tag:blogger.com,1999:blog-32486726504524201192024-03-12T22:10:28.034-07:00Want Food IdeasIts been years since Want Food Ideas evolved from a small catering business to regular cooking classes in my home. The prevalence of cooking on television has exposed us to a huge array of options and better knowledge of cuisines and ingredients. I say if it encourages more people to get into the kitchen, then fabulous.
At the insistence of my loyal students and friends I’ve revived the Want Food Ideas brand to bring you my favourite recipes, tried and true – ready for easy entertaining.Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-3248672650452420119.post-82692414830135533022017-08-09T21:16:00.000-07:002017-08-09T21:16:06.622-07:00Pulled Pork with Capsicum and Black BeansThis is another great winter meal. A substantial family dinner and one that can be made ahead. A wonderful dish to add lots of accompaniments and serve to a group when entertaining.<br />
<br />
The chilli component is to taste obviously and you could substitute pork for beef.<br />
You could serve it with brown rice, jalapenos,grated cheese, extra salsa, corn chips or simply in a wrap. It's not a Mexican dish but certainly has a Tex Mex flavour to it.<br />
A lot of pulled pork is traditionally served in a roll with coleslaw which is also delicious.<br />
I have a pressure cooker which speeds up the cooking time. If you don't have a pressure cooker use a heavy casserole and cook for 3 hours at 160 C or until able to shred with a fork.<br />
<br />
2 kg pork shoulder<br />
3 tablespoons olive oil<br />
1 onion<br />
4 cloves garlic<br />
2 chillies<br />
2 cans peeled tomatoes<br />
3 cups chicken stock<br />
1/2 cup smokey barbeque sauce<br />
1/2 cup brown sugar<br />
3 tablespoons sweet paprika<br />
1-2 tablespoons cayenne pepper<br />
3 tablespoons fennel seeds<br />
3 tablespoons fresh or dried thyme<br />
3 tablespoons apple cider vinegar<br />
2 cans black beans<br />
2 capsicums of different colour cut into thin strips<br />
fresh chopped coriander<br />
<br />
Remove the skin from the pork and excess fat. Set aside to make cracking later.<br />
Cut the pork into a couple of large pieces.<br />
Chop the onion and garlic and chillies in a processor or by hand.<br />
Fry the pork pieces in the olive oil until lightly coloured. Set aside .<br />
Next fry the onion, garlic and chilli until onion is translucent.<br />
Add the spices, fennel seeds, thyme, paprika and cayenne and cook another minute.<br />
Add the cider vinegar, chicken stock, tomatoes, barbeque sauce and bring to a simmer whilst stirring.<br />
Add salt and pepper to taste<br />
Return the pork to the casserole or pressure cooker submerge in the liquid and cook in an oven at 160 for 1 1/2 hours.<br />
If using a pressure cooker cook close the lid and cook on high for 30 minutes.<br />
Turn off pressure cooker, release steam and remove lid. Add the capsicum, black beans and brown sugar. Cook for another 30 minutes using the pressure cooker as a saucepan without the lid. The idea is to reduce the sauce as well, so cook for longer if needed. Stir occasionally to stop it catching.<br />
If using the oven add the capsicum and beans for the last 1 1/2 hours.<br />
The meat should be stringy and easily pulled apart with forks. Garnish with coriander.<br />
Serve with tortillas and sour cream or as above.<br />
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<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com1tag:blogger.com,1999:blog-3248672650452420119.post-89708941902262331752017-06-09T17:39:00.000-07:002017-06-09T17:39:24.086-07:00Lamb BiryaniThis wonderful dish is often served for a celebratory meal or for special occasions. The main ingredient can be changed for chicken, vegetables or prawn. There are versions of it all over India and will more often than not use mutton. Most of the recipes call for a couple of large pieces of meat or chicken, but I prefer a lot of smaller pieces.<br />
The central ingredient is always rice and the spices and of course the fresh flavour of coriander.<br />
It does take awhile to make, however after visiting southern India I am a convert to the pressure cooker for the lamb dish.<br />
Every cooking class we had, pressure cookers of varying sizes were used. This makes sense when you are cooking many dishes as it cuts the time down by half. I do own a pressure cooker but as we are all guilty of, it it sits in the cupboard and you can forget you have it. Well it has been getting a lot of use lately. You don't have to run out and buy one you can also use a large pot with a tight fitting lid.<br />
The recipe does take time so do it when you have a day at home and want to cook something special for the family or friends. All the work is done ! Perfect in this horrible weather<br />
<br />
<br />
<i><b><br /></b></i>
1 1/2 cups basmati rice<br />
4 cardamon pods<br />
1 piece of cinnamon about 2 inches 5 cmd long<br />
6 peppercorns<br />
1 bay leaf<br />
1 kilo diced lamb shoulder<br />
1 tablespoon minced garlic<br />
1 tablespoon minced ginger<br />
2 teaspoons turmeric powder<br />
2 teaspoons red chilli powder more if you like it hot or fresh chilli<br />
1 teaspoon garam masala<br />
1 cup yoghurt<br />
1/2 cup of coriander<br />
1/2 cup chopped mint<br />
2 large brown onions thinly sliced<br />
6 tomatoes chopped ( or approx 1 can of tomatoes )<br />
1/2 cup olive or vegetable oil<br />
<br />
Soak the rice in water for 30 minutes<br />
The cook for 5-6 minutes only and set aside.<br />
<br />
Heat some of the oil in a heavy pot and cook the onions until brown and caramelised approx 15 minutes. Be carful not to let it burn. Set aside.<br />
<br />
In the same pot heat some more of the oil and when hot add the cinnamon stick, cardamon pods and peppercorns. Cook for 30 seconds then add the bay leaf and stir through. Next add the spices, garlic ginger, turmeric and garam masala and lastly the tomato . Continue to cook scraping the pan and try not to let it burn.<br />
Add the lamb pieces and sauté for 2-3 minutes until meat has browned slightly. Add only 1/4 of the onion and half the chopped coriander with 2 1/2 cups water and some salt.<br />
Cover and bring to the boil and cook for 40 minutes or until lamb is nearly cooked. It will be 10-12 minutes if you have a pressure cooker with 2 cups water.<br />
<br />
If using a saucepan you may want to stir the lamb from time to time to stop it catching. Add some of the yoghurt after cooking and stir through.<br />
<br />
For the final stage pour the remainder of the oil into a large pan with a lid. Spread a little less than half the rice on the bottom of the pan, then a layer of the fried onion, then the lamb mixture on top. Layer with more rice reserving a little for the top, fried onion and then the lamb mixture and the little remaining rice on top. Drizzle a little oil over the top and cover the pan tightly. Simmer on a very low heat for 15 minutes.<br />
<br />
When you turn out the dish onto a platter the rice and lamb will combine. Garnish with mint and coriander. Serve with yoghurt or a yoghurt raita ( with cucumber )<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykYTTMx2DymqHYDI6S00A-ROAhb24DM4wbicNJHhgHEzFS1skFvbdxqa0-6ahdXakxKhOoiby-ReGCXyLexfJ89DW5ajnh3eZPIZ_x9NgR1ddZGOIqraCi9bwZbKxLakJIVklCGpxz6E/s1600/DSC07781.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykYTTMx2DymqHYDI6S00A-ROAhb24DM4wbicNJHhgHEzFS1skFvbdxqa0-6ahdXakxKhOoiby-ReGCXyLexfJ89DW5ajnh3eZPIZ_x9NgR1ddZGOIqraCi9bwZbKxLakJIVklCGpxz6E/s640/DSC07781.JPG" width="640" /></a><br />
<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com1tag:blogger.com,1999:blog-3248672650452420119.post-81520053991285701632017-05-11T16:36:00.000-07:002017-05-13T23:25:34.988-07:00Fish with Coconut and Chilli RelishThis is not a southern Indian recipe but a similar one from a health kick diet I went on recently. It is so reminiscent of many fish dishes we had on our recent tour. Chilli and coconut, lime juice and mustard seeds all ingredients that are used constantly in southern Indian cuisine.<br />
This dish is beautiful and light on calories. The fish can be panfried or grilled depending on the type of fish used.<br />
If you use a thick oily fish it will lend itself to chargrilling or barbecuing beautifully. If a white fish that is small fillets like whiting or flathead then flour and pan fry.<br />
This recipe will feed 4 and is very easily increased<br />
<br />
1 piece of fish per person ( I used flathead )<br />
1 tablespoon of plain flour per fish piece<br />
40 grams shredded coconut<br />
1 red onion finely chopped<br />
2 teaspoons crushed ginger<br />
2 tablespoons yellow mustard seeds<br />
1/2 geen chilli ( more if desired )finely chopped<br />
1/2 cup chopped coriander<br />
1 teaspoon castor sugar<br />
2 tablespoons lime juice<br />
2 bunches asparagus<br />
250 grams green beans<br />
Rylstone olive oil<br />
<br />
<br />
Place the fish pieces in a plastic bag with the flour and add some salt and pepper. Toss the fish around in the bag until it is coated very lightly with the flour. Set aside.<br />
Heat a splash of olive oil in a pan and gently fry the onions with the mustard seeds. Add the coconut and toast lightly. Set all aside to cool.<br />
Once cool add the green chilli and chopped coriander to the mixture.<br />
Mix the lime juice with the crushed ginger and castor sugar Stir together until the sugar has dissolved. Add the lime juice dressing to the coconut mixture and set aside for serving.<br />
Steam the asparagus and green beans.<br />
Heat the oil for the fish in a shallow pan and gently fry the fish until it is white rather than opaque meaning it is cooked. This doesn't take long if using flathead or whiting , so be vigilant. If you are using a thick cut of fish it will take longer and you could do this on the barbecue.<br />
Place the steamed asparagus and beans in a mound on the plate and cover with the fish pieces.<br />
Drizzle the coconut lime dressing over the fish and around the plates.<br />
<br />
<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-55540666158027399122017-05-09T20:16:00.000-07:002017-05-10T01:56:23.242-07:00Culinary Tour of Southern India<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmy8rGbI8MtRs0_u5HXbuuHX4IjSlRMRTx6d3mzQGB3zcOVoQs0aWJ4XMjG5J2fSvP7sI5awtRNWJuDmBAePH1V6lVSsU51iihc423rjRtjql441yziw8mu1mhKWEe5u7LP8Fvmc9olUY/s1600/DSC07458.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmy8rGbI8MtRs0_u5HXbuuHX4IjSlRMRTx6d3mzQGB3zcOVoQs0aWJ4XMjG5J2fSvP7sI5awtRNWJuDmBAePH1V6lVSsU51iihc423rjRtjql441yziw8mu1mhKWEe5u7LP8Fvmc9olUY/s320/DSC07458.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Old Rice Barges converted to stunning luxurious houseboats</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMERyYCvBeWLSMA3hFJCvcXy6EA_-aVsCXcuM6RuDeivD_diD1UUh_S99cFT0iiNwSSiezrwi3zDtGydgIft5Ky7EFV0OUKCpcILKleWnhaxlRHgil7mCIIQjJChZQnlmaSQmIJnI9l4/s1600/DSC07497.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMERyYCvBeWLSMA3hFJCvcXy6EA_-aVsCXcuM6RuDeivD_diD1UUh_S99cFT0iiNwSSiezrwi3zDtGydgIft5Ky7EFV0OUKCpcILKleWnhaxlRHgil7mCIIQjJChZQnlmaSQmIJnI9l4/s320/DSC07497.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kumakoran Lake Resort</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoINDdU5PV3UU61woH-_VfDjMEgx7gJvWqP_auNMjJxtQ4ZiwY5GnLtIbK6-vtkxYMbLb6MUbX0YBt1u3CM27USasVv0YyEQCv-HmkUB6LAZtqcr48zjLyCyhlX928JovHFIsrGCDQz8o/s1600/DSC07688.jpg" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Sc9NKnj-9csx47_Mp-XMazseNOY3zivYylHLuZFhlUV3xKrIgKIzA1pVc9A6ccG4O7uBwRGvXGNT4RF9V_OdFOUjAM1PRJRHHPwezq047CG6-7K4cVlKzc0NKcOCVFgNsL3y8G3JTME/s1600/DSC07453.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Sc9NKnj-9csx47_Mp-XMazseNOY3zivYylHLuZFhlUV3xKrIgKIzA1pVc9A6ccG4O7uBwRGvXGNT4RF9V_OdFOUjAM1PRJRHHPwezq047CG6-7K4cVlKzc0NKcOCVFgNsL3y8G3JTME/s320/DSC07453.