I’m continuing to work through Jamie Oliver’s 15 minute meals and today’s dish is Keralan vegetable curry made from cauliflower. The curried cauliflower was surprisingly flavorful. See the recipe.
What a delicious meal! Be very careful, however, as I shopped for all of my ingredients and pulled out the recipe to start cooking and realized that I didn’t have the poppadoms that the recipe called for and I had no clue what a poppadam even is! It was quite a research project to find an East Indian market in my area that carried them. In my research I discovered that they were called by slightly different names-poppadums, papadums, and papads. I should be embarrassed as I’d eaten pappadams just last night at Bollywood!
You might also need a specialized market for the fenugreek seeds. Or, you could order them through Penzey’s spices.
First, the cauliflower is sautéed.
Then, the delicious curry seasonings and sauces are added and cooked down.
The finished product includes rice and the pappadams which cook surprisingly quickly in the microwave of all places.
My husband came home one Friday night saying that we needed to eat at Bollywood theater that night. I’m always up for a food adventure-especially when multiple coworkers rave about it and he got to see the delicious takeout from lunch!
The restaurant is a funky warehouse style building with high ceilings and lots of tables.
It was reasonably priced and allowed for a delightful mix and match of a variety of dishes and flavors.
We ordered the following:
Dahi Papri Chaat: Housemade crackers topped with chickpeas, potatoes, yogurt, cilantro and tamarind chutney.
Samosa Cholle: Two savory pastries filled with spiced potatoes, onions, ginger and peas. Topped with chickpea chole and green chutney.
Chicken Curry: aromatic and creamy curry. Served with saffron rice.
Dal: lentils simmered with spices.
Trio of Chutneys: with pappadum.
It’s like the tapas of Indian street food!
I tend to like curries, but I was surprised that the simplicity and flavor of the chaat and the samosa were my favorites. At the same time, each plate provided a nice mix of acidity and creaminess and heat and coolness. It was delightful tasting the trio of chutneys with the pappadums.
California pizza kitchen makes a spicy chicken tinga quesadilla appetizer that they call a “small plate” that is nicely crisp with a simplicity of flavor that I wanted to try to make myself. Click to view the description from the menu on their website:
Lime chicken, Monterey jack, carmelized onions, roasted peppers, black beans and cilantro, baked in our hearth oven. Served with housemade Ranchito sauce.
I didn’t have a recipe, but somewhere on the web I found these ingredients and recipe and I can’t find it again, however, it was my rough process.
2 breasts of shredded chicken cooked with tomatoes, chilis, and spices.
¼ c. mayo
1-1/2 Tbsp. hot sauce-chipotle
½ c. ranch dressing
Heat oil and carmelize onions and peppers.
Add black beans.
Grill and shred chicken and 2 c. fresh diced tomatoes and 1 c. chicken broth and 2 chipotle chilis, chopped.
Heat tortilla and flip-about 1 minute.
Add 1/3 c. monterey jack cheese and 1/3 c. chicken tinga mixture and ranchito sauce-about 2 minutes.
Fold and remove and quarter.
Top with cilantro and squeeze lime.
Add rice on the side.
I didn’t add rice to the side, however, I love every opportunity to include jicama!
Ever since traveling in Spain a few years ago, I have enjoyed Spanish and mediterranean food. I had a bottle of tempranillo from Cascade Cliffs (see prior Cascade Cliffs post) so it was the perfect opportunity to make paella for the first time!
This was my first time making paella. I’ve been enjoying the simplicity of Jamie Oliver’s recipes so I thought I’d give it a try. Link to Jamie Oliver’s paella recipe.
It took 1 hour total including prep.
I’m not big on seafood in my paella so I chose to include only the shrimp, chorizo, and chicken.
The closest I could find for chorizo was a Portuguese style sausage.
I used a thin, delicate style of pancetta.
I adjusted the recipe by cutting the chicken into smaller pieces.
The rice was authentic paella rice which was a great find from Barbur Foods!
The extra virgin olive oil is from Oregon Olive Mill/Durant Vineyard/Red Ridge Farm and is from arbequina grapes from Spain.
It was fun to watch the process from liquid to solids.
The chicken seemed dryer than I would have preferred so I’ll adjust that the next time I make it!