Fool-Proof Butter Short Crust

125g/4oz plain flour

pinch of salt

55g/2oz butter, cubed

30-45ml/2-3 tbsp cold water

Preparation method

1. Put the flour and salt in a large bowl and add the cubes of butter.

2. Use your fingertips to rub the butter into the flour until you have a

mixture that resembles coarse breadcrumbs with no large lumps of

butter remaining. Try to work quickly so that it does not become

greasy.

3. Using a knife, stir in just enough of the cold water to bind the dough

together.

4. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

5. Alternatively using a food processor, put the flour, butter and salt in

the food processor and pulse until the fat is rubbed into the flour.

6. With the motor running, gradually add the water through the funnel

until the dough comes together. Only add enough water to bind it and

then stop.

7. Wrap the dough in clingfilm as before and chill for 10-15 minutes

before using.

Slow Cooker Chicken Tikka Masala

1 to 1 1/2 pounds boneless, skinless chicken (thighs or breasts)

1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons smoked paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes (or roasted tomatoes)
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

→ If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.

→ If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving. 

Stovetop Mac and Cheese (from Serious Eats)

From the Food Lab

8 (16) oz tube-shaped pasta

• 6 (12) oz evaporated milk
• 1  (2) egg
• 0.5  (1) tsp Tabasco
• 0.5 (1) tsp ground mustard
• Salt to taste
• 12 (24) oz grated cheese (melting variety)
• 1.5 (3) tsp cornstarch
• 4 (8) tbls unsalted butter, cut into chunks

Place the macaroni in a large saucepan and cover it with salted water by 2 inches. Bring to a boil over high heat, stirring occasionally to keep the pasta from sticking. Cover the pan, remove from the heat, and let stand until the pasta is barely al dente, about 8 minutes.

Meanwhile, whisk together the evaporated milk, eggs, hot sauce, and mustard in a bowl until homogeneous. Toss the cheeses with the cornstarch in a large bowl until thoroughly combined.

When the pasta is cooked, drain it and return it to the saucepan. Place over low heat, add the butter, and stir until melted. Add the milk mixture and cheese mixture and cook, stirring constantly, until the cheese is completely melted and the mixture is hot and creamy. Season to taste with salt and more hot sauce. Serve immediately, topping with toasted bread crumbs if desired.