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 fillet with beech mushrooms & green risotto

For ➍ 

150 g white & 150 g brown beech mushrooms (shimeji mushrooms) 

4 pieces  salmon with skin

300 g risotto rice

1 l stock

1 tsp turmeric 

100 g frozen peas 

1 bunch parsley or chervil, finely chopped 

2 tbs ground Parmigiano 

1 shallot 

olive oil 

3 lumps butter 

1 onion, cut 

5 cloves of garlic, sliced 

Fry the onion and 2 cloves of garlic in the oil for a few m. Add the rice and make sure it is well mixed with the oil. Extinguish with a dash of wine and let the alcohol evaporate. Add the stock, pepper and turmeric and simmer under the lid over a low heat for 15 m. Add the frozen peas and let it cook for a further 5 m. Add the finely chopped parsley or chervil along with the cheese and the knob of butter to the rice, heat well and season if necessary. 

Cut the feet of the beech mushrooms because they are tough, but use the stems. Heat the oil and fry the shallot and 3 cloves of garlic. Add the mushrooms and cook for 5 m. Add pepper and salt.

Season the salmon with salt and pepper. Heat the oil with the butter and fry the salmon skin side down in the pan for a few m. Brown the salmon briefly and firmly on the other side. The salmon can still be pink on the inside, but salmon that has been baked for too long is dry. 

Spoon rice in a deep plate, then dress the salmon and mushrooms. Finish with parsley, chervil and possibly violets.

Grilled aubergine with pomegranate & pistachio

For ➍
3 eggplants
¼ ts turmeric
1 tbs garam masala
peanut oil
3 tbs pistachios
1 bunch coriander
1 bunch mint
1 pomegranate
2 shallots
1 clove garlic
1 tbs sugar cubes*
3 tbs white wine vinegar
1 tsp pilipili

Peel the garlic and shallots. Chop finely.
Chop the coriander and mint leaves until you have 1 tbs of each.
Remove the seeds from the pomegranate.
Place a saucepan over medium heat and add the shallots, garlic, sugar, vinegar, pilipili and 3 tbs water.
Boil for 1 m, remove from heat and allow to cool.
Stir in the chopped coriander, mint and 3 tbsp pomegranate seeds.
Rinse the salt from the aubergines and pat them dry.
Mix 3 tbs oil with the garam masala and turmeric into a paste and brush the aubergine slices with it.
Heat the grill pan and fry them on both sides in beautiful, black lines.
Arrange them in a baking dish. Sprinkle with oil and continue cooking until the aubergines are soft.
Arrange the slices on a serving dish and spoon the dressing over it.
Garnish with the rest of the pomegranate seeds, mint leaves and coriander.
Sprinkle with pistachios and serve.
Serve as an opener or as a side dish at e.g. grilled lamb crown.

* Replace if necessary by honey. Or replace the wine vinegar with balsamic vinegar for a sweeter taste.

Curcuma latte

For ➊ large cup
30 cl vegetable milk (f.i. rice-coconut milk).
1 ts maple syrup or other vegetable syrup
1 ts turmeric (curcuma)*
½ ts of ginger powder
¼ ts vanilla flavour or vanilla powder
¼ ts cinnamon powder
pinch of pepper**

Mix all ingredients in a saucepan.
Put this on a medium heat and keep stirring until the latte warms up and begins to foam. Avoid boiling the milk.
The latte is now ready to serve.

