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Indian dry spiced crispy duck breast with char-grilled peach, crusted paneer and hot green salad of spinach, peas, asparagus and beans | National Dish India

Wayne @NationalDish — Tue, 12 Sep 2017 15:45:32 +0000

This is a real head turner, impress your guests with the colour and then the flavour before you remind them it’s super healthy and low carb

There aren’t lots of recipes around for Indian crispy duck.

Most of you will know that Indian cuisine isn’t all wet curries, quite the opposite. The country is huge and the cuisine incredibly regional. I am partial to a Dhansak, and when I was in Mumbai I mentioned this, which was greeted with ‘oh, they eat that up near Delhi’. How cool is that, made me love it even more.

Britain has a wonderful love affair with Indian cuisine, with many British favourites actually coming from this very island. This Indian influences dry spiced crispy duck breast and it’s friends, I guess you can say, follows that same tradition.

This is a very healthy Indian dish, Paleo friendly and extraordinarily pretty.

I had some ingredients lying around and went for it – and it went, well.

Indian dry spiced crispy duck breast with char-grilled peach, crusted paneer and hot green salad of spinach, peas and beans

There are a few things going on here, nothing that should bust your ass too much, but have a quick read through so you can get your timings right. The duck will sit in a pan for 10 mins, under a grill for 5 and rest for 5 - so really, apart from prepping and slicing it, there isn't much to do, so you can crack on with other things. The better prep, the quicker everything will be. Put the kettle on, grab a large frying pan (first for the duck quick wipe down and then to warm the salad as the end), a saucepan to do some blanching and a smaller frying pan for the paneer. Also grab a large mixing bowl and a smaller one - for coating the duck and paneer. If you want the griddle effect on the peaches, which also adds flavour, get a heavy griddle pan on a high heat now - needs to be smoking - we don't want to cook the peach, we want to char it very very fast and that means hot hot hot.

CourseMain Dish, Salad
CuisineIndian
KeywordIndian Food, Salad

Servings2 people

Prep Time25 minutes

Cook Time25 minutes

Ingredients

The quack quack

2breasts of duckskin on
1tsp cumin powder
1tsp chilli powder
1tsp coriander powder
1tsp turmeric powder
2tsp sea salt flakes
2tbls vegetable oilyou want this mixture slightly wet

The paneer

120grams paneerIndian cheese cut in to rectangular bite sized chunks - all the same size and shape
1tsp cumin powder
1tsp cayenne pepper
1tsp garam masala
1tsp sea salt flakes
1tsp vegetable oilyou want to coat the paneer in this and to cover it in the dry mix.

The warm green salad

1handful broad beansyou need to blanch them and peel (don't just take them out of the pods)
5stems asparagusslice them to about an inch and a half, do it on an angle too
1fistful green beansyou'll slice these too, same size as the asparagus
1large handful spinach leavesthis is the 'bed' and goes so well with paneer - like lovers
1handful peasfrozen ones are ace
2green spring onionssliced at an angle for garnish, the white and lots of the green
1red spring onionsslice thinly, at an angle looks nice
2whole peachesI used doughnut peaches, slice then about 1cm, not too thin

Instructions

Let's do the spice mixes first, at the same time. Two bowls, the large one is for the duck. Add the spice list to each bowl respectively and the oil only to the large one, give em both a mix.
Add the boiling water from the kettle to your saucepan on a high heat and blanch the broad beans, green beans, peas and asparagus - 2-3 minutes tops at a rolling boil.
Place your duck in to the large bowl and cover it in the mixture and let it sit there for a few minutes at room temp whilst you sort the paneer. Put your large frying pan on a medium heat. Drain your greens and let them steam.
Get your perfectly sized paneer chunks and coat them in a little vegetable oil and then add it to the spice mixture. Toss them around until they are perfectly coated all over and dry to look at. Set aside.
Place the duck breasts in to the pan skin side down and leave it for 10 minutes. Check it from time to time just in case you have the heat too high - don't let it burn, but it will pick up a very dark colour - that doesn't mean that it's burnt.
Cover the peach slices in oil and a tiny sprinkle of salt and put them neatly on to the griddle pan. Let em go, turn them once, let them go and then turn them back after rotating 90 degrees - then you get a lattice. If you're worried about that, just make them go a lovely colour without burning them all over. Put them aside, they're done. Check the duck and put the grill on.
Get two plates ready and cover them in spinach leaves. Peel your broad beans - if you decide not to, look at yourself in the mirror with disgust. Slice the beans and asparagus.
Duck is probably ready, turn it skin side up and whack it under the grill for 5 minutes - don't burn it - just go easy - medium high heat.
Give the duck pan a wipe, you don't want charred remains on your greens and add all of them to the pan, tiny drizzle of oil in first. All we are doing is warming them all through - that's the green beans, peas, PEELED broad beans and asparagus - sprinkle the pan, from a height with some sea salt flakes, little toss and all that.
In the smaller pan, add a bit of oil to medium high heat and fry the paneer on each side, you're looking for colour only, which will heat it through - keep turning it.
Plate up time - firstly, slice the duck. Then place the greens on to the spinach leaves, place the duck on top, put the paneer and peach around it and then sprinkle the spring onions over the top.
That's it - nothing should be over cooked, the greens will be super green and your duck should be perfectly pink.
Thank you India

