Sausage and noodles

First post of 2017 is Comfort food or hangover cure- for me it’s comfort all the way. I used two packs of curry flavour Maggi noodles and a pack of 6 Mallons hot dogs. 




I fried the dogs, then sliced them whilst the noodles were bubbling away!!!! Then mix and eat and wow!!!!!!! So succulent and tasty and delicious.


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And now as a guest writer in Yes Chef Magazine. I published in Issue 12 2016. More to come!!!!

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Chicken dhansak

For the last meal of 2016 I cooked up a chicken dhansak. The origin of this dish is a North Indian/ mountainous regional dish so equally available in Nepal or Pakistan. It’s a stew made with meat, usually goat on the bone, but equally on the bone lamb or chicken is good. I used breast and lentils-I used red.


I made this dish without onion so here goes. Heat 2 tablespoons of vegetable oil and whilst that’s heating blend a capsicum, 4 chillies, 8 cloves garlic and 4 tomatoes. Add 1 teaspoon of turmeric, mustard seeds, Garam masala, salt, chilli powder and 1/2 teaspoon of onion seeds.


Add the spices and half cup red lentils and cook for 5 minutes. Then add wet mix together with care and simmer for 5 minutes, adding water as required. Meanwhile dice two chicken breasts and add and cook for 20-30 minutes.


Served best with chapatti or rice.