Lemon Chutney

This is my favourite chutney hands down and I am quite happy to sit and eat a stack of crackers with this and blue cheese instead of lunch.
This recipe has a 2 day lead in time to sale the lemons so you need to plan ahead but otherwise it is very easy.

Lemon Chutney

7 Thin Skinned Lemons
1.5 Tbs Salt
500 g Sultanas
4 Cloves of Garlic
1 Tsp Chilli Powder
1 Tbsp Grated Fresh Ginger
1 1/2 C Apple Cider Vinegar
500 g Brown Sugar
2 Tsp Grated Fresh Horse Radish (or 1 Tbs of purchased Horse Radish Cream)

Slice the lemons into wedges and remove any pips.  Place in a large bowl and sprinkle with the salt. Cover and leave for 2 days.
After 2 days place the lemons and any juice in a food processor along with the remaining ingredients and process until the lemon is in small pieces approximately 5 mm in size not to a paste.
Place the mix in a large pot and bring to the boil.  Reduce the heat and simmer until the mix is thick.
Pour into hot sterilised jars and seal.

Maharajah's Chutney

It is preserving time in my parents house and while we wait for our shipping container to arrive and I have the extra 2 sets of hands to help with Kingsley I am using some of my time to start building up our stockpile again.  Yesterday I made 2 different chutney's and stewed some plums.

I love chutney with it's lovely mix of spice, tang and fruityness.  I love it with cold meat and good cheese. This is one that my Mum makes and it is done in the slow cooker which makes it so easy (although I am sure you could do it on the stove top).

I made a double batch so Mum and Dad get some and so do we.

Maharajah's Chutney

10 Plump Garlic Cloves
3 Brown Onions
2 Tsp Grated Ginger
500 g Sultanas
2 C Malt Vinegar
2 C Sugar
2 Tbsp Salt
Grated Rind and Juice of 2 Lemons
1 Tbs Mustard Seeds
5 Small Dried Chillies
3 Tbsp Coriander seeds
2 Tbsp Cumin Seeds
1/4 C Oil
1 Tsp Cinnamon
2 Tsp Ground Turmeric

Dice your onion finely and crush your garlic and add both to the slow cooker along with the sultanas, vinegar, sugar, salt,lemon zest and juice and set the slow cooker to high.
Using a mortar and pestle or spice grinder crush the mustard seeds, chillies, coriander and cumin.  In a heavy based pot heat the oil over a medium heat and add the crushed spices, the cinnamon and turmeric.  Fry gently stirring often until you can smell the spices release their aroma (approx 2 mins).  Do not over cook or they will go bitter.   Add the cooked spices to the slow cooker and give the mix a good stir.
Cook on high for 3 - 4 hours giving it a good stir ever hour then bottle into sterilised jars.

Like all chutneys the flavour needs time to fully develop so give it at least a month before you open it.

Using Up Food Before We Move

With our impending move to live with family we are doing our best to use up as much food from our pantry, fridge and freezer as we can.  This is very difficult for people who are used to having a large stockpile of food and we are eating things more often than we normally would (polenta a few times a week)
We will be able to take food with us to keep using over the next 3 months but here are some of the things we have used up and how we used them.

Pastry and feta used up in Spinach and Feta Triangles.

Coconut used in Louise Cake a classic New Zealand sweet slice and on breakfast cereal in the mornings.

I used up the last of my pepitas, sunflower seeds, linseed's and most of my bread flour by making a few loaves of Busy Peoples Bread.  I also included poppy seeds, sesame seeds and chia seeds but I still have some of these left and will keep adding these to breakfast cereals and mixed in yogurt till they are gone.
I also made bread crackers from part loaves of bread that I had in the freezer.  All I do is cut it thinly brush with olive oil and when just out of the oven a given them a sprinkle of salt.

I used up the last of the dates in a couple of date loaves and I used up all my sushi wrappers and sushi rice making sushi for our baby shower.

Hubby has taken the last of my Homemade Baked Beans to work for lunch, all the chickpeas have been turned in to hummus, the last of the yellow spit peas are now dahl and portioned out in the freezer, and we have been using up frozen meals that I have in the freezer. There are still plenty in there for after peanut arrives but now that he is overdue I have been less inclined to cook and they have come in very handy.

I still have a bit of Quince Paste (about 2 cups) left and am looking for a way to use it up so if you have any ideas let me know.

From The Web This Week

Taxing plastic bags in the UK reduced the amount used drmatically do you think we should do it here?
What else should we tax?

