Thai Green Curry Recipe

Thai Green Curry

Ingredients:

200g Butternut Squash, peeled and chopped into 2cm cubes
1 Onion, peeled and diced
Handful of Mangetout
Four baby sweet corn, halved
200g tin of chickpeas, drained
400g tin of Coconut Milk

Curry Paste:

2 Stalks of Lemongrass, remove the outer skin
1 Green Chili, deseeded
2 Shallots, peeled
1 inch of Fresh Root Ginger
3 Cloves of Garlic
Juice of 1 Lime and Zest
Salt and pepper to season
Half a tablespoon of oil
2 Tablespoons of Water

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Method:

Add all the curry paste ingredients and blend in a food processor until it becomes a smooth paste, then set aside.

Heat a dash of oil in large, shallow casserole dish, then add the onion and cook until it starts to caramelize. Add curry paste stir thoroughly, then bring to a simmer.

Add the butternut squash, mix through and then add the coconut milk, mix well and bring to a simmer. Cover the dish, stirring occasionally and cook for about 15 minutes or until the butternut squash is almost tender.

Add the mangetout and baby sweet corn, cook for a further five minutes.

Add the chickpeas and stir in thoroughly, cook for five minutes.

Serve with plain boiled rice, and enjoy. X

Paneer Tikka Masala Recipe

A homemade, vegetarian version of a takeaway favourite, ideal comfort food for cold, winter evenings.

paneer tikka masala

Ingredients (Serves 2):

Paneer Spices:

250g of Paneer, cut into cubes
2 tsp Garam Masala
1 tsp Curry Powder
1/2 tsp Paprika
1/2 tsp Cumin
1/2 tsp Tumeric

For Tikka Masala:

1tsp Cumin Seeds
1 tsp Paprika
1 tsp Curry Powder
2 tsp Garam Masala
1 Clove of Garlic, crushed
1 inch of Fresh Root Ginger, peeled and finely diced
1 Onion, diced
1 cup of frozen Peas
150g of Yoghurt
400g of Chopped Tomatoes

Method:

Mix spices for the paneer marinade together in a bowl, then put paneer in the marinade, stir or shake to ensure that it is evenly coated in spices.

Heat a splash of oil in a pan, add cumin seeds, when the seeds start to pop, pour in the marinaded paneer and cook on a medium heat for 5 to 10 minutes or until warm through and the spice marinade has stuck to the paneer, then set aside in a bowl.

Add a tablespoon of oil to a medium sized pan and heat. Add garlic and ginger and cook for one minute.

Add onion, the remaining spices and up to 2 tablespoons of water to make a thin paste. Simmer to reduce liquid.

Add chopped tomatoes and cook for 10 minutes, then add yoghurt and frozen peas, mixing well and then cook until liquid starts to reduce to until a thick sauce.

Add the paneer, stir in to mix and cook until warm through.

Serve with plain boiled rice and papadums.

Lentil Dhal Recipe

Ingredients (serves 2):

200g Red Lentils
1 Large Onion, finely diced.
Half inch of fresh root Ginger, grated.
2 Cloves of Garlic, crushed.
2 Tomatoes, chopped into eighths.

1/2 Teaspoon of Tumeric
1 Teaspoon of Cumin Seeds
1 Teaspoon of Mustard Seeds
1 Teaspoon of Coriander Seeds
1 Teaspoon of Mild Chili Powder
1 Teaspoon of Garam Masala

Lentil Dhal

Method:

Bring a pan of water to the boil and pour in the lentils, cook for 8-10 minutes until softened or almost cooked through. Drain excess water and set aside, leaving one ladle of drained water to remain.

Toast the mustard, coriander and Cumin Seeds in a frying pan for 3-5 minutes. Once toasted, partially crush the seeds with a pestle and mortar and then add the other spices and mix well.

Place a frying pan on a low heat, pour a small amount of oil in and once warm, fry the onion, ginger and garlic in the pan until the onion turns translucent, then add the tomatoes. Add the spices to the pan and mix well.

Add a ladle full of water from the lentil to the pan, then gradually mix in the lentils until well combined. Cook for a further 3 minutes or until the water has been absorbed or lentils have become thick.

Broad Bean and Pea Risotto

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Ingredients:

1 Cup of risotto rice

1/2 cup of frozen peas

1/2 cup of broad/fava beans (if using fresh 500g in pods: remove from pod, blanch for 2 mins in boiling water, drain then submerge the beans in cold water and remove the outer skin)

1 medium onion finely diced

500ml of vegetable stock water

1 lemon

1 tsp of fresh thyme

1 clove of garlic, crushed or finely diced

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Method:

Pour about a tablespoon of olive oil into a medium sized pan on a medium heat. Once the oil is warm, add the onion and garlic. Cook for five minutes or until the onion starts to turn translucent.

