I'm pre-diabetic, and susceptible to gout. Therefore I cook a lot of dishes loaded with vegetables, even when I'm eating meat. I've learned to enjoy dishes where the small amounts of meat act as seasoning, rather than the centrepiece of the dish. You'll notice most of my recipes include extra vegetables, extra mushrooms and extra beans/lentils compared to other similar recipes. Beans and lentils are great cooked in the pressure cooker with meat, as they absorb some of the meat flavours during cooking. Mushrooms seem to absorb any spare fat in a dish, again absorbing meat flavours as meat renders down during cooking. The pressure cooker is also a much faster and less messy way to cook beans and lentils without "bean foam" stuck to your pans to scrub at the end of cooking. Since I'm often eating vegan/vegetarian food several days a week, I've found I need a lot of spices and herbs to make them taste of anything, as I'm unimaginative, a lot of my dish...
Make the chicken / marinade the night before Ingredients Bowl 0 - Chicken and marinade, mix together in a lidded container, keep in fridge Diced chicken (800g) 1/2 cup of sour cream (125g) - keep the other half for later. 1.5 tablespoon minced jar garlic 1 tablespoon minced jar ginger 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon salt tiny spoon tip of chilli powder Bowl 1 - Onion Sliced onion Bowl 2 - Spices 1.5 tablespoons garlic jar minced 1 tablespoon miced jar ginger 1.5 teaspoons ground cumin 1.5 teaspoons garam masala 1 teaspoon ground coriander 1 spoon tip of chilli powder Tin 3 - Tomato and Puree 400g tin chopped tomatoes 1 tablespoon tomato puree 1/2 teaspoon salt Bowl 4 - Remainder of the sour cream Sour cream (125g) 1. Make the marinade and chicken night before or morning before 2. Go out and have fun At dinner time, continue: 3. Heat butter/oil in wok, once sizzling, add onions from bowl 1 4. Sizzle onions until browning/translucent 5. Add...
2 tablespoons oil Seeds: 1 teaspoon cumin seed 1/2 teaspoon fennel seed 2 teaspoons ground coriander 1/4 teaspoon garlic powder 1/4 teaspoon celery seed 1 green chili, finely chopped 1 cup green peas/veg, frozen 1 teaspoon garam masala 1/2 teaspoon red chili powder 4 medium potatoes, chopped into 2cm pieces 1 tablespoon coriander leaf Salt to taste Method 1. Instant Pot on, saute mode 2. Add oil, when hot, add seeds to sizzle 3. Add remaining spices and frozen peas/veg, mix 4. Add spuds, mix 5. Pressure cook, 3 minutes, high pressure, closed vent 6. Do the quick pressure release, use a wooden spoon to do it safely 7. Once release, restart saute mode with lid off 8. Stir in coriander leaf, let heat dry off the filling Use with pastry to make samosas
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