All Thai’d Up and other fun puns

What is it with Thai restaurants and their corny names? I’ve heard of En Thai Sing, Thai Riffic, Thai One On and many more wittily named Thai places. It seems so much at odds with a cuisine that is so finely balanced and steeped in culinary tradition. Thai people do have a great sense of humour though especially in the local restaurant industry. Are the corny names just a Sydney phenomenon, will have to do some research…

So our last class for this term and the fourth of our foray into the Asian cuisines is the delicious food of Thailand. One of the students had been away to Thailand for two weeks and requested we wait for her to return to try these dishes. I always enjoy the comparisons between authentic cooking and my adjusted recipes that cater for vegetarians. It has taken a long time to develop recipes that have the depth of flavour and variety that is achieved when including fish sauce and other meat products.

I usually substitute fish sauce with Healthy Boy Thai Mushroom Soy Sauce (there’s that Thai humour again!). It has a similar salty and earthy flavour to fish sauce. It’s made with fermented soy beans and dried Chinese black mushrooms. You can find the pretty bottles at the Asian grocery store.

Another vegetarian substitute is Mushroom Oyster Sauce. Use this in place of the regular Oyster Sauce for stir fries and vegetable dishes because “oyster sauce” in not a euphemism, it actually is made from oysters.

As with Indonesian cuisine I substitute Shrimp Paste/ Terasi with Fermented Black Beans. Check the labels of the jars or tins in the grocery store carefully as some do contain fish sauce or dried shrimp.

Apart from that almost any Thai recipe can be converted to a vegetarian meal using tofu, saitan or mushrooms. Though I’ve never tried to make a veggie Massaman Curry, that dish really is all about the meat, maybe big field mushrooms would work?

So this week’s recipes are Pad Thai, Red Curry Vegetables w/ Tofu, Pumpkin and Zuchini Stir Fry and Sweet Sticky Rice with Pineapple (though in the photo I served it with mango).

I’ve posted most of these recipes before:

Pad Thai

Pumpkin & Zucchini Stir Fry

Red Curry Vegetables with Tofu

Sweet Sticky Rice with Mango and Coconut

Hope you have a chance to try them before next term starts again. The next course runs from 1 May to 26 June. You can enrol online here: http://www.cityeastcc.com.au/course/wovc 

cheers,

Lorena xx

Viva España and it’s colourful cuisine!

 

 

 

 

 

 

Nothing refreshes like a chilled GAZPACHO soup, it’s cold, tangy and fresh with cucumbers, capsicums and red onion. Make it well in advance and chill it before serving as an entree or a light supper with good bruschetta like GOAT’S CHEESE AND CHILLI TOSTADAS.

For a complete meal add a substantial salad of GREEN VEGETABLES w/ TOASTED ALMONDS & MANCHEGO CHEESE. Dressed with an orange vinaigrette and garnished with either some cherry tomatoes or roast red capsicums this is a feast for the eyes as well as the palette.

I watched a video recently with a local chef showing how they make their Spanish Tortillas. I was bowled over with the amount of olive oil they used in the recipe and how long the process took. I’ve been using an unorthodox way to make my TORTILLA DE PAPA for years now that uses much less oil and takes 20 minutes from start to finish. My secret is using the microwave to steam the potatoes in their skins. I slice them and leave the skins on for my recipe. You could steam them and peel the skins off if you don’t want to use the microwave. Be sure to proceed with the recipe straight away, cold potatoes take a lot longer to cook in a tortilla.

If you’ve got a crowd to feed or want to try something different you could make the TORTILLA DE ACELGA & GARBANZOS, made with silverbeet and chick peas in the same way as the potato one above. Using tinned chick peas this is also a very quick recipe.

For dessert on a really hot day you can get away with hardly turning the stove on to make the SPICED ORANGES W/ AMARETTI BISCUITS AND CREAMY YOGHURT. Or if the summer stone fruits are in season you could add some fresh apricots, plums and peaches to this compote and serve it with ice cream. It’s a great make ahead dessert that travels well.

Hope you enjoy this week’s recipes!

GAZPACHO

This cold tomato and cucumber soup is refreshing on a hot summer day.

Serves: 6 (as an entrée)

Preparation: 20 minutes

Cooking Time: 15 minutes

Equipment:

knife, bread knife, chopping board, garlic press, measuring cup, large bowl, small bowl for rubbish, pastry brush, chargrill plate for toasting bread, bowls and spoons for service.

Ingredients:

1 Spanish/ red onion

3 ripe tomatoes

½ Lebanese cucumber

½ green capsicum, seeded

½ red capsicum, seeded

1 clove garlic

3 ½ c tomato juice

½ t sugar

¼ c olive oil

¼ c white wine vinegar

Salt and Pepper to taste

Chilli: optional

Directions:

1. Finely chop the onion, tomatoes and capsicums and add to a large bowl with pressed garlic.

2. Stir in the tomato juice, salt, sugar, combined vinegar and oil.

3. Taste and add salt pepper or chilli to your liking.

4. Refrigerate till well chilled for at least one hour.

5. Serve in a bowl or glass sprinkled with chopper parsley and a drizzle of good olive oil

 

GOAT’S CHEESE & CHILLI TOSTADAS

½ loaf of sourdough bread

¼ c olive oil

1 clove garlic

1/2 cup goat’s cheese

1 small chilli

chopped parsley to garnish

Method:

1. Slice sourdough bread into thick slices

2. Rub with clove of garlic on both sides

3. Brush liberally with olive oil

4. Place on hot chargrill to mark on both sides

5. Spread with goat’s cheese, sprinkle with chilli, parsley and olive oil

Serve warm.

GREEN VEGETABLES W/ TOASTED ALMONDS & MANCHEGO

A crunchy mix of green vegetables, great as a side to egg dishes or tossed through pasta

Serves: 6 (as a part of a meal)

Preparation: 15 minutes

Cooking Time: 15 minutes

Equipment:

Paring knife, chopping board, saucepan for boiling vegetables, oven tray, vegetable peeler, large bowl, whisk or glass jar with screw top lid, small bowl for rubbish, serving dish.