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8EsTVjTtFmj3GJZwouGPuKp6YgEPNJgfRFpTuyvEGqrZ5yidSDi3y1_kaf0bfUYxYVSsLA0x3o41D7mDfnuQJqkkmHjqKsopHvAZZBmo2S5lZWr-sIVZ8XfjsDmP8qZDdoTJJCKJKCA/s1600/DSC07521.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8EsTVjTtFmj3GJZwouGPuKp6YgEPNJgfRFpTuyvEGqrZ5yidSDi3y1_kaf0bfUYxYVSsLA0x3o41D7mDfnuQJqkkmHjqKsopHvAZZBmo2S5lZWr-sIVZ8XfjsDmP8qZDdoTJJCKJKCA/s400/DSC07521.JPG" /></a><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoINDdU5PV3UU61woH-_VfDjMEgx7gJvWqP_auNMjJxtQ4ZiwY5GnLtIbK6-vtkxYMbLb6MUbX0YBt1u3CM27USasVv0YyEQCv-HmkUB6LAZtqcr48zjLyCyhlX928JovHFIsrGCDQz8o/s320/DSC07688.jpg" width="240" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglwBZvmkFPycMmkftPyMN75PgoA5rI7eXFrVoVOdsRTRISqZOqLuBVWSeU8oxZt5BfgVe2GvtoELf7_-xs3ev5KLPHeHEMhDAM0XDhS8t0ICEu2h58WB7o-nAlStPLRV3yvSfefqyMc4/s1600/DSC07532.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglwBZvmkFPycMmkftPyMN75PgoA5rI7eXFrVoVOdsRTRISqZOqLuBVWSeU8oxZt5BfgVe2GvtoELf7_-xs3ev5KLPHeHEMhDAM0XDhS8t0ICEu2h58WB7o-nAlStPLRV3yvSfefqyMc4/s320/DSC07532.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQ9cRW7eWe7236qNjbaXhSp8Nziv6dDNJMX1A4RDH9Tyo7p7xzhfil3n7qV5aqLIR6cJHHnjJmuKCEf6xPDfutWoiRMDyC0xMhtTDIWiIcka1WFTPYZD97D8kxI6Z1EG-ZWV75qNY0p4/s1600/DSC07436.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQ9cRW7eWe7236qNjbaXhSp8Nziv6dDNJMX1A4RDH9Tyo7p7xzhfil3n7qV5aqLIR6cJHHnjJmuKCEf6xPDfutWoiRMDyC0xMhtTDIWiIcka1WFTPYZD97D8kxI6Z1EG-ZWV75qNY0p4/s320/DSC07436.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznpn7eExDe9b8OmJ6A6cZyN-ygS3cLQTZfYk_iMecz0BAGdR07x5Z_DlF-xGin2-w7OUe_0bxXMH6LHB8D5a8oqyL3Cm6EduKk-Aj1BvHrB7kOGITFfCIJLYR2hdx8PdotCmg1-KcgMQ/s1600/DSC07415.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznpn7eExDe9b8OmJ6A6cZyN-ygS3cLQTZfYk_iMecz0BAGdR07x5Z_DlF-xGin2-w7OUe_0bxXMH6LHB8D5a8oqyL3Cm6EduKk-Aj1BvHrB7kOGITFfCIJLYR2hdx8PdotCmg1-KcgMQ/s320/DSC07415.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWyYVy_WAV6X7pYONByrEl2mycUSSp8ru1zwieMhC_OTMoqu9oR0Ty4D_7X-G-V3xwlrvh1jnEhXEUW6X4jUjB6pCRu65-wEUA272APz41nc8G584aI2yBWTjYYPCZOKafs0QMgOHDLI/s1600/DSC07561.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWyYVy_WAV6X7pYONByrEl2mycUSSp8ru1zwieMhC_OTMoqu9oR0Ty4D_7X-G-V3xwlrvh1jnEhXEUW6X4jUjB6pCRu65-wEUA272APz41nc8G584aI2yBWTjYYPCZOKafs0QMgOHDLI/s320/DSC07561.JPG" width="320" /></a><br />
<br />
We have just been on another tour of India to the south this time.<br />
From Kerala to Tamil Nadu we learnt about the ancient spice traders and the cuisine that the locals<br />
are so proud of. Quite different to the north in many ways but fabulously interesting in different ways.<br />
So many of our favourite spices are grown in this rich land with pepper being gold<br />
Lush plantations of tea adorn the hillsides and palm trees are abundant on the coast.<br />
Coconut is used in many of the dishes and seafood is prevalent.<br />
We started our trip in Mumbai and had our first street food of the south at Chowpatty Beach. We sampled the most delicious snacks and my mouth still waters at the thought of them.<br />
Pav Bahji Vada Pav and Pani Puri to name a few.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrGPVyHPlnn6rRhXd7iGwrSrtqVjnGDIChPgpKJkt6n2sy3GcrgZeLPp4Znd7AZvJkq25GkbkBzSTqdz36MKw22FfUUPaH6CXh_fWxybhPhfLsFrh3xrixDgV3pM5mrV00pA-vwnzDp4/s1600/DSC07571.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrGPVyHPlnn6rRhXd7iGwrSrtqVjnGDIChPgpKJkt6n2sy3GcrgZeLPp4Znd7AZvJkq25GkbkBzSTqdz36MKw22FfUUPaH6CXh_fWxybhPhfLsFrh3xrixDgV3pM5mrV00pA-vwnzDp4/s320/DSC07571.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nutmeg freshly picked</td></tr>
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We then flew down to Cochin the queen of the Arabian Sea. An active port and the commercial hub of Kerala. We enjoyed a cooking demonstration and dinner of Syrian Christian cuisine.<br />
A tour of a couple of farms Thomas Chettans and Phillipkuttys had us captivated by the size and quantity of fruit vegetables and spices that grown there. Beautiful tropical greenery everywhere<br />
They both entertained us with a wonderful lunch of organic home grown produce<br />
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<br />
A night on a houseboat cruising the enchanting backwaters of Kerala was a highlight for many. The houseboats are converted rice barges and were equipped with every modern convenience of a beautiful hotel. Animals at dawn feeding at the waters edge were a plenty.<br />
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The next night we spent in the Kumakoram Lake Resort another glamourous tropical hideaway.<br />
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<img height="16" id="fdlsh514a7vf" src="data:image/gif;base64,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" width="16" />We ventured to the Chettinad area of Tamil Nadu. Not the opulence of the north but grand and amazing architecture never the less. The Chettinad region became a focus of internationalised tastes. As well as the food , the Chettiars constructed palaces or forts of teak and marble sometimes running to 50 rooms adorned with chandeliers and richly patterned tiles for their families. Times have changed and the families have now ventured to other parts of the world to make their fortunes and the houses sit abandoned. They are used for wedding ceremonies if at all.<br />
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<tr><td class="tr-caption" style="text-align: center;">Abandoned mansion of Chettinand</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzwb9TLVc8tlchv3-bXm4us31rKB1aUMuQhEVsv-JXecpZnNOS1Qj3zysiTo8GywU0wFbMze4qxGnmO2ibSVvrLi9EyxRoGhAQ-dQcyEzpffe0b7nVWL1Rt0gh3QExb_KZ258p9JA5tA/s1600/DSC07534.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzwb9TLVc8tlchv3-bXm4us31rKB1aUMuQhEVsv-JXecpZnNOS1Qj3zysiTo8GywU0wFbMze4qxGnmO2ibSVvrLi9EyxRoGhAQ-dQcyEzpffe0b7nVWL1Rt0gh3QExb_KZ258p9JA5tA/s320/DSC07534.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for anything on the early morning boat cruise </td></tr>
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Thanks to Unesco, these villages and the vast number of old mansions, are being preserved.<span id="goog_1156169123"></span><span id="goog_1156169124"></span><br />
We were lucky to stay at the beautiful Bangala hotel . This heritage hotel builds its menus around the basic Chettiar cuisine and adds from a variety of cuisines from countries the Chettiars have travelled. The food is influenced from the late 18th century when they established businesses in Burma French Indo China, Dutch East Indies, Malaysia and Singapore<br />
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<img height="16" id="d96txmm4vwb8" src="data:image/gif;base64,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" width="16" />We stayed at the Bangala in the town of Karaikudi near Madurai The hotel is a family owned building originally and has an exotic collection of antiquities gathered by the owner. We enjoyed another cooking class here and loved it so much we all purchased the cook book.<br />
Chettinadu had an old village of 300 mansions that now sit abandoned. The homes of old traders.....<br />
The french town of Pondicherry was so different you could imagine you weren't in India. Our cooking class was with Shyama who entertained us through the food and flower markets. This was prior to a fabulous and informative cooking class in her home<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdGgRTyWCD5ldj9TzHyhSw0RoCGgt4xoWqXvFBKSdAF4FyswmmINOdfuaxptQJktNMVhchJ-NVMgLpax4uqbOQjWInx0VW4qDMNAqOxjdecNVcEE1lUKCNU8EVcFDx98nG0cvOvPQcLM/s1600/DSC07712.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdGgRTyWCD5ldj9TzHyhSw0RoCGgt4xoWqXvFBKSdAF4FyswmmINOdfuaxptQJktNMVhchJ-NVMgLpax4uqbOQjWInx0VW4qDMNAqOxjdecNVcEE1lUKCNU8EVcFDx98nG0cvOvPQcLM/s320/DSC07712.JPG" width="320" /></a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUM6B8vgSbJ4e0TSolhS4gOT4tYWhuDClpg8nuWG6tX6VraX_XgCcHvKQa9LJGtJoUB1M_66i5NAb5eeK5tQtXMR4oxiXVZalZRQ27AXtvheDmrwT52oBUCvtQ5xZ60SKfaX45qx-oUk/s1600/DSC07705.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUM6B8vgSbJ4e0TSolhS4gOT4tYWhuDClpg8nuWG6tX6VraX_XgCcHvKQa9LJGtJoUB1M_66i5NAb5eeK5tQtXMR4oxiXVZalZRQ27AXtvheDmrwT52oBUCvtQ5xZ60SKfaX45qx-oUk/s320/DSC07705.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the gals and our favourite cooking teacher Shyama</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrm7yzJvIq-bJ5SdYHklUe1M4ONmwxQOdYmCSiACvqjR4ZE7EZBqMaaCFn55TSBmEVgIiP476B-KT55-M9iBy7qlrpCE8ba4PVXEBnJ6VrrqQuYki4sJeHE4UkUlCW4wmjyV2Vzr30rNI/s1600/DSC07057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrm7yzJvIq-bJ5SdYHklUe1M4ONmwxQOdYmCSiACvqjR4ZE7EZBqMaaCFn55TSBmEVgIiP476B-KT55-M9iBy7qlrpCE8ba4PVXEBnJ6VrrqQuYki4sJeHE4UkUlCW4wmjyV2Vzr30rNI/s320/DSC07057.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spice markets of Pondicherry</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHd-ibrMYYOL0TKh2XeGOy50Hqbpjmvm2FYO96jWydwALdOSdNMwziukNr5tcEeyUuXLJ5X2dV_-0ZzyqSRAsV5Dwp34CfROYyv_sNvd5ITp20bKzLNUOve72aD_Getvo2LiwcCAA7irQ/s1600/DSC07463.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHd-ibrMYYOL0TKh2XeGOy50Hqbpjmvm2FYO96jWydwALdOSdNMwziukNr5tcEeyUuXLJ5X2dV_-0ZzyqSRAsV5Dwp34CfROYyv_sNvd5ITp20bKzLNUOve72aD_Getvo2LiwcCAA7irQ/s320/DSC07463.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">House boat luxury</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsi9MQU0Pk_HDMzz99xZoeM3T566NInrzGo36hSBhNjK2zYXEXhm4BZGNAbrCQAS0LVtIOw11LdNGNWY8tjAiVOHT9R3mNZbi5fNxfU7xe1LK93GTTkThfD87MJTgKkpZi5PrvAU4hT0/s1600/DSC07392.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsi9MQU0Pk_HDMzz99xZoeM3T566NInrzGo36hSBhNjK2zYXEXhm4BZGNAbrCQAS0LVtIOw11LdNGNWY8tjAiVOHT9R3mNZbi5fNxfU7xe1LK93GTTkThfD87MJTgKkpZi5PrvAU4hT0/s320/DSC07392.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At the Taj Hotel in Mumbai</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtC8LSmsCHqs4oEjlnhv2BjdkXU-iCohdZ2QkSAht7V_rbX8fPk-M5WzW-zu9mdqUId-tw5J8-ZT6cYjSdsgCoFy5_StouWSR7XsWOZVoQDWy8UvezZNJDF_jZNaJ5X0uMRy-YcY3O74/s1600/DSC07658.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtC8LSmsCHqs4oEjlnhv2BjdkXU-iCohdZ2QkSAht7V_rbX8fPk-M5WzW-zu9mdqUId-tw5J8-ZT6cYjSdsgCoFy5_StouWSR7XsWOZVoQDWy8UvezZNJDF_jZNaJ5X0uMRy-YcY3O74/s320/DSC07658.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pru at the beautiful Bangala Hotel<img height="16" id="aw4prrei09bs" src="data:image/gif;base64,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" width="16" /></td></tr>
</tbody></table>
<img height="16" id="psd3ofdh4cza" src="data:image/gif;base64,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" width="16" />So many memories, so much beautiful food and new friends made. Another wonderful group and fabulous tour. The people and the guides we meet along the way help to make the trip an unforgettable experience. A big thank you to our gorgeous kind and entertaining driver Ajeesh who looked after us all so well from Kerala to Chennai.<br />
Just planning the next tour !!!Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-86804329295181679872017-01-18T17:30:00.000-08:002017-01-18T17:34:26.568-08:00Summer Chicken and Rice SaladChristmas is over. My turkey was absolutely delicious the brine made such a difference.<br />
We had a little left over and I made this salad instead of using chicken. It worked a treat. It is a suitable main meal actually and readily adaptable. It is so easy and absolutely delicious.<br />
So if you want to have more turkey through the year try it with this salad through the warmer months.<br />
It is a variation of many recipes you find in Middle Eastern Cookbooks and reminds me a little of an<br />
Ottolenghi. I use a mountain blend rice as I find it a bit nuttier and more interesting than regular rice which you can also use if desired<br />
<br />
1 whole cooked chicken you can also use just cooked breast if preferred<br />
