I love cooking..ill post some gems on here to rep your thread. But my drug dealer phone don't take any pictures mind.
Okay here's one I made last night. Spinach and Haloumi Curry. When I first moved to Cornwall you couldn't get Paneer cheese for love nor money, so I substituted it for a greek cheese instead (as you do) 1. Fry off one large onion, a big chunk of ginger and as much garlic as you can be bothered to peel and chop. 2. Add in a few crushed cardamon pods, fry off until the onion turns translucent 3. Add in a tin of chopped tomatoes, a couple of tablespoons of Garam Masala, Cumin Powder and 1 small chilli (keep the seeds if you want it hotter) 4. Reduce down until nice and thick and sticky paste 5. Add 600-800grams of fresh spinach 6. Add 1 tablespoon of Bouillon or veg stock 7. Reduce down again to a nice thick sticky paste 8. Fry off the Haloumi in chunks 9. Add a tub of single cream to the curry and then chuck in the Haloumi 10. Reduce until the cream has absorbed, serve with a nice warm toasted Naan bread
For the veggies among you try this one, quick and easy to make and was a best seller from my vegetarian menu. *** omit the bacon lardons for veggie version*** Ingredients: 125g of Smoked bacon lardons chopped finely ***(omit for veggie version) 1 Red onion diced 100g Pine nuts roasted 500g of Tomato passata 200g of Ricotta cheese 15g Parmigiano Reggiano 250g of Conchiglioni (giant pasta shells) 1tbsp Olive oil Chives 1 Garlic clove Method: Heat the oven to 180C. In a frying pan dry fry the pine nuts till golden then transfer to a bowl and set aside. In the same pan heat half of the oil, ***add the lardons*** ( non veggie version) and cook stirring occasionally till all are browned. Tip into the bowl with the Pine nuts, add the chopped chives, Ricotta and Parmigiano Reggiano and mix well season with salt & white pepper to taste You need to cook the shells until almost cooked – it’s good to leave a little bite in the pasta as it will continue cooking in the oven and needs to be firm enough not to break when filling. When they are cooked, drain and allow to cool. There’s no need to be adding oil to the cooked pasta just separate them and they won’t stick. Fill each shell with the cheese mixture In the same frying pan heat the remaining oil, cook the onion & garlic for 5 mins then add the passata, cook for 5 mins till reduced slightly then pour over the pasta and bake covered for 10 minutes then remove foil for the final 10 minutes. You could serve this with a simple salad on the side or maybe just come crusty bread.
Had home made chilli last night. Similar recipe, but with beef though! And I prefer brown rice. Tilda brown basmati is good! If you want to add an even richer flavour to the dish, add some sundried tomatoes.
What do you put in yours? I use 2 tsp paprika hot 1 tsp cumin 1 tsp coriander 1 tsp cayenne pepper 1 tsp tamarind paste 1 tsp sugar 1/2 tsp salt 1 tsp garlic powder 3 tbsp tomato purée 1/4 cup water 300 ml chicken stock.
Most of that. I don't use cayenne, only fresh chillies - that's hot enough! Also use fresh garlic. I don't add tamarind, or sugar. Usual the purée makes it sweet enough for us. I have a Bosch mini whizzer that I mince up the garlic, chillies and sun dried toms in.
If your not using sun dried toms next time finish it off with a tsp of Garam Masala about two mins from the end it adds so much flavour plus aroma.
I went to a chilli cook off in Texas when I was down that way. Crazy all the different recipes. But mostly all beef, some pork.
