Auguest 2021: Brendon D'Souza

Banana Peel Curry with Coconut Rice & Pickled Red Onion

“When someone cooks with love, the meal deserves to be celebrated. You get dressed, choose a killer playlist, and pour a glass of wine then sit down to share the magic with your loved ones.” — Brendon D’Souza

Auguest 2021: Brendon D'Souza

Hello Everyone! How’s life? It’s Brendon D’Souza from CookWithBrendon.com here. By day I work in sales and around the clock I spend the countless hours we have in lockdown doing my favourite thing – cooking for my loved ones and developing recipes for my blog.

After 6 years at my former blog Brendon The Smiling Chef, I realised there might be a space for online cooking classes and social get-togethers for like-minded foodies. After running a number of free workshops with my colleagues and friends I’m so ready to take it to the next level and open up the classes to the world. Let me know if you would like to join in the fun!

Now more than ever is the perfect time to try and find clever little ways to use up leftover bits and pieces you find in the kitchen. This curry will allow you to do exactly that, and is inspired by the flavours of Laos, Thailand, India, and Australia altogether.

Banana Peel Curry

By no means do I claim to be the creator of this dish. As I’m sure you’ve seen over your socials it gained cult status recently when Nigella Lawson wrote about it in her 2020 TV series and cookbook Cook Eat Repeat. It’s such a great way to transform something that would otherwise be destined for the bin. I was surprised to learn that banana skins are packed full of potassium so I’m hoping it’s doing that extra bit of good for my insides too.

I’ve also taken the liberty to use up some leftovers for this dish including a batch of leftover marinara sauce and some roast sweet potatoes. So you can absolutely feel free to swap out some of the ingredients for others which you may have at hand. Don’t forget to tag #CookWithBrendon so I can see your creations. Let’s cook!

Banana Peel Curry Ingredients

PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 2-3

INGREDIENTS

  • 2 ripe bananas
  • 2 medium red onion, sliced
  • 1/2 tbsp castor sugar
  • 1/4 cup rice wine vinegar
  • 1/2 cup basmati or jasmine rice
  • 1 can coconut milk
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 cup canned tomatoes
  • 1/2 tsp brown sugar
  • 1/2 cup diced sweet potato (or use regular potato)
  • 1/2 cup frozen peas (or any other fresh or frozen green veg)
  • 1 bunch coriander

METHOD

Start this recipe 1 hour before serving time.

  1. Banana Peel: Peel the bananas. Slice off the tops and tails.*
  2. Place the banana peels into a large heatproof bowl with 1/2 tbsp salt. Cover with boiling water and leave to soak for 30 mins. This helps to tenderise the skins and they will change in colour from yellow to brown which is totally fine.
  3. Pickled Onion: While the bananas are soaking. Finely slice 1 onion and place into a glass or ceramic bowl with the rice vinegar, castor sugar and 1/2 a tablespoon of salt. Give it a stir and then set aside. Repeat every 10 minutes or so while you’re making the curry and the onions will turn a vibrant pink and tenderise by the time you’re ready.

Banana Peel Curry with Coconut Rice & Pickled Onion

  1. Remove the banana peels from the soaking liquid** and pat dry with a paper towel. Slice the peels finely into batons.
  2. Coconut Rice: Place the rice into a medium heatproof saucepan. Cover with enough cold water to reach 2-cm above the level of the rice, then add the coconut milk. Place over a high heat and bring to the boil. When it is bubbling, immediately turn the heat off and pop on a tight fitting lid and let it sit there***. The rice will continue to absorb any liquid while you prepare the curry.
  3. Banana Peel Curry: Heat a medium saucepan over a low heat. Add 1 tablespoon of sunflower oil, the cumin, coriander powder, and turmeric. Cook, stirring for 1-2 minutes to toast the spices, and then add the marinara sauce****.
  4. Add 1 tablespoon of crushed ginger and the banana skins, and cook, stirring over medium heat for 5 minutes.
  5. Add 1/2 a cup of vegetable stock or water and bring to the boil. Cook for a further 5 minutes or until the banana peels are tender.
  6. Add the sweet potato, frozen peas, coconut milk, and chopped coriander stems, and cook for another 2-3 minutes or until the veggies are cooked through. Finally, add the coconut milk and stir until combined.
  7. Serve with the coconut rice and pickled onion. Enjoy!

