Tuesday, February 20, 2024

Pressure Cooked Beef Stew in the Ninja Foodi

Prep Time 10 minutes mins
Cook Time 32 minutes mins
Time to Pressure 20 minutes mins
Total Time 1 hour hr 2 minutes mins

2 Tbsp olive oil
60 grams flour
1½ tsp sea salt
1 tsp thyme dried leaves
1 tsp pepper
900 grams chuck roast
2 onions large, divided or 3 smaller sweet onions
240 grams red wine dry
600 grams beef stock divided
2 Tbsp Worcestershire sauce
6 cloves garlic smashed
400 grams carrots
400 grams potatoes Yukon gold
6 ounces mushrooms

Combine the flour, salt, thyme, and pepper into a medium size container or bag. Cut up the beef into 1-1½" cubes and toss the beef cubes in the flour mixture. Reserve the remaining flour.

Add the olive oil to the inner pot of the Ninja Foodi and turn the sear/saute on high. When the oil is very hot, add the floured and unfloured beef cubes and brown them on all sides. This takes about 10 minutes or so.

Mince the garlic and cut one onion into large chunks and add them to the pot.

Deglaze the pot with the wine and scrape the bottom with a non-stick-safe utensil to remove the browned bits (fond) from the bottom of the pot. The wine will thicken.

Add in 2 cups of the beef broth (reserve ½ cup for later) and the Worcestershire sauce to the inner pot. Stir well. Put the pressure lid on and turn the black valve to seal. Pressure cook on high for 20 minutes. When the time is up, immediately release the pressure.

While the beef is pressure cooking, cut up the carrots into ½" slices, quarter the mushrooms, and cut the potatoes and onions into 1" pieces.

When the pressure has been released, add in the vegetables. Place the pressure lid on and turn the valve to seal. Pressure cook on high for 2 minutes. When done, immediately release the pressure.

*** follow this order exactly and use a canning jar with a metal lid, you must cool down the hot liquid BEFORE adding the flour*** Remove about 1 -1½ cups of the broth from the inner pot and place in canning jar or other container with a lid. Add remaining ½ beef broth (that is cold or room temp) and then add the flour on top. Shake well to combine the flour with the broth. Add back into the inner pot with the remaining stew and stir. Simmer on medium for 10 minutes to cook the added flour and thicken the stew.

Monday, February 05, 2024

Easy Smoky Baked Beans

https://www.rebelrecipes.com/easy-smoky-baked-beans/

Cosy homemade smoky baked beans - three types of beans, and lots of lovely spices. Pure delicious comfort food - make a big batch to freeze.
Prep time: 10 minutes mins
Cook time: 15 minutes mins
4 servings

    2 tbsp olive oil
    1 onion diced
    4 cloves garlic
    1 tsp smoked paprika
    1/2 tsp cayenne pepper
    1 tsp cumin seeds
    2 packs/tins organic tomatoes
    1 courgette sliced
    3 sundried tomatoes chopped up finely–optional
    2 tsp tamari
    1 pack organic borlotti beans
    1 pack organic red kidney beans
    1 pack organic cannelloni beans
    Sea salt
    Black pepper
    1 tbsp maple syrup
    1 tsp apple cider vinegar
    1 tsp liquid smoke–optional
    Optional–extra sprinkle of chilli flakes 

 

Add the onion to a large pan with the oil and sauté for 10 minutes on a low heat.
 

Add in the garlic and spices and fry for a further few minutes.
 

Next, add the courgette, tomatoes and sundried tomatoes and simmer for 30 minutes on a very low heat.
    

Finally, add in the beans, tamari, maple syrup, apple cider vinegar, liquid smoke.
 

Simmer for a few minutes, then season with the salt, pepper and chilli to taste.

Monday, December 25, 2023

Red Lentil & Coconut Dal in Ninja Foodi

A quick and easy Creamy, Coconut Dal that is ready to eat in under 30 minutes.

1 tbsp Vegetable or Coconut Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 sprig Curry Leaves
1 large Onion, diced
1 inch Ginger, crushed
4 cloves Garlic, crushed
1 tins Chopped Tomatoes, pureed (400g)
1 1/2 tsp ground Coriander
3/4 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 cup (190g) Split Red Lentils
200g Coconut Milk
Salt to taste
Lemon Juice

Select Saute on Foodi and once ready, add Oil.

Add the mustard seeds, cumin seeds and curry Leaves.

