Caramalised onions

2 red onions sliced
1 tsp olive oil
1 tsp brown sugar
2 tsp balsamic vinegar
2 tsp water
1/2 pack vegetarian puff pastry
small pack of goats cheese

Soften the onions in the olive oil until translucent, then add the sugar and mix in well. Fry until caramelised, and then add the balsamic vinegar and water and keep on a low heat stirring occasionally stirring until all the water and vinegar has been absorbed. When the onions are ready take them off of the heat and roll out the pastry in to a large rectangle and spread the onions over the top, and then cut up the goats cheese and scatter it around, cook for around 20 minutes and serve with some new potatoes and veg.

Polish Cauliflower with Breadcrumbs

Ingredients

• 1 head of cauliflower
• 50ml of butter
• 2-3 tablespoons of breadcrumb
• Optional 0.5 teaspoon of fresh dill

Procedure

1. Boil the cauliflower for about 10 minutes.
2. Melt some butter in the oven or a microwave.
3. Mix the butter with the breadcrumbs and add dill if you choose.
4. Drain the cauliflower and add the mixture on top.
5. Eat!

Banana Curry

Ingredients

• 750g banana (slightly unripe)
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala or good curry powder
• 2 teaspoons lemon juice
• half a glass of milk
• 4 tablespoons double cream
• ½ teaspoon red pepper (chili)
• 30g butter
• some salt

Directions

1. Cut banana in 2cm slices.
2. Add to bananas: milk, cream, garam masala (or curry) powder, chili, lemon (add some salt).
3. Melt butter, add cumin seeds and turmeric, cook at medium low for a couple of minutes, until a fragrant smell develops.
4. Add bananas and their sauce.
5. Cook on a gentle flame until ready (depends on banana's ripeness) — do not overcook.

Kimchi

1 large Chinese or Napa Cabbage

1 gallon (4l) water
1/2 cup (100g) coarse salt

1 small head of garlic, peeled and finely minced
one 2-inch (6cm) piece of fresh ginger, peeled and minced
1/4 cup (60ml) fish sauce
1/3 cup (80ml) chili paste or 1/2 cup Korean chili powder
1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)
1 medium daikon radish, peeled and grated
1 teaspoon sugar or honey

1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.

2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.

3. Mix the other ingredients in a very large metal or glass bowl.

4. Drain the cabbage, rinse it, and squeeze it dry.

5. Here’s the scary part: mix it all up.

Some recipes advise wearing rubber gloves since the chili paste can stain your hands.

6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature.

7. Check the kimchi after 1-2 days. If it’s bubbling a bit, it’s ready and should be refrigerated. If not, let it stand another day, when it should be ready.

8. Once it’s fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.

Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented.

Turkeyless Turkey

Ingredients

• 1 (1 pound) loaf day-old bread, torn into small pieces
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can vegetable broth
• 2 tablespoons water
• 1 teaspoon poultry seasoning
• salt to taste
• ground black pepper to taste
• 1/2 cup wild rice, cooked (optional)
• 1/4 cup dried cranberries (optional)
• 1/2 cup fresh mushrooms (optional)
• 1/2 cup chopped pecans (optional)
• 1/4 cup cubed apples (optional)

Directions

1. Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
2. Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.

Vegetarian Stuffing

Ingredients

• 1 (1 pound) loaf day-old bread, torn into small pieces
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can vegetable broth
• 2 tablespoons water
• 1 teaspoon poultry seasoning
• salt to taste
• ground black pepper to taste
• 1/2 cup wild rice, cooked (optional)
• 1/4 cup dried cranberries (optional)
• 1/2 cup fresh mushrooms (optional)
• 1/2 cup chopped pecans (optional)
• 1/4 cup cubed apples (optional)

Directions

Happy Thanksgiving everyone!!!

1. Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
2. Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.

MEATBALL CURRY

We can substitute meat for cottage cheese/ potato, some carrot and capsicum. Make koftas/ balls.

Substitute chicken with vegetable stock. Add thick coconut cream for vegan recipe.

All steps will remain same except don’t halve the koftas before putting them in curry.

Method:

1. Soak cashew nuts and raisins for an hour in a bowl filled with just enough water.

2. Mix ingredients for meatballs and make into balls. 3. Freeze balls for 1/2hour till firm.

4. Heat oil for frying in a pan. 5. Fry meatballs till golden brown. 6. Remove into towels to drain off excess oil. 7. Heat 1 tbsp oil in a vessel, preferably non-stick one. 8. Add cinnamon and cloves. Sauté for a min. 9. Add finely chopped onions and a pinch of salt. 10. Ones it sweats out add ginger garlic paste and green chilli. 11. Let it cook till onion is almost trasparent. Don’t let the onions change colour or the curry will not be white! 12. Add chicken stock and bring to boil.

13. Simultaneously, wipe of excess oil and cut meatballs into halves.

14. Add meatballs and pepper to curry. Let it simmer for a couple of mins on a low heat.

15. Grind cashew and rasins into fine paste.

16. Add paste to the curry and let it cook on a low heat for couple of mins.

17. Last add cream, mix well and off the flames.

18. Now add the garam masala and a pinch of sugar.

19. Adjust gravy to sauce thickness using hot water and check salt.

20. Garnish with chopped cilantro & a pinch of garam masala. Leave aside for 15mins.