3 tablespoons butter, divided use
1 tablespoon vegetable oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon finely chopped ginger
1 jalapeno chile, seeded and finely chopped (optional)
2 large carrots, peeled and diced
1 teaspoon turmeric
2 cups red lentils, rinsed
2 bay leaves
6 cups water or chicken broth
1 15-ounce can unsweetened coconut milk
Juice and zest of half a lime
1 teaspoon mustard seeds (optional)
Plain yogurt and coriander leaves for serving
Heat 2 tablespoons of the butter and the vegetable oil in a soup pot over medium heat and sauté the onion, garlic, ginger, chile, and carrots until the onions are just coloring, around 5 minutes. Stir in the turmeric, lentils, bay leaves, and water or broth, and bring to a simmer. Lower the heat and simmer, partially covered and stirring occasionally, until the lentils are soft--around 30 minutes.
Add the coconut milk, salt, and lime juice and zest, and simmer another five minutes. Heat the remaining butter in a small skillet and fry the mustard seeds until they are just popping, around 1 minute. Stir them into the soup, taste for salt and lime juice, and serve topped with plain yogurt and coriander leaves. Serve over rice, like a stew, or in bowls as soup.
Serves 4-6
Source
Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts
Sunday, December 11, 2011
Friday, October 21, 2011
Coconut macchiato with tofu and miso
250g tofu
2 leeks
750ml dashi
80g miso
1 shallot
1 teaspoon chilli sauce
200ml coconut milk
Cut tofu into 2cm cubes. Slice leeks into thin slices.
Warm dashi in a saucepan, but do not boil. Pass miso through a sieve into the dashi and mix. Do not boil. Add tofu and leeks to the soup and warm for 1 minute.
Slice shallot and cook a little in chili sauce. Add 150ml coconut milk and then beat with a mixer.
Pour miso soup into glasses, followed by the coconut cream. Beat the remaining coocnut milk and add to the top of the soup.
2 leeks
750ml dashi
80g miso
1 shallot
1 teaspoon chilli sauce
200ml coconut milk
Cut tofu into 2cm cubes. Slice leeks into thin slices.
Warm dashi in a saucepan, but do not boil. Pass miso through a sieve into the dashi and mix. Do not boil. Add tofu and leeks to the soup and warm for 1 minute.
Slice shallot and cook a little in chili sauce. Add 150ml coconut milk and then beat with a mixer.
Pour miso soup into glasses, followed by the coconut cream. Beat the remaining coocnut milk and add to the top of the soup.
Curry pumpkin soup with chicken skewers
Pumpkin soup:
800g butternut pumpkin, peeled & chopped
1 apple, peeled & chopped
100g shallots (or a small onion), chopped
1 garlic clove, chopped
1 small carrot, chopped
4 tablespoons butter
1 pinch paprika
1 teaspoon curry powder (or more to taste)
1 tablespoon fresh ginger, grated
1 litre chicken broth
1 can coconut milk, or else a good few shakes of coconut milk powder
black pepper
Chicken:
2 chicken breasts
5 skewers
peanut oil
4 tablespoons soy sauce
2 tablespoons chilli jam or sweet chilli sauce
1 teaspoon sesame seeds
Fry shallots, garlic and carrots in butter, add pumpkin and apple together with paprika, curry, and ginger. Add chicken broth and simmer for 20 min. Add coconut milk, puree and season to taste.
Cut chicken into 1cm cubes and thread onto skewers. Fry in peanut oil, and deglaze in soy sauce. Brush over with chilli jam/sweet chilli sauce and coat with sesame seeds.
Serve soup in bowls, and place two chicken skewers over each bowl. Serve.
What do the food critics say? Is there any more? Well, except for Lukan, but he did eat one bowl willingly. If you count "three spoonfuls of soup for one piece of cheese" as "willingly".
What does the cook say? The peeling and chopping is a bit of a pain, but it's otherwise easy and fancy looking enough to serve at a dinner party. I used a Thai marinade for the chicken though (coconut milk, ginger, garlic, chopped onion, fish sauce, fresh & ground coriander, cumin) and grilled the skewers instead of frying them. I also think less coconut milk for the soup is better - enough so you can taste it, but not so much out drowns out the more subtle ginger.
Adapted from a recipe book at the house we stayed in on the Canary Islands.
