SM 2003-03 p.57 [02.018.01]
Serves 2
Preparation / Cooking time: about 45m all told
Serves 2
Preparation / Cooking time: about 45m all told
Showing posts with label Ginger. Show all posts
Showing posts with label Ginger. Show all posts
Spinach, tomato and chickpea curry
The Mammal picked up a leaflet for this recipe in Waitrose on its most recent visit to the fine city of Newcastle upon Tyne. It is very simple and straightforward, and very tasty indeed. It has since become a firm favourite: it features on the menu tonight, which reminded us to share it here. It works fine as a weekday supper or dinner with naan bread or rice, but also scrubs up well as the central element of a meal for more notable occasions.
Serves 4
Preparation / Cooking time: about 30m all told
Ingredients
1 tbsp veg oil
1 clove garlic, chopped
1 small onion, finely chopped
2cm piece fresh root ginger, peeled and chopped
1 tbsp Medium Curry Paste [or 1.5 tbsp mild]
400g can chopped tomatoes
410g can chick peas [in water, preferably, as the liquid is used as well]
250g bag Spinach, roughly shredded
4 tbsp natural yogurt
4 tbsp chopped fresh coriander
Method
As this is Waitrose's recipe, please go to their website for the rest: http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spinach__tomato_and_chick_pea_curry.html
Serves 4
Preparation / Cooking time: about 30m all told
Ingredients
1 tbsp veg oil
1 clove garlic, chopped
1 small onion, finely chopped
2cm piece fresh root ginger, peeled and chopped
1 tbsp Medium Curry Paste [or 1.5 tbsp mild]
400g can chopped tomatoes
410g can chick peas [in water, preferably, as the liquid is used as well]
250g bag Spinach, roughly shredded
4 tbsp natural yogurt
4 tbsp chopped fresh coriander
Method
As this is Waitrose's recipe, please go to their website for the rest: http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spinach__tomato_and_chick_pea_curry.html
Rice noodles with scallops and sweet chilli sauce
SM 2002-02 p.69 [01.067.01]
Serves 2
Preparation / Cooking time: about 30–40m
Serves 2
Preparation / Cooking time: about 30–40m
Spicy black bean-sauce noodles
SM 2002-02 p.43 [01.064.03]
Serves 2
Ginger: root. —Oil: chilli oil. Wine: rice, or dry sherry.
Serves 2
Ginger: root. —Oil: chilli oil. Wine: rice, or dry sherry.
Lemon grass chicken
SM 2002-02 pp.40,43 [01.064.02]
Serves 4
Chicken: thighs. —Oil: flavourless (e.g. groundnut). —Ginger: root. —Nuts: peanuts.
Serves 4
Chicken: thighs. —Oil: flavourless (e.g. groundnut). —Ginger: root. —Nuts: peanuts.
Chicken Pasanda
02.022.01
This recipe comes from David Smith's website, The Curry House, which is dedicated to providing cook-at-home versions of the staples served up by Indian restaurants and takeaways.
The idea is to match the taste as closely as possible—as anyone knows who has cooked food from recipes genuinely native to the Indian subcontinent, it does not greatly resemble the forms that have evolved in curry houses. For those evenings where you want the taste of a takeaway without surrendering control over the nutritional / ethical quality of your ingredients and processes, this website is a gem.
The printout of the chicken pasanda recipe has been sitting quietly in the Inner Mammal's recipe folder for years; last night, we finally got around to making it, and lovely it was too.
Makes 2 portions
Preparation / Cooking time: about 1h 30m all told
Ingredients
3 tablespoons vegetable oil or ghee (clarified butter)
1 small onion - finely chopped
1.5 inch piece cassia bark (or cinnamon)
2 green cardamon pods
1 inch piece fresh ginger - very finely chopped
2 cloves garlic - very finely chopped
1 teaspoon turmeric powder
1 teaspoon ground coriander seed
half teaspoon good chilli powder
5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
1 teaspoon (or a little more) concentrated tomato purée
salt to taste
2 chicken breasts, skinned and cut into 1 inch pieces
2 tablespoons flaked almonds prepared as in Method
chopped fresh coriander leaf (cilantro) to garnish
As usual when using other people's freely available recipes, the Mammal directs you to the source to see what you have to do with all these ingredients.
There is a later version of this recipe, but it is available only on subscription (at the modest price of £7.75) to The Curry House Cookery Book, an e-book containing many recipes and useful information about ingredients and cooking methods.
This recipe comes from David Smith's website, The Curry House, which is dedicated to providing cook-at-home versions of the staples served up by Indian restaurants and takeaways.
The idea is to match the taste as closely as possible—as anyone knows who has cooked food from recipes genuinely native to the Indian subcontinent, it does not greatly resemble the forms that have evolved in curry houses. For those evenings where you want the taste of a takeaway without surrendering control over the nutritional / ethical quality of your ingredients and processes, this website is a gem.
The printout of the chicken pasanda recipe has been sitting quietly in the Inner Mammal's recipe folder for years; last night, we finally got around to making it, and lovely it was too.
