Taimeiken Style Curry Doria Recipes

Steps:

• Peel the potatoes, chop at least into quarters and boil until just tender.
• Drain and leave to cool.
• Meanwhile, heat half of the butter in a spacious frying pan and fry the onion and chillies for about five minutes.
• Mix the spices and water together, and then add to the frying pan along with the carrots and broccoli and the rest of the butter.
• Let cook for about ten minutes, or until broccoli starts to become tender.
• Dice the cooled potatoes into bite-sized pieces.
• Add in the peas, potatoes and tomatoes and cook for another five to seven minutes.
• Taste and adjust seasoning with salt, pepper and a bit of lime or lemon juice.
• Just before the dish is done, cut rolls in half and brush with olive oil.
• Grill until toasted.
• If you are using the tortillas, just fill and roll.

Steps:

• Place onion, garlic, ginger and chili in TM bowl chop 3 seconds/speed 7.
• Scrape down bowl, add spices and oil and cook 6 minutes/varoma/speed 1.
• Add coconut cream and broth. Blend 1 minute/speed 10.
• Add potatoes and carrots. Cook 10 minutes/Varoma/Reverse/Speed spoon.
• Place the remaining vegetables in the Varoma receptacle. Place on top of the TM bowl. Cook 12 minutes/Reverse/Speed spoon.
• Serve by putting the steamed vegetables over rice and spooning the curry over all.

Steps:

• Rinse enoki mushrooms thoroughly and cut off bottoms of stems.
• Bring a large pot of salted water to a boil and cook spaghetti al dente according to package directions.
• Meanwhile, heat the butter in a skillet over medium heat, then add chopped garlic.
• Add clams and sake. Cover the pan with a lid and steam for about 3 minutes or until the clam shells open, which means the clams are cooked.
• Add enoki mushrooms and cook until they are softened. Add cooked spaghetti and soy sauce. Flavor with salt and pepper if needed. Mix all ingredients. Discard any clams that do not open during cooking.
• Transfer to serving bowls, garnish with green onions or shiso leaves.

Steps:

• Cut the mushrooms into thin slices and the bacon into very thin slices.
• Heat 30g butter and olive oil in a frying pan.
• Add the mushrooms and bacon and fry together.
• Add the cooked rice, making sure it does not stick, then flavor with salt and pepper.
• Add the minced parsley.
• In a separate frying pan, melt butter to taste.
• Fry the minced onions without burning them.
• Add heated white sauce and mix thoroughly.
• Fry the shrimp, whitefish and scallops separately, then cut into random sizes.
• Grease a gratin dish with 10g butter.
• Transfer the fried rice, mushrooms and bacon to a serving dish, placing the fried shrimp, whitefish and scallops, then half of the Gruyere cheese on top of it.
• Put the white sauce over the whole, and with the remaining Gruyere cheese, scatter it around. Bake in a 180C oven until it browns. When the doria has browned, transfer to a serving dish.

Steps:

• Place diced carrots, onion, peppers, and garlic (not the peas yet) in a kettle with a small amount of water and curry powder. Simmer about 5 minutes until tender.
• Add zucchini, cover, and simmer 5 more minutes.
• Blend all the remaining ingredients, except the peas and garboanzos or lentils, in a blender until smooth.
• Add the blended ingredients, the peas, and the garbanzos or lentils to the rest of the vegetables. Heat and serve over rice.