This is a very hearty dish, full of nutrients. We celebrate a special day in August called Janai Purnima, when every Nepalese household makes sure to cook this dish in their kitchen. Mixed dried beans need to be soaked overnight or at least for 8 hours. It is great as a very healthy, nutritious and filling lunch or dinner.
This is a very traditional way of cooking lamb curry in my parents' house. I love the combination of lamb curry, rice and chargrilled tomato chutney. In Nepal, generally, goat meat is more popular than lamb meat but coming to Ireland, I prefer lamb meat to goat as I find goat meat is a little tougher than lamb. We cook any meat - even fish - on the bone as bone adds much deeper flavour to the dish and acts as a natural stock. You won't get that from off-the-bone meat, especially in any curry dishes. Lamb curry is great as leftover, too.
It can be tricky to find a dessert to finish off an Asian meal. Fresh exotic fruit is the ideal choice, but sometimes we want a little decadent touch. This delicious syrup is heavenly, my students go gaga over it. Make extra and keep in a clean screw top jar in the fridge for 2 weeks. Heat up and serve with vanilla ice cream - delish! The ish factor are the aromatic spices and lime juice used in the syrup.
This is one of my favourite recipes- it looks really fun and the flavour combination is really moreish. I have had students get up in the middle of the night to eat the leftovers of this recipe!
From: MasterChef Ireland
An Australian-inspired main course.
Delicious cured salmon appetiser.
From: The Afternoon Show
A tasty and affordable dish.