Knobbly Stirfry

I've named this Knobbly Stirfry, because it's sort of a veriation on Knobbly Mince variation - I made it up as I went along at dinnertime tonight, and it turned out pretty well!

Ingredients:
Zucchini - I used one large (almost-marrow) size, but 2 regular-sized would work just as well
Carrots - I used two small-ish ones
Crushed garlic - 1 tsp
Crushed ginger - 1 tsp
Stirfry beef - I used two pieces of schnitzel, cut into stirfry strips

Method:
1. Grate carrots and zucchini
2. Cook meat with garlic and ginger
3. Add vegetables and cook until the mixture is dry (zucchinis have a lot of water in them!)
4. Enjoy!

Farmer's Casserole

Thanks to Pinterest for this one - sounds like a tasty dish for winter.

Ingredients:
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
1/4 cup sliced green onions (2)
4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
1-1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper
add ingredients to list

Method:
1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.
4. Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
5. Farmer's Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.

Creamy Avocado Pesto with Spinach and Arugula

I love pasta, so will definitely be trying this one out soon.

Ingredients:
1 ripe medium avocado, halved, peeled, and seeded
1 cup baby spinach leaves
1 cup baby arugula leaves
1/2 packed cup fresh basil leaves, washed
1 1/2 to 2 Tbsp fresh lime juice (about one lime, you could probably use lemon juice as well)
1 large clove of garlic, minced
1/2 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper
2 Tbsp to 1/4 cup lightly toasted pinenuts (or could sub sliced almonds)
1/2 cup grated parmesan cheese
1/2 lb pasta of choice

Optional garnish:
Basil leaves
Toasted pine nuts
Additional grated parmesan

Method:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according the package’s instructions or until tender but still firm to the bite, stirring occasionally. Drain and reserve about 1/2 cup of the pasta water. Place drained pasta in a serving bowl.
2. While pasta cooks, use a spoon and scoop out the flesh from the avocado and place in a food processor. Add the spinach, arugula, basil leaves, lime juice, garlic, pine nuts, salt, and pepper. Blend until smooth.
3. Pour the pesto over the pasta and toss together. Add the cheese and toss together until coated, adding the pasta water a little at a time as needed, to loosen the sauce (I only needed a couple tablespoons). Garnish with additional cheese, pine nuts and basil, if desired, and enjoy!

Tomato, Basic and Bocconcini Chicken

Renee sent me this recipe through a recipe swap email - it sounds like a super-yummy dish, so it'll be tried out very soon here!

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This dish is sooooo scrummy. I get really excited when I see it coming up on our menu planner! Bocconcini has to be one of my favourite cheeses - It is usually a "one for the dish, one for my mouth" scenario when I am using it in recipes ;)

Tomato, Basil & Bocconcini Chicken
1 400g tin diced tomatoes
1 garlic clove, crushed
2 tablespoons of shredded fresh basil
Olive oil spray
2 single chicken breast fillets, thinly sliced horizontally
75g bocconcini, thinly sliced

Preheat oven to 190 celsius.
Heat tomato in a saucepan over medium heat. Bring to the boil and reduce the heat to low and simmer for 5 minutes.
Add garlic and simmer for 1 minute. Remove from heat, stir in basil and season with pepper.

Spray a large non-stick frying pan with olive oil spray. Heat over high heat.
Add half the chicken and cook for 1-2 minutes each side or until golden. Transfer to an oven proof dish and repeat with the remaining chicken.

Pour the tomato mixture over the chicken and bake in oven for 10 minutes.
Arrange the bocconcini over the chicken and bake for a further 5 minutes or until the chicken is cooked through.

The website that I found this recipe on (www.taste.com.au) recommends serving this dish over polenta....which is very yummy. However I find that my arm practically falls off when I have to stir that polenta for hours as it cooks...so I prefer to serve it over cous cous with a little side salad. Just as yummy :)

Baby Chimichangas

These sound pretty cool - more of an American food (via Mexico) than NZ perhaps, but I'm thinking it'll be quite yummy.

