Ship Green Label Madras Curry Powder recipe

For ➍
450 g chicken, fish, lamb, vegetables 

2 tbs curry powder (f.i. Ship Green Label Madras Curry Powder) 

1 tbs salt 

90 g vegetable oil or ghee 

2 large onions, sliced 

35 cl water* 

5.5 cl coconut milk

Take 450 g chicken or mutton or fish or vegetable pieces (washed & cleaned) and apply tbs of Ship Green Label Madras Curry Powder with 1-2 tbs salt. Rub over the pieces and keep aside. In a saucepan heat 90 g veg oil or ghee, add 2 large sliced onion and cook until light brown on medium flame. Add 35 cl of water to the rubbed pieces and cook for 15-20 min or until the pieces are cooked. You might also add salt, chili or pepper and 5.5 cl of coconut milk or per your taste.Garnish with chopped coriander and serve with rice or naan.

*Use extra 35 cl coconut milk instead for a creamier version.

Mediterranean roasted vegetables

For ➍
1 large red onion, cut into wedges
1 large red pepper
1 large green pepper
2 medium zucchini
1 medium sweet potato (or 500 green beans or 150 g mushrooms)
2 tbs extra virgin olive oil
coarse salt

Preheat the oven to 200°C. Cut all the vegetables into 1.5 cm wide pieces.
Put in a large roasting pan, drizzle with olive oil and sprinkle with salt. Cover the pan with foil and roast for 20 m, then uncover and roast for 20-30 m more, until the sweet potato chunks are tender when pierced with a paring knife. The veggies should be soft and sweet.*
Serve hot or at room temperature or toss with pasta, top a pizza, stir into soup, stuff a sandwich or wrap, or toss with vinaigrette for a salad.

*Cool on a rack, then divide them into servings to keep in the fridge for a week or the freezer for about 3 months.

Vegetables terrine

For ➋
1 big black or white radish or daikon
600 g vegetables (leek, carrot, radish, okra, cauliflower, yellow pepper, green asparagus)
salt
15 g agaragar flakes

Cut large slices of the radish with a peeler. Cut the rest of the vegetables into thick strips.
Bring 2 liters of salted water to the boil. Blanch the vegetables type by species briefly in the boiling water. Let them cool on a piece of kitchen paper. Keep approximately 24 cl of the cooking water apart.
Line a terrine (or several smaller shapes) with the slices of radish ash and keep a few slices on the side. Arrange the vegetables in the terrine.
Heat the stored water to the boiling point and stir in agar agar flakes until they are completely dissolved. Simmer for 10 m. Allow to cool slightly and pour the water into the vegetables. Close the terrine with the remaining slices of radish and press everything. Allow the whole to set for at least 6 h in the refrigerator.
Remove the terrine from the mold and cut into thick slices, if the smaller molds are just in two bite-sized pieces.

Tian de courgettes

For ➍-➏
250 g potatoes boiled in their skins
4 tbs of olive oil
small clove of garlic
salt, nutmeg & freshly-milled black pepper
250 g zucchini
5 eggs
2 heaped tbs parsley
2 heaped tbs grated cheese
(a few spinach or sorrel leaves if you happen to have them)

For these quantities you need a (earthenware) dish of 20cm diameter and 5cm deep.
Peel the cooked potatoes. Cut them into cubes, put them into the earthenware dish with 2 tbs of olive oil, the chopped garlic and seasoning of salt and pepper. Let them warm in the uncovered dish in a low oven, 150°C, while you prepare and cook the zucchini.
The best way to do this is simply to wash them, trim off the ends, and leave them unpeeled except for any blemished parts. Instead of slicing them, grate them coarsely on a stainless-steel grater.
Put them straight into a sauté pan or wide frying pan with a couple of tbs of olive oil (or butter if you prefer), sprinkle them with salt and cook them gently for 5 m, with a cover on the pan.
Break the eggs into a large bowl. Beat them until frothy. Add the chopped parsleyand any other fresh greenery you may have (this could include watercress and lettuce as well as spinach or sorrel, uncooked, and simply cut up with scissors), the cheese, salt, pepper, nutmeg, then the warm zucchini.
Last of all, but gently to avoid breaking them, stir in the potatoes. Tip the whole mixture into the dish, sprinkle the top with a little oil and return it, uncovered, to the oven, now heated to 190°C.
Leave the tian to bake for 25-30 m until it is well and evenly risen. The top should be a fine and appetising golden-brown.
For serving hot, leave it in the dish, and simply cut it into wedges, like a cake.
If you intend to serve it cold, leave it to cool before turning it out on to a serving plate. If it is for a picnic leave it in the cooking dish, put a plate on top and envelop it in a cloth knotted at the top.
You could serve it as a side dish with fish or lamb.

