Hareesa/ Harrise (with step by step pictures)

What’s your winter morning nostalgia made of? Mine is very simple – a thick blanket of soft snow, a kanger tucked under a pheran, and a steaming hot plate of hareesa, with lavase and nunchai.

What is hareesa, you ask? Well, first of all it is *not* harissa – the lovely North African hot chilli pepper paste, which I’ve come to love, in spite of my epic disappointment when years ago someone mentioned harissa and brought this tiny little pot out, but that’s another story.

It is also *not* Haleem – the spicy stew made with meat, lentils and grains that’s popular in the Indian subcontinent.

Now that we’ve cleared that up, here’s what Hareesa (harisse in Kashmiri) is : a slow cooked dish of lean meat (lamb, mostly) mixed with either rice, or the thin Kashmiri flat bread lavasaa, and delicately flavoured with just a few spices. It is what winter morning dreams are made of. The kind of breakfast that sets you up for a freezing snowy day. It may not look like much but it really is a thing of pure joy.

This is my mum’s recipe, but it’s fairly universal.

Ingredients

1 kilo lamb – any lean cut will do, usually the leg, with a bit of bone works well. (Traditionally a whole leg of lamb will be chopped up in to a few big chunks for this recipe. I used a kilo of boneless leg because, well, that’s what I had, and it turned out super anyway.)

2-3 cloves of garlic, crushed.

3-4 shallots, sliced thinly.

2 small (Lebanese) khobez breads. These are very similar to the Kashmiri lavase flatbreads, so work quite  well. You can use one cup of cooked rice instead of khobez, and that’ll make this recipe gluten free. I’ve even used a couple of slices of bread in a pinch. Not ideal, but not end of the world either.

Oil.

Salt.

Whole spices –

1 inch piece of cinnamon

4-5 pods of green cardamom

2 pods of black cardamom

2 cloves

2 teaspoons of fennel seeds

Method

This is a fairly easy and straightforward recipe. It does call for patience, and some good old fashioned stirring muscles though.

First of all wash the meat, and put it in a (preferably deep, thick bottomed) pan. Add enough water to cover the meat, and a bit more, and the garlic and bring to boil. Cover, simmer and cook for the next one/ one and a half hours till the meat falls off the bones.

At this stage you want to separate the bones and the meat. I like to take the meat out, and then strain the stock to make sure I don’t miss any bones. Then return the meat to the pan with the stock.

Now add all your whole spices, and keep cooking on a medium-low flame. Add the bread, and bring it all back to the boil.  Some folks like to soak the bread in a bit of water before adding it to the pan. Either way what you’re trying to do is make sure the bread sort of dissolves in to the meat/stock. Check for salt, and add some according to taste.

Now basically all you need to do is keep stirring, and grinding, and stirring till the hareesa gets to the right consistency. *Gass dyun* in Kashmiri. This is where you’ll benefit from the wonder that is the * choncha* – Kashmiri wooden cooking spoon – next level, folks!

Depending on your meat you might be stirring – not continuously, thank heavens – for the next hour or two. My dad has this fail proof test for whether the hareesa is done or not. So you try and pick a spoonful up and if you are able to do that without any strands of meat dangling off of your spoonful, then you’re done.

Once you’re done, all that’s left is the tempering. For this heat some oil in a frying pan and fry the shallots till they are almost black. Using a slotted spoon, take them out of the pan and keep aside.

In the same frying pan heat up a generous amount of oil till its almost boiling. Pour this oil, very carefully, all over the hareesa.

Poems have been written on the lovely crackling sound the oil makes as it hits the meat, or at least poems should be written on that utterly beautiful *tchhirr*. Ahem. Anyway, I digress.

Give everything a good stir, making sure the oil is all mixed up with the hareesa. Fry for a few minutes. Take off the flame, and scatter fried shallots on top.

Traditionally hareesa is served topped with fried seekh kebabs, along with Kashmiri bread and nun chai.

You’re allowed to skip the kebab. Ahem.

You’re welcome.

