Cushys hot pork vindaloo

Ingredients

10-12 dried Kashmiri Chillies, (halve quantity if not Kashmiri)

1 head Garlic, cloves separated and peeled

1/4 tsp Cloves

1/4 tsp Turmeric

1 tsp Black peppercorns

1 tsp Cumin seeds

60ml Cider vinegar, or Goan palm vinegar

1kg boneless pork, from the leg, cut into 3cm cubes

60ml vegetable oil

2 red onions, finely chopped

4 medium Potatoes, cut into 3cm cubes

Method

1. Soak the dried chillies for 5 minutes in about 50ml warm water; enough to cover. Drain the chillies, reserving any soaking liquid. Cut the chillies open and discard any seeds. Leave on one side.

2. Heat a griddle over a moderate heat and toast the garlic cloves, stirring all the time, for about a minute.

3. Using a mortar and pestle, finely pound the chillies and their soaking liquid with the garlic, cloves, turmeric, peppercorns, cumin and vinegar to make a coarse paste. Rub this masala over the pork and set aside for 15 minutes.

4. Heat the oil in a sturdy casserole pan and fry the onions over a moderate heat until softened. Tip in the meat along with any masala and add the potatoes. Continue frying for 5-10 minutes.

5. Pour in enough water to barely cover the meat, put the lid on and simmer over a very gentle heat for about 30-40 minutes, until the masala has thickened and the meat is tender - stir the curry regularly to prevent it catching on the bottom of the pan. Add a dash more water during cooking if you think the curry needs it.

6. Serve with fluffy boiled rice. Vindaloo tastes even better if you make it the day before needed. Cooks Note: You can also use ready-boiled potatoes in this curry - add them to the vindaloo during the last 5 minutes of cooking.

cushy Lamb seekh kebab

Ingredients

350g finely minced lamb

50g fresh root ginger, finely chopped

30g Garlic, finely chopped

40g mint leaf, chopped

2 green chillies, deseeded

5g Garam masalapinch of red chilli powderSalt

25g fresh coriander leaves1 tsp melted Butter

25g Butter

1 onion, choppedRye Wale Aloo (boiled potatoes)

to serve




Method

1. Preheat the oven to 200°C/gas 6.

2. Mix together the lamb, ginger and garlic in a mixing bowl.

3. Add in the mint, green chilli, garam masala, red chili powder, salt and coriander leaves and mix together well.

4. Form the mince mixture into long sausage-shaped kebabs or alternatively skewer onto four long skewers and place on a rack in a roasting tray.

5. Bake the kebabs for 12 minutes. Turn the kebabs over and baste with a little of the melted butter and bake for a further

5 minutes.

6. Preheat the grill and grill the kebabs for a further 2-3 minutes, basting with the remaining butter.

7. Slice the kebabs and set aside.

8. Heat the butter in a large, heavy-based frying pan. Add in the onion and fry, stirring, until translucent.

9. Add in the sliced kebabs and fry for 1 minute.

10. Season with salt and serve at once. This dish goes well with Rye Wale Aloo (garlic-flavoured mustard seed potatoes

CUSHY'S VEGETABLE STIR FRY SURPRISE

A colourful mix of vegetables with seasoning in a sauce of your own sauce mix

in this one i used spicy tomato sauce with some meat of your choice

it upto you what you add to this yum yum dinner vegetable

Ingredients

a mix of leeks mangetout beansprouts bamboo shoots cabbage,cauliflower carrots peas peppers and mushroom , onion red is better with a touch of seasoning of your choice

How to make

get a large saucepan and put a little oil in put your vegetables in and stir fry them for ten minutes once they are covered and look good put in the sauce of your choice and stir in

then add your pre cooked beef or chicken or lamb etc in and stir in the sauce you can use is things like rogan josh madras or just about anything that looks good dont be scared to mix sauce's as this does taste very nice as my family have found out on several occasions

this dish you can have with rice, chips, pots, pasta,

if your in the uk or anywhere that has a tesco your laughing for a very quick to make lunch

should take no longer than 35 mins and should cost as little as £7.00 to make and will feed a family of 6 or 7

price run down

STIRFRY VEGETABLES £1.39 AT TESCO

BASMATI RICE £1.69 AT ALDI

SAUCE MIX £0.69 AT ALDI ROGAN JOSH ETC

EXTRA'S £3.00 AT ALDI OR TESCO OR NETTO

AGAIN DEPENDS ON WHERE YOU SHOP

VEGETABLE SURPRISE WITH RICE

JALOF RICE VERY NICE

Jalof Rice, This is a spicy tomatoes based rice dish that can sometimes also have chicken, beef or lamb added to it, the rice is partly cooked then a liquidized tomatoes and chillies are added as well as the meat or fish, the rice is cooked until tender, this dish can be eaten with fried chicken, plantain, beef, Fish or anything you like.

