Cafe World Challenge Week 49

It's been over a month since my last post, but I've been VERY busy in my blog absence. We're moving in August so I've been busy getting the house ready for listing. A good friend of ours is our realtor and she's been helping me pack away all the excess stuff and stage our home beautifully. I am now absolutely besotted with the house again, at least we still get to stay in the 'new and improved' version for a few more months. While I've been working I've still fed my family and have 4 more Cafe World dishes to report. That means according to my final list...... I am DONE with my Cafe World Challenge. It was a self-imposed challenge to add a weekly component to my blog and keep it active, but now that it's done I'll try to keep posting, I'm a VERY slow sewist and I'm trying to not dominate my blog with excessive cooking stuff. My cutting table and my patterns and fabric have been packed away so I might be limited to the amount of sewing I can do in the next weeks. Hopefully the house gets sold quickly and I can move some of my sewing essentials back into the house. I'm still cooking yummy stuff, so you'll get a recipe here and there if there's time and definitely a post showing the house photos for the listing. I LOVE the way it looks now. I don't have before photos for every room, just the messiest ie. the sewing/computer room.

Anyway Happy Easter to everyone and on to the LAST Cafe World dishes.

GRAND TANDOORI CHICKEN

I love Indian food. Need I say more. So even if this recipe was bad, it would have been great to me. But my husband seems to think it was good too, so it might be worthy of sharing. Tandoori chicken is grilled chicken marinated yogurt and spices. It can be prepared in a traditional tandoor clay oven or just grilled in the oven or on the barbecue. It usually has a red or orange colour, but mine came out a little more yellow. I used only ingredients I had at home so it was an experiment, but I do have a very well stocked spice collection.

Tandoori Chicken

1 lb (500g) chicken breasts
1 large onion, finely chopped

Marinade:

3 tbsp lemon juice
1 3/4 cup plain fat free yogurt
2 tbsp ground coriander
2 tbsp turmeric powder
1 tsp garam masala
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
1 tbsp chilli powder
1 tbsp crushed/minced ginger
1 tbsp crushed/minced garlic

Combine all the ingredients for the marinade and add the onion. Wash and dry the chicken and using a sharp knife cut diagonal slits into the chicken breasts.Place the chicken in the marinade mixture and rub into the chicken. Cover and refrigerate for 1-2 hours, turning occasionally. Preheat the grill. Place on a grill tray in the oven and grill for 20 -30 minutes or until done. It can also be prepared on a barbecue.

IRISH STEW

Cafe World's Irish Stew was made with beef, but if I wanted to be traditional I think I should have rather used lamb. An Irish stew definitely needs potatoes, so I added those and I debated about using Guinness, which I've done before, but I was making this in the crock pot and it was still too early for the liquor store to be open, so the decision was made.

"Irish Stew"

2 lbs beef stew meat, cut into 1 inch cubes
1/4 cup flour
1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups beef broth
1 tsp Worcestershire sauce
1 clove garlic
1 bay leaf
1 tsp paprika
4 carrots sliced
3 potatoes diced
1 onion chopped
1 celery stalk sliced

Put meat in stone ware. Mix flour, salt and pepper and pour over the meat and stir to coat. Add remaining ingredients and stir to mix well. Cover and cook on LOW for 10 hours (or HIGH for 6). Stir before serving.

I LOVE stew, I think I've mentioned this before. A good meal which I served with Pumpkin Scones RECIPE HERE.

BEEF WELLINGTON

I also love Beef Wellington, a very English dish consisting of a beef fillet wrapped in puff pastry with a layer of pâté and/or mushrooms.

I love chicken livers and I bought a delicious pâté topped with crushed black pepper from my local deli..awesome on its own, but unbelievable in this dish. I used Martha Stewarts's version. Très magnifique!!!

My husband was skeptical of the description, but wholeheartedly enjoyed this one.

GEM CAKE

I finally used Fondant, and it was so very easy. I initially balked at the price of the tub ($18) but I only used about a 1/3 so I'll get a few more cakes out of it. I could've made my own but didn't want to be scared off by icing that didn't turn out well. I admit I spent quite a while watching demonstration videos on YouTube just to be certain and then I took the plunge. To replicate the look of the Gem cake I used a light moss green fondant, but instead of gems I opted to make a Spring/Easter cake for our dinner at my in-laws today. So I made little "flowers" with the Easter pastel shade smarties in the centre. The cake inside is just box Devil's Food Cake.

Progress: 88/88, ALL DONE

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