Making your own Garlic Powder if you had a bumper crop

Have you ever tried Salted Herbs?  I love this idea for using up herbs that you may have purchased and don't want to waste any left overs.

I quite like this idea for an above ground root cellar or mushroom growing chamber

The Great Pacific Garbage Patch is bigger than believed, devastating

My New Favourite Curry with Naan - Lamb In Karhi Sauce

This Curry is really easy and if you leave out the chillies and halve the cayenne pepper it is not at all hot but very very tasty.  Karhi Sauce is essentially a yogurt sauce thickened with chickpea flour that is ideal for dunking naan or soaking into plain rice.  This creates a lovely creamy curry without cream or nuts and you can use any protein or go vegetarian if you like.

Lamb in Karhi Sauce

2 Tbs Chickpea Flour
1 C Unsweetened Yogurt
1/4 Tsp Cumin Seeds
1/4 Tsp Nigella Seeds (Black Onion Seeds)
1/4 Tsp Fenugreek Seeds
1/4 Tsp Fennel Seeds
4 Tbs Vegetable Oil or tallow
1/4 Tsp Brown Mustard Seeds
2 Brown Onions
2 Tsp Fresh Ginger finely chopped
4 Cloves of Garlic crushed
700 gm Diced Lamb
1 Tsp Ground Cumin
1/2 Tsp Ground Turmeric
1/2 Tsp Cayenne Pepper
1 1/2 Tsp Salt
A handful of fresh Curry Leaves (or re-hydrated dried ones)
4 - 5 whole Chillies 

In a bowl mix the chickpea flour with the yogurt and set aside while you prep your other ingredients.
On a saucer measure out your cumin, nigella, fennel and fenugreek seeds and on another saucer measure out you ground cumin, turmeric, cayenne and salt.  Dice your onion.
Heat your oil in a heavy based pan with a lid and once hot add your mustard seeds, they will start to pop and sizzle and as soon as they do add the other whole spices and fry for about 30 seconds before adding the diced onion.  Cook until the onion starts to brown around the edges then add the ginger and garlic and cook for a further minute.  Add the salt, ground cumin, turmeric and cayenne pepper and stir through followed by the yogurt mix until you have an even colour then add the lamb.  Bring to the boil then reduce and cook for an hour or until the meat is tender.
While the meat is cooking soak your dried curry leaves in cold water.
After an hour cooking add the whole chillies and curry leaves and cook for a further 10 minutes before serving over rice or with naan.

This is the best Naan recipe I have used and it not at all difficult and you do not need any special equipment and they get cooked under a grill so nice and easy.

Naan - Makes 4

2/3 C Warm Water
1 Tsp Dried Yeast
1 Tsp Sugar
2 C Bakers Flour
1 Tsp Salt
2 Tbs Unsweetened Yogurt
Melted Ghee
2 Tbs Nigella Seeds (Black Onion Seeds)

In a jug mix together the water, yeast and sugar and set aside to activate the yeast.  Once it is frothy add to a bowl that contains the flour, salt and yogurt.  Mix well the turn out onto a floured bench and knead for 5 - 10 mins or until the dough is elastic and smooth.  Set aside to rise for an hour or so.
When you are ready to cook line your grill tray with aluminium foil and grease it with melted ghee. Divide the mix into 4 and gently stretch each portion out until they are between 5 mm and 10 mm. Lie the first naan out on your foil and brush the top of the naan with ghee then sprinkle with Nigella seeds.  Grill under a medium to hot grill until lightly browned then flip and cook the other side.
Once cooked repeat the process for the other 3 portions of dough and keep the cooked ones warm on a plate wrapped in a tea towel.

Naan before cooking

Cooked and golden

Chicken And Leek Pie

I love a good pie and Chicken and Leek is always a favourite in our house.  I normally make it after we have a roast chicken and have eaten roast for a few days.  My method is made up as I go along but follows a similar process every time hence the recipe below has no quantities.

Chicken and Leek Pie

Pick off all the meat from a leftover roast chicken and set aside.  Place all the bones in a pot and cover with water, bring to the boil then reduce to a simmer to create a stock.  Drain the stock and season with salt and pepper.  Thicken with cornflour to make a thick gravy.

In the meantime dice and onion and a leek or two and cook until translucent.  Once the onion and leek mix is cooked I stir in some frozen peas and let the heat of the onion mix defrost them and in turn they cool down the onion mix.

