Vegetable Makhanawala

Stuff

  • 800g mixed vegetables, such as potatoes, carrots, green beans, cauliflower and peas, chopped into 4–5cm pieces
  • 50g ghee
  • 1 medium onion, sliced
  • 25g/5 cloves garlic, fine grated
  • 25g/5cm ginger, finely grated
  • 400g tomato passata
  • 1 tspn Kashmiri chilli powder
  • ½ tspn ground coriander
  • ½ tspn ground cumin
  • ½ tspn ground cinnamon
  • ¼ tspn turmeric
  • ½ tspn Garam Masala
  • 1 tspn desiccated coconut
  • 1 ½ tspn salt
  • 25g cashew nuts
  • ½ tspn caster sugar
  • 75ml natural yogurt
  • 4 Tbspn double cream
  • Handful of chopped coriander leaves, to finish
Method
  • Cook the potatoes and carrots separately in boiling salted water for 10 minutes or until just tender, then drain.
  • Heat the ghee in a heavy-based saucepan over a medium heat. Add the onion and fry for 10 minutes until softened and golden, then stir in the garlic and ginger and fry for 1 minute.
  • Stir in the tomato passata and bring to a simmer for 5 minutes. Add all the spices, coconut, salt and 100ml water, and simmer for a further 10 minutes.
  • In a mini food processor blend the cashew nuts to a paste with 2 tablespoons of water. Stir this into the sauce, followed by all the vegetables, apart from the potatoes, another 100ml water, and simmer for 10 minutes until the vegetables are cooked through.
  • Stir in the potatoes, sugar, yogurt and cream and cook for a further 2–3 minutes.
  • Garnish with coriander and serve.

Vegetarian Lasagna

Stuff

Vege Sauce

  • 2 Tblsn olive oil
  • 3 large carrots, fine diced (about 1 cup)
  • 1 or 2 medium onion, fine diced
  • 4 – 5 cloves garlic, fine diced
  • 2 sticks celery, fine diced
  • 1 medium red capsicum, fine diced
  • Stalks from small bunch of fresh basil, fine chopped
  • Stalks from good handful of parsley, fine chopped
  • 2 medium zucchini, chopped
  • About 300g baby spinach
  • Salt and pepper to taste
Tomato Sauce
  • 2 x 400g can diced tomatoes
  • 100g tomato paste
  • 2 Tblsn olive oil
  • 1 medium onions, fine diced
  • 2 cloves garlic, fine diced
  • ¼ tspn chilli flakes – optional
  • Salt and pepper to taste

Cheese Sauce

  • 700g ricotta cheese
  • 2 eggs, beaten
  • ½ tspn ground pepper
  • 2 tbsn parsley, fine chopped
  • 100 g parmesan cheese, fine grated
  • 200 g mozzarella cheese, grated
  • Salt and pepper to taste
  • Sheet lasagna, softened (as per packet instructions)
  • 200 g mozzarella cheese, grated
  • 50 g parmesan cheese, fine grated

Method

Vege Sauce

  • Heat olive oil in large high side pan or heavy base pot.
  • Add the onion, garlic, carrots, celery, capsicum, basil stalks and parsley stalks. Gently cook very slowly until onion is soft – stir very regularly to avoid burning. Approx 10 minutes
  • Add spinach in batches  – cook until spinach is wilted – approx few minutes
  • Add salt and pepper to taste
Tomato Sauce
  • Heat olive oil in large high side pan or heavy base pot.
  • Add the onion, garlic & chilli. Gently cook very slowly until onion is soft – stir very regularly to avoid burning. Approx 10 minutes.
  • Add tomatoes, tomato paste & sugar – bring to boil and simmer covered with a sieve until thick and “jam like” approx 1/2 hour
  • Add salt and pepper to taste

Cheese Sauce

  • Combine the ricotta cheese, eggs, parsley, 100 g parmesan cheese and 200 g mozzarella cheese
  • Add salt & pepper to taste

Assemble

  • Layer of vege sauce
  • Layer of tomato sauce
  • Layer of cheese sauce
  • Single layer of sheet pasta
  • Repeat in same order – finish with cheese sauce
  • Sprinkle over top with remaining 200 g mozzarella cheese & 50 g parmesan
Bake at 180 degrees for ½ to ¾ an hour until golden brown top