Salad with croutons
300g ciabatta
1 tablespoon butter
1 clove garlic
1 cucumber
1 red onion
1 red chilli
10 pitted black olives
2 tomatoes
150g mozzarella
10 basil leaves
Dressing:
4 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon orange juice
sugar
Cut ciabatta into 1cm cubes and fry in butter with the garlic clove until golden and crunchy. Discard garlic and set croutons aside.
Slice cucumber lengthwise, remove seeds, and slice crosswise into 1cm strips. Slice onion into half rings. Remove seeds from chilli and slice finely. Cut olives into rings. Mix all together with croutons. Add dressing.
Slice tomatoes and mozzarella. Stack salad, a mozzarella slice, salad, a tomato slice, basil leaf and salad into a tower (6-8 cm tall). Decorate with a basil leaf and serve.
1 tablespoon butter
1 clove garlic
1 cucumber
1 red onion
1 red chilli
10 pitted black olives
2 tomatoes
150g mozzarella
10 basil leaves
Dressing:
4 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon orange juice
sugar
Cut ciabatta into 1cm cubes and fry in butter with the garlic clove until golden and crunchy. Discard garlic and set croutons aside.
Slice cucumber lengthwise, remove seeds, and slice crosswise into 1cm strips. Slice onion into half rings. Remove seeds from chilli and slice finely. Cut olives into rings. Mix all together with croutons. Add dressing.
Slice tomatoes and mozzarella. Stack salad, a mozzarella slice, salad, a tomato slice, basil leaf and salad into a tower (6-8 cm tall). Decorate with a basil leaf and serve.
Monday, October 3, 2011
Spinach, garlic chive and egg dumplings
1 bunch English spinach, trimmed, chopped and blanched
8 garlic chives, chopped
1 egg, lightly beaten
1/2 teaspoon sesame oil
2 teaspoons soy sauce
20 round gow gee wrappers
1/3 cup soy sauce, extra
1 small red chili, chopped
Small amount of vegetable and sesame oil combined
Place the spinach, chives, egg, sesame oil and soy sauce in a bowl and mix to combine.
Spoon one and a half teaspoons of the mixture onto each wrapper. Brush the edges with water, fold over to form a half moon and press to seal.
Bring a large saucepan of water to the boil. Place the dumplings in boiling water and cook for approximately 5 minutes. Remove when they float.
Toss cooked dumplings in vegetable oil and sesame oil to prevent them sticking together.
Combine the extra soy sauce and chili sauce to use as a dipping sauce.
Serve with the dumplings on a bed of steamed spinach.
Serves 4.
Source
8 garlic chives, chopped
1 egg, lightly beaten
1/2 teaspoon sesame oil
2 teaspoons soy sauce
20 round gow gee wrappers
1/3 cup soy sauce, extra
1 small red chili, chopped
Small amount of vegetable and sesame oil combined
Place the spinach, chives, egg, sesame oil and soy sauce in a bowl and mix to combine.
Spoon one and a half teaspoons of the mixture onto each wrapper. Brush the edges with water, fold over to form a half moon and press to seal.
Bring a large saucepan of water to the boil. Place the dumplings in boiling water and cook for approximately 5 minutes. Remove when they float.
Toss cooked dumplings in vegetable oil and sesame oil to prevent them sticking together.
Combine the extra soy sauce and chili sauce to use as a dipping sauce.
Serve with the dumplings on a bed of steamed spinach.
Serves 4.
Source
Wednesday, September 21, 2011
Veggie Burgers
1/2 cup chopped onion, divided
1 tablespoon olive oil plus more for frying
2 garlic cloves, coarsely chopped
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup bulgur
1 cup water
1 1/2 tablespoon soy sauce
1 cup canned pinto beans, rinsed and drained
3/4 cup walnuts
1/2 cup packed coriander leaves and stems, coarsely chopped
Sauce:
1/2 cup mayonnaise
Juice and zest of half of a large, juice lime
1/2 teaspoon chipotle puree (or Smoked Tabasco)
Accompaniments: toast or buns, lettuce, sliced tomato, red onion, jalapenos, pickles...
Cook the onion in the oil in a smallish pan over medium heat, stirring occasionally, until golden, around 5 to 7 minutes. Add the garlic and stir for a minute, then add the spices and stir for a few seconds, just until fragrant. Add the bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Stir in the soy sauce.
Pulse the bulgur mixture, pintos, walnuts, cilantro, 1/2 teaspoon kosher salt (or half as much etc.), and a few grindings of black pepper in a food processor until finely chopped.
