MANGO , SWEET POTATO AND TOMATO CURRY ( V )

This is an amazing dish and should be considered to be part of your Christmas lunch , actually this is delicious anytime of the year . We will be preparing this in class next week . Heat 2 tbs of of canola oil in a large saucepan add 1 tbs of mustard seeds and cook over a medium heat until they start to pop , then add 1 peeled and thinly sliced onion , continue to cook until the onion softens . Stir in 1 tbs of ground turmeric , 2 tbs of bush curry , 1 dsp of dried cardamon , stir through and cook for a few secondsa . Now add 2 tbs of minced ginger , 1 tbs of ground paprika , 4 tbs of minced garlic, 1/2 tsp of salt and cook until fragrant . Stir in the 800 gm of cherry tomatoes and the 500gm of sweet potato peeled and cubed , along with 1 x 400 ml can of coconut milk . Bring this to the boil then reduce to a simmer until the sweet potato softens . Stir in 1/2 cup of water with 1 cup of quinoa grain . Simmer on a low heat for a further 15 - 20 minutes until the quinoa and sweet potato are cooked . Peel 2 mangoes and slice into pieces add to the pan and heat through , stir through 1/2 cup of cilantro / coriander , squeeze over a little lime /lemon juice and serve garnished with coriander leaves . Seriously delicious and filling ...

HERB LOAF

Preheat your oven to 180 deg C. Grease a 20cm X 20 cm pan with cooking oil and a light sprinkle of quinoa grain . Place 1 cup of plain flour into a bowl with 1 tsp of bi carb of soda , mix through with a wooden spoon . Now add 1 cup of quinoa flakes , 1/2 tsp of salt , 1/2 tsp of ground paprika , 2 tbs of dried chives , 1 tbs of dried parsley , 1 dsp of chopped fresh rosemary ,1 tsp of thyme and 1 dsp of minced garlic . Mix to thoroughly combine . Place 2 tbs of canola oil in a cup along with 1 dsp of vinegar and then fillthe cup with milk and stir through , then add to the batter , stir till combined with a wooden spoon . pour the batter into the prepared pan and smooth over with the back of a spoon , LIGHTLY spray with cooking oil and finish off with a sprinkle of quinoa grain . Bake for 25 minutes or until the loaf is golden . Leave to cool in the pan . To serve just break into pieces and dip into olive oil and or accompany with olives and sliced pastrami . It is also delicious spread with butter .

CHICKEN AND PRESERVED LEMON TAGINE WITH COCONUT QUINOA

Slice 1 kg of skinless chicken thigh fillets in half and place them in a large plastic bag. Mix together in a bowl...1 dsp of ground coriander ,1 tsp of tumeric , 1 tsp of ground ginger , 1 tsp of cumin , 1 tsp of salt and 1 tsp of cracked black pepper . Sprinkle this mix over the chicken and give the bag a really good shake to coat the chicken with the spices . Now peel and slice 2 medium onions and place in a the bottom of an oiled tagine / pot with a tight fitting lid , place the seasoned chicken pieces on top in a single layer and then cover with the remaining onion slices . Remove and discard the pulp from one preserved lemon and chop the rind into small pieces and scatter them over the chicken along with 2 tbs of minced garlic mixed with 1/2 cup sliced olives . Sprinkle with a pinch of saffron and a good drizzle of peanut oil . Finally add 1/2 cup of water and swirl through with a wooden spoon , cover and bring to the boil , then reduce and simmer covered on a low heat for for 60 minutes or until chicken is cooked and onions soft . If you don't have a tagine you could just your slow cooker and cook on high for 4 hours . Serve with coconut quinoa ..... Place 1 and 1/2 cups of quinoa in a medium sized saucepan with 1 and 1/2 cups of coconut milk and 1 and 1/2 cups of hot water . Bring this to the boil andcover and simmer on a low heat for 15 minutes , until all liquid has been absorbed . Lightly stir through the finely chopped / grated zest of 1/2 lemon and chopped coriander with a fork before serving with the chicken. N.B For you odd people who don't like coriander please substitute it with fresh oregano .

COUNTRY COOKING CLASS , NOV 8 TH AND 9TH

Country cooking class took us to England and the Middle East …..this week . Lemon Twist and mustard crusted salmon with dill and lemon .. Tuesday and Wednesday classes produced amazing results well done everyone!!! Every week , I am amazed at the community connection of the prep table … Everyone with a story , living in different areas in and out of Churchill … but we come together every week and share stories while we are chopping , blending , kneading …. The community of the cooking table is priceless

ROCK CAKES.....

These are delicious with a cup of tea or coffee or just sharing . I covered this batch with a peanut and honey topping and sprinkled with a little xmas glitter. Preheat your oven to 180 deg C . Line a baking tray with baking paper . Place one cup of quinoa flour into a bowl with 1/2 cup of castor sugar , 1 tsp of ground cinnamon , 1/2 tsp of bi carb of soda and finally 1 cup of quinoa flakes . Mix well . Rub in 125 gm of room temp marg / butter , until; mixture resembles coarse breadcrumbs . Now mix in 180 gm of mixed fruits . In a small bowl mix together 1 egg lightly mixed , with 1/2cup of milk and 1 tsp of vanilla extract . pour the milk mixture into the flour and use a bread knife to cut through and mix until the batter consistency is moist and firm . Place spoonfuls of the mixture onto the prepared tray and sprinkle with a little extra sugar. Bake in the preheated oven for 20 minutes or until golden and firm to touch . I did not not sprinkle with sugar before baking as I spread the cooked rock cakes with a honey and peanut butter topping and decorated with a little Xmas bling .

MUSTARD CRUSTED SALMON WITH DILL AND LEMON

We will be preparing this dish in "Country cooking class' tomorrow. Preheat your oven to 180 deg C . Grease your roasting pan and lay your salmon fillets skin side down . Place 2 tbs of Dijon mustard in a bowl with 2 tbs of minced garlic , 2 tbs of chopped thyme, the zest of 1 lemon , 3 tbs of lemon juice ,1 whole onion finely chopped ( white and green part ),3 tbs of dill finally add 1 tbs of peanut oil . Mix thoroughly to combine . Now mix in 1 cup of quinoa flakes and cracked black pepper . Use your hands to squeeze the mixture together so it holds . Divide the mixyure into four and spread evenly over the top of each fillet . Drizzle lightly with a little peanut oil and bake / roast for 15-20 minutes until the topping is golden and the salmon is cooked . Serve with mixed grain and or a salad .

LAMB WITH POMEGRANATE, MINT AND NUTS

Place 1 cup of quinoa in 2 cups of water in a small saucepan . Bring to the boil, then reduce the heat and simmer , covered until all te water is absorbed. Remove from the heat and set aside . Heat a frypan until hot . Rub lamb fillets ( 750 gm ) on both sides with a little canola oil and season with salt and pepper . Place the lamb fillets in the hot pan , sear on both sides and cook 3- 4 minutes on each side for the meat to be pink. Remove the fillets to a plate and wrap in aluninium foil and allow to rest . Add 2 tbs of canola oil to the pan and add 60 gm of skinless almond kernals , 45 gm of pine nuts and 1 cup of raisins , gently toast until the nuts and raisins lightly change colour . Now stir in the cooked quinoa and 60 gm of pistachio nuts and mix well . Slice the lamb fillets into thin slices and add to the pan with any juices . Finally add 1 cup of pomegranite arils and stir through 1 cup of freshly chopped mint . Season to taste with cracked black pepper .