Sauteed Mushrooms on a bed of spinach and raisins

Ingredients

Sauteed Mushrooms

• 100 g of button mushrooms
• 1/2 red onion
• 3 cloves of garlic
• 2 tsp of soy sauce 
• 1 tomato ( chopped finely) 
• 1/2 tsp of chili powder 
• salt to taste
• sunflower oil or any neutral cooking oil

For the spinach

• A handful of spinach leaves
• rock salt
• ice water

Raisins for garnish ( soak them in cold water for 30 minutes)

Method

• Dice the onion, garlic and tomato finely and saute them in oil until they are golden and soft and set aside 
• next dice the mushrooms into thins strands and cook them in oil until they become soft and tender, add the soy sauce, chili powder and salt.
• next add in the sauteed  onion garlic and tomatoes and mix them and cook for another 2 - 3 minutes so that all the flavors are combined 

next bring some water to the boil and add in rock salt ( abt 1 tsp) add the spinach in (leaf only) and cook for 30 seconds, drain of the water and submerge them in the ice water (this will stop the cooking process) 

To serve place the spinach in a swirl and place 2 tbs full of mushrooms on top and sprinkle them with the soaked raisins  

Veg Roti with Lankan Potatoes

Ingredients

Roti

• 250g of plain wheat flour
• 1 cup or 50 ml of vegetable oil
• 2 cups of cold water
• 1 carrot finely cut into julienne 
• 1 stem of leek finely cut into julienne
• 1 small beetroot finely cut into julienne
• 1 small onion finely diced
• 2 green chilies seeded cut into julienne 
• 2 tsp of (not heaped) salt 

Lankan Potato 

• 4 large potatoes
• one onion
• 3 green chilies
• 2 tsp of turmeric powder
• 2 tbs of Chili powder 
• salt 
• veg oil
• 1 tsp of fennel seed and mustard seeds

Method

Roti

• in a large bowl, put in the flour and salt mix with hands until combined next add some of the water and oil and mix until the flour starts to release its gluten and is more like strands, then add the rest of the oil and water ( you can add more or less accordingly) until combined.
• before starting to knead add in all the julienne veges along with the onions and green chilies and knead the dough till u left with a ball of dough with a soft and slightly elastic consistency, the dough shouldn't stick to your hand or the bowl.
•  next roll into small golf ball sized dough balls, and roll them each flat using a rolling pin 
• next heat up flat tavern ( a stone based flat pan) and bake the rotis until they lightly golden don't let it crisp too much

Lankan potato 

• peel the potatoes and cut them into normal sized chunks and dry rub them with the turmeric powder, chili powder and salt set aside for 10 minutes
• next boil the potatoes until soft and tender 
• while the potatoes are on the verge of boiling, in a large pan fry the onions, green chilies, fennel seeds and mustard deeds until the spices are roasted and the condiments are golden brown
• add the potatoes to it and finish it off with some butter for extra flavour ( add more salt if required)

To serve place to potatoes in a bowl with the rotis on the side , serve hot ( serves 6-8)

A simple avocado mousse with a hint of coffee

Ingredients

• 2 ripen avocados
• 25 ml of double cream
• 1/4 cup of milk
• 3tsp of white sugar
• 1/5 of a tsp of coffee powder

Garnish - pistachios or cashews (finely chopped), pouring cream

Method

• Cut and separate the flesh of the Avocado and break it down to small chunks.
• Add all the ingredients in a blender and blend until a very smooth and silky paste is achieved.

To serve pour a swirl of pouring cream on top and sprinkle with finely chopped cashews or pistachios 

Noodles with stir fry Vegetables and poached eggs

Ingredients

• 250g of rice noodles,
• 4 large carrots
• 1/2 a cabbage
• 2 stem of leeks
• 6 long beans
• 150g of button or Portobello mushrooms  
• 2 good quality eggs.
• 5 - 6 tbs of soy sauce
• 3 tbs sugar
• 50 ml of vegetable oil

Method

• First cut all the vegetables into equal sized julienne, and fry it in the oil until slightly crunchy, add the soy sauce, sugar and a dash of pepper and cook and little more until combine add a dash of lime juice.
• Cook the noodles in salted boiling water until aldente, strain of the water and pour cold water to avoid the noodles from sticking.
• To poach the eggs, boil some water, and bring to simmer, then break the eggs into 2 small bowls, gently pour the eggs into the simmering water and cook it for 3-5 minutes, and pull out allow it to rest
• Next add the noodles to the stir fried vegetables, and cook for another minutes, place the noodles on a serving plate and place the poached eggs on top.

