Home' Advocate Communications : Fiordland Advocate 20 October 2011 Contents WHAT'S COOKING
Page 22 | 20 October, 2011
I love spicing up my life. Chilli,
cumin, coriander seeds and ginger
are frequent additions to my
cooking. They are user-friendly and
add low-calorie zing -- especially to vegetables.
Cook your veggies until they are crisp-tender, drain then toss with a little
olive oil and a sprinkling of spice. They're tasty enough to enjoy as a
whole meal on their own.
Chilli is one of my favourites. A good dash of chopped fresh chilli or
dried chilli boosts energy levels and helps reduce hunger levels, cutting
cravings for fatty, salty and sweet foods. Therefore anyone on a weight
reduction diet should add a little chilli to their menu.
Those who enjoy Mexican food generally enjoy cumin or comino as it is
known in Mexico. To get the full flavour of cumin, chefs rub the seeds
briskly between their palms letting the bruised seeds fall into the stew
as it cooks.
Indian spice pastes are handy pantry staples. Versatile tandoori paste
can be used to baste roast chicken, grills, Christmas hams, fish or
potatoes. It can be combined with yoghurt, cream or coconut cream to
simmer meats or vegetables.
You can make you own paste by combining four teaspoons each of
ground turmeric and paprika, two teaspoons of garam masala, one
teaspoon each of ground chilli, cardamom and red food colouring plus
one to two tablespoons each of tomato paste, lemon juice and canola
oil. Or check out the new 'made in New Zealand' tandoori paste from
Butter chicken paste need not be limited to making this dish. Heat a
tablespoon or two in a little oil, whisk in some coconut cream, cream or
stock and simmer mixed veggies to make a mild curry. It's great served
These 'finger licken' spuds are
good served hot with yoghurt or
cold with mayonnaise.
500g small potatoes
1 teaspoon ground turmeric
½ teaspoon salt
½ cup plain yoghurt
2 tablespoons each: tandoori paste,
rice bran oil
Boil the potatoes covered in water
together with the turmeric and
salt, until just tender. Drain and
cool. Prick the potatoes in several
places with a fork.
Combine the yoghurt, tandoori
paste and oil. Place in a plastic
bag. Add the potatoes and move
around to coat evenly in the
Marinate for at least 1 hour.
Preheat the oven to 200°C.
Place the potatoes in a large, oiled
roasting pan. Spoon a little of the
marinade over the potatoes.
Roast for about 30 minutes, until
crispy and golden.
Great served with plain yoghurt
mixed with a little tamarind purée.
Little tandoori potatoes
1 medium onion, diced
1 teaspoon each: cumin
seeds, coriander seeds,
½-¾ cup rice bran oil
½ cup frozen peas, thawed
8 sheets filo pastry
Peel the kumara and cut into
2cm cubes. Boil in salted
water, until just tender. Drain
Sauté the onion, spices
tablespoon of oil in a non-stick
frying on medium heat for about
5 minutes. Stir occasionally. Add
the kumara and peas and cook,
stirring, for 3 minutes. Remove
from the heat and cool.
Preheat the oven to 190°C.
Place 1 sheet of filo on the bench.
Brush with oil. Top with another
sheet and brush with oil.
Fold the filo in half lengthwise.
Place ¼ of the mixture at one end
of the filo.
Fold the pastry over on the
diagonal to form a triangle and
cover the kumara mixture.
Continue folding the pastry over
and over maintaining the triangle
shape. Place on a baking tray.
Repeat three times to make a
total of 4 samosas. Brush with oil.
Bake for about 25 minutes, until
golden and hot.
Excellent served with yoghurt
combined with chopped mint, plus
1 large onion, diced
1 tablespoon oil
2 tablespoons butter chicken paste
1 tablespoon cornflour
400g can diced tomatoes
1 cup light coconut milk or
4 cups cauliflorets
¼ cup chopped coriander or parsley
In a large saucepan, cook the
onion in the oil, until soft. Stir
in the butter chicken paste and
cornflour, then the tomatoes.
Gradually stir in the milk.
Add the cauliflorets and cook,
stirring often, until the cauli is just
tender, 10-15 minutes.
Excellent served topped with
toasted cashews. Serves 4-6.
Vegetarian butter chicken
750g pumpkin, peeled and seeded
3 tablespoons olive oil
salt and freshly ground black
pepper to taste
1 teaspoon cumin seeds
pinch chilli powder
3 cups large broccoli florets
Preheat the oven to 200°C.
Cut the pumpkin into 2.5cm
pieces. Place in a roasting pan.
Add the olive oil, salt, pepper,
cumin seeds and chilli powder.
Mix well ensuring that the
pumpkin is evenly coated.
Bake in the oven for about 20
Meanwhile, blanch the broccoli in
boiling water, until crisp-tender.
Drain and pat dry. Add to the
roasting pan coating with the
Roast for another 10 minutes
or until the pumpkin is soft.
Spicy roast pumpkin with broccoli
Any leftover vegetables add interest to soups.
A winner is drawn every week!
Drop in to Te Anau Subway to
register your birthday and be
entered into the draw when
your birthday arrives.
Don t miss out !
HOW DO I ENTER ??
come and have
lunch on us!!
It s your
6" Sub & Drink
& your choice of either
2 cookies, 1 bag of chips or
1 bag of apples
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