The Black Teapot

November 13, 2011

Tandoori Chicken

Filed under: Chicken, Main Course — blackteapot @ 4:06 am
  • 4 large chicken breasts
  • 1 cup Balkan style yogurt
  • 4 heaping tablespoons Pataks Tandoori curry paste
  • 1/2 lemon, juiced
  • 3 cloves garlic, minced and finely diced
  • 2 tsp ground coriander seed
  • 1 tsp ground black pepper
  • 1 tsp ground ginger
  • 1 tsp sea salt
  • 1 serrano chili, minced
  • 3 tbsp minced fresh cilantro
  • 3 tbsp butter or olive oil
In a large nonreactive bowl, combine all ingredients except for chicken. Cut chicken into large pieces (I cut mine into about 5 pieces each), and add to marinade. Refrigerate over night if possible, or for at least 6 hours.
In a large, deep sided skillet heat 3 tablespoons of butter (or olive oil) on medium high heat. Remove chunks of chicken from marinade and carefully place in hot oil, searing until golden. Turn chicken over, and sear the other side. Add the remaining marinade to the pan, and allow it to come to a simmer before reducing heat to low and covering. Cook chicken on low heat for 2 hours. Check to make sure that the contents are not boiling. Chicken should be very tender and easy to pull apart when it is done.
Serve over rice, and top with fresh cilantro.

April 12, 2010

Roast Beef Stuffed Yorkshire Puddings with Caramelized Onions

Filed under: Main Course, Roasts — blackteapot @ 5:29 am

Pepper Crusted Roast Beef:

  • 3lb top sirloin roast
  • 5 cloves garlic
  • 2 tbsp pepper
  • 2 tsp dried thyme
  • 2 tsp dried sage
  • olive oil

Preheat oven to 325*F.

Place roast in a pan, rubbing with olive oil. Mash garlic into a paste. In a small bowl combine garlic, pepper, thyme, and sage. Rub over roast. Cook roast in oven for an hour and a half, until an inserted thermometer reads 140*F for medium rare, 155*F for medium, or 160*F for well done. Remove from oven and rest for 10 minutes before thinly slicing. Reserve the juices.

Yorkshire Puddings:


  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 cup milk, at room temperature
  • 2 eggs, at room temperature, beaten
  • 1/2 cup water, at room temperature
  • melted butter or oil

Preheat oven to 350*F.

In a large bowl combine flour and salt. Make a well in center. Pour in milk, eggs, and water. Combine for a thin batter.

In a 12 or 6 count muffin pan, add 2 tsp melted butter or oil. Place pan into over for a few minutes, until oil is hot. Fill hot tins 2/3 full with batter, returning to oven immediately. Bake for 20 minutes, until puddings are golden brown and inflated. Try to not open oven during baking process. Once done, these should be immediately used, so make these while meat is finishing/resting. Recipe should make about 12-24 Yorkshire puddings, depending on muffin tin used.

Caramelized Onions:

  • 4 large red onions
  • 1 tsp salt
  • 1/4 cup red wine
  • 3 tbsp olive oil
  • In a large skillet, heat oil.

Slice tops and bottoms from onions, cutting in half. Remove skin. Slice onions in 1/4 inch slices. Add to hot oil, and add salt. Stir, and reduce heat to medium. Keep stirring onions as they continue to cook. If onions begin to stick to pan, add about a tablespoon of red wine to the bottom of the pan, and stir again. Continue to cook for about 30 minutes. Onions should darken, but not burn. Remove from heat, and set aside.

Gravy:

  • Reserved beef drippings, usually about 1/2 a cup
  • 4 cups reduced sodium beef stock
  • 1 cup red wine
  • 2 tbsp all purpose flour
  • 2 cloves garlic

In a saucepan, combine together beef drippings, 3 cups of beef stock, red wine, and garlic. Bring to a bowl, then reduce heat to medium and simmer for 10 minutes, or until reduced to about half. In a small bowl, whisk together remaining cup of beef stock and the flour. Make sure there are no lumps. Add to simmering stock, and whisk constantly until thickened. Adjust seasoning to preference.

Preparation:

Woo! Now that we got all that done…

Slice Yorkshire Puddings in half vertically. Stuff with some caramelized onions and thinly sliced roast beef. Pour gravy over top.

Definitely worth the work. Serve with mashed potatoes, sautéed spinach, grilled asparagus, or your favourite veggies.

April 10, 2010

Vegetarian Lasagna

Filed under: Casseroles, Main Course, Pasta — blackteapot @ 11:55 pm
  • 3 1/2 cups vegan pasta sauce
  • 12 lasagna noodles, cooked al dente
  • 2 roasted red bell peppers, cut into strips
  • 2 zucchinis, thinly sliced
  • 2 cups grated mozzarella
  • 2 cups ricotta
  • 2 cup dry cottage cheese
  • 1 egg
  • pepper

In a bowl, mix ricotta, cottage cheese, pepper, and egg.

In the bottom of a 9×11 casserole dish spread 1/2 cup of the pasta sauce. Layer 4 noodles. Cover with 1 cup of sauce. Add 2 cups of cheese mixture on top. Layer 4 more noodles. Add 1 cup of sauce and 2 cups of cheese. Put 4 remaining noodles on top. Spread remainder of sauce over them. Cover with mozzarella cheese.

Baked, covered with aluminum foil, for 20 minutes. Uncover and finish baking until top is golden.

Serving Recommendation:

Caesar Salad

Salmon and Asparagus in Puff Pastry

Filed under: Main Course, Seafood — blackteapot @ 10:58 pm

  • 1 1/2lb salmon fillet, skin and bones removed
  • 1lb asparagus, trimmed
  • 1/4 cup crème fraîche or sour cream
  • 1/4 cup chopped dill
  • zest of 1 lemon
  • 2 sheet puff pastry
  • salt
  • pepper
  • 1 egg, beaten

Preheat oven to 450*F.

Trim salmon fillet so it is even. Cut tips off of asparagus and poach in salted water until tender, about 3 minutes. Drain and put in an ice bath to cool. Drain well.

In a food processor blend asparagus tips and crème fraîche or sour cream, dill, lemon, and salt and pepper to taste.

Lightly oil a baking sheet. Roll out one sheet of puff pastry to 1/4 of an inch. Lay on baking sheet. Place salmon fillet on top. Cover top with pureed asparagus mixture. Lay raw asparagus stems on top to cover. Brush edges with egg, and cover top with second sheet of rolled out puff pastry. seal and trim edges. Brush top top egg and cut a few slits to release steam.

Bake until golden and puffy, about 20 minutes. Cool for 5 minutes, and serve.

Serving recommendation:

Sautéed spinach and garlic mashed potatoes.

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