Triple Method Cooking Recipes

  Garam Masala Roasted Seasonal Veggies with Brown Butter A comforting autumn fusion that pairs earthy, spiced Indian warmth with nutty, golden French brown butter . This vibrant vegetable medley brings together seasonal produce like butternut squash , carrots, and Brussels sprouts, tossed in fragrant garam masala, cumin , and turmeric . As they roast at high heat, the edges caramelise beautifully, absorbing the warming spices. Finished with a drizzle of rich, nutty brown butter and a scattering of toasted cashews, this dish delivers an irresistible balance of cozy spice, natural sweetness, and decadent richness. Prep time: 20 minutes Cook time: 35 minutes Serves: 4 Estimated Calories: ~260 kcal per serving Ingredients For the Roasted Vegetables 500g butternut squash, peeled and cut into bite-sized cubes 300g carrots, peeled and sliced into diagonal rounds 300g Brussels sprouts, trimmed and halved 2 tbsp olive oil or melted ghee 1 ½ tsp garam masala 1 tsp ground cumin ½ tsp gr...

  Rustic Ratatouille Stack over Golden Polenta Tiers A vibrant, heart-healthy French provincial classic featuring tender layers of roasted eggplant , zucchini , bell peppers , and tomatoes simmered in aromatic herbs, served atop comforting golden polenta tiers. Prep time: 20 minutes Cook time: 40 minutes Estimated Calories: ~290 kcal per serving Serves: 4 Ingredients The Polenta Tiers: 1 cup coarse yellow cornmeal (polenta) 3 cups low-sodium vegetable broth 1 cup water 1 tablespoon extra virgin olive oil 1/2 teaspoon sea salt The Ratatouille Stew: 2 tablespoons extra virgin olive oil 1 medium yellow onion, diced 3 cloves garlic, minced 1 medium eggplant, diced into 1/2-inch cubes 1 medium zucchini, diced into 1/2-inch cubes 1 red bell pepper, cored and diced 1 can (14.5 oz) no-salt-added crushed or diced tomatoes 1 tablespoon fresh basil, chopped; 1 tablespoon fresh oregano, chopped 1/2 teaspoon black pepper Step-by-Step Instructions Cook the Polenta: In a medium saucepan, b...

S piced Lamb Shanks with Caramelised Onion Tfaya & Sherry Reduction This dish blends Moroccan and Spanish flavours. Tfaya, a slow-cooked caramelised onion and spice relish, complements the rich lamb shanks . The sherry reduction adds depth and sophisticated acidity, making this an excellent choice for a special occasion. Prep Time: 30 minutes Cook Time: 2 hours Estimate Calories: 850 kcal Serves: 4 Ingredients: For the Lamb Shanks: 4 large lamb shanks (about 1.5 kg in total) 2 tablespoons olive oil 1 large onion, chopped 2 carrots, chopped 2 celery stalks, chopped 4 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves Salt and black pepper to taste 1/2 cup dry sherry (such as Amontillado ) 2 cups chicken or beef stock 2 tablespoons fresh flat-leaf parsley, chopped Pomegranate seeds, for garnish For the Tfaya: 2 tablespoons olive oil 2 large red onions, finely sliced 1 tablespoon ras el hanout (Morocc...