Once the mustard seeds begin to splutter, add Onions, Ginger and Garlic.

Add 3 tbsp Water. Saute for 5-6 minutes until onions begin to turn light golden brown.

Add tomatoes, coriander powder, red chilli powder and turmeric.

Mix through and cook for 4 – 5 minutes.

Add the dal to the pot and stir to mix.

Pour in 4 cups water. Close the lid and seal the valve.

Set the Foodi at manual pressure for 10 minutes. Release pressure by carefully turning the valve to vent.

Stir in the coconut milk and season to taste.

Serve with a squeeze of Lemon Juice. You can blend the Lentils if you would like for a smoother Dal.

Macher jhol – Bengali fish curry

 From Asma Khan - Great British Chefs

www.greatbritishchefs.com

1.5kg fish fillets, skinless and boneless; white, meaty fish such as cod or halibut work well
3 tsp salt
1 1/2 tsp ground turmeric
6 tbsp of vegetable oil, or mustard oil
1 large white onion, finely grated
4 garlic cloves, crushed
1 knob of ginger, 2.5cm long, peeled and crushed to a paste
1 tbsp of ground coriander
1 tsp ground cumin
1 tsp chilli powder
3 tbsp of tomato purée
200g of tomatoes, cut into 2.5cm cubes
600ml of warm water
1/2 tsp sugar

To garnish

green chillies
coriander

Cut the fish into 12 equal portions. Mix 1 tsp of the salt and 1 tsp of the ground turmeric, rub on all sides of the fish and set aside for 30 minutes

1 1/2 tsp ground turmeric
1.5kg fish fillets, white, meaty, fish such as cod or halibut, skinless and boneless
3 tsp salt

In a shallow saucepan, heat 5 tbsp of the oil over a medium-high heat. If you are using mustard oil, heat until it is smoking hot – this removes the bitter pungency of the oil – then bring it down to a medium-high heat. Add the fish to the pan and fry to seal each piece, but do not let the fillets cook through. Remove from the pan to a plate and set aside

Add the onion, garlic and ginger to the pan and cook, stirring, for 2 minutes over a medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Add the remaining salt and ground turmeric, followed by the ground coriander, ground cumin, chilli powder, tomato purée and diced tomatoes. Pour in 600ml warm water and cook for 5 minutes. Keeping the pan on a medium-high heat, let the liquid reduce for 15 minutes or until the oil comes to the surface and seeps to the sides of the pan

1 large white onion, finely grated
4 garlic cloves, crushed
1 tbsp of ground coriander
1 tsp ground cumin
1 tsp chilli powder
3 tbsp of tomato purée
600ml of warm water
1 knob of ginger, 2.5cm long, peeled and crushed to a paste
200g of tomatoes, cut into 2.5cm cubes

Gently return the fish fillets to the pan and cover with the sauce, ensuring all sides of each fillet are cooking evenly. If possible, cook the fish fillets in a single layer in the pan as this will prevent them from breaking up into flakes. Lower the heat, add the sugar and cook, covered, until the fillets are cooked through – this should take no longer than 5 minutes

1/2 tsp sugar

To serve, garnish the fish with whole green chillies and sprigs of fresh coriander leaves

Wednesday, November 01, 2023

Indian Fish Masala

Indian Fish Masala - Swasthi's Recipes

3⁄4 lbs. Fish (half kg, 500 grams, any firm fish)
1⁄3 tbsp ginger garlic paste

1⁄8 tsp turmeric
1⁄6
1⁄3 tsp red chilli powder
1⁄6 tsp salt or as needed

To saute & puree
2⁄3 tbsp oil (adjust as needed)

1⁄3 tsp cumin seeds (jeera)

1 1⁄3 medium onions sliced about 1 cup sliced

1⁄3 tbsp ginger garlic minced or paste
1
1⁄3 medium tomatoes ripe (3⁄4 to 1 cup chopped)

1⁄3 tsp salt (adjust to taste)

2⁄3 tsp red chilli powder (adjust as needed)

1⁄8 tsp turmeric

1⁄3 tsp fennel seeds (optional) (saunf)
1
1⁄3 tbsp coconut (grated or 1⁄4 cup coconut milk or 12 cashew nuts)

For curry
2⁄3 tbsp oil

2⁄3 sprig curry leaves or small bay leaf

2⁄3 to 1 1⁄3 green chili (chopped or slit)

2⁄3 to 1 tsp garam masala or curry powder as needed (refer notes)
5⁄6 to 1 cup water


1. Marinate fish with 1⁄2 tbsp ginger garlic paste, 1⁄8 tsp turmeric, 1⁄4 tsp red chilli powder & 1⁄4 tsp salt.
2. On a flat fry pan, heat 1 tsp oil. Fry fish pieces slightly until the raw smell goes away just for 2 to 3 mins on both sides. You can also sear the fish. Keep this aside.
3.Heat 1 tbsp oil in a pot and add cumin. When they sputter, add onions and saute until lightly golden. 

