Finely chop the garlic, dice the onion or soak the onion flakes in water for 10 mins. Drain before using the onion flakes. Heat 2 tablespoons of oil in a frying pan. Add the onion and garlic and sauté till golden. Add bay leaves, chopped carrots, potatoes & curry powder. Cook for a few minutes then put in casserole dish.
Add remaining oil to the frying pan & fry chicken pieces until brown, add white wine, reduce for few minutes. Place the chicken with the other ingredients in the casserole dish. Add stock to cover the chicken and cook in a moderate oven or on stove top until tender.
Serve with rice, Greek yogurt and spicy cranberries.
Tip: Use Whittingtons Lemon Myrtle Curry or Whittingtons Exotic Indian Mild Curry for a different flavour.
Green Beans With Ginger
Finely chop the garlic. Dice the onion or soak the onion flakes in water for 10 minutes. Drain before using. Top and tail beans, removing strings if necessary. Heat oil in shallow pan, saute onion and garlic. Add beans. Stir and turn them in the oil for a few minutes. Add ground ginger, stock or water. Cover with a lid & simmer gently for 5-7 minutes. Sprinkle with toasted almonds.
Serves 4 to 6 people
Dice the onion or soak the onion flakes in water for 10 minutes. Drain before using. Saute in a little oil until transparent & soft. Add mince and other ingredients. Cook for 20 minutes. Add a little stock or water if too dry. To make it hotter add more Mexican Chili Seasoning, oregano, chili & garlic. Vegetarians can use red pinto beans instead of meat.
Serve in Taco shells with grated cheese & chopped tomatoes.
Crush the garlic. Dice the onion. Heat 4 tablespoons of oil in a pan. Add the onion and garlic and saute till golden. Add diced carrot, lemon juice, one tablespoon of Whittingtons Moroccan Spice. Brown the lamb shanks, cook for 10 minutes.Transfer to an oven proof dish, add the tin tomatoes, the chicken stock and 1 tablespoon of Whittingtons Moroccan Spice. Cover with foil and bake for two hours at 160 degree (Celsius) in a pre-heated oven, add the pitted prunes cook for further 10 minutes. Serve with rice or couscous. If using Lamb fillets reduce cooking time to 1 hours 10 min or until tender. Note you may want too use less spice if you are using Chermoula , Ras El Hanout or Harissa. These spices are hot.
For 4 to 6 people (medium strength)
1. Mix together coriander, Whittingtons Australian seasoning, ginger, chilli and curry powder, make into a paste with a little water.
2. Crush the saffron strands, 3. Heat the oil in a fry pan and saute the prawns add the saffron (do not overcook). Season with salt and cracked pepper. Drain and set aside.
3. In the same pan gently fry the onion and garlic until golden brown.
4. Stir in the spice paste and cook for a minute or so before adding the tomatoes. Add 300ml hot water. Squeeze in the lemon juice and zest, coconut cream and simmer gently until thickened. Remove the cinnamon stick.
5. Add the prawns and toss through.
Serve on top of steaming hot rice and garnish with chopped coriander leaves.