Dhal (Lentil Puree)

Ingredients:

Red lentils 200ml

Oil 1 ½ tablespoons

1 Onion finely sliced

2 Cloves finely chopped garlic

1 Teaspoon finely chopped fresh root ginger

½ Teaspoon ground turmeric

200ml Coconut milk

400ml Water

Salt to taste

6 -12 Curry leaves

Method:

Wash lentils thoroughly, removing those that float to the surface. Drain well.

Heat oil and fry onion, garlic and ginger until onion is golden. Add turmeric and stir well. Add drained lentils and fry for 1 – 2 minutes. Add water & coconut milk, lower heat, cover and cook for 15 minutes. Add salt (if required) mix thoroughly and continue cooking until lentils are soft and the consistency is thick, similar to porridge. Add curry leaves 10 minutes before serving.

Serve Dhal plain or garnish with sliced onion, fried until golden brown.

Eat with boiled rice, Indian breads, curry or just by itself.

Mum's Homemade Bircher Muesli

Ingredients:
2-3 cups of whole grain quick oats

2-3 cups all bran (or rice bran)

1/2 cup diced apricots

1/2 - 1/4 cup raisins
1/2 cup sultans

1/4 cup sunflower seeds

1/4 cup pine nuts

1/4 cup pepita seeds (pumpkin seeds)

Method:
Combine all ingredients plus any dried fruit to taste*.  Store in an air tight container.

* Add any dried fruit that you like in 2 tablespoon amounts (e.g.: 2 tablespoons chopped dried mango, 2 tablespoons chopped dried apple, 2 tablespoons dried pineapple etc.)

Coconut beef curry with turmeric rice

Serves 4

Ingredients:
2’ tablespoons oil
1 large onion, sliced
2’ tablespoons vindaloo curry paste
1 kg chuck steak, trimmed and cubed
1 cup (250 ml) beef stock
900 ml coconut cream
1 ‘/4 cups (250 g) basmati rice
1‘/4 teaspoon ground turmeric

Method:
Heat the oil in a large saucepan over medium—high heat. Add the onion and cook for 2-3 minutes, or until starting to soften. Add the curry paste and stir for 1 minute, or until fragrant. Add the steak and brown evenly for about 5 minutes.

Pour in the stock and bring to the boil. Reduce the heat to very low and simmer, covered, for 1 hour, or until the meat is tender. Uncover and cook for 15 minutes to reduce the sauce.

Add the coconut cream, return to the boil, then simmer over low heat for 15-20 minutes, or until the beef is tender and the sauce has reduced.

About 25 minutes before the beef is ready, rinse the rice and place it in a large saucepan. Add the turmeric and 13/4 cups (440 ml) water and bring to the boil. Reduce the heat to very low, then cook, covered, for 10 minutes.  Remove from the heat and leave to stand, covered, for 10 minutes. Divide the rice among four wide serving bowls and top with the beef curry.

Note: Although this curry cooks for a
long time, it is prepared very quickly.

Beetroot and Feta Salad

 
Ingredients
250g (about 2-3) beetroot
1 small Spanish onion, grated
2 tbs chopped fresh coriander
2 tbs chopped fresh mint
60ml (1/4 cup) extra virgin olive oil
60ml (1/4 cup) macadamia oil*
40ml (2 tbs) lemon juice
1/2 cup pine nuts, lightly roasted

Method

1.  Steam or microwave beetroot until tender. Rub skin gently to peel, then cut into small dice. Place in large bowl and add onion and fresh herbs.

2.  In a separate bowl, combine oils and lemon juice, and season. Toss beetroot, feta and pine nuts in the dressing.

Cauliflower gratin

Cooking time: 40 minutes, Preparation time: 10 minutes, Serves 4

Ingredients
1 large cauliflower, (1.3kg), outer leaves removed, broken up into bite size florets
50 g butter
¼ cup plain flour, (40g)
2 cups milk, (500ml)
2 cups tasty cheddar cheese, grated (220g)

Method:
1. Preheat the oven to 200ºC conventional/180ºC fan forced. Cook the cauliflower in a large saucepan of boiling water for 3–4 minutes, or until just tender. Transfer the cauliflower to a bowl of iced water and cool completely. Drain cauliflower well and allow to dry completely.
2. Melt the butter in a medium saucepan. Whisk in the flour and cook over low- medium heat, stirring constantly for 3–5 minutes. Do not allow mixture to brown.
3. Slowly whisk in the milk until smooth and bring to a low simmer, then stir over low heat for 8–10 minutes until sauce thickens and is smooth. Mix in 1 cup of the cheese until melted and smooth. Season with salt and pepper.
4. Place the cauliflower in an even layer in a large ovenproof dish and drizzle the sauce evenly over the cauliflower. Sprinkle over the remaining cheese and bake for 15–20 minutes until pale golden on top. Remove from oven and let stand for 5 minutes at room temperature.