4.Next add ginger garlic paste and saute for 30 seconds. Add tomatoes & 1⁄2 tsp salt. Saute until tomatoes turn soft and mushy. 

5.Next add coconut, fennel seeds (optional), red chili powder & turmeric. Fry until the mixture turns fragrant & raw smell has gone away. 

6.Cool this & add to a blender jar along with 2 to 4 tbsps water. Blend to a smooth or coarse paste to suit your liking. (refer notes). You can also use a immersion blender. Keep this aside. 


Assemble
1.Add 1 tbsp more oil to the same pot used earlier. Heat up on a low flame. 

2.When the oil turns slightly hot, add curry leaves & green chilies. 

3.When they splutter, add the ground onion tomato paste and garam masala. Taste test the paste and add more chilli powder at this stage if you want more heat or more deeper color. 

4.Saute until the mixture smells good. 

5.Pour 1 1⁄4 to 11⁄2 cup water. Mix and bring it to a boil. Cook until you see traces of oil on the surface and the gravy thickens a bit. 

6.Gently slide the fish pieces and cook covered on a medium heat. 

7.Carefully flip or turn the pieces to the other side after 3 to 4 mins. 

8.Cook until the fish pieces bulge a bit. This is the indication they are cooked completely. Taste the curry and add more salt if needed. 

9.Optionally garnish fish curry with coriander leaves if desired.

Sunday, October 29, 2023

Spinich & Paneer

From BBCs Indian Food Made Easy

Serves: 4-5
Preparation: less than 30 mins
Cooking:  10 to 30 mins

750g/1½lb baby spinach, washed
3 tbsp vegetable oil
1 tsp cumin seeds
1 large onion, chopped
thumb-sized piece of fresh ginger, peeled and sliced into long julienne
1½ tbsp chopped garlic
1-2 green chillies, whole
2 tsp ground coriander
salt, to taste
250g/8¾oz ready-made paneer, cut into cubes, or make your own paneer
½-1 tsp garam masala
6 tbsp whole milk, or 4 tbsp double cream
1-2 tsp lemon juice, or to taste

1. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.
2. Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.
3. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.
4. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.

Wednesday, July 05, 2023

Another Lamb Curry version

 To Marinate: 

1.Lamb-1kg 

2.Yogurt-3/4cup 

3.Salt-pinch
___________________

1.Oil-1/4cup

2 . Cinnamon - 1 inch 

3.Cardamon-3


4.Clove-6


5 . Onion - 2 sliced thinly


6 . Tomato - 1/2 chopped finely 

7 . Green chilli - 3 silted
8 . Ginger garlic paste - 1 tbsp 

9 . Coriander powder - 1/2 tbsp 

10 . Turmeric - 1/2 tsp


11 . Chilli powder - 1 tsps
12 . Cumin powder - 1/2 tsp


13 . Garam masala - 1/2 tsp


14 . Coriander leaves - to garnish 

15 . Salt - as needed


16 . Nutmeg powder - pinch  

Marinate the lamb pieces in yogurt and pinch of salt for about 1/2 an hour to 1 hour in fridge.  

Heat oil in kadai add cinnamon, cardamon, clove. Now add sliced onion and green chillis. Saute till the onion turns transparent.  

Now add ginger garlic paste, turmeric powder. Saute until the raw smell goes off. Add tomatoes and saute for a bit. Now add the marinated lamb with yogurt to this. Cook the lamb in its own yogurt water on medium heat till the oil separates from the sides  

Add coriander powder, chilli powder and cumin powder. Saute for a minute.  

Add 2 cups of water, salt. Cover and cook the lamb pieces till soft and juicy in slow fire. This dish you have to slow cook the lamb to get perfect juicy consistency. 

Open the lid add garam masala and cook for another 2 minutes. Adjust the salt level. Garnish with nutmeg powder and coriander leaves. Switch off the flame.

