Archive for the ‘Spices’ Category

Noodle soup with lentils and soured cream (Nigel Slater)

September 17, 2018
Noodle soup with lentils and soured cream

Serves 4-6
onions 4
olive oil 3 tbsp
garlic 3 cloves
ground turmeric 2 tsp
chickpeas 1 x 400g tin
haricot beans 1 x 400g tin
small brown lentils 100g
vegetable stock 1 litre
butter 40g
linguine or Iranian reshteh noodles 100g
spinach 200g
parsley 30g
coriander 20g
mint 15g
soured cream 250ml

Peel the onions. Roughly chop two of them and thinly slice the others. Warm the olive oil in a large pan set over a moderate heat, add the two chopped onions and fry them for 10-15 minutes till soft and pale gold. Peel and thinly slice the garlic. Stir in the garlic and ground turmeric and continue cooking for a couple of minutes.

Drain the chickpeas and haricot beans and stir them into the onions together with the lentils and stock. Bring to the boil, then lower the heat and leave to simmer for 30 minutes, stirring the pan occasionally.

Melt the butter in a shallow pan, then add the reserved sliced onions and let them cook slowly, with the occasional stir, until they are a rich toffee brown. This will take a good half an hour.

Add the linguine or noodles to the simmering beans. Wash the spinach, put it in a separate pan set over a medium heat, cover with a lid and leave it for 3 or 4 minutes until it has wilted. Turn occasionally with kitchen tongs. Remove the spinach and put it in a colander under cold running water until cool.

Wring the moisture from the spinach with your hands then stir into the simmering stew. Roughly chop the parsley, coriander and mint leaves and stir most of them into the onions and beans.

Fold in the soured cream, then ladle into bowls and fold in the remaining herbs and the fried onions.

Advertisements

Fergus Henderson’s Welsh Rarebit

July 18, 2018
Welsh rarebit

Makes four pieces
butter a knob
flour 1 tbsp
English mustard powder 1 tsp
cayenne pepper ½ tsp
Guinness 200ml
Worcestershire sauce a very long splash
mature strong cheddar 450g, grated
toast 4 pieces

Melt the butter in a pan, stir in the flour, and let the mixture cook until it smells biscuity but is not browning. Add the mustard powder and cayenne pepper then stir in the Guinness and Worcestershire sauce, then gently melt in the cheese. When it’s all of one consistency remove from the heat, pour out into a shallow container, and allow to set.

Spread on toast 1cm thick and place under the grill. Eat when bubbling golden brown. This makes a splendid savoury at the end of your meal, washed down with a glass of port, or a steadying snack.

Perfect Penne All’arrabbiata (Felicity Cloake)

October 9, 2017

Serves 2
2 tbsp extra virgin olive oil, plus a little extra to finish
1 tsp chilli flakes
2 garlic cloves, finely sliced
400g good tinned chopped tomatoes
200g penne
1/4 tsp red wine vinegar
Handful of basil leaves

Heat the oil in a frying pan over a medium heat and add the chilli. When it begins to darken, stir in the garlic and cook just until it colours slightly, then add the tomatoes and a generous pinch of salt, breaking up the tomatoes with a spoon.

Simmer for about 15 minutes while you cook the pasta in plenty of boiling salted water until just al dente. The sauce should be thick by this time – if it looks too dry, add a splash of the pasta cooking water.

Stir in the vinegar and season to taste, then drain the pasta and stir into the sauce. Cook until the sauce coats each piece, then divide between bowls, drizzle over a little oil and tear over the basil leaves.

Marsala Potato Cakes (Waitrose)

October 3, 2017

Apple and Sultana Cider Cake (Waitrose)

October 3, 2017

Kedgeree (Kate Young)

September 29, 2017

Ingredients
500ml water
1 onion – roughly chopped
1 small carrot – roughly chopped
1 stalk celery – roughly chopped
1 bay leaf
5 black peppercorns
300g smoked haddock (undyed)
2tbsp butter
3 small brown onions

2 cloves garlic
1tsp turmeric
1tsp ground cumin
1tsp ground coriander
1tsp fennel seeds
3 crushed cardamom pods
180ml double cream
250g basmati rice
Parsley
5 eggs
Mango chutney

1 Put the chopped vegetables, peppercorns and the bay leaf in the wide-bottomed pan with the haddock. Cover with the water and bring to the boil on the stove. As soon as it comes to the boil, turn the heat off and set it aside it to cool – the fish will finish cooking as it does so.

Pour the rice into the medium saucepan. Rinse and drain the rice three times in cold water. Add fresh water to the pan until it sits one knuckle higher than the top of the rice. Cover, bring it to the boil, then turn down to a low simmer and cook until the water is at the level of the rice. This should take around 8-10 minutes. Turn the heat off and leave the lid on tightly, covering the pan with a tea towel if it isn’t a snug fit. Leave to steam in the pan for fifteen minutes. Fluff the rice with a fork.

3 Chop the onions into fine slices and mince the garlic. Heat the butter until foaming in the frying pan and add the onions and garlic. Fry until soft and translucent. Add the spices and fry for another two minutes. Add 300ml of the fish cooking water and reduce the liquid by half. Finally, add the cream and reduce until thick.

4 Meanwhile, put the eggs in cold water and boil them to your taste – for this recipe, I like them cooked for five minutes after the water comes to the boil. Run them under cold water and peel them.

Tip the rice into the sauce and stir through so that each grain is coated. Flake the fish in and stir this through too. Serve immediately with mango chutney, parsley and a peeled, sliced egg on each plate.

Cinnamon French Toast (Kate Young)

September 29, 2017

Serves 2

Ingredients
2 large slices slightly stale bread
2 eggs
2tbsp milk
Pinch salt
2tbsp butter
1/2tsp icing sugar
1/2tsp ground cinnamon
Pinch nutmeg

1. In the flat dish, whisk the eggs, salt and milk together. Push the slices of bread into the mixture, leaving them for around a minute before turning them over. The time here is really down to how robust your bread is – sourdough can take a minute a side (it would be fine if you forgot about it for a good few minutes, actually), softer bread will need less time.

2. Melt the butter in the frying pan over a medium heat until it is frothing, then lay the bread in the pan. Cook for around two minutes, until golden underneath. Flip over and cook the other side for two minutes too. The butter will brown during this time – if you’d rather it didn’t, you can use clarified butter, but I quite like the nutty flavor that brown butter lends.

3. Remove the toast from the pan, then sprinkle with the icing sugar, nutmeg and cinnamon. Serve immediately.

Chicken Korma Curry (Slimming World-friendly)

September 25, 2017

Beer Battered Bloomin Onions

September 19, 2017

Swedish Meatballs with Dill Mash (Rosemary Schrager)

September 19, 2017