2 cups mountain blend rice This is sold in a small box in the supermarket and is a blend of Wild Red and Brown<br />
1 large red onion<br />
1/4 cup cashews<br />
1/4 cup pistachios<br />
1/4 cup hazelnuts ( again change it around if you have other nuts you prefer almonds and macadamia are also lovely<br />
1/2 cup craisons or raisons<br />
1/2 pomegrante<br />
1 large coasrsely grated carrot<br />
1/2 teaspoon smokey paprika<br />
1/2 teaspoon ground cumin<br />
1/2 teaspoon ground coriander<br />
1/4 cup parsley<br />
1/4 cup coriander<br />
<br />
<i><b>DRESSING</b></i><br />
1/2 cup Rylstone olive oil<br />
2 tablespoons caster sugar<br />
2 teaspoons dijon mustard<br />
2 tablepoons red wine vinegar<br />
<br />
Mix the dressing in a small jar with a lid.<br />
Remove the chicken from the bones and toss with some of the dressing.<br />
Sauté the red onion in a little olive oil and remove from the pan.<br />
Fry the nuts in the spice mixture until slightly golden.<br />
Cook the rice in a rice cooker or using your favourite method. This mountain blend does take 30 minutes not or usual 10.<br />
Toss the nuts, onion, craisons and rice together. Season with sea salt and pepper.<br />
Then add the grated carrot. Lastly top with the chicken and pomegranate seeds and the chopped herbs. Drizzle the dressing over just before serving.<br />
<br />
Most of this meal can be done ahead and add the chicken and herbs just before serving.<br />
<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-62569207410172607732016-12-22T13:26:00.000-08:002016-12-23T13:23:58.642-08:00Brining the Turkey<span style="background-color: white;"><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;">We have all heard of bringing meat. It is usually white meats than can be dry after cooking, Turkey Chicken and Pork.</span></span><br />
<span style="background-color: white;"><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;">Our grandmothers did it and it appears to be back in vogue.</span></span><br />
<span style="background-color: white;"><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;">There are 2 types of brine a wet and a dry.</span></span><br />
<span style="background-color: white;"><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;">Both brine's require salt. A wet brine in a salted water solution often with sugar and some spices or </span></span><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;">aromatic]s. Dry brine just requires the bird to be rubbed with salt mixture.</span><br />
<span style="background-color: white;"><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;">The downside of the wet bringing of a turkey is the large container you require to submerge the bird in the bring solution.</span></span><br />
<span style="background-color: white;"><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;">Both need to be done about 6-24 hours before cooking and left in the fridge. They can be done 3 days ahead.Some say, cover, some say, </span></span><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;">don't. For me, I cover it, especially if you have a fridge that is being constantly opened or you are storing other food products in the same fridge.</span><br />
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;">The whole process is a kind of osmosis.</span><br />
<span style="background-color: white; color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;">Certain muscle proteins are naturally dissolved by the salt in the brine solution. Once these proteins are dissolved, muscle fibres lose some of their ability to contract when cooking. Lack of contraction of the fibres leads to less internal moisture loss which in turn leads to juicier meat in the cooked bird.</span><br />
<span style="background-color: white;"><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;">Of course you still must be careful with the cooking of your bird but the brining will give you a very succulent turkey.</span></span><br />
<span style="background-color: white;"><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><br /></span></span>
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;">Dry Brine</span></span><br />
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;">1/3 cup salt</span></span><br />
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;">1/3 cup brown sugar</span></span><br />
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;">2 tablespoons mixed peppercorns crushed</span></span><br />
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;">2 tablespoons thyme</span></span><br />
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;">2 tablespoons sage</span></span><br />
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;">zest of a lemon and orange</span></span><br />
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;"><br /></span></span>
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;">Mix all of the above in a bowl. Rub the whole turkey generously with a smaller amount on the legs and wings. Place in a large dish in the fridge and cover with cling film.</span></span><br />
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;"><br /></span></span>
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;">Rinse and pat dry the day of cooking. You may like to put some butter under the skin of the turkey prior to cooking or cover in bacon rashers.</span></span><br />
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;"><br /></span></span>
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;">Place the turkey in a preheated oven at 200 and cook for 30 minutes.</span></span><br />
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;">Turn down the heat and cook for a further 2 hours. If browning too quickly cover with foil.</span></span><br />
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;">A meat thermometer is a great idea and they aren't expensive. The internal temp must be 75 degrees at the thickest part. If you haven't covered with bacon brush often with butter in the final stages of cooking.</span></span><br />
<span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span style="background-color: white;">Happy Xmas</span></span><br />
<br />
<span style="background-color: white;"><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><br /></span></span>
<span style="background-color: white;"><span style="color: #3d414a; font-family: "effra" , "avenir" , "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: medium;"><span id="goog_983556204"></span><span id="goog_983556205"></span><br /></span></span>Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-79275385937725605312016-07-07T17:28:00.002-07:002016-07-07T17:28:59.292-07:00SamosaAs the weather turns even bleaker and colder one tends to stay indoors and perhaps if you are like me<br />
cook. I have just made for the umpteenth time some delicious Samosa. These wonderful savoury little snacks involve a little bit of work if you wish to make your own pastry. You can also use bought pastry but the taste isn't quite the same but less work of course.<br />
They can be made as vegetarian or meat. I like both but probably tend to do the meat option more.<br />
We cooked the vegetarian way in Jaipur which is just as yummy . The Indians also use ghee a lot which changes the texture of the pastry. They are great to have in the freezer as a standby for entertaining or pre dinner drinks. Tasty filling and usually generate a bit of chatter as people haven't had them a lot and love them. Serve with a very good chutney or a simple plain yoghurt with mint.<br />
The chilli component is up to the individual and could be omitted if wanted. The meat filling can be done ahead as well.<br />
<br />
<br />
Pastry<br />
1 1/2 cups plain flour<br />
1/2 teaspoon of salt<br />
1 tablespoon of oil or ghee<br />
1/2 cup warm water<br />
<br />
You can also use spring roll wrappers if you want.<br />
<br />
Sift dry ingredients into a bowl make a well and add the oil and water. Mix it all together from the inside out. Once all combined knead the dough for about 10 mins Set aside and cover with glad wrap whilst cooking the filling.<br />
<br />
<i><b>Filling</b></i><br />
<br />
500 grams of minced beef<br />
2 small onions finely chopped<br />
2 cloves garlic finely chopped<br />
2 teaspoons finely chopped ginger<br />
1 small potato finely diced<br />
1/2 cup green peas<br />
1-2 green chillies<br />
2 teaspoons garam masala<br />
1-2 teaspoons salt<br />
2 tablespoon chopped coriander<br />
2 tablespoons chopped mint<br />
1 tablespoon oil<br />
1 cup warm water<br />
2 teaspoon salt<br />
Oil for frying<br />
<br />
<br />
<b><i>Vegetarian filling</i></b><br />
<br />
Omit the meat and add cashews and raisons if desired<br />
<br />
Fry the onion and garlic with the ginger in the tablespoon oil. Add the salt and garam masala and the chillies. Stir through the minced beef until it changes colour. Add the potato and peas and the cup of water. Cover the pan and cook until the liquid has absorbed.<br />
If you wish to add pre cooked potato and peas wait to add after the meat is cooked.<br />
When cooked adjust seasoning you can add more salt and garam masala . Stir through the chopped mint and coriander. A favourite ingredient is mango powder but it isn't easy to obtain here. If you can get it use 1 teaspoon. Let the mixture cool.<br />
<br />
For the pastry divide into small pieces. Roll out into a circle about the size of a saucer or 4inches approximately. Cut the circle in half.<br />
Take each semi circle and fold diagonally into a cone. Place a teaspoon of filling into the cone and seal edges with a little water.<br />
<br />
If using spring roll wrapper. Cut into strips lengthways approx 2 1/2 inches wide. Place a teaspoon of the filling at one end and fold diagonally over a couple of times to form a triangle. Seal with water and a beaten egg.<br />
<br />
To cook they are deep fried. the process is quite quick in a hot oil as the pastry is all that needs to be cooked. I use a wok to do it in as it is deep. They will float to the surface and be puffed up. Drain on absorbent paper and serve hot with accompaniments.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVx2qttO6rlBi2Codkotc0xAzhxiQ5KCWIDK8BX5GyKFpCyTFJ9OLi1sUN86t9L8PPv_cYIL2E3V6ywnK7o0RZV1LJUbshEYJFzH1kEiRyulAdEqStpd70YgTsYqECDwSAd1NEOzX2U0/s1600/IMG_20160425_195650-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVx2qttO6rlBi2Codkotc0xAzhxiQ5KCWIDK8BX5GyKFpCyTFJ9OLi1sUN86t9L8PPv_cYIL2E3V6ywnK7o0RZV1LJUbshEYJFzH1kEiRyulAdEqStpd70YgTsYqECDwSAd1NEOzX2U0/s640/IMG_20160425_195650-2.jpg" width="384" /></a></div>
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<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-44986646733626470662016-05-30T16:25:00.000-07:002016-05-30T16:25:02.606-07:00Fish Curry or Meen MoleeAs I am planning for our next trip to India, I am cooking lots of the dishes we did whilst there. In fact this curry has been a popular one with the group on tour. It is not too spicy and very easy to make. If you love fish and are perhaps a little timid about curries, I promise this will please. Its origins are more southern India with the main ingredients being fish and coconut milk. Molee means stew.<br />
We had a fun couple of hours learning with Smita, and as the sun went down we enjoyed our efforts on the rooftop overlooking Jaipur.<br />
<br />
<br />
1kg thick white fish fillets ( cod, ling )<br />
1 tablespoon oil<br />
1 teaspoon turmeric<br />
1 medium onion chopped<br />
3 cloves chopped garlic<br />
2 teaspoons fresh finely grated ginger<br />
2-3 curry leaves<br />
2 chopped chillies red or green are fine (or to taste)<br />
1 large ripe tomato chopped<br />
2 cups coconut milk<br />
1 cup coconut cream<br />
lemon or lime juice<br />
<br />
<br />
Wash the fish, pat dry and rub with a mix of salt and turmeric. Set aside.<br />
