Deliciously rich and simple curry.
You can take the ground up recipe and make the paste, or you can simply use Patak's Butter Chicken Curry paste.
The ground up is tastier but it takes
a little perfecting.
Ingredients - roughly.
I never measure ingredients. lol sorry
Button Mushrooms any size, and 3 lychees.
Cut mushrooms to your preferred liking suggest a little chuncky but mix it up.
Chickpeas and Green peas about half each regards the mushrooms. Think 50/25/25
Rice enough for you or who ever you are cooking for. You can use any rice, basmati, short grain or long grain, boil or steam to your own satisfaction.
Coconut cream aboiut 200ml, rice bran oil 1/2 tablespoon, raw garlic clove.
Ok for the lazies out there - Patak's Butter Chicken paste
Dice and stir fry half a brown onion in a 1/2 tablespoon rice bran oil. When onion is clear add a crushed clove of garlic.
Then add the mushrooms and chickpeas. Stir fry and mix while cooking - you want the mushrooms to soften a little.
Add two good spoon fulls of the Pataks paste an stir. then add 200ml of coconut cream.
Stir and lower heat slightly so its just bubbling away gently. The slower you cook on lower the hear the more intense the flavours will be just keep stirring and don't let it burn or stick to the bottom of your pan. You will know when it's done.
Add fresh geen peas and lychees, and stir leave for 3-5 minutes and then service with fluffy rice.
If using frozen peas lower heat and cook a little longer and til they are tender.
Enjoy the deliciousness.
OK for the hard core folk out there HERE IS THE PASTE RECIPE.
Just kidding, lol. I was lazy and used the easy paste version.
Next time I will do the paste from scratch for you all.
Mix it up.
Steamed broccoli and rice, fresh radish and side of japanese seaweed for chill.
Once cooked/steamed the rice and broccoli are sauted with green chilli jam.
Plate it in sections, eat by section or stir.
Garnish with black pepper and a squeeze of fresh lime.
Adult and child version
Alcoholic or Non Alcoholic.
Ingredients - frozen pineapple chunks, frozen ice, fresh pineapple chunks, coconut milk or coconut cream (depending if you want creamier or not)
in a blender mix 1-1-1-1 parts. 4 parts is the whole.
Add 30-60ml shot of vodka or tequila for the adult version.
Please remember to seperate the non alcoholic drink first or some little one will be sad and thirsty.
Add a small dash of fresh mint leaves
Blitz on high until creamy,
in a glass add fresh ice cubes, pour over ice cubes and garnish with fresh mint leaves. Top with a dash of cracked pepper if u like a little spice.
Rich, velvety lasagne that melts in your mouth.
We did a first take Lasagne lol, this one works out so much better. Deep rich tomato sauce with garlic, basil, thyme, oregano and italian parsley. First make the sauce, saute onions, add in finely chopped garlic and a couple if thyme spriggs. Once the onion is clear and garlic a little golden add in a generous portion of passata 1/2 and 1/2 chopped diced can tomatoes.
let the sauce simmer while adding basil, oregano and italian parsley leaves at each 3-5 minute stir. Do t let it stick its not about cooking it, simmer gently and develop the flavour you want, add generous amounts of himalayan pink salt and optional whole peppercorns.
Peal, dice and steam 2-3 potatoes.
Preheat oven to 180 C.
Lightly oil a baking dish like we have and add a layer of flat pasta breaking the pasta into flat small pieces actually works best and try to cover 85% of the base. Pour over the sauce until u just cant see the pasta.
In a pan sear fine sliced mushrooms and eggplant with extra virgin olive oil and diced brussel sprouts. when all soft and tender add this on top of the tomato sauce layer cover 80% of the area. cover again whith small pieces of flat pasta and then pour tomato sauce over again to cover.
Now lets mash those potatoes, we use a light miso (as a butter replacement) and almond milk. Make sure its a velvety consistancy (first times may need to experiment with mash portions of potatoes miso and plant based milks (search my archive "mash"). then pour the mash onto the top of thre lasgana cover roughly but thoroughly, top with crushed pepper an a sprinkle of thyme leaves.
into the preheated oven for 45-70 mins depending on your oven.
