Beef Kofka and Rice


Another winner from Jamie Oliver! This one is Indian Inspired, and takes a little over 30 minutes to prepare.

1 c lentils, cooked
2 tsp garam masala
1 lb lean ground beef
olive oil
3 ripe tomatoes
1 thumb-sized piece of ginger
2 spring onions
1 fresh red chilli
1 bunch cilantro
1 tsp turmeric
1 tsp honey
3 tsp Patak’s rogan josh curry paste
1 c coconut milk
4 TBSP Greek yogurt
1 lemon
For the rice
1 c basmati rice
5 cardamom pods
1 c asparagus or green beans chopped

Put the lentils into a bowl with salt, pepper, the garam masala and ground beef, then mix together. Form Into 6 logs.

Heat 1 TBSP olive oil over medium high heat and cook beef until golden on all sides.

In a small sauce pan cook 2 1/2 c water with rice, cardamom pods and asparagus. Cook until all the water is absorbed about 20 minutes.

Puree the tomatoes, peeled ginger, spring onions, half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, in a food processor. Pour into the kofta pan, bring to the boil, then simmer and season to taste

Serve with a dollop of yogurt, lemon wedges, and the rice.

Serves 4.



Dark Chocolate Macaroons


This one is from one of my fav recipe blogs – Smitten kitchen. How can you go wrong with coconut and chocolate? These are so good – chewy, crunchy, coconut, chocolate goodness.

4 ozs unsweetened chocolate, chopped small
14 oz. sweetened, flaked coconut
2/3 c coconut palm sugar
6 TBSP cocoa powder
3 large egg whites
1/4 tsp flaked sea salt
1/2 tsp vanilla

Heat oven to 325°F. Line two large baking sheets with parchment paper.

Melt chocolate in the microwave on 50% power and cook in 30 second intervals until melted.

In a food processor, blend the coconut for one full minute. Add sugar and cocoa powder, blend another full minute. Add egg whites, salt and vanilla and blend until combined, then the melted chocolate until smooth. With a tablespoon measure, scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as they don’t spread, just puff a bit.

Bake cookies for 15 minutes, until the macaroons are shiny and just set. Let them rest on the tray for 10 minutes after baking.

Store in an airtight container.

Makes about 36.