When Justin Narayan's Everything is Indian was announced as the May selection for the Lambs Ear Cook Book Club, I was curious about the book without being convinced that it was one that I needed to buy so I borrowed it from the library. Before the book was even due back at the library, I had already purchased it and had it delivered as I know that we are going to be cooking out of this book in the future!
Justin Narayan was the winner of Masterchef Australia in 2021. He was born and bred in Australia and has a Fijian Indian background and this mixed background is reflected in the ideas and flavours in this book. In the introduction, Narayan ponders on the importance of food in creating connections with other people
When you first look at a recipe or think about cooking, I don't want you to think about how to make it tasty. I want you to think about how to make someone happy. Think about who you are cooking for rather than what you're cooking. Whose that person is they are more important than what you cook. Food is just a way to connect with them and make them feel something That is is how my mum and my parti (grandma) cooked.
He also talks about growing up in Australia
The recipes in this book are about me, my culture and where I come from. Food is how I relate to the world and these recipes are how I've related to the people around me. It starts with the Fijian-Indian recipes I grew up with (traditional and easy versions you can make in around 30 minutes), then it goes into all the dishes I've learned to cook growing up in Australia. It's a melting pot of cultures here - when it comes to food, I think Australia is one of the best places in the world - and that mix of cultures is part of me. It's part of who I am and its inspired me.
The three main recipes sections of the book are titled
The Family House
Love, Entertainment, Hunger, Pressure: Everything That Made Me a Cook
I Grew Up Very Confused: Maybe We're Not That Different
In The Family House we see a lot of the Fijian Indian recipes so there are a lot curries, but also recipes for roti bread, lolo bread and other dishes. Interestingly, for the Masterchef fans, Justin has shared two chicken curry recipes related to his appearances on the show. One is what he is calling The OG Chicken Curry and was the dish that he first shared with the judges on the show as his signature dish. The second curry is called The "Chicken Curry" That Got Me a Masterchef Apron. Why the "chicken curry ". Because it is served as a juicy piece of chicken breast with a chicken skin crackling, a curry sauce and cauliflower puree. It's not your normal looking curry.
In the second section we find recipes such as roast chicken, pizza, pork belly as well as Victoria sponge, caramel slice and lots of different sauces
In the second section we find recipes such as roast chicken, pizza, pork belly as well as Victoria sponge, caramel slice and lots of different sauces
In the final section, we see how everything can come together to make the familiar new. For example, there is a Green Chicken Curry Tacos recipe and a Fried Fish Sando with Curry Tartare. A sando is a sandwich - Australians have a tendency to short words and/or add sounds to the end. In this case it was both. For those with a sweet tooth, there is an amazing looking recipe for Chai Creme Brulee, as well as Dessert Tacos and Tres Leches cake which can be made either with the traditional flavours or by giving it an Indian flavour twist.
So far we have made
Curried Sausage Rolls
1 tablespoon light olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed or finely chopped
1 teaspoon ground cumin
½ teaspoon Fiji masala powder or garam masala
½ teaspoon smoked paprika
½ teaspoon chilli flakes
500 g (1 lb 2 oz) minced (ground) lamb (see tip)
½ cup (30 g) Japanese (panko) breadcrumbs
1 teaspoon salt
1 egg
2 puff pastry sheets, thawed if frozen
200 g (7 oz) tasty cheese, grated (optional)
Egg wash
2 tablespoons milk
1 egg
Seasoning
½ teaspoon chilli flakes
½ teaspoon flaky sea salt
½ teaspoon cumin seeds
To Serve
Your favourite sauce (there are no rules)
Heat the oil in a frying pan over medium heat, then add the onion and garlic and cook until the onion is lightly browned. Add all the powdered spices and chilli and cook for 30 seconds. Transfer the mixture to a bowl and let it cool to room temperature. Add the lamb, breadcrumbs, salt and egg to the bowl and massage with your hands or a spatula until you have a smooth uniform mixture. Cut or shape four even rectangles from the puff pastry (if it's store-bought, just cut each sheet in half).
Spoon a quarter of the lamb mixture along one side of a pastry rectangle, about 1 cm (½ inch) from the edge.Scatter the cheese over the lamb mixture, if using. Roll up the pastry, starting from the lamb edge, to enclose the filling. Arrange so the seam (where the pastry edges overlap) sits underneath the sausage roll log. Repeat with the remaining pastry and lamb mixture. Preheat the oven to 180°C (360°F). Line a tray with baking paper.
Meanwhile, slice each log into six even pieces for party size or in half for a meal size, then place the sausage rolls on the prepared tray. Mix the egg wash ingredients in a small bowl until combined. Ina separate bowl, combine the seasoning ingredients. Brush each sausage roll with the egg wash, then sprinkle the seasoning over the top. Bake until the sausage rolls are GBD (see page 13), about 30–35 minutes. Serve with sauce.
Tips
You can swap out the lamb mince for any other kind of mince. If you want to make these in bulk and freeze them, place the tray in the freezer after rolling. Once frozen solid, transfer to a ziplock bag and store in the freezer for up to 2 months. When you’re ready, preheat the oven to 180°C (360°F), egg wash the frozen sausage rolls, season and bake from frozen for 35–40 minutes.
