Tag Archives: ginger

Tandoori Flavoured Whole Baked Cauliflower

I know that making the paste might sound like a bit of a faff but I highly recommend that you give it a go, the colour is amazing and it really makes the humble cauliflower a bit of a star turn.

Obviously liquid smoke doesn’t have a place in Indian cuisine, so I apologise in advance, but, it does give you a fab, just out of the tandoor oven flavour. If you don’t have any, consider swapping out some of the paprika for smoked paprika.

Serves 6-8.

Ingredients

1/2 brown onion, roughly chopped

3 ripe tomatoes, quartered

2 cloves garlic, peeled

1 thumb sized piece of ginger

100mls water

50mls oil or ghee

4 teaspoons sweet paprika

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon salt

1 teaspoon Kashmiri chilli powder

1/2 teaspoon liquid smoke

1 lemon, juiced

125mls natural Greek yogurt

1 large head of cauliflower, leaves removed and some of the inner stalk removed

Method

Whizz the onion, tomatoes, garlic, ginger and water in a food processor to make a smooth runny paste.

Heat the oil or ghee in a frying pan over a medium to high heat, add the tomato and onion paste, bring up to a simmer and simmer until you have a thick, dark red paste that the oil or ghee is separating from.

Add the dried spices and salt and cook for 1 minute.

Take the pan off the heat and add the liquid smoke, lemon juice and yogurt, stir well.

Preheat the oven to 190 degrees Centigrade.

Line the base and sides of a large casserole, that will fit the cauliflower snuggly, with two large pieces of baking parchment.

Turn the cauliflower upside down and spread some of the paste over the base, pushing it into all of the nooks and crannies.

Turn the cauliflower the right way up and smear over the remaining paste until completely covered.

Carefully place the cauliflower in the prepared pan, cover the top of it with another piece of baking parchment and then the lid.

Bake for 50 minutes and then remove the lid and paper and bake for 20 minutes until the cauliflower is beginning to colour.

The Stickiest Sticky Chicken

A special request from my youngest here.

I’ve posted about sticky wings before but this is for a whole chook so you get leftovers if you are lucky! What to do with the leftovers….use the meat in stir fried rice of as a filling in Vietnamese rice paper rolls.

To be honest, one chook isn’t enough in our house and I love the leftovers so I usually double the recipe!

Serves 6.

Ingredients

1.6-1.8kg whole chicken cut into ten pieces, skin on and bones in

6 garlic cloves, peeled and crushed

1 thumb of ginger, peeled and grated

40mls honey

80mls gluten free soy sauce

Method

Combine the garlic, ginger, honey and soy in a large bowl. Add the chicken and mix well to coat.

Leave to marinade for 2-4 hours.

Preheat the oven to 180 degrees Centigrade. Line a baking tray with baking parchment.

Lay the chicken pieces on the prepared tray, skin side up, brush over some of the marinade.

Slide the chicken into the oven and bake for 50-60 minutes, baste with the marinade every 10-15 minutes and towards the end baste with the pan juices.

Remove the chicken from the oven and allow to rest for 10 minutes before serving.

Curried Pumpkin Soup

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This soup brings together two of my favourite things, the comforting hug that soup gives and the glow that using up leftovers guarantees!

I recently found an opened jar of rogan josh curry paste and as we are still on a bit of a health kick I wanted to use it in a vegetarian dish and not the meat that I would usually use. Added to that I am still trying to sneak pulses into the boys without them noticing too much and liquidised soup hides a multitude of goodies!

Quantities wise this makes a BIG pot, 12-16 serves depending on portion sizes but don’t panic, this soup freezes a treat to allow you a meal off another day!

Ingredients

50mls oil

2 medium red onions, peeled and roughly chopped

4 garlic cloves, peeled and roughly chopped

a thumb size piece of fresh ginger, peeled and roughly chopped

100g rogan josh curry paste

2kg pumpkin, peeled, deseeded and roughly chopped

400g potatoes, peeled and diced

2 litres vegetable or chicken stock

150g  uncooked red lentils, rinsed and drained

Method

In a BIG pot, I use a 6litre pot.