Banana Peel Curry with Coconut Rice & Pickled Onion

Notes:

  • *These can be composted. Save the banana flesh for another use (I’m thinking everyone’s favourite lockdown banana bread!).
  • **The minerals found in the banana peels such as potassium, phosphorus and calcium, will leach into the water. You can then use this liquid fertiliser for your plants.
  • ***I use my Mum’s absorption method trick to cook my rice and it works every time!
  • ****I’ve used 1/2 a cup of leftover marinara sauce with onion in it but you could easily substitute for 1 small onion and 1/2 a cup of crushed tomatoes.

Give this recipe a try and if you do be sure to tag #CookWithBrendon in your posts when you do!

I’m trying really hard to grow @cookwithbrendon on Instagram and now TikTok so if you have a second to visit and give both a follow I’d be so grateful.

Banana Peel Curry with Coconut Rice & Pickled Onion

Photo Courtesy & Recipe Copyright © 2021 | Brendon D’Souza (@cookwithbrendon)

BON APPÉTIT

– Brendon D’Souza

myTaste.com

Auguest 2020: Brendon D'Souza

Brioche Loaf

“When someone cooks with love, the meal deserves to be celebrated. You get dressed, choose a killer playlist, and pour a glass of wine then sit down to share the magic with your loved ones.” — Brendon D’Souza

Auguest 2020: Brendon D'Souza

In the middle of typing out a fairly lengthy email at work, my phone vibrates. It’s Dad. A red box of Lowan Whole Foods Instant Dried Yeast appears on the screen. He’s finally found it! For weeks we’ve been on the hunt for a packet of dried yeast. The fourth-highest sought commodity after toilet paper, hand sanitiser, and plain flour. Not too long after the lockdown, Dad had picked up a 5kg bag of bread-making flour thinking it was plain flour. We could finally put it to good use.

As you can imagine, I jumped straight on the #BakeCorona bandwagon. Out came the Pyrex mixing bowls and measuring jug, and the plastic kitchen scale. Years ago I bought a book called Bread Revolution by Duncan Glendenning and Patrick Ryan. The pair had quit their day jobs and founded their artisan bakery The Thoughtful Bread Company so that they could ‘put a smile on people’s faces’ with bread that was lovingly crafted and shaped by hand. It’s a song that foodies have tooted for years. Making food the old fashioned way with time, love, and passion. It seemed to align perfectly with the requirements of the lockdown. We had to slow down and learn to relish in a simpler life. Spending more time surrounded with our immediate family or housemates. For most households, this included cooking more meals at home and actually having the time to sit down to a shared meal instead of eating on the go or by oneself.

Brioche Loaf

My first loaf worked out fairly well. It rose in the tin and had a light brown crust and was demolished within the hour with plenty of butter. Still, I felt I needed to give it another try. This time adding a little more olive oil to the base dough to make it more elastic. This helps to give it a longer shelf life too. I let this batch rise on the tray and scored it with a sharp knife to give the bread a chance to rise and create those perfect cuts. Another secret I learned probably by accident is that dough will continue to rise even in cold conditions. I had left a batch to rest overnight in the fridge in an oil-lined bowl wrapped in cling film. Funnily enough it had grown about four times its original size and produced one of the fluffiest loafs I think I have ever baked. A few loaves later I was adding in melted butter and egg yolks which produced a golden crumb and deep hazelnut crust. This is an adaptation of Duncan and Patrick’s white loaf.

Brioche Loaf Ingredients

PREP TIME 25 MINS* | COOKING TIME 1 HOUR | MAKES 1 LARGE LOAF (700G)

* Allow for an extra 60 to 90 minutes to proof the dough

INGREDIENTS

  • 600g strong white bread flour, plus extra for dusting
  • 125g unsalted butter, melted
  • 300 ml water
  • 3 egg yolks, plus 1 extra egg for glazing
  • 2 tsp brown sugar
  • 2 tsp instant dried yeast
  • 2 tsp salt
  • Olive oil, for greasing

Brioche Loaf Step-by-Step

METHOD

  1. Place the flour, salt, sugar, and dried yeast into a large mixing bowl. Combine the wet ingredients in a medium jug and slowly add to the dry ingredients. Combine using a whisk to form a sticky dough.
  2. Dust a clean work surface with flour. Tip out the dough and then knead for 10 minutes to form an elastic and pliable dough. You can test the dough by poking it with your finger and it should bounce back into shape.
  3. Brush a large clean mixing bowl with the olive oil. A clear glass bowl is handy so you can easily check on how the dough rises. Cover with a clean tea towel or cling wrap and set aside for 60 to 90 minutes for the first proof.
  4. Remove the covering and ‘knock-back’ the dough by gently punching it down. Turn it out onto a clean work surface and shape onto an oval. Transfer this to a loaf tin lined with baking paper. Allow the bread to proof for a second time.
  5. Preheat an oven to 230C (450F or gas mark 8). Position 2 baking racks in the centre and base of the oven. After 10 minutes reduce the temperature to 210ºC (400F or gas mark 6). Your bread goes into the top rack, and a baking dish filled 2cm high with cold water on the bottom rack. The water will steam and help the bread to rise evenly.
  6. The bread will take about 35 to 50 minutes to cook. You’ll know it’s done as your kitchen will suddenly be filled with an incredibly rich yeasty aroma. The top of the loaf will be golden and the loaf will sound hollow when tapped.
  7. Remove from the oven and allow to cool. Once cool enough you can remove the loaf from the tin.
  8. Slice thick and serve with butter or your favourite spread. Enjoy!