<br />
Fry the onion, garlic, ginger, chillies, and curry leaves in a tablespoon oil. Cook until onions are transparent<strike>.</strike><br />
Add the coconut milk and simmer gently.<br />
Chop the fish into serving size pieces. Add to the coconut milk. Simmer gently for 10 minutes or until<br />
cooked. If you need to turn the fish do so gently so as not to break the fish. Add the the coconut cream and chopped tomato. Heat through for a minute. Remove from heat and add the lemon or lime juice and salt to taste. Serve with rice.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHam_-NA6cEkbiefaou7TUQwzCDXMODZmfazg8nvv5FviG0W8H1CItzKy7V1mhvv0MJ8BMLS7B6au6WLg83dOzAsjR0sBlm9uWbRrA6ktn7ijHt-e1SYYB3JJqINg1Oq3b7itg01-wCI/s1600/IMG_20160410_192652.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHam_-NA6cEkbiefaou7TUQwzCDXMODZmfazg8nvv5FviG0W8H1CItzKy7V1mhvv0MJ8BMLS7B6au6WLg83dOzAsjR0sBlm9uWbRrA6ktn7ijHt-e1SYYB3JJqINg1Oq3b7itg01-wCI/s320/IMG_20160410_192652.jpg" width="192" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Penny a keen student who has made Meen Molee many times with our teacher Smita</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFzeN8dpiQCKRoEEtuNSw-mxDrPTOFBaWbPP_Wq1Z0nB_il4fY0ZfK2vEm_u5CYnitjsC4caoWUROCWrVrcslXjabHGg1g2jThqXArdywMfWn7PMSDu0lCnqEFmeqqO73sTSrQmiEEgU/s1600/IMG_20160429_202402.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFzeN8dpiQCKRoEEtuNSw-mxDrPTOFBaWbPP_Wq1Z0nB_il4fY0ZfK2vEm_u5CYnitjsC4caoWUROCWrVrcslXjabHGg1g2jThqXArdywMfWn7PMSDu0lCnqEFmeqqO73sTSrQmiEEgU/s400/IMG_20160429_202402.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meen Molee</td></tr>
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<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com1tag:blogger.com,1999:blog-3248672650452420119.post-20511330434767352532016-04-26T19:27:00.001-07:002016-04-26T19:27:11.703-07:00 Delhi and Rajasthan with Want Food IdeasWe have just returned from another fabulous tour of some of the most colourful cities in India.<br />
We started our journey in Delhi, one of the fastest growing cities in the world. There is much history to see and learn dating back to 1000 BC.. It is a city of extremes in every way from Old Delhi to New Delhi. The city has a rich food culture a mixture of its long history and increasing influences of the world. We began with a meal at the best Indian restaurant you will eat in, Indian Accent. Beautfiul innovative fusion Indian food, like Duck Kurachan. Delicious moist shredded duck in a cornetto with herbed yoghurt and chilli chutney. Tandoori bacon prawns and meetha achaar spare ribs all just part of a tasting menu.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yCiNKnN2XeMMd_h3HS1qvuVqMQnyM_N15W1FvNH_utKISVMIfHBDfEc2cIDRLq-ZYMUFbTVtFLEFKgg-2MfieJEBbgFLOu1hDWlAE8aBRFJl_1OpnIf7LGeOqOwhU8Lz2BBMVQRwmXo/s1600/P1070749.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yCiNKnN2XeMMd_h3HS1qvuVqMQnyM_N15W1FvNH_utKISVMIfHBDfEc2cIDRLq-ZYMUFbTVtFLEFKgg-2MfieJEBbgFLOu1hDWlAE8aBRFJl_1OpnIf7LGeOqOwhU8Lz2BBMVQRwmXo/s400/P1070749.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck Kurachan</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cooking chips at the markets</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Budding chefs at The Oberoi</td></tr>
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We went from the sublime to the street food of Chandi Chowk in Old Delhi.<br />
We wound our way through a diverse maze of streets procuring food from vendors whose families have been there for 5 generations. Delcious morsels of food that sell out before lunch. This is the everyday life of Delhi and an important part of our food tour. Julab Gaman, Parathas, dal Tarka Samosas mint and coriander chutneys to name a few. The lanes were interspersed with stores selling colourful jewellery, saris, ribbons and braids that are so cheap.<br />
We enjoyed a fun few hours with the head chef of the Oberoi Gurgaon in a cooking class to finish our Delhi stay.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0g_MzocvPXlFFoOSc0uuTy1t2ipsMsO61CMRPt5qoSX-D2L4A1rMXmzKzwkdaZWfp-miwiaE-PEsnccUDYeBR4E8q0kXNX55u5c0oH7U1-ne3QJvKPwZr8E6PAuAVpus82_LViF7Oak/s1600/IMG_20160410_184205.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0g_MzocvPXlFFoOSc0uuTy1t2ipsMsO61CMRPt5qoSX-D2L4A1rMXmzKzwkdaZWfp-miwiaE-PEsnccUDYeBR4E8q0kXNX55u5c0oH7U1-ne3QJvKPwZr8E6PAuAVpus82_LViF7Oak/s400/IMG_20160410_184205.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carolyn and Prue also waiting to taste the results of the cooking class</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chillies chillies and more chillies</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Your outfit must match your produce</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Happy Purple day at the markets</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Saying good bye at the Oberoi Udaipur</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81RvU22fhxLWRiAWApCX99HgnVJrBFFiF9qnDvPTKFMqyhgq5KKOaq0PTqi8XDPP6dHepS-iutLIchHXgAQYoEE1cZALCQc91Yoxp_PuDhFL-Weos6UdNhl_LrYaeYXV32IFZ38bVBm4/s1600/IMG_20160408_000350.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81RvU22fhxLWRiAWApCX99HgnVJrBFFiF9qnDvPTKFMqyhgq5KKOaq0PTqi8XDPP6dHepS-iutLIchHXgAQYoEE1cZALCQc91Yoxp_PuDhFL-Weos6UdNhl_LrYaeYXV32IFZ38bVBm4/s320/IMG_20160408_000350.jpg" width="192" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Night street food</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0s_UIpDf_t5GBD5pxMpAN8JrETOZ0skZ5sJiqQFv3ls4WurXtLq1SHL_vnaGIpYws-ePSWe1zkVOF_RBUn9E1yNEen7THGyVAg7okrnUIzgJZ3qfFDIDQ2tonk9VH0JDUdHBdcbVOzU/s1600/IMG_20160405_151505.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0s_UIpDf_t5GBD5pxMpAN8JrETOZ0skZ5sJiqQFv3ls4WurXtLq1SHL_vnaGIpYws-ePSWe1zkVOF_RBUn9E1yNEen7THGyVAg7okrnUIzgJZ3qfFDIDQ2tonk9VH0JDUdHBdcbVOzU/s400/IMG_20160405_151505.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">reverence at the Shik temple Kitchen</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DhoX7rmnW4nWT5eluCrlfsrSq_hO-5cCln0f21tLWzmh82Z7TX8YVtXDTgvpsUJt_ezd4XZpkXteYSuhc_d8qfaPZ0ht6-4f09imkhN4M5dyJgfpy2S9C35H9TAMBcITg87dfHyieQo/s1600/IMG_0886.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DhoX7rmnW4nWT5eluCrlfsrSq_hO-5cCln0f21tLWzmh82Z7TX8YVtXDTgvpsUJt_ezd4XZpkXteYSuhc_d8qfaPZ0ht6-4f09imkhN4M5dyJgfpy2S9C35H9TAMBcITg87dfHyieQo/s320/IMG_0886.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">City Palace Udaipur</td></tr>
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On to Agra to view the Taj Mahal and sample street food of a different kind. Delicious, so inexpensive and freshly made, it sufficed for our evening meal. We were lucky enough to have another cooking class and tour of the Oberoi kitchens.<br />
Jaipur the much loved capitol of Indias largest state and the gateway to Rajasthan. Forts and majestic temples , colour, energy and magic are all part of this amazing city<br />
Cooking classes with Dr Smita ....... in her home. A tiny kitchen but we managed to have lots of input and dined on the rooftop overlooking Jaipur.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlvxJUUwz2EsqeeDkS7whmmA9jvDd1N_49iYBcoX50SWEnRt0ncycBr_XO-dhc-ir1qBq2xAaayEfErka_aw9FzFlDDeG6HteoTbJ6poCL9GKPGOeX4WlYWfL2Ho5GsanSvG1i9HvdMVs/s1600/IMG_0822.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlvxJUUwz2EsqeeDkS7whmmA9jvDd1N_49iYBcoX50SWEnRt0ncycBr_XO-dhc-ir1qBq2xAaayEfErka_aw9FzFlDDeG6HteoTbJ6poCL9GKPGOeX4WlYWfL2Ho5GsanSvG1i9HvdMVs/s320/IMG_0822.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Block Printing Jaipur</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9cqfdrwRrYNe_g4uJjqB9_irzcX7L6Rt_a9T0bgTJKmL3RwI3rB2lTM-1-ZD9hJX6-ZPh9iT9qYLXUctTZhpA32m1mNc5Usgqwsc44vOKJszimlTx3ijr0WchRdE3N2ritmeaFmtcu4/s1600/IMG_0862.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9cqfdrwRrYNe_g4uJjqB9_irzcX7L6Rt_a9T0bgTJKmL3RwI3rB2lTM-1-ZD9hJX6-ZPh9iT9qYLXUctTZhpA32m1mNc5Usgqwsc44vOKJszimlTx3ijr0WchRdE3N2ritmeaFmtcu4/s320/IMG_0862.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fabulous colours of the street markets</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TVlXSNXzzaKzjXycwQLKq0WxlfK7CXopL1IH7T7JZrD4TxP0-TvAPc3VLtcieVke2wn99TJ1BeeSEA6-cmK00MU71R4J6bY_FkmSf5cHktHh9CuoYm35vz8bKMnvnc1fIufInwjfT40/s1600/IMG_0921.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TVlXSNXzzaKzjXycwQLKq0WxlfK7CXopL1IH7T7JZrD4TxP0-TvAPc3VLtcieVke2wn99TJ1BeeSEA6-cmK00MU71R4J6bY_FkmSf5cHktHh9CuoYm35vz8bKMnvnc1fIufInwjfT40/s400/IMG_0921.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Afternoon boat ride Lake Pichola Udaipur</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1jztKN4J6QHFNyrBY-rMo7c_1Yox5SppU9V6VpzX2Ix8oxPh-7I9sCuxZAxycqc8xUC15IsrS1HPfTvqOj25Bo8jnrkF1HCuyOIdkZIMvtLvTbPkWPUQFFFDh99ApWUhPj6EMUUjFYo/s1600/IMG_20160410_184213.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1jztKN4J6QHFNyrBY-rMo7c_1Yox5SppU9V6VpzX2Ix8oxPh-7I9sCuxZAxycqc8xUC15IsrS1HPfTvqOj25Bo8jnrkF1HCuyOIdkZIMvtLvTbPkWPUQFFFDh99ApWUhPj6EMUUjFYo/s320/IMG_20160410_184213.jpg" width="192" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jan and Di waiting to eat after cooking class</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyAyHofcepwVJB0189tuBd5H4_TBdl75GA7hRXCwLA2k5IBtrA3B_ZXZfzKarzaSX-9wwqOAnL8E1jlHpHxyEd0iuZLLz-nALplPDrlz9qRG8-aSdtz4FogEt0K_Nup37Tcg0O48eMxc/s1600/IMG_0900.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyAyHofcepwVJB0189tuBd5H4_TBdl75GA7hRXCwLA2k5IBtrA3B_ZXZfzKarzaSX-9wwqOAnL8E1jlHpHxyEd0iuZLLz-nALplPDrlz9qRG8-aSdtz4FogEt0K_Nup37Tcg0O48eMxc/s400/IMG_0900.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The girls at the palace in Udaipur</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMRGkbLe7BHGmC-AUgIurMidgxCErCZeuGFzloDtSK1S4oeLfklVa8MPToLgltN-Rmbw_bKFENzABQ30wNIVt7OPWM6XhNrrVliJUZgt1EyIbXyY2KARx96_vBjAouxhMVg0-9PQbuYE/s1600/IMG_0873.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMRGkbLe7BHGmC-AUgIurMidgxCErCZeuGFzloDtSK1S4oeLfklVa8MPToLgltN-Rmbw_bKFENzABQ30wNIVt7OPWM6XhNrrVliJUZgt1EyIbXyY2KARx96_vBjAouxhMVg0-9PQbuYE/s320/IMG_0873.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dr Smita and husband Manoj our wonderful hosts for cooking classes</td></tr>
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Spice classes in Udaipur were a relaxing way to finish our our trip after touring the food markets there. Beautifully presented produce that unbelievably sells out every day. Piles of colourful ground spices and simmering vats of oil to make chips. Saris hanging from windows and wide eyed children fascinated by the foreigners.<br />
All of this eating is also broken by culture and of course shopping.<br />
Carpets, jewellery, block prints from Jaipur, cashmere shawls and miniature paintings to name some of the purchases that we were lucky to make.<br />
There is so much history to take in and so many sights to see. The people are wonderful,full of humour and eager to please.<br />