Heat oven to 180C to toast almonds

Ingredients:

1 large head broccoli, cut into florets and washed well

2 bunches asparagus, washed and trimmed

500gm green beans, washed topped and tailed

½ cup slivered almonds, toasted

50 grams manchego cheese, shaved (or parmesan, romano etc)

½ cup parsley leaves, coarsely chopped

Orange Vinaigrette:

2 tablespoons white wine vinegar

2 tablespoons orange juice

1 teaspoon mustard

½ cup olive oil

Salt and pepper to taste

Optional- sugar or honey to taste

For the salad dressing:

Place all ingredients in a bowl and whisk till emulsified/ combined.

Alternatively use a glass jar with a screw top lid.

Directions:

1. Bring a large pot of water to the boil.

3. Place slivered almonds on a tray and toast in oven till just golden, check regularly and set aside to cool.

2. Prepare all vegetables; cut broccoli into even sized florets, asparagus spears in half on an angle, green beans into even sized lengths.

3. Cook the vegetables in lots till cooked yet firm and bright green. When they are cooked strain them from pot and chill with cold water to retain their green colour.

4. To serve combine all vegetables and parsley with salad dressing and sprinkle with toasted almonds and shaved manchego cheese. Serve immediately to keep the acids from discolouring the greens.

Variations: This vegetable dish is great tossed through warm pasta.

 

 

making Tortilla de Papa VIEW SLIDE SHOW DOWNLOAD ALL

SPANISH TORTILLA

A nutritious and fast meal that’s easily adapted for what’s on hand.

Serves: 8 (as part of a meal)

Preparation: 20 minutes

Cooking Time: 15 minutes

Equipment:

Microwave, grill, knife, chopping board, garlic press, non stick fry pan, 2 bowls, small bowl for rubbish,

Ingredients:

1 onion, sliced

2 cloves of garlic, crushed

6 eggs, lightly beaten

5 medium potatoes, well washed

½ c parsley, chopped

¼ c olive oil

Salt and Pepper to taste

Preheat grill.

Directions:

1.Place potatoes evenly around the microwave dish, cook on high for 6 minutes. Using a sharp paring knife or skewer check the potatoes are cooked through. If not cook them till they are.

2.Fry the onion gently in half the oil in a frypan adding the garlic towards the end to avoid burning it. Put into a bowl.

3.Leaving the skin on slice potatoes into 1cm thick slices.

4.Heat the remaining oil in a non stick fry pan. Arrange potato slices and scatter onion and garlic mixture on top. Season with salt and pepper.

5.Pour beaten eggs over the potatoes pressing them down if necessary.

6.Cook over medium heat till edges are loose then place whole pan under a grill.

7.When top is set and golden carefully place a plate over the pan and turn to invert.

8.Slide tortilla back into hot frypan and continue to cook for another 5 minutes.

To Serve: invert onto plate and eat hot, warm or even cold the next day.

Variation: instead of potatoes try the following for a rich source of protein and iron.

English Spinach and Chick Pea Tortilla

2 English Spinach, washed well, trimmed and chopped (or 1 bunch silverbeet)

1½ c chick peas, cooked and well drained (or 1 can)

1. Fry onion and garlic, add chick peas and chopped spinach.

2. Season with salt and pepper and continue as above.

Also good with: Sweet potato, onion and peas, Zucchini and Grated Carrot etc….

CHICK PEA AND SILVER BEET TORTILLA

A nutritious and fast meal that’s easily adapted for what’s on hand.

Serves: 8 (as part of a meal)

Preparation: 20 minutes

Cooking Time: 20 minutes

Equipment:

knife, chopping board, garlic press, non stick fry pan, large bowl, small bowl for rubbish, plate for flipping

Ingredients:

1 onion, sliced finely

2 cloves of garlic, crushed

6 eggs, lightly beaten

1 bunch silver beet, washed, stems removed and shredded

1 ½ cup cooked chickpeas (or 1 tin), drained well

¼ c olive oil

Salt and Pepper to taste

Preheat grill.

Directions:

1. Place half the oil in the non stick pan and gently fry the onion and garlic

2. Add the drained chick peas and warm through, stir through silver beet till wilted

3. Empty frypan and wipe it with kitchen paper

4. In a large bowl combine silver beet, chick peas, onion and garlic and season with salt & pepper

5. Warm fry pan and add remaining oil

6. Arrange spinach and chickpea mix evenly in the pan

7. Pour over beaten egg and allow to soak through to the bottom, eggs should partially cover the spinach

8. Cook for 5-8 minutes, keep an eye on the bottom by lifting with a knife

9. Place under grill and cook till browned; c. 5 minutes

10. Take pan out and place a large plate on top

11. Carefully flip upside down onto plate and slide back into the pan

12. Place back on the fire and cook till all egg is cooked through

To Serve: invert onto plate and slice into wedges or squares.

To be eaten hot, warm or even cold the next day.

Also good with: Sweet potato and peas, Zucchini and Grated Carrot etc….

 

SPICED ORANGES W/ AMARETTI BISCUITS AND YOGHURT

Make the oranges in advance and chill for a lovely dessert on a hot night.

Serves: 6

Preparation: 30 minutes

Cooking Time: 10 minutes

Chilling Time: 4 hours

Equipment:

Sharp paring knife, chopping board, saucepan, measuring cup, wooden spoon, non metallic bowl or dish, small bowl for rubbish, plates and spoons for service.

