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Aubergine and chickpea curry

Aubergines,

100 ml Olive oil

Onion, finely chopped

Garlic cloves, chopped

Curry powder

Green chilli, seeds removed and chopped

tsp Garam masala

tsp Coriander

tsp Turmeric

400 ml Coconut milk

Brown sugar

g Cherry tomatoes

Chickpeas

Spinach

Coriander

Put aubergine in a colander and sprinkle with salt. After 20 minutes rinse and pat dry.

Heat the oil in a large pot to a medium heat. Add the onion and garlic.

Cook for 2 or 3 minutes until starting to soften. Add the curry, chilli, garam masala, coriander and turmeric. Stir for 1 minute until fragrant.

Add the aubergine and stir until well coated in spice and continue to cook until starting to soften.

Add the coconut milk and sugar. Cover and cook on a low heat for 20 minutes. Add the tomatoes and chickpeas.

Cook for a further 10 to 15 minutes until all soft and delicious.

Before serving, season with salt and pepper and fold through the spinach and coriander.

Miso marinated salmon

Tbsp Ginger, grated

g Miso paste (Main)

Tbsp Soy sauce

Tbsp Brown sugar

120 g Salmon, 4 x pieces, pin bones removed

Chicken stock

Tbsp Oil,

Noodles,

Watercress

Grapefruit, segmented

In a small bowl combine miso, ginger, soy, sugar and ¼ cup of stock.

Place salmon in a flat dish and pour over marinade, combining well. Leave for at least 30 minutes.

Heat a barbecue hot plate or frying pan. Remove salmon from marinade and pat off excess. Reserve marinade. Cook salmon for 4 or 5 minutes each side, depending on thickness.

Heat marinade in a small pot and add remaining stock to make it saucy.

Place noodles in a bowl, add a bit of miso sauce, top with a piece of salmon, then serve with the watercress and grapefruit salad.

Slow-cooked pulled chipotle beef

kg Beef, lean brisket (Main)

330 ml Beer, dark

Beef stock, good quality

Chipotle sauce

Onion,

Cinnamon stick

chilli,

Cut brisket into large 5cm pieces. Place in a heavy-based casserole dish with a tight-fitting lid and add beer, beef stock, chipotle sauce, soy sauce, brown sugar, onion, cinnamon stick and dried chilli (if using). There should be just enough liquid to cover the meat.

Cover with a lid and cook in oven for 3-4 hours or until the meat is soft and shreds easily. Note: if your lid does not fit tightly, cover dish with tinfoil before placing the lid on top – this will help to create a seal.

Check on the meat after about 2 hours — if it is looking a little dry, top it up with a little more stock and beer.

Once cooked, remove beef from the dish and place on a chopping board. Pour the liquid into a saucepan and boil for about 5 minutes to reduce a little.

Meanwhile, use two forks to shred the meat, pulling the long fibres away from each other. Mix shredded meat with the reduced liquid — the meat will soak up the sauce.

Serve with simple mashed potatoes and greens.

Angela Casley: Simple and spicy curried side of salmon

Tbsp Red curry paste

Lime, zest and juice

Tbsp Fish sauce

coriander

Spring onion, sliced thinly

Lime

Fresh

Lay the salmon on a piece of baking paper on an oven tray.

In a small bowl mix the curry paste, lime, sugar, fish sauce and coriander. Smother the salmon in it and sprinkle with spring onions, then season with salt and pepper.

Bake for 20 minutes or until just cooked. The thickness of your fillet will determine cooking time.

Garnish with extra coriander and a squeeze of lime juice.

Easy beef braise

Tbsp Butter

Tbsp Oil

850 g Beef, cross-cut, diced (Main)

500 ml Campbell's Beef Stock (Main)

Tbsp Flour

Onions,

Tbsp Tomato paste

Worcestershire sauce

Bay leaves

Lemon parsley

Heat the butter and oil in a flameproof casserole dish. Toss the diced beef in flour, salt and pepper. And fry in the casserole dish until brown on all sides (this might need to be done in batches). Remove to the side.

