Walter's recipes

Green Gram Milk Rice (Moong ata Kiri Buth)
by Malini Singarayer
Ingredients
1 Long grain raw rice: 1 and a 1/2cup 2 Moong (green gram): 1/2 cup
3 Water: 6 cups
4 Coconut milk 1⁄2 tin: 100ml
5 Salt to taste
Equipment
Saucepan large (1.5 litre); cup measure; can opener;timer;
Method
Wash moong and cool until soft. Wash rice until water runs clear. Add rice into pan with cooked moong and cook. When it comes to the boil reduce heat by half and mix thoroughly. Let it cook for 10mins, add 2 cups water and mix again. Continue cooking for another 10 mins. Check that rice grains are cooked (SL finger test). If grain is hard, mix well and let it simmer for another 5 mins. Dilute thick coconut milk from can with equal amount water. Stir in milk into pan and allow it to simmer for 5 mins. Stir well and remove moong ata kiributh from heat.
Serving (serves 4)
Moong ata kiributh served at break- fast with lunu miris
89
Rice,noodles& co


Spicy Yellow Rice (Kaha Buth) from Ratwatte
by Malini Singarayer
Ingredients
1 Samba or Basmati rice: 500g 2 Ghee :100ml
3 Cinnamon 2” quills :2
4 Cardamoms open pods : 8
5 Cloves : 8
6 Rampe 2” pieces :3
7 Curry leaves : 20
8 Cashew nuts, separated into halves fried in ghee: 15 9 Onions, finely sliced: 3
10 Raisins fried in ghee : 50g
11 Green peas frozen :50g
12 Dry chillies, point cut off and fried in ghee
13 Eggs, hard boiled, shelled and each cut into 2 halves : 2
Equipment
Knife and chopping board ; wok and ladle; saucepan strainer; 4 bowls; weighing scales; measuring jug, tsp, tbsp
Method
Boil the peas in a saucepan drain water and set aside. Melt ghee and fry cashew nuts and set aside in bowl. Next fry raisins until they become rounded and set aside. Now fry the onions to a golden yellow and set aside. Then into same ghee in wok add cinnamon, cardamoms, cloves for a few mins . Now add the rice and fry it. Then add into wok, thin coconut milk, rampe, curry leaf, turmeric and salt and cook on high heat for 15 mins until rice grains pass finger test. Add thick coconut milk and turn heat on to low and cook for 10mins. The kaha buth is ready to serve.
Optional garnishing
Rice served onto a rice dish and decorated with hard boiled eggs (@ 1⁄2 egg per person) cut on vertical axis, onions fried to a gold-
en colour, raisins fried and rounded, fried cashews
and boiled green peas.
Serving (serves 4)
Kaha buth is served as a celebration meal is usually served with a meat curry, aubergine, ala thel, pappadam, lime pickle or else with any plain curry.
Rice, noodles & co
90


Risotto Chicken and Chorizo (Spanish dish)
by Lushanthi Edirisooriya
Ingredients
Chorizo sausage, thinly sliced
1 free range or organic chicken breast, cut into small pieces
Risotto rice - 1/2 cup per person
1 large glass of white wine
Olive oil
1 courgette, sliced at an angle
Knife and chopping board; cheese grater; Measuring cup, glass.
Method
Heat up the oven to 180 C. Wash the baby tomatoes and place them in a roasting dish. Crack fresh salt and black pepper over the top and pour over a generous serving of good quality olive oil. Add a tablespoon of balsamic vinegar and throw in a sprig of rosemary. Put the tomatoes in the oven when it is up to tem- perature and cook for twenty minutes. In the meantime, you can start on the risotto. Put a good lug of olive oil in a Sautee pan on the hob, and add your sliced garlic, chopped red onion, and the rest of the rosemary - washed, leaves taken off the stalks and finely chopped. Simmer on the hob for five minutes. Add your sliced chorizo and chicken and continue to cook for five minutes.
Once the chicken has started to colour and the oils are seeping out of the chorizo, add your rice, frying at a medium temperature for a couple of minutes. Then add the wine, keeping the temperature high enough for the wine to simmer. Now start adding the chicken stock, a small amount at a time, but keeping the ingredi- ents just covered beneath the stock. You\’ll need to cook the rice for about fifteen - twenty minutes. After ten minutes, add the sliced courgette, pushing it into the risotto to ensure it cooks through. At this point, your tomatoes should be done. Take them out of the oven and leave to one side.
When your rice is cooked, it is important to leave your risotto to rest. Add a knob of butter, and pour in the roasted baby tomatoes, together with the yummy balsamic juice that will be in the pan. Add the grated parmesan and stir these ingredients through the risotto gently. Cover and leave to rest for a couple of minutes (five). Your risotto is now ready to serve! Season to taste and enjoy.
Equipment
Parmesan cheese, finely grated Salt and pepper
One handful fresh rosemary stalks Baby tomatoes
Balsamic vinegar
Good quality organic chicken stock One red onion, finely chopped
2 cloves garlic, sliced
91
Rice,noodles& co


All in one Rich Rice Meal from Basel
by Malini Singarayer
Ingredients
1 Basmati rice : 250g
2 Chicken breast sliced : 1
3 Onion diced: 1
4 Celery : 2 sticks
5 Peppers red, diced : 2
6 Cajun paste : 1 jar
7 Spring onions chopped: 3
8 Parsely chopped :1 bunch
9 Lemon cut to wedges: 1
10 Baby spinach whole : 50g
11 Olive oil: 1 tbsp
12 Butter : 2 knobs
13 Roasted in butter cashews roughly cut : 50g 14 Roasted in butter raisins : 50g
Equipment
Knife and chopping board; weighing scales; measuring tsp, tbsp., saucepan; Fry- ing pan and ladle; timer.
Method
Rinse rice until water runs clear.
Heat olive oil in a non stick pan and stir fry chicken on medium heat for 10 mins. Now add the vegetables and seasoning and cook for 5 mins.
Stir in the sauce and cook for another minute.
Add rice and mix thoroughly with ingredients in pot. Now add boiling water and allow it to boil with lid on. Then cook on medium heat for 10mins. Now add the baby spinach and cook on low heat for 5 mins with lid off. When rice is cooked, loosen it up with a fork. Sprinkle cashews, raisins, spring onions and parsley on the all in one rich rice meal.
Serving (serves 2)
All in one rich rice is ideal as a meal at lunch.
Rice, noodles & co
92


Baked Chicken Rice with
Stir Fried Water Spinach (Kang Kung)
by Malini Singarayer
Ingredients
Baked Chicken Rice
1 Basmati : 1 cup
2 Chicken breast : 1
3 Garlic paste : 1 tbsp
4 Ginger paste : 1 tbsp
5 Chilli powder : 1 tsp
6 Soya sauce : 1 tbsp
7 Oyster sauce : 1 tbsp
8 Spring onions : 1 bunch 9 Red peppers, finely sliced : 1
10 Sesame oil: 1 tbsp. 11 Salt to taste
Equipment
deseeded,
12 Pepper 1⁄2 tsp.
13.White wine vinegar 30ml
Stir Fried Kang Kung
14 Kang kung, washed and chopped into rough 3”lengths : 2 bunches
15 Cashew each halved: 200g
16 Onion sliced into rings : 1
17 Dry red chillies, sliced :2
18 Chinese 5 spice: 1⁄2 tsp
19 Salt :1⁄2 tsp
20 Pepper coarsely ground : 1⁄2 tsp 21 Soya sauce: 1 tbsp
22 Oil as required
Timer; knife and chopping board; wok and ladle; frying pan; weighing scales; measuring cup, tsp, tbs; greased oven proof baking dish; foil to cover baking dish; bowls; saucepan with lid.
Method
Baked Chicken Rice
Preheat oven to 170C
Wash rice and cook with one and a half cups of water on high for 5 mins. Cover pot and cook on low for 10mins and set aside. Loosen with fork and transfer to baking dish. Marinate chicken for 30 mins with garlic, ginger, chilli powder, salt, pepper, soya sauce and white wine vinegar. Fry chicken marinade in sesame oil in wok for 5 mins. Transfer the cooked chicken with sauce, on the rice in baking dish. Sprinkle spring onions, red pepper, four tbsp. water and spoonful in oyster sauce. Cover with foil and bake for 15mins.
Side Dish (Stir Fried Kang Kung)
Heat oil in frying pan and roast cashew for 2 mins and set aside. Into same pan add kang kung, Chinese 5 spice, salt, pepper, light soya sauce and cook until soft. Then add onion rings and dry chilli slices and stir fry until onions are soft. Then mix in the roasted cashew. Stir fried kang kung is now ready to serve.
Serving (serves 2)
Serve baked chicken rice with stir fried kang kung.
93
Rice,noodles& co


