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Page 28


Female Focus Seafood stew


This is perfect served with warm crusty bread. Ingredients ¾ cup butter


2 onions, chopped 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 cans tomatoes


¾ litre chicken or fish broth 2 bay leaves


1 tablespoon dried basil ½ teaspoon dried thyme ½ teaspoon dried oregano 2½ cups white wine 3/4 kilo large shrimp - peeled and deveined 3/4 kilo scallops 18 small clams 18 mussels, cleaned and debearded 1½ cups crabmeat ¾ kilo cod fillets, cubed


Method


Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add chicken or fish broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!


Chicken Jalfrezi


This year I made this with the left over turkey and it was a hit. Ingredients


2 tablespoons vegetable oil 1 onion, grated


2 cloves garlic, chopped


675g boneless, skinless chicken thighs, cut in half 3 teaspoons ground turmeric 1 teaspoon chilli powder 1½ teaspoons salt


1 (400g) tin chopped tomatoes 2 tablespoons ghee (clarified butter) 3 teaspoons ground cumin 3 teaspoons ground coriander 2 tablespoons grated fresh root ginger 25g chopped coriander leaves


Method


Heat the oil in a large deep frying pan over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chilli powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate. Add the ghee, cumin, ground coriander, ginger and fresh coriander, and simmer for another 5 to 7 minutes. Serve with rice and naan bread.


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