Egg Curry

Trying to get the men folk back into having fish one night and a vegetarian meal another night each week. With the number of eggs we have, egg curry is perfect. M not overly fond of this so will save for an evening when it is just Mr B and me (recipe serves 2-3)

Based on

http://www.honeywhatscooking.com/2010/05/dhaniya-egg-curry-inspired-by-my-hubby.html

to convert to UK and my slight variations on ingredients:

6 hard boiled eggs - [for the perfect boiled egg cover with water, bring to boil, take off heat and leave for 10 mins] shelled and halved widthwise
1tbsp veg oil
0.5tsp black mustard seeds
1.5 tsp cumin seeds
0.5 tsp turmeric powder
2 tsp garlic and ginger puree
1 large green chilli - finely chopped (keep seeds if you like hot)
2 medium onions - chopped
3 large tomatoes - chopped
1.5tsp ground coriander
0.5tsp chilli powder
8 fl oz water
0.75 tsp garam masala
2 handfuls fresh coriander - chopped

Heat oil. Add mustard seeds. When they start popping add cumin seeds and turmeric. Stir for 30 seconds then add the garlic, ginger and green chilli and fry for further 30 seconds.
Add onion and fry, stirring frequently on a medium heat until they turn translucent. Add the tomatoes, chilli powder and ground coriander, cover and cook for 15 minutes stirring occassionally.
Carefully stir in eggs and water. Cover and cook for further 15 minutes.
Turn off the heat. Mash some of the egg yolk into the sauce to thicken. Add garam masala, fresh coriander and salt to taste. Leave for 30 minutes for flavours to 'develop'.

Serve with either wedges of Naan bread or rice.

Lamb OssoBuco and Oven baked risotto Milanese

Couldn't find Delia's Lamb OssoBuco on her online website - so here is my variant that I cooked yesterday. It was one of those evenings where I didn't want to be standing by the stove for ages so I tried out making the risotto in the oven - probably not as good if made the traditional way but it worked just fine!

Lamb OssoBuco
Heat oven to 200C
Chop one onion and a clove of garlic and put into base of heat proof shallow casserole dish.
Slice lamb neck fillets (I used 500g - could use a bit less) into 1 inch slices and put on top of the onion. Drizzle with olive oil and put into oven for 30 minutes.
Mix one 400g tin chopped tomatoes with heaped tbsp tomato puree and glass of white wine. Add the end f the 30 minutes pur the tomato mixture over the meat, roughly mix in a put back into the oven. Turn the oven down to 180C and cook for a further 1.5 hours.
Sprinkle with chopped parsley and serve with the risotto.

Oven Baked Risotto Milanese
Put 2oz butter into a 2+ pint oven proof dish and put in oven (180C) for one minute to soften. Add sachet of powdered saffron (about half tsp) and put back in oven for further minute.
Add one chopped onion and crushed clove of garlic, mix, and put back in oven for four minutes to soften.
Add 100 g risotto rice, 300 ml hot vegetable stock and glass of white wine. Cook for further 40 minutes stirring a couple of times, until liquid is nearly completly absorbed.
Stir in 25g grated parmesan and serve

Slow cooker BBQ beef

Back from a week in Normandy with extended family. Fresh croissants, excellent galletes in St Lo, Friuts de Mer in Bayeux, and all started with yummy beef cooked by my sister. Must remember to get her bbq chicken recipe (although it might be very similar!)

1 kilo braising steak

1 onion

6 fl oz tomato ketchup

4 fl oz water

1 tsp mustard

1 tbsp Worcestershire sauce

Brown meat then add all ingredients to slow cook pot on low for minimum of 12 hours