Posts Tagged ‘turmeric’
Thai BBQ Chicken
Sunday, March 18th, 2012
Ingredients
1×1.5 kg chicken, bones removed and trimmed of fat
Iceberg lettuce, halved and leaves separated into cups
1 handful of mint leaves
1 handful of coriander leaves
1 handful of Thai basil leaves
sweet chilli sauce
For the marinade
5 coriander roots, washed and chopped
6 garlic cloves, peeled
5 red Asian shallots, peeled
1 Thai bird’s eye chillies
1 tbsp turmeric
2 tbsp white pepper
3-4 tbsp fish sauce, to taste
2-3 tbsp palm sugar, to taste
Method
1. For the marinade: use a heavy mortar and pestle or food processor, and purée the coriander roots, garlic, shallots, chilli and turmeric. Add the pepper, fish sauce and sugar to taste, and mix well. Rub the marinade into and under the skin of the chicken and leave to marinate in the refrigerator for 2–3 hours.
2. Remove the chicken from the refrigerator and allow it to come to room temperature. Prepare your barbecue for direct grilling over a medium heat. Add the chicken. Seal the chicken, skin side down, until crisp and golden brown. Then lift off the heat and separate the coals to create an indirect method of cooking. If using gas just turn the inside burners off and close the lid.
3. Cook the chicken for 20 minutes or until cooked through. Just before serving the chicken glaze with lashings of sweet chilli sauce.
4. While the chicken is cooking prepare your herbs and lettuce and arrange on a platter along with some extra chilli sauce. When the chicken is cooked and rested carve into strips and serve in a bowl alongside the garnishes and allow your guests to build their own lettuce cups filled with treats.
Tags: chicken, coriander, garlic, lettuce, mint, shallot, thai basil, turmeric
Posted in BBQ, ethnic, Meal Suggestions | No Comments »
Asparagus coconut crêpes with sweet chilli sauce
Friday, May 6th, 2011
An eye-catching, elegant main with incredible flavours – perfect for a vegetarian dinner party
Ingredients
FOR THE CREPES
* 4 rounded tbsp plain flour
* 3 eggs , beaten
* 100ml coconut milk
* ½ tsp turmeric
* 4 tsp sunflower oil
* 4 spring onions , finely sliced
* 2 bunches asparagus (about 20 spears), trimmed
* 2 eggs , hard-boiled and chopped
FOR THE SAUCE
* 4 tbsp golden syrup or honey
* 4 tbsp light soy sauce
* 4 tbsp lime juice
* 2-4 red chillies , finely chopped
* 1 garlic clove , crushed
* 50g salted, roasted peanuts , ground with a mortar and pestle
TO SERVE
* 1 cucumber , thinly sliced
* 1 small bunch mint
Method
1. To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.
2. Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.
3. Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up – if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.
Tags: asparagus, coconut milk, eggs, garlic, honey, lime juice, red chillies, roasted peanuts, soy sauce, spring onion, turmeric
Posted in Meal Suggestions | No Comments »
Brussel sprout curry
Thursday, January 13th, 2011
For those that don’t really enjoy sprouts or simple need to use them up, why not try out this recipe as it’s delicious, healthy & very much better tasting than it may first sound.
Serves 2
For the ‘balti style’ sauce you will need the following:-
3 table spoons Oil
4 medium Shallots (finely chopped)
3 inch section Ginger root (mashed)
2 cloves Garlic (mashed)
2 large Tomato (deseeded & chopped)
1 table spoon Paprika
½ table spoon Turmeric
½ table spoon Cumin
½ table spoon Coriander
¼ table spoon Chilli powder
250ml Tap water
For you main vegetable dish you will need:-
3 table spoons Oil
2 large Onion (coarsely clopped)
5 handfuls Brussels sprout ( Dressed to remove old leaves & course stalks)
1 knob Butter (unsalted)
1 Handful Fresh coriander leaves (coarsely clopped)
The sauce:- • Roughly chop the ginger, garlic & onions before adding to your food processor for a quick 30 second blitz. • Empty the resultant mix into your preheated saucepan (that contains 3 table spoons of oil) & cook on a medium heat until lightly brown. • Add the tomato’s, dry spices & water to the mix before bringing to the boil. • Once boiled, reduce the heat to low, cover and allow the sauce to simmer gentle (stirring on occasion) for 30 minutes. • Remove from the heat & rest.