Add the onions to the casserole dish and fry a couple of minutes to brown (adding a little more butter and oil if necessary).

Stir in the tomato paste, Worcestershire sauce and bay leaves.

Add the stock, stirring to bring everything together, and to pick up the brownings from the base of the casserole. Bring to the boil, cover the casserole and cook in the oven for 2 ½ hours or until meat is tender.

Serve with a sprinkle of lemon zest and chopped parsley.

Slow-cooked beef cheeks ala dianne

Beef cheeks (Main)

Red wine

Mint sauce

Beef bouillion

Sear the beef cheeks in a high heat skillet with olive oil. Brown all the sides. Place the beef cheeks to the slow cooker.

Add bay leaves, mint, red wine, beef cubes, sugar, Worcestershire sauce. Slow cooked for 8-12 hours. Reduce the sauce for 15 minutes before serving. Serve hot with a bed of mashed potatoes.

Salmon, couscous and broccoli rice bowl

broccoli,

couscous

rocket

smoked salmon

cucumber

feta, crumbled

Dijon mustard

flavourless oil

Tbsp white vinegar

brown sugar

Blend the broccoli in a kitchen processor until it resembles bread crumbs.

Cook the couscous as per packet instructions. Drain and toss through the broccoli while hot, along with the rocket leaves. Leave until it is room temperature.

Crumble in the salmon, cucumber and feta.

For the dressing, combine the mustard, oil, vinegar and sugar, shaking well. Pour over the salad and toss. Serve at room temperature.

Warm roasted vegetables with miso dressing

Salad greens, use winter greens

Salad dressing, use the miso dressing below

almonds,

Tbsp White miso paste

Lemon juice

Tbsp Rice vinegar

Tbsp Sesame oil

Garlic,

ginger

For the miso dressing, whisk all ingredients together and toss with salad ingredients just before serving.

For the vegetables, warm leftover roasted vegetables in the oven.

Serve on a large plate with warm vegetables and miso dressing drizzled over the top. Sprinkle over some chopped roasted almonds (optional).

Curried courgette relish

Courgettes, (750 grams), coarsely grated (Main)

½ Tbsp Cooking salt

Apples, (600 grams), peeled,

Onions, (500 grams), diced

Malt vinegar

½ cups Raisins, chopped

Brown sugar,

Tbsp Ground turmeric

Place the courgettes in a large sieve. Sprinkle with salt. Stand for 2 hours. Rinse under cold water, then squeeze dry.

Combine the courgettes, apples, onions, vinegar and raisins in a large saucepan. Bring to the boil. Cover and simmer for about 20 minutes or until pulpy. Stir in the sugar and spices until the sugar is dissolved.

Bring to the boil. Simmer uncovered, stirring occasionally, for about 15 minutes or until the mixture is thick. Poor into hot sterilised jars. Seal when cold.

Apricot custard bread and butter pudding

Tbsp Butter, softened

Fruit bread

Custard

400 g Apricots, tinned apricots (Main)

Eggs

Milk

tsp Vanilla essence/extract

Cream,

Preheat oven to 180C. Butter the slices of bread and cut into quarters, lay in a baking dish with custard and apricots in between.

Whisk the eggs with vanilla, milk, cream and sugar, then pour over the bread, custard and apricots.

Let sit for 15 minutes to allow the bread to soak up some of the liquid, then sprinkle with extra sugar and bake for 30 minutes or until firm. Serve with cream.

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Top 13 brownsugar recipes from across the web

The most viewed brownsugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Aubergine and chickpea curry

Miso marinated salmon

Slow-cooked pulled chipotle beef

Angela Casley: Simple and spicy cur...

Easy beef braise

Slow-cooked beef cheeks ala dianne

Salmon, couscous and broccoli rice ...

Warm roasted vegetables with miso d...

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