Friday, 16 December 2011

Celariac Madras

The sweetness of the celariac compliments the smooth warmth of the madras well in this recipe.
 

Ingredients:

  • 2 onions, finely chopped
  • 2 tsp sunflower oil
  • 1 celariac, peeled and chopped into 1cm pieces
  • 1 dried chilli, crushed
  • 1 star of star anise, whole
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1/2 tsp asafoetida compound (optional)
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 100ml yoghurt
 

Method:

  1. Fry the onion in the oil in a large sauce pan until soft.
  2. Add all the other ingredients to the pan apart from the yoghurt. Add 150ml of water.
  3. Stir well and bring to a simmer.
  4. Simmer for 20 minutes, or until the celariac starts to soften. Stir every couple of minutes to ensure even cooking.
  5. Remove the pan from the heat and stir in the yoghurt just before serving. If you do it too early then it can curdle and separate in the heat.
  6. Serve with rice and/or naan bread.
 
Serves 2.

Wednesday, 14 December 2011

Mushroom Quesadilla

Baking quesadilla in the oven might not be traditional, but it does make them easier to make and removes the need to turn them over in a frying pan.
 

Ingredients:

  • 1 onion finely chopped
  • 1 tbsp sunflower oil
  • 1 tsp chilli powder
  • juice of one lime
  • 2 large mushrooms, cut in half and thinly sliced
  • 175g mild cheese, grated
  • 8 medium size tortilla
 

Method:

  1. Preheat the oven to 160 degrees.
  2. Put the onion, oil and chilli powder in a large sauce pan and cook over a medium heat for 10 minutes with the lid on.
  3. Add the lime juice and mushrooms and stir well.
  4. Cook for a further 5 minutes with the lid on.
  5. Place 4 of the tortilla on a couple of baking trays.
  6. Once the mushrooms have started to soften, divide the mushroom mixture between the 4 tortillas and spread out evenly on each one using the back of a spoon.
  7. Divide the cheese between the four tortillas and sprinkle it over the mushroom mixture.
  8. Place the other tortillas over the top of the cheese and gently press down.
  9. Put the baking trays in the oven and bake for 10 minutes or until the edges of the tortilla start to go crisp.
  10. Divide each tortilla sandwich isn't quarters and serve with dips such as guacamole.
 
Serves 2 as a main course, 4 as starters.

Friday, 2 December 2011

Chipotle Meatballs

The chipotle pepper add a great smoky flavour to this dish.
 

Ingredients:

  • 5 cloves garlic, peeled and minced
  • 1 or 2 chipotle chillis, finely chopped
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp sunflower oil
  • 2 tins of chopped tomatoes
  • 300g packet of Quorn Swedish style balls
 

Method:

  1. Fry the garlic, chillis, paprika and cumin with the oil in a deep frying pan for a couple of minutes over a medium heat.
  2. Add the tomatoes and the meatballs.
  3. Simmer for 25 minutes.
  4. Serve with rice or a congee and a sprinkle of grated cheese.
 
Serves 3 to 4.