Monday, June 11, 2018

Spicy Cauliflower

This is an Indian style dish. Great way to use up cauliflower that is left over, or when they are in season.

Start by cutting the cauliflower into florets.

In a fry pan add some vegetable oil to cover the base

Sauté 1tbs of mustard seed and 1tbs of fennel seed until it starts to pop

Mix in:
1tbs chilli powder
1tbs turmeric

When thorughly mixed add in and coat the florets with the spices

Cover and allow to cook slowly until the caulfloer is soft
Take off the heat and mix half a cup of yogurt through the mix
Drizzle with lemon juice when serving

Wednesday, January 17, 2018

Chicken Mexicana

This is not an attempt to cook a Mexican dish, rather it uses some of the flavours of Mexican food in my own way. This is a quick and simple dish.

First saute in a pot

1 Sliced brown onion
500 gms of diced chicken thighs

Once ready add
1 tbs of powdered corriander
1tbs powdered cummin

Once it starts to become fragrant place in the pot

400gms can of black beans
400gms can canneliini beans
400gms can  tomatoes
1 can chipotle chillies in adobo sauce

Simmer gently to reduce and enhance the flavours and serve on rice

Tuesday, July 4, 2017

Sausage Obsession

A slow cooker recipe.
Slice one onion place in base of slow cooker

Cut 3 rashers of bacon into bite size pieces add on top of onion

Place a layer of sausages on top

Cover with:
1 tin condensed cream of mushroom soup
1 packet of French onion soup (powdered)

Add a little water, enough to rinse out the can, not too much

Cook on low for 4 hours

Serve with veges on a bed of rice and quinoa 

Sunday, June 18, 2017

Spinach and Mushroom Tart

In a fry pan suate with olive oil

1 Diced brown onion
200 gms of sliced mushroom
170gms of spinach leaves

In a saucepan
Bring to the simmer 1 litre of vegetable stock
2 tbs sweet paprika
1tbs tumeric

Whisk in 100gms of besan flour, stirring briskly until it thickens

Combine all ingedients in frypan

Add the mix to a pastry shell and bake until it sets (approx 40 min)

Sunday, January 8, 2017

Thai Flavoured vegan Pie - Red Curry

This is a simple recipe for a pie.

Start with sautéing in a fry pan

1 diced red onion
1 half head of garlic crushed and chopped
When soft add
1 packet of Linda McCartney vege mince
2 tbs chilli sauce
2 tbs red curry paste (more if desired)
1 tbs mushroom oyster sauce (yes it is vegan, the mushrooms replace the oysters)
1 small tin coconut cream (270ml)

For the base, blind bake frozen shortbread pastry
(Basicly oil the pie dish then after thawing line with pastry sheets and weigh down, you can use dryed peas or ceramic weights, then cook for 30 minutes at 180c)

When cooked fill the base with the cooked filling top with thawed sheets of frozen puff pastry. Make sure to leave a gap for steam to escape, spray or brush with oil. Bake at 180c until golden.

Serve with a salad.

Sunday, March 27, 2016

Slow Cooker Duck

I have had a frozen duck in the freezer and it seemed it was time to cook it.

Start with placing rolls of aluminium foil in the base of the slow cooker, or a trivet if you have one. It will shed lots of fat.

Add to this some carrots, onion and celery. Don't worry about neatness you won't be eating them

Now cut the duck into pieces, much easier now than when it is hot.

Place the duck pieces on the foil and vegetables.

Cover with the juice of one lemon.

Season with dried basil, chilli power, salt and pepper.

Cook on low for 6 hours or until cooked.

Meanwhile bake some potatos and for the last 20 minutes brown the duck pieces.

Serve with gravy.

Saturday, February 6, 2016

Korean Beef - Slow Cooker

  • 1 cup beef stock
  • 1/2 cup light soy sauce
  • 1/2 cup brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoons freshly grated ginger
  • 1 teaspoon Sriracha
  • 1 diced onion
  • 800 gms diced steak (round)
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced
  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  • Place beef and onion into a slow cooker. Stir in mixture until well combined.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.