Green Beet Smoothie

So you know I’m a bit smoothie obsessed these days. And really if it isn’t green it isn’t super. You do the usual spinach, kale, Spring greens thing. And then you get a bit bored of the lovely, but same-old smoothies. So, in honour of Saturday I decided to shake things up a bit.

What are your thoughts on black cabbage? I confess I’d never even heard of it till yesterday. Turns out its Kale’s Italian cousin. All the goodness of Kale, slightly bitter and peppery. What’s not to love! (Having said that if you’re not of the *the-bitterer-the-better* school of thought, maybe just substitute black cabbage with regular kale. Yes? Good.)

Oh and beetroot, which is what gives this smoothie it’s lovely purple colour. Anyway let’s get to it then.

Ingredients:

1-2 leaves of black cabbage.

3-4 leaves of heart of lettuce.

Handful of coriander.

1 clementine.

Half a beetroot.

1/4 of a cucumber.

1 red raddish.

1 banana.

About an inch of ginger.

Half an inch of fresh turmeric.

2 Mejdool dates.

1/2 a cup of fresh/frozen strawberries.

3 walnuts.

4 cashews.

Method:

So basically all you do is prepare your ingredients – wash everything, peel, remove shells, stones – put everything in your blender, top up with water, and blend. And voilà, one super-green-purple-smoothie!

 

 

Best Ever Granola

So here’s the thing about breakfast cereals: I do not like them. At all. Not one little bit. Why? Well. They taste awful. Very little nutrition. And really not all that good for you either. In fact with most breakfast cereals all you can really taste is the sugar. (And cardboard?) In my mind, the worst, unhealthiest breakfast you can think of is still better than most ready-to-eat breakfast cereals. But – and if you are a time-strapped-working-parent this is a very very significant but – oh but the convenience of it! You open a box, pour a portion out into a bowl, add milk/ yoghurt, and within 30 seconds you’ve got breakfast on the table. But – yup another but – my point is this need not be and either/or proposition. In one word – GRANOLA. Yup. Make it at home and you get to control exactly what goes in, so you can make it as healthy or as naughty as you want knowing that even the naughtiest granola you make at home is going to be only a gazillion times better than your boxed cereals. Win-win, I say.

(I like my granola crunchy and not too sweet, but you can up the sweetness by adding an extra dash of honey if thats what rocks your boat.)

So, here we go.

Ingredients:

2-3 tablespoons of coconut oil.

3-4 tablespoons of agave nectar.

2-3 tablespoons of honey.

1 teaspoon of vanilla extract.

300g rolled oats.

125g of mixed seeds (I used pumpkin, sunflower, sesame and linseed).

100g of nuts (I used pecans this time, but you could used chopped almonds, walnuts, hazelnuts, cashew – or even a mixture of some or all of these).

50g of desiccated coconut.

100g of dried fruit (I don’t really like dried fruit in this, but it can be done and works quite well. You could use dried berries, sultanas, raisins, apricots, whatever tickles your fancy.)

 

Method:

This is the easiest thing to make. In the Universe. Really. All you need to do is pre-heat your oven to 150C, which is 130C with fan, prepare two baking sheets/trays, and find yourself a big mixing bowl. Into the bowl add the oil, agave nectar, honey and vanilla, and mix. Tip in all the other ingredients, except the coconut. Give everything a good strong stir or five.

Now pour the granola mix onto the two trays and spread it out into an even layer. Into the oven for about 20-25 minutes. At this point get your trays out, mix in the coconut and dried fruit, and put them back in for another 15-20 minutes. Get out of the oven and let it cool before having a taste. Oh well, at least try.

Once completely cooled, you can store this is an airtight container for up to a month. (Though I admit I’ll be shocked if it lasts that long in your kitchen. In mine its all gone in a week, at the most :).) Absolutely fantastic with cold milk, over yoghurt, or on its own. Breakfast on the table in 30 seconds. And with good carbs, good fats and protein, fabulously good for you. Yay.

So. What have we learnt today? The best breakfast cereal is the one you make at home. Yes? Good.