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Spanish Cod with Chorizo, Tomato and Butter Beans | Bacalao con chorizo en tomate y frijol de mantequilla | What is the national dish of Spain?

Wayne @NationalDish — Tue, 02 May 2017 21:45:27 +0000

Spanish chorizo, cod, tomato and butter bean one pot.
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Fish, in this case Cod with Chorizo, is a big part of Spanish cuisine, you only need to read up on the exploits of Spanish fishing boats to know that, but in addition to that, a huge proportion of the fish caught in the North Sea is sold to Spain – and for good reason – they make it taste brilliant.

This is a meal in one, and absent of any of those devilish starchy carbs, nothing wrong with pulses, especially when they are Butter Beans and are accompanied with Chorizo, oh yeah…

Bacalao con chorizo en tomate y frijol de mantequilla | Spanish Chorizo with Cod, Butter Beans and Tomato One Pot

If you have a pan that you can also put in the over, grab it, if not, get a shallow oven proof dish and a frying pan.

CourseMain Dish
CuisineSpanish

Servings2 people

Prep Time10 minutes

Cook Time30 minutes

Ingredients

2fillets codskin on is best
1medium red onionchopped
1glass white wineI used white Rioja
2tsp paprika powder
2tsp chilli powderuse one finely chopped fresh red chilli if you like
1bunch fresh basilchop the talks and pick the leaves - keep separate
1/2tin chopped tomatoes
1/2tin butter beans
2cloves garlicthinly sliced, finely chopped or crushed - your call
1/2ring chorizo sausagepeeled and cut in to small bite size chunks
1 lemon
1handful spinach leaves

Instructions

Put the oven on to 240 and the pan on to medium high heat with a little oil. Add the Chorizo and gently fry until it starts to take on colour and all the orange paprika juices have run out. Remove the Chorizo ad set aside.
Add to the juices the onion, garlic, basil stalks and a pinch of salt, fry until soft and then add the paprika and chilli powder, stir.
After a couple of minutes add the wine and chopped tomatoes and bring to the boil. Once it has thickened, taste and season, carefully, with salt and pepper.
Pour the mixture over your Chorizo in the oven proof dish or add the Chorizo back to the pan and add the spinach leaves and mix.
Grab the cod, which should be dry, rub a little oil all over it and season with salt. Then make a little space and place it in to the sauce, touching the bottom of the pan, skin side up - don't let any of the sauce get on to the skin. Squeeze a quarter of a lemon's juice and place two further quarters in to the sauce, skin down - they will caramelise.
Pop it in to the oven for 15 minutes, at which point the fish should be cooked through and the skin a golden brown.
Removes the caramelised lemons with tongs and squeeze, throw the basil leaves over the top and serve with a cold glass of the white Rioja.
Thank you Spain

Gracias

The post Spanish Cod with Chorizo, Tomato and Butter Beans | Bacalao con chorizo en tomate y frijol de mantequilla | What is the national dish of Spain? appeared first on National Dish.

Mexican Cauliflower Nacho Mountain | Coliflor Nacho Montaña | What is the national dish of Mexico?

Wayne @NationalDish — Mon, 17 Apr 2017 11:26:37 +0000

The original carb heavy dish originated in Mexico, but was cooked for Americans, who had visited a restaurant just across the border. The restaurant was closing and had few ingredients, so they made a nacho, cheese and jalapeño snack and the rest is history.

This version, with cauliflower, adds a few more flavours, is equally as social, tasty as hell and way healthier.