Serving Suggestion: Serve as an accompaniment to the beef rib roast with wholegrain mustard.

Lamb Curry

Serves 6-8

Ingredients:
Boned shoulder of lamb 1.2 kg
Ghee or oil 2 tablespoons
Onions chopped 3 large
Garlic chopped 3 cloves
Finely chopped fresh root ginger 1 tablespoon
Curry powder 2 tablespoons
Salt 3 teaspoons
Vinegar or lemon juice 2 tablespoons
Tomatoes chopped 3 large
Fresh red or green chillies 2
Garam masala 1 teaspoons
Chopped fresh coriander or extra mint 1 tablespoon

Method:
Cut lamb into squares.  Heat oil in a saucepan and gently fry onion, garlic and ginger until soft and golden.  Add curry powder, salt, vinegar and stir thoroughly.  Add lamb and cook, stirring continuou8sly until lamb is coated with the spice mixture.  Add tomato, chillies and coriander (or mint) cover and cook over a very low heat for 1 ¼ hours or until lamb is tender stirring occasionally.  The tomatoes should provide enough liquid for the meat to cook.  But if necessary, add a little hot water (approximately 100ml or ½ cup, just enough to prevent meat from sticking to saucepan.  Add Garam Masala and chopped coriander for last 5 minutes of cooking time.

Variation: Lamb and potato curry.  Make Lamb Curry (see above).  For last 30 minutes of cooking time, add 400-600ml (2-3 cups) hot water and 400 gm potatoes, peeled and cut into quarters.

Chicken curry with coriander and tomato

Serves 6
Preparation time: 20 minutes (plus overnight standing)
Cooking time: 20 minutes

Ingredients:
700g skinless, boneless chicken breast, cut into large bite—sized pieces
2 large green capsicum, seeds and membranes removed, thinly sliced
2 cups fresh coriander, tough stems removed, leaves coarsely chopped
2 large cloves garlic, finely chopped
5cm piece fresh ginger, thinly sliced
freshly squeezed juice of 2 lemons
1 tablespoon red curry paste
1 tablespoon peanut oil
6 roma tomatoes, chopped, with skin on 

Method:
1. Combine the chicken, capsicum, coriander, garlic, ginger, lemon juice and red curry in a large bowl or plastic bag and toss well to coat. Refrigerate overnight, if possible, turning from time to time.
2. Heat the oil in a large pan over moderate heat, add the chicken and capsicum and all of the marinade, and saute until the chicken is nearly cooked, about 10 minutes.
3. Add the tomatoes and cook a further 5-10 minutes, or until the chicken is cooled through and the tomatoes are hot. Serve hot.

Thai fish (or Chicken) curry

Ready to eat in 30 minutes Serves 4
Ingredients:
2 tablespoons peanut oil
1-2 tablespoons red curry paste
6 spring onions, finely chopped
2 1/2 cups (625 ml) coconut milk
2 tablespoons fish sauce
2 tablespoons sugar
1/2 teaspoon ground turmeric
1 fresh red chilli, finely chopped
1/4 cup (15 g) chopped fresh coriander leaves
3 Kaffir lime leaves
1 kg firm white fish fillets (e.g snapper, ling, ocean perch or cod), cut into 2 cm pieces
2 tablespoons shredded fresh basil

Method:
1. Heat the oil in a large heavy—based pan over medium heat. Add the curry paste and spring onion
and cook gently, stirring frequently, for 3 minutes. Add the coconut milk, fish sauce, sugar, turmeric, chilli, coriander and lime leaves. Bring to the boil, stirring, then reduce the heat and simmer for 10 minutes.
2. Add the fish pieces, cover and simmer for 5 minutes, or until the fish is cooked. Remove the lime leaves. Season to taste with salt and pepper and stir in the basil before serving.

 If using chicken: substitute 1kg of chicken pieces for fish.  Fry off chicken in batch's first and put aside till sauce is combined.

Note: This curry is delicious served with steamed jasmine rice.

Mango and Chicken Salad

Ingredients:
4 x mangoes
Roast chicken
Bunch of coriander
2 x limes
Red onion

Method:
Slice cheeks off mangoes and score, scoop out diced mango into bowl with spoon.  Remove meat from chicken and dice.  Finely dice red onion.  Combine mangoes, chicken and onion in a bowl. Roughly chop coriander and add to mixture.  Squeeze over juice of limes and serve.

Twist of Thai:
Make a dressing of 2 Tbsp olive oil, 4 Tbsp lime juice, 2 Tbsp fish sauce, 1 tspn sesame oil, 1/2 tspn chilli.  Pour over mango, chicken, onion and coriander before serving.