Ingredients:

½ cup dried apricots, cut in half
1 cup boiling water
½ cup brandy or dark rum
3 whole cloves
2 small pieces fresh orange zest
15 cm cinnamon stick
1 small piece star anise
½ cup sugar
5 oranges

1 packet amaretti biscuits

1 tub good creamy yoghurt or ice cream

Directions:

1. Soak the apricots in boiling water for ½ hour.

3. Place apricots (with their soaking water) into a saucepan along with brandy, cloves, zest, cinnamon and star anise.

4. Sprinkle with sugar and bring to a simmer stirring till sugar dissolves.

5. Continue to simmer gently till apricots are soft; about 5 minutes.

6. Slice the top and bottom of the oranges and thickly peel them so that no pith remains. Slice oranges into 1cm thick slices and place into flat non metallic dish.

7. Pour sugar syrup over orange slices and chill for at least 4 hours.

To serve: place a few slices of oranges with syrup into a bowl or glass. Top each serving with a dollop of creamy yoghurt and a couple of amaretti biscuits.

This may also be served hot for a warming winter dessert with custard.

New term, some new Thai recipes

Can’t believe how quickly Term 4 has rolled around this year. To think that in 9 weeks we’ll be celebrating Christmas, the holidays and the New Year…

The weather has finally warmed up enough to plan for some warm weather dishes, no more stews, soups and casseroles for us. Back to the land of crunchy, fresh flavours.

Our first lesson for this term is Thai Cuisine. I try to start with a cuisine that people are comfortable with, for a long time that was Italian but it’s quickly being replaced by Thai in popularity.

On the menu this week: soft and silky PAD THAI, spicy and sour TOFU LARB, creamy sweet RED CURRY VEGETABLES and SWEET STICKY RICE with the gorgeous mango that have just hit the shops in abundance.

I’ve posted most of these recipes here before but the PAD THAI and TOFU LARB recipes are new. They are excellent hot weather recipes requiring minimal cooking and packed with lots of flavourful herbs.

Enjoy!

PAD THAI

Rice noodle dish traditionally sold by street hawkers.

Serves: 2 individual serves or 4 as part of a meal

Preparation: 15 minutes (excluding noodles soaking 30 mins)

Cooking Time: 10 minutes

Equipment:

knife, chopping board, wok, measuring cup, 2 large spoons or spatulas for tossing noodles, small bowl for rubbish, vegetable peeler.

Ingredients:

Sauce:

2 tablespoons White sugar

1 tablespoon Tamarind paste

2 tablespoon Thai Mushroom Soy Sauce (or fish sauce if you like it)

Noodles:

½ packet Thai Rice Noodles (Rice Stick) soaked in warm water till slightly soft

1 tablespoon Canola oil

½ Small onion, finely sliced

2 Eggs

100 grams Firm bean curd, 1 cm dice and deep fried and drained on paper

1 cup Bean sprouts, washed well and trimmed (reserve some for garnish)

1 Baby Bok Choy, cut into long wedges and washed well

½ bunch Chinese chives, cut into 5cm lengths (reserve some for garnish)

¼ cup Coriander leaves, washed (reserve some for garnish)

1 teaspoon Roasted chilli powder

Garnish:

2 tablespoons Crushed roasted peanuts or cashews

1 lime, cut into 2 wedges, “thai style”

2 teaspoon roasted chilli powder

Chinese chives, coriander leaves and bean sprouts

Method

Sauce: Simmer sauce ingredients for 1-2 minutes till sugar is dissolved.

Noodles:

1. Heat oil in a wok over medium heat and fry onion till slightly coloured.

2. Crack in eggs and stir till just set.

3. Add tofu, bok choy stir and then the drained noodles

4. Turn up the heat and allow the noodles to colour.

5. Add sauce, chilli powder and simmer further 1-2 min

6. Add most of the bean sprouts, chives till wilted, adjust seasoning for sweet, sour, salty & spice.

Serve: Pile on a plate with bean sprouts, chives, coriander, lime wedge, peanuts & chilli powder

 

TOFU LARB

A fresh, spicy tofu salad from North Eastern Thailand.

Serves: 8 as part of a meal

Preparation: 15 minutes

Cooking Time: 10 minutes

Equipment:

knife, chopping board, large saucepan, measuring cup, wooden spoon, small bowl for rubbish, mortar and pestle (optional).

Ingredients:

1 Tbsp jasmine rice, toasted in the wok till yellow

4 dried large chillies, toasted in a wok (warning: open window!)

500gms firm tofu

3 limes, juiced

1 Tbsp sugar

4 Tbsp mushroom Soy sauce

1 small red (bird’s eye) chilli, finely sliced (optional)

2 red eschallot (or a small Spanish onion) finely sliced

2 cloves garlic, peeled

1 handful snake (or green beans) washed and chopped into 3cm lengths

1 handful cashews, roasted

½ cup cherry tomatoes, washed and quartered

2 cups mint leaves

1 cup coriander leaves

2 spring onions, sliced

To serve: Lettuce or cabbage cups (optional)

Method:

1. Boil tofu in water for 2 minutes to remove raw taste. Drain well and cool.

2. In a mortar and pestle (or in a plastic bag with a rolling pin) pound the rice till coarse, like sand.

3. Add the toasted dried chillies and garlic and pound again.

4. Add green beans, tomatoes, cashews and crush them lightly.

5. In a large bowl, crumble the tofu into cottage cheese like bits with your clean fingers.

5. Stir through all other ingredients, reserving some mint and coriander leaves for garnish.

Serve in little lettuce cups with jasmine rice or steamed sticky rice to help tame the heat!

Tantalising Thai…

Can you believe it’s our second last class for the Term? With all this fabulous warm weather it was a perfect opportunity to make some Thai food. Tantalising, just like the thought of summer…
Had to make a few changes as I couldn’t source any green papaya for the salad. Luckily you can substitute green mango pretty easily in this dish. If you don’t have a mandolin you can make cuts in the flesh and then shred the mango/ papaya with a veggie peeler. Be careful, this can be quite a tricky procedure!

