Saturday, January 21, 2017

Saturday Recipe

Now I just happen to have some lamb so I might try this recipe for tonight.

Crispy Lamb With Cumin, Scallions and Red Chiles

the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows. Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked
with powerful aromatics, like chili peppers and garlic, to subdue it.

1 Tbs egg white
1 Tbs rice wine or dry sherry
2 tsp cornstarch
1 tsp salt, more to taste
½ tsp black pepper
1 lb boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches
3 Tbs vegetable oil
2 Tbs cumin seeds, lightly cracked in a mortar or grinder
2 Tbs whole dried red chile peppers, about 2 inches long
4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
sesame oil for seasoning

1. In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.

2. Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)

3. Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chiles and stir-fry a few seconds until cumin seeds start to pop. Press chiles against sides of wok to char their skins.

4. Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.

Source: The New York Times

Have a great weekend

Friday, January 20, 2017

Language, Bowling,

Funny I just heard a guy on the radio singing something about "you'd best go back to where you came" I don't think he even used "from" and it occurred to me that lyricists should return to the use of 'whence'.  For example - go back from whence you came. Old fashioned word to most people these days and probably never been used on this side of the pond at all. It is a fact that language has deteriorated considerably in my lifetime and these days the use of cell phones and abbreviations has made the language deteriorate even further. I think if I were to return in 50 years or so, I wouldn't be able to understand what people were talking about at all. Maybe I should have chosen a picture of Roget's Thesaurus instead?

Because I am expecting to have surgery later on, I thought I would do some bowl-aheads for when and if I couldn't play. I don't remember the recovery period. So, much to my surprise, I bowled better today than I have for a long time. In fact it would be good for my team if I stayed away and those games were used LOL.

Sri Lankan sounds a bit different so I thought this would be something to try.

Sri Lankan vegetable curry with brown rice

Warm cinnamon, root ginger and smoked paprika go together wonderfully in this tasty Sri Lankan vegetable curry. If you want to add a bit of fish, try cod or sea bass fillets. Fearne's inspiration for this charming dish came from a holiday: "Many moons ago, before Rex and Honey came along, Jesse and I went on a far-flung adventure to Sri Lanka. It is such a vibrant country where the people smile from
the heart and the food is made with love. On the entire trip, there wasn’t a dish I didn’t love. This curry is inspired by the flavours we encountered and the warmth their food provides. I love adding fish to this curry as it adds an extra boost of protein and makes it even more hearty."

1 ½ Tbs coconut or sunflower oil
10 fresh curry leaves (optional)
1 onion, finely chopped
5 cm piece of root ginger, peeled and finely grated
5 cloves garlic, crushed ½ tsp ground cinnamon
1 ½ Tbs mild curry powder
½ tsp chilli powder (optional)
1 tsp garam masala
1 tsp sweet smoked paprika
16 cherry tomatoes, halved
2 400 ml cans full-fat coconut milk
2 carrots, thinly sliced
1 green pepper, deseeded and cut into bite-sized chunks
200 g skinless and boneless cod or sea bass fillets, cut into bitesized pieces (optional)
Sea salt
freshly ground black pepper
1 spring onion, finely sliced, to serve
Cooked brown rice, to serve

1. Heat the oil in a frying pan over a medium heat. Add the curry leaves (if using) and fry for 2–3 minutes until the leaves begin to crisp up and brown.

2. Add the onion and ginger and sauté gently for 5 minutes, until the onion has softened, then add the garlic and fry for a further minute until aromatic.

3. Add the spices, tomatoes, half a teaspoon of salt and a good grind of black pepper. Fry for a further 2 minutes until aromatic, then add the coconut milk, carrots and green pepper.

4. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 20–25 minutes until the vegetables are cooked through and the sauce has reduced down a little.

5. If you are using fish, add it to the curry for the last 5 minutes of cooking time, until just cooked through.

6. Serve with the spring onion scattered over the top and rice alongside.

Servings: 6

Author Notes
You could use chicken instead of fish in this lovely curry if you prefer, simply brown off in a pan before you start making the curry and simmer in the sauce until cooked through

Source: Fearne Cotton

Have a great day