Lost in the Kitchen

Parsnip Carrot Chicken Pan

(2 servings)

	Peel and dice four potatoes and put them in a pot with one cup of vegetable stock. Let them simmer for about 15 minutes.   Peel and dice four carrots, put them in the same pot as the potatoes and let them simmer for another 15 minutes.
Wash and dry two chicken breasts and cut them into small pieces. In a pan heat one tablespoon of olive oil and fry the chicken pieces for 5 minutes.   Peel and dice four parsnips and fry them 5 minutes together with the chicken.
	Add one tablespoon of sugar, two diced spring onions and one teaspoon of turmeric. Fry with stirring.   Add the potatoes, carrots and stock and one handful of chopped parsley. Serve together with sour cream.

Duck a l’Orange

(2 servings)

Wash and blot dry two duck breasts. Cut into the layer of fat several times.
	In a oven-proof pen heat up a tablespoon of vegetable oil sear the duck breasts from both sides and deglaze with a shot of cointreau and half a tablespoon of stock extract dissolved in half a cup of orange juice.   Cut a orange into thick slices and put the slices on the duck breasts.
Put the pan in the oven for 30 minutes at 175 degree Celsius.   Add half a cup of cream and let it boil down for 5-10 minutes.

Cut away the peel of the orange slices. Cut the duck breasts into stripes and arrange them together with the orange slices on two plates. Serve together with the sauce.

Chicken Curry

(4 servings)

In a hot heavy pan without any oil roast a pinch of caraway (ajwain), pepper (kali mirch), cardamom (elaichi), coriander (dhania), fennel (saunf), clove (lavang), cinnamon (dalchini), nutmeg blossom (javitri), nutmeg (jaiphal), nigella (kalonji) and fenugreek (methi) together with a bay leaf.

Grind the roasted herbs together with 3 cloves garlic, 1 chilli (lal mirchi) and 1 tablespoon of cumin (jeera), coriander (dhani), fenugreek (methi) and paprika each.

	Heat 1 tablespoon of olive oil and roast 1 tablespoon of mustard seeds(rai) till they pop. Mix the oily mustard seeds with the herbs. Keep the pan for later.   Cut 4 chicken breasts in small pieces and marinade them with 100g yogurt mixed with half of the herbs. Let the chicken marinate for at least 30 minutes.
Melt 1 tablespoon of butter in a large bowl. Fry 2 sliced onions together with the second half of the herbs.   Add one can of sliced tomatoes and 125ml cream.Let it simmer for about 20 minutes.   Add a handful of grounded cashews and some coriander leaves.
	Heat up the pan again and fry the chicken.   Serve the curry with the chicken and some rice or naan bread.