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Carrot and Coriander Soup

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 lb (900 g) carrots, peeled and chopped
1 tablespoon coriander seeds
1 oz (25 g) butter
1 small clove garlic, crushed
2 pints (1.2 litres) chicken or vegetable stock
3 tablespoons chopped fresh coriander, plus 6 small sprigs, to garnish
3 tablespoons crème fraîche
salt and freshly ground black pepper

Cooking Instructions

Begin by dry-roasting the coriander seeds in a small frying pan over a medium heat, stirring and tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now tip them into a pestle and mortar and crush them coarsely.

Next, heat the butter in a large saucepan, then add the chopped carrots, garlic and three-quarters of the crushed coriander seeds. Stir the carrots in the buttery juices and crushed seeds, then cover the pan and let the vegetables cook over a gentle heat until they are beginning to soften – about 10 minutes.

Next, add the stock and season with salt and pepper and bring everything up to the boil. Then reduce the heat to low and simmer for a further 15-20 minutes, partially covered, or until all the vegetables are tender. Leave the soup to cool a little, then you can liquidise the whole lot in batches (a large bowl to put each batch in is helpful here). After that, return the purée to the pan and stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche. Re-heat the soup, then taste to check the seasoning and serve in warmed bowls and garnish each one with a swirl of crème fraîche, a sprinkling of the remaining toasted coriander seeds and a sprig of fresh coriander.

Cauliflower with Ginger and Coriander

Saturday, January 1, 2005 at 09:20PM
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Ingredients

Serves 4
4 tbsp olive oil
1.25 cm (1/2?) piece of fresh root ginger, finely chopped
1 large cauliflower, cut into florets
Salt and freshly ground pepper to taste
4 tsp fresh coriander, finely chopped
Juice of one lemon

Cooking Instructions

  1. Heat oil in a pan and add ginger. Stir for about 10 seconds.
  2. Add the cauliflower and season well.
  3. Cover and cook over medium heat for about 2-3 minutes, or until cauliflower is tender but still crisp.
  4. Uncover and add coriander and lemon juice. Mix well.

Herbs - Tips

Saturday, January 1, 2005 at 09:20PM
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Basil

Stir into chopped fresh tomatoes with a dash of olive oil for a delicious bruschetta topping.
Sprinkle over pizzas, roasted vegetables or tomato soup.
Add to tomato sauces for pasta.
Mix with olive oil, tomato purée and garlic to make a salad dressing.
Bake whole baby courgettes in olive oil, chopped tomato and Basil.

Chives

Add Chives to cooked dishes at the last minute to preserve their delicate flavour.
Stir into mashed potato with a little butter and grated cheese.
Stir into cheese sauce at the end of cooking for a delicate flavour.
Sprinkle onto scrambled eggs, omelettes, quiches and potato salad.
Sprinkle over salads and soups as a great garnish.
Stir into soured cream for a tasy dip.

Coriander

Stir into chopped tomatoes with a little lemon juice and garlic for a refreshing salsa.
Great in Mexican dishes such as chilli con carne.
For an Indian raita, stir chopped or grated cucumber, Coriander Leaf, salt and pepper into natural yoghurt.
For a Thai style dressing mix warm creamed coconut with lemon juice and stir in Coriander Leaf, Crushed Chillies and chopped spring onions.
Stir Coriander Leaf, Parsley, fresh green chillies, Garlic and onion into cooked rice to make Mexican arroz verde.
Add Coriander Leaf to breads, stuffings and sauces and sprinkle over spicy or creamy dishes at the end of cooking.

Dill

Stir into a white sauce before serving.
Sprinkle over fish with some lemon juice before grilling.
Stir through cooked new potatoes or carrots with a knob of butter.
Mix with olive oil, vinegar, mustard and honey as a dressing for salmon.
Use Dill as a refreshing alternative to parsley in omelettes, quiches and salads.

Marjoram & Oregano

Add to cream, white wine, stock and chopped onion for a creamy herb sauce for chicken or pork.
Sprinkle olive oil, lemon juice, salt and Marjoram over chicken or lamb before roasting or grilling.
Sprinkle onto roasted vegetables.

Mint

Mix with vinegar and a little sugar to make mint sauce for roast lamb.
Sprinkle onto peas and new potatoes, together with a knob of butter.
Stir into cooked couscous with olive oil, lemon juice, salt and pepper.
Sprinkle Mint onto green salads.
Add to yoghurt with diced cucumber for a refreshing raita dip.

Parsley

Combine with breadcrumbs, grated cheese and garlic, then spoon into flat mushrooms, drizzle with olive oil and bake until golden.
Mix with butter and lemon juice, then stir into cooked vegetables and new potatoes.
Stir into white sauce just before serving.
Stir fry carrots in a little butter and add garlic and Parsley.
Delicious with fish.
Sauté mushrooms in butter, garlic and a good tablespoon of Parsley.