Form the mixture mixture into 6 patties. Chill them for at least 10 minutes and up to a couple of hours. While patties chill, whisk together together the mayonnaise, lime juice and zest, chipotle, and 1/2 teaspoon salt.
Fry the burgers for about 10 min over medium heat, with a big glug of oil, until very brown and crisp on the outside, turning them over carefully when the first side is done.
Serve on buns with the sauce and lots of accompaniments.
What do the food critics say? I liked them, but no one else did.
What does the cook say? Easy enough - but they were a little lacking in chewiness for my taste. Maybe next time I won't puree the bulgur. I also added an egg to make them hold together better, and preferred them fried with less oil.
Source
1 tablespoon olive oil plus more for frying
2 garlic cloves, coarsely chopped
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup bulgur
1 cup water
1 1/2 tablespoon soy sauce
1 cup canned pinto beans, rinsed and drained
3/4 cup walnuts
1/2 cup packed coriander leaves and stems, coarsely chopped
Sauce:
1/2 cup mayonnaise
Juice and zest of half of a large, juice lime
1/2 teaspoon chipotle puree (or Smoked Tabasco)
Accompaniments: toast or buns, lettuce, sliced tomato, red onion, jalapenos, pickles...
Cook the onion in the oil in a smallish pan over medium heat, stirring occasionally, until golden, around 5 to 7 minutes. Add the garlic and stir for a minute, then add the spices and stir for a few seconds, just until fragrant. Add the bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Stir in the soy sauce.
Pulse the bulgur mixture, pintos, walnuts, cilantro, 1/2 teaspoon kosher salt (or half as much etc.), and a few grindings of black pepper in a food processor until finely chopped.
Form the mixture mixture into 6 patties. Chill them for at least 10 minutes and up to a couple of hours. While patties chill, whisk together together the mayonnaise, lime juice and zest, chipotle, and 1/2 teaspoon salt.
Fry the burgers for about 10 min over medium heat, with a big glug of oil, until very brown and crisp on the outside, turning them over carefully when the first side is done.
Serve on buns with the sauce and lots of accompaniments.
What do the food critics say? I liked them, but no one else did.
What does the cook say? Easy enough - but they were a little lacking in chewiness for my taste. Maybe next time I won't puree the bulgur. I also added an egg to make them hold together better, and preferred them fried with less oil.
Source
Monday, September 19, 2011
Pumpkin Enchiladas with Mole Sauce
8 tablespoons (about) olive oil
1 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder (or a milder chili powder if you wish)
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate
3-4 cups cooked pumpkin, roasted, peeled, mashed and drained in a sieve
1 ear fresh corn on the cob, kernels removed, or 1 cup frozen corn
¾ cup cooked black beans
4 T fresh corriander
16 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
Heat 3 tablespoons oil in large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes.
Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
Peel and mash roasted pumpkin with a potato masher. Put in a sieve and mash some more. Let sit to drain out excess water. When drained, add corn, beans and chopped cilantro. Mix well.
Heat 3 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Lay tortilla in sauce. Spoon 3 T cheese on each tortilla. Add ¼ cup of pumpkin mix and a little sauce on top. Roll up tortillas. Arrange seam side down in prepared dishes. Repeat with remaining tortillas. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)
Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese.
Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes, then serve.
Source
1 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder (or a milder chili powder if you wish)
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate
3-4 cups cooked pumpkin, roasted, peeled, mashed and drained in a sieve
1 ear fresh corn on the cob, kernels removed, or 1 cup frozen corn
¾ cup cooked black beans
4 T fresh corriander
16 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
Heat 3 tablespoons oil in large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes.
Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
Peel and mash roasted pumpkin with a potato masher. Put in a sieve and mash some more. Let sit to drain out excess water. When drained, add corn, beans and chopped cilantro. Mix well.
Heat 3 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Lay tortilla in sauce. Spoon 3 T cheese on each tortilla. Add ¼ cup of pumpkin mix and a little sauce on top. Roll up tortillas. Arrange seam side down in prepared dishes. Repeat with remaining tortillas. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)
Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese.
Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes, then serve.