SOM TOM: GREEN PAPAYA SALAD
A popular street snack, now a spicy Thai signature dish
Serves: 4 as part of a meal
Preparation time: 15 minutes.
Equipment: board, knife, mandolin, mortar and pestle, large mixing bowl
Ingredients
6 hot Thai chillies, chopped (to taste)
4 cloves garlic
4 cups unripe papaya(or mango), julienned
½ punnet cherry tomato, quartered
1 carrot, julienned (optional)
½ cup roasted peanuts
1 cup snake beans, cut into 2cm pieces
Sauce:
2 limes, juiced
3 Tablespoons tamarind water
3 Tablespoons mushroom-flavoured soy sauce
3 Tablespoons palm sugar
½ Tablespoons roasted chilli powder (to taste)
Garnish:
Wedge of cabbage
Cucumber slices
Lime wedges
Method:
1. Pound the chillies and garlic in the mortar and pestle
2. Add the lime juice, tamarind, soy sauce, palm sugar and mix well
3. Add the snake beans and cherry tomatoes and pound lightly
4. Place mixture in a large mixing bowl
5. Toss through papaya & carrot (if using)
6. Taste and adjust flavours: salty, sweet, sour and chilli
7. Serve with wedge of cabbage, cucumber slices and wedge of lime
 

THAI PUMPKIN & ZUCCHINI STIR FRY
A satisfying dish to serve with rice or as part of a meal.
Serves: 4 (as part of a meal)
Preparation: 15 minutes
Cooking Time: 15 minutes
Equipment:
knife, chopping board, wok, chan, small bowl for rubbish, measuring spoons

Ingredients:
500 grams Pumpkin, peeled and sliced chopped into 5cm lengths
500 grams Zucchini, cut in ½ cm matchsticks 5 cm lengths
3 Eggs
3 Spring onions, sliced into 5cm lengths
2 tablespoon Canola oil
2 Garlic cloves, finely sliced
100 ml Water
2 tablespoon Vegetarian oyster sauce
2 tablespoon Mushroom soy sauce
½ teaspoon Sesame Oil
1 tablespoon White sugar
¼ teaspoon Ground white pepper
Coriander leaves to garnish
Method:
1. Cook the pumpkin till just soft in microwave or steamer.
2. In a hot wok, fry the garlic in the oil till just golden
3. Add the eggs and stir till half cooked
4. Add the pumpkin, zucchini, water, soy sauce, oyster sauce, sugar, white pepper.
5. Stir fry for 5 minute till all combined.
6. Add the spring onion and stir to heat through.
Serve garnished with coriander leaves and a sprinkle of white pepper.

Thai Red Curry Paste (Vegetarian)
Most commercial red curry pastes are made with fish sauce or shrimp paste. Make a fresh batch of this paste and it will keep for months in the fridge or freeze portions to use throughout the year.
2 tablespoons coriander seed
1 tablespoon cumin seed
1 tablespoon whole peppercorn
7 large red chillies, de-seeded
10 small dry red chillies
5 red shallot
7 garlic cloves
1 tablespoon chopped coriander root
2 inch piece galangal
2 lemongrass stalk
2 teaspoons kaffir lime rind
1 teaspoon salt
2 teaspoons black soybean paste (or miso paste)
¼ cup coconut milk
Vegetable oil for storing in jar
1. Dry roast coriander, cumin and peppercorns in a frypan until fragrant.
2. Pound the the roasted seeds in mortar and pestle until they are powdered.
3. Place the next set of ingredients in the food processor with the pounded spices and pulse.
4. When all are combined add the soybean and coconut milk and blend till smooth.
5. Spoon into a sterile jar, top with vegetable oil and refrigerate till use.
6. Keeps a minimum of two months.
7. Always fry/ cook paste before use.
 

THAI RED CURRY w/ VEGETABLES AND TOFU
A rich, fragrant curry with seasonal vegetables
Serves: 6 as part of a meal
Preparation time: 15 minutes.
Cooking time: 30 minutes
Equipment: board, knife, wok, chan, ladle
Ingredients
1 cup coconut cream
2 cups coconut milk (1 ½ cups cream + 1 cup water)
¾ cup red curry paste (less if using a stronger commercial curry paste)
2 cups puffy fried tofu, cut in half (optional)
1 cup small eggplant, cut into chunks
¼ small winter “hairy” melon, peeled and cut into 2cm cubes (optional)
2 cups button mushroom, wiped with a damp cloth, trimmed and quartered
1 cup carrot or pumpkin peeled, cut and par cooked
½ red capsicum, cut into 2 cm pieces
2 cups green vegetables (broccoli, bok choy, snake beans etc par cooked if necessary)
2 tablespoons palm sugar
2 tablespoons soy sauce
Garnish
6 kaffir lime leaves, torn
1 cup sweet Thai basil leaves, whole
1 long fresh chilli, sliced
Method:
1. Heat the wok over a medium heat
2. Add the coconut cream and reduce for 8 minutes, scraping down the sides occasionally
3. Once the oil separates, add red curry paste and fry for 6-8 minutes till fragrant. Stir continuously.
4. Add puffy tofu and coconut milk, bring to the boil
5. Add palm sugar, soy sauce and then the carrots (or pumpkin) and capsicum
6. Add the eggplant, mushrooms and winter melon cook 10 mins.
6. Add the green vegetables and warm through.
6. Garnish with Thai basil, kaffir lime leaves and chilli slices.
7. Serve immediately with steamed jasmine rice.
 

