Tag: Chili

Categories
MAIN COURSE

Spicy skewered chicken with pineapple, pepper and onions


Served with the spicy sauce, Basmati rice and a sweet and sour Asian salad

Serves 4

SPICY CHICKEN SKEWERS WITH ASIAN SALAD

The marinade:
¼ cup brown sugar
½ cup rice vinegar
½ cup sambal oelek, store bought or make your own
¼ cup fish sauce, available at Asian supermarkets
2 teaspoons fresh ginger, minced

A hot sauce in one of its purest forms, Indonesian sambal oelek is merely freshly ground hot red chiles with some salt and vinegar for flavor and preservation.


The kebabs:
680 g/1½ lbs chicken thighs, deboned and cut into roughly 25 mm x 25 mm/1 inch x 1 inch pieces
8 wooden skewers, soaked in water for more than 1 hour
½ large ripe pineapple, peeled and cut into roughly 25 mm x 25 mm/1 inch x 1 inch pieces
½ large red sweet pepper, cored and cut into roughly 25 mm x 25 mm/1 inch x 1 inch pieces
½ large red onion, quartered and each quarter halved, breaking up the layers

The salad:
1 cup cucumber, seeded and diced
1 cup bean sprouts
¾ cup frozen corn kernels, defrosted
1 cup half-ripe mango, cut into thin strips

If mangos are not in season, use papaya, pineapple, sweet melon, etc.


½ cup spring onions, diced
1 cup fresh coriander leaves
½ cup peanuts, roughly chopped
Asian sweet and sour sauce to drizzle (see recipe below)

The rice:
2 cups/500 ml Basmati rice
salt
1 tablespoon/15 ml butter (optional)

For the marinade, whisk the brown sugar, vinegar, sambal oelek, fish sauce and ginger in a large bowl until the sugar has dissolved. Add the chicken and mix thoroughly making sure that every piece is coated. Refrigerate until ready to cook.

For the chicken skewers. alternate chicken, pineapple, chicken,  pepper, chicken and a segment of onion, and repeat until the skewer is full. Pour the balance of the marinade into a saucepan together with ½ cup/125 ml water and bring to the boil. Reduce until thickened slightly and pour out a third for basting. Put the rest aside for dipping later.

Preheat the oven to 80ºC/176°F and place a heatproof plate, big enough to hold all the skewers, to warm up.

When the barbeque reaches (150ºC/302°F ), salt the kebabs and place them on the rack. Cook for about 15 minutes, turning and basting at regular intervals. When cooked, transfer to the warmed plate and leave to rest for about 10 minutes in the heated oven. Discard the rest of the sauce that was used for basting (it could be contaminated with raw chicken) and reheat the rest of the reserved sauce.

Just before cooking, prepare the salad by mixing all the ingredients except the sweet and sour sauce. Cover and refrigerate until ready to use.

To serve
Serve the skewers on a bed of rice with the sauce in a separate container. Lightly toss the sweet and sour sauce through the salad and serve with the kebabs.

A rich, dark honey color, this tart-sweet-savory sauce does not resemble the cloying, sticky, bright red sauce that’s often served at Chinese restaurants. You can whip it up quickly to enjoy with snacks such as fried wontons. For spicy tropical flair, use unsweetened pineapple juice instead of water and include 2 teaspoons of minced ginger and a chopped Thai chile with the other seasoning at the beginning.

Asian sweet and sour sauce:
¼ cup sugar or lightly packed light brown sugar
¼ teaspoon salt
1 tablespoon ketchup
1 tablespoon light soy sauce
3 tablespoons rice vinegar
½ cup water
2 teaspoons cornstarch dissolved in 2 tablespoons water

  • Combine the sugar, salt, ketchup, soy sauce, vinegar, and water in a small saucepan.
  • Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar.
  • Give the cornstarch a stir and then add it to the pan. Continue cooking, stirring, for about 15 seconds, or until the sauce comes to full boil and thickens.
  • Remove from the heat, transfer to a serving bowl, and set aside for 10 minutes to cool and concentrate in flavor.
  • Taste and add extra salt, if needed. Serve warm or at room temperature.
  • This sauce can be prepared a day in advance.
Categories
MAIN COURSE

Salmon and prawns poached in a seafood broth


The stock:
1/3 cup/80 ml olive oil
2 tablespoons/30 ml lightly smoked bacon, finely chopped
1 onion, roughly chopped
1 leek, roughly chopped
2 celery stalks, thinly sliced
2 tablespoons/30 ml fresh fennel, finely sliced or 1 tablespoon/15 ml fennel seeds
6 cloves garlic, chopped
¼ cup/60 ml white wine
1 tablespoon/15 ml orange zest
8 ripe tomatoes, chopped
1 tablespoon/15 ml tomato paste
1 medium-hot red chili, seeded and chopped

If you want the broth spicier, add powdered chilli right at the end.

