Indonesian Jackfruit and Mushroom Curry with Red Rice, Crispy Tempeh, Green Papaya Salad and Sweet Potato Chips

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Here is another curry recipe using the Indonesian Curry Paste from the last post. If you haven’t had jackfruit before, I strongly suggest you give it a go, especially if you are a vegan or vegetarian, it’s a great substitute for meat. It’s becoming easier to find in Australia, most good asian or indian grocers should have it in cans. Here in Indonesia it’s growing everywhere and most markets sell it by the piece, already cut, which is good because cutting a fresh one can be a very messy, sticky task. Check out my recipe for Smokey Pulled Jackfruit Burgers for another yummy way to use jackfruit.

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Recipe

Serves 4 to 6

Ingredients

Curry

2 tbs sesame oil

1 cup Indonesian Curry Paste

500ml coconut milk

1 litre vegetable stock

4 tablespoons tamari or soy sauce

2 cans jackfruit, drained

200g chanterelle mushrooms (or any mushroom you like)

Bunch kale, roughly chopped

Bunch choy sum, roughly chopped

Green Papaya Salad

2 cups shredded green papaya

1 chilli, finely chopped

Juice of 3 limes

2 tablespoons palm sugar

1 tsp salt

Handful each of lemon basil, coriander and mint

Crispy Tempeh

1 piece tempeh, chopped into 2cm pieces

3 tbs Canola oil

3 tbs kecap manis

To serve

Cooked red rice

Lime wedges

Sweet potato chips

Method

For the curry, heat the sesame oil in a large wok over medium to high heat. Add the curry paste and cook, stirring, for about 1min until fragrant. Add the coconut milk, stock, tamari and jackfruit. Bring the boil, reduce heat to medium and cook, stirring occasionally, for about 45mins, or until jackfruit is very tender and starting to fall apart. Add water during this time if the sauce is becoming too thick and reduced.

Add the mushrooms, kale and choy sum and cook for a further 10mins or until mushrooms and greens are just cooked.

Meanwhile, for the green papaya salad, combine all the ingredients in a bowl, stir well, cover and refrigerate until needed.

When ready to serve, cook the tempeh. Heat the canola oil over medium heat in a frying pan. Add the tempeh and the kecap manis and cook, stirring, for about 5mins or until tempeh is crispy and golden brown.

Serve the curry with the cooked red rice, papaya salad, crispy tempeh, lime wedges and sweet potato chips.

Enjoy!

 

 

 

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Indonesian Seafood Curry

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Indonesian Seafood Curry, so called because I made it in Indonesia with ingredients from the local market, definitely not because it is an authentic Indonesian curry. Still delicious as anything though!

I’ve been a bit slack on social media of late. Caught up in the shoeless island life. Sun, sea, fish bbq and countless margaritas…it’s been bliss.

Use this curry paste with any veggies, tempeh, tofu, eggs, seafood or meat. It would also work with rice instead of noodles. I’ll be posting a recipe for a jackfruit curry using the same curry paste soon.

Use less chillies if you aren’t up for a hot curry!

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Recipe

Ingredients

Curry Paste (makes about 3 cups)

1 red onion, peeled and chopped

10cm piece ginger, peeled and chopped

10 birdseye chillies

6 kaffir lime leaves

4 lemongrass stalks, white and pale green parts, peeled and chopped

Bunch fresh coriander, leaves, stalks and roots, washed and chopped

Whole bulb garlic, peeled and chopped

1/2 cup tamarind pulp

80g palm sugar

6 limes, juiced

1 tsp pepper

1 tsp turmeric powder

3 tsp coriander

2 tsp cumin

2 tsp salt

1/4 cup coconut oil

Curry

1 tbs sesame oil

1 1/2 cups curry paste

1 litre coconut cream

2 cups chicken or veg stock

3 tbs fish sauce

Bunch snake beans, chopped (about 2 cups)

3 asian eggplant, sliced into 3cm rounds

12 spears baby corn

2 bok choy, quartered

500g prawns

To serve

Cooked rice vermicelli

Fresh shallots, chopped

Fried shallots

Fresh coriander

Beansprouts

Chilli sambal

Method

In a large wok, heat the sesame oil over medium to high heat. Add the curry paste and cook, stirring, for about 1min until fragrant. Add the coconut cream, stock, fish sauce, beans, eggplant and corn. Cook, stirring occasionally, until sauce has thickened and vegetables are just tender, about 10mins. Add water if necessary.