The stunning Oberoi Hotels added to the experience. Palaces in themselves with staff that can't do enough for you. One could be forgiven for thinking they are a Maharani.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbYvToZMoMyNSzO_2Z7y0JKMyy5Q8JNOpfX6eAA711Wa_XHnKpHf0W5nrWw8U4yh09x-cKMcPstKaKKSLd-_CtApaPTv1LhOPyfqHgd3jqonuS8Ag9jv0HHVTxGDe789jygoCdqqZX8E/s1600/IMG_20160406_190915.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbYvToZMoMyNSzO_2Z7y0JKMyy5Q8JNOpfX6eAA711Wa_XHnKpHf0W5nrWw8U4yh09x-cKMcPstKaKKSLd-_CtApaPTv1LhOPyfqHgd3jqonuS8Ag9jv0HHVTxGDe789jygoCdqqZX8E/s400/IMG_20160406_190915.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Very hard to swim in this pool Oberoi Agra</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEjCc0APAeAiVxvUsrSu0GeA3CfRAc8Y7HZvNv3BMuIkJZHcDFnchKDckvNCmvuOdKCIiYRsP_Ov4bFi-k_i2HBB4aAxTj31ITzAgBl8As2eFg6cY6nx-HQs2kAEsTnDTJd_YUgjcXrVY/s1600/IMG_20160407_200209.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEjCc0APAeAiVxvUsrSu0GeA3CfRAc8Y7HZvNv3BMuIkJZHcDFnchKDckvNCmvuOdKCIiYRsP_Ov4bFi-k_i2HBB4aAxTj31ITzAgBl8As2eFg6cY6nx-HQs2kAEsTnDTJd_YUgjcXrVY/s400/IMG_20160407_200209.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Very happy with that relaxed cooking class</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTsZUroM4_HuhREx0RNFJV9lSnD9olBx8j-LXAhqLoTFqtc8-G-l14RLWpJRC0gPOK6bO61EKpgH7rwk3nqI8G20ngCVOR15dEzfOS4-AI-OzneoCn5LXdEspZqKyXBTbZV12pzNfwX2U/s1600/IMG_20160409_101023.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTsZUroM4_HuhREx0RNFJV9lSnD9olBx8j-LXAhqLoTFqtc8-G-l14RLWpJRC0gPOK6bO61EKpgH7rwk3nqI8G20ngCVOR15dEzfOS4-AI-OzneoCn5LXdEspZqKyXBTbZV12pzNfwX2U/s400/IMG_20160409_101023.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jan and our wonderful guide Ravi</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdeLDGHd97QQKm-QaaZigfW5JL1TyPGKgcRuGP7dGR4tNFXvrf6gxPHKXkcQopNMpcWMamMYXUjBOh1A-iwmBf302QwBvHmkAl9VHNEzBdvJVzN75mRH_3dh_WZDCiqeejzcwNjaBD1w/s1600/IMG_20160410_184158-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdeLDGHd97QQKm-QaaZigfW5JL1TyPGKgcRuGP7dGR4tNFXvrf6gxPHKXkcQopNMpcWMamMYXUjBOh1A-iwmBf302QwBvHmkAl9VHNEzBdvJVzN75mRH_3dh_WZDCiqeejzcwNjaBD1w/s400/IMG_20160410_184158-2.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot afternoon class in Jaipur waiting for our food</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaO8scI-hTpyp59DF16mukgtzFxmWee2MpNluEQCnsGXUaRfCHKJdyKeTmm0H8S2nTVZaWLquVFwY8y_-w2_qbz4-8HlBhMvGvd9XHZNSf13uDb1TY06EKTs5gKcLcdHllpHXu5V7O5Fk/s1600/IMG_20160412_190422.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaO8scI-hTpyp59DF16mukgtzFxmWee2MpNluEQCnsGXUaRfCHKJdyKeTmm0H8S2nTVZaWLquVFwY8y_-w2_qbz4-8HlBhMvGvd9XHZNSf13uDb1TY06EKTs5gKcLcdHllpHXu5V7O5Fk/s400/IMG_20160412_190422.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mandy and Di enjoying their boat ride to dinner at Ambrai Udaipur</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgekJPL2RdmeOY5C6kn5POqbxuGW04Nn_FYm2z5b-SVYBbsstiRVkX_q9uO6BS52pjbEIEJfD2jSUzLrpzpLndKej69hKHLPfTbgJrACGC2XVBL8nfDMdgjGXExS7xdBbHAHSJ3uTP3tqc/s1600/IMG_20160413_190355.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgekJPL2RdmeOY5C6kn5POqbxuGW04Nn_FYm2z5b-SVYBbsstiRVkX_q9uO6BS52pjbEIEJfD2jSUzLrpzpLndKej69hKHLPfTbgJrACGC2XVBL8nfDMdgjGXExS7xdBbHAHSJ3uTP3tqc/s400/IMG_20160413_190355.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just a taste of the splendour of the Oberoi Udaivillas</td></tr>
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<span id="goog_219670753"></span><span id="goog_219670754"></span><br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com3tag:blogger.com,1999:blog-3248672650452420119.post-12508136610258073792016-03-24T17:33:00.000-07:002016-03-24T17:33:41.685-07:00Easter Baked Eggs in Spicy Tomato Sauce<br />
The egg is a symbol of Easter for Christians as it represents new life or re birth as Jesus rose from the dead.<br />
As well as millions of chocolate eggs that are available for you to consume, have a look at some other ideas for eating eggs at Easter.<br />
Shakshuka or eggs in purgatory has it origins in Tunisia, some say and Israel likes to claim it as theirs It is also similar to Mexico Huevos Rancheros. So whatever its origins it is so delicious and far more exciting than scrambled eggs or bacon and eggs.<br />
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The basic common ingredients are onion, tomato and eggs,and it is served in the pan it is cooked in.<br />
A delicious dish of eggs cooked in a spicy tomato sauce is so satisfying great for all,simple and quick.<br />
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If you are having an Easter brunch with family and friends this is a perfect dish to cook. The sauce can be done way ahead and the eggs popped in just before you are ready. If serving to children or guests who don't like spice just adjust accordingly</div>
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Serve it with some of your favourite toast to dunk in the egg or warmed pita bread.</div>
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Experiment with many different recipes adding bacon, minced meat, spinach, eggplant for a heartier dinner meal. Serve a salad as a side . This will serve 2 or 4 people depending on appetite and whatever else you have with it.</div>
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2 tablespoon Rylstone olive oil</div>
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1 finely chopped onion<br />
2 cloves finely chopped Garlic</div>
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1/2 red capsicum finely chopped<br />
8 black olives sliced</div>
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at least 2 Anchovies more if you love them<br />
1 teaspoon chilli</div>
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1 teaspoon cumin</div>
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1 Tin chopped tomatoes</div>
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4 eggs<br />
handful of chopped coriander and parsley<br />
good chunk of feta<br />
To serve pita or toasted sourdough<br />
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Heat the oil in a pan and add the chopped garlic onion and capsicum and cook until onion is transparent. Add the anchovies these will melt into the mix. Add the tomatoes, olives and spices<br />
and leave to simmer for a couple of minutes stirring the mixture. You may season with salt and pepper at this point. Make four wells and add the eggs.<br />
Traditonally you are meant to eat only when the whites are cooked and yolks are runny.<br />
If you would like it slightly more cooked than this cover the pan for a minute. It is nice to have a bit of runny to dip your toast or bread into.<br />
Garnish with chopped herbs and feta .Take your pan to the table.<br />
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<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-66721268715169068792015-12-10T00:37:00.001-08:002015-12-10T00:37:52.558-08:00 Cookbook Gifts for ChristmasEach year so many cook books get published. The three listed below are my favourite for this year.<br />
I have so many in my collection, but these three are my go to at the moment. I have cooked so many recipes from each of them and so far loved them all.<br />
The other wonderful and inspirational thing about them is, each of these chefs have a food show on television which you all must watch. They are a culinary history and a great travel log.<br />
Anyone interested in food, cooking and travel would be more than excited to receive one of these beautiful cookbooks for Christmas.<br />
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Nopi<br />
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Another in the Ottolenghi collection, named after his London restaurant. I have all of his books and love this as much as the others .Vegetables, meat dishes. amazing salads and pulses with a twist. From the Far East to the Middle East a wonderful collaboration of flavours. Ottolenghi's Mediterranean Feast is worth viewing as well.<br />
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Rick Steins India<br />
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The photography alone is enough to get the taste buds going. It is stunning. The recipes are part of Ricks search for the perfect curry. However there are many full flavoured recipes that cover all facets of Indian food. The complexities of the various spice blends, help you to understand what makes all their dishes so different.<br />
If you can watch Ricks Indian Odyssey it will also inspire you to try it all.<br />
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Shane Delias Moorish Spice Journey<br />
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This is the book of the television series on SBS. Shane goes to Morocco and Spain to search the moorish roots of food in the area, that goes back thousands of years.<br />
Delicious, creative and truly inspirational. I have also really enjoyed his television series of Mediterranean Food on SBS.<br />
If you are in Melbourne any time soon a visit to his restaurant Maha is a definite.<br />
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<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-41611939850568528042015-09-24T23:54:00.002-07:002015-09-24T23:54:45.574-07:00Granola<div class="separator" style="clear: both; text-align: center;">
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A big change of heart for me. I have never been a cereal lover, always preferring a fruit or protein option. One of my friends daughter started making Granola and having tried it and thoroughly enjoying it I decided to give it a go.<br />
Breakfast out has become the norm. Try to get in anywhere on a week end without booking and you will do it New York style wait in a queue. We had a great breakfast at Two Hands run by Aussies in Soho. You must try it if in NYC casual, the americans are going crazy over their simple delicious health menu.<br />
You can enjoy all these delights at home. Why not ask a few friends around for brunch and give them some homemade granola, with beautiful yoghurt. Freshly squeezed juice, egg and bacon rolls or avocado toast sprinkled with a little chilli flakes and lemon. Eggs Benedict or acai bowls sprinkled with granola and fresh berries. ricotta toast with berries. The combinations are endless and half the price of a cafe. Of course it does involve a little bit of work but not nearly as busy as preparing for a dinner. Maybe a little champers to go with it....<br />
I am sure there are many Granola recipes, bt this works for me and hasn't too much extra sugar.<br />
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1 kilo rolled oats<br />
3/4 cup coconut oil<br />
3 tablespoons of maple syrup or honey<br />
3 tablespoons cinnamon<br />
150 grams pumpkin seeds<br />
250 grams roasted unsalted nuts my favourite is a cashew and almond mix but the choice is yours<br />
250 grams dried fruit. I have used raisons or sultanas or cranberries.<br />
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Preheat oven to 160 C.<br />
Place the oats in a large bowl and stir through very thoroughly the coconut oil, honey and cinnamon.<br />
If you need to use your hands do so as the honey can tend to clump the oats into small balls. Stir through the pumpkin seeds.<br />
Layer on a flat tray and place in the oven. The amount will probably fill 3 trays .Turn and move the mixture every 10 minutes or so until slightly coloured. You can't leave the kitchen and must be attentive as it can burn easily.<br />
This could take approx 1/2 hour depending on your ovens heat. If you want it to roast faster you can turn up the temperature, but be careful.<br />
Remove and cool.<br />
Add the nuts and dried fruit. Done<br />
Store in a 3 litre sealed container.<br />
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<tr><td class="tr-caption" style="text-align: center;">Breakfast at Two Hands</td></tr>
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<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com1tag:blogger.com,1999:blog-3248672650452420119.post-40921372725697674222015-08-18T01:20:00.001-07:002015-08-18T01:20:13.984-07:00Corned Beef and The Reuben SandwichPeople of a certain age will remember corned beef dinners from their childhood. I don't ever remember loving that meal but I did love the corned beef sandwich the next day.<br />
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It was a relatively cheap cut of meat in the 60's and I think now its still inexpensive but as our culinary tastes have become more sophisticated the humble corned beef has been relegated to the back burner.<br />
Well the other day I thought why can't this meat be better and set about doing a little more than the original recipe. If Kylie Kwong can make magic out of a piece of brisket.....<br />
