Lamb Curry

This lamb curry is sure to be a total hit.  It's tasty and will have your guests begging you for more.  It's not a hot curry, but you can adjust it to make it as hot as you like.

Ingredients:
2 tbsp vegetable oil
1 kg lamb knuckles or neck
3 large onions finely sliced
2 tbsp garlic and ginger paste
1 stick of cinnamon
3 cardamom pods
2 star anise
5 whole cloves
2 tsp aniseed
1 tbsp garam masala
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp fennel powder
1 tbsp leaf masala (hot, medium or mild depending on your preference)
5 curry leaves
3 tins whole peeled tomatoes
2 cups of water
1 tbsp salt
1 bunch fresh chopped coriander (cilantro for my American friends)

Method:

In a large pot heat the oil and brown the lamb.  Remove the lamb and drain most of the oil, leaving approximately 1 tbsp.  Add the onions with the garlic and ginger paste and sweat off until the onions translucent (not brown). Add the cinnamon stick, cardamom pods, star anise, whole cloves and aniseed.  Heat these through to release the flavours.  Now add your powdered spices and fry them making sure they don't burn.  If you don't do this there will be a taste of raw spices and the curry will have a bitter after taste. Add the tomatoes, salt and water and stir through. Simmer the sauce for 5 minutes. Return the lamb to the pot and cover the pot.  Simmer on a low heat for minimum of 1 hour or until the lamb is tender.  At this stage you can add potatoes although this is not traditional, but my family love it. When the curry is cooked add the fresh coriander.  Serve with basmati rice and sambals.

Tip:
I use a pot that can go into the oven so when I come to the stage where I need to simmer, I put the pot in a preheated oven @ 180C and forget about it for an hour or two.  This ensures even cooking and the curry doesn't stick to the bottom of the pot.

Hummus

I love hummus and there is nothing yummier than this recipe.  It's quick and easy and works out sooooo much cheaper than going to buy it.  I keep it in the fridge and it's a great go to party dip or put into chicken wraps.  The uses are endless.  Tahini is a sesame paste and you can buy it in your local supermarket or health food shop.  BTW, Andrea believes that this should be part of a major food group.

Ingredients:

1 tin chickpeas

1/4 tsp cumin

2 tbsp tahini. 

3 cloves garlic 

2 tablespoons lemon juice. 

1 tsp Salt

1/4 cup vegetable oil

Method:

In a pot warm the chickpeas and liquid from the tin with the cumin.  Once warm, drain the chickpeas reserving 2 tablespoons of the liquid and put chickpeas and liquid into a food processor or blender. Place all the remaining ingredients in a blender or food processor and blend until smooth.  Adjust the seasoning to taste. Allow to cool and place into airtight container and refrigerate. 

Tip:

When serving as a dip, make a well in the middle of the hummus and drizzle Extra Virgin Olive Oil and add some toasted pine nuts.

Penne Arrabiatta Sauce (V)

This recipe is what my kids call 'Red Pasta'.  I swear my oldest daughter would commit murder (well, maybe not murder, but I'm sure she's willing to hand out a couple of klaps) for it, she loves it that much.

Ingredients:

1 420g tin whole peeled chopped tomatoes
1 tbsp tomato paste
100ml extra virgin olive oil
1 clove garlic crushed
1 chopped chili ( I usually put this in at the end otherwise it's too hot or for the fainthearted, remove the seeds)
Salt to taste.
Black pepper to taste
1/2 cup of water

1/2 packet of penne
Cheddar and Parmesan cheese


Method:

Put all the ingredients except chili, cheese and penne into a pot. Bring to a boil and then lower the temperature and allow to simmer for 15 minutes until sauce has thickened.  Add Chili.  In a large pot with plenty boiling salted water add the penne and cook for 3 minutes less than packet instructions.  Drain the pasta and add the sauce.  Return to the stove and heat through and allow to sit for 5 minutes so that the pasta can take on the sauce flavours.  Sprinkle with cheese.

Blueberry Pancakes (Flapjacks)

Ingredients:

2 cups self raising flour
1 tbsp bicarbonate of soda
1/3 cup sugar
pinch of salt
3 eggs separated
1 cup buttermilk
1 cup milk
1 tsp vanilla extract
4 tbsp melted butter
1 to 2 cups Blueberries
a little vegetable oil for frying

Method:

In a large bowl sift together the dry ingredients and mix through to ensure that the bicarb is well distributed. In another bowl mix the egg yolks, buttermilk, milk, vanilla and butter. Add wet ingredients to dry ingredients and mix gently.  Lumps in the batter are good. Whisk the egg whites til stiff peaks and gently fold into the batter. Do this gently, you don't want to lose the air by beating the heck out of it. Add the blueberries and stir gently so as not to damage the berries causing the juices to discolour the batter.

Place a small amount of the vegetable oil in a pan and drop in spoonfuls on the mixture.  When bubbles appear on the surface, turn the pancake over and cook on the other side.  You will notice that they rise and get really fluffy. Serve with butter and maple syrup.

Malva Pudding

This recipe is flop proof and always a huge hit.  In fact I have people lining up to buy these from me.  The secret is not to over work the recipe and have a gentle hand with the batter.

Ingredients:

1 egg
1 cup brown sugar
1 tbsp smooth apricot jam
1 cup milk
1 cup self raising flour
1 tsp bicarbonate of soda
pinch of salt
1 tbsp unsalted butter
1 tsp malt vinegar



Method:

In a large bowl beat together the egg, sugar and jam.  In another bowl sift the flour, bicarb and salt. Add small amounts of the flour and milk alternatively to the egg and sugar mixture making sure not to over beat. Melt the butter and vinegar add to the batter and mix in very well. Pour into a baking dish. Place in a preheated 200C oven and bake for 45 minutes or until a skewer comes out clean.


Sauce:

1/2 cup brown sugar
1 cup cream
1 tbsp unsalted butter
1/2 cup hot water

Heat in a pot until sugar is melted and pour over the Malva. Serves 6

How I Came To Cook

Growing up, cooking was never a large part of our family's ethos.  Yep, you've guessed it - my mother is a terrible cook (although I have to admit that there are one or two things that she manages to make palatable).  Her three course meals are definitely a case of the bland following the bland.  If you ever feel the need to shed some pounds, move in with my mother for a month - you'll be the Weight Watcher of the year in no time.

I got married pretty young and the family I married into were the exact opposite to mine.  An Italian family where the women were kitchen divas with each meal tastier than the next and so started my journey into taste sensations that I had never believed possible.  Although the marriage didn't work, at least I took the skill of cooking with me and for that I will be eternally grateful.

This blog is recipes that my family loves. My grand daughter Scarlett thinks that I am "the best cooker" and I hope these recipes will work for you too.