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Konkan Black Pepper Duck with Fried Potatoes

leej — Thu, 09 Feb 2012 14:00:23 +0000

I love Indian food from the Konkan coast of India – it uses a lot of black pepper which is grown in the region – instead of creating heat with chilli the pepper more than holds its own and creates a long and lingering peppery heat – absolutely out of this world. The thick slick of sauce clings to the duck and is just delicious!! I loved it as did my dinner guests for the evening – there were lots of moans and groans to accompany every mouthful. I’ve never seen an Indian dish served with potatoes like this so it’s a real showstopper! One of the best I’ve cooked in a long long time. You must…

INGREDIENTS:
2kg duck (skinned and jointed into 8 pieces)
2 onions (chopped)
1 tablespoon fresh ginger (peeled and chopped)
6 garlic cloves (peeled and chopped)
2 tablespoons freshly ground black pepper
1/2 teaspoon ground turmeric
2 tablespoons cider vinegar
1 1/2 teaspoons salt
700g potatoes (peeled and cut into thin slices)
1 cup vegetable oil
2 spring onions (chopped)

DIRECTIONS:
In a food processor, blend together the onion, ginger and garlic with 1/2 cup water into a smooth paste. Mix in the pepper, turmeric, vinegar and salt. Pour this into a large pan and then add the duck pieces. Turn on the heat and heat the duck until it starts to simmer rapidly. Turn down the heat to low then cover the pan and cook gently, stirring regularly for 1 hour. Remove from the heat.

Meanwhile, heat the vegetable oil in a deep frying pan and in smallish batches, fry the potato slices until they are crisp and crunchy. Drain on paper towels and repeat with the remaining potatoes.

Take out the duck pieces and shake off the excess sauce. Place in the frying pan and fry each piece for 2-3 minutes each side. Return to the sauce and stir well.

SERVING:
Arrange the duck and sauce in the centre of a platter. Scatter the potato slices around and then sprinkle the whole thing with spring onions.

Coriander Chicken Curry

leej — Mon, 06 Feb 2012 14:00:53 +0000

This is a deliciously fragrant and flavoursome curry from Southern Tamil Nadu. The use of coriander creates a beautiful rich and aromatic gravy that compliments the chicken perfectly. I like my curries with plenty of sauce so I made sure I upped the liquid to do just that – lots of sauce to soak up the plentiful basmati rice I served alongside.

INGREDIENTS:
1.5kg chicken (skinned and jointed into 8 pieces)
5 tablespoons vegetable oil
2 onions (finely chopped)
7 garlic cloves (finely chopped)
1/2 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 teaspoons white poppy seeds
1/2 teaspoon freshly ground black pepper
8 cardamom pods
20 fresh curry leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1 teaspoon powdered ginger
1-2 teaspoons cayenne pepper
1 teaspoon salt
800ml chicken stock
3 cups fresh coriander leaves and stalks (pounded in a pestle & mortar into a paste)
1/2 lemon (juice of)

DIRECTIONS:
Heat the oil in a large pan over a moderate heat until just hot. Add the onion, garlic, fenugreek, cumin seeds, fennel seeds, poppy seeds, pepper, cardamom pods and curry leaves and fry for 5 minutes until the onion is softened and golden brown.

Add the ground cumin, coriander, turmeric, garam masala, ginger, cayenne pepper and salt and stir for 5-10 seconds before adding the chicken pieces and 1/2 cup water. Stir fry for 1-2 minutes before adding the chicken stock and half the fresh coriander. Bring to a simmer then reduce the heat to low and simmer gently (uncovered) for 45 minutes. Stir in the remaining coriander, remove from the heat and stir in the lemon juice just before serving.

SERVING:
Serve with lots of basmati rice to soak up all the delicious sauce.

Chorizo & Corn Chowder

leej — Fri, 03 Feb 2012 14:00:51 +0000

It felt like a soup day today. The rain was pouring outside and there was no let up in sight. I love the smell of soup wafting throughout the house on days like these. The smoky aromas of chorizo and paprika made this one tempting the whole time it was cooking. Really delicious, and the whole pan went in one sitting!

