Category All Recipes

Stuffed Paprikas


STUFFED PAPRIKAS

Often on Mondays, I think it’s great to have a nice healthy dinner and this one is so tasty it’s easy to forget how good it is for you. This recipe is one of my own however the idea was given to me by “River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall” for stuffed chillies. The ingredients in this recipe are a rough guide as I made it up as I went (the stuffing itself is great to eat on its own). The ingredients will be enough to make four stuffed paprikas.

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INGREDIENTS

– 200g Of Sliced Mushrooms

– 1 Medium Onion

– 1 tbsp Butter or Margarine

– 300g Four Bean Mix

– 310g Super Sweat Corn Kernels

– 400g Chick Peas

-4 Paprikas (Colour as desired)

METHOD

First you want to preheat the over to 180°. Heat a large frypan on medium-high, melt the butter/margarine and sauté the mushrooms and onion until they start to soften. Add the beans, chick peas and corn to the pan turn down the heat to medium and heat through.

While then ingredients are heating grab the paprikas, cut the tops off to form a lid and de-seed them being careful no to split the sides. Once the stuffing has cooked through carefully spoon into the paprikas, pop the lid on (this may require some toothpicks to keep them on whilst cooking). Lay them on an oven pan lined with grease proof paper, brush with grape seed oil and season if you desire. Place in the oven for 20 minutes or until the paprika starts to go brown.

Idea adaption from the book “River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall”

Beef Vindaloo


BEEF VINDALOO

I received five cookbooks for Christmas (think people are trying to hint something) one of them being “Rick Stein’s India”  from a close friend of mine. So, naturally, I made one of the recipes and invited this friend for dinner. I have three of Rick Stein’s books and have personally met the great man himself (very funny guy indeed). I chose this recipe as there are so many great ingredients that go into the marinade and it just smells amazing.

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INGREDIENTS

– 750g Beef, cut into 3cm pieces

Marinade

– 5cm Piece of Cinnamon

– 1tsp Black Peppercorns

– 1tsp Cloves

– 1tsp Cumin Seeds

– 1tsp Cardomom Seeds

– 1 Small Onion

– 40g Garlic, Peeled

– 5cm Ginger, Chopped

– 2tbsp Tamarind Liquid (*Specialty Ingredient)

– 1½tsp Salt

– ½tsp Sugar

– 2tbsp Kashmiri Chilli Powder (*Specialty Ingredient)

– 5tbsp Whit Wine Vinegar

For the Vindaloo

– Splash of any Oil (I use Grape Seed)

– 1 Onion

– 3 Medium, Ripe Tomatoes

– 3 Fresh Green Chillies, halved and seeds removed (optional or to your liking)

-100ml of water

METHOD

Combine all dry marinade ingredients into a mini food processor and blitz. Once combined add the remaining marinade ingredients and blitz to a paste. Mix the beef and the marinade paste in a bowel and transfer to the fridge for 12 hrs (or a few hrs obviously the longer the better).

To cook the Vindaloo, heat the oil in a large casserole pot on medium heat and fry the onion for 10 minutes until golden. Increase the heat to medium-high and add the beef marinade mixture and fry for 5 minutes until fragrant stirring occasionally. Stir in the tomatoes, green chillies and water, cover with a lid and cook for 2 hours or until the meat is tender. Check every now and then to make sure it’s not sticking to the bottom of the pot or becoming too dry, if so just add a cup of water. Serve and Enjoy.

Recipe was made from “Rick Stein’s India” by Rick Stein

*Specialty Ingredients can be obtained from these local Indian groceries

– http://www.perthindians.com.au/index.php?page_name=grocery#.Utc5wXnAU3Y