'The Wellok'

Trim up your potatoes and wash them and cut them roughly into reasonable sized squares and add them to a large saucepan of cold water, mix to a paste the 3 vegetable stock cubes and add to the saucepan and put on cooker. Heat Remove the skin from the swede and cut into small peices and add. Wash and trim the ends from the parsnips and chop them and add to the saucepan. Trim the ends of the celery and chop into small peices and add. Add a large bayleaf Flatten the lemongrass with a rolling pin or the flat back part of a clean kitchen utensil and add. Remove the skins from the cooking apples and core them, put them into a blender to mulch them up or carefully grate them into a seperate bowl and then add them. Remove the seeds from all of the capsicum peppers and chop them and add them too. Add 1-2 heaped tbsp of dry curry leaves and a bay leaf Remove the skins from the onions and chop them finely and add them, then do the same with the garlic. Use a garlic crusher if you can or chop very very finely. Remove the skin from the ginger and grate the ginger onto a plate and add to the saucepan. Add more water if you need to (hot/boiled from a clean descaled kettle). Use a rinder and scrape the lemon rind/zest onto a plate and add, then extract the juice of the lemon and add that too. Get a generous tablespoonful of dried hot pepper whole and try to gently chop on chopping board but be careful with the seeds if you have pets or children or add whole to the saucepan. Bring the whole lot slowly to a boil and then reduce heat and simmer. Keep on a reasonably high medium heat simmer, try not to add far too much water if you can help it, but keep eye on heat. Do not allow to boil over. Finely chop 5 dried anchovies (as per the photo) and add. After maybe 25 minutes add a large cup or mug full of washed brown rice. Bring to the boil again. Simmer on high medium heat for further 25 minutes until the rice is also cooked. Cooking the rice seperately may not reduce the cooking time. Total cooking time certainly up to an hour but maybe less if all ingredients are fresh. My swede was a bit on the solid side because i wasn't sure how best to use it for a while. Add some salt and pepper to suit your own taste (not too much). Do not eat the bayleaf or the lemongrass.


As i said, one of the things about this recipe too, for those who are not keen on anchovies, if i hadn't told you there were anchovies in it as an ingredient, you would not realise it if you tasted the recipe. You would just think what a great taste i am certain.

Possibly a great way also of actually introducing someone to anchovies?


Photos below, dried anchovies and same finely chopped.

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