Shepherd’s Pie
17th April 2015
Smoked Salmon Burgers with Wasabi
17th April 2015
Ingredients
- 85 g Brown Basmati Rice
- 190 g Brown lentils tinned
- 250 g Peppered Mackerel
- 1/2 tsp Dried Chilli flakes
- 1/2 tsp Cumin seeds
- 1 tsp salt
- 1/2 tsp Coriander seeds
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 tsp Dried fenugreek leaves
- 1 tsp Swiss Marigold Bouillon
- 150 ml Full fat plain goat's yoghurt
- 15 g coconut oil
- 270 g Frozen garden peas
- 200 g cannellini beans
- 1/2 large red onion
- 1 1/2 Garlic cloves
- 115 g Fresh Asparagus
- 65 g Green salad
Servings:
Instructions
- Break asparagus spears in half and place in approx 1 cup of hot water in a pot with a tightly fitting lid so that it steams. Steam for 5-6 minutes. Cook until al dente. Refresh with cold water (sit in cold water so they stop cooking) Use water you cooked in for next step.
- Mix Bouillon in asparagus water and put rice into this water. Cook for about 30 minutes.
- Put chilli flakes and cumin and coriander seeds into 1 tablespoon of coconut oil. Fry lightly - DO NOT BURN.
- In the meantime, chop the onion and garlic, and fry in 1 tablespoon of coconut oil.
- Add tin of green lentils to the spices in the coconut oil and fry for about half a minute.
- Add one and a half times as much boiling water to the lentil mix.
- Stir in 1 teaspoon of Bouillon to the dahl and boil for 60-90 minutes (until dahl is a thick sauce consistency)
- Add fenugreek, salt turmeric and cayenne pepper to the garlic, and fry till tender-DO NOT BURN
- NOW MIX THE FOLLOWING INTO THE RICE IN THE FOLLOWING ORDER
- Spicy onion garlic mix (dahl).
- Chopped cooked asparagus.
- Flake the peppered mackerel with your fingers and add to fish kedgeree (peel away the back skin).
- Slice and saute the mushrooms till almost caramelized and add to Kedgeree / Add saute chestnut mushrooms and water chestnuts instead of mackerel for vegetarian recipe.
- Drained garden peas and Cannellini beans.
- Finally, mix in the yoghurt until the entire mix is a creamy consistency. Approximately 500g
- Serve a bright green salad on the side.
