3 Ballymakenny Farm Purple Potatoes
1 Med Cauliflower
1 tsp Asafoetida
1 tbs Whole Cumin
20ml Mustard Oil
2 tbs Dry Fenugreek
2 tbs Ground Coriander
1 tbs Garam Masala
1 tbs Turmeric
1 tbs Chilli Powder
Salt ( as per taste )
Fresh Coriander to garnish
Peel potato, cut lengthwise and soak in water, add cauliflower. Add mustard oil to pan, allow to heat and add cumin seeds. Drain the potatoes and cauliflower and when seeds start splattering add into the pan. Add turmeric and asafoetida. Turn heat to low, cover pan and let potato and cauliflower cook till tender. Add a dash of water if needed. Once potato and cauliflower is 80% cooked add the remaining ingredients and finish cooking. Adjust seasoning and garnish with coriander.
2 Cans Tuna
2 Kaffir Lime Leaves
Drain the Tuna leaving a little water. I used tinned tuna as I was doing a clean up of my cupboards. Chop the coriander and scallions and kaffir lime leaves. Grate some fresh ginger. Add black pepper and fish sauce. Mix it all up. Break the eggs and beat with a fork and add to the mixture. Using your hands make small cakes and fry with some oil. I use Newgrange Oil. Fry on a low heat 2 mins on each side. I served them with Finnegans Wedges and a mustard Mayo.
Veggie Bean Burger
I made this burger today and was asked to share the recipe. I hope you enjoy.
1 400g tin chickpeas
1 400g tin kidney beans
1\2 bunch of fresh coriander
1\2 teaspoon chilli powder
1\2 teaspoon ground coriander
1\2 teaspoon ground cumin
1 lemon, zest of
1 cal spray oil
Drain and place the chickpeas and kidney beans into the food processor. Chop the coriander leaves and add them with the spices. Then pulse until combined, don’t let they loose the texture.
Chrispy Fried Wing
Chicken Wings 12 no
Soya Sauce 2-3 tsp
Red Chilli 1tsp
Garlic 2tsp (Chopped)
Ginger 1tsp (Chopped)
Corn Starch 4-5 tbsp.
Green Chili 1tsp (Chopped)
Salt as per Taste or 1tsp
Sesame oil 2tbsp
Tomato Ketchup 2tbsp
Chili Paste 1tsp
Take Chicken Wings and using a sharp knife scrape all the meat off the bone to one end.
Make the Marinade by mixing 2tsp Soya Sauce, Garlic, Ginger, Red Chili, and Salt Vinegar & Green Chili
Marinade wings for 2-3 hours.
Remove the Wings from Marinade and add Corn Starch to marinade and mix well to make batter
Dip Chicken Wings in batter one by one and deep Fry them.
Add Sesame Oil to Sauce Pan, Add fresh Ginger Garlic
Sautee for a minute, Add a dash of Water, Soya Sauce & Chili Paste
Add 2 tbsp Ketchup and reduce it (You can mix 1 tsp Corn starch in water and add to thicken sauce)
Either Sauté Chicken Wings in Sauce to coat them or serve the dipping sauce separately
Green Chilli- 2no
Black Pepper (Crushed)-1tsp
Buy whole prawns, Peel them and de-vein them using a knife.
Steam the prawns in steamer till they turn opaque
Add Sesame Oil in a pan, Add Fresh Garlic, Green Chilli (Chopped) and sauté
Add Tomato paste & Black Pepper, Add Water and mix thoroughly.
Add Soya Sauce & Vinegar, Let the Liquid reduce at slow heat. Check Seasoning
Put the Prawns on Skewers and rest them in sauce.
Mix Corn Flour with water and add to the prawns in sauce slowly using a Teaspoon
Mix it and the sauce will reduce to coating consistency.
Toast a slice of Bread (Cut Rectangle), Arrange it on plate and add rest Skewered Prawns on the toast.
Pour sauce using a spoon over prawns evenly.
Garnish with some Sliced Radish & Peeled Carrots, Celery & Baby Leaves
You can use Cider Vinegar if palm vinegar not available.
You can also use Chilli Sambal instead of Green Chillies.
Try use light soya sauce otherwise sauce will be too dark
Chicken Butter Malasa
Ginger Garlic Paste-30ml
Salt-As Per Taste
Bouquet Garni- Cloves/Cinnamon/Bay Leaf/Cardamom
Clean Chicken Legs, Remove all the skin and make deep incisions using a sharp knife.
Absorb all moisture of Chicken Legs using a tissue.
Add Chicken legs to a mixing bowl, Add 1tsp Garam Masala,1tsp Chili powder, 1tbsp Ginger Garlic paste, Salt mix it well.
Marinate it for at least 24 hours. Refrigerate it overnight
Next day, Sear the Chicken Legs on a pan using Mustard Oil. Let it cool.
Once the chicken is cooled down, Add Yogurt & Mustard Oil & fresh Lemon Juice and mix it thoroughly
Cook the Chicken Legs on skewers in pre heated oven at 160 degrees for 30 minutes.
As we are putting Chicken Legs in oven We need to start our sauce.
Put Cashew Nuts to boil with enough water to cover them, Keep cleaning the scum as cashew boils. Boil the nuts for 15 minutes (till nuts are softened) and wash them with cold water.
Add Butter Ghee in a sauce pan, Add Bouquet Garni once Ghee has reached its smoking point (which is very High), Add 1tbsp Ginger Garlic Paste, Sauté for a minute, Add Ground Spices (1tsp Garam Masala, Ground Coriander, Chilli Powder) Cook spices for 2-3 minutes
Add Tomatoes (Pureed), Jaggery and let it cook on slow heat till oil separates.
Blend the Cashew Nuts (boiled) in to smooth paste. Add this paste to the Tomato sauce and blend the whole mix using Handy Blender or Soup Gun which ever accesible.
Check the seasoning, Add Fenugreek Leaves,Fresh Green Chilli, Butter and Cream, Mix it well.
Add Chicken Legs to sauce and serve it own its own or with Basmati Rice
Pour Butter Masala Sauce in a round plate,using a round ring. Take the ring off slowly and rest Chicken Leg (halved) on the sauce. Use Yogurt, Coriander or Red Onions as Garnish
Mustard Oil gives the best results for roasting.
Use Good Quality Honey if Jaggery not available.