Gray's beef Piratal

Ingredients

• 250g good quality beef ( diced) 
• 500ml of beef or chicken stock ( my version)
• 3 vine ripen tomatoes 
• 2 red onions 
• 5 cloves of garlic 
• 1/3 a teaspoon of mustard seeds, fennel seeds
• 2 tbs of chili powder
• 1 tsp of turmeric powder
• 1/2 a cup of coconut milk
• salt.
• a dash of soy sauce
• any good cooking oil.

for the stock

•  100 - 150 g of beef or chicken bones
• 2 onions ( halved and skin on)
• 1 whole garlic ( halved and skin on) 
• 2 carrots
• 1 stem of leek
• 6 pepper corns
• sea salt
• a dash of soy sauce. 

Method

To Create the Stock  -  first fry of the bones in a heavy based pan until the bones are browned then add water half way to the pan, add the rest of the ingredients and bring it to a boil, then allow it to simmer for at least a couple of hours. 

• First marinate the beef in 1 1/2 teaspoon of chili powder, turmeric powder and salt and soy sauce and allow it to rest for at least 45 mins - 1 hour 
• Next after the meat is marinated, cook the beef in the stock until it is soft and tender, 
• Next dice the onions, garlic, fry them off along with the mustard and fennel seeds until golden, next chop the tomatoes and add them to the mixture 
• Add the beef , coconut milk and 1/2 a teaspoon of chili powder 1 tsp of sugar and a dash of salt and cook until the meat is combined with the sauce and the dish is thickened. 

Serve in clay pot with hot steamy rice or freshly baked Chapati or Roti, :)

please note - the stock can be refrigerated to up to a month or frozen up to 3 months, if taken extra care, can be kept longer than that and used over and over again, too cook any meat items or even veggies :) 

Greens on a bed of crushed potatoes and apple roasted garlic salad

Ingredients

• 4-5 small sized potatoes
• a handful of spinach ( 50g approx)
• 4 green beans 
• 1/2 an apple ( any hard ripen one - Braeburn preferred) 
• 3 small Spanish red onions 
• 3 cloves of garlic
• 2 small vine ripen tomatoes
• 3 green chilies - De-seeded ( leave seed for extra heat)
• dash of lemon juice 
• Salt and Pepper for taste

Method

Crushed Potatoes

• Boil the potatoes until soft but allow it to have a slight resistance, then crush into small pieces and cook it further in a little amount of milk, salt and pepper, should have the silkiness of a mashed potatoes but with some bite to it. 

Greens

• Salted boiling water, the spinach leaves go in and out within 30 seconds and emerge them in ice water to stop its cooking
• for the green beans salted boiling water in and out within  1 1/2 minutes and emerge them in ice water to stop the cooking.

Apple and roasted garlic salad

• First roast the garlic for 30 minutes in an 220c oven or until soft and tender, while it's roasting prepare the apple remove the core and seeds slice them paper thin and then dice them fine, dice the onions tomatoes and green chilies very finely, mix all with a dash of salt and lemon or lime juice, 
• next remove the roasted garlic from the oven, and add the paste to the salad and mixed till combined 

To serve place the crushed potato on the bottom of serving bowl with the spinach crowning it, half the beans place it on top in zig zag fashion and sprinkle the salad around and on top. 

Pan fried stuffed Squid with a Carrot and Pumpkin Puree and sides

Ingredients

• 1 Large Squid
• 1 large red Onion 
• 3 cloves of Garlic
• 250g of Butter 
• Oil

Stuffing 

• 1/2 french Stick
• 100g of Prawns
• the tentacles of  3 Squid 
• salt and pepper to taste 

Carrot and Pumpkin puree

• 150 g of pumpkin
• 2 large carrots
• 50 g of butter
• salt and pepper to taste

Side 1 - Mashed Potato 

• 2 medium sized potatoes
• 150 g of butter
• 50 ml of milk
• salt and pepper 
• rock salt - for layering

Side 2 - Green beans 

• 4 strands of green beans
• salt and pepper to taste

Side 3 - Guava Salad 

• 1 half ripen Guava
• 2 Tomatoes
• 1 medium sized onion
• 2 green chilies
• salt and pepper to taste 

Method

Mashed Potato

• First bake the potatoes on a bed of rock salt in a 180* degree oven for 45 - 50 mins, allow it cool and then scoop out the flesh and cook in the milk and butter until soft smooth and creamy, and salt and pepper to taste, add extra butter for a creamier texture. you could pass this through a drum sieve if you prefer a even smoother texture. 

