Duck Breast With Orange And Herbs

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A perfect dish for the holiday season!

Duck Breast With Orange and Herbs

Duck Breast With Orange and Herbs

 

INGREDIENTS

3 duck breasts

2 oranges, sliced (peel on)

1 onion, sliced

3 garlic cloves, crushed

1 teaspoon black peppercorn

1 tablespoon olive oil

500ml  fish stock

1 cup water

Bay leaf

Thyme

Rosemary

METHOD

  • Heat the oil in the pan, cook duck breast until the fat comes out
  • Remove as much of the fat as possible, then add all the other ingredients
  • Cook for about 30 minutes until the meat is nicely cooked and tender,  and the sauce thickens. Check the seasoning.
  • Slice the duck, serve on top of a mixed vegetable base or crushed new potatoes then pour over the sauce.

 

Prawn Curry (Isso Vanjanaya)

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Spicy prawns with a coconut gravy…

Prawn Curry (Isso Vanjanaya)

INGREDIENTS

5oog prawns, cleaned and shelled

1 red or white onion, chopped

3 garlic cloves, chopped

3 green chillies, chopped

2 sprigs curry leaves

1″ piece cinnamon stick

1″ lemon grass

1 teaspoon raw curry powder

1 teaspoon roast curry powder

1 teaspoon chilli powder

1 teaspoon mustard powder

¼ teaspoon turmeric powder

1½ cups coconut milk

½ lime

salt to taste

***   ***   ***   ***   *** 

METHOD

  • Wash the prawns well and let drain
  • Mix all the spice ingredients, add to prawns and allow to marinade for 10 minutes
  • Mix in the coconut milk and cook for 10 minutes until the gravy is absorbed
  • Add lime juice and check the seasoning
  • Remove from the heat (to prevent curdling)

 

 

 

 

 

Jaggery Pudding (Watalappam)

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This is the Sri Lankan version of caramel pudding. I use palm jaggery, which gives a nuttier flavour. The addition of nutmeg and cardamom makes it special, and very seasonal!

Jaggery Pudding (Watalappam)

 

INGREDIENTS

4 eggs

100g palm jaggery, grated

1 cup thick coconut milk

2 tablespoons brown sugar (more or less, to taste)

½ teaspoon grated nutmeg

3 cardamom pods, crushed

1 teaspoon vanilla

25g chopped cashews (raw, unsalted)

pinch of salt

***   ***   ***   ***   ***

METHOD

  • Beat eggs, then mix well with all the other ingredients – that’s it!
  • Pour into an ovenproof dish, cover and steam for 40 minutes (or set in a bain marie and bake at 160 degrees for 30 minutes – it is cooked when a skewer comes out clean)
  • Garnish with sliced cashews

Turkey Roulade

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The first time I tasted roulade was in Karlsruhe in Germany. It was a beef roulade, traditionally served with boiled potatoes. After this, I sampled roulades of pork, veal and lamb before deciding to try my own version, made here with turkey (but you could use chicken).

Ajith and the Turkey Roulade

INGREDIENTS

4 turkey breasts (or chicken), boneless and skinless

4 strips back bacon

1 cup tomato sauce

I tablespoon tomato paste

1 red onion, chopped

4 cloves garlic, chopped

1 1/2 cup chicken stock

4 tablespoons celery, chopped

4 tablespoons gherkins, chopped

4 bay leaves

4 sprigs thyme

1 glass red wine

2 tablespoons dijon mustard

2 tablespoons olive oil

salt and pepper

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METHOD (click below)

Tuna Balls (Fish Cutlet)

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Tuna Balls (Fish Cutlet)

This makes a wonderful appetiser, and can be served on special occasions as finger food. Sri Lanka is most famous for its fresh tuna, there is always plenty of top quality fish available. This dish was one of my Mum’s favourites.

INGREDIENTS

250g fresh tuna, minced* (or use frozen or tinned tuna)

150g mashed potato

70g red onion, finely chopped

6 cloves garlic, finely chopped

1 inch piece root ginger, finely chopped

2 tablespoons of chopped mint

2 or 3 green chillies, chopped

2 tablespoons lime or lemon juice

20g fresh breadcrumbs

3 tablespoons olive oil (or vegetable oil)

I inch stick of cinnamon

3 cardamom pods (chopped, or powdered)

Salt and black pepper

FOR THE BATTER:

Oil for deep frying

Dried breadcrumbs

Eggwash (2 eggs, beaten)

*If you are using fresh tuna, cook it first!

