1/2 cup yogurt
2 cloves garlic
3 cm ginger
2 teaspoons ground cumin and coriander
1 teaspoon garam marsala
1/4 teaspoon chilli powder
600 gram chicken cubed
1 tablespoon vegetable oil
20 gram butter
1 onion diced
400 gram tin of diced tomatoes , pureed
1/2 cup stock
1/2 cup of cream to serve
- Place yogurt, garlic, ginger, cumin, coriander, garam marsala and chilli in a bowl
- Add cubed chicken and marinate two hours
- Heat oil and butter
- Add onion and cook three minutes
- Add chicken and cook five minutes
- Add tomato puree, stock and simmer until chicken tender.
- Serve with Rice
500 gram of mung beans soaked overnight
4 large onions
6 cloves garlic sliced
1 inch of ginger grated
4 carrots finely diced
2 sticks of celery finely diced
Bunch of coriander finely sliced
1 to 1.5 litres of stock
Tablespoon of ghee or coconut oil
Salt and pepper to taste
1 teaspoon black pepper
1 tablespoon ground cumin and tumeric
2 teaspoons ground coriander
6 cardamon pods roughly smashed
Pinch of chilli
Lemon or lime for serving
- Dry fry pepper, cumin, turmeric , coriander, cardamon, chilli until fragrant, keep stirring
- Gently heat coconut oil or ghee in the same pan and then fry onions for ten minutes
- Add garlic, ginger and fry further five minutes do not brown
- Add celery, carrots, mung beans, and stock
- Place lid on saucepan and simmer for approx 40 mins until the right consistency you like
- Serve with a squeeze of lemon or lime
2 tablespoons vegetable oil
2 cloves garlic
2 tablespoons curry paste
2 potatoes (cubed)
2 eggplant salted and rinsed (cubed)
Can of tomatoes plus equal amount of water
- Heat oil and cook chopped onions for three minutes
- Add garlic and curry paste and cook for a further minute
- Add potato, eggplant, tomatoes and water
- Simmer for approx 20 mins until cooked
Saturday 5th May the Culinary Group organised Indian Cooking, there were ten participants. The participants created tasty dishes including pumpkin and chick pea curry, butter chicken, eggplant curry, dahl, naan bread, chicken 65.
Master Chef Dick Lester enjoyed preparing the eggplant curry with eggplant donated by David Lawry who has a plot at the garden. Lunch was most enjoyable at the end of the session with a glass of wine.
Marmalade is in season, so put all those citrus fruits to good use by making some of this zesty spread.
600 g of citrus fruit
100 ml water
600 g sugar
1 lemon quartered
- Cut fruit into small pieces.
- Place fruit, lemon and water in a saucepan.
- Cook for fifteen minutes on high heat.
- Add sugar and cook for 45 minutes.
- Check for setting point and remove quartered lemon.
- Bottle and seal in sterilised jars.
The Culinary Group was making and selling quince paste from a classic recipe at the Leongatha Community Garden this week.
Given the number of quinces on trees at the moment, why not try your hand at this recipe.
1 kg of quinces
- Wash, chop and core the quinces.
- Put into a large saucepan and hold quinces down and cover with water.
- Simmer for about twenty minutes or until the quinces are soft.
- Drain off water and puree fruit in a food processor until there are no lumps or alternatively put through a sieve.
- Measure puree by cup and add 2/3 a cup of sugar to each cup of pulp.
- Put the mixture in a saucepan and bring to the boil.
- Cook until setting point is reached.
- Line a loaf tin with baking paper, pour the mixture into the tin.
- Refrigerate until cool.
Leongatha Community Garden Members took their annual bus trip to Dandenong Market on Saturday 21st April.
After perusing the produce at The Dandenong Market, the members went along to Hindustan, an exotic spice store, where they stocked up on herbs and spices.
The trip ended with a beautiful lunch at Heronswood. The weather was terrific and everyone had a great time.