Pilau Rice
for an Appetising Meal
by S Singarayer
Ingredients
1 Basmati rice: 1 cup
2 Veg stock on the boil: 200ml 3 Ghee oil :2 tbsp
4 Garlic ginger : 1 tsp
5 Cumin seeds : 1tsp
6 Cardamom pods, open : 6
7 Cloves : 6
8 Cinnamon : 2” quill
9 Bay leaves : 2
10 Onion sliced : 1
11 Turmeric :1/2 tsp
12 Fennel seeds : 1⁄2 tsp
13 Green peas : 1⁄2 cup
Equipment
Bowl; colander; pot with lid; knife and chopping board; mortar and pestle; fry- ing pan; timer.
Method
Soak rice for 30mins and drain water thoroughly (for 20mins). Heat oil pot and transfer cardamoms, cloves, cinnamon, cumin, fennel and fry for 1 min. Now add the drained rice, garlic, ginger, salt and keep stirring continuously for 5-10 mins, to coat the rice grains with spicy oil and to prevent rice from burning. Then add the boiling vegetable salt, stock, peas, turmeric to the rice and let it cook on high for 5 mins. Cover pot and lower heat to a minimum and let it cook undis- turbed for 15ins. Now fry onions until they are golden in a mixture of ghee and oil in a frying pan. Now fluff up the cooked rice with a fork and add the fried onions and hot ghee onto the Pilau rice and remove from heat.
Serving (serves 2)
Pilau rice served with curry.
Rice, noodles & co
94


95


Spicy Singapore Style Rice Noodles/ Vermicelli
by Walter Singarayer
Ingredients
1 Noodles, soaked for 30 mins in warm water: 200g
2 Beef, lean strips cut into 2” pieces: 200g
3 Pork, lean strips cut into 2”pieces: 200g
4 Prawns, shelled and gutted: 250g 5) Chicken breast, cut into 2” piece: 200g 6 Sherry :2 tbsp 7) Lime juice: 1 tsp
8 Garlic paste: 1 tsp, 9) Ginger paste: 1 tsp
10 Sweet corn: 100g, 11) Green Peas:100 g
12 Leeks, two stems finely sliced, 13) Mushrooms, sliced :100 g
14 Red Pepper, seeded and diced :1/2 15) Carrot, chipped : 1
16 Fresh green chilli, finely sliced : 1, 17) Salt and Pepper : 1⁄2 tsp each 18 Chinese five spice :1 tbsp 19) Soya sauce, light : 1 tsp
20 Sesame oil: 3 tbsp
Equipment
Saucepan 1 litre; colander; wok and ladle; 500 ml bowls 9; timer; chopping board and knife; weighing scales; measuring tsp, tbsp.
Method
Marinate separately as follows, beef in Sherry and ginger, pork in ginger, prawn and chicken in garlic, lime and salt.
Add the sesame oil to wok and heat it. Add beef and stir fry for 5 mins. Now add pork into wok and keep frying for 5 mins. Next add the prawns and fry until they go pink. Now add the chicken and fry for 5 mins. Now add the sweet corn, peas, leeks, peppers, mushrooms, and carrot and stir. Finally add the rice noo- dles, green, chilli, salt, pepper and Chinese
5 spice. Stir in soya sauce and remove the spicy Singapore style rice noodles from heat.
Serving (Serves 2)
Spicy Singapore style rice noodles served with any Chinese preparation of meat or seafood
Rice, noodles & co
96


Beef and Leeks with Egg Noodles by Walter Singarayer
Ingredients
1 Beef cut into thin strips 2 “ long: 500g
2 Leeks stems washed and cut into thin rings : 2 3 Egg Noodles :250g
4 Soya sauce dark :1 tbsp
5 Veg stock :100ml
6 Sherry :1 tbsp
7 Spring onions washed and sliced : 1 bunch
8 Caster sugar : 2 tsp
9 Corn flour : 2 tsp
10 Pepper coarsely ground : 1 tsp
11 Veg oil : 2 tbsp
12 Salt :1 tsp
13 Chives fresh chopped into 2” lengths: handful
Equipment
Wok and ladle; knife and chopping boards; glass bowl; saucepan 1 litre; weigh- ing scales; pepper grinder; measuring tsp, tbsp, jug; chop sticks
Method
Marinate beef with soya sauce, pepper, sherry, cornflour and set aside in bowl for 1 hour. Heat oil and stir fry beef for 3 mins in a wok. Now add spring onions, leeks, sugar and stir fry mixture for 3 mins. Then add veg stock and cook for 5 mins until it thickens. Next add egg noodles into boiling water in saucepan. Cook for 5 mins until tender and drain and transfer into wok. Now add 1⁄2 chives into wok and toss mixture for 1 min. Remove from heat the beef and leeks with egg noodles. Serve in a dish and garnish with remaining, chopped, fresh chives.
Serving (Serves 2)
When serving the beef and leeks with egg noodles, for more flavour soya sauce / chilli oil can be added. Eaten with chop sticks if preferred .
97
Rice,noodles& co


Rice sticks from Thankarajah Arulampalam’s Recipes, Mansfield
by his daughter Lohini Wilson in Melbourne
Ingredients
1 Rice sticks : 1 pkt
2 Pork: 1 lb
3 Onion large : 1
4 Spring onions : 1 bundle 5Leeks : 1
6 Garlic : 4 cloves
7 Oriental mixed vegetable: pkt 1
8 Chilli powder :1 tsp
9 Turmeric :1⁄4 tsp
10 Garlic powder : 1⁄4 tsp
11 Garam masala or curry powder :1/4 tsp 12 Soya sauce : 1⁄2 oz
13 Chicken stock :1 pkt
14 Lard or vegetable oil : 1⁄2 oz
15 Cooking salt :1 tsp
Method
Soak rice sticks in cold water for about 45mins
Slice the pork meat into longitudinal strips. Add the chilli powder, garlic powder, turmeric powder, and garam masala.
Then add the chicken stock and soya sauce and mix thoroughly with cooking salt and allow to marinate.
Transfer the sliced onions and garlic cloves, the lard or vegetable oil into a wok and then add the marinated pork meat and stir fry for 10mins. Strain the water from soaking rice sticks and add the rice sticks into hot
wok in which the pork has been fried, after having added
the chopped spring onions, leeks and the oriental vege-
table mix.
Serving
Add cooking salt to taste. Mix thoroughly in the wok. This will be enough to serve 3 adults
Rice, noodles & co
98


Spaghetti Marinara
a Recipe from Teresa Ponzini by Rev. Fr. Anthony Pellegrini
Ingredients
1 Spaghetti, cooked :1lb
2 Tomatoes, chopped :2lb
3 Onions, chopped :3
4 Garlic : 3 cloves
5 Anchovies :3
6 Sugar: 1 tsp
7 Pepper, Marjoram, Bacon rinds, Grated Parmesan : as required
8 Oil for frying
Equipment
Frying pan and ladle; saucepan; knife and chopping board; cheese grater.
Method
Heat the oil and fry the bacon until crisp. Remove them. Now brown the onions and garlic and then add the tomatoes. Simmer for five minutes. Remove garlic and cook slowly for 40 minutes. Stir the tomatoes until very pulpy. Now add sugar, pepper, marjoram and the anchovies. No salt needed. Simmer for another 15 minutes and remove the sauce from heat.
Serving Serves 4
Spaghetti Marinara served with the sauce over cooked spaghetti, together with grated Parmesan cheese.
99
Rice,noodles& co


Coconut Roti (Pol Roti)
by Walter Singarayer
Ingredients
1 Plain wheat flour: 4 cups
2 Desiccated coconut: 2 cups
3 Green chillies, fresh finely cut: 2 4 Curry leaves, fresh finely cut : 20 5 Onion, diced: 1
6 Oil : as required
7 Salt to taste
Equipment
Bowl 1.5 litre :1; measuring cup, jug; knife and chopping board:1; kitchen pa- per; flat (Pyrex) dinner plate; frying pan; 9” dia,, heavy bottomed: 1; metal spatula;
Method
Mix all ingredients in bowl and add water a little at a time and combine it into a ball.
Cover with wet cloth and leave it aside to rest for 30 mins
Roll ball into a log shape and cut into 6 lengths
Knead each ball and flatten it into a round shape on glass plate.
Heat frying pan. Dip paper in oil and rub on heated frying pan. Now transfer the roti on to frying pan.
Cook 5 mins on each side on medium heat, to make pol roti crisp and serve.
Serving ( Serves 4)
Pol roti served with lunu miris, pol sambol , seeni sambal, or any curry.
Rice, noodles & co
100


