Posts Tagged ‘indian’

Mmmm…menu!

November 30th, 2009

I’ve just planned this week’s menu, and it is extra-yummy this week, so I thought I would share!

Tues: Beef Brisket, latkes, potato pancakes, apple sauce and sufganiyot (it’s a test run for Hanukka, and although we’re not Jewish or anything, Jesus celebrated Hanukka, and we’re join in!)

Wed: Mac & Cheese

Thurs: Fish & Chips

Fri: Turkey- Christmas Party

Sat: WW Soup

Sun: Toasted Sandwich

Mon: Indian- from JO cookbook or Dosas

Doesn’t it sound YUM!? Can’t wait!

Thanks for visiting my site again! keep checking back for more updates!

Tags: Christmas, fish, gnocci, hanukka, indian, jamieoliver, turkey

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Lamb Korma- Jamie Style

June 2nd, 2009

For my birthday I got ‘Jamie’s Ministry of Food’.

His whole philosphy is about passing on recipies from the book so that we’re learning to all cook and eat healthier. The recipe for Chicken Korma on page 74 made me hungry, and on page 99 he includes the recipe on how to make the korma curry paste from SCRATCH! Of course, I’m automatically going to make the paste myself, and you know what? It turned out to be SO yummy! I can’t wait for you to try it and then let me know in the comments.

Korma Paste

2 cloves garlic

thumb sized piece of fresh ginger (I used a teaspoon of minced ginger from the jar)

1/2 tsp cayenne pepper (I used regular pepper)

1 tsp garam masala

1/2 tsp sea salt

2 tbs groundnut oil (I used olive oil)

1 tbs tomato puree (Only a tbs?! I just used tomato paste instead)

2 fresh chillies (I used about a tsp of chilli flakes)

3 tbs desiccated coconut

2 tbs ground almonds (I just skipped this cause I didn’t have it)

1 small bunch of fresh corriander

For Toasting:

2 tsp cumin seeds (I just used ground cumin)

1 tsp corriander seeds (I just used extra fresh corriander, even though I know they have really distinctive tastes)

How To Do It (what you’re SUPPOSED to do):

Add spices for toasting (cumin and corriander seeds) to a really hot, dry pan. Lightinly toast for a few minutes until golden brown. Add them to a pestle and mortar and grind till fine. Add the rest of the ingredients. Wolah!

What I really did:

Mixed them all together. Wolah!

Also, once this is made, I just got some stir fry lamb strips (SO much easier then cutting the meat up myself), put them in the wok, and tossed them round. I didn’t cook them too much, cause I didn’t want them to go dry or anything… then I just added the curry paste and stired it round to get it all hot and the flavours going, and then added really small squares of potato, sweet potato and onion. Mixed all those round, added 1 tin of evaporated milk, and 1/2 tin of water (read: filled the tin half way with water and poured it in, I do NOT BUY water in a can, or at all….), and forgot to put in the cocounut essence (AGAIN), and then let it simmer for a while! Just add more water if it’s getting dry. Serve with rice. Yumm-o!

Would love to hear from people who actually use the CORRECT recipe, as well as those who wing it like me!!