Indian spiced cauliflower

For ➍
2 tbs ghee*

2 ts chilli powder 

2 ts ground cumin 

2 ts ground coriander 

2 ts turmeric 

2 ts ground black pepper 

1 cauliflower, broken into small florets 

25 g tamarind paste (optional)** 

25 cl boiling water 

1 tbs vinegar 

salt 

Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 ms, or until fragrant. 

Add the cauliflower and stir to coat the florets with the spice mixture. 

Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 m, or until the cauliflower is tender. 

Serve as a vegan dish or as a side-dish for chicken curry, or braised chicken legs.

*Or use vegetable oil

**Or mix 15 g dates syrup with 5-10 cl lemon juice as substitute

Salmon with lentils & sweet potato salad & orange dressing

For ➍
4 salmon fillets, skinless, 500 g
1 ts chilli powder
1 ts salt
salad:
160 dry lentils, boiled, drained
400 g sweet potatoes, in cubes of 2x2cm
1 red chili pepper, finely chopped
1 tbs olive oil
80 g rucola
150 g feta
salt
orange dressing:
3 tbs butter
1 shallot, finely chopped
1 orange, grated zest & juice
2 tbs apple vinegar

Prepare salad.
Preheat oven to 200 ° C. Place sweet potato cubes on baking tray. Sprinkle with olive oil, salt and chili pepper. Bake 20 m.
Mix sweet potatoes with the lentils, rucola and feta in a large bowl.
Prepare orange dressing:
Melt butter, and stir until golden brown. Grate zest of ½ orange and add the juice of the whole orange. Add vinegar and remove pan from the heat.
Prepare salmon. Rub the salmon with chili and salt. Bake 6-7 m on one side over medium heat 1- m on the other side.
Serve the salmon with lentil salad and orange dressing.

Nga baung doke (Burmese steamed fish)

For ➍
1 kg fillets of sole (or whiting, kingfish)
2 ts salt
1 ts turmeric (or kurkuma)
3 onions
3 cloves garlic
2.5 cm fresh ginger
4 tbs coconut
½ ts chilli powder
1 ts flour
1 tbs water
3 tbs double cream
1 tbs (peanut) oil

Pat the fillets dry. Mix salt and turmeric and rub it in the fish.
Chop the onions, garlic and ginger. Put in a blender. Add coconut, chilli, flour and 1 tbs of water. Blend into a paste. Add the cream.
A large foil of aluminium (30 x 30 cm) will serve as a recipient. Smear it with oil. Form ⅕ of the paste in the shape of a fish fillet in the centre. Put a fish fillet on top, then another layer of paste. End with a layer of paste. (Put 2 piles next to each other to avoid tumbling.) Fold the sides of the foil and close it firmly.*
In a steamer, cook water to the boil. Put the package in the steam basket and steam for 20 m.*
Make another basket of mixed bite-size vegetables. Put in the steamer for the last 5 m. Meanwhile cook some rice to serve with.
You can serve this dish with a classic Burmese pumpkin soup, as a cold soup or as a drink, the Burmese way.

*You can make separate foil boxes for each person. Reduce steaming time to 10 m.

Burma has been turned into the military state of Myanmar. Illustration shows old paper money of 1 kwat with fisherman.
Read more en papillote recipes: chicken or fish en papillote with basil & tomatoes, chicken or fish en papillotte with lime & peppers, Italian fish parcel.

Spicy yogurt marinated chicken legs

For ➍
1 tbs olive oil
10 cl plain Greek yogurt
1 lemon, zested & juiced
1 tbs chilli powder
2 ts cumin
1 tbs garlic powder
½ ts curry powder
1 ts salt
½ ts freshly ground black pepper
4 whole chicken legs (legs & thighs together)

Preheat the oven to 200°C. Line a baking sheet with aluminum foil and grease it with nonstick cooking spray.
In a medium bowl, whisk the olive oil with the yogurt, lemon zest, lemon juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper to combine.
Place the chicken legs on the prepared baking sheet and rub each piece generously with the yogurt mixture.
Roast until the chicken is evenly golden and cooked through, 35 to 40 m.
Serve warm.

The Roux mystery: Mayan hot chocolate

For ➋
50 cl boiling water
1 chilli pepper, cut in half, seeds removed
125 cl light cream (or non-skimmed milk)
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
250 g bittersweet chocolate, crushed
2 tbs sugar (or honey)
1 tbs ground almonds
whipped cream*

Boil water in a large saucepan. Add pepper and cook until reduced to 25 cl. Remove pepper. Strain water.
In a saucepan heat cream over medium heat. Add vanilla bean and cinnamon stick. When bubbling, lower the heat. Add chocolate and sugar. Whisk until melted. Take of heat. Remove vanilla bean and cinnamon. Add chilli flavoured water to taste.
Serve in small cups, with (crushed) almonds or hazelnuts and a dot of whipped cream.

*Optional.
**Replace half of the cream with strong coffee to change the taste to mocha.

When the gypsy Roux, played by Johnny Depp, receives his favourite kind of chocolate from Juliette Binoche in 'Chocolat', it's a kind of chocolat chaud, reminiscent of the original Maya chocolate drink. This brew was suggested at What's Cooking.