Posts Tagged With: Ginger

Cauliflower Curry (Chicken or Fish)

Inspired by another food blog, Scandi Foodie, I made the Cauliflower Curry featured as part of a sugar free vegan diet.  I didnt have all the ingredients so my recipe is slightly modified.  I served this with pan fried fish and some lentils and cabbage.

Curry paste:
Blend the above ingredients together in a small blender (I love Magic Bullet):
~ 3 coriander root (bottom stalks of the coriander/cilantro herb – keep them in the freezer after using the leaves fresh)
~ 1 brown onion cut into chunks
~ 250 ml coconut milk
~ 4 tbsp raw almonds
~  2 tbsp sunflower seeds
~  2cm cube fresh ginger
~ 2cm cube fresh turmeric root, chopped
~ 1 tsp ground cumin
~ 1 tsp ground coriander
~ 1 red chilli (include the seeds too!)
~ pinch cayenne pepper

Set the paste aside and prepare your veges/meat:

~ 1 head of cauliflower, cut into small chunks
~ 1 small brown onion
~ olive oil
~ french green beans/broccoli
~ 250ml chicken stock
~ 300g chicken thigh meat or white fish (optional)

Heat the oil in a pan set to medium-high heat
Add the cauliflower and onion and fry for about 5 minutes
Add the paste, stir through then add the chicken stock slowly unti you have a consistency you like (I like mine to be thick)
Add the other green veges and chicken / fish
Cover and cook on a med-low heat for about 10-15 minutes – add more stock/water if it gets too dry.
If you need a thicker mixture, remove the lid for the last 5-10 mins
Squeeze the juice of 1/2 lime over the curry at the end before serving

You could have this with rice or on it’s own.

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Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , , , , , , , , | Leave a comment

Steak with Asian Salad & Beetroot Feta

This meal was reasonably quick – the longest part is the potatoes so allow about 40 mins prep and cooking time!  The steak was inspired by Jamie Oliver’s 30 minute meals.  I had some leftover watercress from previous nights’ dinners so went searching for a salad that could use this up!

Roast Potatoes

~ preheat overn to 180-200 C
~ cut 2-3 potatoes into wedges
~ place in a roasting tray with a little olive oil and some rosemary leaves
~ bake for 25-30 mins until golden

Beetroot Feta Salad (Jamie Oliver)

~ 1 tin of baby beets, drained and quartered
~ drizzle of balsamic vinegar
~ juice of 1/2 lemon
~ handful of mint, torn
~ 1/3 packet of feta, crumbled

Place beetroot in a bowl and cover with balsamic vinegar and lemon.  Top with mint and feta.

Asian Watercress Salad

~ 1/3 bunch of watercress, chopped coarsley
~ 1/2 bag of bean sprouts (mung beans)
~ handful of corriander, chopped coarsely
~ handful of mint, chopped coarsely
~ 1 lebanese cucumber, sliced into ribbons using a vegetable peeler
~ handful of peanuts or cashews, lightly toasted in a fry pan

DRESSING:
~ 1 tbsp lime juice
~ 1 tbsp sweet chilli sauce
~ 1 tbsp soy sauce (or tamari)
~ 1/2 tsp grated ginger

Place all the salad ingredients (except the nuts) in a bowl and mix with your hands.
Combine all the dressing ingredients in a bowl and whisk with a fork.
Drizzle the dressing over the salad and top with the nuts.

Steak

~ 2cm cube of ginger, chopped finely
~ 1/2 large chilli, chopped finely
~ Olive Oil
~ 2 portions of steak, around 200g each

Combine the chopped chilli and ginger on a board with some olive oil and spread to cover the area of 2 steaks
Fry the steak in a pan until cooked medium rare.
Place the steak on the board with the chilli and ginger and allow to rest – turn to coat both sides of the meat
Slice the meat on an angle and serve on top of the Asian Salad.
Top with the remaining sauce left on the board.

 

Categories: Dinner, Meat, Recipes, Salads | Tags: , , , , | Leave a comment

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