Whitebait is a very special fish in New Zealand. It is rumoured (believed) to be a very delicious fish. Some restaurants in New Zealand make dishes that feature whitebait, including whitebait fritters. Have you ever tried whitebait fritters? They are a favourite dish of many of my friends. I, personally, prefer foods from places like Mexico and Italy. Pizza and nachos are two of my all-time favourite foods! In fact, I often make homemade pizza with Aronui on Friday nights using the same ingredients (pizza base, tomato sauce, mozzarella cheese, sun-dried tomatoes, chicken, red onion, basil and feta cheese) each time.
For this activity, please choose a favourite food and find a recipe for it.
On your blog, share a list of the ingredients that you need to make this food. You must type out the list of ingredients yourself (and not simply copy and paste it from a website) to earn full points.
My favourite food is butter chicken.
These are the ingredients to make butter chicken
1. Half cup of Tamar Valley Greek Style Yoghurt
2. 2 garlic cloves crushed in pieces
3. 3cm piece ginger peeled, finely grated
4. Add 2 teaspoons ground cumin
5. Then add 2 teaspoons ground coriander
6. 1 teaspoon garam masala
7. Add 1 quatutar teaspoon of chilli powder
8. 600grams of chicken thigh fillets, trimmed, cut into 3cm pieces
9. One tablespoon vegetable oil
10. 20grams of butter
11. One brown onion, halved, thickly sliced
12. 410g can tomato puree
13. One half cup Massel chicken liquid stock
14. One half cup thickened cream
15. rice
16. Coriander leaves
Hi again Mason,
ReplyDeleteThis is a delicious sounding butter chicken recipe you have shared here! I can't say I have ever made butter chicken from scratch, however, one of my old flatmates has cooked it for us and it was very delicious! Homemade butter chicken tasted very different to Indian takeaways butter chicken though, do you agree?
There are a lot of ingredients in butter chicken! What kind of rice do you like to have with your butter chicken? I am quite enjoying brown rice at the moment, however, it always takes longer to cook.
Keep up the fabulous work Mason :-)
Cheers, Georgia.