Friday, June 30, 2023

Panang chicken stir fry

    225g/8oz long-grain rice
    2 tbsp olive oil
    2 chicken breasts, cut into very thin strips
    1 tbsp runny honey
    1 onion, finely chopped
    1 courgette, finely chopped
    1 red pepper, finely chopped
    2 celery sticks, finely chopped
    2cm/¾in piece fresh root ginger, peeled and finely grated
    2 garlic cloves, crushed
    1 tbsp medium curry powder
    3 tbsp soy sauce
    1 tbsp sweet chilli sauce
    ½ lime, juice only
    salt and freshly ground black pepper
    4 lime wedges, to serve

    Bring a saucepan of water to the boil and cook the rice according to the packet instructions (about 10–12 minutes). Drain well, rinse and set aside to cool completely.

    Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked through. Remove from the pan and set aside.

    Add the onion, courgette, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan.

    Spoon into hot bowls and serve with the lime wedges.


BBC Good Food

Monday, May 29, 2023

Moroccan-style lamb burgers

1 onion, roughly chopped
2½cm piece ginger, roughly chopped
2 garlic cloves, roughly chopped
handful of fresh coriander
2 tsp ground coriander
2 tsp ground cumin
1 tsp cinnamon
75g ready-to-eat dried apricots, roughly chopped
500g lean lamb mince
wholemeal rolls, lettuce, sliced tomatoes sliced red onion and mayonnaise, to serve

Blend the onion, ginger, garlic and fresh coriander in a food processor until finely chopped. Add the spices, apricots, lamb and seasoning. Blend until slightly chunky.

Shape the lamb mixture into six burgers. Cook under a medium-hot grill for 4-5 mins each side until cooked through.

Serve in wholemeal buns with the lettuce, tomato, sliced red onion and mayo.

From BBC Good Food

Thursday, May 25, 2023

Moroccan-Style Lamb & Sweet Potato Tagine

For 2

1 tbsp ras el hanout
11g chicken stock mix
30g diced apricots
120g couscous
250g British lamb mince
1 sweet potato
5g coriander
1 garlic clove
1 brown onion

Peel and chop the brown onion roughly

Chop the sweet potato (skin on) into small, bite-sized pieces
 
Heat a large, wide-based pan (preferably non-stick with a matching lid) with 2 tbsp vegetable oil over a high heat

Once hot, add the chopped onion and chopped sweet potato with a pinch of salt and cook, covered, for 6-8 min or until beginning to brown

Peel and finely chop (or grate) the garlic

In a large bowl, combine the lamb mince with the chopped garlic, ras el hanout and a generous pinch of salt and pepper and give everything a good mix up.

Add the spiced lamb mixture to the pan and cook for 5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Tip: Keep the pan covered when not stirring as this will help the sweet potato to soften

While the lamb is cooking, add the couscous and a pinch of salt and pepper to a heatproof bowl with 200ml boiled water

Cover and set aside until serving

Dissolve the chicken stock mix in 250ml boiled water

Once the lamb mixture has started to brown, add the chicken stock to the pan and stir to combine

Reduce the heat to medium and cook, covered, for a further 5 min or until the lamb is cooked through (no pink meat!)

Chop the coriander roughly, including the stalks

Add the diced apricots to the pan and cook for a further 1-2 min – this is your Moroccan-style lamb & sweet potato tagine

Fluff the softened couscous with a fork

Serve the Moroccan-style lamb & sweet potato tagine with the couscous to the side

Garnish with the chopped coriander

 From Gousto Cookbook

Sunday, May 07, 2023

Vegan Masala Curry

350g Quorn Vegan Pieces (1 pack)
1 medium onion
1 inch of fresh ginger
1 deseeded red chilli
2 garlic cloves
30g coriander
1 tbsp coconut oil
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp coriander powder
1/2 tsp cayenne pepper
1/2 tsp garam masala
1/2 tsp dried fenugreek leaves
1 can of chopped tomatoes
1 can of coconut milk
1/2 lemon

In a food processor blitz the onion, ginger, deseeded red chilli, garlic cloves and coriander until fine.

Heat coconut oil (or oil of your choice) in a medium pan and add the onion.

When the onion is softened, add the following spices: turmeric, paprika, coriander powder, cayenne pepper, garam masala and dried fenugreek leaves.

Cook the spices and onion for 2 minutes.

Add chopped tomatoes and coconut milk.

Stir well and simmer for 10 minutes.

Add Quorn Vegan Pieces and simmer for 10 additional minutes.

