Last night I tried making Lamb & mushroom bhuna
– 1 teaspoon whole cumin seeds
– 2 teaspoons whole coriander seeds
– 1 teaspoon whole mustard seeds
– 1/2 teaspoon crushed chilli flakes
– 1 teaspoon whole fennel seeds
– 1 teaspoon whole fenugreek seeds
Firstly I cooked the spices in a small pan until they went quite dark in colour before transferring them into a mortar and pestle, allowing them to cool before crushing them into a powder.
2 large shallots, finely chopped
1 tspn grated ginger root
2-3 cloves finely chopped garlic
1 medium tomato, chopped or 100g tinned chopped tomatoes
450g diced lamb
salt to taste
Heat the oil in a pan and add the shallots, ginger and garlic and cook for 5 minutes until brown, stirring constantly.
Add tomato, reducing to thick paste.
Stir in spices, cooking for a minute
Add diced lamb and salt, cook for 5 minutes.
Stir in 125ml boiled water and bring to a simmer. Cover and reduce the heat to low. Simmer gently for about 70 minutes or until the lamb is tender.
Cook mushrooms in separate pan for 5 minutes and add to main dish once lamb is cooked.
Increase the heat to high and cook, stirring continuously until the sauce has reduced to the point where it clings to the meat. Serve with rice. I didn’t have any rice so I just had poppadoms and naan which works as well.
Spinach & ricotta cannelloni tonight.
A big bowl of ultra sauce:
2 egg yokes
Cheddar cheese (50g)
Herbs (I used oregano, basil & chives)
Fill cannelloni tubes with mixture and arrange in buttered dish, cover in passata and add the second wave of cheese, cover in tin foil in the oven for 20 minutes. Remove tinfoil, add garlic bread or whatever side you choose to have I would start preparing about now while cooking the cannelloni uncovered for another 20-25 minutes and it should be all good.
I really enjoyed this. The spinach mixture and the passata coming together is very pleasing and although it could be argued that it is a bit hardcore on the prep front I think it is worth it.
I see it as a different take on lasagne and my views on spinach have been changed forever haha
Salmon w/majicka sauce & potatoes & green beans.
4 Salmon fillets
Pack of green beans
Pack of potatoes
1. Heat oven to 200 and place salmon in dish with some pepper & butter before placing inside. Cook green beans & potatoes (lid on) removing potatoes when they are half way there.
2. Place potatoes on separate oven dish and put them in beside the salmon.
3. When stuff is nearing completion, fry shallots, mushrooms and peas for a few minutes before adding cream followed by Parmesan. Cook and stir for a couple of minutes before ‘voila’
4. Shout dinner is served or something similar while declaring yourself champion of the world.
!!!NICE DISH ALERT NICE DISH ALERT!!!
This is great, lots of fruit and veg in it too.
For three people
Olive oil (who knows)
Butter (who knows)
Salt (who knows)
Pepper (who knows)
Ginger (who knows)
Carrot (who knows, grated)
Chicken breast (3)
Pomegranate seeds (small tub)
Sweet potatoes (who knows)
Spinach (half a bag)
Bell peppers (Mix it up)
Red onion (Quite a lot)
Pomegranate seeds n three tomatoes in a blender and a teaspoon of sugar.
Cut your chicken breast into chucks and season with salt and pepper, marinate with sauce for a while; I did it for the time it took my oven to heat up to 200 degrees. Put it in a dish with some olive oil and lots of red onion.
Cut and boil sweet potatoes
Fry up some spinach, peppers and grated carrot
Drain sweet potatoes and mix in some ginger and put on a tray with some butter and ginger for about 5 – 7 minutes and viola.
It was really tasty.
Tonight in my weekly visit towards Indian cuisine (in a takeaway menu kinda way) I decided to try and make two curries for a bit of variety at the table.
It turned out really delicious and I will try again for sure.
So here is the pictures of the end product.
Homemade chicken Bhuna along with creamy chicken masala.
Have a great day everyone!
So today I made peach and plum pie and it was actually very simple. I bought short crust pastry mixture which probably had something to do with it. Here are the pictures. 🙂
The base for the filling.
And the top to cover the contents
The peaches and plums sliced and into a frying pan with brown sugar.
After filling the pie I covered it with the pastry top and pressed the edges before coating it with egg and sugar.
The end result before it was cut and after.
It was very nice although next time i’m going to add some caster sugar to the pastry mix to see if I can sweeten the taste of the pasty as it seemed a bit plain but overall I was very pleased how it turned out seeing as it was my first ever try at cooking a pie
So today I made… well i’m not entirely sure what it was by the end but I have to say I thoroughly enjoyed it.
I started by boiling some potatoes and cutting them into ‘fritters’ before setting them aside.
I made a stuffing with mince and onion combined with garlic, cumin, tumeric, sugar, salt, ground almonds and corriander which I set aside as well as I prepared and sliced the mini aubergines which would make my boats for the stuffing. I grilled these until they browned and cut them vertically to allow my stuffing a place to call home and put them in my oven.
As I was waiting for these to cook I prepared my vegetables which contained button mushrooms, brocolli, asparagus and red onion, I added pancetta to this later along with butter which makes all the difference.
I forgot to take a picture of my tomato sauce but it was a bit of a strange one as far as ingredients. It contained chopped tomatoes, cumin, curry powder, salt, black pepper and basil and to my suprise it was actually very nice 🙂
Anyway, the end result… behold!