Recipe Pwn

Palak Paneer
0 comments Tuesday, August 10, 2010

This recipe is taken from Vahrehvar. However I have modified it slightly to be vegetarian.

Ingredients

  • vegetable oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp tumeric powder
  • 1 onion, finely chopped
  • 1 tbsp ginger garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp chili powder
  • 2 chopped green chili
  • 1 diced tomato
  • salt
  • 1/2 cup cream
  • 1 cup cubed paneer cheese
  • whole garam masala (cloves, cinnamon, cardamom)
  • 1 tsp crushed fenugreek leaves
  • spinach (fresh or frozen)

Method

If using fresh spinach, drop the leaves into boiling water and cook for 1 and 1/2 minutes, drain and puree.

Heat some oil in a medium pan and add the whole garam masala. Add cumin seeds. When they start top pop, add the chopped onions and saute. Add salt to assist in caramelization. Cook the onions down until they are well caramelized. Add ginger garlic paste and tumeric powder.

Add chopped tomatoes and cook until well broken down. Add cumin, coriander and chili powders. Add crushed fenugreek leaves, green chilies. Finally, add the spinach.
Stir ingredients together, cover and cook slowly for about 10 - 15 minutes.


Add the cream. Allow the masala to simmer for a while to achieve the desired thickness. When ready, add the cubed paneer and stir.


Posted byRobert
at9:35 AM

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0 comments Saturday, February 27, 2010

Jamie Oliver's directions for making Mushroom risotto. From his website.

Ingredients
  • 1.5 litres hot chicken stock
  • a handful of dried porcini mushrooms
  • olive oil
  • 1 small onion, peeled and finely chopped
  • 2 sticks of celery, trimmed and finely chopped
  • 400g risotto rice
  • 150ml vermouth or white wine
  • sea salt and freshly ground black pepper
  • 4 large handfuls of wild mushrooms (try shiitake, girolle, chestnut or oyster – definitely no button mushrooms, please!), cleaned and sliced
  • a few sprigs of fresh chervil, tarragon or parsley, leaves picked and chopped
  • juice of 1 lemon
  • 25g butter
  • 2 nice handfuls of freshly grated Parmesan cheese, plus extra for serving
  • extra virgin olive oil

Method
Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.

In a large pan, heat a glug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.

Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!

Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.

Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.

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Posted byRobert
at5:55 PM

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Braised Beef Cheeks in Sarsaparilla
0 comments Saturday, February 20, 2010

If you have never had beef cheeks before then this is a great introduction. Recipe pwn'd from Gourmet Traveller.

Ingredients

  • 60 ml vegetable oil
  • 4 large beef cheeks, trimmed
  • 250 gm golden shallots (about 12), peeled
  • 2 green onions, thinly sliced

Braising Liquor

  • 60 ml vegetable oil
  • 2 onions, thinly sliced
  • 6 garlic cloves, crushed
  • 10 cm piece of ginger, sliced
  • 1¼ litres sarsaparilla
  • 500 ml chicken stock
  • 80 ml soy sauce
  • 50 ml balsamic vinegar
  • 6 star anise
  • 2 cinnamon sticks

Method

Preheat oven to 160C. For braising liquor, heat oil in an ovenproof saucepan, add onion, garlic and ginger and cook over high heat until caramelised (10-15 minutes). Add remaining ingredients, bring to the boil and simmer for 10 minutes over low heat to infuse flavours.

Heat a large frying pan over medium-high heat, add oil, season beef cheeks to taste with sea salt and sear until browned (4-5 minutes each side). Add to braising liquor, cover with baking paper and foil and braise in oven until very tender and soft to touch (4-5 hours).

Cool in liquor before removing beef cheeks from the pan. Pass liquor through a fine sieve into a saucepan, skim fat from the surface, bring to the boil, add shallots and cook over high heat until reduced by half and onions are tender (14-15 minutes). Return beef to liquor to warm through and garnish with green onion.

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Posted byRobert
at8:28 PM

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Thai Style Smoked Trout Salad
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Very quick to assemble summer salad. The smoked trout can be purchased whole from your local fishmonger for about 10 dollars.

