Indian Lamb Curry

An adventurous spirit leads Michael to the bright flavours of India. Lamb curry, aromatic basmati rice, spicy cilantro relish and cucumber mint raita are surprisingly easy to prepare.

• Aromatic Basmati Rice
• Cucumber Mint Raita
• Garam Masala
• Lamb Curry
• Pea Pancakes
• Spicy Cilantro Relish
  

Aromatic Basmati Rice

Yield: 2

Ingredients:

Aromatic Basmati Rice

• 1 cup of basmati rice
• 1 1/2 cups of water
• 1 tsp of garam masala
• pinch of salt

Directions:

Aromatic Basmati Rice

1. Put rice, water and seasonings into a saucepan and bring to a boil. Turn heat down, cover and simmer for 20 minutes. Turn heat off and let rest 5 to 10 minutes.

Cucumber Mint Raita

Yield: 4

Ingredients:

Cucumber Mint Raita

• 1 cup of plain yogurt
• 1 x cucumber
• 1 x small bunch of fresh mint, chopped

Directions:

Cucumber Mint Raita

1. Grate cucumber into a small bowl. Add yogurt and mint and season with salt and pepper.
2. Mix well.

Garam Masala

Ingredients:

Garam Masala

• 2 tbsp of ground cardamom
• 2 tbsp of ground cinnamon
• 2 tbsp of ground cloves
• 2 tbsp of whole cumin
• 2 tbsp of peppercorns

Directions:

Garam Masala

1. Blend everything together in a spice grinder, or by hand with a mortar and pestle.

Indian Lamb Curry

Ingredients:

Indian Lamb Curry

• 2 x onions, chopped
• 2 tbsp vegetable oil
• 5 x cloves of garlic, minced
• 1 x green chili, minced
• 3 tbsp curry powder
• 1 x boneless shoulder of lamb, fat trimmed and meat cut into 2 inch pieces
• 1 x potato, cubed
• 1 x turnip, chopped into 1inch pieces
• 3 x carrots, cut into 1inch pieces
• 1 x 28 oz can of chopped tomatoes
• Salt

Directions:

Indian Lamb Curry

1. Place a large pot over medium-high heat and add oil
2. When it’s hot, add onions and sauté for 3 minutes and then add garlic. Continue to sauté and then add chili. Cook until everything has softened and is beginning to caramelize.
3. Add curry powder and cook out for a few minutes to release its aroma. Add lamb and stir vigorously.
4. Add the vegetables and can of tomatoes and top up with 1 can full of water.
5. Season with salt and bring to a simmer. Cover stew with a lid and simmer for 1 hour.

Pea Pancakes

Yield: 4

Ingredients:

Pea Pancakes

• 1 cup of frozen peas, thawed
• 1 x large egg
• 1 x onion, chopped
• 1 clove of garlic
• 1 tbsp of chopped cilantro
• 2 tbsp of water
• 2 tbsp of oil
• 1 cup of chickpea or 1 cup white flour
• 1 tsp of baking powder
• 1 tsp of curry powder
• 1 tsp of salt
• 2 tbsp of oil

Directions:

Pea Pancakes

1. Put peas, egg, onion and garlic, cilantro, water and oil into the bowl of a food processor and puree.
2. Add flour, baking powder, curry powder and salt and puree until a smooth batter forms.
3. Heat a skillet over medium heat and add 2 tbsp of oil. Using a small ladle, add batter to the hot pan to make 3” pancakes. Cook on the first side until bubbles form on top, flip and cook the other side until golden brown.

Spicy Cilantro Relish

Ingredients:

Spicy Cilantro Relish

• 1 bunch of fresh cilantro
• Juice of 1 lemon
• 2 tbsp of water
• 1 tsp of cumin seed
• 1 x small green chili

Directions:

Spicy Cilantro Relish

1. Place ingredients into a bowl and blend with an immersion blender. Alternately puree in a food processor.

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Backyard Smoked Chicken

Michael’s quest for flavour leads him down a delicious path. Wood smoke roasted chicken, spaghetti squash salad, brown rice and apples satisfy his flavour craving.

• Brown Rice with Apples
• Smoked Sardines
• Spaghetti Squash Salad
• Wood Smoked Roasted Chicken

Brown Rice with Apples

Yield: 4

Ingredients:

Brown Rice with Apples

• 1 cup of brown rice
• 2 cups of apple juice
• 1 tbsp of cinnamon
• 1/2 cup of raisins
• 1 x apple, chopped
• Salt and pepper

Directions:

Brown Rice with Apples

1. Put rice, juice, cinnamon, raisins and apple into a medium-sized pot. Bring to a boil and then cover with a tight fitting lid. Reduce heat and let simmer until rice has absorbed all of the liquid and is tender, about 30 minutes.