 

Baked Stuffed Mushrooms

Stuff

  • Whole fresh mushrooms
  • Olive oil
  • 1 – 2 shallots, fine diced
  • 3 – 4 cloves garlic, fine grated
  • Approx 250g cream cheese
  • 1/4 cup grated Parmesan
  • 1/4 tspn ground pepper
  • 1/4 tspn onion powder
  • 1/4 tspn cayenne
  • Salt to taste
Method
  • Preheat oven 175° C
  • Clean mushrooms. Cut top of caps so they sit flat. Remove mushroom steams. Dice fine all the mushroom offcuts
  • Heat the olive oil & fry the mushrooms offcuts, shallots & garlic. Allow to cool
  • In a bowl combine the mushroom/shallot/garlic mixture with the cream cheese, Parmesan, ground pepper, onion powder, cayenne & salt to taste
  • Pack the stuffing on the top of each mushroom
  • Place on a lined tray & bake for 30 minutes

Fava – Greek “Bean” Purée

Stuff
  • 1 cup (250g) dry yellow split peas, rinsed
  • 1/2 cup red onion, roughly chopped
  • 2 spring onions, chopped
  • 2-3 cloves garlic, peeled and chopped
  • 1/4 cup extra virgin olive oil, plus more for serving
  • 1 tspn salt
  • Paprika for garnish (optional)
  • Red onion, rough chopped
  • Capers

Method

  • Place the split peas in a large saucepan with 2 1/2 cups of warm water. Set the burner to high heat and allow the mixture to come to a boil. Skim any foam that forms on the surface of the liquid, then add the red onion, spring onions, and garlic. Return the liquid to a boil, then turn the heat down to low and cover the pot. Simmer, stirring occasionally, until the peas are very tender, about 15 to 20 minutes.
  • Once the peas are tender, turn off the heat and add the olive oil and salt. Use an immersion blender to puree the mixture (or process in batches in a tabletop blender). Taste and add more salt as needed.
  • The fava will thicken as it cools.

Serve

  • Serve topped with a generous drizzle of olive oil, a sprinkle of paprika & rough chopped red onion. Caramelise onions (see separate recipe) makes a great topping

 

Bean, Pea, Almond & Feta Salad

Stuff

  • 150g snow peas or round beans
  • 150g fresh or frozen peas
  • 1 small or 1/2 red onion, fine sliced
  • 1/4 cup (approx 25g) almond flakes, lightly roasted
  • 1 1/2 cup loose packed basil leaves, rough chopped
  • 50g feta, crumbed
  • 1 1/2 Tblsn EVOO
  • 2 Tblsn red wine vinegar
  • 1/2 tspn Salt
  • Couple of turns of fresh ground pepper
Method
  • Blanch the snow peas or beans and peas in boiling water for 30 seconds – drain and refresh in ice water. Drain well
  • Combine with all other stuff – serve immediately

“Stolen” from Delicious – June 2018

Vietnamese Lemongrass Chicken Noodle Salad

Stuff
Meat and Marinade
  • 600 – 800chicken thigh fillets, skinless and boneless (or chicken breast or pork or beef or any seafood)
  • 2 garlic cloves, grated
  • 2 Tbspn lime juice
  • 2 Tbspn fish sauce
  • 1 Tbspn soy sauce
  • 2 Tbspn brown sugar
  • 1 Tbspn vegetable oil
  • stalk lemongrass, white part only, bruised then sliced (pieces large enough to remove later)
Nuoc Cham
  • 50 ml fish sauce
  • 2 Tbspn rice vinegar
  • 1 Tbspn sugar
  • 1/4 cup water
  • garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 1 1/2 Tbspn lime juice
Noodle Bowl
  • 1/2 Tbspn oil
  • 200g dry vermicelli noodles
  • 2 carrots, julienned or grated
  • cucumber, julienned or grated
  • iceberg lettuce, finely sliced
  • 2 handfuls bean sprouts
  • 1 handful of mint leaves
  • 1 handful of cilantro leaves
  • Sliced red or green chilli (for garnish – optional)
  • Lime wedges (to serve – optional)
Method
  • Combine Meat and Marinade stuff – marinate for at least 2 hour / up to 24 hours.
  • Combine the Nuoc Cham stuff and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
  • Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
  • Heat 1/2 Tbspn oil in a fry pan over medium heat. Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
  • Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total. Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.

