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CASHEW NUT PAELLA Truly delicious and simply nutty

30 ml cooking oil 15 ml butter 1 large onion, finely chopped 1 medium green pepper, diced 1 medium red pepper, diced 1 punnet baby corn, cut in half lengthwise 2 carrots, julienned 100 ml fresh dhania leaves, chopped 5 ml turmeric powder 10 ml cumin powder 5 ml chilli powder 30 ml rice spice 15 ml garlic paste 750 ml cooked rice salt to taste 100 g unsalted cashew nuts, roasted 10 whole stoned olives(optional)

Method

Heat oil and butter in a large frying pan or wok, until butter has melted. Add onion and braise till golden, adding a little water when needed.

Add all vegetables to pan and toss over high heat for 3 - 5 min.

Add all spices, salt and rice and mix through gently. Add cashew nuts and olives; using a fork, gently mix through rice.

Sprinkle with chopped dhania and cook through for a further 3 - 5 min.

Serve hot with roasted vegetables or roast meat of choice.

VARIATION

1. Add 500 g chicken breast, thinly sliced 2. Add 500 g seafood mix

CHINESE STIR-FRIED VEGETABLES Typically Chinese - simply harmonious

100 g mangetout 2 large carrots 125 g Chinese cabbage 100 g button mushrooms 3 large carrots 60 ml cooking/olive oil 125 g bean sprouts 5 ml salt 5 ml sugar 15 ml Cajun spice 15 ml chilli sauce 5 ml Tabasco sauce 15 ml soy sauce 15 ml sesame seeds

Method

Prepare vegetables by top and tailing mangetout, julienne carrots, roughly chopping Chinese cabbage and slicing mushrooms.

Heat the cooking oil in a preheated wok. Add carrots and stir-fry for a few seconds. Add the mangetout and Chinese cabbage and stir-fry for 1 min.

Add the bean sprouts and mushrooms, salt, sugar and spices and stirfry for another minute.

Add sauces and seeds and toss well; remove from heat before vegetables lose their crispness. Serve hot with Chinese noodles.

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