| Cooking Menu | Cod and spinach (serves 4) |
|
4 large pieces of cod, 1400g tin of chickpeas, 250g spinach, 1 mug basmati rice, 1/2 cucumber, 1 lemon, 1 onion, 1 garlic clove, 100ml plain yogurt, 3 cardamom pods, 4 cloves, 1 teaspoon cumin seeds, 6cm stick of cinnamon, half teaspoon each of: black mustard seeds, turmeric and fennel seeds, 3 tablespoons of vegetable oil and a little salt. |
|
| Preparation: |
Drain and rinse the chickpeas. Peel and chop the onion and the garlic clove into fine pieces. Wash the spinach and chop it roughly Grate the cucumber Cut the lemon into quarters. |
| Cooking: |
Sauté the onion in oil for about 10 minutes, don't allow it to go
brown. Add the cumin, cinnamon, cloves, cardamom pods, fennel and
mustard seeds and turmeric, and cook for another 2 minutes. Add
the rice and stir to coat it in oil. Add enough water to cover
everything and cook for 10 minutes with the lid on.
Blanch the spinach in boiling salted water for a few minutes
until it is tender then stain it. Squeeze the cucumber to remove
the juice and throw away the juice. Add the yogurt and garlic to
the cucumber. |
|
Preheat the oven to 200C/Gas 6. Place the cod pieces on a roasting
tray, coat with oil and a small amount of salt & pepper. Bake
for around 10 minutes.
Add the chickpeas and spinach to the rice pot. |
|
| To serve: | Use the rice pot as the base and place the cooked cod on top. Place the cucumber and lemon quarter alongside. |
