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 ginger. Show all posts
Showing posts with label ginger. Show all posts
Sunday, December 11, 2011
Friday, October 21, 2011
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.
Monday, October 3, 2011
Beetroot Marmalade
500 grams white onions, peeled and chopped
750 grams raw beetroot, peeled and grated
375 grams green apples, peeled and grated
1 cup white balsamic vinegar
250 grams white sugar
1 tablespoon salt
1 dessertspoon ground ginger
Small knob green ginger peeled and grated
Small amount of lime rind and a little of the juice
Combine all ingredients in large saucepan. Bring to the boil and simmer gently for 1 hour (do not boil vigorously or you will lose the rich colour). Fill into sterilized bottles.
Serve with cold meats and cheeses.
Source
750 grams raw beetroot, peeled and grated
375 grams green apples, peeled and grated
1 cup white balsamic vinegar
250 grams white sugar
1 tablespoon salt
1 dessertspoon ground ginger
Small knob green ginger peeled and grated
Small amount of lime rind and a little of the juice
Combine all ingredients in large saucepan. Bring to the boil and simmer gently for 1 hour (do not boil vigorously or you will lose the rich colour). Fill into sterilized bottles.
Serve with cold meats and cheeses.
Source
Tuesday, September 20, 2011
Pumpkin chestnut soup
1 onion, diced
1 carrot, diced
50g ginger, grated
750g pumpkin, cut into cubes
300g cooked chestnuts
400ml coconut milk
200ml chicken stock
200ml cream
salt and pepper to taste
Cook onions and ginger in oil until onions are transparent. Add carrot, pumpkin and 200g of the chestnuts, cook briefly.
Add stock and coconut milk, cook for 20 min. Blend and season. Serve with the remaining chestnuts.
Source: the pumpkin stand in the next village
1 carrot, diced
50g ginger, grated
750g pumpkin, cut into cubes
300g cooked chestnuts
400ml coconut milk
200ml chicken stock
200ml cream
salt and pepper to taste
Cook onions and ginger in oil until onions are transparent. Add carrot, pumpkin and 200g of the chestnuts, cook briefly.
Add stock and coconut milk, cook for 20 min. Blend and season. Serve with the remaining chestnuts.
Source: the pumpkin stand in the next village
Chinese chicken wings
12 chicken wings (or legs)
1 tsp sesame seeds
Marinade:
2T soy sauce
1T peanut oil
1T sherry
2T honey
1T lemon juice
1/2 tsp Chinese five spice
1 clove minced garlic
1 tsp ground ginger
Remove tips from wings, pat dry. Mix marinade ingredients, marinade with wings in fridge for at least 2 hours, turning occasionally.
Remove chicken from marinade, place in single layer in greased ovenproof dish, bake 30-35min (or grill or BBQ), basting with remaining marinade.
Toast sesame seeds, sprinkle over chicken for last 5 min of baking.
What do the food critics say? The kids gobbled it up and chewed on the bones.
What does the cook say? Easy.Tasty.
Source: McCormick (via my aunt)
1 tsp sesame seeds
Marinade:
2T soy sauce
1T peanut oil
1T sherry
2T honey
1T lemon juice
1/2 tsp Chinese five spice
1 clove minced garlic
1 tsp ground ginger
Remove tips from wings, pat dry. Mix marinade ingredients, marinade with wings in fridge for at least 2 hours, turning occasionally.
Remove chicken from marinade, place in single layer in greased ovenproof dish, bake 30-35min (or grill or BBQ), basting with remaining marinade.
Toast sesame seeds, sprinkle over chicken for last 5 min of baking.
What do the food critics say? The kids gobbled it up and chewed on the bones.
What does the cook say? Easy.Tasty.
Source: McCormick (via my aunt)
Peanut beef stir fry
Sauce:
1 large onion, sliced
1T grated ginger
peanut butter
garlic, crushed
1.5T sherry
2T soy sauce
1 pinch sugar
1/4 cup chicken stock
Meat:
Beef cut in strips
2 eggwhites
1.5T cornstarch
Stir fry onions and ginger; combine remaining sauce ingredients, add to pan and boil for a bit. Add beef, cook, push to the side, add rest of cornstarch mixture, allow to thicken, then recombine everything and serve.