Plain Hoppers (Aappa)
made in London by Malini Singarayer
Ingredients
1 Rice flour :3 cups
2 Natural yeast :1 tsp
3 Coconut milk can diluted with 200 ml water: 600ml 4 Sugar: 2 tbsp
5 Salt,
6 Gingelly oil.
Equipment
Non stick hopper pan (small wok with round bottom) and lid; measuring cup, jug, tsp, tbsp.; wide tray; bowl for yeast; kitchen paper; can opener; timer; small bowl for oil; large spoon; wooden spatula; large bowl for batter.
Method
Into 1⁄2 cup of luke warm water add yeast and sugar and let it ferment 1-3 hours. Add 1⁄2 cup rice flour into a pan and mix in a cup of water. Whisk together and cook over v low heat until it turns into a sticky transparent paste and allow it to cool.
Mix rice flour and yeast with water to form a pastry ball and let it rest for 1 hour for pastry to rise. Add coconut milk and salt to the risen pastry and mix by hand to give a thick fluid. Next mix in the flour paste and render the batter smooth. Allow it to rest for 15mins. Wipe wok with gingelly oil, using a kitchen paper, place lid and heat empty wok on low heat for 2 mins or so. Pour a large spoonful of hopper batter into pan. Holding the pan freely swirl the batter around, within the pan and return pan to heat. Place lid on pan. Hopper will be ready in 2-4 mins. Using a wooden spatula remove hopper from pan. Repeat making hoppers until all batter is finished.
This recipe can give 12-15 plain hoppers
Serving ( serves 4)
Plain hoppers served at breakfast with jam, at lunch or dinner in Sri Lankan homes with any of the following pol sambol, seeni sambol , fish curry, meat curry.
101
Rice,noodles& co


Egg Hoppers (Biththara Aappa) made in London
by Malini Singarayer
Ingredients
1 Rice flour :2 cups
2 Wheat flour : 1 cup
3 Bicarb soda :1 tsp
4 Coconut milk can diluted with 300 ml water: 500ml 5 Sugar: 2 tbsp
5 Salt, Pepper: 1⁄2 tsp
6 Gingelly oi: 1 tbsp
7 Eggs :2
Equipment
Non stick hopper pan (small wok) and lid; measuring cup, jug, tsp, tbsp.; wide tray; bowl ; kitchen paper, can opener, timer, small bowl, large spoon, wooden spatula, large bowl.
Method
Mix rice flour, wheat flour sugar and baking soda with water to form a pastry ball and let it rest for 1 hour for pastry to rise. Add coconut milk and salt to the risen batter and mix by hand to give a thick smooth fluid.
Heat wok on medium heat and wipe gingelly oil with kitchen paper and first pour a large spoonful of the batter into pan.
Holding the pan swirl the pastry around within the pan and place pan back on cooker. Crack and add an egg in pan and place lid on pan and allow the egg hop- per to cook. Egg hopper will be ready in 4 mins. Using a wooden spatula remove egg hopper from pan. Repeat making the 2nd egg hopper.
The remaining batter can be used to make plain hoppers.
Serving ( serves 2)
Egg hoppers together with plain hoppers are served at breakfast or dinner in Sri Lankan homes with pol sambol, seeni sambol , fish curry, meat curry.
Rice,noodles& co
102


Bread,
Home Made my way
by Malini Singarayer
Ingredients
1 Strong white flour : 500g 2 Yeast, a sachet; 7g
3 Salt: 1 tsp
4 Sugar: 2 tsp
5 Egg, well beaten : 1
6 Butter : 15 ml
7 Full cream milk : 100ml 8 Water :300ml or more
Equipment
Bowl and wooden ladle; cling film; measuring tsp, tbsp.,jug; weighing scales; pair of scissor; timer; flat tray; grease proof paper; baking loaf tin; wire rack, table fork.
Method
Take the flour in a bowl and mix yeast with it. Next add the sugar and mix well. Now add beaten egg, butter and salt to the bowl and mix. Then mix in the milk followed by water a little at a time into the flour and combine all to form a soft smooth ball. Knead it for 10-15 mins and place the flour ball, back in the bowl. Cover with cling film and allow it to rest for 1 hour at room temperature. After 1 hour the flour will double its size. Now flatten the ball and fold the opposite sides to give a loaf shape. Place this dough in a grease proof paper (with fold at bottom) and let it prove for 1 hour at room temperature. Preheat oven. Now bake at 220C for 30mins. Check if loaf is cooked by tapping at base. If not ready it can go back in the oven for another 10mins. The baked bread loaf to be transferred to cool, on a wire rack.
Serving (large loaf will provide 12 slices of bread)
103
Rice,noodles& co


Idly made in Totteridge
by Emmo Savundranayagam
Ingredients
1 par boiled rice (Idli rice): 3 cups
2 whole urid dahl (without skin): 1 cup
3 Fenugreek seeds : 1 tsp
4 Sea Salt (to taste):1 1⁄2 tbs
5 Ice water for grinding: (approximately 1 cup):
Method
Wash and soak rice, urid dahl and fenugreek separately for 5 hours.
Adding ice water a little at a time, grind the urid dahl and fenugreek to a fine paste. Using a whisk beat the batter to make it light and fluffy.
Grind the rice adding ice water until slightly grainy. Mix the rice batter with the urid dahl batter. Add salt and mix it well with a whisk thus incorporating air into the batter. The consistency of the batter is very important. If your batter is too thin, the idli will turn flat.
If your batter is thick, then your idli will be too hard. So you need to take care when adding water while grinding, adding water little by little and checking the consistency.
Allow the batter to ferment for about 7 to 8 hours. When the batter has risen well, it is ready to be steamed. Mixing the batter very lightly helps to make it of a uniform consistency.
Bring a mug of water to a boil in an idli steamer. Grease the idli plates with ghee or Gingelly oil and lightly sprinkle with water. Ladle the batter into the idly moulds and stack them onto the Idly stand. When the water in the steamer starts to boil, carefully place the idly stand in the steamer and adjust the flame to a medium high, high enough to steam cook the idly and not too high to bounce up to the idly plates. Cover and steam for 10 minutes. Switch off the stove and leave it for 3 minutes. Remove the idly plates and allow
to cool for a further 3 minutes. Use a wet spoon to remove the idlis from the mould.
Serve Idly with Sambar or Sambal.
R
104
R
R
i
i
i
c
c
c
e
e
e
,
,
,
n
n
no
o
o
o
o
o
d
d
dles& co


Home made Pittu from Hatton
by Walter Singarayer
Ingredients
1 Roasted rice flour: 400g
2 Desiccated coconut : 2cups 3 Salt to taste
4 Warm water as required.
Equipment
Pittu steamer, consisting of a pot to contain water for boiling and a fitting pittu steaming cylinder with filter and lid; a rod longer than the barrel of pittu steam- ing cylinder; a flat platter to unload pittu; measuring tbsp.; large bowl; weighing scales; large bowl, small bowls; timer.
Method
Pour 1 litre of water into pot and let it boil. Let desiccated coconut soak in a cup of water. Keep aside one half of the soaked coconut. Next in large bowl mix evenly the other half of soaked coconut and the flour. Gently keep mixing with fingers to a typical pittu consistency. Place filter securely in the pittu steaming cylinder. Transfer 1 tbsp of soaked coconut into cylinder. Then transfer 4 tbsp of prepared flour mixture. Now repeat with another tbsp. of coconut followed by flour mixture. Finish off with a 1tbsp coconut at the top of cylinder.
Now place the loaded cylinder on the pot of boiling water. Steam will escape from cylinder in 5-10mins. Then cover the cylinder with its lid and allow steam- ing to continue for another 5 mins. Lift off cylinder from steamer and using the rod, push out the steamed pittu onto a flat platter.
Serving (serves 4)
Pittu served with pol sambol and curry with gravy.
105
Rice, no
o
o
o
d
d
l
le
e
s
s&
&
c
c
o
o


