2 tbsp vegetable oil
1tbsp cumin seeds
Garlic (to taste - approx half to one bulb) (finely blended)
2-3cm chunk ginger (finely blended)
2 white onions (finely blended)
1 cinnamon stick
1 tbsp crushed coriander seeds
1 tsp chilli powder (you can add more or less to taste)
1 tbsp curry powder
1 tbsp garam masala
1 tsp ground turmeric powder
Salt to taste
2 x 400g tins chopped tomatoes
2 tbsp tomato paste
Chickpeas (2 x normal sized tins or equivalent amount pre-soaked & cooked)
Fresh coriander to garnish
Toast the cumin seeds in the oil until fragrant. Add the garlic & ginger and fry then add the blended onion. Cooked until well browned (can take 10 minutes or so, don’t rush!) then add all the remaining spices and fry until fragrant (you don’t want the spices to be raw!). Add the tomato paste & chopped tomatoes and bring to the boil then simmer for 10-15 mins. Add the chickpeas and stir to combine. Garnish with the coriander and serve with rice or alongside other curries!
Listen to the experts making this delicious recipe in Episode 1.
Kohlrabi and Hazelnut Salad
a generous handful of hazelnuts, with or without shells
a few tablepoons of very thick Greek (or Turkish) yogurt
Peel the kohlrabi and cut into 1cm cubes. Toast the hazelnuts – there should be around half the volume of nuts to kohlrabi chunks - and rub off the skin in a dry tea towel. Mix the kohlrabi and nuts with a few tablespoons of thick Greek or Turkish yogurt, and a few really good pinches of salt. Eat immediately with some crispbreads, or unaccompanied. If you leave it too long, the salt will draw the water out of the Kohlrabi, it will become less crisp, and the yogurt will become watery.
Chickpeas in Tomato Sauce with Sheep’s Cheese and Dill
1 tin tomatoes
1 tin chickpeas, or some you’ve soaked and boiled
2 cloves of garlic, sliced finely
2 tablespoons of chopped dill
roughly 100g sheep’s cheese
½ teaspoon of red wine vinegar
Place 4 tablespoons of olive oil in a pan with the garlic and turn the heat on, when the garlic is fragrant and sizzling, add the tomatoes and ½ tinful of water. Simmer on a low heat for ten minutes. Add the chickpeas, simmer for a further 5-10 minutes. Season with salt and the vinegar. Sprinkle over dill and sheep’s cheese.
Aubergine and Courgette with Hard Boiled Eggs and Fried Cumin
a few aubergines
a few courgettes (as small as possible), quartered lengthways
a few eggs
½ tablespoon of cumin seeds
½ teaspoon of chilli flakes
½ a lemon
Sprinkle some salt on the aubergines and leave for 10 minutes or so. Then bring some water to a simmer in a small pan and add the eggs and simmer for 8-10 minutes, just off the boil Then pat dry and brush of excess salt from the aubergines. Toss the aubergines and courgettes with 2 tablespoons of oil. Heat up a pan until it’s very hot. Add the aubergines and courgettes to the pan, so that it is not too full. You want the cut surfaces to touch the heat, when they are browned, turn over and brown the other cut surface. When they are browned all over, remove from the pan. Turn off the heat and add two tablespoons of olive oil, add the cumin seeds and fry in the residual heat. Lay the vegetables on a plate, squeeze the lemon over them. Top with the hard boiled eggs, peeled and cut in half, the cumin seeds and oil and the chilli flakes.
Listen to Rebecca make me lunch in Episode 2.
50 dumpling skins
350g pork mince
2 spring onions
70g rice noodles
1T soy sauce
1/2T Korean style corn syrup
1t sesame oil
pinch of pepper
For sauce of meat
3T soy sauce
1 pear, grated
1T sesame oil
2t chopped garlic
pinch of salt and pepper
1. Boil the noodles and run under cold water, drain mix with soy, corn syrup and sesame oil. And then cut noodles.
2. Mix the meat and all the ingredients for the meat sauce
3. Drain and squeeze out tofu and mix with the other ingredients.
4. Fill the dumpling skins and fry.