New Recipes
Coconut Chutney
Ingredients 200g grated coconut 30g green chillies 3 sprigs Mint chopped 350g natural yoghurt Salt ½ lime juice 2 sprigs Curry leaf 2 small dried chillies 1 tsp mustard seeds Oil MethodCombine the grated coconut, mint, yoghurt and salt together in a bowl. Heat a little oil in a pan and add the mustard seeds, chilli and curry leaves until they pop. Pour over the yoghurt mix and season to taste with lime juice.
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Saffron Rice
Serves 8 Ingredients 400g basmati 8 cardamom pods, lightly crushed 1 tsp cumin seeds 2 dried chillies 1 tsp turmeric ½ tsp saffron 3 bay leaves 1 cinnamon stick Salt 600ml water 50g peas Method Heat a little oil in a pan and saute cardamom, chillies, cinnamon and cumin seeds. Add the turmeric, rice and salt. Add the water and cover and allow to steam over a low heat. Sprinkle over the peas and allow to heat through. Place in a serving bowl and serve as part of an Indian dinner.
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Polenta Chips
Ingredients 1 litre stock vegetable or chicken 250g polenta 40g parmesan 40g grated asiago 20g butter Smoked paprika (optional) Salt & pepper to taste Chopped rosemary, sage or dried Oregano to taste Oil to fry MethodBring the stock to the boil and slowly add the polenta stirring as it is added. Continue to stir the polenta approximately 8 minutes & then add the butter & the parmesan & asiago cheese. Continue stirring continuously until the polenta starts to come away from the edges of the saucepan. Season with salt and pepper and paprika if using. Line an oven tray with baking paper and pour on the polenta smoothing with a spatula to evenly flatten the mix. Place in the fridge to set for at least 1 hour. Once cooled & set, remove from the tray & slice into strips of the desired size to make chips. Cook the chips in hot oil until golden or bake at 200 degrees on a lined baking tray until golden.For the SeasoningCombine the fresh sage, salt, and chopped herbs and mix well in deep plate. Roll the chips in the seasoning and serve hot.
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Corn
Ingredientscornsalt and peppersmoked paprikaparmesan cheese MethodBoil the corn for about 5 minutes. Drain and season with salt and pepper and a sprinkle of smoked paprika, and serve in a terracotta bowl and sprinkle over grated parmesan cheese (or manchego).
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Cuban Style Rice
Serves 8-10Ingredients 300g long grain rice 2 tins black beans rinsed and drained 1 cup quinoa 1 onion finely diced 2 cloves garlic, chopped 4 bay leaves 2 tsp ground cumin 1 tsp dried oregano 1 green chilli, chopped 900g-1L chicken or turkey stock Salt and pepper to taste 2 limes, juiced ½ bunch parsley chopped ½ bunch coriander chopped 3 spring onions finely sliced Olive oil MethodHeat a little olive oil in a pan and saute the onion, garlic chilli and bay leaf until soft. Add the rice and quinoa. Add the oregano and cumin and season with salt and pepper. Add the stock and lime juice and cover with a lid. Allow to steam for about 15-20 minutes. Add the beans, toss through fresh herbs and spring onion and season to taste.
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Fruit and Nut Salami
Ingredients 400g dried figs, roughly chopped 1 tsp ground cinnamon 1 orange zest Juice of ½ a lemon 120g dried dates, finely chopped 80g lightly toasted hazelnut, very roughly chopped MethodPlace the figs, dates, cinnamon, and lemon juice in a food processor and process to a paste but keep some texture. Add hazelnuts and divide the mixture in half and place each half along the center of a sheet of baking paper in a log shape. Roll up each log in baking paper to form a neatly packed cylinder. Squeeze firmly to make sure each roll is tightly packed, and twist the ends. Chill for a few hours before slicing. Serve with your favourite cheese and crackers.
