Ben O'Donoghue's Fabulous Rogan Josh
Ingredients
600gm Lamb Neck fillets or shoulder
2 teaspoons Ginger paste
2 teaspoons Garlic paste
2 teaspoons Turmeric
3 fresh bay leaves fresh
175gm finely sliced shallots or small onion
6 tablespoons sunflower oil
6 green cardamom pods pounded
1.25 tablespoons of ground fresh fennel seeds
1/2 teaspoon of ginger powder
4 red scotch bonnet chillies
100gm cottage cheese
3 tablespoons of chopped tinned tomatoes
600mls of water
Method
- Dice the lamb into 30-40mm cubes. Mix thoroughly with the garlic, ginger and turmeric and bay leaves. Marinate whilst you prepare the remaining ingredients.
- Gently fry your sliced onions with two tablespoons of sunflower oil until soft and translucent. Then add your ground cardamom pods, ground fennel seeds and ground ginger and cook gently for a further 5 minutes until the onion mixture is aromatic. Remove the mixture from the pot and place in a dish. This will be added to the meat once it has been browned.
- Puree the chilies, with the remaining oil. Add the onions and cottage cheese and tomatoes and puree until smooth.
- In your saucepan, add two tablespoons of sunflower oil and your marinated meat cubes. Gently brown the meat until all of the flavour has been sealed in.
- Add your chilli mixture to the marinated meat then add the water and mix.
- Bring to the boil and continue boiling for 15 minutes. Stir the mixture occasionally.
- After 15 minutes place the entire pot inside the EasyOven™ for a further 3 to 3.5 hours.
Ethiopian Lentil Mesir Wat
Ingredients:
2 cups red lentils
1/2 cup medium onion (finely chopped)
1 1/2 teaspoons salt
5 garlic cloves (peeled and finely chopped)
1/3 cup canola oil
3 tablespoons bebere seasoning (Found in Ethiopian Spice shops)
100 ml tomatoes, crushed
3 cups water
Directions:
1. Rinse lentils with water to remove dust.
2. Place lentils in a bowl of water until needed.
3. In a pot add oil, garlic and onion. Sauté until it starts to brown.
4. Add berbere, tomatoes. Mix well.
5. Drain lentils and add to the pot with 3 cups of water.
6. Stir frequently until tender for about 20 minute.
7. Bring to boil and Stir frequently on a medium-low heat for 15 minutes.
8. Place entire pot inside the EasyOven and leave for 3 hours
Serve with Traditional Ethiopian Injera bread or Pita bread
Ethiopian Bebere Spice
Berbere is a chili and spice blend used to season many Ethiopian dishes. It has a wonderful full-bodied rich flavour to it.
Ingredients:
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon fenugreek
1/2 cup ground dried red chili
1/4 cup paprika
1 tablespoon salt
1 teaspoon onion powder
1/4 teaspoon garlic powder
Method:
Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well
Spaghetti Bolognese
Ingredients:
Extra virgin olive oil
½ brown onion finely chopped
2 cloves garlic sliced
1 small carrot diced
1 stick celery diced
Sea salt and freshly ground black pepper
600g Beef Mince
1 tin whole tomatoes, roughly chopped
1/3 bunch fresh thyme, roughly chopped
100g dried spaghetti per person
Method
1. Heat a little olive oil in a large fry pan.
2. Add the onion, garlic, carrot, celery, bacon and salt all together and brown
3. Add the mince and brown
4. Add the tomatoes, water and thyme and simmer for 15 minutes.
5. Place entire pot inside EasyOven and leave to cook for 2.5 – 3 hours.
6. To cook the pasta, bring to the boil a pot of water lightly salted.
7. Add pasta and boil for 3 minutes. Place pot inside 2nd EasyOven for 40 minutes
8. To serve, add the cooked pasta to the sauce, stir well and spoon on to a serving plate.
9. Finish with freshly grated Parmesan and garnish.
Coconut Rice with a Twist of Orange
Ingredients:
1 tablespoon of olive oil
1 small onion – diced
3 cloves of garlic
2 crushed bay leaves
Dried Black pepper
1 1/2 cups of rice
2 cups of freshly squeezed orange juice
1/2 cup of water
3⁄4 cup of coconut milk
1 piece of orange rind
Salt
Method
1. Heat the olive oil in a fry pan over high heat, then add the onion and add the garlic. Fry till golden then add bay leaves, season with the black pepper and continue to cook gently until the onion has caramelized. Remove from the heat.
2. Add rice, orange juice, coconut milk, water and orange rind to the cooked onion, garlic mixture.
3. Bring to the boil for 2 minutes, making sure you stir the mixture so that it does not stick to the bottom of the pot.
4. Place into EasyOven for a further 1 hour.