1 teaspoon/5 ml saffron strands, soaked in cold water
1 sprig of thyme
4 cups/1 liter fish stock, heated
15 g/½ oz butter

2 tablespoons/30 ml olive oil
2 cloves garlic, finely chopped
reserved shells of prawns
1 teaspoon/5 ml Pernod
salt and freshly ground black pepper

The seafood:
4 tablespoons/60 ml olive oil
4 x 250 g/4 x 8.8 oz firm white fish fillets, on the bone, skin removed
8 large prawns, shelled and de-veined, reserve shells for stock
3 ripe tomatoes, skinned, seeded and diced
1 tablespoon/15 ml cornstarch, dissolved in 2 tablespoons/15 ml cold water (optional)

The aïoli (garlic mayonnaise):
4 egg yolks (See the Glossary on the use of excess egg whites.)
½ teaspoon/3 ml salt
3 cloves garlic (more if you wish)
2 teaspoons/10 ml lemon juice
2 cup/500 ml groundnut oil

The garnish:
2 tablespoons/30 ml fresh coriander, finely chopped
2 tablespoons/30 ml dill, finely chopped
crusty white bread, thinly sliced and lightly toasted

  • In a large saucepan, heat the oil and sauté the onions, bacon, leeks, celery, fresh fennel or fennel seeds and garlic until soft. Add the wine and boil until all the alcohol has evaporated, then add the orange zest, tomatoes, tomato paste, chili, saffron and soaking liquid, thyme and fish stock and bring to the boil. Boil for 15 minutes, then remove from the heat and set aside.
  • In a separate frying pan, heat the butter and olive oil and sauté the garlic, shells of the prawns until golden and aromatic. Deglaze the pan with the Pernod, then add the contents of the pan to the prepared stock and set aside until ready to poach the fish and prawns.
  • Strain the prepared stock thoroughly into a saucepan big enough for the fish, prawns and broth, and and discard the solids. Bring to a gentle simmer, then add the diced tomatoes and, if desired, thicken slightly with the cornstarch.

Use the cornstarch slush only if you find the stock too watery. But only add a little at a time to make sure that the stock does not end up too thick.

  • Let it simmer for a few minutes longer until slightly thickened, then add the fish to the simmering broth.
  • Poach for about 4 minutes, then carefully turn the fish over, add the prawns and poach 2 minutes more or until you are satisfied that the prawns are cooked. The fish should be opaque and cooked through but flake easily. Check the seasoning, then turn off the heat and prepare to serve.
  • For the aïoli, blend together the egg yolks, salt, garlic and lemon juice in a food processor. Add the oil in a thin steady stream while the machine keeps running. Continue until all the oil is incorporated. Check the seasoning.

This recipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children. If you feel uneasy using raw egg yolks, see the recipe for Mayonnaise made with cooked egg.

To serve:
Lift the fish from the broth and place into deep pre-heated bowls. Carefully pour the broth around the fish, add two prawns to each dish, and sprinkle the fresh coriander and dill over. Serve the crusty bread and small bowls filled with the aïoli on the side.

Categories
STARTERS/SIDES

ANTIPASTO PLATTERS


ANTIPASTA1

 

 

 

 

 

 

 

 

In English, it is called the appetizer course, the French call it the hors d’oeuvre and in Italy, it’s called the antipasto — an exciting way to announce the start of a glorious feast. In true Italian tradition, antipasti are selected for color, flavor, texture and how well the different components work together.  When you start preparing the dish, it truly is a blank canvas and with the help of a few marinated and pickled vegetables, fresh seasonal fruit and vegetables, cured meats, olives, cheese, nuts, and bread of your choice, all beautifully arranged … how can you not create a masterpiece?

Omit the meat, add a few more nuts, and you have a perfect vegetarian starter.

