Search This Blog

Monday 27 October 2008

Aromatic blackeye bean curry

(serves 4)

Ingredients


2 x 410g tins of black-eye beans (or use 225g dried beans, soaked overnight and cooked)
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp fennel seeds
¼ tsp fenugreek seeds
1c stick cinnamon
½ - 2 tsp crushed chilli flakes
4 tbsp groundnut oil
1 tsp black mustard seeds
10 fresh curry leaves
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
5cm piece fresh ginger, grated
salt to taste
550ml water
2 tbsp coriander leaves
2 tbsp fresh coconut, grated (optional, but do not use desiccated)

Method
1. Drain and rinse the beans, and mash a few lightly with fork.
2. Put the cumin, coriander, fennel and fenugreek seeds with the cinnamon stick into a small heavy-based frying pan. Roast on a medium heat, stirring frequently until the spices change colour and become aromatic, taking care not to burn them.
3. Grind the roasted spices into a fine powder in a coffee grinder, and add crushed chilli flakes.
4. Heat the oil over medium heat. When hot, add the mustard seeds and curry leaves. Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop.
5. Put the pan back on heat, add the onion and cook until light golden. Add the ginger and garlic, and cook for a further 30 seconds.
6. Add the beans, ground spice mixture, salt, and water, and bring to the boil.
7. Turn the heat to low, cover and simmer for 20 minutes.
8. Top with coriander leaves and fresh coconut, if using, and serve with rice or flatbreads.

This curry is spiced with flavours from the west coast of India.

Tuesday 21 October 2008

Party popcorn

Ingredients

2 tablespoons wok oil
200 g (un-popped) popcorn maize
50 g butter
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground paprika
4 teaspoons table salt
4 teaspoons sugar

Directions

Put the wok oil into the biggest pan you have with a lid over high heat, add the popcorn and quickly put on the lid. Let the popcorn pop, shaking the pan every now and then to keep the kernels moving. You will hear it but don't be tempted to look, unless you want to get shot at, and once it has stopped popping - a couple of minutes or so - take it off the heat.

Melt the butter with the spices in another pan and then pour it over the popcorn and put everything into a large paper carrier bag/shopper. Shake, shake and shake the bag again to mix the popcorn and get it thoroughly coated in the spicy butter.

Arrange in several party bowls.

Friday 3 October 2008

Baked stuffed aubergines (melanzane al forno)

(Serves 4)

Ingredients

2 large or 4 small aubergines weighing about 750 g total
150 g minced beef
60 g pecorino or parmesan cheese
30 g black olives
100 g sliced bread from a crusty dense loaf
3 vine-ripened tomatoes
2 garlic cloves
1 tbsp concentrated tomato paste
2tsp dried oregano
2 eggs
2 tbsp olive oil
salt and pepper

Note: for the cooking time, adjust the time downwards if you are using 4 small aubergines rather than 2 large ones.

Method

1. preheat the oven to 200C and bake the whole aubergines for 12-20 minutes according to size, till softened.
2. When you take out the aubergines, put your sliced bread in the oven and leave to toast till quite dry, about 5-7 minutes.
3. Remove - but leave the oven on - and break into smaller pieces then place in the food processor. Whiz till you have fine breadcrumbs.
4. Once the aubergines are cool, cut each in half horizontally, also through the stalks if possible. With a small sharp knife scoop out the flesh, leaving a shell about 5mm thick. Chop the aubergine flesh scooped from the centre into very small dice (see tips).
5. Cut the garlic in half and remove the green shoot if any. Crush one of the cloves lightly and chop the other very fine. Peel and de-seed the tomato then chop the flesh into small dice. Slice the flesh from the olives in slivers (see tips).
6. Place the crushed garlic clove in a frying pan with the cold olive oil and colour till palest gold on low heat. Discard the garlic clove, add the beef mince, turn up the heat and brown well. Add the tomatoes, aubergine, oregano, tomato concentrate and the minced garlic clove, season and simmer uncovered for 10-12 minutes or till well-reduced.
7. Add a little water if needed to keep the mixture simmering rather than drying out. While it simmers, grate the cheese and mix with the breadcrumbs. Slice the olives into very small slivers.
8. Separate the two eggs, reserve the egg whites, and mix the two yolks into the meat aubergine mixture after it has been left to cool a little, making sure they are very well amalgamated.
9. Tip about 2/3 of the breadcrumb/cheese mix into the aubergine mixture with the sliced olives. The mix should be a little wet but not sloppy or runny - if it is, add more breadcrumbs and/or cheese, if too dry add a little water.
10. Fill the aubergine shells with the mixture and flatten the top. Whisk up the egg whites on a plate using a knife or fork, till they are a little frothy, then take each filled aubergine in your hand and press filling-side down into the egg whites.
11. Sprinkle with the remaining breadcrumb mixture, pressing down so it sticks well, place in a lightly-oiled baking dish and bake for 30-40 minutes. Flash under a hot grill for 3 minutes until the topping is brown and crisp. Leave to cool for 5-10 minutes before serving (see tips).

