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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.

Spring Greens & Blue Cheese Risotto

Tuesday, April 27, 2010 at 06:55AM
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Ingredients

  • 500g spring greens or spinach, roughly chopped
  • olive oil
  • butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g risotto rice
  • 150ml white wine
  • chicken stock fresh, cube or concentrate made up to 600ml, hot
  • 4 tbsp chopped flat-leaf parsley
  • 150g blue cheese (such as dolcelatte), crumbled
  • 25g pine nuts , toasted

Method

  1. Boil 600ml water with a pinch of salt and cook the greens for 1 minute. Drain, reserving the liquid.
  2. Heat a large pan and add 2 tbsp oil and a small knob of butter. Heat until the butter is foaming then add the onion and gently cook for about 5 minutes until softened. Add the garlic and cook for a further 2 minutes. Stir in the rice and heat through for a few minutes until the grains are shiny and coated. Pour in the wine and cook over a high heat for 1 minute to allow the alcohol to evaporate, stirring constantly.
  3. Turn down the heat to medium and begin to add the liquid from the spring greens, a ladleful at a time, allowing it to be absorbed into the rice before adding more. When the liquid is used up, continue the process with the stock. It should take 20 minutes.
  4. When the texture is creamy, but each grain is still firm to the bite in the centre, the risotto is ready. Take it off the heat and stir in the greens, parsley, blue cheese, pine nuts. Season. Leave to rest with the lid on for a few minutes then serve immediately.

Crisp Stuffed Zucchini (Courgette) Flowers

Wednesday, June 29, 2011 at 01:21PM
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Ingredients

For the ratatouille

  • 50ml/1½fl oz extra virgin olive oil, plus extra to serve

  • 1 small onion, peeled, diced

  • 2 garlic cloves, peeled, crushed

  • 1 red pepper, diced

  • 1 aubergine (eggplant), diced

  • 1 zucchini (courgette), diced

  • 250ml/8fl oz ready-made tomato concasse

For the stuffed zucchini flowers

  • 500g/1lb soft goats' cheese

  • 60g/2½oz capers, drained, chopped

  • salt and freshly ground black pepper

  • 18 zucchini (courgette) flowers

  • plain flour, for dusting

  • 200-250ml/7-9fl oz beer batter (made by whisking together flour and beer until the mixture forms a thick batter with the consistency of single cream)

  • cottonseed or vegetable oil, for frying

Method

  1. For the ratatouille, heat the oil in a frying pan. Add the onion and garlic and fry gently until softened but not coloured, about 10-15 minutes.

  2. Add the diced pepper and fry for a further 4-5 minutes.

  3. Add the aubergine and zucchini and fry for a further 4-5 minutes, stirring well.

  4. Add the tomato concasse and continue cooking for a further 15 minutes, then remove from the heat and set aside.

  5. Meanwhile, for the stuffed zucchini flowers, mix together the soft goats' cheese and capers until well combined. Season, to taste, with salt and freshly ground black pepper.

  6. Place the cheese and caper mixture into a piping bag. Carefully unfurl the petals of each flower and squeeze the mixture into the flowers. Close each filled flower and gently twist the petals to reseal them.

  7. Half-fill a heavy-based saucepan with the oil. Heat the oil until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Sprinkle the flour onto a plate.

  8. Dredge the stuffed zucchini flowers in the flour, then dip them into the batter until coated. Carefully lower the stuffed zucchini flowers into the hot oil in batches. Fry for 3-4 minutes, or until crisp and golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining stuffed zucchini flowers.

  9. To serve, spoon some of the ratatouille onto each of six serving plates. Drizzle over a little extra-virgin olive oil. Place three stuffed zucchini flowers on top of each portion of ratatouille.

Fennel Gratin

Monday, June 27, 2011 at 01:33PM
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Ingredients

  • 4 large fennel bulbs
  • pinch grated nutmeg
  • 1 garlic clove , crushed
  • 200ml double cream
  • 50g Parmesan (or vegetarian alternative)

Method

Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.