Heat the oil and add the onion, cook slowly until soft.

Add the garlic and ginger and cook for 1 minute until fragrant.

Spoon in the curry paste, stir well and cook for three minutes.

Add the pumpkin and potatoes, stir through and cook for one minute.

Pour in the stock and add the lentils  stir well, cover and bring up to the boil.

Turn the heat down and allow to simmer, covered for 30 minutes.

Check that the potatoes are cooked at this stage, if not pop the soup back on the heat.

I then use a stick blender to whizz the soup until smooth, taste and season with salt and pepper.

 

 

 

Beef And Coconut Curry

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I love a good curry!

With meat falling apart and a really flavourful sauce this curry doesn’t last long in our house. I make this quantity to ensure I have some leftovers to freeze in individual meal boxes with some rice or to use as a home made pie filling, it’s an Australian thing, we love our pies!

Although you might be put off by the quantity of ghee, don’t worry! Towards the end of cooking the fat all rises to the surface of the curry and I just spoon it off.

Serves 10-12 and freezes very well.

Ingredients

100g ghee

4 large tomatoes

1 large onion, peeled and roughly chopped

6 garlic cloves, peeled

70g fresh ginger, peeled and roughly chopped

3 onions, peeled and sliced

3 tablespoons ground cumin

3 tablespoons ground coriander

1 teaspoon ground fennel

1/4 teaspoon ground cinnamon

1 pinch ground cloves

1 teaspoon Kashmiri chilli powder

1.5kg beef, fat and sinew removed, diced

670mls coconut milk

400mls passatta, sieved tomatoes

2 tablespoons tomato paste

a pinch of saffron

salt and pepper

100g raw cashew nuts

fresh coriander to serve

Method

Heat half the ghee in a large oven proof pan, with a tight fitting lid,over a medium to high heat.

While the ghee heats, process the tomatoes, one onion, garlic, ginger and 200mls of water to make a paste.

Add this paste to the pan and bring it up to a gentle simmer, let the paste slowly reduce down until you have a thick, dark red paste left in the pan, this usually takes around 40 minutes.

Scrape the paste out of the pan and set aside.

Preheat the oven to 150 degrees Centigrade.

Add the remaining ghee to the pan and add the three sliced onions, cook the onions until soft and then add the cumin, coriander, fennel, ground cloves and chilli powder.

Stir well and cook for 1 minute.

Return the paste to the pan, heat through, stirring well.

Now add the beef and stir through regularly for a couple of minutes to allow it to seal a little.

Pour in the coconut milk, passatta and tomato paste and sprinkle over the saffron. Stir well and season with salt and pepper.

Cover with the lid and pop the pan in to the oven.

Bake for 3 hours, stirring occasionally.

Towards the end of cooking, spoon off the fat that will have risen to the surface.

Heat a frying pan over a high heat, add the cashews and dry fry until they are colouring up.

Pour the nuts not a chopping board to cool, once cool, very roughly chop them . Roughly chop a handful of fresh coriander, leaves and stalks.

To serve, sprinkle over the nuts and coriander.

Asian Beef Salad

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I love the idea of a one plate dish and this pretty much covers it with the meat, noodles and salad all in one bowl.

Cook the steak the way you like it, I’m a rare to medium rare kind of a girl!

Serves 4.

Ingredients

2 large thick sirloin/porterhouse steaks

1 teaspoon freshly grated ginger

1 clove garlic, grated

1 teaspoon 5 spice powder

1 tablespoon gluten free soy sauce

100g rice vermicelli noodles

50g raw peanuts, roughly chopped

150g mixed lettuce leaves

small bunch fresh coriander

DRESSING

juice of 1 lime

1 teaspoon fish sauce

2 teaspoons sesame oil

1 teaspoon brown sugar

Method

In a shallow dish, combine the ginger, garlic, 5 spice powder and soy sauce.