Coliflor Nacho Montaña | Mexican Cauliflower Nacho Mountain

You'll need guacamole, salsa and all that, you can buy it, but it's so much easier to make it and it tastes better. But if you must, don't beat yourself up, it'll do. Another thing to bear in mind, the

CourseSnack, Starter
CuisineMexican, Tex-Mex

Servings4 people

Prep Time20 minutes

Cook Time20 minutes

Ingredients

For the cauliflower nachos

1medium cauliflowercut into florets
1tsp cumin po
1tsp garlic powder
1tsp chilli powder
1tsp smoked paprika powder
2tbls olive oil
1pinch sea salt flakes

Salsa

1punnet cherry tomatoeschopped, a lot
1 fresh red chillifinely chopped
1pinch sea salt flakesseason to taste
1small red onionfinely chopped
1clove garlicfinely chopped
1tbls fresh corianderjust the stalks, finely copped - keep the leaves aside for later
2tbls olive oil

Guacamole

1large ripe avocadouse two if you want more, halved and stone removed
1 fresh red chillifinely chopped, don't sorry about the seeds you wuss
2tbls olive oil

To dress it

1bunch fresh corianderjust the leaves from earlier, roughly chopped
1tub sour cream
350g mozzarellanot buffalo, grated. You can use Cheddar or Monterrey Jack if you like
1jar pickled jalapenogreen or red or both

Instructions

Prepping the cauliflower

Put the oven on 220. Whilst that is heating up, in a mixing bowl add all the cauliflower and oil and coat, then add all the spices and toss it around, gently, you just want to coat it, not mash it.
Get a serving platter or even baking tray (you'll serve it in this, so choose well and make it ovenproof, obvs) and spread the spiced cauliflower over it, not too crowded and bake in the oven for 10 minutes, until it starts to take on some charring - give it a little toss half way through. When done, remove and set aside - keep the oven on.

Make the salsa

In bowl, add the chopped tomatoes, red onion, garlic, chilli, coriander stalks and the olive oil and mix - carefully season with salt to your liking - set aside. See how easy that is?

Make the Guacamole

On a chopping board, place your de-stoned avocado halves and drizzle with the olive oil. Get a potato masher and mash. If you like it chunky then make it chunky, if you like it smooth...you get the picture.
When happy, carefully season with salt and mix in the chilli. Leave aside.

Finally

Arrange a layer of cauliflower on the serving platter, throw on a layer of cheese, dollop some teaspoons of salsa and sprinkle jalapeños. Add another layer of cauliflower on top and repeat until you've used it all up - try to pile it slightly, but you don't have to.
When ready, put back in the oven until the cheese has melted and is starting to take colour, don't burn it.
Remove from the oven and add teaspoon sized (or larger if you prefer) dollops of guacamole and sour cream - all over it. When you've run out, sprinkle another load of jalapeños and the coriander leaves (coriander leaves optional).
Serve it up, give everyone a gluten free beer, a fork and tuck in - in that order.
Thank you Mexico

Gracias

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How do you make Nigerian lamb Suya? | Rago Suya | What is the national dish of Nigeria?

Wayne @NationalDish — Thu, 06 Apr 2017 20:43:24 +0000

Nigerian lamb Suya, a seriously cool street food kebab, great served with Ghanaian Jollof cauliflower rice
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Africa is a amazing place, with food all to often hard to come by for far too many people. That said, amazing things happen when they cook. Nigerian Lamb Suya is rather unique, a West African dish that is great fun to cook and far more than just a kebab.

Paired this one up with a cauliflower Jollof rice dish from Ghana.

Rago Suya | Nigerian lamb Suya a West African street food shish kebab

This requires some grinding and marinating after which it's rather straight forward. You will need skewers, if using wood it help to soak them in water for an hour first, prevents them from burning when you cook them. I have cooked this using a griddle pan on the hob, but a BBQ would be even better.