Mix the chopped leftover chicken, the onion, leek and pea mix with the gravy and when cold add to a pie dish and top with pastry or go for a pastry top and bottom then bake.  Or as I did above and just create a pastry base pile the thick mix on and top with another piece of pastry pressing down the edges.

We love this served up with mashed potato and corn on the cob with lashings of butter.

What is your favourite pie to make at home?

Easy Chicken, Ginger and Lemongrass Soup

With the cooler weather upon us we have been looking for warming and nourishing foods that are quick and easy to make and leave you with that warmed through feeling.
This is a recipe I have adapted as the original was heavy on the chicken and light on spice and the filling factor.  This version makes one chicken breast feed 4 people which makes it much more frugal and we never feel like we are missing out as I cut the chicken into thin strips then into sections so they fit on a spoon.

I always have home made chicken stock frozen in 500ml lots in the freezer and this is a great way to use some of them up as I tend to make about 8 litres of stock at a time.

Easy Chicken, Ginger and Lemongrass Soup

2.5 L Chicken Stock
10 cm Thumb of Ginger
3 Lemon Grass Stalks
5 Coriander Roots (See Note)
6 Cloves of Garlic
6 Kaffir Lime Leaves
1/2 Long Red Chilli (optional)
2 Tsp Fish Sauce
1 Lg Chicken breast
2 or 3 bunches of Bok Choy
Dried Egg Noodles of your choice for 4 serves
Coriander leaves, extra chilli and bean sprouts to serve

Place the stock in a large pot and add the peeled and sliced ginger, the lemon grass stalks that have been bruised and cut length ways, the coriander roots, crushed garlic, the kaffir lime leaves, and the half red chilli thinly sliced.  Simmer for 30 minutes then add the fish sauce and chicken that has been thinly sliced into bite sized pieces.  Simmer for a further 10 minutes then pick out the lemon grass stalks, coriander roots and kaffir lime leaves (we leave the ginger in but you could remove this too if you do not like eating it).  Add the dried noodles (I have not specified a specific type as I tend to change it up every time I make it) and cook as directed on the packet adding the bok choy for the last 2 mins of the cooking time.
Serve into bowls and garnish with fresh coriander leaves, more chilli if you like or bean sprouts.

Note:  Using Coriander root.  If you have never used coriander root here is a basic guide on line.  My method was learnt in a Thai cooking class and differs lightly.  I leave about 5 cm of stalk  attached to the root and when I say root I mean the whole big long hairy white bit so you need to look for the clean rooted bunches.  Basically you want to lightly scrape away the outer skin and remove any gritty bits.  If you can't get it just use the thick stalks from the bottom of the bunch as they will still give you lots of flavour.

Soup Season Starts - Pumpkin And Leek Soup

I love the cool season and all of the warming nourishing food that goes with it. Our summer just went on and on and to be honest I was a bit over salad so I am glad to be moving on to comfort food.

I love the simple, humble, nourishing and tasty nature of soup and I have kicked off soup season with a thick and tasty example, pumpkin and leek.

Pumpkin and Leek Soup

1 kg of Pumpkin
1 Leek
2 Brown Onions
1 Sweet Potato
1 litre of Chicken stock
4 Cloves of Garlic
1/2 tsp Ground Coriander
1 tsp Ground Cumin
Olive Oil
Salt and Pepper

Peel and dice your pumpkin and sweet potato and place in a roasting tray along with the peeled garlic cloves.  Drizzle with oil and give it a good stir before placing in a 200 degree oven and roasting till they are cooked and starting to brown around the edges.
In the mean time halve and finely slice your leeks and dice your onion and cook over a low heat with a bit of oil and a pinch of salt.  Cook until they are soft and translucent and turning a bit mushy then add the coriander and cumin and cook for 1 minute before adding your stock and roasted veggies.
Cook for 5 minutes, season to taste then blend with a stick blender then cook for a further 5 minutes.
Add some water if you need to thin it or leave it thick.

Serve with a drizzle of cream and serve with hot buttered toast.

Have you started soup season yet?  What are you cooking?

A Wonderful Long Weekend

We just had a wonderful long weekend where we not only got to catch up with friend and do stuff at home but we also found time to relax, perfect long weekend combo.

We had lunch with friends out where we used to live and then spent a day and a half with other friends Liz and Pete at their farm and checking out the renovations at their second property.  They are doing an amazing job and are making good progress. Unfortunately Jessie managed to catch her shoulder on a barbed wire fence (well we think that is what happened).   She never let on she had hurt herself and it wasn't until Saturday night when we saw her licking her shoulder we noticed the cut. 

