Judge - Rice Cooker

Simple (and tasty!) Spinach Bhaji

• 1 Large bag of raw spinach leaves
• 2 Medium onions, chopped finely
• 4 cloves of garlic, finely chopped
• teaspoon of coriander seeds
• teaspoon of cardamon seeds
• 2 tablespoons of your favourite curry paste
• 2 tablespoons of vegetable oil
• Salt & Pepper to taste

Method

• Heat the oil in a heavy based pan with a lid
• Fry the coriander and cardamom seeds in the oil until they start to go brown
• Turn the heat down, add the onion and garlic and cook until softened and starting to colour
• Stir in the curry paste.
• Add the spinach, stir well, put the lid on.
• Stir occasionally, until the spinach has softened and taken on a glaze from the spices.
• Season to taste
• Serve, either as an accompaniment, or as a light supper with Nan bread or Chappati

Stuffed Chinese Mushrooms

Ingredients

• 15 large dried or fresh shitake mushrooms, stems removed
• 150g ground/minced pork
• tsp soy sauce
• 1tbsp oyster sauce
• 2 tsp sesame oil
• 6 finely chopped tinned water chestnuts
• tsp salt
• tsp white sugar

Method

• In a bowl, combine the pork, soy sauce, sesame oil, oyster sauce, water chestnuts, salt and sugar until thoroughly mixed.
• Spoon stuffing tightly into mushroom caps.
• Arrange mushrooms in a steamer basket, stuffing side up, over boiling water.
• Cover and cook for 30 minutes. Serve hot.