EVEN BETTER WITH CHILLI

Sausage and Guinness casserole

Make one hearty casserole and freeze another at the same time - it's two fab dinners for the effort of one.
Makes 2 meals, each serving 4Ready in about 60 minutes

TIP

best to leave for 1hr 30mins

Nutritional Information
Per serving:498kcals39g fat (13g saturated)21.1g protein16.9g carbs5.7g sugar3.6g salt

Ingredients

1 tbsp vegetable oil
16 good-quality pork and herb sausages
2 large onions, sliced
2 celery sticks, chopped
12 rashers smoked streaky bacon, chopped
2 tbsp plain flour
2 tbsp tomato purée
330ml bottle Guinness
300ml beef stock, hot
250g chestnut mushrooms, halved
3 tbsp fresh parsley leaves, to garnish

How to make sausage casserole

1. Heat the oil in a large casserole or deep, wide frying pan over a medium-high heat. Add the sausages and cook for 6-8 minutes, until browned all over. Remove and set aside.

Tip

To freeze and reheat: Cover and freeze half the casserole for up to 3 months. Thaw in the fridge for 24 hours or until completely thawed. Transfer to a saucepan and simmer over a medium heat for 10 minutes, stirring occasionally, until piping hot.

2. Add the onions, celery and bacon to the casserole and cook, stirring, for 6-8 minutes, until softened. Stir in the flour and tomato purée and cook for 1 minute. Pour in the Guinness, bring to the boil and cook for 2 minutes, until reduced. Add the stock, bring back to the boil, then return the sausages to the casserole with the mushrooms. Simmer for 5 minutes, stirring occasionally, and season to taste.

3. Transfer half the mixture to a freezer-proof container. Cool, then label and freeze (see freezing tip). Return the remaining mixture to the heat and simmer for a further 10 minutes, until the sausages are cooked and the sauce has thickened. Garnish with parsley and serve with mashed potato and savoy cabbage.

BEER BATTERED MUSHROOMS

Ingredients:

1 pound fresh mushrooms if small leave whole, if not, slice into small portionsvegetable oil for fryingBeer Batter:1 1/2 cups all purpose flour1 1/2 teaspoons baking powder1/2 cup yellow cornmeal 2 eggs lightly beaten1 1/4 cups dark beer

Preparation:

Make the batter: In a medium bowl, combine flour, baking powder and cornmeal. Add the eggs and the beer and whisk until smooth. Cover batter and refrigerate at least 2 hours or overnight.In a deep heavy saucepan, heat 3-4 inches of oil until very hot, but not smoking (about 350F). Dip mushrooms into batter, coating well, place in oil, a few at a time, and cook 2-3 minutes (turning if necessary) until crisp and golden. Drain on paper towels and keep hot in a low oven while frying the remaining mushrooms.Serves 4-6 as an appetizer

BRIDIE PIES

Ingredients

2 tbsp olive oil, plus extra for greasing
1 onion, finely chopped
3 sprigs fresh thyme, leaves only, finely chopped
350g/12oz lean beef mince
1 tsp mustard powder
80ml/3fl oz beef stock
salt and freshly ground black pepper
500g/1lb 2oz ready-made puff pastry
2 free-range eggs, beaten

Method

1. Preheat the oven to 230C/445F/Gas 8.
2. Heat a frying pan until hot and add the olive oil, onion and thyme and fry, for 2-3 minutes, until the onions are golden and softened.
3. Place the beef mince into a bowl with the mustard powder and beef stock. Add the fried onion mixture and season well with salt and freshly ground black pepper. Mix well to combine.
4. Roll out the puff pastry on a clean, floured surface to 5mm/¼in thick and cut out four 15cm/6in diameter circles.
5. Place a spoonful of the mince mixture into the centre of each pastry circle. Brush the outer edge of each pastry circle with the beaten eggs. Fold over the pastry in half, to create a pasty shape and crimp the edges together well to seal.
6. Brush the pastry with the beaten eggs and season with salt and freshly ground black pepper.
7. Place onto a lightly greased baking tray and place into the oven to bake for 15 minutes.
8. Reduce the heat of the oven to 180C/385F/Gas 4 and cook for 45 minutes, or until golden brown and completely cooked through.
9. These pies can be served hot, warm or cold.

ONION RINGS

Preparation time less than 30 mins
Cooking time less than 10 mins


Ingredients300ml/½pint vegetable oil, for deep fryingFor the batter150g/5½oz self raising flour100ml/3½fl oz sparkling water45g/3 tbsp fresh chives, choppedpinch turmeric1 red onion, peeled and sliced into ringssea salt for sprinkling


Method

1. Heat the oil in a deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it (CAUTION: Hot oil is very dangerous. Do not leave unattended).

2. Place the flour and sparkling water into a bowl and whisk together to form a batter.

3. Add the chives and turmeric and mix well.

4. Dip the onion rings in the batter and then carefully lower into the hot oil and deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.

5.To serve, place onto a serving plate and sprinkle with sea salt