Category Archives: Fusion

Avocado and Poached Egg on toast

  
Another edition of the Avocado Breakfast. This wonderful ingredient can be used with so many others, the combinations are endless. 

  • Put some chunks of perfectly ripe avocado on crunchy toast. I haven’t buttered the toast as the avocado serves the purpose. 
  • Mash up the chunks roughly with a fork and spread them about a bit so that they cover the toast. 
  • Top with a poached egg and then a sprinkle of salt and a few dashes of sriracha. A runny poached egg is perfect as the yolk can run and mingle with the avocado. 
  • Serve immediately. 

Pork chops with a beer, ginger and tarragon sauce


After a recent visit to my local butcher, I brought home some gorgeous looking thick pork chops. One of my preferred ways to cook them is a low and slow simmer in cider, with apples, onions and sage. But this time, wanting to do something different, I turned to the Porkaholics community on Facebook for ideas. And the suggestions came flooding in. One of the recipes that really caught my fancy was suggested by Arindam Hazarika, who co-founded Arohan Foods, a pork products business in India. Working day in and day out with the product, one would expect him to know what he’s talking about. He described a dish using cardamom, star anise and ginger. And best of all, a beer sauce! How could I resist?

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Avocado, Mozzarella and Salami Open Sandwich

Avocado, Mozarella and Salami Open Sandwich

Continuing the theme of avocado breakfasts, here is another gem that resulted from an impromptu raid through the fridge for leftovers and things that needed fnishing up.

  • Take one slice of toast. I had used a multiseeded brown bread. It needs to be crunchy to add that exta bit of texture in contrast to the softness of the avocado and mozzarella.
  • Slather it with some philadelphia cream cheese and red pepper hummus
  • Layer on some mixed italian salami
  • Top with chunks of fresh avocado and mozzarella
  • Drizzle with a little flavoured olive oil. I used some that was left over from a jar of homemade¬† thyme, rosemary and garlic flavoured sundried tomatoes. You could also alternatively dot it with sriracha sauce for an extra kick

 

Muffin-sized Mango Cheesecakes

To my mind, the alphonso mango is the king of fruit. Available for only a few months of the year, the best ones come from an area in Maharashtra called Ratnagiri. As children, we would eagerly await the summer, for that was when the markets were flooded with this gorgeous golden bounty. Even now, the mere thought of it evokes memories; the smell of a ripe alphonso with hints of the straw it was packed in, slightly warm and with just that touch of give that indicates the perfect ripeness. All hinting towards the ecstacy of that first mouthful, that first bite just overflowing with gorgeous sweet juiciness.
Mango Cheescake

*ahem*

Sorry, got distraced there for a minute. As you may have noticed, I am a bit of a mango nut, and one of the drawbacks of not living in Mumbai anymore is the lack of ready availability of the really good alphonsos. This year was particularly harsh because of the EU ban on alphonsos. So watching the dozens and dozens of posts of mango recipes on my favourite facebook food group was particularly painful, and I found myself having to resort to the tinned version of the fruit. Not as good, but perfectly adequate for recipes like milkshakes and cheesecakes. So when we had some friends coming over for sunday lunch, and V asked for suggestions for dessert, the first thing that leapt to my mind was a mango cheesecake, like mum used to make back in the day. I’d also recently seen a few instances of people making individual portions of cheesecake, and both V and I were intrigued by the idea. So we thought we’d give that a try as well.

The results, as you can see from the photo, were fabulous and went way beyond our expectations. We had a few debates about whether a muffin-sized portion would be sufficient to be an individual serving, or was it too big. This debate has not yet been settled. Personally, I could eat two of the things, and would gladly skimp on the main meal to be able to do so.

So without further ado, here’s the recipe for the gorgeous, amazingly yummy muffin-sized mango cheesecakes whipped up by my darling wife

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Spicy beef with chickpeas, radish and tomato stir-fry

We are constantly trying to have a low-carb, zero-grain lunch. This means that all varieties of rice and wheat are out, and we keep searching for ways to make this meal more interesting. Its usually soups or salads, but sometimes, you want some hot food, and a quick stir-fry is usually the answer. This is a light yet filling lunch that I quickly threw together the other day. The chickpeas have a Moroccan flavour to them, which is complemented by the indian flavourings in the beef.

Serves 2

Beef with chickpea & radish stir fry

Beef with chickpeas, radish & cherry tomato stir fry

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Roasted radish, spring onion and orange salad

One day, while browsing around random food-related sites, I came across a very intriguing recipe for a warm salad of roasted radishes and spring onions (here). I’ve always had radishes either raw, or cooked in indian stews & curries. I’ve never roasted them. And the photos looks so tempting. I had a bunch of French radishes knocking about in the fridge so I thought I’d give this a go at some point. I had got an orange as part of my ingredient swap a week or so ago, when I met up with some great people from the Chef At Large group, and I wanted to make something unusual and unique from that too.

And so, I ended up with this lovely warm salad. I must admit that the taste was a fair bit different to anything I had ever had as a salad, but it was nice. I loved the roasted radishes and will definitely do this again when I see a nice fresh bunch in the market.

Roasted radish, spring onion and orange salad

Roasted radish, spring onion and orange salad

Roasted radish, spring onion and orange salad

Roasted radish, spring onion and orange salad

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Avocado and Crab soup

Here’s another slightly unusual soup combination. Avocado and crab both have farily subtle flavours and work really well in this warm soup. A hint of cumin and paprika provide gentle back notes of spice, but need to be carefully adminstered so as not to overpower the dish. A hint of tanginess from lemon juice makes this a comforting soup a reminder of fresh summer salads.

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