20100928 Beef Curry Dopiaza

(SOURCE: Delia's Complete How to Cook by Delia Smith)

I couldn't find some herbs mentioned in the recipe and hence replaced/skipped some of them. The result was still very good. If you have guests, sprinkle over some chopped fresh coriander leaves before serving.

INGREDIENTS
900g beef stew, cut into 2.5cm chunks
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp ground cardamom
3 tbsp vegetable oil
450g onions, sliced
3 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
1 tbsp ground turmeric
1 tbsp freshly grated root ginger
2 medium tomatoes, skinned and chopped
75g creamed coconut
275ml boiling water
150ml yoghurt
salt and pepper

METHOD
1. Heat 2 tbsp oil in the heavy based pan over a high heat, and brown the meat in batches. Set aside.
2. Add the rest of the oil over a high heat, and brown the onions for about 10 minutes. Add the garlic and chilli and cook for a further 2 minutes. Return the meat to the pan, and add the spices, ginger, and tomatoes. Stir well.
3. Grate the creamed coconut into a bowl and combine it with the boiling water. When it has dissolved, pour it into the pan followed by the yoghurt. Season with salt and pepper. Bring the mixture to a simmer, put the lid on and simmer for about 2 hours.

20100923 Cauliflower a la Bolognese

(SOURCE: Koken & Genieten)

The dish should look a bit more orangey than in the picture, because I forgot the chopped tomatoes. Oops!

INGREDIENTS
500g potatoes, chopped
salt and pepper
1 cauliflower, chopped
2 big carrots, grated
1 small onion, finely chopped
1 tbsp vegetable oil
400g minced beef
1 tbsp tomato puree
500ml can chopped tomatoes
1/2 vegetable stock block
handful of fresh basil leaves, chopped
100g grated cheese

METHOD
1. Boil the potatoes in a large pan of boiling water for about 20 minutes. Drain and set aside. Then cook the cauliflower in the pan of boiling water for about 8 to 10 minutes. Drain and set aside.
2. Heat oven to 175 degree C. Heat the oil in a pan over high heat, and brown the meat. Add onions, carrots (leave some grated carrots for garnishing). Stir in the tomato puree, chopped tomatoes, 200ml hot water, and stock block. Bring it to the boil, put the lid on and simmer for about 10 minutes. Season with salt, pepper, and chopped basil leaves.
3. Put the potatoes and cauliflower in a baking dish, and pour over the meat sauce. Cover with grated cheese, and cook in the oven for 15 to 20 minutes. Garnish with grated carrots and chopped basil, and serve.

20100921 Vegetable Curry

(SOURCE: Koken & Genieten)

INGREDIENTS

2 onions, diced

500g baby carrots

500g starchy potatoes, chopped

1 cauliflower, chopped

2 tbsp butter

1 1/2 tbsp kerrie

salt and pepper

sugar

400ml coconut milk

1 vegetable stock block

200g frozen peas

METHOD

1. Heat the butter in a big pan, and brown the onions. Stir in kerrie and fry for about 3 minutes. Add potatoes, carrots, and cauliflower. Season with salt, pepper, and sugar. Pour in the coconut milk and 500ml water. Bring it to the boil and add the stock block. Simmer for about 20 minutes. Add frozen peas and cook for about 5 minutes.

20100906 Roasted sausages and vegetables

(SOURCE: Albert Heijn Recepten - Geroosterde Italiaanse worstjes en groenten)

Any spicy sausagues would do in this dish.

INGREDIENTS
1kg small starchy potatoes, quartered
3 onions, sliced
1 courgette, sliced and then halved
3 tbsp olive oil
1 tbsp sea salt
8 Toscane sausages
75g rocket leaves

METHOD
1. Heat oven to 200 degree C.
2. Heat the oil in a pan, and cook the potatoes, onions, and courgettes. Transfer the vegetables to a slightly greased baking dish. Cook in the oven for about 20 minutes.
3. Add the sausages to the baking dish, and return to the oven and cook for another 20 minutes.
4. When the dish is piping hot, mix in the rocket leaves and let it wilt.