Delicious we all thought. I used it for Reuben sandwiches. Classically a Reuben has chunky quite dry bread which I don't love either, so we used fresh and toasted. I bought a red cabbage in a jar which is actually Dutch to replace the sauerkraut and made a mayonnaise. Not quite Katz's Deli in New York but pretty good none the less.<br />
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Piece of corned beef<br />
15 cloves<br />
10 peppercorns<br />
1 chopped onion<br />
1 star anise<br />
1 cinnamon stick<br />
2 cloves garlic<br />
1/4 cup brown sugar<br />
1/4 cup honey<br />
1 teaspoon Chinese five spice powder<br />
1 whole orange squeezed of juice, use both skin and juice<br />
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Place the beef into a saucepan and cover with cold water. Bring to the boil and then empty and rinse all fat residue from the pot<br />
Stud the beef with cloves. Add to a pot of fresh water with all of the ingredients.<br />
Squeeze the orange and add both to the pot.<br />
Simmer gently for 3 hours.<br />
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Serve with a Russian Mayonnaise, Swiss Cheese, Sauerkraut or Red Cabbage and Pickled Gerkins<br />
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1 cup mayonnaise<br />
1/2 cup sour cream<br />
1/4 cup tomato sauce<br />
2 teaspoons horseradish<br />
1 tablespoon worcestershire sauce<br />
1 tablespoon chopped onion<br />
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Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-37698975155770033092015-08-04T18:55:00.002-07:002015-08-04T18:56:33.527-07:00Dahl Rasam or Spicy Lentil SoupI was inspired by a soup I had in India called Rasam This is a thin watery soup consumed as a digestion aid with a tamarind juice base. Not really what we know as soup. It is a southern Indian dish and is often made with tomato juice as well. Pepper is always included as tomatoes and peppers are abundant in southern India.<br />
However when lentils are added it becomes Dahl Rasam richer and thicker. It was delicious.<br />
Ottolenghi and Claudia Roden also have a version of Lentil Soup.<br />
So with all that inspiration and a cold day I set about making my version. Don't worry if you don't like lentils this will amaze you. Most people don't believe it is lentils once the coconut milk is added.<br />
I am sure Indians would not approve, but as we like to do in this country tweak a recipe to our taste.<br />
If you don't have curry paste you can use red chillies<br />
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2 onions chopped<br />
2 cloves garlic<br />
1/1/2 tablespoons red curry paste ( I used Thai curry Paste )<br />
1 tablespoon cumin<br />
2 lemongrass stalks bashed slightly to real ease flavour<br />
good pinch of turmeric<br />
1 teaspoon mustard seeds<br />
1 tablespoon fresh ginger<br />
4 tablespoons lime juice<br />
4 tablespoons sugar<br />
500 grams red lentils<br />
400 mls coconut milk<br />
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Chop the onions and garlic and cook in a large pot with some canola or sunflower oil. Cook on a low heat until the onion and garlic are very soft. Be careful not to burn it. Add the curry paste and cook for a further minute until very fragrant, stirring with the onion mix.<br />
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Add the lentils, lemongrass, ginger, mustard seeds to the pot with 1300 ml water.<br />
Bring to the boil and turn down to a gentle simmer for approximately 15 minutes or until the lentils are soft .<br />
When cooled remove lemongrass stalks and puree with a hand held bamix or pour into a blender.<br />
Return to the stove and add the coconut milk with cumin, turmeric, lime juice and sugar . Add approx 1/2 teaspoon salt and stir all through whilst heating.<br />
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If you would like a thicker soup add less coconut milk. If would like it hotter add more chilli.<br />
I serve it garnished with chopped tomato and coriander and a swish of extra chilli sauce in the form of Sriracha Sauce. You can use you favourite chilli sauce, but this comes in a squeeze bottle and has a thin consistency. Enjoy !<br />
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<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-37864208100188619202015-07-14T00:00:00.002-07:002015-07-19T21:03:07.978-07:00Lamb KormaThe winter weather has arrived with full force this year and the temperatures have been the coldest I can remember in years.<br />
One tends to think of hearty dishes to warm you up. Casseroles, stews, braises, curries and roasts come to mind. My go to dish for winter is a Lamb Korma easy for me because I have been making it forever. The heat is determined by you, so it is a great dish for all the family. A little bit of India.<br />
Yes you can buy a jar of curry paste at the supermarket but the ingredients are all readily available and the taste is far superior if made from scratch. Once you have the spices you can churn it out as a regular winter meal.<br />
Better made the day before, easily transportable and adaptable for the freezer. Serve it with a delicious chutney, yoghurt and poppadoms.<br />
You can buy lamb already diced, but I buy small half legs and cut them myself into cubes.<br />
<br />
approx 11/2 kilos lamb diced<br />
2 medium onions<br />
3 cloves garlic<br />
1 tablespoon freshly chopped ginger<br />
2 teaspoons ground cumin<br />
2 teaspoon ground coriander<br />
raw almonds or cashews approx 1/2 cup<br />
6 red chillies deseeded ( if you wish it be be not as hot add 2 at this point )<br />
1/2 teaspoon of chilli powder ( again omit if you want it milder<br />
1/2 teaspoon ground cinnamon<br />
1/2 teaspoon ground cardamon<br />
1/4 teaspoon ground cloves<br />
3 teaspoons salt<br />
1 cup yoghurt<br />
3 tablespoons oil<br />
handful of chopped coriander leaves<br />
<br />
Cut the lamb into cubes removing all the fat.<br />
Place the onions, garlic, ginger, chillies and nuts into the food processor. Blend and then add half a cup of water and blend again. Add all the spices. This is your curry paste and should be as smooth as possible<br />
Heat the oil in a large pot and add the blender contents. Cook until aromatic a couple of minutes and the oil is separating. Add another 1/2 cup of water to the blender and wash out the remainder of the paste and add the water to the pot. Cook a little longer.<br />
Add the lamb slowly, a bit at a time until the meat is coated with the spice mixture and fry until it changes colour.<br />
Add the salt and yoghurt and mix in evenly. Cover and turn down simmering for 1 hour or until lamb is cooked.<br />
Stir through fresh coriander in the last 5 minutes saving some for a garnish. Serve with rice and all the condiments.<br />
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<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-51070721725476299982015-06-14T20:53:00.002-07:002015-06-14T21:55:04.507-07:00Markets of Chandi Chowk In Delhi<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The storyteller ! Beautiful shop</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Turban man is for the money the other serves, very serious business<br />
but he only wanted to discuss the cricket !!</td></tr>
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A rickshaw ride into the ancient lanes of Chandi Chowk, the biggest spice market in Asia was an amazing day for me. It appears to be chaos, but millions of traders have been doing business here every day, for centuries, purchasing, loading in and out and I am sure a lot of money changing hands.<br />
A visual and sensual assault. So many spices and dried fruits, teas, rices, lentils and flours. The Indians are great story tellers and if it helps sell their wares, why not ? Guaranteed to stop old age, make you fertile, help in pregnancy, help breast milk, stop aches and pains and on and on. You can buy tea that has been picked by the light of a silvery moon every seven years. I didn't fall for that one, but the guy selling me the tea, has been convincing people for years and he told me it works. Hilarious !<br />
I tried some delicious food at such little cost. Paratha from the very ancient Paranthewali making paratha since the 1800's. A plate with dahl, coriander and mint chutney, a fruit chutney and a vegetable curry to have with our paratha for the cost of $1.00. Simply delicious !<br />
The jalebis ,orange whirl of batter dipped in a sugar syrup. Samosas, from Japani Samosawala a 40 years old business. Lassis and mango ice cream, spicy chaat to take home, and amazing sweets. We had coffee at the Jain coffee house.<br />
Most of these places are open every day. The old places are highly specialised and much loved. So enjoyable wandering the ancient lanes in a market like no other I have been.<br />
In the afternoon we ventured to a Sikh Temple Kitchen or Langar where thousands of people of every caste creed and colour are fed twice seven days a week .<br />
It is run by volunteers who see this as part of their spiritual service.<br />
Massive woks and cauldrons, are stirred with shovels and churn out tons and tons of dahl. Other<br />
workers are making chapatis. I have never seen kitchens or cooking pots so huge and so clean.This wonderful service is done in a very orderly manner. People queue up outside and upon entering sit in orderly lines, are given a plate then served their meal. It takes no time to eat, as they leave the plates are passed back to the kitchen, the floors are swept and the next lot enter. I am sure this goes on in most major cities where a Sikh Temple is, but having not seen it I found quite spiritual and comforting amidst the chaos of Delhi.<br />
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<tr><td class="tr-caption" style="text-align: center;">Feeding the masses</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Volunteers making the bread</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Large woks of dahl</td></tr>
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Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-79816921192596067342015-05-05T21:26:00.000-07:002015-05-05T21:26:22.873-07:00Incredible IndiaAfter years of wanting to travel to India and having a non interested partner, our good friends and part of our travelling group suggested we go on a trip to Rajasthan with them. Whether the thought of company or I am game if you are, he relented and has turned out to be the most ardent fan.<br />
What an amazing country. Culturally and historically mind blowing. Gastronomically absolutely delicious. We did stay in the stunning Oberoi Hotels which certainly added to the whole experience. Service at these hotels is outstanding and all done with a smile and a great sense of humour. The Indians love Aussies and don't miss a chance to have a chat about the cricket.<br />
As for the food, not sure where to begin, so many memorable meals.<br />
We dined in Indian Accent in Delhi, wow ! Set in the New Friends Colony in the Manor Hotel in Delhi this restaurant is probably my favourite dining experience anywhere in a long time.<br />
The charming chef Manish Mehrotra has changed the Indian dining scene. Incredibly innovative fusion food. We were very happy for him to suggest dishes from the menu as I would have ordered everything<br />
As we perused the menu we were given tiny blue cheese naan bread. If you are a lover of naan and blue cheese this little morsel sets the standard of the fare to follow.<br />
Forget the Lamb Korma, we dined on Duck Kurchan Cornettos with Garlic Raita and Chilli Chutney<br />
Pulled Pork Phulka Taco, Tandoori Bacon Prawns with Wasabi Malai Cream, Meetha Achaar Chilean Spareribs with Sundried Mango and Jalonji Seeds, Potato Sphere Chaat with with White Pea Ragda<br />
