macadamia

CURRY LAKSA WITH BABY AUBERGINES AND TOFU

CURRY LAKSA WITH BABY AUBERGINES AND TOFU

Today I met up with friends for lunch. They chose Wagamama, a pan Asian noodle place. I have eaten there a few times so had no worries.

First the waiter forgot my miso soup and pickles, he just brought my main dish straight away. I started to eat it and after getting through about a third I discovered an alien (to me) food. OK I admit I first thought this was an oyster mushroom but at a closer look I recognized from my distant memory this was indeed a good sized piece of chicken.

I returned the dish, expressing my disgust. They apologised and quickly made a new portion of my noodles. They also finally brought my (luke warm) miso soup and even offered a free dessert. I ended up paying only for my fresh blueberry apple and ginger juice. Still I felt disappointed.

Everybody makes mistakes we are only humans. However if this was a peanut in a dish of somebody who has severe nut allergy or some breadcrumbs in a coeliacs dinner we would call it serious. This could be a life and death situation. Of course I won’t suffer an anaphylactic shock should I put this piece of chicken in my mouth. I just like to receive what I ordered, I have a reason (actually reasons) why I am a veggie and I would like eateries to be more respectful. Not so long ago at Yo Sushi I saw a piece of breaded tofu being sliced on the same chopping board with the same knife as the breaded chicken. Is it carelessness or ignorance? Attention to detail makes a big difference.

no chicken in these noodles :)
laksa-thing

CURRY LAKSA WITH BABY AUBERGINES AND TOFU
This is my take on laksa. It is a lot thicker than laksa should be, but that can be remedied by adding a bit more water. Thicker sauce makes it very comforting and thats how I like it.

I was cautious and added just one chilli pepper but regretted it later, it could have done with at least 2. Of course it depends on the type of chillies you have and your "heat resistance".

serves 4

laksa paste
laksa-thing-paste

ingredients:
paste
1/2cup macadamia nuts
2 stalks of lemongrass, outer leaves peeled, coarsely chopped
1-3 red chillies, coarsely chopped
3 cloves of garlic, coarsely cut
1 bunch of coriander (about 2 cups)
1 inch of fresh turmeric root (or 1 tsp dried turmeric), peeled and sliced
1 inch ginger rood or galangal, peeled and sliced
2 large banana shallots

16-20 baby aubergines
1 1/2 tbs rapeseed or coconut oil
250g (9-100z) firm tofu, cut into bite size pieces
1 tin coconut milk
500ml (2 cups) of water
1 Tbs tamari
1 tsp coconut nectar sugar
10 kafir lime leaves
1-2 limes
fresh coriander for garnish
1 red chilli
250g (9oz) rice noodles,medium thickness.

baby aubergines

baby-aubergines-


  1. First make the paste. Place all the ingredients into a blender or a food processor. Blend to a coarse paste. You will have to stop and scrape the sides few times. Set aside.
  2. Cut of the stalks of the baby aubergines, halve them and place into a roasting dish. Add 1 tbs of oil and mix well. If using coconut oil you should melt it first. Roast the aubergine in a 200C oven for 20 minutes.
  3. In a large wok heat the remaining 1/2tbs of oil. Add all the paste and cook gently for 2 minutes.
  4. Next add the coconut milk, water, tamari sauce, coconut sugar, kafir lime leaves and simmer for 10 minutes.
  5. Meanwhile prepare the noodles. Soak them in just boiled water for 10minutes. Drain and rinse with cold water.
  6. Next add the roasted aubergines, and tofu into the wok. Simmer for 5-10 minutes.
  7. Add the rice noodles into the wok and let just heat through.
  8. Add lime juice and salt to taste.
  9. Serve topped with coriander and sliced chillies and some lime wedges.

