Apple Prumble

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Ingredients

2 9-inch pie crusts (one for the base and one for the top). You can use a thawed frozen store-bought (which I do) or you can make your own. Here’s one from The Food Network.

For The Pie Filling

3 medium Rome apples; peeled, cored and sliced into 1/4 inch strips

1 stick of butter (1/4 lb)

1 cup of sugar

1/2 cup of ground cinnamon

For The Crumble

1 stick of butter (1/4 lb)

1/2 cup of sugar

1 cup flour

Method

  1. In a skillet, melt the butter and sugar for the pie filling.
  2. Mix in the cinnamon.
  3. Add the apple slices and cook on low heat until the apple slices become tender but not mushy.
  4. In a large bowl, combine the butter, flour and sugar until they clump, using either an electric mixer or mash up the ingredients with hour hands. Do not let this come together in a ball of dough.
  5. With a slotted spoon, remove the apple slices from the skillet and lay them on wax paper. Make sure the apple slices are not soaked and dripping with the cinnamon-butter-sugar mixture.
  6. In your pie dish, lay down the base crust. Cover the pie crust with a layer of the crumble. Then put down a layer of the apple slices. Repeat this two more times.
  7. On top of the final layer of apple slices, put down a final layer of crumble then put the the top crust.
  8. Bake the pie for about 45 minutes at 350 degrees F/177 degrees C or until the crust is lightly browned and a toothpick comes out clean from the centre of the pie.
  9. Let the pie cool for about an hour.
  10. Serve warm with a scoop of vanilla ice-cream

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Lamb and Beef Curry

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Ingredients

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3lbs of cubed stewing meat (combo lamb and beef)

3 Tbsp curry powder (You can choose whichever kind you want depending on the taste and appearance you want to achieve. There are differences in taste, heat and colour. I tend to prefer a mild to medium hot yellow type.)

1 Tbsp ground cumin

2 medium diced tomatoes

1 medium-large onion, diced

3 medium potatoes, peeled and chopped into 1-inch dice

Chopped ginger, approximately a 2-inc by 1-inch piece before peeling

1 Tbsp salt

2 Cinnamon Sticks

2 Bay Leaves

Water, as needed

1 tub (approximately 7oz) of plain yoghurt or 1 cup of coconut milk

1-2 Tbsp oil

Method

  1. Heat the oil in a deep dish pot over medium heat.
  2. Put the bay leaves and the cinnamon sticks in the oil. When the bay leaves begin to brown and the cinnamon sticks unroll, add the tomatoes and onion.
  3. Continue to cook and mix the tomatoes and onion until there start to become a touch mushy. Do not let them become a paste, however.
  4. Add the meat into the pot and mix it with the tomatoes and onion.
  5. Mix in the curry powder, cumin, salt and ginger.
  6. Add water so it covers the meat and stir. Continue to cook over medium heat until the meat becomes tender. If the water runs out, you will need to add more but you don’t want to dilute the flavour. If that does happens, carefully add more curry powder, cumin, ginger or salt as needed.
  7. Add the potatoes. Continue to cook for another 10-15 minutes or until the potatoes begin to soften.
  8. Stir in the yoghurt or coconut milk and let the dish simmer for another 5- 10 minutes.
  9. Serve over rice or eat it with naan (Indian oven-baked flatbread). You can also serve it with Mango Chutney and/or Raita (a cold yoghurt condiment often made with cucumbers).

 

Singapore Chicken Rice (Just The Rice)

Ingredients

4 cups of uncooked Jasmine Rice
Chicken stock; enough to cover the rice
1 Tablespoon finely chopped ginger
1 Tablespoon sesame oil

Method

1. Put the rice into your pot or rice cooker. Wash and rinse it as you usually would.

 
2. Add the ginger and sesame oil into the wet rice and mix well. You can use whatever technique and/or utensil yo like but I like to massage the ginger and oil into the rice. Make sure the rice is spread out evenly and flat on the top so it cooks evenly.

3. Add the chicken stock. Make sure it covers the rice entirely so that there is about an 1 – 1 1/4 inches from the surface of the chicken stock to the top of rice. You can use your middle finger to measure the distance, which should be just a little deeper than the first knuckle.

4. Cook the rice as you normally would (boiled cover until the liquid is almost gone then cook with the lid slightly off the pot or until your rice cooker pops or dings).

5. Serve with your favourite meat, fish or vegetable.