Post by kickingfrog on Mar 1, 2011 14:50:56 GMT
Mixed Cooked Vegetables in Piquant Sauce (Acar Kuning)
Prep and cook time: 30 mins to 1 hour
Serves: 4-6
Ingredients
125ml water
8-10 small pickling onions, peeled (optional)
175g french beans, topped and tailed and cut into 2 or 3 pieces
175g carrots, peeled and cut into sticks about the same length as the beans
175g cauliflower florets
5ml spoon gluten free mustard powder
5ml spoon sugar
15ml spoon white distilled vinegar
8-10 small red or green chillies (optional)
salt and freshly ground black pepper to taste
2 shallots or ½ onion, chopped
2 garlic cloves, chopped
3 candlenuts or 5 blanched almonds, chopped
1 large red or green chilli, de-seeded and chopped
½ x 5ml spoon ground turmeric
2 x 15ml spoons white wine vinegar
2 x 15ml spoons groundnut or olive oil
½ x 5ml spoon salt
Method
Put all the ingredients for the paste in a blender or food processor and blend until smooth.
Transfer this paste to a wok or a large shallow saucepan. Bring to the boil, stirring most of the time, for 4 minutes.
Add the water and bring this back to the boil. When it is boiling add the pickling onions (if used), stir, and cover the wok or pan for 2 minutes.
Uncover and add the beans and carrots, put the cover on again and simmer for 3 minutes.
Once more uncover the wok or pan, and add the cauliflower and the rest of the ingredients. Stir around and put the cover back, and continue cooking for 3-5 more minutes.
Uncover the wok or pan for the last time, adjust the seasoning and turn the vegetables over again for a few seconds.
Transfer to a warm serving dish, if it is to be served hot as an accompaniment to your main course; otherwise refrigerate, to be served cold a few hours or a few days later.
(Sainsburys)
*******************************************************
Prep and cook time: 30 mins to 1 hour
Serves: 4-6
Ingredients
125ml water
8-10 small pickling onions, peeled (optional)
175g french beans, topped and tailed and cut into 2 or 3 pieces
175g carrots, peeled and cut into sticks about the same length as the beans
175g cauliflower florets
5ml spoon gluten free mustard powder
5ml spoon sugar
15ml spoon white distilled vinegar
8-10 small red or green chillies (optional)
salt and freshly ground black pepper to taste
2 shallots or ½ onion, chopped
2 garlic cloves, chopped
3 candlenuts or 5 blanched almonds, chopped
1 large red or green chilli, de-seeded and chopped
½ x 5ml spoon ground turmeric
2 x 15ml spoons white wine vinegar
2 x 15ml spoons groundnut or olive oil
½ x 5ml spoon salt
Method
Put all the ingredients for the paste in a blender or food processor and blend until smooth.
Transfer this paste to a wok or a large shallow saucepan. Bring to the boil, stirring most of the time, for 4 minutes.
Add the water and bring this back to the boil. When it is boiling add the pickling onions (if used), stir, and cover the wok or pan for 2 minutes.
Uncover and add the beans and carrots, put the cover on again and simmer for 3 minutes.
Once more uncover the wok or pan, and add the cauliflower and the rest of the ingredients. Stir around and put the cover back, and continue cooking for 3-5 more minutes.
Uncover the wok or pan for the last time, adjust the seasoning and turn the vegetables over again for a few seconds.
Transfer to a warm serving dish, if it is to be served hot as an accompaniment to your main course; otherwise refrigerate, to be served cold a few hours or a few days later.
(Sainsburys)
*******************************************************