Stir in the onions, chilli, ginger and coriander stalks with the butter. 1 Fresh lemon 500 grams Natural Yogurt 1 Knob Butter Servings INSTRUCTIONS Heat oil, brown chicken thighs for 5 mins Stir in onions, chilli, ginger and coriander stalks with butter Cook gently until evenly golden, about 10mins Add korma paste, coconut milk and half the flaked almonds, drained chickpeas, desiccated coconut Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Marinate chicken with Marinade ingredients for 30 minutes to 1 hour.
Alternative quantities provided in the recipe card are for 1x only, original recipe. So so delicious! Glad to know! Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer), North Indian Korma is made with yogurt, nuts, seeds & brown onion paste. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. If you are not familiar with Indian curries, this is a wonderful one to start with. Method. Of all Indian dishes, chicken korma is my favorite. Method. Half fill the empty chickpea tin with water, pour it into the pan, and stir again. Made this with Lamb instead of chicken but followed the recipe closely from that point. This creamy, classic chicken korma is packed with fragrant spices, ginger and garlic then mixed with yogurt and cashew cream. It often carries a nutty undertone from blended almonds, cashews, coconut, or poppy seeds. Hi Emily, Keep stirring it enough, so that it doesn't catch and burn, but turns evenly golden. 1 large onion 1 2 inch piece of fresh ginger root 1 15 ounce can of chick peas, drained 2 tablespoons butter 1/2 cup of Korma curry paste (or mild curry paste), made by Patak's, or some other good brand 1 14 ounce can of coconut milk 1/2 cup of shredded, non-sweetened coconut 2 cups greek style, plain yogurt 1/4 cup sliced almonds Delicious served with fluffy basmati rice. Sprinkle in the turmeric, garam masala and chilli powder and stir for 30 seconds. Add the chicken and cook until browned all over, about 5 minutes. Das Anbraten sollte man bei diesem Gericht nicht auslassen, finde ich. Learn tried and true tips, ticks and methods. Lastly it could be the red onions. Absolutely will make this again! Broadly classified, there are 2 ways a korma is made in India. Give these recipes a try at home for an easy midweek meal. 1 day ago jamieoliver.com Show details . Saute on a medium heat until the raw smell of ginger garlic goes away. My favorite version is vegetarian chicken korma, made with frozen meatless-chicken strips, but you can swap in almost anything: Crisped-up paneer or tofu works great, or you can make a variation of navratan korma by adding in your favorite combination of vegetables, like parboiled potatoes, peas, cauliflower, broccoli, mushrooms, carrots, or even frozen mixed vegetables. Bring to the boil, then turn the heat down and simmer for 30 minutes with the lid on. Peel each individual almond? SEE MORE >>. Push the chicken to one side of the pan. You can also use boneless chicken or chicken thighs. Recipe Instructions Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium nonstick pan Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you'll be able to Meanwhile, peel the garlic and finely slice with the . To make this dish dairy free, you may use thick coconut milk. Once you try this version, there will be no need to buy a takeaway ever again. I spoon out 23 Tbsp. But excuse me for sounding a bit ignorant here but I was expecting like a take away type korma but this turned out a bit different. Serve with Jaime's "Fluffy Rice" (recipe below), topped with a dollop of yogurt, some sliced almonds, and a sprinkling of fresh cilantro leaves. Chicken & Chorizo Traybake Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a Ingredients Easy Recipes Ingredient 135 Show detail Preview View more Ad Choices, My Mom Was Wrong About The Secret To Ceviche, More Recipes Should Call for South Asian Spice Blends, This Dish Is Really Hard to Find Outside of Cantonese Banquet Halls. Calories per serving:
