This curry dish looks amazing
Fried Chicken from Goa
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Ultimate Comfort Food
Colcannon
Ingredients
- 3 pounds potatoes, scrubbed
- 2 sticks butter
- 1 1/4 cups hot milk
- Freshly ground black pepper
- 1 head cabbage, cored and finely shredded
- 1 (1-pound) piece ham or bacon, cooked the day before
- 4 scallions, finely chopped
- Chopped parsley leaves, for garnish
Directions
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
Recipe from Food Network
OMA’S POTATO SALAD
Take 5 medium potatoes, 2 carrots and cook until just right (don’t overcook)
Peel while still hot, cut in small pieces
Add 1 table spoon of oil and table spoon of vinegar
Add parsley, shallots. fine cut
take one large onion (pr. white) cut in small pieces
take 1 or 2 (dill pickles) sour cucumbers, cut small
add mayonnaise (2-3 large spoons and taste
2 slices of ham fine cut
mix all and late it stand overnight in fridge.
take out one hour before meal in the winter so it won’t be too cold..
Roast Lamb
Lawsie – a controversial and entertaining icon of Australian radio. Certainly intoduced me to some great music and this fantastic recipe. Keeping the dream alive.
John Laws Roast Lamb Recipe:
Ingredients:
1 Leg of Lamb (the small the better – with all visible fat removed)
Full bunch of thyme or oregano
1 large onion, roughly chopped
1 Bottle of Tomato Juice (Small Spring Valley )
2 Cloves of Garlic, peeled
Olive Oil
Salt and Pepper
Good Length aluminium foil – long sheets important
(Use oven bag instead of foil) BK
Cooking Method:
Rub the meat with the olive oil and put salt and freshly milled pepper all over. Place in porcelain dish with onion, garlic and herbs and pour the tomato juice over it and marinate it in the fridge overnight. Take two generous sheets of foil – lay them on your bench in a cross shape, place the lamb and everything else on it, add 2 tablespoons more of olive oil. Wrap the lamb up in foil making sure to tie the edges very tightly so that no steam escapes under any circumstances, while at the same time leaving the surrounding foil loose enough for air to circulate. Place it in a large baking dish and put in the oven – so it’s really like an oven within an oven.
Fast Method: Cook for 1 hour in a preheated oven at 250 degrees C, and then turn the oven down to 100 degrees C and cook it until you are ready to eat it (approx 3-4 hours)
Slower Method: requires the oven preheated to 100 degrees C and kept at this temperature for 7-8 hours.
Half an hour before serving have a look and remove the bunch of herbs and if you want you can baste it and roast it a little to give a bit more colour.
Moussaka
Ingredients
¼ cup fine cooking salt
3 large eggplant, sliced 1cm thick
4 large potoaotes sliced 1/2 cm thick
1 tablespoon olive oil
1.5kg beef mince
3 medium onions, diced
3 cloves garlic, crushed
3 tablespoons tomato paste
1.5 teaspoon ground cinnamon
2 teaspoons ground allspice
1.5 teaspoon dried oregano
salt and freshly ground black pepper
9 large tomatoes, peeled and chopped
1.5 cup beef or lamb stock
3 tablespoons finely chopped parsley
¼ cup olive oil, extra
60g butter
60g flour
1/2 litre milk
3/4 teaspoon ground nutmeg
3 egg yolks
salt and freshly ground black pepper
1 cup grated Keftalotiri or parmesan cheese
½ cup fresh breadcrumbs
METHOD
Sprinkle salt all over eggplant slices in a colander; stand 30 minutes. Rinse and pat dry.
Meanwhile, heat half of the oil in large frying pan. Add beef and cook until browned. Drain mince reserving juices and fat.
Heat remaining oil in same pan and cook onion and garlic until softened and lightly browned. Add tomato paste, cinnamon, allspice, oregano and salt and pepper; cook stirring one minute. Return lamb to pan with tomatoes and stock; bring to a boil. Reduce heat; simmer, half covered 45 minutes or until sauce is very thick and tomatoes have softened completely. Remove from heat. Stir in parsley.
Heat 1 tablespoon of the extra olive oil in a large frying pan and pan-fry eggplant slices and potato sliceas in batches, adding more oil as necessary until golden brown on each side; drain on absorbent paper. Pre-heat oven to 175°C (or 155°C fan-forced).I prefer to do this on the barbecue
Make enriched béchamel sauce by heating butter in medium saucepan until melted. Add flour and cook, stirring 1 minute. Gradually add milk, stirring constantly to make a smooth sauce; bring to a boil. Remove from heat and add nutmeg, egg yolks and salt and pepper.
Assemble moussaka in large 2.5 litre capacity baking dish by layering potato on the bottom of the eggplant, then half of the mince. Repeat layering process, finishing with a layer of eggplant. Top with béchamel sauce and finally with combined cheese and breadcrumbs.
Bake in preheated oven 45 minutes or until top is golden brown and bubbling. Stand 5 minutes before serving in large rectangles with green salad or steamed vegetables.
Veal Parmigiana
This is a fantastic recipe from Jo Turnbull on taste.com. You can find it here
Mods include adding a strip of prosciutto on top of each shnitz and spicing up the tomato a bit with home grown chilli
Best Curry
This is our fave curry – discovered by Glasgow Katie in the unlikeliest of sources.
