Vegetarian Archives | National Dish

Have an indoor fruit BBQ for the kids | National Dish Fun Recipe

Wayne @NationalDish — Wed, 17 Jan 2018 23:06:18 +0000

It’s a fruit frenzy when you make a fruit BBQ for the kids – they love it. All pictures copyright of nationaldish.co.uk

It’s getting cold, although you could be reading this when it’s warm, doesn’t matter, this recipe is well fun. The kids and their buddies will love you for this, plus it will get them eating more fruit. It’s really easy. By the way, you need to slice a watermelon so make sure you have a sharp knife – believe it or not, that’s dangerous – so don’t let the kids have it!

Have an indoor BBQ for the kids and get them to eat fruit at the same time | National Dish Fun Recipe

I have listed the fruit that I used, but you have probably worked it out by now, it can be anything that you can skewer...and the kids like. But, it's also an opportunity to try something new on them - they'll be distracted by having fun fun fun.

CourseDessert, Snack
CuisineBritish, English, Global

Servings6 Kids

Prep Time30 Minutes

Cook Time0 Minutes

Ingredients

1whole watermelonthe top will be sliced off and then ball out the flesh
1 orangecut it in half
1punnet blackberries
1punnet raspberries
1punnet strawberries
1punnet pineapple
1 mangoslice off the flash and cut in cubes
1 bananacut this up into small chunks
100grams chocolatethis will be melted for some dipping action (dark is best 70%)
30wooden skewersdo these count as an ingredient? Not sure, you'll need em though.
3 kiwipeel it or ball out with a spoon and...cut into chunks

Instructions

Grab your melon with a tea towel and with a sharp knife slice off the top - enough that there is plenty of red flesh exposed, but not too far down.
Hollow out the entire Watermelon, try not to mulch the flesh, turn as much of it as possible into chunks for them to eat. Once you're happy, just scrape out with a spoon, doesn't have to spotless, see the pics. This is your BBQ.
Take half of the orange and skewer on as a handle. Throw the blackberries into the hollowed watermelon - this is the charcoal.
Get your skewers to make the grill - get some scissors and cut them to size. There will be little hands flying all over the place so make sure none of the skewers protrudes from the melon.
Using a Bain Marie (saucepan on the heat with some water in the bottom and a glass heatproof bowl balancing atop it) slowly melt the chocolate. This will need to remain runny, I was fortunate to have a tealight heated fondant thingy.
Make a couple of fruit kebabs with a selection and place on the grill - so the kids get the gist. Make the other fruit available and some skewers, give them a quick safety briefing and then release them. Vultures!
Ruddy bloody fun and really healthy - two birds one stone!

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How do you make a New England, USA Mixed Fish Chowder? | What is the national dish of New England, United States?

Wayne @NationalDish — Sat, 12 Aug 2017 22:12:34 +0000

So much more than a soup New England Seafood Chowder
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

You know how some things have names that sound exactly like they are? Well, a chowder is one of those things and what a wonderful thing it is. So much more than a soup and not a blitzer in sight. This chowder is based on the New England recipe, but rather than just clams I’ve lobbed in loads more goodies.

New England Mixed Seafood Chowder | We got cockles, mussels, smoked haddock, prawns, scallops oh yah

You can add whatever seafood you like to this, I grabbed what I had, it's your preference, the shellfish shells do look good for presentation though. To help, I've added my ingredients below - I was very specific, which helps you manage the cost too.

