Source: https://tasty.co/recipe/pulled-pork-stuffed-milk-buns

Ingredients

for 9 servings

STARTER

• 3 tablespoons water
• 3 tablespoons whole milk
• 2 tablespoons bread flour

DOUGH

• 3 ¼ cups bread flour(410 g), divided
• ¼ cup sugar(50 g)
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 cup whole milk(240 mL), warm to the touch
• ¼ cup unsalted butter(60 g), 1/2 stick, melted
• 1 large egg
• 1 tablespoon vegetable oil
• 1 ¼ cups pulled pork(310 g)
• 1 large egg, mixed with 1 tablespoon milk

Preparation

1. Make the starter: In a small pot over low heat, combine the water, milk, and flour. Stir continuously until a loose paste forms. Remove the pot from the heat and transfer the mixture to a small bowl. Cover with plastic wrap, pressing it directly onto the surface of the starter, and refrigerate for 1 hour, or until cool.
2. Make the dough: In a large bowl, add 2½ cups (300 g) of flour, the sugar, salt, and yeast, and whisk to combine.
3. In a large measuring cup, whisk together the milk, egg, butter, and chilled starter mixture.
4. Gradually pour the milk mixture into the bowl of dry ingredients, using your hands to combine. The dough will be very sticky at this point. If the dough is too wet to knead, gradually add ¾ cup (90 g) of flour, a few tablespoons at a time, until you can knead the dough into a loose ball. Continue to knead the dough for 20 minutes.
5. Cover your hands with the vegetable oil and form the dough into a taut ball. Place the dough into a clean large bowl. Cover with a towel and let rise in a warm place until doubled in size, 60-90 minutes.
6. Transfer the dough to a clean surface and press out to a 9-inch (23 cm) square. Divide the dough into 9 equal squares.
7. Flatten a portion of dough into a circle. Place 2 tablespoons of pulled pork in the center. Pinch the edges of the dough together to seal. Gently roll the dough into a ball and place in a greased 9-inch (23 cm) square baking dish. Repeat with the remaining dough. Cover with a towel and let rise for 45 minutes.
8. Preheat the oven to 350˚F (180˚C).
9. Brush the buns with the egg and milk mixture.
10. Bake the buns for 25 minutes, or until golden brown.
11. Let the buns sit in the pan for 10 minutes.
12. Invert the buns onto a serving plate, and pull apart.
13. Enjoy!

Read more »

Source: http://sortedfood.com/#!/tikkamasala/

Serves 6

CHICKEN TIKKA MASALA

INGREDIENTS

• 4 chicken breasts
• 2 cloves of garlic
• thumb-sized piece of ginger
• 1 fresh red chilli, deseeded
• 1 tbsp garam masala
• ½ tbsp ground coriander
• ½ tbsp paprika
• a squeeze of tomato purée
• 1 tbsp vegetable oil
• 2 onions
• 1 cinnamon stick
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tin of tinned tomatoes (400g)
• chicken stock (100ml)
• double cream (200ml)
• handful of fresh coriander
• 2 lemons 

For the Raita

• a glug of oil
• 1 aubergine
• pinch of chilli flakes
• tsp of mustard seeds
• few curry leaves
• mug of natural yogurt
• pinch of sugar 
• rice and naan to serve

RECIPE

cut the chicken breasts into bite sized cubes.
peel and finely chop (or blend) the garlic, ginger and chilli.
add the garam masala, ground coriander, paprika, tomato purée and any stalks from the fresh coriander.
blend or pummel into a paste.
marinate the chicken in the paste for at least an hour or ideally overnight.
slice the peeled onions.
heat a tablespoon of oil in a saucepan and add the onions and the remaining spices.
fry until the onions are soft.
add the tinned tomatoes, stock and cream, then season with salt.
simmer the curry for 10 minutes, then add the chicken pieces with the paste.
cook gently for another 20 minutes, until the chicken is cooked and the sauce has reduced slightly.
chop the aubergine into a small dice and fry in a splash of oil for 5 minutes to soften, then drain on kitchen paper.
warm up more oil in the same pan to gently toast the chilli flakes, mustard seeds and curry leaves
roughly chop the fresh coriander and add to the curry along with a squeeze of lemon juice.
serve with a lemon wedge. 

Read more »

Source: http://sortedfood.com/#!/butterchicken/

Serves 4

INGREDIENTS

• diced boneless chicken thigh (400g)
• a glug of oil
• 1 onion
• 2 cloves of garlic
• a thumb-sized piece of ginger
• 1 red chilli, deseeded
• 2 tbsp butter
• 3 cardamom pods
• 4 plum tomatoes
• 2 tsp curry powder
• 1 tbsp garam masala
• 1 cinnamon stick
• 1 tbsp tomato purée
• chicken stock (200ml)
• a good glug of double cream
• a handful of fresh coriander, leaves torn
• steamed white rice to serve. 

RECIPE

set the slow cooker to high.
trim the chicken thighs to remove any excess fat or sinew.
peel and dice the onion.
grate the peeled garlic and ginger then finely chop the chilli.
throw the onion, garlic, ginger, chilli and butter into the slow cooker with the chicken.
crush the cardamom pods and roughly dice the tomatoes.
chuck in all the spices, tomatoes and tomato purée then pour over the chicken stock.
mix the curry well before leaving it to cook for 4 hours.
stir in the cream and torn coriander leaves just before serving with steamed white rice. 

Read more »