pepper)
600 ml stokk tat-tiġieġ
25g kunserva tat-tadam
120g zunnarija mqatta
60g sultana
3 mgħaref ħalib tal-coconut
nofs tuffieħa mqatta
mgħarfa żejt
butir
yoghurt Griek

Metodu

1. Poġġi ftit żejt ġo taġen fond u meta jisħon qalli l-basla u t-tewm għal ftit minuti. Żid il-biċċiet tat-tiġieġ u z-zunnarija. Kompli sajjar għal ftit ħin sakemm il-basla tirtab u t-tiġieġ jieħdu l-kulur. Trid tħawwad il-ħin kollu.

2. Żid il-ħwawar, il-bżar u l-kunserva tat-tadam u kompli sajjar għal ftit ħin ieħor filwaqt li dejjem tħawwad.

3. Żid l-istokk tat-tiġieġ u jekk tara li jkun hemm bżonn żid ftit melħ u bżar.

4. Meta t-taħlita tiftaħ tagħli baxxi n-nar u kompli tektek għal madwar 15-il minuta.

5. Żid il-bqija ta’ l-ingredjenti: il-ħalib tal-coconut u t-tuffieħa. Għolli n-nar sakemm jit-taħlita terġa tiftaħ tagħli. Baxxi n-nar u għatti bl-għatu. Ħalli t-taħlita ttektek għal madwar 15-il minuta jew sakemm tara li r-ross ikun sar.

6. Żid il-butir mar-ross u ħawwad tajjeb.

7. Poġġi r-ross ġo dixx kbir. Fuqu għamel il-curry u fil-wiċċ ferra l-yoghurt Griek.

500g sider tat-tiġieġ

200g basal tal-kurrat imqatta

300g faqqiegħ

3 imgħaref dqiq

600ml stokk tat-tiġieġ

bżar u melħ

Għaġina

bajda

ġunġlien

1. Aqta sider tat-tiġeġa f’biċċiet imdaqqsin mhux kbar.

2. Saħħan ftit margarine u qalli l-kurrat.

3. Il-kurrat halliħ abjad. Żid it tiġieġ u kompli sajjar. Żid il-faqqiegħ,

bżar u melħ u ftit dqiq. Ħawwad sewwa.

4. Ftit, ftit żid l-istokk. It taħlita trid tkun ftit magħquda.

5. Ħalli tiksaħ. Iftaħ l-għaġina ġo forma u imla bit-taħlita tat-tiġieġ. Idlek ix xfarijiet bil-bajd jew bl-ilma u erġa għalaq il-wiċċ bl-għaġina.

6. Idlek bil-bajd, irranga x-xfarijiet u roxx ftit ġunlien fil-wiċċ.

7. Sajjar f’forn moderat għal madwar siegħa u kwart.

500g fwied tat-tiġieġ

200g basal

3 bajdiet iebsin

werqa randa

sagħatar

sherry

bżar u melħ

METODU

1. Saħħan ftit margarine jew żejt. Qalli l-basla, trid tagħmel ħafna attenzjoni biex il-basla tibqa bajda.

2. Żid il-fwied u żewż grokkijiet sherry, bżar u melħ. Kompli qalli. Żid ir randa u s-sagħtar.

3. Meta l-fwied ikun sar ħalli it-taħlita toqgħod għal madwar siegħa.

4. Poġġi kollox ġo food processor u żid il-bajd. Il-bajd nużawhom biex inneħħu xi ftit it-tomgħa morra tal-fwied.

5. Servi l-pâté kiesaħ jew sħun mat-toast jew galletti.

kilo tiġieġ partijiet jew sidra

200g basal imqatta

200g faqqiegħ

200g tadam imqatta

żewġ tazzi nbid

300ml stokk tat tiġieġ

żejt taż-żebbuġa

werqa randa

ftit mixed spice

bżar u melħ

ftit dqiq

METODU

1. Nehhi x-xaħam tat-tiġieġa. Tista tuża partijiet bil-għadam jew sider. Aqta f’biċċiet imdaqqsin. Roxx ftit bżar u melħ u għaddi mid-dqiq.