CURRY POWDER
This is a useful general spice mixture and enough for seasoning 600-900 ml (1 ½ pints, 2 ½ 3 ½ cups) sauce or a dish to yield 4-6 portions depending on the ingredients.
Place 1 cinnamon stick, 4 cloves, 4 green cardamoms, 2 tablespoons cumin seeds and 4 tablespoons coriander seed in a small saucepan. Roast the spices gently, shaking the pan frequently until they are just aromatic. Remove from the pan and cool, then grind to a powder in a spice grinder or pestle and mortar. Mix in 2 teaspoons ground fenugreek, ½ teaspoon ground turmeric and ½ teaspoon chilli powder.
LAMB CURRY
Mix 1 tablespoon freshly grated root ginger (or 1 teaspoon ground ginger), a pinch of saffron, 3 tablespoons of oil, a large pinch of cayenne, salt and pepper.
In this mixture, roll 1.5kg (3 ¼ lb) neck or shoulder of lamb cut up in pieces and leave to marinate for 1 hour. Peel and crush 3 large tomatoes. Brown the pieces of meat in a large saucepan containing 25 grams (1 oz, 2 tbsp) ghee/butter then remove from pan.
In the same fat, fry 4 large sliced onions until golden, then add the crushed tomatoes, the prepared curry powder (above), 3 finely chopped garlic cloves and bouquet garni. Leave to brown for 5 minutes. Peel and grate an acid apple, add to the pan
and stir for 2-3 minutes. Replace the meat in the pan, stir, add a small cup of coconut milk or semi-skimmed milk, cover and leave to finish cooking gently for about 40 minutes.
Adjust the seasoning.
Serve this curry very hot with boiled rice, cashew nuts, raisins, and pineapple and banana dice flavoured with lemon juice, all in separate dishes.
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(I’d be careful about the chilli powder and the cayenne – I prefer to use fresh hot birdseye chillies. We also don’t use the coconut milk – it still tastes good)
Bill’s Burgers
The beauty of this recipe is that it is multi-purpose. You can just as easily use the results for meatballs with Italian sauce and spaghetti. It’s also gluten free. If you don’t care about that, just use normal breadcrumbs and plain flour.
Ingredients (makes 12 burgers)
1 kg minced topside steak
1 onion chopped finely
1 garlic clove crushed
2 tablespoons tomato sauce
3 tablespoons chopped parsley
1 lightly beaten egg
1 grated carrot
1 cup of corn flake crumbs
1 teaspoon paprika (optional)
½ level teaspoon salt or to taste
cracked pepper
choice of herbs/spices to taste- optional (oregano, basil, chili, cumin, coriander, curry powder, cajun spices etc)
maize flour
olive oil
Method
Put mince in a large mixing bowl
Add ingredients except breadcrumbs and flour and mix by hand
Add breadcrumbs until the mixture is firm enough not to fall apart when made into patties. It should not feel sloppy.
Make into 12 patties (divide mixture into quarters and make three patties out of each quarter – derr!)
Put flour onto a plate and turn each burger over, coating lightly.
Fry burgers four at a time in a lightly oiled pan until just cooked through. Don’t overcook because they will become dry. Keep warm in the oven (100 C)
Alternatively cook on bbq
Serve with salad, oven chips and bread roll, and a selection of condiments.
Glasgow Katie’s Spag Bol
50g (2oz) butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
25g (loz) diced mushrooms (optional)
125g (4oz) pancetta or unsalted bacon, finely chopped
350g (12oz) minced beef, pork or veal, or a mixture
300ml (1/2pint) dry Red wine
Salt and pepper
4 tablespoons tomato paste
300ml (1/2 pint) meat stock –
Heat the butter and oil in a deep saucepan, add the vegetables and fry until they soften and brown lightly.
Add the pancetta and minced meat and fry until the meat changes colour. Moisten with wine, simmer until it evaporates, then add seasoning, tomato paste and a little stock.
Cook slowly, covered, stirring occasionally and gradually stirring in all the stock.
Serve with tagliatelle.
QUICK’N'EASY ROAST CHICKEN
Ingredients
1 whole fresh chicken
olive oil
clove of garlic
vegetables
salt
Marinade
I/2 cup of orange juice
2 tablespoons of olive oil
2 tablespoons soy sauce
crushed clove of garlic
herbs/spices
Gravy
Corn flour
Method
- Preheat oven to 200 degrees C
- Cut the chicken in half lengthways through the breast bone.
- Wash and pat dry with paper towel
- Put a splodge of olive oil in a baking dish and rub all over bottom (the baking dish you idiot!)
- Put the chicken, skin side up, at each end of the baking dish
- Chop clove of garlic and place in bottom of dish
- Baste with all of the marinade using a clean (unused) paint brush or pastry brush
- Sprinkle salt over the chicken
- Put vegetables in the dish
potatoes cut in half (leave the skin on)
whole carrots (leave the skin on)
pumpkin wedges (leave the skin on)
whole onion(leave the skin on)
whole eggplant(leave the skin on)
anything else
Put in oven and have a look after 50 minutes
To make gravy, if required, remove the chicken and vegetables from the
baking dish add 2 teaspoons of corn flour to about 1/8th cup of water,
mix with pan juices and heat on top of stove until it is thickened.
Why do you leave the skin on the vegetables?
Official Reason – they taste better and have more nutrition. Blokes reason –it’s easier.