Author: Shanthini

Pork Vindaloo with dried and fresh chillies

This pork vindaloo is hot, tangy and tasty with the hotness of dried and fresh chillies balanced by the warm spice mix, tanginess of tamarind paste and sweetness of added sugar. The recipe is an amalgam of a number of Goan and Keralan versions and as with all of them is best the next day after the meat marinates in the gravy overnight. Many of the recipes advise marinating the pork for at least 4 hours or overnight before cooking, but I find the results are just as good with an hour or so of marination. You do need to have you Indian spice cupboard up to date for this recipe but don’t be intimidated by the range of ingredients as the method is very simple. Using pork scotch fillet or pork shoulder which has some fatty tissue produces the best result. Preparation time: 1.5 hours Cooking time: 1 hour – 1.5 hours Ingredients 1 kg pork scotch fillet or pork shoulder diced into medium size cubes 1 cup white vinegar 2 teaspoons salt 1 …

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beetroot pachadi

Originally posted on my primrose hill kitchen:
I think beetroot rocks and this is my take on beetroot pachadi, a creamy Indian curry dish which is normally served puréed. I prefer it chunky but with the same great flavours, I also love the popping texture of the mustard seeds in your mouth when you eat it. I have added crunchy coconut chips as a garnish, to add even more texture. It’s a great Indian sweet and sour dish which can be a stand alone dish, but is delicious with other curries too, including meat ones, and perfect served with basmati rice and a salad or a paratha. My friends have tested this recipe out for me and they all think it’s brilliant. Thanks friends. Recipe Serves 3-4 as a side dish serves 2 as a main. Ingredients: 400g raw beetroot or 2x vacuum pack of cooked beetroot in its own juice (not in vinegar) 2 tablespoons of coconut oil or olive oil 2 teaspoons of mustard seeds 2 garlic cloves A quarter of a thumb…

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Spicy Roast Chicken with lemon and onions

This roast chicken is spiced up with an indian marinade and perked up by the lemon and onions that it is stuffed with. Perfect for any occasion from Sunday lunch or simple weeknight dinner. Delicious with roast potatoes, a crisp green salad and a crispy white wine! Preparation time: 15 minutes Cooking time: 1.5 hours Ingredients: 1 Whole Chicken (approximately 1.5kg) 3 cloves garlic 1 tsp chilli powder 1 tsp turmeric 1 tsp cummin powder 1 tspn salt 2 tablespoons olive oil 8-10 springs of thyme 1 lemon cut into quarters 1 onion cut into quarters Method: Pre-heat oven to 180 degrees celcius. Pound garlic cloves in a mortar and pestle. Make marinade by mixing together chilli powder, turmeric powder, cummin powder, salt, crushed garlic and oil in a bowl. Pat chicken dry, rub inside of chicken with ¼ of the marinade. Place a few springs of thyme inside the chicken, then stuff with equal amounts of the lemon and onions. (Save any leftover onions and lemon)     Truss the chicken tying together chicken …

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Fried eggplant and pea curry

This curry is delicious with grilled lamb, fish or chicken or as a main served with dhal, rice and roti for a vegetarian meal. Frying the eggplant pieces before putting the curry together makes the eggplant melt like butter in your mouth. Prep time: 30 minutes Cooking time: 20 minutes Ingredients: 1 large eggplant cut into cubes 1 onion diced finely 1 cup of frozen peas 1 tomato chopped into medium chunks 2 cloves garlic and same quantity of ginger pounded into a paste Salt 1 tsp turmeric 1 tsp chilli powder 1 tsp cummin powder 1 tsp cummin seeds Handful of curry leaves 6-8 tablespoons of vegetable oil Optional: 2-3 green chillies left whole but split down the middle (remove seeds for milder outcome) ½ cup of water Handful of chopped coriander to garnish Method: Place eggplant cubes in a colander and sprinkle with salt, allow to sit for at least 30minutes. This allows draw some of the bitter juices from the eggplant rather than it all going into the curry sauce. Drain eggplant …

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Durban Indian Meatballs in tomato curry sauce

