Carrot and Coconut Curry

Ingredients: 4 large carrots 1 large onion 1 green chilli 1/3 cup coconut milk 1/4 cup water 2 tsps chilli powder (adjust according to taste) 2 tsps ground cumin 1 tsp ground coriander 1/2 tsp ground turmeric 2 tbsps oil Fresh coriander leaves, chopped for garnish Salt to taste Method: Peel, wash and cut carrots into 2 inched pieces, chop onions and a green chilli. … Continue reading Carrot and Coconut Curry

Lychee & Pomegranate Panna Cotta

Ingredients: Lychee Panna Cotta 1 can of lychees in syrup 12g powdered gelatin 240ml extra thick double cream 240ml whole milk 2 tbsp sugar Pomegranate Jelly 12g powdered gelatin 250ml pomegranate juice 65g sugar Pomegranate seeds to garnish Method: For the panna cotta: Pour the lychees and syrup into a food processor and blend until the mixture is smooth. Strain into a measuring cup until … Continue reading Lychee & Pomegranate Panna Cotta

Cranberry & Almond Muffins

Ingredients: 2 cups all-purpose flour 2/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 cup chopped fresh cranberries 2/3 cup milk 1/4 cup butter, melted 1 teaspoon grated orange rind 1/2 teaspoon vanilla extract 1 large egg, lightly beaten Handful of flaked almonds Method: Combine flour, sugar, baking powder, and salt in a large bowl and stir well with a whisk. Stir in … Continue reading Cranberry & Almond Muffins

Slow Roast Lamb with Pomegranate & Honey

Ingredients: 4 garlic cloves, chopped 2 tsp ground cinnamon 2 tsp ground cumin 1 tbsp dried oregano 1 lemon, quartered, pips removed 1½ kg bone-in lamb shoulder joint 2 red onions, cut into wedges 1L carton pomegranate juice 2 tbsp clear honey 250g natural yogurt 100g tub pomegranate seeds, or seeds from 1 fresh pomegranate small handful mint leaves, chopped Method: Put the garlic, cinnamon, … Continue reading Slow Roast Lamb with Pomegranate & Honey