A classic Provençal dish from Elisabeth David, named after the tian, an earthenware vessel used both for cooking and serving. The classic vessel is a truncated cone, flattened at the base and flaring outward to a wide rim. It is traditionally glazed on the inside, and unglazed on the outside.
Modern tian is described as having no added liquid, the layered ingredients being cooked until their naturally inherent liquid or moisture has evaporated. In Provence, the dish may be made with vegetables alone, but also with lamb, fish, or egg added to vegetables. Goat cheese is a common ingredient. Tian can be described as a gratin in the provençal style. Typical ingredients in tian are more associated with Provence than with other regions of France.
Read more Elizabeth David recipes: roasted peppers, lettuce & almond salad, chicken & rice salad, fish parcel, poaching an egg.

Risotto & vegetables variations

For ➍
Prepare the risotto the usual way.

Add 4 sticks of celery, sliced in 0.3 cm pieces, when the onions are soft. Include some of the leaves for aroma.

Add 12 bottled or thinned artichoke hearts, quartered, when the onions are soft.  Garnish with freshly chopped parsley.

Add 450 g fresky boiled asparagus, when the onions are soft. Replace ½ of the stock with the asparagus cooking water.

Add finely-shredded raw fennel and a drop of pastis, when the onions are soft. Add freshly chopped parsley.  Sprinkle with grated Parmigiano cheese before serving.

Read the tip on making a quick risotto.

pak choi @ wok

For ➍
700 g pak choi or baby pak choi
1½ vegetable or peanut oil
1-2 tbs cloves garlic, finely minced
1 ts grated fresh ginger
3 tbs broth or water (or 2 tbs broth/water + 1 tbs wine)
salt to taste
½ teaspoon sesame oil

Trim the pak choi stem end. Cutting the thick stem off will ensure that the pak choi cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers.
Place wok or frying pan on your stove and pour in the cooking oil. Do not heat yet. Add the garlic and ginger to the cold oil.  Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil.
When the aromatics become fragrant and light golden brown, add the pak choi leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 s. Pour in broth, water or wine.
Immediately cover and let cook for 1 m.
Season with salt and drizzle a bit of sesame oil on top.

Balsamic roasted vegetables

For ➍-➏
200 g red potatoes, unpeeled
100 g baby carrots
1 large red onion, sliced into strips
2 tbs balsamico vinegar
4 ts olive oil
1 clove garlic, crushed & finely chopped
1 ts dried thyme
1 ts dried crushed rosemary
1 ts rubbed sage
50 g sliced green beans
¾ ts salt
½ ts ground black pepper

Heat the oven to 200°C.

Toss the prepared potatoes, carrots, and onions with the balsamic vinegar, olive oil, garlic and herbs. Arrange the vegetables in a lightly oiled, large roasting pan. Roast the prepared vegetables for 35 m, stirring every 10 m.

Add the cut green beans to the pan and roast the vegetables for an additional 10 m. Arrange the roasted vegetables on a serving platter and season them with salt and pepper.

Serve as a light vegetarian dish with some good bread. Or as a side-dish with roasted poultry or meat.

Read the similar oven baked cherry tomatoes or grilled vegetables recipes.

tip: steaming vegetables

spinach, arugula: 3 m
peas: 3 m
broccoli & cauliflower florets, green beans: 5 to 7 m
carrots, potatoes, turnips, squash: 8 to 20 m
kale, collard: 10 m

tip: cooking red beets

Cook beetroots with the skin on to preserve colour and nutrition value. Place them in a large pot then cover with cold water. Add 1 ts sugar + 1 ts salt, then cover. Turn heat on high until water begins to boil then reduce heat to medium to keep water at a simmer. Cook 45 m to 1h or until done (for large, fresh ones) or up to 4 h (for large, older ones from storage).
When they’re done, remove from heat, drain water and then plunge them quickly into cold water. Remove from cold water, cut off root tips & stems and you should be able to rub the skins off easily with a damp towel or paper towel.
When baking/roasting the beets, do not wash or peel. Put in aluminium foil, with a little bit of water. Set the oven to 180°C, and cook for at least 1 h.
Smaller, younger beets do not have to be peeled.
Add some sliced apple to raw red beet, or put apple juice in the vinaigrette.
Red beets go well with fat fish like mackerel, sardines or herring.

tip: cooking vegetables @ microwave

Add 2 to 3 tbs of water to the vegetables.  Cover the vegetables.  Stir or turn the vegetables halfway through the cooking time.  Check for doneness and let it stand. Adjust the cooking time according to your preference (timing for 700W microwave).