Add the bok choy and prawns and cook for a further 3mins or until prawns are just cooked.

Serve curry in bowls over the cooked noodles and top with the fresh and fried shallots, coriander, beansprouts and sambal on the side.

 

 

 

Moroccan Seafood Stew with Pearl Cous Cous and Harissa Cream

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When Lisa contacted me and said she was in Aus and would love to do a collaboration shoot with me, I knew it would be a fun day. Having not seen Lisa for five years, we had a lot to catch up on, but, after only a couple of minutes it was like those five years had been just five days. When you have friends like that, time and space don’t seem to matter.

We initially planned to do an outdoor, bush tucker cook-up, to help showcase the Primus gear that Lisa needed to shoot. But, due to one of the biggest storms to hit the East coast in years, flooding, wind and rain found us doing a cute little set-up in my backyard. It was really great working with another passionate foodie and photographer, and not to mention Daniel’s amazing fire-starter skills to keep us warm and set the scene.

The stew was one of the tastiest things I have ever eaten, everyone was really impressed by it yet it was so easy to make. You could use whatever seafood you like, or even change it to meat and vegetables. The flavours were amazing, especially the sauce soaked up with some nice thick sourdough. It also matched really well with the pearl cous cous salad, I love the texture of those little beads.

I also roasted some whole cauliflower in the fire. I haven’t included a recipe here as it is very straightforward. Just rub the whole cauliflower with some olive oil, salt and your favourite spices (I used cumin and sumac). Wrap in foil and cook in the fire or a hot oven for about 20mins, or until tender. It’s delicious dipped in the harissa cream…

Good company, cute set-up, delicious food, a few drinks and a little bit of work. It was a fun day!

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Recipe (adapted from Valli Little)

Serves 8

Moroccan Seafood Stew

Ingredients

Olive oil

2 brown onions, sliced

4 cloves garlic, crushed

2 tbs fresh ginger, grated

2 tbs ras el hanout (spice blend, available in good spice stores)

1 tsp ground cinnamon

2 tsp harissa paste

2 x 400g can crushed tomatoes

1L chicken or veg stock

1 kg seafood marinara mix

1 kg mussels

2 salmon steaks, cubed

2 x 400g cans chickpeas, drained

2 tsp honey

Fresh coriander and toasted almonds to serve

Method

Heat oil in a large saucepan over medium to high heat. Add onion and cook, stirring, for 2 mins or until soft. Add the garlic and ginger and cook for a further 1min. Add as el hanout, cinnamon, harissa, tomato, chickpeas, honey and stock. Reduce heat to medium low, cook for 10 mins, or until slightly reduced. Add marinara mix, salmon and mussels. Cook for about 10mins, without stirring too much to avoid breaking up the fish. Check for seasoning and add salt and pepper to taste. Top with fresh coriander and flaked almonds.

Serve with cous cous and harissa cream.

Pearl Cous Cous (a rough idea, amounts were not measured on the day)

Ingredients

Pearl cous cous (cooked to packet instructions in chicken or vegetable stock)

Olive oil

Lemon juice

White wine vinegar

Honey

Dried parsley

Fresh coriander

Sultanas

Kalamata olives, sliced

Salt and pepper

Flaked almonds, toasted

Method

Combine all ingredients except for the almonds. Check for seasoning and adjust if necessary. Place in serving bowl and top with almonds just before serving.

Harissa Cream

Ingredients

2 red capsicums, roasted, skin removed

200ml sour cream

2 tbs harissa paste

1 tsp lemon juice

salt

Method

Using a stick blender or in a small processor, blend the capsicum, Harissa paste and lemon juice together until smooth. In a bowl, combine the capsicum mixture with the sour cream. Add a little salt to taste. Refrigerate until ready to serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Creamy Champagne Prawns with Leek and Thyme

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IMG_4163 IMG_4238 IMG_4250I made this dish while we were staying in a cute little apartment in the middle of Paris. I started the day wanting to make Champagne Mussels, a popular French dish, but couldn’t find mussels anywhere. In the end I was glad I ended up with these beautiful tiger prawns instead. The flavours in this dish are really delicious, and made even more perfect when soaked up with some fresh buttered baguette. People in France really do buy baguettes every single day! I found a new appreciation for fresh white bread and butter while we were there, a treat I decided to leave in Paris as my shorts are starting to feel a little tight…

Warning, this meal can get a bit messy. Either have some good napkins on hand, or, peel the prawns, leaving the tail on, before you cook them.