Tips

Dry peeling tomatoes: if the tomatoes have ripened on the plant in strong sun, they have a thick peel that is easily removed without blanching. Just rub all over the tomato with the back of a knife to loosen the skin from the flesh, then use the pointed tip to lift off the skin.

Removing the aubergine flesh you may prefer to use a spoon to scoop out the flesh, a grapefruit spoon is ideal. The smaller you chop the dice, the better amalgamated your filling will be.

Charred aubergine and coconut curry

(Serves 4-6)

Ingredients

1 medium aubergine, about 250 g
2 tbsp vegetable oil or ghee
1 red onion, chopped
1 red pepper, chopped
250 g sweet potatoes or yams, peeled and cut into cubes
1 medium courgette, about 200 g
400 g canned chickpeas, rinsed and drained
400 g canned chopped tomatoes
250 ml unsweetened coconut milk
sea salt, to taste
For the spice paste
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tsp cardamom seeds, about 10 pods
½ tsp fenugreek seeds
5 cm fresh ginger, peeled and grated
4 garlic cloves
1 tsp turmeric
1-2 chillies, de-seeded, or 1 tsp dried chilli flakes
1 tomato, cut into quarters
2 tsp sea salt
1 tsp sugar

To serve

steamed basmati rice
sprigs of coriander
mango chutney
Greek-style yoghurt

Method
1. To make the spice paste, dry-toast the spice seeds in a frying pan, shaking until they pop and turn lightly golden. Transfer to a blender or spice grinder, add the remaining ingredients and six tablespoons of water, and grind to a smooth paste. Set aside.
2. Roast the aubergine directly over a high gas flame until charred and softened, about 15 minutes. Alternatively, roast in a preheated oven at 220 C for about 40 minutes. Let cool, then peel and discard the skin. Don't worry if a few charred bits remain - this will add extra flavour.
3. Heat the oil or ghee in a large, heavy-based saucepan, add the onion and cook until softened. Add the spice paste and stir for two minutes to release the aromas, then add the pepper, sweet potatoes or yams, courgette and chickpeas. Cover and cook, stirring occasionally, for 10 minutes. Add the tomatoes and 250ml
, then bring to the boil and simmer, uncovered, for about 20 minutes.
4. Put the peeled aubergine in a blender, add the coconut milk and pulse to a coarse purée. Add to the pan and bring back to a simmer. Add salt, if necessary. Cook for 10 minutes, then remove from the heat, cover and let stand for at least 30 minutes or preferably overnight.
5. Reheat, then serve with rice, coriander sprigs, yoghurt and mango chutney.

Wednesday 1 October 2008

Perunarieskat poro- tai lohitäytteellä

(10 kappaletta)

1/2 kg perunoita keitettyinä
2 dl ohrajauhoja
1 tl suolaa

Lohitäyte
150 g kylmäsavukirjolohta
1/2 punasipulia
1 dl tilliä hienonnettuna
1 tlk (200 g) ranskankermaa
1 rkl sinappia
ripaus mustapippuria

tai

Savuporotäyte
100 g Pirkka-kylmäsavuporonpaistia
1 tlk (200 g) ranskankermaa
1 rkl piparjuuritahnaa
ripaus mustapippuria
1 dl ruohosipulia hienonnettuna
1/2 dl persiljaa hienonnettuna

1. Valmista ensin valitsemasi täyte. Hienonna kylmäsavukirjolohiviipaleet, punasipuli ja tilli. Sekoita ne ranskankermaan. Mausta sinapilla ja pippurilla. Valmista savuporotäyte samaan tapaan. Pane täyte kylmään maustumaan siksi aikaa, kun valmistat rieskat.

2. Kuori ja raasta keitetyt perunat. Lisää joukkoon jauhot ja suola. Leivo taikina tangoksi ja leikkaa 10 palaan. Kauli palat jauhoja apuna käyttäen pyöreiksi, ohuiksi rieskoiksi (halkaisija noin 15 cm).

3. Paista rieskat kypsiksi melko kuumassa valurautapannussa pari minuuttia molemmin puolin, kunnes rieskat saavat vähän väriä ja tulevat ruskeapilkkuisiksi. Peitä leivät liinalla, jotta ne pysyvät pehmeinä. Levitä reilu lusikallinen täytettä rieskalle ja kääri rullaksi. T