Mushroom and Chana Dahl Curry

Cheap, healthy, easily prepared and very tasty - from 100 Great Recipes - Indian

Note that portions above are quite small. Better to do the 4 portion version as leftovers will keep and are easy to use.

1. Wash the dahl, place in a large saucepan with curry leaves, cloves and cardamon pods pour over 600 mls of water bring to the boil and simmer until dahl is tender - maybe 40 mins. Drain
2. Heat the oil and ghee (or butter) in a large frying pan and cook onions for 4-5 mins until softened.  Add garlic, ginger, mushrooms & chillies and cook, stirring occasionally, until mushrooms have softened.
3. Add the spices and cook for 2 mins then add the tomatoes and the drained dahl. Simmer for 5 mins.
4. Serve.  Some chopped beetroot (jar or vacuum packed) in yogurt with toasted flaked almonds are great with this.

Granola

Basic rule is six parts dry to one part wet and seasoning - something like:

Dry - 3 parts rolled oats, 1 part nuts, 1 part seeds, 1 part other (coconut, puffed/flaked grains, more nuts or seeds).  Add dried fruits after cooling

Wet - Best 50/50 fat (coconut oil or neutral flavoured oil) and sweetener (mix of honey, golden, maple or sugar syrup). Use less sweetener if adding dried fruit later

Seasoning - always a little salt. Maybe cinnamon, cardamon or whatever to taste.

Method

Mix the dry ingredients, stir in the wet ingredients and seasoning - taste and adjust. Line a baking sheet with parchment, spread the granola out and bake at 150C for 40 mins - check and stir a couple of times.

Add dried fruit to hot granola on removal from oven.  Allow to cool and store in jar.

[For a one litre Kilner jar - 4/5th fill jar with dry ingredients (some rice crispies are good) and mix with c.  80gms oil and 100 gms. syrup or honey (less sweetener if adding dried fruit) -  not forgetting salt, cinnamon or similar]

Green Beans in Tomato Sauce

Roasting Meat - Hugh Fearnley Whittingstall

Times and temperatures for "fast" roasting meats below are from Hugh Fearnley Whittingstall's book "Meat" - they work very well.

He divides roasting into three stages:

1. The "sizzle" - initial burst of high temperature (210 for chicken & pork,230 C for beef and lamb and duck) for 20 mins (30 mins over 2kg, 40 mins over 3kg)
2.  The roasting - at 160 C for the times below (or to reach the specified meat thermometer reading)
3.  The Rest - 15 mins minimum but better 30 min (cover with foil in a warm place)

Cooking Times (in addition to the sizzle)

Beef, Lamb and Venison (for very large joints use time in brackets)

•    Rare (very pink in the middle): 10 (9) mins per 500g
•    Medium (just pink in the middle): 15 (12) mins per 500g
•    Well done (no pink at all): 20 (18) mins per 500g

Pork

• Well done (loin, leg, rack): 25 min per 500g
• Very well done (thick ends and spare rib joints): 30 min per 500g

Chicken (unstuffed)

• 30 - 70 mins (check that juices run clear) at 180C

Meat Thermometer Readings pre-"rest"; i.e. remove from oven temperature)

Beef, Lamb or Venison

• Very Rare:   45C
• Rare:   50C
• Medium: 60C
• Well done:  70C

Pork (never rare)

• Medium: 70C
• Well done: 75C

Roasted Brussel Sprouts with Garlic Breadcrumbs

500g brussels sprouts
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled

Handful of breadcrumbs
Salt and pepper to taste
1 tablespoon balsamic vinegar

PREPARATION

• Heat oven to 200 C. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan until it shimmers; put sprouts cut side down in one layer in pan. Mix breadcrumbs and garlic with 1 tbs olive oil and salt & pepper and sprinkle over sprouts.
• Roast until sprouts are quite brown and tender, about 20 minutes.
• Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Lemon & Garlic Sauce - Good with Chicken

Sauté some finely chopped garlic,  lightly thicken with a little cornflour,  add some (homemade) chicken stock, lemon zest and juice and stir in some creme fraiche and tarragon or other herbs.

Devised in an emergency and found to be quite good.

Chicken (or Rabbit) in Mustard Sauce

Ingredients (for 4)

• 4 chicken or rabbit portions (on bone)
• 55g butter
• 250ml white wine (dry vermouth also works)
• 115g dijon mustard (wholegrain also works)
• 1 thyme sprig (tarragon also works)
• 115ml Greek yogurt
• salt and pepper
• Herbs to garnish (Parsley, thyme, tarragon)

Method

• Brown meat in butter in casserole pan and remove
• Add wine, mustard, herbs and seasoning and bring to boil
• Return meat to pan and baste with sauce
• Cover and simmer for 30 mins or oven cook at 170C, removing cover for last 15 mins
• Reduce sauce if necessary, discard herb sprigs, stir in yoghurt and gently warm through
• Serve meat covered with sauce and garnished with chopped herbs