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Recipe

Serves 4 as an entree

Ingredients

500g raw tiger prawns

2 tbs olive oil

1 leek, thinly sliced

3 cloves garlic, finely chopped

Zest and juice of 1 lemon

1 tbs fresh thyme leaves

2 bay leaves

500ml champagne

1/2 tsp curry powder

1 tbs dijon mustard

200ml cream

salt and pepper

Handful fresh parsley, finely chopped

Fresh baguette and butter, to serve

Method

In a large, deep frying pan, heat the olive oil over medium heat. Add the leek and cook, stirring, for 5-10mins, until soft. Add the garlic and cook, stirring, for a further 2mins. Add the zest, juice, thyme, bay leaves, champagne, curry powder and mustard. Bring to the simmer and cook for about 10mins, or until thickened and reduced.

Add the prawns and cook, adding a little water if necessary, for about 3mins or until just cooked. Add the cream, salt, pepper and parsley and cook for a further 1min.

Serve with the baguette and butter.

Enjoy!

 

 

Spiced Eggplant with Savoy, Lentil and Pomegranate Salad

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It’s becoming more obvious everyday. I think I finally need to make the move, the one I planned to a couple of years ago but got sidetracked by other travels, it’s time to come and live in London for a while. It’s a weird thing, to want to come and live in one of the biggest and coldest cities I’ve ever been to, but I feel there is so much opportunity for me here, as well as one of my dearest friends, and, when it gets too cold, I’ll just shoot off down to Spain or Morocco and warm the cockles. Anyway, I’ve got a few more months here in Europe, I’m sure I’ll have more of an idea by the time we head back to Australia.

So, we finally got to catch up last night, my dear friend and I. The conversation did not have more than a two second gap in it for about five hours straight. I was so excited to cook for her and wanted to make something wholesome and delicious, but, as it is when travelling, I’m also restricted by the ingredients I can use. Luckily there were some spices in the cupboard here and I was able to find the rest of the ingredients in the endless Middle Eastern grocers lining the main street here. So much pita bread!

If large enough, the eggplants are sufficient on there own as a meal, but we ate them alongside some warmed pita bread, hummus and a quinoa salad. Find the recipe for my favourite creamy hummus here.

I adapted this recipe from Green Kitchen Stories, one of my favourite food blogs to turn to when I want some inspiration for a truly healthy and wholesome meal. I also made some little chocolate and almond cakes for dessert, completely sugar, dairy and gluten free. They were so delicious! Unfortunately we were too busy eating and talking to think to get any photos by the time dessert came around!

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Recipe

Serves 4

Ingredients

4 large eggplant

Olive oil

2 tbs garam masala

2 tbs curry powder

1 tsp cayenne pepper

salt and pepper

Salad

1 small savoy cabbage, finely sliced

400g can puy lentils, rinsed and drained well

Bunch parsley, finely chopped

1 pomegranate, arils (seeds) removed

1 tbs olive oil

Juice of 1 lemon

1 tbs maple syrup

salt and pepper

To serve, hummus, pita bread, quinoa salad (optional)

Method

Pre-heat oven to 200 degrees celsius. Line a large baking tray with baking paper.

Cut the eggplants in half lengthways and use the tip of a knife to cut a criss cross pattern, about 1cm deep, into the flesh. Drizzle well with olive oil, using fingers to rub all over. Sprinkle with the spices, salt and pepper, and use fingers to rub spices into the cuts. Drizzle with more olive oil if they feel too dry. Place in the oven and cook, for about 45-50mins, or until flesh is dark on top and soft in the centre.

Meanwhile, for the salad, bring a large pot of salted water to the boil. Blanch the cabbage, for 1min, drain and rinse under cold water. Leave to drain as much water out as possible. In a small jar, combine the olive oil, lemon juice, maple syrup, salt and pepper and shake well. In a large bowl, combine the cabbage, lentils, parsley and dressing and toss to combine.

To serve, place the eggplants on a large serving platter, scatter the salad over the tops and sprinkle with the pomegranate. Serve with sides such as hummus, pita bread and quinoa salad. Enjoy!