• asparagus (250 g): 3-4 m
• Brussels sprouts (250 g): 3-4 m
• cabbage, sliced: 3-4 m
• carrots (250 g): 3-4 m
• cauliflower florets (500 g): 5-8 m 
• corn colb 1: 2 -3 m
• endives, cut (500): 5-6 m
• leek, thin rings (250 g): 2-3 m
• mushrooms, sliced (250 g) 2-3 m
• potato, 1 piece (175 g): 2-3 m
• potatoes, chopped (500 g): 8 m

tip: steaming vegetables

approximate steaming times

• Artichokes Steam whole artichokes 25-40 m Season with extra virgin olive oil and lemon zest
• Asparagus Whole spears, thick spears peeled lightly 7-13 m Serve with quince jam, cranberry jam, olive oil combined with lemon zest, or olive oil combined with sesame seeds
• Asparagus Cut into 2-inch pieces 4-7 m Season with olive oil combined with lemon zest or sesame seeds
• Green beans, Whole beans 6-10 m Season with garlic
• Wax beans, wax Whole beans 6-10 m Season with garlic
• Beetroot, small or medium-sized Whole, unpeeled beets scrubbed clean; peel off the skins after steaming 35-50 m Season with fresh thyme
• Beet greens Cleaned and coarsely chopped 7-9 m Drizzle with olive oil
• Broccoli Trimmed stalks 8-12 m Season with olive oil, pumpkin seed oil, lemon juice, lime juice, or balsamic vinegar
• Broccoli Trimmed stalks split in half or florets 5-7 m Extra-virgin olive oil, pumpkin seed oil, lemon juice, lime juice, or balsamic vinegar
• Brussels sprouts Whole, trimmed 8-15 m Season with fresh thyme
• Brussels sprouts Trimmed and halved 6-8 m Season with fresh thyme
• Cabbage Cut in wedges 6-10 m Lemon or lime juice
• Carrots Cut into 0.5 cm thick slices 7-10 m Season with honey combined with cinnamon or ginger
• Carrots, baby Whole baby carrots 10-12 m Season with honey combined with cinnamon or ginger
• Cauliflower Florets 5-10 m Lemon or lime juice
• Celeriac Cut into 0.5 cm thick matchsticks 5-7 m
• Celery stalks Cut into 1,2 cm thick slices 4-9 m Season with seeds
• Corn on the cob Whole, husks removed 7-10 m Homemade chicken or vegetable stock
• Daikon radishes Peeled and cut into chunks 8-12 m Season with fresh herbs
• Endives Cut in half lengthwise 5-10 m Drizzle with olive oil and lemon juice
• Fennel bulbs Cut crosswise into 1,2 cm slices 8-10 m Season with olive oil and basil (or lemon)
• Jerusalem artichokes Peeled or scrubbed; sliced 5-8 m Serve with arugula or fresh herbs such as chives or parsley
• Jerusalem artichokes Whole tubers, peeled or scrubbed 20-25 m Serve with arugula or fresh herbs such as chives or parsley
• Kale Trimmed 4-7 m Drizzle with olive oil and crushed garlic
• Kohlrabi Peeled and cut into 1,2 cm cubes 5-8 m Toss with parsley and olive oil
• Leeks Trimmed, cut in half 5-8 m Season with your favorite vinaigrette
• Okra Fresh whole okra, trimmed 6-8 m Season with lemon/lime juice and parsley, or with sauteed scallions
• Onions, pearl Whole onions, peeled 8-12 m
• Parsnips Peeled and cut into 1,2 cm slices 7-10 m Season with fresh herbs such as oregano or parsley
• Peas, green Fresh, shelled peas 2-4 m Season with fresh herbs (such as mt) or lemon juice
• Peas, sugar snap Whole pea pods, trimmed 5-6 m Season with fresh herbs (such as mt) or lemon juice
• Potatoes, all Peeled or scrubbed clean, cut into 1,2 cm slices 8-12 m Toss with fresh parsley, rosemary or dill
• Potatoes, new Whole, scrubbed clean 15-20 m Toss with fresh parsley, rosemary or dill, or with chopped red onions
• Radishes Whole radishes, trimmed 7-14 m Season with chopped scallions or chives
• Scallions Cut into ½-inch slices 3-5 m
• Spinach Cleaned, whole leaves 3-5 m Season with olive oil and garlic, or sesame seeds
• Squash, butternut Peeled and cut into 1-inch cubes 7-10 m Season with honey, lemon juice, and rosemary
• Turnips Cut into 1/2-inch cubes 8-12 m Season with olive oil and fresh herbs
• Turnip greens Cleaned and coarsely chopped 4-6 m Season with olive oil and garlic
• Sweet potatoes Cut into large chunks 8-12 m Season with honey and lemon juice
• Swiss chard Coarsely chopped leaves 3-5 m Serve with chopped fresh tomatoes, olive oil, garlic, olive oil and pepper
• Zucchini Cut into 2.5 cm slices 5-8 m Season with olive oil, lemon/lime juice, and fresh herbs (such as thyme or rosemary)

It is also possible to steam bell peppers, mushrooms, tomatoes, tomatillos, and garlic; however, other cooking methods, such as roasting, may be better suited to retain their texture and/or bring out their flavor.