It is not the first time she has had a run in with barbed wire but this time it does not even seem to be sore.  She is a bit of a sook and normally crinkles her nose and shows her teeth if you get close to a sore spot but this time she let me clip all the hair away without blinking an eye.  The main reason I clipped the hair back is to stop it poking into the wound and irritating it (which stops her licking so much) and so I could have a good look and wash it out with saline solution.

So that it can heal we are trying to stop her from licking it too much.  We could have gone to the vets and gotten a cone today but a rolled up towel and a nappy safety pin do exactly the same job and she is not bothered at all.

I also cooked up a big batch of Chilli Beef and some Biscotti.  Most of the Chilli Beef went in the freezer as I am trying to make sure we have a good stockpile of precooked meals for when the baby arrives.

There was also some time for books and cuddles in bed.  Yes she is a very spoilt little dog.

How did you spend your long weekend?

Lemon and Chicken Tagine

I love this dish and I have tried other versions but this is the best one.



Preserved Lemon and Chicken Tagine

1.2 kg Chicken Drumbsticks
Chermoula marinade
⅓ cup  Oil
1½ tsp Salt
1½ tsp Saffron threads
½ tsp Ground black pepper
½ tsp Ground cumin
½ tsp Ground ginger
1 Cinnamon quill
4 C;oves of garlic crushed
2 Brown onions finely sliced
1 Tomato, peeled, seeded, chopped
½ Bunch Flat-leaf parsley, chopped
½ Bunch Coriander, chopped
2 Large waxy potatoes, peeled, cut into wedges
2 cups Water
150 g Green olives
1 Preserved lemon, cut into 6 segments
Corinder leaves, to garnish

Chermoula Marinade 

2 Brown onions, finely diced
1 tsp Finely chopped fresh ginger
1 tbsp Dried crushed chillies
1 tbsp Ground cumin
1 tbsp Sweet paprika
½ tsp Saffron thread
2 tbsp Chopped flat-leaf parsley
2 tbsp Chopped coriander (cilantro)
2 Bay leaves
½ Preserved lemon, thinly sliced
½ cup Olive oil
½ Lemon, juiced

Make the chermoula marinade by mixing all the ingredients together thoroughly and leave for 30 minutes prior to use.

Rub the chicken all over with ½ cup chermoula, cover and refrigerate overnight.

Place a tagine or large, heavy-based saucepan on medium-high heat. Add the oil and brown the chicken then set aside.
Cook  the onions for 10 minutes, stirring occasionally then add the salt, saffron, pepper, cumin, ginger, cinnamon, and garlic and cook for 2 mins. Add the chicken back into the tajine or saucepan.

Add the tomato, parsley, coriander, potatoes, the olives and preserved lemon and water. Bring to the boil, reduce heat and simmer for covered for 40-45 minutes.

Remove the lid and turn the heat to high and reduce the stock for 5 minutes, or until slightly thickened.

Serve with couscous.

BBQ Mackerel With Herby Mash

Fish is something we try and eat once a week but that is not always easy to achieve.  When we choose fish we try and choose fish that is sustainable, local and not too expensive.

This week our local fish monger had fresh blue mackerel at $12 kg.  From what I can work out blue mackerel is considered a sustainable fish species but I have read differing reports about the way they are caught which may determine the environmental impact the fishing of them has.

I really like mackerel and they are very good for you with a high omega 3 content.  Because it is a strong flavoured oily fish it goes well with other strong flavours like chilli that would over power other types of fish.

For our dinner I gutted the fish and removed the head then sliced along the fillet down to the spine.  I made up a mix of lemon zest, olive oil, garlic and salt and pepper then rubbed this over the fish and added some lemon the the cavity.  I wrapped the fish in foil and we cooked on the BBQ for 5 mins on each side which was perfect.

I served the fish up with Herby mash.  To make the mash I boiled the potatoes along with 3 cloves of garlic.  While they were cooking  I made up a mix of olive oil, lemon juice, salt, pepper and chopped parsley.  Once the potatoes were cooked I mashed them and then stirred through 90% the oil mix instead of the standard butter and milk that we normally use for making mash.  The rest of the mix was spooned over the cooked fish.

It was a hit with Hubby and we will do it again with the other 2 mackerel that I froze.

Do you like mackerel?  How do you cook it?

Braised Beef with Red Dates

This is a favourite recipe in our house and has never disappointing guests.  It is rich and tasty with lots of shitake mushrooms and Chinese red dates.
Chinese red dates are not related to common dates so if you cannot get hold of them then leave them out.  You can get them in most Asian grocers and they come dried, fresh and candied and may also be known as jujubes.

