Beef Madras
Ingredients
8 tbsp vegetable oil
1.5kg beef steak, cut into small cubes
2 large onions, chopped
6 garlic cloves, sliced
5cm piece ginger, finely chopped
4 tbsp Madras curry paste 200 ml coconut milk
2 small cinnamon sticks
2 green chillies, halved lengthways
1 tsp salt
Method
1. Heat 2 tablespoons of oil in a large flameproof casserole.
2. Brown the beef in batches over a medium-high heat, adding a little extra oil as needed, then set the meat aside on a plate.
3. Heat the rest of the oil, add the onions, garlic, and ginger; and fry gently for 20 minutes until very soft and light brown.
4. Use a hand blender and blend until smooth.
5. Add the curry paste, coconut milk, cinnamon sticks, chillies, beef, and salt.
5. Cover and simmer gently for 21/2 hours, uncovering for the last 15 minutes to thicken up the sauce a little.
6. Remove the cinnamon sticks before serving.
Coconut Asparagus
Ingredients
1 bunch fresh asparagus, cut into 1/2 inch pieces
1/2 red onion, chopped
2 garlic cloves, minced
4 green chili peppers, seeded and chopped
1/2 cup desiccated coconut (finely ground)
2 tsp coconut oil or vegetable oil
1/3 tsp black mustard seeds
1 crushed red chili pepper (crushed)
1/2 tsp cumin
1/3 tsp salt
1/4 cup water
Directions
1. Heat oil on medium high; add black mustard seeds, red chilli, and cumin seeds.
2. When the mustard seeds begin to crackle, add green chillies and salt.
3. Add the onions and garlic, fry for 2 minutes, then add the chopped asparagus pieces.
4. Stir well, simmer the heat, add 1/4 cup of water, cover with lid and stir every 4 minutes.
5. When the asparagus is tender, uncover, and cook until water is gone.
6. Add the fresh coconut, stir for 10 seconds, and remove from heat.
Mushroom Rice
Ingredients
1 cup of Basmati Rice
2 cups of water
1 - 2 Tbsp of olive oil
1 medium clove of garlic, finely minced
1/2 inch piece of ginger, finely chopped
1 - 2 green chilies, finely chopped
Dash of ground cloves
Dash of ground cinnamon
1 small bay leaf
1/2 inch piece of cinnamon stick
1 clove or a dash of ground cloves
6 - 7 mushrooms, chopped
1 small onion, finely chopped
1 small tomato, finely chopped
1/4 tsp turmeric
1/2 tsp chili pepper
1/4 tsp cayenne
1/2 tsp garam masala powder
Sea salt to taste
Cilantro for garnishing
Directions
1. Wash the rice and soak for a few hours in the water. Just before starting the dish, drain the rice in a strainer, reserving the soaking water. 2. Using a mortar and pestle, make a paste with the garlic, ginger, chilies, cloves, cinnamon and a few drops of water. Set aside.
3. In a medium sized pot, heat the oil and add the bay leaf, cinnamon stick, and clove.
4. Fry for a few seconds, and then add the spice paste and stir and fry for a minute.
5. Add the onion and fry until it begins to brown. Add the tomatoes to the pot, along with the mushrooms and sauté for a few minutes. Then add the powdered spices and salt, and cook for another 2 - 3 minutes.
6. Add the drained rice, stir and fry for 1 to 2 minutes, and then add the reserved water.
7. Bring to a boil, immediately reduce the heat to low, cover, and cook until the water is absorbed - about 15 - 20 minutes.
8. Remove from the heat. Before serving fluff with a fork, and garnish with cilantro.
INDIAN LEMONADE
Ingredients
2 Tbsp Cumin seeds - dry roasted and ground fine
2 Tbsp Mint leaves paste
1/2 tsp fresh Cilantro leaves paste
1 Tbsp dried mango powder/amchur
1/2 tsp Black salt
2 Tbsp Lemon juice
Pinch of Sugar
5 cups of iced water
Mint Leaves for garnishing
Alfresco dining is traditionally a European concept meaning 'In the cool', 'out of doors', 'outside'. It includes stretching or suspending time, just to eat, to share, to enjoy, to visit and to laugh. The chill of spring is gone, the days are longer, and summer encourages everything to move slower.
