Keep Calm, Curry On!

super simple Recipe that takes “ethnic food” to a new level.
Its not THAT crazy, Mexican and Indian food share a lot of spices just in different proportions.

If you like ooey-gooey cheesiness as well as some great Indian flavour this recipe is for you.
Its fun and easy and or course, like most things on or blog, different.

Ingredients

Any of Eudora’s Chutneys such as Cranberry, Pear-White wine or Tomato Chutney
Cheddar, Mozzarella or Blue Cheese
Chicken Breast
3 Soft Tortilla shells
Sour Cream, Guacamole, Salsa (ooptional)

Directions

Season the chicken breast with salt and pepper to taste and cut the chicken into bite size pieces.
Heat a sauce pan with some olive oil and saute the chicken
Alternatively you can use leftover roast chicken

As the chicken is cooking grate the cheese and get the rest fof the quesadilla ready.

Depending on which Chutney you use, choose the appropriate cheese.
We paired the Cranberry chutney with Mozzarella
Tomato Chutney with Cheddar and The Pear-White Wine chutney with blue cheese and Walnuts.

Spread some of the chutney on the tortilla, then sprinkle on the cheese.

When the Chicken is cooked add some to the quesadilla
DO NOT Overfill the quesadilla or it wont close properly and everything will fall out when you are trying to eat it.

Fold the tortilla in half and place on a grill press

If you like, mix some sour cream with some tomato chutney for dipping.
Cut the Quesadilla into Quarters and serve.

Chicken pot pie is a classic comfort food.
this dish is a twist on that classic, a very simplified Indian twist on a British classic.
I know what you’re thinking, I’ve seen a “Curry pie” before at the British bakery, I know, I’ve tasted them, most are absolutely TERRIBLE.  Putting some “curry powder” into a traditional chicken pot pie, is NOT what this pot pie is.

We did make 2 pies, both the traditional and the butter chicken versions.
The traditional version took a little bit longer because the filling was a little more difficult that the butter chicken version, but both are fairly simple.

Ingredients

Butter Chicken Pot Pie

500 ml Eudora’s Butter Chicken Curry
1 Ready made deep dish pie crust or pie shell
2.5 cups chopped chicken breast (1-2 chicken breast)
2 cups green peas or mixed vegetables
salt and pepper to taste

Traditional Chicken Pot Pie

Serve the pie hot from the oven.
We ate it with a fresh salad
Pair the pie with a sweet white such as a Riesling or Gewurtrameiner

You can also make individual size pies or using mini tart shells make hors d’oeuvres for a party.
If you prefer beef you can also make a pie using braised beef, red wine reduction, peas, carrots and mushrooms or use our kofta curry sauce.

hey followers I’m blogging from my playbook. it is a little difficult to use proper punctuation  but the typing is very responsive and not confusing like other devices i used in the past

i will post  a proper blog soon

until then ttfn

Yes I am aware that cordon means ribbon and cordon bleu is like a first place blue ribbon, but chicken a la Eudora would be a misleading title.

Okay so as per usual, we like to make recipes VERY simple at Eudora Foods.
Traditionally the chicken is pounded into 1/4 inch pieces and the cheese and ham is rolled into the chicken.  This method is great, but if you do not have a meat tenderizer or do not want to pound the meat, roll it and stick it with a toothpick, it still works great!

Ingredients

4 Chicken Breasts
Sliced Cheese either mozzarella or swiss or provolone
cooked ham from the deli
Eudora’s Cranberry Chutney
salt and pepper to taste
breadcrumbs + egg wash (optional)

Directions

Heat the oven to 350 F

Remove the skin and bones from the chicken breast.  It is VERY easy to remove the skin and bones, so please do not buy the skinless, boneless chicken, its far too expensive for the amount of work involved to remove the bones.  UNLESS you are feeding an army, in which case, it might be worth your while.

Now you can either pound the chicken int0 1/4 inch thick cutlets and wrap the cheese and ham or simple butterfly the chicken.
CAREFULLY cut the chicken in half like a bun, but not all the way through and open it up like a butterfly (hence butterflying the chicken)

Season the chicken with salt and pepper to your liking.
Place a slice of ham and cheese on the chicken.  I used mozzarella, because it has a milder flavour and I wanted to taste the chutney while getting the cheese texture.
Spoon about a tablespoon of your favourite Eudora’s sweet chutney on the cheese. 
***Be careful not to touch the spoon to the chicken and return it to the jar of chutney.*** 

I used cranberry chutney, as cranberry and chicken naturally go well together and is quite common, but the pear white-wine, apple, berry or mango chutneys would also all go great.
You can also use the hot chutneys if you like, tomato, chili pepper and the diablo chutneys would work just fine.

