Tag Archives: chicken

Palm Hearts in Wine Sauce with Shredded Chicken

9 Jul

This has got to be one of the wackiest combinations I have come up with, but one that I am happy to add has turned out delightfully appetizing.

Let me take a moment here to talk about Palm Hearts, because really, these succulent yet crisp little melt-in-the-mouth things are quite spectacular. You might think they’re limp and unpleasant when you see the tin can they come in and the idea of eating palm hearts itself can be quite daunting, but I beg you to give them a chance. This was my first encounter with them, and I am completely bowled over by just how versatile and exotic they are. On the outside, they’re a bit crunchy, but on the inside (which is spiralled) they’re soft and creamy (like hearts!).

So anyway, here I’ve combined them with shredded chicken and wine sauce. Remember not to mess around too much with the palm hearts because they can be very delicate and pretty much have a taste of their own which would be cruel of us to mask.

Recipe for Palm Hearts in wine Sauce with Shredded Chicken

For the Wine Sauce

What you need:

250 gm  shallots, chopped

1 sachet of mulled wine spice

250 ml red wine

1 tsp garlic paste

1 cube of vegetable stock (you are welcome to use chicken or beef stock as well)

1 cup water

4 tbsp olive oil

1 tbsp butter

3 tbsp balsamic vinegar

Salt and pepper to taste

What to do:

On a high flame, heat the olive oil and fry the shallots until golden brown. Now add the vinegar and mix it in till it evaporates.

Boil the 1 cup water and dissolve the cube of stock in it. Add this water to the mixture and simmer on a medium flame. Add the sachet of spice and simmer for another 5 minutes.

Remove the sachet, add the garlic paste and pour in half the red wine. Simmer until it reduces by a third. Now add the remaining wine and again reduce by a third. The sour taste will also reduce considerably. Add salt and pepper as required.

The sauce should be quite thick by now. Add the dollop of butter and swirl it in slowly till it melts.  Your warm, wholesome sauce is now ready to serve! Mmmm…

For the Palm Hearts and Shredded Chicken (serves 2)

What you need:

1 chicken breast

1 tsp garlic paste

1/2 tsp mixed Italian seasoning

1/2 tsp pepper

salt to taste

4-5 whole stocks of palm hearts, diced

1 tbsp butter

Water for boiling

What to do:

In a shallow pan, heat the butter on a medium heat and add the diced palm hearts and sauté gently for 4-5 minutes. Keep aside.

Steam the chicken in a double-boil arrangement. This ensures that the moisture is retained and the meat remains soft. Once cooked, shred it roughly with a knife.

Add the garlic paste, Italian seasoning, salt and pepper to the chicken and mix. Now press the mixture into a sort-of circular cake.

Before serving, add the palm hearts to the plate and pour the doll a nice helping of warm wine sauce over it. Ah, delicious!


Bang Bang Bangers

23 Apr

Recently released from my vegetarian restrictions, I am now prowling the streets looking for my next meaty fix. And what better way to start than bangers or sausages! This new place that I discovered not far away from my Uni is a pub that’s called The Sozzled Sausage and its got an amazing menu to suit both the palate and the pocket.

The decor is really funky, and they sell their product like they love it. Check out these cute sausages-on-wings 🙂

All sausages are served with mashed potato and onion gravy. I had for myself a Moroccan Lamb Merguez and a Thai Lime, Chicken and Coriander sausage . My friends were bowled over by the Venison, Redcurrant and Red Wine (that should tell you about extent of the variety that they serve).

They were so happy with their meal, I got them to fake-laugh for me.

We finished our meal in true style with Chocolate and Coffee Mouse and Red Berry Cheesecake for dessert. And all this for under 10 pounds!

So satisfying.

Chicken with Yogurt, scented with aromatic whole spices

26 Jan

I was reading this article in the Guardian recently, and I thought to myself, “Hmm…I cook meat in yoghurt all the time.” So I thought it fit that I should share my recipe too.  In its current form, its more a curry and not a Bake, but it very well could be.


Spices are essential to this dish. No being miserly with these.

I have to give my Mum the credit for the recipe, though the one below is more of a quick-fix, student budget solution. Again, full points for versatility ( you can even take just the chicken pieces from the ready dish and put them in your sandwich).

What you need:

For Marination:

4 chicken breast fillets cut into square-inch pieces

150 gm plain yogurt

1 tsp  turmeric

1 tsp red chilly powder (you can put in less depending on how hot you want it)

1 tsp ground coriander seed powder

1/2 tsp ground black pepper

Mix all the above ingredients and leave aside.

