Seasoned for Family and Friends by Morvarid Fernandez

Author:Morvarid Fernandez
Language: eng
Format: epub
Publisher: Notion Press
Published: 2016-10-25T04:00:00+00:00

Daphne’s Stir Fried Mince with Lemon Juice

Enough for 3 to 4

You require the following:

500 grams tender minced beef or pork

1/3 cup sweet green peas

2 or 3 stalks celery finely chopped

4 plump spring onions thickly sliced

¼ cup freshly chopped parsley

1 teaspoon garam masala powder

1 teaspoon pepper powder

1 teaspoon Parsee dhanajeera

3 tablespoons olive or grape seed oil

2 tablespoons lemon juice or to taste

Salt to taste

Season the minced beef or pork with a little salt, the pepper powder, and the Parsee dhanajeera powder and set aside to rest for two hours, or overnight in the refrigerator. Heat a tablespoon of oil in a wok, add the green peas and stir-fry lightly for a few minutes. Remove the peas with a slotted spoon and set aside. Reheat the wok, add a little more of oil and add the beef or pork in batches, and cook until nicely browned, removing each batch before adding a new one. Add the remaining oil to the wok with the celery and parsley, and quickly stir until crisp but do not burn. Then add the spring onions and cook, season to taste. Put the meat back into the wok along with the green peas, add the garam masala powder and mix well. Check for seasoning once again and cook through. Drizzle with the lemon juice and serve with a green salad and flatbread, such as a freshly made naan or paratha.

Peppered Panir Stir Fried with Capsicum

Serves 4 as a side dish

You require the following:

400 grams fresh firm preferably homemade panir

3 large capsicums, [1 each of yellow, red, and purple]

3 medium white or red onions

1 onion leek

1 teaspoon cumin seed

1 tablespoon garlic paste

½ a tablespoon freshly ground pepper or more to taste

1 tablespoon sunflower seeds

1 teaspoon powdered Szechuan pepper

2 tablespoons vegetable oil of your choice

1 tablespoon Asian sesame oil or Niger seed oil

Sea salt to taste

Cut the Panir into cubes, deseed the capsicum and chop into pieces a little bigger than the panir. Cut the onions into quarters and roughly chop the onion-leek. Heat the wok, add the oil and swirl it around before adding the cumin and sunflower seeds. Next, add the garlic paste, quartered onions, capsicum, and stir-fry until the onions are translucent, and the capsicum has softened. Now add the panir, salt to taste and a generous amount of pepper. Let the panir heat through for a couple of minutes, and then add the sesame or Niger oil. Remove the wok from the heat and sprinkle the Szechuan pepper on the panir, toss and serve immediately.

Stir Fried Calamari with Greens

Just right for 4 to 5

There is a wide choice of greens, masala’s and other ingredients that you can use for this dish. At first, Komatsuna was my favoured green, but I eventually substituted this with bok choy, portulaca, radish leaves and Chinese mustard greens. You can use just one variety or a mixture of two or three. Garam masala is a reliable ingredient to use and never fails to please, but there are other options, including dhansak masala, goda masala, or East Indian bottle masala.

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