Baltiseitanmadras Recipes

PANCETTA BALSAMIC VINAIGRETTE

Steps:

• Special Equipment: 1 (6 to 8-ounce) decorative jar
• Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.
• When ready to use shake well to combine.
• Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.

HEALTHIER CHICKEN BALTI

Steps:

• Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.
• Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
• Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.

BALTI SEITAN MADRAS

Steps:

• Mix the tomato paste, fennel seeds, ginger, coriander, garlic, chilli powder, curry powder, turmeric, lemon juice, salt, and water in a bowl.
• Heat the vegetable oil in a pan and cook the onions until they are softened.
• Pour the spice mixture into the pan and let simmer.
• Break the seitan into pieces and add to the pan.
• Let the seitan simmer for about 10 minutes, until much of the liquid has been absorbed by the seitan or has evaporated.
• Remove the pan from the heat, stir in the chopped chiles, and serve.

HONDURAN BALEADAS

Steps:

• Mix flour, water, vegetable oil, egg, and salt in a large bowl; knead until dough is smooth and no longer sticky.
• Form the dough into 8 golf ball-sized balls. Cover and let rest, about 20 minutes.
• Stretch each ball of dough into a thick tortilla.
• Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side.
• Layer refried beans, avocado, and queso fresco over tortillas. Drizzle crema on top; fold tortillas in half over filling.

BALTI SAUCE - BASIC SAUCE FOR ANYTHING GOES CURRY

Steps:

• Measure out the 8 spices into a bowl (first 8 ingredients). If using fresh chilis then leave those out for now. Warm up a large skillet or pot (ideally cast iron) and bring to med-high heat. Gently roast the spices in the dry skillet -- watching the mixture doesn't burn, keep stirring. After about a minute it will become fragrant and begin to get dark - take it off the heat and pour back into the bowl - set aside.
• Put the skillet back on the heat, add in the oil and bring back to medium high heat. Add in the chopped onion and cook thru until translucent. Once the onion is cooked, add in the ginger and garlic and mix well - watching the garlic doesn't burn. Next add the spice mixture back in, followed by the tinned tomatoes.
• Mix in about 1 cup of water - you want a thick sauce, but not too paste-like. Add in the salt, bay leaves and cardamom seeds.
• Grate the zest off of the lemon, add to the pot, along with the juice from 1/2 of the lemon. Save the other half for later, you may want to add more. Let it all simmer on medium-low.
• For a nice smooth sauce, remove the bay leaves and blend until smooth (an immersion blender works well).

VEGETABLE BALTI

Steps:

• Heat the oil in a large pan, then add the onion, garlic and apple and cook gently, stirring occasionally, until the onion softens, about 5-8 minutes. Stir in the curry paste.
• Tip the fresh vegetables into the pan and add the tomatoes and stock. Stir in 3 tbsp of the coriander. Bring to the boil, turn the heat to low, put the lid on and cook for half an hour.
• Remove the lid and cook for another 20 minutes until the vegetables are soft and the liquid has reduced a little. There should be some liquid remaining, but not too much. Season with salt and pepper.
• Mix 1 tbsp of coriander into the yogurt to make a raita. Ladle the curry into bowls, drizzle over some raita and sprinkle with extra coriander. Serve with the remaining raita and warm mini naan breads.

BALEADAS

Steps:

• Mix flour, baking powder and salt in medium bowl. Stir in water and oil to form dough.
• Knead dough 5 min. on lightly floured surface. Shape into disk. Cover with plastic wrap; let rest 20 min.
• Divide dough into 8 equal pieces. Roll each dough piece into 6-inch disk; cover with plastic wrap. Repeat with remaining dough to make 8 tortillas.
• Heat large skillet on medium-high heat. Add tortillas in batches; cook 1 min. on each side until browned and lightly puffed.
• Spoon warm beans evenly over hot tortillas; top with remaining ingredients. Fold in half. Serve immediately.