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 Biryani With Onions Scan 1 cup basmati rice, rinsed Scant ¼ cup red lentils, rinsed 1 bay leaf 6 cardamom pods, split 1 tsp ground turmeric 6 whole cloves 1 tsp cumin seeds 1 cinnamon stick, broken 1 onion, chopped 8 oz/225g cauliflower florets 1 large carrot, diced Scant 1 cup frozen peas 1/3 cup golden raisins Salt and pepper 2 ½ cups vegetable stock Naan bread, to serve Caramelized onions 2 tsp vegetable oil 1red onion, shredded 1 onion, shredded 2 tsp Superfine sugar Method Place the rice, lentils, bay leaf, spices, onion, cauliflower, carrot, peas, and golden raisins in a large pan. Season to taste with salt and pepper and mix well. Pour in the stock and bring to a boil. Reduce the heat, then cover and simmer for 15 minutes, stirring occasionally, until the rice is tender. Remove the pan from the heat and leave, covered, for 10 minutes. Discard the bay leaf, cardamoms, cloves, and cinnamon stick. To make the caramelized onions, heat the oil I a skillet. Add the onions and cook them over medium heat for 3-4 minutes, or until softened. Add the sugar, increase the heat, and cook, stirring constantly, for an additional 2-3 minutes, or until the onions are goden. Gently mix the rice and vegetables together and transfer to warmed serving plates. Spoon over the onions and serve immediately with naan bread. |
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 Zucchini Fritters with Eggs & Caramelized Onions
2 tbsp extra virgin oil 5 red onions, sliced 1 tbsp brown sugar Salt and pepper Scant 1 ½ cups self-rising flour 1 egg, lightly beaten plus 4 eggs for poaching or frying Scant 1 cup milk 2 zucchini, grated 1 cup corn oil Method Heat the olive in a large heavy-bottom pan over medium heat, add the onions, and cook for 5 minutes, or until the onions are deep brown in colour, stirring occasionally. Season to taste with salt and pepper and let cool. To make the fritters, place the flour in a large bowl and make a well in the center. Whisk the beaten egg and milk together and incorporate into the flour, using a wooden spoon to make a batter. Season to taste with salt and pepper and stir in the grated zucchini. Heat the corn oil in a wide deep-sided pan and drop in tablespoons of the batter. Cook until golden brown on both sides, turning once. Drain on paper towels and keep warm Poach or fry the eggs, as you prefer. Place 2 fritters on each individual plate, place an egg on top, and spoon over some of the caramelized onions. Serve at once. |
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 Beef & Vegetable Soup 1/3 cup pearl barley, soaked overnight 5 cups beef stock 1 tsp dried mixed herbs 8 oz/225 g lean rump or sirloin steak trimmed and cut into strips 1 large carrot, diced 1 leek, shredded 1 onion, chopped 2 celery stalks, sliced Salt and pepper 2 tbsp chopped fresh parsley, to garnish Crusty bread, to serve Method Place the pearl barley in a large, heavy-bottom pan. Pour the stock over and add the mixed herbs, then bring to a boil. Reduce the heat, then cover and simmer gently over low heat for 10 minutes. Skim away any scum that has risen to the top of the stock with a flat spoon. Add the steak, carrot, leek, onion, and celery to the pan. Return to a boil, then cover and let simmer for 1 hour, or until the barley, meat, and vegetables are just tender. Skim away any remaining scum that has risen to the top of the soup with a flat ladle. Blot the surface with paper towels to remove any fat. Season to taste with salt and pepper. Ladle the soup into warmed soup bowls and sprinkle with chopped parsley. Serve piping hot with crusty bread. |
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