Category Archives: Main Courses

Malaysian Turmeric Chicken Curry

09 Friday Oct 2020

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This is one of those dishes with few ingredients where the whole is greater than the sum of the parts, in other words, the depth of flavour achieved with the ingredients is wonderfully surprisingly rich. The sauce is just lots of onion and garlic, slowly fried with the chicken to make a slightly sweet rich moistness which contrasts perfectly with the spiciness of the chilli.

A good chicken is essential for making this successfully. You want a big free range one. You can get the butcher to chop up the whole chicken and cook it all in the curry, but I only use the legs and the plump bits of the wings, saving the more tender breast for another dish.

For 4 servings

legs and wings of a large free range chicken – cut into large pieces leaving the skin on

olive or peanut oil for frying

6 sweet onions

2 bulbs garlic

salt

2 teaspoons ground turmeric

2 teaspoons smoked pimenton picante/ paprika

1 or 2 fresh chillis – finely chopped – it’s hard to be precise about chillis as there are so many different types and strengths, you want the curry to be pretty spicy

freshly ground black pepper

Juice of a fresh lemon

Peel the onions, cut in half and slice them

Peel the garlics – a tip, if you soakthe garlic cloves in water for half an hour the skins become soft and are much easier to peel

crush the garlics in a pestle and mortar with 1/2 teaspoon of salt

Heat 2 or 3 tablespoons of oil in a shallow thick based pan. Add half the onions and all the garlic.

Fry gently for about ten to fifteen minutes until slightly browned.

Add the chicken pieces and cook for ten minutes each side to seal.

Add the turmeric, pimenton and chilli. Stir in well to mix.

Continue cooking the dish slowly uncovered, turn the heat to the lowest possible. Turn the chicken from time to time and stir the onions.

Every half hour add a third of the remaining onions to the pan to continue to moisten the curry, and mix in well.

Half an hour after the last of the onions go in, add the lemon juice and check the seasoning adding freshly ground black pepper and salt as needed.

Leave to cook for another half hour when the curry will be done. Your total cooking time is 2 1/2 to 3 hours.

Serve with plain basmati rice and a vegetable dish like broccoli in garlic sauce, the recipe for which I will post tomorrow.

Mixed Dal Curry

28 Friday Aug 2020

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Dal or lentils have the second highest protein content of pulses after soy beans, and more importantly are very tasty. There are many recipes for dal using a variety of ingredients, so you can adapt to whatever you may have ready in your veg garden or fridge.

The dal are generally boiled with flavourings and then once cooked a fried spice mix is added to complete the flavouring.
My regular readers will already know that I am a great fan of soaking dried pulses and grains for several hours or overnight. I find that this way the centre of the pulse is already softened so then they cook more evenly and quickly.

For 4 portions

70 grams green lentils/ Pardinas

70 grams moong dal/mung beans

50 grams white lentils

125 ml tomato passata / tomato frito

125 grams butternut squash cut into small cubes

Piece of fresh ginger 2x2x2 cm – chopped

1 small green chilli – chopped

1/2 teaspoon salt

For the finishing spice

2 tablespoons peanut or olive oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds

8 curry leaves

3 cloves of garlic – finely chopped

piece of ginger 2 x 2 x 4 cm – finely chopped

1/2 teaspoon turmeric

1/2 teaspoon ground coriander

1/2 teaspoon asafoetida

Put the lentils and beans in a container with a generous amount of cold water to allow for absorption. Leave for alt least four hours.

Once the lentils are soaked, drain and put in a pan with the passata, ginger, chilli, butternut squash and salt. Add water to cover.

Bring to the boil then turn down to a simmer.

Check the water level from time to time and add more if needed. You want a fairly wet mix and some of the lentils will break up into the liquid and thicken it.

The lentils should take around 40 minutes to cook through, so check them after this time. If you prefer your curry to be a softer purée, then continue cooking a little longer.

Once the lentils are about done, prepare the spice mix.

Heat the oil in a shallow pan. Add the mustard and cumin seeds, then the curry leaves. Fry for a couple of minutes.

Add the garlic an ginger and fry for a few more minutes until the garlic is lightly browned.

Stir in the turmeric, coriander and asafoetida, then add the spice mix to the pan of lentils.

Stir well to mix in an leave to cook for another five minutes for the flavours to mix.

