accompaniment Archives - Page 8 of 11

“Uncomposed” Carrot Salad with a hint of chilli

This is my favourite salad to serve with Indian curries. Somehow the sweetness of the carrots (and sugar) with the tanginess of the vinegar based dressing, and the hint of fresh chilli complements Indian food perfectly.

Composed salads, or what the French call salade composée, are salads where an “assortment of ingredients are arranged aesthetically on a plate and drizzled with vinaigrette, rather than tossed with it”. (http://www.cookthink.com/reference/836/What_is_a_composed_salad)

That’s why I call this my “uncomposed” salad. When I was young, my mum made the same salad but arranged it (or composed it) beautifully in tiers of finely sliced/chopped/grated ingredients. The result was almost a work of art! Of course, you can do this if you have time and want to wow your audience, but I just toss it all together! Tastes the same😁

Also, the rocket can be replaced with finely chopped iceberg lettuce for additional crunch!

Prep time: 8 minutes Cooking time: 0

Ingredients:
1 large carrot grated
1/2 Spanish onion finely sliced
1 small tomato diced
1 small Lebanese cucumber sliced into rings
1 cup of rocket leaves or finely chopped iceberg lettuce
1/4 cup finely chopped coriander leaves

Vinagrette Dressing:
3 tablespoons olive oil
2 tablespoons white vinegar
1/2 teaspoon salt
1 teaspoon white sugar
1 finely chopped red chilli

Method:
Put all the ingredients in your salad bowl
Pour over vinaigrette
Toss
Serve as accompaniment to Indian meal

August 26, 2017August 26, 2017

Shanthini1 Comment

Caramelised Brussel Sprout and Spinach Salad

Crunchy, caramelised Brussel sprouts roasted with tangy pomegranate molasses, chilli and garlic and then tossed with crispy baby spinach and twist of lemon. Will change any non-Brussel sprout lover’s mind!

Prep time: 5 minutes Cooking time: 20-25 minutes
Ingredients:

250g Brussel sprouts
2 tablespoons pomegranate molasses
1 red chilli finely chopped
2 cloves garlic finely chopped
2 tablespoons olive oil
150g baby spinach (or enough to toss with your sprouts)
juice of half a lemon
salt and pepper to taste

Method:
Pre-heat oven to 180 degrees celcius

Line baking tray with grease proof/baking paper

Chop hard end off sprouts and split in half or leave whole if very small

Place sprouts cut side up in baking tray, sprinkle over chilli, garlic, olive oil. Use rubber glove to carefully smear each sprout with olive oil, then sprinkle pomegranate molasses over the sprouts.

Bake in oven until sprouts are tender and crisp and caramelised to your liking. (I like them almost burnt)

Add to spinach along with lemon juice, salt and pepper, toss and serve!

August 23, 2017August 23, 2017

Shanthini4 Comments

Broccoli and Green Beans with garlic, anchovies and onion

This recipe brings together a classic combo of flavours. A quick and easy way to add flavour and bite to your greens. This is an excellent accompaniment to grilled steak and roast dinners. I used special Tricana brand Portuguese anchovies rolled with capers for this version, but just ordinary anchovies will do fine. You can omit the capers, add chilli flakes, or add roasted almond slivers, and/or finish with lemon zest. Any or all of these additions would be just as delicious and quick!

Prep time: 15 minutes Cooking time: 8-10 minutes

Ingredients:
200g green beans (top and tailed)
250g broccoli florets
8-10 anchovies
2 teaspoons capers(optional)
1/2 onion sliced thinly
2 cloves garlic crushed
1 tablespoon olive oil
Ground Black pepper
Parsley to garnish

Method:

Steam or microwave beans and broccoli until just tender (al dente) – should be bright green! Set aside.
Slice onion thinly
Crush garlic
Heat olive oil in pan, then add onions and cook over medium heat until translucent, add garlic and heat through until fragrant, add anchovies (and capers if using) and mix through onion garlic mixture until some of the anchovies “dissolve”.

Add broccoli and beans to pan and heat, turning to coat vegetables in onion mixture and allow flavours to meld with vegetables.

Sprinkle with chopped parsley and serve warm as a side dish.

August 18, 2017August 18, 2017

Shanthini6 Comments

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 and pat dry with paper towel before placing in a bowl. Add ½ teaspoon each of turmeric, chilli powder and cummin powder and mix well to coat.
Heat 3 tablespoons of vegetable oil over medium heat, then add eggplant in batches frying until golden on the outside but not overcooking. Drain eggplant on paper towel and set aside. Repeat until all your eggplant is fried. (The eggplant will absorb oil so you might need to add a tablespoon or so more to fry all the pieces.)

Once eggplant is all fried, wipe pan clean, then add another 2 tablespoons of oil to the pan and heat. Add curry leaves and cummin seeds to the pan and heat through to flavour oil.

Add onion and cook until transparent, then add garlic and ginger paste and fry for 2 minutes. Then add tomato, and the rest of the powered spices (i.e ½ tsp turmeric, ½ tsp chilli powder, ½ tsp cummin powder), the green chillies if using and ¼ cup of water. Cook for 5-8 minutes over medium heat until tomato starts breaking up, adding more water if needed to prevent mixture from sticking to pan.

Add in eggplant pieces and peas and gently mix through the spice mixture. Cook for 2 minutes until peas are cooked to your liking.
Remove from heat, garnish with coriander, serve and enjoy

June 3, 2017

ShanthiniLeave a comment

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 non-stick pan over medium heat
Add cinammon bark and curry leaves to flavour oil until curry leaves stop spluttering
Add onions and cook slowly (sweat) over medium heat until translucent and tender
Add ginger and garlic paste and sautéed for 1 minute
Add mustard seeds, chilli and cummin powder and let heat through for 1 minute
Add crabmeat and cook through for 3-4 minutes to allow crab to absorb spice flavours – – continue to break up chunks into crab flakes
Taste to see if salt required
Remove curry leaves and cinammon stick
Add very finely chopped coriander leaves and mix through
Serve in bowl with a spoon with crackers on the side or make up individual serves by placing a spoonful of the crab mixture on each cracker

December 30, 2016December 31, 2016

Shanthini4 Comments

Steamed Eggplant with ginger

This is one of the easiest and healthiest ways to enjoy eggplant. You don’t often see recipes for steaming eggplant but I can attest to this recipe, especially if made with smaller eggplants such as “graffiti” striped eggplants or the thin Japanese eggplants.

Prep time: 15 minutes. Cooking time: 30-40 minutes

Ingredients:
2-3 small eggplants
small knob of ginger thinly sliced
1 clove of garlic crushed with half a red chillI
2 teaspoons salt

Method:
Cut eggplant into medium size piece and immediately add salt and place in a colander or strainer over the sink for 15 minutes

Meanwhile slice ginger finely, seperately crush garlic and chilli

Remove eggplant from colander shaking off excess moisture and place in steaming basket, gently rub some of the garlic and chilli on each pice of eggplant using a teaspoon, then scatter over ginger.