Brioche Loaf

Brioche Loaf

Photo Courtesy & Recipe Copyright © 2020 | Brendon D’Souza (@brendonthesmilingchef)

BON APPÉTIT

– Brendon D’Souza
Follow me on Instagram at @brendonthesmilingchef

myTaste.com

Auguest 2016: Brendon D'Souza

Spinach, Broccoli & Thai Green Curry Soup

Hi Foodies, it’s so exciting to be able to share a recipe with you via Amcarmen’s Kitchen and I want to say a big thank you to Allison for organising such a wonderful global blogging experience. Last year, I was able to cook and collaborate in the same kitchen with Allison, where were exchanged some delicious recipes. If you haven’t had the chance to read them, here are the links to my Giant Chocolate Chip Cookie and Cookies & Cream.

My friends call me a chilli fiend. I can’t help it, I am after all Indian. I just love the pungency and zing it adds to soups, curries and stews. I created this recipe on one of those cold winter Sydney evenings when feeling a little bit under the weather. It’s packed full of delicious super greens, fragrant herbs and spices that will help to reinvigorate your senses. Make a big batch and pack it for work the next mayor freeze in snap-lock bags for 1-2 months.

Spinach, Broccoli & Thai Green Curry Soup Ingredients

PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 3-4

INGREDIENTS

For the green curry paste

  • 1 large garlic clove, peeled
  • 5cm piece of ginger, washed
  • 2 spring onions
  • 1 bunch coriander, washed, roots and stems scrubbed
  • 1 bunch Thai basil, washed (optional)
  • 2 tbsp cumin powder
  • 1/2 tsp turmeric powder
  • 2-3 small green chillies

For the soup

  • 2 tbsp sunflower oil
  • 1 cup firmly packed English Spinach, washed and finely chopped
  • 1 broccoli, cut into florets, stem diced
  • 1/2 cup coconut milk
  • Lime wedges
  • Extra coconut milk, to serve

METHOD

  1. Roughly chop the garlic clove, ginger, spring onions, coriander leaves, root and stems, and Thai basil. Place these and the remaining ingredients into a blender along with a 1/4 cup water. Blitz to form a smooth paste. You may need to add some more water to help the mixture along.
  2. Heat the sunflower oil in a large saucepan over medium heat. Add the curry paste to the saucepan and cook, stirring occasionally until fragrant. Add the spinach and broccoli and season with salt and pepper to taste. Add 1L cold water and cook over medium-high heat for 10 minutes or until the broccoli stems are tender and the spinach is wilted. Allow to cool.
  3. Purée the mixture using a stick blender, then return to the heat and add the coconut milk. Allow to heat through. Serve with lime wedges and a drizzle of coconut milk. This soup goes really well with turkish borek or spinach and ricotta triangles.

Spinach, Broccoli & Thai Green Curry Soup

For more tasty recipes and Sydney food adventures head to www.brendonthesmilingchef.com

About Brendon
I’m a food writer, blogger and passionate home cook living and working in Sydney. By day I work at one of the world’s fastest growing premium restaurant delivery services, and by night I cook, style and photograph recipes for my award-winning recipe blog. I really can’t stop smiling, believe me, I’ve tried and probably lasted 2 seconds. Sharing food, stories and recipes with family and friends makes me happy, which is exactly why I created “Smiling Chef”. I often try to include a selection colourful vegetables in my cooking, for both it’s nutritional benefits, and the fact that it makes such great #foodporn for Instagram. Get in touch if you need #instaworthy shots of your restaurant or cafe food for your website and social networks. I’m also keen singer and pianist and also love street and landscape photography – see more at @my_omd_and_me.

Instagram: @brendonthesmilingchef/ @my_omd_and_me
SnapChat: bthesmilingchef
Facebook: brendonthesmilingchef
Twitter: bthesmilingchef

Recipe Copyright © 2016 | brendonthesmilingchef

Happy cooking and keep smiling,

Brendon D’Souza:)

myTaste.com