a commonsense approach to eating well, living well and travelling
This is a delicious way to prepare fish – traditionally prepared with singhara (giant river cat fish), I used local New Zealand fish but you could use any firm white fish. Don’t be put off by the unusual spices – all these are easily available in any Indian store. I assure you the end result is a very authentic dish that is moreish.
INGREDIENTS
600 grams warehou or trevally
5 cloves garlic, peeled and chopped
1 thumb sized ginger, peeled and chopped
There are several rivers flowing through the southern states of India and the fertile deltas are excellent for growing rice. That is why rice is a staple and it is used not only as the carbohydrate source but also used in a variety of ways. Pulihora is made for festive occasions, although traditionally made with Ponni rice and tamarind, the lemon and mango version is popular in Andhra Pradesh. I find the long grain rice we get has too much starch and gets too sticky, so prefer Basmati rice.
You cannot make pulihora without using hing. There is a certain umami savouriness that hing brings to the dish. Hing or asafoetida is a resin of giant fennel plants that grow wild in Afghanistan and Iran. It was brought to India about the 16th century. The resin can be kept pure, which is how I store mine. You mostly find it ground to a powder and mixed with wheat – in India L.G (not the Korean brand) is synonymous with hing powder.
INGREDIENTS
250 grams Basmati rice, rinsed several times until water runs clear
600 ml water from the tap
4 long green chillies, quartered lengthwise
5 sprigs of curry leaves
Continue reading “LEMON & GREEN MANGO RICE – MAMIDI, NIMMAKAYA PULIHORA”
Not a tagine, perhaps a Middle Eastern spiced Ratatouille, that is what my daughter said when I served this up for a weekend lunch. It is best eaten a couple of days after it is cooked, making it perfect as a make ahead meatless dinner. There are all sorts of spices and yes there are whole green chillies too!!
INGREDIENTS for the SAUCE
100 ml extra virgin olive oil
2 large onions finely diced
3 cloves garlic, finely chopped or use a Microplane
This recipe is from Dish, the magazine (Issue 85). I love that it is straight forward and doesn’t use too many bowls and pans. The loaf takes a long time to cook but it is absolutely scrumptious, so it seems worth the time The texture is nutty, yet the cake does not use any almond meal.
INGREDIENTS
3 large eggs, size 7
1 plus ¾ cup caster sugar
1 cup neutral oil (eg sunflower oil)
1 cup buttermilk (I used plain yoghurt)
I first made this dish nearly 20 years ago and it was an instant hit with my then pre-schoolers. I must say it has remained a firm family favourite.
INGREDIENTS
2 medium eggplants
400 gram tin of Italian tomatoes, emptied into a bowl and squashed with your hand
Olive oil for frying the eggplants
2 tablespoons of extra virgin olive oil
3 cloves garlic, peeled and sliced thinly
INGREDIENTS
250 grams extra firm tofu
400 grams button mushrooms, wiped and thinly sliced
200 grams garlic shoots cut into 5 centimetre lengths
Continue reading “SPICY TOFU WITH MUSHROOMS & GARLIC SHOOTS”
INGREDIENTS
750 grams cauliflower, washed and cut into florets
400ml milk
45 grams butter
45 grams flour
1 cup grated cheddar
75 grams cream cheese at room temperature
INGREDIENTS
100 grams or four handfuls baby kale, washed and dried
50 grams of pickled ginger (from Asian stores)
1 large grapefruit, peeled and segmented
1 plus ½ tablespoon infused olive oil (I used Al Brown’s lemon & oregano)
Salt to taste
METHOD
Drain the pickled ginger and dry on kitchen paper. Place baby kale in a salad bowl. Sprinkle a tablespoon of olive oil and add salt. Use your fingers to mix as this way you will also massage the kale so it is tender. Arrange the grapefruit segments and pickled ginger on top. Just before serving drizzle the remaining half tablespoon of olive oil. Serves 4.
INGREDIENTS FOR THE CHICKEN
4 chicken Maryland cut legs
2 tablespoons butter at room temperature
1 clove garlic, finely chopped
½ teaspoon harissa
Continue reading “MOORISH CHICKEN MARYLAND WITH FRUIT & NUT PILLAF”
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…
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.