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Page 10

IMPROVE YOUR TURKISH

 

Thomas of ‘Viva Solo’

Dana                               beef      

Et                                    meat     

Krom                               stainless

Vida                                 screw    

Parça                               piece       

Yeni                                 new

 

Try translating the following:

- How much is one kilo of beef meat

- Where can I find stainless screws

- Can I have five pieces, please

 

See next issue for the answers.

Last week’s translation:

 

My boat is on the hard

Benim teknem karadada

 

I need a new propeller Shaft

Yeni pervane şaft lazem

 

I go to Marmaris, I need vegetables

Marmaris’e gidiyorum, sebzeler lazem

RECIPE OF THE WEEK: ROGAN JOSH

By Derek of ‘Vellamo’ - the Scouse Chef

 

 

Ingredients

2.5cm fresh ginger, coarsely chopped

4 cloves garlic (chopped)

2 tbsp water + 140 ml water

5 tbsp oil

½ kilo Beef or lamb (cubes)

5 cardamom pods

1 bay leaf

3 cloves

5 peppercorns

½ stick cinnamon

100 grm chopped onion

½ tsp ground coriander seeds

1 tsp ground cumin

2 tsps paprika

½ tsp chilli powder

½ tsp salt

3tbsp plain yoghurt

¼ tsp garam masala

Ground black pepper

 

 

 

Method

Blend garlic, ginger and 2tbsp water into a paste, heat the oil in a pan, and brown the cubes of meat, put meat to one side. Put into the same hot oil, the cardamom, bay leaf, cloves, peppercorns and cinnamon, stir for a few seconds to fry, then add the chopped onions and fry for about 5 mins, add the garlic and ginger paste, coriander, cumin, chilli, salt and paprika and fry for another 30 secs. Add the meat and the juices, continue to fry adding the yoghurt slowly so it blends well for 3-4 mins.

 

Add the 140 ml water, bring the mix to the boil, giving the pan a good stir (including the sides), turn the heat down to low, put pan lid on and simmer until the meat is tender, stirring occasionally to prevent sticking, (you may have to add a little more water if the mix gets too thick). When the meat is tender, take lid off the pan, and bring the mix back up to the boil, add the garam masala and black pepper, stir and it’s ready!

 

Scouse Chef’s Tip of the week

When you cook basmati rice, put the required amount of rice in a pan, cover with boiling water, stir and leave for ½ hr, drain and repeat for 15 mins, drain again and put the rice into boiling salted water and cook until tender (about 5 mins), the rice will be light, fluffy and the grains separated............no need to rinse.

 

All submitted recipes from hereon in must be tried and tested by the editorial team prior to publication. Please submit  your contributions in returnable containers. The editors’ decision is final.