Tag Archives: fusion

Smoky courgette ribboned quesadilla

2 Jul

ImageImageSmoky courgette ribboned quesadilla

I haven’t got time to cook. That’s what a lot of us say isn’t it?
Too tired, too busy, too active, too much work, too much kiddy mayhem, too fat so need to go the gym, too single so what’s the point, too expensive so what’s the point, too boring, too hot outside, too cold outside, too reliant on my mum…what have i missed?
I have to agree…kind of. The other day for example, I made onion and spinach bhajia for breakfast because my 16month old refused to eat anything else.  For lunch I made us mixed veg in dhal with rice and for dinner my little indian villager had a spinach, pepper and cheese dosa whilst the grown ups had full on salad with my beloved chargrilled artichokes amongst other gems like gentle mozzarella, sweet plum tomatoes and roasted red peppers.
Now, I love cooking..but if you team that up with the cleaning up that results, I could really have more time on my side.  Lets remember that the clearing up includes food chucked about and squashed into the highchair.
There is this kind of romantic and augmented nostalgia that repeats in the summers of my mind, you know the one where you’ve been running in and out of the kitchen for what seems like hours as a child..playing various ball games or hide and seek…and the whole time there’s something gorgeous smelling, bubbling away at the cooker or there’s some kind of chaos on the table that looks colourful and utterly edible.  Bits of cauliflower fall on he floor, grated carrots spread and flecks of turmeric threaten immediate stains.
But of course, that’s all too knackering.  I want to call our infrequent cleaner whilst just thinking about it. So here is a minimal cooking recipe.  It’s brilliant because courgette ribbons taste best when they are practically raw.  The spices are simple and few. The taste is, well delectably ‘ pow’.  I don’t even like that word, but you know what I mean.  These quesadilla taste smoky, spicy and crunchy..good huh? Not much to do really…have a go.
Ingredients for 4-5 quesadilla
2 courgettes with the skin peeled and then use the peeler to make ribbons
2 cloves of garlic, very finely chopped
1 tsp smoked paprika
Salt to taste
A generous squeeze of lemon
One red onion, slices
1 tsp cumin seeds
Chipotle paste.  I’ve used 2 tsp because, of course, I like it hot.
4 handfuls of grated cheese
4-5 plain flour tortilla
Method
1. Heat a 3 tbsp of oil add the cumin seeds allow them to sizzle before adding the onion to shallow fry until the onion browns.
2. Add salt to taste, the paprika, garlic and lemon juice and stir well.
3. Add the courgette and chipotle paste and stir and cook for 2-3 minutes before removing from the heat.
4. Spread a thin layer of oil onto a non stick frying pan. Take a plain flour tortilla and on one half spread some cheese, then a 3-4 tbsp of the courgette mixture, then some cheese again.  Fold the tortilla in half and then place onto the pan.  Cook for a few minutes and gentle lift it with a spatula to see if it has Browned.   Once browned, gently turn it over and brown the other side before removing from the heat.
See, told you it is easy.

Tomato and Roasted Red Pepper Rice

5 May

Tomato and Roasted Red Pepper Rice

Do you have childhood memories of being cajoled into eating?

Shiny shoes with glistening buckles swung, knocking at the kitchen cupboards whilst I was perched onto a kitchen worktop in velvety dungarees and a sympathetic, fresh polo neck jumper. Mum or Dad leaned their tummy gently against my knees, for balance and in sing song and over-enthusiastic grins and upstretched eyebrows, they  transported ‘aeroplanes’ loaded with rice, bathed in tomato soup and widened their mouths, hoping that I’d mirror them.

It’s the sort of food that’s easy, juicy and sweet in a dribble inducing sort of way. Modest, economical but its familiarity and succulence is calming…but you know that I like to meander to new ways with gorgeous stuff. These days it’s a roasting red, spicy kick that I’m longing for. The thought of dried red chillies, releasing their sweet heat when soaked sets my heart a-flutter (but not on fire, I don’t go that far!). That’s why this recipe I’m about to share with you gives me my fix; I can change it to suit my mood. More or less heat, some veg, a bit of bite or crunch or something soft or squidgy. To be honest, I could make a meal out of this recipe, I don’t need much else.

Tomato and Roasted Red Pepper Rice

Serves 4-6

Ingredients

1 cup tomato pulp

2 tbsp. vegetable oil

200g of roasted red peppers (the jarred stuff is fine to use for this recipe)

4-5 shallots, finely chopped

7-8 curry leaves

2 tbsp.  Channa dhal (Bengal gram)

10-15 cashew nuts halved

2 red chillies and 1 green chilli (or to taste)

300g uncooked rice

The spices; ½ tsp. garam masala, ½ tsp. mustard seeds, 1 tsp. cumin seeds, pinch of asafoetida, salt to taste,

Method

  1.  Wash and boil the rice and then keep it to the side
  2. Whilst the rice is cooking, whizz (roughly) together the  tomatoes and the roasted red peppers to a deep red pulp
  3. Heat the oil in a deep pan, then add the asafoetida, cumin seeds, mustard seeds,  chillies, Bengal gram and curry leaves and cook until the gram is golden brown and crunchy
  4. Stir in the cashew nuts and stir until they’ve browned a little
  5. Bring it together with the onions, add the salt and sauté for a couple of minutes before bringing in the garlic and sauté until they have softened
  6. Add the tomatoes and red pepper and bring It to a gentle simmer before stirring in the garam masala and then stir in the cooked rice
  7. Serve with something yogurt and garnish with coriander.
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