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Posts Tagged ‘red pepper’

Juice from each of:
1 lemon (or use 3 tablespoons lemon juice)
1 lime (or use 2 tablespoons lime juice)
1 orange (or use 4 tablespoons orange juice)

2 tablespoons soy sauce
4 tablespoons olive oil
pinch of salt
1/2 teaspoon pepper
2 cloves garlic crushed
1 inch ginger, grated
1/2 teaspoon red pepper

Combine all ingredients and marinate salmon for 1 hour – no longer or salmon will start to cook. If salmon starts to turn pink, remove from marinate.

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You can substitute the same quantity of black beans, black-eyed peas, kidney beans, if you prefer.

1 1/3 cups Dried Red Kidney Beans
2 tablespoon Oil
½ teaspoon Cumin seeds
1 Onion, thinly sliced
1 green Chilli, finely chopped (substitute: ¼ teaspoon Red Pepper)
2 garlic Cloves, crushed
1 in piece root Ginger, grated

2 tablespoon Curry paste (substitute 2 teaspoons curry powder with a little bit of water)
1 teaspoon ground Cumin
1 teaspoon ground Coriander
¼ teaspoon Chilli powder (reduced from ½ teaspoon)
½ teaspoon salt

14 oz can chopped Tomatoes
2 tablespoon chopped fresh coriander

1. Leave the kidney beans to soak overnight in a bowl of cold water.
2. Drain the beans and put in a large saucepan with double the volume of water. Boil vigorously for 10 minutes. Skim off any scum. Cover and cook for 1 1 ½ hours or until the beans are soft.
3. Meanwhile, heat the oil in a large heavy-based frying pan and fry the cumin seeds for2 minutes until they begin to splutter. Add the onion, chilli, garlic and ginger and fry for 5 minutes. Stir in the curry paste, cumin, ground coriander, chilli powder and salt and cook for 5 minutes.
4. Add the tomatoes and simmer for 5 minutes. Add the beans and fresh coriander, reserving a little for the garnish. Cover and cook for 15 minutes, adding a little water if necessary. Serve garnished with the reserved fresh coriander.

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2 lb Lean Stewing Beef
1 T Oil
1 large Onion, finely chopped
4 Cloves
4 Green Cardamom Pods
½ t Red Pepper (substituted for 2 green chillies, finely chopped)
1 in piece Root Ginger, finely chopped
2 Garlic Cloves, crushed
2 dried Red Chillies (1 small whole chilli)
1 t Curry Powder and little bit of water (substituted for 1 T Curry Paste)
2 t Ground Coriander
1 t Ground Cumin
½ t Salt
2/3 C Beef Stock (used Campbell’s Beef Broth which I believe is allergen free)

1. Remove any visible fat from the beef and cut the meat into 1 inch cubes.
2. Heat the oil in a large heavy-based frying pan and stir-fry the onion, cloves and cardamom pods for about 5 minutes. Add the fresh green chillies, ginger, garlic and dried red chillies and fry for a further 2 minutes.
3. Add the curry paste and fry for about 2 minutes. Add the beef and fry for 5-8 minutes until all the meat pieces are lightly browned.
4. Add the coriander, cumin, salt and stock. Cover and simmer gently for 1-1 ½ hours or until the meat is tender. Serve with Tomato Rice and garnish with fresh coriander.

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