Serve

  • lightly toss the noodles, vegetables and herbs with 3/4 of the Nuoc Cham Sauce. Serve into Bowls & top with chicken pieces. Drizzle with the remaining Nuoc Cham Sauce.
  • Dress with sliced chilli & lime wedges.

Korean Sticky Chicken – With Spinach, Egg Plant & Cucumber Salads

Korean Sticky Chicken 

Stuff

  • 400 – 500g skinless & boneless chicken – I use thigh. Cut into large bite size pieces
  • 2 Tblsn Korean red pepper flakes (gochugaru)
  • 1 Tblsn vege oil
  • 2 Tblsn soy sauce
  • 1 Tblsn rice vinegar
  • 2 Tblsn honey
  • 1 Tblsn toasted sesame seeds
  • 2 spring onions – fine sliced

Method

  • Put the chicken pieces on a sheet of parchment paper and sprinkle with 1/2 the pepper flakes. Cover with another piece of parchment paper, flip over and sprinkle the other side with the rest of the chilli flakes. Pound the chicken with a meat mallet until each piece is well coated.
  • Heat oil I n a large pan over medium high heat. Cook chicken on each side for two minutes or until chicken is almost cooked through. Set aside.
  • In the same pan over medium heat, add soy sauce, rice vinegar and honey – bring to a boil. Let the sauce bubble for 1-2 minutes, until it thickens slightly.
  • Return chicken to the pan and cook for another 2 minutes – stir to ensure chicken is well coated.
  • Sprinkle sesame seeds –  stir to coat evenly

Stolen from Pickled Plum : www.pickledplum.com/recipe/korean-sticky-chicken-recipe

Spinach

Stuff

  • Couple of bunches of spinach
  • 1 spring onion, chopped
    2 tspn Korean red chili pepper paste
  • 2 tspn soy sauce
  • 1 tspn minced garlic
  • 1/2 tspn sugar
  • 1 tspn sesame oil
  • 1 tspn sesame seeds
  • salt and pepper to taste

Method

  • Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, 30 – 40 seconds.
  • Quickly remove the spinach from the pot and shock in cold water to stop the cooking. Drain and gently squeeze out excess water. Cut into 3-inch lengths.
  • Add the remaining ingredients and mix everything well by hand. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.

Egg Plant

Stuff

  • 3 medium size Asian eggplants (slender and firm), cut into even 1/4 round 10-15mm cubes
  • 1 to 3 green chili peppers, cut half and into 5-8mm slices
  • 2 Tblsn canola or vegetable oil
  • 1/2 Tbspn Korean red chili pepper paste (gochujang)
  • 1 Tbspn soy sauce
  • 1 Tbspn rice wine (or mirin)
  • 1 tspn minced garlic
  • 1 tspn sugar
  • 1 Tbspn sesame oil
  • 1/2 tspn sesame seeds
  • pinch pepper

Method

  • Heat a pan with the oil over medium high heat. Stir fry the eggplants quickly, about a minute or until the outside starts to soften.
  • Add chili and all the remaining ingredients.  Continue to stir-fry until the eggplants are well coated with the seasonings and the chili is slightly wilted.

Cucumber

Stuff

  • 1 cucumber, thinly slice (2 to 4mm thick)
  • 1 tspn salt
  • 1 Tblsn Korean hot pepper flakes (gochugaru)
  • 2 Spring Onion, chopped
  • 1/2 tspn garlic, minced
  • 1 tspn vinegar
  • 1/2 tspn sugar
  • 1 tspn sesame seeds
  • 1 tspn sesame oil

Method

  • Toss cucumber slices gently with salt and set aside for 15 -20 minutes.
  • Drain excess liquid. (Avoid squeezing them because they will bruise.) Mix well with all of the remaining ingredients