Semolina (Rava) Thosai from London
by Dharman Vijeratnam
Ingredients
1 Urid daal soak for 4-6 hours :1 cupful 2 Semolina fine : 2 cupsful
3 Fenugreek: 1⁄2 tsp soaked for 4-6 hours 4 Cooked rice: 1/2 cup full (optional)
Equipment
Pan cake pan ad ladle; liquidiser; measuring cup tsp, bowls; saucepan
Method
Liquidise the daal and fenugreek. Cooked rice can be added at this stage
Add semolina and water and allow it to ferment in a warm place. When fer- mented little bubbles would appear in surface. Add salt to taste. Rub oil on pan- cake crepe pan to make rava thosai.
Serving (serves 2)
Served at breakfast with a curry
Rice, noodles & co
106


Thosai from Tradition
by Antoinette Nevins
Ingredients
1. Onions -1
2. Olive oil-1tsp
3. Mustard- 1 tsp
4. Cumin - 1/2tsp
5. Urid dhal -2 cups
6. Curry leaves -1sprig
7. Salt- 1tsp
8 Raw red rice -1 cup
9. Fenugreek -1tbs
10 Turmeric - pinch
11, Coarse semolina -1cup
Equipment
Bowl ; chopping board; knife; spoon; liquidizer; wooden spatula; thada ( could use a nonstick frying pan); frying pan.
Method
Soak rice urid dhal & fenugreek overnight Following day liquidize the soaked mixture Add semolina and leave it to ferment overnight
Peel the skin of the onions and chop them into small pieces
Place 1tsp of oil in the pan; add mustard seeds wait till it pops
Add the chopped onions, cumin, curry leaves and stir foe 2-3 minutes. Add these to the fermented thosai mix a, pinch of turmeric salt to take Add water till it comes to the consistency of a pan cake batter.
Brush the thada with oil and pour the mixture and cover with the lid for 2 minutes Turn it over till the other side is done
Serving (serves 8)
Can enjoy as breakfast or evening meal with sambal or sambar
107
Rice,noodles& co


Egg Fried Rice
by Walter Singarayer
Ingredients
1 Rice, (long grain) : 2 cups
2 Eggs, beaten : 4
3 Spring onions, bunch washed, chopped fine :1
4 Sesame oil, as required
5 Garlic paste : 1tsp
6 Ginger paste : 1 tsp
7 Green peas : 2 tbsp
8 Sweet corn : 2 tbsp
9 Green bell pepper, diced : 1,
10 Carrot diced, six inch long :1
11 Salt, as required
12 Pepper, as required
13 Chilli, fresh, red , thinly sliced :1
14 Soya sauce, as required
15 Chinese five spice: as required
16 Chicken stock cubes, 2 dissolved in 1 litre of hot water 17 Fresh sprigs of basil :4
Equipment
Saucepan 1 litre: 1; whisk and jug; bowls 500 ml: 5; tray; wok and ladle; timer; chopping board and knife; measuring jug, cup,tbsp., tsp
Method
Cook the rice in chicken stock and spread it on a tray to air dry.
Heat sesame oil in wok, sprinkle salt and stir fry each of these vegetables one at a time in the following order, Sweet corn, peas, spring onion, green pepper and carrot and keep each aside separately. Beat the eggs with pepper and salt . Add 2 tbsp sesame oil to wok, heat and scramble the beaten eggs.
Add the cooled rice (ensuring no lumps) and fried veg and loosely mix all, with five spice. Sprinkle Soya sauce, fresh chilli and mix and stir fry for 3 mins. Remove egg fried rice from heat and garnish with a few sprigs of basil.
Serving (serves 4)
Egg fried rice served with any Chinese preparation of meat or sea food.
Rice, noodles & co
108


6 .D ishes with M eat
109
Meat


Popular Jamaican
Dish
(Jerk Chicken)
by Judith Lennon
Ingredients
1 Chicken thighs, wash and pat dry : 6
2 Garlic: 10 cloves crushed
3 Root ginger, skin removed, thinly sliced and crushed : 2”
Soy sauce : 1 tbsp
3 Allspice :2tsp
4 Nutmeg grated :1/2tsp
5 Mace :1⁄2 tsp
6 Brown Sugar :1tsp
7 Thyme :
8 Spring onions Onions, diced : 1
9 Scotch bonnet peppers chopped :2 10 Black pepper :
11 Salt to taste
12 Lemon juice from 1 lemon
13 Oil (as required)
Equipment
Rinse chicken and drain and season with the garlic.
Now prepare the jerk sauce by blending pimento, ginger, garlic, nutmeg, mace, salt, sugar, black pepper, scotch bonnet peppers, thyme, shallots and onions. Place chicken in a re sealable bag. Pour the marinade into it and mix well. Leave it to marinade for 12 hours or more.
Preheat oven 180C. Arrange the chicken thighs with skin side down on a greased baking tray. Bake for 44- 50 mins. Turn them over after 30mins. and continue cooking until the juicy jerk chicken is ready.
Serving (serves 3)
Jerk chicken ideal with fresh salad.


Siamese Chicken
from Ealing
By Marie Wilson
Ingredients
1 Chicken thighs keep skin : 8 2 Dark soya sauce: 2 tbsp
3 Honey : 1 tbsp
4 Garlic paste : 2 tsp
5 Ginger paste 2 tsp 6 Pepper as required
Method
Marinate for 1 hour. Then add a little water. Cook on slow flame or moderate tem- perature for about 1 hour. Ensure it does not burn. Add water if necessary. Once cooked add light soya sauce if necessary
Serving (serves 4)
Served with rice or noodles.
111
Meat


Durban (Thekwini) Chicken Curry
(from KwaZulu Natal South Africa) by Mali Naiker
Ingredients
1 kg chicken
2 tsp veg oil
1 tsp chili powder
1 tsp ground coriander 1 tsp ground cumin
1 tsp cayenne pepper
1 tsp ginger garlic paste 2 tsp garam masala
Method
2 cinnamon sticks 2-star aniseed
3 cardamom pods 2 bay leaves
3 cloves
Coriander
1 medium onion
2 medium tomatoes
Add the oil into a flat bottom pot over low heat, then add whole spices with ginger garlic paste and chopped on- ions. Add curry leaves with the onions at the beginning. Allow this to cook on low heat for about 4 to 5 minutes until there is no smell of ginger and garlic paste. Add all the ground spices and a tsp of turmeric powder and the tomatoes. Cook for a minute or a little bit more, if you find that the spices are burning. Let this cook for about 2 to 3 minutes and add chicken.
Let the spice mixture permeate the chicken and add salt with the chicken with a little water. When chicken is half cooked add potatoes or peas, cook until chick- en and potatoes are cooked and garnish with coriander.
Serving Suggestions:
You can serve chicken curry on Bread, which is called Bunny Chow from Durban.
Meat
112


Chicken Curry from London
by Anthony Chandi
Ingredients
1 Chicken thighs : 4
2 Onions sliced :2
3 Garlic paste: 1 tsp
4 Ginger paste : 1 tsp
5 Mustard seed: 1tsp
6 Fenugreek seed: 1 tsp 7 Cumin seed :1tsp
8 Cinnamon 3” long quills :2
9 Lemon grass shoots :1
10 Salt as required
11 Coconut milk from can 200 ml diluted with 200 ml : 400 ml 12 Chilli powder: 2 tbsp
13 Turmeric :1 tsp
14 Garam masala :1tsp 15 Tomato puree :2 tbsp 16 Lemon juice :2tbsp 17 Oil :1⁄2
18 Rampe 2” pieces :4 19 Curry leaves :10
Equipment
Wok with lid and ladle; timer; weighing scales; knife and chopping board; bowl; can opener; measuring tsp, tbsp, cup, jug.
Method
Cut meat into bite size pieces. Marinate with ginger, garlic, salt, lemon juice, turmeric and let it rest for 30 mins. Fry onions until soft and add mustard, fenu- greek, cumin seeds and toss all together until aroma erupts. Add tomato, garam masala, chilli powder and stir until well blended. Now add the marinated lamb, cinnamon, lemon grass, rampe, curry leaves and mix well with fried spices. Cook on high with lid on for 5 mins. Stir in 1 cup water and allow it cook on medium heat with lid on for 10 mins, stirring in between. Now add 400 ml coconut milk and briskly mix altogether and simmer for 20 mins with lid off. When juices are reduced check salt, mix in lemon juice and remove from heat the chicken curry.
Serving (serves 4)
The chicken curry served with rice and curry, pittu, string hoppers, hoppers, roti.
113
Meat


