1 packet paneer (200 or 250gm)
2 or 3 long aubergines halved lengthways or half a standard aubergine chunked.
1 small onion finely chopped
2cm piece of ginger finely chopped
3 or 4 cloves of garlic finely chopped
Half a small red peppper finely chopped
Bunch of fenugreek finely chopped
Spices: cumin, coriander,mustard, fennel, garam masala, chilli, paprika, turmeric
Fry the cubed paneer on medium until lightly browned on most sides. Add the finely chopped veg and fry until pale golden. Create a space in the centre of the pan and add the aubergine cut side down. Fry until soft adding more butter if needed.
Add all the spices except the garam masala, stir for a couple of minute (until the oil separates?). Add the fenugreek, turmeric and paprika, and a cup of water. After a few minutes add the garam masala and coriander stalks.
Serve garnished with coriander leaf and buttered saffron rice, or plain rice.
100 gm flour makes 180 gm dough
100 gm chickpeas soaks to about 180 gm.
100 gm chickpeas makes about 12 felafels
600 gm soaked drained chickpeas makes a one food processor batch or about 50?
leftover pheasant fricasee, pheasant stock, onion, almonds, 1 clove 2 cardamom, 1cm cinnamon.
Not bad, try garnishing with pomegranate and green herbs
Side dish: braised leek with chives and sumac and saffron
Should also serve yogurt or raita
2 portions quickcook noodles soaked and drained
1 packet watercress
handful pumpkin seeds
leek, spring onion, red pepper, ginger
coconut, sesame oil, fish sauce, lime juice, makrut, soy, msg
Cook the pumpkin, when tender add the noodles to cook in the pumpkin stock, Stir fry etc
1 whole pheasant
2 celery stalks/celeriac, 1 carrot and 1 leek diced fine
100gm button mushrooms
10 or 20 gm dried porcini
glass of white wine, sour cream, anchovies, fresh coriander
Ginger, star anise, soy, salt and pepper, bay leaf, smoked paprika, tablespoon flour
Cut the breast and legs from the pheasant. Remove and reserve the skin, preferably in one piece. Put the carcass and legs in a pot with the anise, bay leaf, the sliced ginger and any celeriac peel. Cover with water and cook until the legs are tender. Remove the legs. Soak the porcini.
Heat some oil in a casserole. Crisp the skin, brown the breasts, add the veg and soften. Stir in the flour, cook briefly and add the wine, porcini water and anchovies, and enough stock to make a thin sauce. Simmer until the meat is done. Stir in some sour cream, season and garnish with coriander.
Roasted beetroot peeled and sliced, (preferably multicoloured Blaencamel beets)
Coca’s winter leaf mix (mizuna, japanese mustard etc)
Pomegranate arils and chopped walnuts to garnish
60 gm chickpeas, soaked overnight and cooked
100 gm chard, spinach or sea beet sliced
1 celery stalk or piece of celeriac
1/2 red pepper
1 small onion
1 chilli pepper
30gm creamed coconut
Heaped teaspoon sumac
Tablespoon spice base
Coriander to garnish
Soften the celery/chilli/onion/pepper in a little oil. Stir in the spice base and fry another couple of minutes. Mash the chickpeas lightly leaving many whole. Add the chard, sumac, coconut and salt. Cook until the chard is tender, serve with rice.