Servings2 people

Prep Time25 minutes

Cook Time25 minutes

Ingredients

The marinade - KuliKuli

5tbsp roasted peanutsnot dry roasted, salted is fine
1tsp cayenne pepper
1tsp dried chilli flakes
1tsp chilli powder
1tsp smoked paprika powder
1tsp sea salt flakes
1tsp ground ginger
1tsp garlic powder

For the kebabs

2leg steaks lambcut in to large chunks
1medium white onionchopped in to large chunks, not stupid little things, go CHUNKY
1medium red onionchopped in to chunks, same size as the white onion
1large tomatochopped in to chunks, similar size to the onions
1 red pepperchopped in to chunks, you can guess what size
1bunch fresh corianderleaves roughly chopped for garnish

Instructions

Marinade

Add all the marinade ingredients to a Magimix or spice grinder and blitz until as powdery as you can without turning the peanuts in to a paste - this is called KuliKuli.
Once you're happy, remove a third and leave aside. Place the remainder into a mixing bowl along with all the lamb and make sure it gets fully coated and leave it for 30 minutes and heat up the griddle or BBQ - very hot.

Kebabs

Get the, hopefully wet, skewers and start loading them up - you want to aim for 4. I prefer to start with onion, as a stopper, then pepper and then a chunk of lamb. Continue filling the kebab, alternating between red and white onion - again, best to finish with a chunk of onion.
When done you'll have a beautifully colourful quartet of kebabs. Drizzle a little oil over them and feel free to throw a pinch of salt at them too - uhhhhhh
Griddle should be very hot by now - whip em on. Trick here is to keep them turning, about every minute or so, building up the colour.
Because kebabs won't sit particularly flat to the griddle, you can take a heavy pan and sit it on top of them - this will bring more of the kebab in to contact with the heat. Still got to keep turning them to prevent burning.
When they're done, either serve up on the skewer or remove and serve with some Jollof Rice, a handful of roughly chopped coriander leaves and then, either on the side or sprinkled over the top, the remaining KuliKuli.
Removed makes it much easier to eat though.
Thank you Nigeria

Na gode

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Ghanaian Jollof cauliflower rice with crayfish tails | Jollof Shinkafa | What is the national dish of Ghana?

Wayne @NationalDish — Thu, 06 Apr 2017 20:42:03 +0000

Ghanaian Jollof cauliflower rice with crayfish tails
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Jollof Rice is a dish that features in may West African countries, Ghana being one of the foremost.

The beautiful red colour that this dish carries is all down to the palm oil, the oil of choice for the region.

It is often cooked with various meat, such as chicken and/or beer, this version contains crayfish tails and cauliflower rice. That makes this a side dish version, in this case, served with Nigerian Lamb Suya.

Jollof Shinkafa | Ghanaian Jollof cauliflower rice with crayfish tails

Take a look at the cauliflower rice recipe first, cook it for three minutes and then come back here - you'll be gone 5 minutes.

If you were to cook Jollof Rice with actual rice, you would follow the same method here but use more liquid as the rice would absorb it. In this case, we still use a good volume of liquid but let it reduce and concentrate to build the flavour and then mix the rice through it and logically thinking, this version should have a deeper flavour and it's totally healthier.

CourseMain Dish, Side Dish
CuisineAfrican, Ghanaian, West African

Servings2 people

Prep Time20 minutes

Cook Time45 minutes

Ingredients

For the cauliflower rice

1medium cauliflowergrated in to a microwaveable bowl mixed with a handful of finely chopped coriander stalks
1bunch fresh corianderstalks finely chopped and added to cauliflower rice and leaves roughly chopped for garnish

For the sauce

1tin chopped tomatoesor 6 large tomatoes chopped
1large white onionchopped
200g tomato puree
4tbls red palm oil
1tsp sea salt flakesseason carefully to taste
150g crayfish tailspre-cooked is fine.
150g okra
500ml fish stock
1/2 red pepperchopped in to bite sized chunks

All the spices (for the sauce)

1 scotch bonnet chillifinely chopped, deseed if it bothers you
1pinch cumin powder
1/2 nutmegfinely grated
2cloves garlicfinely chooped
1tsp cinnamon powder
1tsp chilli powder

Instructions

Heat a chef's pan or wok over a medium heat and add all the Palm Oil, don't let it burn. Once it's hot enough, add the onion and enjoy the colour transformation, this should get you in the mood.
When the onion has softened add all the spices and stir. Next add the tomato puree, stir and then add the tinned chopped tomatoes - stir, you should then have a good base.
Pour in 200ml of the fish stock and you'll have a rather wet mixture. You need to make 500ml (or the maximum that the stock cube states, unless you make it yourself) but only use 200ml of it for the two people portion - you don't want it over concentrated. If you were cooking rice you would use more as the rice would absorb the stock, not so when using cauliflower, and do not worry about loss of flavour, we're about to go to town on flavour.
Leave this mixture to simmer and reduce, halfway through (see pic) add the red peppers and okra and then reduce further until you get a wet paste - this process will concentrate the flavour. Now is the time to taste and season with salt, carefully!
When happy, add your cauliflower rice, which should have been pre-made and cooked for 3 minutes, stir and then add the crayfish.
From here, it's just a case of mixing everything together and heating it through - a few mins tops.
Grab a warm serving plate, big pile in the middle and garnish with roughly chopped coriander leaves. If you can get it, serve with Hot Shito Sauce.
Thank you Ghana

Na gode

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Mexican Fajitas with rib-eye beef | Fajitas | What is the national dish of Mexico?