Carrot and pumpkin puree 

• Finley grate the carrots and pumpkin and cook them in butter and salt until soft and tender, blend it until a soft and creamy texture is attained, you could add a bit of pepper if preferred, you could pass this through a drum sieve if you prefer a even smoother texture. 

The Stuffing 

• First  thinly slice the french stick and toast them in an oven or toaster until crisp (not too crisp), next blend the toasted bread in a food processor to create bread crumbs.
• next combine the prawns, the tentacles and the fins, salt and pepper and run the processor until well combined and set aside

Green beans

• Clean the beans and cut in half and Blanche them twice in boiling water through a strainer, add salt and pepper to taste.

The stuffed squid   

• Take the cleaned squid hood and fill it with the stuffing, make sure the filling reaches to the bottom fill to the top and sew it once with tooth pick 
• heat some oil in a frying pan, fry the onions and garlic, while frying place the stuffed squid, add the butter and cook for 20 - 30 seconds on both sides or until lightly golden, 

Guava salad

• Cut everything into small dice and combine them and salt and pepper, add some lemon juice if you like that extra sharpness. 

To serve add a  swash of the puree on a serving plate, add the mash potato on the center, slice the squid into rings and place on top, in two separate little bowls serve the green beans and guava salad.  

Honey and Pepper Chicken

Ingredients

• 250 g of chicken fillets (boneless)
• 1 red onion 
• 2 cloves of garlic
• 4 tsp of peppercorn seeds
• 3 tbs of honey
•  3 tbs of butter

The marinade

• 2 tbs of Chili powder
• 1 tbs of turmeric powder
• 2 tsp of salt
• 50 ml of oil (sunflower preferred)

Garnish

• Coriander leaf
• Lemon wedge

Method

• First cut the Chicken into small evenly sized cubes, next make marinade using the chili powder, turmeric powder, salt and oil, allow it to marinate at least for an hour
• Next thinly slice and  fry the onion and the garlic until golden and set aside.
• Next heat a medium sized pan ( something that is enough for all the meat to be spread) and cook the marinated chicken, (don't add oil as there is plenty in the marinade), until the meat is slightly crispy on the outside and tender in the inside 
• Finely grind the pepper corn seeds and make a mixture with the honey and pepper and add that to the chicken while on the stove and cook for another 30 - 40 seconds just in cooperate the flavours into the meat ( as the meat is cooking it will absorb quickly)

To serve sprinkle some chopped coriander and wedge of lemon 

Thanks to my mates Brian and Sharmila for letting me into their house and especially into their kitchen :)

Pan fried garlic,Tomato and spring onion Calamari

Ingredients

• 2 whole Calamari
• 3 cloves of garlic
• 2 medium sized tomatoes 
• 4 spring onions ( leaf only)
• 1/2 red onion
• 2 tsp of chili flakes 
• salt and pepper to taste
• butter and cooking oil ( any neutral oil )

Method

• First clean out the Calamari score it length wise and cut it into medium sized rectangles, marinate it with the 1 tsp of chili flakes and dash of pepper and salt and set aside.
• Next finely chop the garlic, tomatoes, spring onions and fry them off in some cooking oil until golden and tender, while cooking add the marinated calamari and cook for a about not longer than a minute 
• add in the remaining chili flakes and add more salt pepper if needed, Finish it off with some butter just for some extra flavour.

To serve spoon the Calamari in a serving bowl and serve it with a slice of lemon

Cooked in Brian's  Kitchen. 

Spiced beef with a beetroot puree and a double relish

Spiced Beef


Ingredients

• 150g of good quality beef 
• 2 medium sized onions
• 4 cloves of garlic
• 1 stalk of ginger
• 3 tbs of chili powder, 
• 1/2  tbs of turmeric powder
• 4 vine ripen tomatoes 
• coconut milk 
• salt to taste

Spice mix

• 1/2 tsp of mustard seeds 
• 1/2 tsp of cumin seeds
• 1/2 tsp of coriander seeds
• 1cinnamon stick. 
• 4 tbs of dark soy sauce 

Method

Spice mix

• First toast the spices in a dry pan for about minutes on a medium heat and when it begins to release its flavour, take off heat and grind them very finely. 
• next mix the powder with the 1 1/2 tbs of chili powder, turmeric powder, a pinch of salt (if needed) and soy sauce and mix well until combined to a thick paste. and set aside.