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Coriander Yogurt Sauce
Ingredients 200g plain yogurt or coconut yoghurt ½ bunch coriander ¼ cup raw cashew nuts soaked in warm water for 1 hour 1 spring onion sliced 2 cloves garlic 1 tsp grated ginger 1 small green chilli ½ lime zest and juice Salt to taste MethodBlend the coriander, cashews, spring onion, garlic, lime, and chilli until smooth and creamy. Season with salt and more lime juice if needed. Place in a bowl and chill until ready to serve. Serve as a zesty accompaniment to a curry.
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Lime and Cumin Rice
Ingredients 250g basmati rice 1 onion finely diced 1 green chilli sliced 2 garlic cloves 2 bay leaves 1 cinnamon stick 3 green cardamom pod lightly crushed 1 tbsp cumin seeds 1 lime zest and juice 1 sprig curry leaves 2 tbsp yellow split lentils soaked in hot water ½ bunch coriander chopped ½ tsp mustard seeds MethodHeat a little coconut oil in pan and add the onion, chilli, garlic, pinch of salt, cardamom, cinnamon, cumin, and bay leaves and cook slowly until the onion are soft. Add the rice and 350ml water and place a lid on the pot and cook on low for about 15 minutes until the rice is cooked. In a small pot heat a little coconut oil and add the curry leaves and mustard seeds. Add these to the rice with lime juice and the yellow lentils. Serve hot.
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Pineapple Yoghurt Relish
Ingredients ½ inch piece chopped ginger 50g grated coconut 1 tsp cumin seeds 1 tsp mustard seeds ½ pineapple diced Salt ½ tsp turmeric 1 green chilli 1 tbsp jaggery or palm sugar 200g yoghurt Fried curry leaves to garnish Method In a mortar and pestle grind the coconut, cumin, and mustard seeds. In a pan cook the pineapple, ginger, salt, turmeric, jaggery, and chilli for about 15minutes until soft. Fold in the coconut and allow to cool. Fold in the yoghurt and garnish with fried curry leaves, serve alongside your favourite curry.
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BBQ onions
Ingredients 30g melted butter 1/4 cup Dijon mustard 1/4 cup honey 10ml Worcestershire sauce 4 brown onions cut into rounds MethodHeat the BBQ and skewer the onion rounds. Drizzle with a little oil and place on the BBQ. Mix the butter, mustard, Worcestershire and honey and baste the onions turning frequently until soft and charred. Enjoy in a BBQ hotdog or hamburger.
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Cranberry Chutney
1 large jarIngredients 500g granny smith apples peeled and chopped into small chunks 1 onion diced 50g fresh root ginger 1 cinnamon stick 450g frozen defrosted cranberries 1 orange zest ( in strips) 1 tsp peppercorns 200g granulated sugar 125ml cider vinegar 500g cranberry MethodPlace all ingredients except the cranberries in a saucepan, then gently heat, stirring until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 40-50 mins until the apples and onions are tender, and the mixture has thickened. Add the cranberries, then cook for a further 10 mins until they soften. Spoon the hot chutney into sterilised jars and seal. Serve with turkey sausage rolls.
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Turkey Sausage Rolls
makes about 48 small rollsIngredients 1 turkey breast, chopped finely or minced 1 carrot grated 2 garlic cloves crushed 1 stick celery diced 1 leek finely sliced 1 onion diced Salt and pepper to taste 30-40g dried cranberries roughly chopped 2 tbsp chopped parsley 2 tbsp fresh thyme 1 egg beaten Poppy and sesame seeds to sprinkle 2 sheets good quality puff pastry cut in half MethodSauté the celery, leek, onion and garlic until soft. Combine all ingredients together except the pastry and egg. Lay out the pastry and pipe in the sausage mix and roll over the pastry and brush the edge with egg wash to seal. Cut into small pieces and arrange on a baking tray. Repeat with the remaining pastry/sausage mix. Brush with egg wash and sprinkle with sesame or poppy seeds. Place in a hot oven 190 and bake for about 15-20 minutes until golden. Serve with cranberry apple chutney (recipe online).
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