|
Korma Roasted Shoulder of Lamb
Ingredients 4TBSP Easy Korma Spice Mix 3tbsp Yoghurt to make a paste 1kg Shoulder of lamb. Bone in Salt to taste Lemon to finish Green and Potato Method Make a paste with yoghurt and Korma spice mix. Rub the paste on the lamb. In a baking tray bake at first open15 min at 170 and then cover with alfoil and reduce to 90 for hour and forty five mins. Rest and Serve. Serve with greens and potato! Mango Coconut tomato Curry Per kilo of meats or veggies Ingredients 4TBSP Easy Best of the South or Easy Curry Water to make a paste Tomato paste or tomatos chopped, tin chopped tomatos Coconut milk Mango fresh, tin or liquor Ghee or oil to fry spices off Method Heat oil or Ghee. Add spice and cook for 10-15 seconds. Add a little water to make a loose paste. Add meats or vegetables and tomato and stir. Add more water to cover meats or vegetables. Add salt to taste. When meats or veggies are almost cooked add coconut milk and mango cook until meats or veggies are cooked. Check seasoning and serve. Coconut Lentils Serve 4 Ingredients 1 Cup Mix of green, red and black split or whole lentils 4 Cups of Cold Water 2TBSP Easy Best of the South 1/2 Cup Coconut Milk Salt to taste Method In a large saucepan add lentils with water. Cook uncovered until lentil are soft. A good way of checking this is taking 1 lentil in your hand and squeezing it between your fingers, if cooked the lentil will easily break. Once Cooked add spice mix. Cook for a further 10 and mins and add Coconut milk. Stir Though. Salt to taste Valentines Day Oysters Soak some rice vermicelli in cold water till soft. Mix 1 tsp. of Best of the South spice blend with 1/2 cup coconut milk and simmer for 1 minute, take the freshest oysters carefully out of their shells Place a tiny amount of the vermicelli in the shell, top with the oyster and a spoon of the coconut sauce Slide into open mouth Plum Korma this one is for my husband and for those of you who like your curries with a twist! Use chicken , lamb or goat follow the directions on the Korma pack Add ripe pitted plums about 500g to 1 kg meat and cook till meat is tender. Spice cured fish with crispy rice Serves 4 Ingredients
Pear and cumquat Chutney Ingredients Small diced pears 2 cups Finely chopped cumquats 1/2 cup Salt to taste Ragini Spice Easy Vindaloo Spice mix1 tsp Sugar 1 cup Vinegar 1/4 cup Method Cook all ingredients except sugar till soft Fold in sugar and Remove from heat as soon as it melts Cool and serve. 
|
|