Category: FOOD

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OVEN ROASTED BROCCOLI WITH GARLIC BUTTER

If you have been reading my blog, you’d realize I love broccoli. It appears I have quite a few recipes using broccoli. The garlic butter is not real butter…

Oven roasted broccoli with garlic butter

FOR THE GARLIC BUTTER

INGREDIENTS

1 head of garlic

1 teaspoon olive oil

1 tablespoon good quality extra virgin olive oil

Sea salt

METHOD

Preheat oven to 200 degrees Celsius. Cut the top off (about ½ centimetre or so) for the garlic head. Place on a large foil piece. Pour the olive oil on the head and sprinkle the salt. Wrap up the garlic tightly with the foil and place on a baking tray in the preheated oven for 30 to 35 minutes.

Once cooked remove from oven and allow to rest for five minutes before cutting open the foil. When cool enough to handle, squeeze out the pulp (yes like a toothpaste) into a bowl. Drizzle the good quality extra virgin olive oil, a little at a time continuously mixing the pulp so the oil is incorporated. Add a pinch of salt and when the consistency resembles butter, serve on baked potato or with other vegetables.

FOR OVEN ROASTED BROCCOLI

INGREDIENTS

2 heads broccoli

2 tablespoons extra virgin olive oil

Sea salt to taste

½ to 1 teaspoon chilli flakes

METHOD

Preheat oven to 200 degrees Celsius. Wash and dry the broccoli. Cut into florets and put on a large oven tray. Drizzle the oil on top of the florets and sprinkle the sea salt. Using your fingers, mix it all in well so all the florets are well coated with the salt and oil. Place in the oven for about 25 minutes. Shuffle them or turn them over and sprinkle the chilli flakes and return the tray to oven for a further 10-15 minutes of cooking. The edges of the broccoli florets should be caramelized and brown.

Place the florets into the bowl and add the garlic butter. Toss gently until all mixed in and serve immediately. Serves 4.

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CHICKEN BIRYANI

Chicken Biryani

Biryani is a mixed rice dish with its primary origins among the Muslims in India. It is debatable as to whether the Mughals or Arab traders brought the dish to India. Chicken biryani is almost synonymous with Hyderabad and it is no coincidence that the Nizams (Muslim rulers – first as an annex of the Mughals) ruled this part of the Deccan for over two hundred years.

INGREDIENTS

1 (1.5 kilograms) free range chicken jointed in to 8 – 10 pieces

3 large onions, peeled and thinly sliced

5 tablespoons vegetable oil

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POTATO CURRY PUFFS

Potato Curry Puffs

INGREDIENTS

300 grams waxy potatoes

100 grams onions, finely chopped

2 teaspoons curry powder

½ teaspoon turmeric

1 teaspoon Kashmiri chilli powder

½ cup chopped cashew pieces

2 tablespoons of neutral oil

4 sheets frozen puff pastry, thawed

1 egg, beaten

Salt to taste

Coriander, tamarind chutney to serve

METHOD

Preheat oven to 180 degrees Celsius fan forced. Line two large baking trays with baking paper.

Boil the potatoes in their skins. Allow to cool and peel the skin. Cut cooked potatoes in a one centimetre dice.

Heat oil in a large fry pan over a medium heat. Sauté the onion for a couple of minutes and add the chopped cashew pieces. Continue frying till the cashew pieces are golden brown. Add the curry powder, turmeric and chilli powder. Fry briefly and then add the potato pieces. Add salt and sprinkle a couple of table spoons of water. Cover and cook for about four to five minutes. Set aside to cool.

Cut each piece of pastry into squares. Place a tablespoon of the potato mixture in the middle of each square (using your fingers to evenly spread). Make sure you leave a 1 centimetre border around the edge. Fold to form a triangle. Press the edges with a fork to seal.

Place the “puffs” on prepared tray. Brush with egg and bake for 15-20 minutes or until puffed and golden.

Serve hot with coriander and tamarind chutney. Makes 16 puffs.

CORIANDER AND TAMARIND CHUTNEY


INGREDIENTS

1 plus ½ cup of chopped coriander stems, roots and leaves

3-4 hot green chillies chopped (I used cayenne)

1 tablespoon tamarind paste

Salt to taste

METHOD

Put all ingredients in a blender and blend to a fine paste. Allow to rest at least an hour before serving.

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BUCKWHEAT PANCAKES WITH RHUBARB COMPOTE

Buckwheat pancakes with rhubarb compote

Did you know that buckwheat is not a grain but is actually the fruit of a plant related to the rhubarb and sorrel? It is widely popular in many cuisines for its nutritional benefits. Another interesting fact is that rhubarb is a native of Russia and is really a vegetables but is often treated as a fruit. I love the rose pink colour of cooked rhubarb and the natural sharpness works well with the pancakes.

Just a note the leaves of rhubarb have a very high oxalic acid content and are poisonous. Please discard them and cook only the stalks.

BUCKWHEAT PANCAKES

INGREDIENTS

1 plus 1/3 cup buckwheat flour

1 tablespoon sugar

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PANEER JALFREZI

Paneer Jalfrezi

This is a quick and easy to prepare dish. Jalfrezi uses stir frying techniques introduced to India by Chinese traders.

INGREDIENTS

300 grams paneer (store bought is fine)

1 large red pepper, seeds, stalk and pith removed and sliced into half centimetre wide slices

1 large green pepper, seeds, stalk and pith removed and sliced into half centimetre wide slices

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RED CABBAGE AND EDAMAME SALAD WITH MISO DRESSING

I prefer red cabbage over green cabbage. It can be served cooked or raw and during winter adds such a vibrant colour to the table. This can be served as a light meal on its own or as an accompaniment.

Red cabbage and edamame salad with miso dressing

INGREDIENTS

½ small red cabbage, washed, dried and thinly sliced

1 cup of edamame beans (frozen is fine)

1 kohlrabi, peeled and julienned

½ cup of peanuts roasted (skin on)

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CELERIAC LATKES WITH HERB SALAD AND TAHINI DRESSING

Celeriac Latkes

Celeriac is not available in all supermarkets and yes it is an ugly looking vegetables. Luckily I am too much of a curious cook to not dismiss something based on looks.

Celeriac

You can say it is the unsung hero of the vegetable world, knobbly and odd shaped. It has a celery flavour with a hint of lemon and is nutty. I came across celeriac when we were living in Budapest and during winter there was an abundance of this. Again another very versatile vegetable – try it roasted or in soups and it will be easy to see why it is popular. You can mix it in with potato to make a mash or on its own make a velvety, creamy puree to go with your seafood.

INGREDIENTS

450 grams celeriac

150 grams parsnip

½ cup freekah boiled in water and drained

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