I served my curry with plain boiled brown rice, spicy spinach salad, a fresh peach chutney and pickles. So tasty! I’ll give you the recipe or the spinach salad and peach chutney tomorrow.


Three Salads

02 Sunday Aug 2020

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In this summer heat, lunch for your friends wants to be a light and fresh affair, Watermelon Gazpacho followed by three salads served with freshly homemade bread. To finish a small pot each of intense dark chocolate sorbet and crispy ginger biscuits.

BEETROOT & RADICCIO SALAD WITH PURPLE BASIL

The beetroot was roasted for an hour with whole cloves of garlic, a generous splash of balsamic vinegar, sprigs of fresh oregano and olive oil, season well with sea salt and freshly ground pepper.
Let the beetroot cool before mixing with shredded chicory and purple basil leaves.

LENTIL & POMEGRANATE SALAD WITH FRESH CORIANDER

His salad is cooked green lentils, a good amount of the little pomegranate jewels that I have plenty of in the garden this year, then finely chopped cucumber, tomatoes and celery. Add a generous amount of roughly chopped coriander leaves and dress lightly with lime juice and olive oil.

I’m a fan of soaking dried grains so that when you come to cooking the grains are already re moistened in the centre, and so require less cooking. Pour boiling water over the lentils and leave an hour or so to steep before cooking until just tender. Drain the lentils and let them cool before adding them to the salad.

SALAD OF FRESH FIGS, ROASTED RED ONIONS AND HAZELNUTS

This is a Yotam Ottolengi recipe which has a lovely contrast of flavours with the sweet roasted red onions and figs, and the peppery watercress and rocket. His recipe uses radiccio rather than rocket, but as I have both I decided that the more peppery rocket suited this recipe better. I was surprised to find that what I thought was weeds in my vegetable patch is actually rocket, and it hasn’t become overly peppery in the strong Spanish heat.
I haven’t used roasted red onions in a salad before, and I have to say, I’m a total convert. I shall be roasting a tray full regularly so that I have them at the ready in the fridge.

This amount serves 4

2 small red onions – peel them and cut each into 6 wedges

50 grams hazelnuts with skin / or ready dry roasted unseasoned hazelnuts

1/2 small head of radicchio / or a similar amount of rocket

good bunch of fresh basil – either the green or purple

bunch of watercress with the stems removed

6 ripe fresh figs, cut into quarters

olive oil

balsamic vinegar

Roast the onions drizzled with olive oil at 180 C for 30 minutes. Leave to cool.

If you are roasting hazelnuts, turn the oven down to 140, and once it has reached this temperature, spread the hazelnuts in a shallow pan and roast for 20 minutes. Leave to cool then break up into pieces with a pestle and mortar. If you are using the ready roasted hazelnuts break these up as above.

To put the salad together, start with the leaves, rip them into pieces and put in a large bowl, add the onions and figs.

Dress with the oil and vinegar and gently toss. I like to do this with my hands as it’s more gentle than using implements.

Scatter over the broken hazelnuts and serve.

Falafel

27 Monday Jul 2020

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There are so many recipes for falafel both in cookery books and online that it’s difficult to decide which to go for. Personally I’m not keen on the ones that use ready cooked chickpeas, for me the texture is too mushy and wet compared to the traditional recipes that start with dried chickpeas. The only thing with using dried peas is remembering to start soaking them the day before you want them, so a tad of planning ahead is needed, but otherwise they are simple and easy to make.

This makes 4 falafel

75 grams dried chickpeas

1/2 a small onion

1 large clove of garlic

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground chilli powder

1/4 teaspoon bicarbonate of soda

1/2 teaspoon of Garam Masala or 1/4 teaspoon ground cumin and 1/4 teaspoon ground coriander

1 tablespoon lemon juice

2 tablespoons chopped parsley or coriander

oil for frying

Start the day before you want to eat the falafel by soaking the chickpeas in plenty of cold water. Because it’s so warm here I changed the water every few hours so that it didn’t start to ferment, or you can put the container of peas in the fridge to keep it cool.

Peel and roughly chop the onion and garlic. Put in the bowl of a small food processor and whizz to chop.

Add the drained chickpeas and the rest of the ingredients.

Whizz to chop up. You will have to open the processor and scrape the ingredients from the sides several times to ensure an evenly chopped paste.

What you are aiming for is a slightly rough mixture that will just stick together.