Note: They say the longer you marinate the chicken the better, so even if you’re doing it in a hurry, try and marinate it at least for an hour before you start making your dish.


Marinate the Chicken. Dont be afraid to mix with your hands!

For the dish

1/2 tsp turmeric powder

1/2 tsp ground coriander seed powder

2-3 petals of garlic, chopped

1 inch ginger, chopped

2 Bay leaves

3-4 cloves

3-4 cardamom

1 inch Cinnamon

2-3 medium sized onions-chopped fine

2 potatoes – chopped into 2 pieces each

2 tbsp tomato puree

5-6 tbsp oil

1 cup water

salt to taste

What to do:

In a deep vessel heat the oil on a high flame. Once the oil is heated add the bay leaves, cloves, cardamoms cinnamon, tumeric powder, coriander seed powder and fry for a minute.


Smells awesome already...slurrp!

Add the chopped garlic and ginger and fry for one more minute. Keep moving the mixture around constantly to prevent it from burning.

Now add the finely chopped onion into the oil and fry over medium heat. Once onions are soft brown add 2-3 spoon of water and let the onions melt (cook for about 10-15 mins). Now add the tomato puree and stir.

Then add the marinated chicken and the potato, add half a cup of  water, mix them well and let the chicken cook over medium heat. Incase you need to add  more water add warm water only.


Frothing in the pot. Almost there...

Its done!

Enjoy it with rice, bread, roti or just by itself. I gobbled it up with Roti.


Mmm...so warm and comforting.

The Best Onion Soup Ever = A memory of a life time

28 Dec

You know those occasions where you end up with a very strong memory of a place that it intrinsically attached to the food you ate at the time? Its nothing extravagant or expensive. Its just that the events, the company and the food come together so seamlessly to gie you a lasting memory. In my life so far I have been lucky to have a few, and this is definitely one of those.

There were many things that were unusual about this meal. For starters, we weren’t expecting it to happen. Sad and trapped in my the blizzard, we were put up in a hotel at Port de Clichy, which if you see the map of Paris, is on the northern outskirts.  To cheer ourselves up and to get something in our stomach, we decided to take a walk around the place. From what I remember, there was only one burger joint and two cafes in the area. We picked one called L’ Industrie and were glad to find that they had two things on their menu that we hadn’t managed to eat yet. Escago (that thing with the snails?) and Onion Soup.

Now my previous experience with Onion Soup has been very lukewarm to say the least. Its always been this watery, tasteless thing that I somehow never took to. So I was a bit uncertain when we ordered it. The place looked nice and all that (lovely old factory kind of interior) but I seriously doubted the quality of food.

Of course, I was proved wrong. Soon I would taste the most brilliant Onion Soup I ever have in my life (and I doubt I will ever again). It was just one of those things. Like destiny. It was this luscious deep brown thing that tingled on your tongue and warmed your soul. It is very hard to describe the feeling I had with that first spoon. It was an epiphany of sorts. That one spoon salvaged the disaster that this trip had become.

And I cant say enough about the bread in the soup. People forget how important the bread really is. And its forever treated like some irrelevant sidekick. But this was different. The bread had dignity. Even better, it had a character of its own. Fresh, laden with cheese, not too hard and not too soggy, it was like the ideal jugalbandi.

That Onion Soup will go down as one of the single most amazing things that happened to me on this trip. Its one of those things that will never repeat themselves, simply because I will never be able to replicate the circumstances that surrounded it. And it will remain with me till the end of my life, I can guarantee it.

Apart from the soup (but not as great) we tried other things there as well. Like this Farm-style Chicken in Rosemary Sauce with Mashed Potato…

…And this pan-roasted Goat’s Cheese Salad…

…After which we aptly ended with Chocolate Mouse and Gooseberry Tart. Yum.

So whats your strongest food memory?

What I’ve managed to make in England so far

23 Oct

After 2 weeks of struggling to find my beloved set of spices in England, I finally managed to get a somewhat complete set last weekend.
And so far, I have managed to (proudly) make:

Konkani Prawn curry (complete with vacuum packed coconut cream)
Pasta in Carbonara sauce with chicken sauteed in butter and seasoning

Otherwise surviving on:
Fruit Yogurt
Alu Bhujia
Cup a Soup
and Bread


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