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Urad Dal 'Ana la 'Aerif

Urad Dal 'Ana la 'Aerif

I don’t speak Arabic, so this is our Pigeon Arabic title. Something like “ Split Black Lentil who-knows-what! “ It can easily be made Vegetarian, if you leave off the Cheese and boiled Egg Vegan too.

Ingredients:-

Urad Dal (100g per person)
Garlic infused Stock (We had this loitering in the fried door, but a Veggie stock cube and some Garlic Powder would have worked equally well)
1 large Onion, Chopped
Cumin Seeds
Mustard powder
Dried Coriander
Dried Basil
Chilli Flakes
A Carrot, batoned
Peas (Frozen are cool!)
2 large Mushrooms, sliced
Pickles Chilli Cauliflower ( Our own Lacto ferment - But shop bought pickled Cauliflower is fine )
Pickled Red Cabbage ( Again this was our own Lacto ferment - Shop bought is fine )
Oil to fry
Salt & Pepper

Optional Extras:-

2 Boiled Eggs, sliced
Crumbled Blue Cheese

Method:-

(1) Add the Urad Dal to a large pan and add 1l of Garlic infused Stock.
(2) Bring to the boil and then reduce the heat and allow to simmer for ¾ of an hour.
(3) Check regularly and add more water when required. The Split Lentils are thirsty little creatures.
(4) Once the Urad Dal has swollen and softened drain and set aside.
(5) In a large frying pan fry the Onions gently until translecent.
(6) Add and fry the Carrots.
(7) Add the Mushrooms last and gently fry.
(8) stir in the Urad Dal and other ingredients excluding the Cheese and Egg.
(9) Plate and dress with the crumbled Cheese and Egg if you are using them.

We have really taken to Urad Dal. It has a very heart texture, is very cheap and takes on flavours really well.
 

 

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Cajun Chicken Burger with Spiced Rum Hot Sauce

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Category: Recipes

Cajun Chicken Burger with Spiced Rum Hot Sauce

 

There’s a tale behind this very odd recipe. We were given a bottle of Fairfax handcrafted Chocolate and Walnut Rum. Quite some gift! It was bankrupt stock and the label was damaged, the loss adjusters didn’t want it, but we’re not complaining. However neither of us drink spirits…

We’re not really into sweets as such so Sue cobbled this Cajun Burger gig together and it was really really good. A bit of a treat which we’d certainly not be able to afford without the gifted Rum!

General Ingredients:-

2 Chicken Breasts
Gluten free Bread Crumbs + 2 tea Spoons of Cajun Spice Mix
Gluten free Plain Flour
2 Eggs beaten
2 Gluten free Bread Buns
2 Eggs
Mayonnaise
Bacon
Cheese
Oil to fry

Ingredients for the marinade:-

Cajun Spice Mix
Sweet Paprika
Garlic Powder
Oregano
Salt & White Pepper
Cayenne Pepper
Cumin
Thyme
A hearty slug of Rum

Ingredients for the Hot Sauce:-

The remaining marinade
Hot Sauce
BBQ Sauce
More Rum!
Lime Juice
Caster Sugar

Method:-

(1) Mix all the marinade ingredients and add the Chicken Breasts.
(2) Allow to sit in the fridge covered overnight.
(3) Remove the Breasts from the marinade and pour the remaining marinade into a sauce pan.
(4) Add the remaining Hot Sauce ingredients to the pan.
(5) Dredge the Breasts in Flour, then coat in the whisked Egg then dredge in the Bread Crumbs.
(6) Set your Hot sauce to simmer over a very low heat.
(7) Grill your Bacon until it is crispy and set aside.
(8) Fry the Chicken Breasts gently turning occasionally until cooked through and golden on both sides.
(9) Place the Bacon over the Chicken Breasts and then add a Cheese which will melt.
(10) Place under the grill.
(11) Dress the base of the bun with Mayonnaise and the top with your reduced and cooled Hot Sauce.
(12) Fry the Eggs until the Yoke is still runny.
(13) Build your Burger with the Eggs on top and secure with a skewer.

Served simply with some chips this was outstanding. I’m guessing we’ll never be able to order this in a restaurant and if we could we’d probably have to sell our souls and our Cat to afford it!!!!!
 

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