This is another Durban comfort-food staple. It is often referred to as “lamb kebabs in chutney”. This curry is delicious with roti or rice and a dollop of cucumber raita. I often make extra meatballs and freeze them as they can also be used as an appetizer, just grilled from frozen and served with a  Mint Chutney or Chilli Sauce on the side. These meatballs can also be cooked with borlotti or cannellini beans for an Indian version of the Spanish dish of meatballs and beans in tomato sauce. Adding beans changes the texture of the gravy making it “more creamy” and much heartier than the basic tomato version. Ingredients Meatballs: 1 kg lamb or beef low fat mince ½ onion finely diced 4 cloves garlic and equivalent amount of fresh ginger peeled 1 teaspoon cummin powder ½ teaspoon turmeric powder 2-3 fresh red chillies chopped finely (can be deseeded for less heat0 1/4 bunch of coriander finely chopped (about 3 tablespoons worth) 1 egg beaten 1 teaspoon of salt To make meatballs: Use a mortar and pestle …

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Chili con Carne

Originally posted on Tasty Eats:
Chile con carne is one of my favorite cold weather dishes. Over the years, I came up with the following recipe, that became my go-to recipe, but even this one keeps evolving.My version is not quite the authentic Texan one. I prefer to use chopped meat rather than cubed meat, and to add ingredients  that are inspired by the wonderful Mexican Mole sauce. I love the addition of beans and tomatoes, which in many purist versions are strictly forbidden. I also like to finish the cooking with the addition of a bit of golden Tequila and to sprinkle it with fresh oregano and a squeeze of lime, to add freshness and cut down the heaviness of the dish. One thing I’ve changed this time was the use of beer instead of my usual red wine and beef stock. This was inspired by THIS RECIPE from a wonderful blog that I’m sure you’ll enjoy visiting. I liked the slight bitterness the beer added to the dish, and will definitely use it…

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Spice up your life!

Many people from different cultures and backgrounds worldwide have a special place in their hearts for spicy foods, and it turns out that these foods don’t only taste great, but provide wonderful health benefits as well. Although everyone prefers a different level of spice in their foods, it doesn’t actually matter how much your food […] via 6 Health Reasons To Eat Spicy Foods More Often — Our Better Health

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Durban Style Chicken Briyani

Briyani-Breyani-Biryani…, however you want to spell it, is a traditional feast dish in the homes of Indian families. The accompaniments of Grapes Apple Mint Raita, Indian Spicy Mint and Coriander Chutney, Roasted eggplant with cummin and yoghurt and Red Lentil Tarka Dhal with turmeric and ginger make the serving of biryani a true foodie experience. This family recipe includes lentils, boiled eggs, spicy potatoes along with the marinated chicken and golden fried onions which combine for a protein and carbohydrate packed pot of deliciousness. Definitely best kept for special occasions! The chicken can be replaced with lamb for an equally wonderful result. This recipe should be started the day before or early in the morning to allow the chicken to marinate in the yoghurt-tomato based marinade which tenderises and flavours the chicken. The time and effort required to prepare this delicious layered rice dish is definitely worth the effort and the leftovers are especially delicious the day after I have organised this recipe with the ingredients and method for each different steps to make it …

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Durban-style Lamb and potato curry

Originally posted on freespiritfood:
The smell of curry leaves frying in oil with spices and onions is one that always transports me to the kitchen of my Aunt Vimala. Even though it was a regular occurrence in our own home, there was something very special about staying over at Uncle Pat and Aunty Vim’s with all the cousins. She was a wonderful cook and inspired my love of cooking. This traditional lamb and potato curry is a staple in many South African Indian homes and now in the homes of my family and many friends in Australia. Prep time: 15 minutes Cooking time:1.5 hours Ingredients 800g diced lamb, preferably lamb chump chops with fat removed and diced so that there are some small bones but plain diced lamb can be used too 3 teaspoons ginger and garlic ground together into a paste 1 large brown onion diced finely 1 tomato chopped 1/2 bunch coriander including stalks 2 pieces cinnamon bark 5 cardamom pods Handful of curry leaves removed from stalks 1.5 teaspoons cummin seeds 1…

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Baked Italian Sausages with red capsicum and onions