Squeeze in lemon juice and finely chop the remaining coriander leaves.

Sunday, April 09, 2023

Yogurt Flatbreads

350 g self-raising flour , plus extra for dusting
1 teaspoon baking powder
350 g natural yoghurt

Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.

Dust a clean work surface with flour, then tip out the dough.

Knead for a minute or so to bring it all together.

Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.

Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).

With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.

Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.

Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.


Saturday, March 26, 2022

Honey-glazed roast carrots

1kg Chantenay or other small carrots
3 tbsp sunflower oil
2 tbsp white wine vinegar
2 tbsp clear honey

Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.



Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.



From BBC Good Food


Sunday, December 12, 2021

Black Bean Burgers (Version 001)

• 2 (14 ounce) cans black beans, drained, rinsed, and patted dry
• 1 Tablespoon extra virgin olive oil
• 3/4 cup finely chopped bell pepper (1/2 of a pepper)
• 1 cup finely chopped yellow onion (1/2 of a large onion)
• 3 garlic cloves, minced
• 1 and 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 cup bread crumbs or oat flour
• 1/2 cup feta cheese
• 2 large eggs
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons ketchup
• pinch salt + pepper

1. Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.

2. Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.

3. Form into patties– about 1/3 cup of mixture in each.

4. To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).

Wednesday, March 10, 2021

Coconut and Tamarind Chicken Curry

Serves 3-4

http://meerasodha.com/coconut-and-tamarind-chicken-curry/

• 1 onion, chopped into rings
• 400g coconut milk
• 600g chicken thigh fillets, cut into 3cm x 3 cm pieces
• 10 curry leaves
• 1 dried red chilli, finely chopped
• 1 tbs coriander seeds, crushed in a pestle and mortar
• 1/2 tsp turmeric powder
• 1/2 tsp cinnamon powder
• 1/2 tsp coriander powder
• 1 tsp tamarind paste
• 1 tsp sugar
• 4 cloves of garlic, minced
• 1 inch ginger, grated
• 1 cinnamon stick (not essential)
• 1 tsp salt
• 2tbs rapeseed oil

Pop the oil in the pan and get up to a medium heat. Add the onions, cinnamon stick and curry leaves and cook for around 10 minutes until they’re  do keep stirring every now and then to ensure they cook evenly. They should be lovely and golden.
Now add the grated ginger and garlic, stir for a couple more minutes and add the rest of the spices and the salt and sugar.

Stir again and add the chicken. You want to seal the chicken, cooking it for around 6-8 mins. I pop the lid on the speed up the process.

After this time add the tamarind paste, stir and add the coconut milk. Stir again and pop the lid on for around 30 mins on a low to medium heat – stirring every now and then.
The curry should turn a golden brown and thicken up very slightly. Eat hot and quick with basmati rice (and don’t forget to take out the cinnamon stick)

Saturday, January 23, 2021

Lamb Bhuna

From BBC Good Food

600g lamb neck fillet or shoulder, cut into large
chunks

For the marinade
6 garlic cloves, finely grated
thumb-sized piece of ginger, peeled and finely grated
2 tbsp  malt vinegar
ó tsp ground cinnamon
1 tbsp sunflower oil

For the sauce
3 tbsp sunflower oil, plus a little extra if needed
2 onions, finely chopped
10 curry leaves
2 dried chillies, or ó tsp chilli flakes
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground coriander
ó tsp fenugreek seeds or ground fenugreek
1 tbsp tomato purée
400g can chopped tomatoes
1 tsp garam masala

To make the marinade, combine the ingredients with a large
pinch of salt in a large bowl. Toss in the lamb, cover and marinate
for 1 hr at room temperature, or chill overnight.

For the sauce, heat the oil in a flameproof casserole and fry the
onions for 10 mins, stirring until soft and golden. Drizzle in more
oil if the pan gets dry. Add the curry leaves and chillies and fry for
a few minutes, then add the spices and cook for 5 mins more
until the onions start to caramelise.

Tip in the lamb along with the marinade and turn the heat to high.
Cook, stirring, for 5 mins until the lamb browns. Add the tomato
purée and cook for 1 min, then stir in the tomatoes and 100ml
water. Bring to a simmer, reduce the heat, cover and cook,
stirring now and then, for 1 hr 20 mins until the lamb is tender.

Uncover and cook for 8-10 mins more until the sauce has
reduced and thickened. Remove from the heat, stir in the garam
marsala and season. Will keep chilled for up to three days or
frozen for two months.

