Showing posts with label sweet. Show all posts
Showing posts with label sweet. Show all posts
Sunday, April 27, 2014
Curried Shepherds Pie with Sweet Potato Topping
Our sweet potatoes did not produce all that much last year, but we are eating them and they are good. Next year we will try to grow more of them. We grew 2 kinds, a fairly standard orange one and a white one called Frazier White. They do taste slightly different, although just as good as the darker ones. You can certainly use whatever sweet potatoes you like for this.
The Jamaican curry is something I picked up last time I was in Toronto and Im enjoying it very much. Mine is quite mild, so you may wish to adjust the amount of curry powder you put in, depending on what you are able to get.
4 servings
1 3/4 hours - 1 hour prep time
Make the Sweet Potato Topping:
1 1/2 kilos (3 pounds) sweet potatoes
3 tablespoons butter
1 teaspoon salt
Preheat the oven to 400°F.
Wash the sweet potatoes, and stab them with a fork. Bake for about 45 minute to 1 hour, until soft. Let them cool enough to handle, then peel and mash with the butter and salt. Meanwhile...
Make the Filling:
1 cup diced celeriac
1 large onion
2 medium carrots
2 cups frozen corn
500 grams (1 pound) ground beef
1 tablespoon mild vegetable oil
2 tablespoons Jamaican or other mild curry powder
1/2 teaspoon rubbed thyme
1 teaspoon salt
black pepper to taste
Peel and dice the celeriac, onion and carrots. Set the corn out to thaw.
Heat the oil in a large skillet and crumble in the beef. Cook until browned, stirring occasionally. Add the celeriac, onion and carrots, and continue cooking and stirring until they are softened and browned in spots as well. Add the seasonings and cook for another few minutes. Turn off the heat and mix in the corn.
Put the beef and vegetables into an 8" x 11" baking pan, and top with the mashed sweet potatoes. Return to the oven and bake for 30 minutes to an hour and a quarter, until lightly browned and bubbling. (Baking time will depend on whether it goes straight in or whether you allow it to cool, and refrigerate it before proceeding.)
Last year at this time I made Cocoa Oatmeal, Dried Corn Baked with Cream & Cheese and Ambrosia.
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The Jamaican curry is something I picked up last time I was in Toronto and Im enjoying it very much. Mine is quite mild, so you may wish to adjust the amount of curry powder you put in, depending on what you are able to get.
4 servings
1 3/4 hours - 1 hour prep time
Make the Sweet Potato Topping:
1 1/2 kilos (3 pounds) sweet potatoes
3 tablespoons butter
1 teaspoon salt
Preheat the oven to 400°F.
Wash the sweet potatoes, and stab them with a fork. Bake for about 45 minute to 1 hour, until soft. Let them cool enough to handle, then peel and mash with the butter and salt. Meanwhile...
Make the Filling:
1 cup diced celeriac
1 large onion
2 medium carrots
2 cups frozen corn
500 grams (1 pound) ground beef
1 tablespoon mild vegetable oil
2 tablespoons Jamaican or other mild curry powder
1/2 teaspoon rubbed thyme
1 teaspoon salt
black pepper to taste
Peel and dice the celeriac, onion and carrots. Set the corn out to thaw.
Heat the oil in a large skillet and crumble in the beef. Cook until browned, stirring occasionally. Add the celeriac, onion and carrots, and continue cooking and stirring until they are softened and browned in spots as well. Add the seasonings and cook for another few minutes. Turn off the heat and mix in the corn.
Put the beef and vegetables into an 8" x 11" baking pan, and top with the mashed sweet potatoes. Return to the oven and bake for 30 minutes to an hour and a quarter, until lightly browned and bubbling. (Baking time will depend on whether it goes straight in or whether you allow it to cool, and refrigerate it before proceeding.)
Last year at this time I made Cocoa Oatmeal, Dried Corn Baked with Cream & Cheese and Ambrosia.
Saturday, February 1, 2014
Methumbo vaghariya keri Raw Mango spicy sweet and sour pickle
1. 2 cups diced unripe(green) sour mangoes
2. 2 cups brown sugar or jaggery
3. 3 tablespoon sunflower or sesame oil
4. 1 teaspoon asafetida
5. 2 teaspoon mustard seeds
6. 1 teaspoon fenugreek seeds
7. 1 teaspoon cumin seeds
8. 1 teaspoon fennel seeds
9. 2 dried whole red chilies
10. 2 small stick cinnamon
11. 2 bay leaf
12. 1 teaspoon turmeric powder
13. 1 teaspoon salt
14. 3 tablespoon methiyo masala /sambhar masala or pickle masala
Method:
1. Wash clean and peel the mangoes, cut in small pieces.
2. Heat oil in pan add asafetida, mustard and fenugreek seeds let it splutter.
3. Than add cumin and fennel seeds along with red chilies, cinnamon and bay leaf.
4. Now add diced mangoes and turmeric powder and mix very well. Cook in medium flame until mango gets tender ( u may need to add 1 tablespoon of water, if ur mangoes are little juice like my than u no need).
5. Now add brown sugar and bring it to boil. Stir occasionally.
6. Cook till mangoes are cooked and mixture is semi set or 5 to 7 minutes. (It will thicken further when cool.)
7. Turn off the flame and add methiyo/ sambhar masala. Mix very well.
8. Set aside to cool than pour it in sterilized bottle store about 3 to 4 month than refrigerate for later use.
9. Good going with roti, paratha, thepla, dhebra or bread.
Note: If u want more syrup in pickle than additional half cup of sugar.
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