Stir in the rice, add two tablespoons of stock water and mix well. Cover the pan and bring to a simmer, stirring frequently to prevent the rice from sticking.

Once the liquid reduces, add another tablespoon of stock and add the thyme, stir well to mix through. Continue adding a tablespoon of water at a time until the rice is cooked.

Add the broad beans and frozen peas, cook for another five minutes, stirring frequently, or until the liquid has reduced.

Remove from the heat, squeeze lemon juice into the risotto and stir through. Allow to stand for a couple of minutes, stirring frequently to allow the risotto to thicken before serving.

 

Very Berry French Toast

very berry french toast
A light and fruity breakfast for summer mornings.

Ingredients: (serves 2)

500g of soft fruit (strawberries, raspberries and blueberries)

3 medium sized eggs

1 tablespoon of milk

1 tablespoon of sugar

4 slices of white bread

Method:

Remove the stem from the strawberries and cut into quarters, cut the blueberries in half, leave the raspberries whole.

Mix strawberries, blueberries and raspberries in a bowl, add 1 tablespoon of sugar and stir until the sugar starts to dissolve in the fruit juices.

Crack the eggs into another bowl, add 1 tablespoon of milk to the eggs and a pinch of salt. Whisk the eggs and milk with a fork.

Pour a splash of oil into a frying pan on a medium heat.

Coat slices of bread in the egg and milk mixture, draining the excess before putting into the frying pan. Cook each side of bread for about 2 minutes, then once lightly browned, turn over.

Spoon the fruit over the bread and enjoy.

Smashed Avocado on Toast with Poached Egg, Tomato and Spinach

Ingredients (serves 2):

2 large avocados

1 tsp diced chilli

2 fresh eggs

12 cherry tomatoes

1 large handful of fresh spinach

Squeeze of lemon juice

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This recipe was inspired by a brunch I ate in the West Village of NYC on holiday, it’s a simple and tasty alternative to a “fry-up” or cooked breakfast.

Method:

Put a small pan of water on to boil with a pinch of salt and a splash of vinegar.

Cut the cherry tomatoes in half and place in an grill proof dish. Season tomatoes with salt and pepper. Put cherry tomatoes under the grill on a medium high heat.

Scoop out the avocados, remove the stone and cut the avocados into cubes. Put into a bowl, season with salt, cracked black pepper, lemon juice and diced chilli. Mix with a fork until slightly mashed but still chunky.

Shred the spinach. 

Once the water in the pan begins to simmer, crack one egg into the water from a low height. Add the second around 30 seconds later.

Remove the tomatoes from the grill when they are softened but not charred and set aside.

Toast the bread until lightly browned.

After about 1 minute, remove the eggs from the simmering water. The egg should feel firm but with a slightly soft yolk.

To serve, spread the smashed avocado on toast and place one poached egg on top or to the side, then place the grilled tomatoes on a bed of fresh, shredded spinach to the side.

Butter Bean and Vegetable Casserole Recipe

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A simple, savoury supper for cold, winter evenings.

Ingredients (serves 2):

1 Clove of Garlic crushed

1 Medium onion diced

1 Small Butternut Squash deseeded, peeled and cut into cm cubes

1 Carrot cut into cm cubes

1 Parsnip cut into cm cubes

4 New Potatoes quartered

1 400g Tin of Butter Beans

1/2 Tsp of Dried Rosemary

1/2 Tsp of Dried Thyme

1 heaped tsp of English Mustard

1 heaped tsp of Marmite

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Method:

Pour a splash of oil into a medium sized oven-proof pan and heat on a medium heat.

When the oil is warm, add the onions to the pan and cook for about five minutes or until translucent.

Add dry herbs, garlic and cook for about 1 minute, season with salt and pepper.

Add butternut squash, potatoes, parsnip and carrot, cook for about five minutes, until the vegetables are slightly softened at the edges.

Add enough hot water to just cover the vegetables. Heat until water begins to simmer.

Add Marmite and mustard, mix well for one minute until dissolved.

Cover the pan and put it in the oven for 30 minutes at 180 Degrees Celsius. Stir every 10 to 15 mintues.

Remove the pan from the oven to add the butter beans, mix well, then return the pan to the oven for further 20 minutes. If the sauce is too watery, cook for 5-10 minutes with the lid off.

Serve with oatcakes.