Nepalese Spicy Chickpeas – Quick and Easy!

Those Europeans who trek the high paths through Nepal get used to simple daily meals of Daal and Rice. But such are the talents of a good Nepali cook that you can prepare yourself for differences of taste and texture such as would test the talents of any Asian Escoffier.

This quick and simple meal claims no such merits, but……….. Friends who have tried it [even confirmed carnivores] often say [in a casual, but entirely unconvincing manner] “Oh, if we’re having a curry evening next week is there any chance you could do that Gurkha Chickpea thing…………………”

Ingredients:

2 ‘banana’ Shallots, chopped in fine rings; a sweet, ripe, Tomato, chopped fine; 3 fat Garlic Cloves chopped fine; 1 tsp Chana powder [see my previous post];  1 Green Chilli, cut a slit down lengthwise; 2 x 400 g  cans of Organic Chickpeas, drained [or about 1 lb of dried chickpeas soaked overnight].

Have to hand: Lemon juice; Black pepper; Sea or Black salt; 1 tsp of Ghee [clarified butter] or if unavailable [tut, tut, you really should have some!] 2 tsp Rice Oil

Heat your ghee or oil in a raised side frying pan, and saute the shallots til golden.  Then add the garlic, chilli and chana powder, and stir well in.  Grind over a good amount of fresh black pepper, and stir in, allow to simmer.

After a few minutes add the chickpeas, and tomato and a splash of lemon juice.  Stir and simmer for about 10/15 mins. Check for taste and add a little salt if needed.   Serve piping hot with a simple Jeera [cumin] Rice or plain Roti.

Ayo Gurkhali!

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Pappardelle Con La Coniglio

A quick, simple, cheap, and most importantly, delicious meal for 4.  If you have a local butcher where you can find fresh rabbit, use them.  You probably know that rabbits were always hung outside butchers with at least one paw still on, and that this was because anatomically rabbits are almost indistinguishable from cats……..  Plus supermarket rabbit is generally sourced from China……..  Why buy something of doubtful quality that has been sent thousands of miles instead of supporting local shops?

Ingredients:

14 oz Pappardelle pasta [rippled edged ribbon-like pasta which is wonderful for holding all the wonderful sauce!]  You can use Tagliatelle  if you must, but try to find it instead – and you’ll never eat Tagliatelle again!  1 lb minced Rabbit, preferably organic.  You are very unlikely to find this is the supermarket but if you’ve cultivated your friendly local butcher [if not, why not?]  he will at least clean and section it for you.  If you cannot mince it, strip and chunk the rabbit meat into small pieces;  2 cloves of garlic, not sliced, just peeled and bashed flat!; 1 large onion, sliced and diced; 1 or 2 sticks of celery, chopped, including the leaves; 2 rashers of unsmoked back bacon, sliced into strips; 3 glasses of dry white Italian wine, 1 for the meal, 2 for the cook…..; 3 tbsp Olive Oil, sea salt and black pepper.

Heat the oil in a large casserole or thick bottomed saucepan, with a lid.  Add the onion, celery and bacon and cook gently ’til the onion is softened and browning then add the garlic and cook, stirring for another 2 mins.  Then add the rabbit and cook for another 5 mins.  Turn the heat up briefly and add the white wine.  As soon as it has boiled off, turn back to simmer.   Let it cook away for 30-40 mins, keeping an eye on it, stirring regularly, and if necessary adding a little more water or stock to stop the sauce from thickening too much.  Check and add a little black pepper if needed.

With your pasta water at a rolling boil, add a little olive oil and sea salt, then ease in your Pappardelle.  Cook ’til ‘al dente’, then drain well.  Fold into your sauce and serve immediately.

Buono Appetito!

Linguini alla Putanesca

One of my personal favourites for a quick, easy, fairly light meal.  As there is no cheese used on the meal itself I often follow this with a Plum Tomato & Pak Choi [fresh & small leaves if poss. or sliced into strips] salad accompanied by a decent Brie or Neufchatel.  A simple meal, which when eaten outdoors on a Summers day, with a chilled Pino Grigio and good friends makes life seem somehow brighter!

Serves 4

4 garlic cloves finely chopped; 2 tbsp capers rinsed; 12 oz fresh ripe tomatoes, peeled & chopped [or a can of chopped Organic Italian tomatoes]; 2 handfuls of black olives, pitted and halved; can of anchovies, oil drained and not used; 4 tbsp good quality Olive Oil, 2 oz unsalted butter; 1 dried red chilli, crushed and mixed with the capers.  Fresh coriander chopped finely. 400 g Linguini.  Black pepper.

Heat the oil & butter in a large pan and add the drained anchovies, snipping them up with scissors.  Then add the garlic.  Stir until the garlic is just browning, then add the caper/chilli mix.  Stir, then add the tomatoes and olives.  When bubbling turn down and simmer for 20 mins, adding pepper to taste [it may, of course, be spicy enough without pepper!].

Then, with your pasta water at a rolling boil, add a little rock salt and olive oil, then your linguini. Stir once gently to ensure it doesn’t stick together and cook until ‘al dente’   Drain well and stir into your pan with the sauce.  That’s why you needed a large pan!  Leave to cook for a couple of minutes ’til the linguini is well coated with the sauce.  Sprinkle over the chopped coriander, and serve, in the cooking pan, straight to the table.

If any of your guests raise their eyebrows at this…..They’re the wrong guests!!!!

Buono Appetito

Farfalle con i Broccoli e le Acciughe

You know how it is.  Sometimes you look in the fridge and cupboard and think WTH!! What can I make out of this lot!  Well, experiments can turn out well and sometimes, much to my surprise, I find either Italians or Indians [dependent on the amount of spices used] have got there first!  This recipe has its home in Southern Italy, the Apulia region I later found, and it has become a favourite quick meal for ‘Veggie/Piscatorial’ friends when they drop in.

A small head of Broccoli; a good glug of decent Olive Oil; a can of anchovy fillets in oil; 3 oz Manchego cheese, freshly grated; black pepper.  400 g of Farfalle [pasta bows] or Conchigle or similar.

Cut off the broccoli florets, halving if overlarge, slice the stalk into thin rounds.  [I invariably keep my broccoli in the fridge standing in a bowl of water having cut off the bottom slice.  Keeps it fresh & green ’til you need to use it.]  Steam over a pan of boiling water for about 5 mins, removing while still Al Dente.  Then cut the florets into small pieces.

Heat the oil over a medium heat and add the anchovies, oil and all, snipping them up small with scissors.  Add all the steamed broccoli, and stir and cook together for 2/3 minutes. When well melded together grind plenty of black pepper over the mix, and turn the heat right down.

Bring your pasta water to a rolling boil adding a little rock salt and olive oil, then cook your pasta.  Drain and put into a warmed bowl, stirring with a little olive oil.  Add the Broccoli mix and stir gently through.  Sprinkle the Manchego overall.

Then serve, and if asked, airily say, “This?”, “Oh it’s just something I knocked up from odds and ends……….”

Buono Appetito!