This dish is best made with a stewing cut of meat that has lots of connective tissue so that the meat is succulent and unctuous.  I used shin beef this time and it was amazing.

These are the dried Chinese red dates and you can see they are nothing like common dates.  They do have small seeds but they are not too hard (a bit like peppercorns but not as big) and I generally let people know to expect them so they do not get a fright.

The recipe uses Chili Bean sauce and I have included a picture so that you know what you are looking for.  It is a really tasty sauce and will add a hint of chilli and lots of flavour to any dish.  Some supermarkets sell it and Asian Grocers.

Traditionally the recipe uses yellow rock sugar but any sugar will do.

Braised Beef with Red Dates

2 Tbs Oil
1 kg Stewing Beef
4 Cloves of Garlic
4 Tbs Grated Ginger
2 Tbs Chilli Bean Sauce
2 Diced Tomatoes
3 Tbs Shaoxing Wine 
2 Tbs Yellow Rock Sugar (or other sugar)
2 Tbs Soy Sauce
1 Tbs Oyster Sauce
500 ml Beef stock or water
16 Chinese Red Dates
1 Packet of sliced dried shitake mushrooms

Crush your garlic, grate your ginger, dice your tomatoes and measure all the other ingredients into a bowl.  
Heat a heavy based pan to a medium high heat and dice your beef into large chunks.  Once the pan is hot add the oil and brown the meat in batches and set to the side.  Return all the meat to the pan once browned and then all of the other ingredients.  Bring to the boil then reduce to a low simmer and cook at a low simmer for 2 - 3 hours or until the meat is melting and tender.  When finished the dish is ready the sauce will be reduced and thick.
Serve with rice and steamed Asian greens.

Burmese Spicy Chicken Noodles

This is a very tasty dish and not difficult at all as long as you prep all your ingredients before you start cooking which is always the way to go when stir frying.  It has a bit of spice but the heat does not linger, cut the chilli back if you want but you will need at least 1/2  Teaspoon unless you are sharing this with young children.

Burmese Spicy Chicken Noodles

2/3 Cup Vegetable Oil
10 Cm Piece of Ginger
1 Brown Onion
4 Garlic Cloves
3 Tomatoes
2 Tbs Tomato Paste
1/2 tsp Turmeric
1 1/2 tsp Chilli Powder
600 gm Chicken Mince
2 Tbs Fish Sauce
1 Tbs Soy Sauce
2 Tbs Castor Sugar or Rice Malt Syrup
3 Spring onions
3 Tbs Chopped Peanuts
Rice Vermicelli Noodles for 4 people

Shred 1/2 the ginger into very thin strips and set aside to be fried off at the start to be used for garnish.  Dice the other half of the ginger super fine and place on a small plate along with the 4 cloves of garlic that have been crushed.
Slice the brown onion into thin strips, dice the tomato and slice the spring onions and set all aside.

Pour boiling water over your rice noodles and set aside.

Heat 1/3 cup of oil in a wok and fry the ginger strips until brown and crispy and set aside as a garnish. 
Brown the chicken off in batches setting aside after each batch.  Once all the chicken is cooked remove it all from the pan and add the rest of the oil to the pan.
Cook the brown onion until it is soft then add the finely diced ginger and garlic and fry for 2 minutes stirring all the time.
Add the chilli powder and turmeric and cook for 30 seconds before adding the tomato paste and diced tomatoes.  Stir well to combine and then add the fish sauce, soy sauce and sugar and half your spring onions.

Drain your rice noodles and divide between your bowls.  Spoon over you spicy chicken mix and garnish with your peanuts fried ginger and the remaining spring onions.

I think this dish would also work well with pork mince and would stand up to having additional veggies such as eggplant or broccoli added to increase the veggie content and will give that a go next time.

Kefta - Lamb Meatballs And Fresh Tomato Sauce

This is a great dish for this time of year when tomatoes are plentiful and full of flavour.
Traditionally in Morocco Lamb is used but you could use any other type of mince.

Kefta

1 Bunch of Coriander
1/2 Bunch of Flat Leaf Parsley
1 kg Lamb Mince
1 Tbs Ground Cumin
1 Tbs Sweet Paprika
80 ml Olive Oil
1 Large Onion
3 Cloves of Garlic
1 kg Ripe Tomatoes
2 Tsp Salt 
Pepper

Chop half of the coriander and all of the parsley finely and place in a large bowl with the mince, half of cumin, half of the paprika, 1 tsp of salt and a good grind of black pepper.  Mix well with your hands and then roll into 4 cm meatballs.  Place on a tray, cover and place in the fridge for 1 hour.

