About This Recipe
YIELD:
Serves 4
1 hour (using microwave) 1 hour 45 minutes (using oven)
SPECIAL EQUIPMENT:
Grill, Microwave

Roast pepper over gas stove, grill, or broiler until skin is completely charred. Place in a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 10 to 15 minutes. Remove the charred outer skin, cut in half and remove the seeds and core. Finely chop pepper.
2 To bake potatoes in oven or grill: Preheat oven or grill to 400°F. Place potatoes directly on cooking rack and bake until a paring knife can be inserted into middle of potato with little to no resistance, about 60 minutes. Transfer to plate and let rest until cool enough to handle, about 10 minutes.
3 To bake potatoes in microwave: Place potatoes on a microwave safe plate and microwave on high for 9 to 12 minutes, rotating potatoes every 3 minutes, until a paring knife can be inserted into middle of potato with little to no resistance. Remove from microwave let and rest until cool enough to handle, about 10 minutes.
4 Slice tops off potatoes lengthwise. Using a spoon or mellonballer, scoop out flesh into a medium bowl, leaving about 1/4-inch of flesh remaining in potato.
5Add all but 1/2 cup of cheese into bowl with potato flesh along with roasted pepper, sour cream, 3 tablespoons melted butter, paprika, and cayenne. Mash ingredients together until mixture is cohesive.
6 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush potatoes all over with remaining butter and season with salt and pepper to taste. Place on cool side of grill, cover, and cook until potato skins start to brown around the edges and slightly crisp, about 10 minutes.
7 Remove potatoes from grill. Spoon filling into potatoes and top with remaining cheese. Place potatoes back on the cool side of the grill, cover, and cook until cheese has melted, about 10 minutes. Remove from grill, let cool for 5 minutes, garnish with chives, then serve immediately.

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• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

• Meanwhile, place broccoli in a small saucepan; add water and bring to a boil. Reduce heat; cover and cook for 2 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry with paper towels
• Toss cheeses with flour; set aside. In a large bowl, combine the eggs, milk, onion and seasonings. Stir in the ham, broccoli and cheese mixture. Pour into prepared crust.

• Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

• Yield: 6-8 servings.

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Put the onion, ginger, garlic, chillies and coriander stalks in a small food processor, or pestle and mortar, and mix to a paste. Meanwhile, heat the butter or ghee and oil in a large pan. Add the paste to the pan and stir-fry for 5 mins to soften. Add the garam masala and cook for a further 2 mins until aromatic.
Meanwhile, toast the cashew nuts in a small pan until golden. Tip half into the food processor and blend until finely ground. Set aside the remaining cashews.
Add the blended cashews, the tomatoes and the chicken stock to the pan. Season and bring to a boil, then lower the heat and simmer, covered with a lid, for 45 mins. Add the prawns and cook for a further 2-3 mins until they turn pink, then add the yogurt and double cream and stir well. Scatter with the coriander leaves and the remaining cashew nuts, and serve with rice and naan bread.

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1 .Cook the broccoli in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp.
Refresh under cold running water. Drain.
Step 2
Place the lentils in a bowl. Whisk together the vinegar and 2 teaspoons of olive oil. Add to lentils. Stir to combine.
Step 3
Heat the remaining oil in a large non-stick frying pan over medium heat. Add the shallot, chilli and garlic. Cook, stirring, for 1 minute or until aromatic. Add the broccoli and cook, stirring occasionally, for 2 minutes or until heated through and the broccoli is coated in the shallot mixture.
Step 4
Add the broccoli mixture and spinach to the lentil mixture. Season with pepper. Toss to combine.
Step 5
Divide the salad among serving bowls. Sprinkle with the pine nuts to serve.

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This chutney can be made in a jiffy,use is a dip,accompaniment for various snacks or layer your sandwiches with it.This chutney has the aromatic freshness of mint combined with the earthiness of the coriander.

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A collage of flavours with every bite,you will love the pure sensation of sweet and sour.

 

 

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