Ingredients:

Filling:
2 tablespoons extra virgin olive oil
1 garlic clove, minced
¼ red onion, diced
½ poblano pepper, seeded and diced
1 corn on the cob, kernels removed from cob
2 medium, cooked chicken breasts, shredded
¼ cup prepared salsa (of your choice)
4 ounces sharp cheddar cheese, grated
salt and pepper to taste

16 (5 inch) flour tortillas
2 quarts vegetable oil for frying

Sriracha dipping sauce:
½ cup sour cream
2 tablespoons Sriracha
1 lime, zested and juiced
¼ teaspoon salt

Method:
1. Preheat oil to 375°F.
2. Pour olive oil in a sauté pan over medium-high heat. Sauté garlic, onion and poblano for 4 to 5 minutes. Season with salt and pepper. Add corn kernels and continue to sauté for 3 minutes.
3. Pour mixture over chicken and toss together. Add the prepared salsa and cheese and fold together until fully incorporated. Season with salt and pepper.
4. Place a small amount of the filling into the center of each tortilla and fold up like a burrito and place onto a baking sheet, seam side down.
5. Holding the chimichangas together with tongs, carefully place and hold in the oil, for 2 minutes. Gently release the chimichanga from the tongs and continue to fry for 3 to 5 minutes or until golden brown. Drain on paper towels.
6. For sauce: Place the ingredients into a small bowl and whisk together until fully incorporated. Serve with hot chimichangas.

Potato and Onion Soup

This recipe comes from my friend Becky's uncle, and she claims it's the best potato and onion soup - it sounds delicious, so I'll give it a whirl and see how it comes out! Thanks for sharing your recipe, Rowan.

Ingredients:
4-5 large onions
4-5 large potatoes
olive oil (enough to lightly fry the onion - about ¼ cup)
vegetable or chicken stock powder - 3 or 4 teaspoons
1-2 tsp garlic
1 heaped tsp black pepper
2 tbsp parsley
1 heaped tsp french onion soup powder
A sprinkling of whatever other herbs and spices you may fancy - ie. basil, oregano etc.

Method:
1. Slice onion and put in a large deep saucepan. Lightly fry with olive oil.
2. Dice potato and add to onion and olive oil. Add sufficient water to thoroughly cover onion and potato.
3. Add stock powder, pepper, garlic, parsley, onion soup powder and other herbs/spices.
4. Bring to the boil and then reduce to a high simmer. Cook until potatoes and onions are soft and mushy.
5. Remove from stove and use a barmix (stick blender) and blend thoroughly. Salt to flavour of desired. The end result should be creamy.

Coconut Chicken

This sounds like a nice variation on crumbed chicken - I'll give it a go, and see how it turns out.

Ingredients:
6 (about 12 oz) chicken tenderloins
6 tbsp shredded coconut
1/4 cup panko crumbs
2 tbsp crushed cornflake crumbs
1/3 cup egg substitute or egg whites
pinch salt
olive oil spray

Method:
1. Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.
2. Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
3. Serve with a green salad.

Okonomiyaki

I love okonomiyaki - Japanese pizza/omelette - I remember my host family feeding it to me when I went to Japan on a school trip, and it's been my favourite Japanese meal ever since.

I usually make my recipe up when I do it, and include a bag of seafood marinara, but here's a recipe I found online.

Ingredients:
2 cup all purpose flour
1 1/4 cup dashi soup stock or water
4-6 eggs
1 - 1 1/2 lb cabbage, finely chopped
4-6 Tbsp chopped green onion
1/2-3/4 cup tenkasu (tempura flakes)
12-18 strips of thinly sliced pork or beef
vegetable oil

For toppings:
ao-nori (dried seaweed powder)
okonomiyaki sauce
mayonnaise
katsuobushi (dried bonito flakes) *optional
beni-shoga (pickled red ginger) *optional

Method:
1. Put flour in a large bowl. Pour dashi and mix to make batter.
2. Rest the batter for about an hour in the refrigerator.
3. To make one sheet of okonimiyaki, take out about 1/2 cup of the batter in another bowl. Mix about 1/4 lb of chopped cabbage, about 1 Tbsp of chopped green onion, and about 2 Tbsp of tempura flakes in the batter.
4. Add an egg in the batter and stir.
5. Heat an electric pan or skillet and oil lightly. Pour the batter in the pan and make a round shape. Cook for about 5-7 minutes.
6. Meanwhile, fry a couple slices of meat on the side and place the meat on top of the okonomiyaki. Flip the okonomiyaki and cook for about 5 minutes or until cooked through. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.
7. Sprinkle aonori over the sauce. Sprinkle katsuobushi and beni-shoga if you like.

