Pork Gyoza

 

 

Serves 6 - 8

Procedure

1. Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
   

2. Place remaining filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
   

3. Use your hands to mix the filling.
   

4. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
   

5. Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
   

6. Place 1 slightly heaped tbsp of filling on the wrapper. Fold the wrapper over and use your right hand, assisted by your left-hand thumb, to create 4 pleats. Press to seal and place on the tray. Repeat with the remaining wrappers.

7. To Cook:

1. Heat 1 tbsp oil in a large skillet (that has a lid) over medium-high heat.
   

2. Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
   

3. Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes.

Ingredients

Filling: 

1 1/2 cups green cabbage, very finely chopped

1 tsp salt, separated

1 lb / 500g ground pork (mince)

1 cup garlic chives, finely chopped 

1 garlic cloves, crushed

1 tsp ginger, grated

1 tsp sesame oil

1 tbsp cornstarch / corn flour

2 tsp soy sauce

Gyoza:

1 tsp cornflour (cornstarch) - for tray

40 - 45 round wonton wrappers

3 tbsp vegetable oil 

Dipping Sauce:

Soy sauce

Rice wine vinegar

Honey or sugar

Chilli flakes (optional)

Asparagus with French Sauce

Serves 6 - 8

Procedure

1. Cut off the bottom inch or so—wherever it’s tough and woody—and discard. Use a vegetable peeler (or paring knife if the asparagus are huge or tough) to peel the skin away from beneath the flowering part of the stalk. Discard the skin.

2. Steam or boil in salted water for 2 to 5 minutes depending on the thickness of the stalks. Drain.

3. If you’re serving them cold, immediately rinse off with cold water to stop the cooking.

For the Sauce

1. Whisk together the egg yolk, salt, and vinegar until smooth. 

2. Slowly whisk in the oil—add about a teaspoon at a time and work it in slowly—until the sauce begins to stiffen. 

3. At this point, the oil can be added a tablespoon at a time.

**Asparagus is notoriously hard to pair but the Alsatian Pinot Gris is the closest pairing given the taste of the asparagus.

Featured Sauce: Morel/porcini mushroom mayonnaise

Ingredients

Asparagus

Wine Pairings:

Alsatian Pinot Gris

For the Sauce:

1 egg yolk
Pinch salt
½ teaspoon white wine vinegar
½ cup inert oil such as grape seed oil or avocado oil

Gazpacho with Serrano Chilies

 

 

Ingredients:

Two large or three smaller ripe tomatoes cut into quarters

1 small clove of garlic

2 Tablespoons of light olive oil

1 Tablespoon of red wine vinegar

A generous pinch of coarse salt

A piece of baguette bread about an inch thick (omit if gluten sensitive)

Accompaniments:

1 Boiled egg chopped

Green pepper minced

Cucumber minced

Small fried croutons

Procedure:

1. In a blender, place the tomatoes, garlic, olive oil, red wine vinegar, bread, and salt. Blend until smooth. 

2. Refrigerate for a minimum of 2 hours and a maximum of 6.

3. Serve gazpacho in a bowl with the accompaniments on the side.

Creamy Colcannon with Leeks and Potatoes

Ingredients:

2 1/2 lb. russet potatoes, peeled and quartered

Salt and freshly ground pepper, to taste

8 tbs. (1 stick) unsalted butter

3/4 cup milk

4 bacon slices, cut into 1/2-inch dice

4 large shallots, thinly sliced

1 large leek, white and light green portions, halved lengthwise, rinsed well and thinly sliced

1 bunch curly kale, about 3/4 lb., stemmed and coarsely chopped

1 small head napa cabbage, about 1 lb., cored and coarsely chopped

1/8 tsp. mace or freshly grated nutmeg

Procedure:

1. Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

2. Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.

3. Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.

4. Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

5. Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with the mace and the bacon, and season with salt and pepper. Stir the potatoes into the cabbage mixture and serve warm.

Farro Tahiri

Culinary History:

Farro, is a group of ancient whole grains comprised of 3 ancient wheat types. This ancient grain is sourced from Italy and is known for its complex nutty taste and it's similar appearance to brown rice grains. Because farro is so easily digested and so low in gluten, farro can often be eaten by people who are gluten intolerant. 

SERVES: 6 - SERVING: 3 oz 

Ingredients:

2 cup farro, rinsed and drained
2 cups vegetable broth, low-sodium
2 cups warm water
1 tsp salt

(Veggies for the Tahiri)
2 pounds sweet potato (about 2), peeled and cut into ½-inch cubes
½  tsp salt
1 tsp sunflower oil
1 head of cauliflower, 2 cups chopped cauliflower florets into pea size
2 medium carrots,  ½ cup chopped diced ¼ inch cubes
12 french beans, ⅓ cup chopped into ½ inch sized
½ cup green peas, fresh or frozen

(Whole Spice masala)
3 cloves
3 whole green cardamoms
1 small cinnamon stick

(For the Masala)
1 tbsp sunflower oil
2 red onions, sliced thin, about 1 cup
1 tsp salt
2 medium sized tomatoes, diced, about ½ cup
1 tbsp ginger-garlic paste
1 green chili, seeds removed slit into half
 2 tsp Keralan Curry Spice Blend