Wayne @NationalDish — Thu, 30 Mar 2017 15:32:22 +0000

Mexican ribeye beef Fajitas – that’s right RIB EYE steak
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Fajitas isn’t necessarily the national dish of Mexico, but if you were to ask a group of people, it’d come up for sure.

This quick, easy and flavour packed recipe uses Beef Rib-eye as the main ingredient, and for good reason.

Fajitas | Mexican Beef Ribeye Fajitas with all the treats

This version isn't gluten free or low carb, you could replace the flour tortillas here with corn tortillas, which probably makes the dish more authentic as well as gluten free. Even better, drop the tortillas altogether and use a crispy lettuce leaf, like Romaine/Cos or Little Gem. So don't email me complaining that I've tagged it as GF and Low Carb - only you can make that choice. Me? I had a moment of weakness.

CourseMain Dish
CuisineAmerican, Mexican, Tex-Mex

Servings2 people

Prep Time20 minutes

Cook Time20 minutes

Ingredients

It's a Rib-eye, treat it with respect, here's what you need

For the base

1fresh red peppercut in to slices
1fresh red onionsliced - or yellow or orange - if for more people, mix it up, the more colour the better
1bunch fresh corianderfinely chop the stalks and roughly chop the leaves - keep them seperate
1clove garlicfinely chopped, keep a little pinch of this aside for the guacamole
1 fresh red chillichopped - de-seed to lower the heat, I don't bother, what's the point in that?
1tsp chilli powder
1tsp smoked paprika powder
1tsp paprika powder
1pinch cumin powder
1pinch coriander powder
1/2fresh limecut in to two quarters to serve (keep the other half aside)
1tsp sea salt flakesto taste, don't over do it

Fresh tomato salsa

2handfuls cherry tomatoeschoppped - your choice of species, baby plum are sweet
1small red onioncopped
1clove garlicfinely chopped
1pinch sea salt flakes
1tsp olive oilextra virgin
1small fresh red chillifinely chopped and de-seeded

Fresh guacamole

1large avocadogive it a gentle prod, you need a soft one
1small fresh red chillifinely chopped and de-seeded
1pinch sea salt flakes
1/2fresh limethis is the other half of the one in the base
1pinch garlicuse some of the stuff you chopped earlier

Fresh sour cream

200ml sour cream
1drizzle olive oilextra virgin
1pinch sea salt flakes

Grate some mature cheddar

200g cheddar cheesemature, and thick grated on to a serving plate

It's a wrap

4 soft flour tortillasor soft corn tortillas or romaine lettuce leaves

Instructions

Rib-eye Marinade

There are lots of little dishes in this recipe, but they are so quick and simple, you can do it whilst the main event cooks. But first, let's get the rib-eye marinating.
In a bowl, throw all the marinade ingredients. Slice the rib-eye into bite sized strips and add to the bowl.
Get your clean hands in there and coat all the meat. Set aside. You can marinate overnight in the fridge if you like, but for now, 10 to 15 minutes also works.

For the base

Place a pan on a medium high heat, add a splash of olive oil. When hot, add the onions and a pinch of salt - cook until soft. Then add the coriander stalks, chilli, garlic and peppers and cook for a couple of minutes.
Turn the heat down and add all the spices, stir and make sure everything get coated in the spice mix. Then add all the rib-eye, stir it all again. It will now stay on a low heat, slowly cooking - stir it from time to time, don't let it catch.

Tomato salsa

Whilst you have the fajita mix on the hob you do the sides. Chop the tomatoes and add to the bowl you'll serve it in along with the red onion, garlic, salt, chilli and olive oil. Give it a stir with a teaspoon - done!