Meanwhile peel your tomatoes by cutting a shallow cross in the base of each and submerging them one at a time in a bowl of boiling water for 1 minute.  Left them out with a slotted spoon and peel away the skin, dice and set aside. Finely dice your onion and finely slice your garlic and set aside.

Fry your meatballs in batches in a little of the oil until they are browned all over and set aside.  Then reduce the heat to medium, add the rest of the oil and cook the onion and garlic until the onions are translucent.  Add the remaining paprika and cumin and stir for 1 minute before adding the diced tomatoes and the second teaspoon of salt.  Cook for 10 minutes to allow the sauce to thicken and some of the liquid to evaporate then add the meatballs and remaining chopped coriander and stir together cooking for a final 5 minutes.
Serve with couscous.

I served ours up with couscous that had fresh mint, feta and 2 tbs of currants re hydrated which although not sugar free was still very low sugar once soaked in boiling water that is discarded.

Do you have a favourite meatballs recipe?  What part of the world does it originate from?

Ox Tail Curry - Nose To Tail Eating

More than 12 months on we are still eating our way through our home raised and killed cow and there is still quite a bit to go.  It was all vacuum packed so it will last another year if we need it to.

Ox Tail is not something that appears on the average dinning table these days but it is something I remember eating as a kid, probably because like us back then my family raised our own meat.  
Oxtail is full of gelatin (so is extremely good for you) which cook out during a long slow cooking leaving a delicious, tender and unctuous (yes that is a word - my favorite word to describe food that is delicious, succulent, luscious, rich, decadent and has slightly oily mouth feel).

You can buy oxtail from most supermarkets where it is likely to already be cut into segments but if it comes from the butcher it might only be partially segmented like in the picture below, or they might only sell the bits from the thick end.  It is very easy to cut through as you can feel where the tail naturally segment.  Oxtail is not an expensive cut but since some of what you pay for is bone it is not the cheapest either but I think it is worth having every so often for all of the health benefits.

This is a Burmese style curry, that like a vindaloo contains vinegar, and is really very easy as it is a one pot wonder when it comes to the cooking.  Marinate the meat for at least 3 hours, I like to do this bit at breakfast and it takes 3 hours to cook so don't forget to get it on at afternoon tea time.

Ox Tail Curry

2 whole oxtails or 1.2 kg approx (cut into 4- 6 cm pieces)

2 1/2 Tsp Mustard Powder

3 Tsp Ground Cumin

1/2 Tsp Ground Turmeric

125 ml White Vinegar

1 Tbs Castor Sugar

2 Tbs oil, tallow or lard (I use beef tallow as we have lots of it)

3 Large Onions diced

6 Cloves of crushed garlic

2 Tbs Grated Fresh Ginger

2 tsp Chilli Powder

1 Litre of Beef Stock

Mix together the mustard powder, cumin, turmeric and vinegar add the oxtail and toss to coat then set aside in the fridge to marinate.

In a large heavy based pot heat the oil/tallow over a medium heat and add your diced onions and cook stirring regularly until they are soft and translucent but not browned too much and then add the ginger and chilli powder and stir for 1 minute before removing the onion mix from the pan and place in a bowl.  Add your crushed garlic to the hot onions and leave to the side.

Place the oxtail into the pot and brown the pieces all over saving the marinade.

Once the oxtail is browned add left over marinade and bring to a simmer for 3-5 minutes or until the liquid is reduced by half.

Then add all of the onion mix back into the pot along with the beef stock cover and cook for 3 hours at a gentle simmer.

Remove the lid and cook over a high heat for 15 minutes or until the liquid has reduced by 1/3.

Serve with plain rice and a garnish of fresh chilli if you like it hot.

What unusual cuts do you like to eat?
Do you like ox tail?

An Indian Feast

We are heading off to New Zealand tomorrow for just over 3 weeks and when we get back we expect to be busy getting ready to move and I have a lot of university work and exams.  So we decided to catch up with some friends before we left for an Indian feast.  This made it easy to cater for the vegan and the carnivores alike.

