TRIBE DORCHESTER.

Sometimes at tribe Dorchester,we get reeeeaaall lazy.

But not lazy enough to eat bad food.

Ms Giselle is going back to India very soon and one of her most favourite dishes is the unbelievable Rajma( red kidney bean) curry.

YOU NEED TO EAT THIS

HERE-

Ingredients

1lb kidney beans,soaked in water over night 2 medium sized yellow onions,diced 1 punet of baby yellow tomatoes 2 medium sized tomatoes,diced 4 cloves crushed garlic 2 table spoons fresh ginger 2 tablespoons roughly chopped cilantro 2 table spoons coconut oil Generous amounts of -turmeric -garam masala spice mix -cinnamon -nutmeg -cumin -salt

Ready?

1. Put all these things into crock pot. Cover with 8-10 cups of water or however much water your crock pot will allow.

2. Cook for 6 hours on low heat.

3. EAT.

4. EAT MORE.

Serve with rice & stuff

Our very first #friendbrunch was absolutely spectacular.

We look forward to sharing our recipes with the world of social media this week,making you all perpetually fungry.

#tribedorchester #framily

At Tribe Dorchester,we often need suave side dishes to accompany our snaccidental masterpieces,that are minimal effort,maximum taste.

If we need them,the chances are that you do too.

As far as zucchini boats go,these ones are pretty special. And we know. We like to eat.

Ingredients:

5 green zuccini (larger better)

1 red pepper, minced

1 spanish onion, minced

3 garlic cloves, minced

1/3 fresh parsley, chopped

1/2 cup shredded italian cheese mix

salt to taste

olive oil

red pepper flakes

ready?

phase 1

1.  Turn the oven on at the broiler setting.

2. Slice zucchini's in half lengthwise and scrape out seeds, creating shallow dept. Place open faced into baking pan then drizzle olive oil, red pepper flakes, and salt onto open zucchini's.

3. Bake for about 10 minutes until oil has soaked in and zucchini 's appear dry.

phase 2

1.While Zucchini's are cooking in the oven, mince red pepper, onion, and garlic, and throw ingredients into a well oiled fry pan. Sautee until onions are clear. Add chopped parsley and mix.

2. Remove zucchini's from the oven and turn the heat to 425 degrees.

Add the filling onto the slices. Lightly sprinkle zucchini's with italian cheese mix. Place back into the oven and cook for another 10 minutes till the cheese is melts, turns brown and is running down the sides of your oven.

In the tribe we have a few who make occasional vegan choices and those who are perennial vegans4lyf.

A kabocha-what-now? Here: http://en.wikipedia.org/wiki/Kabocha

Now before you WTF this, 1) don't knock it till you try it, and 2) the marriage of these glorious ingredients was made known us by our favorite tribe geographer.This little birdy has in recent times flown from the trees of Brooklyn to the delightful academic smoke house of the south.We dedicate this snack-ccident to her.

Ingredients

1 kabocha squash,peeled and cut into chunks 

5 medium sized red apples,peeled and sliced

1 medium sized onion

1/4 cup fresh cilantro,roughly chopped

1/4 crystallized ginger,roughly chopped

2 cans light coconut milk

2 cups water

2 tablespoons honey

1tablespoon coconut oil

Generous amounts of these spices

Curry powder

Garlic powder

Salt

Pepper

Turmeric

Nutmeg

Cinnamon

Ready?

1. In a large pot,melt the spoonful of coconut oil at a medium temperature. Add onions and a little salt and pepper and place the lid on the pot. Cook for 2 minutes till onions soften.

2. Add the spices. How much ,you ask? AS MUCH AS YOU WANT. But seriously- add about a teaspoon of curry powder,half a teaspoon of the turmeric and a few shakes of both the cinnamon and the nutmeg to the onions.Stir till onions are coated evenly with the spices and cover again for 2 minutes.

3. Pour the 2 cans of coconut milk,along with the 2 cups of water into the saucepan. Add the squash,apple,a table spoon of salt and some more of the garlic powder. Simmer for 8-10 minutes,till the squash and apples start to soften.

4. Stir in the ginger,cilantro and honey. Keep tasting the broth. It might need some more cinnamon,or nutmeg or even more garlic powder to deepen the flavor of the broth. Cook till the apples and squash soften completely. Turn off the heat.