Source
Spaghetti squash with mushroom marinara sauce
Mushroom marinara sauce:
1 onion, chopped
4 garlic cloves, minced
1/2 cup - 1 cup wine
Crushed tomatoes (canned, bottled, homegrown & cooked)
12 oz sliced mushrooms
olive oil
2T sugar - just enough to counter the acidity
½ cup fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh parsley, chopped
1 pinch cinnamon
red pepper flakes (if you like it spicy)
freshly ground pepper
Cook garlic and onion in 3 tablespoons of olive oil in a heavy, non-reactive pot. Stir until aromatic but not brown.
In a separate pan, cook mushrooms in a couple of tablespoons of olive oil in batches until browned. Add to onions as you cook them.
Add fresh basil, oregano, tomatoes, cinnamon, pepper, red wine, and red pepper flakes. Bring to a boil then turn down and simmer about ½ hour. Adjust seasonings to taste. Serve over pasta or spaghetti squash.
How to cook spaghetti squash:
Split squash lengthwise in half and scrape out seeds. Rub olive oil on both sides of the squash and lay cut side down on baking dish. Cook at 375 F/200C for about 30 minutes until cooked but not mushy.
Serve with marinara or any other sauce, or simply toss with olive oil, fresh herbs, fresh tomatoes, and Parmesan cheese.
TIP: Pick out a yellow spaghetti squash, the yellower the better. If they are white or really pale they will have no flavour.
What do the food critics say? The adults like it, the kids not so much... but then, they don't like any tomato sauce that I make anyway. The spaghetti squash has a different texture than pasta, but it's really not bad.
What does the cook say? Easy, something different.
Source (and a bit from here)
1 onion, chopped
4 garlic cloves, minced
1/2 cup - 1 cup wine
Crushed tomatoes (canned, bottled, homegrown & cooked)
12 oz sliced mushrooms
olive oil
2T sugar - just enough to counter the acidity
½ cup fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh parsley, chopped
1 pinch cinnamon
red pepper flakes (if you like it spicy)
freshly ground pepper
Cook garlic and onion in 3 tablespoons of olive oil in a heavy, non-reactive pot. Stir until aromatic but not brown.
In a separate pan, cook mushrooms in a couple of tablespoons of olive oil in batches until browned. Add to onions as you cook them.
Add fresh basil, oregano, tomatoes, cinnamon, pepper, red wine, and red pepper flakes. Bring to a boil then turn down and simmer about ½ hour. Adjust seasonings to taste. Serve over pasta or spaghetti squash.
How to cook spaghetti squash:
Split squash lengthwise in half and scrape out seeds. Rub olive oil on both sides of the squash and lay cut side down on baking dish. Cook at 375 F/200C for about 30 minutes until cooked but not mushy.
Serve with marinara or any other sauce, or simply toss with olive oil, fresh herbs, fresh tomatoes, and Parmesan cheese.
TIP: Pick out a yellow spaghetti squash, the yellower the better. If they are white or really pale they will have no flavour.
What do the food critics say? The adults like it, the kids not so much... but then, they don't like any tomato sauce that I make anyway. The spaghetti squash has a different texture than pasta, but it's really not bad.
What does the cook say? Easy, something different.
Source (and a bit from here)
Persian Eggplant
4 medium-sized baby eggplants or 8 small Japanese eggplants, stems on
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
Sunday, September 18, 2011
Cajun Chicken Pasta
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, (cayenne pepper, paprika, white pepper, garlic or onion powder)
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Capsicum, Seeded And Sliced
1 whole Red Capsicum, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!
Source
3 teaspoons Cajun Spice Mix, (cayenne pepper, paprika, white pepper, garlic or onion powder)
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Capsicum, Seeded And Sliced
1 whole Red Capsicum, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!
Source
Spicy carrot and lentil soup
½tsp chilli flakes
2tsp cumin seeds
2tbsp olive oil
650g (1lb 7oz) carrots, washed and coarsely grated
1 celery stick, finely sliced
150g (5½oz) split red lentils
1.2ltr (2pt) hot vegetable stock
125ml (4fl oz) coconut milk
4tbsp plain yoghurt
Small handful of coriander leaves
Warm naan bread, to serve
Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so, until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
Add the oil to the pan and, once it is hot, stir in the carrots and celery. Stir around for a couple of minutes, and then add the lentils, stock and coconut milk.
Bring to a simmer and cook for about 15 minutes, covered with a lid, until the lentils are tender.
Blitz the soup until as smooth or chunky as you prefer, and season with salt and pepper.
To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves, serve with warm naan bread.