Smoked Sardines

Yield: 1

Ingredients:

Smoked Sardines

• 1 can of sardines
• 1 tbsp of grainy mustard
• 1/4 cup of alfalfa sprouts
• 2 tbsp of extra virgin olive oil
• Fresh ground pepper

Directions:

Smoked Sardines

1. Open tin of sardines and leaving them in the tin, spread mustard over top of them. Sprinkle the sprouts on top and drizzle with olive oil. Finish with freshly ground pepper.

Spaghetti Squash Salad

Yield: 4

Ingredients:

Spaghetti Squash Salad

• 1 x spaghetti squash
• 1 cup of prepared pesto
• 1 cup of sun dried tomatoes, chopped
• 1/4 cup of parsley, chopped
• 2 tbsp of balsamic vinegar
• Salt and pepper

Directions:

Spaghetti Squash Salad

1. Preheat oven to 400 degrees.
2. Place squash onto a baking sheet and pierce with a paring knife. Roast it for 45 minutes, until it is very soft. When it’s cool enough to handle, cut it in half and scoop out the spaghetti-like flesh. Place in a large bowl and add the pesto, sun dried tomatoes, parsley, vinegar and olive oil. Toss well and season with salt and pepper.

Wood Smoke Roasted Chicken

Yield: 4

Ingredients:

Wood Smoke Roasted Chicken

• 1 cup of salt
• 1 cup of sugar
• 1 gal of water
• 1 x whole chicken, weighing about 2 pounds

Directions:

Wood Smoke Roasted Chicken

1. In a bowl large enough to hold the chicken and liquid, add salt, sugar and water. Stir until dissolved. Place chicken into the brine and let soak in fridge for 2 hours.
2. Build a large hot hard wood fire in the bottom of an old barbeque and when it’s burned down to the coals, brush them to one side.
3. Place a rack over the other half of the barbeque.
4. Rinse brined chicken and pat dry. Place it on the rack and add 2 or 3 fresh pieces of wood to the fire. Smoke roast for 1 hour or until the chicken reaches an internal temperature of 165 degrees. Slice the breast meat, remove legs and serve on a platter.

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Pan Roast Pork Chops

• Apple Stuffed Pork Chops
• Cumin Seed Oil
• Pork Stuffed Apples
• Southwestern Rice

Apple Stuffed Pork Chops

Yield: 4

Ingredients:

Apple Stuffed Pork Chops

• 2 x fresh Italian sausages, chopped
• 2 x onions, sliced
• 2 x apples, chopped
• 1 1/4 cups of apple cider
• 1 tbsp of fennel seeds
• 4 slices of whole grain bread, toasted and cubed
• 1 tbsp of grainy mustard
• 2 tbsp of olive oil
• 4 x centre cut pork chops, 1 and one half inch thick
• Salt and pepper

Directions:

Apple Stuffed Pork Chops

1. Brown sausages in a skillet over medium-high heat. Add onions, cover with a lid, and cook for 5 minutes, until onion has softened. Add apples, one-quarter cup of the apple juice and fennel seeds and let simmer until apples have softened. Add bread and stir until it’s moistened and absorbed the liquid.
2. Cut a deep pocket into the side of each pork chop and fill with stuffing. Reserve any leftover stuffing.
3. Place a large skillet over high heat and add olive oil. When hot, season the chops with salt and pepper and then sear them for 3 minutes on each side. Cover the pan with a lid, turn the heat down to low and cook for 5 additional minutes. Remove chops and rest on a plate.
4. Reheat the pan and then deglaze it with the remaining cup of apple cider, scraping any brown bits from the bottom of the pan. Let it boil and reduce until thickened. Stir in grainy mustard. Serve over pork chops.

Cumin Seed Oil

Ingredients:

Cumin Seed Oil

• 1 cup of vegetable oil
• 3 tbsp of cumin seeds

Directions:

Cumin Seed Oil

1. Put oil and cumin seed into a mason jar. Put the jar in a water bath on top of the stove and gently heat through. Shake and leave to infuse for 24 hours.

Pork Stuffed Apples

Yield: 4

There will be leftover stuffing from the pork chops. Use it to stuff apples as a side dish for the pork.