What do the food critics say? It was a while ago I made this, but I remember it being good.
What does the cook say? Easy.
Source: somewhere on the internet. Sorry I didn't write down exact amounts for everything!
1 large onion, sliced
1T grated ginger
peanut butter
garlic, crushed
1.5T sherry
2T soy sauce
1 pinch sugar
1/4 cup chicken stock
Meat:
Beef cut in strips
2 eggwhites
1.5T cornstarch
Stir fry onions and ginger; combine remaining sauce ingredients, add to pan and boil for a bit. Add beef, cook, push to the side, add rest of cornstarch mixture, allow to thicken, then recombine everything and serve.
What do the food critics say? It was a while ago I made this, but I remember it being good.
What does the cook say? Easy.
Source: somewhere on the internet. Sorry I didn't write down exact amounts for everything!
Chinese chicken stir fry
Marinade:
2 tsp cornstarch
2T sherry
1T lemon juice
1T soy sauce
1T grated ginger
1 clove crushed garlic
chili
The rest:
chicken
1T sesame oil
1T oil
mushrooms
capsicum
onion
2T toasted sesame seeds
Mix together marinade ingredients, add chicken, marinate.
Slice the vegetables, then stir fry until cooked (but still crispy). Add chicken and marinade, stir fry until chicken is cooked (not too long). Sprinkle with sesame seeds, and serve.
What do the food critics say? It was a while ago I made this, but I remember it being good.
What does the cook say? Easy.
Source: somewhere on the internets
2 tsp cornstarch
2T sherry
1T lemon juice
1T soy sauce
1T grated ginger
1 clove crushed garlic
chili
The rest:
chicken
1T sesame oil
1T oil
mushrooms
capsicum
onion
2T toasted sesame seeds
Mix together marinade ingredients, add chicken, marinate.
Slice the vegetables, then stir fry until cooked (but still crispy). Add chicken and marinade, stir fry until chicken is cooked (not too long). Sprinkle with sesame seeds, and serve.
What do the food critics say? It was a while ago I made this, but I remember it being good.
What does the cook say? Easy.
Source: somewhere on the internets
Monday, September 19, 2011
Carrot Ginger Soup
2 lbs carrots, peeled or scrubbed and chopped
4 cups stock
1 ½ tsp salt
Optional: 1 medium potato, chopped (for heartier soup)
½ cup chopped onion
¼ teaspoon cumin
2 T grated ginger
Bring to a boil, carrots, stock, salt, potato, and onion and cumin. Cook until carrots are tender, about 15 minutes. Add grated ginger and process until smooth. Stir in 1 cup dairy of your choice (or coconut milk). Chill until cold. Garnish with grated apple.
You can also add nutmeg, cinnamon, mint, and even puree it with almonds or cashews for added protein.
Source
4 cups stock
1 ½ tsp salt
Optional: 1 medium potato, chopped (for heartier soup)
½ cup chopped onion
¼ teaspoon cumin
2 T grated ginger
Bring to a boil, carrots, stock, salt, potato, and onion and cumin. Cook until carrots are tender, about 15 minutes. Add grated ginger and process until smooth. Stir in 1 cup dairy of your choice (or coconut milk). Chill until cold. Garnish with grated apple.
You can also add nutmeg, cinnamon, mint, and even puree it with almonds or cashews for added protein.
Source
Arame stir fries
Olive oil
½ onion, chopped
2 cloves chopped garlic
1 tsp chopped ginger (optional)
½ cabbage, chopped
2 carrots, chopped
½ cup dry Arame (soaked in water for 5 minutes and rinsed)
1 T sesame oil
Ponzu (soy and citrus sauce. If you don’t have Ponzu, add lemon to soy sauce or tamari)
2 cups cooked quinoa (1 cup washed quinoa cooked in two cups of water for 15 minutes)
Salt and pepper
Saute chopped onion in olive oil on medium high, stirring until soft and brown around the edges. Add garlic, ginger, carrots and cabbage and saute, stirring frequently, until cabbage is soft. Add sesame oil and arame and stir for a few more minutes. Generously sprinkle wtih Ponzu. Salt and pepper to taste. Combine with quinoa and serve with toasted sesame seeds sprinkled on top.