Fold the other half of the chicken back on top.
If you like you can bread the chicken in italian bread crumbs or other bread crumb mix such as shake’n’bake.

Heat a small amount of olive oil in a pan that is also oven safe.
Sear the chicken for about 2 minutes on each side to get some colour and browning flavour on the chicken.

Put the chicken into the oven to finish cooking.
Chicken will take about 10-15 minutes
Check to ensure the chicken has reached an internal temperature of 165 F or 74 C

Serve the chicken with a salad of mixed greens, endives, walnuts and blue cheese. 

Pair with a white wine, gewurztrameiner or riesling always go well with chicken, especially when they have sweet and spicy notes to the dish.

ENJOY!

Biriyani is as varied as it is delicious.
Biriyani is a traditional South Asian Rice and Curried Meat Dish, thats basically the only way to describe it.  It DRASTICALLY varies between regions, and I’m not just talking between India and Pakistan.  Do a quick wiki on Biriyani and you will see that there are over 20 variations that wikipedia knows of.  All Biriyani must contain layers of rice and a protein (chicken, fish, mutton, shrimp, beef or tofu).  My favourite is lamb biriyani, but today we are making a chicken version.

Some people use a red sauce, i dont consider this legitimate, I don’t know where they got this recipe, but its blaphemous.  Some people try to add some strange things like sliced almonds, raisins or dates, an interesting sweet-savoury flavour, not my style personally.  Some people bake the dish in the oven with a pie crust on top! There are apparently even thai, filipino and middle eastern versions of hte dish, the kolkata version has some chinese influence, and the Mauritius version is a French-Chinese-African melting pot. We are going to make the Goan version, not unlike everything else we do at Eudora Foods.

This recipe is a bit of a process, but that’s what biriyani is, even the simplified version takes a bit of trouble.

This recipe involves a bit of multi-tasking, so you will need 2 burners, a sauce pan and 2 pots.

Quick(er) Biriyani - Goan Style

Difficulty: Novice / Medium-Hard

Ingredients:

5 Pieces of chicken (approx 2 lb) we used dark meat, works best for curries like this
1.5 cups Lal Qila brand Basmati rice
2 medium sized white potatoes
1-2 medium sized white onion
1 bay leaf
250 ml Eudora’s Green Curry
1/2 tsp saffron
salt and pepper to taste
1.5 tsp turmeric powder (optional)

Directions:

Skin the chicken if it is not already.
Season the chicken with salt and pepper and set aside

Put a small pot of water to boil, salt the water
Peel and Dice the potatoes in about 1/2 inch cubes
When the water has reached a boil add the potatoes and boil until they are almost fully cooked.
You will know the potatoes are cooked when a knife can easily penetrate through the centre of the potato

while the potatoes are cooking, give a rough chop to the onion.
In a saucepan with a small amount of oil saute the onions until they are soft and brown.
Set the onions aside.
By this time the potatoes should also be done, set those aside as well with the onions.

In the same saucepan as the onions, add the chicken.
you may need to add a little more oil.  You can also use beef, shrimp, vegetables or my favourite, lamb, instead of chicken, the process is the same, but cooking time will be a little different.

Let the chicken sear, while you perform the next step.

Get a large pot and fill it with water to boil the rice.
Rinse the rice

SIDE NOTE:
***
You can cook the rice in 1 or 2 ways
you can wash the rice and add 2 cups of water for every cup of rice (3 cups of water for 1.5 cups of rice)
or cook it like pasta, fill an arbitrary amount of water into the pot, and drain it when the rice is cooked.  This method will remove more of the starch from the rice, and is considered healthier.  To ensure best rice, bring the water to a boil, add the uncooked rice, when the water returns to a boil count 12 minutes and drain.

We cooked the rice the foolproof method, 3 cups of water, 1.5 cups of rice, salt and some olive oil.
***

While you are waiting for the water to boil, add the jar of Eudora’s Green Curry to the saucepan

Flip the chicken periodically to ensure it gets cooked evenly on both sides.
You will know the chicken is done when it has reached an internal temperature on 71C for at least 15 seconds at the thickest point.
Please note that the chicken may still appear red at the centre, this doe NOT mean it is uncooked, the vinegar in the sauce makes the chicken appear red.  The best way to ensure the chicken is cooked is to check the internal temperature.
you may need to add a small amount of water to the saucepan as the liquid evaporates.

When the water is boiled, add the rice, olive oil and the bay leaf.  Set it and forget it, when the water has fully absorbed into the rice, its done. 