Guacamole

Half the avo's and remove the stone. With a tablespoon, scoop out the avo from the skin and put into a mixing bowl (or straight on to a chopping board - the pic shows a bowl, but using a chopping board is easier).
Add the chilli and salt and mash it with a fork, if using a chopping board get a potato masher and go at it with that. Once you have a slightly chunky mixture, transfer to a serving bowl. Add a little olive oil and squeeze of fresh lime and mix it all up - done!

Sour cream

Get a serving bowl, pour in the cream. Get the olive oil (extra virgin remember) bottle, put your thumb over the top and sprinkle over the cream in lines - then from a height, sprinkle the sea salt flakes - done!

For the wraps

If using tortillas, flour or corn, follow the instructions. If using lettuce leaves, remove them, wash them and pat them dry, gently, with kitchen towel - done!

Serve it up

The main mix will now be ready, from here on in, your work is done, your guests do the rest. Not forgetting the coriander leaves and cheddar cheese, put it all within arms reach.
Build your own Fajita!
Thank you Mexico (and America actually)

Gracias (and thank you)

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How do you make Nepalese Lamb Pakku? | What is the national dish of Nepal?

Wayne @NationalDish — Mon, 20 Mar 2017 22:31:25 +0000

I’ve done this to accompany a Dal Bhat, a match made in heaven, or as near to it as you can get in the Himalayas.

In Nepal they would use mutton or goat rather than lamb, but it makes for a close substitute in the UK. Not that mutton is that hard to get, if you really want it, lamb is plenty good enough.

It starts with marinating and as always, the longer the better, but even if you can only manage an hour, take it, it’s totally worth it. How do you make Nepalese Lamb Pakku?

How do you make Nepalese Lamb Pakku | Nepali style slow cooked lamb, mutton or goat

Whilst this is a slow cook dish it is low maintinence. Don't get me wrong, it's not a 10 hour roast job, it's about 60 minutes cooking time (plus marinating) - but slow is the key. The good thing is, you barely touch it as it cooks, leaving you plenty of head space to cook it some friends. It's not a complicated dish, but much like climbing Nepals highest mountain - good preparation is the key to achieving something amazing.

CourseMain Dish, Side Dish
CuisineNepalese

Servings2 people

Prep Time20 minutes

Cook Time60 minutes

Ingredients

Main bits

4 lambchops
2tbls vegetable oilolive oil is fine

Spices and stuff

2tsp cumin powder
1.5tsp coriander powder
1.5tsp chilli powder
2tsp turmeric powder
1tbls fresh gingergrated
5cloves garliccrushed
4 bay leaves
4 cloves
2 cinnamon sticks
4 cardamom pods
1pinch saltMaldon is the best

Instructions

Get a good size mixing bowl ready, it's about to take more flavour that it may have in a long time.
On a chopping board, and please be careful, get the lamb and chop it up in to bite size pieces, some on the bone and some not and place in the bowl. Keeping the lamb on the bone helps with the cooking process and also gives it a feeling of authenticity. Use kitchen shears (meat scissors) if you have them.
Next, take all of your spices and a dash of oil and throw the lot in to the bowl, get your clean hands in there and mix it all thoroughly - coating all the meat. The smell alone at this point should have you wetting yourself, let alone the colour.
Cover and place in the fridge. If you can only manage an hour it's still worth it - it's like Everest Base Camp. Stretch that to three or four hours then we're talking Everest Camp Three and way more depth. If however you can do 12 hours plus (overnight would be smart) then we're basically at The Hillary Step about to summit the highest point on earth.
When you're sure that you are as prepared as you can be, get a large saucepan with a lid (not frying pan) on to a low heat and add the lamb.
Over the next 30 minutes slow cook it and stir only three times, all you need do is prevent it from catching. What started as a rather dry looking dish will suddenly start to release fats and water, sitting the lamb in a shallow but bubbling sauce.
Now remove the lid, again stirring only to keep it from catching on the bottom, cook for another 30 minutes and evaporate as much as the liquid as possible.
When done you should have a slightly glistening, deeply coloured and wonderful smelling Nepali Lamb Pakku.
Remove the cinnamon, bay leaves, cardamon pods and cloves (if you can find them - don't bust a gut, just get rid of the obvious stuff) and in a bowl or very white plate, make a nice little mountain of lamb.
This is an easy dish with lots of passive time to create some other dishes to go with it - your mates will think you've actually climbed Everest...maybe.
Thank you Nepal

धन्यवाद

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Nepalese Dal Bhat with Cauliflower Rice | दालभात | What is the National Dish of Nepal?