Roasted Root Vegetable Pie

This sounds like a must-try!

Savory crust:
2 cups flour
1/2 teaspoon salt
2 tablespoons minced fresh herbs (thyme, parsley, chives)
1/2 cup unsalted butter, chilled and diced
1/4 cup cream cheese, chilled and diced
1 to 2 tablespoons milk, as needed

Filling vegetables:
2 1/2 cups pearl onions
1 cup peeled, diced winter squash
2 cups peeled, diced rutebaga
1 cup peeled diced white turnip
1 cup peeled, diced parsnips
1 cup diced leeks, washed and drained
2 cups peeled, diced celery root
2 cups sliced mushrooms
2 to 3 tablespoons olive or vegetable oil
salt and pepper to taste

Potato filling binder:
2 medium baking potatoes
2 large eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon dried thyme
1/2 to 1 teaspoon salt

Method:
1) For the crust: Whisk the flour, salt and herbs together in a medium bowl. Cut in the butter and cream cheese until the mixture is the texture of granola. Add the milk one tablespoon at a time until the dough comes together but is not soggy.
2) Pat the dough into a disk, wrap in plastic and refrigerate at least 30 minutes before rolling out.
3) To roast the vegetables for the filling. Preheat the oven to 425°F. Place the diced, chopped vegetables in a large bowl and drizzle them with the oil. Season with salt and pepper and toss all to coat.
4) Spread the vegetables out on a parchment or foil lined baking sheet and roast in the oven for about 45 to 60 minutes total, stirring well every 15 minutes. The veggies are ready when they are fork tender and caramelized on the edges. Set aside to cool.
5) While the vegetables are roasting, bake or boil the potatoes until they are soft and easily pierced with a fork. Peel, drain and mash the potatoes in a large bowl.
6) Mix the warm mashed potatoes, eggs, herbs, and seasoning together, then fold in the roasted, cooled vegetables.
7) To assemble: Roll the pie crust to a 12" to 14" circle. Drape the crust into a greased 9" or 10" pie pan. Trim and flute the crust edges and place the filling in the unbaked crust.
8) At this point the pie can be well wrapped and frozen for up to 4 weeks. If you are baking now, bake in a preheated 400°F oven for 15 minutes. Reduce the heat to 350°F and bake for another 25 to 30 minutes or until golden browned on top and the center is set.
9) If you have frozen the pie, you can bake it directly from the freezer at 350°F for 1 hour and 20 minutes. Be sure to check the edge of the crust and protect it from burning with a pie shield or foil.

Falafel

This recipe is borrowed from Closet Cooking, which is quickly becoming one of my favourite recipe sites!

Ingredients:
1 cup dried chickpeas/garbanzo beans, soaked in cold water overnight
1 small onion, diced
2 cloves garlic
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
1 lemon, zest
2 tablespoons whole wheat flour
1/2 teaspoon baking soda
cayenne to taste
salt and pepper to taste

Method:
1. Pulse the drained chickpeas, onion, garlic, cilantro, parsley, coriander, cumin and lemon zest until it forms a coarse meal.
2. Sprinkle in the flour and baking soda and pulse a few times to combine, then test the mixture to make sure that it holds together adding more flour until it does.
3. Refrigerate the mixture in a covered container for a few hours.
4. Form the mixture into balls or patties.
5. Heat oil in pan to 350F, fry the balls in small batches until golden brown, about 4-6 minutes and set aside on paper towels to drain.

