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 »

10/10/2010 by D.

1 Kuri squash
1 Butternut squash
1 tbsp Olive oil
1 onion
1 tsp sage
50g creamed coconut (I used a patak’s sachet)
2 chicken (or veg) stock cubes
salt to taste

Cut the squashes in half and place on a tray, cut side up.  Roast in a 200c oven, for an hour.

Chop the onion finely and fry in a big pan with a little olive oil.  When glassy, add 1 1/2 litres of chicken stock.  Scoop the seeds out of the squashes and scrape the flesh out of the shells.  Discard the skin and seeds, and add all the flesh to the soup pan.

Bring to boil, then simmer gently for around half an hour.  Put the creamed coconut sachet in a cup of hot water, then add to the soup, together with the sage.

Leave to simmer for a further 10 minutes, then blend.  Add salt to taste (mine needed a tsp for the 2l of soup I made, but it depends on your stock cube).  Serve with crusty bread or buttered toast.

Posted in Soup, Coconut, Chicken Stock, Sage, Kuri Squash, Recipe, Onion, Butternut squash, Organic Box | Print | No Comments »

26/07/2010 by D.

This lovely recipe comes from Bill Granger’s Sydney Food

1 lb potatoes
1 small onion
2 eggs
2 tbsp chopped mint
1/2 cup crumbled Feta cheese
1/4 cup plain flour
salt and pepper
vegetable oil to fry

Peel and grate the potatoes and onion, stir in a little salt and leave to drain in a colander for 20 mins.  Lightly beat the eggs and add the mint, feta and potato mixture (squeeze and discard the water out of each handful as you add it).  Mix in the flour and season with a little black pepper.

Heat the oil in a large frying pan and add tablespoons of mixture (depending on the size you like).  Squash a little to make flat pancakes.  Cook on both sides until golden brown.

Serve with lemon wedges and a fresh salad.  Perfect for small canapes too.

Posted in Eggs, Flour, Mint, Feta, Vegetarian, Potato, Onion, Recipe | Print | No Comments »

05/07/2010 by D.

1 red onion
1 courgette
10 mushrooms
1 red pepper
1 green pepper
2 beef tomatoes (or 4 smaller ones)

Dressing
1 tbsp olive oil
1 tbsp vinegar
2 tsp tomato puree
2 tsp dark soy sauce
1 tsp light soy sayce
1/2 tsp brown sugar

Mix together the dressing ingredients.  Clean the veg and slice thinly.  Mix with the dressing and leave to marinate in the fridge for at least an hour before serving.

Season to taste and serve with a slice of quiche or a baked potato with butter and cheese.

Posted in Soy sauce, Courgette, Olive Oil, Tomato puree, Salad, Pepper, Onion, Vegetarian, Tomato, Mushroom, Recipe | Print | No Comments »