Gogjje ti Maaz (Turnips with Lamb)

So you know I’m from Kashmir. Which means I know a lot of, you know, Kashmiris. Ahem. All sorts, really. Village folk. From the north. The south. City people.  Downtown-ians. Civil liners. Every single shade of the political spectrum. Ahem. They don’t always agree on things. They will sometimes slag each other off. In ways that are sometimes subtle, sometimes not. You know.

But what if I tell you there is one thing that is true of every single Kashmiri I know. Like, you know, all of them. What is it, you ask? Would you like to take a guess? No, we are not talking about politics. Ahem. (Yes, you’re probably right. Ahem.) They all *love* turnips. It’s true. Every. Single. One. Of. Them. Even my 7 year old who’s more London-ian than Kashmiri. It’s in our DNA, obviously. What other explanation can there be. Ahem.

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Okay, so the point of all that was this : Turnips – On their own. Fresh. Dried. Amazing.

But Turnips with lamb – next level. Thing of beauty. And joy. Obviously.

Shall we?

Ingredients:

500 grams of lamb – this works with pretty much any cut. I used boneless chunks of leg because that’s what I had. A bit of bone will add lots to the flavour though.

7-8 medium turnips – pick the smaller ones out at the grocer’s, they’re sweeter and cook quicker.

2-3 small shallots, sliced

3-4 fat cloves of garlic (2 minced, 2 whole)

Whole spices:

2 black cardamom pods

5 green cardamom pods

1 inch piece of cinnamon/ cassia

1/2 teaspoon of cumin seeds

Ground spices:

1-2 teaspoons of fennel powder

1-2 teaspoons of turmeric powder

1 teaspoon of Kashmiri chili powder

Salt

Oil

Method:

Okay, so first things first – wash your meat and put it in a big enough thick bottomed pan. Add all your whole spices, 2 whole cloves of garlic, fennel powder, and salt. Pour enough water to cover everything, in to the pan. Bring to boil on a high heat, cover, and simmer. And do what we do with pretty much every single lamb recipe : forget about it for the next 1.5 to 2 hours, till the meat is super soft and tender.

Now while your lamb is going about its ah, tender business, here’s what you need to sort out : your turnips! Wash, peel and chop them in to chunks. Take another pan, heat it up and then add a good glug or two of oil. Once the oil is hot and shimmering add your turnips. Fry for a couple of minutes on high heat. Sprinkle of salt all over, cover, and bring the heat down to medium/low. What this will do is make the turnips sweat, and cook in their own juices. Once all the water has evaporated, turn the heat up and fry them for a couple of minutes. By this point your turnips should be changing colour. Beauties! Push them to one side of the pan – add shallots, fry them for a bit and then mix everything up. Next, do the same with your minced garlic. Fry everything together for a couple of minutes, and then add your turmeric and chili powders. Good old stir again. (You could take the turnips out of course, and then add the shallots/ garlic/ turmeric/ chili powder, and then return the turnips to the pan, but hey ho. Hah.)

So by this point if your lamb is all done all you need to do is add it to the turnips, bring everything back to boil, check for salt, cover, and cook on a medium/ low flame for another 10 minutes. If your lamb is still cooking, take the turnips off the heat and wait till your lamb is done before you do the whole mixing bit.

And that’s it. Every Kashmiri’s comfort/ soul/ love food. Promise.

(What will you serve this with? Let’s see. Hmmm. Ummm. I wonder. Hah.)

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Sea bass with ginger and garlic.

So you know the way Kashmiris cook fish is pretty epic – chunks of fresh water fish, trout is a favourite,  are deep fried, then layered in a deep pan, with various seasonal vegetables, and a spice mix, and then the whole thing is cooked on slow heat for hours, sometimes even overnight – and obviously the way it tastes is even more epic – the fish is melt in your mouth tender and the vegetables have this other-worldly flavour that is impossible to describe. Sorry to lead you on a bit, but this is not a post about Kashmiri fish. What? Did you not read the title?

What I’m trying to say is that my fish-standards are pretty high. But this recipe, right here, lives up to even those. Add to this the fact that this recipe does not take hours, and is in fact one of the quickest, easiest ways to get a super delicious, healthy dinner on to the table in less than half an hour. Yep. Winner.

Prepare to be amazed.

Ingredients:

4 SeaBass fillets – you could use the whole fish cut up in to pieces, but the fillets are easier to cook, and lets face it no bones = easier to eat.

2-3 small shallots – sliced thinly

3-4 fat cloves of garlic – finely chopped

1 inch piece of fresh ginger – julliened

4-5 stems of spring onions – chopped

1 green chilli – more if you’d like it hotter of course – deseeded and chopped

Dash of soy sauce

Salt and pepper

Oil

Method:

So this is easy peasy. Take your fillets, wash and scale them (fillets are usually scaled but hello I am Kashmiri – no point cooking fish unless you scale it. Hah). Next with a small sharp knife score your fillets. Then season them generously with salt and pepper – both sides.

