Kitchen Chemist

This is Goan cuisine equivalent of Minestrone soup; a fusion of South Indian spices and seasonal veg. Authenticity not guaranteed. Serves 2. Ingredients 250g of Chicken, diced. 1 inch of Root Ginger, diced finely 1 Onion, sliced 1 stick of Lemon Grass, sliced 1 or 2 Carrots, diced 2 handfuls of Green Beans, topped, tailed, and sliced. 1 or 2 Chilli Pepper(s), finely sliced 1 Bell Pepper (Sweet Pepper), finely sliced 4 Kaffir Lime Leaves 150 g (a small tin) of Coconut Milk 4 tbsp chopped Coriander Recipe Lightly fry the chicken in a little oil until white on the outside, approx 5 minutes. Remove from the pan, and fry the onion and ginger for a 2-3 minutes. Return the chicken to the pan and add the lemon grass, carrot, beans, peppers (both types). Stir and add the coconut milk and enough water to just cover the ingredients. Add the kaffir lime leaves and 3 tbsp of the coriander. Bring to a simmer and leave for 30 minutes. Serve with a timbale of rice. Use the remaining 1 tbsp of chopped ...

Moussaka without the aubergine is probably a bit like a banana split without the banana, but I thought I'd give it a go. What's out: Aubergine Garlic Potatoes (not sure if they're traditional anyway) What's in: Courgette and squash Bell pepper Pasta sheets Ingredients: 250 g lamb mince 1 onion 1 pepper (any colour) 1 large courgette or 2 small ½ butternut squash (you'll just have to find a use for the other half) 1 can of tomatoes dried oregano ground cinnamon 6 sheets of lasagne pasta 100 mL yoghurt 3 tbsp grated cheese (I used 50:50 Cheddar and Grana Padano) 1 egg Recipe Dice the onion, pepper and squash. Fry the onion and pepper for 3-5 mins in olive oil, then add the squash. Continue to lightly brown for 5 - 10 mins. Remove from the pan and reserve. Fry the lamb mince until brown, add back the vegetables, the can of tomatoes and a little water. Season with black pepper, a pinch of cinnamon and add plenty of oregano (two handfuls). Stir and leave to simmer and th...