Recipe for Soda Bread...
coming soon (24/6/12)
Moroccan Spiced Carrot Dip
coming soon (24/6/12)
Moroccan Spiced Carrot Dip
· Peel around 500g carrots and cut into chunks
· Cook in simmering salted water with 1-2 peeled whole garlic cloves
· Blend together with:
½ tsp ground ginger
½ tsp ground cumin (toasted and freshly ground is nicest)
½ tsp ground cinnamon
1tbsp honey
A good squeeze of lemon juice
A small handful of fresh coriander
Salt and papper
· Garnish with a drizzle of olive oil, some more chopped fresh coriander and a little cumin
Roast Cauliflower, Paprika and Lemon Dip
· Trim leaves off a large-ish cauliflower and cut into florets
· Rinse florets and combine in a roasting tray with:
A good glug of olive oil
A lemon cut into wedges (pips taken out)
6 whole garlic cloves in their skins
½ tsp smoked paprika – hot or sweet
Salt and pepper
· Roast at 200C for around half an hour or until tender – you want a little bit of colour, but cover with foil half-way through if going too brown
· Squeeze the roasted lemon wedges onto the roasted cauli and discard the peel; pop the garlic cloves out of their skins
· Blend the roasted cauli and lemon and garlic together with
A handful of flatleaf parsley, roughly chopped
More oil, lemon and seasoning to taste
Beetroot, Tahini and Dill Dip
· Scrub around 300g whole beetroot, but don’t peel
· Cook beets in simmering salted water until tender – anything from 20 mins to over an hour (bigger and older ones will tend to take longer)
· Rub the skins off the cooled, cooked beetroot and cut into chunks (wear rubber gloves if you don’t want purple hands)
· Blend together with:
1 tbsp tahini
Juice of half a lemon
A little crushed or finely grated raw garlic (one small clove or half a large one)
A glug of olive oil
A handful of chopped dill
Salt and pepper
· Garnish with a drizzle of olive oil and some more chopped dill
Courtesy of Charlotte :)
"My Pakistani mum is excellent at making rotis (chappatti). Not just good or very good - she is excellent! Watching her make them is like watching a precise artistic process. She makes the dough with flour and water kneads it again and again until it is the perfect consistency and then leaves it covered with a wet cloth. That bit's easy. She then divides it into smaller balls and rolls it in her hands until it is a perfect round with no cracks. The she rolls it out with a rolling pin into perfectly round rotis. This is so hard - my rotis look like maps of island with wobbly bits. Hers are perfect. She says that it's a sign of experience. When i was a teen she said I should practice as my in laws would reject me if I wouldn't make them - it's a mark of a good daughter in law!! I married and English man so he loves my island shaped rotis so do his parents!"
Roti:
Whole Meal flour
mix dough/ roll out/ pan fry
Roti meat:
Mince 1 lb
Tomato pure 1/2 tube
1 stock tube
1 table spoon curry powder
Garlic
Paprika
Tumeric powder
1 onion
Olive Oil
Olive Oil. Chopped Onion. Fry, Brown mince, put garlic, paprika, tumeric powder. Gently fry, put on tomato paste, add stock (about 1/2 cup), Simmer for 40 minutes.