Wayne @NationalDish — Thu, 16 Mar 2017 16:29:10 +0000

The national dish of Nepal is Dal Bhat – a lentil curry with rice, this is a low carb version with cauliflower rice.
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Cooking Himalayan food is nowhere near as difficult as climbing Mount Everest but the result is equally enjoyable…ok, safer.

Dal Bhat (Lentil Rice) could be argued as a side dish here in the UK rather than a main and the meat eaters among you will probably want something else other than lentils and rice. To help you why not add in a Nepalese Lamb Pakku (in Nepal they would use mutton/goat) which you can prepare at the same time and uses some of the base spices from this dish – although on a much grander scale, seriously, it’s mental.

You’ll appreciate that rice forms part of the staple diet for much of the world, especially those areas that are heavily impoverished. Our western bodies aren’t geared up for such an energy rich diet, so for those of you wishing to manage that, I’ve replaced the rice with cauliflower rice – which quite frankly, adds to this dish. Don’t forget, the lentils carry a fair old whack of carb energy themselves, so this avoids doubling up.

But, if you must use rice, use white basmati rice – why not give this one a whirl first eh?

दालभात | Nepalese Lentil Curry with Cauliflower Rice

If you cook the Lamb Pukka with this, then head over there and start that first, it's best to get that going whilst you prep this as it only takes about half the time.

CourseMain Dish, Side Dish
CuisineNepalese

Servings4 People

Prep Time10 Minutes

Cook Time35 Minutes

Ingredients

Main stuff

1cup lentilsyou can use any kind, I went for red split lentils
1diced white onion
2sliced spring onionsslice them at an angle
1400g tin chopped tomatoesItalian is best, everyone know's that right?
300ml vegetable stockmake 500 ml and then you have some more if you need to top up
1tablespoon olive oilEnglish rape oil or ghee would be better

Spices and stuff

3cloves garlicchopped or crushed
2tsps chilli powder
1fresh fresh red chillisliced at an angle
2tsps turmeric powder
1tsp cumin powder
1decent bunch fresh corianderyou'll use the stalks and the leaves
1fresh limeif you do the Lamb Pakku then you can share the lime across both dishes

Instructions

Heat the oil or ghee in a pan over a medium high heat. Finely chop the coriander stalks and add them to the pan with the onion and garlic and cook until soft. Add a little salt, just to stop them from browning.
If you are cooking rice, start it now - follow the instructions on the packet - ugh! If you are doing the cauliflower rice, the instructions are below - just have a quick look, really straight forward.
Then add all the lentils and stir them round for a couple of minutes before adding the stock (you can use just water if you like but the vegetable stock will left it a little more) - let it simmer on a low to medium heat for 10-15 mins - don't let it dry out - low and slow.
Whilst this is cooking down, slice your red chilli and spring onions, looks nicer at an angle, chop all your coriander leaves and cut the lime in to 4 wedges - set aside.
You should now have a slightly gooey mixture that may have lost a bit of colour, that's about to change. Bang in all the spices, give it a good mix and add the whole tin of tomatoes, mix again and leave to simmer for another 10 mins, again if it needs more stock/water, add it.
Grab a handful of coriander leaves and throw them in (keep a generous pinch back to garnish), stir and it's almost ready to serve. Hopefully you have been tasting throughout, now's the time to season, carefully.
The rice should be ready, create a little pile in the middle of a plate or bowl, spoon the Dal over the top, garnish with a little pinch of coriander leaves, the sliced chilli's, spring onions and wedge of lime.
If you also cooked the Lamb Pukka, serve on the side, that's right, the meat is the side.
So not only do Nepali people have a brilliant mountain, they also have deeply spiced and comforting food.
Thank you Nepal

धन्यवाद

Recipe Notes

For the cauliflower rice

Remove the outer leaves and stalk so that you are left with the whole head. A medium sized cauliflower will feed about 4 people. Cut it in half and you can either use a food processor to bung it through and chop - go for a rough blade or get the course side of a cheese grater and run it up and down that. You want it slightly chunky, rather than like Cous Cous.

Put it in to a microwavable bowl - that's right, don't panic, used intelligently the microwaving can do clever things. Cover with cling film, don't add any water pierce it a couple of time and then microwave on full for 6 minutes for an 850w.

Best thing to do is microwave for 3 mins and then when you think you are 3 minutes from the end of the main dish, finish it off.