Source
2tsp cumin seeds
2tbsp olive oil
650g (1lb 7oz) carrots, washed and coarsely grated
1 celery stick, finely sliced
150g (5½oz) split red lentils
1.2ltr (2pt) hot vegetable stock
125ml (4fl oz) coconut milk
4tbsp plain yoghurt
Small handful of coriander leaves
Warm naan bread, to serve
Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so, until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
Add the oil to the pan and, once it is hot, stir in the carrots and celery. Stir around for a couple of minutes, and then add the lentils, stock and coconut milk.
Bring to a simmer and cook for about 15 minutes, covered with a lid, until the lentils are tender.
Blitz the soup until as smooth or chunky as you prefer, and season with salt and pepper.
To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves, serve with warm naan bread.
Source
Stir-fried chicken with lime and coconut
2 boneless, skinless chicken breasts
Grated zest and juice 1 large lime
150ml (5fl oz) coconut milk
1 dessertspoon olive oil
1 green chilli, de-seeded and finely chopped
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into 2.5cm (1 inch) shreds, including the green part
Chop chicken into bite-sized pieces and place in a bowl with the lime juice and zest. Stir well and leave to marinate for an hour.
When you’re ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they’re golden.
Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.
Source
Grated zest and juice 1 large lime
150ml (5fl oz) coconut milk
1 dessertspoon olive oil
1 green chilli, de-seeded and finely chopped
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into 2.5cm (1 inch) shreds, including the green part
Chop chicken into bite-sized pieces and place in a bowl with the lime juice and zest. Stir well and leave to marinate for an hour.
When you’re ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they’re golden.
Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.
Source
Grilled eggplants with spicy chickpeas and walnut sauce
4 tbsp olive oil
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g/7oz tomatoes, chopped
Juice ½ lemon
2 aubergines, sliced lengthways
FOR THE WALNUT SAUCE
200g tub Greek-style yoghurt
1 garlic clove, crushed
25g/1oz walnuts, chopped
Handful coriander leaves, roughly chopped
Heat 2 tbsp oil in a pan, add the onion and fry until lightly browned for about ten minutes. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for ten minutes. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Source
1 red chilli, deseeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g/7oz tomatoes, chopped
Juice ½ lemon
2 aubergines, sliced lengthways
FOR THE WALNUT SAUCE
200g tub Greek-style yoghurt
1 garlic clove, crushed
25g/1oz walnuts, chopped
Handful coriander leaves, roughly chopped
Heat 2 tbsp oil in a pan, add the onion and fry until lightly browned for about ten minutes. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for ten minutes. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Source
Coriander chicken with grilled zucchini and quinoa
275g (9 3/4oz) quinoa
230g (8oz) chicken fillets
1tsp freshly crushed coriander seeds
2 long zuchinnis, thinly sliced
4tbsp oil
1 red chilli, deseeded and finely chopped
4 cloves garlic finely chopped
2cm (3/4in) fresh ginger, peeled and sliced thinly, then chopped
1 large bunch spring onions, thinly sliced
Herbs to scatter over, to serve
Cook quinoa in 850ml water, for 10 minutes, until the seeds just begin to pop to show a little of the germ. Place the lid on the pan, turn off the heat and leave until any remaining water has been absorbed. Tip onto a plate and leave to cool.
Cut the chicken into 2cm (3/4in) lengths and toss with the coriander seeds and a little sea salt and pepper. Set the grill to high and line a baking tray with tinfoil.
Toss the courgettes with 1 tablespoon of the oil and grind over some pepper. Grill 15cm (6in) from the heat for 8 minutes, until lightly charred golden, and turn over and cook for another three minutes.
Heat 1 tablespoon of oil in a wok. Add the chicken and fry on all sides for 5 minutes, transfer to a bowl and wipe out the wok. Heat 2 tablespoons of oil and add the chilli, garlic and ginger.
Stir-fry for a few minutes, then add the spring onions and the quinoa. Stir to mix, add the chicken and fold through with the grilled courgettes. Scatter over a mixture of herbs of your choice.
Source
230g (8oz) chicken fillets
1tsp freshly crushed coriander seeds
2 long zuchinnis, thinly sliced
4tbsp oil
1 red chilli, deseeded and finely chopped
4 cloves garlic finely chopped
2cm (3/4in) fresh ginger, peeled and sliced thinly, then chopped
1 large bunch spring onions, thinly sliced
Herbs to scatter over, to serve
Cook quinoa in 850ml water, for 10 minutes, until the seeds just begin to pop to show a little of the germ. Place the lid on the pan, turn off the heat and leave until any remaining water has been absorbed. Tip onto a plate and leave to cool.