Cut the chicken into 1" cubes. To make it suitable for vegetarians, simply swap out the meat for chickpeas (or another pulse of your choosing). Each serving provides 636 kcal, 47g protein, 9g carbohydrate (of which 6g sugars), 45g fat (of which 15g saturates), 2g fibre and 0.9g salt. Find more of her recipes and writing in her cookbook, Indian Cuisine for the Busy Vegetarian. Add 1 cup sliced onions (2 medium onions). Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Our family, including 3 kids, loved this recipe. Will upload and post pic tomorrow. Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. I serve it over Jasmine Rice. Add 4 almonds and 6 cashews. Tried your Bombay Potatoes tonight and these were a big hit, I have a quick question regarding if I doubling the amount of chicken do I also double up the spices? Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. For best results follow the step-by-step photos above the recipe card. 525g/1.1lbs), chopped into bite-size chunks 2 cloves garlic - peeled and minced 2 tsp minced ginger 1 tsp ground cumin 1 tsp ground coriander 1 tsp garam masala tsp mild chilli powder - (this is to add a tiny bit of warmth, but you can leave it out if you prefer no heat at all). Serve with naan bread and/or rice. Rehragout nach Jamie Oliver. I love all your recipes. Put the garlic, ginger, almonds and 6 tablespoons water into a blender and blend to a smooth paste. There is a limit how much red chili powder you can add. Now garnish with coriander or parsley and serve hot with rice. Method. Check for seasoning before serving, adding more salt and pepper if needed. The essential tang in a korma comes from yogurt & tomatoes are never used. After adding the onion to the pan, put the tomatoes in the food processor and blend too. 2. Pour cup hot water and mix well. directions Place a frying pan on medium to high heat and add the cumin and coriander seeds to the dry pan. The aroma comes from the fried onion paste, take care to fry the onions evenly. 1 thumb Ginger Root 400 grams Chickpeas Groundnut OR Vegetable Oil 1 knob Butter 145 grams Korma Paste 400 ml Coconut Milk 1 handful Flaked Almond s 2 tablespoons Desicated Coconut Sea Salt Black Pepper 500 grams Natural Yoghurt 1 Lemon Servings INSTRUCTIONS Cut the chicken into approximately 3cm pieces. Use the Help Forum for that. Add the coconut milk and a good pinch of salt and simmer for a couple of minutes. . The whole meal turned out wonderfully. 2 weeks ago jamieoliver.com Show details . We actually halved the recipe since it was just the 2 of us and it worked out perfectly with the portion of chicken breast we were able to get from that weeks Surfside Chicken. BigOven Kitchen
It was on the salty side and everyone had seconds so I dont know why Im even bringing it up. I dont know how to help you with that. But if you have, you may use a few drops. Jamie's Cranberry Spinach Salad Halve, deseed and finely slice the chilli, if you're using it. After this pungent trio begins to brown, I build the rest of the korma sauce in the same pot. Melt the ghee and infuse the whole spices for about 30 seconds. Chicken Korma at its Best! View line-by-line Nutrition Insights: Discover which ingredients contribute the calories/sodium/etc. For more information about how we calculate costs per serving read our FAQS, This delicious curry can be made with a variety of meat or veg just use whatever you have to hand. Peel and finely chop the ginger. When chicken and cashew nuts are mentioned together, the dish that comes to mind is Kung Pao Chicken complete with dried chilies for spiciness. We did sprinkle on the cilantro leaves (we chopped them a little first) which made the dish look extra pretty and added nice fresh flavor. Add the chicken (in batches if necessary so that you don't overcrowd the pan), season with salt and pepper, and cook until nicely browned on all sides, remove from the pan and reserve. The sauce seemed like it needed to be balanced with some sweetness- do you have a recommendation? Add the coconut flour, ground almonds and sugar. Older chicken requires more water. Scatter over the toasted almonds and chopped coriander, if using. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. Inevitably, Id settle for those microwavable pouches of korma. STEP 2. This recipe can be served as part of a vegetarian spread or with sausages. (remember to skip adding water later for the gravy), 9. I used Ceylon cinnamon so used more. Heat up wok with 2 1/2 tablespoons butter, stir-fry the items listed under Ingredients and let the whole spices to sizzle a bit until fragrant. Season to taste with lemon juice, salt and black pepper. Add the curry paste, coconut milk, chick peas, half of the almonds, shredded coconut and chicken to the pan. Below you will find step by step photos of the cooking process. I find slices will result in more tender and flavorful chicken. Oh my goodness. 