Archive for August, 2023

Aug 29

Curried Indian Vegetables

Easy Curried Indian Vegetables Recipe

SERVES: 3-4

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon margarine 
  • 2 cloves garlic, minced
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon turmeric
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cayenne pepper
  • 2 onions, diced
  • 4 tomatoes, chopped, or 1 (12-ounce can) diced tomatoes
  • 3 carrots, sliced
  • 1 cup peas
  • 2 potatoes, chopped into 1-inch pieces
  • 1/4 teaspoon salt
  • 3/4 cup water

 

 

  1. In a large skillet or frying pan, heat the vegetable oil and margarine over medium heat. Add the minced garlic along with the cinnamon, cardamom, cumin, turmeric, ginger, and cayenne pepper, and then reduce the heat to low. Cook for just one minute, stirring once or twice.

  2. Next, add the diced onions to the pan and sauté for about 3 minutes, or until the onions turn clear.

  3. Add the chopped tomatoes, carrots, peas, potatoes, salt, and water.

  4. Cover your pan and allow the vegetables to cook for about 20 minutes, or until the potatoes are done cooking and tender. While the vegetables are cooking, check on them once or twice and give them a quick stir. You may need to add a little bit more water at the end of the cooking process.

  5. Once the vegetables are done cooking, remove the lid from the pan and serve your mixed vegetable curry over plain steamed white or brown rice.

 

 

 

https://www.thespruceeats.com/curried-indian-vegetables-recipe-3377830

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Posted in Indian, Vegan, Vegetarian

Aug 29

Plum tart with lemon custard

Limoncello plum tart

SERVES: 12

Ingredients

 

Method

  • STEP 1

    Roll out the pastry and use to line a loose-bottomed tart tin, 25cm diameter and about 3.5-4cm deep. Chill for at least half an hour.

  • STEP 2

    Heat oven to 180C/fan 160C/gas 4. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove beans and paper.

  • STEP 3

    Put the lemon zest and juice, cream, almonds, sugar, eggs and melted butter in a large bowl and whisk until smooth then stir in the limoncello.

  • STEP 4

    Put the plums in the pastry case then pour the custard mixture over. Bake for about 20-30 mins until the custard is just set. Allow to cool then dredge with icing sugar before serving.

 

 

 

https://www.bbcgoodfood.com/recipes/limoncello-plum-tart

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Posted in Dessert

Aug 29

Katsu chicken curry

Next level chicken katsu curry on a plate with rice, cabbage and seaweed

SERVES: 4-6

 

Ingredients

For the katsu

For the curry sauce

 

Method

  • STEP 1

    Cut each chicken breast in half lengthways, creating four fillets. Put each fillet between two sheets of baking parchment and beat with a rolling pin to even out the thickness.

  • STEP 2

    Pour the milk into a bowl and season with a large pinch of salt, then add the chicken fillets. Cover and leave in the fridge for at least 20 mins or for up to 24 hrs (the longer you leave the chicken in the milk, the more succulent it will be).

  • STEP 3

    When you’re ready to coat the chicken, tip the flour, eggs and breadcrumbs into three separate bowls, then season the flour with the togarashi and stir the soy sauce into the eggs. Scoop one chicken fillet out of the milk and coat in the flour mix, then dip into the egg mix and coat in the breadcrumbs. Set on a plate and repeat with the rest of the chicken fillets. Can be prepared up to a day ahead and frozen for up to a month.

  • STEP 4

    To make the curry sauce, heat the butter in a saucepan and sizzle the carrot and onion for 5 mins, then add the garlic and ginger and cook for a few mins more. Scatter over the curry powder and cook for 1 min, then stir in the honey, ketchup, miso paste and soy sauce to create a sticky paste. Cook for 1 min more, then pour in 700ml boiling water and crumble in the stock cube. Cover and simmer for 20 mins until the carrot is soft. Tip the sauce into a blender and blitz until completely smooth (alternatively, use a hand blender). Season to taste. Can be made up to three days ahead and chilled or frozen for up to three months.

  • STEP 5

    To cook the katsu, heat a good layer of oil in a large frying pan, then add as many of the chicken fillets as you can fit and fry for 3-4 mins on each side until deep golden and crisp. Transfer to a tray and keep warm in a low oven while you cook the remaining fillets.

  • STEP 6

    Mix the cabbage and seaweed and sprinkle over some sesame seeds, if using. Top the katsu with the curry sauce and serve with the rice and salad, if you like.

 

 

https://www.bbcgoodfood.com/recipes/next-level-chicken-katsu-curry

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Posted in Japanese

Aug 29

Chilli con carne

Beef mince – 400g*3 (1.2kg)

Pork mince – 500g

Kidney beans – 4 * 400g tins

Tinned tomatoes – 2 * 400g tins

Tomato puree – 4 tbsp

Onion – 1 large/2 medium

Garlic – 2 large cloves

Cumin powder – 4 tsp

Coriander powder – 4 tsp

Chilli powder – 3 tsp

Chilli flakes – 1 tsp

Worcestershire sauce – 4 tbsp

Salt and pepper to season

 

 

 

Mums recipe

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Posted in Mexican

Aug 28

Char Siu

500g pork fillet/tenderloin/collar/shoulder – sliced into strips

 

Marinade:

1 tbsp garlic salt/garlic granules and salt

2 tbsp oyster sauce

1 cube fermented beancurd (optional)

4 tbsp brown sugar or 1 tbsp honey

2 tbsp soya sauce

1 tbsp Hoisin sauce or LKK char siu sauce

2 tbsp red wine (optional)

1 tbsp shaosing wine

1 tsp 5-spice powder

1 tbsp maltose

 

Mix all marinade ingredients together in a plastic bag/airtight container and add pork – leave in fridge for 8 hours.

Roast at 220 for 15 minutes then baste with the marinade.

Roast for another 15 minutes then baste again with the marinade

Roast for a further 10 minutes then baste with 2 tbsp honey and 2 tsp water

Roast for a final 5 minutes with an increased temperature of 230.

Baste the pork again with honey whilst still hot.

 

For a whole tenderloin:

Roast at 190 for 15 minutes each side basting each side. Turn to grill until internal temperature is 71.

 

 

Taken from Made with Lau (YouTube)

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Posted in Chinese

Aug 28

Mapo tofu

400g minced pork/chicken

2tbsp cornflour

2tbsp oyster sauce

4 tbsp water

Block of silken tofu – cut into 2cm cubes

2 tbsp hot bean sauce

2 garlic cloves, minced

1 chilli, sliced

1 spring onion, sliced

2 handfuls of petit pois/peas

Sesame oil

 

Marinate the mince with the cornflour, oyster sauce and water for at least 30 mins.

Fry the garlic, spring onions and chilli until fragrant.

Add the mince and fry until nearly cooked.

Add the hot bean sauce and peas then continue stir frying adding water as required.

Simmer until cooked then add tofu to warn through.

Drizzle sesame oil over and serve with rice.

 

 

Mums recipe adapted from Made with Lau (YouTube). Similar to Makan and also https://thewoksoflife.com/ma-po-tofu-real-deal/

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Posted in Chinese