*turmeric is the ground root of the plant. Curcumin is a main ingredient.
**ensures that the turmeric is absorbed better

Kaukswe (Burmese chicken curry soup)

For ➍-➏
for the soup:
650 g boneless chicken thighs
1 tbs dried ginger
1 tbs dried turmeric
1 tbs ground coriander
1 tbs neutral oil, such as grapeseed
2 cloves garlic
2.5 cm piece ginger, peeled
1 shallot, peeled
1 dried hot chilli
1 bunch fresh coriander
5 cl unrefined coconut oil or a neutral cooking oil, such as grapeseed
400 g cubed sweet potatoes
40 cl chicken stock
40 cl unsweetened coconut milk
2 tbs fish sauce
2 limes, 1 juiced &1 quartered
salt, to taste
for the crispy shallots:
1 peeled shallot, sliced thinly
20 cl neutral cooking oil, such as grapeseed

In a food processor, mince the garlic, ginger, shallot, dried chilli, and the roots and/or stems of the bunch of coriander.  Cut the chicken thighs into about 2.5 cm pieces. Marinate overnight with the dried ginger, turmeric, coriander, and 1 tbs of neutral oil. (Or toss the chicken pieces with the spices before you start cooking.)
In the bottom of a heavy-bottomed pan over medium-high heat, heat the coconut oil. Then add the cubed sweet potato. Fry until golden brown on at least 2 sides of each cube. Scoop out of the pan, leaving the oil, and set aside.
Add the chicken pieces (a few at a time so you can brown them without having them cool the pan down) and let them begin to brown. Season with a pinch of salt. When they are mostly browned, add the minced mix, stem mixture and let cook out a little.
Add a couple tbs of the chicken stock and let reduce until the mixture is soft and cooked. Add the rest of the chicken stock and the reserved sweet potatoes and bring to a simmer.
Meanwhile fry the crispy shallots (this can also be done as much as a week ahead of time, as the shallots will keep in a closed container at room temperature for a week at least). In a sauté pan over medium heat, heat the oil. Add the shallots and stir frequently. As the oil continues to heat, the shallots will start to color. When they get golden brown, scoop them out of the oil and drain on a paper towel. You want to pull them out of the oil a little before dark brown, as they'll continue to cook and crisp up on the paper towel.
Simmer the soup for about 30 m, until the chicken and sweet potatoes are close to tender. Stir in the fish sauce, lime juice, and coconut milk and bring up to a simmer. Stir in a quarter cup of coriander leaves and taste for salt.
Serve garnished with the crispy shallots, a couple of sprigs of raw coriander, and the lime wedges. Add some noodles if you want.

Lamb Kabouli

For ➍
500 g lamb, cut in small pieces, visible fat removed
300 g white Basmati rice
200 g cooked chickpeas
2 tbs vegetable oil
2 dl stock or water
whole spices:
2 cinnamon sticks
2 whole cardamom pods
3-4 cloves
1 ts peppercorn, lightly crushed
1 large onion, chopped fine
½ ts saffron strands
salt (to taste)
Omani spice mix:
4 cloves garlic, chopped
1 ts fresh ginger, crushed
1 heaped ts cumin seeds
1 heaped ts coriander seeds
1 heaped ts cardamom seeds
2 ts cayenne pepper
½ ts ground turmeric
2 tbs distilled vinegar

Combine all spice mix ingredients in an electric food processor and process until a thick paste is formed, use vinegar sparingly as it can make the overall taste too acidic. Store refrigerated in an airtight container for up to 2 weeks.
Heat oil in non-stick pan. Sauté onions and half of the whole spices. When onions start to brown, add the prepared Omani spice mix.
Add lamb to the pan and mix with all the spices. Add 20 cl stock or water, cover pan and allow to cook till meat is tender. Depending on the cut of meat, it may take up to 30 m on medium heat.
When meat is done, add chickpeas.
Rinse and drain Basmati rice.
Bring 6 dl of water (add a large pinch of salt and remaining whole spices) to boil in another large pan. Add in rice and cook till rice is fluffy.
When rice is done, add lamb in layers and chickpeas into the pot. Cover and remove from heat.
After about 10 m, open pan and carefully mix together the meat and rice.
Serve.

