https://thetriangle.org.au/wp-content/uploads/2024/04/Open-Sauce-lentil-and-bean-stew-with-gremolata.jpeg500750Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2024-04-30 12:26:462024-04-30 12:28:08Lentil and bean stew with gremolata
This delicious dish from the New YorkTimes is quick and easy to prepare. Yield: 4 servings Ingredients: 2 tablespoons vegetable oil 1 medium red onion, halved and thickly sliced (about 2 cups) 1 (25 mm) piece fresh ginger, minced (about 2 tablespoons) 3 garlic cloves, thinly sliced Kosher salt and black pepper ¼ cup white miso ½ cup unsweetened, full-fat canned coconut milk 1 (450-680 grams) salmon fillet, cut into 5 cm pieces 140 grams baby spinach leaves … Read more »
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 … 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 … 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 … Read more »
Lentil and bean stew with gremolata
/in Mains, Recipes /by Debbie WorganIngredients:
1 cup extra-virgin olive oil, divided
1 medium-sized brown onion, chopped (about 2 cups)
5 medium carrots, cut into 12 mm pieces (about 2 cups)
5 celery stalks, cut into 12 mm pieces (about 2 cups)
1 400 gm can diced tomatoes, undrained
6 garlic cloves, finely chopped, divided
1/2 cups dried French green lentils
2 fresh or dried bay leaves
2 rosemary sprigs
5 cups water, … Read more »
Coconut-Miso Salmon Curry
/in Mains, Recipes /by Debbie WorganYield: 4 servings
Ingredients:
2 tablespoons vegetable oil
1 medium red onion, halved and thickly sliced (about 2 cups)
1 (25 mm) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (450-680 grams) salmon fillet, cut into 5 cm pieces
140 grams baby spinach leaves … Read more »
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 … 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 … 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 … 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 … Read more »