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Vegetarian Turkish Lahmacun. Spiced Lentil Flatbreads with Garlic Yoghurt and Pickles.

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I made this dish whilst we were back in Germany, staying with a friend who loves food and loves to eat. It was perfect for me! I had access to her awesome little kitchen the whole time we were there and I had the best time preparing breakfasts, snacks, afternoon teas and dinners for all of us, which, in turn, resulted in lots of lovely hours, sitting around, chatting, eating and drinking. Bliss!

Germany is renowned for it’s Doner Kebabs and there are many (MANY) turkish restaurants. It got me thinking about a dish I had seen, a kind of turkish pizza. I mentioned it to our friend and she said, yes, it’s called Lahmucan, but, she had never been able to try it because it is only ever made with lamb mince and she is a vegetarian. So, I decided to try and make a meatless version of Lahmucan. And, boy did I nail it! The dough was amazingly soft and beautiful to work with, and turned out perfect when baked. The topping was spicy and tasty, especially with a drizzle of lemon and the garlic yoghurt, and the freshness of the parsley and pickles. You have to give this a try!

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Recipe

Ingredients

Dough
7g sachet of yeast
1 egg
1/3 cup olive oil
2 cups plain flour
1 tsp caster sugar
pinch salt
Olive oil
Spiced Lentil Sauce
Olive oil
100g walnuts, roughly chopped
250g swiss brown or button mushrooms, roughly chopped
400g can brown lentils, rinsed and well drained
1 brown onion, finely chopped
4 cloves garlic, finely chopped
1 long red chilli, finely chopped
400g can chopped tomatoes
2 tbs tomato paste
2 tsp ground cumin
3 tsp sumac
2 tsp paprika
1/4 tsp ground cinnamon
1 tsp oregano
1 tsp sugar
salt and pepper
Yoghurt Sauce
1 cup plain yoghurt
1 clove garlic, finely grated
1 tbs lemon juice
Pinch of salt
Pickled Radishes
Bunch radishes, thinly sliced on a mandolin
1/3 cup red wine vinegar
3 tbs sugar
Pinch of salt
To Serve
20g walnuts, roughly chopped
Bunch of parsley, leaves finely chopped
1 red onion, thinly sliced on a mandolin
Lemon wedges
Pickled peppers

Method

For the dough, combine the yeast with 1/3 cup warm water and allow to stand for 10mins, until bubbles have formed on top.
In a large bowl, sift the flour, sugar and salt together. In a small bowl, whisk together the egg and the olive oil. Make a well in the centre of the flour mixture. Add the egg mixture and the yeast mixture to the flour. Stir briefly, until just combined. Cover with a towel and rest for 10mins.
Use olive oil to lightly oil a clean work surface and your hands. Turn dough out onto work surface and knead for 10secs, gently pushing it away form yourself and folding it back over. Return to the bowl and cover with the towel. Leave to rest for 15mins. Repeat this process twice more at 15min intervals. After the last kneading, cover again and leave to rise for an hour.
After an hour, divide the dough into four equal portions. Dust a clean work surface with flour and line two large baking trays with baking paper. With a rolling pin, roll the portions out into 30cm by 20cm rectangles (or whatever shape you manage). Place on the trays and cover with tea towels. Leave to rise for another 45mins.
Meanwhile, make the spiced lentil sauce.
Add the walnuts, the lentils, the mushrooms and some salt to a large food processor. Using the pulse action, process until just finely chopped, try not to turn it into a paste. In a large frying pan, over medium high heat, add a tbs of olive oil and add the lentil mixture. Cook, stirring, for about 10mins. Remove from pan and set aside.
In the same pan, add another tbs of olive oil. Cook the onion, stirring, over medium heat, for 5 mins or until soft. Add the garlic and the chilli and cook, stirring, for a further minute. Add the tomatoes, tomato paste, spices, sugar, and some salt and pepper. Bring to the simmer, turn heat to low, and cook, stirring often, for about 10mins, or until thick and fragrant. Add the lentil mixture and stir to combine. Turn off the heat and set aside to cool.
In a small bowl, combine the yoghurt with the garlic, lemon juice and salt. Stir well to combine. Leave in the fridge until needed.
In a medium bowl, combine the radishes with the vinegar, sugar and some salt. Using your hands, massage the radishes with the vinegar. Allow to sit, stirring every so often, for at least 30mins before serving (you can also make these up to 1 day ahead, stored in the fridge).
Pre-heat the oven to 180 degrees celsius. Drizzle the 4 dough rectangles with a little olive oil. Spread with the lentil sauce, leaving about 2cm around the edges. Place in the oven and cook, for about 45mins, or until lentil sauce is dry on top and the edges of the dough are nice and golden brown.
To serve, top with the pickled radishes, sliced onion, parsley, walnuts, a squeeze of lemon, a drizzle of the yoghurt and the pickled peppers on the side. (I like to just put everything in the middle of the table and let people top their own)
Enjoy!