Spiced beef

• First, cut the meat into small cubes and rub the spice mix paste onto the meat, add a little water if needed. and allow it marinate at least for an hour a couple would be great,
• Next grind the garlic and ginger in a mortar and pestle and fry them of in a little bit of oil until golden brown. 
• Next add the marinated beef to the pan and add some more oil and cook it until the meat is caramelized, Next chop tomatoes and fry them gently for a minute before adding them to the beef, add the remainder of the chili powder, and add salt to taste 
• Next pour in the coconut milk and allow the meat to cook until tender. don't add any water, cook until a really thick sauce is created. and remove off heat. 

Beetroot puree

Ingredients

• 2 large beetroot
• salt and pepper to taste
• 4 knobs of butter

Method

• First steam the beetroot until soft and tender 
• next blend it in a stick blender, adding the butter, salt and pepper to a fine puree
• pass it through a sieve to drain out all lumps if any. 
• you can add as much or less amount of butter. 

Two Sides

Side 1 - Avocado mix

Ingredients 

• 1 ripen avocado ( not fully ripen but not raw either should have slightly firm texture)
• one medium sized onions
• 1 green chili ( de-seeded )
• salt to taste

Method

• dice the onions and the chili and mix it well with the avocado and salt to taste.

Side 2 - Coriander salsa 

Ingredients

• 6 stalks of coriander
• 2 medium sized vine ripen tomatoes 
• 1 medium sized Spanish onion
• salt and pepper to taste
• 1 tbs of lemon juice.

Method

• Finely chop the coriander, and dice the tomatoes and the onions and mix well, add salt and pepper to taste, and add the lemon juice 

To serve spread the beetroot puree on a rectangle serving plate and place the spiced beef on top and drizzle the thick sauce ( used to cook the beef) on top, next place two relishes in small serving bowl. 

Sauteed beans and Aubergines with a red puree and passion fruit reduction

Ingredients 

sauteed beans and aubergines

• 6  long green beans  ( cut in to 2mm cylinders)
• 2 aubergines thinly slice into circles ( use mandoline slicer)
•  mustard seeds
• curry leaves
• salt
• turmeric powder 
• chili powder 
• sesame oil
• ginger 
• onions
• grated coconut 

Red Puree 

• one beetroot
• 100g of pumpkin
• 2 medium sized carrots 
• butter 
• salt 
• pepper

Passion fruit reduction

• 3 passion fruits
• salt
• sugar 
• butter

Garnish - Raisins or sultanas 

Methods

Sauteed beans and aubergines 

• heat some sesame oil in a pan and saute the beans and aubergines, add the beans first and the aubergines after a couple of minutes
• add the salt (to taste), turmeric powder (1/4 tsp) and chili powder ( 2 tsp) and allow it cook
• Next in a separate pan fry the mustard seeds, onions, ginger and curry leaves and add the mixture to the beans and aubergines 
• cook until the vegetables are soft and tender and finish it off with the grated coconut ( mix it all together)

Red Puree 

• Grate the beetroot, carrots and pumpkin and cook them in some vegetable oil and finish it off with some butter until it is smooth and passes through your finger
• Next puree the cooked vegetables in a blender add salt and pepper to taste ( add some more butter for extra silkiness if you like)

Passion fruit reduction

• Take out all the flesh of the passion fruit and pass it through a sieve 
• add some sugar and salt and reduce it until it thickens but still runny 
• finish it off with some butter for more smoothness ( add about 1 tbs of  butter to the sauce)

To serve spread the red puree on a serving plate and place the sauteed veg in 3 different angles, drizzle the passion fruit reduction around and top it off with a handful of raisins or sultanas. 

A Quick lunch with a dipping sauce

Ingredients

• 3 small carrots
• 5 Large okras
• 5 long beans 
• 1 large potato 
• 1 egg
• 1 tsp chili powder
• 5 table spoons sesame oil 

Dipping sauce 

• 1/2 cup soy sauce
• 50g of palm sugar
• 1 cup water 
• pepper to taste 
• 1/4 of Tomato sauce 

Method 

• First clean cut all the vegetables into long equal sized strands and steam them, make sure you cook enough to leave a crunch. add salt and pepper to taste 
• Boil the Potato and cut them into squares and saute them in sesame oil until the outside is crunchy and add a teaspoon of chili powder and cook until the it is Incorporated with the potatoes 

For the Dipping sauce 

• Put all the ingredients into a small pan and cook, bring it to the boil  take off heat and drain, set aside, refrigerate the remaining sauce for later 

To serve

• Place the veg on a small bowl, and place the egg on top. and place the chilied potato on another bowl and serve them both with the dipping sauce. 

