By fgrennie - 30 Sep 2012
Onion Bhajis (Serves 4)
2 Large Onions; Juice of 1 lemon; 1 egg; 6 tablespoon of water; 2 tablespoon coriander
175g Plain Flour and add 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon garam masala 1 teaspoon of salt
Whisk the egg with the juice of 1 lemon and water. Stir the egg mixture into the flour to make a batter and leave to stand for 5 minutes. Peel the onions cut in half and slice thinly. Put the onions and 2 tablespoon of coriander into the batter. Fry for 2 minutes then turn and cook for another 2 minutes.
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By fgrennie - 30 Sep 2012
Riata (Dip)
1/2 teaspoon ground cumin 300ml natural yogurt 3 ripe tomatoes deseeded and diced 1/4 cucumber deseeded and diced squeeze of lemon juice finely diced red onion
Mix everything together in a bowl and season (clashes with red wine)
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By fgrennie - 30 Sep 2012
Onion & Tomato Chutney
1 red onion finely chopped 1 deseeded chilli 3 tomatoes quartered, deseeded and chopped
Mix with the onion and chilli then add 3 tablespoon fresh coriander and 1 tablespoon lemon juice set aside for 10 min to marinade before serving
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By fgrennie - 2 Oct 2012
Cucumber Slaw
4 cups shredded cucumber 1 cup shredded cabbage 1/2 cup shredded carrots 1/2 cup cider vinegar 2 Tablespoon sugar
Place vegetables in a colander over a bowl for about 1 hour. Combine vinegar and sugar and set aside. Transfer vegetables to an empty bowl and add vinegar mixture. Chill before serving.
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By fgrennie - 6 Oct 2012
Crab Avocado Starter
2 Avocado Pears 4 oz crab meat (tin or fresh) Mayonnaise
Slice pears lengthwise and remove stones. Remove the flesh carefully and dice. Combine with mayonnaise and flaked crab meat. Divide the mixture between the 4 halves.
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By fgrennie - 29 Mar 2013
Carrot and Orange Pate
15ml walnut oil 1 onion chopped 1lb carrots thinly sliced 2 tbsp clear honey 200ml plain yoghurt salt and pepper Grated rind and juice of 1 orange 6 large lettuce leaves 2 oranges segmented 6 walnut halves
Heat the oil and fry the onion for 2 min stirring. Add the carrots and toss for 1 min. Add the honey and just enough water to cover the carrots. Bring to the boil, cover and cook gently for 8 min or until the carrots are tender, drain and mash thoroughly with a potato masher and leave to cool. When cold mix with the yoghurt, seasoning, the orange rind and enough orange juice to flavour without the mixture becoming to wet.
Spoon the mixture onto the lettuce leaves and garnish with orange segments and walnut halves.
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By fgrennie - 29 Mar 2013
Pineapple Boats (6)
1 ripe fresh pineapple 225g cottage cheese 1 red pepper chopped 1 green chilly seeded and chopped salt and fresh ground black pepper
Cut the pineapple into six wedges leaving the green leaves on. Cut most of the flesh of the skin and roughly chop. discard any tough central core. Place in a bowl with the cheese, red pepper and chilli and mix well. Add the seasoning.
Place the pineapple skins on serving plates and spoon mixture onto skins.
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By fgrennie - 12 Aug 2013
Aubergine Dip
75 ml olive oil 1 large aubergine sliced 2 spring onions finely chopped 1 large garlic clove crushed 2 tbs finely chopped parsley Salt and pepper Paprika to garnish
Heat 4tbs oil in a frying pan add the aubergine slices and cook both sides until soft and beginning to brown. Remove from pan and allow to cool. Heat remaining oil and add spring onions and garlic and cook for 3 min. Remove from heat and allow to cool completely.
Transfer all ingredients to a food processor until a coarse puree is forms. Transfer to a serving bowl and stir in the parsley and garnish with the paprika. Serve immediately or allow to chill.
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