Cream of Broccoli & Stilton Soup

Tuesday, June 7, 2011 at 11:06AM
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Ingredients

  • 1 tbsp olive oil

  • ½ onion, chopped

  • 1 garlic clove, chopped

  • 100g/3½oz broccoli florets, blanched

  • 150ml/4½fl oz hot vegetable stock

  • 50g/1½oz Stilton

  • salt and freshly ground black pepper

Preparation method

  1. Heat the oil in a frying pan, then add the onion and garlic and fry until softened.

  2. Add the broccoli and the stock and simmer for 8-10 minutes.

  3. Add the Stilton and season, to taste, with salt and freshly ground black pepper.

  4. Allow to cool slightly, then transfer to a food processor and blend until smooth.

  5. To serve, pour into a warm bowl.

Broad Bean Dip

Tuesday, June 7, 2011 at 10:35AM
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Ingredients

  • 300g/10½oz broad beans

  • 150g/6oz cream

  • salt and fresh groud pepper

  • pinch sugar

  • 1 tsp garlic, finely chopped

  • 1 tbsp fresh oregano, chopped

  • 1 tsp ground cumin

  • 150ml/¼ pint extra virgin olive oil

  • spring onions, to garnish

  • chilli powder, to garnish

  • ground cumin, to garnish

Method

  1. Use a vegetable mouli to mash the broad beans - this will mash the bean flesh but leave the skins behind.

  2. Add some cream, salt, pepper and a hint of sugar.

  3. Add the garlic, oregano, cumin, olive oil and pepper to the broad bean purée.

  4. Garnish with spring onions, chilli powder, ground cumin and olive oil.

Pappardelle with Italian Sausage & Kale

Wednesday, January 5, 2011 at 08:54AM
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Ingredients

For the sauce:

  • 1 tbsp olive oil

  • 1 garlic clove, finely sliced

  • 2 Italian-style sausages, casing removed

  • 1 tsp chilli flakes, optional

  • 2 tbsp white wine

  • 50g/2oz kale or other greens, tough stalks removed, leaves finely chopped

  • 5 tbsp double cream

  • sea salt and freshly ground black pepper

For the pasta:

  • 200g/7oz fresh pappardelle pasta

  • 1 tbsp olive oil

  • 2 tbsp chopped fresh parsley

  • 50g/2oz parmesan, shaved

Method

  1. For the sauce, heat the olive oil in a large frying pan over a medium heat, add the garlic and fry gently for about 30 seconds. Crumble in the sausage meat, turn up the heat to high, and cook for 4-5 minutes, until the meat starts to turn golden-brown at the edges.

  2. Stir in the chilli, if using, and the wine, then bubble for a few minutes until the liquid has evaporated.

  3. Meanwhile, blanch the kale in a pan of boiling, salted water for 2-3 minutes until tender. Drain and add to the pan with the sausage meat. Mix until well combined, then add the cream and simmer for 2-3 minutes.

  4. For the pasta, bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Drain well, reserving some of the cooking water, then put into a large bowl with the olive oil and finely chopped parsley. Mix until well combined and season, to taste, with salt and freshly ground black pepper.

  5. Add the pasta to the sauce, adding a ladleful of the pasta cooking water to loosen the consistency then stir in the parmesan. Serve in warm pasta bowls.

Vegetable Gnocchi Gratin

Wednesday, January 5, 2011 at 08:21AM
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Ingredients

  • 1 small squash (about 600g/1lb 6oz), peeled, seeds removed, diced

  • 5 tbsp olive oil

  • sea salt and freshly ground black pepper

  • small bunch winter greens, such as kale, chopped

  • 1 x 500g/1lb 2oz bag fresh gnocchi

  • 1 red onion, diced

  • 1 sprig thyme, leaves only

  • 1 sprig rosemary, leaves only, chopped

  • 1 garlic clove, finely chopped

  • 8 chestnut mushrooms, quartered

  • 1 small tub (about 200g/7oz) half-fat crème fraîche

  • 150g/5oz soft goats' cheese

  • 5 tbsp Japanese panko breadcrumbs, or fresh, dry white breadcrumbs

  • 25g/1oz grated parmesan

To serve

  • mixed leaves

  • 1-2 tbsp olive oil

  • ½ lemon, juice only

Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Toss the butternut squash in three tablespoons of the olive oil and season with sea salt and freshly ground black pepper. Transfer to a baking tray and bake in the oven for about 20 minutes until softened and golden at the edges.

  3. Meanwhile, bring a pan of salted water to the boil and blanch the kale for 2-3 minutes, then drain and set aside.

  4. Boil the gnocchi according to packet instructions, drain and keep warm.

  5. While the gnocchi is boiling, heat the remaining olive oil in a large frying pan. Add the onion, herbs and garlic and fry over a medium heat for five minutes until the onion is softened, then add the mushrooms and fry for 3-4 minutes.