Add the steaks and coat completely in the marinade, leave to marinade for 20 minutes.

Heat a frying pan over a very high heat or use a very hot barbecue plate.

Remove the steak from the marinade and wipe off the marinade with kitchen towel.

Add the steak to the pan and cook the way you like it, I’m a rare to medium rare girl!

Set the cooked meat aside somewhere warm to rest.

Prepare the noodles as per the packet instructions and set aside.

Layer up the salad using the leaves, noodles, peanuts and coriander.

Combine the dressing ingredients in a small bowl, add any juices from the rested steaks.

Remove the fat from the steak and then slice, top the salad with the steak slices and then drizzle over the dressing.

Christmas Spiced Biscuits

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A bit of a change to the usual gingerbread, which the boys have eaten a few kilos of by this time of year, these biscuits are flavoured with cinnamon, ginger and all spice so still lots of Christmas flavour and smells!

I have used a circular cookie cutter with an icing decorating tool as a press to make the cute snowflake decoration.

This recipe makes 55 biscuits but consider doubling the ingredients and freezing half, this dough freezes very well.

Ingredients

340g plain flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground all spice

1 teaspoon bicarbonate of soda

110g butter

170g brown sugar

60mls golden Syrup

1 egg, beaten

Method

Preheat the oven to 190 degrees Centigrade. Line two baking sheets with baking parchment.

Process the flour, spices and bicarb.

Add the butter and process until it resembles breadcrumbs.

Weigh the sugar into a bowl, spread out and then weig the syrup on top, this makes it easier to pour into the processor.

Process all of the ingredients until you have a smooth paste.

Roll out on a lightly floured surface and cut into your desired shape.

Lay gently onto your prepared sheets and then bake for 10-12mins, allow to cool fully on a cooling  rack.

 

Gingerbread Babies

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These are my saviour at this time of year, end of school year parties, club wind ups, impromptu play dates, all catered for with gingerbread babies.

The reason for making babies, a 5cm cutter, is simple, there’s far less waste! Children who don’t like them after the first bite, there aren’t many, are only binning a small baby instead of a man or lady!

To make matters even worse, I don’t add sweeties for decoration! Any other time of the year I do but, really, they eat enough as it is with out me adding to it!

This recipe gives you 100-120 babies! But that’s not all, make 50-60 with half of the dough and freeze the other half for a later date wrapped in cling film/plastic wrap.

Ingredients

680g plain flour

2 tablespoon ground ginger

2 teaspoons bicarbonate of soda

220g butter, diced

340g brown sugar

2 eggs

120mls golden syrup

Method

Preheat the oven to 180degrees Centigrade.

Line three cookie sheets with baking parchment.

Combine the flour, ginger and bicarb in a large bowl.

Rub the butter into the flour mix until it looks like breadcrumbs.

Add the sugar, egg and syrup, beat well.

Flour your work surface, knead the dough until smooth and then roll out half of the dough until it is around 0.5cm thick.

Wrap the remaining dough in cling film, plastic wrap, and freeze.

Cut out your babies and lift onto the prepared cookie sheets using a palate knife.

Take a skewer and gently mark eyes and buttons.

Bake in the oven for 10-12mins, allow to cool on a wire rack.

Slow Roast Chicken with Cashew and Yoghurt Sauce

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We regularly have this chicken dish as part of an Indian inspired meal, I like to serve it with black dhal and broccoli or broccolini cooked with whole spices.

Leftovers are fantastic stuffed in pitta bread and sliced through a green salad.

Don’t throw the bones out! They make a fantastic stock with a hint of spice, ideal for curried parsnip and carrot soup.

Ingredients

2 whole chickens, around 1.6kgs each

2 lemons, juiced

500mls natural yoghurt

100g raw cashew nuts

2 medium onions, chopped

6 cloves garlic, peeled and chopped

60g fresh ginger, peeled and chopped

1 teaspoon cayenne powder

1 teaspoon Kashmiri chilli powder

2 tablespoons garam masala

Method

Combine all the ingredients except the chicken in a food processor and process to form a thick paste.

