water and remaining ingredients. Cook for about 20 minutes or until
inute Stir in curry powder, turmeric, cayenne and cinnamon, then add
epper, turmeric and honey over the turkey. Let marinade stand for at
eat. Cook steak, in batches, for 4-5 mins or until
Crush lemongrass and cilantro roots with a mortar and pestle. Add turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine.
Heat oil in a saucepan over medium-high heat. Saute paste for 2 mins, or until fragrant. Add onion and cook for 3 mins. Add coconut milk and fish stock. Bring to a simmer then add fish. Reduce heat to medium, cover and poach fish for 4 mins. Add Chinese cabbage and cook, covered, for 4 mins, or until tender.
Garnish fish with cilantro leaves and green onions. Serve with steamed rice and lime wedges.
Heat 1 tbsp of the oil in a large saucepan on medium heat. Cook the corn kernels for 3 mins, stirring, until tender. Remove.
Heat the remaining 3 tbsp in same pan on low heat. Add the onions, cardamom, cinnamon stick, garlic and chili pepper. Cook for 15 mins, stirring occasionally, until tender and caramelized.
Stir in the turmeric, mushrooms, corn and 1/2 cup water. Cook on medium heat for 5-7 mins, until the mushrooms are tender. Season. Add the cilantro and lemon juice. Toss to combine and serve.
Heat oil in a large frying pan over high heat. Saute onions and garlic for 2-3 mins, until tender. Remove from pan and set aside.
Combine turmeric and flour. Dredge chicken in seasoned flour then saute for 4-5 mins, until all sides are golden.
Return onion mixture to pan. Add stock and lemon juice. Stir in ginger, chilies and brown sugar. Season to taste. Simmer, covered, for 25-30 mins, until chicken is tender. Serve with steamed beans and naan bread.
he ginger, honey, soy sauce, turmeric, cayenne and orange juice. Add
Peel the chayotes, remove the seeds and cut into strips.
Grind the fresh red chillies, onion, ginger, sliced lemon grass and fresh turmeric to a paste in food processor. Add water to the paste mixture, with a squeeze of lemon juice and salt to taste.
Pour into a pan. Bring to a boil and cook for 1-2 minutes. Add chayote and cook for 2 minutes. Stir in coconut milk.
Stir in prawns and cook gently for 2-3 minutes. Serve over rice.
n the rice, turmeric and salt. Stir gently for a minute. Now
Boil the potatoes in their skins until just cooked but still firm. Plunge into cold water and peel.
Cut into 1in cubes and put in bowl. Sprinkle with salt and turmeric and toss lightly to coat.
Heat the oil over a medium heat. Add the potatoes and fry for 5 minutes. Sprinkle over chilies and 1 tablespoon of water.
Stir, cover pan and simmer for 10 minutes. Uncover and continue frying until potatoes are lightly browned.
In a large skillet cook onions in the olive oil until soft.
Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute.
Add tomatoes and bring to a boil, breaking them up as you stir.
Add carrots, lentils, lemon juice and broth.
Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours.
Stir in coconut milk and continue cooking on high for 20 minutes, until heated through.
Serve topped with fresh cilantro and several dashes of your favorite hot sauce.
Mix all ingredients together and store in a glass jar.
Note: Cayenne pepper, although optional, will speed the turmeric through the blood stream by relaxing blood vessels down to capillaries, allowing more turmeric to get to the infections faster.
To make the tea (single serving): Bring water to boil, pour water over spices and steep for 10 minutes. Strain through a fine mesh sieve; add sweetener and milk.
omatoes, coriander, turmeric, salt, and cayenne.
Check for seasoning, adding more
o 3 quarts of water for the pasta. Add 1 tsp
Combine lemon juice, turmeric, garlic and onion in a large bowl.
Add chicken, turning to coat with marinade.
Marinade in fridge for 8 hours or overnight, turning occasionally of marinade doesn't cover chicken.
Remove chicken from marinade.
Sprinkle lightly with salt and pepper.
Grill or broil chicken and onions until done, turning once.
Serve topped with onions.
Place chicken halves in a large shallow dish. In a separate bowl, whisk together orange, honey, oils and spices. Pour over chicken, turning to coat. Cover and chill overnight, turning occasionally.
Preheat a barbecue grill or char-grill on high. Drain chicken and grill for 15-20 minutes, turning, until cooked through. Set aside to rest, loosely covered with foil, for 5 minutes.
Serve chicken with arugula and potatoes.
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
For the yellow food dye: Bring
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.