As the cooler days approach here in Sydney, this is a quintessential comfort food dish which will warm your heart and soul in true Italian style. Preparation time: 5 minutes Cooking time: 1.5 hours (including grilling capsicum) Ingredients 6-8 Italian spicy sausages or merguez sausages 2 red capsciums 2 large onions cut into thickish slices 3-4 tablespoons Olive oil 4 cloves of garlic roughly chopped 3 red chillies sliced lengthwise (optional) Handful of fresh basil and parsley Crusty bread Method Heat oven to 150 degrees celcius Place whole red capsicums on roasting tray and place in oven for 35-45 minutes until skin is black and blistering, turn during cooking process to evenly blacken capsicum Meanwhile slice onions, heat 3-4 tablespoons of olive oil in a frying pan and cook onions slowly until just golden Remove capsicum from oven and place in plastic bag, tying up ends of bag. Allow capsicum to sweat inside plastic bag for 5 minutes which will loosen skin. Increase oven heat to 180 degrees celcius. Place sausages in a baking tray, …

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Prawn, fennel and coriander Gow Gee – steamed dumplings

I created these little treats because I was searching for a light, healthy but hot appetiser that would complement an Indian dinner without filling guests up too much. Steaming these dumplings is easy and quick and you can do this just before or as guests arrive which if you want to use these as canapés which works well. The ready made “gow  gee” pastry is easy to find in Asian food store refrigerator section and very simple to work with. You will also need a steaming basket or steamer. I used fennel, ginger, cummin, fresh coriander and ginger to add subtle Indian flavours to the prawn filling. Most steamed dumplings recipes don’t require you to cook the filling beforehand but I decided to so I could roast the fennel seeds and use cooked onion. I didn’t use any chilli in these as I planned to serve with chilli oil on the side. Ingredients 8 large, green or uncooked prawns – shelled, deveined and chopped into medium dice 1/2 onion very finely diced 1 tablespoon vegetable …

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Irish Sourdough Soda Bread

This looks like a great recipe for Irish Soda bread to go with my Irish Lamb Stew compliments of the intriguingly named Mouth Brothels blog…. It is St. Patrick’s Day and the most Irish bread I know is soda bread. Basically a bread made from baking soda, buttermilk, salt and flour, it was long a staple of thrifty homemakers. Soda bread is a quick bread with little kneading or rise time, so by adding my sourdough starter, I basically quadrupled […] via Sourdough Rosemary Soda Bread — Mouth Brothels

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Irish Lamb Stew for St Patrick’s Day

This is an old family favourite stew made extra delicious by the addition of crispy fried bacon and the use of white pepper. I love lots of fresh thyme in it as well. Perfect way to celebrate St Patrick’s Day no matter where you are in the world🍀🍀🍀 Ingredients 5-6 lamb neck chops,with some of the meat cut into smaller chunks off the bone 1 tspn salt 1 tspn black pepper 1 tspn white pepper ½ cup flour ½ cup water Vegetable oil and butter 4 cloves of garlic crushed 2 onions sliced into thickish rings Chicken stock 2 carrots chopped into medium size chunks 2 desiree potatoes chopped into quarters Half a bunch of thyme leaves stripped from stalks 2 bay leaves 1 cup white wine Method 1. Place bacon in frying pan and cook until crisp and fat has rendered into pan 2. Put lamb, salt, black pepper and flour into mixing bowl and coat lamb evenly 3. Brown lamb in batches on high heat in frying pan – might need to add …

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Indian Spiced Crab with crispy wafers

This makes a delicious canapé served with crispy thin wafers or mini pappadums on the side. Also be perfect on betel leaves if you can source them. Buying the pre-packed  crabmeat makes this a very quick and easy recipe to make. I made this recipe up on Christmas Day and it received good reviews from the family so thought I would share…unfortunately no end product photos! Prep time: 5 minutes  Cooking time: 10 minutes Ingredients 1 x 400g/500g tub of crab meat (available from seafood shops or supermarkets in Australia) – fork through crab meat to break chunks up 1 onion finely diced 1 tablespoon of ginger and garlic paste (2 cloves garlic and equivalent ginger ground to a fine paste) 2 sprigs of curry leaves removed from stalk 1/2 cinammon stick (preferably cinnamon bark) 1/2 teaspoon cummin powder 1 red chilli finely diced (can be omitted) 1 tspn black mustard seeds or nigella seeds 1.5 tablespoon vegetable or olive oil salt to taste Handful of coriander leaves, very finely chopped Method: Heat oil in …