SWEET STICKY RICE W/ MANGO & COCONUT
A traditional Northern Thai dessert, with a modern cooking method!
Serves: 6
Preparation: 15 minutes
Cooking Time: 20 minutes
Equipment:
Microwave, oven at 180C to toast shredded coconut, glass bowl, cling film, chopping board, knife, small saucepan, baking tray

Ingredients:
1c white sticky/ glutinous rice
1c coconut milk
2 Tbs sugar
2 pinches salt
Warm water
2 mangoes, peeled and sliced (or lychees, pineapple, papaya, bananas etc)
Garnish: Toasted coconut and palm sugar syrup
½ c shredded coconut, toasted in the oven on a baking tray
½ c palm sugar
½ c water
Method:

1. Soak the sticky rice in warm water for 10 minutes.
2. Drain and place in a glass bowl with 1 cup water, cover with cling film.
3. Cook in microwave for 3 minutes.
4. Carefully peel back cling film and stir rice thoroughly.
5. Replace cling film and cook a further 3 minutes.
6. Whilst rice is cooking heat coconut milk, sugar and salt in saucepan.
7. Check if rice is cooked, if not cook a further 3 minutes.
8. When rice is cooked, stir through ¾ of the hot coconut milk.
Palm sugar syrup:

1. Chop ½ cup of palm sugar and combine with ½ cup water in a saucepan.
2. Bring to the boil and stir till dissolved.
3. Set aside to cool.
To serve: may be served hot or cold.
Spoon 2 tablespoons of sticky rice into a bowl and serve topped with mango slices, remaining warm coconut milk, palm sugar syrup and shredded coconut.

Tasty, fresh Indian Cuisine

How can it be that each week I come away from our cooking class and think “that was my favourite so far”? We eat Indian food regularly as it ticks all the boxes of gluten free, tasty and nutritious. The fact that you can add your own spice by the way of chutneys and pickles is also handy when you’re cooking for children.

Cooking a big batch of DHAL is not only easy but saves time in the kitchen. The recipe freezes really well and with some basmati rice and a quick salad of cucumber, onion and tomato makes for a quick midweek meal. Add some hard boiled eggs, RAITA and pappadums and everyone is happy!

I use frozen chopped spinach in my PALAK PANEER recipe. If you have plenty of fresh spinach available and the time to wash and chop it feel free to use that instead. Paneer is a fresh curd cheese made with lemon juice as a curdling agent, perfect for vegetarians as it doesn’t contain any animal rennet. The texture is a between a solid ricotta and haloumi. You’ll notice this recipe is much fresher and lighter than the dishes you are served in a restaurant where it is often dressed with extra clarified butter, cream or pureed paneer to make it richer and more satisfying.

My favourite movie is Bend it Like Beckham and whenever I make ALOO GOBI I’m reminded of the line “Anyone can cook Aloo Ghobi, but who can bend it like Beckham?”. It really is a simple dish if you follow some rules, just like soccer! Use a wide, heavy based pot with a tight fitting lid and taste the dish and adjust the seasoning before you serve it. You probably do that anyway…

Two side dishes that pair well with this meal are the tangy KACHUMBER and cooling RAITA.

For dessert we made delicious CARROT HALVA. A strange concept if you’ve never eaten carrot for dessert before but you’ll be a convert for this luscious sweet pudding once you’ve tried it. If you’ve read Madhur Jaffrey’s Climbing the Mango Trees you’ll know this is a very comforting dish similar to rice pudding.

Like I said earlier a very tasty lesson, here are the recipes. Enjoy!

DHAL

This Indian “stew” can be prepared with lentils, split peas or chick peas but a combination provides a wider range of nutrients and variety in texture.

Serves: 8 (as part of a meal)

Preparation: 10 minutes (yellow split peas and dry chick peas require soaking)

Cooking Time: 40 minutes

Equipment:

knife, chopping board, garlic press, large saucepan, measuring cup, wooden spoon, small bowl for rubbish, mortar and pestle to crush whole spices, fine grater for ginger.

Ingredients:

1 large onion, thinly sliced

2 garlic cloves, finely minced

1 tablespoon fresh ginger, finely grated

¼ cup olive oil

1 cinnamon stick, broken in half

1teaspoon coriander seeds

1teaspoon cumin seeds

5 cardamom pods (green/ black)

1teaspoon turmeric powder

Fresh or dried chilli flakes to taste

Salt and pepper

1cup yellow split peas (channa dhal), soaked overnight

1cup red lentils

1 tin chick peas (or 1 ½ cups cooked chick peas)

1 tin chopped tomatoes (or 4 fresh chopped tomatoes)

3 litres Vegetable stock or water

To serve:

¼ cup coriander, chopped

1 lemon, juiced

Directions:

1. Gently fry onion and garlic in oil in a large pot. Add grated ginger.

2. Pound the spices in a mortar and pestle or with a heavy knife and add to the pot.

3. Fry spices gently to release their aromas, if they catch on the pan add a little water.

4. Add tomatoes, stock and lentils/ split peas/ chick peas.

5. Cook gently for 30 minutes or until all pulses are soft. Stir occasionally.

6. Just before serving stir through chopped coriander and lemon juice.

Serve with: steamed basmati rice, naan or roti bread to soak up the juices.

This recipe freezes very well without the coriander and lemon juice.

It recipe can also be thinned with more stock to a soupy consistency.

PALAK PANEER

A mild spinach and Indian cheese dish.

Serves: 6 (as part of a meal)

Preparation: 10 minutes

Cooking Time: 20 minutes

Equipment:

knife, chopping board, wok or large saucepan, measuring spoons, wooden spoon, , small bowl for rubbish, garlic press, grater, mortar and pestle or food processor.

Ingredients:

350 grams Paneer (Indian cottage cheese) cut into 2 cm cubes

½ cup Oil for frying

500 grams spinach, chopped and frozen

2 tablespoon olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

1” piece fresh ginger, finely grated

1 teaspoon coriander seeds

1 teaspoon cumin seeds

½ teaspoon turmeric powder

1 teaspoon garam masala

1 green chilli, chopped (optional)

½ cup water

Salt and Pepper to taste

Directions:

1.Shallow fry cubes of paneer in oil till slightly golden, drain and set aside.

2.Pound the coriander and cumin seeds together till well crushed

3.Gently fry onion and garlic till translucent, add spices and chilli and fry gently 1 min.