2. Saħħan ftit żejt u aqli t-tiġieġ sakemm isiru ħomor; pero’ mhux importanti li jkunu msajra. Poġġi fil-casserole.

3. Fl-istess taġen qalli l-basal u l-faqqieħ. Qalli bil-mod għal madwar 7 minuti. Żid it tadam u ftit mixed spice.

4. Żid l-imbid, stokk u għalli. Poġġi din iz zalza fuq it tiġieġ u sajjar fil-forn għal madwar siegħa u kwart.

250g/9oz (125g/4oz dried weight) white shi wheat flour noodles, cooked
Toasted sesame oil
1tbsp light soy sauce
2 skinless chicken breast fillets (about 500g/1lb 2oz)
1 large handful of unsalted cashew nuts to garnish
For the peanut sauce
1tbsp groundnut oil
2 small shallots, finely chopped
3tbsp crunchy peanut butter
1 medium red chilli, deseeded and finely chopped
6tbsp vegetable stock
3tbsp water
To serve
1 medium red chilli, deseeded and finely chopped
1/2 cucumber, halved lengthways, deseeded and finely sliced
1 small handful of beansprouts
1 small handful of freshly chopped coriander
1 small spring onion, sliced lengthways
1. Toss the noodles in the sesame oil and soy sauce, cover and chill until needed.
2. Boil the chicken until cooked (about 10 minutes, depending on the thickness of the breast). Drain and shred by hand.
3. Dry-fry the cashew nuts for the garnish in a hot pan for a few minutes until browned. Crush in a pestle and mortar or place in a plastic bag and bash with a rolling pin.
4. To make the peanut sauce, heat a wok over a high heat and add the groundnut oil. Add the shallots and fry for less than 1 min until translucent, then add the peanut butter and red chilli and stir-fry together for less than 1 min. Add the stock and water and mix well. As the sauce starts to bubble, turn the heat off and transfer to a bowl. If you like a thick sauce, keep as it is – for a thinner sauce, add a few tablespoons of water and stir well.
5. Layer the noodles with all the serving ingredients on each plate and then top with the shredded chicken pieces. Finally, drizzle over the warm sauce, sprinkle on the crushed cashew nuts and serve immediately.

1 x 400g (14oz) packet egg noodles
1 tbsp toasted sesame oil or olive oil
250g (9oz) chicken breast or tenderloin, sliced into thin strips
4 green onions (shallots), sliced on the diagonal
½ red pepper, sliced thinly
75g (2.5oz) roasted nuts like macadamia’s, halves
Juice of 1 lime
3-4 tbsp sweet chilli sauce
1 handful of fresh coriander leaves
1. Soak the noodles in boiling water for 1-2 minutes. Drain and set aside.
2. Heat the wok, add the oil and swirl it around. Throw in the chicken and stir fry for 2-3 minutes or until golden all over. Add the green onions and capsicum and stir-fry for 30 seconds. Add the drained noodles and toss well to combine.
3. Add the lime juice and sweet chilli sauce and toss again. Divide between 2 warm bowls. Garnish with coriander leaves.

4 skinless chicken breast fillets
1tbsp tandoori spice blend powder
Juice of half a lemon
100ml low-fat Greek style yogurt
1 onion, sliced
3tbsp medium curry paste
2tbsp tomato purée
2tbsp tomato ketchup
2tsp garam masala
Fresh coriander, to garnish
Rice, to serve
1. Cut the skinless chicken breasts into bite-size pieces and put in a glass or china dish. Mix the tandoori powder, lemon juice and yogurt together. Add this to the chicken and stir so that all the pieces are coated. Cover with cling film and refrigerate for 1 to 2 hours to let the flavour develop.
2. Put the onion and curry paste in a large pan and heat gently for about 2 minutes, stirring all the time.
3. Add the marinated chicken, 150ml water, tomato purée and tomato ketchup to the pan. Stir to mix well, bring to the boil, then cover, reduce heat and simmer gently for around 25 minutes.
4. Stir in the garam masala and cook uncovered for a further 10 minutes. Sprinkle with coriander to garnish, and serve with rice.

