The tandoori chicken was a recipe from CI. There was a spice rub with cinnamon, cumin, turmeric, cayenne, and ginger. This was applied to the chicken breasts.
Due to a misunderstanding regarding the size and cut of chicken breasts required for the recipe, we ended up with just two single breasts, a total weight of 12oz of chicken. But the two we made turned out beautiful.
The vegetables were a slight departure from last week's. Though prepared the same way, we had yellow squash, red onion and green peppers this week.
The rice was a modified basmati rice pilaf. Modified in the sense that we did not put anything other than rice and butter in it. We used the recommended Tilda brand of imported basmati rice, and the difference was definitely apparent. It might not look special, but this was special rice, indeed.
The naan recipe was from CI's Best International Recipes book. It requires a small amount of yogurt. Because we usually don't have time to let dough rise after grocery shopping, this dough was prepared ahead of time by one of the chefs.
The dough was divided and rolled into 8 balls (the 8th is not pictured, he was too shy). Then rolled out and cooked in a frying pan.
Immediately after removing the bread from the pan it was lightly brushed on one side with melted butter. Yum.
Dessert was prepared ahead of time. It was an old family recipe from one chef's mother: a raspberry charlotte. Homemade lady fingers were briefly soaked in diluted liquer (perhaps only out of consideration for the two non-alcohol-drinking chefs). The interior was reminiscent of panna cotta mixed with fresh raspberries.
The charlotte was accompanied by a lovely raspberry coulis. This marked the inaugural use of the beautiful new gravy boat.
1 comments:
Take a look at that gravy boat!
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