Granna's Kitchen

Denham Herft

Description

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Sujets

• Slow Cooking
• Cooking Methods
• Cooking
• Cuisine par méthode

Informations

• Publié par: Xlibris AU
• Date de parution: 25 novembre 2019
• Nombre de lectures: 0
• EAN13: 9781796006438
• Langue: English
• Poids de l'ouvrage: 63 Mo

Extrait

Author anp ‘hanpyman in the kitchen’ Denham Herft was born in Melbourne, shortly after his Parents mape the move Permanently from Sri Lanka to Australia in 1968. The Herft family incluping Denham’s Parents, 3 siblings, their Partners, a beautiful paughter anp many nieces anp nePhews all call Queenslanp home topay. Denham loves the kitchen, esPecially when cooking uP a goop Sri-Lankan curry, sambols, chutneys, Pan rolls, PaPPapum’s anp of course anything that satisfies that sweet tooth! Denham’s love for cooking peveloPep over the years unper the nurturing hanp of his mother (also now known affectionately as ‘Granna’) anp the resultep cookbook Granna’s Kitchen ergo contains reciPes that Denham anp his immepiate family grew uP with every pay. Granna’s Kitchen is a family cookbook anp tribute to a lovep wife, mother anp granpmother who continues to receive countless comPliments anp gratitupe from family anp frienps regarping her enviable culinary skills. This giftep treasure is now yours anp it’s time for you to create some truly memorable Sri Lankan cuisine at home. Enjoy!

Acknowledgements: Author – Denham Herft; Content – Denham Herft and Caryll Herft; Photography – Denham Herft; Proof & Editing – Denham Herft, Melody Herft, Spencer Herft Copyright © 2019 by Denham Herft. 802255 All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner. Xlibris AU TFN: 1 800 844 927 (Toll Free inside Australia) AU Local: 0283 108 187 ([phone] from outside Australia) www.xlibris.com.au ISBN: Softcover 978-1-7960-0642-1 Hardcover 978-1-7960-0750-3 EBook 978-1-7960-0643-8 Rev. date: 07/18/2021

RICE DISHES YELLOW RICE FRIED RICE RICE STICKS BIRYANI

Table of Contents

CURRIES BEEF, PORK & LAMB CURRY CHICKEN CURRY FISH CURRY PRAWN CURRY

VEGETABLES YELLOW POTATO POTATO FRY DHAL/LENTILS CHICK PEAS GREEN BEAN FRY BRINJAL FRY BEETROOT FRY

SIDES & CONDIMENTS PRAWN FRY COCONUT SAMBAL MINT SAMBAL SEENI SAMBAL ONION SAMBAL ONION SALAD MIXED PICKLE DATE CHUTNEY MANGO CHUTNEY LIME PICKLE OR LEMON PICKLE MUSTARD ATCHARU

FAMILY FAVOURITES PAN ROLLS | 1 PAN ROLLS | 2 PATTIES PAPPADUMS HOPPERS STRING HOPPERS MULLIGATAWNY PITTU ROTI MASALA VADAIS MOOROOKU CUTLETS

SWEETS & FESTIVE DELIGHTS MILK TOFFEE KIRRI BATH WATALAPPAM CARAMEL

BREUDHER WHITE CHRISTMAS CHRISTMAS CAKE LOVE CAKE

RICE DISHES

YELLOW RICE

Boil your meat of choice in 6 cups of water together with other Step 1 Ingredients, removing any bones after boiling until cooked.

In a fry pan, heat together all of the Step 2 Ingredients for 5-10 minutes on a medium heat and then remove from the stove top.Wash the rice through water 10 or more times in the rice pan, until the water is clear.

Put the uncooked rice into a rice cooker with the fried Step 2 ingredients and mix in.

Add the cooked 5 cups of stock (remove most of the meat pieces first) and cook everything together in the rice cooker until ready.

STEP 1 INGREDIENTS:

✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Stock 5 Cups (Use 500g Beef/Chicken/Cut-Offs/Bones) Water 6 Cups Cloves 5 Cardamoms 5 Pods Peppercorns 10 Tumeric 1 1/2 Teaspoons Curry Leaves 3 Stems Lemongrass 1 Inch Stem Vinegar 2 Spoons

STEP 2 INGREDIENTS:

✓ ✓ ✓ ✓ ✓ ✓

Oil 2 Teaspoons Onion 1 Large Chopped Garlic Cloves 3 Chopped Curry Leaves 3 Stems Rampe (Pandan Leaf) 6 Inch Piece Salt 1 ½ Teaspoons

STEP 3 INGREDIENTS:

✓ ✓

Rice 4 Cups Basmati Stock 5 Cups