Wintery delights

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As the ornamental blossoms enliven your garden this season, stir-up some fine nosh, sit back and let the irresistible flavour keep you warm. Nothing can be as comforting as a nice winter-warming curry, succulent pieces of root vegetables indulgently slow-cooked and served on a bed of fluffy white pilaf rice or

sensuously spicy noodles. And don’t forget to wind up cuddled up under a duvet, watching your favourite telly show and digging into melting chocolate dollops of gooey brownie.

Cabbage and chicken stir-fry
Ingredients

500 gm chicken, boneless
200 gm finely chopped cabbage
3 red onions, sliced
2 yellow capsicum, sliced
Spring onions, finely chopped
1 tbsp sesame seeds
1 tsp paprika powder
1 tsp freshly ground red chilli flakes
1 packet of noodles (Maggi minus the masala can also be used)
2 tbsp dark soy sauce
1 tbsp green chilli sauce

Method

Heat a pan with three spoons of olive oil. Toss the sesame seeds, paprika powder and chill flakes. Add the onions, capsicum and spring onions. Add in the chicken. Then add the soy sauce and green chilli sauce. Stir-fry it well and add in noodles broken into tiny pieces. Stir well and cover with a lid, so the steam can soften and cook the noodles. Then add the cabbage and cook further. Stir well before serving.

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Hot lamb curry

Ingredients

2 kg diced lamb
½ tbsp freshly ground turmeric
1 cup plain full-fat yoghurt
Peanut oil
6 onions, sliced
4 cloves garlic, crushed
2 tbsp fresh ginger, grated
2 tbsp ground coriander
¾ tbsp ground cardamom
¾ tbsp ground cumin
1 tbsp poppy seeds
10-15 birds eye chillies, split, deseeded and finely chopped
150 gm blanched almonds, roasted lightly and ground salt
Bouquet Garni of 3 cinnamon sticks, 6 cloves, 4 whole star anise, a couple of bay leaves and peppercorns
1 bunch fresh coriander, rinsed, the leaves picked from the stem
Serve with rice pilaf, yoghurt, mango or tomato chutney and plenty of pappadums to scoop up the curry.

Method

Mix the lamb in the yoghurt and turmeric and refrigerate overnight to marinade it. Heat a large pot over a medium heat, add a generous splash of oil and cook the onion until clear. Add the garlic and ginger, stirring well and cooking only briefly as garlic burns quickly and easily. Add the marinated meat and stir through the onions well. Dust the spices over the top and add poppy seeds, chilli, almonds and about a teaspoon of salt. Stir well to combine. Bury the bouquet garni in the centre of the pot. Cover and cook on the lowest heat for 90 minutes, stirring periodically. Remove the lid and cook a further 45 minutes, or thereabouts. The meat should be tender but not breaking down. Check seasoning. Add coriander leaves just as you serve.

a tip: While marinating, two teaspoons of Sprite or soda can tenderise the meat further.

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The curry mop — Kashmiri bread
Ingredients

For the bread
4½ cups high-grade flour
1 packet (7 gm) instant dry yeast
2 teaspoons salt
3 tablespoons sugar
1 cup warm water
3 tablespoons milk
1 egg, beaten
¼ cup canola oil or melted ghee

Garnish
250 gm paneer, crumbled
12 cup fresh coriander, chopped
The tangy relish
600 gm tomatoes, quartered and cored
200 gm sugar
½ cup dried cherries, chopped (or raisins)
1 stick cinnamon
6 cloves

Method

Tip the dough on to a flour dusted board and knead until the dough is elastic.
Lightly oil a bowl and roll the dough around in this until coated. Cover lightly with a damp tea towel, plastic wrap or a plastic bag and leave to rise in a warm place for 1 hour. Punch down the dough, then divide into 28 balls and place on a tray.
Cover with a damp tea towel, plastic wrap or a plastic bag and leave to rise in a warm place for about 30 minutes. Heat the grill to hot. Roll each ball of dough out on a lightly floured surface to a 6cm circle.
Place on a baking tray and brush with oil or ghee. Grill for 3-4 minutes until puffed and lightly browned. Turn over, brush with oil or ghee and cook 2-3 minutes. Cool and store in an airtight container for 2-3 days.
Tomato & Cherry Jam
Place all the ingredients in a large saucepan. Stir and leave to macerate for 1 hour. Place the saucepan on a high heat and bring to the boil, stirring frequently. Boil for 15 minutes.
Remove from the heat, cool then store in the refrigerator for up to 3 weeks until needed. Makes 1 cup.

Garnish
Preheat the oven to 180C. Place the naan on a baking tray. Spread each with 1 heaped teaspoon tomato and cherry jam and top with 1 tablespoon crumbled paneer. Bake for 5 minutes until heated through. Arrange on a serving dish and top with chopped coriander. Makes 28.

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A warm shot of Espresso
Ingredients

200 gm dark chocolate, chopped
200 gm butter
4 eggs
200 gm caster sugar
2 tbsp espresso or strong black coffee
200 gm plain flour, double sifted
¼ tsp salt

Method

Preheat the oven to 180C. Line a small baking pan or roasting tray (eg., about 25cm x 20cm) with buttered foil or greaseproof paper. Melt the chocolate and butter, stirring until smooth. Remove from the heat and allow to cool for 10 minutes. In a large bowl, beat the eggs and sugar with a hand-held electric mixer until pale. Beat in the coffee and then the half-cooled chocolate mixture. Fold in the sifted flour and salt. Pour the batter into the pan and bake for 20 to 25 minutes. It should be crusty on top, but still a bit gooey inside. Leave to cool in the pan. Serve just-warm, or cold, cut into squares.

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Pot of warmth
Ingredients

4 large potatoes, boiled and cut into small pieces
3 large aubergines, thinly sliced and seasoned with olive oil overnight in the refrigerator
250 gm sticky rice
1 tbsp massaman curry powder
150 ml of coconut milk
5 almonds finely crushed
5 cashewnuts finely crushed
2 tbsp rich tomato puree
3 tbsp of roasted dry coconut shredded
Method

In a large wok, which is pot shaped, toss in the veggies. Sauté them with a dollop of fresh desi ghee. Add the massaman curry powder and continue frying till the veggies absorb the flavour. Add some salt to taste. Drizzle little bit of the coconut milk and then add the almond and cashew paste. Keep frying till the consistency is right and the coconut milk is absorbed. Add the rest of the coconut milk and cover the wok with a lid. Add the tomato puree. Once the curry has come to a good consistency, garnish with the roasted coconut. Serve on a bed of rice.