Spinach, Egg and Chinese Sausage Pie

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I woke up yesterday morning, feeling nostalgic for Easters as a child, where, if I’m remembering this correctly (it was either Christmas or Easter), Mum would always make the most amazing bacon, egg and cheese pie. It was so delicious, and such a treat for us all to sit down and share breakfast together. I’m sure Mum was trying to fill our bellies with something wholesome to prevent us from making ourselves sick on Easter eggs. I was always the type to eat as many chocolate eggs as I possibly could, running out in a couple of days, where, my little brother, would save his for so long that they would start to turn white. I’m pretty sure he did this just to annoy me.

We always had a such an awesome time on the Sunday morning Easter egg hunt. Our Mum was a genius at making it seem like the Easter Bunny had been to our house, going as far as muddy rabbit paw prints through the house and half eaten carrots on the back porch. She was also fantastic at hiding the eggs, so good that we’d be finding them in the backyard for weeks to come. I can’t wait to do this for my kids one day!

Anyway, back to this pie. Yesterday being Good Friday, nothing was open to be able to buy the necessary ingredients to make this pie as I reminder, so, I had to make do with what we had. Which turned out to be absolutely delicious!! The eggs, spinach and basil all came from the backyard, and since living up here I’ve been keeping a constant stock of chinese sausage (lap cheong) in the cupboard, as it is just so flavoursome and can add a lot to asian dishes. I had to make do with the little amount of butter that we had for the pastry, but I think the mixture of butter and olive oil worked perfectly, with the parmesan giving an extra boost. You could serve this at any time of the day, with some spicy barbecue or tomato sauce and a little side salad (or not, up to you). Just make sure you place a marker, such as a little pastry leaf, on top of the pastry lid, where you have placed the eggs, so that you can cut right down through the centre of each to serve. Just cause it looks really cool. As you can see, the chickens only gave us three eggs this day. You could replace the chinese sausage with bacon or chorizo, or even some feta or haloumi for a vegetarian pie.

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Recipe

Serves 4

Ingredients
Pastry
270g plain flour
40g parmesan, finely grated
40g cold butter, cut into cubes
1/4 olive oil
1/4 cup water
1 tsp salt
Filling
1 tbs olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
120g chinese sausage (lap cheong), finely sliced
120g brazilian spinach (or any other type of spinach), roughly chopped
400g can crushed tomatoes
130g grated cheddar cheese
large handful fresh basil leaves, roughly chopped
salt and pepper
4 eggs
milk, for brushing
Spicy barbecue sauce or tomato relish, to serve

Method
In a large bowl, sift the flour, add the salt and parmesan, stir to combine. Add the butter and olive oil and, using your fingers, rub the mixture together until it resembles sand. Add the water and use a spoon to combine. Knead briefly to bring it all together, about 1 min, until smooth. Wrap in cling wrap and place in the fridge for half an hour.
Heat a large frying pan over medium heat. Add the olive oil and onion and cook, stirring, about 4 mins, until soft. Add the garlic and sausage and cook, stirring, for a further 4 mins, or until starting to turn golden. Add the spinach and cook, stirring, for 1 min, until wilted. Add the tomatoes and cook, stirring, until simmering. Allow to simmer for 5mins, stirring often. Transfer mixture to a bowl and allow to cool slightly.
Add the grated cheese and basil and some salt and pepper to taste. Set aside.
Pre-heat the oven to 180 degrees celsius. Grease and line a 20cm spring form cake tin.
Take the pastry from the fridge and cut away two thirds of it to use for the base. Roll out into a 30cm circle and then carefully press into the prepared tin. Prick the base with a fork and place in the oven. Cook for 15mins, until dry. Remove from the oven.
Pour the pie filing into the pastry case. Make four holes in the mixture and crack an egg into each. Sprinkle a little salt and pepper on top each egg.
Roll out the remaining pastry into a 25cm circle. Brush the edges of the case with milk. Carefully place the lid on top and press together the edges to seal. Brush the edges and all over the top with milk. Pierce a hole in the middle for steam to release. Use the pastry cutoffs to mark where the eggs are, if you wish. Sprinkle with salt.
Bake the pie for 45-55mins, until golden and crunchy on the edges. Remove from oven.
Allow to sit for about 10mins before cutting.
Serve with sauce and salad, if desired.
Enjoy!

