Sunday, September 27, 2009
Wonderful Jan has provided a menu for the YamDaisy Cafe Project.
The YamDaisy daily menu consists of just four choices to please its customers. A soup, two mains, and a fruit based dessert. The menu is seasonal, delicious and cooked from scratch. Find more about YamDaisy menus here.
This is the last of this years Winter Menus, after all, it is Spring here now! But we have had wintry weather the last few days, so this menu would be most welcome! (And it was during Winter that Jan gave me her menu!)
SOUP: Hearty Pea and Ham with Crusty Wholemeal Bread
1ST MAIN: Chickpea Curry and Rice
2ND MAIN: Lambs Fry and Bacon with steamed Potato, Carrots and Broccoli
FRUIT DESSERT: Baked Apples filled with Sultanas and Dried Apricot and served with Greek Yoghurt.
PEA AND HAM SOUP WITH CRUSTY WHOLEMEAL BREAD
Jan chose this because it is such a satisfying meal, it is easy to make and it reheats well for those people want it for takeaway to have later.
Pea and Ham soup is a classic, and may well be one of those dishes for a prize: Best YamDaisy Pea and Ham Soup! Imagine the battle as different chefs present the Pea and Ham Soup that stars with their customers which one gets the prize for that year!
CHICKPEA CURRY WITH RICE
Yum! There are so many chickpea curries, I have several favourites in my books. I have also, quite recently, discovered just how lucky we are in Australia to have beautiful large fresh chickpeas grown up by the Ord River in the Kimberleys. They are delicious and notably easier to cook. But, ofcourse, any chickpea is delicious with its comforting, nutty, satisfying flavour. The stew I made (so that I could illustrate this post!) is based on a Moroccan Recipe called "The Chicken that flew". The idea is that this is what you make if you haven't got chicken.
This is such a great dish for the YamDaisy Cafe, tasty, conforting, and full of all the norurishing things to keep people going through the day. It is a straightforward recipe for the Chef/Manager and would please most people with food restrictions.
Here is the recipe for trying at home:
150g (1 cup) of dried chickpeas, soaked
Boil in a litre of water with a pinch of crushed saffron filiments until just cooked: 35 minutes, or 8 minutes in a pressure cooker.
Add a medium onion, sliced,
500g of cubed vegetables: sweet potato, potato, carrots
2 tbsp of olive oil
2 tsp of spice mix: I use Ras Al Hanout but you could use your favourite curry powder and also as much as you want. Infact, this is delicious without the extra spices.
Salt to taste.
Stir and simmer a further 15 minutes or so until the vegetables are cooked (sweet corn can be addeed five minutes before the finish) and the water has evaporated to leave a lovely gravy.
Serve sprinkled with chopped coriander on steaming rice.
Part 2 of Jan's menu is coming next and will cover her final two dishes.