Cooking with Keema

Rather excitingly I’ve been asked to design my own Keema dish to be entered into a competition. I’m sure I won’t win the competition, but hey, little old me has been asked to do something cookery related. With my track record of cooking this suggests that I’m improving!

Anyway, like me, you’re probably wondering what Keema actually is: Keema is inspired by South Asian cuisine and is used all over the world quite often as a base for many recipes. Its made with lamb mince and spices and is easy to cook. Surprisingly so, because on my first attempt I was simultaneously having a phone conversation, looking after the kids and cooking…

This is the recipe for Lamb Keema:

Serves 4

Preparation Time: 20 minutes
Cooking Time: Under 40 minutes

Ingredients:
450 g lean lamb mince
2tsp sunflower of vegetable oil
1 large onion
2 garlic cloves peeled and finely chopped
1 x 2.5cm piece of fresh root ginger peeled and finely chopped
1-2 green chillies, deseeded and finely chopped
2tsp ground cumin
3 tbsp garam masala or medium curry powder
4 medium potatoes, chopped
5- 10 ml white sugar
2 tbsp tomato puree
salt and freshly milled black pepper
4 oz frozen peas
large handful of freshly chopped coriander

Method:
1. Heat the old in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.

2. Add the ginger, chillies, cumin and garam masala or curry powder. Cook over a moderate heat for 1- 2 minutes, stirring occasionally.
3. Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar tomato puree and bring to the boil. Season, reduce the hear and cook uncovered for 20- 25 minutes, stirring occasionally. Add a little water, if needed.

4. 10 minutes before the end of the cooking time add the peas.
5. Garnish with the coriander and serve with flat or naan bread, plain basmati rice or poppadoms and a selection of relishes.

Earlier this year Stacey Solomon met up with Indian chef Nisha Katona and learnt how to cook it. This is a really interesting video as it not only shows you how to cook and more importantly when Keema is cooked, but there is also a discussion about how to tailor it for kids. I’m converted, if you give it a go i’m sure you will be too. Keema is REALLY yummy, without doubt it will become a family basic regular dish.

Disclaimer: I was sent a kit to learn how to cook Keema from EBLEX

Cooking Masterclass: Rock Cake Recipe

Rock Cakes are an ideal recipe for toddlers, they require lots of ‘direct’ contact with the ingredients and can be moulded into all manner of fun shapes.
This recipe is based on an old Good Housekeeping cookery book, but I have adapted it a bit to our tastes. It will make about 16 rock cakes, but this all depends on how big or small your toddler chooses to make them!

  • Heat the oven to 180 degrees
  • Grease a non stick baking tray
  • Measure 8 ounces of self raising flour and put it into a bowl
  • Measure 4 ounces of butter and put that in the bowl with the flour
  • Get your toddler to rub the flour and butter together using their (washed) hands
  • The mixture should resemble breadcrumbs
  • Measure 4 ounces of sugar and add this to the bowl with the above and mix
  • Measure 3/ 4 ounces of sultanas ( the recipe book suggests mixed fruit, but we prefer sultanas and sometimes add glace cherries)
  • Add the sultanas to the mixture along with a pinch of salt
  • Then we add one teaspoon of cinnamon, (however you can add half a teaspoon of mixed spice and half a teaspoon of nutmeg instead if you wish)
  • Add a beaten egg and some milk to the mixture and get your toddler to use a spoon to mix it all up, so that it becomes doughy and mould-able
  • Now the really fun part; one toddler handful equals one cake. Get them to mould it however they want and place them onto the greased tray
  • Place them in the oven at 180 degrees centigrade for between 15- 20 minutes

Enjoy them hot with some clotted cream, custard or just on their own…

Cooking Masterclass 4; Pumpkin Soup


Halloween is coming up, there’s tons of pumpkins out there in the shops. Annabel Karmel would tell you to roast them. I say soup all the way. Until I had kids I didn’t even know how to make soup. Now I realise its easy if you cut a few corners and use low salt vegetable stock cubes.

  • Peel a 1 kg pumpkin (this is about £1.50 worth in the shops). Peeling pumpkins is hard work, best try to get someone else to do that whilst you;
  • Chop an onion
  • Crush a garlic clove
  • Put 1.5 ounces of butter into your saucepan and melt gently use this to fry the onion and garlic until soft.
  • Once the pumpkin is peeled, remove all the seeds and chop it into tiny pieces
  • Put the pieces of pumpkin into the saucepan and toss them with the butter, garlic and onion until soft for about 5 minutes
  • Add to this 1 and a half pints of vegetable stock. I use Kallo low salt organic stock cubes as I’m lazy.
  • Add half a teaspoon of ground Ginger. You can also add some lemon juice and some bay leaves if you are feeling extravagant (I don’t often and it doesn’t seem to make a great deal of difference)
  • Boil this mixture then turn down and simmer for about 25 minutes until the pumpkin is tender
  • Then puree/ blend the mixture
  • Add half a pint of milk to the mixture
  • Reheat, add salt and pepper as you like.
  • Serve with a whirl or dollop of Natural Yogurt and some fresh crusty bread
  • This will make enough for four people. It can be divided in two and frozen at the point prior to putting the milk in.

Enjoy

Cooking Masterclass 3: Cornflake Cakes


Being a domestic goddess is hard. So how about some cakes which will not only keep the kids occupied, but they will also eat? These cakes are very very sweet and sticky, but hey, I never pretended to be Delia Smith or Annabel Karmel and we did make them at Brownies in about 1982! This makes lots, so you might want to halve the recipe if you aren’t feeling incredibly hungry for gooey, sweet sticky yummyness.

You need;
200 grams Dairy Milk Chocolate (or any other type of choc you fancy)
100g butter
6 tablespoons of golden syrup
150 grams of Cornflakes
Packet of cake cases

Then its simple;
Melt the butter, chocolate, and syrup all together in a saucepan over a low heat. Take off heat and put into a bowl.Mix together with the cornflakes. This will keep the kids occupied for hours! Get them to spoon individual portions into the cake cases. Put them in the fridge. EAT, feeling a bit smug as they do have a healthy element to them, after all, they contain cereal.

Cooking Masterclass 3: Cornflake Cakes


Being a domestic goddess is hard. So how about some cakes which will not only keep the kids occupied, but they will also eat? These cakes are very very sweet and sticky, but hey, I never pretended to be Delia Smith or Annabel Karmel and we did make them at Brownies in about 1982! This makes lots, so you might want to halve the recipe if you aren’t feeling incredibly hungry for gooey, sweet sticky yummyness.

You need;
200 grams Dairy Milk Chocolate (or any other type of choc you fancy)
100g butter
6 tablespoons of golden syrup
150 grams of Cornflakes
Packet of cake cases

Then its simple;
Melt the butter, chocolate, and syrup all together in a saucepan over a low heat. Take off heat and put into a bowl.Mix together with the cornflakes. This will keep the kids occupied for hours! Get them to spoon individual portions into the cake cases. Put them in the fridge. EAT, feeling a bit smug as they do have a healthy element to them, after all, they contain cereal.