SEARED VENISON ANTIPASTO PLATTER 2

Here are the choices:
breadsticks or focaccia cut into bite size pieces
basil pesto
black olive tapenade 
stuffed green olives
Kalamata olives
Provolone cheese
Camembert cheese
Fontina
Parmesan crisps
Feta
fresh figs
melon
bunches of grapes
cherry tomatoes
spring onions
marinated mushrooms
pickled pearl onions
marinated artichoke hearts (from your supermarket or deli)
sun-dried tomatoes
roasted red peppers
roasted aubergine
Spanakopita
quail eggs

How to boil a quail egg to medium soft: Have ready a bowl of iced water. In a small saucepan, bring some water to a boil, enough to cover the quail’s eggs. (If one of the eggs just happens to be cracked, rub the cracked area with lemon juice or vinegar and lower the egg very gently into the water.) Boil the eggs for 1 minute, remove the pan from the heat and leave in the hot water for 30 seconds. Transfer the eggs to the reserved iced water and leave for 1 minute, then remove and peel.

thinly sliced salami
Prosciutto
anchovy fillets (drained)
nuts (try the Rosemary spiced mixed nuts)

Some basic rules:

  • With any antipasto platter, the quantity of each food item on the platter is a personal choice and is dependent on the number of guests.
  • Use your best judgment to create a balanced and interesting platter.
  • One large tray makes a nice visual impact, but one or more smaller plates will also work.
  • Prepare all the different elements of your platter and refrigerate separate in sealed containers. Assemble the plate just before serving.  Everything will look fresh and crispy.
  • Roll or fold sliced meats for a nice presentation.
  • Cut or shave pieces of cheese.
  • Keep sea salt and a pepper grinder handy for seasoning.
  • Have extra-virgin olive oil and aged balsamic vinegar, or a special vinaigrette ready for drizzling.
  • Consider using small bowls placed on the tray for marinated condiments, nuts or olives.
  • Place bread away from moist veggies and pickles.

Use your imagination and flair to create a beautiful platter of delicious nibbles.

Categories
MAIN COURSE

MIXED SEAFOOD PASTA


This dish is a bit daunting if you are entertaining, because it has to be done the last minute. But if you are well organized and have done all the preparations, it should be fine. The seafood preparation can be done the previous day as well as all the measuring of the ingredients, and kept covered and refrigerated.

SEAFOOD PASTA SAUCE

The fish and seafood:
25 g/0.9 oz butter
2 tablespoons/30 ml olive oil
120 g/4 oz firm white fish, skinned
120 g/4 oz prawns,
120 g/4 oz squid with tentacles
2 tablespoons/30 ml extra-virgin olive oil
½ onion, thinly sliced into rings
3 garlic cloves, thinly sliced
1 teaspoon/5 ml dried red chile flakes
4 anchovy fillets in oil, drained, rinsed and dried
1 kg/2 lbs black mussels, scrubbed and de-bearded
1 cup/250 ml dry white wine
2 tablespoons/30 ml salted capers, rinsed and drained
1 bunch Italian parsley leaves, finely chopped
salt and freshly ground black pepper

The seafood sauce:
25 g butter
2 garlic cloves
reserved prawn shells
trimmings of squid and fish
1 cup/250 ml white wine
4 cups/1 ℓ fish stock, heated
1 tablespoon/15 ml tomato paste
1 teaspoon/5 ml Pernod
1 tablespoon/15 ml agar-agar, mixed with 4 tablespoons/60 ml cold water
1 cup/250 ml double cream
2 tablespoons/30 ml tarragon leaves

For the fish, prawns and squid, cut the fish into 3 x 3 cm/1 x 1 in pieces, and peel and devein the prawns (reserving the shells for later use). Remove the tentacles from the squid body (remove the beak from the tentacles, reserving all the trimmings), and cut the squid into rings about 1 cm/0.4 in wide. In a big frying pan, heat the olive oil and butter and sauté the fish, prawns, squid and tentacles in batches, seasoning adequately as you go along, being careful at the same time not to overcook. Set aside and keep warm. Keep the saucepan with pan juices to make the sauce later.

Meanwhile, in a large saucepan, heat the olive oil and lightly saute the red onion, garlic and chile flakes. Saute until fragrant, then add the anchovies and cook until the anchovies have disintegrated. Add the mussels and white wine, and cover quickly, so the steam cooks the mussels. Shake the pot after 1 minute, and again after 2 more minutes. Check the mussels, if they are open and plump, they are cooked. Check the seasoning, then stir in the parsley. Set aside and keep warm.

For the seafood sauce: use the saucepan the seafood was cooked in and heat to medium. Add the butter add the garlic. Saute for a few seconds then add the prawn shells and all the other trimmings. Cook for about 3 minutes then add the wine. Reduce until about a third is left then add the heated fish stock. Bring to the boil and add the tomato paste and Pernod. Cook until the liquid has reduced by about one third then check the seasoning. Stir in the dissolved agar-agar little by little until you reach the desired consistency which should be like pouring cream. Strain the sauce and keep warm. Just before serving, roughly chop the tarragon then mix into the seafood sauce.

