Fava Bean Dahl

Fava beans (1½ cups) Olive oil 2 medium sized tomatoes 2 onions 1 aubergine Garlic Salt For the spice mixture Lump of root ginger Green chillis Turmeric powder, ground cumin Cardamom seeds, coriander seeds, mustard seeds, onion seeds Soak the fava beans for 12 hours (optional, you may need to cook them a bit longer … Continue reading Fava Bean Dahl

Steak au poivre vert

The Irit was desperate to eat steak with green peppercorn sauce. So here's how I made it. Ingredients The meat 2 lumps of filet steak (will work perfectly well with any grade of steak) Knob of butter Splash of sunflower oil The sauce 1 shallot, chopped finely About 1/4 jar green peppercorns, drained (Mrs Kahnivore … Continue reading Steak au poivre vert

Chicken And Aubergine Curry

Here's an update on yesterday's not-curry. The ingredient list is almost identical but the process is different and that's what makes it work. 4.5 stars from the Irit. Certainly the most curry like dish I have ever made. I would believe in this if they served it to me in the Last Viceroy. This recipe … Continue reading Chicken And Aubergine Curry

Tortilla / omelette

This recipe is my approximation of a Spanish dish, Tortilla, with various additions. I haven't been to Spain, so no guarantees of authenticity here. It's good for vegetarians (provided they eat eggs) and also for people who can't eat wheat. Quantities are not critical for this dish, and you could try substituting tomatoes or red … Continue reading Tortilla / omelette

Roast potatoes

There are many varieties of potatoes. Some are better for roasting than others. Today I used cyprus potatoes, which come covered in red, sticky mud. Always make far too many potatoes, because the potato monster will enter the fridge and eat them within 24 hours, whatever you do. Peel and wash the potatoes. Chop into … Continue reading Roast potatoes

Red Beef Stew

A rich brown stew

A Chinese Style Stew, adapted from http://wendall.org/omnivorous-bear/?p=4217, found by Anna. Eaten for Xmas Eve meal. Shin of beef has a load of connective tissue that turns to lovely mushy gelatine when cooked for a long time. This dish has magical properties of deliciousness. Serves 3 0.6Kg Shin of beef: 1 Onion lump of ginger: 2” … Continue reading Red Beef Stew