by Steve Williams This Anglo-Indian recipe is a good way to use leftovers. 500 grams pre-cooked lamb, beef, pork, chicken or plant-based alternative. For a vegetable version use diced carrot, sweet potato and/or pumpkin in lieu of meat. 250 grams diced potatoes 2 tbsp oil or ghee 1 onion, thinly sliced 1 red or green diced capsicum 4 garlic cloves, sliced 1.5 tsps cumin seed 1.5 tbsp of mild … Read more »
2 cups of fresh corn kernels 2 tbsp chopped mint (or herbs of choice) ½ cup of crumbled feta cheese 1 cup SR flour 2 eggs 1 tsp salt ½ cup of soda water (or more if needed) Freshly ground pepper Oil for frying
Method
Mix flour, eggs, soda water and salt together until smooth. Stir in corn, feta and herbs. Stand for ten minutes. Cook spoonfuls in … Read more »
3 zucchinis or more, coarsely grated 1 tsp salt for sprinkling 1 small onion, finely dice 1 handful of flat-leafed parsley, chopped 1 handful of dill, chopped 3 tbsp plain flour 2 large eggs, lightly beaten Black pepper 250 ml sunflower or canola oil
Method
Put the grated zucchini in a colander, sprinkle with the salt and allow the liquid to drain for at least 20 … Read more »
This is delicious with the corn fritters and uses more corn!
Put all ingredients into a food processor. Then process quickly to keep some texture.
1 ripe avocado Kernels from 1 cob of corn 2 garlic cloves, mashed ¼ cup of finely chopped onion ½ a small tomato, squeeze the seeds out and chopped Fresh coriander leaves and stalks as much as you like, chopped roughly Juice of 1 lime 1 tbsp or a bit more to taste of sweet chilli sauce Salt and pepper
To the base batter for the corn fritter recipe, add 4 grated zucchini (salted and squeezed of liquid as in the other zucchini recipe), and ¼ cup of parmesan cheese and 2 tbsp of pesto.
Chilli con carne
/in Mains, Recipes /by Debbie WorganIngredients
2 tbsp oil
150 to 200 grams diced bacon or chorizo sausage
1 large onion, finely sliced
4 garlic cloves, sliced
1 fresh red capsicum
1.5 tsps whole cumin seed
1 or 2 large dried red chillies
500 grams 4/5 star minced beef, diced beef or plant-based mince
1 tbsp smoky chipotle sauce (optional)
1 tbsp each ground coriander, cumin and sweet paprika
1 tsp … Read more »
Jalfrezi
/in Mains, Recipes, Uncategorized /by Debbie WorganThis Anglo-Indian recipe is a good way to use leftovers.
500 grams pre-cooked lamb,
beef, pork, chicken or plant-based alternative. For a vegetable version use diced carrot, sweet potato and/or pumpkin in lieu of meat.
250 grams diced potatoes
2 tbsp oil or ghee
1 onion, thinly sliced
1 red or green diced capsicum
4 garlic cloves, sliced
1.5 tsps cumin seed
1.5 tbsp of mild … Read more »
Corn Fritters
/in Mains, Recipes /by Debbie Worgan2 cups of fresh corn kernels
2 tbsp chopped mint (or herbs of choice)
½ cup of crumbled feta cheese
1 cup SR flour
2 eggs
1 tsp salt
½ cup of soda water (or more if needed)
Freshly ground pepper
Oil for frying
Method
Mix flour, eggs, soda water and salt together until smooth. Stir in corn, feta and herbs. Stand for ten minutes. Cook spoonfuls in … Read more »
Zucchini Fritters
/in Mains, Recipes, Uncategorized /by Debbie Worgan3 zucchinis or more, coarsely grated
1 tsp salt for sprinkling
1 small onion, finely dice
1 handful of flat-leafed parsley, chopped
1 handful of dill, chopped
3 tbsp plain flour
2 large eggs, lightly beaten
Black pepper
250 ml sunflower or canola oil
Method
Put the grated zucchini in a colander, sprinkle with the salt and allow the liquid to drain for at least 20 … Read more »
Guacamole
/in Recipes, Starters /by Debbie Worganby Linda sang
This is delicious with the corn fritters and uses more corn!
Put all ingredients into a food processor. Then process quickly to keep some texture.
1 ripe avocado
Kernels from 1 cob of corn
2 garlic cloves, mashed
¼ cup of finely chopped onion
½ a small tomato, squeeze the seeds out and chopped
Fresh coriander leaves and stalks as much as you like, chopped roughly
Juice of 1 lime
1 tbsp or a bit more to taste of sweet chilli sauce
Salt and pepper
Zucchini Pesto Fritters
/in Mains, Recipes /by Debbie WorganTo the base batter for the corn fritter recipe, add 4 grated zucchini (salted and squeezed of liquid as in the other zucchini recipe), and ¼ cup of parmesan cheese and 2 tbsp of pesto.