Dairy Free Chicken Korma

I came up with this recipe for a Chicken Korma using almond meal instead of cream or yoghurt to give that creaminess that is associated with Korma curries.  The result was very tasty and the kids loved it. 

What you will need:

• 2 tbsp rice bran oil
• 1 tbsp ghee
• 2 bay leaves
• 1 cinnamon stick
• 8 cardamom pods
• 4 cloves
• 1 onion, finely chopped
• 1 large or 2 small cloves of garlic
• 1 - 2 teaspoons grated ginger
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 3 tinned tomatoes chopped, without the juice (alternatively use 3 ripe fresh tomatoes)
• 500 grams of chicken thighs, chopped into 3 or 4cm pieces
• 250ml water
• 1/2 tsp salt
• 1/4 cup ground almonds
• 1/2 tsp garam masala

What you need to do:

1.  Heat a frypan and add oil and ghee, then add bay leaves, cinnamon stick, cardamom pods and cloves and fry for a couple of minutes.

2.  Add the onion and fry over low heat until soft.

3.  Add ginger, garlic and stir for 30 seconds and then add the ground coriander and cumin.  Cook another minute.

4.  Add the chopped tomatoes and cook a further minute.

5.  Add the chicken, mix through.  Then add the water, salt, almonds and garam masala.  Cover and simmer gently for about half an hour.

Serve with basmati rice, or for a healthier option try my Rice with Quinoa and Turmeric and a side of green vegies, and/or Peas with Garlic and Cumin.

Cart-Driver Spaghetti

I recently borrowed a wonderful cookbook from my local library, 'Antonio Carluccio's Simple Cooking'.  I'd like to share one of his pasta recipes called Spaghetti alla carrettiera (Cart-Driver Spaghetti), which I absolutely loved.  It really is hard to explain just how delicious this simple dish is. 

You may note that I have labelled this recipe as vegan and vegetarian even though it contains tuna.  The tuna can easily be left out and I have made some notes at the end about making some adaptations if needed.  The dried porcini make the dish and there simply isn't any substitute.

What you will need:

200g spaghetti (gluten free)
salt and pepper
1 small onion, peeled and finely sliced
4 tbsp olive oil
2 ripe tomatoes, finely chopped
25g dried porcini (ceps), rehydrated and finely sliced (I used the already sliced ones)
100g canned tuna in oil, drained

What you need to do:

1.  For the sauce, fry the onion in a pan with the olive oil until soft (about 6 minutes).

2.  Add the tomatoes and fry for 15 minutes.

3.  Meanwhile put the pasta on to cook.

4.  Add the sliced porcini to the pan and some of their liquid, along with the tuna and some salt and pepper to taste.

5.  Drain the pasta and mix with the sauce.  Serve immediately.

 Variations:

• I cooked this again and added some kale.  I simply chopped it roughly and added it at step four.
• For a vegan/vegetarian option just leave out the tuna.  You could add kale, as above, or even stir through some cannellini or borlotti beans instead.

Recipe taken from:  'Antonio Carluccio's Simple Cooking', published in 2009.  ISBN 978 184400 734 9

Penne with Tomato and Basil

This is a simple pasta dish that you can have on the table in around ten minutes and the good news is that it tastes delicious.

What you will need:

100g gluten free penne pasta (but any will do) per person
100g ripe tomatoes per person, chopped
5 - 6 basil leaves per person, torn
1 clove garlic per 1 to 2 people
2 tbs olive oil per person
1/4 cup frozen peas

What you need to do:

1.  Put the pasta on to boil.
2.  Meanwhile, make the sauce.  Crush or slice the garlic and cook in heated olive oil over very low heat until soft.
3.  Add the tomatoes and basil and continue to cook for a few more minutes.
4.  Just before the pasta is ready throw the frozen peas into the boiling water and cook another minute or so.
5.  Drain the pasta and peas and add to the sauce.
6.  Mix well and serve with lots of freshly ground black pepper, a drizzle of extra virgin olive oil and additional basil if you have any left.

Peas with Garlic and Cumin

I love this simple side dish that can be served with all curries, rice or even enjoyed on it's own.

What you will need:

1 cup of frozen peas
1 clove of garlic
1/2 tsp cumin seeds
ghee or oil
Salt, to taste

What you need to do:

1.  Heat a small fry pan and melt the ghee (if you are dairy free then use oil such as rice bran).

2.  Rinse the peas in a colander with hot water until they thaw.

3.  Add the garlic to the pan and cook over low heat then add the cumin seeds.  Cook until fragrant.

4.  Add the peas and stir well.  Cook for a few minutes until the peas are hot.

5.  Add salt to taste before serving.

Delicious Roasted Veggies

When you are eating a lot of vegetables it's always nice to vary how you prepare them.  This is a simple but tasty way to prepare a mixture of veggies that both my girls love.

What you will need:

A mixture of vegetables such as sweet potato, carrot, zucchini, mushrooms and tomatoes
Some herbs such as rosemary or thyme
Olive Oil
Salt and pepper to taste

What you need to do:

1.  Cut the vegetables into 2cm cubes and mix together in a large baking tray.

2.  Wash the herbs and roughly tear or chop into the veggies.

3.  Add salt a pepper to taste (I use Herbamare) and olive oil.  Mix well and cook in a hot oven for about 25 to 30 minutes.

Ready to go in the oven

Rice with Quinoa and Turmeric

When cooking curries I almost always serve them with rice, usually steamed basmati.  This is an alternative to plain rice and the quinoa adds extra protein and fibre to the meal.  I think it goes especially well with vegetarian or vegan dishes.

What you will need:

1/3 cup quinoa, rinsed
2/3 cup basmati rice
1 cup water
1/2 tsp turmeric
1/2 tsp vegetable or chicken stock powder

What you need to do:

1.  Bring the water to the boil and add the turmeric, stock powder, quinoa and rice.

2.  Reduce to a simmer and cook, covered, for 12 minutes.  By this time all the water should have been absorbed and the rice and quinoa tender.

3.  Remove from the heat and leave covered for another five minutes before serving.

Served with Chicken Korma and Peas with Garlic and Cumin

Apology

Apologies for the lack of recent posts.  Our house is being renovated and we have been without a kitchen or internet connection on and off for the past month.  The new kitchen has just been finished and soon I hope to be cooking up a storm and posting again as normal.