John’s Banana Curry

This recipe is adapted from Indian Vegetarian Cookery , by Jack Santa Maria (London, Rider, 1973) I substitute vegetable oil for ghee. It’s easy and makes quite a substantial meal.

John's Banana Curry
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John's Banana Curry
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Ingredients
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Instructions
  1. Grind garlic, salt, chilli or paprika, coriander and turmeric to a paste.
  2. Heat oil in a pan and fry onions until golden.
  3. Stir in the garlic and spice paste and fry for a few minutes more.
  4. Add the sliced bananas and brown.
  5. Stir in the yoghurt and garam masala and cook until the bananas are soft.
  6. Add a little water if the mixture starts to dry out.
  7. Serve hot, garnished with chopped coriander leaves.
Recipe Notes

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Categories
Meat

Venison Sausage and Lentil Ragout

This delight comes from Julia.Great one for a cold night – and it cooks by itself all day – well all afternoon. Needs a crockpot or slow cooker (serves 4 – 6)

Venison Sausage and Lentil Ragout
This delight comes from Julia.Great one for a cold night - and it cooks by itself all day - well all afternoon. Needs a crockpot or slow cooker (serves 4 – 6)
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Rating: 0
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Course Main
Cuisine Colonial
Cook Time 5 hours
Servings
People
Ingredients
Course Main
Cuisine Colonial
Cook Time 5 hours
Servings
People
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Put sausages in crockpot. Either whole or twist them in half. Julia generally twists them in half.
  2. Add everything else except the seasoning and the garnish
  3. Cover and cook at a low temperature 5 - 6 hours. The longer you cook the more it all melts in your mouth
  4. Taste and season as required
  5. Service garnished with lemon slices and a sprinkle of freshly chopped rosemary
Recipe Notes

Nutrition Facts
Venison Sausage and Lentil Ragout
Amount Per Serving
Energy 741kJ Energy from Fat 8kJ
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 467mg 19%
Potassium 379mg 11%
Total Carbohydrates 44g 15%
Dietary Fiber 15g 60%
Sugars 4g
Protein 13g 26%
Vitamin A 239%
Vitamin C 6%
Calcium 3%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

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Tagliatelle with bacon and pesto

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Tagliatelle with bacon and pesto
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This must be the best demo recipe I have ever seen. I could eat this every single day.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Tagliatelle with bacon and pesto
Votes: 0
Rating: 0
You:
Rate this recipe!
This must be the best demo recipe I have ever seen. I could eat this every single day.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Ingredients
Fresh Pesto
Servings: people
Units:
Instructions
Fresh Pesto (you can make this in advance)
  1. We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  2. Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  3. While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
  1. Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  2. Use the cooking time of the pasta to sauté your bacon strips.
  3. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  4. Present the dish with some fresh basil leaves on top.
Recipe Notes

Nutrition Facts
Tagliatelle with bacon and pesto
Amount Per Serving
Energy 5342kJ Energy from Fat 3203kJ
% Daily Value*
Total Fat 85g 131%
Saturated Fat 22g 110%
Polyunsaturated Fat 10g
Monounsaturated Fat 44g
Cholesterol 238mg 79%
Sodium 2548mg 106%
Potassium 620mg 18%
Total Carbohydrates 71g 24%
Dietary Fiber 4g 16%
Sugars 4g
Protein 57g 114%
Vitamin A 2%
Vitamin C 0.1%
Calcium 16%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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