RRRRRR Ramen. Yum
Start simmering a vegan broth with 3-4 types of mushrooms, and mixed veggies, anything you like the flavours of (carrots, peas, mushies, cauliflower, broccoli) simmer until a flavour develops.
While simmering start a pot ramen, cold water on high add ramen.
Usually we cook the ramen in a base pot and steam the black funghi and brussel sprout in a steamer attachment above the pot as it reduces clearning and saves time. Once boiling lower to medium simmer a cook for 12-15 minutes - it will depend on the thickness of your ramen and heat of your pot.
When the ramen is done, drain the hot water, then drain the veggie broth into the ramen and top with black funghus and brussel sprouts that you steamed above the ramen.
Delicious and simple - 20 min cook.
Polenta isnt as complicated as many think.
5 parts cold water to 1 part polenta.
bring to boil in a non stick pan. Once brought to boil lower heat to low an stir every 5 mins until the polenta is as creamy and think or thin as you wish.
To accompany thr polenta you can adf flavours to it like garlic or herbs.
In this dih we have added garlic.
Roast cauliflower provides some texture, while fresh ginger and peanut chilli sauce bring some punch to this dish. Let you imagiantion go wild or keep this dish as simple as plain polenta. A sprig of herbs add to the flavours too.
Steamed Rice and Broccoli.
then simply add some fresh pickled ginger and our saute.
For the saute -
Crush some peanuts roughly, add to an with a dash sesame oil and finely chooped mix of red and green chillis, and sprinkled with sesame seeds, white or black.
As a piscean im always drawn to peaceful blues.
Relax and kick back with this tranquil G&T simple add is the 30ml of Angela Azzurro.
30ml Gin your choice and good quality tonic.
A stunningly refreshing drink for a hot day.
30 ml Cointreau, 30ml tequila, 60 ml red grapefrruit juice.
Fresh juice is the only way. You can add the pulp or remove depending on your taste.
Shake in a cocktail maker with ice and serve chilled.
Glaze the rim of your glass with wet grapefruit peel, and circle the glasses top edge into himalyan pink salt.
Pour and serve, and please drink in moderation.
Mmmm crunchy potatoes on the outside, soft and sumptuous in the inside and lots of little crunchy bits. Drizzle with fresh lime and optional rosemary in the baking.
This is so simple.
Get two decent sized potatoes and an average sweet potato. Wash and peel. Keep peels to the side for later. Cut into golfball sized cubes as good as you can, rough is perfect. Steam these beauties for 20 mins.
Get a big deep non stick pan as the steamer works its magic. Fill the pan with Rice Barn Oil about 3 inches deep and heat it up about 3/4 from full power.
Turn your oven on to 180 degrees celsius.
When the steamer is done, empty the potatoes to a soft rag and gentle squash just a little with a fork to make them imperfect.
add the potatoes to the oil pot do it slowly and gently stir so the potatoes dont stick to the pan or each other. Wait til they go golden brown. Put out of the oil with a pair of clamps and drain in paper towel. Get two three strips of rosemary. Ad the drained potatoes and the rosemary to an oven pan and bake for 10 mins.
Check with your eyes and sample the crispyness n inner softness of the potatoes. If ready take out and serve. Deleave the rosemary for a herb topping, drizzle with fresh lime and garnish with salt and pepper to taste.
Frozen or fresh peas
Sauted mushrooms - black bean, chilli oil and dark miso.
Wrap in lettuce leaf and nom nom.
Could not be simpler. yet super satisfying.
Basmati rice (aldente), sauted seaweed with sesame oil, olives and pickled ginger. Optional thinly sliced chilli garnish.
For perfect Quinoa
1 part quninoa 2 parts water.
both cold add to a pot with lid on and bring to boil, as soon as boiled turn heat down to simmer for 15 mins. Then heat off and let rest for 10-15 mins. open th lid and lightly fork the quinoa it will be fluffy.
For this salad let the quinoa cool even in the fridge if you like.
Dice or thinly slice two raddishes,
Cut one passionfruit in half and add to ingredents.
Cut up a cucumber and two good hqndfuls of iceberg lettuce
(crispy lettuce is best).
Mix all the ingredients into a bowl and drizzle with a quarter fresh lime.
Cut another passionfruit in half for decoration.
Light meal for a hot day.
