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Saag Aloo

Saag Aloo recipe

We’ve had and loved Saag Aloo in the past when we used to get India takeaways, it was a bit of a Wednesday evening treat when we were at The In on The Green. We’ve also throw the odd imitation one together. So we thought we’d try a more traditional recipe….

Ingredients:-

4 Medium New Potatoes, peeled and par boiled
½ Tbsp of Ground Coriander
 1 TSP of Garam Masala
½ Tsp of Turmeric
½ Tsp of Ground Cumin Seeds
1 Onion, finely diced
2 to 3 Cloves of Garlic, minced
1 Tsp of Brown Sugar
3 Tbsp of Lemon Juice
2 Tbsp of Water
5 Tbsp of Oil
1 Tsp of Brown Mustard Seeds
1 Tsp of whole Cumin Seeds
2 Small Red Chillies, finely chopped
1 Inch (2.54Cm) of fresh Ginger, minced
1 Tomato, finely chopped
250g Fresh Spinach, roughly chopped
1 ½ Tsp of Salt

Method:-

(1) Mix the ground Coriander, Garam Masal, Turmeric, ground Cumin, Sugar, Lemon Juice and Water.
(2) Heat the Oil and fry the par boiled Potatoes, stirring gently until golden brown.
(3) Remove and set aside.
(4) Add the Cumin seeds and Mustard seeds to the hot Oil and stir until fragrant.
(5) Add the Onions, Garlic, Chilli and Ginger and stir for a few minutes.
(6) Add the spice mix from (1) and continue to stir until the water has evaporated.
(7) Add the Tomato and simmer for a further 5 minutes or until thickened.
(8) Stir in the Spinach a few handfuls at a time stiring occasionally.
(9) Season with Salt.
(10) Reduce the heat and add the Potatoes and mix well.
(11) Simmer for a further 5 minutes.

This was a really authentic side to go with the Balti Pork we had frozen an few nights ago. Quick and easy and just what we needed after a day of flooring and boxing in the kitchen.

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Svenska Kottbullar - Swedish Meatballs

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Category: Recipes

Svenska Kottbullar - Swedish Meatballs recipe, eat well on universal credit

She saw a post on Facebook about a bag of Swedish Meatballs at a well known frozen foods store. Clearly I immediately went out a bought them, not……

Ingredients:-

50g of Breadcrumbs (Gluten free for us)
120ml of Milk (Lactose free for us)
2 Tbsp of Ground Cashew Nuts
500g of mixed Pork & Beef mince
1 Onion, finely diced
2 Tbsp of Dairy free Margarine
1 Egg, beaten
1 Tbsp of Brown Sugar
¼ Tsp of Ground Nutmeg
¼ Tsp of Ground Allspice
1/8 of a Tsp of Ground Ginger
3 Tbsp of Cornflour
60ml of Chicken Stock
200ml of Beef Stock
A handful of fresh chopped Parsley, to garnish
Salt & Pepper to season

Method:-

(1) Mix the Breadcrumb with the combined Milk and Ground Cashew Nuts.
(2) Allow the Breadcrumbs to absorb the liquid for 10 minutes.
(3) In a frying pan add a little Margarine and gently fry the Onion until softened.
(4) Remove and set aside.
(5) Mix the Mince with the Egg, Sugar, Nutmeg, Allspice, Ginger and season with Salt & Pepper.
(6) Add the cooled Onions and mix in the Breadcrumbs.
(7) Form into small Meatballs.
(8) Fry with a little Margarine gently until browned on all sides.
(9) Place the meatballs in an ovenproof tray and pour over the Chicken Stock.
(10) Cover with foil and place in a pre-heated oven at 160c for 20 minutes.
(11) Remove and set aside, covered to keep warm.
(12) Add the juices from the oven tray to a pan over a low heat and whisk in the Cornflour until smooth.
(13) Whisk in enough Beef stock to form a sauce, continuing to whisk until thickened.
(14) Season the sauce with Salt & Pepper to taste.
(15) Pour the Sauce over the Meatballs to serve and garnish with Parsley.

We served outs over a bed of Gluten free Spaghetti.
 
These we not as firm as the version we’re both familiar with. But they were superb. As Long COVID has left Sue with the additional ‘Fun’ of Lactose Intolerance we’re having to modify recipes to avoid Milk and it’s derivatives as well as Gluten.

 

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