Spiced Chicken on a bed of Buttered Mushrooms

Ingredients 


Spiced Chicken

• 250g of boneless chicken 
• 3 ripen tomatoes Quartered
• 2 medium sized onions Diced
• 4 cloves of garlic finely chopped
• 1 cup of good quality Chicken Stock
• 1 tbs Turmeric powder, 3 Tbs of Chili powder 
• 2 tbs of sugar or palm sugar
• salt
• any neutral cooking oil.

For the Spice Mix

• 1 tsp mustard seed
• 1 tsp of cumin seeds
• 1 tsp of coriander seeds
• 3 dried chilies
• 1 cinnamon quill
• 1 stalk of ginger

For the Buttered Mushrooms 

• 200 g of Button mushrooms
• 100g of Portobello Mushrooms
• 1 whole onion
• 1 tomato
• 3 cloves of Garlic
• 350 g of butter
• 1 leek
• salt and pepper
• 4 table spoons of Sesame oil 

Method

Spice mix

1. Heat a Pan and roast all the spices including the ginger
2. next separate  the cinnamon quill and ginger and grind the rest in a mortar and pestle until smooth
3. grind the cinnamon quill and ginger each separately in a blender until very fine and roast them in a pan and add them to the rest of the spice mix.
4. Set aside.

For the Spiced Chicken

1. Heat some oil in a pan, add the garlic then add the onions and fry them until golden brown, and set aside.
2. Next create a dry marinate using the chili powder, turmeric powder, salt and the spice mix, coat the chicken and leave it marinate for 15 mins 
3. Next cook the chicken in some oil until golden brown
4. Add the chicken stock just  enough to cover and the add the tomatoes and the sugar or palm sugar and cook until the sauce is well thickened and the chicken is soft and tender, then add the fried garlic and onions and cook for another 2 minutes
5. add a dash of lime juice and set aside. 

For the Buttered Mushrooms 

1. first heat the sesame oil in a pan and cook the garlic and the onions until slightly golden brown.
2. next add the Tomatoes and the leeks allow them to cook until tender and remove the pan off heat
3. Then add the butter and cook the mushrooms in it until soft and tender
4. drain of the excess butter and oil in both ( keep the butter to create sauce) and add them together and cover it with a lid so the heat in the pan would bring the flavours together ( keep the pan of the stove but don't switch it on)
5. Next reduce the butter down a little bit, and add some pepper to it to create a sauce 

To Serve Place the buttered mushrooms on a serving plate and place the chicken on top and drizzle the butter sauce around. or just be more creative with it  :)

Penne Pasta with Veggies and soft boiled eggs

Ingredients

• 200g of good quality Penne Pasta 
• 2 medium size aubergines 
• 100g of pumpkin 
• 1 carrot
• 4 beans
• 2 eggs
• 5 tomatoes
• 5 cloves of garlic
• 1 whole onion 
• salt, sugar and pepper to taste
• good quality oil for cooking ( Olive oil preferred) 

Garnish

• Parmesan Cheese
• flat leaf parsley 

Method

• First heat some oil in the pan and fry off the garlic onions roughly chopped, until golden brown, next add the tomatoes quartered and cook together until the tomatoes break down and creates a sauce, ( watch the heat), add a pinch of salt, pepper and 1/4 teaspoon of sugar and some water and cook on low fire until the tomatoes are reduced and the sauce is thickened 
• In the meantime dice all the vegetables into small equal size dices and caramelize them in some oil until all are golden brown add a pinch of salt and pepper.
• Next add the caramelized vegetables to tomato sauce and cook them until the vegetables cooked evenly but still has that texture.
• Next boil the eggs watch the heat because you need soft boiled eggs not hard boiled
• Add the eggs to the veg sauce and remove the pan from heat
• In the mean time cook the pasta in boiling salted water till al dente and mix it with the sauce, 
• to serve place a generous serving of pasta in a bowl and sprinkle it with Parmesan cheese and freshly chopped parsley leaves. 

Garlic and Chili Prawns with Avocado butter

Ingredients

• 6 Large Prawns
• 1/2 an Onion
• 4 green chilies
• 4 gloves of garlic
• 1/4 teaspoon of chili powder
• pinch of salt
• coriander ( for garnishing)

For the Avocado butter

• 1 firmly ripen Avocado
• 4 tbs of butter
• salt and pepper

Method

• Firstly clean the prawns and devein them.
• next dice the onions and fry them till golden brown and set aside.
• Next cook the Prawns in some oil, while its cooking finely chop the garlic and chili and add to the prawns and allow it cook until the prawns are tender also adding the chili powder and salt,
• next add the fried onions and finish it of with little bit of butter.

