JK's kitchen

'Ok I ran out of coconut so maybe if you could just imagine it for me? These dishes compliment each other really well. the beetroot in particular is something that I've not seen on many menus and the place I had it first has closed down (It was a very strange place, dosa and meter tall towers of beer. good food though). the thing that was really good there was the dosa and maybe one day i'll be brave enough to try to make one of those. But for now curry and side dish. The Thoran  Cooked beetroot (Cut into cubes) Desiccated coconut (About a cupful) Finely sliced red chili Onion (Sliced onion) Garlic (5 cloves) Ginger(A solid thumb) Cumin seed Coriander seed Fennel seed Black pepper (fresh ground) Coriander (chopped as a significant garnish) Salt(to taste ) Oil Saute onion until they become translucent add chilies. Meanwhile make a paste of the ginger and garlic.  Add the spices and sautee for about five minuets on a low heat.  Add in the paste an...

This is something I made first time in a tiny kitchen in Naples for my colleagues who were teaching in the same small language school that I was teaching at at the time. The man who ran my local cheese monger was very helpful in developing this recipe. (He took an interest after I asked him for Parmesan rinds. He asked me what I was making, obviously he had strong opinions.  It was the start of a beautiful friendship).  This is quite an involved recipe and it's totally worth it to rope in some friends to make the tortellini.  This dish consists of a broth, some roast vegetables and tortellini and is topped with crispy fried sage leaves none of the steps needed for this are too complicated but it is time consuming. The Broth Parmesan rinds (as many as you can find. You should be saving these they are gold) Fennel off cuts (nice to have) Two onions (peeled and quartered) Carrots (chopped) Celery (chopped) Garlic (cut the bulb in half) Fennel seeds (a teaspoon of) ...

'wholesome and delicious' this is a dish that is a one pot wonder and one of the most comforting and warming dishes that exists in the world. it also has the advantage of being both very flexible and very reliable. One of my friends whilst I lived in Naples made a version of this and I've been tinkering ever since. there are one or two little non traditional touches that I think add a different quality to the dish. This is extremely easy to make, it's perfect quarantine food because it uses up odds and ends and is, in the final analysis quite nutritious. Ingredients White beans of some kind (use canned beans, there is an argument for dried but who has the patience?) Carrot (cut into thin semicircles) Celery (medium dice) Leek (or onion. chopped as you like) Tomato puree (a tablespoon) Garlic (three cloves) Fresh herbs (traditionally parsley, but use what you like I'm going to use parsley and a hint of dill) Lemon zest (put the juice in coffee tonic)...

'I've been chasing this one for a very long time' I think I heard these words in combination on Masterchef Australia for the first time and ever since its been bubbling in the back of my mind.  The major problem of this recipe is that if you put any apriciable amount of lemon juice into cream it will, due to the evils of chemistry, split.  The answer was cashew cream. This is a less is more kind of curry. I like this recipe mainly because it makes pepper the hero and we so often take pepper for granted but it is delicious given the chance. Ingredients Paneer (cubed) Frozen peas (a cupful) Cashew nuts (about half a cupful) Ginger (a thumb) Garlic (equal to ginger ) Chili (enough to make it as hot as you want it to be, but remember that the pepper will bring some heat) Onions (two sliced into semi circles) Lemon (2 zest/1 juice) Peppercorns (ideally red and black, freshly ground this is the main flavor be bold) Cumin (about a teaspoon) Turmeric (powder, jus...

'A bit of a cellebration' I first made this dish exactly a year ago and I wanted to see if I could replicate it. It's a little involved and fiddly but worth it. There's two sauces and a filling. A simple garlicky tomato sauce on the bottom and a tangy, herby, white wine sauce on top. The cannelloni are filled with a roast butternut squash mash.  This is something I make for one of my friends who is dairy free i will note places where I think a bit of cheese would make a difference. This is a real celebratory dish posted in honor of being out of quarantine soon. The Filling Butternut squash Nutmeg Garlic Oil salt pepper Cut the squash in half empty the cavity of seeds fill one of them with a garic bulb then oil and season them. roast until soft. Scoop out the butternut squash flesh and mash it up.  squeeze the roast garlic o into the mash and add a sprinkle of nutmeg and black pepper, Allow to cool to room temp.   The Tomato Sauce this is my...

'An almost completely inauthentic treat' Singapore rice is in my, admittedly unfair and privileged, opinion the only excuse for curry powder. it pushes a lot of my, low-end Chinese takeaway buttons but has the advantage of not being festooned with oil and has actually crunchy stir fried vegetables.  Salt and pepper aubergines are perfect and crunchy and tasty. everything here is super quick and simple to make and very The Singapore rice Cold rice (preferably from the night before but you can cook and cool in as thin a layer as possible)  Onion (cut chunky) Broccoli (Its just so nice in this,not actually essential but I wouldn't bother without) Stir fry-able veg (whatever you have that you would usually have in a stir fry) Ginger (4, minced ) Garlic (a thumb, minced) Chili (I didn't use much chili cause one of the people I'm with can't stand the heat, I served with sriracha) Curry powder (your favorite brand) Soy sauce (To taste) Coriander (If...

'A punchy breakfast treat' This has a couple of inspirations, mom has been making Shakshuka for a long time and I am a big fan. But Shakshuka requires more fresh vegetables and is eaten with bread. I happened to have some Mexican spice mix left that needed using up after the burritos on Sunday.  To make it heartier I added some beans and some frozen sweetcorn.  The baked eggs  Onions (chopped) Chili (de-seeded and finely chopped) Garlic (minced with salt) Tinned tomatoes (one tin, chopped) Coriander (stalks chopped finely, reserve the leafier bits) Can of beans (pinto beans would be best, or whatever beans you have) Frozen sweetcorn (A handful of) Cumin (Ground, half a teaspoon) dried oregano (a sprinkle) Salt (to taste) Oil or butter (enough to saute) Soured cream (I didn't have any but I'd have liked some) Saute your onions and chili in an oven safe skillet until they take a little colour.  Add in the minced garlic...