Welcome Back fellow Steemians! I'm always really wary of producing any food that's not really in my cultural field of expertise and then posting it onto such an international platform as Steemit but i hope that people will remember that imitation is the greatest form of flattery and enjoy the dish without getting too caught up in it's authenticity. So, without further gibberish from me.....
1 Banana shallot
2 or 3 cloves of garlic
thumb-sized piece of peeled ginger
1 Lemongrass
3 or 4 strong green chills (or more if you prefer the heat turned up!))
1 tsp ground cumin
A whole 30g bunch of Coriander(Cilantro)
1 Spoon of Sugar
Salt and Pepper to Season
A tin of Good Quality coconut milk
The easiest way to do this is with a blender. Fry of the first 6 Ingredients in a frying pan in a little coconut oil (can be any oil really) Then take enough of the coriander leaves to chop up for garnish and put aside. Take all of the ingredients and put them together into the blender and blend until you have a nice, green sauce. Easy!
1 x Banana Shallot
1 x 500g packet of purple sprouting broccoli
2 good handful of Kale
1 Large, Diced Green Pepper
about 100g of Roasted Cashews
Wild Rice for 2 People
In a large pan boil some heavily salted water. Drop in the broccoli it will take about 6-8 minutes, when it is close to being ready drop in the kale for a minute or two. Drain the kale and the broccoli when cooked. In a thick based frying pan fry the onions, when browned a little add the pepper and the drained broccoli and kale mix. Fry for a another minute or so. (Broccoli is great when you fry it a little to caramelise it and release the flavour a bit more). Add your sauce, bring to the boil and simmer for a few minutes. When you are ready to serve drop most of the cashews in to the sauce, stir once and serve to stop the cashews from soaking up the moisture and keep them nice and crunchy for texture.
Serve over the boiled rice (you know how to cook boiled rice, right?) garnish with the cashews and some chopped coriander.
People sometimes ask me why i talk about garnishing all the time, surely if you are just eating at home it doesn't matter? will it make any difference to the way it tastes? well yes it will if you chose your garnish right it can add texture, the flavour of, for example, raw coriander as opposed to that which you would put through the sauce will give your dish a dimension that it would have without. There's also something so nice about the ritual of garnishing, presenting it to yourself as you would to a customer in a restaurant. You will enjoy it all the more because of the extra effort and it is true what they say about the appearance of food affecting your perception if not the actual taste.
@blacklux your support means the world to me, Thank you! It is initiatives like this that keep new people coming back and hopefully adding value to the platform.