Chipolte gives this stew its smokiness and depth of flavour.
prep dreid black beans with an overnight soak, then bring to boil and simmer for an hour or so until soft. Then strain and set aside.
In a flat pan, add a tsp rice bran oil and chopped onion fry until clear and lightly brown, add in two whole chopped fresh tomatoes and a can of diced tomatoes with a tablespoon of chipolte sauce and 4-5 bay leaves and two cloves of thinly chopped fresh garlic. Stir until lightly bubbling under med to light heat. Add two cups of passata until there is enough room for a cup of rice to be cooked an expand in the mixture.
Add a cup of basmati rice, cook on low heat for 15 mins and then add black beans and sliced button mushrooms.
Cook on low heat and test the texture of the rice and black beans, about 30 mins on simmer is a guide but will depend on your stove top and the size of your pot.
make sure to use a non stick pot.
Enjoy with a garnish of freh basil and a glass of red.
When flavour and texture beats looks.
1- Creamy and spicy hummus with a notch of ginger.
2 - Shredded crisp fresh lettuce.
3 - Softly cooked quinoa.
4 - Deep fried shallots.
Mix taste alone or try two combos. This delicious little treat is super yum and super convenient, especially if you have some home made hummus in the fridge.
Roasted Pumpkin is my favourite veggie.The sumptuous texture and rich flavour plus its so, so simple to cook.
Just leave the skin on cut into small 150g pieces approx (see pic) and roast.
But lets make cauliflower the star.
When baking cauliflower and pumpkin in the same over dish give them space and at 180C for about 40 mins, sprinkle the cauliflower with a little tumeric about half way through at 20 mins.
other suggestions (optional) added two cloves of garlic unpeeled to the bringing of the roast. Sprinkle with generous dose of salt and pepper when serving and a gentle slither of extra virgin olive oil.
Perfect meal to side with a Barossa Shiraz.
Mighty flavour from the simplest of cooks.
Step 1 - Preheat oven to 180C.
Step 2 - break up cauliflower into bite sized florets.
Step 3 - Bake on baking paper for 40 mins or until slightly brown and a little crispy. Leave oven on.
Step 4 - The sauce - in a small bowl mix a generous portion of "Lee Kum Kee" Plum sauce and Chui Chow style chilli oil, sprinkle in sesame seeds and small trickle of sesame oil.
Step 5 - Heat a flat pan - drizzle with sesame oil, add in cauliflower pieces. Medium heat on the pan. Pour the sauce over the cauliflower be generous and turn the cauliflower so all the sauce is thickly coating the florets.
Step 6 - Take half the cauliflower out and put it back in the oven for 5 mins, while turning the heat right down to simmer with whats left in the pan.
Step 7 - After 5 mins add both portions over and pan to a bowl, eat with a side of seaweed salad and or steamed or sticky rice.
Step 8 - Enjoy feel free to top with fried shallots, fresh chilli and a dash of fresh lime juice.
A side dish or a tatsty snack. This simple and quick dish is super healthy and packed with flavour.
Add a little water to a flat pan on high heat, sear some shredded fresh cabbage (any kind) when its slightly moist and soft, drain the excess water out and add in this order mustard seeds (direct to pan), tumeric after a min or two, then cocunut flakes. Mix & stir and add small portions each time and test to your particular taste. Letting the mustard seeds sear on heat initially is the trick then lower the heat as that flavour fills the kitchen.
Enjoy as a side, snack or a meal in itself.
Chilli is option - flakes work best here.
Simple delicious, wait for the flavour burst of peanut to ooze out of the crunchiness.
Blend broccoli in a light mixture (blender, food processor or just cut to finely diced) add a dash of olive oil, add a dollop of peanut sauce to the mixture. Roll into balls small enough to wrap in your dumplings wrappers. Gow Ghee is an option for wrappers. Seal tight and freeze.
Once frozen, heat a pan and fill with an inch or so of oil, Rice Bran, Peanut, Sunflower or Grapeseed oil works. When the oil is hot drop heat to mid add the dumplings in well spaced. Cook til golden brown. Out of the oil let the dumplings drain in papertowel.
Then add to yur serving bowl, top with fresh shallots and seasame seeds. Nice sides include rice and GoChujang.