This delicious Indian style fried rice served with fresh mint raita comes from Swasthi’s Recipes. It makes a great meal on it’s own or can be served as part of a larger spread. Cook the rice in advance if possible – good quality extra long basmati rice makes all the difference. Soak 1 cup of…… Continue reading carrot fried rice + mint raita
Category: condiments
beetroot relish
This earthy, sweet relish from food.com is equally good with cold meat, in any sandwich, as part of a cheese platter or on a burger. Place 2 cups of raw, peeled and grated beetroot into a medium sized saucepan. Add ¾ of a cup of water, ¼ of a cup of red wine vinegar, 1…… Continue reading beetroot relish
beef gravy (FODMAP)
This beef gravy is worth the effort to include guests who can’t tolerate onions, garlic or wheat. You will need 2 – 3kg (4½ – 6½ lbs) of meaty beef bones. You will also need some onion- and garlic-infused oil. This is available to buy but if you want to make your own simply heat…… Continue reading beef gravy (FODMAP)
porterhouse (strip loin) roast + horseradish sauce
For the perfect beef roast Thomas followed this method from Kenji López-Alt at Serious Eats. No complaints! We had a 2¼kg (5 lb) piece of porterhouse. Make sure to season generously with salt the day before and tie the meat at intervals to keep it in shape. Keep it in the fridge uncovered and on…… Continue reading porterhouse (strip loin) roast + horseradish sauce
lime pickle
This quick Indian pickle is made in a pressure cooker. Tart, a little spicy and a little sweet. Trim and cut 4 lemons into bite-sized pieces, discarding the pips. You should have about 2 cups of lemon pieces. Add 2 tablespoons of sesame oil (or vegetable oil if you prefer) to the pressure cooker and add the…… Continue reading lime pickle
ajvar
Ajvar is a traditional Balkan relish made of sweet red peppers (Roga). Sometimes made just with peppers, this version also has some eggplant (aubergine) and garlic. Try it with cevapcici or any barbecued meat, with roasted vegetables or in sandwiches. Wash 3 large red peppers and 1 medium eggplant and barbecue or grill (broil) them…… Continue reading ajvar
feijoa chutney
Here are two wonderful recipes for feijoa chutney from across the Ditch (for those of you who don’t know, the ditch is the Tasman Sea which divides Australia from New Zealand). And although feijoa is native to South America, New Zealand’s love for the fruit is unrivalled. Both of these clever recipes from thisNZlife are…… Continue reading feijoa chutney
tomato chutney
This lovely, sticky, slightly spicy tomato chutney goes with everything! Finely chop 900g (2 lbs) of tomatoes, either by hand or with a food processor. Put them in a suitable pot and add ½ a cup of finely chopped onions, 4 – 6 cloves of minced garlic, ½ of a cup of brown sugar, ¼…… Continue reading tomato chutney
zucchini fritters + fresh mint chutney
David made these spicy Indian style fritters and served them with a refreshing mint chutney. In a large bowl mix together 2 eggs, 1 minced clove of garlic, ½ a cup of gram (besan, chickpea) flour and ½ a teaspoon each of ground turmeric, ground cumin, ground coriander, ground ginger, chilli powder and black onion…… Continue reading zucchini fritters + fresh mint chutney
curry leaf powder
Podi, also known as gunpowder or chutney powder, is an Indian spice mix made with dry spices, chillies, legumes (dal) and salt. There are endless variations which might also include sesame seeds, fenugreek seeds or tamarind, to name just a few. The coarsely ground powder can be sprinkled over rice, added to a dhal or…… Continue reading curry leaf powder
michelle picker cooks 