The veg:- • In a suitable wok/saucepan heat 3 table spoons of oil on a high heat before adding the coarsely chopped onions which you fry until lightly brown. • Reduce the heat to medium, add your sprouts, a pinch of salt & then cover to allow the contents to steam in its own juices for around 8 minutes (add a splash of tap water if your sprouts are a little old or dry!) • Give the vegetable mix a good stir & check how soft your sprouts are* before combining these with the sauce from above. • Heat the entire mix thoroughly for another 2 minutes before adding a knob of butter & Fresh coriander leaves. • A further minutes cooking, gentle stir & you are ready to serve up! Forget the knives & forks, this meal should be eaten your hands & japati bread! Depending on the age, you might need to give this stage a little longer to help them along!
Tags: brussel sprouts, chilli power, corriander, cumin, garlic, ginger, large onions, paprika, shallots, turmeric
Posted in All Recipes, Meal Suggestions | No Comments »
Cumin Cauliflower
Thursday, December 10th, 2009
Cumin Cauliflower
1 medium sized cauliflower
1 tablespoon sesame oil
1 teaspoon tumeric
2 teaspoon cumin seeds
Fresh parsley to serve
Cut the cauliflower into florets and boil until cooked. Don’t over boil, though – they still need to be a little crisp. Drain when ready. Heat the oil with the tumeric in a frying pan, add the cumin and cook. Add the cauliflower and stir until all the cauliflower is coated. Serve immediately, sprinkled with parsley.
Tags: cauliflower, cumin, turmeric
Posted in Veg Ideas | No Comments »
Cauliflower and Lentil Dahl
Thursday, December 10th, 2009
Cauliflower and Lentil Dahl
A relatively easy Indian dish to prepare and amaze everyone with! This is a perfect accompaniment to rice or warmed naan bread.
1 onion, chopped
1 clove garlic, chopped
2.5 cm piece root ginger, grated
4 tablespoons sunflower oil
1 teaspon ground coriander
1 teaspon ground cumin
1/2 teaspon turmeric
75 g red lentils, ready to use
300 ml vegetable stock
2 tablespoons hot curry paste
1 organic cauliflower cut into small florets
300 ml coconut milk
125 g frozen peas, thawed
2 tablespoons chopped coriander
1 tablespoon lemon juice
Heat about half of the oil in a saucepan and add the onion, garlic, ginger and dry spices and fry gently for 5 minutes. Add the lentils, stir well and pour in the stock. Bring to the boil. Cover and simmer for 10 minutes. Heat the remaining oil in a fry pan. Add the curry paste and fry gently for 3 minutes. Add the cauliflower and stir-fry another 3 minutes. Remove from the heat. Add the coconut milk and cauliflower to the lentils and return to the boil. Cover and simmer for 10 minutes. Stir in the peas, coriander and lemon juice. Heat this through for 3 minutes. When the peas have become tender, it is ready to serve.
Tags: cauliflower, coriander, cumin, curry paste, garlic, ginger, lemon, lentils, onion, peas, turmeric
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Bubble & Squeak – Spicey Parsnip style
Wednesday, December 9th, 2009
Ingredients
800g parsnips , chopped into chunks
1 tsp turmeric
1⁄2 savoy cabbage or 300g Brussles sprouts, finely shredded
large handful frozen pea
juice 1⁄2 lemon
50g butter
1 tsp cumin
1 tbsp garam masala
1 bunch coriander , chopped
1 red chilli , deseeded and finely chopped
2 coriander sprigs, to serve
Method
1. Tip the parsnips into a pan of cold water with the turmeric and a little salt and boil for about 12 mins until they are on the brink of collapsing. While the parsnips are cooking, blanch the cabbage or sprouts in another pan of boiling water for 3 mins until tender, adding the peas for the final min, then drain well.
2. Drain the parsnips well, then tip back into the pan and roughly mash with the lemon juice and half the butter. Then beat in all the other ingredients except the remaining butter, and season with salt. Heat the remaining butter in a non-stick frying pan about 28cm in diameter, and press the parsnip mixture into the pan. Cook until crisp underneath, then turn over with a fish slice. (Don’t worry if it breaks at this point, it will hold eventually.) Keep cooking until crisp on the other side, then slide onto a plate and lip back into the pan again. Keep on doing this until you have a crisp, puck-shaped cake. Serve on a plate or board, cut into wedges.
Tags: brussel sprouts, chilli, coriander, cumin, garam masala, lemon, parsnip, peas, savoy cabbage, turmeric
Posted in Veg Ideas | No Comments »