Next what you want to do is heat up a frying pan. Once it’s hot, add some oil, not too much, but enough to cover the pan. In to this add your fish fillets, skin side down. You might have to do this in batches, depending on how big your pan is.

This will splutter a bit, so be aware of that. This fish cooks quite quickly, but don’t be tempted to flip it to the other side too soon. Let it cook on the skin side for a good 5-7 minutes, maybe even longer depending on how hot your flame is. Once the skin is nice and crisp flip over, carefully, to the other side and cook for another 3-4 minutes. Once the fish is cooked, take the fish out – carefully because you really don’t want to break it now, do you – and transfer it to the serving dish (cover with foil to keep in warm).

Now, in to the same pan add your shallots, and fry till soft and translucent. To this add your garlic and ginger, and the green chillies – make sure the flame is high so you get a nice sizzle on. Once the garlic starts changing colour – 2-3 minutes – bring the flame right down and add the spring onions. As soon as the spring onions heat through turn the flame off and then add a dash of soy sauce to the pan. Give everything a little stir and pour all over your waiting fish.

That. Is It. Really.

You can, if you want garnish with a bit of coriander, but you really don’t need to. This is so yummy that there have been times when it has been eaten straight out of the serving dish. But if your self control is better than mine, ahem, this is beautiful served with white rice, or if you are watching those carbs even with a side of stir fried vegetables.

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.

A Bagful of Almonds – III – Chocolate Coconut Bites

Okay, so I have obviously saved the best for the last. You know when it’s mid-morning, or late afternoon, and you crave something sweet, and invariably reach for a bar of chocolate, or in my case, a flapjack? Sound familiar? Yes? Well, these little drops of goodness are perfect for those times, and they have absolutely nothing bad in them. Actually a health food. So you can stuff your face, within reason, without the slightest twinge of guilt. The sweetness in these comes from sticky sweet dates, the creaminess from almonds and coconut oil, and the general awesomeness from cocoa powder. Oh and this is another one for your blender by the way.

Should we get straight to it then? Good.

Ingredients:

1 cup of almonds.

1 cup of desiccated coconut.

3-4 tablespoons of almond butter (you could use any nut butter here).

1-2 tablespoons of coconut oil.

6-7 big fresh sticky dates – Medjool are really good, but I’ve made these with Daglet Nour dates as well, and those work just as well.

Drizzle of honey (optional).

Method:

First of all put your almonds and desiccated coconut in to your blender and blend till a flour forms (remember to use the milling blade if like me, you are doing this in the Nutribullet).

Next add the nut butter, coconut oil, cocoa powder, honey, and blend (extractor blade now). Then add the dates, slowly, so say, two at a time, and blend till you’ve used up all the dates and you’re left with a thick sticky mixture. Do take care not to over blend, because if you do your mixture could become too oily (almonds will release their oils, longer you blend).

So once you have your sticky mixture ready all you need to do is roll portions into balls and then dip those in extra coconut to coat them. Leave them to firm up a bit in the fridge for about an hour or so, and you’re done.

Incredibly good. And so nutritious. And they keep really well in an airtight container, in the fridge, for about a week. All those chocolate/sugar cravings sorted for a week. You’re welcome.

 

 

 

A Bagful of Almonds – II – Almond Butter

So, this is going to be part II of  my adventures with, you guessed it, a bagful of almonds. Oh Yes.

Now, I love a good nut butter. Don’t get me wrong, I am absolutely and entirely and irrevocably in love with butter – never have done anything in moderation – but lets face it you can’t really get away with eating mountains of the stuff. Sigh. Slightly lactose intolerant in my old age, ahem, and also slight heart-scare recently. So all in all perfect time to look at alternatives that are delicious *and* good for you. And this is where nut butters come in. They are really really good for you. Good fat. Good protein. Lots of vitamins. And yummy. You can’t really go wrong with a good nut butter.

So of course almond butter is my favourite. I go through quite a lot of this stuff every week. And it ain’t cheap. Now since I had all these lovely almonds sitting there in a jar, I thought hey, maybe I should make some almond butter. And you know what, I did B-).

Again, you are going to need a powerful blender for this. I used the NutriBullet, obviously. Technically speaking you could, of course, make almond butter in a mortar & pestle, because essentially all you are doing is grinding the nuts up till they they emulsify into a sort of paste. So if you have the time, a big enough mortar & pestle, and very strong arm muscles, go for it!

Here:

Ingredients:

1 cup of almonds.

1 or 2 tablespoons of coconut oil.

Drizzle of honey (optional).

Method:

First of all what you need to do is put your almonds in to the blend and grind them up into a flour. If you’re using the NutriBullet, for this you’ll have to use the milling blade. That done, add the coconut oil (and honey, if using), and blend – this time using the extractor blade. That basically is it Within minutes you’ve got yourself the most amazing jar of homemade Almond Butter. #Win, I’d say.

 

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