Heat a good layer of oil in a frying pan on a medium heat.

Form your mixture into four even sized rissole shaped cakes and gently put into the hot oil.

Cook for about 10 minutes before carefully turning the cakes. If they are not crisping up on the cooked side turn the heat up slightly, and if they are getting too brown too quickly turn the heat down.

Cook for 10 minutes again on the second side adding more oil if the pan is getting too dry.

Once cooked remove the falafel from the pan and blot any excess oil with kitchen paper.

Serve with salad and a sauce, I had mine with my Chill Jam, Tahini Sauce is good and also Yogurt with cucumber and mint.

Pomegranate & Buckwheat Salad

23 Thursday Jul 2020

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After the, for southern Spain, very wet spring that we have had, all the fruit trees have super abundant crops this year. The little pomegranate tree must have at least 70 fruits on it , the ripest of which are splitting open. With so many fruits they are small, I should have thinned them out earlier in the season, and the jewelled seeds are small and not so sweet but so tasty, and lovely for salads.

For 4 servings

100 grams buckwheat

seeds from 1 large or 2 small pomegranates

1/2 green pepper

2 large tomatoes

1 avocado

1/2 cucmber

1/2 sweet salad onion or spring onion

1 stick celery

chicory leaves – cut into thin strips/ watercress / mache salad

extra virgin olive oil

cider vinegar

good bunch of basil leaves

juice of 1 small or 1/2 large lime.

I like to soak the buckwheat in cold water overnight in which case it only takes five minutes to cook in salted water, but if you haven’t time to soak it, don’t worry, it will just take 10 – 15 minutes longer to become tender.

Once just cooked, drain the buckwheat and let it cool.

Peel the cucumber and cut into small dice.

Cut the green pepper, tomato, avocado, onion, and celery into small dice. Put into a salad bowl with the cucumber and cooled buckwheat.

Add the salad leaves and coarser chopped basil leaves. Mix well.

Dress the salad with the olive oil, lime juice and cider vinegar.

Gado Gado

18 Saturday Jul 2020

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This Indonesian salad dressed with the satay sauce from my pervious post, is perfect summer eating. Like many salads its an assembly rather than a recipe. Gado Gado means mix mix, so there are core ingredients that make it typical, and then the variable ingredients depending on the season and what you have in your vegetable garden or fridge. 

 

The core ingredients –

Boiled eggs

Tofu or tempeh – lightly fried in sesame oil with garlic and ginger

potatoes or sweet potatoes – cut into long pieces and steamed

prawn crackers

The rest of the ingredients can be either cooked or raw, choose a variety for both their flavours and colour. Today I had –

french beans – steamed

green asparagus – lightly steamed

sweet corn slices – lightly steamed

edename beans – I buy these frozen and ready blanched

red and green peppers – cut into strips

cucumber – cut into strips

carrots – peeled and cut into strips

tomatoes – cut into thin wedges

Other ingredients that would work well together are –

bean sprouts

broccoli florets – lightly steamed

Any of the green leaves – pak Choi, mizuna, radicchio would add a nice slight bitterness, spinach

radishes

Fresh coriander and basil

Have your satay sauce on the side to spoon onto the salad and to dip into as you eat.

Maccheroni al Piselli

13 Saturday Jun 2020

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Or pasta with peas…….and tomato sauce.

I’ve had a tray of peas sprouting on the kitchen windowsill for the last few days, and now the shoots are ready for cutting. The flavour of them is stronger than I expected, and stronger than that of the sweet peas I have, so I thought the two together would make a well flavoured sauce for the swirly maccheroni I have. And it did…….

For 2 portions

200 grams maccheroni

1/2 onion – finely chopped

2 cloves garlic – finely chopped

3 tablespoons olive oil

250 grams tomatoes -either fresh or tinned – peeled and chopped small

120 grams tomato Frito or passata

400 grams sweet garden peas – either fresh or frozen

bunch of pea sprouts – cut in half if long

4 large sprigs of fresh basil – roughly chopped

salt and freshly ground black pepper

olive oil for drizzling

Heat plenty of water seasoned with salt and olive oil, and when boiling add the pasta.

Once back boiling, turn the heat down to a brisk simmer and leave the pasta to cook to al dente. For this pasta it was about 12-15 minutes.

Heat the oil in a deep frying pan and add the onion and garlic. Fry gently until translucent.