Chickpea salad with hummus dressing

For ➍
500 g dried chickpeas
2 garlic cloves
some bay leaves
a few sprigs of thyme
salt
cayenne pepper
cumin powder
turmeric
1 red onion
red wine vinegar
1 red pepper
1 cucumber
2 avocados
6 lettuce hearts
olive oil
pepper
400 g feta cheese
½ bunch chervil
½ bunch parsley
½ bunch coriander
200 g black olives
3 ts tahini (sesame paste)
2 egg yolks
2 ts mustard
2 cup peanut oil
3 tbs yogurt
½ lemon
3 tbs

Let the chickpeas overnight soak in water.
Drain the chickpeas. Put them in a saucepan with water. Top with the crushed and peeled garlic, a few bay leaves and thyme sprigs on. Season with salt, cayenne pepper, cumin and turmeric. Bring to boil.
Meanwhile, make the salad. Peel and halve the red onion. Cut into half rings. Make the rings apart and put them in a large bowl.
Sprinkle the onions with red wine vinegar. Let marinate while you cut the rest of the vegetables.
Peel the peppers and remove seeds and seeds. Cut the flesh into strips.
Cut the cucumber into cubes.
Peel the avocados and cut the flesh into cubes.
Add the bell pepper, cucumber and avocado red onion.
Heat a grill pan over high heat.
Clean the lettuce hearts clean and halve them. Brush with olive oil and season with salt and pepper. Grill them in the hot pan. The lettuce hearts must be undercooked. Add them to the rest of the vegetables.
Spoon ¾ of the al dente cooked chickpeas out of the water and rinse immediately under cold running water. Drain in a colander. Let the remaining chickpeas continue cooking until they are cooked through.
Mix the cooled chickpeas with the rest of the vegetables. Crumble in the feta. Pull the leaves of the coriander, chervil and parsley. Put the herbs together with the olives from the rest of the vegetables.
Drain the rest of the chickpeas. Catch the cooking liquid. Fish the thyme and bay between the chickpeas.
Put the chickpeas with the garlic in the blender. Add a few tbs of cooking water and tahini to it. Season with salt, cayenne, turmeric and cumin powder. Mix until hummus and allow full
cooling down.
Put the egg yolks in a cup with mustard and a dash of water. Pour into a fine stream the oil and mix with a hand blender until mayonnaise.
Mix the yogurt, lemon juice and a portion of the home-made by hummus. Flavour* with tahini or extra cumin.
Serve the salad with hummus dressing.

*Optional

Couscous & veal shank

For ➍
1 kg veal shank
500 g couscous
1 large sweet onion
150 g chickpeas, soaked or canned
1 butternut squash
2 carrots
1 zucchini
1 l chicken stock
1.5 cinnamon stick
1 tbs ginger powder or ras-el-hanout
1 ts turmeric (or a few strands of saffron)
2 tbs butter or good smen

Cut the rind of the shank pieces to avoid curling.
Peel the onions and chop coarsely. Sauté them in a dash of olive oil at the bottom of the couscoussière or large casserole. Add the veal shank and 1 tbs of butter. Allow to simmer without browning.
Sprinkle the couscous in a large bowl and add a pinch of salt. Pour 1 tbs of olive oil over the couscous and mix the grains well together so they do not stick together.
Add the lukewarm water until the grains are well wet, but not dripping. Allow 5 to 7 m to dry. Rub  the couscous loose between the hands so that the grains are detached from each other. Or make couscous according to instructions on the box *.
Season the meat with the cinnamon stick, saffron, ginger powder, pepper and salt. Deglaze the veal shanks with the stock and simmer for 10 m.
Cut the carrots in pieces of 5 cm. Add the carrots. Peel the butternut squash and cut into pieces of 5 by 5 cm. Add the pumpkin. Add the chickpeas (if canned or jar, add 10 m before the end of cooking). Simmer again for 10 m. Add zucchini.
Full cooking time: ± 1h (possibly slightly shorter for the vegetables).
[Meanwhile steam the couscous. Put the grains in the steam basket of the couscousière and place on top of the pot with the meat. Let stand until the couscous is visible through the steam of the dish.
Remove the couscous from the steamer and sprinkle lightly with water. Rub the couscous loose again in the hands. Repeat this process two more times.]
Before serving, add 1 tbs of butter to the couscous.
Serve the couscous in a large bowl with the meat on top. Dress the chickpeas, onion and butternut and vegetables around the veal shanks and pour over a few spoonfuls of the sauce.