Cut the chicken into 2cm (3/4in) lengths and toss with the coriander seeds and a little sea salt and pepper. Set the grill to high and line a baking tray with tinfoil.
Toss the courgettes with 1 tablespoon of the oil and grind over some pepper. Grill 15cm (6in) from the heat for 8 minutes, until lightly charred golden, and turn over and cook for another three minutes.
Heat 1 tablespoon of oil in a wok. Add the chicken and fry on all sides for 5 minutes, transfer to a bowl and wipe out the wok. Heat 2 tablespoons of oil and add the chilli, garlic and ginger.
Stir-fry for a few minutes, then add the spring onions and the quinoa. Stir to mix, add the chicken and fold through with the grilled courgettes. Scatter over a mixture of herbs of your choice.
Source
Spiced sweet potatoes
4 sweet potatoes
50g (2oz) butter
1 heaped tsp cumin seeds
A good pinch of ground coriander
¼tsp crushed chilies
Scrub and halve the sweet potatoes lengthways and season the flesh well.
Cut thick foil into 4 large sheets and place two potato halves on each one. Combine the butter with the remaining ingredients and spread over the cut side of each potato.
Sandwich the potato halves together and tightly wrap in the foil.
Cook around the outside of the embers (the heat in the middle is too ferocious), turning occasionally until tender and lightly charred. This should take around 45 minutes.
Source
50g (2oz) butter
1 heaped tsp cumin seeds
A good pinch of ground coriander
¼tsp crushed chilies
Scrub and halve the sweet potatoes lengthways and season the flesh well.
Cut thick foil into 4 large sheets and place two potato halves on each one. Combine the butter with the remaining ingredients and spread over the cut side of each potato.
Sandwich the potato halves together and tightly wrap in the foil.
Cook around the outside of the embers (the heat in the middle is too ferocious), turning occasionally until tender and lightly charred. This should take around 45 minutes.
Source
Potato and goat's cheese frittata
6-8 new potatoes, scraped
200g (7oz) leeks, thinly sliced
¼tsp chilli flakes
3tbsp sunflower oil
30g (1oz) butter
6 eggs, lightly whisked
Splash of milk
100g-150g (3½oz-5½oz) soft goat's cheese
Sea salt and freshly ground black pepper
Preheat the grill to high. Cook the potatoes in boiling salted water for 10-15 minutes. Drain, cool, then slice thickly.
Melt the oil and butter together in a frying pan, about 24cm (9½in) in diameter (or use 2 small pans), over a medium heat. Add the potatoes and fry each side for 3 minutes until golden. Remove and put to one side.
Sweat the leeks and stir until softened, but not coloured, then add the potatoes and chilli flakes and mix gently.
Stir the milk into the whisked eggs. Pour over the potatoes and leeks, crumble over the cheese, then season with salt and pepper, and heat for about 4 minutes on a medium heat until bubbling.
Put under the grill about 20cm (8in) from the heat source for 3-5 minutes until puffed up and golden. Serve hot, straight from the pan.
Source
200g (7oz) leeks, thinly sliced
¼tsp chilli flakes
3tbsp sunflower oil
30g (1oz) butter
6 eggs, lightly whisked
Splash of milk
100g-150g (3½oz-5½oz) soft goat's cheese
Sea salt and freshly ground black pepper
Preheat the grill to high. Cook the potatoes in boiling salted water for 10-15 minutes. Drain, cool, then slice thickly.
Melt the oil and butter together in a frying pan, about 24cm (9½in) in diameter (or use 2 small pans), over a medium heat. Add the potatoes and fry each side for 3 minutes until golden. Remove and put to one side.
Sweat the leeks and stir until softened, but not coloured, then add the potatoes and chilli flakes and mix gently.
Stir the milk into the whisked eggs. Pour over the potatoes and leeks, crumble over the cheese, then season with salt and pepper, and heat for about 4 minutes on a medium heat until bubbling.
Put under the grill about 20cm (8in) from the heat source for 3-5 minutes until puffed up and golden. Serve hot, straight from the pan.