4.Add spinach and water. Cook till wilted/ defrosted. Don’t cover spinach.

5.Place in a food processor and blend till combined (optional)

6.Return to pan, check seasonings, add salt or pepper to taste

7.Add paneer cubes, warm through and serve.

Variations: Restaurants sometimes add ghee/ butter/ cream to palak paneer to make it creamier. Alternatively you can add a paste of roasted cashew nuts.

Another alternative is to add chopped tomatoes.

TIP:

If you are making various Indian dishes it may be faster to mince all the ginger and garlic in batches in the food processor, leftovers will freeze well. Likewise chop up all the onion at the same time.

ALOO GOBI

A popular Punjabi “dry” curry of potatoes and cauliflower.

Serves: 6 (as part of a meal)

Preparation: 15 minutes

Cooking Time: 20 minutes

Equipment:

knife, chopping board, garlic press, large saucepan with lid, mortar and pestle, wooden spoon, small bowl for rubbish, plates and spoons for service.

Ingredients:

½ cup olive oil

1 large onion, chopped

2 garlic cloves, chopped

1 tablespoon ginger, finely minced or chopped

1 teaspoon cumin seeds

¼ teaspoon mustard seeds

½ teaspoon turmeric powder

1 teaspoon garam masala

½ bunch coriander; stems chopped for frying, leaves for garnish

1 teaspoon salt

1 small green chilli, de-seeded and chopped

1 head of cauliflower, cut into florets c.5cm

3 potatoes, washed and cut into c.3cm cubes

Directions:

1. Gently fry onion in oil till translucent.

2. Add garlic, ginger, coriander stems and all the spices and gently cook for 1 minute

3. Add the chilli and the potato, cook for 5 minutes letting it catch a little on the base to brown the potatoes.

4. Add the cauliflower and stir gently for 5 minutes. Put a lid on the pot.

5. Cook, covered on a low heat for 15mins. Occasionally check the bottom isn’t burning; add a little water to prevent this.

6. The dish is cooked when a potatoes are cooked through, it should be dry and slightly coloured. Garnish with coriander leaves.

Serving suggestions: This dish is best served alongside a wet curry and rice or as a filling for Indian breads.

Each family has their own preferences and can alter the level of spice, add tinned tomatoes for more “gravy” or use paprika instead of chilli.

CUCUMBER & MINT RAITA

A cool yoghurt and cucumber side dish to serve with curry.

Serves: 6 (as part of a meal)

Preparation: 10 minutes

Cooking Time: 0

Equipment:

knife, chopping board, bowl, measuring cup, wooden spoon, small bowl for rubbish.

Ingredients:

2 cup Greek or low fat plain yoghurt

½ teaspoon cumin seeds

1 cucumber, deseeded and grated

1 ½ tablespoons mint leaves, chopped

Salt and Pepper to taste

Directions:

1. Gently roast cumin seeds in a dry pan, set aside to cool.

2. Mix all ingredients together and adjust seasoning to taste.

3. Chill till ready to serve.

FRESH TOMATO, CUCUMBER AND ONION KACHUMBER

A tangy fresh salad to accompany a rich spicy curry.

Serves: 6 (as part of a meal)

Preparation: 10 minutes

Cooking Time: 0

Equipment:

knife, chopping board, bowl, measuring cup, wooden spoon, small bowl for rubbish.

Ingredients:

2 ripe tomatoes, finely diced

1 cucumber, seeded and finely diced

½ white onion, finely diced

1 green chilli, finely chopped (optional or add more to taste)

1 tablespoon coriander leaves, chopped

2 teaspoons sugar

1 teaspoon salt

3 tablespoons white vinegar or lemon juice

Directions:

1. Combine all ingredients in a bowl and chill.

 

GAJJAR KA HALVA (carrot halva)

This is a very rich dessert traditionally served at celebrations.

Serves: 8

Preparation: 10 minutes

Cooking Time: 40 minutes

Equipment:

Large wide based shallow pan, grater, wooden spoon, measuring cup, measuring spoons

Ingredients:

1 kilo carrots, grated (preferably a thicker width)

5 cups full cream milk

6 cardamom pods, pounded to crack the casing

30 grams butter

½ cup sugar

1 tablespoon golden syrup

½ cup sultanas or raisins

½ cup flaked almonds

To garnish:

Chopped almonds, sultanas and unsalted pistachios

Directions:

1. Melt the butter in the large pan

2.Add the grated carrot and stir

3.Add the milk and cardamom pods

4.Simmer over a medium heat for around 20 minutes stirring frequently so it doesn’t “catch”

5.When the milk has almost evaporated add the sugar, sultanas and almonds

6.Stir well for a further 5 minutes till mixture begins to clump together

7.Add the tablespoon of golden syrup and cook again till mixture is dry.

8.Finished halva is a lumpy, bright orange dry mix

To serve warm: place a couple spoonfuls into bowls and serve with a little sprinkle of nuts and sultanas

To serve chilled: place into a greased mould and refrigerate till needed.

Alternatively: smooth mixture onto a flat dish and decorate the top before serving

NOTES: This is an amended recipe. Traditional halva has much more fat often incorporating up to 200 grams butter, cottage cheese and oil into this recipe! The original recipe also calls for much more sugar. I find that this recipe is sweet and rich enough for Australian palates. If you would like a richer dessert serve a scoop of vanilla ice cream along with chilled halva.

Dhal-ing what a quick meal!

Microwave your pappadums till crisp and golden, check them after 30 seconds as they burn quickly!

Got 30 minutes to make dinner?
Quick, put on some basmati rice and prepare some dhal.
It'll be done in 30 minutes, no soaking, no pre-boiling... ready to eat.
Pop some pappadums in the microwave for 1 minute and you're good to go :-)
If you want an extra kick of chili you can spoon a little hot mango pickle or sweeten the deal with delicious mango chutney.