Or: Take out the ginger and substitute edible pea pods for the cabbage.
Or: Stir fry garlic and a mixture of fresh greens in olive oil and sesame oil (broccoli leaves, broccoli, broccoli rabe, cilantro, and mizuna). Add arame and season with ponzu. Sprinkle with sesame seeds if you want.
Source
½ onion, chopped
2 cloves chopped garlic
1 tsp chopped ginger (optional)
½ cabbage, chopped
2 carrots, chopped
½ cup dry Arame (soaked in water for 5 minutes and rinsed)
1 T sesame oil
Ponzu (soy and citrus sauce. If you don’t have Ponzu, add lemon to soy sauce or tamari)
2 cups cooked quinoa (1 cup washed quinoa cooked in two cups of water for 15 minutes)
Salt and pepper
Saute chopped onion in olive oil on medium high, stirring until soft and brown around the edges. Add garlic, ginger, carrots and cabbage and saute, stirring frequently, until cabbage is soft. Add sesame oil and arame and stir for a few more minutes. Generously sprinkle wtih Ponzu. Salt and pepper to taste. Combine with quinoa and serve with toasted sesame seeds sprinkled on top.
Or: Take out the ginger and substitute edible pea pods for the cabbage.
Or: Stir fry garlic and a mixture of fresh greens in olive oil and sesame oil (broccoli leaves, broccoli, broccoli rabe, cilantro, and mizuna). Add arame and season with ponzu. Sprinkle with sesame seeds if you want.
Source
Carrot sorbet
1 cup sugar
3 oz fresh ginger, peeled and thinly sliced (about 14 thin slices)
2 T fresh lemon juice
2 cups carrot juice
Combine the sugar, ½ cup water, and ginger in a small saucepan. Bring to a strong simmer over low heat. Cook for 20 minutes. Strain and refrigerate. There will be about 1 cup syrup.
Stir the lemon juice into the syrup to liquefy it. Combine with the carrot juice.
If you have an ice cream maker: Churn the carrot mixture in an ice cream maker according to manufacturer’s instructions until it has the texture of soft ice cream.Transfer to a container and place in the freezer for one hour.
If you don't: Put the mixture in ice cube trays and freeze until almost hard throughout. Put in a food processor and process until just smooth. Store in a container in the freezer.
TIP: You can add a couple of tablespoons of alcohol to keep the sorbet from freezing solid, or else use more sugar syrup.
Source
3 oz fresh ginger, peeled and thinly sliced (about 14 thin slices)
2 T fresh lemon juice
2 cups carrot juice
Combine the sugar, ½ cup water, and ginger in a small saucepan. Bring to a strong simmer over low heat. Cook for 20 minutes. Strain and refrigerate. There will be about 1 cup syrup.
Stir the lemon juice into the syrup to liquefy it. Combine with the carrot juice.
If you have an ice cream maker: Churn the carrot mixture in an ice cream maker according to manufacturer’s instructions until it has the texture of soft ice cream.Transfer to a container and place in the freezer for one hour.
If you don't: Put the mixture in ice cube trays and freeze until almost hard throughout. Put in a food processor and process until just smooth. Store in a container in the freezer.
TIP: You can add a couple of tablespoons of alcohol to keep the sorbet from freezing solid, or else use more sugar syrup.
Source
Cauliflower and Potato Curry
1 medium cauliflower
2 medium potatoes
3 T cooking oil
1 t cumin seeds
1 teaspoon fresh ginger, chopped
½ t cayenne pepper (or less if you don’t want it spicy)
1 teaspoon turmeric powder
1 t salt
1 medum-size tomato, chopped
3/4 cup good quality yogurt or coconut milk
2 T fresh corriander, chopped
Cut cauliflower into medium-size florets. Peel and cut potatoes into ½ inch cubes.