Monday, January 11, 2021

Jamie’s meatloaf

From Jamie's Ministry of Food book

• 1 onion
• olive oil
• 1 teaspoon ground cumin
• 1 heaped teaspoon ground coriander
• 12 Jacob’s cream crackers
• 2 teaspoons dried oregano
• 2 heaped teaspoons Dijon mustard
• 500 g quality minced beef
• 1 large free-range egg
• 2 sprigs of fresh rosemary
• 12 slices of higher-welfare smoked bacon or pancetta
• 1 lemon

• TOMATO SAUCE
• 1 onion
• 2 cloves of garlic
• ½-1 fresh red chilli
• olive oil
• 1 tesapoon smoked paprika
• 1 x 400 g tin of chickpeas
• 2 tablespoons Worcestershire sauce
• 2 x 400 g tins of quality plum tomatoes
• 2 tablespoons balsamic vinegar

1.Preheat the oven to full whack.

2.Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.

3.Season, add the cumin and coriander and fry for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds. Remove to a large bowl to cool.

4.Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.

5.Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.

6.Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.

7.You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.

8.Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.

9.Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.

10.Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.

11.Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.

12.Drain and add the chickpeas, along with the Worcestershire sauce, tomatoes and balsamic vinegar.

13.Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.

14.To finish, pick the rosemary leaves into a bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary, mixing well.

15.Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.

16.Delicious served with a mixed-leaf salad and lemon wedges for squeezing over.

Thursday, January 07, 2021

Moroccan Lamb Meatballs in Tomato Sauce

 

  • 1 lb ground lamb
  • 1 egg, lightly beaten
  • 1 clove garlic, very finely chopped
  • 2 tablespoons panko crumbs
  • 1-1/2 tablespoons fresh mint leaves, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

For the tomato sauce:

  • 2 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 3 cloves garlic, very finely chopped
  • 2 cups diced tomatoes, undrained
  • 1/2 to 1 teaspoon cinnamon
  • 1/2 to 1 teaspoon ground coriander
  • Salt and freshly ground black pepper 

Combine the lamb, egg, garlic, panko, mint, parsley, cinnamon, coriander, cumin, salt and pepper in a large bowl. Form the mixture into 16 to 18 meatballs about 1-1/4-inches in diameter.

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the meatballs and cook until lightly browned on all sides, about 3 minutes total. Transfer the meatballs to a plate, drain the excess fat from the pan and return it to the stove.

To make the sauce, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant, 1 minute longer.

Stir in the tomatoes. Add a 1/2 teaspoon each of cinnamon and coriander and season to taste with salt and pepper. Cook for 2 minutes, then taste again and adjust the spices as desired.

Return the meatballs to the pan and turn several times to coat them with the sauce. Cover and simmer slowly until the meatballs are cooked through, 6 to 8 minutes.

Transfer the meatballs and sauce to a serving dish, garnish with parsley and serve with steamed white rice.

Monday, November 30, 2020

Sri Lankan Chicken Curry (Kukul Mas)

 

  • 4 cloves Garlic , finely chopped
  • 1 inch Ginger , finely chopped 
  • 2 Onions , thinly sliced
  • 2 Dry Red Chillies
  • 2 sprig Curry leaves
  • 1 teaspoon Turmeric powder (Haldi)
  • 250 ml Coconut milk
  • Salt , to taste 
  • 300 grams Chicken , curry cut pieces 
  • 1 tablespoon Sunflower Oil

     

    Heat oil on medium flame. Add ginger, garlic, onions, red chillies and curry leaves.

    Saute for a good 4-6 minutes, until it turns into a deep brown colour.

    To this add the Sri Lankan curry powder, mix well.

    Add the chicken and 2 cups of water. Cover and cook.

    Mix in the coconut milk into the Kukul Mas Curry and simmer on low flame for 5 minutes.

    Once done, turn off the heat and transfer the Kukul Mas Curry to as serving bowl and serve hot

Sri Lankan Spice Powder

 

  • 1 teaspoon Coriander (Dhania) Seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Whole Black Pepper Corns
  • 1 teaspoon Mustard seeds
  • 4 Cloves (Laung)
  • 4 Cardamom (Elaichi) Pods/Seeds
  • 1 teaspoon Fennel seeds (Saunf)
  • 3 Dry Red Chillies
  • 1 Cinnamon Stick (Dalchini)

    Dry fry for 3 or 4 minutes, then grind to a powder.