Tag Archives: homecook

Aloo Gobi // Recipe

It’s one of our favourite foods, but we didn’t eat any Indian food for over five months when we arrived in Cayman. Five months! In February we finally took ourselves along to Sunset House and those first few mouthfuls of hot and spicy curry were a taste sensation. Oh curry, how I’d missed you. My taste buds rejoiced!

At around $16 a pop for a vegetarian curry and $21 for one containing meat, we’ll not be eating out that often or ordering a Saturday night takeaway. The only answer was to learn to make them at home. I’ve been slowly making my way through a little recipe book I found on amazon last year called ‘An Indian Housewife’s Recipe Book’ by Laxmi Khurana. Its brilliant and every recipe has been easy and delicious. I think the key is to cook the spices first to release the flavour, instead of stirring them in after the main ingredients which creates a generic, bland tasting curry.

However, the Aloo Gobi recipe wasn’t quite what I wanted, so I did a little research and experimenting and this is what I came up with. It may not be authentic or traditional, but it was delicious.

Ingredients

450g cauliflower florets
450g new potatoes, skin on, halved or quartered depending on size
50ml vegetable oil
1/2 tsp cumin seeds
1 medium onion, finely chopped
1 tbsp garlic, finely chopped
1 tbsp ginger puree
1 tsp ground coriander
1 tsp gound cumin
1 tsp turmeric
1 tsp chilli powder
1/2 tsp asafoetida
3 large plum tomatoes, finely chopped
2 tbsp tomato puree
4 curry leaves
2 tbsp fresh coriander, chopped
350ml water
1 tsp garam masala
Salt

Heat the oil in a large pan on a medium to high heat. Add the cumin seeds and cook until they splutter. Add the onions and saute until translucent. Stir in the garlic, ginger, chilli, tumeric, ground coriander, ground cumin and asafoetida. Turn down the heat slighty, add the tomatoes and and cook until soft.

Once the tomatoes have softened, add the potatoes, cauliflower, tomato puree, garam masala, curry leaves and half of the fresh coriander and salt to taste. Stir well and add 350ml of water.

Bring to the boil and simmer for 15 to 20 minutes until the cauliflower and potatoes are cooked. Sprinkle the rest of the coriander to serve.

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Enjoy!

Creamy Spring Pasta // Recipe

Whenever I go to make pasta for us, I always automatically reach for the tomatoes  to make the base sauce. So when I spotted some leeks on offer in the supermarket and had some fresh broccoli left over from Sunday lunch, I thought I’d try something different for lunch last Monday.

I used farfalle in this instance, but penne, fusilli or any other similar sized pasta would work too. Cooking the pasta with a stock cube really helps to add a subtle flavour, especially when saving some of that starchy pasta water to loosen the sauce.

A quick and easy recipe, taking no longer that the time to cook the pasta and vegetables, perfect for a quick win straight after work. It was a success judging by the clean bowls left behind by three hungry toddlers. I popped what was left into the fridge in an air tight container and it was good for another five days and tasted delicious straight from the fridge; ideal if prepping a week’s worth of packed lunches in advance.

Ingredients

300g dried farfalle
1 vegetable stock cube
1 small head of broccoli, cut into florets
1 leek, halved and sliced
175g green beans
40g butter
2 cloves garlic, finely chopped
40g flour
300ml milk
Juice of half a lemon
30g light philadelphia (or other cream cheese)
2 tbsp parmesan (vegetarian or regular)
Salt & pepper
100ml water, from the pasta cooking water

Boil the kettle and pop the pasta on to cook according to the packet instructions. Crumble the stock cube into the water along with the pasta.

Boil or steam your broccoli, leeks and green beans all together for around 7-10 minutes.

Meanwhile, melt the butter in a large pan, on a low heat. Once melted, add the chopped garlic, stir for around 30 seconds and then whisk in the flour to create a roux. Gradually whisk in the milk, 100ml at a time, making sure the sauce is smooth and free of lumps. I like to use a fork but a regular whisk will work just as well. Add the lemon juice, philadephia and parmesan and stir until melted.

Drain your cooked pasta into a colander, retaining 100ml of the cooking water.

Whisk the pasta water into the sauce and season to taste. Remove from the heat and add your cooked pasta to the sauce, stirring through. Finally stir in your vegetables and torn basil leaves and serve with a sprinkling of extra parmesan.

If prepping in advance, allow to cool before covering and putting into the fridge.

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Enjoy!

Callaloo & Pine Nut Falafel Wraps // Recipe

Food trucks are a thing in Cayman. A wonderful thing. One of our favourites is A La Kebab just down the road in Red Bay. They do a delicious pitta wrap with falafels, salad and sauce of your choice for about $8 (Ste had beef and lamb in his for $8.50). So delicious in fact that we had them two nights in a row when we first discovered them.

As usual, off to the recipe books and google I went to find out how to make falafel myself. I found a few but the ingredients just didn’t feel right for what I wanted. This is my take on the classic Egyptian recipe.

Where I can, I’m trying to incorporate local or Caribbean food to make the most of what’s on offer while we live here. I’m using callaloo but if you’re not in the Caribbean or don’t have access to a Caribbean supermarket, you can substitute for spinach and it will have almost the exact same result. You will also need a food processor for this recipe.

Ingredients

225g chickpeas, soaked in water overnight
5 garlic cloves
1 tsp olive oil
1 small onion, roughly chopped
8g fresh parsley
1 tbsp flour
1 tsp salt
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp black pepper
1/4 tsp cayenne pepper
pinch of ground cardamom
25g pine nuts, dry roasted
a handful of callaloo
vegetable oil for shallow frying

Roast your garlic cloves with the skin on in the olive oil, for 30 mins at 200C/400C. Squeeze the garlic from the skin with the flat side of the knife when done.

Drain the soaked chickpeas, pop them in the food processor with the other ingredients. Whizz until quite smooth, scraping down the sides now and again to incorporate into the mixture.

Once smooth, transfer to a bowl and mix with a fork to separate slightly. Shape into small flat balls (approx 2 tbsp of the mixture). Put enough vegetable oil into a frying pan to cover the bottom by about 1cm and heat to a medium high heat. Fry the falafels in batches, for a few minutes on each side until a dark golden colour and cooked through. Drain on paper towels.

Serve wrapped in a warmed flour tortilla, with mixed leaves, cucumber, tomato, gherkin and sauce of your choice. I made a garlic mayo with a kick for ours.

Enjoy!

A La Kebab – http://kebab.ky/