Rosemary

Sprinkle onto lamb or pork before roasting.
Sprinkle onto potatoes and parsnips before roasting.
Make a rich red wine, orange and Rosemary gravy for lamb or duck.
Sprinkle Rosemary over barbecue coals for an aromatic smoky flavour.
Rosemary makes a fresh and flavoursome marinade for meats and oily fish together with olive oil, Garlic and lemon juice.

Sage

Add to finely diced apple and minced pork for tasty meatballs.
Add to apple sauce for more flavour.
Mix with breadcrumbs, chopped onion and butter for a really tasty stuffing.
Sprinkle over pork or chicken before roasting.
Combine with grated cheese and breadcrumbs as a topping for grilled fish.
Add to sausage and leek casserole for extra flavour

Tarragon

Make quick sauces for chicken, fish or pasta by stirring into cream and white wine or into savoury white sauce.
Stir into creamy chicken or turkey soup.
Sprinkle over glazed carrots for a distinctive flavour.
Sprinkle into omelettes or salads.

Thyme

Combine with grated lemon zest, crushed garlic and butter, then spread over chicken breasts and wrap in Parma ham before cooking.
Add to casseroles and stews, such as Irish stew or Lancashire hotpot, for a warm, aromatic flavour.
Sprinkle over roasted vegetables or potatoes.
Marinate chicken or fish in olive oil, lemon juice and Thyme before grilling.

Vegetable Chilli

Thursday, February 12, 2009 at 02:48PM
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Ingredients
100g Puy lentils or green lentils
1 medium onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 parsnip / turnip peeled & grated
1 medium carrot, grated
1 tablespoon vegetable oil
1 tin tomatoes
1 tablespoon tomato puree
1 tablespoon balsamic vinegar
200g kidney beans
1 fresh or dried chilli, deseeded and finely chopped - adjust to suit your taste
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon yeast extract or 1 stock cube
Handful fresh coriander leaves, chopped

Method
1. Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
2. Heat the oil in a deep frying pan and saute ½ the onion, garlic, carrot and parsnip / turnip for 10 minutes.
3. Add the chilli, ground coriander seeds and cumin. Cook for 2 minutes.
4. Roughly chop the tinned tomatoes and add to the frying pan with the tomato puree, balsamic vinegar and yeast extract / stock cube. Mix well.
5. Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
6. Add the kidney beans and heat through. Finally add the chopped coriander leaves.

Serve with brown rice and a garnish of natural yoghurt.

Cauliflower, Egg & Potato Curry

Tuesday, April 27, 2010 at 06:38AM
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Ingredients

  • 3 tbsp vegetable oil
  • 1 large onion, peeled and diced
  • 1 plump red chilli , seeds removed if you want, finely chopped
  • thumb-sized piece of root ginger, peeled and grated
  • 2 large waxy potatoes (such as Desirée), peeled and cut into bite-sized chunks
  • 2 tbsp curry paste (Patak's Cumin & chilli is good)
  • 1 medium cauliflower, broken into florets
  • 400ml can coconut milk
  • 6 hard-boiled eggs, halved lengthways
  • 2 tbsp toasted flaked almonds (optional)
  • large handful of roughly chopped fresh coriander
  • 4 garlic cloves, finely chopped

Method

  1. Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
  2. Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
  3. Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
  4. Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.

Chinese Style Pak Choi

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 heads of pak choi
2 tbsp olive oil
½ glass red wine
1 tsp red wine vinegar
2 spring onions, trimmed
1 red pepper, sliced
2 tbsp olive oil
1 wedge of lemon
handful of coriander
1 tsp sugar

Cooking Instructions

  1. Braise the pak choi in the oil, wine and vinegar for 6-8 minutes, turning occasionally.
  2. Blanch the spring onions in boiling water for one minute to soften.
  3. Wrap the spring onions around the pak choi.
  4. In a pan, heat the oil and sauté the pepper slices for 3-4 minutes.
  5. Add the lemon wedge, coriander and sugar.
  6. Season and serve with the pak choi and sauce it was braised in.

