Polly Markus - 3 dinner recipes
We’re excited to share with you Polly Markus’ 3 dinner recipes with you.
Polly, like many of us, has found comfort in rituals that ground her during turbulent times. Polly’s a commercial leasing agent - but she’s always been a foodie, she’s been cooking for as long as she can remember. In her early twenties, she travelled the globe cooking for private charters and immersed herself in the wealth of global culinary practices.
Polly’s taken this time to launch her own little pocket on the internet, Miss Polly’s Kitchen, a home for her family and friends to find tried and tested food recipes that are nutritious but most importantly, scrumptious.
Vege korma recipe
Ingredients —
1/2 large brown onion - finely chopped
3 garlic cloves - finely grated
3cm piece of ginger - finely grated
120g fresh tomatoes - diced
1/2 an eggplant - cut into small cubes
1 Zucchini - cut into cubes
150g cauliflower - cut into small bite size pieces
1/2 cup of peas
5 button mushrooms - diced
80g roasted cashew nuts - chopped
1/3 cup vegetable stock
400ml coconut milk
Handful of coriander
1/2 cup of plain greek yoghurt
Good pinch of salt
Spices
1.5 teaspoons of curry powder
1.5 teaspoons turmeric
1.5 teaspoons garam masala
Method —
1. Start off with prepping and chopping all of the vegetables above.
2. In a large pot, using a good glug of olive oil lightly fry the onion for around 5-7minutes.
3. Add the grated garlic and ginger and cook for 3 minutes. Add more olive oil if needed.
4. Put the turmeric, garam masala and curry powder into the pot, mixing together for around a minute until fragrant and then add the tomatoes in and stir for 4 minutes.
5. Pour in the coconut milk and stir through. Once combined add the vege stock and let it simmer.
6. Add your eggplant and cauliflower, cover & cook for 10 minutes
7. Now add the chopped mushrooms, zucchini and half of the cashews. Simmer together for 6 minutes. Then add the peas for a further 2 minutes.
8. Removing the pot from the heat, add in the yoghurt and combine. Sprinkle with the coriander and cashews to serve.
I would recommend serving this Korma with steamed rice and a garlic naan or roti.
This recipe serves 3 saucettes.
Eggplant and prawn pasta
Ingredients —
1 brown onion - diced
6 cloves of garlic
1 anchovy fillet
Large handful of basil
Handful of Italian parsley
A good pinch or two of chili flakes (depending on your spice tolerance)
1 aubergine
Cooking olive oil
1 x 400 g tin of cherry tomatoes tomatoes
Dash of balsamic vinegar
1/2 punnet of fresh cherry tomato
125g dried spaghetti
180g Prawns - thawed
Lemon rind of half a lemon
Extra virgin olive oil to serve
Method —
1. Finely dice the onion and 4 of the garlic cloves. Chop your herbs and cut the aubergine into 1cm cubes
2. Mince the other 2 garlic cloves & combine this in a bowl with your raw prawns and the lemon zest.
3. Heat the pan & using a generous glug of oil, place in the anchovy, onion, garlic and cook for a few minutes until soft. (the anchovy will disintegrate)
4. Add in the chopped parsley, half of the basil, chilli and aubergine to the mix, keep stirring for around 4-5 minutes. (If anything is sticking to the pan use a dash more oil)
5. Now add the tin of cherry tomatoes, a dash of balsamic, season & let it simmer for 20 minutes.
6. Cook the pasta according to the packet instructions.
7. Meanwhile, when the pasta has five minutes of cooking time remaining, get a separate pan on a high heat, add some olive oil and flash fry your prawns for a minute on each side. Remove off the heat.
8. Drain the pasta and then stir it through the sauce.
9. Divide the pasta between the plates and top with your garlic prawns, & remaining basil leaves.
This recipe serves 2 saucettes.
Sushi
Ingredients —
Sushi Rice - recipe below
300g raw salmon - sliced
200g Raw Prawns - poached in water for 2 minutes
1/2 a Cucumber - sliced into batons (remove seeds)
2 Avocados - sliced 1cm thick lengthways Nori Sheets (seaweed) Spicy mayo with a dash of sesame oil
Method —
1. Place a sheet of nori shiny side down on your bamboo sushi mat.
2.Evenly spread rice over the nori while leaving space at the top of the sheet. (So the rice doesn’t stick to your hands - keep fingers wet using a small bowl of water next to your station)
3. Place your filling ingredients near the centre (slightly closer to the bottom end)
4. Tuck your thumbs under the bamboo and lift the edge up over the filling toward the centre.
5. Curve the rest of your fingers over the bamboo mat & using medium pressure press along the length of the "log." This will ensure the rice & filling are pressed together nicely, keeping your roll nice and tight.
6. With your fingers, wet the top edge of the nori & roll the sushi away from you until you've rolled past the far edge. Using medium pressure, press it all together.
7. Using your sharpest knife, slice the roll in half & then cut 4 pieces from each half, (make sure to use damp cloth & wipe the knife in-between each slice)
Should make around 9-12 rolls depending how much rice you use in each.
