makes

Emma Galloway's Tomato Pilaf with Black Lentils & Caramelised Onion

black (beluga) lentils,

olive oil

garlic,

tomatoes (I like to use cherry), finely chopped

white basmati rice, rinsed & drained well

water

onions

fine salt, to taste

Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.

Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy. Add rice and stir then add water and a good pinch of salt.

Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.

To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn't catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.

When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.

Chilli beef and mushroom stir-fry

700 g Beef, strips (Main)

Tbsp Vegetable oil

250 g Button mushrooms

Garlic

Tbsp Sweet chilli sauce (Main)

Tbsp Dark soy sauce

bean sprouts

150 g Baby spinach

Heat a wok or large frying pan, add a little oil and stir-fry beef in two batches for 5 minutes or until browned. Remove to one side.

Add mushrooms to pan and stir-fry for a few minutes, tossing well until they are lightly browned.

Add garlic and return beef to the pan. Add sauces and toss to combine. Lastly, add spinach and mung bean sprouts and stir-fry just enough to wilt spinach and sprouts and heat through. Serve in bowls.

Hollandaise sauce

60 ml Vinegar

Salt

Peppercorns

Eggs, yolks only (Main)

Butter,

Lemon juice, (optional)

Prepare a water-bath by putting 2-3cm of water into a pot. The pot you choose should be wide enough for a metal bowl to sit on top. This bowl is where you will whisk the eggs. The water should not touch the bottom of the bowl. Bring water to a simmer.

In a new pot, bring the vinegar, salt and peppercorns to a simmer and reduce by three quarters in volume (2-3 minutes). Strain into a bowl that will fit over the pot of simmering water.

Place the bowl on top of the pot of simmering water. Whisk the egg yolks in to the vinegar reduction until the eggs thicken and have the consistency of cream.

Slowly whisk in the warm melted butter (reheat the butter if necessary). The sauce will form an emulsion and should be thick and firmwhen the butter is absorbed.

If the sauce gets too hot, it will scramble. You can remove the pot from the heat but keep whisking to cool down.

Season and add lemon juice if desired. Hollandaise will set firmly if allowed to get cold, keep it in a warm place<br/>until serving — it will keep for about 30 minutes.

Fried chicken

kg Boneless chicken thigh, skinless, cut into large pieces (Main)

Tbsp Unflavoured natural yoghurt

g flour

Tbsp Paprika

g Corn flour

Baking powder

Ltr Canola oil,

In a bowl toss the chicken with the yoghurt.

In another bowl mix the flour, paprika, salt, potato flour, cornflour and baking powder together.

Heat the oil in a deep fryer, if you have one, or a large saucepan.

Once the oil is hot toss chicken pieces into the flour mixture, coat well and then deep fry for about 10 minutes until crispy. You might have to fry the chicken in two batches. Watch that the oil doesn't get too hot or the chicken will burn.

Ginger Turmeric Shots Recipe with Lemon as an Antiinflammatory Wellness Shot is the perfect Winter Morning Juice using your Blender. All the Anti-Inflammatory Benefits you get from One Shot from a Juicer are Exceeding Everything Else you might have tried before.

Ginger Turmeric Shots Recipe

Cup (100 mililiter

(2 Tablesoons) Fresh Ginger Root

Turmeric

Black Pepper

Extra Virgin Olive Oil

Prepare ingredients

Prepare all of the ingredients for easy assembly. Juice the lemons. Get the powdered turmeric and powdered ginger, if fresh is unavailable, as well as pepper. 

Lemon, ginger, pepper, and turmeric

Prepare your Magic Bullet or any other grinder you have at home. Using a blender or bullet, pour lemon juice in, and add ginger slices, turmeric, and black pepper. 

Add olive oil and mix

Add a spoonful of olive oil or your fat choice into the glass. Close the jar of the magic bullet and mix it all thoroughly until a smooth consistency. 

Pour and enjoy

Once all is thoroughly mixed, pour it either into one just or single-shot glass jars, which you can store in your refrigerator. 

https://mediavine-res.cloudinary.com/video/upload/sfdoum6u6qhzo82jatsu.mp4

Easy vegetable curry

Tbsp Oil

Onion, diced

tsp Garlic, grated

Tbsp Fresh ginger, peeled and chopped

Tbsp Curry paste, or use curry powder

Vegetable stock

Coconut milk (Main)

Kumara, diced

Potato, diced

Rice

Quinoa

Cauliflower, florets only (Main)

Broccoli florets (Main)

½ Red capsicums, keep the other half for a salad

Green

Heat oil in a large saucepan and fry onion gently, without colouring, for 6-8 minutes. Add garlic, ginger and curry paste and cook for a further 2 minutes.

Add stock, coconut milk, kumara and potatoes and bring to the boil, then turn down to a gentle simmer for 15 minutes.

Place rice and quinoa in a pot and cover with warm water. Rinse and drain three times. (This removes the bitter taste from the quinoa.) Add five cups of water and 1 teaspoon salt then bring to the boil. Turn heat down to low, cover with a lid and simmer for 13-15 minutes until rice has puffed up.

Add cauliflower, broccoli and capsicum to the curry sauce, simmer for 5-10 minutes or until vegetables are just tender.

Lambs' fry with bacon

350 g Lamb's fry (Main)

Bacon,

Onion, thinly sliced (Main)

Tbsp Butter

Tbsp Flour

Worcestershire sauce

Thinly slice the liver into 3mm thick pieces. In a plastic bag, put about 2 tablespoons of flour and shake the slices in it to coat.

Heat a frying pan and fry the bacon until crisp, then remove. Add the butter and gently fry the onions until clear, then remove. Turn up the heat and cook the liver quickly for about a minute on each side - it should still be red in the middle.

Throw the bacon and onion back in the pan and sprinkle the Worcestershire sauce over it. Give it a shake to cover and heat through, then remove from the heat. Serve on toast.

You can also do this with balsamic vinegar instead of the Worcestershire sauce, and if you have any strong fruit jellies like currant or quince paste, throw a teaspoonful of this in as well.

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Top Tags

Emma Galloway's Tomato Pilaf with B...

Chilli beef and mushroom stir-fry

Hollandaise sauce

Fried chicken

Ginger Turmeric Shots Recipe

Easy vegetable curry

Lambs' fry with bacon

Top 7 makes recipes from across the web

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

Top Tags

Emma Galloway's Tomato Pilaf with B...

Chilli beef and mushroom stir-fry

Hollandaise sauce

Fried chicken

Ginger Turmeric Shots Recipe

Easy vegetable curry

Lambs' fry with bacon

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