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Post by suze on Aug 30, 2011 7:24:40 GMT
Cauliflower and Date Tagine. With Tunisian Pilaf Not tried this yet, but noting it here to remind me .. It's adapted from Paul Gayler Pure Vegetarian ... adapted cos his turmeric quota aint big enough! Good anti-cancer nosh, though .. looking forward to trying this, but note, it needs 2 hours marinading time!
Ingredients for Tagine: Large cauli, broken into florets 1 tbsp flour 1/2 tsp chilli powder 1 tsp ground coriander 1 tsp grated ginger 2 tsp turmeric 1 tsp black pepper olive oil onion, chopped tomatoes, tin of chopped 100g stonedd dates - halved 750 ml good stock 3 tbsp fresh coriander 2 tbsp fresh mint salt
Ingredients for Pilaf olive oil 50 g blanched almonds onion, chopped 50g currants 1 tsp ground cinnamon your portion size of brown rice - he used 350g for this - which is enough for 4, about 12 oz. We usually do 5 oz for 2ppl with 10 oz stock 750 ml stock - hot zest of one orange
Method Blanch cauli for one minute in boiling water then refresh in cold and dry in a cloth. Mix flour and dry spicesand a little salt in a bowl and toss in the veg. Leave for infuse for 2 hours
Heat oil in heavy pan and fry floury cauliflower for 5 mins till golden on all sides Add onion and garlic, cook 2 more mins Add tin toms, dates, stock Simmer for 15-20 mins till tener. Finally stir in fresh herbs and adjust seasoning to taste.
Meanwhile, in fact b4 you start cooking the cauli ... make the pilaf Heat oil and fry almonds for few mins unitl golden, take out to one side Fry onion and currants in oil for 2 mins Add cinnamon, stir Add rice and stir through Pour over stock and cook on low heat until tender and all stock absorbed/evaporated (need to know own ratios for this! )
Remove from heat and let it sit for 5 mins Stir in orange zest and toasted almonds ...
Serve together ...
Sounds delish, though I might reduce the amount of oil a bit, probably the rice could would be OK without frying, and using almond flakes toasted in oven without oil would be better ...
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Post by Mark on Aug 30, 2011 8:29:53 GMT
Sounds quite fruity with orange and dates in it. Almonds too! Reckon this recipe should be a good one.
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Post by suze on Aug 30, 2011 10:13:09 GMT
Yes, the author says it isn't too sweet ... I love Middle Eastern food, and that zingyness of citrus and fresh herbs would be a balance to the sweetness -- will try it later in the week
x
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Post by suze on Sept 3, 2011 18:58:09 GMT
Someone asked me for quick lunch ideas and ways to eat turmeric without force-feeding the whole family curry every day .. so here is what I wrote back, with a few more ideas that I have remembered! Yes, I often feed myself a quicky meal at lunch to save B having curry every day! Turmeric goes really easy into egg dishes for a quick lunch .. omlettes or scrambed, I like to fry it with a few tomatoes then add eggs for a quick omlette ... OR fry the turmeric and pepper then add a ready made veg soup from the chilled counter at the supermarket! .. I find it works amazingly well with a nice mushroom soup, in which case I chuck in a few extra oyster/shitake for their anti-cancer properties. It's also good in any soup marketed as SPICY, but will go OK into carrot soup, lentil soup, or my latest fave is Sainsbury's Three Been Be-good to-yourself (which is sold in a tin) I think soup generally is quite a good diet option, for lunch, with a bit of nice brown bread, more filling than a sarnie, whether you make your own or use a carton. The turmeric/pepper/oil blend also mixes easily into hummous, or a thick lentil paste as a dip ..... or any dips made from other veg, such as roasted red peppers or even puréed carrots .. I know, it sounds odd, but it is quite nice, actually .... add a few toasted cumin seeds to that one as well! The spicy roast potato idea (recipe in here already) would be good for the family cos you could serve them a fillet of meat or a sausage or two alongside theirs! The little mix of turmeric and pepper in oil/ghee also adds very easily to frozen spinach for a quick side dish to a main meal ... which they don't all have to eat ... or toss it as a dressing on your portion of cooked cauliflower/cabbage/leeks etc .... The family can have it plain or whatever sauce you might usually put on the veg, rather than making the whole meal a curry --- but you get your turmeric ration on your anti-cancer veg of choice! Yum!
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Post by chools on Nov 18, 2011 21:57:34 GMT
Thought of you last week Suze when on a rare trip to a supermarket I spied and bought fresh turmeric. I've not had any for years so it was a real treat, only downside was I didn't wear any gloves whilst preparing it, so within hours my fingers looked as though I'd developed a 100 a day smoking habit! Not sure if the 'fresh' product is as good as the powder as an a/c, but it tastes nice and sweet
KrC
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Post by suze on Nov 19, 2011 13:22:40 GMT
wow, I've never even seen it, though the guys in our fave Indian restaurant did offer to give me some once!