Heat oil on medium heat in a nonstick frying pan. Add cumin seeds and fry for a few seconds. Stir in ginger, chili powder, and turmeric powder.
Reduce heat to medium-high. Add cauliflower, potatoes, and salt. Mix well so the vegetables are coated with spices. Cover and cook on medium heat, stirring occasionally.
When cooked (potatoes should easily break with slight pressure), add tomatoes. Cook another 2 minutes or until tomatoes become soft and liquid is absorbed.
Add yogurt and warm through.
Sprinkle with corriander and serve hot with basmati rice.
Source
2 medium potatoes
3 T cooking oil
1 t cumin seeds
1 teaspoon fresh ginger, chopped
½ t cayenne pepper (or less if you don’t want it spicy)
1 teaspoon turmeric powder
1 t salt
1 medum-size tomato, chopped
3/4 cup good quality yogurt or coconut milk
2 T fresh corriander, chopped
Cut cauliflower into medium-size florets. Peel and cut potatoes into ½ inch cubes.
Heat oil on medium heat in a nonstick frying pan. Add cumin seeds and fry for a few seconds. Stir in ginger, chili powder, and turmeric powder.
Reduce heat to medium-high. Add cauliflower, potatoes, and salt. Mix well so the vegetables are coated with spices. Cover and cook on medium heat, stirring occasionally.
When cooked (potatoes should easily break with slight pressure), add tomatoes. Cook another 2 minutes or until tomatoes become soft and liquid is absorbed.
Add yogurt and warm through.
Sprinkle with corriander and serve hot with basmati rice.
Source
Sunday, September 18, 2011
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
Beef tagine
600g (1lb 5oz) stewing beef
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander
1 x 400g (14oz) tin of chickpeas, drained
1 x 400g (14oz) tin of chopped tomatoes
800ml (11/3pt) vegetable stock
1 small squash (approximately 800g/1lb 12oz), deseeded and cut into 5cm (2in) chunks
100g (3½oz) prunes, stoned and roughly torn
2tbsp flaked almonds, toasted
For the spice rub
Sea salt and freshly ground black pepper
1 level tbsp ras el hanout spice mix
1 level tbsp ground cumin
1 level tbsp ground cinnamon
1 level tbsp ground ginger
1 level tbsp sweet paprika
Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put in the fridge for a couple of hours - ideally overnight.
When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes.
Tip in the chickpeas and tomatoes, then pour in 400ml (14fl oz) of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½ hours.
At this point add the squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.
Once the time is up, take the lid off and check the consistency. If it seems a bit runny, simmer for 5 to 10 minutes more with the lid off. The beef should be tender and flaking apart now, so have a taste and season with a pinch or two of salt.
Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of couscous and dive in.
Source
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander
1 x 400g (14oz) tin of chickpeas, drained
1 x 400g (14oz) tin of chopped tomatoes
800ml (11/3pt) vegetable stock
1 small squash (approximately 800g/1lb 12oz), deseeded and cut into 5cm (2in) chunks
100g (3½oz) prunes, stoned and roughly torn
2tbsp flaked almonds, toasted
For the spice rub
Sea salt and freshly ground black pepper
1 level tbsp ras el hanout spice mix
1 level tbsp ground cumin
1 level tbsp ground cinnamon
1 level tbsp ground ginger
1 level tbsp sweet paprika
Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put in the fridge for a couple of hours - ideally overnight.
When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes.
Tip in the chickpeas and tomatoes, then pour in 400ml (14fl oz) of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½ hours.
At this point add the squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.
Once the time is up, take the lid off and check the consistency. If it seems a bit runny, simmer for 5 to 10 minutes more with the lid off. The beef should be tender and flaking apart now, so have a taste and season with a pinch or two of salt.
Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of couscous and dive in.
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
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
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