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FESTIVE STUFFED PEPPERS/SQUASHES with MARSALA CREAM SAUCE

FESTIVE STUFFED PEPPERS/SQUASHES with MARSALA CREAM SAUCE

Christmas presents wrapped. Fridge and pantry bursting with food. The house is looking very festive. We are ready for some chilling, celebrating, eating and socializing. Christmas Eve day will be all about cooking for the evening. I love spending hours in the kitchen, pots on the cooker, gorgeous smells coming out of the oven. No rush. Yes I cook loads on Christmas Eve and just reheat and scoop on Christmas Day. Just as we did at home.

Kids love it, they can enjoy their presents without much of an interaction, me and my husband love it as we can spend time with them. And there are no mountains of dishes to wash and no feeling too stuffed to move. Perfect.

If you are still struggling to decide what to make for a veggie festive meal here is an idea. My stuffed peppers or if you prefer individual squashes. Nuts and cranberries with a hint of orange make a perfect festive combination! To make it easier, you can go for a wild rice mix, however those are usually made with white rice. I prefer brown rice therefore I went ahead with cooking my own wild and brown rice separately. The sauce is so yummy, my daughter said she could drink it! I will admit there was a bit of a fight over the last spoonful. it feels very luxurious. The best thing this meal will not make you feel heavy at all. Enough room for pudding.

MERRY CHRISTMAS!

xmas-stuffed-peppers


FESTIVE STUFFED PEPPERS/SQUASHES with MARSALA CREAM SAUCE

Serves 4-6

stuffed peppers/squashes
80g (1/2cup) wild rice
90g (1/2 cup) brown basmati rice
1 celery stick, finely chopped
1 medium onion, finely chopped
1 clove of garlic, finely chopped
1 carrot, coarsely grated
1/2 tsp dried thyme (2 tsp fresh)
60g (1/2 cup) macadamia nut halves
60g (1/2 cup) dried cranberries
40g (1/2 cup) flaked almonds
1 orange, zest and juice
3 large bell peppers, red or yellow
or 4 small squashes

marsala cream sauce
125ml (1/2 cup) Marsala wine
1 medium onion, thinly sliced
1 Tbs tomato puree
sprig of fresh thyme
125mml (1/2 cup) vegetable stock
70g (1/2 cup) cashew nuts
250ml (1 cup) water

baby spinach 100g per person

  1. Cook the wild rice and brown rice according to package instructions in separate sauce pans.
  2. If you are using squash, slice the tops of and scoop out the seeds and fibres. Wrap them in some aluminium foil, leaving the top opening exposed. Place in a 180C oven for 30min.
  3. Next prepare the stuffing.
  4. In frying or saute pan heat about 60g (1/4c) water, add the onions, garlic, celery, carrots and thyme. Saute till softened about 10min, adding more water if needed. Place in a bowl.
  5. Add the nuts, cranberries, juice and zest of the orange and both the wild and brown rice. Mix together.
  6. If using peppers, cut them in half lengthways, remove the core, membranes and seeds.
  7. Stuffed the peppers, try to get couple of flaked almonds or macadamias on the top.
  8. Place the peppers in a baking dish, add 80ml (1/3cup) of water to the dish, cover with aluminium foil and bake for 25min at 180C. Uncover and bake further 5min to get the nuts on top browned.
  9. If using the squash: after baking them for 30 min remove from the oven, stuff and cover in aluminium foil. Place back into the oven and bake for 20 min, uncover and bake further 5 min.
  10. While the peppers or squash are baking prepare the sauce. In a medium saute pan, bring the Marsala wine to simmer, add the thinly sliced onion and a thyme sprig. Cover and cook for about 20min or until the onions are soft.
  11. Add the tomato puree, cook for 1 min. Next add the vegetable stock, bring to a simmer. Switch the heat off.
  12. In a high speed blender combine the onion mixture (thyme and all), cashews and water. Process till smooth. Pour back into the sauce pan and bring to a boil, turn down and let the sauce thicken, adjust seasoning. Don’t let this cook too long the sauce will thicken too quickly.
  13. Wilt the spinach in a large saute pan.
  14. Place a portion of spinach on the plate, top with the pepper and pour some sauce around (or over the top of the pepper). If serving the squash, serve the spinach on the side.
  15. Enjoy :)

xmas-stuffedpumpkin


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