I was going to,post my own recipe for Chilli Con Carne but Ronit’s has tequila in it which has have to make it better! Great looking recipe…can’t wait to try it! Thanks Ronit!!
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 […]
Another great family staple especially for cooler months.
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
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…
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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.
8 large, green or uncooked prawns – shelled, deveined and chopped into medium dice
1/2 onion very finely diced
1 tablespoon vegetable oil
1 tspn fresh ginger crushed to a paste
1 tspn fennel seeds
1/4 tspn cummin powder
2 tablespoons finely chopped coriander
Water and pastry brush
20 gow gee pastry wrappers
chilli oil or sauce to serve with dumplings
Heat oil in frying pan over medium heat
Add fennel seeds and fry until fragrant but take care not to burn
Add onion and fry until transparent, then add ginger and cumin powder and sauté for half a minute
Add prawns and a pinch of salt and sauté for just a minute or two until they just turn pink.
Remove the prawns, add coriander, mix through and set aside in a bowl to cool completely.
Take one gow gee wrapper at a time and place a teaspoon of the filling in the middle, brush edges of pastry with a little bit of water, fold over pastry pleating and pressing together the edges to seal completely. Repeat until all the filling has been used. Makes approximately fifteen to twenty dumplings.
Lightly oil steamer basket and place dumplings in it spaced without touching each other. Place steamer over boiling water, cover and steam for ten to fifteen minutesIngredients until wrappers are translucent and tender.
Serve with chilli oil or sauce to the side.
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 […]
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🍀🍀🍀
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
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
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 butter to pan which helps brown lamb when bacon fat runs out
4. Once finished with frying pan deglaze it by adding a cup of water and keep pan juices aside
5. Place a thin layer of oil in the casserole pot, then add garlic and half the onion and sauté until onions become golden and transparent
6. Add bacon pieces, lamb, white pepper, thyme and bay leaves to casserole pot and cover with wine, deglazed pan juices and chicken stock – simmer for 40 minutes-1 hour.
7. Taste to see if extra pepper and/or salt is needed
8. Add potatoes, carrots and rest of onion to lamb and simmer for 20-25 minutes until potatoes and carrots are tender
9. Garnish with freshly chopped parsley and serve with irish soda bread