On the menu was Dahl (I make this in a big batch and keep portions in the freezer so we can have it when ever we want or add it to other Indian dishes for variety), Beef Madras, Kasmiri Chicken (made earlier this week), Punjabi Cabbage, Shebu Bhaji (Potatoes with Dill) and Gajar Matar (Sweet Potatoes with Peas).  These are all dishes that I would recommend and most of them are mild and can have the chilli left out altogether if needed.  I have listed the recipes for the vegan dishes below and will post the Beef Madras Tomorrow

Clockwise from left: Punjabi Cabbage, Beef Madras, Shebu Bhaji, Gajar Matar

 Gajar Matar

1 Onion
1 Clove of Garlic
1 x 3 cm piece of Ginger
1/4 Cup Oil
1 Tsp Cumin Seeds
1 1/2 Tsp Turmeric
400 gm Carrots (I used Sweet Potato this time as I needed to use them up before going away)
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Cup Frozen Peas
3 Tsp Salt
1/4 Tsp Sugar
1/4 Tsp Chilli Powder
4 Tsp Dried Pomegranate Seeds (optional but so worth it)
1/2 Tsp Garam Masala

Make a paste with the onion, ginger and garlic in either a food processor, a mortar and pestle or chop very finely.
Heat the oil over a medium heat in a large fry pan, add the onion mix and cook for 5 minutes or until soft. Reduce the heat slightly and add the cumin seeds and turmeric then stir well to combine and cook for about 1 minute.  Add the carrot/sweet potato and stir for 2 mins before adding the ground cumin, coriander, and garam masala stirring for another minute.
Add the peas, pomegranate seeds and 1/4 cup of water and stir to combine before covering the pan, reducing to a low heat and simmering for 15 minutes or until the vegetables are tender.

Punjabi Cabbage

1 Onion
1 Clove of Garlic
2 Green Chillis, de-seeded
4 Tbs Oil
1 Tsp Cumin Seeds
1 Tsp Turmeric
500 gm Cabbage, finely chopped
1 Tsp Salt
1/2 Tsp Ground Black Pepper
2 Tsp Ground Cumin
1 Tsp Ground Coriander
1/4 Tsp Ground Chilli (optional)
1 Tbs Butter (Optiona)

Make a paste with the onion, chillies and garlic in either a food processor, a mortar and pestle or chop very finely.
In a heavy based pan add the oil and over a low heat fry the onion mix until very soft.  Add the cumin seeds and turmeric and cook for 1 minute.  Mix in the cabbage and stir well until the cabage has been coated in the onion paste.  Add the remaining ingredients except the butter, stir well and increase the heat to medium.  Cover partially and cook for 10 minutes stirring every few minutes until the cabbage is soft.  If the cabbage dries out and starts to stick to the pan add a few tablespoons of water. Once cooked stir in the butter and serve.

Shebu Bhaji

200 gm potatoes
Large bunch of Dill
2 Tbs Oil
2 Cloves of Garlic
1/2 Long Red Chilli
1/4 Tsp Turmeric
1 Tsp Black Mustard Seeds
Pinch of Asafoetida (Optional)
1/2 Tsp Salt

Cut the potatoes into 2.5cm cubes and cook until almost cooked and drain well.
Wash the dill and chop finely.

Heat the oil in a large pan and fry the garlic and chilli over  low heat for 30 seconds then add the turmeric, mustard seeds, asafoetida, salt and stir well. Stir in the cooked potato and dill and mix well. Cook for 5 minutes and serve.

Do you have a favourite Indian Recipe? 

The Life Of A Adult University Student

If you asked me to describe how I have felt since starting university at the start of this month I would use words like overwhelmed, nervous, stressed, time poor and brain strain.  However I would also use word like engaged, determined, excited, enthusiastic and challenged.  There are both positives and negatives to working 30 hours a week, studying 30 hours a week as well as trying to keep momentum behind our plans to move to NZ next year.

All in all I am really loving studying and it feels so good to be really stretching my brain and learning new information and skills.  I am so glad that I decided to start working towards a new career even though I am in my late 30's and have not studied for over 15 years.

I have set myself up on the dinning table  and Jessie is my little study buddy and loves to lie on the floor beside me when I study. 

I have found that getting to sleep at night is more difficult than it should be and when I close my eyes I have a thousand things running through my head and it is difficult to put them aside.  I think I am going to have to put into practice some new sleep strategies.

I am making full use of our 10 seater dinning table

I am so glad I have a good stockpile of meals in the freezer because not having to cook every day of the week is a real blessing.  I have also been making meals that we are happy to eat for a few days in a row.  This week it was chicken pie using left over roast chicken peas and corn and it was so tasty.

