Cory & Richard's Luscious Indian Lamb Dinner

For those who love the magical flavours of indian cuisine, Madhur Jaffrey is the queen of curries and world authority on Indian food, having published over 15 cookbooks on the subject over the last 40 years. Inspired by the tremendous recipes in her cookbook 'Vegetarian India', we were treated to a sensational Indian feast by our dear friends Cory and Richard. Featuring a handsome prize-winning leg of lamb marinated overnight with an intoxicating Indian-inspired yogurt marinade made with ginger, garlic, cumin, turmeric, crushed chilli, fennel, and lime juice, the lamb marinates overnight before being roasted the following day for about 2 hours.  Served with Madhur Jaffrey's Aloo Gobi, as well as her Red Lentils with Cumin and Shallots, the Indian feast also featured Richard's sensational Curried Couscous garnished with slivered almonds, a fresh Cucumber and Yogurt Raita and adorable mini naan breads. Wonderfully aromatic, gloriously golden and full of flavour, the succulent Indian-style leg of lamb accompanied with delicious bottles of full bodied red wine, the meal was outstanding from beginning to end — Namaste Cory and Richard!

The Christmas Tree beautifully decorated and the dining room table set for dinner with Cory's lovely Mom and Dad, which is always a high point of our visit

Madhur Jaffrey's Aloo Gobi — Cauliflower with Potatoes

Ina Garten's sensational Curried Couscous garnished with slivered almonds

'Vegetarian Indian: A Journey Through the Best of Indian Home Cooking' by Madhur Jaffrey

Madhur Jaffrey Whole Red Lentils with Cumin and Shallots

Scrumpdillyicious Leg of Lamb with Indian-inspired yogurt marinade made with ginger, 

garlic, cumin, turmeric, fennel and lime juice

Allowed to marinate overnight then roasted for almost 2 hours,

Cory's lamb was absolutely delicious

Saturday Night Indian-Inspired Dinner accompanied with Cucumber Raita

and mini naan

Abigail is being a very good girl with hopes of a few Christmas gifts

under the tree with her name on them

Red Lentils with Cumin and Shallots

Serves 4

Recipe courtesy of Madhur Jaffrey

1 cup whole red lentils (not split)

1/4 tsp ground turmeric

1 tsp salt

1 1/2 tbsp olive or peanut oil

1 generous pinch of ground asafoetida

1/4 tsp whole cumin seeds

2 to 3 dried hot red chilies

1 good-sized dry shallot, peeled, finely slivered

butter, optional

lime or lemon wedges, optional

Wash and drain the lentils and place in a medium saucepan with 4-1/2 cups water. Bring to a boil over high heat. Skim off froth on the surface, add the turmeric, and reduce heat to low. Stir, partially cover, and simmer gently for one hour. Mix in salt.

Heat oil in a small frying pan over medium heat. When hot, add the asafoetida. After a few seconds, add the cumin seeds and let them sizzle for a few seconds. Then add the red chilies and fry until they darken. Quickly stir in the shallots and fry until the slivers turn a deep red and become crisp. 

Pour the mixture in the frying pan over the saucepan of lentils and cover immediately. Stir before serving, adding a couple of teaspoons of butter, if desired. Serve with lime or lemon wedges.

Cauliflower with Potatoes / Aloo Gobi

Serves 6

Recipe courtesy of Madhur Jaffrey

For the deep frying:

3 cups olive or sunflower oil, to deep fry

1 1/3 lb florets of cauliflower, about 1-inch wide, and stalk and leaves, chopped

1 lb (2 medium) waxy potatoes, peeled and roughly chopped

For the aloo gobi:

2 tbsp olive or sunflower oil

1 medium onion, finely chopped

1/2 tsp cumin seeds

1 tsp garlic, finely grated or crushed

1 tbsp fresh ginger, peeled and finely grated

1 medium tomato, finely chopped

3 hot green chillies, finely chopped

1 tsp dried fenugreek leaves

1/4 tsp turmeric

2 tbsp coriander leaves, finely chopped

For the deep frying: Pour the oil into a wok and set it over a medium-high heat. Wait for it to get very hot. Fry the cauliflower florets in two batches, for about 2 minutes per batch, or until light brown all over. Remove and drain on kitchen paper. Ensure the oil has time to reheat between batches. Now carefully add the potato to the oil, standing back in case of splashes, and fry for 6 minutes, or until golden all over. Remove and drain on kitchen paper.

For the aloo gobi: Set a clean wok or heavy-based pan about 8-inches in diameter over a medium heat. Pour in the oil and when it's hot, add the onion. Sauté for 2 minutes, then add the cumin seeds. Stir for 3 minutes, or until the onion is light brown. Spoon in the garlic and ginger. Stir for 2 minutes, adding a splash of hot water if it starts to stick. Add the tomato and cook for 5 minutes, or until completely integrated. Sprinkle in the chillies and 1 1/4 teaspoons of salt. Stir for 1 minute. Crumble in the fenugreek leaves, and stir for 1 minute. Spoon in the turmeric and mix well. Add another splash of water if necessary, then tip in the cauliflower stalks and leaves and cook for 6 minutes, or until soft. Add a little water if the pan seems to dry out, then add the deep-fried cauliflower florets and potato and the chopped coriander. Mix gently and cook for a final 2 minutes, then serve.

Jean's Reuben Spirals: The Absolute Best Appetizer

 

Many of my favourite recipes have been inspired by others, and sometimes, shamelessly lifted in their entirety — but I do believe in giving credit where credit's due. Jean White made the best appetizers. That's a bold statement of fact. Living into her 90's, she had a few years to get it right. Her Reuben Spirals are hands down, my absolute favourite appetizer in the world. Served warm out of the oven, they smell outrageously delicious and taste even better. As the name suggests, they borrow some of the same ingredients as a Reuben Sandwich: corned beef and swiss cheese. Being an efficient lady, Jean's recipe can be made ahead of time, frozen until needed, then thawed, sliced and baked when you'd like. Wonderful. So was she. Thinking of her on New Years Day.

Jean's Reuben Spirals

Makes 10-12 spirals per roll

1 package of frozen puff pastry, thawed

1 cup dijon mustard

1 1/2 cups shredded swiss cheese

16 thinly sliced deli corned beef

2 eggs, beaten

1 tsp caraway seeds, as garnish

On a floured surface, roll the puff pastry to a 12"x10" rectangle. Spread 1/2 cup of dijon mustard over the pastry and top with shredded swiss cheese, then top with whole slices of corned beef. Cut the puff pastry crosswise in half, making 2 rectangles. Roll up one rectangle from the short end, jelly roll fashion into a log shape and seal seam with water. Repeat with the other rectangle. 

Freeze by wrapping each roll in cling film, but thaw at room temperature 30 minutes before using. Cut each roll into 1/4-inch slices placed cut side up on a parchment lined cookie sheet. Brush with beaten egg and sprinkle with caraway seeds. Bake at 400° for 10-12 minutes until golden brown. Jean likes them served with a martini! Each roll makes about 10-12 spirals.