Palak Paneer (my version)

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See under the title of my blog it says, ‘food. experiences. experiments. recipes’… this was one of those experiments. So, please excuse this very unattractive curry. It may be the ugliest thing you’ve ever seen but man was it tasty!

The experiment part was the paneer, and although it wasn’t the first time I had made it, it was the first time I had used it in a curry. It is an incredibly easy cheese to make, but so far I had only used it in pies, and crumbled in salads. When I made this curry the paneer had only been setting in the fridge for a few hours, I think it would have had a better chance of staying in solid cubes if I had left it for twenty four hours, so that’s what I’ve suggested in this recipe. Alternatively you could use store bought paneer.

In the end, it was still really delicious, it just wasn’t the same as I’ve had it in Indian restaurants, but, that’s ok! I didn’t use the traditional spices and cream either, and I added chickpeas, so, maybe I shouldn’t really be calling it Palak Paneer, but, in the words of Kylie Kwong, it’s MY version of Palak Paneer. 😉

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Recipe

You will need to start this recipe the day before

Serves 4

Ingredients

Paneer

2L full cream milk
1/3 cup fresh lemon juice
1 tsp salt

Curry

300-350g spinach (I used a mixture of Brazilian and Baby Spinach)
2 long green chillies, roughly chopped
4 cloves garlic (1 roughly chopped and 3 finely chopped)
1 Tbs fresh ginger, julienned, plus extra to serve
2 tbs coconut oil
1 tsp cumin seeds
1/2 tsp black mustard seeds
1 brown onion, finely diced
2 bay leaves
2 tomatoes, diced
1/2 tsp turmeric
1 tsp curry powder
1 heaped tsp garam masala
400g can chickpeas, rinsed and drained
300g Paneer, cut into 2cm cubes
1/2 cup plain yoghurt, plus extra to serve
salt and pepper
Cherry tomato, cucumber and parsley salad, lemon wedges, and brown rice, to serve

Method
To make the paneer, place the milk in a large saucepan over medium heat. Heat, stirring, until foamy and steaming. Do not bring to the boil.
Remove from heat and stir in the lemon juice. You should see the curds separating from the whey almost immediately. Cover with a tea towel and set aside for 15 mins.
Strain the curds and whey through a sieve lined with muslin or a couple of fresh chux cloths. Bring the corners together and twist to push the whey out of the curds. You can also press down on it to really get the liquid out. Unwrap and stir in the salt. Bring together the corners and twist again and press out the last of the whey. Set the sieve in a bowl, place a small plate on top of the paneer, along with a couple of cans of food as weights. The sieve must be clear of the bottom of the bowl to allow any more liquid to drip out from the paneer. Place in the fridge overnight to set.
For the curry, bring a large saucepan of water to the boil. Prepare a large bowl with ice and water. Place the spinach in the boiling water, press down and cover with a lid. Remove from heat and let sit for 2mins. Strain the spinach and place in the ice water for 5mins.
Place the spinach in a blender, along with the 1 clove of roughly chopped garlic, the green chillies and the ginger. Blend until smooth (add a little water if necessary). Set aside.
In a large saucepan, heat the oil over a medium high heat. Add the cumin seeds and mustard seeds and cook, stirring until they begin to splutter, about 3mins.
Add the bay leaves and the onion. Cook until golden, about 5 mins. Add the remaining 3 garlic cloves and the tomatoes. Cook, stirring, until tomatoes break down, about 3mins.
Add the turmeric, curry powder, garam masala and chickpeas. Cook, stirring, for about 3mins, or until fragrant.
Reduce the heat to medium and add the spinach mixture. Heat, stirring, until nearly simmering. Add the yoghurt and stir through. Add some salt and pepper to taste. Add the paneer and very carefully stir through the sauce, being careful not to break it up too much. Turn off the heat and let sit for 10 mins before serving.
Serve with the brown rice, the salad, lemon wedges, extra ginger, extra yoghurt and a nice cold beer.

