Is my pekin bantam male or female?

[chickencam]

From Madhur Jaffrey's indian Cookery

 

Hard boiled eggs in a spicy cream sauce

 

serves 3-4 ( we did this amount with just 5 eggs for the 5 of us for a light supper with some rice)

 

3 tablespoons of vegetable oil

2oz - 50g of finely chopped onion (we used a medium onion because we like onion and finely sliced it)

1in - 2.5cm cube of fresh ginger finely grated (I keep fresh ginger in the freezer and grate it with a microplane grater from frozen)

1 fresh hot green chilli finely chopped

1/2 pint - 275ml single cream (I used double because I some that needed using up)

1 tablespoon lemon juice

1 teaspoon ground roasted cummin seeds (dry roasted in a frying pan until aromatic be careful not to burn them)

1/8 tsp cayenne pepper

1/2 tsp salt (I used slightly less as we don't like things too salty)

1/4 tsp garam masala

2 tsp tomato puree

1/4 pint - 150ml chicken stock

6-8 hard boiled eggs peeled and cut in half accross their width

fresh chopped coriander to taste (we used loads because we all love it) or parsley if you prefer.

 

Heat a non stick frying pan over a medium heat and add the oil, stir fry the onions until the edges are starting to colour about 3 minutes.

Add the chilli and ginger and cook for another minute then add the lemon juice, roasted cumin, cream, ceyenne, salt, tomato puree and chicken stock. Stir and bring to a simmer.

Add the egg halves cut side up and gently spoon the sauce over them, cook on a medium heat for about 5 minutes until the sauce has thickened slightly. Finally add coriander to taste reserving some for garnish.

 

Enjoy.

Split from another thread to make recipe easier to find in a search - Christian

[ClaireG]

Thanks Liz