Source
Lime & corriander fish
4 thick MSC-certiifed white fish fillets, about 200g (7oz) each, skinned
Fresh banana leaves to serve (from Asian grocers), or use lightly oiled squares of foil
2tsp ground cumin
2tsp ground coriander
1½tsp golden caster sugar
150g (5½oz) freshly grated coconut
2 fresh red chillies, deseeded and chopped
8-10tbsp chopped coriander leaves
4tbsp chopped mint leaves
3 garlic cloves, crushed
1tsp peeled and finely grated root ginger
3tbsp vegetable oil
Juice of 2 limes
Preheat the oven to 200°C/gas 6. Cut the banana leaves into four 24cm (9½in) squares, and soften them by dipping into a pan of very hot water for a few seconds, then dry with kitchen paper.
Grind into a paste the cumin, ground coriander, sugar, coconut, chillies, fresh coriander, mint, garlic, ginger and oil, with a pinch of salt.
Apply the paste liberally to both sides of the fish and drizzle with lime juice. Place a piece of fish on each leaf and wrap, securing with bamboo skewers or string.
Place on a baking sheet, and cook for 15 - 20 minutes.
Source
Fresh banana leaves to serve (from Asian grocers), or use lightly oiled squares of foil
2tsp ground cumin
2tsp ground coriander
1½tsp golden caster sugar
150g (5½oz) freshly grated coconut
2 fresh red chillies, deseeded and chopped
8-10tbsp chopped coriander leaves
4tbsp chopped mint leaves
3 garlic cloves, crushed
1tsp peeled and finely grated root ginger
3tbsp vegetable oil
Juice of 2 limes
Preheat the oven to 200°C/gas 6. Cut the banana leaves into four 24cm (9½in) squares, and soften them by dipping into a pan of very hot water for a few seconds, then dry with kitchen paper.
Grind into a paste the cumin, ground coriander, sugar, coconut, chillies, fresh coriander, mint, garlic, ginger and oil, with a pinch of salt.
Apply the paste liberally to both sides of the fish and drizzle with lime juice. Place a piece of fish on each leaf and wrap, securing with bamboo skewers or string.
Place on a baking sheet, and cook for 15 - 20 minutes.
Source
Tomato soup
1kg ripe cherry tomatoes
4 large tomatoes
1 fresh red chilli
4 cloves of garlic
1 ciabatta loaf
2 small red onions
4tbsp balsamic vinegar
A small bunch of fresh basil
A few dollops of créme fraîche, to serve
Quarter the larger tomatoes, then put all the tomatoes into a roasting tray. Drizzle over a good lug of olive oil and season.
Halve and deseed the red chilli and add to the tray. Crush in 4 peeled cloves of garlic. Quickly toss everything, then put on the top shelf of the oven for 12 to 15 minutes.
CROUTONS: Get another roasting tray and rip the ciabatta loaf into 8 equal chunks. Add a good lug of olive oil, a pinch of salt and whack on to the bottom shelf of the oven.
Peel and roughly chop the onions and put them into the hot saucepan with a lug of olive oil and a good pinch of salt. Turn the heat up to medium and leave to soften, stirring occasionally.
Stir 4tbsp balsamic vinegar into the onions and let it cook away and reduce down.
Take the tray of tomatoes out of the oven and add everything to the pan of onions.
CROUTONS: Check them - if they are crisp and golden turn off the oven, but leave them in there to keep warm.
In two batches, carefully pour the vegetables from the saucepan into a liquidiser. Add most of the basil, put the lid on, cover with a tea towel and whiz to a fairly rustic consistency, pouring the mixture into a large pan or serving bowl as you go.
Once finished, mix well, season to taste and top with a dollop of créme fraîche, a few basil leaves and a drizzle of extra virgin olive oil. Take to the table with a stack of soup bowls and the tray of croutons from the oven.
TO SERVE: Put a crouton or two in the bottom of each soup bowl. Ladle the soup on top, then dig in. Serve with guacamole and extra bread.
Source
4 large tomatoes
1 fresh red chilli
4 cloves of garlic
1 ciabatta loaf
2 small red onions
4tbsp balsamic vinegar
A small bunch of fresh basil
A few dollops of créme fraîche, to serve
Quarter the larger tomatoes, then put all the tomatoes into a roasting tray. Drizzle over a good lug of olive oil and season.
Halve and deseed the red chilli and add to the tray. Crush in 4 peeled cloves of garlic. Quickly toss everything, then put on the top shelf of the oven for 12 to 15 minutes.