INGREDIENTS:
2 tablespoons vegetable oil
1 onion (chopped)
2 garlic cloves (chopped)
2 chorizo sausage (cut into small dice)
1 teaspoon smoked paprika
2 medium potatoes (peeled and cut into medium dice)
3 heads fresh corn (corn taken off) (pulsed 4-5 times in a food processor to roughly chop)
2 litres good quality chicken stock
1 teaspoon salt
freshly ground black pepper
1/2 cup sour cream

DIRECTIONS:
Heat the oil in a large pan over a moderate heat. When just hot, add the onion and garlic and gently fry for 5 minutes until soft and golden. Add the chorizo to the pan and stir for 5 minutes. Add the paprika, salt and pepper, stir briefly then add the potatoes and stir again. Pour in the chicken stock and half the corn – stir well, and bring to a simmer.

Reduce the heat to medium low and simmer gently for 10 minutes. Add the remaining corn and simmer for a further 8 minutes. Stir in the sour cream then cook for 30 seconds before removing from the heat. Check for seasoning and serve hot.

SERVING:
Serve with crusty bread on the side.

Fennel & Orange Salad

leej — Tue, 31 Jan 2012 14:00:15 +0000

This is a classic combination of flavours. It’s surprising how these two work together. The sweetness of the orange and the aniseed savouriness of the fennel are perfect. It’s a real winner alongside meat, poultry and especially fish. Lovely.

INGREDIENTS:
1 small fennel bulb (very thinly sliced)
1 large orange (peeled and cut into segments)
1/4 cup best quality extra virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon fresh coriander (finely chopped)
1 tablespoon fresh parsley (finely chopped)
salt & pepper

DIRECTIONS:
Toss together all the ingredients in a bowl then cover and leave to develop in flavour for 20 minutes before serving.

SERVING:
I ate mine with some BBQ lamb, but as I mentioned earlier, it works alongside so many things.

Carrot & Beetroot Salad

leej — Sat, 28 Jan 2012 14:00:58 +0000

My love affair with beetroot continues with this North African inspired salad. It’s a cinch to prepare and a really great accompaniment to BBQ food, which is abundant at the moment. It’s crunchy, sharp and earthy. Superb.

INGREDIENTS:
1 medium beetroot (peeled and cut into very fine juliennes on a mandolin)
2 carrots (peeled and cet into very fine juliennes on a mandolin)
1/2 lemon (juice of)
1/4 cup best quality extra virgin olive oil
1 tablespoon fresh mint (very finely chopped)
1 tablespoon fresh dill (very finely chopped)
salt & pepper

DIRECTIONS:
Combine all the ingredients together in a bowl, cover with cling wrap and refrigerate for 1 hour to develop in flavour.

SERVING:
Serve alongside meat, poultry or fish

Moroccan Lamb Skewers

leej — Wed, 25 Jan 2012 14:00:01 +0000

This was a successful mid-week dinner that I whipped up with stuff lying around the fridge. A really fragrant and flavour filled marinade that brought the lamb kicking and screaming to life (not literally). A wonderful blend of herbs and spices creates the perfect coating for the meat.

INGREDIENTS:
For the marinade:
1/2 red onion (chopped)
1/4 cup fresh dill (chopped)
1/4 cup fresh parsley (chopped)
1/4 cup fresh coriander (chopped)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chilli flakes
2 segments of preserved lemon (skin only)
1/2 cup olive oil
1 teaspoon salt
2 tablespoons natural yoghurt
3 cloves garlic (peeled and chopped)

Other:
800g lamb leg (cut into large chunks)

DIRECTIONS:
In a food processor, blend all the marinade ingredients together into a smooth paste.
Combine in a large bowl with the lamb. Cover in cling wrap and leave to marinade in the fridge for 4-5 hours.
Soak some wooden skewers for an hour or so to stop them burning on the BBQ.