***   ***   ***  ***   *** 

METHOD

  • Heat the olive oil and saute the onion, garlic, ginger, chillies, cinnamon and cardamom
  • Remove from the heat, then add minced tuna and mashed potato, mint, fresh breadcrumbs, citrus juice and seasoning
  • Allow the mixture to cool, then form into small balls (or other shapes) using your hands
  • Put each fish ball into the eggwash and then coat with the  dried breadcrumbs
  • Heat the oil for deep frying, and fry until golden brown
  • Serve as finger food, or with rice and curry

Mixed Vegetable Bake

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This simple low-fat dish is inspired by the European tradition, and is very popular with vegetarians. You can use whatever vegetables you like or have in the fridge, apart from green vegetables which would lose their nutritional content and colour. For best results, use mostly root vegetables such as potato, sweet potato, celeriac, carrot, and parsnip. You can include squash (zucchini, butternut, etc.), cauliflower and aubergine (eggplant). If you use aubergine, panfry it in a little oil first to keep the colour and the flavour. Whatever vegetables you decide on, make sure to cut them in very thin slices, as this will save on cooking time and will make the finished dish more appetising to the eye. A mandolin will make the preparation easier.

Mixed Vegetable Bake

 

Use a selection of root and other vegetables (I have used cauliflower, carrot, sweet potato, parsnip and zucchini). Slice 1 white onion, and chop a handful of parsley

Thin slices… (I used a knife, but a mandolin is easier)

Arrange the vegetable slices in an ovenproof dish

Make a white sauce using 4 tablespoons half fat creme fraiche, 2 tablespoons of flour, 1 tablespoon butter, 1/2 pint vegetable stock and 3 bay leaves

First melt the butter on a low heat, add the flour then gradually add the stock and bay leaves, add the creme fraiche and season

Whisk until smooth, pour the sauce over the vegetables and finish with the chopped parsley

Cover with foil and bake at 180c for 30 minutes. Remove foil and grill for a further 10 minutes until golden brown

Enjoy either alone or as a vegetable side dish.

Carrot and Green Bean Curry

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Carrot and Green Bean Curry

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS 

150g green beans, snapped

150g carrots, julienned (strips)
2 cloves garlic, chopped

½ onion, chopped

1 green chilli, chopped

2 sprigs of curry leavesSmall cinnamon stick2 tablespoons olive oil1 teaspoon raw curry powder¼ teaspoon turmeric powder½ teaspoon mustard powder¼ cup water

½ cup coconut milk

Salt to taste

 

 

 

 

 

METHOD

  • Fry onion, garlic, cinnamon stick and curry leaves
  • Add curry powder, mustard and turmeric and fry for 3 minutes
  • Add beans and carrots, mix well
  • Add ¼ cup of water and allow to cook, covered for 5 minutes
  • Add coconut milk, simmer for a further 2 or 3 minutes
  • Check seasoning
  • Serve with rice

Purple carrots I bought at the farmer’s market 

 

Sri Lankan Noodles

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At home, this dish is served on special occasions. It is a 100% vegetarian, traditional dinner. Serve it by itself, or with chicken curry, or with my devilled potatoes. You don’t have to follow the recipe exactly – use whatever vegetables you like.

 

Sri Lankan Noodles

INGREDIENTS

300g  noodles

75g carrots, cut into strips (or julienne)

75g leeks or spring onion, washed and sliced

½ onion, sliced

3 cloves of garlic, chopped

1 green or red chilli

3 tablespoon olive oil

2 eggs, beaten

Salt and ground black pepper

 

METHOD

  • Boil the noodles for about 15 minutes, and drain
  • Heat the wok or pan, then add the oil
  • Fry the garlic and onion and when softened add the carrot and beaten eggs
  • Lastly, add the leeks or spring onion and mix well
  • Fry for about 5 minutes then remove from the heat
  • Add the seasoning and gently stir into the noodles

 

Enjoy!!! 

 

What do you call a fake noodle? An impasta…

Spinach and Lentil Curry

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Nivithi Parrippu Vanjanaya



INGREDIENTS

150g red lentils, washed
300g baby spinach, washed 
1/2 onion, chopped
3 cloves garlic, chopped
1 green chilli, chopped
2 sprigs curry leaves
1 teaspoon raw curry powder
1/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon mustard power
1 cup water
1 cup coconut milk
salt to taste

METHOD

  • Mix all the powdered ingredients together with the onion, garlic, chilli, curry leaves, and water, and add to the lentils in a saucepan
  • Cook until the lentils are nice and soft
  • Add the coconut milk and salt to taste
  • Return to a simmer and then add the spinach. Mix well, then remove from the heat immediately (to keep spinach green)
  • Check the seasoning
  • Serve with boiled rice or bread

Lady’s Finger (Okra) Salad

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BANDAKKA SALADAYA

Lady’s Finger (Okra) Salad

 

INGREDIENTS

250g lady’s fingers (okra)

100g red onion, sliced

50g cherry tomatoes, halved

1 green chilli, chopped

1 tablespoon Maldive fish powder

½ lemon

1 teaspoon black pepper powder

Salt

 

METHOD

  • Wash and cut off the stems from the lady’s fingers
  • Steam for about 7 minutes, making sure they remain nice and green. Allow to cool
  • Add onion, chilli, cherry tomatoes, lemon, pepper, Maldive fish and salt
  • Mix all together and add ladies fingers gently
  • Check the seasoning and serve