Turkey Neck and Gourd Stoup

Turkey Stoup

Turkey Stoup

Technically this is another pottage, but the Junior Sorority have decided to christen it as “Stoup” .. as in Stew + Soup = Stoup.

Serve very hot, topped with plenty of garlic croûton and a shaving of parmesan .. if you’re not so inclined, a cheesy herb bread also works wonders.

A rather inexpensive meal, and very hearty – perfect for battling the cold of Winter.

Crispy Lemon Ginger Chicken

Crispy Lemon Ginger Chicken

Crispy Lemon Ginger Chicken

Angel and I went lemon picking today, and she tried her hand at tree climbing .. mercifully without incident ..  this time. On the way home we discussed dinner options.  There was only one option as far as she was concerned .. we were having chicken.  This dish was our compromise.  Simple, fast and readily lends itself to assistance from the cooks-in-training.

Crispy chicken, in all its many variations, is very popular here.  This version uses a ground rice coating, which gives a lovely crunchy texture, and plenty of ginger.  You aren’t really surprised at the ginger; now are you?  If you are not as fond of the stuff as I am, strain the sauce before serving.  This will mute the impact of the lemon zest too.

Dhansak – Parsi Chicken Curry with Dhal

Dhansak

Dhansak

Having concentrated on cheating in the kitchen for the past little while, I thought I would restore my credibility with a short expedition to the Subcontinent.

The Parsi are an ethnic group of Persian immigrants who settled in North-west India about a thousand years ago. Their cuisine is spicy rather than incendiary. Dhansak is more-or-less the traditional Parsi Sunday roast. You know.. the family dinner that takes half the day to make. It is usually chunks of mutton, lamb, goat or chicken, with some sort of gourd, cooked in a thick vegetable/dhal gravy. It is also easily adapted as a vegetarian dish.