Yorkshire “Champion”
Steak & Kidney Pie from Cracoe, N Yorkshire
by David Newall
Ingredients
1 Sunflower oil
2 Stewing steak : 900g
3 Ox kidney : 1
4 Shallots : 400g
5 Carrots
6 Mushrooms : 250g
7 Beef stock
8 Plain flour
9 Petit pois beans : 250g
10 Large Bay leaf
11 Potatoes for mashing : 500g
12 Worcester sauce
13 Butter
14 Salt
For the pastry
15 Self Raising flour : 350g
16 Shredded suet : 240g
17 Baking powder : 1⁄2 tsp
18 Eggs : 2
19 Pinch of salt
20 Egg plus 1 tbsp whole milk for brushing the pastry lid.
For the Champ
21 Mashed potatoes : 900g
22 Spring onions finely sliced into rings : 6 23 Full fat milk : 150ml
24 Butter : 100g
25 Salt
Method
For the Filling
1.Pre-heat the oven to 150 degrees (fan).
2.Roll the steak cubes in the plain flour and fry for 3-4 minutes in a large frying pan in sunflower oil over a medium heat until browned. It is best to do this in two batches.
Meat
114


3.Remove the inner kidney core and cut the outer kidney into 1cm cubes and add to the steak.
4.Add the shallots and fry for another 3-4 minutes until starting to brown. 5.Add 500 ml boiling water to one beef stock cube and add 1 table spoon Worcestershire sauce. Add to the pan, stir and cook on a low to medium heat for 4 minutes
6.Add 1 tsp salt
7.Add 1 Bay leaf.
8.Transfer to a Casserole dish
9.Fry the mushrooms in a separate frying pan and add to the casserole dish. 10.Cook in the oven at 150 degrees (fan) for 2.5 hours.
Allow to cool.
For the pastry
11.Place the flour, suet and eggs in a clean bowl and mix until the mixture has a breadcrumbs consistency.
12. Add water little by little until the dough is of the correct consistency .
13. Wrap in cling film and place in the refrigerator for 10 minutes.
14. Roll out the pastry to a sheet and cover the casserole. Remember to use a pastry funnel.
15. Brush the top of the pie with the beaten egg / milk mixture.
16. Cook at 180 degrees (Fan) for 30 minutes or until the pastry is browned.
For the Champ
1.Set aside about a third of the spring onions for dressing. 2.Boil the remaining spring onions in the milk for 3 minutes 3.Add the butter and add to the mashed potatoes.
4.Serve and add the dressing.
5.Serve with carrots or peas
Serving (Serves 6)
115
Meat


Dutch Forced Meat Balls (Frikadeller)
by Malini Singarayer
Ingredients
1 Minced beef: 500g
2 Egg beaten :1
3 Bread crumbs :50g
4 Onion finely chopped :1
5 Parsley leaves finely chopped from : 6 sprigs 6 Pepper: 1⁄2 tsp
7 Salt: 1⁄2 tsp
8 Soya sauce light : 1tbsp 9 Tomato puree : 2 tbsp
10 Mustard English : 2 tsp 11 Nutmeg grated: 1⁄2 tsp 12 Butter: 50g
Equipment
Knife and chopping board; weighing scales; bowl 1 litre; fork; measuring cup, tsp, tbsp.;
Method
Prepare a wet mixture in a bowl by adding 200ml water, followed by a pinch of nutmeg, 1 tsp soya sauce, 1 tsp mustard paste and 1tbsp tomato puree. Then in another bowl mix together ingredients 1-11 on list and make 6 spheres. Then heat butter in frying pan and toss the meat balls to and fro. When meat balls are seared, pour the wet mixture over them, cover frying pan and braise it for 20 mins. The meat balls should by then be coated with a thick gravy.
Serving (serves 6)
Dutch forced meat balls added to Lumprais packets before baking. It is also served as a main meal with potato salad, mashed potato and peas.
Meat
116


Dry Hot Beef Curry
by Walter Singarayer
Ingredients
1 Beef, cut into bite size pieces : 1 kg 2 Onions sliced :2
3 Garlic paste: 1 tsp
4 Ginger paste : 1 tsp
5 Mustard seed: 1tsp
6 Fenugreek seed: 1 tsp
7 Cumin seed :1tsp
8 Cinnamon 3” long quills :2 9 Lemon grass shoots :1
10 Salt as required
Equipment
11 Coconut milk from can, 200 ml di- luted with 200 ml : 400 ml
12 Chilli powder: 2 tbsp
13 Turmeric :1 tsp
14 Garam masala :1tsp 15 Tomato :2 tbsp
16 Lemon juice :2tbsp 17 Oil :1⁄2 cup
18 Rampe 2” pieces :4
19 Curry leaves :10 (optional) 20 Red wine vinegar: 2 tbsp
Wok with lid and ladle;, timer; weighing scales; knife and chopping board; bowl; measuring tsp, tbsp, cup, jug,
Method
Marinate the beef with ginger, garlic, salt, red wine vinegar, turmeric and let it rest for 45 mins. Fry onions until soft and add mustard, fenugreek, cumin seeds and toss all together until aroma erupts. Add tomato, garam masala, chilli and stir until well blended.
Now add the marinated the beef, cinna- mon, lemon grass, rampe, curry leaves and mix well with fried spices. Cook on high withlidonfor5mins. Mixin1cupwa- ter and allow it cook on low heat with lid on for 20 mins stirring in between. Now add 400 ml coconut milk and briskly mix all together and simmer with lid off for 20mins. When juices are reduced, check salt, mix in lemon juice and remove from heat, the dry hot beef curry.
Serving (serves 4)
Dry hot beef curry served with any of the following rice and curry, pittu, string hop- pers, hoppers, roti.
(optional)
117
Meat


Water Spinach (Kang Kung) with Spicy Hot Beef from Colombo
by Walter Singarayer
Ingredients
1 Kang Kung : 1 bunch
2 Beef, lean, cut into finger size thin strips :400g 3 Garlic paste: 1 tsp
4 Ginger paste:1 tbsp
5 Salt to taste
6 Soya sauce: 1tbsp
7 Chilli powder :1 tbsp
8 Chilli flakes: 1 tbsp
9 Red wine vinegar 4 tbsp
10 Small Red dry whole chillies : 6 (optional) 11 Pea nuts unroasted : 4 tbsp
12 Onion sliced :1
13 Oil for cooking as required
Equipment
Veg knife and chopping board; wok and ladle; weighing scales; measuring jug, cup, tbsp and tsp; plastic bowl (1litre) : 2
Method
Marinade beef with salt, chilli, garlic, ginger, red wine vinegar and set aside in a bowl for 30 mins or longer. Wash and cut Kang Kung into finger lengths, mix in soya sauce, chilli flakes and set aside. Heat oil in wok and fry the marinat- ed beef, with stirring for 10mins. Now add
onion and cook until soft. Add Kang Kung, whole chiillies and peanuts and toss about until Kang Kung is cooked. Check season- ings and remove from heat the completed Kang Kung with Spicy Hot Beef.
Serving (serves 4)
Kang Kung with spicy hot beef is served as a snack.
Meat
118


Beef Ball Curry, an Anglo Indian Dish
by Rhona Nunes
Ingredients (meat balls, gravy,)
Ingredients for Beef Balls
1 Beef finely minced: 500g
2 Onion large: 2
3 Green chillies finely cut :2
4 Garlic, finely chopped :1 tbsp 5 Ginger finely chopped :1 tbsp 6 Cinnamon powder :1⁄4 tsp
7 Clove powder :1/4tsp 8 Salt to taste Ingredients for Gravy 1 Onion chopped :2
2 Garlic paste: 1tbsp
3 Ginger paste: 1 tbsp
4 Tomato puree :1⁄2 tsp
5 Chilli powder :2 tsp
6 Cumin powder :2 tsp
7 Coriander powder :4 tsp
8 Oil: 3tbsp
9 Tomato diced :2
10 Water :1” above all ingredients in the pot 11 Salt to taste
12 Coriander leaf, chopped :2 tbsp
Equipment
Weighing scales; measuring tsp, tbsp; knife and chopping board; saucepan with lid and ladle; bowls six or more; mortar and pestle; grinder.
Method
Mix all ingredients for beef balls and make balls 1” across and set aside.
Heat oil in the saucepan and onions until glazed. Then add ginger, garlic and stir well. Next add chilli and fry for 1minute. Now add cumin powder, coriander powder and fry for 3 mins. Then add water, allow it to begin boiling. Now add the beef balls slowly and cook for 15 mins. Finally sprinkle coriander leaf and
remove the beef ball curry from heat.
Serving (serves 4)
Beef ball curry served with rice and vegetable curry.
119
Meat