Bacon- Wrapped Scallops with Spicy Cilantro-Mayonnaise

Apparently these make a wonderful appetizer, but also are great to nibble as a light dinner. I think they'd be great for any meal, just quietly.

Ingredients:

Spicy- Cilantro Mayonnaise:
3/4 cup mayonnaise
1 1/2 tablespoons ground chili paste
1 medium lime, juiced
1 tablespoon finely chopped cilantro

Scallops:
1 1/2 pounds scallops, rinsed and dried
3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise
sea salt & freshly ground black pepperlarge lettuce leaves, for serving
lettuce leaves, for serving

Method:
1. Prepare the spicy cilantro mayo: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro; stir well. Cover and refrigerate until ready to serve.

2. Prepare the scallops: Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked through- turning once mid-way through.

3. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dipping.

Tips:
*The number of scallops this recipe will yield depends entirely on the size of your scallops. I like to use large scallops. They shrink a little bit during the broiling process, but they make a nice and hearty appetizer. Tiny scallops just aren't very exciting.
*Ground chili paste can usually be found in your market's Asian product's aisle (I used one called Sambal Oelek). If you have something similar- maybe another spicy sauce, try substituting that (just add a little at a time until you reach your desired level of heat).
*Make ahead tip: Make the sauce ahead of time and refrigerate. Wrap all of your scallops and refrigerate, then just put them under the broiler when you're ready to serve!

Mapo Tofu

I found this link over at Closet Cooking, and it sounds like it might be worth trying out one day soon.

Ingredients:
1 pound ground pork
1 teaspoon sesame oil
2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
1 tablespoon fermented black beans (soaked in water for 20 minutes and chopped)
2 tablespoons chili bean paste
2 tablespoons chili sauce (or to taste)
1 tablespoon Sichuan peppercorns (toasted & ground)
2 tablespoons soy sauce
1/2 cup chicken stock
1 pound firm tofu (cut into 1/2 inch cubes)
1 bunch green onions (chopped)

Method:
1. Brown the pork in a pan and set aside.
2. Heat the oil in the pan.
3. Add the garlic and ginger and saute until fragrant, about 1 minute.
4. Add fermented black beans, chili bean paste, chili sauce, Sichuan peppercorns, soy sauce, and chicken stock and simmer for 5-7 minutes.
5. Add the tofu and cook until the tofu is warm.
6. Serve and garnish with green onion.

Knobbly Mince variation

For those of you that got the wee beef and lamb recipe book when your littlies started on solids, this is a variation on the Knobbly Mince recipe that's in there.

Ingredients:
Mince - I use around 400g of the good quality (less-fatty) mince
Beef stock - 1 cup (or 1 cup water with 1.5 tsp of stock powder)
Tomatoes - 1 can of diced (I used Italian flavoured tomatoes)
Veges - anything, but I can recommend the following combination:
* 1 orange kumara, grated.
* 1 parsnip, grated
* 1 large carrot, grated
* 1 onion, diced
* 1 cup of mushroom pieces (I used 4 small flat mushrooms, cut into 8ths)
* 2 cups silverbeet, chopped into small pieces
* 1 or 2 courgettes (zucchinis), grated

Method:
1. Fry the onions up in a wee bit of oil, until cooked. Toss the mince on top, and again, fry up until cooked.
2. While the mince is cooking, put all the grated veges in a microwave bowl, add the stock, and microwave for around 4 minutes (basically, until the veges are soft).
3. Add the grated veges and stock to the mince/onion. Cook for a while, stirring everything together. Add the mushrooms, silverbeet and canned tomatoes. Stir, cook.
4. At this point, there tends to be quite a bit of liquid in the pan, so you have two choices - leave it to simmer and let it soak up all that liquid, or drain it off with a large spoon.

Lentil Loaf

I'm not normally one to go for lentils, but this recipe caught my eye.  I might give it a go next week, and see if it's as good as it sounds.