CourseMain Dish
CuisineAmerican

Servings2 people

Prep Time15 minutes

Cook Time30 minutes

Ingredients

1/2fillet smoked haddockundyed obvs, why would anyone eat that yellow rubbish? Cut it into bit sized chunks
6live mussels
12live cocklesclams are the norm and amazing
1handful shrimpsmall cold water prawns, these can be cooked
4whole scallopsslice these so you get lots of round discs of scallop
5whole new potatoespeeled and sliced in half, longways
3roughly chopped and deseeded fresh tomatoesyou only want the outer part
1bunch parsleychop the leaves
150ml single cream
300ml milk
250ml fish stockor you can use chicken
100ml white winea cold bottle of Muscadet is ideal
1large white onionchopped
1whole corn cobslice the corn off length ways with a knife, picture below
4rashers baconthis should be chopped, smoked, streaky and preferably dry cured
1clove garliccrushed
2tsps cayenne pepper
1tbls corn flour

Instructions

Grab a soup pot, a small saucepan, small frying pan, garlic crusher and put the kettle on for the stock. Chop the onion, bacon and have the shellfish to hand. The early stages all happen quite quickly, after which you can chill out.
Put the small saucepan on a high heat and have the white wine and live shellfish to hand - they should all close when you give them a shake, any that stay open, throw away.
Whilst the pan is heating up make the stock in a good sized measuring jug and have a strainer on hand.
When hot throw in the shellfish and then immediately the wine (in that order), it should generate lots of steam - cover and let it steam for no more than one minute, give it a couple of shakes. Then remove the lid and strain directly over the stock pot, capturing the liquor with the stock. They can sit there for a little while - they should all be open, throw away those that are closed.
Put the soup pot on a medium high heat with a little oil and cook the bacon until browned, releasing the fat, remove and set aside. Add the onion to the pot with the cayenne, a pinch of sea salt flakes, crush the garlic and stir. Gently cook the onions until soft and translucent. Get the other ingredients ready in the meantime.
This is what I meant with the corn by the way.
Take your now slightly under cooked shell fish and remove most of the meat from the shells, leaving a few intact. Put the small frying pan on a high heat and get it really hot and add a little oil - have your sliced, dry scallops to hand and when almost smoking, add them all, so each slice touches the bottom of the pan. All we want he is fast colour, at which point, remove them from the heat (a minute is probably to long, don't move them much either) and set aside. You don't have to do this, but it gives you nicer bites of scallop rather than floppy shellfish.
Onions should be done, move to the side in the pan and add the flour with a little oil or butter, cook it off so you have a bit of a roux and mix through the onions. Add the corn and whack up the heat.
Add the stock/shellfish liquor, potatoes and bring to the boil and turn down to a good simmer, cook until the potatoes are just under cooked. Now add all the milk and tomatoes and bring to the boil and turn straight back down to simmer - add the haddock.
This is now the final 5 minutes. Firstly, if you haven't already, taste your sauce and carefully season with salt and ground pepper - then add ALL of the remaining seafood (inc the shellfish you cooked at the start) and the bacon.
Stir it all gently and add the single cream, again, gently stir. Taste it, season only if needed and you should have a creamy consistency - too runny and you didn't reduce your stock enough - but, you should be just fine. All you want to do here is get everything hot, don't cook it any more than you have to.
Serve it up (pasta bowls are good for this), with the shells on top, covered in the parsley, maybe a grind of black pepper and if you must, chunks of sour dough bread and the rest of the Muscadet sat right next to it.
Thank you New England, USA

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Fig tree to fork Israeli Spicy Fig Chutney | What is the national dish of Israel?

Wayne @NationalDish — Sat, 12 Aug 2017 21:54:01 +0000

Fresh figs straight from the tree and into a spicy chutney for cheese.
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

In sunless England we don’t generally manage to grow exotic ingredients and whilst figs grow well (I grew these myself), they tend not to be as sweet as sunnier climates. So what to do with them. Quartered and covered in honey is stunning, but, make a savoury fig chutney out of them you’d better keep an eye on them, because they are about to elope with all your cheese and get married.

Israeli Fig Chutney | איור צ'אטני

If you want to keep this, you'll need to sterilise some jam jars and their lids or it can be eaten straight away (once it's cooled, obvs) and will last a couple of days in the fridge. This also best made the day before you need it.

