Curry-spiced Shepherd’s Pie
100 ml olive oil
650g lamb mince (I used half beef)
1 onion, finely chopped
2 garlic cloves, finely chopped
2cm piece ginger, grated
2 tbs Korma paste (find a good one – Sherwoods isn’t bad)
400g diced tomatoes
1/4 cup tomato kasundi (murumbooee is yummy) – plus extra to serve (really makes it)
1 cup frozen peas
1kg potatoes, chopped
1 cup coriander leaves, chopped
2 tsp ground tumeric
1 long green chilli, seeds removed, finely chopped
juice of 1 lemon
100g unsalted butter
10 – 12 fresh curry leaves (optional, they are damn good on top)
Heat 2 tbs oil in frying pan and cook mince 6 – 8 mins, breaking lumps. Remove from pan and set aside.
Cook onion in pan, 1 -2 mins, until softened, add garlic, ginger, & curry paste. Cook for 1 – 2 mins until fragrant.
Return mince to pan with Kasundi & tomato. Simmer (stirring occassionally) for 15 mins, or until thick. Stir in peas. Transfer to 2L baking dish and allow to cool. Preheat oven 200C.
Bring potato in cold salted water to the boil and cook on medium heat for 12 – 14mins until tender. Drain, mash until smooth. Add coriander, tumeric, chilli, lemon juice and butter and beat with wooden spoon until smooth.
Spread over lamb mixture and bake 20 – 25mins until golden.
Heat butter (or remaining oil) in fry pan and fry curry leaves.
Serve pie with curry leaves & kasundi.
New Orleans Fish Cakes
These are to be made the same size of a rissole. These are so yummy. You can’t beat them with some buttery mash and peas.
Feel free to adjust the fish/crab ratio to suit your tastes.
200g crab meat
300g chopped boneless white fish (gemfish, flake, etc)
2 cups soft fresh breadcrumbs
ground black pepper (to taste)
cayenne powder to taste
1 tbsp low-fat mayonnaise
2 tspn wholegrain mustard
1 tbsp fresh thyme leaves
1/4 cup chopped parsley
1 tspn paprika
1 red onion, finely diced
1/2 cup chopped celery
2 tspn salt-reduced worcestershire sauce
tabasco sauce (to taste)
grated zest & juice of 1/2 a lime
2 tspn olive oil
Preheat over to 190?qc
Place crab, fish and eggs in a food processor & process to a coarse paste.
Set aside 1 cup breadcrumbs and season with pepper & cayenne.
Add remaining ingredients (except the oil) to the processor & pulse on & off until just combined.
Shape mixture into cakes with wet hands and roll in the seasoned breadcrumbs.
Heat oil in non-stick pan and cook fish cakes 1 – 2 mins on each side until brown & crisp.
Transfer to lined baking tray and finish cooking in the oven for 6 – 8 mins (or until cooked through).
Serve immediately with mashed potato & peas.
This is another of our favourite, healthy, quick TV dinners.
We make enough lamb for lunch the following day (double the lamb for this).
Note: Marinate lamb for at least 30 mins (o/night is prefereable)
2 lamb backstraps
3 tbsp cumin
3 tbsp olive oil
3 cloves garlic, crushed
minted yoghurt (see recipe page)
green salad (dressed – 3 tbsp hazelnut oil/ 3 tbls white balsamic)
few roasted cashews
sliced roasted sweet potato
few roasted cashews
plain yoghurt (optional)
We’ve tried many wraps and hanve found the best to be:
Tai Rot Co. Plain Chappati’s – it’s the BRIGHT orange packet.
cook & slice lamb
cook lamb backstrap in HOT pan.
3 – 4 mins each side (medium rare)
rest lamb for 5 mins & slice
make the wraps
Spread wrap with sauce & fill as desired!
Dad’s Fish Pie
This recipe is easy (very quick), it’s yummy and it’s a great way to eat fish!
Serves as many as you buy fish for! Over to you Dad…
3-4 kinds of fish, one must be heavily smoked, one should be white and fleshy
and at least one should be pink or something to add colour (scallops, prawns
and the like can be used). The amount of each depends entirely on the number
of servings required but say one fish one person.
Quite a number of spuds for mashing, again dependent on numbers
Heaps of grated cheese
Dijon Mustard/Horseradish/ whatever flavour herb you fancy
Butter 1 oz per serve
Plain flour 1 oz per serve
1 Lt of milk
Salt & Pepper
Note from Alex – 1 tspn of Dijon was delicious! Ounces???? Translation for those of us who are too young for ounces: 30g butter, 30g flour per serve
METHODE DE’ MAL
Cut fish into bite size pieces and place in either individual ramekins or for larger
number a large ovenproof flatish dish. glad wrap and put in fridge.
Boil and mash sufficient potato to cover the dish or dishes containing fish.
Whilst Spuds are boiling and timed to be ready just after the spuds are boiled you
start your white sauce, usual procedure, including the addition of the mustard or
whatever. stir until smooth and single creamy, ensuring that you have brought it
just to the boil.
When happy with the sauce pour it evenly over the fish in the aforementioned dish
Spread the mashed potato evenly over the dish or each dish sprinkle very liberally
with grated cheese.
Place dish (dishes!!!!) in a preheated oven just below 200 (fairly hot)
You now have 20-25 mins to get your arse into gear, do the veggies pour the wine,
start washing up the crap state the kitchen is now in!!!!
By the time this really quick, easy and nutritious meal is ready, you’re too fucked to care
what it tastes like!!!! (…thanks Dad!)
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