© Ajith Perera. All rights reserved.
Spicy Pork Goulash
© Ajith Perera. All rights reserved.
Easy to make, full of flavour and nutritious ingredients, this stunning cake is great with tea or serve as a dessert. I add Sri Lankan cashew nuts and herbs.
This is a delicious yet simple bake for lunch, full of flavour too. Instead of chicken you can just use vegetables.
INGREDIENTS
Frozen puff pastry roll
300g skinless and boneless chicken (diced)
250g potato (boiled and diced)
150g leeks (sliced)
100g grated carrot
150g baby spinach (washed and dried)
2 garlic cloves (chopped)
2 eggs (beaten)
2 tbs olive oil
2 tbs lime juice
1/2. cup double cream
150g cheddar cheese (grated)
50g parsley (chopped)
Salt and pepper to taste
METHOD
Heat the oven to 175*
Line the pastry tray with the puff pastry sheet and keep in the fridge
Heat the oil in a pan, add garlic and leeks cook for about 5 minutes
Add the chicken and for cook another 15 minutes, then add salt and pepper
Remove from heat, add spinach, carrot, lime juice and half of the parsley
In bowl mix the eggs and cream
Take the pastry out of the fridge, fill with the chicken and vegetable mixture then pour the egg mixture over the top
Sprinkle with the cheese and rest of the parsley
Bake around 30 to 40 minutes until golden brown
Serve with mixed salad leaves
In Sri Lanka we use fresh cuttlefish in a variety of different ways. I have my own recipe for this curry using my Mum’s curry ingredients. It tastes so amazing that I just had to share it with you all.
INGREDIENTS
500g small cuttlefish (cleaned and washed – ask your fishmonger)
1 medium onion (chopped)
3 garlic cloves (chopped)
2 tbs chopped fresh ginger
1 big tomato (chopped)
1 tsp chilli powder
1tsp roasted curry powder
1 tsp black pepper powder
1/2 tsp turmeric powder
3 cardamom (chopped)
1 inch cinnamon stick
1 inch lemon grass (chopped)
2 sprigs of curry leaves
2 tbs fresh lime or lemon juice
2 tbs coconut oil (or vegetable oil)
1 cup coconut milk (200ml)
Salt to taste
For the stuffing
50g leeks or spring onion (chopped)
100g carrot (grated)
100g cauliflower (grated)
100g parboiled potato (diced)
2 tbs fresh parsley or chives (chopped)
1 tbs olive oil or butter
Salt and pepper to taste
METHOD
Heat the oil or butter in a saucepan, add spring onion or leeks and cook for about 7 minutes
Add the remaining vegetables and cook all together for another 5 minutes, then check the seasoning
Remove from the heat and let it cool down
Stuff the vegetables mixture into the cuttlefish, and keep on one side
Heat the oil in a pan, add garlic, onion, ginger, lemon grass, curry leaves, cardamom and cinnamon. When the aromas come out add the chopped tomato and mix well. Then add the curry powders and cook for another five minutes
Add the coconut milk and let it simmer, check the seasoning
Then arrange the stuffed cuttlefish carefully into the curry, cover and cook for a further 7 minutes
Remove from the heat, and add the lime juice
Serve with rice or bread
Rather than make a standard mushroom risotto, I decided to liven it up a bit by adding some fresh vegetable flavours and grated halloumi. I am very happy with the result – three dishes in one!
INGREDIENTS
400g risotto rice
1 white onion, chopped
3 tbs olive oil
1 tbs white wine vinegar
2 garlic cloves, chopped
2 bay leaves
3 sprig of thyme
3 cups vegetable stock
1 cup white wine
2 tbs cream cheese (or creme fraiche)
50g Parmesan cheese, grated
150g halloumi cheese, grated
Salt and pepper to taste
Extra Flavour Ingredients
METHOD
Heat the pan, add the oil and then the garlic and onion. Sauté until soft.
Add the rice, stir for 5 minutes on low heat then add the wine and herbs. Mix well, then add the vegetable stock a little at a time.
When the rice is cooked add the cream, halloumi cheese and vinegar. Check the seasoning.
Separate into three bowls and add one set of flavourings into each bowl (peas, pumpkin and tomatoes). Sprinkle Parmesan cheese on the top.