Red Lentil & Chick Pea Dhal

This Indian “stew” can be prepared with lentils, split peas or chick peas but a combination provides a wider range of nutrients and variety in texture. The split peas require soaking and pre-cooking so save them for when you have some more time or you've planned ahead.

Serves: 8 (as part of a meal)
Preparation: 10 minutes (yellow split peas and dry chick peas require soaking & pre-cooking)
Cooking Time: 40 minutes

Equipment:
knife, chopping board, garlic press, large saucepan, measuring cup, wooden spoon, small bowl for rubbish, mortar and pestle to crush whole spices, fine grater for ginger.

Ingredients:
1 large onion, thinly sliced
2 garlic cloves, finely minced
1 tablespoon fresh ginger, finely grated
¼ cup olive oil
1 cinnamon stick, broken in half
1teaspoon coriander seeds
1teaspoon cumin seeds
5 cardamom pods (green/ black)
1teaspoon turmeric powder
Fresh or dried chilli flakes to taste
Salt and pepper
1cup red lentils
1 tin chick peas (or 1 ½ cups cooked chick peas)
1 tin chopped tomatoes (or 4 fresh chopped tomatoes)
3 Lt Vegetable stock or water

To serve:
¼ cup coriander, chopped
1 lemon, juiced

Directions:
1. Gently fry onion and garlic in oil in a large pot. Add grated ginger.
2. Pound the spices in a mortar and pestle or with a heavy knife and add to the pot.
3. Fry spices gently to release their aromas, if they catch on the pan add a little water.
4. Add tomatoes, stock and lentils/ split peas/ chick peas.
5. Cook gently for 30 minutes or until all pulses are soft. Stir occasionally.
6. Just before serving stir through chopped coriander and lemon juice.

Serve with: steamed basmati rice, naan or roti bread to soak up the juices.

This recipe freezes very well without the coriander and lemon juice.
It can also be thinned with more stock to a soupy consistency.

A little sunshine on a rainy day...

Winter is my absolutely most hated time of the year.
The cold, the rain the damp UGH!
To chase the winter blues away I import the sunshiny flavours of Spain in this delicious white bean and vegetable paella. Scented with saffron and smoked paprika it makes the weather almost bearable...



Saute the vegetables gently to bring out the sweet flavours and create a smooth base for your paella.



Don't be tempted to stir the paella, once you add the stock let it simmer gently till all the liquid is absorbed. Add the peas towards the end of cooking so they maintain their bright green colour.

VEGETABLE AND WHITE BEAN PAELLA
This is a hearty one dish meal from the Spanish rice growing region of Valencia

Serves: 8 (as part of a meal)
Preparation: 20 minutes
Cooking Time: 25 minutes (not including bean soaking and cooking time)

Equipment:
knife, chopping board, paella pan or large, wide heavy based pot, cup, measuring jug

Ingredients:
½ cup olive oil
1 onion, finely diced
1 carrot, peeled and diced
4 cloves garlic
1 large green capsicum, diced
1 large red capsicum, diced
1 cup flageolet or navy beans, soaked and cooked till tender
1 cup butter or lima beans, soaked and cooked till tender
250 grams green roman or continental beans, cut into 10cm lengths
4 baby artichoke hearts, peeled and sliced (put in acidulated water)*
2 ripe tomatoes, skinned and diced
2 cups Spanish calaspara or bomba rice (short grain)
Salt & Pepper to taste
1 teaspoon (hot or sweet) smoked paprika
pinch saffron threads soaked in 1 cup warm water
1.5 litres vegetable stock (depends on how much is absorbed by the rice)

1 cup frozen peas
¼ cup roughly chopped parsley
Lemon wedges

Directions:
1. Heat the oil in a paella pan or a wide heavy based pot
2. Fry the garlic, carrot and onion briefly before adding the capsicums, cook for 1 minute
3. Add the artichoke hearts and cook for another minute
4. Add the green beans, the tomatoes cook for 1 minute, stir in the rice and season.
5. Add 1 litre of stock and add the saffron water and hot paprika
6. Boil for 10 minutes
7. Add the peas and simmer on low heat for 10 minutes adding more stock if necessary
8. Do not stir the paella!
9. Leave to stand briefly before serving from the pan sprinkled with parsley and lemon wedges

* If artichokes are not in season, garnish dish with marinated artichoke hearts.

Friday Night, Comfort Food

We've been battling winter chills this week. By Friday we've had enough soup! The next best thing.... Shepherdless Pie!

SHEPHERDLESS PIE

A vegetarian version of the perennial family favourite.

Serves: 8
Preparation: 15 minutes (+ overnight soaking and 20- 40 minutes bean cooking)
Cooking Time: 1 hr

Equipment:
knife, chopping board, large saucepan, measuring cup, wooden spoon, grater, potato masher, vegetable peeler, ovenproof dish or foil tray.

Ingredients:
300gm Dried Adzuki beans, soaked overnight, rinsed and cooked till soft
¼ cup Olive Oil
2 Onions, chopped
3 Garlic cloves, crushed
2 Carrots, grated
1 Capsicum, finely chopped
2 Celery sticks, finely chopped
2 Zucchini, grated
400gm Pumpkin grated (optional)
2 Bay leaves
1 tablespoon Oregano
1 tin Tomatoes
2 tablespoons Tomato puree
Salt & Pepper to taste

6 Potatoes, peeled, boiled in salted water and mashed
Butter + milk for mashed potatoes (optional)

Directions:
1. Drain the adzuki beans well.
2. Gently fry the onion, garlic, carrot, celery and capsicum in olive oil till softened.
3. Add the herbs and the zucchini and pumpkin cook a further 5 mins.
4. Add the tinned tomatoes, tomato puree and stir through.
5. Add the adzuki beans and cook 10mins till flavours have combined.
6. Season well and spoon into oven dish.
7. Top with an even layer of mashed potato.
8. Bake at 180C for 30mins till top is golden.