Pumpkin Soup with Bacon Bits

Saturday, January 1, 2005 at 09:20PM
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Ingredients

medium onion
50g butter/olive oil
2 plump cloves garlic
900g pumpkin
1 tbsp coriander seeds
2 tsp cumin seed
2 small dried chillies
1 litre chicken/veg stock
4 rashers smoked bacon
100ml single cream/cream fraiche

Cooking Instructions

  1. Peel and roughly chop the onion. Melt the butter in a large, heavy-based saucepan and cook the onion and the garlic, peeled and sliced, until soft and translucent. Meanwhile, peel the pumpkin, remove the stringy bits and seeds and discard them with the peel. Chop into rough cubes and add to the onions. Cook until the pumpkin is golden brown at the edges.
  2. Toast the coriander seeds and cumin in a small pan over a low heat until they start to smell warm and nutty - about 2 minutes. Keep the pan to one side for later. Grind the roasted spices in a coffee mill or pestle and mortar. Add them and the chillies to the oniions and pumpkin. Cook for a minute then add the stock.
  3. Leave to simmer for 20 minutes or so until the pumpkin is tender. Fry the bacon in the pan in which you toasted the spices. It should be crisp. Cool a little then cut up into small pieces. Whizz the soup thoroughly in a blender or food processor till quite smooth.
  4. Pour in cream or cream fraiche and taste for seasoning, adding salt and pepper as necessary.
  5. Return to pan, bring almost to the boil and serve, piping hot, with bacon bits scatted on top. 

Aubergine & Spinach Vegan Curry

Monday, November 9, 2009 at 03:42PM
Filed in: Diary Recipes
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Ingredients

For the curry

  • 4 large aubergines
  • 1 large onion
  • 1 large bag of spinach
  • 3 tins of chopped plum tomatoes
  • 1 bunch of coriander
  • vegetable oil
  • 4 cloves of garlic

For the spices

  • 2 tsp of ginger powder
  • 2 tsp of cumin powder
  • 2 tsp of garam masala powder
  • 1 tsp of tumeric powder
  • 1 tsp of chilli power
  • 1 tsp of mustard seeds

For the quinoa

  • 1 pack of quinoa (a handful of quinoa per person plus one for good luck!)
  • 1 fresh lemon

Method: How to make mashed aubergine and spinach curry with quinoa and chapatti bread

For the curry

1. Preheat oven to 200°c

2. Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.

3. Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 mins. Check them after about 10 mins and turn them over until they're slightly charred on the outside.

4. Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.

5. Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.

6. Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.

7. Leave for about 10 mins on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 mins.

8. If possible leave the curry for a couple of hours to stand and reheat just before serving.

For the quinoa

1. Put the quinoa in a pan and add just enough boiling water to cover the grains.

2. Boil until translucent and simmer gently with the pan covered for about 5 mins.

3. Remove from the heat and leave the pan covered.

4. Add the juice of a freshly squeezed lemon and keep covered until serving time.

5. Once ready to serve scoop out with a drainer spoon to remove any excess water and serve immediately.

For the Chapattis

Remove chapati's from the packet and gently heat each side over a gas flame. Keep turning them over until they slightly bubble, serve immediately.

Oriental Greens Soup

Monday, March 30, 2009 at 09:01AM
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Ingredients
1 clove garlic, peeled and chopped
1 red chilli, deseeded and chopped
2.5 cm piece root ginger
1/4 tsp Thai shrimp paste
(Non-seafood eaters can replace the shrimp paste with tamarind)
1 tbsp Patak's lime pickle
2 leeks, trimmed, chopped and rinsed
225g green lentils, soaked overnight
1 Ltr vegetable stock
Bag of Oriental greens, washed and roughly chopped into 5cm lengths
coriander leaves, to garnish 

Method
1. Fry the garlic, chilli, ginger, shrimp paste and lime pickle until just starting to change colour.
2. Add the leeks and cook until wilted.
3. Drain and rinse the lentils and add with the stock; bring to the boil, then add the greens.
4. Simmer for 30 minutes. Blend in batches, reheat briefly and serve garnished with the coriander leaves.

Serves 4 as a starter or 2-3 as a light meal

Thai Grilled Chicken

Saturday, January 1, 2005 at 09:20PM
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Ingredients

150g creme fraiche
3-4 chopped cloves of garlic
2-3 fresh green chillis
1-2 tsp ground ginger
3 tbsp light soy sauce
2 limes
2 tbsp castor sugar
1 pack fresh coriander
4 boneless chicken breasts
Serves: 4

Method

  1. In a food processor put the zest of 1 lime and juice of both along with all other ingredients EXCEPT the chicken breasts.
  2. Make the diagonal slashes across the chicken breasts. Pour half of the mixture into a shallow dish (not metallic) and place the chicken on top. Pour the rest of it all over top of the chicken. Leave for at least half an hour but preferably for about 3 hours. Turn occasionally.
  3. Preheat the grill to medium. Place a piece of foil on top of the grill pan and turn up the corners to make a tray. Place the chicken breast on the foil spooning over the marinade. Grill for 10-15 minutes turning and basting occasionally. Make sure that the last of the grilling time is on the skin side of the chicken.
  4. Gently heat the rest of the marinade through and simmer for 2 minutes.
  5. Serve with Thai Fragrant Rice or couscous. 
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