5. Let soup cool slightly,then grab an immersion blender and purée that sucker.

It’s not uncommon for the tribe to develop big,big food crushes.

This past year, fish has been our collective culinary crush (insert images of many a puerto-rican mother rejoicing). Seriously, whats not to love about fish tacos — tiny crisped corn tortillas filled with juicy Mahi Mahi, mashed avocado,and sweet spicy slaw? This is a real summer recipe,which works well for us,cause’ we’re totally pretending it’s luau weather in Brooklyn.

This recipe is pretty easy,even for beginners. It can also be doubled and stuff to feed the hungry and the picky masses .

It all starts with a marinade...

Ingredients

marinade

1/2 lime, squeeze on top

sprinkled cayenne pepper (we used a lot because we love spicy food,okay?) 

lots of cumin

salt & pepper

2 cloves crushed garlic

taco stuffin’

1 6 oz. piece of mahi mahi (skin off)

chop up some red cabbage, about 1 cup

julienne 6 small radishes

chop 1/4 bunch cilantro

1 avocado,diced

1/2 lime

3/4 tsp honey

cayenne pepper to taste

cumin to taste

salt to taste 

1-2 tbsp chipotle mayo

Ready?

1.Take marinade ingredients and whisk together in a bowl. Submerge fish into the marinade. Put cling-wrap over bowl and and place in the fridge for 15 minutes.

SLAW TIME :

2. Throw all the stuffin' ingredients into a bowl and mix. Taste to see if more spice is needed. Mash 1 avocado in a separate bowl and set aside.

3. Remove thoroughly marinaded fish from the fridge.Place onto a heated a pan,coated with a drizzle olive oil on slightly above medium heat and. Cook for about 10 minutes, flipping only once about half way through.

4.While the fish is sizzlin’ heat corn tortillas on a separate pan with olive oil (to get the crunch factor). Cooking 30 seconds on each side will do the trick.Place tortillas in paper towels to keep warm until the fish is ready.

5.Once fish is cooked, slice into manageable chunks, then add your toppings and fish into the tortilla. HEY PRESTO.

DEFFS TO BE ENJOYED WITH A GLASS OF WHITE WINE OR YOUR FAVOURITE BEER.

Cooking time: Approx 30 mins

Tribe Dorchester harbours many a foreigner in this land.

Here,“grand finals” are called Super Bowls and vegemite is not a legitimate source of vitamin B. We believe in fusion food. Unless the original is so darn good,that everyone must know about it. Brooklyn,we would like to introduce you to the deliciously ugly cousin of the famed Australian meat pie.

Behold,America:

We have just made this mythical commonwealth lunchtime delicacy,a reality.

Ingredients

Sausage

1.5 pounds ground beef 1 large onion,finely chopped 1 bunch of fresh parsley,finely chopped 1 cup bread crumbs 1 cup sweet relish 1 cup ish of ketchup 1 egg 2 tablespoons Italian herb mixture Salt Pepper

Roll 2 cans biscuit dough Olive oil cooking spray 1/2 cup milk 1 egg

Ready?

1. Preheat oven to 375.

2. In a big bowl combine all sausage ingredients. Mix super well. With your hands. Go on. Get amongst it.

3. Grease 2 large cookie sheets with olive oil. Pop open the cans of ready made dough (one can each cookie tray) and flatten out with a rolling pin into a rectangle shape covering as much of the pan as is possible. Dough should be 1/2 an inch thick.

4. Pretend the trays are pictures. Turn them around into Portrait position and cut the dough in half right down the centre. Separate the halves. Spoon the meat mixture all the way down the centre of the dough so that it makes a sausage.Leave enough dough either side of the meat as to be able to rap the sausage up so it is completely covered in it.

5. Once the sausage rolls are made up, whisk an egg and 1/2 cup of milk together and lightly coat rolls with a pastry brush.Cut up your ready made rolls,so that each piece is roughly 3inches. Or if you want to make them difficult to easily share, don't.

6. Bake for at least 40 minutes,until the dough is golden brown.Or until the smell becomes so intoxicating that you MUST eat them.

Cooking time: approx 1 hour

Makes: approx 20

We are 2 girls from a noisy,loving,community in central Brooklyn.

We aren't from here originally but no body is.

We make a lot of food for a lot of people, a lot of the time.