Month: May 2020

Bowlie McBowlson

Bowlie McBowlson

In fairness you can put whatever you want in these bowls but here is one idea just to get you started. The key is some sort of grain base (rice, quinoa etc..) then a bunch of different vegetables prepared in differed ways layed out on 

Smoked BBQ Tempeh/Tofo

Smoked BBQ Tempeh/Tofo

This spicy crispy fried dish is great as a snack side or a main served with rice. Ingredients Tempeh or firm tofu Cornflour Smoked paprika Chilli powder Fresh chilli Garlic Ginger Maple syrup Tomato, bbq or any other sauce you prefer Method Cut tempeh into 

Massaman Curry Paste

Massaman Curry Paste

Description

Homemade massaman curry paste is mildly spicy, a bit peanutty, and full of Indian and Thai flavors. Use it to make the most flavorful and delicious massaman curry in your own kitchen!

Ingredients

for 3 servings

  • 3 medium shallots (2-3 medium)
  • 8 garlic cloves
  • 6 cardamom pods
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 tbsp coriander seed
  • 1 tsp cumin seed
  • 8 dried thai chiles (4-8 dried) or less for milder)
  • 1 tsp peppercorn
  • 2 stalks lemongrass* (thinly sliced)
  • 1 tbsp minced galangal (substitute fresh ginger)
  • 1 tsp kosher salt
  • ½ tsp ground nutmeg
  • ¼ cup dry roasted peanuts
  • 4 tbsp water (1-4 tbsp) as needed to blend)

Steps

Heat a wok over medium high heat until it’s lightly smoking. Add the unpeeled garlic cloves and unpeeled shallot and toast, stirring occasionally, until the skins are blackened (about 5 minutes). Take off the heat and when cool enough remove the papery skins and any part that is overly blackened and burnt.
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Turn the heat down to medium-low and add the whole spices: cardamom, clove, cinnamon, coriander, cumin, dried chiles, and peppercorn. Toast until fragrant, about 3-5 minutes. Remove from heat.
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Remove the cardamom seeds from the husk and the seeds from the dried chiles. Then add all the toasted spices along with the cardamom seeds and the outer part of the dried chiles to a spice grinder or mortar and pestle (most likely in batches in the latter case). Grind to a powder.
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In the wok over medium heat dry roast the lemongrass and galangal (or ginger) until lightly charred, ~3 minutes.
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In a food processor or blender combine the peeled garlic and shallot, the ground spices, the lemongrass and galangal (or ginger), ground nutmeg, and dry roasted peanuts. Process until smooth, adding 1-4 tablespoons of water as needed to blend to a smooth paste. The smoother the paste, the smoother your final curry is.

Massaman Curry – Vegan version

Massaman Curry – Vegan version

Massaman curry is a delicious Thai curry with influences from Indian cuisine. This vegan version is made with vegan beef (see post for alternatives), and is a filling and satisfying meal.

Kumara, eggplant and coconut curry

Kumara, eggplant and coconut curry

Ingredients 650 gram (1.25 pounds) finger eggplants olive oil spray 2 tablespoon olive oil 1 large onion (200 g) (chopped finely) 4 centimetre (1.5 inch) piece fresh ginger (20 g) (chopped finely) 1 fresh small red chilli (chopped finely) 2 clove garlic (crushed) 4 cardamom 

Whole roasted Cauliflower

Whole roasted Cauliflower

Ingredients

  • 1 Large whole cauliflower
  • 2 tablespoons extra virgin olive oil ( or half olive and half sesame oil)
  • Sea salt to taste

Miso Glaze

  • 2 tablespoons miso paste
  • 1/3 cup mirin
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • I used soy sauce instead of miso and vegie stock instead of mirin and I didn’t add any maple syrup but used lemon juice

Cashew cream

  • ¾ cup raw unsalted cashews Or almonds
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup ( used brown sugar)

Garnish

  • 2 tablespoons pomegranate seeds could use currents instead
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon sunflower seeds, toasted ( I also added same in pepitas)
  • 1 long green chili, slice Or capsicum
  • ¼ cup mint leaves sliced
  • Extra whole almonds or cashews to garnish

Method

  1. Place the cashews into a bowl and cover with ¾ cup of boiling water. Set aside for 30 minutes to soak.
  2. Pre heat the oven to 180 degrees C.
  3. Cut the base of the cauliflower so it will sit on a flat surface evenly. Cut a cross into the base of the stem with a small sharp knife. Bring a large pot of salted water up to a simmer and place the cauliflower upside down into the pot and simmer for 5 minutes. Remove the cauliflower from the pot and allow excess water to drain off.
  4. Place into a lined baking pan or tray and drizzle with oil and season with a little salt. Cover tightly with foil and bake for 25-30 minutes.
  5. Meanwhile whisk all the miso glaze ingredients in a bowl until smooth.
  6. Remove the cauliflower from the oven and take off the foil. Spoon over the miso glaze and place back into the oven uncovered for a further 10-15 minutes, or until the glaze is bubbling and golden.
  7. Place all the cashew cream ingredients, including the water into the jug of a stick blender and blitz until smooth and creamy.
  8. To serve, remove the cauliflower from the oven and drizzle with cashew cream, pomegranate seeds, sesame seeds, sunflower seeds, chili and scatter over the mint. Serve warm with a fresh green salad.
Seasonal Stir-fry Veg

Seasonal Stir-fry Veg

Easy stir fry to make with whatever vegetables you have at hand, below is just my example. Ingredients Onion Carrot Bok Choy Cabbage (red, white or Chinese) Paprika Celery Zucchini Chilli Garlic Lemongrass, half a shoot/stem Coriander Fish sauce Soy sauce Lemon or lime Cooking