![]() ![]() Get ahead by cooking the shallots, garlic, chestnuts and grapes a day ahead, and leave them to sit in the liquid in the fridge overnight, but don’t roast the sprouts until the day. ![]() This dish is made special by the complex sweetness and depth of Shaoxing wine, a Chinese wine fermented from rice that you can now find in large supermarkets and most Asian food stores – if you can’t get it, use pale dry sherry instead. If you prefer a warm mash, transfer to a saucepan and heat gently.ĭivide the puree between four plates, top each portion with four mushroom halves and generously spoon over the oil and its solids. Meanwhile, make the puree by blitzing all the bean ingredients in a food processor with two tablespoons of water, until completely smooth. Return the onion mixture and mushroom halves to the saucepan, put on a medium-high heat and cook for five minutes, so all the flavours come together. Use a spoon to lift the onion, garlic and chilli (discard the stem) out of the oil – don’t worry if you scoop up some of the spices and oil, too – put in the small bowl of a food processor and blitz smooth. Use a pair of tongs to transfer the mushrooms to a board, cut them in half and set aside. Bake for an hour, then remove the pan, turn over the mushrooms, replace the paper and lid, and bake for 20 minutes more, or until the mushrooms are very tender but not falling apart. Add all the remaining mushroom ingredients, then cover with a piece of greaseproof paper, push it down gently to cover the mix, then top the pan with a lid. Put the mushrooms domed side up in a large, ovenproof saucepan for which you have a lid, and arrange the garlic and onion in and around them. This will make more oil than you need: keep any excess in a sealed container in the fridge, for spooning over grilled veg or meat.The mash can be warmed up or served at room temperature.Ĩ medium to large portobello mushrooms (about 650g), stems removedĤ tsp cumin seeds, roughly crushed in a mortarġ tbsp coriander seeds, roughly crushed in a mortarĥ00g freshly cooked or good-quality jarred butter beans (drained weight) The oil the mushrooms are cooked in turns into something similar to harissa, with a deep, umami flavour and a real kick, so leave out the red chilli if you prefer less heat. Hope all these little tips will help you make a great curry.This is a sort of vegan equivalent of steak and mash. Thereafter you can add the water.Īlways add warm water as cold water will stop the cooking process. This is another technique to get the spices to really get into your protein or veg. You can add just a few drops of water if you think it’s going to burn. I usually allow it to fry for at least 5 minutes. If you’re adding any vegetable or protein to the spices, let that fry with the spices for a bit. The addition of water is another thing we don’t always get right. This enhances the flavours and definitely elevates your dish. ![]() This helps the raw smell disappear.Īnother tip is to let your spices also fry for at least a minute. When adding the ginger and garlic paste remember it must fry in the oil for a few seconds. Not everyone loves big chunks of onion in their curries. One for flavour and secondly so that the onion can disintegrate. In this instant I added mustard seeds so we add that first and once it crackles we add the onion.įor most dishes the onion should be a beautiful golden brown and caramelised. Like most curries we start with a base of oil and onion. If you can get the balance of spices right you don’t always need a masala or curry powder. It starts with a base of chilli powder and layered with other spices. Masala here in SA is a blend of spices used in most curries. I know here in SA we are so fond of using masala (not Garam Masala) in all our curries. Admit it, you’ve had those days too, haven’t you! Ingredients Requiredįor this recipe you need a can of butter beans, vegetable oil, onion, mustard seeds, green chillies, curry leaf, ginger and garlic paste, tomatoes, potatoes and a few basic spices. You know those days when the kids drive you crazy, your hubby gets on your nerves and you cook just to get the job done. There are days when I don’t add love and trust me you can taste the difference. Remember this and you will always have delicious food. If I haven’t mentioned this before a curry has to be cooked low and slow with a sprinkle of love. I managed to find some Up-to-Date potatoes and I was so excited. I love a curry with good, soft cooking potatoes, especially a Bean Curry. It is also so much simpler to cook because I use beans from a can. We haven’t eaten a Butter Bean Curry for a while so I thought it would be a good change from the usual Sugar Bean Curry It’s the only thing my 14-year-old will eat without a complaint. I think we are going too be eating a whole lot of Bean Curries this vegetarian month. ![]()
0 Comments
Leave a Reply. |