We Provice Recipes

Chef has made a very tasty vegan curry recipe today.

This is Chefs vegan spicy mushroom curry recipe made with fresh red and green chillies, mushrooms peas, peppers and a simple combination of spices that gives this curry its fabulous aromatic flavour.

This is an easy recipe to cook especially if you prepare the vegetables and spices before hand.

The aroma from the kitchen was fantastic as this delicious curry cooked.

Chefs cooked this flavour packed vegan meat free curry recipe today and it was thoroughly enjoyed, so much so there is not a grain of rice left and the pan has not one speck of curry sauce left in it.

I do like a challenge, so when I saw this challenge on the UK Food Bloggers Association, I jumped at the chance to create something different with this delicious pudding. I love Christmas Pudding served in the traditional manner so, of course, I had to have a taste before deciding how to use this pudding to create a dish that was worthy of this delicious pud. The kind people at Matthew Walker provided me with a couple of free puddings, why not visit their site to find out more about The Pudding.

Here is the information on the challenge:

The Pudding Challenge
To spice up Christmas, we’re urging all UKFBA food bloggers to use ‘The Pudding’ and create some cracking alternative Christmas fare to get ours, and your readers’, taste buds tingling! The blogger who conjures up the most creative cuisine will win a top of the range camera along with a one-to-one session with a respected home economist, to help make those foodie photos.

and here are my recipes:

Stuff the bone cavity of the lamb with The Pudding mixture and tie up with string or secure with cocktail sticks. If there is any stuffing left over it can be cooked separately in an ovenproof dish.

Heat the oil in a roasting tin and brown the lamb on all sides. Add the shallots to the tin.
Roast at 180C (375F) for about 1 1/2 hours for pink lamb, 1 3/4 hours for well-done meat.
Transfer the lamb to a warm platter, cover with foil and leave to rest in a warm place.

Put the shallots, lamb stock and any juices from the lamb in a small pan and puree with a hand blender, add the redcurrant jelly and warm through.
Carve the lamb with The Puddding stuffing with roasted vegetables and the shallot & redcurrant jelly gravy.


Ingredients
200g Matthew Walker The Pudding
8 digestive biscuits
50g butter, melted
600g cream cheese
2tbsp plain flour
175g caster sugar
2 eggs, plus one yolk
142ml creme fraiche or sour cream
1 tbsp of icing sugar

Heat the oven to 160C. Crush the bisucuits in a food processor (or put in a plastic bag and crush with a rolling pin). Mix with the melted butter. Press the crumbs into the base of your tin, I used a square pan which is about 18cm square because it doesnt have a removable base, I lined it with baking parchment. If you use a 20cm springform tin you dont have to line it. Bake the base for 5 minutes and then leave to cool

Beat the cream cheese with the flour, sugar, eggs , the yolk and the creme fraiche or soured cream until light and fluffy. Crumble The Pudding and distribute it evenly across the biscuit crumb base. Pour the cream mixture over the base and The Pudding. Bake for about 30 minutes and then check, it should be set but slightly wobbly inthe centre. Leave in the tin to cool.

Remove from the tin, as my tin was square, I served the cheesecake in rectangles, dusting the top with icing sugar.

The expert tasting panel, my husband and my mother-in-law, really enjoyed both of these dishes, but the "Roast Shoulder of Lamb with Matthew Walker The Pudding Stuffing" was definitely voted the top recipe.

Broccoli is a regular in my grocery shopping these days. I add them in almost everything from soups to salads and even dishes like dhals and variety rices. Sometimes I make this poriyal as a side dish with rice. I usually don’t add too much of masala or spices here. That imparts a bitter taste to the dish. I just add light seasoning and cook the broccoli until the they are tender but still have their color and crunch in them. The ideal combination for this poriyal are with rice and any spicy gravy like vatha kozumbu or rasam or even with plain curd rice.

INGREDIENTS:
1. Broccoli, 2 large heads.
2. Small onions, 3-4.
3. Dried red chilies, 1-2.
4. Mustard seeds, ¼ teaspoon.
5. Urad dhal, ½ teaspoon.
6. Ginger-garlic paste, ½ teaspoon, (optional).
7. Salt as per taste.
8. Curry leaves and cilantro for garnishing.

PREPARATION:
Cut the broccoli into small bite-size pieces including the stalks and dice the onion finely. Heat a pan with a teaspoon of oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the urad dhal and the broken red chilies and fry for a few seconds until the urad dhal turns brown. Add the diced onions and curry leaves and sauté for a few minutes until the onions turn translucent. Then add ginger-garlic paste and the broccoli and mix everything well. Add 2-3 tablespoons of water along with salt and cook closed under low flame for 5 minutes until everything is cooked and the broccoli still retains its color. Garnish with curry leaves and cilantro and serve with rice or chapathis.