Saag Paneer

Ingredients
1 tsp turmeric
1/2 tsp salt
1/4 tsp cayenne
2 tbsp oil
225g pack paneer (cut into cubes)
300g frozen chopped spinach
1 medium onion
2/3 tbsp minced ginger
3 cloves garlic
1/4 tsp chilli powder
1/4 tsp garam masala
1.5 tsp coriander
1 tsp cumin
90g greek yoghurt

Method
1. Mix together the turmeric, cayenne, salt and oil - drop in the cubes of paneer and coat - let the cubes marinate while preparing other ingredients.
2. Thaw the spinach in a microwave, then puree in a food processor until smooth. 

3. Fry the paneer in a nonstick pan over medium heat until browned on most sides - remove to a plate.
4. Fry the onion, ginger, and garlic in a tablespoon of oil, until the mixture is evenly toffee-coloured - this should take about 15 minutes.  If the mixtures dries out add a couple of tablespoons of water.
5. Add the chilli powder, garam masala, coriander and cumin. Add a little water to keep the spices from burning. Cook, stirring often, for 3 to 5 minutes, until the spices mellow.

6. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 100ml of water, stir, and cook about 5 minutes with the lid off.
7. Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.

Status

Very nice - have also used the spiced paneer element as an ingredient in an indian rice / vegetable stir-fry.

Quinoa and Halloumi Burgers

Ingredients
260g quinoa
vegetable stock or water
2 free-range eggs, beaten
3 tbsp gram flour
2 tsp dried oregano

1/2 tsp dried thyme
1/4 tsp chilli powder
3 garlic cloves, crushed
5 spring onions, trimmed and finely sliced
250g halloumi diced
salt and pepper

Method
1. Put the quinoa in a bowl and cover with approximately 500ml cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours). Drain well.
2. Bring the stock to the boil in a large saucepan. Add the quinoa, stir once, then simmer for 10-12 minutes, or until tender. Remove from the heat and drain well. Set aside to cool.
3. Preheat the oven to 190C/170C Fan/Gas 5.
4. In a large mixing bowl, beat together the eggs, gram flour, herbs, chilli, and garlic until smooth and well combined. Stir in the spring onions, halloumi and quinoa. Season with salt and pepper. Add a little more gram flour or water if needed.

5. Shape the burger mixture into 16 equal-shaped patties in your hands.
6. Heat some ghee or oil in a large frying pan over a medium-high heat. When the fat is smoking, add the burger patties, shape with a spoon in the pan. You may need to do this in batches. Fry for 3-4 minutes, or until a golden-brown crust forms, then gently flip with a spatula and fry the other side.
7. Transfer the fried burgers to a roasting tray. When all of the burgers have been fried, cook them in the oven for a further 12-15 minutes, or until cooked through.

Status

Just made - have reduced the amount of thyme, because that was a little in your face, but otherwise very nice!

Beef Stifado

Ingredients
0.5kg lean beef, cubed
2 cloves garlic, crushed
5 tsp red wine or balsamic vinegar
0.5 tsp ground cinnamon
0.5 tsp allspice
0.25 tsp oregano
pinch nutmeg
1 bay leaf
40ml red wine
40ml olive oil
0.5kg shallots, peeled (or red onions quartered)
1 x 400g/14oz tins chopped tomatoes
1 tsp tomato puree
salt and pepper

Method
1. Marinade the beef in the garlic, vinegar, spices, herbs and red wine (overnight if possible)
2. Seal the beef in the oil (reserve marinade) frying off onions at the same time
3. If using same pan, add marinade, tomatoes and tomato puree, and enough water to just cover ingredients.  If using slow cooker, transfer beef and onion and deglaze pan with tomatoes before transferring over - add marinade and tomato puree and enough water to just cover ingredients
4. Season with freshly ground salt and pepper, bring to the boil, then simmer for 2 hours or more until beef is tender and sauce is thickened.

Status
About to make, will keep in fridge overnight and reheat for consumption tomorrow to allow the flavours to mature.

Moroccan Chickpea, Lentil and Spinach Stew

Ingredients:
1 onion, sliced
2 cloves garlic
2cm fresh ginger, finely chopped
1 carrot, diced
1/2 tsp turmeric
1/2 tsp crushed chilli
2 tsp ground cumin
2 tsp ground coriander
1/4 tsp cinnamon
400g chopped tomatoes
800ml vegetable stock
150g red lentils
150g green lentils
420g can chickpeas, drained
200g spinach

Method:
1. Heat oil in a large pan - fry the onion until it begins to brown, add the garlic and ginger and cook for a further 2 minutes.
2. Add carrot and spices and stir well to coat the vegetables - cook for 2 minutes until you can smell the spices.
3. Add the tomatoes, stock and lentils - cook over a moderate heat for 30 minutes until the lentils have softened.
4. Add the chickpeas and spinach and heat through.
5. Serve with toasted pitta bread or brown rice.

Status
Untried, but might make it tomorrow!

Pan Haggerty

Ingredients
675g firm-fleshed potatoes (Desiree or Maris Piper)
Butter / olive oil
2 onions, thinly sliced
100g grated cheddar cheese
Salt and pepper

Method:
1. Peel potatoes and slice thinly on a mandolin or with a sharp knife
2. Heat the butter / oil in a heavy based pan - cover the base with a layer of potatoes, add a layer of onions, and one of grated cheese, seasoning generously.
3. Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.
4. Cover the pan tightly with tin foil, and cook over a very low heat for 45 minutes to 1 hour until the potatoes on top are just cooked through.
5. Place the pan under a pre-heated grill for 2-3 minutes to brown - serve from the pan.

Status
Not tried yet - sounds yummy.

Apple and Spice Tea Loaf

Ingredients:
175g butter
175g light muscovado sugar
3 large eggs
1 eating apple, half grated / half sliced thinly
1 tsp vanilla extract
200g mixed dried fruit
85g ground almonds
1 tsp baking powder
175g plain flour
1 tsp cinnamon
1/2 tsp nutmeg
Lemon or orange juice
1 tbsp apricot jam

Method:
1. Preheat oven to 160C and line a 2lb loaf tin.
2. Beat together butter and sugar, then beat in eggs and add the grated apple, vanilla, dried fruit and ground almonds.
3. Mix the baking powder, flour and spices together with a pinch of salt - fold into the fruit mix.
4. Spoon mix into the tin, top with thinly sliced apple tossed in lemon or orange juice, and sprinkle with a teaspoon of sugar.
5. Bake for 45 minutes - then cover with foil, turn oven temperature down and cook for a further 45 minutes until a skewer comes out clean.  Glaze with apricot jam.
6. Serve sliced with butter - can be frozen for up to a month.

Status
Untried

Turmeric Flatbreads

Ingredients
125g gram flour
4 tsp turmeric
1.5 tsp cumin
Pinch of salt
200ml water

Method
1. Sift flour and spices into a bowl - mix into a smooth paste with the water.
2. Leave for at least an hour - then fry in a little oil - one ladle per flatbread.
3. Can keep in fridge for a few days wrapped in clingfilm.

Status
Made lots - recipe makes 4 flatbreads.