Heeft toevallig iemand het recept van de ananascurry van jamie oliver?
Alvast bedankt
Hebben we het hier pasgeleden niet over gehad??
Ah, bingo:
http://www.vegatopia.com/forum/index.php?board=8;action=display;threadid=11279;start=msg384802#msg384802En nog meer bingo:
http://forums.vogue.com.au/showthread.php?s=4ce6424a4023fd43b3870e129ecc4bb5&t=164598Pineapple Curry -Jamie Oliver2 tbs oil
2 tbs mustard seed
2 tsp cumin
good handful curry leaves
3 cardamon pods
1 knob ginger, sliced wafer thin
1 tsp chilli powder
2 tsp tumeric
2 small pineapples, chopped
2 plaintains, thickly sliced
1 can coconut milk
salt, to taste
to serve -papadums, rice, tomato chutney (recipe below)
In a pan, heat 2 tb or so of oil (he later says it's coconut oil or can use regular sunflower oil) hot in pan, then add 2 tbs mustard seeds and heat til it pops. Bash up 2 tsp cumin in mortar and pestle, set aside.
To the pan, add a good handful curry leaves, 3 cardomom pods and 1 knob ginger, sliced wafer thin (fat inch or so), and saute for a few secs. Add bashed cumin,1 tsp chili powder, 2 tsp turmeric and fry for a bit.
Add 2 small pineapples chopped, fry that a few secs, then add 2 plaintains sliced relatively thickly (but not too thick), on the diagonal,
stir it around a bit - frying nicely.. Add 1 can coconut milk, bring to boil, simmer and cook 8 minutes. Add pinch of salt now and adjust rest of salt at the end.
Serve over rice, with tomato chutney (from the same show - see below),papadums, etc..
Tomato Chutney He called this a chutney and a pickle at various points during the show - then said it was a dipping sauce. Whatever you call it, it looked tasty:
1 pinch mustard seeds
6 tomatoes, ripe, in quarters
1 red onion in quarters
2 limes, juiced
1 knob (fat inch or so) ginger, sliced
2 red chilies, seeds removed, in chunks
2 cl garlic, smashed
Toast mustard seeds in a tb or 2 of sunflower oil til they pop. Put that (including oil), along with all other ingredients and maybe 1/2 cup water in a blender. Blend well. Add salt to taste, lime juice. Serve as a dip for papadums.
He also made Onion Bhajis which kind of reminded me of a thin vegetable fritatta in appearance once cooked (although no egg, the turmeric turns the batter yellow).
Onion Bhajis 2 large carrots, grated
1 sm bunch spring onions, green and white parts, rough chopped on the diagonal
1 lg bunch coriander (aka cilantro aka chinese parsley), stems n all, roughly chopped
1 knob ginger, minced
2 red onions, sliced in half, then sliced
2 tsp mustard seed
2 red chilies, finely chopped
Toss that together. If you want to vary, keep onions, mustard seed, coriander, etc. but put in red peppers and grated sweet potatoes. In a bowl mix:
1 cup/75 grams chickpea flour
1 cup/75 grams regular flour
2 heaping tsp cumin seed, bashed in the mortar and pestle
1 tsp chili powder
1-1/2 tsp turmeric
really good pinch salt
Stir together.Take about 250 mls water and add til the batter resembles "thick whippingcream". Heat sunflower oil in hot pan. Now take a good handful of the veggies and enough batter to "clag it up" or act as glue. Put in the hot pan and pushdown flat (like making hash brown potato cakes). You want them about 1 cm thick and you want to cook them until very, very crispy and golden on both sides.They can be deep fried but pan fried is good - just need to get them really crispy..
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