Makes 2 portions
Preparation / Cooking time: about 1h 30m all told
Ingredients
3 tablespoons vegetable oil or ghee (clarified butter)
1 small onion - finely chopped
1.5 inch piece cassia bark (or cinnamon)
2 green cardamon pods
1 inch piece fresh ginger - very finely chopped
2 cloves garlic - very finely chopped
1 teaspoon turmeric powder
1 teaspoon ground coriander seed
half teaspoon good chilli powder
5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
1 teaspoon (or a little more) concentrated tomato purée
salt to taste
2 chicken breasts, skinned and cut into 1 inch pieces
2 tablespoons flaked almonds prepared as in Method
chopped fresh coriander leaf (cilantro) to garnish
As usual when using other people's freely available recipes, the Mammal directs you to the source to see what you have to do with all these ingredients.
There is a later version of this recipe, but it is available only on subscription (at the modest price of £7.75) to The Curry House Cookery Book, an e-book containing many recipes and useful information about ingredients and cooking methods.
Thai ginger soup (for Vita-Mix)
This recipe was posted by a Vita-Mix Community member at http://community.vitamix.com/_Thai-Ginger-Soup/blog/2350346/22442.html
Ingredients
1 Vegetable stock cube
500 ml water
1 Stick of celery
1 Carrot
1 Spring onion
1 Tomato
130 gms Cashew nuts
Very small piece of root ginger
Small bunch of fresh coriander
Small amount of coconut milk (optional)
1. Place all the ingredients in the Vita-Mix container in the order listed.
2. Secure the 2 part lid.
3. Select Variable speed 1.
4. Turn machine On and quickly increase speed to 10 then to high.
5. Run for 5 to 6 minutes or until steam escapes through the lid opening.
6. Serve immediately.
Ingredients
1 Vegetable stock cube
500 ml water
1 Stick of celery
1 Carrot
1 Spring onion
1 Tomato
130 gms Cashew nuts
Very small piece of root ginger
Small bunch of fresh coriander
Small amount of coconut milk (optional)
1. Place all the ingredients in the Vita-Mix container in the order listed.
2. Secure the 2 part lid.
3. Select Variable speed 1.
4. Turn machine On and quickly increase speed to 10 then to high.
5. Run for 5 to 6 minutes or until steam escapes through the lid opening.
6. Serve immediately.
Cauliflower and chickpea curry
Guardian website
Serves four to six
1 whole cauliflower
3 medium onions
4 cloves of garlic
½ tsp chopped fresh ginger
2 tsp ground coriander
2 star aniseed
½ tsp ground chilli
4 curry leaves
2 tsp garam masala
2 tsp ground cumin
1 tin of chopped tomatoes
1 tin of chickpeas, drained
2 tbsp of chopped fresh coriander
Serves four to six
1 whole cauliflower
3 medium onions
4 cloves of garlic
½ tsp chopped fresh ginger
2 tsp ground coriander
2 star aniseed
½ tsp ground chilli
4 curry leaves
2 tsp garam masala
2 tsp ground cumin
1 tin of chopped tomatoes
1 tin of chickpeas, drained
2 tbsp of chopped fresh coriander
Ginger snaps (MC's recipe)
Here is the original Be Ro recipe for ginger snaps, comments in italics update from the 1970s to the 21st century:
225 g (8 oz) Be-Ro Self Raising Flour
pinch salt
1 x 5 ml spoon (1 tsp) ground ginger (I use 1 tbsp)
100 g (4 oz) caster sugar (I use brown sugar)
75 g (3 oz) margarine (I use butter)
100 g (4 oz) golden syrup (flour your scales, then the syrup doesn't stick so badly)
1 medium egg, beaten (free range)
I also add some chopped crystallised ginger and add a cheeky little bit on top.
225 g (8 oz) Be-Ro Self Raising Flour
pinch salt
1 x 5 ml spoon (1 tsp) ground ginger (I use 1 tbsp)
100 g (4 oz) caster sugar (I use brown sugar)
75 g (3 oz) margarine (I use butter)
100 g (4 oz) golden syrup (flour your scales, then the syrup doesn't stick so badly)
1 medium egg, beaten (free range)
I also add some chopped crystallised ginger and add a cheeky little bit on top.
Pheasant breasts with apple and ginger
02.071.01
Serves 6
6 pheasant breasts
2oz butter
2 tbsp sunflower oil
3/4 pint stock and dry cider mixed
salt and ground black pepper
Serves 6
6 pheasant breasts
2oz butter
2 tbsp sunflower oil
3 onions skinned and chopped finely
2-inch piece of ginger, peeled and finely chopped
1 clove garlic skinned and thinly sliced3 Cox apples, peeled, cored and chopped
1 tbsp flour3/4 pint stock and dry cider mixed
salt and ground black pepper
Sliced baked apples with rum and ginger custard
SM 2002-09 p.85 [01.024.02]
Serves 4
Ginger: Stem ginger.
Serves 4
Ginger: Stem ginger.
Roasted chicken thighs with whole garlic cloves and sweet potato
SM 2002-12 p.126, 128 [01.018.01]
Serves 4
Ginger: stem ginger.
Serves 4
Ginger: stem ginger.
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