LAST NIGHT I COOKED ONE OF MY FAVOURITES

LONG COOKED BEEF RENDANG, SERVED WITH STEAMED RICE, CARROTS, TURNIPS AND SPINACH. – 9

THIS IS A VERY VERY SIMPLE MEAL TO PREPARE AND DOESN’T NEED MUCH ATTENTION FOR THE FIRST HOUR AND A HALF OF COOKING.

INGREDIENTS:
- 2 ONIONS [CHOPPED]
- 4 CLOVES OF GARLIC [CHOPPED]
- 3 CM PIECE OF FRESH GINGER [ROUGHLY CHOPPED]
- 3 CM PIECE OF FRESH TURMERIC ROOT [ROUGHLY CHOPPED] [OR 1 TSP GROUND TURMERIC]
- 4 TO 6 FRESH RED CHILLIES [DESEEDED AND CHOPPED]
- 2 CM PIECE OF FRESH GALANGAL [ROUGHLY CHOPPED] [OR 1/2 TSP GROUND GALANGAL]
- 2 TINS OF COCONUT MILK
- 3 BAY LEAVES
- 1 LEMONGRASS STEM
- 2 TSP SALT
- 1 KG BEEF BOLAR OR GRAVY BEEF [CUT INTO 2 CM CUBES] [OR LAMB OR PORK]

IN A FOOD PROCESSOR, BLEND THE ONIONS, GARLIC, GINGER, TURMERIC, CHILLI, GALANGAL AND A QUARTER OF A TIN OF COCONUT MILK, UNTIL SMOOTH. THEN START THIS IN A LARGE DEEP PAN OR A HEAVY WOK OVER MEDIUM HEAT WITHOUT ANY EXTRA OIL. COOK FOR 5- 10 MINUTES BEFORE ADDING THE REMAINING COCONUT MILK. AT THIS POINT YOU CAN ALSO ADD THE BEEF AND THE REST OF THE INGREDIENTS. GIVE A GOOD STIR AND LEAVE TO GENTLY SIMMER, UNCOVERED, FOR AT LEAST 1 AND A HALF HOURS. STIR IT OCCASIONALLY.

AFTER ABOUT 1 1/2 TO 2 HOURS, THE SAUCE WILL BE REDUCED CONSIDERABLY AND THE MEAT WILL BEGIN TO FRY RATHER THAT BOIL IN THE SAUCE. CHECK SALT. YOU NOW NEED TO STIR MORE OFTEN.

CONTINUE THIS FOR ABOUT 30 MORE MINUTES OR UNTIL THE SAUCE IS THICK AND BROWN. WHEN THE OIL HAS BEEN MORE OR LESS ENTIRELY ABSORBED BY THE MEAT, IT IS READY TO SERVE.

I SERVED WITH CARROTS AND FRESH TURNIPS COOKED IN BUTTER, SALT AND PEPPER AND WITH CHINESE BROCCOLI AND TURNIP STALKS BRAISED IN GARLIC, OIL, SALT AND PEPPER. AND STEAMED JASMIN RICE.

THESE IMAGES HAVE BEEN POSTED IN THE PAST ON THE OLD BLOGSPOT.
SORRY IF YOU HAVE SEEN BEFORE.
ALL IMAGES ARE FROM TIME SPENT LIVING IN BALI IN 2007.
AND ALL WERE TAKEN ON PENTAX.

LAST NIGHT WENT WELL…

PALAK PANEER, GUJARATI POTATOES AND MUM’S RICE – 9

PALAK PANEER

INGREDIENTS:
- 3 BUNCHES OF ENGLISH SPINACH [STEMS REMOVED, WASHED]
- 2 TSP CUMIN SEEDS
- 2CM PIECE GINGER [CHOPPED FINE]
- 7 CLOVES GARLIC [CHOPPED FINE]
- 1 ONION [CHOPPED FAIRLY FINE]
- 2 TOMATOES [SEEDS REMOVED, DICED]
- 350 – 400 G PANEER [CUT INTO SMALL CUBES]
- 2 TSP DRIED FENUGREEK LEAVES
- 1/2 TSP GARAM MASALA [FRESH IS FAR BETTER]
- 2 TBSP POURING CREAM

NOTE: PANEER [INDIAN CHEESE] CAN BE BOUGHT FROM MANY ORIENTAL SUPERMARKETS INCLUDING DAILY SUPERMARKET IN BEAUFORT ST.

BLANCH SPINACH LEAVES IN BOILING WATER FOR A FEW MINUTES, UNTIL WILTED. THEN SQUEEZE OUT SOME OF EXCESS WATER AND CHOP FINELY.

