From Jane Billing
Inspired from my trip to Kerala, India a couple of years ago. A lovely lady taught us how to cook the Indian way.
Chickpea Keralan Curry – Serves 2
1 tin of chickpeas, 1 chopped onion, 2 fresh tomatoes, 1 inch of chopped fresh ginger, 1 clove of crushed garlic, 1 tsp curry leaves, 1 tbsp coconut oil, 1 tsp mustard seeds, 1 tsp ground coriander, 1 tsp turmeric. 1 tsp Garam masala, 1 tin coconut milk, 1 handful of chopped coriander leaves, salt.
1. Heat coconut oil
2. Add mustard seeds, cook until they pop
3. Add chopped onion and cook down for 10 mins, nice soft and brown (low heat)
4. Add garlic, ginger and coriander, cook for 1 min. whilst stirring
5. Add Garam masala cook for 2 mins.
6. Add chopped tomato and curry leaves cook til browned, stirring to avoid sticking to pan.
7. Add salt and chickpeas, with coconut milk, simmer for 20 mins 8. Sprinkle chopped coriander over the curry. 9. Serve with basmati rice, naan bread, sultanas, chopped tomatoes as a side.
I vary this with a bit of fresh chopped chilli (added at same time as garlic and ginger) and some cumin (added at same time as garam masala).
Good luck and enjoy
From IRE Member
Summer pasta with melting brie
This simple vegetarian supper only takes 15 minutes to rustle up.
Use whichever pasta you have to hand . The trick of cooking the beans in with the pasta is a clever one worth noting. It can be applied to any green vegetable you want to throw in with your pasta.
300g/10oz dried pasta sahpes
250g/9oz green beans trimmed
250g/9oz ripe tomatoes
200g/8oz ripe brie
juice ½ lemon
3 tbsp good olive oil
- Put the pasta in a pan of boiling salted water and half way through cooking (after about 5 minutes) throw in the beans.
- While the pasta is cooking,chop up the tomatoes and brie(rind and all)into quite small chunks.Put them in a mixing bowl and add the garlic,lemon juice and oil. Season with salt and pepper.
- Once the pasta and beans are cooked,drain them and return them to the pan. Mix all the ingredients together over a low heat until the brie starts to melt,then serve them up and garnish with fresh basil if you have any.
This will serve 4 and can easily be doubled if required.
The advantage of this recipe is that you only have to use ONE saucepan and is ideal for use by the sailing fraternity.
Goes well with a good Merlot.
From the new recipe book by Elizabeth Aston.
From Alan Rutterford
This was published in the YOU Magazine on 8th March 2020 as “Two Chubby Cubs Mongolian Beef”. It has become a tasty favourite of mine with noodles and vegetables – SERVES 4
This Mongolian beef recipe gets pulled out over and over by our followers – it’s a ‘fakeaway’ that takes no time to make, doesn’t have a huge list of ingredients and tastes amazing. rounders.
Mongolian Beef – SERVES 4 – 287 Calories
You might be tempted to swap the sugar for sweetener but don’t. Food is there to be enjoyed, not endured! An oil sprayer is a given when you’re on a healthy eating plan, but avoid ‘cooking spray’. Instead, invest in a ‘mister’ and fill with your favourite oil – olive, rapeseed and groundnut are all great
- 500g beef steak, sliced as thinly as you dare – or, to save a bit of time, buy beef strips
- 25g cornflour
- a few good twists of black pepper
- 3 cloves of garlic, crushed
- 1/2 tsp finely grated ginger
- 120ml low-sodium soy sauce
- 25g brown sugar
- 1 tsp chilli flakes
- 3 spring onions, finely sliced
- Place the beef on some kitchen paper and dry it off. Pop the beef into a bowl with the cornflour and pepper and toss until it is evenly covered, then set aside.
- In a good non-stick pan, place a little oil over a medium heat to gently cook the garlic and ginger until coloured – be careful not to burn them. Add the soy sauce, brown sugar, chilli flakes plus 120ml of water and cook until everything has thickened nicely.
- Pour the sauce into a jug. Put the beef straight into the same pan and cook on high until browned.
- Pour the sauce over the beef and allow to bubble for a minute or two.
- Sprinkle the spring onions over the top and serve the Mongolian beef with rice and a smile.
NOTE FROM PAUL ANDERSON
We can’t stress enough about using low-sodium soy sauce – use normal sodium soy sauce and you’ll have a mouth saltier than a sailor’s ankle.