Guinea Fowl With Curried Cabbage

Guinea fowl is a more posh version of chicken. It's quick to prepare and healthy. Try this great spring recipe for a mid-week meal.

Serves 4

4 guinea fowl breasts
olive oil
20 g butter
salt and pepper

Curried Cabbage
2 small hispe cabbages, finely sliced
2 shallots, finely sliced
20 g butter
1 tablespoon mild curry powder
50 ml Noilly Prat
100 ml cream
salt and pepper

Preheat the oven to 180 C. Heat a frying pan over medium high heat with 2 tablespoons olive oil and the butter. Season the guinea fowl breasts with salt and pepper. Fry the guinea fowl, skin side down, for 2-3 minutes until the skin is golden and crispy. Turn over and fry for a further 1-1 1/2 minutes on the flesh side. Transfer to a roasting dish, pour over all the juices from the pan and roast for about 12 minutes in the preheated oven.

In the meantime and using the same frying pan, add another 20 grams butter to the pan and ffry the shallots for 3 minutes. Add the cabbage and fry for 3 minutes. Add the curry powder and fry for 1 minute to cook the spices out.

Add the Noilly Prat and cook until almost all the liquid has evaporated. Add the cream, bring to the boil and simmer over a medium to low heat until the cream has thickened slightly. Season with salt and pepper.

Take the guinea fowl out of the oven and rest for 5 minutes.

Divide the cabbage between 4 plates. Lay a guinea fowl breast on top of each, spoon over the juices and serve.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Chicken Tikka Masala

This is one of our favourite 'Indian' dishes. It's easy to make with readily available ingredients and it's always a crowd pleaser. We say Indian in inverted commas, as it's origins are not quite known. It's thought that it originated in Glasgow in the 1970's. The story goes: "On a typical dark, wet Glasgow night a bus driver coming off shift came in to the Shish Mahal restaurant and ordered a chicken curry. He sent it back to the waiter saying it was dry. At the time the owner had an ulcer and was enjoying a plate of tomato soup. So he said to the chefs why not put some tomato soup into the curry with some spices. It was sent back to the table and the bus driver absolutely loved it. He and his friends came back again and again and since then it was put on the menu."

Serves 4

sunflower oil
2 large onions, peeled and sliced
1 red or green chilli
5 cm piece fresh ginger, peeled
2 garlic cloves, peeled
1/2 teaspoon chilli powder
1 teaspoon turmeric
2 teaspoons garam masala
1 tablespoon brown sugar
1 small tin tomato puree
2 tins peeled tomatoes
1 kg boned and skinned chicken thighs, cut into cubes
10 curry leaves (optional)
4-6 tablespoons natural yoghurt
bunch fresh coriander, chopped
steamed rice, naan bread and poppadums, to serve

Finely slice the onion. Heat 2 tablespoons sunflower oil in a pan. Add the onions and fry on a medium-low heat for a good 15-20 minutes until they become soft and caramelised. In the meantime, deseed and chop the chilli, ginger and garlic. Add to the pan with the onions and fry for a further 2 minutes.

Add the chilli powder, turmeric, garam masala and sugar to the onions and fry for 1-2 minutes. Add the the tomato puree and fry for a further 1-2 minutes. Add the tinned tomatoes and simmer for about 10 minutes. Place the sauce in a bowl or a jug and blend with a Bamix (stick blender) until smooth.

Add 1 tablespoon sunflower oil to the same pan you cooked the sauce in and fry the chicken pieces until lightly coloured, about 5 minutes. Pour in the blended sauce and curry leaves, if using, and some salt and simmer, covered, for about 20 minutes until the chicken in cooked through and tender.

Stir the yoghurt and half the coriander through the tikka masala. Garnish with the remaining coriander and serve with steamed rice, naan breads and/or poppadums.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Baden Baden Interior & Mud Australia

It is with great pride that we welcome a new partner to Amsterdam Flavours. Baden Baden Interior is an interior design store in Amsterdam offering an eclectic mix of furniture, design, art, objects and accessories.

Baden Baden Interior is the main importer and supplier of Mud Australia porcelain. When searching for a new range of plates for our food photography and styling, we came across and instantly fell in love with the Mud Australia range because of their natural, unique shapes and beautiful colours. After doing some research, we found our way to Baden Baden Interior.

Mud Australia was founded in 1994. The porcelain range, designed by Shelley Simpson, combines hand made processes, clean lines, colour palette and functionality. The end result is a product that neatly intersects a minimalist aesthetic with an artisan finish. Their porcelain fits in any interior, providing a timeless alternative to mass produced ceramic design.

All Mud Australia porcelain is handmade in their Sydney factory by a staff of professional and in-house ceramicists. Each piece is designed to last and manufactured using the best materials available.

Made from Limoges porcelain, sourced directly from France, the pigment is tinted through the porcelain body to provide colour-depth. Clear glaze is then hand brushed to the interior of each piece leaving the exterior with a vitrified stone-like surface that becomes smooth with handling.

The range evolves seasonally with the addition of new shapes and colours.

For more information, please visit Baden Baden Interior and Mud Australia.