Ingredients:

Tomato Topping Mixture
1 6oz Can Tomato Paste
1 Tablespoon Sugar
1/2 Tablespoon Apple Cider Vinegar
1 Tablespoon Onion Flakes
1 Teaspoon Garlic Salt

Lentil Loaf
1 Cup Old Fashioned Oats or Gluten Free Oats
1/2 Block Extra Firm Tofu
1 Cup Chopped Onion
1/2 Cup Chopped Green Pepper
1/2 Cup Chopped Red Pepper
1 Tablespoon Tomato Topping Mixture
3 Tablespoons Plain Yellow Corn Meal
3/4 Cup Cooked & Drained Lentils
1 Tablespoon Balsamic Vinegar
1 Tablespoon Soy Sauce
2 Tablespoons Olive Oil
1/4 Teaspoon Thyme
1/4 Teaspoon Cumin
1 Teaspoon Chili Powder
1 Teaspoon Dried Parsley
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Garlic Salt
1/4 Teaspoon Onion Salt
1/4 Teaspoon Dried Mustard

Method:
1. Preheat oven to 375 degrees.
2. Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. The rest will be set aside to coat the loaf when completed.
3. Add 1 tablespoon of the olive oil to a skillet on medium heat, add chopped onions, red and green bell pepper and let cook until onions are transparent (about 5 minutes), stirring frequently.
4. In a food processor chop oats for 5 quick pulses.
5. Drain tofu well and press with hands until all excess water comes out. In a mixing bowl mash tofu with a fork or use grater to coarsely grate.
6. In the same mixing bowl combine, cooked onions and peppers, 1 tablespoon of tomato mixture, oats, corn meal, lentils, balsamic vinegar, soy sauce, 1 tablespoon olive oil, thyme, cumin, chili powder, parsley, salt, sugar, garlic and onion salt, dried mustard and mix until well combined.
7. Spray a large sheet of tin foil with cooking spray to form loaf on, place on cookie sheet. On top and in the middle of tin foil form loaf mixture into loaf that is 2 1/2 inches tall and 4 1/2 inches square. Coat top and sides with tomato mixture (you will probably have some left over to spoon on later).
8. Cook loaf for 20 minutes, then cover with tin foil and cook for another 10 minutes. After cooking let cool for 10 minutes before cutting into it.

Vegetable Bibimbap

I've just found this recipe for a Korean vegetable dish, which sounds yummy - so here it is, in my pile of "meals to try"!

Ingredients:
3 carrots, cut into matchsticks
1 garlic clove, thinly sliced
4 green onions, thinly sliced (white and green parts separated)
3/4 pound shiitake mushrooms, trimmed and thinly sliced
1 English cucumber, cut into matchsticks
5 cups (5 oz) baby spinach
2 tablespoons soy sauce
4 large eggs
4 teaspoons toasted sesame oil
hot cooked rice, for serving
Sriracha sauce, for serving (optional)\

Method:
Add a small bit of oil to a large nonstick skillet, heat over medium-high. Add carrots and cook until crisp-tender (3 minutes). Add garlic and white part of the green onion; cook just until fragrant (1 minute). Add mushrooms; cook for 4 minutes. Add cucumber and baby spinach; cook until softened (3 minutes). Stir in soy sauce; toss to coat. Remove vegetables to serving platter; wipe out skillet.

Add a small amount of oil to the skillet and heat over medium. Add eggs and cook, without flipping, until whites are set but yolks are still runny (5 minutes).

To serve: Place rice in a bowl. Top with vegetables and an egg. Drizzle with a little bit of toasted sesame oil, sprinkle with green parts of green onions. Serve with Sriracha sauce, if desired.

Chicken Korma

We were given this recipe at our last Indian cooking class, but didn't get a chance to try it out - I'll give it a go soon, and report back what I thought of it!

Ingredients:

300g chicken breast, cut into 1" pieces

2 medium onions

2-3 Tbsp oil

1 tsp salt (or to taste)

¼ cup fresh cream

½ cup yoghurt

½ cup coconut milk

1 tsp ginger paste

1 tsp garlic paste

1 tsp cumin powder

1 tsp coriander powder

1 tsp white pepper

½ tsp turmeric powder

Paste:

2 tsp poppy seeds

handful cashew nuts (approx 25 nuts)

2-3 green cardamom seeds

2 red dry chillis (optional)

Method:

1. Wash chicken pieces and keep them aside in a drainer.

2. Roast poppy seeds and cashew nuts, allow them to cool.  

3. Combine poppy seeds, cashew nuts, deseeded red chillis and cardamom seeds and grind them in a dry grinder.  Mix this with ¼ cup warm water to make a paste, and keep aside.

