This is from a magazine I picked up at the airport and a recipe by MasterChef 2005 winner Thomasina Miers. It is also a bit fussier than I would normally put up with – it was the squash-cumin combination that got my attention. I am told that the effort was worth it, hence blogging it here for reference and others’ enjoyment.
Preparation time: 15 minutes (that’s optimistic, it’s more like 30 minutes what with peeling the squash).
Cooking time: 40 minutes
1 small butternut squash de-seeded and cut into 5cm pieces
1 dried chilli, chopped
1 tsp ground cumin seeds
handful of oregano or marjoram
2 red onions, chopped
punnet of baby tomatoes
small bunch coriander, chopped
4 large chorizo cooking sausages, bias cut into long rounds
150g cooked borlotti or pinto beans (I didn’t have any of these so left out, hardly noticed!)
100g Pecorino cheese
Step 1: Preheat oven to 190C/375F/gas mark 5. Put squash, chilli, cumin and oregano in a roasting dish, coat lightly with oil, season. Roast for 15 mins and add onion. Roast for 10 mins then add tomatoes. Roast for a final 10 mins.
Step 2: Pound the coriander leaves to a paste with a pestle and mortar, then add a pinch of salt. Cover with olive oil.
Step 3: Over a medium heat, fry chorizo 2 to 3 mins. Drain.
Step 4: Mix the veg and beans with coriander oil, spinach and chorizo. Add shaved Pecorino and oil.
This is one of my favourite soups but I always thought it would be too complicated to make at home. I love the fragrant broth with galangal and lemongrass and a kick of bird’s eye chilli.
Serves 4, Ready in 30 minutes
25g tamarind pulp (I used tamarind paste from waitrose, it seemed to work but will try to get pulp next time to see if it makes any difference)
1 tsp sunflower oil
1 tsp palm sugar
2 garlic cloves, finely sliced
1 litre fish stock
2 lemongrass stalks, outer layer discarded and finely sliced
5cm piece galangal, sliced
2 fresh or dried kaffir lime leaves
1 red bird’s eye chilli, sliced
250g raw king prawns, peeled, deveined with tail shells left on
Juice of ½ lime
2 tbsp Thai fish sauce (nam pla)
1 spring onion, sliced
Handful fresh coriander leaves
Put the tamarind pulp into a bowl and pour over 125ml hot water. Set aside for 10 minutes. Heat the oil in a large saucepan and add the palm sugar and garlic. Stir-fry for 1 minute.
Tip To freeze: Freeze at the end of step 2 for up to 2 months. Thaw and complete the recipe to serve.
Pour in the stock and bring to the boil. Reduce the heat to a simmer. Strain the tamarind liquid into the pan and add the lemongrass, galangal, lime leaves and chilli. Simmer for 15 minutes.
Add the prawns and simmer for 2-3 minutes, until pink and cooked through. Stir in the lime juice, fish sauce, spring onion and coriander. Serve straightaway.
I made this last week on a weekday and must say it was the best Indian dish I have had outside the Painted Heron. It is not from an Indian source but from Gordon Ramsay. The rice is wonderful too, cardamom and star anise working its fragrant magic.
1 large onion, peeled
2 fresh green chillies
1″ piece of ginger, peeled
3 garlic cloves, peeled
½ tsp red chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp soft brown sugar
1 tbsp tomato puree
400g tinned chopped tomatoes
4 boneless chicken breasts (approx 150g each), cubed
10 dried curry leaves
4-6 tbsp natural yoghurt
Handful of fresh coriander leaves, chopped
For the steamed rice
400g basmati rice, rinsed
600ml cold water
Salt and pepper
3 cardamom pods, lightly crushed
2 star anise
Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.
Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.
Transfer the sauce to a food processor and blend until smooth (I transfered into a deepest pyrex ball I had and used a hand blender. This seems unnecessary as the sauce already look good, but it is an essential step to make the dish really creamy and make all the flavours blend.
Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured (watch the video from Gordon on how to joint a chicken). Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.
Place the rice in a saucepan, add the cold water and season with salt and pepper (watch the video from Gordon on how to cook rice). Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.
Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.