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Christmas Turkey Stuffing

Originally posted on freespiritfood:
It’s been a very busy lead up to Christmas so there hasn’t been much time to post recipes but there has been a lot of cooking going on! We have already celebrated Christmas with family  in Melbourne and Sydney. And the now the requests are coming in for the ham glaze and turkey stuffing recipes are coming in so I thought I’d share with everyone. This stuffing recipe has been in my family forever and I don’t know where it originated from. It doesn’t have fruit or nuts in it but the carrots and onions add sweetness and the finely chopped chicken liver adds texture and an almost gamey flavour. White pepper is essential and adds a tangy spiciness quite different to black pepper. I use the stuffing in full turkey roast, turkey breast roll and also whole chicken roast. Highly advisable to make a seperate dish of it in the oven at the same time as it goes pretty quickly. Prep time: 15 minutes  Cooking time: depends on what you…

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Review: Sassy Sarong still going strong in Seminyak, Bali

Recently some foodie friends of mine visited Seminyak on a week long rest, relaxation and fine dining tour. When I requested their top 3 picks they admitted that despite trying many of the hot newcomer restaurants they felt that Will Meryck’s Sarong restaurant in Jalan Petitinget was still their top choice for the food, service and atmosphere. After very many years of visiting Bali I have been to Sarong on quite a few occasions including having a great time here on New Year’s Eve 2013. We had stopped in to Seminyak for a few days on this trip to stop in to some of the great restaurants by the coast before heading to Ubud – of course Sarong was also top of our list to go back to. We booked ahead via their website which is easy to do and highly recommended because it fills up quickly even in the low season. We arrived to met by their traditional warm welcome and we’re seated in the beautiful garden. The warm interiors and gorgeous lighting throughout creates a …

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Review: Ji whizz in Canggu, Bali

We were recommended to try the newly opened  at Ji Restaurant at the Hotel Tugu in Canggu by a friend so took a taxi from Seminyak for the roughly 35 minute trip, depending on traffic for dinner. Arriving at Hotel Tugu in Canggu, we were immediately impressed by the truly special setting created by the huge Garuda statue and furnishings in the hotel lobby. The restaurant and bar are situated next to the Hotel Tugu whose owners have an amazing collection of Chinese, Japanese and Indonesian antiques and collectibles which feature in their hotels and venues. We started with cocktails on the rooftop bar overlooking the busy beachside bars of Canggu with glimpses of the ocean over the rooftops, watching the sun setting as we sipped on our literally smoking CoCo Sexo cocktails, a delicious mixture of pineapple, rum and coconut juice served in coconut jars over dry ice. The bar area is eclectically decorated with beautiful artisan lights and plantings with indoor and outdoor seating. Ji restaurant itself is housed in a 300+ year old Chinese temple …

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Prawn Caldine with tamarind and ground almonds

This recipe is inspired by Rick Stein’s version with a few adjustments to make it an easy mid-week dish. It is lightly spiced but the addition of green chillies adds a hint of heat. The tamarind water adds a sweet sour component which complements prawns or fish brilliantly. The ground almonds add another dimension and help to thicken the sauce but can be omitted if you prefer. Prep time: 15 minutes  Cooking time: 15 minutes Ingredients: 500g fresh or frozen prawns(defrosted), preferably with tails left on OR 500g firm white fish 2 tablespoons white wine vinegar 1 tsp turmeric powder 1 tsp black peppercorns 1 tsp cummin seeds 1 tablespoon coriander seeds 1 onion thinly sliced 4 cloves garlic and equivalent amount of fresh ginger 2 tablespoons ground almonds (optional) 400ml coconut milk 3 tablespoons tamarind water (made using tamarind seeds or concentrate) 4-5 mild green chillies, cut into long strips coriander to garnish salt vegetable oil Method Place peeled (and defrosted) prawns/fish chopped in pieces in a bowl and marinate for 10 minutes or so …

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Noodle Soup with Thai Red Roast Pork

The weather in Sydney this weekend has been awful with very high winds and torrential rain. It feels like winter has really arrived. Of course this  is perfect weather for heart warming soups, roast and casseroles. What a great excuse for comfort food! This soup is a perfect antidote to winter blues and just as good in summer as it has a light chicken stock base. You can really season this to your taste and leave out the fresh chillies if you prefer a less spicy option. You will need Thai Red Roast Pork for this recipe which will extend your preparation time if you are making yourself and not “cheating” and buying it at your closest Chinese BBQ store. Same goes for the chicken stock – of course homemade is always nicer but if you don’t have time or any frozen in the fridge then store bought is fine. It is good to fry the finely chopped garlic to  a crisp; and also roast and crush the peanuts, so that is out of the way …

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