CourseDips and bits, Side Dish
CuisineIsraeli, Middle Eastern

Servings3 Normal sized jam jars

Prep Time15 Minutes

Cook Time45 Minutes

Passive Time30 Minutes

Ingredients

250ml red wine
10whole figsstalks removed and roughly chopped
1medium red onionsliced
2 tangerinespeeled, seeds removed and roughly chopped
250ml water
1 star anise
1good sprig rosemary
2tbls honeythe runny stuff
1tsp garlic powder
2tsp cayenne pepperwant less of a kick use less cayenne
1tsp ground ginger
2 bay leaves

Instructions

First of all, pick the figs (or take them out of the packaging. If you are picking your timeframe is short - if it looks almost ready you can expect the insects to get to it by morning. Ready is when a drop of juice is appearing at the bottom.
Start by reducing the red wine in a saucepan, bring it to the boil and let it simmer for 10 minutes.
Whilst that's doing, chop up with the figs and tangerines and have your other ingredients on standby.
When the wine is ready lob everything in to the pot with the water and stir whilst bring back to the boil.
Let it simmer for about half an hour, until the liquid has reduced and thickened and then turn off the heat and let it cool. When cooled remove the rosemary, star anise and bay leaves.
If preserving, using ultra clean hands and a spoon, fill the jars, put lids on and refrigerate. If you're gonna eat it that day or tomorrow - put in a bowl, cover with clingfilm and refrigerate. It's best served chilled.
Thank you Israel

תודה לישראל

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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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Filipino Garlic Fried Rice | How do you make Sinangag? | What is the national dish of the Philippines?

Wayne @NationalDish — Thu, 13 Apr 2017 22:36:59 +0000

Sinangag, a very popular side dish in The Philippines, garlic fried rice, this one is with cauliflower
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Sinangag is a very common side dish which interestingly is served always with dry meats, rather than a curry style sauce. So, how do you make Sinangag? This recipe is the cauliflower rice version and do you know what, you can eat this as a main no problem, and the eggs served this way make it great fun.

Sinangag | Filipino Garlic Fried Rice

You'll need some Cauliflower Rice, go to that recipe and cook the 3 minute option, you'll finish it off here. This is how do you make Sinangag?

CourseMain Dish, Side Dish
CuisineFilipino

Servings2 people

Prep Time10 minutes

Cook Time10 minutes

Ingredients

1/2head cauliflowerroughed grated or shredded in a food processor
1medium fresh tomatoesde-seeded and roughly chopped (chunked)
1 fresh red chillisliced for garnish
2 eggs
1bunch fresh corianderfinely chop the stalks and save a handful of leaves for garnish
5cloves garliccrushed
1 spring onionsin to half cm slices
1pinch ground black pepper
1/2 red pepperchopped in to chunks, same size as the tomato
4tbls vegetable oil
4tbls dark soy sauce

Instructions

Get a wok and a frying pan on a medium heat with half the oil each in them.
In the wok, when hot gently, without burning, fry off the garlic, red pepper and coriander stalks for a minute. In that minute crack both eggs in to the frying pan, need to fry gently and slowly so as not to burn the white but cook through, keep em runny though.
In the wok add the tomato and fry for another few minutes then whack up the heat a add the cauliflower rice and spring onions, toss and stir and then add the soy sauce and ground black pepper. Remove the eggs and set aside.
When everything is hot, about 3 minutes, serve up on a platter, place the eggs on top and garnish with the coriander leaves and sliced chilli.
Thank you The Philippines

Salamat

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Côte d’Ivoirian fried plantain with roasted nuts | How do you make Alloco or Kelewele | What is the national dish of The Ivory Coast

Wayne @NationalDish — Thu, 13 Apr 2017 20:24:11 +0000

Street food that kids will love, this is finished in Ghanaian style but is the Côte d’Ivoire recipe
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

I’ve sort of done two recipes in one. Alloco, which is known as Kelewele in Ghana (also Dodo in Nigeria and Makemba in the Democratic Republic of Congo) is a common West African street food and side dish. So, how do you make Alloco?