HEAT GENEROUS AMOUNT OF OIL. ADD CUMIN SEEDS. THEN ADD GINGER, GARLIC AND ONION AND COOK UNTIL BROWNING. THEN ADD TOMATOES AND COOK UNTIL SOFT AND BREAKING UP. THEN MIX IN SPINACH AND ADD A TEASPOON OF SALT. COVER PAN FOR 5 MINUTES, ADDING A TABLESPOON OF WATER IF DRY. ADD THE PANEER AND FENUGREEK LEAVES. A FEW MINUTES LATER, WHEN THE CHEESE IS HEATED THROUGH, ADD THE CREAM. WHEN THE CREAM BEGINS TO COOK, CONTINUE FOR ANOTHER FEW MINUTES BEFORE ADDING THE GARAM MASALA. STIR THROUGH AND TURN HEAT OFF. SERVE HOT.

GUJARATI POTATOES

INGREDIENTS:
- 8 LARGE POTATOES [PEELED, CUBED AND STEAMED]
- 1 HEAPED TSP GROUND CUMIN
- 1 HEAPED TSP GROUND CORIANDER
- 1 TSP TURMERIC
- 1/2 TSP CHILLI POWDER
- 1 TSP MUSTARD SEEDS
- 1 TSP CUMIN SEEDS
- 8 FENUGREEK SEEDS
- 2 TBSP DESICCATED COCONUT
- 3 TSP SESAME SEEDS
- LARGE BUNCH OF FRESH CORIANDER [CHOPPED]

MIX WITH THE COOKED POTATOES IN A LARGE BOWL; GROUND CUMIN, GROUND CORIANDER, TURMERIC AND CHILLI. ADD HALF TEASPOON OF SALT. AND MIX WELL.

HEAT GENEROUS AMOUNT OF OIL. ADD MUSTARD, CUMIN AND FENUGREEK SEEDS. COOK UNTIL AROMATIC AND SLIGHT POPPING NOISE BEGINS [A COUPLE OF MINUTES]. THEN ADD POTATO MX AND STIR TO COAT IN OIL. COOK FOR 5 – 10 MINUTES BEFORE ADDING THE COCONUT AND SESAME. AFTER ANOTHER FEW MINUTES ADD THE FRESH CORIANDER AND STIR THROUGH. SERVE HOT.

MUM’S RICE

INGREDIENTS:
- LARGE DOLLOP OF BUTTER OR GHEE
- 1 CINNAMON QUILL
- 6 CARDAMON PODS
- 1 TSP GROUND CUMIN
- 1 TSP GROUND CORIANDER
- 1 TSP TURMERIC
- 2 CUPS BASMATI RICE
- 4 CUPS HOT OR BOILING WATER [IDEAL TO USE WATER FROM BLANCHING SPINACH]
- 1/2 CUP SULTANAS
- 1/2 CUP ROASTED CASHEWS

HEAT BUTTER OR GHEE WITH A DASH OF OIL. ADD CINNAMON AND CARDAMON PODS. AFTER A MINUTE ADD CUMIN, CORIANDER AND TURMERIC. THEN ADD RICE AND STIR TO COAT IN SPICES AND FAT. THEN ADD THE WATER AND MIX IN SULTANAS. BRING TO THE BOIL THEN INSTANTLY TURN BACK TO VERY LOW HEAT. COVER WITH LID AND LEAVE TO COOK FOR 20 – 25 MINUTES.

THEN TURN OFF AND LEAVE TO SIT FOR AT LEAST 10 MINUTES BEFORE SERVING. IT IS IMPORTANT NOT TO STIR OR REMOVE LID, IF IT CAN BE AVOIDED AS THE STEAM IS INTEGRAL TO EVEN COOKING.

ALSO SERVED IT WITH SOME PRE-MADE PARATHA WARMED IN A PAN WITH MORE GHEE.

WENT WANDERING AROUND TOWN THE OTHER NIGHT.
I LOVE BEING ALONE IN A PLACE THAT IS USUALLY SO OCCUPIED.
LIKE SCHOOL GROUNDS ON SUNDAY AFTERNOONS.
MAYBE ILL GO THERE NEXT TIME, AND AT NIGHT, LURKING AROUND…

TOOK WITH 350

LAST NIGHT I COOKED MY VERSION OF A RECIPE FROM ‘MADE IN MOROCCO’ BY JULIE LE CLERC AND JOHN BOUGEN. [AWESOME BOOK]

MOROCCAN LAMB STEW WITH FIGS

RATING = 8 / 10

WITH THIS RECIPE I BEGAN COOKING IN THE MORNING AND THEN LET SIT FOR THE REST OF THE DAY. I FINISHED IT OFF WITH ANOTHER 1 HR OF COOKING BEFORE DINNER TIME.

