Tag: tomato paste

• 

  PK’s Shakshuka For One

  After recently being introduced to this amazing dish by ShakShukaMoroccan (these guys are super friendly and they bring skill and passion to their work) at the Palmyra Markets (Western Australia), I have dreamt about it ever since. I present my first attempt in the hope you get addicted too :).

  There is something captivating about this ‘eat any time of the day’ dish because the list of ingredients is so simple but the end result makes your draw drop and your senses swim. I intend to chop and change some of the ingredients depending on what I have in the back of the fridge but the core is lots of tomatoes, onion, capsicum, cumin, leafy greens and poached eggs.

  

  You will be:

  1. Preparing your ingredients.
  2. Stewing the tomato base.
  3. Poaching the eggs.
  4. Serving.

  You will need:

  • Ingredients:
    • a punnet of cherry tomatoes, sliced
    • half a brown onion, thinly sliced
    • half a capsicum (bell pepper), sliced
    • 1 -2 garlic cloves, finely diced
    • 1/2 tsp cumin seeds, ground
    • 1/2 tsp coriander seeds, ground
    • a generous dash of dried paprika, ground
    • a handful of spinach
    • a good slug of olive oil
    • a really good slug of tomato paste
    • black peppercorns to taste, cracked
    • table salt to taste
    • chili powder to taste
    • coriander leaves to garnish (mint leaves are also good)
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a dry mixer or a mortar and pestle
    • a cast iron skillet (mine was 21cm wide) or heavy pan
    • a wooden spoon

  Preparing your ingredients

  1. Roughly slice the punnet of cherry tomatoes.
  2. Finely slice or chop the half a brown onion.
  3. Slice the half a capsicum (use more if you prefer).
  4. Finely dice the 1 -2 garlic cloves.
  5. Roast and the grind the:
     • 1/2 tsp cumin seeds
     • 1/2 tsp coriander seeds
  6. Wash the handful of spinach.
  7. Wash the coriander leaves and rip them up some.

  Stewing the tomato base

  1. Bring your skillet to medium to low heat and add a good slug of olive oil.
  2. Add the sliced onion, the ground cumin seeds, ground coriander seeds and a generous dash of ground paprika.
  3. Cook until the onions have started to soften and add the sliced half a capsicum.
  4. When the capsicum slices are starting to soften add the punnet of sliced cherry tomatoes and the handful of spinach leaves.

  

  

  

   Poaching the eggs

  1. Once you are happy with the tomato stew turn the heat right down.
  2. Make a couple of indentations in the stew with your wooden spoon.
  3. Crack an egg into each indent and keep cooking until the eggs are how you like them. You can put a plate over the skillet if you like the top of your eggs cooked.

  

  

  Serving

  Garnish with some ripped coriander leaves or mint and serve piping hot and still in the skillet.

  I couldn’t wait and started eating it while it was still on the hob :).

  Enjoy,

  PK

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  Written by

  PK

  ·

  June 15, 2017

• 

  PK’s Cheaters Devilled Snags

  I am a bit surprised it has taken me this long to get to this dish as it is so kid and wallet friendly :). It is sausage meat based in a curry powder sauce but it is heavy on the fruit and mild in flavour. It has no heat so you will need to add your chilis. Devilled food simply means spiced by the way.

  Serve it with green vegetables and/or with mashed potatoes/rice and you have a healthy hearty meal. It also freezes well so make it in bulk for extra savings.

  

  You will be:

  1. Preparing your ingredients.
  2. One pot cooking.
  3. Serving.

  You will need:

  • Ingredients:
    • a really good slug of olive oil
    • 1kg plain beef sausages, chopped
    • 1 medium brown onion, sliced
    • 1 coriander root (optional), whole
    • 2 small apples (use pears for variety), chopped/cubed
    • a handful of raisins
    • 2 Tbsp curry powder
    • a really good slug of tomato paste
    • 2 Tbsp cornflour
    • 2 Tbsp Worcestershire sauce
    • 3 cups water
    • black peppercorns to taste, cracked
    • table salt to taste
    • 1 tsp brown sugar

  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a mixing bowl or jug
    • a whisk or fork
    • a deep pan or frypan

  Preparing your ingredients

  1. Make your curry powder if doing so, I used one a pre-made blend from my local asian grocer.
  2. Chop the 1kg of snags (Aussie  slang for sausages) into your desired segment length.
  3. Slice the brown onion.
  4. Chop the 2 small apples into cubes or the like.
  5. In the mixing bowl whisk the:
     • 3 cups water
     • 2 Tbsp curry powder
     • a really good slug of tomato paste
     • 2 Tbsp cornflour
     • 2 Tbsp Worcestershire sauce
     • 1 tsp brown sugar

  One pot cooking

  1. Add a really good slug of oil to the pan and bring it to a medium heat.
  2. Chuck the snags into the pan and move them around gently until they have browned.
  3. Add the onions, the optional coriander and the fruit.
  4. Cook for a few more minutes until the onions start to soften.
  5. Add the raisins.
  6. Add the sauce you made above and give everything a gentle but thorough mix.
  7. Bring the sauce to the boil.
  8. Simmer until the sauce is reduced and sausages fully cooked through (I covered the pan but left a crack for the steam to escape).

  Serving

  I eat it with some green vegetables and something starchy like rice or potatoes and a slice of fresh bread :). It also goes just fine by itself.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  June 14, 2017