For the Avocado butter

• blend all the ingredients in a stick blender until the mixture is silky smooth

To Serve apply a coating of the Avocado butter on a serving plate and place the Prawns on top and finish it off with chopped coriander leaves.

Okra egg net with a quenelle of mash and a dash of puree

Ingredients

• 2 Large Potatoes
• 2 Large Carrots
• 5 Okras
• 2 Ripen Tomatoes
• 4 eggs
• 1 large Onion
• 2 cloves of Garlic
• Salt and Pepper
• Oil for cooking
• Butter for flavour

Method

• Firstly grate the carrots and cook them in little amount oil, add some water if needed. then add a clove of crushed garlic and some butter and cook until they soft and tender. then add a dash of salt and pepper and puree it in a blender until its silky smooth ( pass it through sieve if you have to)
• Next cook the Potatoes until they cooked but not fully cooked, then grate them coarsely and cook them on a pot, adding enough butter, salt, pepper and a small amount of milk, until it is mashed making it soft and silky.
• Next Steam the okras, while it is steaming dice the onions and fry them till they are golden brown and fry the remaining clove of garlic, then when the okras are steamed just mix it with the Onions and diced the tomatoes and them to the mix. add salt and pepper to taste.
• Next create an egg mixture using the eggs a dash of salt and pepper and create an egg net by drizzling the mixture on a hot pan.
• To serve place egg net on a plate place the okra mixture in the middle and fold the egg net to create a casing. next place quenelle

Tea infused pumpkin Puree with sauteed mushrooms, Ong Choi and beansprouts

Ingredients

• 250g of Pumpkin
• 200g of Portobello Mushrooms
• 50g of Ong Choi ( kankun leaves)
• One Large onion
• 4 cloves of garlic
• Salt, Pepper and sugar to taste
• 1 tsp of Chili powder.
• butter for flavour
• any cooking oil - preferably vegetable
• lemon zest
• 1/4 cup of tea

Method

• First soak the beansprouts in water and set aside for half an hour.
• next grate pumpkin finely and cook them in a little amount of oil, while cooking add two cloves of crushed garlic . next add 1 tsp of sugar, dash of chili powder and sprinkle of salt. Next add the tea and cook until its soft and tender, then blend it until it becomes soft and silky puree ( add some butter if you prefer)
• Next wash and slice the mushrooms into strip and saute them in butter and oil. while cooking sprinkle salt for flavor and cook them until they are soft.
• Next cook the beans sprouts in boiling salted water until the hard texture is gone
• Next diced and cook the onions until golden brown
• Next lightly saute the Ong Choi leaves adding some salt and pepper in the process.
• Add the cooked beans sprouts to the cooked onions, then add some butter, salt and the remaining chili powder and cook until the sauce is thickened and the sprouts and onions have come together.
• To serve, first gently smother some pumpkin puree on a plate next add a spoon full beans sprouts and onion sauce. on top place the sauteed mushrooms and finish it of by placing the sauteed Ong Choi leaves. add a small amount lemon zest to round it up.

The Sri Lankan green Veg Curry

Ingredients

• 4 Medium sized Aubergines
• 6 Large size Okras
• Handful of Spinach leaves
• 2 cloves of garlic
• 1 small onion
• 2 medium size tomatoes
• salt and pepper
• 1 tsp of chili powder
• 1/5 of tsp of turmeric powder
• 2 tsp of brown sugar
• 25 ml of full cream milk
• oil for cooking

Method

• First cut the aubergines into strips and the okras into small chunks and coat it in turmeric powder and salt.
• next start cooking by shallow frying the cut vegetables for 3 mins and add the garlic cloves. then add some 50 ml of water and allow it cook for 3 mins .
• while its cooking add the tomatoes( chopped) the chili powder and the sugar.
• next add the milk and allow it to simmer for 10 mins
• while simmering cook the spinach leaves in salted boiling water for 20 seconds, blend it with a pinch of salt and pepper and add the paste to the simmering curry to gain that rich green color.
• add salt and pepper to taste and simmer for another 10 mins or until the veges are soft and tender.
• serve it with flat bread, naan or chapathi

La Pouisson en tomate with crushed potatoes

Ingredients

• good quality fish like baramundi ( more flesh the better)
• 2 medium size carrots
• 2 medium size potatoes
• 2 tomatoes
• 1 green chili
• 1 clove of garlic
• curry leaves
• salt and pepper
• rock salt
• pinch of chili powder
• butter