Take each chicken and score the breast 3-4 times and the thighs 2-3 times. Place in a roasting tin.

Pour the paste over and ensure the outside and cavity of the bird have been covered.

Allow to sit in the fridge for 4-24 hours.

Preheat the oven to 160degrees Centigrade.

Take a large piece of baking parchment, big enough to cover both chooks and to be tucked in at the sides.

Scrunch up the baking parchment under running water and then stretch back out over the chickens, tucking in the ends.

Cover with a large piece of tin foil, ensure there is a complete seal around the tin.

Bake in the oven for 3 hours.

Turn the oven up to 180 degrees Centigrade.

Remove the foil and paper, baste the chickens with the pan juice, return to the oven.

Bake for a further hour, basting regularly.

Remove from the oven and allow to sit, covered,  for 15-20mins.

Serve warm or at room temperature. I like to take all the meat off the bones and chop it roughly with the pan juices poured over the top.

Fresh Green Curry Sauce

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This is such a versatile sauce, I double the recipe and that gives me a spare jar in the fridge, it lasts for a month with a layer of oil sealing the top or freeze for a later date.

Suitable for fish, prawn, chicken and vegetable curries as well as smeared on fish fillets or chicken pieces.

To use, cook your chicken and/or vegetables in a frying pan, add sauce and 400mls coconut milk and heat for 5 mins, season with gluten free or regular soy sauce and serve.

For prawns and fish, heat the sauce and 400mls coconut milk, add the fish or prawns and cook for 5 mins. Season with gluten free or regular soy sauce.

 

Ingredients

4 garlic cloves, chopped roughly

50g fresh ginger, peeled and chopped roughly

3 spring onions, trimmed and chopped roughly

70g fresh coriander, leaves, stalks and roots, washed and chopped lightly

2 fresh lemon grass stalks, trimmed and chopped roughly

2 limes, juiced

60mls olive oil

1 tablespoon ground cumin

2 tablespoons ground coriander

1-2 red or green chillies, deseeded and chopped

Method

Process all the ingredients until you have a smooth paste.

Prawn Wontons

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I have always loved what we call “Nibbles Night” in our house, lots of plates of finger food to pick and choose. I try to make as much of it as possible gluten free so sticky sausages, latkes with gravadlax, Yorkshire puddings with horseradish and steak toppings, wedges, Cajun prawns, the list goes on!

One of the boys loves these little parcels so occasionally I make him a  batch as a wee treat.

Not particularly authentic but apparently very tasty, I buy the wonton wrappers and then just make the filling and fry them. Not healthy but a yummy occasional treat!

Makes 36 wontons.

Ingredients

250g raw prawn meat, chopped up

2 spring onions, trimmed, halved lengthwise and finely chopped

20-30 fresh coriander leaves, cut finely

1 large garlic clove, grated

1 small piece of ginger, similar size to the garlic, peeled and grated

2 teaspoons soy sauce

37 wonton wrappers

1 egg, beaten

vegetable oil to fry in

Method

Line a plate with baking parchment/paper, this will stop your prepared wontons from sticking to the plate.

Put your oil on to heat while you prepare the wontons.

In a bowl, combine the prawns, spring onions, coriander, garlic, ginger and soy sauce, mix well.

Take a wonton wrapper and brush the egg around the edges.

Now, place a small amount of the prawn mix in the centre.

Draw opposite sides of the square together and repeat. Squeeze them together firmly.

Now, firmly, twist from above the filling upwards.

Place on the prepared weight and continue until they are all finished.

Cut the leftover wrapper into a few strips.

To test if your oil is hot enough drop a strip of wonton wrapper into the oil. Once it’s hot enough the strip should immediately rise to the surface and begin to bubble.

In small batches fry the wontons until they are golden, drain on kitchen towel roll and serve hot.