Apologies for the lack of post lately but I am just trying to get my time management skills more finely tuned to create more free time for all the "Fun Stuff".

Do you have any good tips for getting to sleep with a busy brain?

The Chickens Are Back In Action

The egg production slowed right down as the daylight hours decreased and naturally so as the chickens need to moult and focus on growing new feathers in Autumn not lay eggs. But this has meant there has been no pasta in the house and hubby loves pasta.  
I do not buy pasta as a rule and generally only eat home made pasta so the lack of eggs meant they got used in other things.
But like a switch was flicked as the daylight hours have started to increase so have the eggs.  
That means it is pasta time again and over the weekend I made a batch of fettuccine,  I store it in the freezer in portions and the recipe makes 6 portions.  Next weekend I will make another batch and this time I will make some lasagna sheets, then we will be set for a while.

Now I just have to make use of a whole lot of egg whites

Any ideas?

Eggplant Sambal

Have you got anything that you are growing out of season?

We are still harvesting quite a few eggplants at the moment (they don't know it's Winter and I'm not telling).
Rather than use them as a vegetable all the time I also like to turn them into this Indian inspired dip.
It is fresh and tangy and makes a great side to curry and rice instead of the standard raita and it really nice to dip carrot sticks and celery into.

Eggplant Sambal

500 gm Eggplant
1/2 Tbs Oil
1/2 Tsp Ground Turmeric
3 Tbs Lime Juice
2 Long Red Chillies, de-seeded, de-veined and finely diced
1 Small Red Onion finely diced
4 Tbs Thick Plain Yogurt
Coriander

Preheat your over to 200 degree celcius.
If using large egg plants cut into quarters length ways and if using small egg plants just cut in half. Brush the cut sides with oil and sprinkle with the ground turmeric then bake for 30 mins or until very soft.
Scoop out the eggplant flesh into a bowl and allow to cool.  When cool mash into a pulp with the lime juice, chilli and onion.  Season with salt and fold in the yogurt.  Garnish with coriander and serve.

Easy Sauce-less Pasta

I know that sauce-less pasta sounds very strange but if you use good quality pasta, preferable home made, then the ingredients themselves pack enough flavour when combined with the olive oil to make a delicious dish.  You can substitute the vegetables for what ever is in season or in your garden, add olives or capers or but it really needs the fresh tomatoes to add some liquid and herbs to give it punch.



For this version of my sauce-less pasta I used what I had on hand baby yellow zucchini and basil from the garden, grape tomatoes, onion, panchetta, chilli, olive oil and home made pasta.  The below recipe is not quantity specific but the amounts I mention made enough pasta for 4 serves.  If you want a vegetarian version just leave out the panchetta.

Easy Sauce-less Pasta

Fresh Pasta for 4 people

4 Slices of Panchetta (Optional)

Extra Virgin Olive Oil

1 Punnet of Cherry/Grape Tomatoes

1 Brown Onion

1 Clove of Garlic

1 Red Chilli

5 Baby Yellow Zucchini

2 Handfuls of Basil Leaves (A few leaves set aside to garnish)

Salt and Pepper

Grated Parmesan

In a large dry fry pan place your panchetta slices and then heat from cold to a medium heat cooking your panchetta till it is brown and starting to turn crunchy.  Once done drain on a paper towel.

Get a large pot of salted water on to boil.

Leave any oil that had come out of the panchetta in the pan and add 1/4 cup of extra virgin olive oil and your finely diced onion.  Cook stirring often until the onion is soft.  When the onion is soft add the crushed garlic  and finely diced chilli and stir it through the onion.

Slice your zucchini into rounds and halve your cherry tomatoes and add them to the pan  and stir through and every minute or so for the next 4 minutes so that the tomatoes release some of their juice.  Do this at the same time as you get your pasta in the boiling water.

My pasta takes 6 minutes to cook from fresh and when there is 1 minute left I add the basil leaves and stir them through so they are wilted.

Before you drain your pasta take 1/2 cup of the starchy pasta waster and add it to your fry pan of veggies stirring it through.  Add a good grind of pepper and salt to taste.

Stir through your drained pasta and serve with a garnish of fresh basil and grated parmesan.

This is my favourite way to have pasta and always turns out a bit differently every time I make it as I use different ingredients (just adjust the cooking time accordingly).

Mushrooms and capsicums go really well and you can add olives and capers too. This makes a nice alternative to pasta covered in tomato sauce and this allows you to taste the pasta which is important when it is fresh and home made.

What is your favourite type of pasta and way of cooking it?