To serve:
On a large warmed serving plate, arrange the fish, prawns, squid and mussels and pour the mussel juice over. Serve the Seafood sauce separately.

Categories
SOUPS/SAUCES/CONDIMENTS

STARTERS/LIGHT LUNCHES


PASTA SPIRAL

 

Pasta spiral with a mushroom filling, a light cheese sauce and truffle vinaigrette

 

DEEPFRIED BRIEDeep-fried brie on toast with figs, crispy glass noodles and a port vinaigrette

 

PORK SPRING ROLLSPork spring rolls with Oriental dipping sauce

 

MUSHROOM SOUP

Mixed  mushroom soup with cream, chives and truffle oil vinaigrette

 

 

 

THAI SPICED CHICKEN SOUP

Thai spiced chicken and coconut soup

 

 

 

CHICKEN PATEChicken pate in pastry with tomato salad and a creamy salad dressing

 

 

TERRINE OF FISH AND CUCUMBER

Terrine of fish and cucumber with watercress mayonnaise

 

 

SEAFOOD CAKES

Seafood cakes with a caper sauce and mixed herbs

 

 

 

STUFFED SQUID

Prawn and mushroom stuffed squid with squid ink pasta and a spicy tomato sauce

 

PRAWN AND VEGETABLE COCKTAIL

Prawn and vegetable cocktail with a creamy saffron and dill dressing

 

 

CHICKEN LIVER PAFEChicken liver parfait with figs, grapes and herb salad and whole-wheat bread

 

 

Spicy salmon mousse in filo pastry cups

Spicy salmon mousse in filo pastry cups served with balsamic vinegar dressing

 

 

SMOKED TROUT MOUSSE Smoked trout mousse with micro salad leaves and tomato and tarragon

 

 

SEAFOOD TEMPURA

Fish and prawn tempura with an Oriental dipping sauce

 

 

 

Categories
GLOSSARY / METHODS

Spanish chorizo sausage


My chorizo sausage supplier recently closed down and with that came the end of the most delicious chorizo sausages that I have had anywhere in the world. It was not too garlicky, had just the right amount of paprika and herbs and it was not too fatty. I realized that I have to make my own to satisfy my craving from time to time. Now, to make your own, is not that easy because there are as many recipes for Spanish chorizo as there are sausage makers. The only solution was to test various recipes, adjust, increase or eliminate certain ingredients … and I came up with this one. In my opinion, a huge success. Try and let me know.

This recipe makes 2 kg/4 lbs sausages, approximately 24 sausages of 75 g/2.6 oz each

1 kg/2 lbs shoulder of lean pork, trimmed
1 kg/2 lbs pork belly
4-8 garlic cloves, crushed
1-2 teaspoons/5-10 ml dried chili flakes
25 ml/8 fl oz cider vinegar
3-5 teaspoons/15-25 ml Spanish Paprika
5 teaspoons/25 ml salt
1 tablespoon/15 ml oregano
2 teaspoon/10 ml freshly ground pepper
1 tablespoon/15 ml brown sugar
2 m/6.5 in sausage casing

Coarsely mince the pork and pork belly or ask your butcher to do this, then mix all the ingredients together. Pinch off a small amount and fry it in a pan to check the seasoning. Make the necessary adjustments, if any, cover and marinate for 24 hours in a cool place.

Fill your sausage casings using the technique of your choice and twist the sausages into links every 7 cm/4 in.

This recipe is also suitable for a semi dried sausage which can be hung for 2 to 3 weeks. The longer you leave it the more the flavor intensifies but beware that after the drying process it should not be treated as a dried sausage. It still must be cooked thoroughly before eating.
Categories
MAIN COURSE

Lamb neck casserole with Moroccan flavors


Serve this with papaya, red pepper and spring onion salsa

LINE

Serves 4

MOROCCAN LAMB

The casserole:
3 tablespoons/45 ml vegetable oil
1 medium onion, finely sliced
2 cloves garlic, finely sliced
1 teaspoon/5 ml dried ginger, ground
2 teaspoons/10 ml cumin, ground
2 teaspoons/10 ml coriander seeds, ground
½ teaspoon/3 ml turmeric
½ teaspoon/3 ml cayenne pepper
1 medium strong chili, seeds and ribs removed and finely sliced
1 kg/2 lbs shoulder of lamb, deboned cut in 2 cm/0.7 in thick pieces
1 bulb fennel, finely sliced
30 g/1 oz dates, stoned and chopped
1 cup/250 ml lamb stock
salt and pepper
½ cup/125 ml yogurt
juice of one medium-sized lemon
1 tomato, peeled, seeded and finely chopped
½ onion, finely chopped