As you wait for the chicken and the rice get 2 very small bowls.  In one put the turmeric and the saffron in the other.  Pour abotu 2 tbsp of boiling water in each bowl to release the colour of each.  Keep this for when the rice is cooked.

When the chicken is fully cooked add the onions and potatoes to the sauce pan to bring everything to the same temperature.

Once the rice is cooked, it is finally time for the assembly.

IMPORTANT NOTE:
***
For assembly please ensure ALL Ingredients are the SAME temperature!
If the chicken and rice are seperate temperatures, the chicken may instantly become slimey and go bad.
***

Remove half the rice and keep aside.
Pour half the turmeric and half the saffron solutions on this portion of the rice at random.

This will give the rice a fun yellow colour, and a mild flavour.

Now add a layer of the chicken, onion, potato mixture.

Then top it with the remaining rice, and pour the remaining turmeric and saffron on the top.

if you are making this before hand you can allow all ingredients to cool then assemble and reheat in the oven.

Serve the biriyani with a garden salad.
You can also add some raita (spiced yogurt) on top of the biriyani to cool it down or add some of Eudora’s Chutney, carrot pickle and brinjal pickle are best.

I decided to take a few of my favourite things and throw them into a soup!

A little bit of beer, a little bit of bacon, a decent helping of cheese and dollop of chutney along with some mirepoix and a cream make this simple and delicious soup.

There are not too many ingredients in this soup, most of which you likely have in your house at all times.
This is a GREAT soup for any occasion, but especially one to warm up with on a dreary rainy autumn evening.

Ingredients

2 cups Sharp Cheddar Cheese, grated
1/4 lb naturally smoked bacon
12 oz (341 ml) Dark Ale or Beer, stout would also work well
2 cups chicken stock (vegetable stock would also work well)
1 cup cream (we used 10% (half and half) but you can use heavy or lighter cream
1 onion
1-2 carrots (depending on the size, we used 2 smaller carrots)
2 stalks cellery
2-3 clove garlic
1/4 cup flour
1-2 tbsp Eudora’s Tomato chutney (or your favourite chutney, carrot or chili would also be great in this dish!  Add as much as you like, depending on how hot and spicy you would like the soup to be.  Remember, you can always add more directly to your bowl if you want ti kick it up!)

Directions

Chop the bacon, roughly, to help it cook faster.
Put the bacon into a heated pot on medium-high heat.
You do not need to add any oil as the bacon will have sufficient fat in it. 

As the bacon is cooking, dice the onion, carrots and cellery, also known as mirepoix (meer-a-pwah)
Mirepoix is a French word to describe the 3 basic vegetables that make-up the base of most soups and stews.  The 3 veggies are usually easy to find anywhere in the world and are commonly used in most cultures, plus they taste great together.
Also chop the garlic.
Garlic, unfortunately NOT included in the traditional mirepoix, but i personally think it should be.  I put garlic in most everything I eat.  Its in every curry and chutney and in my opinion should be in every savoury dish there is.
Usually I would also add some garlic, but since we will be getting the spice from the chutney we are NOT going to add ginger today.
It is not too important how finely you dice or chop the veggies as they will be going into the blender later.

When the bacon has cooked down and is turning brown, add the onions.
The bacon will cook a little more and the onions will carmelize.

when the onions have become soft, add the garlic.
After 2 minutes, add the celery and carrots and cook for another few minutes.

Stir the mixture periodically to avoid sticking to the bottom of the pot.
Add the flour at this point.
You cannot add flour to hot water, it will turn lumpy.  You CAN, however, add flour to a hot fat.  Alternatively you can add the flour to the room temperature chicken stock.
If you feel the soup is not thick enough, you can add a little more flour or corn starch.  Just be sure to dissolve the flour or corn starch in a tiny bit of water before adding it to the soup.

Add the chicken stock to the pot to de-glaze the pot, stir a little to remove the delicious carmelized flavour from the bottom of the pot. 

Ladle the mixture into a blender.  Be careful it may still be quite hot!
Add the Chutney of your choice into the blender.

Liquidize or Puree the soup and pour it back into the pot.

Add the cream and Ale and bring to a boil.  Simmer on medium heat, stirring periodically.  Keep an eye on the soup to ensure that it does no boil over!

If it starts to rise too high, you can stir the soup or lower the heat, but always be careful, the liquid is boiling hot afterall!

After 5-10 mins of simmering, add the cheese.
Stir the soup until smooth.

You can serve the soup in a bread bowl if you want to get REALLY fancy
or serve in a regular bowl with some fresh baked bread.

