Swiss Chilli: Adding some Chilli to "Swiss Chilli"

Swiss Chilli: Adding some Chilli to "Swiss Chilli": "I have decided to hijack Simon's Swiss blog. I have been wanting to find a way to document my favourite recipes for a while and also recomm..."

Swiss Chilli: Coriander Chicken Tikka

Swiss Chilli: Coriander Chicken Tikka: " Normal 0 false false false EN-GB X-NONE X-NONE ..."

Coriander Chicken Tikka

Serves 2

Ingredients

• 1 tbsp garam masala
• 1 tbsp ground coriander
• 1/2 tsp salt
• 5 tbsp Greek yoghurt
• 2 chicken breasts, cut into about 8 pieces each
• 1 tbsp olive oil
• 2 green chillies, de-seeded and finely chopped
• 1 large bunch fresh coriander, (plus a few sprigs for garnish)
• 2 large cloves of garlic
• 1 inch piece of ginger
• steamed rice, to serve

Method

1. Add bunch of coriander, olive oil, garlic, ginger, chillis, salt, garam masala and ground coriander into a food processor and blend until ingredients form a smooth paste.
2. Remove paste from food processor into a shallow oven proof dish.
3. Stir in Greek yogurt into the paste from the food processor
4. Add chicken pieces to yogurt mixture and leave to marinade for 1 hour.
5. Place chicken in the oven for 30 an hour or until cooked through on a moderate heat.
6. When ready serve with steamed rice and garnish with a few sprigs of fresh coriander.

Adding some Chilli to "Swiss Chilli"

I have decided to hijack Simon's Swiss blog. I have been wanting to find a way to document my favourite recipes for a while and also recommend them to friends. Young professionals have busy lives but what most of my friends have in common with me is a love of good food. While eating out in nice restaurants and trying new places as recommended by Top Table reviewers was great when living in London, the choice is some what limted here in Zurich.

I have swappd my nights out dining with friends for nights in dining with "new friends". I am noticing a trend amoung both new and old friend for dining in "the new eating out". Its cosy having friends over to eat or eating at other friends places and its great fun experiemneting with new recipes. I am a huge fan of adapting recipes I find that appeal and usually I think improving them, giving them a twist...usually a spicy twist but not all my receipes involve a high degree of heat...more of a chilli kick!

It is possible I can eat meals without chilli but my love of all things chilli cannot be denied. OK so getting to the point, I want to share the recipes I love that I try, adapt and give a "Priya" twist to with my friends, family and anyone else interested that can benefit from my experimenting. So here is my first recipe, Coriander Chicken Tikka created recently to use of the many bunches of coriander purchased by my husband from the Middle Eastern produce shop in Schemiede Wiedikon, Zurich.

It's very difficut to find in big bunches of coriander even though several stores claim to stock it. You need to be waiting outside the shop at delivery time to actually get your hands on some. And when you do buy in bulk appears to be my husband's new moto!

Patagonia

After just 2 nights in Buenos Aires we caught an internal flight to the small town of El Calafate in Argentinian Patagonia. It sits in a windswept, bleak location on the southern shore of Lago Argentina.

Not long ago this was a very small village serving a pretty large area consisting mostly of Estancias. However in the last 20 years the population has mushroomed, driven almost exclusively by tourism. The main attraction is the Perito Moreno glacier (pictures below).

On our first full day we visited one of the Estancias, names Nipebo after the first two letters of the names of the original settlers' daughters (I forget what the names were, so lets call them Nikki, Petunia and Bosie ;-) ). The ranch was located in a beuatiful location surrounded by Patagonian hills and with a view across towards the glacier national park. After a horse ride around the ranch, we saw some traditional method sheep shearing and then settled down to a spectacular Asado with delicious lamb and accompaniment... (I can still taste it!)




Perito Moreno Glacier

This enormous hunk of ice moves slowly back and forth all year, too slow for the naked eye, but you certainly can hear the movement. While we wer there the creaks and groans were audible, but more impressive was the sight and sound of large blocks of ice breaking away from the main body and crashing into the lake below. This was certainly one of the highlights of our trip...

Buenos Aires, 6th March 2010

On our first full day in South America we ended up in a sanitised, tourist friendly triangle of streets in La Boca - hardly the real Boca but there was plenty going on...