Meat Frikadeller from Toronto, Canada by Rajan Arasaratnam
Ingredients
1 Meat minced :2 lb
2 Eggs beaten :1
3 Lime juice from 1 fruit
4 Garlic minced :1 tsp
5 Ginger minced :1tsp
6 Green chillies chopped : 5 7 Onion chopped :1⁄2 lb
8 Fennel seed ground 1⁄4 tsp 9 Bread crumbs as required 10 Oil for frying as required
Equipment
Frying pan; bowl for mixing.
Method
Fry onion, garlic, ginger and green chillies until soft.
In a bowl combine fried mixture with raw minced meet.
Add lime juice and mix well. Form bite size balls, dip into beaten egg and coat with bread crumbs. Fry in hot oil until it is cooked and let it cool down.
Serving (makes 30-40)
Meat Frikadellens served as an appetiser or snack or as an accompaniment to a large meal.
Meat
120


Scottish Stovies with Beef
by Irene Malic
Ingredients
250 g Roast Beef leftovers.... scraped off the bone or finely chopped up.
800g Potatoes sliced.
50g Beef Dripping from previous days roast (or olive oil if you need to be heart healthy)
Onions: 2 large chopped and thinly sliced
400ml Stock or left-over gravy.
3 tablespoons of Beef Jelly (from previous day)
Optional carrots finely chopped.
Equipment
Large heavy bottomed if possible) saucepan; measuring jug; knife and chopping board; tablespoon.
Method
Finely slice the onions and peel and slice the potatoes (and carrot). Chop up meat into small chunks. Add Beef Dripping (or olive oil) to large pan. Add onions in a layer, allowing to colour but not brown.
Add the diced meat in a layer. Add the potatoes and any other veg on top of the meat but do not stir together. Combine stock/gravy and beef jelly and pour into the pot. It should come to just below the top layer of potatoes. Do not stir. Bring to the boil, turn down and simmer and cover with a tight lid for 45 mins to an hour. Season with salt and pepper. Only stir at this point, so that the onion cara- melises and the potatoes break down as you stir.
Serving (4 servings)
Served traditionally with oatcakes and pickled beetroot...
121
Meat


Traditional Meatballs (Norwegian dish)
by Sigrun Rajendram
Ingredients
Meatballs
1 kg ground meet (beef or 50-50 beef and pork)
3 tsp salt
1 tsp each of ground black pepper, dried and powdered ginger and nutmeg 4 tbsp corn flour
2 eggs
1 large onion, finely chopped
300 ml milk
Butter for frying
Gravy
4 tbsp butter
4 tbsp flour
1⁄2 l beef stock/broth
Two carrots, sliced
1 tbsp of soy sauce, Worchester Sauce, ketchup and paprika powder 2 tsp of mustard, pounded green peppers and brown sugar
3-6 drops of tabasco
Equipment
Chopping board and knife; mixing bowl; spoon; ladle; spatula; measuring cup (litre); frying pan; heavy-based saucepan (3 litres)
Method
Mix all ingredients well until smooth and well blended, using your hand or a ladle. Form even-sized balls, using a spoon dipped in water, flatten balls slightly, fry until golden brown
(2 - 3 minutes on each side) and set aside. Melt butter for the gravy in the sauce- pan, add flour and stir over medium heat until light brown. Add stock/broth little by little while stirring, and bring to the boil. Add meatballs and the rest of the ingredients, let simmer for 15-20 minutes and adjust seasoning.
Serving (serves 4)
An all-time Norwegian dinner favorite, to be served with mashed or boiled po- tatoes, mashed peas and lingonberry/cranberry marmalade.
Meat
122


Steak Italienne from my Mother’s Recipes
by David Newall
“One of my mother’s recipes, a recent discovery (hence the imperial measures) but as tasty as ever”
Ingredients
1 Braising steak : 1lb
2 Plain flour : 0.5 oz
3 Medium onions : 2
4 Dripping or lard : 1.5 oz 5 Beef Stock : 0.5 pint
6 Mixed herbs : 1 tsp
7 Pinch salt
8 Tomato ketchup : 4tbsp
9 Heinz Spaghetti : 8 oz can
Method
Roll meat in flour
Chop onion finely & fry until golden
Add meat and fry until brown
Add stock & herbs, & 2 tbsps of ketchup
Transfer to casserole dish & simmer for 2 hours @ 350 degrees until meat is tender and liquid reduced.
Serving (serves 4)
Minutes before serving add rest of ketchup and one can of spaghetti. Bring to the boil and serve immediately. Quickly assemble and serve.
123
Meat


Malaysian Beef Rendang
by Assunta Albert Nicholas
Ingredients
1 Beef (cut into cubes.) : 1.5 kg
2 Veg. oil : 3 tbsp
3 Coconut milk (Fresh or canned) : 400ml
4 Hot water : 250ml
5 Dried chillies (soaked in hot water for 15 minutes): 5-10
6 Small onions (peeled and sliced): 1 cup
7 Ginger (peeled and chopped) : 1 oz 8 Cloves garlic (peeled and sliced) : 6 cloves
9 Lemongrass stalks (with the dry out- er leaves removed.) roughly chopped : 2 stalks
Method
10 Fresh galangal (peeled and chopped) : 2 1/2oz
11Turmeric powder : 1 tsp
12 Ground coriander : 1tbsp
13 Ground cumin : 2 tsp 14 Cardamoms : 4
15 Star anise : 1
16 Cloves : 4
17 Piece cinnamon : 5-6
18 Cashew nuts : 4
19 Freshly grated coconut or 1⁄2 cup desiccated coconut : 100g
20 Tamarind : 3 tbsp
21 Kafir lime leaves : 2
22 Sugar : 2 tsp
23 Salt : 1-2 tsp
Drain chillies and pound with lemongrass, onions, garlic, ginger and galangal in a pestle and mortar or use a blender, using a little chillie water to help make a smooth paste. Then add the cashew nuts and blend or pound.
Heat the vegetable oil in a large saucepan and fry the paste gently for 3-4 min- utes, stirring constantly. Add the cardamom, cloves, cumin, coriander, star anise and turmeric and cook for two minutes. Add the beef to the pan and stir to coat in the paste and spices.
Cook for five minutes , stirring constantly until the meat starts to colour and the spices become fragrant and aromatic.Pour the coconut milk and 400ml of cold water into the saucepan.Add the cinnamon stick, sugar, tamarind, lime leaves, salt and bring it to a simmer.
Reduce the heat and let it simmer for about 2 1⁄2 hours till meat is tender.
Stir the beef occasionally and more often as the liquid reduces. Then when meat is tender and the sauce is thick. (Do not allow the sauce to stick to the pan.) Season to taste with salt and ground black pepper. Sprinkle with toasted coconut. (Toast the coconut in a dry pan until brown and pound it in a pestle and mortar)
Servings (serves 4-6)
Meat
124


Curried Chicken Thighs
by Walter Singarayer
Ingredients
1 Chicken thighs skinned, scored and washed :12
2 Ginger paste : 2 tsp
3 Garlic paste :2tsp
4 Turmeric :1tsp
5 Garam masala : 1 tbsp 6 Chilli powder : 1 tbsp 7 Yoghurt natural :200ml 8 Lime juice : 2 tbsp
9 Onions sliced : 4
10 Mustard seed :1 tbsp 11 Cumin seed :1tbsp
Equipment
12 Fenugreek seed :1tbsp
13 Chopped Tomato from can :2 cups 14 Cloves : 6
15 Cardamom pods open :6
16 Cinnamon 3” sticks :3
17 Lemon grass fresh, cut into 2 inch bits : 1 shoot
18 Oil veg : 1 cup
19 Coconut milk 1/2 can diluted with 1⁄2 can water: 400ml
20 Coriander leaf fresh sprigs, cut into 2” bits: 20 sprigs
Wok with lid; cleaver; veg knife; chopping boards 2; bowls large 2; 500ml jug 1; measuring cup, jug, tsp, tbsp
Method
Make a marinade in a bowl with ingredients 2-8 in list.
Marinate the chicken thighs in this and allow it to rest in the fridge for 2 hours at least.
Heat oil in wok and add ingredients 9-17 while stirring.
When onions are limp, add the chicken with juices and coconut milk into wok. Mix well, cover and let it cook on high for 20 mins with stirring halfway.
Next remove lid, stir and cook for 10 more mins allowing the juices to reduce. Now sprinkle the fresh coriander leaf and remove from heat the curried chicken thighs.
Serving (serves 6)
Curried chicken thighs served with rice and vegetables.
125
Meat