  6. Stir the kale and roasted butternut squash into the vegetable mixture, then gently stir in the cooked gnocchi, crème fraîche and goats' cheese and season with salt and freshly ground black pepper. Pour everything into an ovenproof gratin dish and scatter over the breadcrumbs and parmesan.

  7. Preheat the grill to its highest setting.

  8. Place the dish under the grill for about five minutes, or until golden and bubbling. Dress the mixed leaves with olive oil and lemon juice and serve alongside the gnocchi.

Sausage & Greens

Wednesday, January 5, 2011 at 08:14AM
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Ingredients

  • 250g/9oz curly kale

  • 250g/9oz cooking chorizo

  • 50g/2oz skinned whole almonds

  • a little groundnut or sunflower oil

  • a clove of garlic, peeled and crushed

  • sea salt flakes

Method

  1. Wash the kale thoroughly - the leaves can hold grit in their curls. Put several of the leaves on top of one another and shred them coarsely, discarding the really thick ends of the stalks as you go. Repeat this until all of the kale leaves are shredded. Set aside.

  2. Cut the chorizo into thick slices. Warm a non-stick frying pan over a moderate heat, add the slices of chorizo and fry until the pieces are golden. Lift them out with a draining spoon onto a dish lined with kitchen paper. Discard the oil that has come out of the chorizo and wipe the pan clean.

  3. Add the almonds to the same pan and cook for 2-3 minutes, or until pale golden, then lift out and set aside with the chorizo.

  4. Warm the oil in the same pan, add the crushed garlic and shredded kale and cook for a couple of minutes, turning the kale over as it cooks, until glossy and starting to darken in colour.

  5. Return the chorizo and almonds to the pan, add a little salt and continue cooking until all is sizzling. To serve, tip onto hot plates.

Kohlrabi Soup

Thursday, June 3, 2010 at 03:46PM
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Ingredients

600 g (1 1/4 lb) kohlrabi
6 tbsp extra-virgin olive oil
1 white onion, chopped
120 g (4 oz) bacon in one piece
1 carrot, chopped
3 garlic cloves, chopped
2 large potatoes, diced
salt and pepper

Method

1. Peel the kohlrabi and dice. Heat 3 tablespoons of the oil in a saucepan, add the onion and bacon and cook over a low heat for about 3 minutes until translucent, stirring continuously.
2. Add the kohlrabi, carrot, garlic, potatoes and about 2 litres (3 1/2 pints) 8 cups of water and bring to the boil.
3. Cook with the lid on for about 1 hour. Discard the bacon and add salt and pepper to taste. Pour into a soup tureen, add the remaining oil and serve immediately.

Red Russian Kale - Tips

Thursday, May 27, 2010 at 06:54AM
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AKA:
Season: Winter: September-March
Cooking Tips: Kale freezes well and actually tastes sweeter and tastier after being exposed to a frost. Tender shoots can provide an intense addition to salads, particularly when combined with other such strongly-flavored ingredients such as dry-roasted peanuts or tamari-roasted almonds. Kale can also be added to soups and stews and the flavour can be enhances with garlic, olive oil, fresh lemon juice, cinnamon, caraway seeds, or toasted pine nuts.

Traditional ways to prepare kale call for long boiling, about 40 minutes, until it is very soft. However, kale can also be boiled quickly, for about 5 to 8 minutes, until it is just slightly crunchy. Kale can also be sauted in oil with onions and garlic for about five minutes (after boiling for 5 minutes to enhance its flavor).

Notes: All kales are a good source of iron, calcium, vitamin C, Folic Acid, vitamin K and Carotenoids (which provide vitamin A). 

Little Gem Lettuce & Parmesan Risotto

Tuesday, April 27, 2010 at 07:12AM
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Ingredients

  • butter
  • onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 350g risotto rice carnaroli or arborio
  • 1 large glass dry white wine
  • 1½ l vegetable stock , made up from fresh, cube or concentrate , kept hot
  • 50g parmesan or Grana Padano, grated , plus extra to serve
  • 2 Little Gem lettuces , torn into small pieces

Method

  1. Melt a knob of butter in a large pan, add the onion and garlic and cook until soft and translucent.
  2. Stir in the rice until coated with the butter. Add the white wine and stir until evaporated.
  3. Add the stock a ladle at a time, until the rice is cooked but still with a little bite (you might not need to use all the stock).
  4. Stir through the cheese and the lettuce to gently wilt the leaves. Serve with extra cheese if you like.
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