Add the chopped tomato, Frito and peas. Cook uncovered for 10 minutes stirring from time to time. You want the sauce to have reduced, thickened and the flavour to have intensified, so if you are using fresh tomatoes that are watery, the sauce may need longer cooking.

Season the sauce with salt and pepper.

Drain the pasta once it is cooked.

Add the pea shoots and basil to the tomato sauce and stir in, then stir in the pasta making sure that it is nicely covered with the sauce.

Serve with an extra drizzle of olive oil over the pasta, and enjoy!

Salad Days

20 Wednesday May 2020

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Today the first of the tender summer beetroot were ready to pick……..and its hot! So a trio of salads for lunch…….

Warm potato salad dressed With olive oil and white wine vinegar. The sweet salad onions and dried dill I soaked in the dressing for half an hour before adding the warm potatoes.

A mixed salad of tomatoes, straight from the garden lettuce and radishes, cubes of bread and left over grilled vegetables.

And the lovely beetroot and it’s tender leaves in a lightly marinated raw salad.

2 small beetroot, peeled and cut into fine julienne.

1 tablespoon/ 15 ml green pumpkin seeds

1 tablespoon / 15 ml balsamic vinegar

1 tablespoon / 15 ml balsamic syrup

1 tablespoon / 15 ml extra virgin olive oil

1/2 teaspoon fresh thyme leaves

plenty of freshly ground black pepper

Mix all the ingredients together and leave to marinate for an hour or so.

Sajur Lemeng

16 Saturday May 2020

Posted by in Fish, Main Courses, Vegan

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This Indonesian vegetable curry is adapted from one of my old cookery books, South East Asian Food, written by the Australian academic Rosemary Brissenden who fell in love with Indonesia and its cuisine as a student in the 1960’s.

I made this as a vegan curry which was delicious, the original recipe was with prawns and prawn paste so I will give amounts of those for making the non vegan version.

For 2

about 250 grams in total of various vegetables. You can choose between red and green peppers, green beans, aubergine, bean sprouts and the following that I used on this occasion –

asparagus

leeks – cut into thin strips

courgette – Cut into bite sized chunks

mange toute peas

small green peppers

mizuna and Pak Choi

1 red fresh chilli – chopped

2 cm square, more or less, fresh ginger or better still galangal – chopped

2 garlic cloves – cut in half

1 small sweet onion – roughly chopped

5 macadamia nuts / 10 hazelnuts

1 teaspoon / 5 ml ground coriander

1/2 teaspoon shrimp paste – if making a vegan curry omit this

1 tablespoon / 15 ml coconut oil

400 coconut milk

First make a curry paste. In a small food processor whizz together the chilli, ginger, garlic, onion, nuts, shrimp paste and coriander together with the coconut oil.

Gently fry the curry paste in a large wok for 5 – 10 minutes until it is cooked.

Add the coconut milk and heat to a simmer.

Add the vegetables that need the longest cooking first, then after a few minutes the more tender vegetables and the prawns if using. Simmer until the vegetables are just done with some bite remaining and the prawns cooked through.

Serve with jasmine rice or sesame sprinkled rice noodles.


Patatas Bravas & Huevos Rotos

06 Wednesday May 2020

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SPICY ROAST POTATOES WITH BROKEN EGGS

This recipe is super easy, a variation on the oven chips, the only special ingredient needed is Picante Smoked Pimenton or Paprika. The potatoes come out of the oven with a crispy, garlicky, spicy coating, and the eggs make a thick tasty sauce.

Put a large baking tray in the oven and warm it to 190 C or equivalent. The potatoes need to be in a single layer with a bit of space between each one so they can crisp up, so if you are making a largish amount use two trays.

Peel the potatoes and cut into bite sized chunks and put into a bowl.

Crush a clove of garlic per person with a pinch of salt, then mix into 2 tablespoons of oil per person. Add to the potatoes and mix well.

Spread the potatoes on the hot baking tray and put in the oven for 30 minutes by which time they should be almost cooked a a bit brown round the edges.

After the 30 minutes take the tray out of the oven and toss the potatoes with a fish slice. Sprinkle over the pimenton, about a teaspoon per person, and toss again.

Put back in the oven for 10 minutes to finish cooking.

Meanwhile poach 2 eggs per person.

Serve the potatoes with the eggs on top, cutting the eggs to let the lovely hot yolk dribble over the potatoes.