Wednesday, 27 January 2010

Spinach and beef

We love this dish and have it for two nights in a row and we are always so excited by it!
So two of the trays of cut stewing beef about 3.50 each
soak in water and just cover. Put onto boil and add when water has reduced add
a large sliced onion
about 8 cloves of garlic
a small lump of ginger grated
a small tbs of garam masala
a table spoon of salt (we like to be generous)
a tsp of chilli powder
1/2 tsp turmeric

add a bit of oil and let this cook until the oil has separated.
Then add fresh cut tomatoes. again let this cook till the toms are soft.

Then add two Large tins of Spinach.
cook for about 5 mins and add water just enough to keep it soft and moist.

It will need to be cooked for about 30-45 mins stirred often with lid on as much as poss so steam builds up more moisture inside.

serve with rice and chapati, yoghurt and pickle.... YUMMY

Tuesday, 5 January 2010

4 jan chicken rice and apple yogurt for pud

chicken Rice
larger than usual large pan needed

3 small glasses of Basmati Rice... Soak in hot water for at least 10 mins.

Water from some boiled chicken bones from Sunday Roast.

1/2 onion chopped and fried. Add spices:
Coriander, black onion seeds, cloves, black pepper, salt, caraway seeds,

add a tin of chickpeas and some baby toms.

drain and disgard the water from the rice and add the rice to the fried spices.

add 41/2 small glasses of the stock water or a mix of the stock water and top up with water.
boil until the rice is cooked.

cinamon and apple winter yoghurt warmer.
one peice of cinnamon or ground into a pan with apples (core and peel) and figs (take the hard bit of the top) mash these together as they boil. Add a couple of teaspoons of sugar.
When they are mashed let them cool and add them with plain yogurt.