The rice:
1 cup/25 ml Basmati rice (will yield 3 cups cooked)
salt
1½ cup/375 ml water

The mango, raisin and tomato salsa:
2 tomatoes, peeled, seeded and roughly diced
1 mango, peeled and roughly diced
50 g/1.7 oz seedless raisins
1 spring onion, shredded

The green peppercorn dressing:
1 teaspoon/5 ml pickled green peppercorns, drained and crushed
1 teaspoon/5 ml finely grated lemon rind
2 tablespoons/30 ml red wine vinegar
1 tablespoon/15 ml olive oil
1 teaspoon/5 ml sugar

The garnish:
fresh coriander

Heat 2 tablespoons/30 ml of the oil in a saucepan and fry the onion and garlic until light golden. Add the spices and sliced chilli and fry until it becomes quite fragrant. Remove and keep aside.
Wipe the pan clean and heat the rest of the oil, then add the lamb and fry until golden brown on all sides.  Return the fried spices to the pan with the fennel and dates. Stir well and add the lamb stock and salt and pepper. Cover and cook gently for 2 hours. Check regularly to ensure it is not too dry. If necessary add more stock.

When cooked to your satisfaction, remove from the heat and stir in the yogurt, lemon, tomato and onion. Do no bring to the boil again.

Rinse the rice under cold running water until no starch is visible, then boil the rice in the water and salt until almost all the water has evaporated. Turn off the heat, and leave covered until ready to serve. When ready to dish up, fluff up the rice with a fork.

Mix together the tomato, mango and raisins and half the spring onion, and season well.  Combine all the ingredients. Just before serving, pour the dressing over the salad and scatter the rest of the spring onions over.

To serve:
Serve the lamb over the Basmati rice sprinkled with the fresh coriander and spoon the Mango, raisin and tomato salsa with green peppercorn dressing all round.

Categories
SOUPS/SAUCES/CONDIMENTS

Roast butternut and figs with pine nuts and goat’s cheese


1 small butternut
75ml olive oil
salt and freshly ground black pepper
12 spring onions
1 teaspoon/5 ml chili powder (or more if you want it stronger)
8 fresh, ripe figs, halved
40 ml balsamic vinegar
20g caster sugar
2 tablespoons/30 ml pine nuts, toasted
½ cup/125 ml soft goat’s cheese, crumbled

Heat the oven to 220°C/425°F. Peel the butternut , cut in half lengthways, then cut into smaller wedges and pack loosely in a baking tray. Pour three tablespoons/45 ml of the olive oil over and season well with the salt and freshly ground black pepper. Roast for 25 minutes until soft, then remove from the oven and set aside. Heat the rest of the olive oil in a frying and add the spring onions. Fry until tender and sprinkle over the chili powder. Remove from the pan and set aside. Then add the figs cut side down to the same pan and fry until lightly caramelized.

Meanwhile, make the dressing. Put the balsamic vinegar and sugar in a small saucepan, bring to a boil, then reduce the heat and simmer for two to four minutes, until it thickens but is still runny. Remove from the heat.

Arrange the butternut on a serving plate and add the figs and spring onions. Sprinkle over the pine nuts and scatter the cheese crumbs all round. This dish can be served hot or at room temperature.

Categories
SOUPS/SAUCES/CONDIMENTS

Thai spiced chicken and coconut soup


This is a spicy and creamy soup and it is essential to poach the raw chicken in the broth for more flavor.

THAI SPICED CHICKEN SOUP

The soup:
2 tablespoons/30 ml vegetable oil
2 skinless free-range chicken breast fillets, cut into narrow strips
5 cm/2 in fresh ginger, peeled and finely chopped
1 stalk lemon grass, hard outer skin removed and chopped finely
1-2 teaspoons/5-10 ml mild red chilies, finely chopped
2 cups/500 ml coconut cream
1 cup chicken stock
2 tablespoons/30 ml Asian fish sauce (also known as Nam Pla, available in well-stocked supermarkets)
lime or lemon juice to taste

The garnish:
coconut shavings
½ cup/125 ml fresh coriander leaves
sliced red chilies (optional)

In a medium sized saucepan, heat the oil and lightly fry the ginger, lemon grass and chilies, then add the coconut cream and chicken stock and bring to the boil.  Add the strips of chicken, fish sauce and lemon juice and cook for another 5 minutes. Check the seasoning.

