30/01/2012 by D.

1 Aubergine
1 cup home made tomato sauce (garlic, onion, tomatoes, veg stock, tsp sugar)
1 cup pineapple pieces and juice
1/2 chilli (or a few dashes Frank’s hot sauce - to taste)
2 tsp white wine vinegar
10 defrosted cooked king prawns (optional)

Chop aubergine into cubes.  Add the rest of the ingredients apart from the prawns, and heat gently until bubbling.  Stir occasionally, and when the aubergine is soft but still has a little bite, add the prawns and heat through. 

Serve immediately with basmati rice.

Posted in Pineapple, Prawns, Tomato, Chilli, Aubergine, Recipe | Print | No Comments »

19/07/2011 by D.

1 tbsp oil

1 onions, minced

2 tomatoes, finely chopped

1 red chilli, minced (optional)

10 mushrooms, cleaned and chopped

1 bunch fresh spinach, chopped

1 cup water

1/2 cup pumpkin seeds, ground in a spice or coffee grinder 

1 tsp paprika

Salt & freshly ground black pepper

Fry the onions until golden. Add the tomatoes, mushrooms, chilli, and paprika (add frozen spinach at this stage, if you are using it). Cook for 20 minutes on low heat, with the lid on, stirring occasionally.

Add the spinach and pumpkin seeds. Check that there is enough liquid to stop it from sticking, if not, add some more water.  Cover and simmer on low heat for 10 minutes, until spinach is cooked.  Season to taste.

Serve with rice and extra chilli sauce.

Posted in Mushroom, Spinach, Tomato, Chilli, Vegetarian, Recipe | Print | No Comments »

25/01/2011 by D.

8 large cabbage leaves
4 oz minced chicken, pork or beef (or cooked puy lentils)
2 finely chopped spring onions
1 chilli (optional)
3 tbsp cooked rice
1 minced clove garlic
1 tsp grated ginger
2 tsp soy sauce (dark)
4 cocktail sticks

Veg or chicken stock to simmer

Bring a pan of salted water to boil and cook the cabbage leaves for 3 minutes.  Drain and flatten on a board and cut out the stem in a triangle shape.

Mix the rest of the ingredients together.  You can now either make eight small rolls, or 4 big ones.  For the big ones, simply overlap two leaves, place a quarter of the filling in the centre, then rollup and fasten with a stick.

Simmer the parcels in chicken or veg stock for 40 minutes until cooked through.  To serve, remove the sticks and  place the parcels in a bowl with a ladle of the cooking stock.

Posted in Cabbage, Puy lentils, Chicken, Pork, Ginger, Soy sauce, Chilli, Beef, Garlic, Rice, Recipe | Print | No Comments »

20/10/2010 by D.

These spicy little numbers are Pakistani street food, from ‘the world of street food’ by Troth Wells.  They are delicious served with naan, green salad and some raita (yoghurt with chopped cucumber, onion and tomato).  An interesting way of making your bonfire go with a bang…

1 lb minced lamb
1 onion
2 deseeded chillies
1 tbsp mint
1 tbsp coriander
1 1/2 tsp garam masala
1 tbsp gram flour (chickpea flour)
1 tsp cumin seeds
1 tsp salt
to serve, 1 lemon
12 metal skewers

Finely chop the onion, chilli and herbs (you can do this in a food processor).

Mix all the ingredients together really well, then refrigerate for an hour to let the flavours combine.  If you want to check the seasoning, shape a teaspoon of the mixture into a littly patty, fry it for a couple of minutes until cooked through, then taste and adjust if necessary.  Make the raita and cut a lemon into wedges.

Squidge the mixture onto metal skewers so they are around 12 cm long.  Grill on a hot grill or barbecue, turning regularly until they are cooked through and slightly charred.  Squeeze over lemon juice and serve immediately.

Posted in Snack, Gram flour, Mint, Kebabs, Coriander, Cumin, Onion, Chilli, Lemon, Lamb, Organic Box | Print | No Comments »