Ingredients

  • 300g smoked trout fillets
  • 125g bean sprouts
  • 1 cup each mint and coriander leaves
  • 1/3 cup toasted unsalted cashews
  • 1/2 small red onion, thinly sliced
  • 2 cups sliced Chinese cabbage (wombok)
Dressing
  • 1/4 cup (60ml) lime juice
  • 1 1/2 tbs fish sauce
  • 1 1/2 tbs grated palm sugar or brown sugar
  • 2 tsp sesame oil
  • 1-2 small red chillies, thinly sliced (remove seeds for less heat)

Method

Break the smoked trout fillets into large chunks and place in a bowl with the remaining ingredients. For the Thai-style dressing, combine the ingredients, except chilli, in a small bowl and whisk vigorously until the palm or brown sugar dissolves. Stir in the chillies. Pour the dressing over the trout salad and toss gently to combine.

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Posted byRobert
at7:59 PM

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Chocolate Ganache
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A simple ganache for a torte filling or cake topping.

Ingredients

  • 400 g dark chocolate
  • 250 ml pouring cream
  • 3 tablespoons of your preferred liqueur.

Method

The easiest way is to grate the chocolate into a bowl. Bring the cream to the boil in a pot, and then pour into the bowl. Add the liqueur. Stir.
Allow the ganache to cool and then use.

Posted byRobert
at9:54 AM

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Chocolate Sour Cream Cake
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This awesome chocolate cake is the simpliest i've come across. I found it in Philip Johnson's book Ecco 2, and Philip in turn aquired the recipe from Pamela Lawson, who runs an extremely tasty pantry in Brisbane.

Ingredients

  • 1 cup water
  • 2 cups plain flour, sifted
  • 2 cups caster sugar
  • 2 whole eggs
  • 1/2 teaspoon baking powder
  • 1 1/4 teaspoons bicarbonate of soda
  • 3 tablespoons cocoa
  • 3/4 cup sour cream
  • 80g unsalted butter
  • 1/2 teaspoon salt

Method

Preheat oven to 160C. Grease 24cm springform tin.

Place all ingredients in electric mixer and combine on low for 2 minutes. Give it a scrape and then on high for 2 mins. Pour in to springform tin. bake for 50 - 60 minutes or until a skewer comes out of the center clean.

Turn out and cool on rack.

This cake is great with a chocolate ganache on top.

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Posted byRobert
at9:37 AM

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Paneer Butter Masala
0 comments Friday, February 19, 2010

This recipe is taken from Vahrehvar. However I have modified it slightly to be vegetarian.

Ingredients

  • vegetable oil
  • 1/2 tsp cumin seeds
  • 1 onion, chopped
  • 1 tbsp ginger garlic paste
  • 1 tbsp coriander powder
  • 1 tsp chili powder
  • 1/3 cup cashew nuts
  • 1/2 tsp fenugreek leaves
  • 1 sliced green chili
  • 1 cup diced tomatoes
  • 100 g butter
  • red food colouring
  • 1/2 tsp sugar
  • 1 tbsp tomato sauce (optional)
  • 1/2 cup cream
  • 1 cup cubed paneer cheese
  • your favorite garam masala

Method

Heat some oil in a medium pan and add the cumin seeds. When they start top pop, add the chopped onions, ginger garlic paste. Cook the onions down until they are well caramelized.

Add coriander powder, chili powder, cashew nuts, crushed fenugreek leaves, green chili, tomatoes and a little water. Stir ingredients together, cover and cook slowly for about 10 - 15 minutes.

Remove the masala from the heat to cool a little bit, and then transfer to a blender and puree. Return pan to the heat and add butter. When melted add the masala and season with salt. At this stage add a little water if the masala is too thick.

Add red colouring (if that's what you like). Add the sugar and tomato sauce. Add the cream. Allow the masala to simmer for a while to achieve the desired thickness. When ready, add the cubed paneer and stir.

Finally, add the garam masala, stir and serve.

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Posted byRobert
at12:38 PM

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