Jo’s Saag (4)


My favorite curry dish is Saag Gosht – lamb with a tomato spinach sauce. This recipe is just the saag part so is perfect as a vegetarian mean or as a side dish. When you see the amount of spinach used you may wonder how it will all fit in a casserole dish – you just have to add a bit at a time as the spinach wilts.

1 tbsp. olive oil

1 large onion – chopped

2 large cloves garlic – minced

1 tbsp. grated ginger

1 tbsp. cumin, ground coriander and garam masala

1 tsp. turmeric

20 oz. spinach

1 cup of lite coconut milk

2 cups passata (strained tomatoes)

Heat oil in a cast iron casserole dish and when sizzling add onion, turn heat down and let soften for a couple of minutes.

Add garlic and cook for a few minutes, then add ginger and cook for a few more minutes.

Add all the spices and stir and cook until you can smell them.

Pour in coconut milk and passata and then start adding the spinach and cook for 20 minutes (put lid on casserole dish in between adding spinach)



Melon with Mango Sauce (4)



So simple and is great for breakfast, packed lunch, fruit salad. All you need is one ripe mango pureed in food processor and some melon cut into bite size pieces. Place melon in bowl and spoon over the mango puree – et voila!


Salad with Peanut Sauce (4)

This peanut sauce is totally delicious and takes quite basic salad ingredients to a whole other level. It could be used with all sorts of salads or could be served warm as a sauce for chicken (think satay). IMG_1294

1 head of Romaine lettuce – chopped

1/2 English cucumber – sliced and then each slice quartered

3 large scallions/spring onions – finely chopped (white part only)

1 large stick of celery – diced

4 hard boiled eggs – quartered

Unsalted peanuts – just a few to sprinkle over top of salad

Place lettuce, cucumber, scallions and celery in a salad bowl and toss with dressing.

Top with hard-boiled eggs and sprinkle with peanuts

PEANUT SAUCE – makes more than is needed for this amount of salad

1 clove of garlic – grated

1 cup smooth peanut butter

3/4 cup lite coconut milk

Juice of 1 lime

2 tbsp. soy sauce

2 tsp. fish sauce

Process all ingredients in a food processor



Spiced Walnuts


I like nuts sprinkled on salads – peanuts, walnuts, pistachios, almonds. I also like nuts to nibble on whilst having a glass of wine. Spiced nuts take the experience to a whole other level. The interesting ingredient here is an egg white to bind the spices to the walnuts. Spiced walnuts will keep for a while in a plastic bag/container/screw top jar.

A little olive oil

1 egg white

1 tsp. cayenne pepper

1 tsp. smoked picante paprika

Pinch of salt

3.9 oz. walnuts

Drizzle a little olive oil in a roasting tin and brush with a silicone brush/paper towel so that surface is evenly oiled.

Place egg white, spices and salt in a bowl and mix together well.

Add nuts and stir so that they are all coated with spice mixture.

Place in oven at 350 degrees for 20 minutes – after 10 minutes turn them with a spatula.