Wednesday, 31 March 2010

Grilled and Stuffed Portobello Mushrooms with Minced Meat and Tomato



Grilled and Stuffed Portobello Mushrooms with Minced Meat and Tomato 


1 tablespoons olive oil 
300g minced meat 
1 clove garlic, minced 
1 cup chopped tomatoes 
2 tablespoons freshly chopped thyme leaves 
2 tablespoons fresh chopped oregano leaves 
salt, for seasoning 
1/2 teaspoon freshly ground black pepper, for seasoning 
6 large portobello mushrooms, stems removed 



Place a grill pan over medium-high heat. 

In a large skillet, heat 1 tablespoons of oil over medium-high heat. Add the meat and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the thyme, oregano, chopped tomatoes, salt and pepper. Stir until all ingredients are combined. 

Brush the mushrooms on both sides with oil and season with salt and pepper. 
Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the meat mixture and top with your favourite cheese - I'm using smoked cheddar. 
Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes. 

Monday, 22 March 2010

Lamb Passanda



Lamb Passanda 


2 oz blanched almonds 
2 oz cashew nuts 
2 tbsp sesame seeds 
1" fresh ginger, minced 
2 garlic cloves, minced 
2 onions, thinly sliced 
oil 
2 tsp ground cumin 
2 tsp ground coriander 
1/2 tsp turmeric powder 
2 cardamom pods 
4 pcs cloves 
700g lean boneless lamb, cubed 
2 tbsp double cream 
2 tbsp lemon juice 
salt 

Put the nut in a frying pan and dry-fry over gentle heat until golden brown. Toast the sesame seeds in the same way; cool. 
Process the nuts in a food processor. Add the sesame seeds, ginger, garlic and 1 tbsp water and work to a puree. 

Heat oil in a large saucepan, add onions and cook until tinged with brown. Add the nut mixture and cook over moderately high heat for about 2 minutes. 
Add the ground spices and cook, stirring for 2 minutes. 
Add the meat and cook over a high heat, until browned and sealed on all sides. 
Add water. Bring it to boil and season with salt. Simmer gently for about 45 minutes. 

Remove from the heat and stir in lemon juice and double cream. 


Monday, 15 March 2010

Smoked Haddock Kedgeree



Smoked Haddock Kedgeree 



½ onion, finely chopped 
2 oz butter 
3 cups basmati rice 
2 tsp curry powder 
3 1/2 cups fish stock 
freshly grated nutmeg 
300g smoked haddock 
1 cup peas 
salt and black pepper 
small bunch parsley, chopped 
3 hard-boiled eggs, shelled and halved 
wedges of lemon 

Cook the onion gently in the butter for a few minutes, then add the rice. 
Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add fish stock. 
When the stock begin to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. 
Season, add the parsley and peas and stir. Serve topped with hard-boiled eggs and a knob of butter and wedges of lemon.