Masak Masak Ala Emak

  Chicken bhuna The word ‘bhuna’ means to fry and, in this recipe, it is key to fry the onions and tomatoes really well until the oil begins to leave the sides of the pan. The secret to a really good chicken bhuna is to not add any water as all the flavour comes from the spices and onions. Each serving provides 357 kcal, 39.5g protein, 9g carbohydrates (of which 6.5g sugars), 17.5g fat (of which 3g saturates), 3.5g fibre and 1.2g salt. Ingredients For the marinade 6 garlic cloves, finely grated 2.5cm/1in piece fresh root ginger, peeled and finely grated 2 tsp mild chilli powder (or Kashmiri chilli powder) ½ tsp ground turmeric 1 tsp ground cumin 1 tbsp ground coriander 2 tbsp Greek-style yoghurt 750g/1lb 10oz chicken thighs, boneless and skin removed, cut into bite-sized pieces For the bhuna 100g/3½oz tomatoes, roughly chopped 2 tbsp tomato purée 4 tbsp vegetable oil 3 dried mild red chillies (or dried ...

  Chicken casserole An easy chicken casserole recipe should be in every cook's little black book and this one will go down well with all of the family. Serve with mashed or boiled potatoes, or rice. Each serving provides 425 kcal, 48g protein, 13g carbohydrates (of which 7.5g sugars), 19g fat (of which 5g saturates), 5g fibre and 2.4g salt. Ingredients 8 bone-in, skin-on chicken thighs (around 850g/1lb 14oz) 1 tbsp olive or sunflower oil 1 onion, thinly sliced 4 rashers smoked back bacon, cut into roughly 2cm/¾in slices 150g/5½oz small mushrooms, halved or quartered if larger 3 medium carrots, peeled and cut into roughly 1.5cm/⅝in slices 20g/¾oz plain flour (around 2 tbsp) 1 tsp dried thyme or 1 tbsp fresh thyme leaves 500ml/18fl oz hot chicken stock (made with 1 stock cube) 1 medium leek, trimmed and cut into roughly 1cm/½in slices salt and freshly ground black pepper Recipe tips Method Preheat th...

  Chicken chilli Like chilli con carne, this chicken chilli is all about the mix of fragrant spices and heat, subtly mellowed with a touch of chocolate added at the end. Also it’s a brilliant one-pot meal and tastes even better the next day, so it’s a good dish to make ahead. Each serving provides 696 kcal, 35g protein, 91g carbohydrates (of which 11g sugars), 18g fat (of which 6g saturates), 15g fibre and 1.5g salt. Ingredients 1 tbsp olive oil or lard 1 large red onion, sliced 2 garlic cloves, finely chopped 1 tsp dried oregano 1 bay leaf 1 tsp ground cumin ¼–1 tsp chilli powder, to taste 1 tsp Spanish smoked paprika bunch coriander, stalks finely chopped, leaves roughly chopped 4 chicken thighs, skin removed and boneless, cut into chunks 2 x 400g tins kidney or black beans, drained and rinsed 250g/9oz passata 200ml/7fl oz chicken stock (or use 250g/9oz more passata) 1 tsp cider vinegar 1 tsp flaky...

  Vegetarian chilli tacos Spicy bean tacos with all the trimmings. The veggie bean filling can be made in advance and will keep in the freezer for 2 months, so whenever you fancy a veggie taco you can whip one up in minutes. Replace the cheese and yoghurt with dairy-free alternatives for vegan tacos. Ingredients 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove 3 celery stalks, finely chopped 200g/7oz portobello/shiitake mushrooms, chopped 2 green chillies, chopped 100g/3½oz tomato purée 1 tsp cocoa powder (optional) 150ml/5fl oz vegetable stock 2 x 400g tinned kidney beans, or mixed beans, rinsed and drained salt and freshly ground black pepper To serve 12 ready-made taco shells, warmed 150g/5oz Monterey Jack (or mild cheddar) cheese, grated 2 tbsp chopped fresh coriander (optional) 200ml/7fl oz plain yoghurt Recipe tips  .     How-to-videos Method Heat the oil in a frying pan...

  Chicken pasta bake A wonderfully comforting chicken pasta bake, this can be made ahead and will go down really well with the family. Each serving provides 532 kcal, 35g protein, 46g carbohydrates (of which 10g sugars), 22g fat (of which 11.5g saturates), 4.5g fibre and 0.9g salt. Ingredients butter, for greasing 250g/9oz penne 1 onion, roughly chopped 3 skinless, boneless chicken breasts, cut into thin strips roughly the size of your little finger 1 tbsp paprika 2 tbsp olive oil salt and freshly ground black pepper For the sauce 50g/1¾oz butter 50g/1¾oz plain flour 750ml/1 pint 6 fl oz hot milk (see tip) 1 tsp Dijon mustard 100g/3½oz Parmesan cheese, coarsely grated 2 large tomatoes, deseeded and cut into small cubes Recipe tips  How-to-videos Method Preheat the oven to 220C/200C Fan/Gas 7. Butter a shallow 1.75 litre/3 pint ovenproof dish. Cook the penne with the onion in boiling, salted water according t...

  Strawberry ice lolly This creamy strawberry ice lolly is great for a hot day. Choose from fun lolly moulds or just use small yoghurt pots! Ingredients 300ml/10½fl oz  yoghurt 125g/4oz strawberries, hulled 50g/2oz caster sugar Method Place the yoghurt, strawberries and sugar into a food processor and blend until smooth. Pour into ice lolly moulds. Place into the freezer overnight and serve when frozen. https://www.bbc.co.uk/food/recipes/strawberryicelollies_89303

  Blackberry and cream ripple ice pops For this recipe, you will need 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. You will also need wooden ice lolly sticks if the ice lolly moulds do not come with sticks. Ingredients 300g/10½oz blackberries 100g/3½oz icing sugar 400g/14oz double cream 1 tsp vanilla extract Recipe tips Method Place the blackberries and icing sugar in a food processor or blender and blend until smooth. Sieve out the seeds using a fine metal sieve and transfer to a wide bowl. Whisk the cream with the vanilla in another bowl until softly whipped and gently swirl into the blackberry mixture to create a marbled effect. Spoon the mixture into 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. Insert sticks into the ice lolly moulds or cover the ice pop moulds with lids and freeze for 5–6 hours (or overnight), until firm. To unmould, dip the moulds into warm water for a few seconds. Gently release the lollies while ...