(For Garnish)
1 tbsp finely chopped mint leaves
3 tbsp finely chopped cilantro leaves
½ tbsp lemon juice

Procedure:

To roast the sweet potato:

1. Preheat an oven to 375 degrees and position an oven rack in the center.

2. In a large bowl, combine 1 tsp oil, and salt with sweet potato, toss until well combined.

3. Transfer the mixture onto a rimmed baking sheet, spreading evenly.

4. Place the baking sheet into the oven to roast, stirring every 15 minutes, until fork tender, about 30 minutes.

To Make the Tahiri:

1. Preheat heat a dutch oven, medium high heat, add 1tbsp of oil

2. Add the whole masala and sauté till the spices are fragrant for about 2 minutes

3. Now add the sliced onions, and add the 1 tbsp of salt and sauté until the onion become golden

4. Reduce the heat to medium

5. Now add the ginger garlic paste and sauté for about 2 minutes

6. Now add the chopped tomatoes and and sauté for another 3 minutes

7. Now add the spices and the chili and sauté for another minute

8. Now add the rinsed farro and the salt and sauté for another minute.

9. Now add the water + vegetable stalk cook on medium high and once the liquid boil close the lid and seal it with an aluminum foil and cook on low heat for another 30 minutes

10. Take the lid off and add the roasted sweet potato, cilantro and mint and the lemon juice and fluff the faro

Cooks notes:

If the farro is not cooked, close the lid and turn off the heat and keep it for another two minute.

Classic Dal Made Easy

Serves 8 - 10

Ingredients:

1 cup of masoor dal (orange colored lentils)
1 lb butternut squash, cleaned, peeled and cut into one inch cubes
1 tsp turmeric
2 medium onions, cut half inch cubes 3 cloves of garlic, thinly sliced
1 tsp Keralan Curry
2 tbs + 1tsp sunflower oil 1 green chili (optional)
 ½ lime juiced
1 ½ tsp kosher salt (For the Garnish)
1 tbs,cilantro leaves chopped

Procedure:

1. Wash and drain the lentils. Keep aside.
   

2. Take a pressure cooker, set to sauté and sauté the onions for 2 minutes on medium heat, then add the garlic cloves and the spices, sauté for another 2 minutes.
   

3. Add the butternut squash and stir well for 1 minute.
   

4. Add 4 cups of water to the cooker and add the salt. Cover and cook on pressure for about 6 minutes.
   

5. Release the pressure, mix and add the lime juice.
   

6. Garnish with cilantro leaves and serve.

Grilled Masala Eggplant

Process:

1. Cut the eggplant into 3/4 inch round slices.

2. Drain the liquid in a colander and dry the slices.

3. Marinate the eggplant slices with the spices, vinegar, and remaining 1 tsp of salt for about an hour.

4. Combine the ghee and the oil together and brush the slices and grill on high heat. Serve as a side dish to any meal.

Ingredients:

2 medium eggplants
2 tsp kosher salt
1 tsp hot paprika
3 tsp coriander powder
1 tsp black better powder
1/2 tsp turmeric powder
2 tbsp white vinegar
2 tbsp grape seed oil
1 tbsp ghee (optional)

Spiced Grilled Veggie Summer Salad

Procedure

1. Mix the oil, Keralan curry, salt and pepper in bowl.

2. Coat the peppers, eggplant, pineapple and onions with the curry powder mixture.

3. Grill all the coated vegetables and the pineapple. Set aside.

4. Arrange the grilled vegetables, pineapple and avocados attractively on individual plates. Drizzle with vinaigrette.

5. Sprinkle with chivesand Kashmiri garam masala. Serve.

Ingredients

2 yellow peppers, cut into large dice
2 red peppers, cut into large dice
1 eggplant sliced
3 red onions, peeled and sliced into rounds
1 pineapple, peeled, cored, and sliced
2 cups extra virgin olive oil
2 tablespoons Keralan curry
1 tablespoon salt
½ teaspoon ground black pepper
2 avocados pitted, peeled and cut into wedges
1 table spoon, finely minced chives
¼ teaspoon Kashmiri Garam Masala

Mint and Pea Pilaf

Procedure

1. Soak the rice in cold water for about two hours.

2. Boil water in medium pot with one teaspoon of salt and cook the rice for about 10 minutes. Drain the rice, and mix the lemon juice and keep it aside.

3. Combine the Ghee and the oil together and fry cashew nuts and keep it aside.

4. Add the onions to the oil and ghee mixture and fry them crisp. Then add the whole spices in the remaining oil on medium heat and as the aroma comes grate the ginger into the oil and sauté for about two more minutes.

5. Add the vegetables and the remaining teaspoon of salt and sauté for about 3 minutes.

6. Spread the rice on the serving platter and top it with the crispy onions and cashew nuts. You can serve this with grilled chicken or grilled vegetables.

Ingredients

2 cups Basmati rice
1 teaspoon grated ginger
2 cups frozen/fresh peas
1 medium red onions sliced thin
3 whole cardamoms
3 whole cloves
1 bunch fresh mint
5 whole black peppercorns
4 oz whole cashew nuts (optional)
2 teaspoon kosher salt
½ lemon
4 cups water/vegetable stock or Chicken stock
3 tablespoon Ghee
3 tablespoon Canola oil