Pasta salad with olives and feta cheese
Crumpets, humous and hot sauce
Ingredients:
Basmati Rice
Jeera seeds
Olive oil
Fresh Chilli
Garlic
Black pepper
Parsley/coriander leaf
Method:
Fry Jeera
Add garlic & chilli
Add rice
Add black pepper
Add water
Boil
Add herbs at end
Ingredients:
Brocolli florets
Olive oil
Garlic
Fresh chillies
Tin kidney beans
Tomato puree
Black pepper
Garam Masala
Parsley/coriander leaf
Method:
Fry florets (cover for part of time)
Add garlic and chillies
Add Garam Masala
Add little water
Add tomato puree and black pepper
Reduce and add herbs
As above substituting cauliflower and carrot for broccoli and leaving out the kidney beans and tomato puree is optional
Ingredients:
Split red lentils
Olive oil
Garlic
Fresh chillies
Garam Masala
Parsley/coriander leaf
Method:
Soak lentils
Fry chillies and garlic
Add lentils and garam massala
Add small amount of water
Simmer till lentils softened
Add tom puree and reduce
Add herbs towards end
Ingredients:
Steak (size and cut to suit taste)
Whole black peppercorns
Whole mustard seeds
Method:
Grind peppercorns and mustard seeds in pestle & mortar
Coat the steak liberally on both sides some time prior to cooking
Grill to taste (I prefer it thick and bloody)
Serve with your choice of seasonal veggies
Ingredients:
Chicken breasts
Garlic
Ginger root
Black pepper
Haldi
Methi
Jeera seeds
Mustard seeds
Garam Masala
½ banana
Tomato puree
Olive oil
Fresh coriander leaf (dried if you can’t find any)
Method:
Finely chop garlic and ginger root
In a frying pan or wok toast the whole mustard and jeera seeds for a couple of minutes
Add a small amount of olive oil and the chopped garlic and ginger
Add the remaining spices (be liberal with the black pepper as this is providing the heat in this recipe)
Add the diced chicken breast and seal
Add some water, a squirt of tomato puree and half a chopped banana together with some chopped coriander leaf
Stir and reduce until a thick gravy forms
Can be covered and kept in a warming oven or left to cool and frozen
Garnish with chopped coriander leaf prior to serving
Serve with your choice of rice or nan bread
Ingredients:
Unwaxed lemons
Salt
Black pepper
Haldi
Garam Masala
Whole mustard seeds
Whole jeera seeds
Carrots
Olive oil
Pickling jar or very clean coffee jar
Method:
Steam the lemons whole under soft
Chop lemons into chunks and place with the juice in a large ceramic bowl
Sprinkle liberally with salt (at least a tablespoon)
Chop carrots into chunky sticks and add to the lemon gloop
Place warm lemon/carrot gloop into the picking jar, leaving an inch clearance
Toast the whole mustard and jeera seeds in a frying pan
Add a splash of olive oil to the frying pan then the remaining spices
Pour the spicy olive oil on top of the lemon mixture
Seal jar and shake to homogenise
Keep for at least two weeks, giving the jar a shake each day (Jit’s mother says you should think beautiful thoughts while doing this to ensure a tasty pickle)
Ingredients:
Aloo
Gobi
Whole fresh chilli
Garlic
Ginger
Haldi
Jeera seeds
Mustard seeds
Black pepper
Garam masala
Methi
Tomato puree
Tomato sauce (Andy’s secret ingredient)
Olive oil
Method:
Chop aloo into small chunks and the gobi into small florets (a short steam or blanch is optional)
Finely chop garlic and ginger root
Toast the whole mustard and jeera seeds in a frying pan or wok
Add a splash of olive oil together with the chopped garlic, ginger and chilli
Add the aloo and gobi with the remaining spices and fry for a moment
Add a small amount of water together with a squirt of tomato puree and a small blob of tomato sauce
Add some chopped coriander leaf
Reduce until a thick gravy forms
Can be covered and kept in a warming oven or left to cool and frozen
Garnish with chopped coriander leaf prior to serving
Serve with your choice of rice or nan bread
Pasta salad with olives and feta cheese
Ingredients:
Wholewheat pasta (that twisty spiral stuff is my favourite)
Feta cheese
Courgette
Tomatoes
Green/red/black peppers
Black and/or green pitted olives
Olive oil
Garlic
Black pepper
Lime or lemon juice
Fresh chilli
Mixed herbs
Method:
Boil pasta in salted water till al-dente, rinse in cold water and leave to cool
Prepare a chunky salad
Chop one deseeded fresh chilli and two cloves of garlic
Place chopped chilli and garlic in a glass jug and add the juice of half a lime or equivalent
Add black pepper and mixed herbs to the dressing together with a fair slug of olive oil
Beat the dressing with a fork until it becomes milky
Place pasta, salad, olives and crumbled feta in a large bowl and mix gently
Pour over the dressing and serve with a pepper grinder available
Prepare for a mouthgasm!!!!
Crumpets, humous and hot sauce
Ingredients:
Crumpets, humous and Encona West Indian Hot Pepper Sauce
Method:
Cook yer crumpets and eat with humous and hot sauce
As onions
Jeera = coriander
Haldi = turmeric
Methi = fenugreek
Aloo = potato
Gobi = cauliflower
Mouthgasm= an orgasm in your mouth
Scrumdiddlyumptious = scrumdiddlyumptious
I don't tend to bother with quantities and strict timings as half the fun is experimenting and in any case you will need to take your own taste and that of your guests into consideration. I often make a selection of indian dishes in order to cater for a range of tastes as with a little practice, organisation a good knife and a modicum of red wine the dishes are surprisingly quick to prepare