Curry comfort food

Alice Waters winner of the Johannes van Dam Prize

Tip

for those of you who shop at Marqt, as I do they have a new range of chopped vegetables and lentils or chick peas and many more variations , which make a curry or whatever easy to produce, no chopping

My chopping speed is 90% less these days !

Moong dal ke saag

 

Ingredients:

 

250 g green lentils

8 dl water

1 green chili pepper

1 bunch of coriander

6 tbs oil

2 tbs grated ginger

750 g roughly chopped spinach

salt and pepper

lime juice

 

 

Method:

 

Cook the lentils in plenty of salted water, strain

Cut the chili pepper in thin rings

Chop the coriander very fine

Heat the oil in a wok, aromatize the oil with the pepper and ginger for 10 seconds

Add the spinach and coriander, when the spinach has shrunk add the green lentils, add the salt pepper and lime juice

Cook on a high heat to dry

Balti chicken van Nick Brooke – Potter

Thanks Nick – he is family and we once cooked together in Holland for Magimix, they never recovered from Laughing ..

these are old recipes but still taste good

750 g chicken meat

4-6 tablespoons ghee or oil

3 cloves of garlic

2 onions

2 tbsp. masala powder

8 cardamom seeds

2 dl chicken stock

250 g pineapple cubes (fresh is better)

2 dl creamed coconut

1 bunch of fresh coriander

 

aromatic salt to taste

 

Method

 

Cut the chicken into pieces and cook in the wok with 2 tbsp. of the ghee. Remove the chicken from the wok and set aside.

Heat the remaining ghee in the wok, add the garlic stir fry for 30 seconds add the onions, reduce the heat and fry for 10 minutes until the begin to become brown and are soft.

Add the masala powder and the cardamom together with the cooked chicken. Raise the heat and fry briskly for 5 minutes.

Add the stock and allow to simmer, gradually add the creamed coconut stirring well, allow to simmer for 10- 15 minutes until the chicken is tender.

Add the pineapple cubes aromatic salt and the freshly chopped coriander.

 

Serve with pieces of lime and Naan bread.

 The Avocado show

this was with sushi rice and a wasabi dressing TOP

Sea Scallop Ceviche Yucatan

This is not one of their recipes

but delicious

Ingredients:

 

1 kg sea scallops

2½ dl fresh lime juice

1 red onion, finely chopped

2 serrano chilies, chopped

1 tabs coriander (cilantro), chopped

1 tabs mint, chopped

1¼ dl fresh orange juice

½ tsp salt

freshly ground black pepper

1 glass of tequila

 

garnish

2 fresh limes

2 avocados

 

 

Method:

 

Remove the small crescent shaped muscle from the scallops

Cut the scallops into slices and mix with the rest of the ingredients

Refrigerate for at least 5 hours before serving

Serve in a margarita glass dipped in egg white and salt

Garnish with wedges of lime and diced avocado

 

 

 

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