What you'll be left with is an al dente rice substitute that is actually better than rice. Your kitchen may smell a little like farts, but that's fine, it tastes nothing like it.

The post Nepalese Dal Bhat with Cauliflower Rice | दालभात | What is the National Dish of Nepal? appeared first on National Dish.

Japanese Ramen Noodles with Roast Lamb | ラーメン | What is the national dish of Japan?

Wayne @NationalDish — Thu, 02 Mar 2017 15:49:45 +0000

Is this the national dish of Japan, probably not – and whilst sushi is not simply rice and seafood, far from it, Ramen makes for a great cooking experience? Plenty of ingredients and rather simple to make.

I’ve replaced the wheat noodles with a low carb substitute…and so should you.

ラーメン | Japanese Ramen with roast lamb and courgette noodles (zoodles)

Ramen is one of those things that when asked, 'what do you wanna eat'? and someone says 'let's go out for Ramen' - it leads to an instant 'good shout' and probably a cuddle or better... This version uses left over roast lamb and for good reason.

CourseMain Dish
CuisineJapanese

Servings2 people

Prep Time15 minutes

Cook Time30 minutes

Ingredients

Main stuff

400g lambideally yesterdays roast and cut in to decent sized strips - I used leg
500ml lamb stockbest do this first so you have it to hand (remember to use gluten free)
2 spring onionsslice them up at an angle around 1cm
2boiled eggstry to boil them so that the yolk runs ever so slighty
2tbsp sesame oil
3heads pak choiremove the root stalk, cut the leaves off whole and slice longways. Take the main stalk layers apart.
1handfull closed cup mushroomssliced
1small white onionchopped

Spices and stuff

1thumb fresh gingersliced in to matchsticks
3cloves garlicfinely sliced
2tbsp dark soy sauce
1pinch Chinese five spice
1bnuch fresh corianderfinely chop the stalks, you'll need them and roughly chop the leaves
1tsp chilli powder
1splash rice wine vinegar

Noodles or Zoodles

2 green courgettes (zucchini)spiralized in to noodles or, if you must
250g noodlesthese should be ramen noodles made from wheat (gluten warning if you use these)
1medium carrotspiralize these or chop in to very thin strips. they won't be cooking for long
1 finger chillithinly sliced, I used two, best to apply your preference (normal chilli's are fine too)

Instructions

If you are using zoodles, have them spiralized and to hand, do the carrots too - keep separate and you will not be cooking them. If you simply can't do without the carb and have opted for ramen noodles, follow the cooking instructions and slightly under cook, strain and leave to the side - as they steam they'll finish cooking.
A quick note about the lamb, it's better to use pre-roasted as you're not going to cook it for very long. Let's assume you've roasted it properly and not hammered it, you should have nice pink strips. Now, I wouldn't blame you for not being overly happy with that blood, but, if you are lucky enough to have it, spoon it in just after you add the stock...oh yeah.
Pop the sesame oil in to a pan on a medium heat. Keep an eye on the heat, you don't want to add lots of colour to things, it will tarnish the broth.
Add the sliced garlic, ginger, coriander stalks, onion and soy to the pan and cook gently for a couple of minutes, then add the chilli powder, five spice and a small splash of the rice vinegar, stir and then add all of the stock.
Bring it to the boil and turn down to a simmer - now's the time to check and season to taste - you can use some salt if you like, but soy would be better - and be careful, don't over season.
Put your eggs on to boil, from cold. When they reach a rolling bubble, in this order - add the lamb, carrot, mushrooms, pak choi stems, spring onions and then the leaves to the stock pot (not the egg water - shakes head and rolls eyes). Let your eggs boil for about 6 and no more than 7 minutes, to get hard whites and the yolk just on the almost runny side.
Whilst your eggs are on the go, get two decent sized bowls and put a pile of the zoodles (or carb heavy noodles) in the middle. You're about to cover them in the hot broth, that will be more than enough to heat them through. Cooking zoodles will just turn them to mush.
Whip your eggs out, pop them in to cold water and peel as soon as possible, and put aside.
Then, using some tongs, grab equal amounts of all the gubbins and layer in to the bowls with the zoodles. Then, with a ladle, cover with plenty of the broth. Throw the coriander leaves on top, slice your eggs in half and place them on too.
Thank you Japan

ありがとうございました

The post Japanese Ramen Noodles with Roast Lamb | ラーメン | What is the national dish of Japan? appeared first on National Dish.

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