Baked Banana Blueberry Date Oats

So I realise that I’m very very lucky in that I actually enjoy my work and don’t quite understand *monday blues*. In fact I quite love Mondays. And all the other days. My only gripe with working weekdays is that I don’t have enough time for a proper cooked breakfast. And if you know anything about me at all, you know that when I say proper cooked breakfast I mean porridge, of course. Oh and baked oatmeal. The real reason I love weekends? I can actually spend half an hour in the morning baking oats. Seriously. So here’s a Sunday morning ritual : pot of tea – loose leaf first flush Assam these days, get boy started on some warm golden milk and a homemade granola bar, and then bake oats. Oh yes.

This morning it was banana, blueberries, dates, almonds, and a splash of Agave nectar. So so beautiful.

Let’s get to it then:

Ingredients:

1 cup organic rolled oats. (You know how I feel about organic, unprocessed food by now. Yes? Good.)

2 small bananas. Sliced

2-3 dates. I used Mejdool – roughly chopped.

1 cup of blueberries – rinsed.

1/2 cup of rice milk. You could use almond milk, even regular milk.

11 almonds – roughly chopped.

1/4 teaspoon of cinnamon powder.

1 tablespoon of agave nectar (totally optional this).

Some boiling water.

Method:

So, first of all you need to pre-heat your oven to 190C, which is 170C with a fan. Then pour your oats into a bowl, cover with just enough boiling water and let them soak for about 10 minutes.

While the oats are doing their thing, prep all your other ingredients – fruits nuts etc. Then stir everything including the rice milk, agave nectar, and cinnamon powder into your oats.

Transfer to a baking dish. I like to put some banana slices on top just because it looks pretty :).

In it goes into your preheated oven for about 20 minutes, till it’s nice and golden on top.

And you’re done. So awesome this is. Baking fruits caramelises natural sugars so everything is sweeter, the flavours deeper. And in any case you know you’re winning when boy wants seconds. Oh yes.

 

Best Spiced (Christmas) Porridge Ever

Oh my god this is seriously the best porridge I’ve ever made, or eaten. And given my forever, unending love for porridge, and the sheer amount of the stuff I eat, that is saying something. In fact that is saying A LOT. Slightly seasonal this, with cinnamon, nutmeg and/ or mixed spice. I added extra dates for garnish but you could make it even more christmassy with dried cranberries, if you like those.

Okay, so, without further ado, let’s do do do. (Or Ho Ho Ho. Ahem. Merry christmas y’all :).)

Ingredients:

(Serves one by the way. Me. Obviously.)

1/2 cup of rolled oats. I use organic jumbo oats – lots more texture, flavour etc, but any kind of rolled oats work. (I have to admit I do not like the ready-in-two-minutes- quick-oats though *oats-snob-alert* HoHoHo.)

Half an apple. Cored. Grated. Or could chop it up quite fine and that would work also.

Half a carrot. Grated.

3 dates. Pitted.

1 teaspoon of almond butter.

1 teaspoon of coconut oil.

1 cup of water.

1/2 cup of almond milk.

Spices:

1/2 teaspoon of cinnamon powder.

1/2 teaspoon of nutmeg powder. (Of course freshly grated nutmeg is what you really want, but I didn’t have any at hand, and the powder worked pretty well.)

Pinch or two of mixed spice (optional).

 

Method:

So basically all you do is put your oats, water, almond milk, carrot, apple and 2 of the 3 dates into a saucepan, give it a good mix and cook it on a low to medium flame for about 8-10 minutes till its all lovely and gooey and porridge-y. Remember the more you stir, the creamier your porridge will be, so don’t be shy.

Once your porridge is ready. Take it off the heat and add your almond butter and coconut oil to the saucepan and give it a good stir till everything is nicely mixed together. The almond butter and coconut oil take this porridge to another level altogether. The creaminess is plain ridiculous. Anyway, time to put your spices in, and stir some more. By this point your kitchen actually smells like “’tis the season to be jolly!” Truly.

Now, pour your porridge into your serving bowl. And go crazy with the toppings! I used sliced apples, dates, almonds and toasted coconut flakes. But hey, whatever you fancy!

Christmas for breakfast. In a bowl. And so good for you, its not even funny. SoMuchWin.