Tag Archives: Western Australia

Butter chicken with red lentil dhal and rice.

Hello friends 🙂

Yesterday I made a rather delicious meal for our tea.  I actually found it in the state newspaper (The West Australian) in the recipes pages. This recipe was compiled by one of the duos that appeared on the MKR (My Kitchen Rules) TV show and I have to say it turned out very well for a first time try.

This amount will serve 4.

First assemble your ingredients.

SONY DSC

For the Marinade,

400gm can of crushed tomatoes

190gm yoghurt (I used Goats milk yoghurt)

4 garlic cloves

90gm ground almonds

2cm piece of ginger, grated

6 cardamom pods, bruised

2 tablespoons brown sugar

2 teaspoons garam masala

1 cinnamon quill

1/2 teaspoon  ground cloves

1/2 teaspoon chilli powder

2 tablespoons tomato paste

1 pinch saffron threads

salt and pepper to season

1 kg boneless, skinless chicken thighs, halved

125gm Ghee

1 onion, diced

SONY DSC

For the Red Lentil Dhal,

2 teaspoons vegetable oil ( I used Ghee again as I am in love with it!)

1 onion, diced

1 long green chilli, chopped

1 + 1/2 teaspoons cumin seeds

1 + 1/2 teaspoons black mustard seeds

1 + 1/2 teaspoons ground cumin

1 + 1/2 teaspoons ground coriander

1 teaspoon ground turmeric

3 curry leaves

1 tomato, diced ( I forgot to use it so I make this optional :D)

200 gm red lentils, rinsed, drained

400ml can coconut milk

250ml water

To make the marinade, combine all of the ingredients down to and including the salt and pepper in a six cup capacity baking dish.

SONY DSC SONY DSC

Add the chicken and rub marinade all over it.

SONY DSC

(Trust me, there is chicken in there!)

Cover and refrigerate for one hour to marinate.

Preheat oven to 180 degrees Celsius.

Melt ghee in a small frying pan over medium heat, add onion and cook, stirring for about 3 minutes or until softened.

SONY DSC

Add to chicken mixture, cover dish tightly with foil and bake for 40 minutes. Remove foil and bake for a further 15 minutes or until chicken is very tender. I like cooking till those yummy caramelized bits form on top of the chicken 🙂

SONY DSC

Meanwhile, to make the dhal, heat oil/ghee in a medium saucepan over medium heat. Add onion and chilli and cook, stirring for about 3 minutes or until softened.

SONY DSC

Stir in seeds and spices. Cook for a further 1 minutes or until fragrant.

SONY DSC

Stir in remaining ingredients and the water.

SONY DSC SONY DSC

Bring to a simmer, then simmer, partially covered and stirring occasionally, for 25 minutes or until lentils are cooked and have absorbed all the liquid. Season with salt.

SONY DSC

Divide rice between serving plates and top with chicken. Spoon dhal to the side and tuck in!

SONY DSC

That is my appreciative husband Jason 😀

This recipe is completely gluten free, including that Naan bread you see in the picture. So happy to have found that the local supermarket (Coles) stocks the Livewell brand for Coeliac sufferers.

Bon appetit!

Is that Spring I see on the Horizon?

SONY DSC

This is the first blossom out on my Satsuma Plum tree. It is so amazing the joy I feel when I see these blossoms. I hope this poor old darling of a tree has a better year than it did last year. It was decimated first by aphids, then by a brown rotting mould that atacked all my stone fruits last year. I must get onto spraying an anti fungal/mould spray this week. It has been pouring with rain and very cold all this week and the ground is very damp and wet.

SONY DSC

I am most disturbed by this fungus growing on a dead bit of my old apricot tree. All its fruit was damaged by fruit fly/brown rot last year and I have serious concerns about it now i’ve noticed this growing on it. Time to get me another apricot as a back up. I might get another year or two out of this one but I believe it’s on it’s way out. I wonder if the fungus is edible? Anybody know?

SONY DSC

This is a delightful creeper that I was given a few years back for helping out with art classes at my daughters primary school. I think it is called Pandora but as I am only vaguely horticultural, I am happy to be told otherwise.

SONY DSC

Here it is shown climbing all over a brick post next to it and what you cant see are the triffid like tendrils heading off towards the roadway. Looking for a lift elsewhere perhaps?

SONY DSC

This is a native pea bush growing in the bush bordering our block. Very delicate little purple and white flowers, no scent but the bees love it.

SONY DSC

This is called the Sydney Wattle and even though it is a pretty bush, it is classed as a weed bush here in Western Australia and we pull it out as it outgrows all our native species here and runs rampant.

SONY DSC

Here is a photo of my first blueberry flowers. I love these little sweet fruits and enjoy picking them off the bush and popping them straight into my mouth whilst watering them.

I’m hoping my blue iris comes out in flower soon. I’ll post some photos of it when it does. Spring is on the horizon. I look forward to sharing it with you all.

😀

Red sky in the morning, Shepherds warning!

 

SONY DSC

This was the sky when I was first up this morning.

The radio announcer was saying the barometer was dropping like a stone and we are in for some gusty old weather. I then went out and chopped a couple of loads of wood to carry me through the next couple of days. I don’t want to be finishing work in the laboratory at 6pm dark time and have to chop some wood then. “Chucky” has to drive to Perth to pick up our youngest daughter who will be having some keyhole knee surgery on the 10th and is coming home (JOY!) to recuperate for a few days. I’ll take her back to Perth on my week off next week having attempted to put some weight on her skinny frame.

Have a lovely safe Tuesday everyone.

Potato and Lamb Soup

SONY DSC

Now that the weather has decided it’s about time it was Winter in the south West of Western Australia, I felt I should share this most wonderous hearty soup that could also double as a stew it’s that thick. I call it a stoup when I make it because of it’s stew like texture. I think you could add more beef stock to thin it down or vegetable stock if that suits.

Recipe.

1 tablespoon of oil

1 kilogram of lamb shanks (about 4 shanks)

1 medium onion, diced

2 cloves of garlic, crushed

2 medium carrots (about 240gm) diced

2 sticks of celery, chopped

810gm can tomatoes, crushed

1 and a half litres of Beef stock

5 large potatoes, peeled and diced

2 medium zuchinni, diced skin on

2 tablespoons tomato paste

2 tablespoons chopped fresh basil

Half a teaspoon of sugar

Heat oil in large pot and brown the shanks all over. Remove from pan and set aside. Add onion, garlic, carrots and celery to the same pot and cook, stirring until onion softens. Return shanks to pan, add undrained crushed tomatoes and beef stock and simmer covered, for about 1 hour or until lamb is tender.

Remove the meat from the shanks and chop roughly, discard the bones. Bring soup back to the boil and add the chopped meat, potatoes, zuchinni, tomatoe paste, basil and sugar. Simmer uncovered until potatoes are tender. Serve with some crusty bread.

This tastes even better the next day.

Bon appetit!