Fish in Indian Crazy Water #fishbroth #crazywater

This an old recipe of mine which I haven’t made in ages but planning for dinner tonight. I have nice tomatoes and lots of fresh herbs so will wing the flavours to create a delicious broth for the fish to poach in, and I might throw in some potato to bulk it up for a Sydney winter’s evening.

Here’s the link to the original recipe https://freespiritfood.net/2015/11/08/snapper-in-indian-crazy-water-broth/

I’ll post photos of tonight’s version later.

Cauliflower, eggplant and green bean #curry #mixedveg

A nice vegetable curry is delicious just with some dhal and rice or alongside other curries or grilled meat.

The combination of cauliflower, eggplant and green beans with the warmth of mild Indian spices is a tenure winner. I love eggplant and in this recipe I use the long, skinny variety cut in discs.

The onion mixture with dried red chillies, mustard seeds and curry leaves is a classic base for many a South Indian curry and you really can’t go wrong with any vegetable combination you add.

Prep time: 10 minutes Cooking time: 25 minutes

Ingredients:

  • 1 onion finely diced
  • Handful fresh curry leaves (optional)
  • 1/2 piece cinammon bark or quill
  • 1 teaspoon cummin seeds
  • 1/2 teaspoon fenugreek seeds (optional)
  • 1 teaspoon black mustard seeds
  • 2 dried chillies
  • 1 tablespoon ginger and garlic pounded to a paste
  • 1/2 teaspoon turmeric
  • 1 tomato diced finely
  • 2 Thai long eggplants
  • 1.5 cups cauliflower florets
  • Greens beans, top and tailed chopped into small pieces (about a cup’s worth)
  • 1/2 cup frozen peas
  • 2 tablespoons vegetable oil

Method:

1. Heat oil in a flat, heavy based pan which has a lid, add cinammon, cummin seeds , fenugreek seeds, dried chillies and curry leaves and heat over medium heat until fragrant.

2. Add onions and simmer gently until onions are transparent then add turmeric, cummin powder, mustard seeds and mix through.

3. Add ginger and garlic paste, tomatoes and mix through, stir fry until tomatoes just start breaking down, add 1/2 cup of water to stop mixture from sticking.

4. Add cauliflower florets and cook for 10 minutes with the lid on.

5. While cauliflower is cooking, cut eggplant into discs and then add with green bean pieces to cauliflower mixture. After 5/minutes, Add in peas and 1/2 teaspoon salt. Add 1/2 cup of water to stop mixture sticking. Simmer for 5 minutes until eggplant is tender and going transparent but not mushy.

6. Taste to see if additional salt required. Garnish with coriander and serve with fluffy white rice or naan, or just as a delicious side dish with other dishes.

#Peas, pea shoots, broccoli and feta #salad

Another easy pea-sy salad that is delicious with grilled lamb cutlets and oven baked sweet potato fries.

Weekday dinners can challenge the imagination but the addition of a yummy salad to basic meat and veg combos can really make the difference.

In this case the addition of some peas and pea shoots, along with cubed feta cubes, a splash of olive oil and a squeeze of lemon makes for a great and very healthy side dish.

Ingredients:

  • 2 cups or so of broccoli florets steamed or just cooked in the microwave
  • 1 cup frozen peas cooked to al dente in the microwave
  • 1.5 cups of pea shoots torn it or pieces
  • 1/2 cup feta cubes
  • 1/2 lemon
  • 1 tablespoon olive oil
  • Salt and cracked Black pepper to taste

Cook vegetables, combine all ingredients and serve.

Red #Kidney Bean #Dhal

I substituted the black beans with a can of red kidney beans and added 1/2 a cup of red lentils about an hour into the cooking, adding extra water to stop it from sticking along the way.

The outcome was delicious and I’d recommend playing around with this recipe with beans and lentils of your choice. can’t go wrong really!!

Here’s the original recipe with black beans.

Black bean Dhal with ginger, chilli, onions and tomato

Oven roasted #beef #short ribs with corn

These beef ribs were delicious with corn and a spinach and brocccoline salad with quick pickled onions. Inspired by a friend in Brisbane who made them last night!

