Gobhi ka Pakora (cauliflower fritters)

This was a very tasty dish.

Batter
150gms gram flour (its more coarsely ground)
1tbs ground coriander
1tbs garam masala
1 tsp chilli powder
1 tsp lime juice
Blend the mixture with cold water until its thick as cream
Allow to stand for 20 minutes

Dip cauliflower florets into the batter and deep fry.

Salmon and Prawn Shells

Well its really a simple cheat to use bargain smoked salmon and some eggs from the fridge.

I bought the shells from the supermarket but you could easily use frozen pastry or make your own if you so inclined.

Place 3 cooked and peeled prawns in the base of each shell and top them with small pieces of smoked salmon.

Mix 2 eggs and 2 tablespoons of milk and pour into the shells.

Bake until the custard sets and top with more smoked salmon .

Serve with crusty bread and either a salad or wilted vegetables (I used pak choy)

Green Tea infused Kangaroo with Seasoned Rice

This is a Japanese inspired dish.

Take 4 kangaroo fillets and slice into thin strips
Marinade for at least 4 hours

Marinade:
2tbs light soy
2tbs sweet chilli sauce
2tsp of loose green tea
1tsp grated ginger
2tbs of diced coriander stems
1tbs of grated lemongrass (white stalks)

Stir fry the steak at high heat

Serve with rice mixed with furikake (this is a Japanese rice seasoning added after the rice is cooked)

Baingan Ka Bharta: Spiced Eggplant Mash

Ingredients

1. 2 eggplants 
2. 2.5 tablespoon oil
3. 1 teaspoon cumin seeds
4. 3/4 cup diced onions 
5. 1 tablespoon chopped garlic
6. 3-5 hot chilis
7. 1 tin of crushed tomatoes 
8. 1/2 tablespoon ginger
9. salt to taste
10. 3/4 teaspoon turmeric powder
11. 1 teaspoon garam masala
12. 1 teaspoon red chili powder/cayenne/paprika
13. a lot of fresh coriander leaves, chopped

Method:

Roasting  the eggplants:

If you have a  gas cook top, smear some oil on the each eggplant and place each of them straight on the burner, at medium flame,  allowing the skin to get charred and blackened and turning them so all sides are done. The inside will be soft and mushy. by just placing the eggplant straight on the burner and keeping the flame on low setting.  .

Eggplants may be grilled on the outdoor grill too. Smear oil on the skin and cook by turning the eggplants to cook all sides until the outside is charred and inside is cooked and soft.

To cook in the oven, preheat oven to 200c. Smear some oil on both sides and roast  flesh side down 25-30 minutes, or until tender. Bake it after it is roasted for about 5 – 7 minutes. This imparts the smoky flavor and also changes the color of the eggplants.

Let them cool. Peel off and discard the charred skin. Mash or use the food processor to puree the roasted flesh and keep aside.

Cooking the Bharta:

Heat a heavy bottomed pan. Add the oil and when the oil is hot and shimmers, add the cumin seeds. When they sizzle, add the onion, garlic, hot chili peppers. Cook at high heat for a couple of minutes, until the onions are soft and translucent.

Add the ginger, tomatoes, (the peas – if you are using them), turmeric, salt, chili powder and cook  for 5 – 7 minutes in medium heat until tomatoes are cooked and the oil separates. Add the eggplants and stir and toss well. Cook for another 3-4 minutes, until the mashed eggplants are well combined with the spice mix in the pan.

Remove from heat. Add the fresh coriander when ready to serve.

Serve with flat breads

Curried Butternut Squash with Chickpeas

Ingredients:

1. 1 butternut squash peeled and diced
   
2. 1 tin of chickpeas
   
3. 2 red dry chili
4. a pinch of asafoetida
5. 1 tablespoon panch phoron/Indian five spice 
   
6. 2 green chili pepper, 
   
7. 1teaspoon grated ginger
8. 1 teaspoon turmeric
9. 1 teaspoon red chili powder (optional)
10. 1 teaspoon sugar
11. salt
12. 2 tablespoons oil 
    
13. 1 teaspoon butter

Indian Five spice

Equal parts of the following

mustard seeds

cumin seeds

fenugreek seed

fennel seeds

nigella or onion seeds

Method:

Peel and dice the squash. 

Divide the panch phoron/Indian five spice into half. Save half the amount and lightly roast the other half. Cool the roasted spices and finely grind them. You can save if you have any leftover, for later use.

Coat the squash with oil and oven bake at 180c until it starts to soften

Heat the oil in a pan. Put half of the panch phoron/Indian five spice, dry chilies, and the asafoetida in the hot oil.  When they sizzle in about 30 seconds, add the diced squash, salt, sugar, turmeric and chile powder and toss them till all the oil and the spices coat the dices squash.

 Add the ginger, slit green chilies, and the brown chickpeas. Stir and toss them. Cook at medium heat for about 4 minutes.  toss and cover and cook till the diced squash are cooked through – fork tender, but not mushy. They should still be holding their shapes. If there is still any liquid left, cook and dry it off. (I like to make this a dry dish. Some prefer to have some liquid left. Have it your way.)

When they are done, just before you switch off the heat, add a teaspoon of butter and one teaspoon of the roasted five spice powder. Switch off the heat and garnish with fresh cilantro and chilli  flakes if you want.

Morcon - Stuffed beef roll in tomato sauce

This is a Spanish inspired Philippine version of a beef olive.

Start with thin large steak eg round

Place on a board and cover with
slices of chorizo
strips of Edam cheese
diced black olives (make sure no pits)
1 or 2 boiled eggs, depending on size of steak
Roll and tie with baking string (don't use plastic based string unless you eat plastic)

Brown the rolled beef in a large sauce pan and then remove
Add more oil and sauté
2 sliced onions
4 diced garlic cloves
1 diced capsicum
1 can diced tomatoes
700mls pasata
2 cups beef stock
2tbs cider vinegar
2tbs light soy
3 bay leaves
1 tsp chilli flakes or 1 fresh diced chilli

Return the beef and simmer

Trout and pasta

Why trout? Well I went into the supermarket with no idea of what to prepare for tea. A vaccuum sealed trout was available at a really great price so how could I resist?

Firstly get your pasta ready I used linguine.

In a frypan with a little olive oil sauté

2 diced brown onions
3 cloves of garlic

Flake the skin off the trout taking care to remove any bones mix into the fry-pan
Mix the cooked pasta through and sprinkle with baby spinach leaves

When serving squeeze on a little lemon juice and extra virgin olive oil.