Succulent Pan Roasted Soy Chicken by Annette Martyn
from Melbourne Australia
Ingredients
Chicken Roast
3 or 4 Qt roaster/EOC
1kg Chicken wings remove wing tips (Option with few drumsticks) Marinade
1tb light soy
1 tb dark soy
1 tb oyster sauce
2 cl garlic & sm pc ginger...pounded 3/4 ts chillie pwd
Dash of sugar.
Marinade chicken in this for 1 hr.
Method
Heat roaster, put chicken in single layer with some marinade. Cook on med heat with lid cracked about 15 mins. Move chicken around, flip add more of marinade if needed continue cooking for another 10 mins till chicken is cooked and dry and succulent.
Serving (Serves 4)
Succulent pan roasted chicken is served with Mango Dipping Sauce.
Meat
126


Hot Chicken Curry
by S Singarayer
Ingredients
1 Chicken thighs : 4
2 Onions sliced :2
3 Garlic paste: 1 tsp
4 Ginger paste : 1 tsp
5 Mustard seed: 1tsp
6 Fenugreek seed: 1 tsp 7 Cumin seed :1tsp
8 Cinnamon 3” long quills :2
9 Lemon grass shoots :1
10 Salt as required
11 Coconut milk from can 200 ml diluted with 200 ml : 400 ml 12 Chilli powder: 2 tbsp
13 Turmeric :1 tsp
14 Garam masala :1tsp
15 Tomato puree :2 tbsp
16 Lemon juice :2tbsp
17 Oil :1⁄2 cup
18 Rampe 2” pieces :4 (optional) 19 Curry leaves :10 (optional)
Equipment
Wok with lid and ladle; timer; weighing scales; knife and chopping board; bowl; can opener; measuring tsp, tbsp, cup, jug.
Method
Peel off skin of chicken thighs. Separate meat from bone and cut meat into bite size pieces. Marinate chicken with ginger, garlic, salt, lemon juice, turmeric and let it rest for 30 mins. Fry onions until soft and add mustard, fenugreek, cumin seeds and toss all together until aroma erupts. Add tomato, garam masala, chilli powder and stir until well blended. Now add the marinated chicken, cinnamon, lemon grass, rampe, curry leaves and mix well with fried spices. Cook on high with lid on for 5 mins. Stir in 1 cup water and allow it cook on medium heat with lid on for 10 mins, stirring in between. Now add 400 ml coconut milk and brisk- ly mix altogether and simmer for 20 mins with lid off. When juices are reduced check salt, mix in lemon juice and remove from heat the hot chicken curry.
Serving (serves 4)
The hot chicken curry served with any of the following rice and curry, pittu, string hoppers, hoppers, roti.
127
Meat


Yorkshire Roast Shoulder of Lamb from Cracoe, N Yorkshire
by David and Carole Newall Ingredients
1 Shoulder of Yorkshire Lamb weighing: 2.0kg 2 Garlic cloves, crushed :4
3 Rosemary :1 bunch
4 Vegetable oil : 1tbsp
5 Carrots : 6
6 Onion, quartered : 1
7 Red wine : 1 glass (about 150ml) 8 Lamb Stock : 500ml
9 Flour : 2tbsp
10 Petit pois
Method
The Lamb
Pre-heat the oven to 180 degrees (160 degrees Fan)
Place the lamb joint on a firm surface and make a number of deep, incisions into the skin of the lamb.
Chop the garlic and rub in.
Stuff in about half of the rosemary sprigs.
Brush the lamb joint in olive oil and roast at 240 degrees (220 fan) for 20 minutes.
Take out the lamb and cover in foil.
Lower the heat and cook for a further 2 hours at 180 degrees (160 fan) for 1 hour 30 minutes.
Remove the foil (keep it for later) and increase the heat back to 240 (220 fan). Cook for a further 30 minutes.
Roast Potatoes
Peel 600g and cut large King Edward Potatoes (or other potatoes suitable for roasting)
into halves and leave smaller ones whole.
Boil potatoes for 5 minutes until edges soft.
Meat
128


Meanwhile heat 250g Goose or duck fat in a deep oven tray for 10 minutes at 220 degrees.
Once the potatoes are cooked, place the lid on the pan and shake until edges are broken up to create a “fluffy” appearance.
Place potatoes carefully into melted fat (care!) and ladle fat on upper surfaces. Roast for 1 hour turning frequently until potatoes are crisp and brown.
The Gravy
At the end of the cooking time for the lamb, take out the lamb and put to one side and keep warm under the foil lid. Scoop off the top layer of fat from the pan and add sufficient flour to make a gravy paste. Add the hot lamb stock by stages and continue to heat the pan on the hob as the gravy thickens. Add a tbsp of Worcester sauce.
Serving (Serves 6)
129
Meat


Dry Hot Lamb Curry from Basel
by Walter Singarayer
Ingredients
1 Lamb, boneless and cut into bite size pieces : 750 kg
2 Onions sliced :2
3 Garlic paste: 1 tsp
4 Ginger paste : 1 tsp
5 Mustard seed: 1tsp
6 Fenugreek seed: 1 tsp
7 Cumin seed :1tsp
8 Cinnamon 3” long quills :2 9 Lemon grass shoots :1
Equipment
10 Coconut milk from can, 200 ml diluted with 200 ml : 400 ml
11 Chilli powder: 2 tbsp
12 Turmeric :1 tsp
13 Garam masala :1tsp 14 Tomato puree: 2 tbsp 15 Lemon juice :2tbsp 16 Oil :1⁄2 cup
17 Rampe 2” pieces :4 18 Curry leaves :10 19 Salt
Wok with lid and ladle; timer; knife and chopping board; bowl; can opener; measuring tsp, tbsp, jug,
Method
Marinate meat with ginger, garlic, salt, lemon juice 1 tbsp, turmeric and let it rest for 30 mins.
Fry onions until soft and add mustard, fenugreek, cumin seeds and toss all to- gether until aroma erupts. Add tomato, garam masala, chilli and stir until well blended.
Now add the marinated meat, cinnamon, lemon grass, rampe and curry leaves and mix well with fried spices. Cook on high with lid on for 5 mins. Stir in 1 cup water and allow it cook on medium heat with lid on for
10 mins stirring in between. Now add 400 ml coconut
milk and briskly mix altogether and simmer with lid off for 20 mins. When juices are reduced, check salt and remove from heat the dry lamb curry.
Serving (serves 4)
Dry hot lamb curry served with any of the following, rice and curry, pittu, string hoppers, hoppers, roti.
Meat
130


Cross-Stitch by Mrs. Chandrani
Nanayakkara
This was a hobby and pastime of my beloved mother.
I watched her work through these designs of needle craft and regret very much that I never thought of learning her skills.
-Anesh Edirisooriya -


Roast leg of Lamb with a hint of Spice from Chew Magna
by Walter Singarayer
Ingredients
Roast
1 Leg of lamb: 2.25 kg
2 Large onion, sliced :1
3 Rosemary, bunches each with six leaves :15 bunches of leaves
4 Salt: 1 tsp
5 Pepper, freshly ground : 1 tsp
6 Chilli powder :1/2 tsp
7 Garlic paste :1/2 tsp
8 Ginger paste : 1⁄2 tsp
9 Cinnamon powder: 1/2tsp
10 Honey :1 tsp
11 Tamarind, marble size pellet soaked in 100ml hot water : 20 ml
Equipment
Gravy
12 Corn flour : 2 tbsp soaked in 100ml water
13 Mustard powder:1 tsp
14 Light red wine: 50ml
15 Redcurrant jelly : 50g 16 Worcester sauce :1 tbsp 17 Lemon :1 tbsp
18 Salt1/2 tsp
19 Pepper :1/2 tsp
Solid base roasting tin; measuring jug, tsp, tbsp.; weighing scales; wok and ladle; timer; knife and chopping board; whisk.
Method (Lamb and gravy)
Lamb:Pre heat oven to 190C. Prepare a spicy paste with ingredients 4- 11 and set aside. Score the leg and rub in the spicy paste all over leg. Make 10-15 sharp, deep, small cuts on leg. Insert into the holes a sliver of garlic and a small clus- ter of rosemary leaves and let the meat rest. Slice the onions and place them in baking tin. Keep spiced up leg over the bed of onions. Now place baking tray with meat inside middle of oven.
Next set timer to 45 mins. In 30 mins, turn leg over, baste and continue baking.
Now set another 45 mins on timer. Turn leg over again after 30 mins of baking, baste again and continue baking. Next cover the leg with a sheet of foil and con- tinue baking for another 30 mins. After 2 hours of baking the leg of lamb will be
Meat
132


well done. Now baste it and remove from oven and let the roast leg of lamb rest on a carving board to cool before serving.
Gravy: Into wok transfer all juices from roasting tray and heat it on medium. While whisking the juices add cornflour, mustard powder and wine, a little at a time. Next add jelly, Worcester sauce, salt, lemon juice and seasoning. When sauce bubbles remove from heat.
Serving (serves 6)
Leg of Lamb being a main dish is served with several accompanying vegetables (eg potato, parsnips, swede, carrots, mange tout, Brussel’s sprouts, red cabbage, cauliflower) Yorkshire pudding, gravy and mint sauce.
133
Meat