Method
La Pouisson en Tomate

• First cut the fish pin bone it and fillet them into even sized chunks ( ask your fishmonger if you don't prefer to do yourself)
• Next score the fish on an angle and rub them with black pepper and rock salt, then heat some oil ( vegetable), when the oil is hot place the fish and allow it to caramelize turning it on both sides.
• Next while the fish is caramelizing add the clove garlic, green chili ( split in half) and tomatoes ( coarsely chopped) and add more salt if preferred, just sprinkle some chili powder around.
• allow the fish to cook for another 10 - 12 minutes ( 5 - 6 mins on each side) and add some butter to add more flavor and take the pan off the heat
• add a dash of lemon juice

Crushed Potatoes and Carrots

• Clean the Carrots and potatoes and cook them in water until soft and tender
• Crush the potatoes and carrots, then add some salt and pepper along with a small knob of butter for flavor.
• to serve place couple of pieces of fish on a plate and the tomatoes on top with the addition of the crushed veggies on the side.

Mildly cooked lotus yam and carrot salsa

Ingredients

• one stem lotus yam
• 2 medium size carrots
• 1 tomato
• 1/2 red onion
• 2 tsp of vegetable or sunflower oil
• salt and pepper
• 1/2 clove of garlic

Method

• first grate the carrots and cook them in 1 tsp of oil, while its cooking grate the lotus yam and add it to the carrots along with the other tsp of oil cook them for about 2 - 3 minutes or until the smell of rawness from the yam has died out ( not more than 5 mins max)
• Next cut tomato and onion into small even dice and mix them with the cooked yam and carrots. ( make sure you take the pan of the heat before adding )
• next add salt and pepper to taste and also a dash of lime juice if you prefer more zing
• serve fresh as accompaniment to meat, fish or meaty vegetable dishes.

Chicken and Eggplant Penne with creamy Carrot n pumpkin sauce

 Ingredients

• 200g chicken breast ( free range)
• 250g Penne Pasta
• 1 egg plant
• 2 carrots
• 125 g pumpkin
• 2 large onions
• 4 cloves of garlic
• salt and pepper
• vegetable oil
• butter
• 100ml of milk

For Garnishing

• Olive oil
• Parmesan cheese

Method

• First cut the chicken into cubes and marinate it in salt and pepper, then heat the pan on medium heat add some oil and caramelize it for a few minutes then add some more oil and cook until its crispy and soft, finish it off with some butter. then separately fry some finely chopped onions and garlic and mix them with the cooked chicken and set it aside.
• Next cut the Aubergine into thin equal size strips and mix with salt, turmeric powder ( a tiny amount). then slice half an onion fry them with some chopped garlic while its cooking add the aubergine strips and allow them to be sauted in the oil in the pan. then add a small amount of water and allow the aubergines to cook until they are soft and tender. set it aside
• Next grate the pumpkin and the carrots finely and cook in a teaspoon of oil and a knob of butter, while its cooking and has almost lost is rawness add the milk and cook until the carrot and the pumpkin as very soft and tender. add some salt and pepper to taste. set it aside.
• next cook the penne pasta in boiling salted water until soft and al dente, then drain the water and rinse it cold water to retain the al dente texture of the pasta.
• To serve smother the plate with the pumpkin carrots sauce, then add the pasta on top, then add the aubergines and add the remaining of the sauce and top it off with the chicken, finely add a few drizzles of olive oil and grate Parmesan cheese or any textured cheese on top.... serve immediately

Lankan Bruschetta with three toppings

Ingredients

• Good quality Bread - ( French Baguette style loaf)
• Salt
• butter
• vegetable oil

Topping 1

• 200g of Pumpkin
• 2 Carrots
• 1 onion
• 2 cloves of garlic

Topping 2

• 200g Mushrooms
• 150g of Chicken breast
• 2 teaspoons of Chili powder
• 6 leaves of mint

Topping 3

• 3 vine ripen tomatoes
• 100g of Coriander leaf
• 1 Onion
• pepper
• 2 teaspoons brown or white sugar

Method

Topping 1

• finely grate the carrots and the pumpkin and cook them in a little bit of oil and garlic.
• next roughly chop the onions and add them to the mix, and continue cooking them by adding some butter until they are tender, , but leave some bite to it.add salt to taste
• set aside in a serving bowl

Topping 2

• Firstly very finely dice the mushrooms or you could pulse it in a blender,then cook the mushroom in some vegetable oil, garlic and chili powder until its almost tender. add some water if needed.
• next cut the chicken into small dices and caramelize them in some oil and butter next allow them cook in the mixture of oil and butter until it nearly done
• add the chicken to mushrooms and cook in some butter until the chicken and mushroom are soft and tender, add salt to taste.
• blend the mint leaves and mix them with the puree
• set aside in a bowl

Topping 3

• First dice the tomatoes finely,coarsely chop the coriander, and finely dice the onion.
• next heat up a pan and dry roast chopped tomatoes for not longer than a minute, then add the sugar and the pepper and cook for another 30 seconds
• add the chopped coriander and the onion
• set aside in a bowl

To serve

• slice the baguette into even slices and grill them until they are lightly charred and slightly crispy
• place them on a serving plate and add the different toppings you made on each of the slice
• you could mix and match if you prefer.