Saturday - Away
Sunday - Tuscan Chicken Pasta Bake
Monday - Pizza
Tuesday - Nasi Goreng
Wednesday - Bacon, Vegetable and Risoni Soup
Thursday - Mexican Chicken and Rice
Friday - Takeaway
Curry Roast chicken with marsala roast potato and raita
Prawn Curry
Curried Sausage rolls
We have actually made the roast potato a few times, and this has now become our go-to technique of how to make roast potatoes. We don't always do the spices but the technique is a winner.
Just some of the other recipes we intend to make include
Caramel slice
Fried Eggs with Roti
Egg Curry
Potato Curry
The Caramel Slice is an example of several recipes in the book where you can either use the more traditional recipe or use the with a twist variation. In this case, the traditional caramel slice recipe of biscuit base, a caramel layer and then covered in chocolate is adapted by adding vanilla, cardamon and grated nutmeg into the caramel mixture. You then sprinkle roasted pistachios on top of the chocolate.
The Caramel Slice is an example of several recipes in the book where you can either use the more traditional recipe or use the with a twist variation. In this case, the traditional caramel slice recipe of biscuit base, a caramel layer and then covered in chocolate is adapted by adding vanilla, cardamon and grated nutmeg into the caramel mixture. You then sprinkle roasted pistachios on top of the chocolate.
The book is super colourful and easy to use. It has a great table in the front where you can say I need to cook something, let's say cooking for a crowd, and then there are a list of the recipes that you might want to use which includes recipes for tacos, Portuguese chicken, curries, lamb shanks and more
When I was thinking about which recipes to share, it had to be the Curried Sausage Rolls which got a very big thumbs up in our house. One thing I would clarifiy is that in Australia, puff pastry comes in sheets that are around 20cm square, so the size of the rectangles will be about 10 x 20cm. Also, in the recipe the instruction is to bake until GBD which stands for Golden Brown and Delicious.
When I was thinking about which recipes to share, it had to be the Curried Sausage Rolls which got a very big thumbs up in our house. One thing I would clarifiy is that in Australia, puff pastry comes in sheets that are around 20cm square, so the size of the rectangles will be about 10 x 20cm. Also, in the recipe the instruction is to bake until GBD which stands for Golden Brown and Delicious.
I didn't put the seasoning on the ones I made in this picture, just in case you were wondering.
And now, I am craving Curried Sausage Rolls. Good job I have some mince in the fridge!
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1 tablespoon light olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed or finely chopped
1 teaspoon ground cumin
½ teaspoon Fiji masala powder or garam masala
½ teaspoon smoked paprika
½ teaspoon chilli flakes
500 g (1 lb 2 oz) minced (ground) lamb (see tip)
½ cup (30 g) Japanese (panko) breadcrumbs
1 teaspoon salt
1 egg
2 puff pastry sheets, thawed if frozen
200 g (7 oz) tasty cheese, grated (optional)
Egg wash
2 tablespoons milk
1 egg
Seasoning
½ teaspoon chilli flakes
½ teaspoon flaky sea salt
½ teaspoon cumin seeds
To Serve
Your favourite sauce (there are no rules)
Heat the oil in a frying pan over medium heat, then add the onion and garlic and cook until the onion is lightly browned. Add all the powdered spices and chilli and cook for 30 seconds. Transfer the mixture to a bowl and let it cool to room temperature. Add the lamb, breadcrumbs, salt and egg to the bowl and massage with your hands or a spatula until you have a smooth uniform mixture. Cut or shape four even rectangles from the puff pastry (if it's store-bought, just cut each sheet in half).
Spoon a quarter of the lamb mixture along one side of a pastry rectangle, about 1 cm (½ inch) from the edge.Scatter the cheese over the lamb mixture, if using. Roll up the pastry, starting from the lamb edge, to enclose the filling. Arrange so the seam (where the pastry edges overlap) sits underneath the sausage roll log. Repeat with the remaining pastry and lamb mixture. Preheat the oven to 180°C (360°F). Line a tray with baking paper.
Meanwhile, slice each log into six even pieces for party size or in half for a meal size, then place the sausage rolls on the prepared tray. Mix the egg wash ingredients in a small bowl until combined. Ina separate bowl, combine the seasoning ingredients. Brush each sausage roll with the egg wash, then sprinkle the seasoning over the top. Bake until the sausage rolls are GBD (see page 13), about 30–35 minutes. Serve with sauce.
Tips
You can swap out the lamb mince for any other kind of mince. If you want to make these in bulk and freeze them, place the tray in the freezer after rolling. Once frozen solid, transfer to a ziplock bag and store in the freezer for up to 2 months. When you’re ready, preheat the oven to 180°C (360°F), egg wash the frozen sausage rolls, season and bake from frozen for 35–40 minutes.
Weekly meals
Saturday - Away
Sunday - Tuscan Chicken Pasta Bake
Monday - Pizza
Tuesday - Nasi Goreng
Wednesday - Bacon, Vegetable and Risoni Soup
Thursday - Mexican Chicken and Rice
Friday - Takeaway
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