Marinade for pork (Jamie Oliver)
Grind together in mortar & pestle:
- 1 teaspoon fennel seeds
- 1/4 teaspoon cumin seeds
- 2 cloves
Add the following:
- 1 tablespoon smoky paprika
- zest & juice of 1 orange
- 4 cloves of garlic
- small bunch of thyme
- 150 mls ketchup
- 6 tablespoons balsamic vinegar
Fiery barbecue lamb salad (from Spice Market)
Indian-spiced roast beef
- 1 tablespoon mustard seeds
- 1 1/2 teaspoons ground cardamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon each of ground nutmeg, mustard powder & ground turmeric
- 1 tablespoon olive oil
- 1.5 kg scotch fillet
Dry-fry seeds & spices, stirring, till fragrant. Combine with oil & rub all over beef. Cover & refrigerate 3 hours or overnight.
Brown over direct heat of BBQ, then cook, covered over indirect heat about 1 1/4 hours. Serve with mango pickle.
Kuku Paka
This is a really simple curry:-
Poh’s Hainanese Chicken Rice
Lamb Lahmacun with Hummus
Chicken Biryani
Ingredients
750 g chicken thigh fillets
1 teasp saffron threads
1 cup chopped coriander
1/4 cup ghee
Marinade:
- 2/3 cup natural yoghurt
- 1/2 cup water
- 2 tablesp veg oil
- 6 cloves garlic, minced
- 2 reasp finely grated ginger
- 1/8 teasp turmeric
- 1/4 teasp cinnamon
- 1/2 teasp cayenne
- 1/2 teasp cardamom
- 2 teasp garam marsala
- 1 teasp cumin
- 2 tablesp paprika
- 1 3/4 teasp salt
Par-boiled rice:
- 2 tablesp salt
- 10 cloves
- 5 bay leaves
- 1 star anise
- 6 cardamom pods
- 2 1/4 cups basmati rice
Crispy onions:
- 2 medium onions, halved & finely sliced
- 1 cup oil (for frying)
Mix marinade ingreds in a large pot. Add chicken, cut into largish chunks. Marinade 1 hour to overnight.
To par-boil rice, bring 3 litres water to the boil. Add salt & spices & rice bring back to the boil. Cook 4 minutes till rice is barely cooked. Drain & set aside.
For crispy onions, heat oil & cook onion in batches till golden brown. Drain on paper towel.
Cook marinated chicken over medium heat, covered, for 5 minutes. Remove lid & cook further 5 minutes. remove from heat. Scatter over half the onions & half coriander. Top with rice. Pat down & flatten surface. Drizzle with saffron which has been soaking in warm water for 10 minutes. Drizzle over ghee. Cover & cook on low about 25 minutes. Remove from stove & rest for 10 minutes with lid on. Turn out onto a bowl, garnish with remaining onion & coriander. Serve with minted yoghurt.