I’ve added roasted nuts to this version, which would make it Ghanaian, but the base is the Ivory Coast recipe – you decide.

How do you make Alloco | Kelewele | Fried plantain with roasted nuts

If you think you can remember, get a wok or saucepan and heat enough vegetable oil for the plantain to float when cooking, heat it slowly whilst you do the prep.

CourseSide Dish, Snack, Starter
CuisineAfrican, Côte d'Ivoirian, Ghanaian

Servings2 people

Prep Time10 minutes

Cook Time15 minutes

Ingredients

Main stuff

1ripe plantainsliced at an angle slightly less than 1cm wide
200ml vegetable oilenough to stop the plantain touching the pan when cooking
1small handful salted peanuts
1small handful pistachio nutsshelled, obvs

Spice mix

1tsp cayenne pepper
1tsp garlic powder
1small chunk fresh gingerfinely grated
1tsp sea salt flakes

Instructions

Place a heavy bottomed frying pan on a medium high heat and add the nuts, move them around from time to time, don't let them burn. At the same time, on a low heat, place a wok and slowly heat enough vegetable oil to fry the plantain (they will float) - keep an eye on this too. Peel and slice the plantain, at an angle.
In a bowl add all the spice mix and then the sliced plantain - be gentle, don't mash em.
When done, the plantain should be a lovely golden brown, covered in the spice dust.
Give the nuts another wiggle, if you think they're done, turn the heat off and let them sit in the pan.
Get the oil in the wok hot enough to fry, using a slotted spoon, dip one of the plantain slices, if you get an instant reaction, it's ready. In batches, lower in enough plantain so they're not overcrowded and cook for about 4-5 minutes - don't burn them, if they look too dark, it's been too long.
On a plate, place a few layers of kitchen towel and using a slotted spoon, fish out the plantain and place on the plate to drain - note the colour, that's done.
Once all cooked, pile high on a serving plate and sprinkle over the nuts.
Thank you Côte d'Ivoire

Merci

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Italian tomato, mozzarella and basil salad | Insalata Caprese | What is the national dish of Italy?

Wayne @NationalDish — Thu, 13 Apr 2017 15:43:26 +0000

The English name of a Caprese salad is pretty much the recipe – tomato, mozzarella and basil
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

This is so quick and easy it almost feels criminal to get so much flavour out of it, not only that, it’s stunning to look at.

This dish really pays off with a high quality Extra Virgin Olive Oil, such as Sicilian – you want it almost luminous, uhhhhhh

Insalata Caprese | Salad of Capri | Tomato, mozzarella and basil salad

This is the base recipe, you also have options. I've listed it as a 10 minute job, if it takes you longer than that there's something wrong with you.

CourseSalad, Side Dish
CuisineItalian

Servings2 people

Prep Time10 mins

Ingredients

3very ripe fresh tomatoesas red as is possible
1bunch fresh basilget the little plants, the fresher the better and pick the leaves
1medium buffalo mozzarella
1good glug olive oiltry to use Italian and must be extra virgin
1tbls sea salt flakesyou decide how much, carefully
1tbls ground black pepperagain, this is your call

Instructions

Chop the tomatoes in half and remove the core and then chop into segment. Optional - this salad is often served sliced, so slice them if you want.
Slice the mozzarella, just lest then a centimetre thick or just tear it into bitesizes pieces.
Add both to a bowl and dress with the salt and pepper and a little of the oil and dress 'gently'
Serve on to a plate and sprinkle the leaves over the top and then add a tiny pinch, from height, of salt and pepper and then thumb over the olive oil bottle, drizzle. Optional - you can add some balsamic vinegar too, personally I think it overpowers the natural flavours too much.
That's it, serve - thank you Italy

Grazia

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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

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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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.

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