Thread lamb chunks onto the skewers then cook on a pre-heated BBQ for 10-12 minutes until charred on the outside but still juicy on the inside. Leave to rest for 4-5 minutes before serving.

SERVING:
Serve alongside an array of salads and breads

Tomato, Onion and Cumin Salad

leej — Mon, 23 Jan 2012 00:00:09 +0000

It’s been a LONG time since I updated Cook Eat Blog. I’m blaming work for getting in the way – I’m still cooking most nights, but I haven’t had much time to update and compile the recipes. But I’m going to make a bigger effort in keeping things ship shape and up-to-date from here on in. It’s summer here in Australia and that means lots of BBQs – and I love nothing more than an array of interesting salads when I cook on the BBQ. This one is Moorish in its inspiration and really very simple indeed. There’s nothing to it in fact – but it was delicious so it deserves its place. Give it a try.

INGREDIENTS:
1/2 red onion (thinly sliced)
2 tomatoes (cut into segments (seeds and centre removed)
1/2 teaspoon cumin seeds (lightly dry roasted in a dry pan)
1 teaspoon cumin powder
1/2 lemon (juice of)
1/4 cup best quality extra virgin olive oil
salt & pepper

DIRECTIONS:
Combine all the ingredients together in a bowl, cover with cling wrap and leave in the fridge for 1 hour to develop in flavour before serving.

SERVING:
I served mine with some Moroccan BBQ lamb skewers but this works with pretty much anything.

Malaysian Chicken Curry

leej — Mon, 21 Nov 2011 23:15:47 +0000

This is a great little curry to have up your sleeve if you’re running short on time. It requires very little effort and is beyond tasty! The secret is having the right MALAYSIAN CURRY POWDER – it’s pretty much all the flavouring you’ll need. You can make your own, but why bother when you can buy it is massive bags pre-made!

Be sure not to tell any guests how simple this dish is, and then bask in the compliments you’ll receive. I love this curry with plain boiled rice, but it’s even tastier when you eat it with Malaysian roti canai bread. I’m not suggesting you make your own as it’s ridiculously fiddly, but you can buy it frozen from some Asian supermarkets, so if you ever see it – snap it up with this curry in mind.

INGREDIENTS:
2 red onions (roughly chopped)
4 teaspoons garlic (grated)
1 teaspoon fresh ginger (grated)
5 tablespoons Malaysian curry powder
1 teaspoon chilli powder (optional)
4 tablespoons peanut oil
1 stem fresh curry leaves
1 large tomato (chopped)
1kg chicken thigh fillets (cut into thirds)
400ml coconut milk
1 tablespoon fish sauce
1-2 teaspoons salt

DIRECTIONS:
In a food processor, blend together the onion, garlic, ginger, curry powder and chilli powder (if using) into a smooth paste. Set aside.

Heat the peanut oil in a large pan over a moderate heat until hot. Add the curry leaves and fry for 10-20 seconds before adding the paste to the pan. Fry for 5-7 minutes until the raw smell of the onions has disappeared. Add the tomato and stir briefly before adding the chicken – turn up the heat and stir for 3-4 minutes until the pan is nice and hot. Tip in the coconut milk and 500ml water and bring to a simmer. Reduce the heat to low and add the fish sauce and half the salt. Partially cover the pan and cook for 30 minutes, stirring occasionally. Remove the lid and reduce the sauce for a further 15 minutes over a slightly higher heat. Check for seasoning and add the remaining salt if needed. Remove from the heat and serve.

SERVING:
As I said, great with plenty of boiled rice to soak up the plentiful sauce, but also great with Malaysian roti bread.