I can imagine the state of your hands .. all my clothes are spotted with the yellow stain of destiny (as my sister calls it!)
hope you are keeping well, chools! x
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Post by mumndad on Nov 19, 2011 18:46:26 GMT
Yes I think we are all blessed with the stains destiny, to be honest I think we try to eat to posh and somehow drop it all over ourselves, well thats my theory and Im sticking to it. Bye for now L.M. xxxx
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Post by suze on Nov 23, 2011 21:24:02 GMT
Store cupboard curry
lentil, tomato and spinach5 cloves garlic 2 tsp turmeric 1 tsp ground black pepper ghee little chilli, fresh or paste 4 tsp Patak's Jalfreizi curry paste 1/2 pint water 4 oz red lentils tin chopped toms small bag of spinach (fresh or frozen) Fry the garlic, pepper, turmeric, chilli for a minute or two. Add cury paste and water Add lentils and cook until very soft, about 15-20 mins ... check water levels, might need more or might need to boil off to make it a nice thick paste. Stir in chopped toms Can leave at this point to develop flavours for a few hours. Just before serving stir in bag of washed spinach .. stir until wilted in ... This is so easy to make it is akin to beans on toast for a quick tea .. and very yummy with brown rice, but if you are going to do the rice, need to start that off a lot earlier!
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Post by chools on Dec 2, 2011 20:33:29 GMT
There are several Indian and Middle Eastern dishes whereby you cook rice with lentils and onions to form a dish, loads of variations on this recipe to make a curry, or a dish in it's own right with a just a little cumin for flavouring. This can be a really quick snack (20 minutes)
KrC
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Post by chools on Dec 3, 2011 19:48:10 GMT
I'll happily eat the likes of garlic and ginger for breakfast (cooked) but not so sure about raw, I'd imagine the garlic would make me really thirsty. I start my day with a tepid glass of water + some fresh lemon juice - make quite a nice drink <IMHO> KrC
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Post by suze on Dec 5, 2011 15:43:05 GMT
Water and lemon juice sounds fine,compared to garlic and ginger juice ...
I got the juicer out yesterday and made some properly .. a whole bulb of garlic yeilds very little juice, though the garlic was more productive ..
I took a desertspoon full (have been told to take a table spoon of both, that's two tablespoons of the mix ... ) within seconds my body was in full revolt, sudden rise in temperature, cramps and nausea .. shortly after that the whole lot came back up .. ;D
I felt fine again shortly after .. but clearly I am going to have to build up to this!
Today I took two (small) teaspoons of it .. and it was OK ... tho I feel like I will have a haze of garlic smell hanging around me from now on, if I continue with this regime !
You see raw garlic on the bar for breakfast in Spain .. and it is not something I fancy much but will persevere with anyway!
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Post by suze on Jan 15, 2012 20:48:19 GMT
Left-over lamb and squash curryfor two of us I used 2 onions finely sliced knob of ghee 5 cloves garlic, finely sliced inch ginger, finely sliced 2 tsp turmeric black pepper 2 tsp fennel seeds - ground inch or two cinnamon stick 5 cardamoms salt few slices of butternut squash, cut into small cubes two carrots, grated left over roast lamb, cubed .. as much as you've got! little water 5oz plain yogurt Fry onion until quite soft Add garlic and ginger, other spices, squash and carrot, fry again until the squash is soft, not as long as you expect, say 10 15 mins. Add meat, yogurt and a drop of water if it doesn't seem quite saucey enough .. it is not a very wet dish, but should have a little moistness to it. Serve with brown rice, would go well with a spinach dish too ... The softness of the spice mix works well with the sweetness of the root veg .. it was surprisingly good.
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Post by suze on Mar 25, 2012 10:49:21 GMT
Sort of tomato curry sauceThis is an odd one, but I was going to have grilled tuna with roasted tomatoes and aspargus for tea, when I realised I hadn't eaten any turmeric during the day .. SO I roasted the punnet of cherry tomatoes in the oven for about 10-15 mins on 200* with a few slivers of fresh garlic popped in with them (it is best to pierce each tomato to save the risk of minor tomato explosions!) I didn't use much oil for this, just a few squirts of an olive oil, spray. On the hob I melted a couple of tsps of ghee and added two tsp of turmeric and one of black pepper and a couple of pinches of dried chilli. This doesn't really need much "cooking" as such. When tomatoes and garlic were yeilding and soft I chucked them in the saucepan and then put the tuna under the grill. I had roasted asparagus at the same time as the toms, so they were added, chopped, into the risotto with leek and celery that I had been simmering along as the other stuff roasted. When the tuna was cooked I flaked it into the tomatoe sauce, tbh it was better than I anticipated, but really only for ppl who can tolerate a fair bit of unmitigated turmeric! You could use that sort of very easy sauce as a basis for various other veg or fish I reckon.
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Post by chools on Mar 29, 2012 21:13:24 GMT
I often make a raita dish containing turmeric amongst other spices. Quite good with a lot of dishes not just Indian, and another way of getting turmeric into your meals
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Post by suze on Apr 14, 2012 16:45:20 GMT
I often make a raita dish containing turmeric amongst other spices. Quite good with a lot of dishes not just Indian, and another way of getting turmeric into your meals Do you use soya yogurt?
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