My Quilting Arts Mag arrived yesterday and I was leafing through it and Pokey Bolton had published a recipes for clams! It brought back memories of an afternoon on Chesapeake Bay and the delicious clams.
While I stayed on the East Coast I cooked a number of dishes for friends I was staying with but one that met great praise was Teesryo. An Indian dish from Goa that you can use mussels with and wonderfully for all those stitchers is a relatively quick and DELICIOUS dish to make.
TEESRYO
1 kg clams or mussels
3 tablespoons oil
4-6 cloves garlic, chopped
5 cm piece fresh ginger, chopped
1 medium onion, chopped
2 fresh hot green chilli peppers, seeded and chopped
1/2 teaspoons turmeric
1 tablespoons ground coriander
1/2 teaspoon cayenne pepper
1 cup freshly grated coconut (you can use less) **
1 tablespoon lemon juice
1 tablespoon chopped fresh coriander leaves
Heat the oil and fry the chopped garlic, ginger, onion, and chilli peppers until the onion is golden brown. Stir in the turmeric, ground coriander, and cayenne pepper. After a few minutes add the clams. Simmer, covered, for about five minutes, by which time the clam shells should have opened. Remove from heat and put in a serving bowl. Sprinkle with the freshly grated coconut, lemon juice and fresh coriander.
**Fresh coconut can be hard to source and I certainly didnt have any when I was in the US, I changed the recipe slightly by adding a small can of coconut milk just prior to adding the clams which gave me a deliciously soupy broth that was ideal for serving with rice.
Serve with rice and cucumber slices dressed with a little lemon and salt.
Another Mussel favourite of mine is a Mediterranean style that can also be adapted for use with clams.
CHILLI MUSSELS
1 kg Mussels
1 tin peeled tomatoes or 1 1/2 cups of passata
basil and oregano (fresh is best and add to taste)
3 sliced chillies (deseeded if desired)
Olive oil
Black Pepper
6 Garlic cloves, chopped finely
1 Tbsp of lemon zest
Parsley chopped
Puree tomatoes (or chop if you would prefer a slightly chunkier texture)
Heat olive oil and sauté garlic and chilli gently, toss in basil and oregano and season with pepper.
Stir in tomato and cook until oil begins to separate from tomato and then add Mussels and allow to simmer for about 5-6 mins until open and flesh is firm. Sprinkle with chopped parsley and lemon zest.
Serve in bowls with crusty white bread and chilled white wine
Thursday, June 10, 2010
Dinner
I really love my slow cooker.
I have made this in the past in the oven to finish off or on the stovetop but today I did it in my slow cooker which meant I could stitch to my heart's content and let it simmer away without too much attention.
Now all I have to do is some couscous and roast some sweet potato (kumera) which I will toss in olive oil, cumin, salt and pepper and some crushed garlic.
A salad of onion, cucumber tomato and mint with a squeeze of lemon makes a nice fresh flavour with it
or a tzatziki would go well with it too.
If I was in Melbourne I would hunt out a pomegranate and scatter the ruby jewels through the couscous as well- Enjoy!
Moroccan Goat
For the goat:
1 tbspn olive oil
750g goat shoulder, cut into 4-5cm cubes
1 onion, finely diced
4 garlic cloves, crushed
1 can plum tomatoes, chopped
1 cinnamon stick
100g dried apricots, roughly chopped
pinch of saffron
goat or lamb stock or water
For the spice mixture:
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 1/2 tsp smoked paprika
1 tsp turmeric
1/2 tsp ground chilli
Maldon salt and freshly ground pepper
To garnish:
4 tbsp finely chopped coriander
1/2-1 tsp of harissa paste
zest and juice of half a lemon
1 tbsp honey
Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.
Place all the spice mixture ingredients in a bowl and mix together until combined.
Toss the goat in the spices so that it is well coated. Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.
Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the boil then reduce to a slow simmer. Leave the goat to cook for 1 - 1 1/2 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat).
If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.
I have made this in the past in the oven to finish off or on the stovetop but today I did it in my slow cooker which meant I could stitch to my heart's content and let it simmer away without too much attention.
Now all I have to do is some couscous and roast some sweet potato (kumera) which I will toss in olive oil, cumin, salt and pepper and some crushed garlic.
A salad of onion, cucumber tomato and mint with a squeeze of lemon makes a nice fresh flavour with it
or a tzatziki would go well with it too.
If I was in Melbourne I would hunt out a pomegranate and scatter the ruby jewels through the couscous as well- Enjoy!