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Sardine and Olive Scrolls with Herbed Cream Cheese

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IMG_2407 IMG_2391 IMG_2395Since winning a hamper at Christmas time, filled with marinated goodies and antipasto ingredients, I’ve had a jar of marinated sardine fillets, sitting at the back of the fridge, looking lonely and waiting to be used in something delicious. However, having only just learnt to appreciate tinned sardines and anchovies in the last two years (I learnt to like them after trying some delicious real deal ones in Portugal), apart from putting them on a pizza, I haven’t done much else with them. Until now!

I’d spent the afternoon with a friend, hanging out at the local pool (it’s next to the beach, the best we can do in the wet season here in Darwin), and we had organised for Saturday afternoon drinks at her new house. Perfect opportunity for me to make something delicious to share!
I love making dough, we’ve been making all our own bread for the last couple of months now so I felt pretty confident to try this idea. I was pleasantly surprised at how well they worked out. The perfect mix of soft chewy bread with the salty, flavoursome filling, along with the herby cream cheese and sweet fresh tomato. Delicious! I also had some tomato soup leftover from dinner a few nights ago, they went perfectly with this also.
These would also work just as well without the anchovies for a vegetarian option.

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Recipe

Makes 16 scrolls

Ingredients

400g strong white bread flour
300ml luke warm water
1 heaped tsp instant yeast
1 tsp salt
olive oil

400g pitted kalamata olives, drained and pureed
300g marinated sardine fillets, drained, finely chopped
2 cloves garlic, finely chopped
small red onion, finely chopped
2 tbs fresh thyme leaves
1/2 tsp chilli flakes
cracked pepper
handful of fresh parsley, finely chopped
1 large tomato, de-seeded, flesh finely chopped

250g cream cheese
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
zest of 1 lemon

Fresh tomatoes or tomato soup, to serve

Method

In a large bowl combine the flour and the yeast. Add the salt and stir to combine. (Adding the yeast and the salt separately is important as the salt can start to kill the yeast with direct contact).
Make a well in the centre and add the water. Stir with a metal spoon until mixture only just starts to come together, no more than 30secs. Cover with a clean towel and leave for 10mins.
Using olive oil, put a little in your hands and on a clean work surface. Turn out the dough and gently knead for about 10secs by pushing the dough away from you and folding it back towards yourself, then turning, horizontally, 90 degrees, and repeating, four times.
Return the dough to the bowl and cover with the towel. Leave for 15mins and repeat the same process twice more.
After the third knead, cover and leave in a warm place for 45-60mins or until almost doubled in size.
Meanwhile, heat a tbs of olive oil in a frying pan over medium heat. Add the garlic and the onion and cook, stirring, for about 5mins. Add the thyme and the chilli flakes and cook for a further 1min. Transfer to a bowl to cool.
When cool, add the chopped sardine fillets, pepper, parsley and tomato. Stir to combine.
In another bowl, combine the cream cheese with the dill, parsley and lemon zest. Stir well to combine and keep in the fridge until needed.
Prepare two baking trays with baking paper and a sprinkle of flour. Pre-heat oven to 190 degrees celcius.
When the dough is ready, turn it out onto a well floured surface. Cut in half evenly. Roll each piece out into a 20cm by 40cm rectangle, about 1cm thick.
Divide the pureed olives onto each piece of dough and spread out evenly with the back of a spoon, then sprinkle with the sardine mixture.
From the long side, gently roll each rectangle into a log.
Cut each log into 8 pieces. Place the pieces on the prepared trays, cut side up/down, about 5cm apart. Use your fingers to gently squash/mould into rounds (as cutting them has probably squashed the circle shape a little).
Cover each tray with a clean towel and leave in a warm place for about 45-60mins or until nearly doubled in size. (Be gentle when moving the trays during his time, so as not to knock the air out of the rising dough)
When ready, place the trays (gently), into the oven, and bake for 30-40mins, or until golden and feel hard when tapped with your finger.
Remove from oven and leave to cool for 15mins.
Serve warm with the cream cheese and some fresh sliced tomato. They are also really beautiful with tomato soup.
Enjoy!