INGREDIENTS AS FOLLOWS

FOR STEW
- 1KG LAMB LEG OR SHOULDER [CUT INTO 5CM PIECES]
- 2 ONIONS [CHOPPED]
- 4 CLOVES GARLIC [CHOPPED]
- LARGE HANDFUL OF FRESH PARSLEY [CHOPPED]
- LARGE HANDFUL OF FRESH CORIANDER [CHOPPED]
- 1 TEASPOON OF THE FOLLOWING SPICES:
GROUND NUTMEG
TURMERIC
- 2 TEASPOONS OF THE FOLLOWING SPICES:
PAPRIKA
GROUND CUMIN
GROUND CORIANDER
- 1 QUILL OF GROUND CINNAMON
- LARGE KNOB OF GRATED GINGER
- 2 RED CHILIES [CHOPPED]
- 1/2 CUP OF BOILING WATER
- SESAME SEEDS FOR GARNISHING

FOR FIGS
- A DOZEN DRIED FIGS [OR PRUNES]
- 2 CUPS OF BOILING WATER
- 1 TABLESPOON OF SUGAR
- 1 TABLESPOON OF BROWN SUGAR
- 1 QUILL OF GROUND CINNAMON

- GOOD OLIVE OIL
- GOOD SALT
- GOOD FRESH GROUND BLACK PEPPER

START THIS DISH LIKE YOU WOULD ANY STEW OR SLOW COOKED PASTA SAUCE. BROWN THE ONIONS AND GARLIC IN A GENEROUS AMOUNT OF OIL ON FAIRLY HIGH HEAT. THEN ADD THE MEAT AND BROWN FOR 5 OR SO MINUTES. THEN ADD ALL SPICES INCLUDING CINNAMON, PARSLEY, GINGER, CHILLI AND A HEAPED TEASPOON OF SALT AND PLENTY OF PEPPER.

STIR AND COOK FOR ANOTHER 5 MINS BEFORE ADDING THE WATER. THE MEAT WILL HAVE ALSO DROPPED ALOT OF WATER BY THIS STAGE. COVER WITH LID. BRING TO BOIL THEN TURN RIGHT DOWN TO SIMMER. I THEN LEFT THIS FOR ABOUT 2 HOURS ON VERY LOW HEAT. THEN I LET IT SIT FOR THE AFTERNOON, ABOUT 6 HOURS.

I THEN TURNED IT BACK ON AN HOUR OR SO BEFORE I WANTED TO SERVE IT. I REMOVED THE LID FOR THIS STAGE AND LET THE SAUCE REDUCE DOWN. ALSO CHECK THE SEASONING.

IN THIS TIME I COOKED THE FIGS TO GO ON TOP. FOR THIS I PUT THE FIGS IN THE WATER OVER FAIRLY HIGH HEAT. WHEN THEY WERE SOFT I ADDED THE SUGAR AND SPICE. THEN REDUCE IT DOWN, STIRRING REGULARLY. WHEN THE SAUCE IS THICKENED AND CARAMELIZED REMOVE FROM THE HEAT.

WHEN SERVING, SPOON THE FIGS ON TO THE STEW. SPRINKLE WITH SESAME SEEDS.
I SERVED IT WITH PLAIN COUS COUS AND SOME STEAMED BROCCOLI.

LAST NIGHT’S MEAL WAS A QUICKIE.

ROASTED LAMB CHOPS AND VEGIES

THE ONLY REAL RECIPE PART WAS THE MARINADE WHICH I MADE FOR THE CHOPS. THE REST WAS JUST GOOD ROASTED POTATOES, SWEET POTATO, PUMPKIN AND ONIONS. AND I ALSO SERVED IT WITH SOME STEAMED BROCCOLI.

PRETTY BASIC I KNOW, BUT THE MARINATE IS A GOOD SIMPLE ONE FOR LAMB. THE LEMON IS DEFINITELY THE KEY INGREDIENT.

INGREDIENTS AS FOLLOWS

THE MARINADE
- JUICE OF 1 LEMON
- BIG HANDFUL OF PARSLEY [FINELY CHOPPED]
- 2 STEMS OF ROSEMARY [STALK REMOVED]
- 3 TBLS OLIVE OIL
- TEASPOON OF SALT
- LOTS OF FRESH GROUND BLACK PEPPER

THESE QUANTITIES ARE FOR ABOUT 1 KG OF CHOPS.
I USED LOIN LAMB CHOPS.

PUT ALL INGREDIENTS INTO A BLENDER AND MIX. THEN RUB THE MARINADE INTO THE CHOPS, COVER AND LET SIT FOR A HALF HOUR.

IN THIS TIME I PREPARED THE VEGIES. I USE QUITE ALOT OF OIL WHEN I ROAST AND PLENTY OF SEASONING.

AND I STEAMED SOME BROCCOLLI.

I THEN PUT BOTH THE MEAT AND THE VEGIES ON TO ROASTING TRAYS AND INTO THE OVEN. I USED SEPERATE TRAYS BUT CAN BE MIXED. THE VEGIES TOOK 1 HOUR AND THE MEAT 40 MINS AT 180 C. SO IF ON THE SAME TRAY, CUT THE VEGIES SMALLER.

GOOD STRAIGHT UP DINS