10. In the later days cashews made way as a replacement to chironji. SEE MORE >>. Later add the cooled onions and nuts to a blender jar along with yogurt. If you do not have a powerful blender, then you may pour half cup water and blend. Cover and cook on a low flame until chicken is cooked to tender & you see traces of oil over the korma. Cover and cook on a medium heat until the chicken turns tender and is soft cooked. Pour into the kofta pan, bring to the boil, then simmer and season to taste. Actually the onion paste naturally tastes sweet. Onions: Traditionally onions are deep fried until deep golden to light brown. For a Classic Indian meal, serve it with plain steamed Basmati rice, Butter Naan, Roti or Parathas, alongside Lassi or Raita. every week! Keep stirring until it turns evenly golden, about 10 minutes. Heat 1 tbsp oil in a large nonstick frying pan or wok and fry the chicken until golden over a medium-high heat for 5-6 mins, turning occasionally. Hope this helps. He also isn't grumpy like Gordon Ramsay. We tripled the recipe and will enjoy it again tomorrow. 5. 4. It is comforting yet not heavy or greasy. This step also helps to get rid of the raw meat flavor quickly. This is how the onions look golden brown & caramelized. Hi Swatthi, your recipes are really great, every one is a winner. 3 tablespoons plain yogurt (or coconut milk), 1 tablespoon ginger garlic (We usually rub the chicken with turmeric and then rinse off before cooking. Add chicken and fry until sealed. Yogurt/ Curd: This recipe uses yogurt in the marinade and also in the korma. Bring to a boil, then cover and simmer for 20 minutes. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. Put a large casserole-type pan on medium high-heat and add a couple of lugs of oil. 2 heaping tablespoons of unsweetened shredded coconut 2 cups natural yogurt 1 lemon Directions To prepare your curry Cut the chicken into approximately 1-inch pieces or thin slices. Even my picky 5 year old loves these foods. Glad you like it! Finish by scattering over the cilantro leaves and serve with lemon wedges for squeezing over. This dish is perfect for special occasions or a cozy night in, and is sure to impress your family and friends. buffalo wild wings had a record day on super bowl sunday 2007 when the chain sold 3.4 million wings! Optionally yogurt is used. Thanks for trying the recipes. I have a problem with the colour. The original fish cakes were made u keep reading. Heat the vegetable oil in a large saute pan set over medium heat. if you double the chicken, you should double all the ingredients including yogurt. Method. Now add the ground spices - ground turmeric, ground cumin . I've tweaked it a bit, but this one is definitely a keeper! 2. Both cardamoms have different flavor profiles so I dont suggest blending them. Let the mixture reduce down and thicken slightly. Half fill the empty chickpea tin with water, pour it into the pan, and stir again. 6. Season with salt and add the water and cook for 5 minutes. Saute them stirring often until golden brown & caramelized. The other substitutes like poppy seeds and coconut are also used. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Turn off the heat and let it sit until you are ready to serve (it'll keep for about 20 minutes before it cools.). Mine was a lot more watery than I expected it to be (I used coconut milk, for some context) It was still absolutely beautiful and everyone enjoyed it, dipping the naan for seconds haha. If you like a smooth restaurant-texture, nows the time to break out that immersion blender and give it a few whirls in your pot. Can this Korma be made in an Instant Pot? 1. 2. Serve chicken korma with rice, jeera rice, roti, naan or paratha. Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened. Zum Ragout passen Salzkartoffeln oder Semmelkndel, gerne auch Schupfnudeln oder . Schedule your weekly meals and get auto-generated shopping lists. If required you can also add more chili powder for color. Add the curry paste, coconut milk, sliced almonds, coconut and chicken pieces. If you prefer less heat leave out the green chili and reduce the red chilli too. Thank you so much for sharing! Happy to know Emily. Peel, halve and finely slice your onions. I just bought Food revolution and wanted to do this recipe, but it seems like Patak's Korma paste is not available in Canada How did you get it, or what did you replace it with ? To a mixing bowl, add kg chicken (1.2 lbs) 3 tablespoons plain yogurt (or coconut milk) 1 tablespoon ginger garlic (We usually rub the chicken with turmeric and then rinse off before cooking. Spoon in the paste and fry for 3 minutes to release the aromas and flavours of the spice mixture. Fry onion until golden. Spices: A traditional Korma uses a long list of ground and whole spices like bay leaf, cinnamon, cardamoms, cloves, nutmeg, mace, coriander, black cardamoms and black pepper. Jamies top 7 curry paste tips & hacks: Jamie Oliver, Perfect paneer jalfrezi: Maunika Gowardhan, Jamies lamb and chickpea curry: Kitchen Daddy, Roasted chicken with spiced Indian potatoes: Jamie Oliver, Aubergine daal & homemade chapattis: Jamie Oliver, Sweet & sour lentil dhal: Maunika Gowardhan, Mango & saffron lassi recipe: Maunika Gowardhan, Butter chicken recipe: Jamie Oliver & Maunika, How to make mushroom stroganoff: Jamie Oliver, Super breakfast muffins: Jamie Oliver [AD], Carrot & grain salad: Jamie Oliver & Tesco (UK only), Lets talk about black beans: Jamie Oliver, Picanha and Brazilian farofa: Andre Lima de Luca, Simple tray baked salmon: Barts van Olphen, Seven-veg tagine: Jamie Olivers food team, Sweet potato & white bean chilli: Jamie Olivers food team, Sweet potato tikka masala: Jamie Oliver & Tesco, Veggie christmas pithivier pie: Jamie Oliver. STEP 2. Tramontina Enameled Cast Iron Dutch Oven $79.95. , Hi Libby, Reduce the heat. Heat the oil in a large frying pan and add the chicken thighs, brown them off all over. I didnt have nuts and couldnt go out to get them because we have COVID, so I used almond meal. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften. This creamy and fragrant Chicken Korma with Cashew Nuts is perfect for those with a milder palate. 12. Cut the chicken into approximately 1-inch pieces or thin slices. Cook the ginger, garlic and onion in a large pan with the oil until softened. Add the rice to the boiling water, and wait for the pan to come back to the boil, and for the grains to start "dancing around". Add the alliums, meat, curry powder and smoked paprika. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute. Set aside . At the end of the 5 minute boil, drain the rice in the colander, add 1 inch of water back to the pan, place the colander on top of, or into the pan (if it'll fit), and fashion a cover out of aluminum foil to cover the whole thing so that you can steam the rice. Grind ginger, garlic, cinnamon, cloves, poppy seeds, desiccated coconut, green chillies, cashews and almonds in a blender to a fine paste. Thats when I make korma, the quintessential North Indian gravy that checks every box. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Mix well. A fresh and distinctive Australian wine. 1 week ago jamieoliver.com Show details . Chicken: Usually korma is made with bone-in meat as it makes the best and flavorful dish. Bring to the boil, then reduce the heat and simmer for 35 minutes. Happy to know your family likes it. We serve it over a pile of brown basmati rice. I bet the curry flavors developed even further with the extra time. Fresh Green Chilli, Optional. So basically korma is a dish where meat is braised in fats like ghee, oil &/or yogurt. Add coconut milk, double cream and a pinch of sugar (optional) ), great texture and flavor contrast from the mix of soft onions, tender chicken meat and buttery chickpeas. Pass wedges of lemon at the table to squeeze over the top if you like. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. You can contact the sales team for more info. Check the curry regularly to make sure its not drying out, and add extra water if necessary. Advertising on Group Recipes is sold by SheKnows.com. Slow-cooker chicken curry. Instructions. These impart a floral scent (perfume) to the dish. I went ahead and even tried your recipe for Butter Chicken and Tikka Masala and all were delicious. We are thrilled to introduce you to Mallika Basu. Once done, if the korma is too thick, add some hot water to bring it to consistency. If that makes your dish runny, you may try cooking with only a few tablespoons. Heat a little oil in a pan. Wishing you a speedy recovery. Traditionally a paste made with almonds and chironji seeds was used. The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. I stir in cup water, 1 small can diced tomatoes (whole tomatoes would also work), 1 Tbsp. And while we love Indian food, it can often seem a bit oily and heavy. Method. My recipes are low on the heat quotient and usually are not that hot. After the sauce has cooked for five minutes, gently fold in the main ingredient of your choice and simmer until everything is cooked through. I stir in cup water, 1 small can diced tomatoes (whole tomatoes would also work), 1 Tbsp. Pour cup hot water. Start by marinating the chicken tikka. Stir in the onions, chilli, ginger and coriander stalks with the butter. Add the mustard and fenugreek seeds, chillies and curry leaves. The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. I find slices will result in more tender and flavorful chicken. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes. South Indian Korma (known as Kurma) is made with coconut, seeds, sometimes nuts and no brown onion paste. 3 chicken breasts - (approx. Thanks for trying. Surprisingly, most brands fit the bill. Easy prawn curry | Jamie Oliver recipes . Bone-in chicken tastes best in this recipe as the juices from the bones seep to the korma and make the gravy delicious. At home, we personally dont prefer. If you dont like eating ginger, be sure to chop it finely so that it melts away in the dish or cut slightly large pieces/slices so you get the flavor but you can easily opt to not eat the ginger pieces themselves. Cook for 15 to 20 minutes or until the meat and alliums are golden and softened, stirring frequently. Peel and finely chop the ginger. Then, saut the veggies, add the chicken back to the pan, and deglaze the pan with the . Chop onion and tomato and set aside. It is just done to tenderize the meat. Put a large saute pan on high heat and add enough oil to just coat the bottom of the pan. Thank you for being a long time reader. Allow to simmer gently for 10 minutes (add more stock if the sauce is too thick). Clean and stem the cilantro, reserving the leaves for service, and chopping the stems very finely for inclusion in the curry. Our brown basmati rice was also just waiting for us to be ready sitting piping hot in our rice cooker. Real and practical inspiration, stories and resources on food, entertaining, gifting and travel. tsp turmeric tsp salt 300 g Chicken breast. Add the reserved leafy veg (if using). Cover and cook again for 10 minutes. We served individual plates, since it was just 2 of us. 2 inch cinnamon. I have tried to remain true to the authentic version, except for marinating the chicken (for better absorption of flavors & tender meat) and pan frying the onions instead of deep frying to make it healthier. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Friends came over for lunch and asked me to make it again. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. Jamie includes various recipes for making rice as options to serve with this dish. Add the chicken stir to coat. Add onion cook until soft. Heat a pan with 1 tbsps oil and add 2 cardamoms. 2 heaped tbsp. As every nut butter fanatic will tell you, a little separation is natural. Very pretty. Peel and finely mince the ginger. I found the resulting dish was not as flavorful & succulent as the marinated chicken. beef; breakfast; chicken; dessert; dinner; gluten-free; healthy; holiday; italian Add onion; cook and stir until tender, about 2 to 3 minutes. Half fill the empty coconut milk can with water, pour it into the pan and stir again. Add garlic and fry again for 2 minutes. Peel and chop the garlic and onion. 4 tablespoon Korma paste. Using Ghee would probably be delicious as well), 1/2 cup korma or mild curry paste, such as Pataks, a small handful of sliced almonds, plus extra for serving, 2 heaping tablespoons of unsweetened shredded coconut. Leaving any sediment in the frying pan add the onion, chillies, ginger and curry paste, stir and cook-out for 2/3 minutes.
