* 2 tablespoons ground coriander (6 tablespoons fresh finely chopped)
* 1 tablespoon ground cumin
* 1 teaspoon turmeric
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon chilli powder (optional)
* 2 garlic cloves, crushed
* 2 teaspoons grated ginger (3/4 teaspoon of ground ginger)
* 2 1/2 tablespoons lemon juice or lime juice
* 1 tablespoon olive oil
Mix it all together and set aside.
This is enough for 1kg of meat. It is not overly hot in flavour but has a nice depth to it.
I use the rule of thumb of 1 teaspoon of dried herbs is roughly 1 tablespoon of fresh herbs. I mix and match depending on what I have available.
For 1kg of Beef I made the paste a few hours before and set aside so the flavours could combine. Then diced the meat, browned it in a hot pan sprayed with olive oil. I did half at a time as I find this easier. I then cooked the spice paste in the same pan for 1 minute, adding a little water if it is too dry. Once the aroma of curry filled the kitchen I added the beef back in and stirred until coated in paste. I then added a stock cube, 1 cup of water and 2 tablespoons of tomato paste. Then I put the whole lot in a caserole dish and into the oven on 180C for 2 hours.
Beautiful!
Monday, March 15, 2010
Thursday, March 11, 2010
Kat's Potato Chips!
I have been trying to come up with a way to make healthy chips for meals during the week. We tend to eat a lot of potatos, probably too many, and coming up with different ways to serve them is fun!
These wedges turned out really well, and the kids love them!
* 500g or there abouts of Potatos
* Salt
* Paprika
* Pepper
* Olive Oil Spray ( I have this really neat gadget that I'll post a pic of)
Chop the potatos lengthwise, do not peel!! Soak in water for 10 minutes or more, then rinse the potatos in clean water. The reason you soak them is to get rid of excess startch and any chemicals on the skins that have been sprayed.
Put the potatos in a large pot and bring to the boil. Adding a bit of salt to it, not much if you are like us and dont eat much salt! Once the potatos are boiling, turn the water down to a slow simmer and cook for 3 minutes or until a fork pierces a potato piece but it is still firm. Do not over cook!!
All of the above can be done a while before you want to cook the chips.
Drain the potatos immediatly and wash with cold water. Let them cool before the next stage.
Preheat oven to 220oC.
Put cold potatos into a plastic bag, add 1 tbsp paprika and pepper to taste. Shake the bag to get it evenly spread over your chips.
Lay chips on 2 trays covered in baking paper and bake in oven for 20 mintues. Check on them occasionally and give them a wiggle so they don't stick to the paper! Turn if you feel it is needed, but I don't generally.
Done!
These wedges turned out really well, and the kids love them!
* 500g or there abouts of Potatos
* Salt
* Paprika
* Pepper
* Olive Oil Spray ( I have this really neat gadget that I'll post a pic of)
Chop the potatos lengthwise, do not peel!! Soak in water for 10 minutes or more, then rinse the potatos in clean water. The reason you soak them is to get rid of excess startch and any chemicals on the skins that have been sprayed.
Put the potatos in a large pot and bring to the boil. Adding a bit of salt to it, not much if you are like us and dont eat much salt! Once the potatos are boiling, turn the water down to a slow simmer and cook for 3 minutes or until a fork pierces a potato piece but it is still firm. Do not over cook!!
All of the above can be done a while before you want to cook the chips.
Drain the potatos immediatly and wash with cold water. Let them cool before the next stage.
Preheat oven to 220oC.
Put cold potatos into a plastic bag, add 1 tbsp paprika and pepper to taste. Shake the bag to get it evenly spread over your chips.
Lay chips on 2 trays covered in baking paper and bake in oven for 20 mintues. Check on them occasionally and give them a wiggle so they don't stick to the paper! Turn if you feel it is needed, but I don't generally.
Done!
Kats Tapas Menu! Dish #2 Waldorf Salad (Yoghurt Dressing)
* 1/2 cup low-fat plain yogurt
* 1 tablespoon fresh lemon juice
* 2 cups apple, cored and cut into 1/2-inch pieces (I used a mix of red and green apples)
* 1/2 cup celery, thinly sliced crosswise
* 1/2 cup halved seedless grapes (I used green)
* 1 cup chopped toasted walnuts
Whisk your yoghurt and lemon juice together and season to taste with cracked pepper and sea salt. I love this dressing, and it is easy to use and nice on normal salads too! Very healthy!!
Combine all ingredients in a bowl, including the dressing and toss to cover.
Refigerate until ready to use.
Note: Because you are using apples, I suggest making this salad on the day that you are planning to use it. Apples tend to oxidize a bit and go brown on the edges. The lemon in the dressing stops this happening to a degree though!
* 1 tablespoon fresh lemon juice
* 2 cups apple, cored and cut into 1/2-inch pieces (I used a mix of red and green apples)
* 1/2 cup celery, thinly sliced crosswise
* 1/2 cup halved seedless grapes (I used green)
* 1 cup chopped toasted walnuts
Whisk your yoghurt and lemon juice together and season to taste with cracked pepper and sea salt. I love this dressing, and it is easy to use and nice on normal salads too! Very healthy!!
Combine all ingredients in a bowl, including the dressing and toss to cover.
Refigerate until ready to use.
Note: Because you are using apples, I suggest making this salad on the day that you are planning to use it. Apples tend to oxidize a bit and go brown on the edges. The lemon in the dressing stops this happening to a degree though!
Saturday, March 6, 2010
Kats Tapas Menu! Dish #1 Spinach and Ricotta Rolls
Spinach and Ricotta Rolls
250g of Spinach (English/Silverbeet or Baby)cooked and drained (don't add salt)
250g of Ricotta
Seasoning to taste
Parsley (if you have some)
1 clove garlic
1/2 Packet of Filo
1 egg or milk for sealing
Preheat oven to 180C.
Combine all the above ingredients together and squeeze excess liquid out. If you don't squeeze your filo will go floppy!
I cut a sheet of Filo in half and then fold it in half. Starting one end, lay a tube of your mixture on the filo and roll it up tight. When you reach the end brush the end of the filo before completing the roll. Brush the egg wash or milk over the top of the roll. You can add poppy seads to the top of the roll too!
Place completed rolls on a tray covered in baking paper and bake for 20 minutes or until pastry is golden brown.
250g of Spinach (English/Silverbeet or Baby)cooked and drained (don't add salt)
250g of Ricotta
Seasoning to taste
Parsley (if you have some)
1 clove garlic
1/2 Packet of Filo
1 egg or milk for sealing
Preheat oven to 180C.
Combine all the above ingredients together and squeeze excess liquid out. If you don't squeeze your filo will go floppy!
I cut a sheet of Filo in half and then fold it in half. Starting one end, lay a tube of your mixture on the filo and roll it up tight. When you reach the end brush the end of the filo before completing the roll. Brush the egg wash or milk over the top of the roll. You can add poppy seads to the top of the roll too!
Place completed rolls on a tray covered in baking paper and bake for 20 minutes or until pastry is golden brown.
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