Omani lamb & date stew

For ➍
1-2 ts crushed red pepper
1 ts ground turmeric
1 ts ground ginger
1 ts ground cinnamon
½ ts salt
1 kg boneless leg of lamb (or beef or camel meat),  cut into 2.5 cm pieces (or double weight with bones)
2 tbs olive oil
2 large onions, chopped
3 cloves of garlic, minced
8 dl beef bouillon
1 tbs cornstarch
2 tbs cold water
225 g pitted dates (soaked in 5 dl water overnight, then mashed by hand or in a food processor*).
cooked white rice
30 g toasted slivered almonds*

In a mixing bowl combine the spices and salt. Coat the meat with the seasoning mixture. In a large, heavy skillet heat oil over medium-high heat. Brown the meat, in the hot oil. Add onions and garlic, and stir to combine. Pour the broth over all.
Bring to a boil. Then, cover and simmer on the lowest heat for a couple of hours or till the meat is tender. Skim fat from the surface of the juices. Stir cornstarch into the cold water. Add to meat in the pan and stir.
Add the dates, and stir to combine. Cover and simmer another 15 m or till mixture is slightly thickened and bubbly.
Serve hot over white rice and garnish with toasted almonds.

*Optional.

Mushroom-blended burgers

For ➑
70 g portobello mushroom caps, gills removed
70 g king trumpet mushrooms (may substitute a gourmet mix of sliced mushrooms)
25 g white button mushrooms
400 g ground beef, preferably 85-15 (lean meat/fat)
2 tbs finely diced onion
1 tbs seeded, finely diced tomato
2 ts finely chopped cilantro
½ ts peeled, finely grated fresh ginger root
1 small clove garlic, minced
½ small red bird's eye chilli pepper, seeded & minced
⅓ ts ground turmeric
⅓ ts onion powder
⅓ ts tomato powder* (optional)
⅓ ts ground coriander
⅓ ts chilli powder
⅓ ts lemon grass powder (optional)
kosher salt
brioche buns, for serving (optional)

Clean and stem the portobello, king oyster and white button mushrooms. Finely chop them, or grind them in a food processor, to about the same consistency as the meat.
Transfer to a large mixing bowl. Add the ground beef, onion, tomato, cilantro, ginger, garlic, red chilli pepper, turmeric, onion powder, tomato powder, if using, ground coriander, chilli powder and lemon grass powder, if using.
Use your clean hands to gently blend the mixture. Cover and refrigerate for at least 2 h and no more than 4 h.
Spray a grill pan with cooking oil spray; heat over medium heat.
Meanwhile, shape the mixture into 8 thick patties of equal size. Lightly salt both sides of each patty; place on a plate or paper towels to catch any juices.
Working in batches as needed, arrange the patties in the hot grill pan, leaving at least an inch of space around each one. Cook for 6 to 8 m or until a good crust forms on the bottom, then use 2 spatulas to carefully turn each one over. Cook on the second side for about 8 m or until firm to the touch and cooked through. The burgers should not be pink inside.
Serve on buns, if desired.

*You can make tomato powder by grinding freeze-dried or dehydrated tomatoes.

A mix of mushrooms, vegetables and spices brings lots of moisture and flavor to these meaty-tasting burgers, a signature dish at Graffiti in New York.
The mixture can be shaped into 24 thick, slider-size patties instead, or grilled over a moderate, direct-heat fire.
Make Ahead: It's best to not to let the mixture sit in the refrigerator for more than the recommended 4 hours, as its mushroom content will exude liquid. The uncooked patties can be frozen for up to 1 month. Defrost on a plate in the refrigerator for 2 h, then drain before cooking.