Yellow Beetroot, Radish and Lentil Salad

leej — Mon, 31 Oct 2011 22:55:17 +0000

I happened upon yellow beetroot today at the supermarket – the previous week, at a rather fancy eatery in Las Vegas I had eaten a delicious beet salad with micro-greens, so was inspired to make my home spun version. I’m never going to be the one who painstakingly arranges leaves around a plate with tweezers – so this automatically beautiful salad is something very special. The vibrant yellow of the beetroot with the hot pink radish and flecks of green and black from the herbs and lentils make it a treat for the eyes. The taste is quite delicious too. I have found a new staple ingredient in Champagne vinegar – much more refined than white wine vinegar and absolutely perfect for delicate dressings. This salad has it all, earthy, sweet flavours, crunch and plenty of body too. A real favourite.

INGREDIENTS:
1/2 cup puy lentils
1 tablespoon olive oil
1 tablespoon finely diced onion
1 tablespoon finely diced celery
1 tablespoon finely diced carrot
1 garlic clove (mashed)
1 teaspoon ground cumin
salt & pepper
3 medium sized yellow beetroot
1 bunch radishes (thickly sliced)
1/2 lemon (juice of)
2 tablespoons Champagne vinegar (or white wine vinegar)
3 tablespoons extra virgin olive oil
1 tablespoon fresh tarragon (finely chopped)
1 tablespoon fresh flat-leaf parsely (finely chopped)

DIRECTIONS:
Boil the beetroot for 1 hour with the skins on for 1 hour. Cool slightly then remove the skins and cut into bitesize chunks. Set aside.

In a small pan, heat the olive oil and gently fry the onion, celery and carrot for 5 minutes until soft. Add the garlic and fry for 30 seconds before adding the cumin and lentils. Pour over 1 1/2 cups of hot water and bring to a simmer. Reduce the heat to low, cover the pan and boil for about an hour, until the lentils are soft. Remove the lid and cook until all of the liquid is gone. Season with salt and pepper and set aside to cool to room temperature.

To make the dressing, whisk together the lemon juice, champagne vinegar and extra virgin olive oil.

In a large bowl, toss together the beetroot, radishes, lentils, tarragon, parsley and dressing. Leave for 30 minutes to let the flavour develop before serving.

SERVING:
Serve alongside chicken or fish or whatever you see fit…

Chickpeas in Spiced Yoghurt Sauce

leej — Fri, 30 Sep 2011 11:30:48 +0000

I love chickpeas. They’re so versatile and always filling and delicious. Cooking them in a curry is a great way to create a substantial vegetarian option or side dish. Tonight, I ate some fish and wanted to accompany with a rich side. The sauce for this dish is deliciously rich and fragrant and clings to the chickpeas. It’s pretty damn delicious.

INGREDIENTS:
7 tablespoons peanut oil
1 onion (finely sliced)
1 onion (finely diced)
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
5cm cinnamon stick
1/2 teaspoon fenugreek seeds
1 stem fresh curry leaves
5 black peppercorns
1 teaspoon garlic (grated)
1 teaspoon ginger (grated)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon chilli powder
1/2 teaspoon curry powder
1/2 teaspoon salt
2 tablespoons natural yoghurt
1 x 400g can chickpeas

DIRECTIONS:
Heat on a moderate temperature the peanut oil in a medium frying pan until hot. Fry the sliced onion for 8-10 minutes, stirring occasionally until the onions have gone dark brown and crisp. Drain and reserve the oil and drain the onion on paper towels. Set aside.

Using 3 tablespoons of the reserved oil, heat in a medium saucepan until hot. Tip in the cumin seeds, fennel seeds, cinnamon, fenugreek curry leaves and peppercorns – let them sizzle briefly before adding the diced onion. Cook for 3-4 minutes until soft and golden. Add the garlic and ginger and cook for another minute until fragrant. Add the ground cumin, coriander, turmeric, chilli powder, curry powder and salt and again, stir briefly. Stir in the yoghurt and 1/2 cup water and bring to a simmer. Let the sauce cook for 5 minutes until the oil separates. Pour in 350ml water and the chickpeas and bring to a simmer. Reduce the heat to low and gently simmer for 15 minutes until the sauce is reduced. Remove from the heat. Stir in the fried onion and serve.