Ingredients:

Pork Stuffed Apples

• 4 x Cortland apples

Directions:

Pork Stuffed Apples

1. Preheat oven to 350 degrees.
2. Slice the tops off of the apples and scoop out much of the flesh. Fill with leftover pork stuffing, place the tops back on and put into a baking dish. Bake for 20 minutes, until the apples soften and the filling heats through

Southwestern Rice

Yield: 4

Ingredients:

Southwestern Rice

• 1 cup of basmati rice
• 2 cups of tomato juice
• 1 tbsp of cumin seed oil
• 1 x small red onion, diced
• 1 x red pepper, diced
• 2 x cobs of corn, kernels removed and cobs discarded
• 4 x green onions, chopped
• 1/4 cup of fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper

Directions:

Southwestern Rice

1. Put rice and tomato juice into a saucepan and bring to a boil. Turn heat down, cover with a lid and simmer until all of the liquid has been absorbed, about 15 minutes. Toss with fork and let cool slightly.
2. Heat cumin seed oil in a large skillet. When it begins to smoke, add onions and peppers and sauté quickly until they are softened and slightly caramelized. Add corn and continue to cook for about 3 minutes. Add rice, season with salt and pepper and stir-fry until incorporated. Stir in green onions, cilantro and lime juice and adjust seasoning.

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Caribbean Salmon

• Banana Rum Coconut Smoothies
• Caribbean Coconut Crusted Salmon
• Caribbean Salad
• Caribbean Salsa
• Fresh Grated Coconut
• Mango Fool
• Reggae Rice

Banana Rum Coconut Smoothies

Yield: 2

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Banana Rum Coconut Smoothies

• 4 x bananas
• 2 cups of pineapple juice
• 1 can of coconut milk
• pinch of ground allspice
• 1 tsp of vanilla extract
• 4 oz of vanilla extract
• Juice of 1 lime

Directions:

Banana Rum Coconut Smoothies

1. Place all ingredients into a large pitcher and puree with an immersion blender or alternately, puree in a blender.

Caribbean Coconut Crusted Salmon

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Caribbean Coconut Crusted Salmon

• 1 1/4 cups of shredded, unsweetened coconut
• 4 x 6 oz salmon filets, skin removed
• Salt and pepper

Directions:

Caribbean Coconut Crusted Salmon

1. Preheat oven to 375 degrees.
2. Put coconut into a freezer bag. Drop in the salmon filets one at a time and toss to coat. Place on a lightly oiled baking sheet and season with salt and pepper. Bake for 15 minutes.
3. Serve with Caribbean Salsa.

Caribbean Salad 2

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

For the Salad Base:

• 6 cups of mixed salad greens
• 3 x green onions, sliced
• 1/2 cup of fresh cilantro leaves
• 1 cup shredded coconut, toasted
• 1 x mango, peeled, pitted and sliced

For the Coconut Lime dressing:

• Zest and juice of 2 limes
• 1/2 cups of coconut milk
• 1 tbsp of fresh ginger, grated
• Salt and pepper

Directions:

For the Salad Base:

1. Put dressing ingredients into a jar with a tight fitting lid and shake well. Add salt and pepper to taste. Toss with the greens.

Caribbean Salsa

Yield: 6

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Caribbean Salsa

• 2 cups of fresh pineapple, cut into small chunks
• 1 x small red onion, diced
• 1 cup of fresh cilantro, minced
• 1/4 cup of extra virgin olive oil
• Zest and juice of 1 lime
• Several dashes of your favourite hot sauce

Directions:

Caribbean Salsa

1. Put pineapple, red onion and cilantro into a medium-sized bowl. Add lime zest and juice, oil and hot sauce. Toss well and let flavours mingle for at least one half hour before serving.

Fresh Grated Coconut

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Fresh Grated Coconut

• 1 x whole coconut

Directions:

Fresh Grated Coconut

1. Preheat oven to 400 degrees.
2. Pierce the eyes of the coconut using a hammer and large nail. Drain coconut milk and reserve for another use.
3. Bake coconut in oven until it cracks, about 20 minutes. Let cool and then crack it in half with the blow of a hammer. Peel coconut flesh from the outer shell and shred using a box grater. Refrigerate in a re-sealable plastic bag.

Mango Fool 2

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Mango Fool

• 2 x mangos, peeled, pitted and cubed
• 2 cups of cream, whipped
• 1 tbsp of sugar

Directions:

Mango Fool

1. Puree mangos with the sugar and fold into the whipped cream.
2. Pour into 4 glasses or serving bowls and refrigerate until serving time.

Reggae Rice

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Reggae Rice

• 1 cup of basmati or 1 cup of white rice
• 1 x 28 oz can of whole tomatoes
• 1 x can of black beans, rinsed
• 1 tsp of ground allspice
• 1 x cubanella or 1 x chili pepper, minced
• 2 x green onions, sliced thinly
• 1/4 cup of fresh cilantro, minced
• 1 tsp of salt
• pinch of pepper

Directions:

Reggae Rice

1. Put rice, tomatoes, black beans, allspice and salt and pepper into a medium-sized saucepan. Place over medium-high heat and bring to a boil. Turn heat down and let simmer until liquid has absorbed and rice is tender, about 20 minutes. Fluff with a fork and add green onions and cilantro just before serving.

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