Variations:
Sprinkle with grated cheese or add slices of tomatoes under the mashed potatoes.
This recipe is suitable for freezing. Bring dish to a cool temp as quickly as possible and cover well before freezing. Defrost in the fridge or microwave and bake as usual.

Nasi Goreng

NASI GORENG
The quintessential Indonesian snack food.

Serves: 6
Preparation: 10 minutes
Cooking Time: 10 minutes

Equipment:
knife, chopping board, saucepan, wok, measuring cup, metal spoon, small bowl for rubbish,

Ingredients:

Sauce
2 tablespoons Sweet soy sauce (Kecap Manis)
2 tablespoons Light Soy sauce
1 tablespoons Sesame oil
2 teaspoons Sambal belado or mild chili sauce (or fresh chilli slices)
Salt and pepper

Stir Fry
¼ cup Canola Oil
175 grams Firm tofu, cut into 1 cm cubes

4 cups Steamed rice, warm or cold
1 Onion, thinly sliced
2 Garlic cloves, thinly sliced
1 Red capsicum, thinly sliced
1 cup Chinese cabbage, thinly sliced
1 cup Green beans, cut into half and blanched (boiled till al dente in hot water)
1 cup Carrot, peeled and cut thinly into long matchsticks, blanched
1 cup Snowpeas, julienned into long strips

Garnish
4 Eggs, fried or thin omelet slices
1 Tomato, thinly sliced
½ Cucumber, thinly sliced
¼ cup Bawang goreng – crispy fried onion

Method:
1. Combine all sauce ingredients and set aside.
2. Deep fry tofu till lightly golden, drain and reserve.
3. Keep 2 tablespoons of oil in the wok and gently fry onion and garlic.
4. Add remaining vegetables and stir fry till capsicum and cabbage have softened.
5. Add rice and tofu and mix through, add sauce and mix till evenly coloured.
6. Taste and adjust seasoning.

Garnish:
Serve in a mound with a fried egg on top of each serve, alternatively slice thin omelet pieces and scatter on top with a few slices of tomato, cucumber and crispy fried onion

Vegetarian Pad Thai

PAD THAI
Rice noodle dish traditionally sold by street hawkers. This vegetarian version substitutes mushroom soy sauce for the ubiquitous fish sauce. If you haven't got any just use regular soy sauce.

Serves: 2 individual serves or 4 as part of a meal
Preparation: 15 minutes (excluding noodles soaking 10 mins)
Cooking Time: 10 minutes

Equipment:
knife, chopping board, wok, measuring cup, 2 large spoons or spatulas for tossing noodles, small bowl for rubbish, vegetable peeler.

Ingredients:

Sauce:
2 tablespoons White sugar
1 tablespoon Tamarind paste
2 tablespoon Thai Mushroom Soy Sauce (or fish sauce if you like it)

Noodles:
½ packet Thai Rice Noodles (Rice Stick) soaked in warm water till slightly soft
1 tablespoon Canola oil
½ Small onion, finely sliced
2 Eggs
100 grams Firm bean curd, 1 cm dice and deep fried and drained on paper
1 cup Bean sprouts, washed well and trimmed (reserve some for garnish)
1 Baby Bok Choy, cut into long wedges and washed well
½ bunch Chinese chives, cut into 5cm lengths (reserve some for garnish)
¼ cup Coriander leaves, washed (reserve some for garnish)
1 teaspoon Roasted chilli powder

Garnish:
2 tablespoons Crushed roasted peanuts or cashews
1 lime, cut into 2 wedges, “thai style”
2 teaspoon roasted chilli powder
Chinese chives, coriander leaves and bean sprouts
Method
Sauce: Simmer sauce ingredients for 1-2 minutes till sugar is dissolved.
Noodles:
1. Heat oil in a wok over medium heat and fry onion till slightly coloured.
2. Crack in eggs and stir till just set.
3. Add tofu, bok choy stir and then the drained noodles
4. Turn up the heat and allow the noodles to colour.
5. Add sauce, chilli powder and simmer further 1-2 min
6. Add most of the bean sprouts, chives till wilted, adjust seasoning for sweet, sour, salty & spice.

Serve: Pile on a plate with bean sprouts, chives, coriander, lime wedge, peanuts & chilli powder

Bubur: Indonesian Black Rice Pudding

On these cold nights it's nice to have a bit of pudding... with the price of bananas through the roof this usually cheap dish is becoming a luxury... luckily it still tastes great on it's own. I prefer it with tangy mango slices when they're in season.

BLACK RICE PUDDING W/ COCONUT
A lovely South East Asian dessert.

Serves: 6
Preparation: Soak rice overnight
Cooking Time: 20 to 30 minutes, depends on the rice.

Equipment:
knife, chopping board, wok, measuring cup, 2 large spoons or spatulas for tossing noodles, small bowl for rubbish, vegetable peeler.

Ingredients:

300gms Black glutinous rice, washed and soaked overnight
7 cups Water
150 grams Dark palm sugar, broken up
2 Drops Pandan essence (or pandan leaf if available)
Pinch of salt
2 cups Thick coconut milk
Toasted shredded coconut for garnish

Optional: Serve with sliced mango cheeks or bananas and palm sugar syrup

Method:
1. Drain rice and bring to the boil in a pot with 6 cups of water.
2. Simmer gently, stirring occasionally until the rice is soft.
3. Add the sugar, pandan essence and extra cup water, stir until sugar dissolves.
4. Take off the stove and chill in a bowl or individual ramekins. (May also be eaten warm or hot)
1. In another pot simmer the coconut milk and pinch of salt till thickened. Cool.
6. Serve a few of spoonfuls of rice pudding topped with the coconut milk and garnish.

To make palm sugar syrup: Dissolve 1/2 cup of palm sugar with 1/2 cup water in a pot over a low heat. Serve hot or cold over the pudding.