Malaysian Mutton Curry with a Sri Lankan flavour
by Emmo Savundranayagam
Ingredients
To dry roast the masala and to make the paste: Coriander seeds : 1 tbsp
Cumin seeds : 1 tsp
Black pepper corns : 1 tsp
Dried red chillies : 8-10
Small cinnamon sticks : 2
Cloves : 2
Desiccated coconut / 0r freshly scraped coconut : 1tbsp Onion (finely sliced) : 1
Oil to fry the onions : 1 tbsp
To cook the curry:
Mutton (cleaned and washed well) : 450g Oil : 3 tbsp
Onion (finely chopped) : 1
Slit green chillies :3
Curry leaves : 10
Ginger garlic paste : 1 tbsp
Tomatoes (finely chopped) : 2
Salt – to taste
Turmeric powder : 1⁄4 tsp
Water : 3 cups
Freshly chopped coriander leaves : 1 tbsp Pinch of garam masala
Method
Making the mutton curry masala paste:
Heat a heavy bottom pan and add coriander seeds, cumin seeds, black pepper corns, dried red chillies and dry roast them for a few seconds.
Add ciinnamon sticks, cloves and saute for a few more seconds.
Take them out & place them on a plate, allow them to cool down.
Add coconut pieces into the pan and dry roast them until they turn slight brown in colour.
Transfer them onto a plate after roasting.
Add the sliced onions into the pan, add a tbsp of oil, mix and roast the onions
Meat
134


until they turn slight golden in color. Transfer them onto a plate and allow all the roasted ingredients to cool down.
Add all the roasted ingredients into a blender add some water and blend into a fine paste and set aside.
Cooking of the mutton curry:
In a pressure cooker, add 2 tbsp oil and heat it.
Add the chopped onions, 3 green chillies, curry leaves and saute until the onions turn soft.
Add ginger and garlic paste, sauté for 3 minutes
Add mutton pieces into the cooker, roast the mutton until the color of the mutton changes.
Add chopped tomatoes; add salt to taste, turmeric powder, mix and cook until the tomatoes turn soft.
Add the blended masala paste and give it a stir.
Cook the masala until oil leaves the sides.
Add 2 cups of water & stir.
Check for salt consistency and add more if required, add freshly chopped cori- ander leaves, mix well.
Secure the pressure cooker lid.
Cook the mutton on high flame to bring it to the boil, lower the heat and simmer on low flame until mutton tenderizes, (Approximately 45 minutes)
Switch off the flame and reduce the steam naturally.
Open the lid, add a pinch of garam masala and stir.
Cook for 2-3 minutes on low flame.
Switch off the flame, mix and serve hot.
Serving
Serve hot with string hoppers, rice or roti channai.
135
Meat


Baked Lamb in
Yoghurt (Tavë Kosi)
by Rron Imami
Introduction
Albanian Tavë kosi is a simple recipe of baked lamb and yogurt with rice, sea- soned with oregano and garlic. The recipe originates from the Albanian city El- basan so is also known as Tavë Elbasani. Some see Tavë Kosi as a comfort food dish. The soft, tender lamb baked with rice, oregano and garlic underneath a yo- ghurt mixture has the most amazing aroma. It’s looks impressive when cooking too – the top rises up above the pot then as it cools sinks to create an impressive golden delight.
Most recipes call for lamb shoulder meat to be used however I find cutting up the meat of a leg of lamb works well too, I keep the bones for the next day, boiling them to make stock or soup.
Note: The calories on this recipe can be quite high with the meat and yoghurt. We use 0% fat Greek yoghurt to bring down the calorie intake. Cutting the fatty areas off the meat will also help.
Ingredients ( For the Lamb, Roux, Yoghurt)
For the Lamb
1 Diced Lamb :600g
2 Butter: 20g
3 Olive Oil : 2tbsp
4 Rice : 70g
5 Oregano : 2 tsp
6 Boiling Water :450ml 7 Garlic : 2 cloves diced 8 Salt
9 Pepper
For the Roux
10 Butter : 50g
11 Flour : 2tbsp
For the Yoghurt
12 Greek Yoghurt : 750g 13 Eggs : 6
14 Salt
15 Pepper
M
136
Me
e
a
at
t


Method
(baking lamb, making roux, making yoghurt mix, cooking)
Baking the Lamb
In a large pan (with a lid) melt the butter and olive oil together then add the diced lamb. Brown the lamb on a medium heat, this will take around 5 minutes.
In a large pan (with a lid) melt the butter and olive oil together then add the diced lamb. Brown the lamb on a medium heat, this will take around 5 minutes.
The juices should have nearly all boiled away so another 150ml of water should be added along with the rice. Mix altogether, bring to the boil, place the lid on and leave for just 10 minutes. It’s advised to check at around 8 minutes – you want the liquid to be evaporated with just moist coating of oily water left over the lamb and rice.
Place the lamb and rice into a casserole dish, the mixture should fully cover the base and have at least 2 inches spare for the yoghurt. Alternatively, you can split into four ceramic bowls.
Making a Roux
In a small saucepan melt the butter over a medium heat and then add two table- spoons of flour while continuously stirring for two minutes (add a little extra flour if needed). The roux should not be thick but not too runny, the colour will darken slightly. Pour the roux into a bowl and keep to one side.
Making the Yoghurt Mix
In a mixing bowl add the yoghurt, eggs and season with salt and pepper. Mix together then add the roux continuing to mix fast for a minute to ensure the roux and yoghurt are thoroughly combined.
Pour the yoghurt mixture over the baked lamb and rice and sprinkle on a little oregano.
Cooking
Place on the bottom shelf of the oven on 180 degrees for 35 minutes then move it up to the middle for a further 10 minutes. The Tavë kosi is ready when the yoghurt has risen high and a golden crust formed.
-Leave to cool for 5 – 10 minutes before serving.
Servings: ( serves 4 )
137
M
Me
ea
a
t
t


Curried Pork
from Negombo
by Niranjan Johnpulle
Ingredients
1 Pork loin, cut into bite size pieces : 1 kg
2 Onions sliced :2
3 Garlic paste: 1 tsp
4) Ginger paste : 1 tsp 5 Mustard seed: 1tsp
6) Fenugreek seed: 1 tsp 7 cumin seed :1tsp
8) Cinnamon 3” long quills :2 9 Lemon grass shoots :1
10) Chilli powder: 2 tbsp
Equipment
11 Turmeric :1 tsp
12) Garam masala :1tsp
13 Tomato puree : 2 tbsp
14) Oil :1⁄2 cup
15 Rampe 2” pieces :4
16) Curry leaves :10
17 Tamarind, soak a marble size pellet of tamarind in 100ml hot water for 30 mins : 20 ml
18 Mustard paste : 1⁄2 tsp
19) Salt as required
Wok with lid and ladle; timer; weighing scales; knife and chopping board; bowl; measuring tsp, tbsp, cup, jug.
Method
Marinate the pork with ginger, garlic, mustard paste, salt, tamarind water, tur- meric and let it rest for 30 mins.
Fry onions until soft and add mustard, fenugreek, cummin seeds and toss alto- gether until aroma erupts. Add tomato, garam masala, chilli and stir until well blended.
Now add the marinated pork, cinnamon, lemon grass, rampe, curry leaves and mix well with fried spices. Cook on high with lid on for 5 mins. Mix in 1 cup water and allow it cook on medium heat with lid on for
30 mins stirring in between.
When juices are reduced, check seasoning in the dry pork curry and remove it from heat.
Serving (serves 4)
Dry pork curry served with rice and curry.
Meat
138