to name a few. Absolutely amazing inventive cuisine, served by very professional wait staff, in a very warm stylish environment.<br />
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<tr><td class="tr-caption" style="text-align: center;">Duck Kurchan Cornettos</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Meetha Achaar Chilean Spareribs Sun dried Mango and Kalonji Seed</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Manish Mehrotra</td></tr>
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Bukhara in the ITC Muraya was a meat extravaganza. Frequented by many famous people as told by the photos on the walls. Northern India and Rajistan is mainly vegetarian so obviously a great meat meal is quite sought after. The restaurant boasts the best dhal and the biggest naan bread.<br />
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<tr><td class="tr-caption" style="text-align: center;">Burhara</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Happy Diners</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Biggest Naan</td></tr>
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The Imperial was our hotel of choice on the return to Delhi. This hotel was built around 1930 and still holds that old world British colonial charm. We had the High Tea in the Atrium which was also a highlight.<br />
The street food tour was amazing, my next blog<br />
There are too many things to write about tales of Maharajas Forts and Palaces. India is awash with colour and diversity and brings to mind images of valour, deep loyalties and revelry, murder and mayhem, ornate jewellery, stunning handicrafts, imposing architecture and landscapes. On to Varanasi and Agra, for my next instalment<br />
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<tr><td class="tr-caption" style="text-align: center;">Jama Masjid the largest Mosque in India constructed out of red sandstone and marble</td></tr>
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Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-24051823050133296012015-04-08T23:39:00.001-07:002015-04-08T23:43:29.512-07:00Dining in Ho Chi MinhAs the locals do, I also prefer to call this city Saigon. This is where we finished our journey.<br />
Outside the hustle of the city away from masses of motorbikes we ventured to an organic farm, for our last cooking class.<br />
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<tr><td class="tr-caption" style="text-align: center;">A day on the Farm</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">It can't get any fresher than this</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Attention in class</td></tr>
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In the evening we dined in a very different venue. The beautiful elegant Ly Club where you are amazingly also secluded from the masses of motorbikes and frenetic energy of the city<br />
Saigon has become quite sophisticated and competes with other major Asian cities for some fabulous dining experiences.<br />
I was appalled when meeting friends of one of my guests on the tour that they had dined at the American steak house near the hotel. They weren't sure where to go, so chose the easy option.<br />
I soon put them straight and gave them a list of my favourite restaurants as a must do.<br />
It is often the case when travelling, that one can end up in some terrible tourist trap, after hours of wandering around looking for somewhere to eat. Hotels, sightseeing and shopping are all organised and to me one of the most important experiences is forgotten.<br />
Mostly from laziness or on overload from organising the rest of the trip.<br />
This oversight can ruin many dining experiences, both time wise and financially and taint your view of a city or country.<br />
Make the time to check the dining scene wherever you go. You will be rewarded well for doing your homework.<br />
My favourite restaurants in Saigon<br />
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Cuc Gach Quan<br />
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This gorgeous little casual restaurant is set in suburbia. You would never stumble across it walking around. It is colonial style, a purpose built restaurant designed to feel like a private home. The food is exceptionally good, the environment very stylish and the wine list surprisingly good. Vietnamese home cooking at its best served in a dining, living room space of timber and steel decorated with fabulous recycled items and interesting art work.<br />
Inexpensive and a favourite of Brad and Angelina.<br />
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Com Nieu<br />
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Broken Rice literally the meaning of the name. Rice is served in a clay pot which is smashed at serving time, as a gimmick, but entertaining none the less. Braised pots of beautiful ribs and delicious seafood dishes all help to make this local restaurant a great dining spot. It is in District 3 about a 20 minute taxi ride out of the main area of District 1. Again not one you would stumble across and not one to miss.<br />
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Nam Pham<br />
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A beautiful restaurant in renovated 4 story colonial villa. The decor is superb with marble floors, stone walls and polished wooden furniture all candle lit to provide an intimate atmosphere.<br />
Asian fusion food brings it into the modern dining scene. The menu and wine list are extensive.<br />
A little more expensive than some but worth it.<br />
Another restaurant by the same group is Cham Charm. Banquet style food in a charming gallery setting.<br />
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Ly Club<br />
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Set in a neo French colonial garden setting, this restaurant is a sheer delight. The menu has a western influence, using local ingredients and spices. The presentation of the food is delightful.<br />
Wines are a little expensive, but this is an upscale restaurant. The ambience of the garden with shimmering pools, bars and mood lighting adds to the glamour of the evening.<br />
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Off to India on the week end, so excited........ Stay tuned<br />
<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-70648722433362947502015-03-23T18:42:00.003-07:002015-03-23T18:42:36.001-07:00Hue to Hoian<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Banana benders</td></tr>
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After arriving in the ancient city of Hue and exploring the citadel, we were ready to learn a little more<br />
about their cooking style. The markets in this beautiful old city are superb. Locals buy everything here twice a day so all produce is in abundance and so fresh. Cooking utensils, serving bowls herbs and spices, also a bit of jewellery, footwear or sunnies for those who desire.<br />
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<tr><td class="tr-caption" style="text-align: center;">Starting the day with a little culture</td></tr>
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We love the history of Hue and its predominately Chinese influence. Amazing Citadel and Royal Tomb. Food here is slightly different with emphasis on vegetables and seafood. On to the beachside Palm Gardens Resort in Hoian. The wonderful cooking school Morning Glory was our destination for our next class and we also enjoyed the ground floor street market style food.<br />
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<tr><td class="tr-caption" style="text-align: center;">Expert noodle maker</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh as</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Birthday girls wear pink</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtMvtpu5AjyC2m4Jf8abaj2HJ7mi-ur7H8r9Pc5ny3ZMdr7vlPc_Cb8g_knHb49FQocES1pYGBfpBsnVyA8UNUhwdQxJ8I_i-Af6tissRZEZaiaV_f3KcHxOxThRfe9se5sReZdb4z4g/s1600/DSC06301.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtMvtpu5AjyC2m4Jf8abaj2HJ7mi-ur7H8r9Pc5ny3ZMdr7vlPc_Cb8g_knHb49FQocES1pYGBfpBsnVyA8UNUhwdQxJ8I_i-Af6tissRZEZaiaV_f3KcHxOxThRfe9se5sReZdb4z4g/s1600/DSC06301.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Attention in class</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Jardins Carambole for dinner.......... delicious</td></tr>
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Birthdays are better in Vietnam, dining at the Les Jardins Carambole.<span id="goog_1583186181"></span><span id="goog_1583186182"></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Dong si dong</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFUKr5goKtgkeXv5r9Yn4JSR8j3MxwPdx7aGR9oU1SfIiKFa-drrhkaScplVGoOGCzxbRQwrRGV0dplWKnCgViD5dh8MC9XCsGzXaGmp0k7XP6ztDiJiXX25BvalgWLYMVXSpZTvbqB8/s1600/DSC06339.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFUKr5goKtgkeXv5r9Yn4JSR8j3MxwPdx7aGR9oU1SfIiKFa-drrhkaScplVGoOGCzxbRQwrRGV0dplWKnCgViD5dh8MC9XCsGzXaGmp0k7XP6ztDiJiXX25BvalgWLYMVXSpZTvbqB8/s1600/DSC06339.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trying to convince us that this is yum........... spicy frog</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJY2UmIBT3G4LhNzzdVT19Dk_MExp13ttITlgFx7T0NwaPIy9eI4xEXRuxZDc17-Ct3wmU42Tuw6FrCuUw7DtcYEt7LfoGVyApXQY7ibH_a747qGbdffKfBA7oK_85DxjKsT8wb_FJAek/s1600/DSC06298.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJY2UmIBT3G4LhNzzdVT19Dk_MExp13ttITlgFx7T0NwaPIy9eI4xEXRuxZDc17-Ct3wmU42Tuw6FrCuUw7DtcYEt7LfoGVyApXQY7ibH_a747qGbdffKfBA7oK_85DxjKsT8wb_FJAek/s1600/DSC06298.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Very happy with our dishes at Ancient Hue Cooking school</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Perfect spring roll ... top of the class</td></tr>
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Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-15579890153273042352015-03-11T20:17:00.001-07:002015-03-12T17:00:00.857-07:00Vietnam Trip Hanoi to Ho Chi MInh 2015<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsvtPcC33d6lt59UVLRdd_jwKDhyphenhyphenL_SZK0PrelI4R7ngh5GBsArSHhUroHjHEbX2-zI3dbcIIPggGR7NSbomReSRCYcaWqNiyBzKjYWpUKvZCr6rtU4MhKhRFx9xXZwkAv2JzAEmTkuw/s1600/DSC06204.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsvtPcC33d6lt59UVLRdd_jwKDhyphenhyphenL_SZK0PrelI4R7ngh5GBsArSHhUroHjHEbX2-zI3dbcIIPggGR7NSbomReSRCYcaWqNiyBzKjYWpUKvZCr6rtU4MhKhRFx9xXZwkAv2JzAEmTkuw/s1600/DSC06204.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hanoi Cooking Centre .......... Who said rain puts a dampener on a market tour !!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Happy Chefs at the Hanoi Cooking School</td></tr>
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As we began our tour Hanoi greeted us with fine misty rain and cooler temperatures. It didn't deter us one little bit. Our market tour led by the one of the chefs from the cooking school helped make the venture lots of fun. Sensory and visual overload for those who have never visited an Asian food market.<br />
Armed with understanding of the Vietnamese cuisine, together with their wonderful sense of humour,<br />
was the perfect combination to embark on the first cooking class. Just the beginning .............<br />
<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-30446209490588467592015-03-03T13:06:00.000-08:002015-03-03T13:06:16.966-08:00Lemongrass Pork Vietnamese Style with Papaya SaladJust getting excited about Want Food Ideas upcoming trip to Vietnam. Fifteen of us jet out on March<br />
5th for what promises to be another informative fun filled adventure.<br />
We begin our adventures in Hanoi and travel south through Hue and Hoian into Ho Chi Minh.<br />
It is interesting to see the influence of the French and the Chinese on their cuisine.<br />