Prep time: 2 hours Cooking time: 3.5-4 hours

Ingredients:

Beef short ribs, trimmed – about 1kg bone in for 2 people

Spice rub: 1 tablespoon brown sugar, 1 teaspoon paprika, 1/2 teaspoon cummin powder, 1/2 teaspoon chilli powder, 1/2 teaspoon chilli flakes, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1.5 tablespoons olive oil

Homemade bbq marinade sauce: 1/4 cup tomato ketchup, 2 tablespoons smoky bbq sauce, 1.5 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1/2 tablespoon soy sauce

Salad; Broccolini, baby spinach, 1/2 red onion, 3 tablespoons cider vinegar, salt pepper, 1 tablespoon olive oil

Corn: corn on the cob, salt, water to cover, salt, pepper and a dob or two of butter to finish

Method:

1. Make spice rub, then massage well into beef short ribs, allow to marinate at room temperature for just on 2 hours (or overnight in fridge but bring to room temp before cooking).

2. Heat oven to 120 degrees celcius

3. Cover roasting pan in foil, then put another layer of foil and place ribs on it, then cover with another piece of foil and crimp edges to create a tented sealed foil package. Place in oven. (Slice half a red onion and pickle in 3 tablespoon cider vinegar)

4. Make bbq sauce and marinade/brush with bbq sauce every hour for 3 hours.

5. Uncover tops of beef, raise oven temp to 200 degrees Celsius, brush with bbq sauce and cook for 1/2 hour to melt fat on top and crisp. While finishing beef boil corn and make green salad, adding drained pickled onions. I used baby spinach and blanched broccolini with a dash of olive oil, salt and pepper.

Slow oven roasted beef short ribs

6. For last ten minutes add thyme leaves, and turn on top grill to finish cooking off top layer of fat.

7. rest beef for 10-15 minutes and serve with corn and salad!

Shepherd’s Pie with an Indian Twist #spicysheperdspie #indianpie

This is a spiced up version of an Irish lamb mince Shepherd’s Pie that will warm you up and tingle your tatstebuds.

The addition of spiced fried onions to the mash and curry leaves and spices to the mince mixture adds a touch of India that is a great twist to a winter comfort food staple.

I also added a layer of raw baby spinach that kept its texture and is a great way to make sure your green quotient box is ticked, especially with a nice green salad on the side as well. In fact, with leek, carrots, ginger and garlic, onions, potato, spinach and tomato the nutrition value of this dish cannot be denied!!

This quantity serves 2 so use a small-medium size casserole dish

Ingredients

  • 500g lamb mince
  • 1 onion diced
  • 1 carrot diced
  • 1/2 cup diced leek
  • 3 cloves garlic and equal amount ginger and 1 red chilli ground to paste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon chilli powder (optional)
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons olive oil
  • 1/2 cup of tomato passata
  • 1 cup chicken stock
  • 2 Handfuls of curry leaves
  • 2 cups of baby spinach leaves
  • 1 onion sliced
  • 1 teaspoon mustard seeds
  • 1 small piece of cinnamon bark or quill
  • 1 tablespoon olive oil
  • 2 potatoes
  • 1 egg beaten for brushing top of mash
  • 1 tablespoon of butter
  • 1 tablespoon milk
  • 1/2 teaspoon turmeric
  • Extra curry leaves and coriander for garnish
  • Salt

Method:

1. Prepare vegetables for mince mixture. Chop leeks, onions and carrots. Make ginger, garlic and chilli paste.

2. Heat 2 tablespoons olive oil in heavy based pot, add cumin seeds to flavour the oil, then add leek, onions and carrot and sweat gently until softened. Add ginger, chilli and garlic paste and mix through.

Soften vegetables the add spices and mince.

3. Add turmeric, cummin and chilli powders to mixture and mix through, then add mince, and stir to break up mince and brown it before adding tomato passata, 1 handful of curry leaves and stock. Bring to a boil then simmer for 20 minutes or so until mince is cooked and sauce is reduced.

4. While mince is cooking, peel and cut up potatoes into pieces. Place in a pot of boiling water with salt and 1/2 teaspoon turmeric. Boil potatoes until tender, strain and then mash them with a dollop of butter and 1 tablespoon of milk, taste to see if additional salt required and set aside.

5. Pre-heat oven to 180 degrees Celsius.

6. Slice (not dice) additional onion. Heat 1 tablespoon olive oil in small pan, add cinammon stick, 1/2 teaspoon mustard seeds, other handful of curry leaves, then add onions and fry gently until onions are brown and starting to caramelise.

7. Add half the browned onion mixture the mash and mix through, reserve the other half.

8. Place the mince mixture in a casserole dish, top with spinach leaves, mash.

9. Using a fork, score the top of the mash, then brush with the egg. I add a red chilli to the top for decoration.

10. place in hot oven for 20 minutes until top starts crisping, then sprinkle rest of onions on top and put back into the oven for a further 10 minutes.

11. Garnish with curry leaves and coriander. Serve with a crisp green salad.