ENJOY!

if you want to make the dish vegetarian, you can omit the bacon and use a bit of butter instead and switch the chicken stock for vegetable stock. 
It can be tweaked to be dairy free, gluten free and vegan as well.
We did not add any salt because we used bacon, if you remove hte bacon you may need to add some salt to taste.

Keeping with our theme of local fruits and Canadian-Indian Fusion dishes, here is our brand new Bosc Pear Chutney!  In addition to Pears from the Niagara Region we are also using a Niagara White Wine in this chutney. 

The chutney is sweet and spicy like all our fruit based chutneys.
The spicy pears pair especially well with white wines such as Riesling, chardonnay and Gewurztrameiner or a blended wine such as the delightful Generation seven white pictured above.

The Chutney also goes well with sharp cheeses such as a veiny blue and a seasonal nut such as wallnuts or pecans.

You can use the chutney to pair with a cheese platter with out other chutneys or try one of hte recipes below.

Recipe 1: Blue Cheese + walnut Canape

This is a VERY Simple Recipe

Take some crackers and lay them on a baking sheet
crumble some blue cheese on each cracker.
You can also use brie, camembert or even paneer if you like a milder cheese.

Bake the crackers for 5 minutes, enough to melt the cheese slightly, but not make a mess everywhere.
Spoon as much or as little chutney as you would like on each cracker and top with toasted crushed walnuts

Recipe 2: Pear-Blue cheese- Walnut Palmiers

this recipe slightly more difficult, but nothing you cannot handle

we have posted a similar recipe before, but now we want to promote our pear chutney so we are going to do it again

Plus its seasonal, and people love things that are seasonal
they also love sweet and savoury, which is basically what this is

INGREDIENTS

1 sheet (8 oz) purchased puff pastry sheet, thawed
3-5 tbsp Eudora’s Pear chutney
3/4 cup (packed) blue cheese
1/4 cup crushed toasted walnuts

DIRECTIONS

Roll the puff pastry sheet into a rectangle that is at least 8 inches wide
and no less than 1/8-inch thick. With the standard puff pastry sheets found
in the grocery stores, you won’t have much rolling to do.

Spread Eudora’s pear chutney over the puff pastry and top with blue cheese and walnuts. Using a rolling pin, lightly press the cheese into the pastry.

Cut the roll crosswise into 1/8-inch slices and divide the palmiers between
two baking sheets covered with parchment paper. Chill for at least 1 hour.

Preheat the oven to 400 degrees F. Bake the palmier until they are puffed
and light golden brown approximately 40 minutes.
Transfer the palmiers to a cooling rack and cool completely before serving.

Make ahead: The palmiers can be baked and then store in the fridge in an
airtight container for 2 to 3 days, or frozen. Before serving, place
unthawed palmiers on a baking sheet in a 350 degree F oven for 5 minutes.

Makes 2 dozen palmiers.

hello everyone,

im kinda struggling with making consistent blogs about our recipes

i apologize for that, I will try to make more consistent updates in the future.

but it is DEFINITELY not because we do not have enough recipe ideas!
so I have decided to post all the recipes that I am hoping to blog in full form in the near future.  They are listed by product and NOT in the order in which I will be blogging them.

I am also always looking for help with cooking (and eating) so if you see a recipe that you would like to help make, and eat (especially if you are a photographer) please message me and we may be able to work something out.

So without further ado, here is a short list of some of the recipes you will see in the coming months.  There will likely be a few more thrown in, especially with the holiday season approaching, halloween, thanksgiving and Christmas themed dishes should also appear, maybe also some diwali and other religious holiday themed dishes too.

Sauce

Recipe

Difficulty

Butter Chicken

traditional butter chicken

Easy

Bombay Burger

easy

Butter Chicken Panini

easy

Baked Butter Chicken

easy

Butter Chicken Wings

medium

Indian Fried Chicken

medium

Kofta Curry

Bombay Burger

easy

Indian Pizza

easy

Indian Jambalaya

easy

Chicken Wings

medium

Kofta Curry

medium

Curried Roast Beef

medium

Coconut Curry

seafood curry

easy

coconut chicken curry

easy

coconut curry canape

easy

indian pizza

easy

Khaldin

seafood curry

easy

cilantro-coconut chicken curry

easy

vegetable curry

easy

khaldin canape

easy

indian pizza

easy

Green Curry

chicken curry

easy

beef/lamb curry

easy

coriander pilaf

easy

biriyani

medium

roast lamb

medium

Vindaloo

pork vindaloo

easy

pulled pork

easy

chicken/ shrimp vindaloo

easy

beef/ lamb vindaloo

easy

spicy skewers

easy

Indian Ribs

easy

indian pizza

easy

curry puffs

difficult

these and many more recipes to come soon
not to worry!