I decided to get in the mood with some Vietnamese cooking on the barby this time.<br />
A very traditional pork dish, but again so easy, with all the ingredients readily available to us.<br />
Being a climate similar to ours the food of Vietnam is so suitable to our lifestyle.<br />
This recipe is for 500 gram pork which is probably enough for 4 depending on what cut you use.<br />
Pork leg steaks or scotch fillet steaks are suitable, something with a little fat so it doesn't dry out on the barbecue. You could also marinate the pork and thread onto skewers before cooking. Purchase from an Asian butcher if you can.<br />
Serve as part of a barbecue banquet, if entertaining<br />
<br />
<br />
<b><i>2 tablespoons minced or finely chopped lemongrass</i></b><br />
<b><i>2 tablespoons minced ginger</i></b><br />
<b><i>2 teaspoons minced garlic</i></b><br />
<b><i>4 teaspoons sugar</i></b><br />
<b><i>2 teaspoons chilli sauce or to taste</i></b><br />
<b><i>2 teaspoons black pepper</i></b><br />
<b><i>2-3 pinches five spice powder</i></b><br />
<b><i>2 tablespoons oil</i></b><br />
<b><i>500 grams pork</i></b><br />
<br />
<br />
Mix all the marinade ingredients together. Add the pork and make sure it is covered. Leave to rest at least 15 minutes but longer is preferable.<br />
<br />
Barbecue until the colour is golden brown.<br />
<br />
<b>Papaya Salad</b><br />
<br />
<b><i>1 whole green Papaya</i></b><br />
<b><i>2 red onions finely sliced</i></b><br />
<b><i>2 carrots julienned</i></b><br />
<b><i>Vietnamese or Thai basil</i></b><br />
<b><i>1 red capsicum finely sliced</i></b><br />
<b><i>200 grams finely sliced red cabbage</i></b><br />
<b><i>40 grams fried sliced garlic ( you can purchase at an Asian supermarket pif you don't want to do it yourself)</i></b><br />
<b><i>80 grams fried shallots ( purchase at an Asian supermarket)</i></b><br />
<b><i>80 grams roasted peanuts</i></b><br />
<b><i>Chopped Mint and coriander</i></b><br />
<br />
Shred the papaya with a vegetable peeler or a Vietnamese peeler( they have a wider cutting edge and you can find them here).<br />
Do the same with the carrots or julienne them in your food processor.<br />
Add all the ingredients together on a decorative plate leaving some of the nuts and herbs until last, after you have applied the dressing<br />
<br />
<b>Dressing</b><br />
<br />
<b><i>8 tablespoons orange juice you may use pineapple or any other citrus. The Vietnamese use cumquat.</i></b><br />
<b><i>8 tablespoons sugar</i></b><br />
<b><i>8 tablespoons fish sauce</i></b><br />
<b><i>3 teaspoons minced garlic</i></b><br />
<b><i>4 teaspoons minced red chilli</i></b><br />
<b><i>pinch of salt</i></b><br />
<br />
This dressing may be more than you need but better to have too much, than not enough !<br />
Mix into a lidded jar and shake until combined. Will keep in the fridge.<br />
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<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-14138811783387439482015-01-23T14:19:00.000-08:002015-01-24T00:24:28.707-08:00Shortcuts to Summer Barbecue EntertainingAs you can see I have been a little lazy with my blogging, but not too lazy with my cooking.<br />
After a wonderful Xmas feast we tend to feel over food and cooking. However the season, the sun and the holidays still beckon one to entertaining, eating and drinking.<br />
This year for our Xmas Day, we or I should say the boys, cooked a suckling pig on a spit.<br />
Purchased from the wonderful people at Feather and Bone in Marrickville.<br />
It was a fabulous easy way to feed the crowd and of course it was done outside so away from the other hustle and bustle of the kitchen.<br />
Fortunately someone had the spit so that made it a little easier. After 5 hours we took the skin off, salted it and put it in the oven for that extra crackle. Yum ! Not a lot left either.<br />
<br />
The holidays were mainly about barbecuing. Whilst I am not a big fan of anything from a packet, I do try things occasionally that spark my interest.<br />
These little beauties from Jamie Oliver, came in very handy and took all the work out of the meal.<br />
<br />
We had a beautiful fillet of beef from The Meat Emporium in Alexandria, that we cut into steaks. Spread the Spicy Cowboy Rub over them and left them at room temp for 2 hours prior to cooking. Tender and so tasty.<br />
Also a rack of veal and some fish for the Fiery Jerk Rub. Fish you don't need to leave as long before cooking.<br />
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The Korean BBQ marinade I used on finely sliced beef, similar to sir fry. Throw it onto a hot plate , cook very quickly and serve in a wrap with some lettuce as finger food. Use 2 packets.<br />
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My other all time favourite is Tandoori Chicken.<br />
A jar of Pataks Tandoori paste, and some yoghurt. A couple of spoons of the paste mixed with plain yoghurt. Spread all over the chicken. Thigh pieces I find the best for barbecuing. Leave covered in the marinade in the fridge for a couple of hours. Serve with a mango salsa, some steamed rice and a salad.<br />
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All of these items are readily available at your supermarket. </div>
Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-43449645468225488432014-12-22T14:26:00.000-08:002014-12-22T14:26:23.536-08:00 Baked Glazed HamMany people find it unnecessary to glaze a ham, but nothing looks more appetising I think.<br />
It looks so festive on the table and doesn't take long at all.<br />
Go the extra mile and do it, you will be very happy with the result.<br />
Buy yourself one of those foil baking dishes, so no excuse about the washing up.<br />
It takes 1 1/2 hour to create the centrepiece of your dining table, with the turkey of course.<br />
<br />
<br />
My favourite Glaze<br />
<br />
Cooked ham<br />
<br />
<i><b>1 cup pineapple or orange Juice</b></i><br />
<i><b>1/4 cup sherry</b></i><br />
<i><b>500 grams brown sugar</b></i><br />
<i><b> prepared hot english or dijon mustard</b></i><br />
<i><b>cherries, cloves or orange slices</b></i><br />
<br />
<br />
Turn oven to 160 C.<br />
<br />
Strip the ham of the skin. You can slide your hands under an end and remove the whole skin quite easily. Just slowly lift it from the fat. If you do it with a knife you will have uneven fat left and it doesn't look as nice.<br />
Rub the fat with the mustard.<br />
Lightly score the fat into a diamond shape.<br />
Stand the ham in the foil dish. You can prop it up with skewers to raise it slightly from the bottom<br />
if you can be bothered. This helps the glaze to run further around the underneath of the ham.<br />
Put the juice, sherry and sugar in a saucepan on the stovetop and simmer until the sugar is melted .<br />
Pour around the ham and cook for 30 minutes on the second bottom shelf. Then begin basting every 20 minutes. Turn the ham around in the oven to brown evenly.<br />
Remove and score again if needed and decorate with cherries cloves or orange. Skim the fat from the sauce and serve drizzled over the cut ham.<br />
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This second glaze isn't as sweet you can taste the stout and its spicier.<br />
<br />
<b><i>1 1/2 cups stout</i></b><br />
<b><i>1 cup brown sugar</i></b><br />
<b><i>2 teaspoons dry mustard</i></b><br />
<b><i>1 teaspoon ground ginger</i></b><br />
<b><i>2 teaspoons cardamon</i></b><br />
<br />
Put all the ingredients in a saucepan on top of the stove and simmer until sugar has melted.<br />
Proceed with the same method as above.Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-27649904084428201692014-12-19T18:09:00.000-08:002014-12-21T13:21:07.601-08:00 Asian Style Salad of Red Cabbage, Asparagus, Capsicum with Mango We have had so many humid days with wild storms, followed my even greater humidity. Crazy shopping days and lots of festive Xmas get togethers.<br />
You don't tend to want to eat much, when you have a night off, and certainly it needs to be light and fresh, for me.<br />
This salad is just that and is beautiful served over chicken breast, veal or pork cutlets or yummy just by itself.<br />
Would be lovely with left over turkey on boxing day. You could use nectarine instead of mango<br />
The dressing really adds to the flavour.<br />
<br />
<br />
<b><i>1/4 red cabbage finely shredded</i></b><br />
<b><i>1/4 white cabbage finely shredded</i></b><br />
<b><i>1 red capsicum finely sliced</i></b><br />
<b><i>bunch of asparagus steamed and cut into 4</i></b><br />
<b><i>1 cucumber peeled and seeded</i></b><br />
<b><i>1 mango peeled and cut into large dice</i></b><br />
<b><i>spring onions aprrox 6 chopped finely</i></b><br />
<b><i>cashews 120 grams roasted</i></b><br />
<b><i>1cup chopped parsley</i></b><br />
<b><i>1/2 cup coriander</i></b><br />
<b><i>1/2 cup chopped mint</i></b><br />
<br />
Dressing<br />
<b><i><br /></i></b>
<b><i>2 tablespoons fish sauce</i></b><br />
<b><i>4 tablespoons rice vinegar</i></b><br />
<b><i>2 tablespoons palm sugar or brown if you don't have this</i></b><br />
<b><i>2 tablespoons lime juice</i></b><br />
<br />
You may add a small diced chilli if you would like it hot.<br />
<br />
All the ingredients go into a saucepan on the top of the stove. Stir and heat until the sugar is melted.<br />
Set aside.<br />
Mix the red and white cabbage together with the asparagus, capsicum and cucumber. Toss half the parsley and coriander through.<br />
All the ingredients for the salad can be prepared ahead and plated up and dressed at the time of serving.<br />
When ready to plate pile the ingredients together that you have prepared and lastly cover with the roasted nuts, mango and the remaining chopped herbs.<br />
Spoon the dressing over making sure you get some on the meat if serving it on top. Delicious!<br />
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<br />Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0tag:blogger.com,1999:blog-3248672650452420119.post-54848051910319429872014-12-01T00:11:00.000-08:002014-12-01T00:11:18.675-08:00Quinoa, Rice and Coconut SaladI just love the sweetness of this salad. Black quinoa is slightly bitter with an earthy sort of taste but takes on a totally different dimension with the dressing and coconut. It is substantial enough to have on its own, well, maybe if you are female or not feeling very hungry. It can be made well ahead and I feel it is better to do this as the grains have more time to absorb the flavours. You can play around with the ingredients. Add more nuts, toast them or use less coconut, add some sultanas or cranberries.<br />
I had no time to photograph the dish. It was eaten in a flash !<br />
<i><b><br /></b></i>
<i><b>2 cups black Quinoa</b></i><br />
<i><b>2 cups brown rice</b></i><br />
<i><b>1 cup shredded coconut</b></i><br />
<i><b>3 carrots finely shredded</b></i><br />
<i><b>1 cup slivered almonds</b></i><br />
<i><b>grated rind of an orange</b></i><br />
<i><b>1 cup finely chopped parsley</b></i><br />
<i><b>2 cup finely chopped spring onion</b></i><br />
<i><b><br /></b></i>
<i><b>Dressing</b></i><br />
<i><b><br /></b></i>
<i><b>1 cup orange juice</b></i><br />
<i><b>1/2 cup coconut milk</b></i><br />
<i><b>1/4 cup sherry vinegar or you can use mirin</b></i><br />
<br />
<br />
<br />
The quinoa needs to be soaked for 15 mins just covered in water. If you have a rice cooker use that to cook it, otherwise I cook it in the microwave uncovered for 10-15 mins. The water ratio should be 1 cup quinoa to 1 1/2 cups water. Set aside to cool.<br />
Cook the brown rice and set aside to cool.<br />
The carrots I shred in a food processor to quite fine.<br />
<br />
Add all the ingredients to a bowl and mix. Add the dressing and serve.Suehttp://www.blogger.com/profile/15680730203598903575noreply@blogger.com0