NB - Feel free to use any topping you like, but remember to keep it colorful, vibrant and fresh. things like avocado, bacon, cheese, and even aubergines would be delicious.

Two ways textured beetroot salad

Ingredients

• 1 whole beetroot
• 1 radish
• 1/2 an onion
• 1 vine ripen tomato
• salt and pepper to taste
• lime juice

Method 

• 
  next grate the radish and sweat it in the pan for 20 secs to remove the strong aromaFirst cut the beetroot in half, grate one half and dice the other half into brunoise,
• dice the onions and the tomatoes
• mix them all in a bowl add the salt and pepper to taste and a drizzle of lime juice
• Serve Fresh

Kozhi Piratal ( Chicken Curry in thick sauce)

Ingredients

• 500g of free range chicken
• one whole onion
• 3 cloves of garlic
• 2 green chilies
• 2 ripen tomatoes
• Chili powder, curry powder, turmeric powder
• black or brown mustard seeds, cumin seeds, curry leaves.
• coconut cream or milk
• salt and butter
• vegetable or sunflower oil for cooking.

Method

• First, cut the chicken into equal pieces ( if it was refrigerated make sure you thaw it at room temperature) or you can ask your butcher to cut it for you
• create a dry marinade using 2 tsp of chili powder, one tsp of curry powder, 1/4 tsp of turmeric powder and a pinch of salt. Then coat the chicken with this marinade and let it marinate for about 30 minutes.
• While the meat is marinating add some oil in a pan and fry 1/2 tsp of mustard seeds and cumin seeds and add to that the onions and a clove of garlic ( chopped finely) also add one chili ( DE-seeded if you don't like too much heat, and 1 tomato chopped.
• After the onions and garlic become golden brown remove the mixture out of the pan and add about another good dash of oil in the pan and caramelize the chicken pieces on all parts ( if required do them in batches)
• Next add some butter and allow the chicken to be just coated in it.then add the remaining garlic and green chili
• Next add 1 1/2 tsp of chili powder and add to it enough water just to submerge the meat and let the curry cook for another 15 minutes before adding the onion garlic and tomato mixture, and also chop the other tomato in to dice and add them.
• next add the coconut cream or milk and add salt according to taste.
• allow the curry to simmer for another 30 - 45 minutes or until it the sauce has reached a very thick consistency ( choose good quality coconut cream which would help the thickening of the sauce )
• serve hot with boiled Basmati rice or chapatti

Fish served on Pumpkin and Carrot Puree

Ingredients

• one whole sea bass or a red mullet or any other fish with substantial amount of meat on it.
• 2 carrots
• 1/4 pumpkin
• salt and pepper to taste
• some butter for cooking
• olive oil
• Peanut oil or Vegetable oil ( for frying)
• 1tsp of chili powder and 1/4 tsp of turmeric powder,1/4 tsp of curry powder ( to marinate)
• 4 tsps of honey, and tsps of lemon or lime juice.
• 2cloves of garlic

Method

• First clean the Fish, and Fillet it. Leave the Skin on if you prefer and score it on an angle
• The marinate the Fish in a mixture of chili powder, turmeric powder and curry powder mixed in water, ( the paste should be thick enough to coat the fillets. you can use alternative spice like Paprika, saffron ) for about 15 minutes
• Next slice the carrots and the pumpkin into equal junks boil them until very tender
• then puree them in blender adding little amount of olive oil, butter and adding salt and pepper to taste, until they become silky smooth, add the honey and blend once.
• Heat some peanut or vegetable oil in a shallow frying pan and place the fish fillets skin side down ( make sure you rub the skin with salt to gain the crispiness) cook till both sides are caramelized till light golden brown.
• Next add some butter into the pan add the garlic cloves ( add them whole as it is only for flavor) cook the fish for few more minutes making sure the fish is not over cooked and rest it for a couple of minutes skin side down.
• to create a sauce add some more butter and olive oil lemon or lime juice in the pan and cook for a few seconds
• To serve, smother the Carrot and Pumpkin Puree on a plate and place the cooked Fish on top and drizzle the sauce around.