Moroccan Goat
For the goat:
1 tbspn olive oil
750g goat shoulder, cut into 4-5cm cubes
1 onion, finely diced
4 garlic cloves, crushed
1 can plum tomatoes, chopped
1 cinnamon stick
100g dried apricots, roughly chopped
pinch of saffron
goat or lamb stock or water
For the spice mixture:
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 1/2 tsp smoked paprika
1 tsp turmeric
1/2 tsp ground chilli
Maldon salt and freshly ground pepper
To garnish:
4 tbsp finely chopped coriander
1/2-1 tsp of harissa paste
zest and juice of half a lemon
1 tbsp honey
Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.
Place all the spice mixture ingredients in a bowl and mix together until combined.
Toss the goat in the spices so that it is well coated. Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.
Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the boil then reduce to a slow simmer. Leave the goat to cook for 1 - 1 1/2 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat).
If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.
Wednesday, June 2, 2010
Dessert tonight
Cooler nights and feel the need for a choccie blast
Chocolate Self-Saucing Pudding
Serves 6.
90g butter
120g dark chocolate
60g (1/4 cup plus 1 teaspoon) caster sugar
250ml (1 cup) milk
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
125g (3/4 cup plus 1 tablespoon) self-raising flour
60g milk or dark chocolate, chopped
Chocolate Sauce Mixture
185g (3/4 cup plus 1 tablespoon, firmly packed) brown sugar
16g (2 tablespoons) cocoa powder
250ml (1 cup) boiling water
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Grease six ramekins or ovenproof cups with at least 190ml capacities.
Melt butter and 120g dark chocolate over low heat. Cool to room temperature.
Add sugar, milk, eggs and vanilla to chocolate mixture and stir to combine. Gradually add flour and stir until mixture is smooth.
Sprinkle batter with the chopped chocolate.
.
Divide mixture evenly between ramekins or cups.
(can be done in a 1.5 litre ovenproof dish at 180 degrees Celsius (160 degrees Celsius fan-forced) for 40-45)
Make sauce mixture (see instructions below). Gently pour sauce mixture over batter, dividing evenly between cups or ramekins. I poured the sauce mixture over the back of a spoon to avoid disturbing the batter too much
Place ramekins/cups on a baking tray (to catch any overflow) and bake for 20-25 minutes.
Chocolate Sauce Mixture
Combine sauce ingredients in a jug with a spout. Stir until cocoa and sugar have dissolved.
I discovered I didnt have any cocoa powder when I went to make the sauce so I blitzed up a few squares of dark chocolate into a powder and then warmed up the brown sugar in the microwave before blending it with the hot water, there was a little bit of seizing in that process but I used it anyway and it make a deliciously gooey sauce rather than the more soupy version that cocoa powder makes
Chocolate Self-Saucing Pudding
Serves 6.
90g butter
120g dark chocolate
60g (1/4 cup plus 1 teaspoon) caster sugar
250ml (1 cup) milk
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
125g (3/4 cup plus 1 tablespoon) self-raising flour
60g milk or dark chocolate, chopped
Chocolate Sauce Mixture
185g (3/4 cup plus 1 tablespoon, firmly packed) brown sugar
16g (2 tablespoons) cocoa powder
250ml (1 cup) boiling water
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Grease six ramekins or ovenproof cups with at least 190ml capacities.
Melt butter and 120g dark chocolate over low heat. Cool to room temperature.
Add sugar, milk, eggs and vanilla to chocolate mixture and stir to combine. Gradually add flour and stir until mixture is smooth.
Sprinkle batter with the chopped chocolate.
.
Divide mixture evenly between ramekins or cups.
(can be done in a 1.5 litre ovenproof dish at 180 degrees Celsius (160 degrees Celsius fan-forced) for 40-45)
Make sauce mixture (see instructions below). Gently pour sauce mixture over batter, dividing evenly between cups or ramekins. I poured the sauce mixture over the back of a spoon to avoid disturbing the batter too much
Place ramekins/cups on a baking tray (to catch any overflow) and bake for 20-25 minutes.
Chocolate Sauce Mixture
Combine sauce ingredients in a jug with a spout. Stir until cocoa and sugar have dissolved.
I discovered I didnt have any cocoa powder when I went to make the sauce so I blitzed up a few squares of dark chocolate into a powder and then warmed up the brown sugar in the microwave before blending it with the hot water, there was a little bit of seizing in that process but I used it anyway and it make a deliciously gooey sauce rather than the more soupy version that cocoa powder makes
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