4. Grind onions in a food processor, or finely grate them.

5. Heat oil in a pan.  Add onion and cook until they are translucent or light pink (do not allow them to brown).  Add ginger and garlic, and stir for 15 seconds.

6. Add chicken pieces, salt, pepper, coriander powder, cumin powder and turmeric powder, and cook on medium heat, stirring constantly, for 5 minutes or until it is cooked (make sure not to colour the chicken).

7. Add beaten yoghurt, stir for 30 seconds and then add the paste (made earlier) and coconut milk.  Add ½-1 cup water as required, and simmer for another 5-10 minutes until the chicken is tender.

8. Finish with fresh cream, simmer for another 20 seconds to mix it thoroughly and remove from heat.

Garnish with fresh coriander and serve hot with naan, chapati or rice.

Butter Chicken (Murgh Makhani)

From the last week of our Indian cooking class - a favourite curry!

Ingredients:


Marinade:
500g chicken breast
2 tsp garlic paste
2 tsp ginger paste
1 tsp salt
1 Tbsp lemon juice
½tsp chilli powder
¼ cup plain yoghurt
4-6 Tbsp fresh cream - or 1 Tbsp cooking oil
1 tsp coriander powder
1 tsp cumin powder
2 Tbsp tandoori paste (I got this premade from my local Indian spice shop)

Gravy:
30g butter
300g tomato puree
1 Tbsp lemon juice
1 tsp chilli powder
3-4 tsp honey
200mL fresh cream
1 tsp crushed ginger
3 Tbsp roasted cashew pieces (optional)
1 Tbsp cashew powder

Method:

Marinade:
1. Remove skin from chicken, wash and make cuts over the pieces.  Dry chicken with a paper towel so that all the water is drained off.
2. Mix lemon juice and salt and rub over the pieces and into the cuts and leave for 15 minutes.
3. Mix yoghurt, fresh cream/oil, ginger, garlic, tandoori paste, and all dry ingredients in a big bowl to make a paste.  Now rub it over all the pieces thoroughly.
4. Leave it in the fridge overnight (or for least least 5 hours) before cooking.
5. Preheat the oven and place the chicken in a single layer in a greased shallow baking pan.
6. Brush the chicken with melted butter or oil and bake in the oven for about 20 minutes on 220°C.
7. Turn pieces over, brush with butter or oil and let it bake until cooked through.  The water in the chicken should be absolutely dry.
8. Cut the roasted fillets into cubes.

Gravy:
1. Heat the butter.  Remove from heat and add ginger, chilli powder, salt and honey.
2. Add tomato puree and melon juice and cook for 3-4 minutes.
3. Add cream and cook for a further 2 minutes.
4. Add roasted chicken pieces and cashed powder to sauce.
5. Simmer on low heat for about 10 minutes, keep stirring every 4-5 minutes as cashew powder tends to settle at the bottom.
6. Finally, add cashew pieces and garnish with fresh coriander leaves.

Serve hot with naan bread or plain rice.

Lentil Daal

This dish is from Week 4 of my Indian cooking class - I've not ever really worked with (or even cared to work with) lentils before, so was not sure whether I'd like this dish or not.  The verdict: it was OK, but I probably won't make it again.  Nice as a lunch dish, as lentils are a good light meal.

At the top of our recipe sheet, the following was written by our teacher:

Lentils, popularily known as daal, are perhaps the common and the most popular of Indian foods. They are an integral part of everyday Indian meals.