CROUTONS: Get another roasting tray and rip the ciabatta loaf into 8 equal chunks. Add a good lug of olive oil, a pinch of salt and whack on to the bottom shelf of the oven.
Peel and roughly chop the onions and put them into the hot saucepan with a lug of olive oil and a good pinch of salt. Turn the heat up to medium and leave to soften, stirring occasionally.
Stir 4tbsp balsamic vinegar into the onions and let it cook away and reduce down.
Take the tray of tomatoes out of the oven and add everything to the pan of onions.
CROUTONS: Check them - if they are crisp and golden turn off the oven, but leave them in there to keep warm.
In two batches, carefully pour the vegetables from the saucepan into a liquidiser. Add most of the basil, put the lid on, cover with a tea towel and whiz to a fairly rustic consistency, pouring the mixture into a large pan or serving bowl as you go.
Once finished, mix well, season to taste and top with a dollop of créme fraîche, a few basil leaves and a drizzle of extra virgin olive oil. Take to the table with a stack of soup bowls and the tray of croutons from the oven.
TO SERVE: Put a crouton or two in the bottom of each soup bowl. Ladle the soup on top, then dig in. Serve with guacamole and extra bread.
Source
Stuffed capsicums
1 cup quinoa, rinsed well several times
3 T olive oil
1 bunch scallions, including 2 inches of the greens, thinly sliced into rounds
2 jalapeno chiles, finely diced, seeded (or for a less spicy alternative, Anaheims)
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 cups, more or less, fresh or frozen corn kernels (from 3 ears of corn)
½ pound spinach leaves
½ cup chopped corriander
¼ lb feta cheese, cut into small cubes
4 yellow, orange, or red capsicums
Cook quinoa in 2 cups water until the grains are tender, about 15 minutes.
Warm half the oil in a wide skillet. Add the scallions and chiles, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons of water. When the spinach is wilted, add the corriander, quinoa, and feta. Toss everything together, taste for salt, and season with pepper.
Slice the capsicums in half lengthwise without removing the tops or stems, then cut out the membranes and seeds. Simmer until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and remove. Fill with quinoa mix and put in a large baking dish.
Drizzle the rest of the oil over the capsicums and bake at 400 degrees F until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm, or at room temperature.
Source
3 T olive oil
1 bunch scallions, including 2 inches of the greens, thinly sliced into rounds
2 jalapeno chiles, finely diced, seeded (or for a less spicy alternative, Anaheims)
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 cups, more or less, fresh or frozen corn kernels (from 3 ears of corn)
½ pound spinach leaves
½ cup chopped corriander
¼ lb feta cheese, cut into small cubes
4 yellow, orange, or red capsicums
Cook quinoa in 2 cups water until the grains are tender, about 15 minutes.
Warm half the oil in a wide skillet. Add the scallions and chiles, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons of water. When the spinach is wilted, add the corriander, quinoa, and feta. Toss everything together, taste for salt, and season with pepper.
Slice the capsicums in half lengthwise without removing the tops or stems, then cut out the membranes and seeds. Simmer until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and remove. Fill with quinoa mix and put in a large baking dish.
Drizzle the rest of the oil over the capsicums and bake at 400 degrees F until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm, or at room temperature.
Source
Friday, March 25, 2011
Couscous salad
Couscous
Quinoa (optional)
Spring onions or Spanish onions
Kalamata olives
Red capsicum
Feta cheese
Chick peas
Red chili (optional)
Mint
Olive oil
Cider vinegar or balsamic vinegar
For the quantities... well, as you like really. As a guide, I use about 1 can chickpeas, one large capsicum, one block feta, a couple of spring onions, and a handful of mint per 2 cups couscous.
Method
Prepare the couscous and quinoa according to instructions, chop up the onions, capsicum, olives, cheese, chili and mint, mix everything, add oil and vinegar to taste. Don't be shy with the vinegar - I'm always surprised at how much I need to add to get the taste right.
I've also made it without any oil - this is good too. We find it salty enough with the olives and feta, but you might like a bit more.
What do the food critics say? YUM!
What does the cook say? My standard salad for BBQs, I even sometimes serve it as a complete meal. OK, I quite often serve it as a complete meal.
Source: copied from something we had in Canada years ago, at the cafe in which the wife of T's fairy-godfather-to-be worked.
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