For the Chettinad chicken bites
550g (1lb 3½oz) skinless chicken breasts, cut into mini fillets
1tbsp low-fat thick yoghurt
1tbsp Madras paste
For the Red Pepper Salsa
½tsp black pepper, coarsely ground
10 curry leaves, fresh or frozen (optional)
1tbsp desiccated coconut
¼tsp mustard seeds
75g (3oz) red pepper, sliced
1tbsp fresh ginger, sliced
50g (2oz) red onion, sliced
Juice of half a lemon
Fresh mint, for garnish
Few sprays of 1-cal oil
Salt to taste
1. In a bowl, marinate the chicken with Madras paste and yoghurt.
2. Remove the chicken from the marinade. (For a more intense flavour, cover and refrigerate the marinated chicken for 2 hours or even overnight.) In a pan, spray some 1-cal oil and cook the marinated chicken on a medium flame for 7 minutes, turning occasionally to prevent the chicken from burning. Alternatively cook the chicken on a hot griddle pan or bbq.
3. Remove the chicken from the pan, spray some more 1-cal oil and add the mustard seeds. Once they start popping, add the red onions and black pepper. After a minute, add the desiccated coconut, red pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.
4. Stir-fry for 2 minutes. Check the seasoning and add salt if required. Squeeze in the lemon juice before removing from the heat and garnish with some fresh chopped mint. Serve with mint and cucumber raita. Tastes sublime!

For the chicken curry:
3tbsp olive oil
1 medium onion, peeled and sliced
400g (14oz) chicken fillets, skinned and chopped
2 cloves garlic, crushed or chopped
1 green chilli, seeded and chopped
¼ tsp salt
¼ tsp turmeric
½ tsp ground cumin
¼ tsp ground coriander
1tsp tomato puree
¼ tsp garam masala or 1tsp curry paste
2tbsp double cream
For the spicy salad:
1tbsp olive oil
¼ tsp ground black pepper
½ green chilli, seeded and very finely chopped (optional)
Pinch of salt (optional)
½ tsp runny honey
1tbsp balsamic or cider or wine or malt vinegar
1 packet mixed green salad leaves a creamier texture.
1. Heat the oil in a frying pan, then add the onion and fry for 1 min. Add the chicken and continue to fry for 5-6 minutes. Stir in the garlic and chilli and continue to fry, stirring from time to time.
2. While the mixture is browning, make up the salad dressing. Take an empty jar with a lid and place inside the olive oil, black pepper, chilli, salt, honey and vinegar. Screw on the lid and shake.
3. Add salt, turmeric, cumin and coriander to the chicken mixture. Stir well and continue to fry. Add the tomato puree and garam masala or curry paste, then fold in the cream.
4. Place the salad leaves into a bowl. Shake the dressing again then pour over the salad leaves and toss. Serve the chicken beside a pile of salad, or push everything into pitta bread pockets.

1 fat chicken
2tbsp olive oil
Large knob of butter
1 large onion, peeled and finely chopped
6 cloves of garlic, peeled and finely chopped
1tbsp sweet paprika
1tbsp hot paprika
1tbsp smoked paprika
1tbsp flour
250ml chicken stock
Handful of flat-leaf parsley, chopped
2 red pepper, seeded and cut into 1cm strips
4 large, ripe tomatoes (or 6 tinned will do)
250ml sour cream or smetana
1. Joint the chicken (or get your butcher to do it). Rub the meat with salt, then brown in the oil and butter and set aside.
2. In the same pan, sweat the onions and garlic for about 5 minutes. Add the paprika, then the flour, and stir till blended. Don’t burn it!
3. Add most of the stock and stir for 5 minutes to make the thick gravy base then add the chicken pieces. Add the rest of the stock (and then some boiling water) if it looks a bit dry.
4. Mix in half the parsley and bring to the boil then add the red pepper. Simmer for 10 minutes, add the tomatoes then cook over a low heat for about an hour. When the chicken is cooked, add the sour cream and the remaining parsley. Adjust the seasoning to taste.