Turn the heat down and add the grated ginger and garlic together with the turmeric and garam masala, plus a little salt and pepper. Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. Thank you. Add Patak's Korma Spice Paste, ginger and garlic. Add 50ml water, bring to the boil, cover, cook for 5 minutes. Once. Add the coconut milk (or cream) and chicken stock and let simmer for at least 5-10 minutes. Perhaps on high for 2-3 hours? Hope this helps. Serve with rice, naan bread and toasted cashew nuts. Nuts: You can use only almonds or only cashews or a mix of both. The amount of water to use may vary as it depends on the age of the chicken used. madras curry powder (look for one produced in IndiaI purchase the brand Nirav onlineor, for maximum. This was absolutely amazing! Take Note We will not respond to member emails. If you do not have a powerful blender, you may blend the onions and onions with half cup water called in the recipe. Thanks for sharing all these recipes. Add the onions, chili garlic sauce, ginger and cilantro stalks and the margarine. (love that both stalks and leaves are used!). Pick the coriander leaves and finely chop the stalks. As the oil heated, add whole garam masala. Learn tried and true tips, ticks and methods. Then add a little hot water, soak for a minute and grind to a fine paste. If you prefer to skip the step, add all of the marinade ingredients together to the pan along with chicken. Hi, this web browser has Javascript disabled. Piece Of Ginger. Throw in the whole spices - cloves, and cardamom pods, and fry for few minutes. Wonderful flavors and a definite pic. Korma defies strict definition, but this Mughlai dish typically involves meat or vegetables braised in a relatively mild velvety yogurt sauce thats seasoned with aromatic spices. (I wouldn't reach for one swirled with maple or chocolate.) Dump out any excess fat, then add the onion, ginger, cilantro stems, and chili (if using) to the pan with the butter, and cook until golden in color, about 8-10 minutes. Lightly grease a 2-quart baking dish. Marinating the chicken is optional. When the chicken is tender and cooked, taste and season with salt and pepper - but please season carefully. I would taste the gravy before salting it just to get a feel of how much to add before the suggested amount. 15. Restaurant recommendations you trust. Cut the chicken into approximately 3cm pieces. We skipped the yogurt, even though we had gotten a small container of Greek yogurt for the dish. Squash and Chickpea Korma. 200ml/7fl oz whipping cream salt and freshly ground black pepper 50g/2oz flaked almonds, toasted chopped coriander, to garnish (optional) Method Heat the oil in a large saucepan or frying pan. Ingredients: 1.kg Chicken breast or mini breast fillets 1 heaped tablespoon of finely grated fresh ginger 3 cloves of garlic, minced 150g thick (plain) yogurt 1 dried red chilli 2 finely chopped onions 1 tbsp ghee or veg. It's slow-cooked so the meat is beautifully tender. In this post I share how to make the best tasting authentic Chicken Korma, the easiest way. This creamy, classic chicken korma is packed with fragrant spices, ginger and garlic then mixed with yogurt and cashew cream. Hence the yellow color here.) Chicken unlike red meat, cooks faster and does not get enough time to soak up all the flavors while cooking. We landed on Jamie Olivers Chicken Korma from his Food Revolution cookbook. Kewda or Rose Water: Kewda or rose water are artificial flavoring ingredients used in a lot of Korma recipes before finishing. Hi Rachel, This turned out really well. Lower the heat and allow chicken to simmer for another 2-3 minutes. Calories per serving:
Wow, amazing taste. Put the pan back over a high flame until you hear the water begin to boil, then turn it down to a simmer and steam the rice for 8-10 minutes. . Sometimes you will also see recipes made with boiled onion paste like this. Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. However I have discovered that I can use this combination to make a delectable curry using korma spices. Almost exactly like what I order from my local restaurant. Keep an eye out for original recipes from the