To serve:
Pour the soup into warm soup bowls and garnish with coconut shavings, fresh coriander and extra chilies (optional).

Categories
MAIN COURSE

An Indian chicken dish delicately flavored with a selection of spices


Serve with Basmati rice, Poppadoms and a variety of sambals

BLOCK HORIZONTAL LINE

Serves 4

This is a wonderful dish to make a day ahead as the flavor becomes more intense overnight, therefore making it ideal for entertaining. 

INDIAN CHICKEN DISH

The chicken:
6 free-range chicken thighs
6 free-range drumsticks
3 tablespoons/45 ml oil
1 ℓ/4 cups chicken stock
4 tablespoons/60 ml plain yogurt
¼ cup/60 ml lemon juice
4 fresh green chilies, ribs and seeds removed, finely sliced
1 tablespoon/15 ml garam masala

 The spicy onion and tomato and mixture:
2.5 cm/1 in cinnamon stick
seeds of 2 large cardamom pods
8 black peppercorns
1 teaspoon/5 ml black cumin seeds, ground
1 teaspoon/5 ml chili powder
2 tablespoons/30 ml oil
3 medium onions, finely chopped
1 tablespoon/15 ml fresh ginger, finely chopped
3 garlic cloves, finely chopped
6 medium tomatoes, peeled, seeded and chopped
salt to taste
250 ml/1 cup chicken stock

The rice:
(Adding the spices are optional.  Use plain Basmati rice if you wish otherwise make the Fruit, spice and nut rice)
450 g/16 oz Basmati rice
75 g/2.6 oz unsalted butter
1 tablespoon/15 ml corn oil
1 bay leaf
3 black peppercorns, crushed
4 green cardamom pods, crushed and husks removed
1 teaspoon/5 ml salt
75 g/2.6 oz sultanas
50 g almonds, flaked (slivered)
4 cups/1 liter water

The garnish:
2 tablespoons/30 ml fresh coriander, chopped
2 fresh green chilies, chopped (optional)

In a heavy-based saucepan, heat the oil and fry the chicken pieces until golden brown. Add the chicken stock and salt to taste, bring to the boil then  turn the heat down, cover and let it simmer gently for 30 minutes.

Meanwhile prepare the onion and tomato mixture.
In a coffee grinder or pestle and mortar, grind the cinnamon, cardamom seeds, peppercorns, cumin seeds and chili powder.
In a saucepan heat the oil and over low heat fry the onions, ginger and garlic gently until golden brown.  Add the ground spices and fry a little longer,  then add the tomatoes and cook slowly until the tomatoes break up and a thick sauce is formed.  Keep on cooking whilst stirring regularly. When all is thoroughly coated (take care that it does not stick to the bottom of the pan), season to taste.  If it becomes too thick before the tomatoes are cooked, add the chicken stock.  

Add the cooked onion and tomato spice mixture (recipe above) to the chicken, mix through and let it simmer, covered, over low heat for another 15 minutes.  Check constantly that it does not cook dry.  Add a little boiling hot water if necessary.   When cooked,  check the seasoning and remove the pan from the heat.  Add the yogurt, lemon, fresh chilies and garam masala to the chicken and gently mix to heat through.  Do not cook again.

Meanwhile, wash the rice twice, drain in a colander and set aside.  If making the spicy rice, heat the butter and oil in a medium saucepan, over low heat, and add the bay leaf, peppercorns and cardamoms, and fry for about 30 seconds. Add the rice, salt, sultanas and flaked almonds, and stir-fry for about 1 minute, then pour in the water. Bring to the boil, lower the heat, then cover with a tightly-fitting lid. Cook for 15-20 minutes then turn off the heat and leave the rice to stand, still covered, for about 5 minutes before serving.  When ready to serve, remove the bay leaf and fluff up the rice with a fork.

To serve:
Place a 10 cm (2 in) diameter pastry ring on the plate and fill it with the Fruit, spice and nut rice.  Arrange the chicken pieces around it with a generous helping of the sauce.  Lift the pastry rings off the rice and place some coriander and whole chili on top of the rice.  Serve the Sambals in small individual bowls for each guest and Naan bread and /or Poppadoms (available at upmarket super markets) on the side.