Ingredients:

For cooking lentils
100-150g lentils (orange-pink in colour)
1 tsp salt
1 tsp ginger paste (or 20g finely cut fresh ginger)
500mL water (approx - add more if required)
½ tsp turmeric
½ tsp chilli powder

For Tadka (Seasoning):
2 Tbsp clarified butter or oil
½ medium onion, finely chopped
1 tsp cumin seeds
3 Tbsp tomato puree

For garnish:
½ tsp garam masala
fresh coriander, finely chopped

Method:
1. Wash the lentils 3 or 4 times in water. Boil the water and add lentils, salt, ginger, chilli and tumeric. Half-cover it with a lid and when it comes to the boil, reduce the heat and cook until done.
2. Heat ghee or oil in a small pan, add cumin seeds and let them splutter.
3. Add onions and fry until golden brown.
4. Add tomato puree and cook for a minute.
5. Add steps 2,3,4 to the lentils.
6. Garnish the daal with fresh finely chopped coriander leaves and garam masala.

Serve with cumin rice or chapati.

Keema Mutter (Mince and Peas)

This recipe is from Week 3 of my Indian cooking class - this can be made with or without gravy. I made mine with 1 cup of water, and by the time I got home with it (half an hour after making it), the mince was moist but not exactly gravy-like.

Ingredients:
350g lamb or beef mince
1 large onion, finely diced
1 tsp ginger, finely chopped or grated
1 tsp garlic
½ tsp tumeric
1 green chilli (optional)
1 tsp cumin seeds
4 Tbsp oil
2 tsp coriander powder
½ tsp chilli powder
3-4 tomatoes, skinned and finely chopped (or 4 Tbsp tomato puree)
100g green peas
½ tsp garam masala powder
2 eggs, hardboiled and sliced
A few coriander leaves, freshly chopped
1 tsp salt
Water as required

Method:
1. Heat oil over medium heat, add cumin seeds, let them splutter and then add onions. Fry for five minutes until the onions turn golden brown, then add ginger and garlic paste. Fry for another minute.
2. Reduce heat and add tumeric, coriander powder, salt, chilli powder and finely chopped green chilli.
3. Add tomatoes and cook for 40 seconds, and then add mince.
4. Cook for 8 minutes, stirring frequently (break lumps of mince, if any) or until oil is separated from mince.
5. Add fresh or frozen green peas, add water and simmer for 6-8 minutes on medium heat.
6. Add garam masala powder and remove from heat.
7. Transfer onto a serving dish and arrange sliced eggs on top. Garnish with green coriander leaves.

Serve with chapati or rice and potato raita.

Mushrooms and Capsicum

I don't know what the Indian name for this dish is, but it's really yummy! Easy to adapt - if you don't like mushrooms, try potatoes or tofu. If capsicums are too expensive, just add less. If you like multicolours, add more colours - red, green and yellow would be lovely. If you don't like cashews, add a different nut (hazelnuts would be delicious). If you don't like sultanas, leave them out, or add less.

Ingredients:
200g white button mushrooms, cut into quarters
½ green capsicum, cut into pieces (the same size as the mushroom pieces)
½ red capsicum, cut into pieces (the same size as the mushroom pieces)
1 medium onion, very finely diced
2 Tbsp tomato puree
6-8 Tbsp, cooking oil
1 tsp coriander powder
1 tsp cumin powder
½ tsp chilli powder (optional)
1 tsp salt
a handful of cashew pieces
a handful of sultanas

Method:
1. Prepare all ingredients in advance, and put spices on a plate (everything cooks very quickly, so you'll want everything to hand.
2. Heat oil in a pan, add cashews and fry just until they turn golden brown. Remove (leaving oil in the pan) and put aside on a plate.
3. Put mushrooms in oil, and fry for just a couple of minutes. Remove, and put with cashews.
4. Put capsicum in oil, and fry for just a couple of minutes. Remove, and put with other cooked ingredients.
5. Add onion to oil, and fry until golden brown. Add tomato puree and fry for 20 seconds.
6. Add coriander, cumin and chilli powders, and salt. Add cashews, mushrooms, capsicum and sultanas.
7. Mix and fry for 2 minutes until the water dries.

Serve hot with chapati or naan, or with round buns fried with butter.