Murgh Makhani

Ingredients: (Serves: 4) 5 tablespoons fat free natural yoghurt 1 tablespoon tandoori masala powder 675g boneless, skinless chicken thighs, cut into 3cm pieces 1/2 onion chopped 1 (2.5cm) piece fresh ginger 1 clove garlic 2 tbsp water 3 tbsp cooking oil 2 teaspoons garam masala 1/4 teaspoon Indian chilli powder 250g passata 125ml double cream 125ml milk 2 tbsp butter 1 tsp dried fenugreek leaves … Continue reading Murgh Makhani

Yang Zhou Fried Rice

A recipe invented by the regional magistrate of Yangzhou province in late 18th Century China, popularly known as Special Fried Rice in Chinese Restaurants today.  Enjoy! Ingredients: 400g long grain white rice (cook a day before, cool and leave in fridge until ready to use) 3 tablespoons ground nut oil 2 large eggs, beaten 120g fresh prawns, de-veined and shells removed 3 shallots finely chopped … Continue reading Yang Zhou Fried Rice

The Bramble

Ingredients: 60ml dry gin 30ml lemon juice, freshly squeezed 15ml sugar syrup 15ml crème de mûre (blackberry liqueur) Lemon slice, to garnish Fresh blackberries, to garnish Instructions: Place gin, lemon juice and sugar syrup in a shaker packed with ice and shake vigorously. Strain into a glass filled with crushed ice. Drizzle liqueur over ice. Garnish with lemon and blackberries to serve. Continue reading The Bramble

Classic Whiskey Sour

Ingredients: 60ml Bourbon whiskey 30ml freshly squeezed lemon juice 20ml simple syrup 1 egg white from a small to medium egg Ice 1 maraschino cherry Method: Place the bourbon, lemon juice, simple syrup, and egg white in a cocktail shaker. Do not add ice yet. Shake vigorously for 10 seconds. Add ice and shake for 7 to 10 seconds more to chill. Strain the cocktail … Continue reading Classic Whiskey Sour