July 7, 2009
Brown Owl Mulled Wine
Makes 3 Litres - enough for 6 people!
1 litre of non alcoholic dark grape juice
1 litre of cranberry juice
1 bottle of red wine*
1/2 cup lemon juice
2 cinnamon sticks
2 star anise
1/2 tsp mixed spice
1/2 tsp ground cinnamon
1/4 cup honey
1/4 cup brown sugar
1 orange, sliced
1 lemon, sliced
Mix all ingredients in a large pot whilst stirring - heat until nearly boiling - but don't boil it! Set aside for a couple of hours for the flavours to develop. Reheat gently until nearly boiling again and serve. Delish! (Be sure to cool it a little if you're giving it to kids!)
*Note - You can make this WAY boozier if you like - or you can omit the alcohol and add another litre of grape juice and the kids can partake too. That's a nice idea, huh?
Please note :: you can substitute steamed or roasted pumpkin for the fish if you are not fishy! Or even tofu would be good! ALSO this is a really mild, gentle curry, perfect for everyone in the family - but you can heat it up if you like by adding lots of fresh or dried chilli!
1kg of roughly chopped tomatoes
1kg of trevally fillets - cut into generous bite-size chunks (no bones please!)
200 grams beans, topped and tailed and cut into small pieces and steamed for just a couple of minutes
1 tbsp olive oil
1 onion, finely diced
2 cloves of garlic, crushed and chopped finely
1 inch piece of fresh ginger, chopped finely or grated
1 tsp of mild curry powder
1 tsp of turmeric
1 tsp of mild paprika
1 tsp of mustard seeds
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp salt
a slosh of soy sauce
1 cup of coconut milk
1 cup of stock (fish, chicken or vegie is fine)
- Heat the oil and fry the onion until golden brown (this takes time!) Meanwhile - make a paste with the rest of the spices, the soy sauce and 1 tbsp of water.
- When the onion is nice and golden, throw in the ginger and fry for 30 seconds, then the garlic and mustard seeds and fry for another 30 seconds or so.
- Next add the spice paste you just mixed up and fry for a minute or so, stirring as you go.
- Add the tomatoes and give it a good stir. Put a lid on the whole schmozzle and cook gently for 5 minutes.
- Now blend this tomatoey and spicy base until pureed (use a food processor or a stabby mixer or even a good go with a potato masher). You want to get a nice even sauce - no big lumps allowed. No need to strain it though - rustic is good.
- Now back on a gentle heat with the blended curry-tomato base - add the coconut milk - and the stock. Slowly heat the mixture until it's nearly boiling. Do not let it boil though!
- Add the fish pieces and the beans, pop on the lid and turn off the heat. Let the curry sit for half an hour or so so the flavours develop - or overnight even in the fridge - and then reheat it gently and serve - the fish really doesn't need much cooking at all - the residual heat and the gentle reheating will do the trick - taste a piece to see!
- Serve with rice or roti or naan even! YUM!
Serves 4 - 6 people