Prawns in coconut

Prawns in Coconut Masala

By Vikram Vij & Meeru Dhalwala

This recipe can be served as an appetizer or passed around with drinks. On its own, the masala goes well with naan or rice. You can substitute canola oil for the ghee in this recipe but remember that you will lose some flavour. Don’t substitute butter. It is difficult to cook cumin seeds alone in butter, as you need to keep the heat relatively high and the butter ends up burning and sticking to the bottom of your pot. Also, use a good-quality coconut milk. If we can’t source any wild prawns, we use prawns farmed in the U.S., specifically California, rather than Asian-farmed tiger prawns. The farming practices of many tiger prawn farms in Asia are considered highly questionable by organizations monitoring healthy and/or sustainable seafoods. Prawns cook very quickly – 2 to 3 minutes on average – so watch them closely to avoid
overcooking them.

Serves 6

30 prawns, shelled and deveined
2 tsp salt
2 Tbsp ghee or canola oil
1/2 tsp cumin seeds
2 large onions, chopped
3 large ripe tomatoes, finely chopped
2 Tbsp coconut milk, stirred
2 Tbsp red wine vinegar
2 tsp chopped green chilies
3 bunches green onions, white and green parts, chopped

Place prawns in a colander and rinse under cold water. Allow excess water to drain. In a bowl, combine prawns and 1 tsp of the salt. Cover with plastic wrap and set aside in the refrigerator while you are making the coconut masala.

In a large frying pan, melt ghee on medium-high heat (or heat oil for 1 minute). Add cumin seeds and allow them to sizzle for 30 seconds. Add onions and sauté 5 to 8 minutes, or until dark brown but not burned. Stir in tomatoes, coconut milk, vinegar, chilies and the remaining 1 tsp of salt. Cook for 5 minutes, or until tomatoes are cooked through. Add green onions and stir well. Add prawns, stirring constantly until they become pinkish-orange. This will take about 3 minutes.

Immediately remove from the heat.

To Serve: Place 5 prawns on each of six small shallow plates. Top each serving with one-sixth of the coconut masala. Alternatively, divide the coconut masala evenly among six small shallow plates, then top with 5 prawns per plate.

Wine: A Pouilly-Fumé or Sancerre wine is a great sipping wine with this masala.

Chicken Curry

Vij Family's Chicken Curry

½ cup canola oil
2 cups finely chopped onions (2 large)
3-inch stick of cinnamon
3 tablespoons finely chopped garlic
2 tablespoons chopped ginger
2 cups chopped tomatoes (2 large)
1 tablespoon salt
½ teaspoon ground black pepper
1 teaspoon turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garam masala
½ teaspoon ground cayenne pepper
3 pounds chicken thighs, bone in
1 cup sour cream, stirred
2 cups water
½ cup chopped cilantro (including stems)

In a large pan, heat oil on medium heat for one minute. Add onions and cinnamon, and sauté for five to eight minutes, until onions are golden. Add garlic and sauté for four more minutes. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for five minutes, until the oil separates.

Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring two or three times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for five more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour.

Transfer cooked chicken to a mixing bowl. Wearing latex gloves, peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.

Divide curry evenly among six bowls. Serves 6

Notes: Dark meat with the bone in makes for heartier stock and allows the chicken to simmer in its own juices. Serve with naan or rice.

Wine: A Spanish Tempranillo with good fruit and balanced tannins is a great complement to this curry.


Garam Masala

1 heaping teaspoon whole cloves
1 ½ teaspoon black cardamom seeds (about 10 whole pods)
6 heaping tablespoons cumin seed
1 tablespoon pounded cinnamon sticks
¼ teaspoon ground mace
¼ teaspoon ground nutmeg

Turn on your stovetop exhaust fan. In a heavy-bottomed frying pan, heat cloves, black cardamom seeds, cumin, and cinnamon on medium to high heat, stirring constantly. When the cumin seeds become a darker shade of brown, remove from stove. Transfer the roasted spices to a bowl and cool for 20 minutes.
Place roasted spices, mace and nutmeg in a spice (or coffee) grinder and grind until the mixture has the consistency of store-bought ground black pepper. May be used right away. Will also keep in an airtight container for up to 6 months.
Makes ¾ cup

Spicy Asian Noodles with Chicken

6.75 ounce package thin rice sticks
1 tablespoon toasted sesame oil, divided
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 cups shredded cooked chicken breast
1/2 cup chopped scallions
1/4 cup chopped fresh cilantro
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 teaspoons sambal oelek (or to taste)
1/4 cup chopped dry-roasted peanuts

Cook noodles according to package directions, which is typically done by soaking them in very hot water until tender. Drain and rinse under cold water - drain well.

Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high. Stir in ginger and garlic - cook until fragrant, about 1 minute. Scoop mixture into a large bowl and stir in remaining teaspoon of oil, cooked chicken, scallions, cilantro, soy sauce, hoisin, vinegar and sambal oelek.

Slice noodles into smaller pieces to allow them to mix well with the ingredients. Add noodles to the large bowl and toss well to coat. Serve with a sprinkling of the chopped peanuts.

Makes about 4 servings.

Adapted from Cooking Light & Culinary in the Country

Sloppy Joe

ENGLISH VERSION TO COME SOON

675 g (1 ½ lb) de boeuf haché maigre
1 oignon, haché finement
1 petit poivron rouge, épépiné et haché finement
15 ml (1 c. à soupe) de poudre de chili
5 ml (1 c à thé) de moutarde sèche
30 ml (2 c. à soupe) d'huile d'olive
60 ml (1/4 tasse) de pâte de tomates
2 gousses d'ail, hachées finement
250 ml (1 tasse) de bouillon de poulet
125 ml (1/2 tasse) de sauce chili
30 ml (2 c, à soupe) de vinaigre blanc
30 ml (2 c. à soupe) de cassonade
15 ml (1 c. à soupe) de sauce Worcestershire
Sel et poivre
4 gros pains hamburger ou 8 petits pains
375 ml (1 ½ tasse) de fromage cheddar jaune fort râpé

Dans une grande poêle, dorer la viande, l'oignon, le poivron et les épices dans l'huile. Saler et poivrer. Ajouter la pâte de tomates, l'ail, et poursuivre la cuisson 1 minute en remuant. Ajouter le reste des ingrédients sauf les pains et le fromage et porter à ébullition, Couvrir et laisser mijoter à feu doux environ 15 minutes. Rectifier l'assaisonnement.

Griller les pains et garnir du mélange de viande et de fromage.

Bon à savoir:

- Une version de burger à manger avec un couteau et une fourchette!

- Vous pouvez aussi servir la garniture du Sloppy Joe dans des coquilles à tacos.

Recette adaptée de:
Le Sloppy Joe de Ricardo

Brown Sugar Sauce

1/4 cup butter
1/2 cup evaporated milk
3/4 cup brown sugar
1 tsp vanilla extract

Bring to boil. Serve over ice cream with brownies.

Brownies

1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1¼ cups (5 ounces) cake flour
½ teaspoon salt
¾ teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1½ sticks) unsalted butter, cut into six 1-inch pieces
2¼ cups (15¾ ounces) sugar
4 large eggs
1 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.

3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days,

Source: C.I.

Bolognese Sauce

1 onion, chopped
3 cloves garlic
1 stalk celery, chopped
1 carrot, chopped
45 ml olive oil
30 ml unsalted butter
250 g ground beef
250 g ground pork
250 ml white wine
250 ml milk
750 ml tomato purée
salt
5 fresh basil leaves

Note: if you are using the bolognese sauce for lasagna, increase the tomato purée to 5 cups and add 1 cup water.

Sauté the onions, celery & carrot in the olive oil. You should use the food processor to chop the vegetables. Brown the vegetables so the flavors become sweet and intense.

Add the butter along with both meat. Cook over medium to high heat until the meat is browned. Stir in the wine and cook until it's evaporated. Add the milk, which will give a slightly creamy texture and soften the meat as well. Add the tomato purée and salt, and simmer over low heat for a few hours, stirring occasionally. When the sauce is finished, tear up some basil leaves to add to it.

Adapted from David Rocco